Meatless Monday – Rustic Roasted Tomato Tart

by joycevandenbergporterJuly 6, 2015

I can’t say enough about these roasted tomatoes – drizzled with balsamic and honey and slow roasted until they reach caramelized perfection. Their cooking juice alone is worth the price of admission, delicious as a dipping sauce for a crusty baguette. But that’s not all! I layered the lovely roasted tomatoes over a bed of fresh mozzarella and then folded it all in a buttery crust to form a rustic tart. You would never know that the crust is actually good for you because it’s so yummmy, but it’s made with 100% White Whole Wheat Flour. No that wasn’t a typo. I used a whole grain flour made from white whole wheat, which is a different kind of wheat whose germ has a lighter color and milder in flavor than the more traditional ‘red’ wheat. It has the same nutritional value as whole wheat but is not as heavy, making it a better choice for baking. I believe in making food healthy but not at the expense of taste. Win, Win!

These roasted tomatoes are really sweet and flavorful, great layered in sandwiches or mixed in with other vegetables. I know I will be making these over and over again! I know I already said this, but it bears repeating. The sauce is ‘to die for’ so carefully pour every last drop into a small bowl and use it as a dipping sauce.

Tomatoes are America’s favorite vegetable (even though it’s technically a fruit) and they are so wonderful when they are in season like right now, fresh from the vine. You can just taste the goodness! If you are worried that cooking tomatoes, destroys the nutrients, don’t. Tomatoes are one of the veggies that actually benefits from being cooked. Most people know that tomatoes are loaded with vitamins and nutrients, like lycopene, an antioxidant that helps protect our immune systems. The best way to get lycopene, which is in the skin and gives tomatoes their red color, is through cooked or processed tomatoes. Cooking them with a little healthy oil helps carry the lycopene into the bloodstream. ( Best Health Magazine) So roast away! You won’t regret it…

TIPS: This recipe would be easy to make vegan. Just omit the cheeses which are not necessary anyway, as the star of this dish is really the roasted tomatoes. To veganize the crust, substitute a vegan butter or oil and brush the crust with non-dairy milk before cooking. Then I would suggest sprinkling the tomatoes and especially the crust with a coarse salt and more herbs before baking.

I spotted this recipe in the Farm Fresh – Summer, 2015 magazine, although I added a layer of fresh mozzarella beneath the tomatoes and used white whole wheat flour for the crust for a more nutritious tart.

RUSTIC ROASTED TOMATO TART

7-8 ripe tomatoes
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 tsp honey
3 tsp fresh thyme (or 1 1/2 tsp dried)-divided
1/2 tsp salt
6 oz fresh mozzarella, sliced (optional)
1/4 cup parmesan, shredded(optional)

CRUST (or your favorite pre-made crust)

1 cup white whole wheat flour (or all purpose flour)plus more for dusting the surface
2 tsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter
2 Tbsn + 1 tsp ice water
1 egg (for glazing the crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days. (Or to save time later, you can roll it into a 12 inch round, then wrap it in plastic and store in the refrigerator)

Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.

Cut tomatoes in half horizontally and carefully remove seeds.

Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.

Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme.

Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!

While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.

Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.

Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.

Fold the edge of the dough up and over the tomatoes, pleating as you go.

Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.

Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

CRUST (or your favorite pre-made crust)

If you are making dough for a crust, combine the flour, sugar and salt in a food processor and pulse briefly to combine. Cut butter into slices and add to the flour mixture. Pulse about 20 times or until the butter particles are small. With the motor running, add the ice water and process until the dough is beginning to come together. It will be loose but will come together if you pinch it. Turn the loose dough out onto a mixing bowl and knead it briefly Shape it into a flat disc and wrap in plastic. Refrigerate for at least 45 minutes and up to 2 days.
Pre-heat the oven to 425. Line a heavy duty rimmed baking sheet with parchment paper. Brush with with olive oil. Combine the olive oil, balsamic vinegar and honey in a small bowl.
Cut tomatoes in half horizontally and carefully remove seeds.
Place tomatoes cut side up on the baking sheet and lightly sprinkle with salt.
Pour the balsamic mixture into each tomato half, distributing as evenly as possible. Sprinkle with 2 tsp thyme. Roast the tomatoes until they are brown on the edges and collapsed, about an hour. Let them cool. Save any pan juices to serve with crusty sourdough bread!
While the tomatoes are cooling, remove the dough from the refrigerator and let come to room temperature. Heat oven to 400. Line a heavy duty rimmed baking sheet with parchment paper. Place the dough on a lightly floured surface and roll into a 12 inch round, then transfer to parchment paper. Don’t worry if the edges aren’t perfect. I think it makes a more interesting tart.
Arrange mozzarella slices in the center of the round, leaving a 2 inch border of dough.
Arrange the roasted tomato halves over the mozzarella, starting in the center and slightly overlapping, still leaving a 2 inch border.
Fold the edge of the dough up and over the tomatoes, pleating as you go.
Brush the dough (including under the folds) with beaten egg. Sprinkle the tart with parmesan and remaining thyme. Bake until the crust is golden brown, about 40 minutes.
Let cool slightly and transfer to a cutting board or serving platter. Serve warm or at room temperature.

Homemade Plum Jam & Canning Tips

by joycevandenbergporterJuly 3, 2015

It’s plum season! I have a lovely Santa Rosa Plum tree that grows the most delicious plums that have that perfect balance of sweet and tart. I would have a hard time selling the house and moving because of this tree. One Arbor Day, almost 20 years ago, my very excited kids brought several ~~sticks~~ bare root fruit trees home from school. Now, I will have to admit that these ‘trees’ looked a lot like dead twigs to me, but as a good mother does, I along with my boys, ceremoniously planted them and thus began our now flourishing fruit orchard, home to plum, orange, lemon, lime, grapefruit, nectarine, cherry, kumquat, satsuma, avocado, Asian pear and several apple trees. The queen of the orchard though, is the Santa Rosa Plum tree, one of the unlikely Arbor Day trees which grew from a 3 foot bare root stick to a glorious 25 foot tall beauty. Last year I was out of town when the fruit was ripe, but this year I have picked the fruit that is in reach and have been collecting ripe fruit as it falls to the ground. Some of these get bruised or slightly injured when they fall which makes them less appetizing for eating but perfect for making jam. So I save the perfect, most ripe specimens for my fruit basket and preserve the rest. Homemade jam is wonderful to have around year around, I love it spread on toast or drizzled over plain yogurt for breakfast.

It also makes a great gift. People love handmade farm to table gifts that are made with love. Decorative tape is a really easy way to decorate the lids and adds a bit of personality to the jam. Other easy alternatives are to tie ribbon or for a rustic look try twine or raffia. Fun or pretty labels are an easy way to personalize your jam. Tags can be tied on. Sticker Labels can be purchased and handwritten or run through a printer. www.Onlinelabels.com has labels in pretty much every size and shape you might need and they offer a downloadable template which is very easy to use. The labels I use the most often are label #WL-375WG-100 which is a 3.3333″ round label which is the perfect size for labeling a wide mouth jar.. Label #OL5375WX is a 2″ round label that I use for labeling gift bags or small mouth jars (not a perfect fit but it still looks nice). Canning and preserving is actually a hot new trend (again). If you haven’t started, what are you waiting for…

TIPS: If you have a load of plums but no time to use them, wash them and put them in a ziplock freezer bag and store in the freezer until you’re ready to use (Pit them first if you have time) I recommend labeling the jars with the contents and the date, even if it’s just scribbled on the lid with a sharpie. You can always cover it later with a label. I always regret when I don’t. I always think I will remember but…

SANTA ROSA PLUM JAM

2 lbs fresh plums (about 5 cups coarsely chopped)
3 cups sugar
3/4 cup water

EQUIPMENT
6 half pint canning jars with 2 piece lids
boiling water canning pot with rack
jar lifter (recommended)
jar funnel (recommended)
non-metal spatula(recommended)
labels (optional)

Place the empty canning jars in the canning pot and fill it with water to cover jars by several inches. Boil to sterilize and then remove the jars to a clean rack and let cool slightly (jars should remain hot so don’t take them out too soon).

The lid bases (not the rings) should be heated for 10 minutes to sterilize and help achieve a vacuum seal. This is easiest done in a saucepan kept below a boil.

Remove pits from plums, cut away any bad parts and chop by hand,

OR throw them all into a food processor for an even texture. Keep the peels on as it gives the jam a lovely color and flavor.

Combine plums, sugar and water in a large saucepan. Bring slowly to a boil stirring until the sugar dissolves.

Continue cooking while the mixture thickens, stirring frequently.
Test for proper gelling by dipping a spoon into the hot mixture and tipping it sideways. If the jam falls off the spoon in a sheet it is done. If it drips off the spoon, cook a little longer.
Remove from heat and skim foam if necessary

Photo Credit: http://www.gopresto.com/recipes/canning/

Ladle hot jam into hot jars, leaving a 1/4 inch headspace.

Remove any bubbles by running a non-metal spatula between the jar and the jam.

Wipe the rim of the jars clean with a damp paper towel and place lid base on top then lid ring and tighten snugly (fingertip tip tight not as tight as you can make it).

Photo Credit: http://bigblackdogs.net/bread-and-butter-pickles/

Hook the rack on the edge of the pot, keeping the jars just out of the water. Place filled jars one at a time on the rack, then lower jars into hot water, cover and boil (process) 15 minutes

Remove from water using a jar lifter and let cool. You may hear a popping sound as the lids create a vacuum seal.

To test the seal, after 12 to 24 hours after processing, press the center of the lid to see if it is concave. If you can’t tell for sure, remove outer band and gently try to lift the lid with a finger. If it resists, then you have a good vacuum seal.

Jars may be stored at room temperature until opened, then must be stored in the refrigerator.

Homemade Plum Jam

Servings: 3 pints
Time: 90 minutes
Difficulty: medium
Print

2 lbs fresh plums (about 5 cups coarsely chopped)
3 cups sugar
3/4 cup water

EQUIPMENT
6 half pint canning jars with 2 piece lids
boiling water canning pot with rack
jar lifter (recommended)
jar funnel (recommended)
labels (optional)

Place the empty canning jars in the canning pot and fill it with water to cover jars by several inches. Boil to sterilize and then remove the jars to a clean rack and let cool slightly (jars should remain hot so don’t take them out too soon).
The lid bases (not the rings) should be heated for 10 minutes to sterilize and help achieve a vacuum seal. This is easiest done in a saucepan kept below a boil.
Remove pits from plums, cut away any bad parts and chop by hand, OR throw them all into a food processor for an even texture. Keep the peels on as it gives the jam a lovely color and flavor.
Combine plums, sugar and water in a large saucepan. Bring slowly to a boil stirring until the sugar dissolves.
Continue cooking while the mixture thickens, stirring frequently.
Test for proper gelling by dipping a spoon into the hot mixture and tipping it sideways. If the jam falls off the spoon in a sheet it is done. If it drips off the spoon, cook a little longer.
Remove from heat and skim foam if necessary
Ladle hot jam into hot jars, leaving a 1/4 inch headspace.
Remove any bubbles by running a non-metal spatula between the jar and the jam.
Wipe the rim of the jars clean with a damp paper towel and place lid base on top then lid ring and tighten snugly (fingertip tip tight not as tight as you can make it).
Using a jar lifter, lower jars into hot water, cover and boil (process) 15 minutes
Remove from water and let cool. You may hear a popping sound as the lids create a vacuum seal.
To test the seal, after 12 to 24 hours after processing, press the center of the lid to see if it is concave. If you can’t tell for sure, remove outer band and gently try to lift the lid with a finger. If it resists, then you have a good vacuum seal.
Jars may be stored at room temperature until opened, then must be stored in the refrigerator.

Meatless Monday – Fried Green Tomatoes with Buttermilk Lime Sauce

by joycevandenbergporterJune 29, 2015

“Remember if people talk behind your back, it only means you are two steps ahead.”
― Fannie Flagg, Fried Green Tomatoes at the Whistle Stop Cafe

Spring was early and hot in Northern California this year, so I took a risk and planted about a dozen tomato plants. I have been enjoying an abundance of early red, vine-ripened tomatoes but then a chilly late spring set some of my plants back a bit. They don’t like cold nights and foggy mornings. So even though many of the ailing plants still had fruit clinging to them, I opted to pull them out and replace them with healthy plants since it’s still early in the season. Of course, that meant harvesting quite a few still green tomatoes too.

If I place green tomatoes in a sunny window sill, often they will get ripe but having just enjoyed ‘Fried Green Tomatoes’ in Charleston a couple of weeks ago, I decided to give it a whirl. Yum! I can see why it’s such a popular dish! I usually end up with quite a few green tomatoes in the late fall, when it’s time to pull up the old and wizened tomato plants that still have green tomatoes hanging off of them before the nights get too cold. Now, I will be looking forward to my green tomato harvest in October so I can make this again. Winner!

When I was deciding which recipe to use for this dish, I decided to go straight to the source that made ‘Fried Green Tomatoes’ famous around the whole country and not just in the South. I’m talking about Fanny Flagg and her novel, “Fried Green Tomatoes at the Whistlestop Cafe”, which was beloved and made into a popular movie. Fannie Flagg started by writing a novel about the little cafe her great- aunt Bess owned in Irondale, Alabama. After the success of her novel and movie, she received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood. So she put together, Fannie Flagg’s Original Whistle Stop Cafe Cookbook , which is a compilation of traditional Southern dishes, including the Fried Green Tomato recipe which I followed below (although I halved the batter recipe and added suggestions on making it vegan and/or more nutritious).

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Photo Credit: Amazon.com

Fannie Flagg’s Original Whistle Stop Cafe Cookbook Reviews:
“If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you’ll like this cookbook….It’s funny, just like Flagg.”
–Richmond Times-Dispatch
“Recommended…All the traditional dishes are here, along with the author’s irreverent, irresistible commentary on Southern cooking and culture.”
–Library Journal

I tend to like a dipping sauce or dressing to drizzle over the top of battered and fried foods, so came up with a Buttermilk Lime Sauce since I already had buttermilk left over from making the batter. I mixed it with plain yogurt to thicken it up, fresh lime juice, garlic and fresh herbs. You could always substitute mayo or sour cream to suit your own tastes. If you don’t want to make a sauce, there are many good aioli’s and remoulades available to top off your tomatoes.

TIPS: October is the best time to get green tomatoes from your garden as we don’t often see them in markets, but maybe you will get lucky. The best tomatoes for frying are firm and green, that haven’t begun to change color and without any red spots. For a more nutritious batter, substitute a light whole grain flour, like coconut or oat flour for the flour. Vegan milk and yogurt can be used if desired. I would recommend a high quality vegetable oil like avocado, coconut or olive oil.

Fried Green Tomatoes
3-4 green tomatoes
3/4 cups flour
1/4 cup corn meal
1/2 tsp salt & pepper
1 cup +milk or buttermilk (or vegan milk)
vegetable oil

Wash and slice tomatoes into 1/4 inch thick slices- about 3- 5 slices per tomato.

Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.

Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess.

Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil)

To cool, drain in a colander (or on a cooling rack with paper towels) to keep tomatoes from becoming soggy. Salt to taste.

Buttermilk-Lime Dressing

Makes about a cup

1/4 cup whole or lowfat buttermilk (or vegan milk)
1/2 cup plain yogurt
2-3 Tbsn fresh lime juice (to taste)
1 clove garlic
1 Tbsn honey (0r more to taste)
1/4 cup fresh basil, roughly chopped
1/4 cup green onion, roughly sliced
1/4 cup flat leaf parsley, roughly chopped
1/2 tsp salt

Place garlic, green onion, basil and parsley in a food processor or blender and process until finely minced.

Add buttermilk, yogurt, honey and salt and process until smooth. If it seems too sour, add a drizzle more of honey.

Fried Green Tomatoes with Buttermilk Lime Sauce

Servings: 4-6
Time: 15 minutes
Difficulty: easy
Print

Fried Green Tomatoes
3-4 green tomatoes
3/4 cups flour
1/4 cup corn meal
1/2 tsp salt & pepper
1 cup+ buttermilk (milk or vegan milk)
vegetable oil

Wash and slice tomatoes into 1/4 inch thick slices- about 3- 5 slices per tomato.
Mix together flour, cornmeal, salt & pepper. Add enough milk to create a thick batter.
Heat 2 inches of oil in a large skillet. Batter each tomato slice, and wipe off excess.
Carefully place in hot oil, browning on both sides. (may or may not need turning, depending on the amount of oil)
To cool, drain in a colander (or on a cooling rack with paper towels) to keep tomatoes from becoming soggy. Salt to taste.

Buttermilk-Lime Dressing

Makes about a cup

1/4 cup whole or lowfat buttermilk (milk or vegan milk)
1/2 cup plain yogurt
2-3 Tbsn fresh lime juice (to taste)
1 clove garlic
1 Tbsn honey
1/4 cup fresh basil, roughly chopped
1/4 cup green onion, roughly sliced
1/4 cup flat leaf parsley, roughly chopped
1/2 tsp salt

Place garlic, green onion, basil and parsley in a food processor or blender and process until finely minced.
Add buttermilk, yogurt, honey and salt and process until smooth. If it seems too sour, add a drizzle more of honey.

Meatless Monday – Charred Okra with Tomatoes

by joycevandenbergporterJune 22, 2015

OKRA, Love it or Leave it? Where do you come down on this divisive vegetable? There doesn’t seem to be room for ambivalence here. People seem to love it or hate it. Okra happens to be my husband’s absolute favorite vegetable, and unfortunately for him, it has always been my least favorite, so I have avoided it as much as possible, until now. I have always found okra to be gluey and sticky so when I ran across a recipe which chars the okra in a ‘screaming hot pan’ to cook off the mucilage that makes okra ~~slimy~~ slippery, I was hoping for a winner. Well I was not disappointed. Thank you Keith at Mad Delicious for the excellent recipe! You have made me an okra believer! Even those who are not fans of okra may change their minds with this one which combines smokey okra, charred onion and garlic, along with sweet wilted tomato and a sprinkling of fresh herbs and lemon zest. You just may be pleasantly surprised!

What is okra anyway? Okra, which is also called ladies’ fingers, bhindi, bamia, ochro or gumbo depending on where you are in the world, is a flowering plant in the mallow family which makes it related to cotton, cocoa, and hibiscus. I couldn’t really see the connection between these seemingly dis-similar plants until I ran across the following photo of an okra flower in bloom which actually looks kind of like a hibiscus flower – mystery solved.

Okra Flower Photo Credit: Wikipedia

In spite of it’s reputation for being a somewhat unpopular vegetable (unless you are in the South where it is well loved), Okra is considered a nutrient dense food, which means it supplies a lot of nutrients for a relatively low number of calories. Okra is a good source of calcium, fiber, vitamin C, protein, folate, manganese and magnesium plus phytonutrients; beta carotene, lutein, zeaxanthin (for those keeping track). These are some pretty good reasons to give okra another try. It might just win you over too…

TIPS: The original recipe called for peeling the tomatoes with a serrated peeler before cooking. I don’t have a serrated peeler (my potato peeler didn’t work) and I didn’t want to go to the trouble to blanch and shock the tomatoes in ice water to remove the peels, so I left the skins on with very good results. When selecting okra at the market, choose smaller pods which are less likely to get slippery when cooked. Food gets done pretty quickly when cooked on high heat, so I would recommend having everything chopped and measured before you start cooking.

Recipe adapted from Keith Schroeder,Mad Delicious-Cooking Light July 2015 He’s also got a new cookbook coming out for Cooking Light, “Mad Delicious“, which looks like it might be a good one!

CHARRED OKRA WITH TOMATOES

1-2 Tbsn high heat oil (avocado, olive or coconut are good choices)
1/2 lb fresh okra
1 small or 1/2 large onion
3-5 cloves garlic
2-3 plum tomatoes
1/4 tsp sugar
1/4 tsp red pepper flakes
1 Tbsn butter
2 tsp fresh thyme, chopped
1 tsp grated lemon zest
1/2 tsp salt

Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.

Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.

Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).

Add onion and garlic and cook 2-3 minutes or until lightly charred.

Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.

Remove from heat and stir in butter, thyme, zest and salt.

Serve over red or brown rice, if desired.

Charred Okra with Tomatoes

Servings: 4-6
Time: 20 minutes
Difficulty: easy
Print

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Prepare the vegetables. Slice okra in half lengthwise. Halve and slice the onion into thin wedges. Seed and julienne the tomatoes.
Measure out the sugar, red pepper, butter chopped thyme, lemon zest and salt.
Heat a large skillet (cast iron if possible) over high heat. Add oil to pan and allow to get hot. Add okra in a single layer, seed side down, and cook without stirring for about 3 minutes or until charred. Stir. (Do in batches if necessary and then stir to combine).
Ad onion and garlic and cook 2-3 minutes or until lightly charred.
Add tomato, sugar and pepper and cook about a minute, or just to soften the tomatoes.
Remove from heat and stir in butter, thyme, zest and salt.
Serve over red or brown rice, if desired.

Spaghetti with The Best ‘No Cook’ Tomato Sauce

by joycevandenbergporterJune 17, 2015

If you are not in the mood to cook when it’s so hot outside – don’t. Try this pasta with an easy but delicious ‘no cook’ sauce made from sun ripened tomatoes, fresh basil and oregano, garlic and olive oil. It sounds simple and it is, but it is divine. Let the flavors ruminate on the countertop for about an hour and stir into cooked pasta and you’ve got a winner! I posted this recipe last summer but decided it’s worth reposting as it is a favorite of mine and a definite go-to, especially when it’s hot or I have lots of tomatoes to use up. I just got back from a wonderful weekend in Charleston, South Carolina and my return trip took an extra day due to inclement weather on the East Coast (although it was 102 in Charleston so it was hard to imagine it storming somewhere else), so I’m beginning my week behind schedule. That is why this week there is no Meatless Monday or Wheatless Wednesday, just a yummy old favorite, but I don’t think you will be disappointed. I promise a write up of my Charleston trip and some classic southern food very soon!

Regardless, I came home from my trip just in time for the NBA Playoff Finals and knew a group was soon to arrive to watch the game. I had no time to go shopping but luckily my garden is doing well this year, so far. I went out to my garden and gathered sun ripened tomatoes. I love them when they are so aromatic and still warm from the sun. You don’t have to have a garden to enjoy wonderful fruits and veggies though. Right now tomatoes are in abundance at supermarkets and farmer’s markets. If you’re not sure they are ripe enough, just let them sit on your counter or in your windowsill for a day or two. Just don’t store them in the refrigerator, as they won’t ripen and their skins will get tough.

Then I stopped by my vertical herb garden which I conveniently installed right next to my kitchen door. Why I haven’t done this until now, I will not understand. I absolutely love my herb garden! It used to be that I would skip the fresh herbs because I was too lazy to walk all the way up to my vegetable garden to clip them. Now I have no excuse and my food is graced with even more lovely fresh herbs than before. There are many vertical gardens out there but mine is the Gronomic Cedar Vertical Self Watering Planter from Williams Sonoma. Check it out: Gronomic Vertical Planter

I chopped the tomatoes and herbs, added some minced garlic, a pinch of salt and a dollop of olive oil and let it sit on the counter while everyone was beginning to arrive.

I lucked into an unopened container of fresh mozzarella, so cut it into a small dice and stirred it into the tomato mixture. However, this step is competely optional. The sauce is quite good without adding any cheese. It was already beginning to transform itself into a wonderful sauce. Mmmm!

If you have leftover pasta, you don’t even have to cook that. Just allow it return to room temperature. When you’re ready to serve, pour tomato sauce over hot, warm or cold pasta and stir to combine. Add salt and pepper to taste. Sprinkle with parmesan if you wish. Enjoy!

For the complete recipe, click HERE or Search Goodmotherdiet for Spaghetti with Fresh Tomatoes and Basil

Wheatless Wednesday – Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

by joycevandenbergporterJune 10, 2015

1-2-3-GONE! Or ‘How to make a salad disappear!’ Want to hear more magic words? How about; Ready in 15 minutes or less… I am very lucky to have been graced with a bounty of lovely, ripe tomatoes so early in the season. I’m heading out of town this weekend (to Charleston, so I foresee some southern cooking in my future) and I needed to use some of my fresh tomatoes before I go. I also happened to have some young, white corn that is so sweet and tender that it can be eaten raw, right off the cob. Now that is good corn! With these ingredients, I couldn’t really go wrong. I tossed them together in a salad with baby arugula and avocado, then drizzled them with a yummy jalapeno vinaigrette that is loaded with fresh basil and cilantro. But it’s really about the tomatoes and the corn, so don’t hold back. I served this to a group of men, watching the NBA playoffs last night and almost didn’t get a chance to take photos. Luckily I managed to snap a few before they all descended. I served the salad with corn tortilla chips which were a great pairing. (Alas, no photos…They were too quick.)

But corn is a carb! Fear not my carb-avoiding friends. Corn is a high quality, slow digesting complex carbohydrate and a great source of vitamins, minerals and fiber. Corn has high amounts of insoluble fiber — meaning, the kind of fiber that goes through the body intact and gets things going in the bowels (~~You didn’t read that here!~~) Insoluble fiber has been shown in research to help feed the “good” bacteria in our gut which is very important in our over-processed world. Corn is also gluten free which makes it a good choice for those avoiding wheat and wheat products.

TIPS: Consider serving the salad in individual glass jars or small bowls. This is a great use of leftover corn on the cob, either grilled, steamed or boiled. Just slice it off the cob and you’ve got the start of a great meal! I love the Jalapeno Vinaigrette. It’s just slightly spicy and the fresh herbs give it a pesto-like quality which is really delicious on this salad. If you like food really spicy, add a second jalapeno or include some of the seeds. I also added fresh mozzarella because I had a large crowd of hungry men to feed, but it’s not really necessary. The real stars here are the fresh, ripe vegetables.

ARUGULA, CORN AND TOMATO SALAD WITH JALAPENO VINAIGRETTE

2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

Wash and dry arugula and place in a large serving bowl

Shuck corn and cut the kernels off the cob using a sharp knife. If the corn is young and sweet, put it right into the salad. If it’s a bit chewy you can steam.boil or pan fry it for a few minutes. Let it cool before you put it in the salad. You can also grill the corn first (before you cut it off the cob, shucked or unshucked).

Chop tomatoes into a medium dice. Cut cherry tomatoes into halves or quarters. Add to salad.

Cut mozzarells, if using, into medium sized cubes.

Chop avocado into a medium dice. Add to salad.

Put all vinaigrette ingredients into a food processor and blend until smooth.

Drizzle salad with vinaigrette and toss to combine. Serve with tortilla chips if desired.

Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

Servings: 46
Time: 10 minutes
Difficulty: easy
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2 cups fresh baby arugula
3 ears fresh corn (or 2 cups frozen corn)
3-4 large tomatoes (or combination with cherry tomatoes)
1-2 avocados
6 oz fresh mozzarella (optional)

JALAPENO VINAIGRETTE
1 large jalapeno pepper
1 cup fresh herbs (basil and cilantro)
1 clove garlic
1/2 cup olive oil
1/4 cup red wine vinegar
1 Tbsn fresh lime juice
1/2 tsp salt

Wash and dry arugula and place in a large serving bowl
Shuck corn and cut the kernels off the cob using a sharp knife.
If the corn is young and sweet, put it right into the salad. If it’s a bit chewy you can steam.boil or pan fry it for a few minutes. Let it cool before you put it in the salad. You can also grill the corn first (before you cut it off the cob, shucked or unshucked).
Chop tomatoes into a medium dice. Cut cherry tomatoes into halves or quarters. Add to salad.
Cut mozzarells, if using, into medium sized cubes
Chop avocado into a medium dice. Add to salad.
Put all vinaigrette ingredients into a food processor and blend until smooth.
Drizzle salad with vinaigrette and toss to combine.
Serve with tortilla chips if desired.

Meatless Monday – Kale Salad with Lentils and Wild Rice

by joycevandenbergporterJune 8, 2015

This one is for you, Margie! My sister, Margaret, asked me to come up with a new lentil salad recipe, so here you go! Thank you for the inspiration – this one is a keeper! Lentils and rice are one of my favorite food combinations but they can be heavy which makes them a perfect belly warming winter meal but luckily those cold winter months are behind us. I decided to lighten them up for summer by tossing French green lentils in a salad with chewy wild rice, toasted pine nuts, tomatoes and kale. Top with scallions, fresh herbs, crumbled feta and a drizzle of lemony vinaigrette for a really delicious and satisfying salad.

Lentils come in a rainbow of colors, each with their own characteristics. In general, the darker the lentil, the firmer the texture. Lighter colored lentils, like yellow and red, are quite mushy when cooked and best for soups. Brown lentils have a nice flavor but can get mushy if cooked too long. French green lentils (pictured above) are my favorite but closely followed by Black Beluga lentils which I often use with colorful squashes because of the striking color contrast. If you don’t normally eat lentils, here are Five Reasons why you should start:

PROTECT YOUR DIGESTIVE SYSTEM – high in fiber
PROTECT YOUR HEART – significant amount of folate and magnesium
STABILIZE YOUR BLOOD SUGAR – full of complex carbohydrates
HIGH IN PROTEIN- the vegetable with the highest level of protein other than soybeans
IMPORTANT MINERALS AND ANTIOXIDANTS – good source of iron, magnesium and zinc

Wild rice is actually not really rice. It’s the seed of the water grass, Zizania. It has a wonderful chewy texture and nutty flavor that is really good in this salad, however it packs it’s own nutritional whollop. Wild rice is also a good source of protein, fiber, iron and copper as well as other minerals and vitamins including B complex. Together, they make this meal hearty enough to be a main course.

Should we even talk about kale? We all know it’s the reigning queen of leafy greens for it’s nutritional benefits, and rightly so. I used a bunch of red kale from my CSA box but lacinato (dino) or curly kale will work well too. Since kale is so fibrous, I removed the center rib and sliced the leafy green leaves into thin julienne strips. This preparation makes it easier to eat and allows the flavors to blend more easily since all the other ingredients are so small. I learned one unexpected benefit of using kale in salads instead of more traditional lettuces. I had some leftover salad which I stored in the refrigerator. Well you know what happens to salads that have already been dressed that sit in the refrigerator overnight… Two days later, I remembered the salad and went to throw it away but it still looked okay. I ate it for lunch and it was still surprisingly good. The kale held up really well. Who knew?

TIPS: I used two Roma tomatoes for this salad because they are easier to dice and have fewer juices and seeds than the larger Beefsteak or Celbrity types, however, any ripe tomato will work. If you aren’t a fan of wild rice, you can use a wild rice mix or substitute any kind of rice you like. A long grain rice cooked al dente will give better results than the stickier shorter grains.

Kale Salad with Lentils and Wild Rice

1/2 cup dry wild rice
1/2 cup dry lentils (green, black or brown)
1 large or 2 smaller tomatoes, finely diced
2 cups kale, thinly sliced
1/3 cup pine nuts
1/4 cup cilantro or parsley, chopped
2-3 scallions, thinly sliced
1/2 cup crumbled feta (optional)

VINAIGRETTE

¼ cup Olive Oil
1 Tbsn lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried marjoram
1/4 tsp coriander
1/8 tsp cayenne pepper
1/2 tsp salt

Cook the wild rice according to package instructions (about 45 minutes). Remove from heat and let cool, uncovered.

Cook the lentils according to package instructions but make sure they don’t get too soft. They should be firm enough to maintain their shape. Remove from heat and let cool, uncovered.

Toast pine nuts in a dry pan over medium heat until golden brown. Remove from heat and let cool

Wash kale and remove the thick center rib. Stack kale and slice thinly crosswise. Place in a large serving bowl
.
Whisk together all vinaigrette ingredients and set aside.

Transfer wild rice, lentils, pine nuts and cilantro to bowl with kale. (Wild rice and lentils can be slightly warm but not hot)

Just before serving, toss with vinaigrette. Serve with crumbled feta or goat cheese, if desired.

Kale Salad with Lentils and Wild Rice

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

¼ cup Olive Oil
1 Tbsn lemon juice
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried marjoram
1/4 tsp coriander
1/8 tsp cayenne pepper
1/2 tsp salt

Cook the wild rice according to package instructions (about 45 minutes). Remove from heat and let cool, uncovered.
Cook the lentils according to package instructions but make sure they don’t get too soft. They should be firm enough to maintain their shape. Remove from heat and let cool, uncovered.
Toast pine nuts in a dry pan over medium heat until golden brown. Remove from heat and let cool
Wash kale and remove the thick center rib. Stack kale and slice thinly crosswise. Place in a large serving bowl.
Whisk together all vinaigrette ingredients and set aside.
Transfer wild rice, lentils, pine nuts and cilantro to bowl with kale. (Wild rice and lentils can be slightly warm but not hot)
Just before serving, toss with vinaigrette. Serve with crumbled feta or goat cheese, if desired.

Wheatless Wednesday – Tomato & Eggplant Stacks with Basil Vinaigrette

by joycevandenbergporterJune 3, 2015

Basil + Tomatoes = Love. If asparagus is the harbinger of spring, tomatoes are the essence of summer. I reaped the first ripe tomatoes from my garden yesterday, still warm from the sun. What a treasured bounty! It was so warm in March in California that I decided to plant tomato seedlings then which is very risky but I got lucky, or rather temperatures never dropped too low and I never even had to cover my tender plants at night. So now I am enjoying the largesse. I had planned something entirely different using lentils and eggplant for dinner tonight but could not resist the pull of my fresh tomatoes so I ended up making Tomato and Eggplant Stacks layered with fresh mozzarella and avocado drizzled with a fresh Basil Vinaigrette. Bliss!

I did have a little mishap in the garden, however. I was trying to tuck a heavily laden branch behind a support and the stem snapped. It didn’t break all the way so I decided to ‘bandage’ it up with a bit of painter’s tape and hope for the best.

Do you see the little blue ‘bandage’? If my doctoring doesn’t work, I will be ripening about a dozen green tomatoes on my windowsill. Crossing my fingers…

What can I tell you about tomatoes except that they are the ultimate in summer dining? Did you know that Tomatoes were a wonderful gift from the Mayans? Tomatoes are native to the Central America and were cultivated by the Aztecs centuries before the Spanish explorers introduced them to rest of the world. Lucky for us! Besides being delicious, tomatoes are nutrient dense, loaded with vitamins, minerals, fiber and phytonutrients. They are an especially good source of Vitamin C and the phytonutrient, Lycopene, which is a beneficial antioxidant. So slice away! Put them on sandwiches, in salads or add them to your morning toast with a slice of avocado and a sprinkle of fresh basil. Yum!

TIPS: To easily remove the avocado pit, strike down on the pit with a sharp knife and twist until it come out. You can roast the eggplant ahead of time, even the day before, and store in the refrigerator. Just bring to room temperature before assembling. For best results, use eggplant and tomatoes that are a similar size.

For a more colorful arrangement, use a variety of tomatoes. If you aren’t into stacking, just throw everything together in a large bowl and drizzle with basil vinaigrette.

TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Slice eggplant crosswise into 1/3 inch rounds.

Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes, or until lightly browned, turning halfway through,. Or grill them on both sides. Let cool.

Place all vinaigrette ingredients into a blender or food processor and blend until smooth. Set aside.

Slice tomatoes and mozzarella into 1/3 inch rounds. Cut avocado in half crosswise, remove pit (see tips) and peel. Slice into 1/3 inch rounds. (Make slices thicker or thinner to your liking)

Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato.

Drizzle with vinaigrette and garnish with fresh basil. I also had some balsamic reduction left from my Antipasti Platter which I put out for extra drizzling. Balsamic Reduction Recipe HERE.

Tomato & Eggplant Stacks with Basil Vinaigrette

Servings: 6
Time: 45 minutes
Difficulty: easy
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TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

3-4 fresh, ripe tomatoes
1 small globe eggplant
1 avocado, ripe but firm
6 oz fresh mozzarella, optional

BASIL VINAIGRETTE

1 cup fresh basil, plus more for garnish
1 small shallot or 2-3 scallions
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp honey or agave
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Slice eggplant crosswise into 1/3 inch rounds.
Brush eggplant slices with olive oil and roast in the oven at 425 for 20 to 25 minutes, or until lightly browned, turning halfway through,. Or grill them on both sides. Let coo.
Place all vinaigrette ingredients into a blender or food processor and blend until smooth. Set aside.
Slice tomatoes and mozzarella into 1/3 inch rounds.
Cut avocado in half crosswise, remove pit (see tips) and peel. Slice into 1/3 inch rounds.
Build stacks by placing one tomato slice as the base, then eggplant, mozzarella, tomato, avocado then tomato
Drizzle with vinaigrette and garnish with fresh basil.

No Bake Mini Cheesecakes with Raspberry Sauce

by joycevandenbergporterJune 1, 2015

Monday Morning Confessional: I had cheesecake for breakfast. Yep, it was a lovely mini cheesecake with raspberry sauce. Sorry not sorry. I hosted a bridal shower for my future daughter in law last night and never got around to having dessert, so decided to have it this morning with my coffee. It might be one of the best decisions I’ve ever made and what a great way to start the week!

I fell in love with these pretty little cheesecakes from Spoonful of Flavor and decided they were perfect, all pink and pretty, to serve at a ladies only party. Of course, now that I’ve actually tasted them, I can think of many occasions where they should, and probably will, end up on the menu. They are delicious, cute and very easy to make, although I need to work on my drizzling skills. It only takes about fifteen or twenty minutes to assemble them but they do require at least thirty minutes chilling time. I made them the day before and added the raspberries and raspberry sauce before serving. Don’t skip the raspberry sauce which is the perfect blend of tart and sweet. My leftovers are going on ice cream or plain yogurt, yum!

I followed the Spoonful of Flavor recipe for the graham cracker crust and the raspberry sauce. Her original recipe calls for creme fraiche and heavy cream in addition to cream cheese which I’m sure is delicious, but I opted to make a filling with cream cheese and Greek yogurt and I was pretty happy with the results. Greek yogurt is more nutritious than cream and its easier to find in stores than creme fraiche. Yogurt is an excellent source of calcium, potassium, protein, zinc, and vitamins B6 and B12. What distinguishes Greek yogurt is its thicker, creamier texture because the liquid whey is strained out. Also, it contains probiotic cultures and is lower in lactose and has twice the protein content of regular yogurts. It’s thick creamy texture is what makes it work in this recipe. Of course it wouldn’t be cheesecake without cream cheese, but hey, it’s dessert….

TIP: Make sure your yogurt is very thick. You can test it by sticking a spoon into to it. If the spoon stays up, you should get a good result. I don’t think regular yogurt would work very well in this recipe. You could end up with a filling that is more like pudding or custard than cheesecake. I recommend removing the graham cracker crusts from the plastic while still frozen to prevent crumbling, however, once the cheesecakes are assembled, you can store them in the refrigerator before serving.

NO BAKE MINI CHEESECAKES WITH RASPBERRY SAUCE

CRUST

3 tablespoons sugar
2 cups graham cracker crumbs (about 14 graham crackers)
1/2 cup (1 stick) unsalted butter, melted

FILLING

2 – 12 oz packages cream cheese, room temperature
1 cup plain Greek yogurt
1 Tbsn vanilla
2/3 cup sifted confectioners’ sugar

RASPBERRY SAUCE

2 1/2 teaspoons cornstarch
3 tablespoons sugar
1/3 cup water
12 ounces frozen raspberries, thawed
fresh raspberries, for garnish

Line 12 muffin tins with plastic wrap

If you are using graham cracker crumbs, combine them with the sugar and stir in melted butter. If you are using graham crackers, break them into smaller pieces and process in a food processor or blender into crumbs. Add sugar and melted butter and process on low until combined.

Divide the graham cracker mixture among the prepared muffin tins. Using the back of a spoon, press mixture into bottom and sides, forming a small cup. Place in freezer to chill while preparing filling.

Place cream cheese (at room temperature), yogurt, vanilla and sugar in a bowl or food processor and stir until well blended.

Spoon or pipe about a quarter cup of the filling into each muffin tin. If you don’t have a piping tool, you can cut the corner off of a plastic baggie, fill it with cream cheese mixture and squeeze into cups.

Cover and place in the freezer for at least 30 minutes or overnight.

While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan, combine the cornstarch, sugar and water. add the raspberries and cook over medium heat. stir constantly until the mixture boils.

Once boiling, cook and stir for one additional minute.

Carefully strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. Cool to room temperature or chill in refrigerator until ready to serve.

Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. remove from plastic.

Place a raspberry on top of each cheesecake.

Drizzle with raspberry sauce.

Serve with extra raspberry sauce on the side.

No Bake Mini Cheesecakes with Raspberry Sauce

Servings: 12
Time: 30 minutes plus chilling time
Difficulty: easy
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CRUST

3 tablespoons sugar
2 cups graham cracker crumbs (about 14 graham crackers)
1/2 cup (1 stick) unsalted butter, melted

FILLING

2 – 12 oz packages cream cheese, room temperature
1 cup plain Greek yogurt
1 Tbsn vanilla
2/3 cup sifted confectioners’ sugar

RASPBERRY SAUCE

2 1/2 teaspoons cornstarch
3 tablespoons sugar
1/3 cup water
12 ounces frozen raspberries, thawed
fresh raspberries, for garnish

Line 12 muffin tins with plastic wrap
If you are using graham cracker crumbs, combine them with the sugar and stir in melted butter. If you are using graham crackers, break them into smaller pieces and process in a food processor or blender into crumbs. Add sugar and melted butter and process on low until combined.
Divide the graham cracker mixture among the prepared muffin tins. Using the back of a spoon, press mixture into bottom and sides, forming a small cup. Place in freezer to chill while preparing filling.
Place cream cheese (at room temperature), yogurt, vanilla and sugar in a bowl or food processor and stir until well blended.
Spoon or pipe about a quarter cup of the filling into each muffin tin. If you don’t have a piping tool, you can cut the corner off of a plastic baggie, fill it with cream cheese mixture and squeeze into cups. Cover and place in the freezer for at least 30 minutes.
While the cheesecakes are chilling, prepare the raspberry sauce. In a small saucepan, combine the cornstarch, sugar and water. add the raspberries and cook over medium heat. stir constantly until the mixture boils.
Once boiling, cook and stir for one additional minute.
Carefully strain the sauce through a fine mesh sieve placed over a bowl to remove seeds. Cool to room temperature or chill in refrigerator until ready to serve.
Remove cheesecakes from muffin tin by gently pulling up on the plastic wrap. remove from plastic and drizzle with raspberry sauce. garnish with fresh raspberries, as desired.

Wheatless Wednesday – Quinoa Black Bean Tacos with Chili Lime Sauce

by joycevandenbergporterMay 27, 2015

I – LOVE – THESE – TACOS! They have all the Yum (and protein) and none of the unhealthy. Ever since the popularity of my Black Bean Chili Con Quinoa, I have been wanting to make a taco version . I have been craving tacos and these did not disappoint. Picture spicy quinoa and rich, earthy black beans topped with avocado, jalapenos, black olives and crumbly queso drizzled with a creamy chili, lime sauce. I DID NOT MISS THE MEAT!

Quinoa makes a great meat substitute. It has great texture when added to sauces and the red quinoa is visually appealing as well, although you could use any color quinoa you have in your pantry. Quinoa is known as ‘The Mother of all Grains’ because of its health benefits. It is a complete protein that contains all nine of the essential amino acids and the highest fiber content of any of the whole grains. Loaded with vitamins and minerals, it is high in magnesium, potassium, zinc and iron, the most common minerals that people lack. Not only is quinoa a nutritional powerhouse, it is also a smart little cookie. It creates saponin, a naturally bitter substance, to protect itself against hungry foragers who don’t like the bitter taste. Saponin comes off easily in water, so make sure you don’t skip the step of rinsing your quinoa in a fine sieve before cooking.

Black Beans are a personal favorite of mine for their rich and earthy flavor, but they are also loaded with fiber, protein, vitamins and minerals. Digging in to these tacos with both black beans AND quinoa, you won’t leave the table hungry… but you may go back for seconds. Just sayin’.

TIPS: I like to saute the cooked quinoa with onions and garlic before adding the tomato and spices, however, if you are looking for a shortcut (even if its just saving the extra pan to wash). saute the onion and then add the quinoa and 1 cup of water and cook until the water has evaporated and the quinoa ‘tails’ have come out. Then add the spices, tomatoes, beans and more water if necessary and cook another 5 minutes or so.

QUINOA BLACK BEAN TACOS WITH CHILI LIME SAUCE

1/2 cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or small can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt (any kind)
1 Tbsn chili powder
1/2 tsp cumin(optional)
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.

Add cooked quinoa and garlic and saute several more minutes..

Stir in tomatoes, chili powder, cumin, cayenne, salt and pepper. Add one cup of water or broth and simmer about 10 minutes.

Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion.

Warm tortillas on low heat in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy. Or heat them carefully in the microwave or keep them warm in a tortilla warmer (if you have one).

Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside. For easier (and more artistic) drizzling pour into a fine tipped squeeze bottle.

Serve quinoa mixture with tortillas and desired toppings. Drizzle with Chili Lime Sauce.

If you want to completely ditch the carbs, how about a lovely taco salad – a lighter, flavor filled option. Just pile it on and drizzle…. Maybe your artistic side will come out – or not!

Quinoa Black Bean Tacos with Chili Lime Sauce

Servings: 4
Time: 30 minutes
Difficulty: easy
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1/2 cup red quinoa
2 Tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1 cup water or vegetable broth
1 cup crushed tomatoes (or snall can tomato paste with extra liquid)
2 Tbsn chili powder
1 Tbsn ground cumin
1/2 tsp cayenne pepper (optional)
1/2 tsp salt
1.4 tso black pepper
1 (15 oz) can black beans, drained and rinsed
12 corn tortillas

CREAMY CHILE LIME SAUCE
1 cup plain yogurt or sour cream
1 Tbsn chili powder
2 Tbsn fresh lime juice

TOPPINGS (Optional):
chopped cilantro
crumbled queso (Jack or cheddar cheese)
diced avocado
sliced black olives
choppe jalapenos
diced tomatoes
hot sauce
shredded lettuce

Saute onion in olive oil over medium high heat until golden and tender, 3-5 minutes.
Add cooked quinoa and garlic and saute several more minutes..
Stir in tomatoes, chili powder, cumin, cayenne, salt and pepper. Add one cup of water or broth and simmer about 10 minutes.
Add black beans and simmer, uncovered 5 – 10 minutes, stirring occasion
Warm tortillas in a heavy covered cast iron pan, flipping to prevent the bottom tortillas from getting to crispy.
Mix yogurt, chili powder, cumin and lime juice in a small bowl and set aside.
Serve quinoa mixture with tortillas and desired toppings. Drizzle with Chili Lime Sauce.

Meatless Monday – Ranch Chiles Rellenos with Ancho Chile Salsa

by joycevandenbergporterMay 25, 2015

Chile-Relleno.jpg (800×800) Happy Monday! I had a wonderful week at Rancho La Puerta and am just starting to ease back into my own kitchen. I was thrilled to find a recipe for one of my favorite meals, their famous Chile Rellenos and wanted to share. This recipe comes from the Rancho La Puerta Blog by Kathryn B. Enjoy a little part of The Ranch! Ranch Chiles Rellenos with Ancho Chile Salsa.

Antipasti Platter – Roasted Eggplant, Peppers & Tomatoes with Burrata

by joycevandenbergporterMay 15, 2015

NBA Playoffs are here and my husband had an offer to go the the Warriors game LIVE, so I invited my two lovely neighbors over for some impromtu girl time. Yes, the game was on and the Warriors won! But more importantly, we watched female style, champagne in hand and a lovely antipasti platter spread before us. Needless to say, a good time was had by all and my platter with thin slices of roasted eggplant, charred mini sweet peppers, wilted cherry tomatoes, salty olives and creamy burrata passed the test! The eggplant was a rich and flavorful, the mini peppers just got sweeter through roasting and the burrata was a delight. The big winner though, was the balsamic reduction that I drizzled over the whole thing. Credit goes to my son, Eric, for that recipe. Yum! Oh, and here are our fun napkins…just because.

If you have never had burrata, it’s similar to fresh mozzarella but creamier and even more delicious! Burrata means ‘buttered’ in Italian if that gives you any indication of it’s yumminess. It resembles fresh mozzarella but it’s insides are soft and ooze out upon cutting it open. Mmmm….. I used a burrata from Belfiore, one of the few small family owned, cheesemakers in the SF Bay Area. I love to promote local companies, especially when they take such care to use only quality natural ingredients, and the owners just happen to be friends of mine – even better! Belfiore handcrafts their cheeses using no artificial ingredients, additives or preservatives. In addition I love that they use a vegetarian rennet in making their burrata. I really like this brand but there are many other good handcrafted cheese companies out there too so look around.

TIPS: I love fresh herbs on almost anything. I just walk outside my kitchen door and clip whatever I have on hand. This time it was fresh basil, thyme and parsley, however, any fresh herbs will work just fine. If you don’t have access to fresh herbs, sprinkle a bit of Italian Seasoning on top of everything before drizzling with balsamic reduction. The balsamic reduction is heavenly and I can think of dozens of ways to use it in the future. It’s easy to make but if you don’t want to go to the trouble, a sprinkle of balsamic vinegar and a drizzle of olive oil will be tasty too.

I will be out of town next week at Rancho La Puerta (an early birthday present to myself) so I will not be in my kitchen but getting inspiration from the wonderful chefs at The Ranch. So stay tuned, especially on FACEBOOK and INSTAGRAM for photos from my week at The Ranch. When I come back, I’m sure I will have a lot to share… Have a good week!-Joyce

ROASTED EGGPLANT, PEPPERS & TOMATOES WITH BURRATA

1 globe eggplant
1 pint cherry tomatoes
1 pint miniature sweet peppers
8 oz burrata, room temperature if possible
1/4 cup olive oil plus more for drizzling
1 cup fresh baby arugula
1/2 cup fresh mixed herbs, parsley, basil or thyme, roughly chopped
1/2 cup kalamata or black olives (optional)
1 cup balsamic vinegar
2-3 Tbsn sugar, brown sugar or honey
Vinaigrette: 2 Tbsn olive oil, 2 Tbsn lemon juice, salt and pepper to taste

Remove the leafy stem and cut the aubergine into half lengthwise

Then slice thinly lengthwise using a sharp knife or a mandolin

Spread the slices on papertowels and sprinkle liberally with salt. Let sit for at least 10 minutes to let the excess water come out.

Wipe eggplant slices dry. Lightly oil a large cookie sheet and spread eggplant evenly in the pan in a single layer. You may need more than one pan depending on the thickness of the slices.

Brush tops with olive oil and roast at 400°F until they turn light brown, about. 25-35 minutes

Place cherry tomatoes and peppers in another lightly oiled pan and roast in the same oven until charred in spots and wilted. Turn peppers once.

Stir balsamic vinegar and 2 Tbsn sugar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. After 5 minutes, taste and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency)

Remove the eggplant from the oven and let cool slightly. Combine the vinaigrette ingredients in a small bowl and pour the vinaigrette onto the warm eggplant and lightly toss to combine.

Arrange eggplant, peppers, tomatoes, olives and burrata on a platter.

Sprinkle herbs and arugula over the top. Drizzle with olive oil (optional) and balsamic reduction.

Serve room temperature with crusty sourdough bread and the remaining balsamic reduction on the side.

Roasted Eggplant, Peppers & Tomatoes with Burrata

Servings: 4
Time: 45 minutes
Difficulty: easy
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Remove the leafy stem and cut the aubergine into half lengthwise, then slice thinly lengthwise using a sharp knife or a mandolin
Spread the slices on papertowels and sprinkle liberally with salt. Let sit for at least 10 minutes to let the excess water come out.
Wipe eggplant slices dry. Lightly oil a large cookie sheet and spread eggplant evenly in the pan in a single layer. You may need more than one pan depending on the thickness of the slices.
Brush tops with olive oil and roast at 400°F until they turn light brown, about. 25-35 minutes
Place cherry tomatoes and peppers in another lightly oiled pan and roast in the same oven until charred in spots and wilted. Turn peppers once.
Stir balsamic vinegar and 2 Tbsn sugar together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. After 5 minutes, taste and add another Tbsn sugar if it seems too acidic and cook another 5 minutes.. Set the balsamic reduction aside to cool (It should be a syrupy consistency)
Remove the eggplant from the oven and let cool slightly. Combine vinaigrette ingredients in a small bowl and pour the vinaigrette onto the warm eggplant and lightly toss to combine.
Arrange eggplant, peppers, tomatoes, olives and burrata on a platter.
Sprinkle herbs and arugula over the top.
Drizzle with olive oil (optional) and balsamic reduction.
Serve room temperature with crusty sourdough bread and the remaining balsamic reduction on the side.

10 Mother’s Day Recipe Ideas

by joycevandenbergporterMay 8, 2015

For those of you who are still looking for Mother’s Day inspiration, I have compiled 10 vegetarian and vegan ideas to help you pamper your Mom on her special day. Just click on the links below for recipes and directions or Pin them for later (See below).

Happy Mother’s Day!-Joyce

Heart Shaped Eggs Start your Mom’s day with these adorable and easy heart eggs with toast, strawberries and a big mug of coffee. LOVE.

Summer Vegetable Tart Slices of eggplant, zucchini and tomato alternating with fresh mozzerella baked into a flowery tart. This is a personal favorite and although it’s not quite summer yet, these vegetables are readily available now or you can substitute what you have on hand.

Asparagus and Goat Cheese Tart Serve this easy and fast tart with a salad and a glass of wine. Done! Top it with cherry tomatoes which will blister and wilt for a colorful presentation.

Endive Salad Bites (with crumbled goat cheese, avocado, citrus and red grapes) Serve 2 or 3 as a wonderful salad course or platter them as lovely appetizers.

Israeli Couscous with Asparagus, Baby Spinach and Morel Mushrooms Israeli or Pearl Couscous combined with spring vegetables makes an elegant and delicious vegan dish.

Fava and Spring Pea Risotto with Greens Risotto with young fava beans and peas is the essence of springtime. It’s also special in that fava beans are only around for a short time so get them while you can. (vegan)

Roasted Beet Salad with Ripe Peaches and Goat Cheese This is a colorful and satisfying salad topped with a yummy balsamic vinaigrette, fresh mint and basil. Apricots are in season and would make a good substitute if you can’t find good peaches.

Black Bean Quinoa Salad I love this colorful quinoa salad with mango, red pepper, purple onion and black beans with a tasty cumin orange vinaigrette. Delicious, happy and vegan!

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta I love tender young fava beans and piled on top of toasted ciabatta and creamy ricotta with lemon and parmesan = Yum! Pair with soup or a salad for an elegant meal.

Potato Crusted Spinach Herb Torta Beautiful flowery crust made with potato slices (which taste like french fries) and gluten free. What’s not to love…

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Wheatless Wednesday – Potato Crusted Spinach Herb Torta

by joycevandenbergporterMay 6, 2015

Elegant and delicious, perfect for Mother’s Day, this beautiful torta is made with creamy ricotta, feta, spinach and fresh herbs in a pretty crust that looks like a flowery pie crust but tastes like french fries. Not kidding! I warned that this week was all about Mother’s Day! Not that this dish can only be made for a special occasion, it’s just that I think all mothers deserve something beautiful and pretty on their special day. Moms are certainly worth a little extra effort to thank them for all their years of ~~servitude~~ wonderful mothering, which we all know is a 24/7 #lifelong #novacation job.

I adapted this lovely recipe from Grown To Cook but it is originally from Deborah Madison: Vegetarian Cooking for Everyone, Revised,.so thumbs up to both of them. The ingredients are simple, typical breakfast ingredients you would use to make an omlette and hash browns. With a bit of effort, you can turn them into a showpiece, great for a brunch or garden party. It’s not hard to make but cooking the potatoes first takes a bit of time since they won’t all fit in the pan at the same time. Otherwise it’s pretty easy to assemble. Potatoes are the ultimate gluten free crust substitute. Nutritionally speaking, potatoes win hands down over traditional crusts made with white flour and lard/butter. Potatoes are complex carbohydrates and a great source of vitamin C, potassium (one potato has more than a banana), vitamin B6 and a host of trace minerals and have NO fat, sodium or cholesterol (except for what you add). Use a good olive or avocado oil and even fried, they are still healthy.

Spoiler Alert! Stay tuned. On Friday I will be posting a compilation of 10 ideas to make for your Mother’s Day brunch, lunch or dinner.

TIPS: I used my fancy new mandolin to slice the potatoes and loved the perfection of each thin slice. I gave away my ‘professional’ mandolin, the one that real chefs use with lots of parts and adjustments, after my friend sliced off the end of her finger. I just didn’t trust it any more. This one, however, I would feel comfortable letting inexperienced or young cooks use (with supervision, of course). I also used a springform pan which makes the torta removal very easy, as you just release the spring and the sides magically come off. Springform pans come in many sizes. This recipe is for a 9 1/2 inch round springform pan which is on the smaller side. If you have a larger pan, you may want to double the filling recipe or make 1 1/2 times the amount listed or your filling will be quite thin. For the size of my pan (10 1/2), I should have made 1 1/2 times the filling. Next time…

POTATO CRUSTED SPINACH HERB TORTA

3 large russet potatoes
1/4 cup olive oil
4 cups spinach leaves, stems removed
2 eggs
1 cup ricotta
1 1/2 cups chopped spring herbs: parsley, chives, dill
2/3 cup feta, crumbled
grated zest of 1 lemon
salt, pepper

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown. Slice the third potato lengthwise, also 3-4 mm thick.

Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife. Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle the long potato slices generously with salt while still warm.

Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.

In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.

Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.

Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.

Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.

Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.

Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.

Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

Servings: 6
Time: 90 minutes
Difficulty: medium
Print

Peel the potatoes. Slice two of them crosswise into rounds about 3-4 mm (1/8 inch) thick using a mandoline or sharp knife. Cover with a damp papertowel to keep them from turning brown.
Slice the third potato lengthwise, also 3-4 mm thick.
Brush some olive oil in a wide skillet and set over high heat. When it’s hot, reduce the heat to medium and place a layer of potato slices in the skillet. Fry on both sides until golden and tender when pierced with a knife.
Remove to a paper towel and repeat with the rest of the potato slices. Sprinkle potatoes with salt while still warm.
Add the spinach to the same pan with the water clinging to its leaves (or add a little water if dry). Cook until wilted and tender, about 4 minutes. Transfer the spinach to a sieve and press out any excess water.
In a medium bowl, whisk together eggs and ricotta. Add herbs, feta and lemon zest.
Chop the spinach and add it to the mixture. The finer you chop it, the easier it blends. Season with salt and pepper.
Preheat oven to 375 degrees. Lightly butter a 24 cm (9 ½ inch) spring form pan. Arrange the long slices (salted side out) overlapping each other, around the sides, pressing to keep them in place. Line the bottom of the pan with the round potato slices, overlapping where necessary to cover the bottom completely.
Pour in the ricotta mixture and spread it evenly in the pan. If your sides have fallen in, try using a bit of ricotta mixture to ‘glue’ them together.
Bake until firm and golden in places, 30-40 minutes. Check the first 10 minutes to make sure the sides are still in place.
Let cool slightly. Gently ease a knife between he edge of the pan and the potatoes. Release the spring and carefully remove the sides of the pan. If it seems floppy, let it sit a bit longer before removing the springform.
Serve warm or at room temperature.

Meatless Monday – Crostini with Fava Beans and Lemon Ricotta

by joycevandenbergporterMay 4, 2015

Working with fresh fava beans is a labor of love, so this makes a perfect dish for someone you love, like your Mother! What a wonderful Mother’s Day breakfast, brunch or appetizer for that special lady in your life! I love this combination of crusty toasted ciabatta topped with a creamy ricotta flavored with lemon and parmesan and then piled high with fresh fava beans, spring onions, lemon zest, basil and mint. Mmmm….It’s pretty too, especially adorned with a sprig of purple basil from my garden!

Fava beans must be removed from their large outer pod and then skinned, a two step process which is time consuming but well worth it, for the resulting beans are tender and delicious – and only available for a few weeks every year. If you don’t want to spend the time or you can’t find fava beans, you can substitute fresh or frozen edamame, lima beans or peas.

Fava Beans are not only delicious, they are nutrient dense, which means they provide a lot of nutrients for a relatively small number of calories. Fava beans, also called broad beans, are very high in protein and dietary fiber and loaded with beneficial antioxidants, vitamins, important phytonutrients and minerals, including iron which is harder to come by for those on a vegetarian diet.

TIPS: In figuring out how many Fava beans to buy, keep in mind that one cup of fava beans turns into about a half cup once they are shelled. A large bunch of pods (1 pound) will yield only about a cup of shelled beans depending on size. The smaller beans are sweeter and more tender than the larger ones and cooking times vary but only by a minute or two.

CROSTINI WITH FAVA BEANS, SPRING ONIONS AND LEMON RICOTTA

1 large bunch(1 lb) fava beans(or 1 cup shelled edamame, peas or lima beans)
1 spring onion or 2 scallions (white part only)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup olive oil
6-8 slices ciabatta or sourdough bread (or about a dozen baguette slices)

Ricotta Mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons good-quality olive oil
2 Tbsn lemon juice (reserve lemon zest)
1/2 teaspoon salt

Remove fava beans from their outer pod by cutting or bending the tip and ‘unzipping’ them by pulling the side string off.

The shells also need to be removed. Either slice and peel them off and then boil the beans for 1-2 minutes (depending on their size) or boil in their shells for 3-4 minutes and then remove the shells by cutting or squeezing them out. Either way, it’s a two step process. Very young fava beans may not need to be shelled and can be eaten raw or par boiled for 30 seconds.

Run cold water over cooked beans to stop the cooking process and set aside.

Combine all Ricotta ingredients and set aside to let the flavors develop.

Thinly slice the spring onion and slice mint and basil into ribbons (also known as chifonnade)

Combine fava beans, onion, mint, basil, lemon zest and olive oil in a large bowl. Sprinkle with salt and pepper to taste.

Broil bread slices in a single layer for several minutes on each side until golden brown.

Top each slice of bread with ricotta mixture and then top with a spoonful of fava beans.

Serve whole or cut in half at room temperature (and kiss your Mom).

Crostini with Fava Beans & Lemon Ricotta

Servings: 6-8
Time: 15 minutes
Difficulty: easy
Print

1 large bunch fava beans(or 1 cup shelled edamame, peas or lima beans)
1 spring onion or 2 scallions (white part only)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup olive oil
6-8 slices ciabatta or sourdough bread (or about a dozen baguette slices)

Ricotta Mixture:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons good-quality olive oil
2 Tbsn lemon juice (reserve lemon zest)
1/2 teaspoon salt

Remove fava beans from their outer pod by cutting or bending the tip and ‘unzipping’ them by pulling the side string off. The shells also need to be removed. Either slice and peel them off and then boil the beans for 1-2 minutes (depending on their size) or boil fin their shells for 3-4 minutes and then remove their shells by cutting or squeezing them out. Either way, it’s a two step process. Run cold water over cooked beans to stop the cooking process and set aside.
Combine all Ricotta ingredients and set aside to let the flavors develop.
Thinly slice the spring onion and slice mint and basil into ribbons (also known as chifonnade)
Combine fava beans, onion, mint, basil, lemon zest and olive oil in a large bowl. Sprinkle with salt and pepper to taste.
Broil bread slices in a single layer for several minutes on each side until golden brown.
Top each slice of bread with ricotta mixture and then top with a spoonful of fava beans.
Serve at room temperature (and kiss your Mom).