Wheatless Wednesday – Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil

by joycevandenbergporterMay 28, 2014

QUINOA CRUST PIZZA – YOU HAD ME AT PIZZA! Those that have been following GMD, know that I am in constant search of great pizza recipes, especially those whose ingredients stretch conventional thinking (read not white flour). My Meyer Lemon tree outside is still loaded with lemons and I now have two pounds of freshly made goat cheese (click HERE to learn how to make goat cheese which is surprisingly easy), so when I saw this recipe from Cafe Johnsonia using quinoa instead of white flour for the crust, I knew we had a new Wheatless Wednesday contender. The quinoa crust is fantastic! I really like it and will make it again and again. Its less heavy than a cornmeal crust and has a great consistency. In fact, I experimented with thick vs thin crust and think this recipe would also make a great cracker, so you may be seeing Quinoa Crackers in a post coming soon.

You could top this pizza crust with your favorite toppings if lemon and goat cheese are not your thing. It will hold up well, even with wet toppings like tomato sauce or heavy cheeses. The combination of tangy goat cheese and tart meyer lemon, topped with fresh basil and shallots is a wonderful explosion of flavors. If you want the same flavor combination but a less intense version, substitute strips of lemon zest in place of the lemons. My favorite variation includes thinly sliced zucchini circles, garlic and lemon zest cooked with the lemon goat cheese, then topped with fresh basil, shallots (or scallions) and a handful of arugula. Delish!

Quinoa is one of the reigning superfoods, but do you know why? According to Forbes, quinoa is one of the most protein rich foods available and has twice as much fiber as other grains. It is rich in vitamins and minerals, including iron and vitamin B2 and gluten free. Making a crust out of quinoa is not only way more nutritious than one out of white flour, it is easier as it doesn’t have to rise or be handled in any way. The quinoa does have to soak for 8 hours or overnight but other than that, it only takes about 45 minutes and the prep is easy. For those that also like alternative pizzas, check out some others I have done in the past with good results:

Cauliflower Crust Pizza

Margherita and Pesto Chicken Pizzas on White Whole Wheat Crust

Zucchini Crust Pizza with Gri lled Eggplant and Roasted Red Pepper

Quinoa Crust Pizza with Goat Cheese, Meyer Lemon and Basil

Servings: 4
Time: 8 hours soaking, plus 45 minutes
Difficulty: easy
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1 cup quinoa
water, for soaking and blending
1 clove garlic
½ teaspoon salt
2 Tablespoons avocado oil (or another high-heat oil)
5-6 ounces fresh goat cheese (chèvre)
1 Meyer lemon, very thinly sliced (seeds removed)
2 teaspoons fresh lemon juice
1 shallot, thinly sliced
small handful fresh basil leaves, cut into ribbons
2 Tablespoons pine nuts ( toasted)
coarse ground black pepper
coarse sea salt
olive oil, for drizzling(optional)

Place quinoa in a medium bowl and cover with water by several inches. Let stand at room temperature for 8 hours or overnight.
Preheat oven to 450 degrees F. Drain the pre-soaked quinoa in a fine mesh sieve and rinse well to remove the bitter saponins (a naturally occurring residue). Place in a food processor or blender with a little water (about ¼ cup), garlic clove, and salt. Puree until smooth. Add more water if needed. The mixture should be the consistency of thick pancake batter but still pourable.
Place a 10-inch cast iron skillet into the hot oven. Allow to heat for 5-10 minutes. Carefully add the 2 Tablespoons of oil to the skillet and heat for another 3 minutes. Remove the pan from the oven carefully. Tilt the pan to evenly distribute the hot oil. Make sure pan and oil are hot or quinoa will stick.

Pour the batter into the center of the pan and tilt it to create an even layer on the bottom. Place back into the oven. Bake for 20 minutes, then remove pan from oven, turn crust over, and place back in oven for another 10. Remove from oven and transfer the crust to a pizza pan, if desired. (At this point you can also place it on a cooling rack and let it cool completely, then prepare the pizza at a later time.)
Mix the goat cheese with the lemon juice. If the cheese is very crumbly, add a little milk or water to make it spreadable.

Spread the cheese evenly over the crust. Layer the Meyer lemons evenly over the cheese.
Place in the 450 degree oven and let bake for 10-15 minutes, or until the cheese has melted and turned golden, and the lemons are tender. (For a crispy top, place under the broiler for a few minutes.)
Remove from oven and top with the remaining toppings. Cut into wedges and serve warm or at room temperature.

MY FAVORITE VARIATION: For a less lemon intense pizza, replace lemon slices with lemon zest, thin zucchini circles, and add a clove or two of garlic, that has been thinly sliced. After cooking add a handful of arugula on top of the other ingredients. Yum!

Meatless Monday – Penne with Braised Greens

by joycevandenbergporterMay 26, 2014

Pasta is the ultimate comfort food. It is simple and inexpensive to make and very versatile. Most comfort foods are warm and oozing with creamy sauce and cheeses (think lasagne or mac and cheese), but as I am married to a non-creamy food guy, I usually opt for sauces that are broth based with an optional cheese topping. Cooking with broth adds flavor without all the extra calories. In this dish I braised the greens in a reduced vegetable broth with onions and garlic and a touch of crushed red pepper flakes. I added baby lima beans for a protein boost, and to help fill up our tummies, although any bean or legume would work fine. There is nothing worse than finding yourself back at the refrigerator rooting around for something to eat 30 minutes after dinner. Braising greens, or cooking them in a bit of liquid just until they wilt, is a great way to use excess salad or garden greens, even beet or turnip tops that you might normally throw away. Using a combination of greens like spinach, chard, kale, collards, mustard, bok choy or raddichio makes for a more interesting flavor and braising them brings out the intense greens and reds, unless you cook them too long, then they turn to mush. Don’t worry if it seems like too many greens, as they reduce quite a bit in volume when they wilt. You can always add a handful more, if desired, since they cook quickly.

So we all know that greens are good for us but it turns out that the bitter in them actually serves a purpose. It sends a chemical reaction through our bodies that helps absorb nutrients, cleanses the body, increases metabolism and curbs our sweet tooth, among other things, so feel free to pile them on. . Read more.

This is a light but satisfying dish that is pleasing to both the eye and the palate. For a heartier dish, use white cannelini beans and top with shaved or shredded parmesan. You can also increase the amount of broth, onions and garlic if you like a lot of sauce. Buon appetito!

Penne with Braised Greens

Servings: 4
Time: 20 minutes
Difficulty: easy
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3/4 lb dry penne pasta (preferably whole grain)

1 T olive oil

2 garlic cloves, minced

1/2 large or 1 small onion, diced

1 1/2 cups vegetable broth

1 cup baby lima beans, edamame or peas (frozen or fresh)

3 -4 cups mixed greens(chard, spinach, kale)

1 tsp lemon zest

1 tsp salt

1/4- 1/2 tsp red pepper flakes

Cook the pasta according to package directions in boiling salted water. Drain and set aside. You can drizzle with a bit of olive oil to keep from sticking if desired.
In a large skillet or dutch oven, heat the olive oil. Saute the minced garlic, onion and red pepper flakes for two minutes, until the onion is translucent.

Pour in broth and reduce by half, 5 to 10 minutes

Add the beans and cook for about five minutes.

Stir in greens and cook several more minutes until they wilt.
Add the pasta, lemon zest and salt. Adjust seasonings if necessary.

Options: Top with flaked or grated parmesan or toasted nuts, if desired. For a heartier meal, substitute or add cannelini beans.

Chevre (Goat Cheese) with Lemon, Pepper and Herb Crust

by joycevandenbergporterMay 24, 2014

Make my own goat cheese? I never thought of making homemade cheese since you can get such great local cheese right in the store and all you have to do is pay for it. Done. Add crackers or fruit for an instant cheese platter. The other day, though, when my son, Eric (who is way more adventurous in the kitchen than I am) asked “How about making our own goat cheese?” I found myself saying “Sure, that sounds fun.” Well we did it and it actually was fun and a minor sort of accomplishment, or rather a small miracle of science. Chevre is the easiest cheese to make so it was a good place for us to start. It was surprisingly easy and only two ingredients are called for, goat milk and a direct set culture, plus a bit of waiting time. If you’re impatient, this is not for you as it take up to 20 hours for the culture to grow and. another at least 6 hours to let it drain. If you aren’t interested in making your own cheese, just skip on down to the store, buy some local chevre and dress it up at home with some herbs and spices, or even edible flowers if you can find them. (see Lemon and Herb Crust recipe below) It’s a super easy appetizer that looks fancy and tastes delicious! Homemade Chevre would make a great gift for those so inspired. Click HERE for a list of edible flowers. You may have some growing right in your backyard!

Flower photo credit: The Flower Appreciation Society

I bought a goat cheese kit made by the New England Cheesemaking Supply Company from J & M Brewing Supplies in Novato, California where we were buying beer making supplies. (Yep, you’ve got it. Eric is also making beer.) But all you really need is the culture, milk and some cheese cloth. If you don’t have a local connection, you can order from New England Cheesemaking Supply Company or other online suppliers.

We chose Goat Milk from Summerhill Farms, a family farm in Hanford, California that is “Certified Non-GMO Project” and “Cerftified Raised Humane and Handling” for their goats. Their milk also has no additives like preservative or residual antibiotics or growth hormones. I also like supporting family farms and would love to encourage more small hands-on farms and fewer (read none) factory farms.

Chevre with Lemon and Herb Crust

Servings: 10 oz
Time: 10 minutes
Difficulty: easy
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6-8 oz. chevre (See Directions below for homemade chevre -store bought is delicious too)

2-3 Tbsn combination fresh herbs (Thyme, Italian Parsley, Chervil, Marjoram or Sage)minced

1 tsp, lemon zest, finely minced

2 tsp black pepper (or combination pink, black, white and green) coarsley ground

1/4 tsp sea salt, or to taste

1 edible flower (optional)

Combine all herbs and spice, including the zest and mix well. Spread it evenly on a piece of waxed paper.

Form chevre into rounds or tubes and roll in the wax paper until chevre is coated evenly.

Top with flower, if using. Wrap in plastic and store in the refrigerator until ready to use.

Serve with crostini, bread or crackers.

Chevre

Servings: 2 pounds
Time: 18-32 hours
Difficulty: easy
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Chevre

1 gallon goats milk, pasteurized

one packet Chevre direct set culture

butter muslin

salt to taste (optional)

Heat milk to 86 degrees Fahrenheit. Remove from burner so it doesn’t keep getting hotter. If it gets too hot, let it cool until its the right temperature.

Add 1 packet of Chevre direct set culture and stir thoroughly
Cover and allow the milk to set undisturved for 12-20 hours, or until firm

Ladle the curds gently into a colander lined with butter muslin.

Allow the curds to drain for 6 to 12 hours, until it’s the desired consistency.

Place the cheese in a bowl and add salt to taste.
Store in the refrigerator.
This cheese can be divided into smaller portions and frozen (add the salt after thawing).

Wheatless Wednesday – Tabouleh (Grain Free)

by joycevandenbergporterMay 21, 2014

Raw-Vegan-Potluck. My friend, Karenna Love, invited me to a vegan potluck at her house. I love all things food related and immediately knew what I was going to bring – until I re-read the invitation. Somehow I missed the ‘raw’ part. I make a lot of vegetarian and vegan food but other than green salads, I generally cook some or all of my foods. I was stumped. All my go to foods like grains, beans and legumes need to be cooked. I thought about going out to my garden and picking fresh produce for a salad but other than lettuce and chard, nothing else is ready yet. Then I remembered how well cauliflower stood in for wheat in my Cauliflower Crust Pizza Recipe and decided to make a traditional tabouleh using cauliflower ‘rice’ instead of the usual couscous or bulgur. The result is delicious and, even though I know better since I ground up the cauliflower myself, I would swear it’s cooked bulgur wheat not cauliflower. This is a great recipe for those on gluten or wheat free diets – even for my Paleo friends. I would definitely make this again-on purpose!

Why eat raw? Eating fruits and vegetables raw ensures that you get 100% of the vitamins and minerals, including beneficial enzymes. Cooking can make some foods easier to digest but some of the vitamins and minerals (and all of the enzymes) are lost in the process. I’m not quite ready to throw out my pots and pans just yet, but I do see how adding more raw foods into our diets is a worthy goal.

Let’s go back to Karenna Love, founder of wonderful website VeganGreenPlanet, and her Raw Vegan Potluck. I have to admit to a few apprehensions about going to a vegan event when I’m not even vegetarian. But then I realized that GMD is all about pushing myself out of my comfort zone, so I went. It was an interesting mix of caring and non-judgemental people and great food. I’m so glad I stepped out of my box. My Tabouleh was well received, which after one taste, I knew it was yummy and potluck worthy. The speaker, Mikaele Holzer, health coach and cleansing expert at Green Your Spirit was pretty interesting and very personable. I learned a lot about vegan food, cleansing, and detox. Both are amazing women-check them out.

Grain Free Tabouleh

Servings: 4-6
Time: 10 minutes
Difficulty: easy
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1 head cauliflower

1 cup grape or cherry tomatoes, small dice

1 seedless cucumber, small dice

1 1/2 cups fresh parsley, minced

3/4 cup fresh cilantro, minced

1/2 cup fresh mint, minced

1/3 cup olive or avocado oil

3 Tbsn fresh lemon juice

3/4 tsp sea salt

1/4 tsp black pepper

Remove leaves from cauliflower and break into florets. Discard leaves, core and stem. Using a food processor, blend florets into ‘rice’. Or you can use a hand grater. Scoop into a large bowl.

If you are using a food processor, you can mince the parsley, cilantro and mint by machine as a shortcut.

Add the rest of the diced vegetables and minced herbs to the cauliflower.

Whisk together the oil, lemon juice, salt and pepper and pour onto salad. Toss to combine. Adjust seasoning (add salt or lemon juice to taste).
Serve immediately or let rest in the refrigerator. Flavors will continue to develop over several hours.

Meatless Monday – Roasted Eggplant with Goat Cheese & Pine Nuts

by joycevandenbergporterMay 19, 2014

Eggplant is a colorful fruit with a colorful past. Did you know that ‘at one time it was considered poisonous and dubbed the ‘mala insane” (raging apple) because it was believed to cause insanity? Did you also know that eggplant is related to the potato and tomato but it is actually a fruit, specifically a berry? (Food.com) I hated eggplant as a kid and would have been happy to rely on the insanity theory to get out of eating it but, alas, my mother was too smart to get that past her. Now, however, eggplant is one of my favorite vegetables. Even though I know it’s actually a fruit, I’m too used to thinking of eggplant as a vegetable and can’t wrap my brain around that concept. Eggplant is very versatile. It can be baked, braised, boiled, fried grilled, stuffed, roasted, sauteed and stewed. You can swap it out for the meat in most recipes for a delicious meatless meal that is still satisfying and nutritious. Eggplant is loaded with vitamins and minerals and contains important phytonutrients, thanks in part to the glorious purple color of it’s skin. Foods come in vibrant reds, yellows, blues and whites and each color provides different nutrients for our bodies to use. The concept of Eating By Color or Eat The Rainbow, encourages eating foods every day from the entire spectrum of the rainbow for optimum health. The deep purple in eggplant is good for longevity and keeping our brains sharp, so dig in!

Roasting eggplant is easy and delicious. I like it even just drizzled with olive oil and sprinkled with salt and pepper before roasting. This time though, I added paprika, cumin, garlic, honey and apple cider vinegar which add a bit of savory with just a hint of sweet and pairs nicely with the tang of goat cheese and the buttery toasted pine nuts.

Roasted Eggplant with Goat Cheese and Pine Nuts

Servings: 4
Time: 50 minutes
Difficulty: easy
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2 large eggplants, about 2 pounds
Kosher salt
1/3 cup olive oil
2 Tbsn cider vinegar
1 Tbsn honey
1 tsp paprika
1 tsp cumin
4 large garlic cloves, minced
1 cup flat parsley leaves, roughly chopped(optional)
1/4 – 1/2 cup pine nuts (optional)
2 ounces goat cheese, crumbled and divided (optional)

Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and let sit.

Dry toast the pine nuts, if using, in a small pan over medium heat for a few minutes, until fragrant. Let cool on paper towel.
Whisk together the olive oil, cider vinegar, honey, garlic, paprika, and cumin. Dry the eggplant with paper towels and toss with the marinade.
Spread the eggplant in a large glass pan, and roast in the oven at 400°F for 40 – 45 minutes, or until fork tender. (Stir every 15 minutes and check after 30 minutes to make sure it isn’t burning.) Remove from the oven and cool slightly.
Top with crumbled goat cheese, pine nuts and parsley, if desired.

Wheatless Wednesday – Layered Beet Salad with Glazed Pecans & Citrus Vinaigrette

by joycevandenbergporterMay 14, 2014

I have a love affair with all food towered, stacked and layered, the taller the better. There is something artistic and beautiful about the stark color contrast of the layers, each with it’s distinct flavor and character. I know, I know, food is to be eaten and not just looked at. I also know that my creation will be destroyed the second it’s put on the table. I’m okay with that. I actually like the deconstruction process almost as much as the creative. A certain amount of satisfaction can be derived from wrecking cool things, perhaps harkening back to our childhood days when we spent time building elaborate sand castles and then stomping them into oblivion.

This colorful salad was inspired by my cousin (by marriage), Joey, who is a fantastic and creative cook. At a recent event, we were swapping kitchen stories, as people who like to cook are wont to do, and he passed along this clever method for layering beets and goat cheese. Any soft cheese, even cream cheese, will work if you don’t like or have goat cheese. I like to roast beets, rather than boiling or steaming them, as roasting intensifies the color and the flavor. After roasting you have gloriously colored beets which can be sliced up and served in salads or simply drizzled with oil and vinegar and eaten alone. Layering the beets with soft cheese elevates two simple ingredients into a beautiful and delicious work of art. If you don’t have the time, or the inclination though, just combine all ingredients and toss with vinaigrette. I love the salty, sweet crunch that the glazed pecans add to the salad. For this dish I cooked them to almost burning to add a slightly smokey flavor that complements the goat cheese. When combined with the light citrus dressing, the flavors are divine! The beet slices would make good appetizers on their own, if made with small beets, as would the glazed pecans.

Layered Beet Salad

Servings: 4
Time: 1 1/2 -2 hours plus chilling time
Difficulty: medium
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2 large or 3 small beets
1/4 cup olive oil
8 oz goat cheese or cream cheese (plain or herbed)

3 cups mixed greens
glazed pecans (recipe below)
citrus vinaigrette (recipe below)

Herbs for Goat Cheese(optional)
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Rinse beets and pat dry. Do not remove tops or stems (you don’t want to lose any juice). To roast, you can either wrap them in aluminum foil or place in a covered glass dish. Drizzle with olive oil and cook at 425 degrees for about an hour (or until you can easily pierce with a fork). Larger beets may take longer. Remove from the oven and let cool.

When the beets are completely cool, peel the skin with a paper towel and remove the top and tail with a knife.

Goat cheese should be at room temperature for best results. If you would like you can add parsley, chives, thyme and black pepper to the goat cheese and mix to combine.
To assemble the beet towers, slice beets crosswise into 1/4 inch rounds, keeping them in order.
Place the bottom round on a platter and spread with spoonful of goat cheese. Cover with a beet round and repeat until the beet has been reassembled.

Wrap the beets tightly with plastic wrap and refrigerate at least an hour or overnight.

Remove beet towers from the refrigerator and carefully unwrap. Slice each tower vertically to get lovely striped slices. Wipe knife between each slice and use a spatula to transfer them to plates.

Toss greens in vinaigrette and divide greens evenly onto four plates.
Arrange a couple of slices of beet on each plate.
Top with pecans if desired.

Glazed Pecans

Servings: 4
Time: 20 minutes
Difficulty: easy
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1/4 white sugar)
1 Tbsn butter or coconut oil
1/8 teaspoon salt

2 Tbsn water
1 1/2 cup pecan halves (or walnut)

Combine sugar, butter, water and salt in a large skillet and stir over medium heat until butter is melted.
Add pecans and cook, stirring constantly,making sure pecans are evenly coated, for 5-7 minutes.
Spread pecans in single layer on parchment paper and cool completely.

VARIATIONS: To make pecans for snacking add 1/4 to 1/2 teaspoon of cayenne pepper for a spicy kick. For a sweeter, dessert topping add 1/4 teaspoon vanilla or dash of cinnamon. You can even substitute the white sugar for brown sugar for more of a carmely ‘turtle’ type result (great over ice cream!).

Citrus Vinaigrette

Servings: 1 cup
Time: 5 minutes
Difficulty: easy
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1/4 cup lemon juice

1/4 cup orange juice
1/2 tsp minced fresh thyme leaves
2 Tbsn balsamic vinegar
1/2 teaspoon lemon or orange zest
1/2 cup avocado oil
Salt and freshly ground black pepper

Whisk all ingredients together. Drizzle over salad and toss.

Meatless Monday – Crispy Glazed Tofu and Bok Choy

by joycevandenbergporterMay 12, 2014

Is tofu good or evil? You may not be aware but the great tofu controversy abounds! I like tofu and have always thought of it as a healthful protein which is highly adaptable in recipes from stir frys to salad dressings. However, I keep hearing that tofu is bad for you, evil even, so I decided to check into it. Tofu is a low fat, plant based, good source of protein, yet it is a processed food, in that it is no longer in its original bean form. The beans have been made into milk, curdled, drained and pressed into blocks. The more I looked into the great tofu question, the more confusing the issue. Studies and opinions contradict each other-no surprise there. Remember when coconut oil was supposed to be so terrible for us and to be avoided at all costs, and now is being touted as having health benefits ranging from weight loss and prevention of heart disease to making your skin soft and pretty. Andrew Weil, a well respected natural health and wellness expert, still recommends tofu as part of a healthy diet. Click on his name to see why. The Truth About Soy, another seemingly unbiased view about tofu and soy (loads of information but long article) thinks the problem is not with soy but what we have done with soy (read Genetically Modified-Roundup Ready). 90 – 94% of soy is GMO but most of that is fed to our food animals or made into soy products like baby formula (which is a different problem) and not made into tofu. If the label says organic or Non GMO Project it’s not genetically modified-one more reason to buy organic. So, what did I come away with? If you like tofu, eat it. If you don’t like tofu, don’t.

For those that DO like tofu, here is a delicious recipe for Crispy Glazed Tofu with Bok Choy, which I adapted from Eating Well, March/April, 2014. This is the perfect way to cook bok choy, which is delicately flavored with garlic and ginger. The tofu is browned in a skillet first and then sautéed in a flavorful plum sauce. The outside is a bit crispy and the inside soft and creamy. I reduced the amount of ketchup, since I’m not a ketchup lover, to let the other flavors shine, however, if you are a ketchup lover you can double or triple the amount. I also added red pepper flakes and ginger paste for more of a zing. Don’t skip the step of draining the tofu, which gets rid of excess water and allows the tofu to absorb the flavors. Otherwise this is a very simple and quick meal to get on the table. Serve over rice if desired.

Glazed Tofu and Bok Choy

Servings: 2-4
Time: 35 minutes
Difficulty: easy
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1 14-ounce package extra-firm water-packed tofu, drained

1/4 cup plum (or hoisin) sauce

1 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon rice wine (or dry sherry/rice wine vinegar)

2 teaspoons oil plus 1 tablespoon, divided (I like avocado or coconut oil)

3 scallions, trimmed and cut into 2-inch lengths and then ribboned

1 teaspoon minced garlic

2 teaspoon minced fresh ginger, divided

1/2 teaspoon red pepper flakes

4-6 baby bok choy, quartered lengthwise

1/4 cup water

1 tsp sesame seeds

Fold a kitchen towel in half and place on a cutting board. Cut tofu in half horizontally, (and then in half again leaving 4 equal pieces) and set on the towel. Put another folded towel and a weight (such as a heavy skillet) on the tofu; let drain for 15 minutes.

Meanwhile, whisk plum sauce, ketchup, soy sauce and rice wine in a small bowl and place near the stove.
Cut the pressed tofu into 3/4-inch cubes and place near the stove.
Toast sesame seeds in a small pan over medium low heat for a few minutes, or until they turn golden brown.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add scallions, garlic and ginger; cook, stirring, for 30 seconds. Add bok choy and cook, turning, until bright green, 1 to 2 minutes. Add water, cover and steam until tender, about 2 minutes. Transfer everything to a plate. Wipe the pan dry.

Return the pan to medium-high heat, add the remaining 1 tablespoon oil and heat until shimmering. Add the tofu in a single layer. Cook, without stirring, until starting to brown, 2 to 3 minutes. Stir and continue cooking, stirring frequently, until brown on all sides, 6 to 8 minutes more. Add the sauce; cook, stirring, until the tofu is well coated, 1 to 2 minutes. Sprinkle with sesame seeds and serve with the bok choy over brown rice, if desired.

Meatless Monday Meets Cinco de Mayo

by joycevandenbergporterMay 5, 2014

Happy Cinco de Mayo! It’s also Meatless Monday! If you aren’t exhausted already from a weekend of Cinco de Mayo, check out this great site NoshOn.It for some creative vegetarian taco ideas.

Imagesbuddy.com

Mango Margaritas & “Homemade” Tortilla Chips with Grilled Pineapple Salsa!

by joycevandenbergporterMay 2, 2014

TGIF! Cinco de Mayo is just around the corner and you know what that means – Margaritas! In the interest of having a good time research, my trusty pals and I decided to go in search of the new perfect margarita. Sure the lime margarita is delicious and traditional but why limit yourself? One click of the keyboard and a multitude of exotic possibilities lay before me-strawberry, blackberry, cucumber, pomegranate, cranberry, mango-avocado, papaya, hibiscus, watermelon and mint! Who knew there were so many? Obviously, a lot of research has already been done on this subject. Since we had fresh mango and pineapple in the refrigerator, we decided to start there. After much testing and tasting we came up with a fabulous Mango Margarita, which is cool and refreshing with just the right amount of sweet-the perfect grownup dessert, like a mini vacation for your tastebuds. Take me away Calgon…

Crunchy, salty tortilla chips, warm from the oven, topped with spicy, smoky, sweet pineapple salsa are a perfect pairing for the ice-cold mango margaritas. Sure it’s easy to just pick up a bag from the store (I do it all the time), but making them yourself out of good quality (non GMO) tortillas is so much tastier! It’s easy too and only takes 15 minutes or so, depending on quantity. Each 6 inch tortilla makes 6 chips, so do the math to figure out how many you need. (I would say 2 tortillas per person). This is also a great use for stale or dried out tortillas, so don’t throw those out! The grilled pineapple salsa is the creation of my son, Eric. Grilling the pineapple is pure genius! It adds a nice smoky quality and softens the pineapple so that it picks up the other flavors nicely. His version included habanero peppers and was delicious but pretty spicy (our lips were numb), so I have toned it down with mildly spicy jalapeno peppers. If you like things super spicy (like my Dad) increase the amount of peppers or add spicier varieties. This is also a good appetizer for my Fish Tacos, Chile Rellenos or Black Bean and Mango Salad with Avocado Ranch if you want to continue the Mexican theme.

Tips: You can buy mango pre-cut but it’s very easy to do it yourself if you know the right technique. How to cut a Mango. If you like your margies really thick and frozen, you can buy frozen fruit or cut the fruit into chunks, lay them on parchment or waxed paper and freeze them for a half hour or so. Using frozen fruit reduces the amount of ice you need, resulting in a thicker, fruitier beverage.

Mango Margaritas

Servings: 3-4
Time: 5-10 minutes
Difficulty: easy
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2 cups ripe Mango, large dice
6 Tbsn fresh lime juice
1 Tbsn agave necter
4 ounces Tequila (100% agave blanco)
1-2 cups Ice

Rub the cut side of a lime around the rim of the glass and dip the wet rim in salt. (Optional)
Add all the ingredients into the blender and blend until smooth. Add additional ice if a thicker drink is desired.

Pour into prepared glasses. Cheers!

Homemade Tortilla Chips

Servings: 72 tortilla chips
Time: 15-20 minutes
Difficulty: easy
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12 6″ corn tortillas

1/3 cup vegetable oil(avocado, grapeseed or sunflower)

kosher or sea salt

Pre-heat oven to 375 degrees.
Brush tortillas with oil on both sides. Place in a stack.

Cut tortilla stack into 6 triangle shaped wedges.
Arrange the tortillas on a baking sheet in a single layer and bake for about 6 minutes.

Using tongs turn them over, sprinkle with a little salt, and bake for another 6 minutes..
Remove from the oven and let cool.

Spicy Grilled Pineapple Salsa

Servings: 1 1/2 cups
Difficulty: easy
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1/4 whole pineapple, sliced into rounds

2 jalapenos, seeded and finely diced(or other hot pepper)

1 small shallot, finely diced

1/2 cup cherry tomatoes, diced

1 tsp fresh lime juice

salt and pepper to taste

Grill pineapple slices on a hot grill for several minutes on both sides and remove from heat.

Dice pineapple into small chunks

Using gloves, finely mince jalapeno
Combine all ingredients. Serve with chips. Ole!

Mexican Trio – Fish Tacos, Chile Rellenos & Black Bean and Mango Salad with Avocado Ranch

by joycevandenbergporterApril 30, 2014

Monday is Cinco de Mayo, a Mexican celebration which many Americans have wholeheartedly adopted. I mean who’s going to pass up an opportunity to legitimately drink margaritas and salsa dance on a Monday? (Stay tuned, I promise a recipe for the World’s Best Margaritas and easy ‘homemade’ tortilla chips on Friday). I have always focused on the wonderful Mexican food and cervezas without knowing much about the holiday itself, other than knowing cinco de Mayo means fifth of May in Spanish. It is a celebration of the Anniversary of the Battle of Puebla, in which the Mexican military was victorious over the French in 1862. The victory at Puebla became a symbol of Mexican resistance to foreign domination. Read more at Enclyopaedia Britannica.

In honor of this Mexican holiday, I am presenting a trio of Mexican goodies to include in your celebration next week. They are all wheat free, gluten free, and vegetarian, with the exception of the fish tacos. The fish tacos are made with roasted halibut, spiced with ancho chili, garlic and cumin, then topped with a creamy, lime coleslaw. If you don’t like creamy dressings, you can omit the sour cream/yogurt and mayo and substitute olive or avocado oil and vinegar for a fresh, zesty coleslaw. My coleslaw turned out a glorious pink color. The more red cabbage you use, the darker purple it will get. I try to buy fresh fish that is live caught (rather than farmed) and sustainably fished. Good choices are mahi mahi and halibut but any mild, white fish will work. Seafood Watch is a good source of information on selecting sustainable seafood.

I (with the ~~direction~~ able assistance of my son, Eric) made corn tortillas for the first time and it wasn’t a difficult as I thought it was going to be. If you don’t want to go to the trouble, you can find many very good store bought tortillas that are labeled organic (meaning non GMO). My favorites are organic, whole grain Taco Sliders by Mi Rancho. They are also the perfect size (4 1/2 inch round) for taco appetizers or mini quesadillas.

I fondly remember my Mom making chili rellenos when I was a kid, using canned chilis, stuffed with cheese, dipped in batter and fried. Sounds pretty good doesn’t it? This updated version includes fresh poblano peppers, not fried but roasted and stuffed with jalapenos and various cheeses topped with fresh tomatoes, cilantro and lime. We rounded out the meal with a Black Bean and Mango salad tossed with a dollap of homemade avocado ranch dressing. Yum!

Spicy Fish Tacos

Servings: 4-6
Time: 30 minutes
Difficulty: easy
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2 pounds halibut(or other mild white fish), skinned, and cut into 4 to 6 pieces
3 Tbsn chili powder

1 teaspoon(s) ground cumin

1/2 tsp cayenne pepper(or more to taste)
1 clove garlic, minced or 1 tsp garlic powder
2 Tbsn lime juice
2 Tbsn olive oil
1 teaspoon(s) salt

Combine chili powder, cayenne, cumin, garlic lime juice, oil and salt in a gallon zip lock baggie and shake to combine.
Add fish and allow it to marinate for 20 minutes or so.

When ready, broil fish for 4 or 5 minutes per side, until fish flakes easily. (fish can also be cooked on the grill)
Break into pieces for serving, if desired.

Coleslaw

3 cups red or green cabbage, finely shredded

2 Tbsn fresh cilantro, chopped

1/2 jalapeno

1/4 cup sour cream or yogurt
1/4 cup mayonnaise
1 tsp lime zest
2 Tbsn lime juice
1 tsp sugar
2/3 tsp salt

Combine all ingredients, except cabbage, jalapeno and cilantro, in a small bowl and stir until creamy.

While wearing gloves, seed and mince jalapeno and add to cabbage and cilantro.

Add creamy mixture to cabbage mixture and toss to combine.

Tortillas

If you are using pre-made tortillas, you can wrap stacks of 10 or 12 in damp paper towels and heat them in the microwave for 30 seconds or so. Or wrap them in foil and heat them in a 375 degree oven for 10 to 15 minutes. Wrap them in a clean towel to keep warm. If you are feeling industrious and want to make them yourself, here is how:

2 1/2 cups masa

1 1/2 cups water

1 1/4 tsp salt

Combine all ingredients and form into a ball, kneading until it’s smooth. It should be firm not sticky. It will not be elastic like a four dough. Add water if it doesn’t form a ball or masa if it’s too sticky;.
For each tortilla, form a golf sized ball of dough and place it between two sheets of parchment or waxed paper and roll it into a flat circle with a rolling pin. You can free form it or use an inverted bowl as a ‘cookie cutter’. A golf sized ball will yield a 5 or 6 inch tortilla.

Cook tortillas in a dry (ungreased/ heavy skillet, preferably cast iron, for 1 or 2 minutes on each side over medium heat until there are several small brown spots. Stack them as they are done and cover with foil or a clean dish towel.

Chiles Rellenos

Servings: 4-6
Time: 30 minutes
Difficulty: medium
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6 poblano peppers
1/2 small onion, minced
1 garlic clove, minced
1 jalapeño, seeded and minced
1 1/2 cups shredded cheeses (jack, pepper jack, cheddar, parmigiano)
2 tablespoon(s) chopped cilantro
Salt

1 cup grape tomatoes, quartered
2 tablespoon(s) chopped cilantro
1 tablespoon(s) freshly squeezed lime juice
Salt and freshly ground pepper

Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over.
Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel. The skins will come off easily

Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end and carefully remove the core and seeds, leaving the stem on if possible. If you accidently cut it off, you can add it back after the pepper has been stuffed.

Sauté the onion, garlic and jalapeño over medium heat, stirring occasionally, about 5 minutes. Let cool, then add the cheese and chopped cilantro.
Carefully stuff the cheese filling into the poblanos and press the poblanos closed.

Place the stuffed poblanos on a baking sheet and roast at 425 degrees for 10 to 12 minutes, until the cheese is melted.
Combine tomatoe, cilantro, lime and salt in a small bowl.
Serve chile rellenos with tomato garnish.

Black Bean and Mango Salad with Avocado Ranch

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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1 head romaine

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1 cup fresh mango, diced

1 avocado, peeled, seeded and diced

Chop romaine and top with beans, tomatoes, mango and avocado.
Dress with avocado ranch.

Avocado Ranch

1 ripe avocado
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons freshly chopped parsley or cilantro
1 garlic clove, minced
1 teaspoon worcestershire sauce
1 Tbsn apple cider or white vinegar
1 clove garlic, minced
1/2 teaspoon salt
pepper to taste

Combine all ingredients in a food processor and blend until smooth, scraping down the sides occasionally when needed. Thin with water if desired.

Meatless Monday – Asparagus & Goat Cheese Tart

by joycevandenbergporterApril 28, 2014

Looking for a simple and quick appetizer? It’s asparagus season and I wanted an appetizer that would show case this perennial spring favorite. This tart recipe which I adapted from HuffPoste Taste has only four ingredients plus olive oil and a few fresh herbs and spices. It takes less than 10 minutes to assemble and about 12 minutes to cook. Slice into squares and you have an elegant and sophisticated hors d’oeuvre to serve your guests. This is a very forgiving appetizer which doesn’t have to be served piping hot. It’s just as good at room temperature which makes it perfect for a dinner party. Just make the tart ahead and it will sit and wait until you’re ready to serve. You can also halve the recipe to make just one tart, which is enough for 2 to 4 people as an appetizer.

This is not a typical recipe for me since I try to avoid white flour, however, I was intrigued by it’s simplicity and wanted to give it a try. I am a newbie to phyllo dough, which can be tricky to work with since it’s so thin and dries out quickly. Just make sure everything is ready before you unwrap the phyllo dough. Don’t worry if it rips as you handle it because the rips will be hidden within the layers. This is a fairly thin crust (2 sheets of phyllo dough folded in half per tart), just enough to provide a beautiful backdrop for the asparagus and give a satisfying salty, crispy, crunch. If you like a more substantial crust, just add more layers of phyllo. Thin asparagus spears work better than thick which may not end up fully roasted when the phyllo is done. If you don’t like goat cheese, substitute ricotta or gruyere. Fresh herbs are a nice accompaniement but dried herbs will work just fine. If you make it, let me know how it goes!

Asparagus and Goat Cheese Tart

Servings: 2 thin 8x12 tarts
Time: 20-25minutes
Difficulty: easy
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4 sheets phyllo pastry, thawed
1/4 cup olive oil
6 oz goat cheese (ricotta or gruyere)
1 bunch slender asparagus

2 Tbsn grated parmesan (optional)
Salt and freshly ground black pepper

fresh thyme, rosemary and/or basil (optional)

Preheat the oven to 400°F.
Trim the asparagus spears to fit the width of the folded phyllo, leaving room for a one inch border on each side. Toss asparagus with a drizzle of olive oil.

Lay 2 sheets of phyllo dough on a baking sheet so half is hanging over the edge. Brush the half sheets of pastry in the pan with olive oil, and fold the other halves, one at a time and brush each with oil. Repeat with other 2 sheets of phyllo. You should end up with 2 rectangles. You may need two baking sheets if you don’t have a jumbo one like I do.
Crumble the goat cheese on top, leaving a border of pastry. Add the asparagus in rows.

Season with salt, pepper, parmesan and fresh herbs, if using. Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.
Top with freshly chopped or sliced basil, if desired.

Wheatless Wednesday – Zucchini Crust Pizza with Grilled Eggplant & Roasted Red Pepper

by joycevandenbergporterApril 23, 2014

Are you ready for another wheat free pizza? My sister, Sandy, knowing my quest for the world’s best (and healthy) pizza, sent me a recipe for pizza with zucchini crust she found from Seattle Local Food. I searched a few other recipes as well and checked with my friend, Elizabeth, who has been making zucchini crust pizzas for her kids for years. I came up with my own version ,which includes almond meal and herbs, but this was the inspiration. I know we are just beginning to plant our zucchini seedlings now, but this could be the answer later this summer to the seemingly endless quantities of squash coming from the garden. It’s also a natural follow up to my Cauliflower Crust Pizza recipe. So I decided to bite the bullet for all of us ahead of time (you’re welcome) and give it a try. The results? A resounding DELICIOUS! The taste and texture of this pizza is fantastic, way better than I expected. It got a big thumbs up in my house!

I topped my pizza with grilled eggplant, roasted red pepper, fresh mozzarella and fresh basil on a light bed of tomato sauce and shredded cheeses. If you want to make your own Marinara Sauce, I have provided the recipe below. Other topping suggestions include, pesto, white sauce or olive oil and garlic instead of tomato sauce, sauteed mushrooms, carmelized onions, tomatoes, pepperoncini, olives, marinated artichoke hearts,goat cheese the list goes on… All raw vegetables need to be pre-cooked though so they don’t release more moisture into the pizza crust and make it soggy. I don’t think you will have any leftover pizza, but it can be reheated in a heavy pan on low.

Pizza with Zucchini Crust

Servings: 1 pizza that serves 2-3
Time: 1 hour
Difficulty: easy
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2 eggs
About 3 8′”zucchinis
1.5 cups grated parmesan cheese

1/3 cup almond meal
salt

Fresh or dry oregano

Fresh basil leaves

1 Japanese or small globe eggplant

1 roasted red pepper, sliced

1 ball fresh mozzarella

Preheat the oven to 450 degrees.

Grate the zucchini.(food processor is easiest but any method works fine) Put shreds into a bowl and sprinkle with salt. Let sit for about 10 minutes. Don’t worry about too much salt as most of the salt goes out with the liquid (Do not skip this step!)

Slice the eggplant vertically into thin slices. Sprinkle with salt, again to bring out the liquid and let sit 10 minutes.
Toss eggplant with olive oil and grill on both sides. Set aside

Put a clean kitchen cloth over a clean bowl and pour zucchini shreds into the cloth. Squeeze cloth to get rid of as much excess liquid as possible.

In a mixing bowl, add zucchini, parmesan, almond meal, eggs and fresh or dry spices (except fresh basil). Mix together until evenly combined.

Place a piece of parchment paper over a pizza stone or a baking sheet. Pour the zucchini mixture onto the middle and spread into a circle about 1/4″ to 1/2″ thick. Use your hands and fingers to even out the edges.

Bake for 25 minutes until golden brown..

Top with sauce, eggplant, shredded cheese, fresh mozareella, peppers and fresh oregano. Bake 5 to 10 minutes or until cheese is melted.
Sprinkle with fresh basil. Slice with a pizza wheel. Serve immediately.

Marinara Sauce

1 28 oz can crushed tomatoes

2 Tbsn fresh basil, finely chopped

1 Tbsn fresh or 1 tsp dried oregano

2 cloves garlic, minced

1 Tbsn olive oil

½ tsp salt

1 tsp balsamic vinegar <

Heat olive oil in a saucepan and saute garlic for a few minutes. Add basil and crushed tomatoes and stir to combine.
Bring to a boil and add salt. Simmer about 45 minutes.
Before serving add balsamic vinegar and stir to combine

Meatless Monday – Fava & Spring Pea Risotto with Greens

by joycevandenbergporterApril 21, 2014

I just harvested the last of my fava beans in an effort to make way for more tomatoes in my garden. Fava beans (also called broad beans and horse or pigeon beans) aren’t actually a bean at all but a member of the pea family. Fava beans have a delicate flavor and buttery consistency which makes any dish special. I paired them with peas for two reasons. I love fava beans but I also really like green peas in risotto, plus it takes a mountain of fava bean pods to make enough fava beans. (You could also make this risotto without the fava beans and it would still be tasty). I harvested a large bowl of bean pods from my garden (about 10 or 12 cups). Favas require a double shelling process which is not hard but time consuming. How to shell fava beans. Once I removed the pods I had 2 cups which shrank to a scant 1 cup once I removed the second peel.

I usually don’t cook white rice but with risotto I had to make an exception. Arborio rice has a creamy quality that you just can’t get with brown rice, although I might give it a try next time. Luckily the fava beans, peas, pine nuts and greens add loads of nutrition to this dish. Even though it tastes and feels like comfort food this risotto is pretty healthful and low in fat. Favas are a good source of fiber, protein, folate. potassium, calcium, manganese, and phosphorus. (LiveStrong) The peas and greens add another nutritional boost. Plus I love the gorgeous green color. It tastes like Spring!

Fava and Spring Pea Risotto with Greens

Servings: 4-6
Time: 30mins
Difficulty: easy
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1/2 cup pine nuts

1 quart vegetable broth

2 Tbsn olive oil

4 scallions, sliced

1 cup Arborio rice

1/4 – 1/2 tsp salt (optional)

1/4 – 1/2 tsp pepper(optional)

2 cups combination fava beans and shelled peas (fresh or frozen)

2 cups greens (spinach, arugula or fava leaves)

1/2 cup shredded parmesan (optional)

Shell fava beans. First remove the outer shell (pod). I like to slit the seam open with a sharp knife. It’s okay if you slice through the beans. It actually makes them easier to shell. Then blanch in boiling water for one minute and put immediately in an ice bath. Then remove the second shell.How to shell fava beans

Heat a heavy pan (cast iron is great if you have it) and dry toast the pine nuts for a few minutes until they are fragrant and turning golden brown. Remove from pan and let cool.
In a separate pan, bring broth plus one cup of water to a simmer
In cast iron pan, add olive oil, scallions and rice and cook for a few minutes until the rice is opaque.

Add broth 1/2 cup at a time, stirring until the liquid has been absorbed. Repeat until rice is tender (about 20 minutes) Add salt and pepper to taste. (Vegetable broths greatly differ in their saltiness which is why I add salt at the end).
Add fava beans, peas and greens and cook until the greens wilt, 4 or 5 minutes.
Fold in pine nuts and parmesan. Risotto should be slightly soupy. Add more water if it’s too dry. Serve hot.

Meatless Monday – Coconut Ginger Quinoa

by joycevandenbergporterApril 7, 2014

Somehow 2013 came and went without my knowing that I was missing “The International Year of the Quinoa” as officially declared by The Food and Agricultural Organization of the United Nations. (The World’s Healthiest Foods) I didn’t ‘discover’ quinoa until December, almost completely missing the superfood’s official year. I’m on board now, though and always looking to include interesting seeds and grains in my diet. Interestingly, Quinoa is not a grain but a seed (a Chenopod to be specific) related to beetroot and spinach. It is a complete protein and nutrient rich, including a source of calcium. Quinoa is gluten free and easier to digest than many other grains and pseudo-grains.

Coconut Ginger Quinoa is a flavor packed dish, the combination of onion, ginger and coconut providing a great balance of savory and sweet. In addition to the quinoa, edamame and almonds give it a protein boost. The apples and raisins add a natural sweetness and help make it kid friendly. Younger kids might have fun shelling the edamame while you cook the quinoa. This is a very forgiving dish that can be served warm or at room temperature, making it perfect for making ahead or bringing to a potluck. You can even make the quinoa ahead of time and assemble the ingredients at the last minute. Enjoy!

Coconut Ginger Quinoa

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 tsp. coconut or olive oil
½ cup onion, chopped (optional)
2 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups vegetable broth

1/2 cup slivered or sliced almonds
1 cup edamame, shelled
1 medium apple, diced

1/4 cup raisins, currants or cranberries (optional)
1/2 cup unsweetened coconut flakes or shreds (I used half and half)

Dressing (optional): 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 tsp honey

Toast almonds in dry pan over medium heat for several minutes, or until fragrant and golden brown. Remove from heat and let cool. If you are using flake coconut, you can dry toast it as well for a nice nutty flavor. Set aside.
Sauté onion in oil 2 to 3 minutes, or until translucent.

Add vegetable broth, quinoa and ginger. Simmer, covered for 15 to 20 minutes, or until all liquid is absorbed. (Note: Rinse quinoa to remove any last remaining saponin, a naturally occurring but bitter covering. If you don’t have a fine mesh strainer, just put quinoa in a bowl , fill with water and pour out as much water as possible without pouring out any quinoa.)
Let partially cool and pour into a large serving bowl.

Shell the edamame and boil in salted water for 4 minutes. Drain. (Or you can add the edamame to the quinoa for the last few minutes of cooking)
Add edamame, almonds, apple, raisins and coconut to quinoa and toss to mix. Salt to taste. Drizzle with dressing if using. Serve warm or at room temperature.

Making Preserved Lemons Plus Secret Bonus Recipe

by joycevandenbergporterApril 4, 2014

Have you ever wondered what the secret ingredient is to so many Middle Eastern dishes? Well the cat’s out of the bag – it’s lemon – and not just any lemon but Preserved Lemon. Preserved lemons (preferably Meyer or Eureka with their thicker skins) rest in a heavily salted brine for at least a month which completely changes their character. They still have a tart lemony flavor but the peel has lost it’s bitterness and has become soft and salty/sweet. There is really nothing to compare it to. It has it’s own unique flavor. Preserved lemon is the key ingredient in many Moroccan, Cambodian and Northern African dishes and is often combined with olives, cumin, ginger, turmeric and saffron to make an incredible base for almost any vegetable or protein. It is also called lemon pickle, country lemon or leems depending on where you are from.

What do you do with Preserved Lemon? I remove the seeds and puree the whole lemon (peel and all) in a food processor to put in sauces and stews. For a less intense flavor, you can cut them into quarters or slices and add them to dishes or chop just the rinds into small pieces. The salty, lemony brine and lemon pulp is wonderful to add to sauces or salad dressings, so none of it goes to waste.

Preserved Lemons are very easy to make but you have to think ahead since they have to sit in their brine for a month or so. I have included instructions for making preserved lemons. They make a very unusual gift. Just add a label and some ribbon. Check out my Garden to Pantry Page” for more info on labels. I have also included a link to Moroccan Recipes which has many recipes that use preserved lemons so maybe it will get your creative juices going. I tried the ‘Moroccan Style Cauliflower” from this list and loved it so decided to include that recipe on this post as well.

Preserved Meyer Lemons

Servings: 1 jar
Time: 4-6 weeks
Difficulty: easy
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What you need:

Quart sized bell jar w/ lid
6-7 Meyer lemons (or Eureka)
1/2 Cup of Kosher salt

Directions:

• Sterilize jars In hot water bath or in the dishwasher. Air dry.
• Wash and dry lemons.

• Cut a lemon in half horizontally without cutting all the way through the skin (about 3/4 of the way through). Then cut vertically without cutting all the way through. You should still have a lemon in one piece with a deep criss-cross cut.
• Fill the inside of the lemon with as much salt as you can fit. This part is messy so I lay the lemon in a small bowl and pour the salt into the cut. Then I pour back any salt that has fallen into the bowl

• Place the lemon in the bell jar, salt side up.
• Repeat with the rest of the lemons, pressing as many as will fit into the jar and allowing the lemons to be covered by lemon juice. If your lemons don’t make enough juice to cover, wait a few days and trying pressing down on the lemons again. Sometimes you can even fit another lemon in the jar and then muscle the lid on.

• Cover with the lid and let sit at room temperature for four to six weeks. It will take the salt a few days to dissolve, so give it a gentle shake once a day until the brine is clear.
• To use the preserved lemons, you can use the either rind or the whole lemon (which has more flavor). Just remove the seeds, finely dice, or puree in a blender, and put in stews, sauces and salad dressings.
• Once the jar has been opened, it should be stored in the refrigerator.

Moroccan Style Cauliflower

Servings: 4-6
Time: 25 minutes
Difficulty: easy
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• 1 large head of cauliflower
• 1 1/2 teaspoons cumin
• 1 teaspoon ginger
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• black or cayenne pepper, to taste
• 1 onion, sliced or coarsely chopped
• 3 cloves garlic, finely chopped or pressed
• 1/4 to 1/3 cup olive oil
• 1 preserved lemon, quartered
• 1 handful red or violet olives
• 1/2 cup water
• 2 to 3 tablespoons chopped fresh cilantro
Preparation:
Break the cauliflower into small florets; wash and drain. Mix the cauliflower with the spices and set aside.
In a wide, deep skillet or Dutch oven, saute the onions and garlic in the olive oil over medium heat for just a few minutes. Add the cauliflower, preserved lemon, olives and water and bring to a simmer. Cover and cook for about 10 minutes, stirring gently once or twice, until the cauliflower is just tender. Continue cooking, uncovered, to reduce the liquids to oil only.
Sprinkle the fresh cilantro over the cauliflower and serve.