Tag Archives: gluten free

Wheatless Wednesday – Beet and Citrus Salad with Goat Cheese & Pine Nuts

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Citrus is here!  I love eating with the seasons, especially when nature provides such colorful abundance.  Right now citrus is at it’s best and, for a short time, blood oranges are available.  So take advantage!  I paired citrus – oranges from my tree, which are surprisingly sweet and juicy this year in spite of the drought we are having in California, blood oranges and grapefruit – with golden and red beets.  This is the time of year for root vegetables as well, and together they make a spectacularly colorful presentation.  Topped with creamy goat cheese, toasted pine nuts and a drizzle of a savory-sweet balsamic vinaigrette, this salad is a sensory delight!

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Beets are funny little root veggies, rather on the homely side with their tough skins and little ‘mouse’ tails (root end) until you cut them open to find their jewel-like interiors.  The greens, on the other hand, can be quite lovely.  So looking at these gorgeous beet greens, I knew I had to  make something with them.  Often I saute them with butter and garlic for a delicious side dish and if you don’t overcook them, they keep their brilliant colors. This time, however, I wanted to make more of a main course.  When I spotted the 10 eggs on my counter fresh from my next door chickens, I decided to make a frittata which did not disappoint.  Recipe will post tomorrow but here is a preview:

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Okay, back to the Beet and Citrus Salad, which actually pairs nicely with the beet top frittata by the way.  The intense colors of this salad are a visual indicator of how nutritious this salad really is.  Roasted beets are rich and intense in flavor but also loaded with vitamins, phytonutrients and antioxidants.  We all know that citrus fruits are a good source of vitamin C but they also contain an impressive list of other essential nutrients, including vitamins, minerals and phytochemicals.

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TIPS AND SUBSTITUTIONS: Beets can be roasted a day or so ahead of time and stored in the refrigerator.  I like to sprinkle a bit of micro greens over the top of the salad to add freshness without covering all the bright colors, however, a good alternative would be to place the beets and citrus on a bed of greens. Arugula or baby spinach would be good choices.  Toasted pine nuts add a nice buttery crunch but roasted pistachios would also make a nice alternative. Non goat cheese fans can substitute feta or just omit the cheese and let the vivid colors stand on their own.

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BEET AND CITRUS SALAD WITH GOAT CHEESE

1 bunch red beets(3 large or 4 small)
1 bunch golden beets (3 large or 4 small)
1 orange
2 blood oranges (if available, or substitute any other citrus)
1 pink grapefruit
3 oz goat cheese
1/4 cup pine nuts
1/4 cup micro greens (optional)

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

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  • Cut beet greens from beets leaving a half inch of stem remaining.  Do not cut into the beets.  Rinse, dry and place beets on a square of aluminum foil.  Drizzle with olive oil and close the foil so no steam will escape.

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  • Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.

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  • Let cool.  Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.

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  • Cut the top and bottom off of the orange and the blood oranges, then cut  downward to remove the peel and pith and work your way around the fruit.

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  •  Slice into rings

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  • Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments.  For my wordsmith friends, these membrane free sections are called ‘supremes’ and they are worth the extra work.

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  • Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes.  Remove from heat and let cool.

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  • Slice the beets into rounds and place on a serving dish.  Top with citrus and micro greens.

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  • Sprinkle with goat cheese and pine nuts

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  • Whisk vinaigrette ingredients together and drizzle over beet and citrus.

Beet and Citrus Salad with Goat Cheese and Pine Nuts

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 bunch red beets(3 large or 4 small)
1 bunch golden beets (3 large or 4 small)
1 orange
2 blood oranges (if available, or substitute any other citrus)
1 pink grapefruit
3 oz goat cheese
1/4 cup pine nuts
1/4 cup micro greens (optional)

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

  • Cut beet greens from beets leaving an inch remaining.  Do not cut into the beets.  Rinse, dry and place beets on a square of aluminum foil.  Drizzle with olive oil and close the foil so no steam will escape.
  • Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.
  • Let cool.  Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.
  • Cut the top and bottom off of the orange and the blood oranges, then cut  downward to remove the peel and pith and work your way around the fruit.  Then cut into rings
  • Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments.
  • Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes.  Remove from heat and let cool.
  • Slice the beets into rounds and place on a serving dish
  • Top with citrus
  • Sprinkle with micro greens, goat cheese and pine nuts
  • Whisk vinaigrette ingredients together and drizzle over beet and citrus.

Roasted Rainbow Carrots with Carrot Top Pesto

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If you are throwing away your carrot tops, you need to Stop-Right-Now!  In the spirit of ‘no waste’ cooking, I decided to try to use the tops as well since I know they are as nutritious as the carrots. I was looking for a recipe for carrot tops and came across this one for roasted carrots with pesto in Bon Appetit.  I had these lovely carrots which truly exemplify the concept of “Eat the Rainbow”.  They range in color from almost white to dark purple with many shades of yellow, orange and red in between.  Who says carrots are boring?  Roasting them intensifies their flavor, making them rich and creamy, no resemblance to their watery boiled or steamed versions.  As a bonus, with each colorful bite you get a different dose of vitamins.

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Here is what Rainbow Carrots can do for you:

  • Orange: Beta and alpha carotene pigment. This promotes vitamin A production by the body, which is essential for healthy eyes.
  • Purple: Anthocyanin, beta and alpha carotene pigment. Purple carrots typically have an orange core, and their pigment-related nutrients may provide additional vitamin A and prevent heart disease.
  • Red: Lycopene and beta-carotene pigment. Lycopene is the same red pigment that gives tomatoes their deep color and is linked to a lower risk of certain cancers, such as prostate cancer.
  • Yellow: Xanthophykks and lutein. Both are linked to cancer prevention and better eye health.
  • White: The nutrients don’t come from the pigment but from the fiber, which promotes healthy digestion.

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Topped with the delicious pesto made right from the carrot tops themselves, these roasted carrots are heavenly.  The pesto is good enough to go out an buy the carrot tops and forget the carrots!  Who knew? If you are looking for a sweeter, more caramelized carrot recipe, you may like my Maple Citrus Glazed Carrots which are pretty delicious and totally worth  a try.  To make the roasted carrots a main course, just slice up the carrots and toss them along with a big dollop of pesto with hot pasta.  I actually had that as a lovely lunch.  I had one leftover carrot (a regular orange one for sure as everyone was enamored with the exotically colored carrots) and some pesto which was still bright green the next day.

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I tossed them all together – yum!  So simple but delicious! It would have been prettier with some multi colored carrots but those were long gone.

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TIPS: This recipe can be easily veganized by using Vio Life Just Like Parmesan which comes in a wedge and grates and tastes just like regular parmesan. Try it! Pesto can be made 1 day ahead. Press plastic wrap directly onto surface; chill. Carrots can be roasted 4 hours ahead. Let stand at room temperature.  Unless your carrots are older with tough skins, scrub them with a kitchen sponge with a scour pad instead of peeling as so many of the vitamins rest at or under the skin.  If you want to roast carrots that don’t have tops to make pesto, try adding cumin or other spices to jazz them up a bit.

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ROASTED CARROTS WITH CARROT TOP PESTO

2-3 lbs whole carrots with tops
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
1/4 cup pine nuts
1/2 cup fresh basil leaves
1/2 cup grated Parmesan (try vegan Vio-Life Just Like Parmesan)
1/2 cup olive oil

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  • Preheat oven to 400°. Trim carrot tops, leaving 1 to 2 inches of stem attached. Measure out 2 cups carrot top leaves and set aside.Discard stems. Scrub carrots with a kitchen sponge with a scour pad instead of peeling.

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  • Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper.

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  • Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes.

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  • Pulse garlic and nuts in a food processor until a coarse paste forms.

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  • Add basil, parmesan, and reserved carrot tops; process until even.

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  • Add olive oil and pulse until combined; season with salt and pepper. Spoon over carrots to serve.

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Roasted Rainbow Carrots with Carrot Top Pesto

  • Servings: 4
  • Difficulty: easy
  • Print

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2-3 lbs whole carrots with tops
1/2 tsp salt
1/4 tsp pepper
1 clove garlic
1/4 cup pine nuts
1/2 cup fresh basil leaves
1/2 cup grated Parmesan
1/2 cup olive oil

  • Preheat oven to 400°. Trim carrot tops, leaving 1 to 2 inches of stem attached. Measure out 2 cups carrot top leaves and set aside.Discard stems. Scrub carrots with a kitchen spunge with a scour pad.
  • Toss carrots and vegetable oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until carrots are golden brown and tender, 25–35 minutes. Let cool.
  • Pulse garlic and nuts in a food processor until a coarse paste forms.
  • Add basil, parmesan, and reserved carrot tops; process until a coarse purße forms.
  • Add olive oil and pulse until combined; season with salt and pepper. Spoon over carrots to serve.

Wheatless Wednesday – Tostadas with Halibut, Spicy Slaw and Avocado Crema

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Can we talk about the Avocado Crema? You have already heard that we should be eating avocados every day due to their health benefits. So here goes…  You’re either an avocado lover or a hater, most people don’t seem to be happily ambivalent.  I am a total Lover and could eat this Avocado Crema all by itself. I mean, someone has to taste it… So delicious!  And it’s a healthy topping for practically anything, tacos, salads, roasted veggies….  Simple and just a few ingredients, including water. and it’s super easy to make in about a minute whizzed in a blender or food processor. Healthy, happy, looking forward to leftovers…Just saying.

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The slaw – my husband won’t come anywhere near the crema or anything else creamy, so this slaw is Jeff approved, crisp and spicy, tossed with olive oil, herbs and spices. I have gotten used to his peccadilloes regarding food and actually think that this is a more crowd friendly slaw as it is dairy free.  If you are setting up a taco bar, even vegan friends can participate, mixing the spicy slaw with the garlicky black beans, and if you use a dairy free yogurt, the avocado crema is just divine.  A little Sriracha on the side is also not a bad idea.  If you don’t like spicy jalapenos, substitute red bell pepper.  If you like it extra spicy, use more jalapeno or an even hotter variety of pepper.

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The beans – I add garlicky black beans to my tostada bar because I love the salty richness and extra boost of protein and all the lovely vitamins and minerals that they provide. They also give non-fish eaters something other than vegetables to put onto their plate.  You could also prepare rice if you wish.

TIPS: When buying seafood, check out Seafood Watch who makes recommendations of what fish and shellfish are  ‘healthy’ to eat and which are farmed or caught in a way that doesn’t harm you or the environment.  I used live caught California halibut which is considered by Seafood Watch to be a “Best Choice” option.

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AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1/2 tsp. salt more, to taste)
1/4-1/2  cup water (to desired consistency)

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  • Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.

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  • Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency. You can add a pinch of cumin as an option.  I didn’t do so for this dish because I had already used cumin in other dishes.
  • Transfer to a serving bowl. Serve thick with a spoon or thinner like a dressing in a container with a pour spout. Can be kept in the refrigerator for up to 2 days.

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SPICY SLAW

2 cups shredded cabbage (green, red or savoy)
1 red jalapeno chili, seeded and diced
3 Tbs. chopped fresh cilantro
2 Tbs. minced red onion
4 scallions, thinly sliced
1 tsp fresh lime zest
2 tsp fresh lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup olive oil

  •  Combine all ingredients and toss until combined.  Refrigerate up to several hours before serving.

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TOSTADAS WITH HALIBUT AND BLACK BEANS

1 lb. halibut or other firm-fleshed white fish fillet, skin removed
2 Tbsn olive oil
1 tsp lime juice
1/2 tsp sugar, honey or agave nectar (or to taste)
1/2 tsp salt
1/3 tsp pepper
Freshly ground pepper, to taste
1 can black beans, drained
1 clove garlic, minced
2 Tbsn olive oil
8 corn tortillas

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  • Combine olive oil, lime juice, sugar and spices in a small bowl.

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  • Wash and dry halibut filets.  Cut them into smaller pieces, if desired, and place on an oiled baking dish. Pour marinade over the top of the fish and let sit at least 20 minutes.  Turn the filets several times to coat both sides.

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  • While the fish is marinating, heat the beans in a small stock pot with the garlic and olive oil. Remove from heat until ready to serve.

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  • Heat tortillas in a covered cast iron or heavy pan on low until heated through,  You can flip by quarters and thirds so the bottom doesn’t get too hard. Remove from heat and keep covered until ready to serve.  If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.

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  • Broil fish 3- 4 minutes in top third of oven. Turn fish and broil another 3 to 4 minutes or until the fish flakes easily.  Cover until ready to serve.

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Tostadas with Halibut, Spicy Slaw & Avocado Crema

  • Servings: 4
  • Difficulty: easy
  • Print

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AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1 tsp cumin(optional)
1/2 tsp. salt more, to taste)
1/4 – 1/2 cup water (depending on desired consistency)

  • Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.
  • Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency.
  • Transfer to a serving bowl.  Can be kept in the refrigerator for up to 2 days.

SPICY SLAW

2 cups shredded cabbage (green, red or savoy)
1 red jalapeno chili, seeded and diced
3 Tbs. chopped fresh cilantro
2 Tbs. minced red onion
4 scallions, thinly sliced
1 tsp fresh lime zest
2 tsp fresh lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup olive oil

  •  Combine all ingredients and toss until combined.  Refrigerate up to several hours before serving.

 

TOSTADAS WITH HALIBUT

1 lb. halibut or other firm-fleshed white fish fillet, skin removed
2 Tbsn olive oil
1 tsp lime juice
1/2 tsp sugar, honey or agave nectar (or to taste)
1/2 tsp salt
1/3 tsp pepper
Freshly ground pepper, to taste

8 corn tortillas

  • Combine olive oil, lime juice, sugar and spices in a small bowl.
  • Wash and dry halibut filets.  Cut them into smaller pieces, if desired, and place on an oiled baking dish.
  • Pour marinade over the top of the fish and let sit at least 20 minutes.  Turn the filets several times to coat both sides.
  • Heat tortillas in a covered cast iron or heavy pan on low until heated through,  You can flip by quarters and thirds so the bottom doesn’t get too hard.  If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.
  • Broil 3- 4 minutes.
  • Turn fish and broil another 3 to 4 minutes or until the fish flakes easily.  Cover until ready to serve.

Meatless Monday – Leek, Potato & Cabbage Soup with Turmeric

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Do you love rich and creamy soups but wish they didn’t have all the heavy cream (read extra calories)?  I am not usually a calorie counter but in general, this is one area where ‘more is not better’.  Fear not, there are simple ways to eat deliciously and nutritiously without adding unwanted calories which seem to go directly to the hips without passing GO!  This recipe employs a cooking technique that tricks your tastebuds into thinking that the delicible flavors crossing the tongue include creamy deliciousness while in reality it’s vegan, just veggies and broth.  Leeks and cabbage are sauteed until soft and then simmered with potatoes in broth and herbs until potatoes are almost falling apart.  Then half the soup is blended into a fine puree in a food processor or blender and added back into the soup, which yields a surprisingly creamy consistency without adding any cream, flour or other thickeners. Brilliant!  I have used this technique in the past with equal success, particularly in the yummy White Bean and Swiss Chard Soup which is from Gwyneth Paltrow’s book, “It’s All Good”.

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My Dad is always asking me where I get the ideas for my recipes.  All I can say is that if you are truly interested in a topic, say food, the ideas naturally just come to you.  I get cooking inspiration everywhere I go.  It helps that I love to read cooking magazines and I own dozens of great cookbooks.  I even peruse the local newspapers for recipes.  Often, I don’t use the recipe that has caught my eye.  Rather it might remind me I better make something with the squash or eggplant sitting on my counter or that I have roasted beets in the refrigerator and I am off onto the next idea. If I use a recipe created by someone else, I give them full credit and a link back to them, if possible.  Otherwise, it’s trial and error, and trust me, I have plenty of kitchen fails…  This particular recipe was prompted by this week’s  Farm Fresh To You CSA box, which, even a month or so later, every Tuesday still feels like a gift from a secret admirer even though I ordered and paid for it. (I know, I’m easily pleased fooled).  I opened the box, and pulled out a head of green cabbage, large leek and four bintje potatoes.  Hmmm, just what could I do with these?  Well, spoiler alert, I already ruined the surprise by posting the photo of this tasty soup.

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What, might you ask, are Bintje Potatoes? I had never heard of them before this so had to look them up.  They are a large oval-shaped tuber with pale yellow skin and yellow flesh. They are good for  boiling, baking, and are particularly good for making french fries and potato chips, although I haven’t tried those yet.  Since they are yellower in color than a russet potato, they will make soup that is not as white, especially when adding turmeric and cumin.  Any kind of potato will work in this recipe though, so use whatever you have available.

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Cabbage may seem like a strange ingredient to put in soup but in reality cabbage becomes sweet when cooked and adds a nice texture in combination with the potatoes.  Cabbage is also loaded with fiber and vitamins and minerals including vitamin C, K and vitamin B6 and beneficial phytonutrients. Throw in superstar turmeric and you have a really-good-for-you-soup.  Since this recipe only calls for a half head of cabbage, if you are looking for something to do with the other half, or if you are just a cabbage lover, check out the recipe for Roasted Cabbage ‘Steaks’

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TIPS:  If you like your soup extra smooth and creamy, just puree it all in 2 or 3 batches, clean out the pot and return the puree to the clean pot to reheat.  This soup can be eaten plain or topped with various garnishes.  My favorites are toasted pepitos (shelled pumpkin seeds), shredded or flaked parmesan and sprigs of fresh thyme.  Plain yogurt is also a good topping, especially if you sprinkle it with a bit of cumin.  If you have raw shelled pumpkin seeds, you can toast them in a dry pan for several minutes until they are golden and aromatic.

I really liked this soup but don’t take my word for it!  I brought a preview of the Leek, Potato and Cabbage Soup, along with a few other goodies, to my amazing friend, Lis, a breast cancer survivor who just finished her first week as Patient #1 in a clinical trial at UCSF.  Below is a photo Lis sent to me along with her lovely comment:  “Thank you for the absolutely delicious and hearty soup!  It fed all of us lunch today.  The toasty pumpkin seeds added a nice crunch and the shredded Parmesan gave it a little decadent cheesiness!” – Lis

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LEEK, POTATO & CABBAGE SOUP WITH TURMERIC

6 Tbsn coconut oil, olive oil or butter
2 medium or 1 large leeks, white and light green parts, thinly sliced
1/2 head green cabbage
2 garlic cloves, finely chopped
2 large potatoes, peeled and diced
4 cups vegetable broth
1 tsp fresh thyme
1 tsp turmeric
1/2 tsp cumin
½ teaspoon black pepper
salt to taste

Optional toppings:  parmesan, toasted pumpkin seeds, plain yogurt, fresh sprigs of thyme

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  • Trim ends of leeks, saving only white and light green part.  Slice in half lengthwise and run under water to clean each layer by fanning like a deck of cards.  Slice each half horizontally into thin strips.

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  • Saute the leeks in the oil/butter and cook until soft and golden around the edges, 5 to 7 minutes.

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  • Thinly slice or shred cabbage

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  • Add the cabbage and garlic to the leeks and cook, stirring occasionally, about 10 minutes.

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  • Peel and dice potatoes and add them to the vegetable mixture along with broth, 4 cups water and spices except for salt. Bring soup to a simmer and cook, partly covered, until potatoes are very soft, 45 to 50 minutes. Add more water, as needed.

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  • Check for seasoning and add salt and more spices to taste.  You can serve chunky like this or process half the soup in a food processor or blender until smooth for a creamier consistency (highly recommended)

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  • Serve plain or  topped with parmesan, toasted pumpkin seeds, plain yogurt and fresh thyme.

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Leek, Potato & Cabbage Soup with Turmeric

  • Servings: 4-6
  • Difficulty: easy
  • Print
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6 Tbsn coconut oil, olive oil or butter
2 medium or 1 large leeks, white and light green parts, thinly sliced
1/2 head green cabbage
2 garlic cloves, finely chopped
2 large potatoes, peeled and diced
4 cups vegetable broth
1 tsp fresh thyme
1 tsp turmeric
1/2 tsp cumin
½ teaspoon black pepper
salt to taste

Optional toppings:  parmesan, toasted pumpkin seeds, plain yogurt, fresh sprigs of thyme

  • Trim ends of leeks, saving only white and light green part.  Slice in half lengthwise and run under water to clean each layer by fanning like a deck of cards.  Slice each half horizontally into thin strips.
  • Saute the leeks in the oil/butter and cook until soft and golden around the edges, 5 to 7 minutes.
  • Thinly slice or shred cabbage
  • Add the cabbage and garlic to the leeks and cook, stirring occasionally, about 10 minutes.
  • Peel and dice potatoes and add them to the vegetable mixture along with broth, 4 cups water and spices except for salt. Bring soup to a simmer and cook, partly covered, until potatoes are very soft, 45 to 50 minutes. Add more water, as needed.
  • Check for seasoning and add salt and more spices to taste.  You can serve chunky like this or process half the soup in a food processor or blender until smooth for a creamier consistency (highly recommended)
  • Serve plain or  topped with parmesan, toasted pumpkin seeds, plain yogurt and fresh thyme.

 

Wheatless Wednesday – Grainfree Pancakes

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Here is a recipe with ONLY TWO INGREDIENTS!  Yes, you read that right.  Yesterday while I was on Facebook looking at my friend, Lis’ photos from her Mexico trip, a random video that I didn’t click on started to play.  Usually these spontaneous videos really irritate me.  I don’t know what those annoying video clips are called (other than obnoxious intrustions).  For some inexplicable reason, I call them ‘drive byes”.  But I digress.  This particular drive-bye grabbed my attention (so I guess that makes me a sucker…) as it claimed to have a recipe for making delicious pancakes with only 2 ingredients.  Drum roll please…..1 banana and 2 eggs.  I just happened to have fresh eggs from my neighbor, Sandy, next door and a bunch of bananas in my fruit bowl just hovering at the almost too ripe phase.  I was intrigued and decided to give it a try.  All I can say is that I wish I had known this ‘recipe’ when my boys were little.  These pancakes are light and sweet, just the perfect breakfast for a mother who has little time but wants to feed a healthy breakfast to a  picky or gluten intolerant eater.  The ingredients are simple and the technique takes about a minute.  Just slice a ripe banana into a bowl.  Add two eggs (preferably pasture raised).  Whisk together until frothy and cook on a hot griddle.  It couldn’t be easier!

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This isn’t normally a recipe I would blog about but it’s simplicity is brilliant in that both ingredients are loaded with nutrients so these pancakes, unlike those made with white flour, are super nutritious and since they have no flour they are naturally gluten free.  Contrary to what we’ve been told, eggs are not the enemy.  In fact, one egg has lots of vitamins and minerals, high-quality protein and antioxidants, all for 70 calories. And bananas, well if you think you know everything about the unassuming banana, check out these facts you may not know about this tropical fruit:

1. Hands and Fingers – Bananas do not grow on trees. The banana plant is classified as an arborescent (tree-like) perennial herb and the banana itself is actually considered a berry. The correct name for bunch of bananas is a hand of bananas; a single banana is a finger.

2. Heart Health – One banana contains 467mg of potassium, providing powerful protection to the cardiovascular system. Regular consumption of the potassium-packed fruit helps guard against high blood pressure, atherosclerosis and stroke.

3. Bones – Although bananas do not contain high amounts of calcium, they do supply the body with an abundance of fructooligosaccharide, a prebiotic substance (one which encourages probiotics, the friendly bacteria in the digestive system). As fructooligosaccharides ferment in the digestive tract, they enhance the body’s ability to absorb calcium.

4. Energy and Mood Balancing – Another benefit to bananas high potassium content derives from that mineral’s role as an energy-supplying electrolyte. Since bananas also contain tryptophan, serotonin and norepinephrine, they help prevent depression while encouraging feelings of well-being and relaxation. In addition, the vitamin B6 in bananas helps protect against sleeplessness, mood swings and irritability.

5. Vision – Bananas, combined with the African herb orinol, have been used to treat cataracts in Nigeria. They also share with other fruits the ability to prevent macular degeneration, the leading cause of vision loss in adults. According to a study published in the Archives of Opthmalogy in 2004, people who eat 3 servings of fruit per day are statistically unlike to develop the vision-diminishing disease.

6. Better Digestion – Bananas suppress acid in the digestive tract, alleviating heartburn and helping guard against ulcers. Since bananas contain pectin, a soluble fiber, they aid in the elimination process, helping prevent constipation.

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GRAIN FREE PANCAKES

1 ripe banana
2 eggs

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  • Slice banana into a medium bowl

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  • Add two raw eggs.

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  • Using a large whisk, smash the banana into small bits and whisk the mixture until it’s frothy.

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  • Pour by Tablespoons onto a hot griddle and cook until bubbles begin to break.

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  • Flip pancakes to cook the other side another minute or two.

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  • Serve plain or with butter, maple syrup or fruit.

Grain Free Pancakes

  • Servings: 2
  • Difficulty: easy
  • Print

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1 ripe banana
2 eggs

  • Slice banana into a medium bowl
  • Add two raw eggs.
  • Using a large whisk, smash the banana into small bits and whisk the mixture until it’s frothy.
  • Pour by Tablespoons onto a hot griddle and cook until bubbles begin to break.
  • Flip pancakes to cook the other side another minute or two.
  • Serve with butter, maple syrup or fruit.

 

 

Meatless Monday – Eggplant, Potato & Goat Cheese Gratin

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Looking for healthy comfort food?  Picture yummy layers of roasted eggplant, caramelized onions, buttery mushrooms and creamy potatoes topped with fresh herbs, tomatoes and goat cheese.  This is my favorite kind of food, loaded with flavor and oozing with goodness.  You might ask, what exactly is a gratin?  It’s a fancy name for a dish with a lightly browned crust of breadcrumbs or melted cheese, usually served in the dish in which it is cooked.  The word ‘gratin‘ has an interesting history of evolution, from the original French which derives from the word gratter meaning “to scrape” or “to grate” as of the “scrapings” of bread or cheese. Le gratin evolved to signify the ‘upper crust’ of society and has subsequently been borrowed into the English language , particularly in food terms.

Each layer in this gratin has something to offer.  The creamy white potatoes on the bottom soak up all the lovely flavors and form a delicious bottom ‘crust’.  Regardless of what you have been lead to believe, Potatoes are not worthless fattening carbs.  They are complex carbohydrates which provide energy for our bodies along with significant amounts of Potassium and Vitamin C. The layer of caramalized onions is not only delicious but loaded with antioxidants and vitamins including vitamin B complex. Earthy mushrooms provide nutrients that are also found in meats, beans and grains like selenium, potassium , riboflavin, niacin, vitamin D, which makes them a great meat substitute.  Eggplant with it’s gorgeous purple skin offers a host of vitamins and minerals along with it’s delectable flavor.

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TIPS: I really love the tang that goat cheese adds but if you’re not a fan you can substitute your favorite cheese.  Mozzarella, gruyere or parmesan are good choices.  If you are vegan, use breadcrumbs instead of cheese. for a crispy top.

If you don’t have the time or inclination to pre-cook the vegetables before layering them, you can skip a few steps. Instead of roasting and boiling you can bake the mostly raw ingredients which is easier prep but will take quite a bit longer to cook.  You will lose some of the nuances of flavor but it should still be delicious.  Don’t skip the step of salting the eggplant but while it’s resting, chop onions and saute them with garlic until soft.  Slice all vegetables ( I would omit the mushrooms since they make so much water) and layer them raw as per the directions.  You may want to store the sliced potatoes in cold water or slice them last to prevent browning until you’re read to layer. I would wait on the last layer of cheese or it could get overbrown. You may not need as much broth as the raw veggies have so much water.  Cover tightly and bake for one hour. At 30 minutes, using a flat spatula, press vegetables down so juices come to surface. If it seems dry add a bit more liquid. At 60 minutes, uncover, press veggies again and check for doneness. If veggies seem soft sprinkle with cheese and bake another 15 minutes or until cheese is golden brown and juices have evaporated.  Otherwise, cover and bake another 20 minutes or so.

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EGGPLANT, POTATO & GOAT CHEESE GRATIN

1 large or 4 small Japanese eggplants
2 large potatoes
3-4 Tbsn olive oil
1 large onion
6 large brown mushrooms (optional)
1 16 oz can chopped tomatoes with juice
1 Tbsn or more fresh thyme or 1 tsp Italian seasoning
3 cloves garlic, minced
6 oz goat cheese
1/3 cup vegetable broth (or more)

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  • Slice eggplant into 1/4 inch rounds and spread in a single layer on paper towels.  Sprinkle liberally with salt and let sit at least 10 minutes or until you see beads of water forming on their surfaces.

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  • Peel and slice potatoes, slice into 1/4 inch rounds and place in a pan filled with cold, salted water.  Heat the potatoes to a boil and cook for about five minutes, until slightly soft but not losing it’s shape.  Drain and rinse with cold water. Lightly oil the bottom and sides of a baking dish.  Layer the potatoes in the bottom of the dish.

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  • Lightly oil a baking sheet and arrange eggplant circles in a single layer.  Brush with olive oil and roast in a hot (450 degree) oven for about 10 minutes, turning once. Remove from heat and let sit.

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  • Peel and slice onion into 1/4 inch rounds.  Brown them in a frying pan with about a Tablespoon of oil over medium high heat.  Flip to brown the other side, then break circles apart and add garlic.  Let sit for a few minutes of lower heat until softened. Layer the onions over the potatoes.

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  • Clean the mushroom caps with a damp paper towel and slice in half horizontally. Add a bit more oil and saute until golden on each side.  Layer over the onions.

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  • Dot the vegetable mixture with about half of the goat cheese.  Sprinkle with herbs, salt and pepper.

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  • Add a layer of eggplant slices.

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  • Pour the tomatoes evenly over the eggplant and dot with the rest of the goat cheese.  Pour vegetable broth over the top.  Add sprigs of thyme, and sprinkle with salt and pepper.

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  • Bake at 425 degrees for about a half hour, covered.  Check after 15 minutes, if it’s not starting to bubble add a bit more broth.  Then uncover and let bake another 5 to 10 minutes.

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Eggplant, Potato & Goat Cheese Gratin

  • Servings: 4
  • Difficulty: easy
  • Print

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1 large or 4 small Japanese eggplants
2 large potatoes
3-4 Tbsn olive oil
1 large onion
6 large brown mushrooms (optional)
1 16 oz can chopped tomatoes with juice
1 Tbsn or more fresh thyme or 1 tsp Italian seasoning
3 cloves garlic, minced
6 oz goat cheese
1/3 cup vegetable broth (or more)

  • Slice eggplant into 1/4 inch rounds and spread in a single layer on paper towels.  Sprinkle liberally with salt and let sit at least 10 minutes or until you see beads of water forming on their surfaces.
  • Peel and slice potatoes, slice into 1/4 inch rounds and place in a pan filled with cold, salted water.  Heat the potatoes to a boil and cook for about five minutes, until slightly soft but not losing it’s shape.  Drain and rinse with cold water.
  • Lightly oil the bottom and sides of a baking dish.  Layer the potatoes in the bottom of the dish.
  • Lightly oil a baking sheet and arrange eggplant circles in a single layer.  Brush with olive oil and roast in a hot (450 degree) oven for about 10 minutes, turning once. Remove from heat and let sit.
  • Peel and slice onion into 1/4 inch rounds.  Brown them in a frying pan with about a Tablespoon of oil over medium high heat.  Flip to brown the other side, then break circles apart and add garlic.  Let sit for a few minutes of lower heat until softened. Layer the onions over the potatoes.
  • Clean the mushroom caps with a damp paper towel and slice in half horizontally. Add a bit more oil and saute until golden on each side.  Layer over the onions.
  • Dot the vegetable mixture with about half of the goat cheese.  Sprinkle with herbs, salt and pepper.
  • Add a layer of eggplant slices.
  • Pour the tomatoes evenly over the eggplant and dot with the rest of the goat cheese.  Pour vegetable broth over the top.  Add sprigs of thyme, and sprinkle with salt and pepper.
  • Bake at 425 degrees for about a half hour, covered.  Check after 15 minutes, if it’s not starting to bubble add a bit more broth.  Then uncover and let bake another 5 to 10 minutes.

Wheatless Wednesday – Parmesan Roasted Cauliflower

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Size isn’t supposed to matter, but…   Wait, I don’t know what you’re thinking but I’m talking about cauliflower.  I opened my most recent CSA box to find the largest head of cauliflower I have ever seen. Criminy!  A cauliflower that impressive deserved star treatment.  I had recently made Roasted Cauliflower based on a recipe from Bon Appetit that was delicious and I couldn’t wait to make it again.  This time, though, I opted to keep the florets large (going back to the bigger is better theme) instead of breaking them into small florets.  I was tempted to cut the  head into 5 or 6 thick slices (or cauliflower ‘steaks’) but realized that  13 people were coming for dinner so that idea wasn’t going to work.  Perhaps next time…

Cauliflower

Here is your fun fact of the day.  Did you know that the compact head of a cauliflower is called a ‘curd’?  Nope, me neither.  I learn something new every day, especially when I let my fingers do the walking, aka googling! Cauliflower is a cousin to other cruciferous veggies like broccoli, kale, cabbage and collards, although they look nothing alike.  Cauliflower florets are actually undeveloped flower buds which are white because growers make sure the leaves are protecting them from sunlight and preventing them from making chlorophyll.  Otherwise cauliflower would be greenish (cool huh?).  Cauliflower is a good source of fiber and vitamin C and low in carbohydrates which makes it a great substitute for grains and potatoes. I have used cauliflower in place of carbs with great success many times, like in my Cauliflower Pizza Crust (yes, really), Cauliflower Puree (instead of mashed potatoes), a Grain Free Tabouleh (raw, vegan) and even a yummy Cauliflower “Mac” and Cheese. In today’s recipe, cauliflower is roasted at a high heat along with olive oil, onions, garlic and thyme and then tossed with parmesan. Mmmm!!! It’s definitely a crowd favorite.  So good!

TIP:  Cutting the larger florets in half gives a flat surface which more easily carmelizes into a golden brown. If you are only serving  a small group, try slicing the head into one inch slices so both sides are easy to carmelize.  I’m definitely trying that next time.

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PARMESAN ROASTED CAULIFLOWER
1 head cauliflower
1 large yellow onion
8-10 cloves of garlic
1/4 cup olive oil
1 Tbsn fresh thyme (or 1 tsp dried Italian Herbs
1/2 cup grated parmesan
salt and pepper to taste

 

  • Preheat oven to 425°. Cut cauliflower into large florets and slice them in half. Place them on a large rimmed baking sheet flat side down.

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  • Slice onion into thin wedges, taking care not to remove too much of the stem end.  You want to keep the wedges together, Peel garlic and cut larger cloves in half.

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  • Add onions and garlic to cauliflower.  Sprinkle with thyme and generously season with salt and pepper. Toss with olive oil to coat.

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  • Roast, until almost tender, 35-40 minutes turning them over half way through.

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  • Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, another 10 minutes.

Parmesan Roasted Cauliflower

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 head cauliflower
1 large yellow onion
8-10 cloves of garlic
1/4 cup olive oil
1 Tbsn fresh thyme (or 1 tsp dried Italian Herbs
1/2 cup grated parmesan
salt and pepper to taste

  • Preheat oven to 425°. Cut cauliflower into large florets and slice them in half. Place them on a large rimmed baking sheet flat side down.
  • Slice onion into thin wedges, taking care not to remove too much of the stem end.  You want to keep the wedges together. Peel garlic and cut larger cloves in half.
  • Add onions and garlic to cauliflower.  Sprinkle with thyme and generously season with salt and pepper. Toss with olive oil to coat.
  • Roast, until almost tender, 35-40 minutes turning them over half way through.
  • Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, another 10 minutes.

Meatless Monday – Eggplant, Kale & Tofu with Black Bean Sauce

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Are you a lover or a hater?  Tofu gets a bad rap and seems to trigger a love/hate reaction. I am totally a lover, I think it’s delicious and guilt free-just sayin’.  Let’s talk about what’s good about tofu besides the obvious – no animals were harmed in the making of my dinner!  Tofu is high in protein, low in fat, and naturally cholesterol-free. along with providing a whole slew of healthful nutrients. It is fairly bland in flavor and easily absorbs flavorful sauces and marinades so it’s easy to manipulate in cooking. So why does tofu get a bad rap?  Well some people just don’t like the taste and texture but there is controversy beyond the likability aspect. Tofu is a processed soy product, and the verdict is still out on it’s health benefits and risks.  For more info click HERE.  It’s quite a complicated topic and no one seems to agree.  So for now, I will keep making delicious (and guilt free) tofu dishes like this one with eggplant and a yummy black bean sauce.

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This dish was a bit hit in my house.  Tofu, cooked to crispy perfection, sauteed with eggplant and kale (still the darling of the day) and coated with a tasty spicy black bean sauce. Delicious and ready in less than 30 minutes!

TIPS:  Make sure you buy organic tofu.  Over 90% of tofu produced in the U.S.  is GMO and treated with ‘Roundup” which is a poison and shouldn’t be on your dinner plate.  The more liquid you can squeeze out of your tofu, the more flavor can be absorbed.

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EGGPLANT, KALE & TOFU WITH BLACK BEAN SAUCE

14 oz firm tofu
2 Tbsn vegetable oil (avocado, coconut or other high heat oil)
1 globe or 2 Japanese eggplants
1/2 bunch (6-7 kale leaves, 0r other bitter green like collards, mustard greens or broccoli rabe)

BLACK BEAN SAUCE
2 Tbsn black bean sauce
1 tsp chili sauce (or paste)
1 tsp honey
1 tsp corn starch
1/2 tsp white or apple cider vinegar
2-3 cloves garlic, finely minced (or 1 tsp garlic paste)
1/4 cup water
1/4 tsp red pepper flakes (optional)

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  • Slice tofu block into 1 inch slices and place on double paper towels.  Cover with double paper towels and place a heavy object on top (like a heavy pan or cutting board with canned goods) to press out the water.  Let sit at least 10 minutes.  Then cut into 1 inch dice. Set aside.

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  • Cut unpeeled eggplant into 1 inch dice. Set aside.

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  • Remove rib from kale (either tearing with your hands or using a sharp knife), then cut into 1-2 inch pieces. Set aside.

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  • In a small bowl whisk together the ingredients for the black bean sauce. Set aside.

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  • Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and cook until light brown, turning each piece over to brown all four sides, about 8-10 minutes. If tofu is sticking add a bit more oil. Remove tofu from pan and set aside.

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  • Add another tablespoon of oil to the pan over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. If it sticks or seems to dry, add a few tablespoons of water instead of more oil.

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  • Stir in the kale and cook until it softens, 2-3 minutes.

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  • Pour in the sauce and stir to combine.  Fold in the crispy tofu  and cook until the sauce is thick and coats the vegetables, about a minute.

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  • Serve with brown rice or noodles.

 

Eggplant, Kale & Tofu with Black Bean Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

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14 oz firm tofu
2 Tbsn vegetable oil (avocado, coconut or other high heat oil)
1 globe or 2 Japanese eggplants
1/2 bunch (6-7 kale leaves, 0r other bitter green like collards, mustard greens or broccoli rabe)

BLACK BEAN SAUCE
2 Tbsn black bean sauce
1 tsp chili sauce (or paste)
1 tsp honey
1 tsp corn starch
1/2 tsp white or apple cider vinegar
2-3 cloves garlic, finely minced (or 1 tsp garlic paste)
1/4 cup water
1/4 tsp red pepper flakes (optional)

 

  • Slice tofu block into 1 inch slices and place on double paper towels.  Cover with double paper towels and place a heavy object on top (like a heavy pan or cutting board with canned goods) to press out the water.  Let sit at least 10 minutes.  Then cut into 1 inch dice. Set aside.
  • Cut unpeeled eggplant into 1 inch dice. Set aside.
  • Remove rib from kale (either tearing with your hands or using a sharp knife), then cut into 1-2 inch pieces. Set aside.
  • In a small bowl whisk together the ingredients for the black bean sauce. Set aside.
  • Heat 1 tablespoon of the oil in a well-seasoned cast iron pan or non-stick pan over medium high heat. Add the tofu and cook until light brown, turning each piece over to brown all four sides, about 8-10 minutes. If tofu is sticking add a bit more oil. Remove tofu from pan and set aside.
  • Add another tablespoon of oil to the pan over medium high heat. Add the eggplant and cook, stirring frequently, until it is soft, about 8-10 minutes. If it sticks or seems to dry, add a few tablespoons of water instead of more oil.
  • Stir in the kale and cook until it softens, 2-3 minutes.
  • Pour in the sauce and stir to combine.  Fold in the crispy tofu  and cook until the sauce is thick and coats the vegetables, about a minute.
  • Serve with brown rice or noodles.

Wheatless Wednesday – Roasted Cabbage ‘Steaks’ with Balsamic and Feta

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Think cabbage is boring?  Think again.  It can be oh-so-exciting!   Okay, maybe that was a slight exaggeration but it CAN be the star of your dinner table.  How about Cabbage ‘Steaks’? Picture thickly sliced cabbage bathed in olive oil and garlic, roasted to crispy ‘almost burnt’ perfection on the outside and creamy goodness on the inside.  Serve plain or drizzle with balsamic vinegar and sprinkle with feta. It tastes like a cross between creamy leeks and brussels sprouts,   I flipped them over and the bottoms are even more crispy and caramelly.  Mmmm…  This is my new favorite way to cook cabbage!

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I have had a whole green cabbage sitting by it’s lonesome from last week’s CSA box making me feel guilty every time I open my refrigerator Yes, I know better than to personify my veggies but I’m just a softy.  I didn’t know what to do with this lone cabbage.  The last time I remember cooking cabbage, other than in a stir-fry was ages ago when I made Corned Beef and Cabbage.  I normally use cabbage in slaws or fish tacos but those foods scream ‘summer’ to me and it’s only February.  The conundrum is that even though cabbage is available all year long,  the best cabbage is in season NOW as the cool temperatures brings out the very best in cruciferous vegetables like cauliflower, broccoli and cabbage which is why you see them piled up at the market right now.  So I was overjoyed to come across a recipe for thick slices of cabbage roasted in the oven. aka ‘Cabbage Steaks’ from Everyday Maven.  Had To Try And Glad I Did!

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ROASTED CABBAGE ‘STEAKS’

1 head green cabbage
3 Tbsn olive oil, plus more for the pan
3-4 large garlic cloves, minced (or garlic paste)
salt and pepper to taste
1-2 Tbsn balsamic vinegar (optional)
1 Tbsn feta, asiago or parmesan (optional)

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  • Pour olive oil into small bowl and add minced garlic or garlic paste.  Let sit while you prepare the cabbage.

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  • Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.

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  • Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.

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  • Turn them over and repeat on the other side.

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  • Roast on the middle rack for 30 minutes.  Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.

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  • To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

    Roasted Cabbage 'Steaks'

    • Servings: 4
    • Difficulty: easy
    • Print

    20150208_194154

    1 head green cabbage
    3 Tbsn olive oil, plus more for the pan
    3-4 large garlic cloves, minced (or garlic paste)
    salt and pepper to taste
    1-2 Tbsn balsamic vinegar (optional)
    1 Tbsn feta, asiago or parmesan (optional)

    • Pour olive oil into small bowl and add minced garlic or garlic paste.  Let sit while you prepare the cabbage.
    • Preheat oven to 400F and coat a baking sheet with olive oil or cooking spray or line with parchment paper. Slice cabbage vertically into 1″ thick slices.
    • Place cabbage in single layer in baking dish. Brush the olive oil mixture on each of the cabbage slices, then sprinkle generousy with salt and pepper.
    • Turn them over and repeat on the other side.
    • Roast on the middle rack for 30 minutes.
    • Carefully flip the cabbage steaks (keeping them together) and roast for an additional 30 minutes until edges are brown and crispy.
    • To serve, drizzle with balsamic vinegar and sprinkle with feta or asiago cheese, if desired.

 

 

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

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

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

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

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

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

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

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

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

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

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

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

Fennel Citrus Salad with Avocado and Olives

  • Servings: 4
  • Difficulty: easy
  • Print

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

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

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

Meatless Monday – Black Bean Chili Con Quinoa

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

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

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

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

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BLACK BEAN CHILI CON QUINOA

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

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

  •  Rinse and cook quinoa according to directions and set aside.

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

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

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

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

Black Bean Chili Con Quinoa

  • Servings: 8
  • Difficulty: easy
  • Print

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

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

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

Buffalo Wing Popcorn with a Side of Superbowl Fun!

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Let’s have some Superbowl fun! So your team didn’t make it to the Superbowl, or maybe you just find football sleep inducing (and you would rather be watching the Puppy Bowl or the Ghost Hunter’s Marathon) but you’re going to a Superbowl Party anyway. Or maybe your favorite team IS playing and you want to be involved, especially if the game gets a bit, ahem, boring lopsided as it sometimes does. Here is a fun way to keep the game interesting and lively, compliments of Bon Appetit (February, 2015), while you’re munching on all that great party food.  Get out a piece of paper and place bets on the following (winner take all):

Superbowl Game

  • Length of National Anthem:  Over/Under 2 min 30 secs
  • Will the first player to score have an odd or even jersey number?  Even/Odd
  • Number of commercials where animals act like humans:  Over/Under 6
  • Number of commercials where humans act like animals:  Over/Under 2
  • Number of beer commercials:  Over/Under 8
  • Number of soda commercials:  Over/Under 6
  • Number of commercials starring a Manning:  Over/Under 3
  • Number of tourchdown celebrations in which a player pretends to take a selfie:  Over/Under 0.5
  • Will Katy Perry wear a wig?  Yes/No
  • Will Al Michaels?  Yes/No

Bon Appetit also introduced the glorious concept of  Buffalo Wing Popcorn!  This sounds like the perfect pre-game snack for someone like me who loves buffalo wings but no longer eats wings.  I’ve always thought it’s really all about the sauce anyway.  This version is  spicy and caramely and incorporates Frank’s Red Hot Original Sauce, which made it an instant winner in my book. Well it did not disappoint. When I tried my first couple of pieces I  thought it was tasty but maybe not quite spicy enough, but after another handful I had beads of sweat on my forehead so I guess I underestimated the heat.  If you like your food nuclear, add more cayenne.  Otherwise, this is addicting.

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For other Buffalo “Wing” recipes click on Buffalo Wings Two Ways (pictured below)with a traditional finger licking wing recipe using chicken (from when I used to eat chicken) and a yummy vegetarian version with cauliflower ‘wings’, paired with a homemade creamy bleu cheese dip.

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Other than the great food, creative commercials, mostly involving beer or puppies (or both) who are you going to root for?  My family and childhood friends are all fans of the Seahawks, sworn enemy of my team, the SF 49ers, and The Patriots are the chosen team for our friends at our home away from  home in Maine.  Wow!  I think I’ll have to play the Bon Appetit Superbowl game…

TIPS: Pre-measure everything as caramel can be unforgiving if you find yourself not as organized as you would like. Otherwise this is really easy.

BUFFALO WING POPCORN

Nonstick vegetable oil spray
8 cups popped plain popcorn (from ½ cup kernels)
¾ cup sugar
¼ cup Frank’s Red Hot Original sauce
3 Tbsn unsalted butter, cut into pieces
1 tsp salt
½tsp baking soda
¼ tsp cayenne pepper20150129_174225 - Copy

  • Make the popcorn and place into a large bowl coated with nonstick spray.

Wheatless Wednesday – Quinoa ‘Mac’ and Cheese

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Let’s face it – it’s all about the cheese, yummy, oozy, bubbling, crispy deliciousness, creating the ultimate in comfort foods. Much of the country, the east coast in particular, is trapped inside due to piles and piles of snow and in great need of something warm and cozy. The rest of us just like comfort food.  How about everyone’s favorite Mac and Cheese but with a twist? Macaroni and Cheese was a childhood favorite of mine.  My mom used to make is from scratch (none of that boxed stuff) and bake it in the oven until the top was brown and crispy.  What a treat!  It wasn’t until I was in college and looking for cheap food to make in my dorm room that I discovered Kraft Macaroni and Cheese (along with that other ubiquitous college staple, Ramen Noodles).  That tasted pretty good to a starving college student too but I’m not sure how much actual food is in there. It would be a game changer to find a Mac and Cheese that we love that loves us back.  I know quinoa isn’t a traditional ingredient in Mac and Cheese but it’s so much healthier than macaroni which is a delicious foil for the cheese but  really is just empty carbs, providing very little nutrition, mostly calories.  But maybe we can have it all.  I spotted this recipe for Quinoa ‘Mac’ and Cheese from Just a Pinch Recipes and decided to give it a whirl, since I appear to be on a quinoa kick (there are worse things I suppose).  My recipe below is an adaptation of the original.

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This recipe calls for white quinoa, which is fluffier than the colored versions.  I will not make you read about the virtues of quinoa again, since I did that on Monday when I posted my recipe for Quinoa Salad with Artichokes, Olives and Chickpeas which was quite tasty, however if you want to read about why you should be eating more quinoa click HERE.  I used sharp cheddar, whole milk from, Strauss Family Farms, and pasture raised eggs, both local growers, whom I am becoming quite passionate about supporting.  Please, please, please think again before buying factory farmed milk and eggs.  Our animals deserve better.  Every time you buy organic products of any kind that have been raised or grown out in a field or pasture you are encouraging more farmers to do the same.  This recipe can be made vegan by substituting vegan cheddar cheese, almond milk and a thickener like flour.  For another wheatless ‘Mac’ and Cheese recipe, check out my Cauliflower “Mac’ and Cheese post, yum!

TIPS:  If you like it extra creamy, use  a bit more milk, or cream ,and cheese as quinoa absorbs more liquid than pasta does.  It will look runny when you put it in the oven but will firm as it cooks.   Next time I will be tempted to use a variety of cheese.  This would be a great use for those odds and ends of cheeses left in your refrigerator.  Just grate them all together and toss with the other ingredients.  For a larger portion double the recipe and use a 13×9 pan.

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QUINOA ‘MAC’ AND CHEESE

3/4 cup quinoa
1 1/2 cup sharp cheddar cheese (plus more if desired for topping)
3/4 cup milk (or cream)
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

  • Rinse and cook quinoa according to instructions. Cover and set aside.

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  • Preheat oven to 350 F. Coat 8×8 inch dish with butter or cooking spray.

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  • Whisk together eggs and milk in large bowl. Add garlic, salt, red pepper flakes.

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  • Fold together quinoa, egg mixture and cheese until cheese is evenly distributed.

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  • Pour into prepared baking dish and bake 30-35 mins, until top is browned.

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  • You can top with more cheese to make a cheesy crust  10 minutes after cooking, if desired. To test for doneness, press a finger into top.  If liquid appears, cook a bit longer, or until the casserole is firm.20150127_124304

 

Quinoa 'Mac' and Cheese

  • Servings: 4
  • Difficulty: easy
  • Print

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3/4 cup quinoa
1 1/2 cup sharp cheddar cheese (plus more if desired for topping)
3/4 cup milk (or cream)
1 large egg
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp red pepper flakes (optional)

  • Rinse and cook quinoa according to instructions. Cover and set aside.
  • Preheat oven to 350 F.
  • Coat 8×8 inch dish with butter or cooking spray.
  • Whisk together eggs and milk in large bowl. Add garlic, salt, red pepper flakes.
  • Fold together quinoa, egg mixture and cheese until cheese is evenly distributed.
  • Pour into prepared baking dish and bake 30-35 mins, until top is browned.
  • You can top with more cheese to make a cheesy crust  10 minutes after cooking, if desired. To test for doneness, press a finger into top.  If liquid appears, cook a bit longer, or until the casserole is firm.

.

 

 

 

Meatless Monday – Quinoa Salad with Artichokes, Olives and Chickpeas

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Quinoa is still the queen of the ancient grain world, just don’t tell freekah or farro.  Other grains try but they can’t steal the crown, perhaps because quinoa is so versatile and packed with nutrients. It is also the perfect backdrop for putting colorful veggies on display.  This yummy salad with quinoa, artichokes, olives, cherry tomatoes and chickpeas with fresh herbs tossed in a light lemony dressing is deceptively hearty and filled with protein. I love this combination of flavors.  The salty kalamata olives combined with the earthy chickpeas, lemony artichoke hearts and sweet tomatoes are lovely together, making a pretty and delicious meal. It got rave reviews last night from my husband, but then again, with these ingredients it’s pretty hard not to like.   If you are looking for an easy-to-assemble-in-less-than-half-an-hour-dish, this is it!  Since it is served slightly warm or at room temperature, this salad makes the perfect buffet or potluck dish.  Make it  ahead and let it sit until you’re ready-no last minute reheating required. In fact it only gets better the longer it sits and marinates, allowing the flavors to develop. This would also be a great use for leftover quinoa.  Just toss together with the veggies and herbs. Done!

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Why should you eat more quinoa?  Quinoa is known for being  great source of protein,  but it’s not only the amount, it’s the type of protein. Quinoa contains all nine essential amino acids, making it a ‘complete protein’, which is rarely found in plant foods, though common in meats. Amino acids are considered ‘essential’ if our bodies can’t produce them and we can only get them through our diets. My husband asked me how our livestock animals get enough protein when they only eat grass or grains.  I did not know the answer so I did what everyone does today, I googled it. Herbivores, animals that get all of their nutrition from grass and other plants, have no problem getting enough protein in their diet. Unlike humans, herbivores are capable of digesting plant cells and getting to the nutrients locked inside, like protein. So there you have it.  Cows and other ruminants who spend their day chewing their cud have superior digestive systems. But I digress, back to the star of today.  Quinoa also offers a good dose of fiber, iron and a whole host of other vitamins and minerals. It is low in calories, gluten-free and cruelty-free making it a great dietary choice for everyone.

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TIPS:  This is a vegan salad, however, crumbling feta on top would be a delicious addition for cheese lovers.  I did not have any or I may have been tempted to add a sprinkle or two.  Don’t forget to rinse the quinoa before cooking to remove the bitter saponin, a naturally occurring substance that coats quinoa to protect it from predators. Just use a colander with a fine mesh or you will lose some of your quinoa down the drain.  Some quinoa is pre-rinsed so check the label. Very important! Zest your lemon before cutting it in half.  Once they are cut, they are almost impossible to zest. I’ve tried…

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QUINOA SALAD WITH ARTICHOKES, OLIVES AND CHICKPEAS

1 cup quinoa (plain or tri-color)
1 cup cherry tomatoes, halved
1 16 oz can quartered artichoke hearts, drained and rinsed
1 16 oz can chickpeas/garbanzo beans, drained and rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup fresh basil, chopped or julienned (plus more for garnish)

Dressing (Note:  This is a lightly dressed salad.  If you like a lot of dressing, double the recipe):

1/4 cup olive oil
zest from one lemon
1/4 cup lemon juice
2-3 cloves garlic, minced
1 tsp fresh oregano, minced (or 1/2 tsp dried Italian seasoning)
Salt and pepper, to taste

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  • Rinse quinoa and cook according to package instructions. Then transfer cooked quinoa to a large serving bowl and fluff with a fork to remove any lumps.

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  • Add the tomatoes, artichoke hearts, chickpeas ,olives, and basil.

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  • In a small bowl, whisk together the olive oil, lemon juice, garlic and oregano. Taste and add salt and pepper to taste. Pour the dressing over the couscous mixture and stir until well combined. Season with salt and pepper, if desired. Garnish with more basil, if desired. Serve room temperature.

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Quinoa Salad with Artichokes, Olives and Chickpeas

  • Servings: 4-6
  • Difficulty: easy
  • Print

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1 cup quinoa (plain or tri-color)
1 cup cherry tomatoes, halved
1 16 oz can quartered artichoke hearts, drained and rinsed
1 16 oz can chickpeas/garbanzo beans, drained and rinsed
1/2 cup pitted kalamata olives, halved
1/4 cup fresh basil, chopped or julienned (plus more for garnish)

Dressing (Note:  This is a lightly dressed salad.  If you like a lot of dressing, double the recipe):

1/4 cup olive oil
zest from one lemon
1/4 cup lemon juice
2-3 cloves garlic, minced
1 tsp fresh oregano, minced (or 1/2 tsp dried Italian seasoning)
Salt and pepper, to taste

  • Make quinoa according to package instructions. Then transfer cooked quinoa to a large serving bowl and stir to remove any lumps.
  • Add the tomatoes, artichoke hearts, chickpeas ,olives, and basil.
  • In a small bowl, whisk together the olive oil, lemon juice, garlic and oregano. Taste and add salt and pepper to taste.
  • Pour the dressing over the couscous mixture and stir until well combined. Season with salt and pepper, if desired. Garnish with more basil, if desired.
  • Serve room temperature.

 

 

Wheatless Wednesday – Roasted Cod with Fennel, Potatoes and Rainbow Carrots

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What do you make for dinner when you haven’t been to the market in days?  I found myself home the other day with just my youngest son, Jackson, who would no doubt wander into the kitchen around dinner time with high hopes of something delicious bubbling away on my stove, thus saving him a trip to a local takeout place.  Looking around my kitchen for ideas, I found my pantry to be a bit bare.  It’s still taken a hit from having everyone around for the holidays and I have yet to properly restock.  I’m also at the end of my first CSA box and have only a few remaining rainbow carrots and a large bulb of fennel plus a bag of mixed baby potatoes sitting on my counter that I had purchased at the market.  So I immediately thought of roasting the vegetables which gives them a wonderful caramelyness (I know, not a word).  That right there would be enough for me for dinner , maybe with a small bowl of spiced plain yogurt to dip them in, but perhaps not a 20 year old on a muscle quest who goes to the gym every day.  Luckily, I remembered buying a large bag of individually flash frozen, wild caught cod fillets and quickly had two defrosting on the counter. Surprisingly, they were completely defrosted in less than an hour. I could have easily sped up the defrosting process by placing the frozen fish (in their plastic bags) in a bowl of cool water but I had plenty of time, this time.  I threw in garlic, spices and a drizzle of olive oil then topped with lemon zest for quite a nice little dinner for two.  Not bad considering I never left the house to go shopping.  It pays to keep a few good veggies on your counter, like potatoes, onions and squash, that have a long shelf-life, as well as some of your favorite go-to foods in the freezer. It certainly makes life easier!

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I really love colorful foods and I’m a complete sucker for the artistic displays of veggies at supermarkets and farmer’s markets.  I can easily walk by bins of brown or yellow potatoes but show me baby potatoes in a combination of white, red and purple or carrots ranging from yellow to orange to brown and purple, and I absolutely cannot resist.  Take those tri-colored potatoes, for example.  I didn’t need them but they practically jumped out of their gorgeous display and into my cart!  Well it turns out that the more colors you eat in a day, the more likely you are to get the wide range of nutrients you need. I’m sure you have heard the term, “Eat the Rainbow”.  Check out the chart and get your food to start working for you!

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TIPS: This meal can also be made as a one pot meal.  Just roast the vegetables for 10 or 15 minutes first, then scoot them out of the way to make room for the fish.  Roast it all together for another 10 to 15 minutes.  Makes for an easy clean up! I prefer to scrub the carrots with a sponge instead of peeling, as so many of the nutrients are on or right under the skin. A good scrubbing will leave the carrot skins clean, smooth and shiny.  Larger, older carrots may need to be peeled as the skins can get bitter.  In slicing wedges of fennel, don’t remove too much of the root end or there won’t be enough core to keep the wedges together.

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ROASTED COD WITH FENNEL, POTATOES AND RAINBOW CARROTS

1 small bunch carrots (4-6)
2-3 fennel bulbs
1 lb baby potatoes (10- 12)
1 tsp chili powder
6 large garlic cloves, coarsely chopped (divided)
1 tablespoon chopped fresh thyme, or 1-2 tsp dried Italian seasoning(divided)
salt and black pepper
1/4 cup olive oil (divided)
4 6 oz pieces skinless cod, halibut, or striped bass fillets
3/4 teaspoon dried crushed red pepper (or more to taste)
1 lemon

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  • Trim ends of carrots and cut them in half, then cut each half into 4 wedges.

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  • Trim ends of fennel and cut each vertically into 8 wedges with core attached to each wedge

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  • Slice potatoes in halves or thirds (if using larger potatoes, slice into 1/4 inch rounds) and place in a rimmed baking dish with the carrots and fennel.  You can arrange them separately or jumble them all together.

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  • Pre-heat oven to 425° F. Toss 2 tablespoons of the oil, 4 tablespoons of the garlic, the chili powder, 1/4 teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper.

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  • Roast, tossing once or twice, until golden brown and tender, 20 to 25 minutes.

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  • While vegetables are cooking, prepare fish. Using a zester, peel strips of zest from the lemon. If you don’t have a zester, use a potato peeler and then thinly slice the peels.  Sprinkle zest onto the fish; reserve the lemon.

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  • Meanwhile, place the fish on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and top with remaining garlic, red pepper flakes, fresh thyme and season with salt and pepper to taste. Top with lemon zest.

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  • After the vegetables have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout, 10-12 minutes, turning the oven to broil for the last 3-4 minutes.

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  • Serve the fish with roasted vegetables and lemon wedges on the side.

Roasted Cod with Fennel, Potatoes and Rainbow Carrots

  • Servings: 4
  • Difficulty: easy
  • Print

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1 small bunch carrots (4-6)
2-3 fennel bulbs
1 lb baby potatoes (10- 12)
1 tsp chili powder
6 large garlic cloves, coarsely chopped (divided)
1 tablespoon chopped fresh thyme, or 1-2 tsp dried Italian seasoning(divided)
salt and black pepper
1/4 cup olive oil (divided)
4 6 oz pieces skinless cod, halibut, or striped bass fillets
1/8 teaspoon dried crushed red pepper (or more to taste)
1 lemon

  • Trim ends of carrots and cut them in half, then cut each half into 4 wedges.
  • Trim ends of fennel and cut each vertically into 8 wedges with core attached to each wedge
  • Slice potatoes in halves or thirds (if using larger potatoes, slice into 1/4 inch rounds)
  • Pre-heat oven to 425° F. On a rimmed baking sheet, arrange the vegetables and toss 2 tablespoons of the oil, 4 tablespoons of the garlic, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Roast, tossing once or twice, until golden brown and tender, 20 to 25 minutes.
  • While the vegetables are roasting, prepare the fish.  Using a zester, peel strips of zest from the lemon. If you don’t have a zester, use a potato peeler and then thinly slice the peels.  Sprinkle zest onto the fish; reserve the lemon.
  • Meanwhile, place the fish on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and top with remaining garlic, red pepper flakes, fresh thyme and season with salt and pepper to taste. Top with lemon zest.
  • After the vegetables have cooked for 10 minutes, place the fish in the oven and roast until it is opaque throughout, 10-12 minutes, turning the oven to broil for the last 3-4 minutes.
  • Serve the fish with lemon wedges and roasted vegetables.

 PHOTO CREDITS:

Eat The Rainbow Chart –  DBStrength.com