Meatless Monday – Black and Wild Rice Salad with Roasted Squash and Pomegranate (Re-Do)

by joycevandenbergporterSeptember 29, 2014

Pomegranates are back! I have been waiting for pomegranates to come back into season just so I can make this dish again. People often ask for recommendations. Here it is people – one of my top five favorite dishes so far! This is a Wow! dish. The photo does not do it justice. It’s proof though that I’m a little better with my camera than I was back then. Goodmotherdiet was only 2 months old. Just a baby! I can remember feeling it was a major accomplishment just to get a photo onto the blog. But I digress… Black and wild rice, roasted squash, pumpkin seeds, pomegranate and microgreens, all topped with a yummy honey vinaigrette, just in time for Thanksgiving! I have made this dish out of season with dried cranberries or cherries with good results but nothing compares to the zing and pop that you only get from pomegranate seeds.

A weekend filled with fabulous parties and friends was great fun but it means that I spent little time in my kitchen. I have been working my way through my old posts though and reformatting them so the recipes can be printed onto one page instead of many. (Thanks Barbara and Jane for the suggestion!) So in case you missed Black and Wild Rice the first time, here it is again. You won’t be sorry! I have already bought my pomegranate and I am definitely making this soon, although not tonight since it’s hubby’s 55th and we’re going to celebrate in “The City”. The party continues… Happy Birthday Jeff!

PS: If anyone makes this, please send me a photo. It will definitely be better than mine…

CLICK HERE FOR THE RECIPE

Watermelon Breeze

by joycevandenbergporterSeptember 12, 2014

California is experiencing a typical Indian Summer with hot and dry temperatures, little fog and no rain. Yesterday I did a hike with my dog and came back so thirsty, water didn’t help. I have been trying to eliminate soft drinks and bottled ‘juice type’ drinks from my diet and go with more natural beverages. I am still a big fan of my Lemon Cucumber and Mint Water but sometimes I want something a bit more substantial than water but still refreshing. This recipe for Watermelon Breeze from Backonpointe.tumblr.com seemed promising, and had no added sugar, so I gave it a try. It turned out to be the perfect drink for when you are really thirsty. The ingredients are watermelon, coconut water, fresh mint and lime juice, all blended together for a refreshing and quite pretty beverage.

I was surprised at how much I liked this drink. It’s delicious but also surprisingly thirst quenching. Of course once I did the research it’s not a surprise why. Coconut water is a natural source of calcium, sodium, potassium, magnesium and phosphorus, many of which you lose when you sweat. And watermelon it turns out is a natural wonder. I always thought of it as yummy water but, in reality, it has the distinction of having the most nutrition per calorie of common foods. Another benefit of watermelon is that it is among the Clean 15 of non-organic fruits and vegetables (meaning it bears little or no traces of pesticides even if they have been used), so, unlike some fruits and veggies, it’s okay if you can’t find it organic.

Since it’s Friday, what the heck, you can add an ounce of vodka for a nice, delicious TGIF cocktail. Happy weekend!

Watermelon Breeze

Servings: 4
Time: 10 minutes
Difficulty: easy
Print

3 cups cubed watermelon
1 cup coconut water
5 or 6 fresh mint leaves (or more to taste), plus garnish
1-2 Tbsn fresh lime juice

Blend watermelon, coconut water, lime juice and mint leaves in a blender until smooth. Add ice if you like a ‘frozen’ drink.

Pour over ice, if desired, and garnish with melon and mint.

As an adult alternative, pour about 5 ounces into a shaker with an ounce of vodka and a handful of ice. Shake and strain into a fancy glass. Garnish with lime, mint and a small melon slice.

Wheatless Wednesday – Roasted Cauliflower & Chickpeas with Tomatoes and Olives

by joycevandenbergporterSeptember 10, 2014

“A journey of a thousand miles must begin with a single step.” — Lao Tzu

Yesterday was a travel day for me (a 3000 mile journey from Maine to California), starting with a three hour drive to Boston Logan, then an almost seven hour flight to SFO into headwinds. I got home feeling tired but blessed. No matter how long the day, any flight that lands is a good flight in my book. I hate flying these days. It used to be that we only had to worry about the plane breaking mid-flight but now we have much more to worry about every time we get on a plane. It didn’t help that the ‘Safe Travels” bracelet that my friend, Stephanie, brought me back from Israel was found on the floor, (meaning the threads broke) a few days ago. I don’t consider myself very superstitious but this kind of freaked me out. What if it’s an omen? I mean that bracelet has done a good job of keeping the plane in the air for more than a year! So in ~~desperation~~ true form I re-tied the strings into a makeshift, albeit awkward, bracelet and put it on my wrist. I’m now in California so it must have worked, Whew! So why am I telling you this? In deciding what to make for Wheatless Wednesday, I took stock of what I had on hand which wasn’t much since I haven’t been home in weeks. I had done a quick trip to the market for essentials and picked up a small head of cauliflower so I knew that was going to be my feature. Then I went out to my garden and harvested a few large heirloom tomatoes, a lime, fresh herbs, a couple of red chili peppers and a handful of Sun Gold cherry tomatoes.

A quick check in my pantry yielded a can of garbanzo beans, so I was set. I had remembered that Gwyneth Paltrow had a recipe for Roasted Cauliflower and Chickpeas with Mustard and Parsley. I had great luck with Gwyneth’s famous White Bean and Swiss Chard Soup which was delicious so went back to her cookbook. “It’s All Good” to check out the recipe. Since it’s still summer, barely, (The first day of Fall also known as the Autumnal Equinox is on Tuesday, September 23, 2014, less than two weeks from now.) I decided to swap out the mustard for a dressing made with my fresh herbs and chili peppers along with spices, like cumin and chili powder. First I roasted the cauliflower and garbanzos and let them cool slightly. Then I drizzled them with the slightly spicy dressing and tossed it all with halved cherry tomatoes, olives and fresh parsley. This is a wonderful, ultra-healthy and satisfying main course, just serve with a side salad. It also makes a great side dish paired with almost anything.

In her book, Gwyneth also recommends using the tough outer leaves which are usually removed and discarded. I usually throw them in my green bin or give them to the chickens next door but decided to take Gwyneth up on her challenge. As suggested, I sliced and sautéed them in butter and garlic. What could be bad? I could probably eat my shoes if they were sautéed in butter and garlic… And the result? I sprinkled them with sea salt – Delicious! Gwyneth was right. They taste a lot like bok choy but slightly firmer. The best part is that you get a second dish, two for the price of one!

TIP: I made this dish more summery by using fresh herbs and spices in the dressing instead of mustard and I also included red chili peppers, cherry tomatoes and olives for a more salady feel. If you would like to make Gwyneth’s original dish, omit the spices, tomatoes and olives. For the dressing, add 1/4 cup olive oil, salt and pepper and 1 tablespoon each, Dijon mustard and seeded mustard.

Roasted Cauliflower and Chickpeas with Tomatoes and Olives

Servings: 4
Time: 60 minutes
Difficulty: easy
Print

14-ounce can chickpeas (garbanzo beans), or 2 cups cooked
1 head of cauliflower
Extra virgin olive oil
Coarse sea salt
1/2 cup cherry tomatoes
1/2 cup olives (any type)
1/4 cup chopped Italian Parsley
Dressing:
3 Tbsn olive oil
1 tablespoon white wine or apple cider vinegar
1 tsp lime juice (or more to taste)
1 tsp cumin (or more to taste)
1 tsp chili powder (or more to taste)
1 tbsn chopped red chilis (optional)
Freshly ground black pepper

Drain chickpeas and let dry, or dry with towels.

Remove the outer leaves from the head of cauliflower, core and cut into bite-sized florets. Since garbanzos are small, I like to cut the florets pretty small too.

Toss the chickpeas and cauliflower together in a large roasting pan with 3 Tablespoons of olive oil and a big pinch of salt. Roast at 400 degrees for about 45 minutes.

Remove from the heat and let cool, slightly, while you make the dressing. Whisk together the oil, vinegar and spices. Add salt and pepper to taste.

Add tomatoes, olives and parsley. Drizzle with dressing and gently combine. Serve warm or at room temperature.

Wheatless Wednesday – Root Vegetable Slaw with Burrata

by joycevandenbergporterAugust 27, 2014

Roots don’t get the respect that they deserve. Don’t be fooled by the outward appearance of most root vegetables with their tough, hairy rough exteriors which only serve to protect the lovely jewels inside. Their gorgeous interior colors indicate their rich nutrient value with each root containing it’s own set of health benefits. This raw root salad is the epitome of Eat the Rainbow with it’s vibrant red, pink, orange, yellow and green. Roots are packed with a high concentration of antioxidants, Vitamins C, B, A, and Iron. Roots, which grow under ground, absorb vitamins and minerals from the soil and are the energy store house for the plants. Their complex carbohydrates and fiber makes us feel full and satiated, hopefully satisfying our cravings for junk food. Summer is a great time to eat root vegetables fresh when you can eat them raw and get the most health benefits.

This Root Vegetable Slaw is from the “Jerusalem” cookbook which I received as a very thoughtful birthday gift from a good friend. “Jerusalem: A Cookbook” was written by Yotam Ottolenghi and Sami Tamimi, chefs who grew up on opposite sides of Jerusalem; Mr. Tamimi in the Arab East and Mr. Ottolenghi in the Jewish West, although they didn’t know each other. They left Israel more than 20 years ago and met in London where they became close friends and business partners. This is more than just a cookbook. It’s a gorgeous collection of photos, recipes, history and stories about Jerusalem. The authors describe it as “a self-indulgent, nostalgic trip into our pasts.”

I loved this salad! At first I wasn’t sure about the combination of raw vegetables and soft cheese but the combination of crispy fresh with creamy soft is really nice. The recipe calls for Labneh, which is really common in the Mediterranean. It’s not as easy to find here so I substituted Burrata which is a fresh Italian cheese made from mozzarella and cream. It’s softer and creamier than fresh mozzarella. Burrata means “buttered” in Italian which seems very appropriate. “Jerusalem” includes a recipe to make your own Labneh if you are so inclined, or maybe you will find it in a market near you.

Root Vegetable Slaw with Burrata

Servings: 6
Time: 20 minutes prep plus 45 minutes chilling
Difficulty: easy
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3 medium beets
2 medium carrots
1/2 celery root
1 medium kohlrabi (optional)
4 Tbsn lemon juice
4 Tbsn olive oil
3 Tbsn sherry vinegar (or mirin)
2 tsp sugar
3/4 cup cilantro, coarsely chopped
2/3 cup flat leaf parsley, coarsely chopped
3/4 cup mint, ribboned or chopped
1/2 Tbsn lemon zest
salt and pepper
1 cup burrata or labneh (optional)

Peel vegetables and slice then thinly into matchsticks (julienne).

You can use a mandolin or food processor. To do it by hand, stack a few slices at a time on top of one another and cut them into thin strips.

For carrots, slice off ends and cut into halves or thirds, depending on the size of the carrots. Mine were small so I used four.

Try to cut all vegetables into the same sized matchsticks.

Place all strips in a large bowl and cover with cold water. Set aside while you make the dressing.

Wash and dry a lemon. Zest the lemon first, then halve and squeeze the juice.

Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and salt have dissolved. Remove from heat.

Drain the vegetable strips and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well and let cool. Place in the refrigerator for at least 45 minutes.

Slice mint into ribbons and chop herbs, if you haven’t already done so.

When ready to serve, add the herbs, lemon zest and 1 tsp black pepper to the salad. Toss well, taste, and add more salt if needed.

Serve with burrata or labneh on the side, if desired.

Meatless Monday – Spaghetti with Fresh Tomatoes and Basil

by joycevandenbergporterAugust 25, 2014

What could be easier than tossing warm pasta with fresh tomatoes, basil and olive oil? This is a delicious NO COOK sauce that I have been making for ten years or so. It is really delicious! I no longer have the original recipe for this ‘sauce’ and usually only think about making it later in the summer when I have too many tomatoes on my windowsill on the verge of getting overripe. This recipe is a great use for tomatoes that are a bit past their prime and starting to get a mealy texture. Of course, the better quality tomatoes, the more delicious the sauce but you can slip in an overripe tomato or two and it will work out just fine. You can also add a few cherry tomatoes if you wish. I just use what I have on hand, but the more colorful the variety of tomatoes, the better. Just dice the tomatoes, add a clove of minced garlic, sliced or chopped basil and oregano, drizzle with olive oil and let sit on the counter at room temperature for one to three hours. All the flavors combine and transform raw tomatoes into a deliciously fresh sauce. Sometimes I add fresh mozzarella for a Caprese type pasta or sprinkle with grated or shaved parmesan but it is just as good on its own.

There is some debate whether tomatoes are more nutritious raw or cooked. Usually cooking vegetables reduces their nutritional value as vitamins are lost during the cooking process, however, it looks like tomatoes may be different. Cooking tomatoes reduces the amount of vitamin C but may increase the amount of lycopene (a phytochemical with antioxidant properties) that can be absorbed by our bodies. So I think its a toss up. You can lightly sauté this sauce if you prefer but I love the simplicity of leaving it raw as nature intended.

TIP: Garlic lovers beware! For those of us who pile on the garlic, be forewarned. Since this sauce is not cooked, the garlic does not mellow and sweeten the same way it does when cooked, so don’t use the same amount you would in a cooked sauce.

Spaghetti with Fresh Tomatoes and Basil

Servings: 6
Time: 10 minutes cook time, 1 -3 hours sit time
Difficulty: easy
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4 – 6 ripe tomatoes of varying size and variety

1/2 cup olive oil

1/2 cup fresh basil, sliced or chopped

1 Tbsn fresh oregano, chopped (or thyme)

1-2 cloves garlic, minced

1/2 tsp salt (or to taste)

1/4 tsp pepper (or to taste)

1 cup fresh mozzarella (optional)

Dice tomatoes and place in a medium sized bowl

Add garlic, herbs, olive oil, salt and pepper to tomatoes.

Stir gently to combine and let sit at room temperature for one to three hours (30 minutes if you can’t wait).

Slice or dice fresh mozzarella, if using.

Add mozzarella to the sauce about 15 minutes or so before serving. (You don’t want it sitting out too long). Adjust seasoning, if necessary.

Cook spaghetti according to instructions, drain and place in a serving bowl.

Pour tomato sauce over the top and gently combine. Serve warm or at room temperature.

Meatless Monday – Pasta Primavera with Summer Squash, Peas and Arugula

by joycevandenbergporterAugust 18, 2014

Primavera means Spring in Italian and the popular Pasta Primavera traditionally is pasta, usually spaghetti but other pasta shapes can be used, tossed with a variety of spring vegetables like asparagus, tomatoes and fresh herbs. In spite of it’s name, it doesn’t mean you can only make this for dinner in the spring. Pasta Primavera is a very versatile dish which allows for a wide range of vegetables to be used when they are at their best and their cheapest. Throughout the year, the dish will change depending on whatever is in season. I typically sauté whatever fresh vegetables looked the best at the market with garlic and olive oil, then braise in a bit of vegetable broth to make a nice sauce. If my husband isn’t around, sometimes I will swirl in a spoonful of plain yogurt to add creaminess, then top with parmesan. Yum!

Today’s pasta has the gorgeous baby squash and zucchini that I couldn’t resist at the market due to their pure cuteness, as well as peas. I didn’t see any good fresh peas so I used frozen, which are a good option. They are frozen right after picking so sometimes they are actually fresher than ‘fresh’ peas that have been sitting around for a while. If you are using fresh peas in a pod, choose pods that are smaller. The large pods are often filled with over mature peas that are tough and woody and only good in soups and stews. The smaller pods usually have younger, sweeter peas. I also added fresh basil and mint plus cherry tomatoes and lemon zest from my garden.

To make this a healthier dish, use a whole grain pasta. It’s easy to find good pasta made from whole grains like rice, quinoa or amaranth, all of which provide more protein, vitamins, minerals and fiber than pasta made from white flour. Don’t be fooled by packaging on regular pasta that says ‘fortified with iron or other nutrients’. That just means that nutrients like B vitamins were removed during the refining process, and some of them are added back in. Whole grain pasta has come a long way from when it used to be soft and gluey, so give it a try if you haven’t. Livestrong suggests going half regular and half whole grain pasta if you’re having trouble making the switch to whole grain.

Pasta Primavera with Summer Squash, Peas and Arugula

Servings: 6
Time: 30 minutes
Difficulty: easy
Print

3/4 lb dried penne pasta
1 1/2 cup fresh or frozen peas, shelled
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 cup cherry tomatoes
1 red chili pepper(or dash of red pepper flakes – optional)
1/2 cup fresh basil, cut into ribbons
1/4 cup fresh mint, cut into ribbons
1-2 cups arugula or spinach
2 large shallots, minced
2 cloves garlic, minced
1 Tbsn lemon zest
3 Tbsn butter, olive or coconut oil
1 1/2 cups vegetable broth

Saute the shallots, chilis and garlic in butter or oil until soft, several minutes. Add vegetable broth and let reduce.
Bring a pot of salted water to a boil and cook the pasta according to directions. Drain and reserve 1 cup pasta water.

Add zucchini and summer squash to the shallot mixture and cook 2 to 3 minutes. Then add peas.

Add cooked pasta to vegetable mixture and stir to reheat. Add a bit of pasta water if needed.

Add cherry tomatoes, arugula, basil, mint and lemon zest and let wilt. Add salt if necessary. Depending on the saltiness of your vegetable broth, it may not be needed.

Top with fresh parmesan, if desired.

Meatless Monday – Chili Lime Grilled Tofu with Avocado &Mango Salsa

by joycevandenbergporterAugust 11, 2014

Chili Lime Grilled Tofu is my favorite tofu recipe so far. It’s taken a few tries but I have finally nailed it. I made this last week and thought it needed something, so this time I topped it with an Avocado Mango salsa with red onions, lime and jalapenos which is a great combination of sweet, savory and spicy. I also let the tofu marinate overnight which allows the flavors of the marinade to be fully absorbed before cooking. I just served this dinner to my new future daughter in law (I love saying that) and one of my sons, who I thought wouldn’t even try tofu. Much to my surprise the tofu was a big hit. I’m just happy there is a bit left for lunch tomorrow…

The Avocado Mango Salsa is a delight of flavors and would also be great on top of grilled or roasted fish or chicken. I know you’ve heard that Avocados are nutrient dense and a healthy fat but did you know that they also act as a ‘nutrient booster’ by helping the body absorb the nutrients from foods eaten along with it? Furthermore, Mango is so nutritionally rich it is considered the “King of Fruit”. Lastly, Jalapeno Peppers add more than just spice. They are high in nutrients that may help you boost weight loss efforts, improve immunity, promote heart health and fight free radicals from environmental and dietary pollutants. This recipe calls for one jalapeno pepper without the seeds. If you like spicy, add another jalapeno or include the seeds, but beware, the seeds are really hot. If you don’t like spicy, don’t use the jalapeno. So feel free to load up on this salsa. It might be the best thing you’ve done for your body today!

TIP: I served this tofu with brown basmati rice which I cooked in vegetable broth. A great way to add more flavor to rice is to add 1/2 to 1 teaspoon ginger paste or a one inch piece of peeled ginger root to the broth while cooking. Just remove the root before serving.

For other tofu recipes, check out:

Crispy Glazed Tofu and Bok Choy

Green Curry Tofu

Chili Lime Grilled Tofu with Avocado Mango Salsa

Servings: 4
Time: 45 minutes plus chilling time
Difficulty: easy
Print

TOFU:
1 (14 ounce) package extra firm tofu
1/4 cup lime juice
1 tablespoon olive oil
5 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
salt and black pepper to taste

SALSA:
1 avocado, diced
1/2 cup mango, diced
1/4 cup red onion, minced
1 jalapeno, seeded and minced (optional)
1 Tbsn lime juice (or more to taste)
1 Tbsn cilantro, chopped
1-2 Tbsn olive or avocado oil
1/2 tsp salt (optional)

Slice the tofu in 1/2 inch slices and place on double papertowels. You can leave them rectangular or cut into triangle shapes.

Cover with papertowels and put a heavy pan on top to help press out excess water. Should take 20 to 30 minutes. Don’t skip this step or the tofu won’t absorb the marinade.

Combine all other ingredients and marinate tofu in the refrigerator several hours or overnight.

To make the salsa, slice the mango about a third of the way (avoiding the rather large pit inside).

Using a sharp knife, cut rows horizontally through the flesh but not all the way through the skin.

Turn mango and cut crosswise

Flip the mango slice inside out and slice off chunks. Place in a bowl.

Cut avocado in half, pit and dice. Place into bowl with mango.

Using gloves or a papertowel to protect your hands from the pepper oils, seed and mince the jalapeno. Add to mango mixture.

Chop red onion and add to bowl.

Add chopped cilantro, lime juice and salt. Gently combine and set aside.

Brush or spray oil on the grill and let it preheat. Grill tofu several minutes until you see nice grill marks. Turn and grill the other side. Remove to a serving platter or individual plates.

Top with salsa mixture.

Serve with rice or some other grain for a well rounded meal.

Tgif – Fun With Fruit!

by joycevandenbergporterJuly 25, 2014

With fruit at it’s peak right now and plentiful, don’t be afraid to be creative. Check out this collection of 16 Ideas For Amazing Fruit Salads from BuzzFeed which includes this charming fruit salad using a hollowed out citrus bowl and a wonderful watermelon grid salad. Don’t miss the Pineapple Palm Tree Buffet. It could be just what your next summer party needs…

Happy Friday!

Photo Credit: charmingtrinity.com

Wheatless Wednesday – Santa Rosa Plum Crisp

by joycevandenbergporterJuly 2, 2014

Looking for a simple 4th of July or summer dessert? How about an easy Stone Fruit Crisp? Plums are in season right now as are other stone fruits like peaches, cherries and nectarines. Crisps are very forgiving to make as there is little that can go wrong, no crust to make or fruit to arrange. Just cut up your favorite fruit, sprinkle it with a yummy topping and bake. The beauty of this dessert is it’s simplicity. This recipe is easily made vegan and gluten free and for a dessert, it’s pretty nutritious. The oats and almond flour combined with the fruit and dates are loaded with vitamins and minerals ( and fiber, of course). As an added bonus, your kitchen will smell divine!

I have a wonderfully prolific Santa Rosa plum tree in my garden in California. Usually I make plum jam which I put on toast or in my yogurt for the rest of the year. This spring in California has been so dry and warm that my plums were ripe and falling off my tree almost before I realized I was losing my crop. So right before my summer move to Maine, I gathered everything I could reach and decided to take them with me since I didn’t have time to do anything with them in California. I ‘smuggled’ the plums and some Meyer lemons, also from my garden, to Maine in my suitcase which I checked. I didn’t dare carry it on, since one of my friends once took home some of my lemons in her carry-on and security thought they were hand grenades. (Well they are rather large lemons!) I decided it was not worth the risk of possibly having to dump them so packed them in with my shoes and extra clothes and hoped for the best.

The lemons made the trip very well but a few of the plums got a bit bruised on their journey and are no longer quite as perfect for eating, so I decided to make a plum crisp. Since I have yet to do a complete restocking of my pantry, I had to make do with what I had on hand, even tearing open individual sugar packets to toss with the plums (after which, of course, I found the tin of sugar hiding up on the top shelf). Like I said, this is a very forgiving dessert…

TIPS: Most fruit crisp recipes call for wheat flour but I opted to go grain free and use almond flour, although almost any flour would work as a thickening agent and in the topping as well. I added pecans and almonds to the topping for added crunch as well as dates for extra chewy sweetness but both are optional. If you don’t use nuts, just add a bit more flour and oats so there is enough topping to cover the fruit. I usually prefer desserts that are one dedicated fruit but crisps are also good with a mixture of cut up fruits if that is what you have on hand. This is great way to make an amazing dessert out of leftover or less than perfect pieces of fruit. Instead of throwing them out, just cut out the bad spots. They will still taste delicious!

Santa Rosa Plum Crisp

Servings: 6
Time: 60 minutes
Difficulty: easy
Print

4 cups plums, pits removed and chopped

1 Tbsn coconut, oat or almond flour (white or wheat work too)

3 Tbsn sugar (honey, agave necter, etc.)-more if your fruit is under ripe or sour

1 tsp vanilla or almond extract

1/2 tsp ground cinnamon

Topping:

1/2 cup flour (made from any grain or legume)

1/2 cup oats (not instant or fast cooking)

1/2 cup pecans or almonds, finely chopped(optional)

1/4 cup dates, pitted and finely chopped (optional)

1/2 cup brown sugar, packed

1/8 tsp salt

1/4 cup butter or coconut oil, melted

Combine plums, flour, sugar, vanilla and cinnamon together in a medium bowl. Pour into an ungreased baking dish or pie pan

Mix together all topping ingredients with a fork until crumbly.

Spread topping evenly over the plum mixture
Bake for 40 to 45 minutes in a 350 degree oven. Plums should be bubbling and the topping a golden brown.
Serve with vanilla ice cream (optional)

Meatless Monday = Roasted Asparagus and Leeks

by joycevandenbergporterJune 29, 2014

GoodMotherDiet has temporarily relocated to Maine for the summer. We have a house on Bear Pond nestled at the base of Bear Mountain. Maine is a land of a thousand lakes and mountains where time goes more slowly. and we spend our days outside taking advantage of the abundance of nature. Life is very casual and dinner is generally a last minute gathering of friends at our various homes or restaurants after a long day of playing on the lake or hiking in the mountains, sometimes squeezing in a sunset cocktail before heading home to make dinner.

I flew in yesterday on the red eye and I am still getting my bearings. As always happens when I switch homes, I have to remember the layout of the kitchen, relocate the silverware drawer and take a look at the contents of the pantry. It usually takes me several trips to Hannaford before I have everything restocked. By evening we had our first dinner party, a typical potluck which travels from house to house along the lake. My contribution to the meal was Asparagus and Leeks with shallots and garlic, drizzled with olive oil and roasted in a hot oven. Although it is not the prettiest or most elegant of dishes, it is simple and delicious, a perfect addition to any meal. For an added touch of flavor, you can drizzle with balsamic vinegar before serving.

Roasted Asparagus and Leeks

Servings: 4-6
Time: 50 minutes
Difficulty: easy
Print

1 bunch asparagus
2 large or 3 small leeks
2 shallots
2 cloves garlic
2 Tbsn olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsn balsamic vinegar (optional)

Trim rough end of asparagus and place in a baking dish
Trim root end of leeks and cut off tops where the leaves start turning green. Wash leeks under running water, fanning each layer like a deck of cards to remove any dirt left between the layers. Pat dry and place in the baking dish.

Slice shallots lengthwise into large matchsticks

Slice garlic into thin strips
Sprinkle with salt and pepper

Drizzle with olive oil and gently toss to coat vegetables with oil

Roast in the oven at 400 degrees for about 25 minutes, stirring 3 or 4 times. They should be tender and beginning to brown on the edges.

Meatless Monday – Zucchini & Apple Spirals with Basil & Mint Salad

by joycevandenbergporterJune 23, 2014

I have always wondered how to make a ‘noodle’ several feet long, like the one in Lady and the Tramp. Well now I know the secret. My mother in law gifted us a vegetable spiraling machine for our anniversary (Well there is no special gift or gem for 28 years of marriage, go figure! So why not a vegetable spiraler…) I couldn’t wait to try it out – and the result is awesome. I experimented first with zucchini and got spirals over 6 feet long. How cool is that? Then I spiraled some apples and fell the rest of the way in love. It is easier than a mandolin, no peeling or coring and my fingertips and knuckles remained intact. I decided to cut the zucchini spirals into shorter pieces to make it easier to serve, but it could be fun to make each 6-8 foot strand into it’s own serving. Your surprised diners could have their own Lady and the Tramp moments…

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

For this salad, I decided to add some spiraled apples to the zucchini to add a bit of sweetness and color. I chose Fuji since they don’t turn brown as quickly as other varieties and I love their red skins. I also really like the combination of fresh basil and mint in summer salads, especially with a honey, citrus vinaigrette. To make this filling enough for a main course, I added avocado and pepitos which provide nutrients and good fats that help us feel satiated. I also sliced up some sugar snap peas to add crunch. This salad would be good topped with blue cheese, goat cheese or feta, if desired, for an additional protein boost.

Zucchini & Apple Spiral Salad with Basil and Mint

Servings: 4
Time: 20-30 minutes
Difficulty: easy
Print

3 medium zucchini

salt

1 Fuji apple (or other firm apple)

1/4 cup pepitas (shelled pumpkin seeds) or pine nuts, pistachios or hazelnuts

1/2 cup sugar snap peas

1 firm avocado
Salt

10 basil leaves
10 mint leaves
1/4 cup lemon juice

1/4 cup apple cider vinegar

1/4 cup avocado oil (or other light oil)
1 scant teaspoon honey (or more if you like it sweet)

Freshly ground black pepper

Cut the ends off the zucchini and spiral or shred into thin strips using a mandolin or grater. The spiraler is definitely the easiest! Cut spirals into desired lengths if needed (about the length of a strand of spaghetti). Put the spirals in a bowl, sprinkle with salt and let sit for 10 or 20 minutes. Taste. If too salty, rinse, drain and pat dry. No need to rinse if the taste is fine, just don’t add more salt later without tasting first.

Dry toast pepitas (hulled pumpkin seeds) on medium heat in a small skillet for a few minutes, until golden. Add to zucchini when cool.

Cut basil and mint into ribbons. An easy trick is to stack the leaves and slice thinly cross wise. Add to zucchini. (Leave a few for garnish)

Remove strings from sugar snap peas and cut lengthwise into julienne strips and add to the zucchini.

Whisk oil, lemon juice, honey and apple cider vinegar together and set aside.
Spiral apple (core first if using a mandolin) and add to the zucchini. Gently toss with a bit of dressing to keep from turning brown.
Core and chop avocado and add to the zucchini mixture. Add a bit more dressing and gently combine.
Taste for seasoning and add salt if desired.

Citrus Strawberry Infused Water Plus 14 more Amazing Recipes

by joycevandenbergporterJune 20, 2014

Several weeks ago, I whipped up a pitcher of LEMON CUCUMBER MINT WATER in an attempt to drink more water and fewer store-bought drinks. It has been a very successful exercise and I love opening my refrigerator to see a colorful and delicious, cold beverage always on hand. I refill with plain water every time I pour a glass and dump it all out after most of the flavor is out of the fruit and start over, every 2 or 3 days. Over the weeks, I have experimented with other fruits and vegetables, as well, based on what I have laying around. I always seem to have an odd half lemon or lime, left over from a previous recipe which I will slice up and toss into my pitcher. This time, I also had a ‘naked’ orange that I had zested the night before, so even though it was missing part of the peel the entire fruit still remained intact, so in it went. I added several strawberries and a sprig each of basil and mint. Delicious!

I got such a great response on the Lemon Cucumber Mint Water and many people tried it right away, including my sister, Linda, who prepared a large batch for her granddaughter’s backyard wedding. It was a warm day in Seattle and the LCM Water not only made a gorgeous centerpiece, it was the perfect beverage, refreshing, rehydrating and inexpensive (and easy to replenish). For those that like infused water, I wanted to pass along an article by Eat Local Grown with a compilation of 14 recipes for fruit infused water or aqua fresca. You can either follow the recipes or use them for inspiration. Just click the link below. Happy Friday!

14 AMAZING FRUIT INFUSED WATER RECIPES FROM EAT LOCAL GROWN

Meatless Monday – Roasted Tofu with Miso Glaze and Black Barley, Fennel & Radish Salad

by joycevandenbergporterJune 16, 2014

Game of Thrones Season Finale meets Father’s Day meets GoodMotherDiet! So the long anticipated Game of Thrones Season Finale happened to fall on Father’s Day (No spoilers for those that haven’t seen it yet, except to say that the show did have an interesting Father’s Day theme). In order to honor both of these important events, we decided to create a feast that was Father’s Day worthy as well as authentic to GoT. We were even lucky enough to have “Daenerys, The Mother of Dragons” show up for dinner.

For inspiration I went, of course, to the Game of Thrones Food Blog (Yes, there really is such a thing!) to find many dishes shown, discussed or inspired by the show or books. As you might expect, much of the food is heavy with meat and not on the Goodmotherdiet, so my son, Eric, is cooking a more authentic GoT menu including miniature pork pies and leg of lamb. For the non meat eaters, I thought to attempt a Game of Thrones imagined meal, or rather what would they do with tofu if they had it.

I marinated extra firm tofu in a thick and flavorful sauce overnight and then broiled it on high heat. I paired it with black barley which was widely consumed in Medieval times, (more on that if you’re interested in the history of medieval barley in my Mushroom Barley Soup Blog Post). We know that GoT is not really set in Medieval times, nor is it even set on this planet or in any time but it seems most similar to Medieval times than any other. In preparing the barley, I tried a recipe for Black Barley, Fennel and Radish Salad from Bon Appetite. This is a large and hearty salad. Next time I make it I will half the amount of barley (1 cup). Black Barley is a substantial grain, chewy and flavorful but pearl barley, which is lighter and softer, can be substituted.

Roasted Tofu with Miso Glaze

Servings: 6
Time: 2-3 hours marinating plus 20 minutes
Difficulty: easy
Print

2 containers extra firm, organic tofu

1/4 cup Miso paste

1/4 cup Mirin (or Rice Wine Vinegar with a bit of sugar or honey added)

1/8 cup soy sauce (wheat free if necessary)

1/8 cup water (if needed to mix the paste in)

1/2 tsp salt

1/2 tsp sugar

1 Tbsn fresh ginger

1/8 tsp chili powder

1/8 tsp red pepper flakes (or more to taste)

Drain tofu and slice lengthwise into 1 inch rectangles. Cover with papertowels and place a heavy object on top to help press out the liquid. Let drain 10 minutes or so.
Put tofu in a zip lock bag or container with a lid.

Combine all other ingredients and pour over tofu, making sure to coat all sides of every piece. Refrigerate several hours or overnight.

Place marinated tofu in a single layer on an oiled baking sheet and broil 5 – 10 minutes, or until browned. Turn and broil the other side
Serve hot or room temperature

Black Barley, Fennel and Radish Salad

Servings: 8
Time: 1-3 hours
Difficulty: easy
Print

2 cups black or pearl barley, rinsed

Kosher salt

1 large or several small fennel bulbs (about 10 ounces), 2 tablespoons fronds set aside, bulb cut lengthwise into 1/4-inch slices

2 tablespoons plus 1/2 cup olive oil

Freshly ground black pepper

1/3 cup fresh orange juice

1/4 cup fresh lime juice

1 small shallot, minced

2 tablespoons chopped fresh dill plus 1/2 cup dills prigs, divided

1 teaspoon finely grated orange zes4 large radishes, thinly sliced, divided

1/4 cup oil-cured olives, pitted, halved lengthwise(optional)

Place barley in a medium pot and add water to cover by 1 1/2 inches. Season with salt. Bring to a boil; reduce heat and simmer uncovered until barley is tender and water is absorbed. Depending on the type of barley and your taste preferences, this can take anywhere from 45 minutes to a couple of hours. Add water if necessary. Spread out barley on a large rimmed baking sheet; let cool.
While barley is cooking, toss fennel slices and 2 Tbsp. oil in a medium bowl to coat. Season with salt and pepper. Spread fennel slices out in a single layer on another rimmed baking sheet. Roast until fennel is crisp-tender and beginning to brown in spots, about 18 minutes. Let fennel cool on baking sheet.
Whisk orange juice, lime juice, shallot, 2 Tbsp. dill, and zest in a medium bowl. Gradually whisk in remaining 1/2 cup oil; season orange vinaigrette with salt and pepper.
Transfer barley to a large bowl; add roasted fennel, along with any accumulated juices on baking sheet. Add half of radishes, olives, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; season with salt and pepper. Arrange salad on a large platter.
Scatter remaining radishes, reserved fennel fronds, and remaining 1/4 cup dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over.

TIPS: You can halve the amount of barley for a lighter, smaller dish with more veggies and flavor. You can also substitute pearl barley if you can’t find black barley or you prefer a softer dish. If you don’t have dill, the fennel fronds make a good substitute. Enjoy!

Wheatless Wednesday – Black Bean Quinoa Salad

by joycevandenbergporterJune 4, 2014

Tired of green salad? This flavor filled quinoa salad with mango and avocado topped with an orange cumin vinaigrette is my new favorite! I promise you won’t be bored. It’s a little bit spicy from the jalapenos, a little bit sweet from the mango, the black beans add a rich salty flavor and fresh avocado, purple onion, bell pepper and cilantro make it salad worthy. Yum!

Quinoa is the perfect backdrop for these beautiful flavors. It also happens to be a nutritional powerhouse, high in protein, low in fat, gluten free and loaded with lovely vitamins and minerals (but you don’t have to tell your family that). What I didn’t know is that Mango is also a superfood, providing over 20 vitamins and minerals in every delicious bite. ( This puts a whole new light on my recipe for Mango Margaritas!) Black beans add another protein and nutrient boost and their high fiber content helps keep your tummy full. Then there is the Avocado, which we now know is a good fat that is highly nutritious. The best part of this salad though, is how great it tastes! I can’t wait to have it again for lunch…

This is the perfect dish to throw together for an easy dinner or bring to a potluck, especially if you have leftover quinoa on hand (or you make it ahead), then it’s only about ten minutes of chopping, mixing and you’re done! This salad can be made a day ahead, without the avocado. Bring to room temperature then gently toss in the avocado, if using, before serving.

TIP: You can buy mango pre-cut but it’s very easy to do it yourself (and less expensive) if you know the right technique. How to cut a Mango

VARIATIONS: If you don’t have, or like, mango, you can substitute orange or nectarine segments (or even canned or frozen corn). Use a combination of yellow, orange, red and green bell peppers for lots of color. This recipe is only mildly spicy using one red jalapeno pepper so double the amount of jalapeno peppers and add a bit more cumin if you like it hot.

Black Bean Quinoa with Cumin Orange Vinaigrette

Time: 30 minutes
Difficulty: easy
Print

1 cup quinoa

1 cup mango, diced

1 red bell pepper, diced

1 red or green jalapeno, seeded and diced

1 cup canned black beans, drained and rinsed

1/2 red onion, diced

1/3 cup fresh cilantro or parsley leaves, chopped

1 avocado, peeled, seeded and diced

vinaigrette

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup freshly squeezed orange juice

1 tsp cumin

1 tsp salt

Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside.
In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving . Serve at room temperature.

Lemon Cucumber and Mint Water

by joycevandenbergporterMay 30, 2014

What’s new in my refrigerator? In an attempt to drink more water and fewer store bought beverages, I have started making my own infused waters, similar to the ones in spa waiting rooms that are so refreshing. A combination of lemon, cucumber and mint seems to be the most popular combination and for a great reason. Besides being delicious it seems that lemon cleanses the body, mint aids in digestion and cucumber, not only rehydrates but helps you lose weight. Read more from Healthy Holistic Living for the recipe as well as a great write up of these three lovely natural ingredients, especially the amazing cucumber. I’m just going to sit here and wait for the pounds to melt away…(Smile)

Lemon Cucumber and Mint Water.