Meatless Monday – Honey Glazed Winter Squash with Pomegranate

by joycevandenbergporterNovember 2, 2015

It’s finally starting to feel like Fall! We actually got a few drops of much needed rain here in California last night. It’s been six months since we have received this manna from heaven and the weatherman was positively giddy during his forecast last night. With Fall comes a fabulous selection of gorgeous squashes with their colorful but knobby exteriors and rich and sweet interiors. Their gorgeous skins make them a perfect table centerpiece and then you can turn them into a spectacular meal later. This dish combines some of my favorite flavors, rich and earthy winter squash, roasted with shallots, then tossed with toasted pine nuts and pomegranate seeds and finely, drizzled with a sweet and tangy cider vinegar and honey reduction.

This recipe from “Eating Well, November/December 2015” will work with any winter squash, except for Spaghetti Squash. Each has a unique flavor but all are nutritious and good sources of vitamins and minerals with zero fat. I have been wanting to try Delicata squash but only found three small ones in my supermarket so I also used an Acorn squash but didn’t have room in the pan for the Carnival squash that I couldn’t resist (Who can pass up something called Carnival Tutti Frutti?) so that will have to be another meal. Look at how different they are from the outside. From left to right in the photo above, is Carnival (Tutti Frutti), Acorn Squash and three small Delicata. Delicata squash is named for it’s delicate skin which is thin enough to easily cut, unlike other winter squashes that have hard shells (and you fear losing a hand just cutting them in half). As an added bonus, the skin is also edible so the squash doesn’t need to be peeled. If you are using acorn, carnival or kabocha squash, the peel looks just as pretty but it’s not edible.

I love this time of year when pomegranate seeds are readily available. Their vivid color transforms any dish into a showstopper and these nutrient rich little gems add a host of vitamins and anti-oxidants to the meal. One word of caution though; pomegranate juice stains any porous surface including a wood cutting board, so I would recommend cutting over a ceramic plate or other non-porous surface. Sometimes you can find them already seeded in the supermarket as an easy but more expensive shortcut.

TIPS: Seeds from winter squash make a great snack food, just like the popular pumpkin seeds. Just scoop the pulp and seeds from inside the squash and separate out the seeds. Toss them in olive oil and place them in a single layer on a cookie sheet, sprinkle with salt and lightly roast them at 300 degrees in the oven for about 30 minutes. If you have time, you can try soaking them in salt water for several hours or overnight before roasting for a tastier, cleaner result. Soaking helps the salt permeate the seed and makes it easier to remove the last bits of pulp.

HONEY GLAZED WINTER SQUASH WITH POMEGRANATE

5 lbs delicata or Acorn squash
4 large shallots
3 Tbsn olive oil
1/4 cup pomegranate seeds
1/4 cup pinenuts
1/2 tsp salt
1/4 tsp pepper
1/4 cup fresh mint, chopped
HONEY GLAZE:
1/2 cup apple cider vinegar
1/3 – 1/2 cup honey
1/4 tsp salt

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds.
Then cut horizontally into 1 inch slices

Quarter shallots.

Toss the squash slices and shallots with olive oil, salt and pepper and divide between two roasting pans.

Roast for 30-35 minutes, alternating between top and bottom racks, or until squash is tender. (turning halfway through cooking process) While the squash is cooking, combine honey, vinegar and salt in a small saucepan and bring to a boil. Reduce heat to a simmer until reduced to about a 1/2 cup.

Toast pinenuts in a dry pan for several minutes until golden. Remove from heat and let cool.

Transfer squash to a serving platter, top with pomegranate seeds, pine nuts and mint. Drizzle with syrup. Serve warm.

Honey Glazed Winter Squash with Pomegranate

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

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Then cut horizontally into 1 inch slices
Quarter shallots.
Toss the squash slices and shallots with olive oil, salt and pepper and divide between two roasting pans.
Roast for 30-35 minutes, alternating between top and bottom racks, or until squash is tender. (turning halfway through cooking process)
Combine honey, vinegar and salt in a small saucepan and bring to a boil. Reduce heat to a simmer until reduced to about a 1/2 cup.
Toast pinenuts in a dry pan for several minutes until golden. Remove from heat and let cool.
Transfer squash to a serving platter, top with pomegranate seeds, pine nuts and mint. Drizzle with syrup. Serve warm.

The Real Neat Blog Award

by joycevandenbergporterOctober 31, 2015

Eat2Health has nominated goodmotherdiet for the Real Neat Blog Award. Eat2Health is fantastic blog run by a husband and wife team with a wealth of information on nutrition, diet, general health and fitness. Check them out.for a host of recipes and other great healthy stuff.

This award is another friendly and light-hearted award to get to know your fellow bloggers and to recognise their achievements. 🙂

The ‘rules’ of the Real Neat Blog Award are: (feel free not to act upon them if you don’t have time, or don’t accept awards etc.):

Put the award logo on your blog.
Answer 7 questions asked by the person who nominated you.
Thank the people who nominated you, linking to their blogs.
Nominate any number of bloggers you like, linking to their blogs.
Let them know you nominated them (by commenting on their blog etc.)

Eat2Health’s Questions:

What are the three top foods that you have you eaten throughout your entire life and why? (#wearepeanutbutteraddicts)

Wow! That is a hard one. As one of eleven children, I grew up on casseroles home grown chicken and veggies and married a meat and potatoes guy. Then I stopped eating meat. My constants would be tomatoes, fresh veggies from my garden and pasture raised eggs.

2. If you could meet any author, who would you pick?

J.K.-Rowling-e-produção-principal-receberão-prêmio-da-Associação-dos-Diretores-de-Arte.jpg (1000×808)

Photo Credit-www.geekynews.com

JK Rowling. My son, Eric, twice in his youth handed me books and said “I want you to read this.” Harry Potter was one (the other book was ‘Holes’) and I was hooked from the first page, then wowed by staircases that move, photos where people don’t have to always be there and chess pieces that bargain to stay in the game. I love her personal story too and would love to meet her. I mean, what a fabulous imagination!

3. What type of music annoys you to the brink of insanity?

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

Any song that stays in my head all day.

4. What do you love the most about cooking your own meals?

In cooking there are limitless ideas, ingredients and flavors to be combined and recombined. You can take the same five ingredients and by preparing them differently or roasting instead of sauteeing, the resulting dishes are nothing alike.

5. What is your favourite childhood memory?

With the recent passing of my mother, I have been looking through all my old photos (boxes and boxes of them). I ran across this one of me as a teenager, home sick from school and hanging out with our new chickens in the backyard. Many of my happy memories revolve around my family, home and garden. I still think of cherry tomatoes, picked warm from the sun, as nature’s candy.

6. What angers you the most about the world that we live in?

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

Cruelty in general. I have become very passionate about animal rights. I think it is very wrong that we treat our farm animals with complete lack of regard for their welfare, yet our pampered dogs and cats (including mine) have very clear rights. People go to jail for abusing their dogs (and should) but cows and pigs are abused from their day of birth and its okay. I believe all animals deserve to have a life worth living. Future generations will not look back on us kindly.

7. How do you make a cup of caffeinated tea (this is an ongoing joke in the UK!)?

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

Tea bag + hot water

8. What is your one guilty pleasure?

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Photo Credit: HBO

TV! Game of Thrones, Downton Abbey, Vikings. Will even admit to The Bachelor. (Sorry not Sorry)

9. What’s the most embarrassing (or second embarrassing!) moment that’s ever happened to you?

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

I’m pretty sure I don’t remember it…

10. What country does your blog get the most visitors from?

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Photo Credit: www. tig.com

USA (probably the San Francisco area where I live), followed by Canada, UK then Australia and over 100 other countries. Love all my readers!

OKAY, here are My Nominees for this Award (I’m sure I’m missing a couple of favorites):

Cooking Without Limits

Gluten Free Jess

gf and me

Tabithas Gluten Free Dishes

Little Home Kitchen

Vegan Rescue

Ordinary Vegan

MY QUESTIONS

What is your favorite dish?
Why did you decide to blog?
What do you love about the world?
What do you hate about the world?
What would your superpower be and what would you do with it?
What is your favorite non-food activity?
Which type of your blog posts gets the most activity?

Wheatless Wednesday – Baked Eggs in Kale Cups

by joycevandenbergporterOctober 28, 2015

Move over eggs and toast, Baked Eggs in Kale Cups is more delicious, nutritious and way cuter! With easy preparation and few ingredients, breakfast is on the table in 30 minutes or less. This is the perfect weekend treat! The kale is crispy on the sides but creamy and garlicky on the bottom, while the egg is perfectly set with hints of parmesan, red pepper flakes and fresh basil. Delish and easy! Just pop them in the oven and enjoy a cup of coffee and the newspaper while they bake. (It will only look like you worked so hard…) These pretty baked eggs are a good source of protein to start your day and the KALE adds vitamin B6, dietary fiber, calcium, potassium, vitamin E, vitamin B2, iron, magnesium, vitamin B1, omega-3 fatty acids phosphorus, more protein, folate, and niacin. Whew! That is why kale is king…. These little beauties are also elegant enough to serve at a brunch or even as a quick and easy dinner. Serve with fresh fruit or a tossed green salad. For a hearty appetite, add roasted or baked potatoes or sweet potatoes.

I spotted this recipe in the November, 2015 edition of Vegetarian Times and decided to make it for Sunday brunch using eggs from the backyard chickens next door and fresh kale from my garden. I have a great arrangement with my neighbor, Sandy. I give her all of my cooking and vegetable garden scraps and she gives me beautiful organic eggs from happy chickens. Look at the gorgeous orange of the yolks. Darker yellow/orange yolks usually means the hen had a varied diet and the resulting egg is richer in Vitamins and micronutrients like vitamins A and E plus omega-3. as compared to the ~~anemic~~ pale yellow, less nutritious standard supermarket egg. Did you know that egg yolks are one of the foods that naturally contain Vitamin D? Another egg fact you may not know is that the color of the shell doesn’t indicate how nutritious it is, just the kind of chicken that the egg came from. My Mom raised a variety of chickens who laid eggs that ranged in color from off white to green, blue and brown – all equally nutritious because they were raised the same, happy and on the earth.

However, if you aren’t lucky enough to have chickens like my brother, Tom, and his wife, Kelle, or have a neighbor with chickens, try to buy eggs that are labelled “Pasture Raised”. Other egg labels are often meaningless and ~~lies~~ misleading as producers try to capitalize on people’s desire to make more humane and nutritious choices. Just because something is labelled ‘Organic’ or ‘Free Range’ doesn’t mean the chickens were given nutritious food or had a chance to go outside and peck at the ground. There is little to no oversight so producers just decide for themselves what those terms mean. Outside might mean a tiny concrete enclosure that the chickens may not even know is there or have real access. For a breakdown on what egg labels are supposed to mean and what they really mean, click HERE to read an article by NPR. And, FYI, chickens are NOT vegetarians…

TIPS: I used lacinato kale because that is what I had ready in my garden, but you can use any kind of kale you like. Curly kale would make extra pretty ‘cups’ in this dish. When forming the nests/cups, use more kale than you think and make sure the muffin tin is completely covered to prevent leakage and that the fronds stick up out of the muffin tin, as the kale shrinks quite a bit during baking.

BAKED EGGS IN KALE CUPS

2 Tbs. olive oil, divided

1 12-oz. bunch kale, stems removed

2 Tbs. grated Parmesan cheese

1-2 cloves garlic, minced (1 tsp.)

6 large eggs

1 Tbsn fresh basil, chopped (optional)

Preheat oven to 375°F. Coat extra-large six-cup muffin pan with 1 Tbs. oil or cooking spray.

Place kale leaves in large bowl, add remaining 1 Tbs. oil, cheese, and garlic. Massage kale until tender and glistening.

Line prepared muffin cups with large kale leaves, covering whole muffin cup, and leaving some of leaf edges sticking up (smaller leaves can be layered in cup).

Crack 1 egg into each kale nest, and season with salt and pepper, more red pepper flakes and a sprinkle of parmesan, if desired.

Bake 17 to 25 minutes, or until egg yolk is set.

Cool 5 minutes before removing kale nests from muffin cups.

Using a large spoon or a knife edge, carefully release the sides from the cupcake tin and place on a platter to serve. Sprinkle with fresh basil, if desired.

Baked EggS in Kale Cups

Servings: 3-6
Time: 30 minutes
Difficulty: easy
Print

2 Tbs. olive oil, divided

1 12-oz. bunch curly kale, stems removed

2 Tbs. grated Parmesan cheese

1-2 cloves garlic, minced (1 tsp.)

6 large eggs

1 Tbsn fresh basil, chopped (optional)

Preheat oven to 375°F. Coat extra-large six-cup muffin pan with 1 Tbs. oil or cooking spray.
Place kale leaves in large bowl, add remaining 1 Tbs. oil, cheese, and garlic. Massage kale until tender and glistening.
Line prepared muffin cups with large kale leaves, covering whole muffin cup, and leaving some of leaf edges sticking up (smaller leaves can be layered in cup).
Crack 1 egg into each kale nest, and season with salt and pepper, more red pepper flakes and a sprinkle of parmesan, if desired.
Bake 17 to 25 minutes, or until egg yolk is set.
Cool 5 minutes before removing kale nests from muffin cups.
Using a large spoon or a knife edge, carefully release the sides from the cupcake tin and place on a platter to serve. Sprinkle with fresh basil, if desired

Meatless Monday – Spice Crusted Whole Roasted Cauliflower

by joycevandenbergporterOctober 26, 2015

If you are looking for a dramatic (and delicious) non-meat entre, I have a goodie for you to try this holiday season. You have probably roasted cauliflower florets before, or maybe you have even made cauliflower ‘steaks’, but what about roasting the whole darn thing? I have seen photos of cauliflower cooked this way but have never tried it until now. All I can say is ‘What was I waiting for?’

I have called cauliflower a vegetable chameleon before because it is so adaptable and a great substitute for many less healthy ingredients, so I decided to take it a step further and prepare it like a ‘meat’ for roasting. I removed the stem and leaves, brushed the outer head with a thick spicy sauce made with chili powder, cumin, garlic and cayenne pepper and then roasted in a hot oven for almost an hour. The sauce becomes a spicy and yummy crust and the interior is creamy goodness. I served it in wedges. Yum!

Can cauliflower really serve as a main course and not just a side dish? It’s just a white veggie, so how can it have enough nutrients to be the star of the show? Well, in comparison it’s not going to have as much protein as a steak but it’s also not going to have all the fat and calories either. Cauliflower has a surprising number of nutrients for something so pale and unassuming. One cup cooked = 2.28 grams of protein. Cauliflower is also a good source of fiber, phytonutrients and omega 3 fatty acids, plus vitamin C, a host of B vitamins and minerals (manganese, phosphorus and potassium). Cauliflower is known to help in fighting cancer and preventing cardiovascular disease. I’m pretty sure that meat can’t make those ‘health’ claims. Just sayin’.

TIPS: For an even more colorful display, try using yellow, purple or green cauliflower. This is a fairly spicy and flavorful coating which can be toned down by reducing the amount of cayenne pepper and/or chili powder. Or you could add a half cup of plain yogurt (any kind) into the spice mix. I have made it both ways (with and without yogurt) and it looks pretty much the same either way but the yogurt makes the end result a little more mild.

SPICE CRUSTED WHOLE ROASTED CAULIFLOWER

1 head cauliflower
2 Tbsn olive oil
1 lemon, juiced (about 1/3 cup)
2 Tbsn chili powder
1 Tbsn cumin
4-5 cloves garlic, minced (or 1 Tbsn garlic powder)
1 tsp cayenne pepper (optional)
1 tsp black pepper
1/2 tsp salt (or more to taste)

Preheat the oven to 400° and lightly grease a small baking dish with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the woody stem and place on prepared baking dish.

In a medium bowl, combine the rest of the ingredients

Using a pastry brush, evenly spread the marinade to cover the entire surface of the cauliflower.

Roast about 45 minutes. Check for doneness (it should be easily pierced with a sharp knife). Cook for another 15 miinutes, if necessary.

For a pretty presentation, move to a serving platter. Cut into wedges and serve warm.

Spice Crusted Whole Roasted Cauliflower

Servings: 4
Time: 60-75 minutes
Difficulty: easy
Print

Preheat the oven to 400° and lightly grease a small baking dish with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem and place on prepared baking dish..
In a medium bowl, combine the rest of the ingredients
Using a pastry brush, evenly spread the marinade to cover the entire surface of the cauliflower.
Roast about 45 minutes. Check for doneness (it should be easily pierced with a sharp knife). Cook for another 15 miinutes, if necessary.
Cut into wedges and serve warm.

Love, Loss and Southern Food

by joycevandenbergporterOctober 20, 2015

Sometimes life seems to come at you all at once. Ups and downs are a constant of life but sometimes we get gobsmacked by both of them at the same time. Last weekend I had the absolute pleasure of welcoming a daughter into the family as my oldest son (and frequent GMD guest chef), Eric, got married in Charleston, SC. I was filled with such joy that I couldn’t wipe the smile from my face. Only another parent could understand the pride and pleasure that my husband and I derived from watching our son and his lovely new wife exchange their vows in an old 1706 stone church, and seal their union with the traditional breaking of the glass followed by the birdseed ‘gauntlet’ to the get away car. We danced all night in celebration and witnessed the bride and groom depart late at night through an incredible tunnel of Sparklers! I have three wonderful sons but I knew if I waited long enough I would finally get a daughter (hopefully eventually there will be three). Eric could not have made a better choice. Hannah Grace is beautiful inside and out. My heart was full.

The following day, my Mother passed away in Seattle just shy of her 88th birthday. I had been planning on taking the new bride up to Seattle right after the honeymoon to meet Mom, Dad and my rather large family and celebrate their new marriage. As one of eleven children, I realize that this would be intimidating for anyone under the best of circumstances. Now, instead we will be going to say goodbye. I am deeply sad that my Mom won’t get to meet Hannah Grace, a fellow educator and advocate for children and those in need, but even more so that HG won’t get to meet the person that had such an influence on who I am today and who also helped to shape the man with whom she chose to spend the rest of her life. I have to remind myself that I am lucky that I got to know Mom for part of her life. She was fearless and selfless in so many ways and not afraid to get her hands dirty. She and my Dad took in dozens of foster children, including an entire family that escaped from Cuba in the 60’s. She raised chickens and had an organic garden before they were trendy. She was definitely ahead of her time, although she was incredibly humble and would be the last to call herself beautiful or a leader, yet she was both. It is from my Mom that I have the passion for gardening and experimenting with healthy food. Most likely without her wealth of knowledge and hands on experience, there would be no goodmotherdiet. It’s hard to believe she is gone; that I can’t pick up the phone to chat about what to plant next to my kale this Fall or how to make her famous Oatmeal Waffles with Strawberry Goop.

My friend, Del, sent me a card that poses the idea; “Perhaps they are not Stars, but rather openings in Heaven where the Love of our lost ones pours through and shines down upon us to let us know they are Happy“. I find a small measure of comfort in this theory. Although I bounce between sorrow and joy and back again, I am grateful that I am blessed with a loving family and I hope Mom is watching from her opening in Heaven as the newlyweds begin their life together. I know I will forevermore smile at the stars.

So what does this have to do with Southern Food?

Alas, I realize that this is actually a food blog, so steer myself away from Memory Lane for a bit to think about food and how it might relate. It is known that food can make us happy. You have no doubt heard of comfort food which is often food that reminds us of our childhood or happier times, or at least makes our bellies feel happy and satisfied. I tend to go for a big bowl of buttered (non-GMO of course) popcorn cooked on the stovetop just like Mom used to make. For Southerners, like my new daughter in law, Cheesy Grits might be your go to dish. As I continue to bask in the glow of the Charleston wedding, with thoughts of my Mom tucked safely away in my heart, I have compiled several blog posts of delicious Southern specialties that I made after my pre-wedding trip to Charleston last spring, like Charred Okra and Tomatoes, Shrimp and Cheesy Grits, Fried Catfish and the famous Fried Green Tomatoes (which could be the perfect solution for those unripe tomatoes still on the vine when the weather gets cold). There is a reason why some of these are classic dishes! Click through the links below for the full recipes. I will get back to cooking soon, but I’m taking a bit of a break right now to spend time with my family. Thanks for reading…Joyce

Charred Okra with Tomatoes – 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!

Grilled Shrimp and Cheesy Grits – Need I say more? Creamy grits with sharp white cheddar and parmesan topped with grilled shrimp with a honey, black pepper glaze and topped with loads of fresh herbs and lemon zest.

Fried Green Tomatoes with Buttermilk Lime Sauce – This is the recipe from Fanny Flagg and her novel, “Fried Green Tomatoes at the Whistlestop Cafe”,that made ‘Fried Green Tomatoes’ famous around the whole country and not just in the South. Yum! This is the perfect answer for what to do with the last green tomatoes of the season as the cold weather sets in…

Fried Catfish Over Napa Corn Slaw-We’re talking Southern style fried fish (wheat and gluten free) over a light and spicy slaw. Delicious!

Baked Coconut-Crusted Tofu With A Tropical Salad

by joycevandenbergporterOctober 5, 2015

Happy Monday! I have been travelling but didn’t want to leave you without inspiration for your Meatless Monday. This recipe for Coconut Crusted Tofu from Eat2Health Blog looks delicious! I will have to try it once my life settles back down a bit. We leave for soggy Charleston on Wednesday for a Wedding (my son, Eric, and ‘my future daughter, Hannah Grace)! We couldn’t be more excited. Perhaps there will be more Southern inspiration ahead…J

Eat2Health Blog

Serves: 2
Prep: 40 mins
Cooking time: 25-30 mins

Notes: This recipe contains: B-Vitamins, Vitamins C & E, protein, fibre, calcium, copper, iron, magnesium, manganese, potassium, zinc and (per serving) is low in salt, sugars and has a moderate quantity of fats.

Are you in the mood for something ‘coconutty’ and fruity?! Well get your forks and knives ready folks, as we’ve only gone and whipped up some crispy coconut-crusted tofu, served along side a mild tropical salad and some coconut and lime-infused rice. It’s another great addition to our range of battered and/or baked tofu!

This recipe is great! It’s full of delicious and vibrant flavours and colours, including the smell of lime…which in our opinion can make anyone feel happy! 🙂 It’s worth noting that our tofu had a mild coconut taste. If you prefer things more ‘coconutty’, try adding more desiccated coconut than flour into the dry mixture, or some…

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Wheatless Wednesday – Warm Scallop Salad with Lentils and Frisee

by joycevandenbergporterSeptember 30, 2015

I love Autumn salads which are a bit heartier than those we enjoy in summer. With the advent of chilly evenings, we need more tummy-filling ingredients to keep us warm and satisfied. It also helps that bikinis are soon to become a distant memory (unless you’re going on a tropical vacation). I really like adding either grains or legumes to salads, especially if they are the main course and French green lentils are a favorite. In creating this salad, I started with a bed of frisee which adds texture and interest, then a layer of French green lentils, tomatoes and oranges topped with warm seared scallops. A final drizzle of mustard vinaigrette completes the dish. To make this dish vegan, substitute sliced hearts of palm instead of scallops. I don’t know how hearts of palm are when seared, so would recommend using them raw unless you are up for a challenge. It could be worth a try, though. They sure worked well as a meat alternative in my Pulled ‘Pork’ Sliders. I may have to try…

Frisee is an under-appreciated green, at least in the Univted States. Frisee, also called curly endive, is part of the chicory family, along with Belgian endive, radicchio, and escarole. Frisee is packed with nutrients, and very low in calories like most greens. It is an excellent source of folic acid, vitamin A and vitamin C, with approximately one third the daily recommended amount of each, in a single serving. It is also a good source of vitamin K, and manganese. It’s slightly bitter and nutty flavor makes it a nice addition to salads but it works best mixed with milder greens or with complementary flavors like sweet citrus, earthy lentils and a tangy vinaigrette.

I often use French green lentils (De Puy) which I think are the most flavorful and they keep their shape when cooked, unlike red lentils which are soft and split open, making them perfect for soups and stews. Brown lentils, which are the most commonly available, can be substituted. Just be careful not to overcook as they also can become too soft. Lentils not only delicious, they are high in protein, low in fat and are a good source of fiber and vitamins and minerals, including iron.

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

TIPS: When purchasing scallops, try to buy dry sea scallops. Scallops are often labelled ‘dry’ or ‘wet’. If they aren’t labelled, ask. ‘Wet’ scallops are treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture. The STP solution gives scallops a longer shelf life and keeps them plump and fresh looking. As a result, you’ll not only pay for the added water weight (meaning you get fewer scallops per pound and possibly scallops that are less than fresh) In addition, you’ll also have trouble browning these scallops—no matter how hot your pan—because of all that excess moisture. If you have had trouble browning scallops in the past, this could be the reason. You will still rinse and dry your scallops which shouldn’t effect the browning as long you dry them well with paper towels.

WARM SCALLOP SALAD WITH LENTILS AND FRISEE

1 lb large sea scallops
1/2 cup French green lentils
2 ripe tomatoes
1 orange
3-4 scallions, sliced
1 head frisee
2 Tbsn olive oil
salt

VINAIGRETTE
1/4 cup olive oil
1/4 cup apple cider vinegar
1 lemon, juiced
1 tsp dijon mustard
1/4 tsp salt (or to taste)
1/8 tsp pepper

Cook lentils as directed but don’t over cook. They should be al dente. Pour off any excess water, remove from heat and set aside to cool with lid off.

Slice tomatoes into wedges. Peel oranges and slice into rounds and then halves.

Pull frisee apart and place in one a large platter or bowl.

Spread cooled lentils over frisee.

Top with tomatoes, orange slices and scallions.

Whisk all vinaigrette ingredients together in a small bowl and set aside.

Rinse and dry scallops. Heat olive oil over medium high heat until the pan is very hot. Arrange scallops in a single layer, uncrowded. Sprinkle with salt and pepper. Cook about 1 1/2 to 2 minutes and flip to cook the other side for another 1 1/2 minutes.

Remove from heat and place on top of salad. Sprinkle with vinaigrette and serve immediately.

Warm Scallop Salad with Lentils and Frisee

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

1 lb large sea scallops
1/2 cup French green lentils
2 ripe tomatoes
1 orange
3-4 scallions, sliced
1 head frisee
2 Tbsn olive oil
salt

VINAIGRETTE
1/4 cup olive oil
1/4 cup apple cider vinegar
1 lemon, juiced
1 tsp dijon mustard
1/4 tsp salt (or to taste)
1/8 tsp pepper

Cook lentils as directed but don’t over cook. They should be al dente. Pour off any excess water, remove from heat and set aside to cool with lid off.
Slice tomatoes into wedges. Peel oranges and slice into rounds and then halves.
Pull frisee apart and place in one a large platter or bowl.
Spread cooled lentils over frisee.
Top with tomatoes, orange slices and scallions.
Whisk all vinaigrette ingredients together in a small bowl and set aside.
Rinse and dry scallops. Heat olive oil over medium high heat until the pan is very hot. Arrange scallops in a single layer, uncrowded. Sprinkle with salt and pepper. Cook about 1 1/2 to 2 minutes and flip to cook the other side for another 1 1/2 minutes.
Remove from heat and place on top of salad.
Sprinkle with vinaigrette and serve immediately.

Meatless Monday – Roasted Red Pepper and Red Lentil Soup

by joycevandenbergporterSeptember 28, 2015

This is a One Pot Wonder! Soup is known to be a comforting and healing food. I just got my first cold of the year, possibly a result of the multiple cross country airplane flights I’ve taken or maybe its just a change of season sniffles. I was craving warm, hearty and a bit spicy to clear everything up. So soup was a natural choice. My friend, Sandy had just given me a platter of roasted red peppers and tomatoes that she said her family wouldn’t eat. Their loss was my gain and the inspiration for today’s soup. I decided to pair both roasted red veggies with red lentils to make a flavorful and spicy soup. Yum… Just what the doctor ordered.

People often ask me if I’m getting enough protein since I’ve stopped eating meat. The answer is YES! This soup is rich in protein as well as vitamins and minerals, from both the lentils and the veggies. The protein content of Red Lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of red lentils, you consume nearly 18 grams of protein which is the same as one 3-ounce serving of chicken breast but without the 3 grams of fat. Lentils are also rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied. (Read: Less likely to find yourself standing back in front of the open refrigerator.) I will throw one last little factoid at you. We learned from Eating the Rainbow that red foods (especially tomatoes) are loaded with lycopene, an important antioxidant which is good for a healthy heart, lowering the risk of some cancers and protecting the skin from ultra-violet light. So dig in!

TIPS: Okay. I was just given roasted tomatoes and red peppers, however, if you don’t have the time or inclination to roast them yourself, you can buy them already roasted in jars or substitute a can of fire roasted tomatoes and saute diced red peppers with the onions.

ROASTED RED PEPPER AND RED LENTIL SOUP

2 Tbsn olive oil
1 large onion, diced
4-5 cloves garlic, minced
2 red bell peppers
2-3 large red tomatoes (or one can of fire roasted tomatoes)
1 red chili pepper (or jalapeno)
2 cups dried red lentils
8 cups vegetable stock
1 tsp cumin
1/4 – 1 tsp cayenne pepper (optional)
1/2 tsp salt (or to taste)

If roasting red peppers (and tomatoes), broil until the skin has blackened, 5-8 minutes. Turn to broil the other side. Remove from heat and let cool. Roughly chop and set aside.

In a large stockpot, heat the olive oil and saute the onion, chili pepper, and garlic and saute several minutes.

Add the red peppers and tomatoes and stir to combine.

Add the lentils, vegetable stock and spices and simmer until the lentils are tender, about 20 minutes.

Let the soup cool slightly and puree in a food processor or blender. You may have to do it in two batches.

Clean the stockpot and return the soup to the pot. Reheat.

Serve with a dollop of plain yogurt, sliced chili peppers or fresh herbs.

Roasted Red Pepper and Red Lentil Soup

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

2 Tbsn olive oil
1 large onion, diced
4-5 cloves garlic, minced
2 red bell peppers
2-3 large red tomatoes
1 red chili pepper
2 cups dried red lentils
8 cups vegetable stock
1 tsp cumin
1/4 -1 tsp cayenne pepper (optional)
1/2 tsp salt (or to taste)

If roasting red peppers(and tomatoes), broil until the skin has blackened, 5-8 minutes. Turn to broil the other side. Remove from heat and let cool. Roughly chop and set aside
In a large stockpot, heat the olive oil and saute the onion, chili pepper, and garlic and saute several minutes.
Add the red peppers and tomatoes and stir to combine.
Add the lentils, vegetable stock and spices and simmer until the lentils are tender, about 20 minutes.
Let the soup cool slightly and puree in a food processor or blender. You may have to do it in two batches.
Serve with a dollop of plain yogurt, sliced chili peppers or fresh herbs.

Meatless Monday – Barbecue Pulled “Pork” Sliders with Spicy Slaw (Vegan)

by joycevandenbergporterSeptember 21, 2015

If you LOVE carnitas or pulled pork but want to pass on the meat, try this vegan version made with hearts of palm I know, it sounds implausible, but it’s really good and the texture is very similar to pulled pork but without the calories and the guilt. Piled high on a fresh slider bun and dripping with barbecue sauce, this pulled ‘pork’ is pretty delicious. You don’t miss the meat! It’s really all about the barbecue sauce, so choose wisely. You can go spicy, mild or sweet. The recipe below is for a slightly spicy barbecue sauce. You can also use a store-bought sauce and doctor it up with a bit of spices or hot sauce if need be.

Pulled pork is often served with coleslaw whose cool and crispy tangyness is the perfect accompaniment to the warm and spicy filling. My husband really dislikes creamy foods, so I made a mustard and vinegar based slaw instead of a creamy one with mayo. This slaw is fresh and a bit spicy with cabbage, carrots, cilantro and red onions with thinly sliced hot chili peppers to give it some pizzaz. Or you can be a purist and just go ‘meat’ and bun… Yes, that is really hearts of palm.

So what is hearts of palm and how does it add up from a nutritional standpoint? Hearts of Palm is harvested from the inner, less fibrous, part of various palm trees, most commonly the cabbage palm. Nutritionally, it’s extremely low in calories, weighing in at only 41 calories per cup(146 grams). It is also very low in Cholesterol and a good source of Protein (four grams in one cup), Riboflavin and Potassium, and a very good source of Dietary Fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese. Whew! Even though I have always liked hearts of palm, I thought they were fairly empty calories, so this was a pleasant surprise. I will definitely be tossing them into more salads and maybe even on the barbecue or in casseroles. Stay tuned…

I have been wanting to try a version of this recipe for a while. I’m not sure where I saw the idea for the first time (probably on Pinterest) but I adapted this recipe from Blissful Basil although she used canned jackfruit which I have heard is also a good shredded pork/carnitas substitute but I have never seen jackfruit in grocery stores around me.

TIPS: An easy short cut is to use a 16 oz bag of pre-shredded slaw mix which is available in most grocery stores instead of shredding all the veggies yourself. Add a prepared sauce and dinner is practically done!

BARBECUE PULLED ‘PORK’ SLIDERS WITH SPICY SLAW

2 Tbsn olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (14 oz) cans of hearts of palm
1 1/2 cup Barbecue Sauce (Homemade or Prepared)
8 slider buns

HOMEMADE BARBECUE SAUCE
2 small cans tomato paste + one cup of water(or 2 cans tomato sauce)
1/2 cup apple cider vinegar
2-3 Tbsn brown sugar
1 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder(or more)
1/2 tsp cayenne pepper or hot sauce (or more)
salt and fresh ground black pepper to taste

SPICY SLAW
2 cups shredded cabbage (green or purple or both)
1/2 cup shredded carrot
1/4 large red onion, thinly sliced
1-2 red chili peppers, thinly sliced into rounds
1/2 cup cilantro, chopped
2 scallions, thinly sliced
1/4 cup olive oil
1/4 cup apple cider vinegar
juice from one lemon
1 tsp dijon mustard
1/2 tsp salt
1//4 tsp pepper

Combine cabbage, carrots, peppers, cilantro and scallions in a medium serving bowl. Whisk together the oil, vinegar, lemon juice, mustard, salt and pepper and pour over slaw. Toss to combine and set aside.

Heat olive oil in a large heavy pan (preferably one that can go into the oven) over medium heat. Add onion and garlic and sauté until tender (5-7 minutes).

Drain the hearts of palm and shred using your hands or a knife.

Add hearts of palm to the pan with the onions and garlic and sauté for 5-10 minutes.

If making homemade sauce, combine barbecue sauce ingredients in a small bowl. Start with only one tablespoon of brown sugar. Taste and adjust seasonings. Stir the barbecue sauce and one cup vegetable broth (or water)into the hearts of palm mixture. Cover and simmer for 20-25 minutes or until tender, stirring occasionally to get the browned bits off the bottom. You can use a wooden spoon to break up the hearts of palm a bit more. If it gets dry add water or vegetable broth.

Continue to simmer with the lid off for for another 10 or 15 minutes or place in a 350 degree oven to brown.

Fill each of the buns with generous spoonfuls of barbecue mixture and spicy slaw. Top with pickles.

BBQ 'Pork' Sliders with Spicy Slaw

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

2 Tbsn olive oil
1 large onion, chopped
4-5 cloves garlic, minced
2 (14 oz) cans of hearts of palm
1 1/2 cup Barbecue Sauce (Homemade or Prepared)
8 slider buns

HOMEMADE BARBEQUE SAUCE
2 small cans tomato paste + 1 cup water(or 2 cans tomato sauce)
1 cup water
1/2 cup apple cider vinegar
2-3 Tbsn brown sugar
1 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder(or more)
1/2 tsp cayenne pepper or hot sauce (or more)
salt and fresh ground black pepper to taste

Combine cabbage, carrots, peppers, cilantro and scallions in a medium serving bowl. Whisk together the oil, vinegar, lemon juice, mustard, salt and pepper and pour over slaw. Toss to combine and set aside.
Heat olive oil in a large heavy pan (preferably one that can go into the oven) over medium heat. Add onion and garlic and sauté until tender (5-7 minutes).Drain the hearts of palm and shred using your hands or a knife.
Add hearts of palm to the pan with the onions and garlic and sauté for 5-10 minutes.
If making homemade sauce, combine barbecue sauce ingredients in a small bowl. Start with only one tablespoon of brown sugar. Taste and adjust seasonings.
Stir the barbecue sauce and one cup vegetable broth (or water)into the hearts of palm mixture. Cover and simmer for 20-25 minutes or until tender, stirring occasionally to get the browned bits off the bottom. You can use a wooden spoon to break up the hearts of palm a bit more. If it gets dry add water or vegetable broth.
Continue to simmer with the lid off for for another 10 or 15 minutes or place in a 350 degree oven to brown.
Fill each of the buns with generous spoonfuls of barbecue mixture and spicy slaw. Top with pickles.

World’s Best Six Braid Challah

by joycevandenbergporterSeptember 18, 2015

As promised, I am re-posting my recipe for The World’s Best Six Braid Challah. This beautiful challah is the perfect way to ‘break your fast’ this year.

goodmotherdiet

This is the real deal! It’s been carefully smuggled onto airplanes in backpacks and suitcases, as a prized possession, leaving little room for clothing or personal belongings. It has graced many a Break Fast and dinner table as guest of honor. It has been slathered with butter and devoured by many teenagers who learned to show up in my kitchen on Fridays. In my house it’s called MaryBeth’s Challah because I got the recipe from my friend, Marybeth. My next door neighbors call it Joyce’s Challah because… well you see the pattern here.

I initially resisted making or buying challah on Fridays because it’s not usually made with whole grains, and I was trying to limit the amount of processed white flour that my kids consumed. I mean something has to offset the truckloads of pizza that kids and teenagers eat. However, tradition won out and once I got the coveted recipe from Marybeth, I started making challah…

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Wheatless Wednesday – Cauliflower Quinoa Chowder Topped with Caramelized Shallots

by joycevandenbergporterSeptember 16, 2015

It’s starting to look like Soup Season – and this one is magic! I just arrived at my house in Maine, where summer and fall are definitely having a collision. Summer is not over yet; the days are still sunny and beautiful, but once the sun goes down the temperature drops and sweaters come out. School is back in session, so that means that grownups have to actually go back to work too. It is this time of year when I still eat salads for lunch but start to crave warm homey food for dinner. Last night I made this savory vegan Cauliflower Quinoa Chowder topped with caramelized shallots (not bacon), parsley and sliced green onion. Mmmm… a definite Winner! This is an easy One Pot Meal that serves about 6 adults with generous portions. This will be one I make again and again.

This soup has two magic ingredients: cauliflower and quinoa. Cauliflower is the chameleon of vegetables. It can take the place of flour (Pizza Crust), pasta (Mac and Cheese), grain (Tabouleh) or potatoes (Cauliflower Puree). Adding Cauliflower to foods is a ~~sneaky~~ smart way to get some nutrients in your diet. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a good source of dietary fiber, protein, omega-3 fatty acids and a whole host of vitamins and minerals. I only used one potato in this dish and the cauliflower stepped in for the rest. If you are trying to avoid carbs (even though potatoes are good ones), you can elinimate the potato altogether and add a bit more cauliflower.

Quinoa is another master of illusion and can be the star of a main course casserole or added to veggies in a salad. In this dish it is mixed in towards the end as a thickener and, as one of the Worlds ‘nearly perfect foods’ (as described on the package) it also provides a huge protein boost. I used Pearl Quinoa which I have never used before, partially because I thought it would add good texture to soup (it did) but also to support the company, Alter Eco, a Fair Trade company who gets its organic quinoa from Quechua and Aymara farmers in who grow the grain 13,000 feet up on the arid and desolate Soar De Uyuni salt flat of Bolivia. I want to support that kind of effort! That said, any kind of quinoa will work, so use what you have.

I adapted this recipe from Foodie Crush but made a few changes to make it vegan (trying to use less milk and dairy) and based on what vegetables I had on hand. She has a great recipe though, so you can click on the link to see the original. I love the color and sweetness that the carrots added. The original recipe called for red bell pepper which I didn’t have, so I added more carrots and a stalk of celery. Follow your own tastes (or pantry). I also used Original flavor coconut millk instead of regular milk and LOVED the added flavor. This chowder gets it’s thick and creamy texture from the quinoa but also from pureeing one third to a half of the vegetable mixture before adding the quinoa. If you like it chunky, puree less, if you like a smoother soup, puree more. Its that easy!

I love toppings and these really turn chowder into something special. The caramelized shallots are worth the 15 minutes it takes, trust me. I recommend making the shallots ahead or while the cauliflower and potatoes are cooking. This is my Go To substitute for bacon and it works! Be creative – or be a purist and go bare!

I eased myself into Maine yesterday with a windy and challenging kayak across the lake where the headwinds tossed water into out kayaks at each wave. Luckily we had the wind at our backs on the way back and breezed home but I definitely earned my dinner. I was not disappointed. I hiked Pleasant Mountain this morning instead of writing this blog (Sorry not sorry). In the photo above you can see the White Mountains in the distance. Now I’m looking for leftovers…

CAULIFLOWER AND QUINOA CHOWDER

1/4 cup olive or coconut oil
2-3 cloves garlic, minced
1/2 large onion, diced
1 stalk celery, diced
2 carrots, diced
1 russet potato, peeled and diced
1 small head cauliflower, roughly chopped (about 3 cups)
1 quart vegetable broth
2 cups coconut milk (or any other kind of milk)
2 bay leaves
2 tsp dried thyme
1/2 cup pearled quinoa (or regular quinoa)
1 tsp salt
1/4 tsp pepper

TOPPINGS: (optional)

Carmelized shallots*Recipe below
Chopped parsley
Sliced scallions

In large stock pot, garlic and onions in oil over medium high heat for about 5 minutes, or until onions are opaque. Add celery and carrots and cook for about 10 minutes.

Add potato, cauliflower, vegetable broth, coconut milk, bay leaf and thyme. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened.

Remove bay leaf. Ladle about 1/3 to 1/2 of the soup into a food processor or blender and process until smooth. Add back to pot. Add salt and pepper. Taste and add seasoning if desired.

Rinse 1/2 cup quinoa in cold water and add to cauliflower mixture. Reduce to simmer and cook until quinoa is softened, about 15 minutes. If soup gets too thick add water and lower temperature.

Add more liquid if needed. Serve with desired toppings. I highly recommend carmelized shallots, parsley and sliced scallions.

CARMELIZED SHALLOTS (makes about 1/4 cup)

6-8 shallots
1 Tbsn olive oil
1/2 tsp salt

Peel and thinly slice shallots into rounds.

Saute in oil for 15 minutes or so until golden brown.

Remove from pan and drain on paper towels.

Place in a small serving dish along with other toppings.

Cauliflower Quinoa Chowder

Servings: 6
Time: 45 minutes
Difficulty: easy
Print

1/4 cup olive or coconut oil
2-3 cloves garlic, minced
1/2 large onion, diced1 teaspoon salt
1 stalk celery, diced
2 carrots, diced
1 russet potato, peeled and diced
1 small head cauliflower, roughly chopped (about 3 cup)
1 quart vegetable broth
2 cups coconut milk (or any other kind of milk)
2 bay leaves
2 tsp dried thyme
1/2 cup pearled quinoa (or regular quinoa)
1 tsp salt
1/4 tsp pepper

In large stock pot, garlic and onions in oil over medium high heat for about 5 minutes, or until onions are opaque.
Add celery and carrots and cook for about 10 minutes.
Add potato, cauliflower, vegetable broth, coconut milk, bay leaf and thyme. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened.
Remove bay leaf. Ladle about 1/3 to 1/2 of the soup into a food processor or blender and process until smooth.
Add back to pot. Add salt and pepper. Taste and add seasoning if desired.
Rinse 1/2 cup quinoa in cold water and add to cauliflower mixture. Reduce to simmer and cook until quinoa is softened, about 15 minutes.
Add more liquid if needed. Serve with desired toppings. I highly recommend carmelized shallots, parsley and sliced scallions.

CARMELIZED SHALLOTS (makes about 1/4 cup)

6-8 shallots
1 Tbsn olive oil
1/2 tsp salt

Peel and thinly slice shallots into rounds.
Saute in oil for 15 minutes or so until golden brown.
Remove from pan and drain on paper towels.
Place in a small serving dish.

Meatless Monday – Veggie Kabobs With Chili Cumin Oil

by joycevandenbergporterSeptember 14, 2015

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

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

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

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

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

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

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

VEGGIE KABOBS WITH CHILI CUMIN OIL

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

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

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

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

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

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

Shuck corn and cut into 1 or 2 inch wheels.

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

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

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

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

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

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

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

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

Veggie Kabobs With Chili Cumin Oil

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

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

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

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

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

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

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

Apple Honey Challah

by joycevandenbergporterSeptember 11, 2015

It’s that time of year again! Rosh Hashanah is next Monday so I thought it timely to repost the recipe for my lovely round Apple Honey Challah. Six Braid Challah recipe coming next week! L’Shana Tovah!

goodmotherdiet

Happy 5775! Rosh Hashanah, the Jewish New Year, is next week! What is Rosh Hashanah? Rosh Hashanah, literally“Head of the Year“, is observed on the first day of the Jewish year which is based on the Hebrew Calendar rather than the Gregorian or Western Calendar (which is the calendar we use every day). Unlike the Western New Year which is a big celebration, Rosh Hashanah is more a time for reflection and introspection, forgiveness and hope. As is true with all Jewish holidays, there is a great emphasis on food.

During Rosh Hashanah, a round challah is usually served, symbolizing the circle of life and the cyclical nature of the year – the completion of the old year and the beginning of the new year. Apples dipped in honey are also traditionally eaten on Rosh Hashana, symbolizing wishes for a sweet new year. First you dip the challah in the honey and then the apple. It’s a delicious little slice of…

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Wheatless Wednesday – Mexican Street Corn Salad

by joycevandenbergporterSeptember 9, 2015

You’ve heard of Mexican Street Corn, fresh corn on the cob slathered in spices, herbs and savory cheese – delicious but messy. Here it is ‘off the cob’ and ready to feed a big crowd – the same yummy ingredients but easy to serve. Served off the cob, the dish is called Esquites while the traditional street food grilled or steamed right on the cob is known as Elote. Traditional ingredients include mayonnaise, cotija cheese, lime juice, and chili powder but other herbs and spices are often included.

I have been visiting family in Seattle for the last week, living like a hobo out of my suitcase and bouncing around the Seattle area from Tacoma to Seattle to Whidbey Island to Bothell. I was lucky enough to see five of my sisters, two of my brothers and both of my parents. Yes, I know. This is starting to require higher math, and three sibs were even missing! As one of eleven children, I am used to large family celebrations where everyone brings something to share. We are the masters of potluck. Needless to say I was not in my kitchen, so obviously did no cooking myself, but I did watch my sister, Margaret, prepare this tasty dish for one of our family potlucks over the weekend. With fresh corn, chili peppers, spicy seasonings and crumbly Mexican cheese, this is a definite crowd-pleaser, great for a family dinner or a potluck party. For our large crowd, Margaret doubled the recipe.

Guest Chef, Margaret Vandenberg, has made this recipe from The Kitchn before and admitted that she and her husband, Scott, have polished off leftovers with grilled salmon and tortillas as a great late night snack. Sounds yummy to me! This is the lovely view of Lake Washington from Margaret’s living room. I can sit there for hours watching boats and birds and clouds….and then she serves wonderful food too. No wonder I keep going back….

TIPS: I have not made this salad yet, but witnessed my sister in action. This salad is delicious as is but if you want to make it even more ‘street’ you could try grilling or roasting the corn on the cob, before cutting off the kernels, for additional color and flavor. Spicy food lovers could also add a dash or two of cayenne pepper to add more zest. You could also serve with additional cotija sprinkled on top.

Recipe Adapted From The Kitchn

MEXICAN STREET CORN SALAD

6 ears fresh corn kernels from the cob (or 4 cups frozen yellow corn)
2 Tbsn olive oil
2 cloves garlic, minced
1 hot pepper (jalapeno, red chili, etc)
3 Tbsn cotija cheese (goat or feta), crumbled
2 Tbsn mayonaise (vegan mayo or plain yogurt)
2 Tbsn cilanto, chopped
1 1/2 tsp Mexican style chili powder
2 limes, juiced
salt and pepper to taste

In a large cast iron pan, saute the corn in the oil on medium-high heat until toasted, 15 to 20 minutes. Add the garlic and cook another 30 seconds or so and remove from heat and let cool and place in a large mixing bowl.

Cut the peppers into a fine dice and add to the corn mixture.

Add all the other ingredients to the corn mixture and toss to combine. Taste and adjust seasonings and add ingredients to suit your tastes.

Serve room temperature.

Mexican Street Corn Salad

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

In a large cast iron pan, saute the corn in the oil on medium-high heat until toasted, 15 to 20 minutes.
Add the garlic and cook another 30 seconds or so and remove from heat and let cool and place in a large mixing bowl.
Cut the peppers into a fine dice and add to the corn mixture.
Add all the other ingredients to the corn mixture and toss to combine.
Taste and adjust seasonings and add ingredients to suit your tastes.
Serve room temperature.

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

by joycevandenbergporterSeptember 2, 2015

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

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

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

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

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

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

CHILI LIME SAUCE (Optional)

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

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

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

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

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

Add black beans and cook another minute or two.

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

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

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

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

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

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

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