Meatless Monday – Quinoa Stuffed Peppers

by joycevandenbergporterOctober 27, 2014

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

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

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

QUINOA STUFFED PEPPERS

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

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

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

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

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

Cover with foil, and bake 1 hour.

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

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

Quinoa Stuffed Peppers

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

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

Wheatless Wednesday – Carrot, Sweet Potato Soup with Turmeric

by joycevandenbergporterOctober 22, 2014

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

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

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

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

CARROT SWEET POTATO SOUP WITH TURMERIC

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

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

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

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

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

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

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

SPICED YOGURT (optional)

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

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

Spicy Carrot Sweet Potato Soup with Turmeric

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

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

SPICED YOGURT (optional)

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

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

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

Meatless Monday – Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

by joycevandenbergporterOctober 20, 2014

Bacon, need I say more? There is a reason people put bacon on everything because well, it’s bacon! What if you wanted to get the look and feel of bacon but not use actual bacon? I have stumbled upon a very worthy substitute and I couldn’t be more ~~obsessed~~ excited. My husband really loves Brussels sprouts and most recipes call for bacon whose salty, crispy, fattiness is a good companion for the firm somewhat sharp taste of the Brussels sprouts. Since I no longer cook with bacon I turned to my new love and obsession, crispy shallots. I can’t say enough about these wondrous delicious rings. Usually shallots are sautéed in butter or oil to a delicate translucence and added to dishes for a subtle but lovely flavor. Shallots are completely transformed from best supporting actor to leading lady, however, when they are caramelized or crisped; sautéed on low heat in butter and oil for a half hour or so, into a delicious, crispy, savory pile of yumminess. Like I said, I’m obsessed. In my last post, Root Vegetable Tian with Goat Cheese and Crispy Shallots, I combined the shallots with olive oil,garlic and herbs and allowed them to crisp on top of the tian which was successful because it had to roast in the oven for about 45 minutes giving the shallots time to crisp. This time, however, since I am adding the shallots to the Brussels sprouts as a topping, I decided to crisp them properly. Wow! I have a feeling I will be making big batches and putting them on everything. it’s hard to think of a savory dish that they wouldn’t complement.

TIP: If you don’t have the time, or don’t want to go to the trouble, to crisp the shallots or toast the pine nuts, just sauté them together with the Brussels sprouts. It will be delicious, just not the same wow factor – same ingredients but different presentation. If you do crisp the shallots, make extra because you will want to put them on everything. Don’t be tempted to speed up the process by turning the heat up. You will end up with blackened burned bits instead of lovely golden brown crispiness. Shallots can be made ahead and stored at room temperature for several days.

SHAVED BRUSSELS SPROUTS WITH CRISPY SHALLOTS AND TOASTED PINE NUTS

1.5-2 pounds brussels sprouts
6-8 shallots, peeled and thinly sliced (about 2 cups)
2 tablespoons butter
3 tablespoons olive oil
4-5 garlic cloves, thinly sliced
1/4 cup pine nuts
2 tablespoons fresh lemon juice (optional)

Prepare crispy shallots if using. If not sauté shallots several minutes until translucent before adding the garlic and Brussels sprouts.

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

Thinly slice (or shave) brussels sprouts using a processor fitted with thin slicing disk or a mandolin.

Melt butter with olive oil in large pan over medium heat. Add garlic and saute 1 minute. Add brussels sprouts and sauté until tender, 7 or 8 minutes. Squeeze a bit of lemon juice on top and season with salt and pepper to taste.

Top with crispy shallots and pine nuts. Serve warm or at room temperature.

Shaved Brussels Sprouts with Crispy Shallots and Toasted Pinenuts

Servings: 4
Time: 45 minutes
Difficulty: easy
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Prepare crispy shallots (recipe below) if using. If not sauté shallots several minutes until translucent before adding the garlic and Brussels sprouts.
Toast pine nuts in a dry pan for several minutes until golden and fragrant. Remove from heat and let cool.
Thinly slice (or shave) brussels sprouts using a processor fitted with thin slicing disk or a mandolin.
Melt butter with olive oil in large pan over medium heat. Add garlic and saute 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, 7 or 8 minutes. Squeeze a bit of lemon juice on top and season with salt and pepper to taste.
Top with crispy shallots and pine nuts. Serve warm or at room temperature.

Crispy Shallots

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

6-8 shallots, peeled and thinly sliced (about 2 cups)
3 tablespoons unsalted butter
1/2 cup olive oil (or other good oil)

Heat the oil and butter in a saucepan over medium-low heat.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. Stir the shallots occasionally to make sure they brown evenly. Don’t be tempted to turn up the heat to speed the process. Add oil if necessary.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Crispy shallots can be stored at room temperature for several days.

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

by joycevandenbergporterOctober 15, 2014

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

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

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

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

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

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

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

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

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

Root Vegetable Tian

Servings: 4-6
Time: 60 minutes
Difficulty: easy
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1 large russet potato
1 large sweet potato
2-3 other root vegetables ( parsnips, rutabaga, turnips, etc)
4-5 oz goat cheese (optional)
2-3 shallots
2-3 cloves garlic, minced
2 Tbsn parmesan cheese, Grated (ootional)
1 Tbsn fresh or 1 tsp dried Thyme Leaves
salt and pepper to taste
2 Tbsn olive oil

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

Meatless Monday – Creamy Cauliflower Leek Soup

by joycevandenbergporterOctober 13, 2014

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

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

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

Pizza with Cauliflower Crust

Cauliflower Mac and Cheese

Tabouleh – Grain Free

CREAMY CAULIFLOWER LEEK SOUP

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

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

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

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

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

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

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

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

Creamy Cauliflower Leek Soup

Servings: 4
Time: 45 minutes
Difficulty: easy
Print

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

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

Bittersweet Chocolate Mousse – Party Sized

by joycevandenbergporterOctober 3, 2014

I’m not sure why but once kids head back to school, the parties start – Oh wait, I think I just answered that. Party season has definitely begun! Invitations are flying in for birthdays, housewarmings, fundraising events, anniversaries, weddings, bar and bat mitzvahs, even a Harvest Party – and we aren’t even to Halloween yet. My friend, Tracy, and I just co-hosted a bridal shower for our beautiful friend, Karin, who is getting married up in Sonoma this weekend. My job was coming up with a dessert festive enough to honor the special bride. I didn’t want to try to rival her spectacular wedding cake (and not being a frequent baker anyway, because I end up eating it all myself) my thoughts immediately turned to chocolate, the ultimate crowd pleaser. I have made a decadent but super simple bittersweet chocolate mousse in the past for special occasions but never for a crowd. So I revamped my Bittersweet Chocolate Mousse Recipe, which only makes four small servings, to serve a dozen and updated the presentation to adapt for any occasion.

If you can boil water and you have a food processor, you can make this foolproof, no-cook chocolate mousse. You just have to plan ahead by at least three hours because it needs chilling time to set. I didn’t have a dozen of any appropriate dessert dish so I ran down to my local hardware store and bought a box of half pint wide mouth glass canning jars, also commonly known as ‘jelly jars’, which are inexpensive and re-usable. Best of all they are easy to decorate. (Thanks Dawn!).

This was for a bridal shower so I went with White Tie and Bridal Veil Bow, using white satin cording and wired organdy ribbon, but it’s very easy to adapt for any holiday. The ribbon you choose really sets the theme. Or you can leave the glass jars plain for a rustic look.

Candy cane ribbon for Christmas. Blue snowflakes for Hanukah.

Be creative and tuck small spoons or candycanes into the ribbon or lay a pirouette cookie across the top for fun.

Celebratet Halloween with Trick or Treat ribbon and a dollop of whipped cream.

What You Need: 12 half pint wide mouth glass jars, 12 strips of ribbon and sharp scissors. Do a trial run on one jar, then remove it and measure the length of the ribbon necessary and pre-cut the other 11. Don’t tie them until after the mousse has been poured to prevent staining from drips. Better yet, tie the ribbons just before serving if time permits.

Bittersweet Chocolate Mousse

8 Tbsn sugar
4 1/2 Tbsn unsweetened baking cocoa
8 tsp powdered instant coffee or espresso
3 cups semisweet chocolate pieces or dark chocolate bar, chopped
2 cups boiling water
2 tsp pure vanilla extract
8 eggs

strawberries, raspberries or whipped cream for garnish (optional)

pirouette cookies (optional)

Pre-measure everything and have sitting out at room temperature, including the eggs. Get a several cups of water boiling
In this order, place sugar, cocoa, coffee powder and chocolate pieces in blender or food processor. Flick motor on and off until ingredients are completely powdered

Turn motor on, then pour boiling water through opening in cover and process until it shows no solid bits

Turn on motor again and add vanilla and eggs. Process about 15 seconds.Pour mousse mixture into 4 individual glass dessert cups. or jelly jars Place on a tray (I used the box the jars came in) Cool, then chill about 3 hours or until firm.

Before serving, tie ribbon around the neck of each jar for decoration.
If using strawberries, wash and dry keeping the stem intact. Turn it on it’s stem and make three slices, vertically, not cutting all the way through the stem. Gently spread into a ‘flower’ shape.

Bittersweet Chocolate Mousse

Servings: 12-14 small
Time: 5 minutes plus 3 hours chilling
Difficulty: easy
Print

strawberries or raspberries for garnish (optional)

pirouette cookies (optional)

Pre-measure everything and have sitting out at room temperature, including the eggs. Get a several cups of water boiling
In this order, place sugar, cocoa, coffee powder and chocolate pieces in blender or food processor. Flick motor on and off until ingredients are completely powdered
Turn motor on, then pour boiling water through opening in cover and process until it shows no solid bits
Turn on motor again and add vanilla and eggs. Process about 15 seconds.Pour mousse mixture into 4 individual glass jelly jars. Cool, then chill about 3 hours or until firm.
Before serving, tie a ribbon around the mouth of each jar to decorate
If using strawberries, wash and dry keeping the stem intact. Turn it on it’s stem and make three slices, vertically, not cutting all the way through the stem. Gently spread into a ‘flower’ shape.
To serve, garnish with berries or whipped cream and a pirouette cookie, if desired.

Wheatless Wednesday – Roasted Maple Glazed Acorn Squash, Apples and Pecans over Rainbow Quinoa

by joycevandenbergporterOctober 1, 2014

The time when you find the perfect balance between savory with a touch of sweet… By George, this is it! Now if I could just find the same balance in my life all would be good, although we are trending in the right direction. Next week my youngest turns 20, signaling the end of thirteen years of the ‘terrible teens’ which were both better and worse than I expected. Teenagers are actually pretty wonderful, young people (most of the time), they just happen to come with loads of friends (and friends of friends) with enormous appetites, and they use a lot of towels. Alas, time marches on and we are finding our new balance, a lot of sweet and a bit of savory. Life is good…

I loved this acorn squash way more than I was expecting and I didn’t even have the urge to add cheese. This is a vegan dish that you will love and it will love you back by providing loads of healthy plant based protein, vitamins and minerals! I got the inspiration from a recipe by Edible Perspective and added more savories like ‘sweet’ onion, fresh sage, elephant garlic and whole pecans. Somehow all the flavors come together. I wouldn’t change a thing. I have always loved the shape of acorn squash. When cut into circles they remind me of cartoon flowers. This dish can also be made super casual with everything chopped and cooked jumbled together in a baking dish (I often do this). The flavors are still wonderful, but it’s less of a presentation. I really love the visual of the circles and wedges. It’s kind of like a cross between serving halved squash and a vegetable medley. The slices are certainly less of a commitment to eat than an entire half and since they are uniform in size, they take less time for that perfect cook. You can also chop the apples, onions, garlic, sage and pecans and stuff the slices for an impressive presentation, although you may need to add an egg to keep the filling together . I’m sure I will give that a whirl sometime soon, perhaps for Thanksgiving. Stay tuned!

Ingredients:
1 cup quinoa (rainbow or plain)
2 cups vegetable broth
2 medium acorn squash
2 large cloves elephant garlic (optional)
2 large sweet onions
small bunch fresh sage
2 apples
3 Tbsn olive or coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper (optional)
salt + pepper

Vinaigrette:

1 garlic clove, minced
1/4 cup fresh lemon juice
2 Tbsn olive oil
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest (optional)
salt + pepper to taste

Preheat your oven to 425* F. Rinse and cook quinoa, if making, in vegetable broth according to instructions. Cover and set aside.

Cut acorn squash in half crosswise and scoop out seeds.

Slice into 1/2 inch rings

Cut elephant garlic into slices.

Cut the dried roots off the onions leaving the core intact (you want the slices to stay together). Slice into thin wedges.

Combine the oil, maple syrup and cayenne (if using) in a small bowl. Place squash, garlic and onions in a large lightly oiled baking dish and sprinkle/brush with oil misture to cover. Bake for 10 to 15 minutes. Place as many squash as possible in a single layer on the bottom of the pan for proper browning, even if you have to use two pans.
Roughly chop sage. Core and thinly slice apples. Spritz with lemon juice if not using right away to prevent browning.

Remove pan from oven. Turn vegetables. Add the apples, pecans and sage. Bake another 10 to 15 minutes or until golden. You can broil the last five minutes but watch the pecans because they can burn.

Serve over quinoa and sprinkle with vinaigrette.

Roasted Acorn Squash, Apples and Pecans over Rainbow Quinoa

Servings: 4-6
Time: 40 minutes
Difficulty: easy
Print

Ingredients:
1 cup quinoa (rainbow or plain)
2 cups vegetable broth
2 medium acorn squash
2-3 large cloves elephant garlic (optional)
2 large sweet onions
small bunch fresh sage
2 apples
3 Tbsn olive or coconut oil
1 1/2 tablespoons pure maple syrup
1/8-1/4 teaspoon cayenne pepper (optional)
salt + pepper

Vinaigrette:

1 garlic clove, minced
1/4 cup fresh lemon juice
2 Tbsn olive oil
2-3 teaspoons pure maple syrup
1/2 teaspoon lemon zest (optional)
salt + pepper to taste

Preheat your oven to 425* F. Rinse and cook quinoa, if making, in vegetable broth according to instructions. Cover and set aside.
Cut acorn squash in half crosswise and scoop out seeds.
Slice into 1/2 inch rings
Slice elephant garlic into slices.
Cut the dried roots off the onions leaving the core intact (you want the slices to stay together). Slice into thin wedges.
Combine the oil, maple syrup and cayenne (if using) in a small bowl
Place squash, garlic and onions in a large baking dish and sprinkle/brush with oil misture to cover. Place as many squash as possible in a single layer on the bottom of the pan for proper browning, even if you have to use two pans. Bake for 10 to 15 minutes.
Roughly chop sage. Core and thinly slice apples. Spritz with lemon juice if not using right away to prevent browning.
Remove pan from oven. Turn vegetables. Add the apples, pecans and sage. Bake another 10 to 15 minutes or until golden. You can broil the last five minutes but watch the pecans as they can burn.
Serve over quinoa and sprinkle with vinaigrette

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

World’s Best Six Braid Challah

by joycevandenbergporterSeptember 26, 2014

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

I initially resisted making or buying challah on Fridays because it’s not usually made with whole grains, and I was trying to limit the amount of processed white flour that my kids consumed. I mean something has to offset the truckloads of pizza that kids and teenagers eat. However, tradition won out and once I got the coveted recipe from Marybeth, I started making challah almost every Friday. It helps that MaryBeth’s recipe is for a breadmaker which takes much of the work and most of the risk out of making bread. At first using a breakmaker seemed like cheating, like it wouldn’t be ‘real’ challah. But if Marybeth, who is President of her temple, can use a breadmaker it must be kosher. I have very fond memories of fresh bread hot from the oven in my Mom’s kitchen. She even made challah once in a while, even though she called it egg bread not challah. Heavenly! Sometimes creating or honoring a tradition just has to be more important than being the food police. So even though my challah is made with white flour (good quality from King Arthur, but still white) it is also made with love, that very important ingredient that feeds, not only the belly but also the soul. I knew I was on the right track when my youngest son, Jackson, walked in the door one afternoon and said, “Mmmm, it smells like Friday!”

In addition to making a gorgeous bread, some people say there is a reason we use six strands to braid the challah for Shabbat. The six strands represent the six days of the week that we work and the challah represents the day of rest. Braiding a six strand challah is easier than it looks. I have illustrated step by step instructions below but if you get confused, or just like to watch how to videos, here you go: How to Braid a Six Strand Challah You can make one large challah, like I have done here. It is quite impressive in size and shape and, Warning!, hits both ends of my oven. If your oven (or pan) is not large enough, you can divide the dough in half and make two smaller but equally beautiful challahs.

The times listed are suggestions and not rigid guidelines. You do not have to wait around the house while the dough is rising. If you are out doing errands, don’t stress about the timing. The dough will still be ready when you get home (within reason). On the flip side, if your dough has risen to the top of the breadmaker but the clock says you still have 20 minutes left to rise, just take it out and start rolling. It’s ready. Above all, enjoy the process, especially the braiding. It’s fun and the end result is quite rewarding.

TIPS: All ingredients must be at room temperature, including the yeast or it won’t activate properly. If you have forgotten to take the eggs out of the refrigerator, put them in a bowl of lukewarm water for about 10 minutes. Cold yeast can be premeasured into a small dish and left to warm up for about 10 minutes. In measuring flour, never scoop the flour out of the container as it can be more condensed and your measurements can be off. Instead, put your measuring cup in the bottom of a medium sized bowl and pour the flour into the cup. Using the flat edge of a knife, remove extra flour. After measuring, pour excess flour back into the container.

MORE TIPS: Make sure you have your breadmaker pushed far enough back on the counter as they can move around during the mixing process. My breadmaker has a death wish and has actually flung itself off the counter twice and somehow, is still going strong. Maybe it’s part cat too. Other words of wisdom would include pinching (or securing) the two ends of the challah well before cooking. If not done properly you can end up with a male challah. Just saying…

Put ingredients in breadmaker in the order listed. Make a shallow well after adding the sugar and put the yeast it it. Process on the “Dough Only” cycle. In my machine this is an hour and a half process but sometimes I let it continue to rise another 30 minutes.

Remove the dough from the machine. If it seems slightly sticky, lightly flour your working surface.

Divide the challah dough into 6 equal pieces, easiest done by cutting first in half and then each half into thirds. It’s okay if they aren’t exact.

Roll each piece of dough into a long rope.

Line up the ropes and pinch them together at the top and fold the pinch under.

Braid from the right. Take the rope on the far right and go over two ropes and under one and then over two.

Repeat this process, always working from the right, pulling on the ropes a little if need be, until they get too short to braid.

Tuck ends under and give them a pinch underneath to get them to stay.

Reshape the top if necessary and check both ends to make sure they are secure.

Transfer to a baking sheet covered with parchment paper or a silicone sheet. Cover with a clean towel and let rise in a warm place for 45 minutes to an hour.

Heat oven to 350 degrees. Beat remaining egg and brush it over the top of the challah. Reserve egg wash. Sprinkle with sesame or poppy seeds if desired. Bake about 30 minutes, or until golden brown. It’s better to overbake than underbake. Check at the 15 or 20 minute mark to see if any white cracks have formed near the folds from expansion. IF so brush on a light layer of egg wash and continue baking.

If you make this or any other Goodmotherdiet recipe, please send me a photo either by posting a message in comments or send a message to the Goodmotherdiet Facebook Page and I will post your photo and comments to my new You Made It! Page. Love my readers! Check out what they’ve made so far. Click the link or the tab at the top of the page.

MaryBeth's Challah

Servings: 10
Time: 3-4 hours
Difficulty: medium
Print

3 eggs (2 lightly beaten, 1 saved for the egg wash before baking)
1 cup warm water (warm to the wrist, about 100 degrees)
1/2 cup oil (my preference is Grapeseed but another good vegetable oil will work fine)
2 tsp salt
5 cups white flour (preferably bread flour but all purpose is fine)
1/2 cup sugar
1 Tbsn yeast

Put ingredients in breadmaker in the order listed. Make a shallow well after adding the sugar and put the yeast it it. Process on the “Dough Only” cycle. In my machine this is an hour and a half process but sometimes I let it continue to rise another 30 minutes.
Remove the dough from the machine. If it seems slightly sticky, lightly flour your working surface.
Divide the challah dough into 6 equal pieces, easiest done by cutting first in half and then each half into thirds. It’s okay if they aren’t exact.
Roll each piece of dough into a long rope.
Line up the ropes and pinch them together at the top and fold the pinch under.
Braid from the right. Take the rope on the far right and go over two ropes and under one and then over two.
Repeat this process, always working from the right, pulling on the ropes a little if need be, until they get too short to braid.
Tuck ends under and give them a pinch underneath to get them to stay.
Transfer to a baking sheet covered with parchment paper or a silicone sheet. Cover with a clean towel and let rise in a warm place for 45 minutes to an hour.
Heat oven to 350 degrees. Beat remaining egg and brush it over the top of the challah. Reserve egg wash. Sprinkle with sesame or poppy seeds if desired.
Bake about 30 minutes, or until golden brown. It’s better to overbake than underbake. Check at the 15 or 20 minute mark to see if any white cracks have formed near the folds from expansion. If so brush on a bit of egg wash and continue baking.
Enjoy!

Roasted Butternut Squash, New Potatoes, Artichoke Hearts and Wilted Tomatoes

by joycevandenbergporterSeptember 22, 2014

Fall officially begins tomorrow so time to start thinking about sweaters and boots. Here in California we are literally just thinking about it but soon cold weather will be a reality, and with it hopefully some much needed rain. Along with cooler temperatures comes more lovely squashes, root vegetables and the last of the tomatoes from the garden. I absolutely love a colorful plate and make an effort to Eat the Rainbow which is not only gorgeous but also more nutritious in that a colorful variety provides a wider range of nutrients. Go bold! The brighter the color the bigger the bounty. For those of you with picky eaters at home there is even a downloadable game Eat the Rainbow Challenge which might encourage your kids to go beyond carrot sticks and apple slices. Here is the rundown from Every Day Health of just what that beautiful color can do for you.

Red. In fruits and vegetables, red is usually a sign of vitamin A (beta carotene) and vitamin C. Typically, red produce are also high in manganese and fiber. Choose red bell peppers, tomatoes, cherries, cranberries, raspberries, rhubarb, pomegranates, and beets. Red apples also contain quercetin, a compound that seems to fight colds, the flu, and allergies. Tomatoes, watermelon, and red grapefruit are loaded with lycopene, a compound that appears to have cancer-fighting properties

Yellow. Banana is probably the first yellow fruit that comes to mind — and it delivers potassium and fiber. You will also find potassium and fiber plus manganese, vitamin A, and magnesium in other yellow produce, such as spaghetti squash, summer squash, and yellow bell peppers.

Orange. Just a shade away from red, orange in fruits and vegetables signifies a similar vitamin and mineral profile. You’ll get vitamins C, A, and B6, potassium, and fiber in choices such as butternut squash, carrots, sweet potatoes, cantaloupes, oranges, pumpkins, orange peppers, nectarines, and peaches.

Green. Dark leafy greens are packed with nutrients — this group offers far more vitamins and minerals than iceberg lettuce. A favorite dark leafy green is spinach because of its rich lutein content, which aids eyesight, and folate, which supports cell reproduction. Broccoli and asparagus also contain these compounds.

Blue. Think blue, and you’re most likely picturing a bowl of blueberries, one of nature’s most powerful antioxidants. They are also loaded with fiber and make an incredibly versatile addition to your diet

Purple. This group includes vegetables like red onions and eggplant, and fruits such as blackberries, Concord grapes, currants, and plums. Purple indicates the presence of anthocyanins, powerful antioxidants that protect blood vessels and preserve healthy skin. You can also find vitamin A and flavonoids in purple vegetables like radicchio, purple cabbage, purple potatoes, and purple carrots.

White. White may not be much of a color, but white vegetables, such as cauliflower, rutabagas, and parsnips, still shine with vitamins and minerals like vitamins C, K, and folate, and they contain fiber. Don’t forget onions and garlic, which have a compound called allicin that seems to protect the heart and blood vessels from damage.

For Meatless Monday this week, I roasted butternut squash, purple, pink and white baby potatoes, artichoke hearts and assorted small tomatoes from my garden. This is a really easy and quick dinner to prepare, ready in a half hour, and almost any root vegetable, like carrots, turnips or parsnips that you might have on hand can be added. I happen to really love the small purple potatoes. They add an interesting color and their flavor is more defined than a white potato. Just slice the butternut squash in half lengthwise and scoop out seeds and pulp. Remove the peel and dice into medium cubes. Cut potatoes in half (or quarters if larger). Place potatoes and squash in a large baking dish and toss with oil and bake at 400 degrees for 10 minutes.

Remove from the oven and add artichoke hearts, tomatoes and fresh herbs and bake another 10 minutes or until squash and potatoes are fork tender and the tomatoes are ‘wilted’. Splash a bit of balsamic vinegar over the top of the cooked vegetables, if desired, and gently stir to combine.

Serve topped with crumbled feta, if desired, or cool and serve warm or cold over a bed of fresh mixed lettuce drizzled with balsamic vinaigrette.

Servings: 4
Time: 30 minutes
Difficulty: easy
Print

2-3 cups new potatoes
1 small butternut squash (2-3 cups cubed)
1/4 cup olive oil
1-2 cups artichoke hearts packed in water, drained
1-2 cups assorted small and/or cherry tomatoes
1/4 cup fresh herbs, thyme or oregano
1 tsp cumin (or more to taste)
1 tsp salt
1/2 tsp pepper
1 Tbsn balsamic vinegar (optional)
1/2 cup feta (optional)

Cut butternut squash in half, lengthwise and scoop out seeds and pulp. Remove the peel and dice into medium cubes.
Cut potatoes in half (or quarters if larger)
Place potatoes and squash in a large baking dish and toss with oil
Bake at 400 degrees for 10 minutes
Remove from the oven and add artichoke hearts, tomatoes and fresh herbs and bake another 10 minutes or until squash and potatoes are fork tender. Add balsamic vinegar, if desired, and gently stir to combine.
Serve warm topped with crumbled feta, if desired, or cool and serve over a bed of fresh mixed lettuce drizzled with balsamic vinaigrette.

Apple Honey Challah

by joycevandenbergporterSeptember 20, 2014

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

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

I have been making a braided challah for many years and have only tried making a round challah with apples and honey once, with less than stellar success. The apples were too wet and the dough turned into a sticky mess. Undaunted, I decided to try again, because who can resist putting all three yummy Rosh Hashanah foods together into one delicious dish? I decided to attempt the braiding instructions by food personality and blogger Tori Avey who not only provides numbered braiding instructions but step by step instructions for making dough from scratch. I opted to use my handy bread machine to make the dough and then followed the braiding instructions. I adapted my recipe for a bread maker, so check out Tori Avey for info on making the dough by hand. The result was quite wonderful! The apples and cinnamon add a touch of yummy sweetness inside. I used Pink Lady Apples from my garden but you can use pretty much any variety you like. Granny Smith and Pippin are particularly good for cooking. The braiding looks intimidating but is actually quite easy.

TIP: I was concerned that the apples would cause the braiding to fall apart – again, so I separated my dough into four sections and flattened them into long rectangles. Then I filled one section at a time (to avoid the lemon water bath which prevents the apples from browning but also leaves the apples wet and hard to dry). I cut about a half an apple into small pieces and spread them onto the dough rectangle, sprinkled with cinnamon and sugar and pinched it closed to form a ‘rope’. Then I repeated with the other three. The braiding process is not that complicated once you get started. I loved Tori’s numbered strands but got lost going into the third round so figured out an easy method to follow. I made one large challah but you can also make two smaller loaves by dividing the dough into 8 pieces.

Next week I will feature the challah I make for Fridays (and for Break Fast) which is a gorgeous six braid challah – so don’t forget to check back…

L’ Shana Tovah!

Apple Honey Challah

Servings: 12
Time: 4-5 hours
Print

Ingredients: All at room temperature
3 eggs (2 lightly beaten , one saved for the egg wash)
1 cup warm water (warm to wrist, about 100 degrees)
1/2 cup honey
2 tsp vanilla
1/2 cup oil (I prefer grapeseed, but any good lighter oil works well)
2 tsp salt
5 cups white flour (bread flour preferably but all purpose is fine)
1 tsp sugar
1 Tbsn yeast

Put all ingredients in bread machine in the order listed. It’s very important that all ingredients are at room temperature (except the water) or the yeast will not activate. Set the bread machine to the dough cycle which should take about an hour and a half. I usually let it sit another half hour. If you don’t have a bread machine, click on Tori Avey for great instructions on making handmade dough.

Lightly flour your work surface to prevent sticking. Remove dough from bread machine and cut into four equal pieces if making one large challah or eight pieces if making two. If you are making two, keep half the dough in a bowl covered with a towel while you prepare the first one.

Flatten the four pieces into rectangular pieces, making sure they don’t get too thin or the apples will fall out.

Peel, core and cut one half apple into a fine dice and spread onto the first dough rectangle. Sprinkle with a bit of sugar and cinnamon (1/2 teaspoon sugar and 1/8 teaspoon cinnamon, if desired)

Pinch the rectangle closed, enclosing the apples, and make into a rope. You might have to stretch it a bit. Make sure the ends are closed. Repeat with other three rectangles.

Arrange the four strands into a criss cross pattern, shown above (tighter is better than loose) You can follow the directions below or for printable numbered illustrations from Shiksa in the Kitchen click HERE

Cross the top left strand over the one to it’s right.

Going clockwise, repeat with the three other sides. It’s less complicated than it looks.

Now going counterclockwise, cross the remaining straight pieces over the strands you just crossed.

Keep going around the circle, stretching a bit if necessary, until you’re left with short ends.

Tuck the shorts ends under and secure them with a pinch (underneath). Cover with a clean, dry towel and let raise 20 minutes or so.

Place challah on a baking sheet covered with parchment paper. Beat the remaining egg and add a dash of salt. Brush the eggwash over the braided challah. You can top with sesame or poppy seeds, or even add honey to your wash. Reserve eggwash.

Bake for 45 minutes to an hour at 350 degrees. My oven is hot so I bake at 325. After 20 minutes remove from the oven and brush with a light layer of the eggwash, especially in the grooves where the dough expands (and sometimes cracks).

Remove from the oven and let cool on wire racks. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, and it’s golden brown all the way across, it’s done. Because of the apples in this challah, it may take a bit longer to bake than your regular challah recipe. Its better to overcook than undercook. If it’s brown but not yet fully cooked, tent with aluminum foil to prevent overbrowning. To serve, slice or pull apart.

Photo Credits:

Apples and Honey – http://www.epicurious.com/images/articlesguides/holidays/highholydays/apples-honey_612.jpg

Apple + Honey – http://schechternetwork.org/wp-content/uploads/e-newsletters/2011-09-27_files/163.jpg

Wheatless Wednesday – Peach Berry Almond Crisp

by joycevandenbergporterSeptember 17, 2014

I’ve been home on my own for the past week and have succumbed to the temptation to eat dessert for breakfast. I mean who wouldn’t, given the choice of a regular breakfast or a lovely fruit crisp warm from the oven? My husband and three sons are scattered to the edges of the country. One son is beginning law school, another taking an experiential year and the third, recently engaged and ensconced in the working world. So my job is done ~~NOT~~ , rather my day to day job as a Mom has greatly diminished. My day began with a kitchen that smells like heaven. When I walked out to the street with my dog to get my newspapers and then walked back into the house, mmmm! Even if I didn’t eat a bite – worth it.

This is a super easy recipe. You can use any fruit you have on hand. If its sour just add a bit more sugar. If its really ripe add a bit less. I used peaches, raspberries and blackberries because that is what I had. The beauty of a crisp is that there is no bottom crust to add calories and carbs. It’s really all about the fruit. I topped the fruit with a sweet crunchy oat almond topping but pecans and walnuts are also good options. For a more streusel-like topping use half flour, half oats.

TIP: The quantities listed below are for a large rectangular glass baking dish. The quantities can be reduced to accommodate the size of the pan or use what fruit is available. Just roughly estimate adjustments.. If it’s not perfect just top warm dessert with cinnamon or vanilla ice cream and all is forgiven.

Peach Berry Almond Crisp

Servings: 6
Time: 60 minutes
Difficulty: easy
Print

Filling
6 cups peeled sliced fresh peaches (2 -3 peaches)
2 cups mixed berries
1/2 cup sugar or 1/3 cup packed brown sugar
3 Tbsn oat or other non-gluten flour, 2 Tbsn wheat flour or 2 Tbsn corn starch (as thickener)
2 tsp cinnamon

Topping
1 cup rolled oats (or 1/2 cup oats and 1/2 cup any kind of flour)
1 tsp cinnamon
1/2 cup brown sugar, packed
6 Tbs butter
1/2 cup sliced or slivered almonds (optional)

Peel, pit and slice peaches and place in a large bowl

Add the flour, sugar and cinnamon to the peaches.

Mix to coat all slices.

Add berries and gently fold into the peach mixture.

Pour fruit mixture into baking dish or casserole pan.

To prepare topping, cut cold butter into small pieces.

Using a fork mix oats, cinnamon, sugar and butter into a crumbly mixture.

Bake at 400 degrees for about 45 minutes or until the fruit is bubbly and the top golden. Deeper casseroles may take longer to cook.

Serve with ice cream or whipped cream. It’s a yummy bowl of summer…

Meatless Monday – Garlicky Kale Pasta with Lemon and Parmesan

by joycevandenbergporterSeptember 15, 2014

CAN WE GET A KALE YEAH!!! I spotted that slogan on a billboard for Naked Juice in Boston and knew I was going to be making kale soon. Kale, also known as the ‘Queen of Greens’ is the culinary darling of the moment although I have not personally gone kale crazy. I like kale all right but I just like other leafy greens better. That said, I really like this garlicky, lemon, kale pasta dish that I adapted from ivillage.com . It’s very simple, only six ingredients, allowing each flavor to shine, and can be made using only one pot. I normally don’t like boiling vegetables since nutrients are lost in the water, but in this case, the pasta is cooked in the salty kale cooking water and the resulting pasta is way more flavorful than when just cooked in plain water. The pasta definitely absorbed some of the kale flavor, and hopefully some of the nutrients as well.

Want to hear more about kale? Did you know it is closer to the cabbage and broccoli families than chard or other leafy greens? It’s kind of like a wild cabbage whose leaves don’t form a head-a bit of a free spirit. Kale is a great source of fiber and an excellent source of antioxidant vitamins A, C, and K , as well as many important phytonutrients. In selecting kale, smaller leaves are usually more tender and less bitter than larger leaves but you may need to use more as the yield will also be smaller. The center rib is edible but very fibrous, so unless the kale is going into a soup where it gets cooked for a while, the rib is usually removed and discarded. The photo below shows curly, dino (lacinato) and purple kale. Click HERE for more info on the different types of kale.

TIP: I used curly kale but dino kale, or any other type will work just fine. Curly kale is a bit more bitter and fibrous and may need to cook longer than other types. There is a perfect point in cooking kale where it is tender and the natural sweetness comes out. Cooked too long, kale can get bitter again and it loses it’s beautiful bright green or purple color. Spinach may be substituted for non-kale lovers. Just use twice as much spinach since it shrinks so much during cooking. If you want to add some protein or make this a heartier dish, stir in a cup of cooked white beans. Since I was cooking this dish for myself, I reduced the ratio of pasta to kale because I like extra veggies.

Pasta with Garlicky Kale, Lemon and Parmesan

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 pound kale (or more if you like heavy veggies)
3/4 – 1 pound spaghetti
3/4 cup extra-virgin olive oil
5-6 cloves garlic, finely chopped
2 tablespoons fresh lemon juice
2 tablespoons grated lemon zest
3 ounces Parmesan cheese (try vegan Vio Life Parm or Whole Foods 365 Shredded vegan parm)
salt and pepper to taste

Remove the tough core and stem from the kale and slice into ribbons.

Rinse well.

Wash and dry lemon (drying with a cloth or papertowel removes any residual debris). Zest the lemon before cutting in half to juice.

Bring a large pot of salted water to a boil over high heat. Add the kale and cook for about 5 minutes, stirring occasionally, or until tender. Using a mesh spoon or sieve, scoop the kale out of the water and transfer to a bowl or platter. Return the water to a boil. Add the spaghetti and cook, stirring often to ensure it doesn’t stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the spaghetti.

Heat a large heavy skillet over medium heat. Add 1/2 cup of the olive oil and the garlic and cook for about a minute, or just until fragrant. Stir in the kale, add the lemon zest, and season with salt and pepper.

Add the spaghetti and the remaining 1/4 cup olive oil and toss to coat. Stir in the lemon juice, followed by half of the Parmesan cheese. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary.

Divide the pasta among four pasta bowls, top with the remaining Parmesan cheese, and serve.

3 Kale Photo Credit: PopSugar

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
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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
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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.