Wheatless Wednesday – Winter Green Salad with Crispy Quinoa

by joycevandenbergporterJanuary 7, 2015

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

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

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

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

WINTER GREEN SALAD WITH CRISPY QUINOA

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

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

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

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

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

Thinly slice the radish, pear and avocado.

Sprinkle the cooled quinoa on top of the salad greens

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

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

Winter Green Salad with Crispy Quinoa

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

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

Meatless Monday – Portobellos with Greens, Mozzarella & Pesto

by joycevandenbergporterDecember 29, 2014

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

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

PORTOBELLO MUSHROOMS STUFFED WITH GREENS, MOZZARELLA AND PESTO

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

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

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

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

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

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

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

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

Add a layer of mozzarella cheese.

Top with a Tablespoon of pesto

Sprinkle with red pepper flakes and red bell pepper.

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

Portobello Mushrooms with Greens, Mozzarella & Pesto

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

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

Meatless Monday – Savory Lentil and Brown Rice Pilaf

by joycevandenbergporterDecember 22, 2014

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

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

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

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

SAVORY LENTIL AND BROWN RICE PILAF

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

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

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

Remove from heat and let stand 5 to 10 minutes.

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

Savory Lentil and Brown Rice Pilaf

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

Happy Hanukkah! Potato Latkes

by joycevandenbergporterDecember 17, 2014

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

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

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

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

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

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

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

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

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

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

Drain on paper towels.

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

Serve plain or with applesauce and sour cream.

Potato Latkes

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

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

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

by joycevandenbergporterDecember 10, 2014

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

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

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

ROOT VEGETABLE CHIPS

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

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

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

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

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

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

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

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

Scallion Parmesan Aioli

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

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

Root Vegetable Chips with Scallion Parmesan Aioli

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

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

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

Scallion Parmesan Aioli

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

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

Meatless Monday – Sweet Potato and Kale Gratin

by joycevandenbergporterDecember 8, 2014

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

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

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

SWEET POTATO AND KALE GRATIN

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

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

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

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

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

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

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

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

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

Sweet Potato and Kale Gratin

Servings: 6
Time: 75 minutes
Difficulty: easy
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Preheat oven to 350. Peel and slice sweet potatoes into 1/4 inch rounds. Set aside.
Melt the 2 tablespoons butter in a large skillet over medium-low heat. Add the onion and garlic, cover and cook until completely soft, about 10 minutes. (Keeping the pan covered will help prevent browning.)
Remove the tough core of the kale and slice into julienne strips. When the onions are soft and translucent, add the kale, cover again, and cook until tender, about 5 minutes. Sprinkle with salt, pepper and nutmeg. Stir in the rosemary.
Add the milk and yogurt, bring to a simmer, and cook about 10 minutes until reduced by one-quarter
Remove from the heat and season with more salt; you will want the mixture on the salty side.
With the pan off the heat, add the sliced sweet potatoes and 1 cup of the Parmigiano-Reggiano. Stir to coat the slices.
Butter a 10 inch round or oval gratin dish. Transfer the potato mixture to the gratin dish, spreading it evenly in the dish. You may need to add a little extra milk. It should look like a little liquid is seeping out of the gratin. Top with the remaining 1/2 cup parmesan. Cover with aluminum foil and bake for 45 minutes or longer, until fork tender.
Uncover, then bake another 15-20 minutes, until the top is brown. Serve hot or at warm room temperature

Wheatless Wednesday – Vegetarian Tom Kha Soup

by joycevandenbergporterDecember 3, 2014

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

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

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

VEGETARIAN TOM KHA

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

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

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

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

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

Vegetarian Tom Kha

Servings: 4-6
Time: 45minutes
Difficulty: easy
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Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.
In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened.
Add the galangal, lemon grass and hot peppers and saute a few more minutes.
Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.
Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Wheatless Wednesday – Roasted Halibut with Lemon, Tomatoes and Capers

by joycevandenbergporterNovember 12, 2014

How about a delicious, gourmet dinner in less than half an hour? My husband came home from the farmer’s market the other day with a beautiful piece of halibut. I didn’t realize until just before dinner, when all eyes turned to me, that I was supposed to come up with an interesting preparation for it. A quick look through my refrigerator and pantry yielded a can of diced tomatoes, fresh herbs, capers, white wine and a lemon from my tree. I combined all those ingredients into a chunky sauce which I poured over the fish and roasted it in a hot oven for about 10 minutes. It couldn’t have been easier or faster – almost instant gratification! The fish was flakey and tasty. It would be great served on a bed of spaghetti to soak up the flavorful sauce. Yum!

We have all heard that fish is good for you. There are many reasons to eat halibut beside it’s mild and delicious flavor. It is a lean, meaty white fish that is low in sodium, fat and calories and rich in nutrients, including Omega 3 fatty acids, folic acid and B vitamins plus minerals like selenium, potassium, magnesium and niacin that are otherwise difficult to come by naturally. Halibut is also a good choice when considering the environment. ,According to Seafood Watch California halibut are either a “Best Choice” or “Good Alternative,” depending on the fishing method. Most Atlantic halibut is overfished, so it’s on the “Avoid” list. The exception is farmed Atlantic halibut. It’s a “Good Alternative” because it’s raised in closed tank systems that have little impact on local habitats. The Marine Stewardship Council certifies some of the Pacific halibut fisheries as sustainable.

ROASTED HALIBUT WITH LEMON, TOMATOES AND CAPERS

1 lb halibut steaks
1-2 Tbsn olive oil
1/2 cup white wine
1/4 cup lemon juice
2 teaspoons capers
2-3 cloves garlic, minced
2 tablespoons mixed fresh herbs (flat-leaf parsley, oregano, marjoram or basil) chopped or 1 tsp dried Italian Seasoning
1 can diced tomatoes

Pre-heat oven to 450 degrees. Drizzle olive oil in the bottom of a baking dish. Rinse and pat dry fish and place it in the baking dish. You can leave the fish in one large piece or cut it into individual serving sized pieces. Brush fish with olive oil and season with salt and pepper.

Combine all other ingredients in a small bowl and pour over the top of the fish.

Roast in hot oven until just opaque, about 10 – 12 minutes depending on the thickness of the fish. Fish should flake easily with a fork. Serve with juices and more fresh herbs, if desired.

Roasted Halibut with Lemon, Tomatoes and Capers

Servings: 4
Time: 20 minutes
Difficulty: easy
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1 lb halibut steaks
1-2 Tbsn olive oil
1/2 cup white wine
1/4 cup lemon juice
2 teaspoons capers
2-3 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, chopped
1 can diced tomatoes

Pre -heat oven to 450 degrees. Drizzle olive oil in the bottom of a baking dish. Rinse and dry fish and place it in the baking dish. You can leave the fish in one large piece or cut it into individual serving sized pieces.
Brush fish with olive oil and season with salt and pepper.
Combine all other ingredients in a small bowl and pour over the top of the fish.
Roast in hot oven until just opaque, about 10-12 minutes depending on the thickness of the fish. Fish should flake easily with a fork. Serve with juices and garnish with more fresh herbs, if desired.

Wheatless Wednesday – Butternut Squash and Potato Soup with Crispy Fried Sage

by joycevandenbergporterNovember 5, 2014

The restorative powers of soup are legendary. Curing a cold with chicken soup is one of the original ‘old wives tales’. Regardless of the lack of science behind the power of soup to make us feel better, I am a big believer. Soup is also a great way to use up random vegetables that have seen better days but are still lurking in your refrigerator bin. Just dice them up and cook them in a pot of broth with a few herbs and spices and (unless you’re making the broth from scratch) in a surprisingly short time you are rewarded with a steaming pot of rich and flavorful soup. I had some leftover butternut squash, which I simmered with onion, garlic, potato and garbanzo beans until soft. Then I stirred in a couple of handfuls of power greens. Yum! Soup is great on it’s own but I love specialty toppings. This time I made crispy fried sage leaves which add an earthy, crispy and salty garnish that offsets the mildness of the soup.. It’s very easy. Just fry fresh sage leaves in olive oil for a few seconds, lay them on paper towels to drain and sprinkle them with coarse salt.

I have already waxed poetic about the goodness of butternut squash in my last blog post, Butternut Squash, Leek and Apple Gratin so check it out if you want to hear all the glories of this popular veggie. Today I’m going to talk about potatoes. My husband has an irrational fear of potatoes. He eats around them like a little kid avoiding peas, but I can tell he secretly wants to run screaming from the room when I serve them. Potatoes get a bum rap. There is no reason to be afraid of them. Yes, they are carbs but healthy carbs not empty ones. Potatoes are good for you and loaded with nutrition. The potatoes we have to worry about are the ones loaded with butter, sour cream and bacon! Potatoes are fat, sodium and cholesterol free, good sources of vitamin B6 and iron. One medium potato has more vitamin C than one medium tomato and more potassium than a banana. If that doesn’t convince you that potatoes ~~won’t make you fat~~ are good for you, then substitute another root vegetable like turnip, rutabaga or parsnip. Or you go even heartier by substituting a quarter to a third of a cup of wild rice to cook along with the squash.

BUTTERNUT SQUASH AND POTATO SOUP WITH FRIED SAGE

1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
salt and black pepper, to taste
pinch of turmeric (optional)
pinch of allspice (optional)
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent. Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender.

Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional). Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.

Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.

Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.

Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Butternut Squash and Potato Soup with Crispy Fried Sage

Servings: 4-6
Time: 30-45 minutes
Difficulty: easy
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1 small onion, chopped
3 cloves garlic, minced
1-2 Tbsn olive oil
2-3 cups butternut squash, cubed
1 large (or 2 small) potato, turnip, rutabaga or parsnip (about one cup cubed)
2 cups fresh power greens like kale, spinach or chard, rinsed
1 can of garbanzo beans (or cannellini beans), rinsed and drained
1 quart vegetable broth
1 tsp fresh thyme or 1/2 teaspoon dried
pinch of turmeric (optional)
pinch of allspice (optional)
salt and black pepper, to taste
fried sage – directions below (Optional)

Sauté the onion and garlic in the olive oil large pot over medium heat about five minutes, or until the onion is translucent.
Add the butternut squash, potato, beans, thyme and vegetable broth. Cover and simmer over medium-low heat for 20 to 25 minutes, or until the potatoes and squash are fork tender. Add salt and pepper if needed. For more seasoning, add a pinch or turmeric and/or allspice (optional).
Five or ten minutes before serving stir in fresh greens and let wilt, several minutes.
Serve topped with fried sage and grated parmesan, if desired.

CRISPY FRIED SAGE

1 bunch fresh sage leaves
1/4 cup olive oil
Coarse salt

Remove leaves from sage, rinse and pat dry.
Heat oil in a small skillet over medium-high heat until hot. Fry 6–8 sage leaves at a time, depending on how many will fit in your pan uncrowded, until crisp, about 5 seconds. They should still be green and they will crisp as they cool. Transfer with a fork to paper towels and sprinkle generously with coarse salt.
Fried sage can be made ahead and will store at room temperature, layered between paper towels to prevent breaking, for 2 or 3 days.

Wheatless Wednesday – Spicy Black Bean Soup

by joycevandenbergporterOctober 29, 2014

Hippopotamus soup? If you lived around 6000 BC that is what you could be having for dinner. How about a nice hot bowl of Spicy Black Bean Soup instead? Do you love soup? You are not alone. Soup has a huge place in history that you are probably not aware . There is a reason why you feel better after having a hot bowl of soup. Soup has always been known as the curative for any ailment of the heart, mind, soul and body… and this old Yiddish saying says it best… “Troubles are easier to take with soup than without.”

Here are some known and little-known soup facts that I found kind of interesting (Compliments of Sara Gray)!

o Americans sip over 10 BILLION bowls of soup every single year! That’s a lot of soup!

o When was the earliest evidence of our ancestors eating soup? About 6000 BC! And guess what kind of soup it was? Hippopotamus!

o So, in the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

o Since we’re talking about the French here’s another interesting tidbit of soup lore that I had to include on this Soup Facts page. In the French Court of Louis XI, the ladies’ meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles! If this were true today, it would put plastic surgeons out of business!

oThis one cracked me up! And yet, it’s a fact that intertwines fashion, eating utensils and of course, soup! Here it is: Why did thin soups became all the rage in Europe during the 17th century? The spoon was invented. (How did they eat soup before the spoon???) Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. (I bet that’s how clowns got their ideas for their costumes!) The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on!

o Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. Another famous person who loved soup was Andy Warhol. He told someone that he painted those famous soup cans because its what he had for lunch – every day for 20 years!

Black beans are the main component of this soup and they are rock stars in their own right. Black beans have an amazing protein-plus-fiber content. From a single, one-cup serving of black beans you get nearly 15 grams of fiber (the amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein. Black beans are loaded with vitamins including molybdenum, folate, manganese, magnesium, vitamin B1 (thiamin), phosphorus and iron, all of which combine with their rich protein, fiber content to provide benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Throw in some hot peppers, which not only have their share of vitamins and health benefits but they also help to boost your metabolism which can help burn more fat. The best part of this yummy soup though, is that it is creamy without adding any dairy or thickeners. The trick is to puree one third to one half of the cooked soup to provide a rich creamy texture. This is a vegan soup but it is hearty and flavorful and it’s wheat and gluten free. It is also an easy, one pot meal. So grab a spoon and be glad we no longer drink from the bowl or wear clown inspiring collars!

SPICY BLACK BEAN SOUP

2 Tbsn olive oil
1/2 onion, finely chopped
1/2 jalapeno, seeded and diced
2 cloves garlic, minced
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne (or more to taste)
3 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable broth
Sliced green onions, chopped cilantro and sriracha, as toppings (optional)
Cumin Lime Yogurt/Sour Cream (Optional) Recipe Below

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.

Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.

Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.

Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.

Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Black Bean Soup

Servings: 4
Time: 30 minutes
Difficulty: easy
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Cumin Lime Yogurt/Sour Cream:
1/2 cup yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey
salt and pepper to taste

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.
Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.
Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.
Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.
Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Meatless Monday – Quinoa Stuffed Peppers

by joycevandenbergporterOctober 27, 2014

What is the Vegetarian Times most popular recipe of all time? Drumroll please… Quinoa Stuffed Peppers! Who knew the humble stuffed pepper would get such high honors? I decided to give the recipe a whirl in honor of VT’s 40th anniversary this month. With those bragging rights, how could I go wrong?

My Mom used to make stuffed green peppers with a tasty mixture of ground beef, onions and rice. Of course as a kid, I used to eat around the green pepper like it was a bowl. Now, of course, the pepper is my favorite part. I have also stuffed bell peppers with spicy sausage and other savory goodies but this is my first attempt at a vegetarian stuffed pepper. I would probably not thought to have put these specific ingredients together but they really do work well together and they combine to pack a huge nutritional punch at a low calorie and low fat cost. If you haven’t tried cooking with quinoa yet, don’t be shy. There is a reason it’s ~~everywhere~~ so popular. Quinoa is very easy to prepare and it’s nutrient rich, one of the only grains considered a complete protein source. In this recipe, the quinoa and black beans provide a large amount of protein and nutrients and the multiple veggies, spinach, celery, tomatoes, carrots and peppers, add even more vitamins, minerals and fiber. The cumin, garlic and pepper jack cheese infuse the quinoa mixture with a flavorful, slightly spicy deliciousness. Yum! I can see why this is a fan favorite! Congratulations Vegetarian Times on 40 years of promoting a health-conscious, eco-friendly and delicious lifestyle!

TIPS: Don’t forget to rinse the quinoa before cooking to remove the naturally occurring bitter saponins sometimes still remaining. This recipe provides fairly healthy proportions. (I had some quinoa mixture left over even after stuffing 8 bell pepper halves) Leftovers freeze well and, if you package the peppers separately, make wonderful and convenient individual servings right from your freezer. Or you could easily halve the recipe to serve four (2 bell peppers) or possibly a couple more if there is extra stuffing. I doubled up the cumin and the garlic for extra flavor and because I’m a cumin freak. Otherwise I followed the recipe with great results.

QUINOA STUFFED PEPPERS

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin (or more to taste)
2 cloves garlic, minced (2 tsp. or more to taste)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa, rinsed and drained
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute.

Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender.

Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes (or a splash of olive oil and 1/4 cup water) in bottom of baking dish. Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish.

Cover with foil, and bake 1 hour.

Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese.

Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving

Quinoa Stuffed Peppers

Servings: 8
Time: 90 minutes
Difficulty: easy
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1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin (or more to taste)
2 cloves garlic, minced (2 tsp. or more to taste)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
Preheat oven to 350°F. Pour liquid from tomatoes (or a splash of olive oil and 1/4 cup water) in bottom of baking dish.
Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving

Wheatless Wednesday – Carrot, Sweet Potato Soup with Turmeric

by joycevandenbergporterOctober 22, 2014

Waiter, there’s turmeric in my soup! I love soup! It’s a meal in a bowl – easy preparation, easy clean up. One or two days with a tiny drizzle is enough incentive for me to drag out my big soup pot. There is nothing quite like a big pot of soup bubbling away to make your kitchen feel cozy and smell heavenly. I have made carrot soup before, Carrot Coconut Soup, which I loved but I ran across a recipe for Roasted Carrot Turmeric Soup from Love and Lemons and was intrigued by the use of turmeric, that wildly popular spice touted to be the cure for whatever ails you. I mean it’s even in my daily vitamin! So what’s the real skinny on Turmeric?

Turmeric is in the ginger family and comes from the root of the Curcuma longa plant. It’s spicy ginger-like flavor is the main ingredient in curry powder and is common in South Asian foods. Turmeric has been used for a very long time in Asia (primarily in China and India), not only for its distinctive flavor but also for it’s powerful healing properties. We may be slow to the party but the Western World has recently ‘discovered’ the many benefits of turmeric. Why is turmeric considered so great? Can it really prevent Alzheimers, cancer and depression (among other claims) or is it all a bunch of hype? Well, turmeric might just be all that. According to the Journal of the American Chemical Society, Turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. These properties are believed to help treat a variety of conditions. Here are 10 Health Benefits of Turmeric including prevention of cancer, liver disease and Alzheimers, controlling diabetes and relieving arthritis and more… The list is quite impressive.

Did you know a sweet potato is not really a potato? Shocking, I know. It’s actually the elongated root of a vine in the morning glory family. Who knew? Turmeric is not the only goodie in this soup. Carrots and sweet potatoes (and other foods in the orange/yellow food group) are loaded with vitamins, antioxidants and phytonutrients. I think I’ll have another bowl of soup!

TIPS: Try to resist the urge to peel the carrots if at all possible, since most of the nutrients are right under the skin and are lost in the peeling process. Use a scrub brush or sponge instead and dry with a paper towel. All veggies can be cut roughly since they will be pureed with a food processor or blender once they are soft so size doesn’t matter. Turmeric has a beautiful bright yellow/orange color which is used in dying textiles, however, it will also dye your cutting board or food processor (or anything porous it touches), so add the turmeric and curry powder after the vegetables have been pureed. I would recommend adding 1 teaspoon of each, taste for spiciness and then add more to taste. This original recipe called for all vegetables to be chopped, drizzled with olive oil and roasted in the oven at 400 degrees for 25 minutes or so before pureeing which may give the soup a richer flavor, so try that if you have the time and inclination. I was a bit short on time so opted to make this a one pot meal, easy preparation and easy cleanup, plus great results!

CARROT SWEET POTATO SOUP WITH TURMERIC

6-8 large carrots
1 large sweet potato, or 2 small
2 large cloves garlic, minced
1 medium onion
1-2 tablespoons olive oil
1-2 teaspoons turmeric, ground
1-2 teaspoons madras curry powder
2 teaspoons fresh minced ginger (or ginger paste)
4 cups vegetable stock
a pinch of cayenne pepper
1-2 tablespoons apple cider vinegar

Scrub carrots instead of peeling. Roughly chop carrots and onion.

Saute the onions, carrots, garlic and ginger in olive oil until the onions are translucent

Peel and coarsely chop the sweet potato. Add to the onions and carrots.

Add vegetable stock, reduce heat and simmer covered for about 20 minutes.

When the vegetables are fork tender, let cool slightly and process in a food processor or blender in batches until silky smooth.
Rinse out soup pot and return vegetable puree. Add one or two cusp of water if needed. Add 1 teaspoon each of turmeric and curry powder, pinch of cayenne and 1 Tablespoon of apple cider vinegar. Taste and add more if desired. Add salt and pepper to taste.

To serve top with plain or spiced yogurt or sour cream (recipe below)

SPICED YOGURT (optional)

1/2 cup plain yogurt or sour cream
a squeeze of lemon & a bit of zest
1/2 teaspoon ground cardamom or Chinese Five Spice
pinch of salt

Combine all ingredients in a small bowl and refrigerate until needed.

Spicy Carrot Sweet Potato Soup with Turmeric

Servings: 4-6
Time: 40 minutes
Difficulty: easy
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Scrub carrots instead of peeling. Roughly chop carrots and onion.
Saute the onions, carrots, garlic and ginger in olive oil until the onions are translucent
Peel and coarsely chop the sweet potato. Add to the onions and carrots.
When the vegetables are fork tender, let cool slightly and process in a food processor or blender in batches until silky smooth.
Rinse out soup pot and return vegetable puree. Add one or two cups of water if needed. Add 1 teaspoon each of turmeric and curry powder, pinch of cayenne and 1 Tablespoon of apple cider vinegar. Taste and add more if desired. Add salt and pepper to taste.
To serve top with plain or spiced yogurt or sour cream (recipe below)

SPICED YOGURT (optional)

1/2 cup plain yogurt or sour cream
a squeeze of lemon & a bit of zest
1/2 teaspoon ground cardamom or Chinese Five Spice
pinch of salt

Combine all ingredients in a small bowl and refrigerate until needed.

Turmeric Photo Credit: http://www.sweetartichoke.com

Wheatless Wednesday – Root Vegetable Tian with Goat Cheese and Crispy Shallots

by joycevandenbergporterOctober 15, 2014

Root vegetables are like your underappreciated friend who is super smart and really fun but maybe a bit socially awkward and not classically attractive. Root vegetables grow in the ground, have tough skins, which are sometimes ‘hairy’ (egad!) and are often a bit misshapen. They have none of the allure of ‘popular’ vegetables like tomatoes, eggplant or the reigning queen of greens, kale. Yes, root vegetables are not very pretty on the outside with their dusky, tough skins, but cut them open to find a treasure trove of jewel tones and lovely, often intense flavors. Since they are grown underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron.. They are also filled with slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system. This factor, plus the high-octane nutrients and low calories, make roots excellent for people who are trying to lose weight, or simply stay healthy. Read more at Oh My Veggies.

This summer I made a beautiful Summer Vegetable Tart featuring summer produce like zucchini, yellow squash, eggplant and fresh tomatoes with rounds of fresh mozzarella arranged into a gorgeous flower pattern. It was definitely a family and a fan favorite so check it out if you still have tomatoes and zucchini left in your garden! With fall vegetables crowding the bins in markets right now, I wanted to rework the tart into one featuring fall veggies, root vegetables in particular. Whereas summer veggies have a lot of water in them, root vegetables are more dense, so I opted to make a tian which is a mixture of roasted vegetables cooked in a shallow dish, usually layered or arranged with cheese or au gratin but without a crust which seems unnecessary for these already hearty vegetables. A tian is actually the earthenware cooking pot used in Provence, France, although the name Tian now serves to include the food cooked inside. Most people, like me, don’t have a special tian dish but use any low glass, ceramic or earthenware dish available. I topped the vegetables with thinly sliced shallots, fresh herbs, garlic and a sprinkle of freshly grated parmesan cheese for a slightly crispy finish.

So what are common root vegetables? Potatoes are probably the most popular, followed by carrots, sweet potato and yam, turnips, parnsips, beets, rutabaga, celeriac and many that are unrecognizable without a chart. For more info, here is a List of Root Vegetables and their characteristics. Surprisingly, everything in the onion family, including garlic, is actually considered a bulb not a root vegetable. There are also tubers, rhizomes and corms, but don’t get me started. My lack of a botanical degree is showing…

TIPS: Utilize any combination of your favorite root vegetables or whatever is available, even carrots. Try to buy vegetables that are similar in diameter so they cook evenly and make the layering easier. Don’t worry to much about it though. If anything is significantly smaller, just double up the smaller rounds or tuck them in wherever. I used goat cheese because I thought it’s tangy flavor would combine best with the earthy veggies but non goat cheese lovers can omit or substitute any cheese. You have the option of tucking it in between layers like I did or crumbling it all over the top for a bubbling, crispy, cheesy crust. If you are pressed for time, you can skip the marinating of the shallots, they just might not get as crispy but they will be delicious. You can’t really go wrong.

ROOT VEGETABLE TIAN
1 large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried thyme Leaves (or other fresh herbs)
salt and pepper to taste
2 Tbsn olive oil
1/2 cup vegetable broth (optional)

Slice a shallot into thin rings and put in a small bowl. Add the minced garlic and 1 tsp fresh thyme (or other fresh savory herb like oregano, rosemary or marjoram. Drizzle with 1 Tablespoon olive oil and combine to coat. Set aside.

Peel the sweet potato, parsnips and other root vegetables (except the potato which can be peeled and placed in water but not sliced until the last minute because it browns so quickly) and slice into 1/4 inch thick rounds
Preheat the oven to 400 degrees and lightly grease a baking dish with olive oil. Peel the potato and slice into 1/4 inch thick rounds.

In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go. Tuck in a round or crumbles of goat cheese, if using, every 3 or 4 slices or you can sprinkle them overt the top or both. The shape of your dish will determine the pattern you use for your veggies. Think rows, circles or even pinwheels.

Sprinkle the garlic mixture evenly over the top. Drizzle the top with olive oil, and season with salt and pepper. if you like softer veggies you can pour a half cup of vegetable broth in the bottom of the pan (optional). For firmer veggies, omit the broth. Cover the dish tightly with aluminum foil.
Place the root vegetable tian in the preheated oven and bake for about 30 minutes, or until potatoes are starting to become fork tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-10 minutes. If you like the top really browned, broil for a minute or two but watch it closely as it can overbrown quickly.

Root Vegetable Tian

Servings: 4-6
Time: 60 minutes
Difficulty: easy
Print

1 large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried Thyme Leaves
salt and pepper to taste
2 Tbsn olive oil

Slice a shallot into thin rings and put in a small bowl. Add the minced garlic and 1 tsp fresh thyme (or other fresh savory herb like oregano, rosemary or marjoram. Drizzle with 1 Tablespoon olive oil and combine to coat. Set aside. Drizzle with 1 tsp olive oil and combine to coat
Peel the sweet potato, parsnips and other root vegetables (except the potato) and slice into 1/4 inch thick rounds
Preheat the oven to 400 degrees.
Lightly grease a 9″x11″ baking dish with butter
Peel the potato and slice into 1/4 inch thick rounds.
In the baking dish, arrange the potato, parsnip and sweet potato slices in a single layer, overlapping them as you go. Tuck in a round or crumbles of goat cheese, if using, every 3 or 4 slices or you can sprinkle them overt the top or both. The shape of your dish will determine the pattern you use for your veggies. Think rows, circles or even pinwheels..
Sprinkle the garlic mixture evenly over the top. Drizzle the top with olive oil, and season with salt and pepper. if you like softer veggies you can pour a half cup of vegetable broth in the bottom of the pan (optional). For firmer veggies, omit the broth. Cover the dish tightly with aluminum foil.
Place the root vegetable tian in the preheated oven and bake for about 30 minutes, or until potatoes are starting to become fork tender. Remove foil and sprinkle some grated Parmesan cheese over the top, then continue baking until cheese turns golden brown, about 5-10 minutes. If you like the top really browned, broil for a minute or two but watch it closely as it can overbrown quickly.

Meatless Monday – Creamy Cauliflower Leek Soup

by joycevandenbergporterOctober 13, 2014

Craving a bowl of luscious, creamy rib sticking soup but don’t want the extra calories or carbs? Well this is it! This yummy creation tastes like a delicious, creamy potato soup but without potatoes or cream. Cauliflower has worked so well as a healthy stand in for so many carbs like rice, potatoes and other grains that I thought to give my Old Fashioned Potato Soup recipe a cauliflower update. Pureeing some or all of the cooked cauliflower and vegetable broth into a smooth and creamy consistency makes it easy to omit the cream. You will swear its loaded with cream but it is actually vegan (unless you top it with parmesan). I loved this soup topped with a drizzle of herb oil whose sharp tang melds nicely with the creaminess of the soup and dry roasted pepitos that add a satisfying crunch. Parmesan is another yummy option that adds a salty, creamy dimension. Purists can top with salt and pepper or swirl in a pat of butter for an even creamier consistency. Yum!

I paired this yummy soup with a green salad for a completely satisfying meal. My husband, who often doesn’t feel full without some kind of meat, really enjoyed it and, best of all, wasn’t back at the refrigerator 45 minutes after dinner, which is really telling. Did you know that a head of cauliflower is actually made up of tightly clustered florets which are flowers that begin to form but are halted at bud stage. They stay white because they are protected from the sun by their leaves, otherwise they would turn green through photosynthesis. In addition to being cool science, cauliflower is a wonderful addition to our diet. It is low in calories and fat, with zero cholesterol but rich in fiber, vitamins (including B complex and C), minerals (manganese, copper, iron, calcium and potassium) and phytonutrients which are key to a healthy immune system and thought to be good cancer fighters. Cauliflower is mild in taste which makes it extremely adaptable in cooking. You could call it the chameleon of vegetables.

Check out other GMD recipes where cauliflower reigns (or fools, however you want to look at it): cauliflower ‘pizza’, ‘pasta’ and ‘rice’.

Pizza with Cauliflower Crust

Cauliflower Mac and Cheese

Tabouleh – Grain Free

CREAMY CAULIFLOWER LEEK SOUP

1 tablespoon vegetable oil
1/2 onion, chopped
1 leek
2 cloves garlic, minced
1/2 cup dry white wine
1 head cauliflower, roughly chopped
1 quart vegetable broth
1/2 tsp. salt (if needed)
2 tablespoons extra-virgin olive oil(optional)
2 tablespoons minced chives or green part of scallions(optional)
1 tablespoon finely chopped flat-leaf parsley or other fresh herbs(optional)
1/2 cup pepitos (shelled pumpkin seeds)(optional)
1/2 cup parmesan, shredded (optional)

Cut end off leek and slice in half lengthwise. Rinse under running water while fanning the sections of the leek like a deck of cards to remove any grit. Remove dark green leaves and chop white and light green parts.

Core cauliflower and chop into small florets.
In a small bowl, combine 2 Tablespoons olive oil, chives, and herbs, if using. Set aside to marinate.

Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add leeks, and onions, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.

Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.

While cauliflower is cooking, dry roast pepitos in a small pan over medium heat for several minutes, or until golden and aromatic. Let cool.

In 2 or 3 batches, puree soup in a food processor or blender until very smooth, several minutes. You can puree the whole soup for a velvety smooth texture, or, you can leave about a third of the florets for a chunkier, more ‘potato like’ consistency, (i.e. blend 2 batches and leave the last chunky). Stir together and add salt and pepper to taste.

Ladle soup into bowls, drizzle herb oil and top with pepitos and parmesan cheese, if desired. If you want an even creamier consistency, swirl in a pat of butter before serving.

Creamy Cauliflower Leek Soup

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

1 tablespoon olive oil
1/2 onion, chopped
1 leek
2 cloves garlic, minced
1/2 cup dry white wine
1 head cauliflower, roughly chopped
1 quart vegetable broth
1/2 tsp. salt (if needed)
2 tablespoons olive oil(optional)
2 tablespoons minced chives or green part of scallions(optional)
1 tablespoon finely chopped flat-leaf parsley or other fresh herbs(optional)
1/2 cup pepitos (shelled pumpkin seeds)(optional)
1/2 cup parmesan, shredded (optional)

Cut end off leek and slice in half lengthwise. Rinse under running water while fanning the sections of the leek like a deck of cards to remove any grit. Remove dark green leaves and chop white and light green parts.
Core cauliflower and chop into small florets.
In a small bowl, combine 2 Tablespoons olive oil, chives, and parsley, if using. Set aside to marinate.
Heat 1 Tablespoon olive oil in a large pot over medium-high heat. Add leeks, and onions, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
While cauliflower is cooking, dry roast pepitos in a small pan over medium heat for several minutes, or until golden and aromatic. Let cool.
In 2 or 3 batches, puree soup in a food processor or blender until very smooth, several minutes. You can puree the whole soup for a velvety smooth texture, or, you can leave about a third of the florets for a chunkier, more ‘potato like’ consistency, (i.e. blend 2 batches and leave the last chunky). Stir together and add salt and pepper to taste.
Ladle soup into bowls, drizzle herb oil and top with pepitos and parmesan cheese, if desired. If you want an even creamier consistency, swirl in at of butter before serving.

Wheatless Wednesday – Salt and Pepper Shrimp with Garlic and Chile

by joycevandenbergporterOctober 8, 2014

Salt and Pepper Shrimp are finger licking good! I’ll bet you can’t eat just one… I’m not even a shrimp fanatic and I loved these spicy, slightly crispy, garlicky shrimp. They are perfect on their own as an appetizer. I guarantee they will get gobbled up and they don’t even need a dipping sauce, just lots of napkins. Or pair them with rice and veggies for a complete meal. Turn a simple buttered pasta into a delicacy by topping it with several beautiful and tasty shrimp. Better yet, how about warm spicy shrimp over lightly dressed mixed baby greens, yum!

Did you know that shrimp is the most popular seafood in the U.S.? They are also a good choice from a nutritional standpoint. They are low in fat and calories and zero carbohydrates but high in protein and heart healthy omega-3 fats. Shrimp are a great choice when you are pressed for time since they cook in just a few minutes. If you buy easy-peel or pre-shelled shrimp, the prep work is mostly done for you but the shelling and deveining process is not that difficult, it doesn’t even take that long. Click HERE for a handy video on shelling shrimp with just one cut.

NOTES ON SHRIMP: When buying shrimp, look for wild vs farmed shrimp, if possible, and pay attention to where they are from. According to Seafood Watch, wild-caught shrimp is generally a “Best Choice” or “Good Alternative” with the exception of shrimp fisheries in Mexico and Louisiana, which are on the “Avoid” list for poor management. Farmed shrimp from the U.S. is also a good option. However, 90% of our shrimp is imported farmed shrimp, mostly from Asia, and is generally on the “Avoid” list due to questionable practices including overcrowding, chemicals, poor quality of food and even abusive labor conditions. So even though they are likely to be more expensive than farmed, wild-caught shrimp are also better for you. The Huffington Post also reported that wild-caught shrimp are better for the environment, our health and our taste buds. Choosing to eat wild shrimp also helps sustain American jobs and fishing communities.

Photo Credit – http://www.tasteofthai

If you don’t have Chinese Five Spice powder, which I didn’t, you can substitute with what you have in your pantry. It is typically composed of star anise, cloves, fennel seed, cinnamon, and Sichuan peppercorns, so if you have any of those ingredients, start there. I used bit of clove, cinnamon and crushed fennel seeds and added some Creole Seasoning which has black and red pepper and chili powder. The cloves really combined nicely with the garlic and chiles, so I will definitely be using it more in cooking. I suppose I will be looking for Chinese Five Spice next time I’m at the market. Who knew?

SALT AND PEPPER SHRIMP WITH GARLIC AND CHILE

2 Tbsn cornstarch
1 tsp granulated sugar
1/2 tsp Chinese five-spice powder or Creole Seasoning + pinch of clove and cinnamon
1 tsp salt
1 tsp pepper
5 large cloves garlic, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only), sliced 1/4 inch thick
1-1/2 lb. large shrimp (26 to 30 per lb.)
3-1/2 Tbs. peanut or avocado oil
1 small lime, cut into 4 wedges (optional)

Peel and devein the shrimp if necessary. Using a sharp knife, slice through the underside of the shell and remove the legs, the vein and shell, leaving the tail on. Then make a slice along the back and remove the second vein. Click HERE for a handy video on shelling shrimp with just one cut.

Rinse and dry the shrimp dry with paper towels. In a large bowl, mix the cornstarch, sugar, five-spice powder, salt and pepper.

Prepare the garlic, chile, and scallions; set aside.

Add the shrimp to the cornstarch mixture and toss until evenly coated.

In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes.

Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to a platter or plate. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the plate when done.

Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened and the garlic is golden and aromatic, about 1 minute.

Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.

Adapted from Fine Cooking

Salt and Pepper Shrimp with Garlic and Chile

Servings: 4
Time: 15 minutes prep 5 minutes cooking
Difficulty: easy
Print

2 Tbsn cornstarch
1 tsp granulated sugar
1/2 tsp Chinese five-spice powder or Creole Seasoning + pinch of clove powder
1 tsp salt
1 tsp pepper
5 large cloves garlic, finely chopped
1 serrano chile, thinly sliced into rounds
4 large scallions (green parts only), sliced 1/4 inch thick
1-1/2 lb. large shrimp (26 to 30 per lb.), peeled and deveined, tails left on
3-1/2 Tbs. peanut or avocado oil
1 small lime, cut into 4 wedges (optional)

Peel and devein the shrimp if necessary. Using a sharp knife, slice through the underside of the shell and remove the legs, the vein and shell, leaving the tail on. Then make a slice along the back and remove the second vein. Click HERE for a handy video on shelling shrimp with just one cut.
In a large bowl, mix the cornstarch, sugar, five-spice powder, salt and pepper. In a small bowl, mix the garlic, chile, and scallions; set aside.
Rinse and dry the shrimp dry with paper towels.
Add the shrimp to the cornstarch mixture and toss until evenly coated.
In a heavy-duty 12-inch nonstick skillet, heat 1-1/2 Tbs. of the oil over medium-high heat until very hot. Add half of the shrimp in a single layer. Cook without disturbing until deep golden and spotty brown on one side, about 2 minutes.
Using tongs, quickly flip each shrimp and continue to cook until the second sides are spotty golden brown, about 1 minute longer. (The shrimp may not be cooked through at this point.) Transfer the shrimp to a platter or plate. Add another 1 Tbs. of the oil to the skillet and repeat with the remaining shrimp, transferring them to the plate when done.
Reduce the heat to medium and add the remaining 1 Tbs. oil to the skillet. Add the garlic mixture and cook, stirring constantly, until the chile and scallions are softened andthe garlic is golden and smells toasted, about 1 minute.
Return the shrimp to the pan and stir to combine. Serve immediately, with the lime wedges.