Tag Archives: vegetarian

Meatless Monday – Leek, Potato & Cabbage Soup with Turmeric

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

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

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

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

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

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

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LEEK, POTATO & CABBAGE SOUP WITH TURMERIC

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

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

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

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

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  • Thinly slice or shred cabbage

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

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

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

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

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Leek, Potato & Cabbage Soup with Turmeric

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

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

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

 

Wheatless Wednesday – Grainfree Pancakes

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

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

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

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

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

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

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

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

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GRAIN FREE PANCAKES

1 ripe banana
2 eggs

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  • Slice banana into a medium bowl

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  • Add two raw eggs.

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

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

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

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

Grain Free Pancakes

  • Servings: 2
  • Difficulty: easy
  • Print

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1 ripe banana
2 eggs

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

 

 

Meatless Monday – Eggplant, Potato & Goat Cheese Gratin

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

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

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

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

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EGGPLANT, POTATO & GOAT CHEESE GRATIN

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

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

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

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

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

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

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

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  • Add a layer of eggplant slices.

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

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

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Eggplant, Potato & Goat Cheese Gratin

  • Servings: 4
  • Difficulty: easy
  • Print

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

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

Wheatless Wednesday – Parmesan Roasted Cauliflower

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

Cauliflower

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

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

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

 

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

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

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

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

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

Parmesan Roasted Cauliflower

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

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

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

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

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

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

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

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EGGPLANT, KALE & TOFU WITH BLACK BEAN SAUCE

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

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

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

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

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

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

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

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

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

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

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  • Serve with brown rice or noodles.

 

Eggplant, Kale & Tofu with Black Bean Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

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

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

 

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

Happy Valentine’s Day – Heart Shaped Eggs

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I saw this somewhere on the internet yesterday and found myself the only one up this morning, so …  obviously have way too much time on my hands. That said, I love hearts and collect hearts found in nature.  I’m pretty much a sucker for anything heart related, so heart shaped eggs for Valentine’s Day is a no-brainer.  I realize that this is not found in nature as it is more of a craft project, however, I am willing to look the other way.  This is silly, fun, adorable and very easy.  Just peel a hard boiled egg while it’s still warm and place it inside a folded piece of cardboard and rubberband a chopstick along the top.  Let cool and slice in two for heart shaped eggs.  What a great way to start the day! Or how about a cute addition to your salad tonight? I’m feeling the love…

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WHAT YOU NEED

1 hard boiled egg
piece of cardboard (I used a piece from a box of plastic bags)
2 rubber bands
chopstick or pencil
sharp knife

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  • Fold cardboard in half the long way and place peeled egg in the center.

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  • Lay the chopstick scross the middle of the egg and secure tightly with two rubberbands.

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  • Allow to cool (about 10 minutes), remove from the cardboard and cut into two. Share the Love!

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

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

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

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ROASTED CABBAGE ‘STEAKS’

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

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

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

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

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  • Turn them over and repeat on the other side.

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

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

    Roasted Cabbage 'Steaks'

    • Servings: 4
    • Difficulty: easy
    • Print

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

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

 

 

Meatless Monday – Spaghetti Carbonara with Shiitake ‘Bacon’

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BACON…OMG! I think I’ve found the Holy Grail! As you might have gleaned from past blog posts, I love loved bacon.  I don’t eat it anymore but that doesn’t mean I’m going down without a fight.  I have taken on the challenge of finding that perfect bacon substitute that satisfies our taste for ‘umame’ (horrible word whoever came up with the name), which is considered one of the five basic tastes, including sweet, sour, bitter and salty. Umami, translated from Japanese as a “pleasant savory taste” is thought to hit our brain receptors as a long lasting and mouth watering sensation on our tongues, which is why we love that salty, savory yumminess that you get from foods like bacon.  I have tried a few recipes with decent results like ‘Coconut Bacon’ and Crispy Shallots but when I came across directions for making Shiitake ‘Bacon’ in the Cook Fresh,Winter 2015 magazine I knew I had to give it a go.  All I can say is that my husband’s eyes rolled back in his head and he said “Oh, God!”when he tried a piece. Winner!

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Enough about umame, let’s talk about mushrooms.  People either love or hate mushrooms and I know mushroom detractors will stay far away from them, but if you are a mushroom lover like I am, here are five reasons you should be eating more, compliments of Eat Local Grown (Click to read the full article)

  1.  WEIGHT LOSS-Consumption of mushrooms could be useful in regulating glucose levels, that might make it easier to lose weight by controlling blood sugar.
  2. NUTRIENT ABSORPTION- Mushrooms happen to be one of the few vegetables considered to be a good source of edible Vitamin D which can facilitate the absorption and metabolism of calcium and phosphorus.
  3. STRONGER BONES-Mushrooms contain  calcium which has been shown to reduce joint pain, lack of mobility and risk for osteoporosis when consumed.
  4. DIABETES MANAGEMENT- Mushrooms are considered a good tool for dietary management of this condition, as they contain natural insulin and enzymes which help the body break down sugar and starch in other foods.
  5. IMMUNE HEALTH- As one of the highest antioxidant foods in the world, it’s no surprised that mushrooms have been found to stimulate and regulate the body’s immune system.

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I’m not sure why I thought of Spaghetti Carbonara because I  have never made a Carbonara sauce before but I was trying to think of something I used to like that requires bacon. Not having a family recipe, I knew I couldn’t go wrong with a recipe from local chef, Tyler Florence, and I was not disappointed.  Of course I modified his recipe a bit to include my Shiitake ‘Bacon’.

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For those of you who are interested in making your meal vegetarian, make sure you buy vegetarian Parmesan cheese.  I know it was a surprise for me to learn that traditional parmesan is made from animal rennet which is an enzyme, harvested from ruminants (grass eating animals like cows and goats), which helps turn the milk into cheese.  There are vegetarian cheeses available that are made with vegetable-based rennet that are equally delicious. I can’t taste the difference. They are usually labelled vegetarian. I have had good luck finding vegetarian parm at Whole Foods and Trader Joe’s.

TIP:  Shiitake mushroom stems are edible but they are tough and woody and not great in this pasta.  I recommend removing the stems and just using the caps. If you enjoy making your own stock, the stems are great for making a rich vegetable stock along with odds and ends of other veggies like carrots, celery and onions. Leave the onion skins on for a glorious golden color and include any veggie ‘tops’.  Just cover with water, add a bay leaf and some fresh herbs and simmer for several hours. Let cool, strain and store in the refrigerator for up to four days or freeze it for later.

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SPAGHETTI CARBONARA WITH SHIITAKE ‘BACON’

3/4 pound dry spaghetti
2 tablespoons extra-virgin olive oil
1/2 cup (or more) shiitake ‘bacon’ (recipe below)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water. (Easiest done by scooping out with a cup before draining)

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  • Prepare everything while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Chop parsley.

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  • Meanwhile, pour the olive oil left from cooking the mushrooms in a deep skillet over medium flame. Add more oil if needed to make 2 Tablespoons. Add the garlic and saute for a couple of minutes. Add the hot, drained spaghetti to the pan and toss to coat the strands in the oil.

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  • Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.

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  • Gently fold in shiitake ‘bacon’ and garnish with parsley.

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  • Mound the spaghetti carbonara into warm serving bowls and serve with more parsley and parmesan.

 

SHIITAKE ‘BACON’

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6 ounces of fresh shiitake mushrooms (about 2 cups)
3 Tbsn olive oil
salt to taste

  • Wipe mushrooms caps with a damp papertowel, remove stems (set aside for another use) and slice mushroom caps into thin strips.

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  • Place mushrooms in a baking dish and toss with olive oil and sprinkle generously with salt.

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  • Bake at 350 degrees for 20 to 25 minutes. For best results, place in the lower third of the oven and stir several times.
  • Let cool
  • Use in salads, omelettes, sandwiches, pastas and any other dishes that normally call for bacon.

 

 

Spaghetti Carbonara with Shiitake 'Bacon'

  • Servings: 4
  • Difficulty: medium
  • Print

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3/4 pound dry spaghetti
2 tablespoons extra-virgin olive oil
1/2 cup (or more) shiitake ‘bacon’ (recipe below)
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
1 handful fresh flat-leaf parsley, chopped

  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”) Drain the pasta well, reserving 1/2 cup of the starchy cooking water. (Easiest done by scooping out with a cup before draining)
  • Prepare everything while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Chop parsley.
  • Meanwhile, pour the olive oil left from cooking the mushrooms in a deep skillet over medium flame. Add more oil if needed to make 2 Tablespoons. Add the garlic and saute for a couple of minutes.
  • Add the hot, drained spaghetti to the pan and toss to coat the strands in the oil.
  • Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt.
  • Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Shiitake 'Bacon'

  • Servings: scant 1 cup
  • Difficulty: easy
  • Print

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6 ounces of fresh shiitake mushrooms (about 2 cups)
3 Tbsn olive oil
salt to taste

  • Wipe mushrooms caps with a damp papertowel, remove stems (set aside for another use) and slice mushroom caps into thin strips.
  • Place mushrooms in a baking dish and toss with olive oil and sprinkle generously with salt.
  • Bake at 350 degrees for 20 to 25 minutes.
  • Let cool
  • Use in salads, omelettes, sandwiches, pastas and any other dishes that normally call for bacon.

Wheatless Wednesday – Fennel Citrus Salad with Avocado and Olives

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

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

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

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

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

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

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

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

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

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

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

Fennel Citrus Salad with Avocado and Olives

  • Servings: 4
  • Difficulty: easy
  • Print

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

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

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

Meatless Monday – Black Bean Chili Con Quinoa

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

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

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

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

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BLACK BEAN CHILI CON QUINOA

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

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

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

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

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

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

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

Black Bean Chili Con Quinoa

  • Servings: 8
  • Difficulty: easy
  • Print

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

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

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

Buffalo Wing Popcorn with a Side of Superbowl Fun!

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

Superbowl Game

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

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

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

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

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

BUFFALO WING POPCORN

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

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

Wheatless Wednesday – Quinoa ‘Mac’ and Cheese

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

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

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

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QUINOA ‘MAC’ AND CHEESE

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

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

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

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

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

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

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

 

Quinoa 'Mac' and Cheese

  • Servings: 4
  • Difficulty: easy
  • Print

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

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

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Meatless Monday – Quinoa Salad with Artichokes, Olives and Chickpeas

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

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

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

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QUINOA SALAD WITH ARTICHOKES, OLIVES AND CHICKPEAS

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

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

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

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

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

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

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Quinoa Salad with Artichokes, Olives and Chickpeas

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

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

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

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

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

 

 

Meatless Monday -Pasta with Fried Lemons, Kale & Chili Flakes

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Fried Lemon?  Yes, you read correctly.  Even the lowly potato is turned from wallflower into the life of the party when fried in oil, so just imagine what frying can do to a crowd pleaser like the lemon! I have a Meyer Lemon tree outside my kitchen door which is exploding with lemons.  Most lemon trees have two crops a year, a summer crop and a winter crop which, surprisingly is the larger of the two. The winter crop is right now so lemons should be plentiful and inexpensive.   My freak of nature tree, however, has lemons all year around and right now it is so heavily laden with fruit that branches are bending under the weight.  Just take a look at this bounty! I can’t even get the whole tree in the photo.  It might be time to make some more Limoncello…

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It has become a job (a fun one) to figure out how to use all my lemons, and not just sending every visitor home with bags full. So when I see a new way to use lemons, I get excited, especially when the lemon is treated as an actual fruit and not just a flavoring.  In fact, lemons are so good for us, we would all do well to include more of them in our diets.  A Care2 Article lists 16 health benefits of eating lemons and how they are good for our bodies, beyond the big dose of Vitamin C they provide.  Even though lemons are acidic in taste, they are one of the most alkaline-forming foods in our bodies which helps restore our pH balance.  Lemons also stimulate  our livers and cleanses our bowels, to name only a few benefits of the wonderful lemon.  I have seen a couple of recipes lately for fried lemon and after researching the various techniques, I decided to try the method in which thinly sliced lemon wheels are dredged in flour and fried in oil until golden brown and crispy.  I was not disappointed.  Fried lemons are delicious, a perfect combination of crispy,  salty, chewy and tart.  They make a great garnish and will elevate even a simple dish into something more elegant.  I decided to revamp a favorite but simple recipe that I have done in the past, Garlicky Kale Pasta with Lemon and Parmesan, using the same ingredients but a different technique.  This time I fried the lemons into crispy little wheels and sauteed julienned Dino Kale in butter, olive oil, garlic and chili flakes.  Tossed together with spaghetti, delicious!

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TIPS:  If you are not a devout believer in kale, spinach would make a great substitute, just reduce the cooking time or the spinach will get too soft.  Meyer lemons are sweeter and less acidic than the typical grocery store lemon, usually the Eureka lemon.  It also has a thinner skin and the pith is not so pronounced or bitter, making it perfectly suitable for eating whole, however, Eureka lemons can be used as well.  Some recipes suggested blanching the slices first in boiling water and adding a pinch of sugar to the flour before frying to reduce the bitterness, so that is worth a try if you are not using Meyer lemons.  Otherwise, add whatever fresh herbs you have available.  You can’t go wrong.

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PASTA WITH FRIED LEMONS, KALE AND CHILI FLAKES

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

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  • Prepare fried lemon (1 or 2 lemons)  according to directions below and set aside. Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.

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  • While the pasta is cooking, finely zest 2 of the lemons and set aside.

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  • Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.

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  • Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.

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  • Add kale and saute about five minutes, or until softened.

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  • Toss in pasta and reserved pasta water.  If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste. Top with the carmelized lemons and parmesan cheese, if using and garnish with additional lemon zest.

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FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/4 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

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  • Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
  • Slice unpeeled lemon into paper-thin slices and remove any seeds.
  • Heat olive oil in a brimmed skillet on the stove on medium-high until hot.

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  • Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.

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  • Cook for approximately 1 minute on each side until browned.  Remove from heat and let cool on a paper towel. They will crisp as they cool.

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  •  Serve as a garnish or stir them into pasta or salad

Pasta with Fried Lemon, Kale and Chili Flakes

  • Servings: 4
  • Difficulty: easy
  • Print

 Pasta with Fried Lemon13

3-4 lemons (preferably Meyer Lemon)
1/2 pound spaghetti (or other pasta shape)
2 Tbsn extra-virgin olive oil, more for drizzling
2 Tbsn unsalted butter (or use more oil)
5-6 cloves garlic, chopped
1 Tbsn fresh thyme (or 1 tsp dried)
¾ tsp chile flakes, more to taste
1 bunch dino kale or spinach
1/2 cup parmesan cheese (optional)
salt and pepper to taste

  • Prepare fried lemon (1 or 2 lemons)  according to directions below and set aside.
  • Bring a large pot of salted water to a boil and cook pasta according to directions, drain, reserving a half cup of cooking liquid.
  • While the pasta is cooking, finely zest 2 of the lemons and set aside.
  • Cut the center rib from the kale (if using) and slice the kale into 1/2 inch strips about 4 inches long.
  • Heat the butter and oil in a large saute pan over medium heat. Add the garlic, chile flakes, thyme and lemon zest (reserving some for garnish) and cook until fragrant.
  • Add kale and sautee about five minutes, or until softened.
  • Toss in pasta and reserved pasta water.  If you like it extra lemony, add a squeeze of lemon juice. Add salt and pepper to taste.
  • Add the carmelized lemons and parmesan cheese, if using.
  • Garnish with additional lemon zest.

FRIED LEMONS

1-2 lemons (preferably Meyer Lemon)
1/3 cup all purpose flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup oil (olive, coconut or avocado)

  • Mix flour, salt and pepper in a shallow bowl or pie pan and set aside.
  • Slice unpeeled lemon into paper-thin slices.
  • Heat olive oil in a brimmed skillet on the stove on medium-high until hot.
  • Dredge each lemon slice in the flour mixture, shake off any excess and place in the oil.
  • Cook for approximately 1 minute on each side until browned.  Remove from heat and let cool on a paper towel. They will crisp as they cool.
  • Serve as a garnish or stir them into pasta or salad

Wheatless Wednesday – Coconut Curry Butternut Squash Soup

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Craving rich and creamy but not the calories?  Would you believe me if I told you that coconut milk is a good diet food? Coconut Milk has gotten a bad reputation for it’s high saturated fat content but that doesn’t mean it will make you gain weight. Research has shown that not having enough fat can make  you fat. Crazy, right?  The trick is to eat healthy fats like coconut milk and avocado.  Fats help us feel satiated so we eat less and feel full longer. In addition, the fats in coconut milk and oil may actually increase our metabolism which increases our bodies’ use of calories. Coconut milk also provides nutrients that support our immune systems and heart health as well as giving us pretty hair and skin, and it tastes delicious too. Win-Win!

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Nothing hits the spot on a chilly day like a piping hot bowl of creamy soup.  This soup gets it’s creaminess from coconut milk (you knew that was coming), which also adds a subtle  but delicious flavor when combined with roasted butternut squash, ginger and red curry paste. I also love using winter squash because each is hiding a little treasure trove inside, their seed stache.  Pumpkin seeds get all of the attention, but they aren’t the only squash seeds that can be roasted. Other winter squash seeds like butternut,  squash or spaghetti squash can also be roasted.  So next time you’re roasting squash, roast the seeds as well and use them as a garnish or as a tasty and nutritious little snack.  I roasted mine with olive oil, chili powder, cumin, curry, cayenne pepper and salt but you can use any spices you enjoy. You’ll be addicted!

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I also dry toasted unsweetened shredded coconut until it was golden and aromatic to use as a second topping.  All I can say is, Wow!  I have to admit to going back for more…

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TIPS:  I think roasting the squash in the skin gives it a richer flavor and it is much easier than peeling it since the skin is so tough, however, if you are pressed for time, you can peel the squash, cut it into chunks (or even buy it from the store pre-cut into cubes which is not a crime) and add it to the onion, garlic mixture along with the vegetable broth.  Then follow the recipe from there.  You will notice that my CSA squash is the size of a three month old baby!  Normally I can fit both halves in the same pan but this behemoth squash required two pans.  Don’t skip the step of roasting the seeds.  You won’t be disappointed! In fact, you’ll wish there were more…

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COCONUT CURRY BUTTERNUT SQUASH SOUP 

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Red Curry paste (or curry powder)
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

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  • Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

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  • While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes.  Put in a small serving dish and let cool.

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  • Pick through seeds, if using, and remove any stringy bits.  Rinse and dry with paper towels.  Let air dry in a single layer on a baking dish.  Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.

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  • In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.

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  • Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.

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  • Puree soup with a hand mixer or in a food processor until silky smooth.  You may have to do it in batches.

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  • Serve garnished with toasted coconut and roasted squash seeds.

Coconut Curry Butternut Squash Soup

  • Servings: 8
  • Difficulty: medium
  • Print

 Coconut Curry Butternut Squash Soup14

 

1 large butternut squash
1 tbsp olive oil
1/2 onion, minced
1 Tbsn freshly grated ginger
2 cloves garlic
1 Tbsn Thai Red Curry paste, more if you like it hotter
4 cups vegetable broth
1 14 oz can unsweetened coconut milk
1 tsp salt (if needed)
1/2 cup unsweetened shredded coconut (optional)

  • Preheat over to 400°F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet.  Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
  • While the squash is cooking toast the coconut in a small pan over medium high heat, stirring constantly until golden brown, 3-5 minutes.  Put in a small serving dish and let cool.
  • Pick through seeds, if using, and remove any stringy bits.  Rinse and dry with paper towels.  Let air dry in a single layer on a baking dish.  Once the squash has finished cooking, lower the oven to 300 and roast seeds by following the directions below.
  • In a large stockpot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 5 minutes. Add the curry paste and cook until aromatic.
  • Stir in the vegetable broth, coconut milk and squash. Simmer for 15 or 20 minutes. Check seasoning and add salt if necessary.
  • Puree soup with a hand mixer or in a food processor until silky smooth.  You may have to do it in batches.
  • Serve garnished with toasted coconut and roasted squash seeds.

Roasted Winter Squash Seeds

  • Servings: 1 cup
  • Difficulty: easy
  • Print

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1 cup raw squash seeds
1 Tbsn oil (olive, coconut or avocado)
1 tsp salt
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp cayenne pepper (optional)

  • Separate the seeds from the pulp, place in a colander and rinse thoroughly. Spread them out in an even layer to air dry. Seeds roast better when they are completely dry.
  • Preheat oven to 300 degrees. Drizzle seeds with oil and sprinkle with spices.  Toss to combine and spread in a single layer on a glass baking dish or a cookie sheet lined with aluminum foil. Bake, stirring occasionally, for 15-20 minutes or until seeds are golden brown. If seeds aren’t browning, increase oven temperature to 325 or 350 degrees but check every few minutes.