Meatless Monday – Roasted Red Pepper and Red Lentil Soup

by joycevandenbergporterSeptember 28, 2015

This is a One Pot Wonder! Soup is known to be a comforting and healing food. I just got my first cold of the year, possibly a result of the multiple cross country airplane flights I’ve taken or maybe its just a change of season sniffles. I was craving warm, hearty and a bit spicy to clear everything up. So soup was a natural choice. My friend, Sandy had just given me a platter of roasted red peppers and tomatoes that she said her family wouldn’t eat. Their loss was my gain and the inspiration for today’s soup. I decided to pair both roasted red veggies with red lentils to make a flavorful and spicy soup. Yum… Just what the doctor ordered.

People often ask me if I’m getting enough protein since I’ve stopped eating meat. The answer is YES! This soup is rich in protein as well as vitamins and minerals, from both the lentils and the veggies. The protein content of Red Lentils is comparable to that of one serving of meat, but generally healthier because they contain low levels of fat. In one cup of red lentils, you consume nearly 18 grams of protein which is the same as one 3-ounce serving of chicken breast but without the 3 grams of fat. Lentils are also rich in slow-digesting carbohydrates and dietary fiber that keep you feeling full and satisfied. (Read: Less likely to find yourself standing back in front of the open refrigerator.) I will throw one last little factoid at you. We learned from Eating the Rainbow that red foods (especially tomatoes) are loaded with lycopene, an important antioxidant which is good for a healthy heart, lowering the risk of some cancers and protecting the skin from ultra-violet light. So dig in!

TIPS: Okay. I was just given roasted tomatoes and red peppers, however, if you don’t have the time or inclination to roast them yourself, you can buy them already roasted in jars or substitute a can of fire roasted tomatoes and saute diced red peppers with the onions.

ROASTED RED PEPPER AND RED LENTIL SOUP

2 Tbsn olive oil
1 large onion, diced
4-5 cloves garlic, minced
2 red bell peppers
2-3 large red tomatoes (or one can of fire roasted tomatoes)
1 red chili pepper (or jalapeno)
2 cups dried red lentils
8 cups vegetable stock
1 tsp cumin
1/4 – 1 tsp cayenne pepper (optional)
1/2 tsp salt (or to taste)

If roasting red peppers (and tomatoes), broil until the skin has blackened, 5-8 minutes. Turn to broil the other side. Remove from heat and let cool. Roughly chop and set aside.

In a large stockpot, heat the olive oil and saute the onion, chili pepper, and garlic and saute several minutes.

Add the red peppers and tomatoes and stir to combine.

Add the lentils, vegetable stock and spices and simmer until the lentils are tender, about 20 minutes.

Let the soup cool slightly and puree in a food processor or blender. You may have to do it in two batches.

Clean the stockpot and return the soup to the pot. Reheat.

Serve with a dollop of plain yogurt, sliced chili peppers or fresh herbs.

Roasted Red Pepper and Red Lentil Soup

Servings: 4-6
Time: 45 minutes
Difficulty: easy
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2 Tbsn olive oil
1 large onion, diced
4-5 cloves garlic, minced
2 red bell peppers
2-3 large red tomatoes
1 red chili pepper
2 cups dried red lentils
8 cups vegetable stock
1 tsp cumin
1/4 -1 tsp cayenne pepper (optional)
1/2 tsp salt (or to taste)

If roasting red peppers(and tomatoes), broil until the skin has blackened, 5-8 minutes. Turn to broil the other side. Remove from heat and let cool. Roughly chop and set aside
In a large stockpot, heat the olive oil and saute the onion, chili pepper, and garlic and saute several minutes.
Add the red peppers and tomatoes and stir to combine.
Add the lentils, vegetable stock and spices and simmer until the lentils are tender, about 20 minutes.
Let the soup cool slightly and puree in a food processor or blender. You may have to do it in two batches.
Serve with a dollop of plain yogurt, sliced chili peppers or fresh herbs.

Wheatless Wednesday – Cauliflower Quinoa Chowder Topped with Caramelized Shallots

by joycevandenbergporterSeptember 16, 2015

It’s starting to look like Soup Season – and this one is magic! I just arrived at my house in Maine, where summer and fall are definitely having a collision. Summer is not over yet; the days are still sunny and beautiful, but once the sun goes down the temperature drops and sweaters come out. School is back in session, so that means that grownups have to actually go back to work too. It is this time of year when I still eat salads for lunch but start to crave warm homey food for dinner. Last night I made this savory vegan Cauliflower Quinoa Chowder topped with caramelized shallots (not bacon), parsley and sliced green onion. Mmmm… a definite Winner! This is an easy One Pot Meal that serves about 6 adults with generous portions. This will be one I make again and again.

This soup has two magic ingredients: cauliflower and quinoa. Cauliflower is the chameleon of vegetables. It can take the place of flour (Pizza Crust), pasta (Mac and Cheese), grain (Tabouleh) or potatoes (Cauliflower Puree). Adding Cauliflower to foods is a ~~sneaky~~ smart way to get some nutrients in your diet. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a good source of dietary fiber, protein, omega-3 fatty acids and a whole host of vitamins and minerals. I only used one potato in this dish and the cauliflower stepped in for the rest. If you are trying to avoid carbs (even though potatoes are good ones), you can elinimate the potato altogether and add a bit more cauliflower.

Quinoa is another master of illusion and can be the star of a main course casserole or added to veggies in a salad. In this dish it is mixed in towards the end as a thickener and, as one of the Worlds ‘nearly perfect foods’ (as described on the package) it also provides a huge protein boost. I used Pearl Quinoa which I have never used before, partially because I thought it would add good texture to soup (it did) but also to support the company, Alter Eco, a Fair Trade company who gets its organic quinoa from Quechua and Aymara farmers in who grow the grain 13,000 feet up on the arid and desolate Soar De Uyuni salt flat of Bolivia. I want to support that kind of effort! That said, any kind of quinoa will work, so use what you have.

I adapted this recipe from Foodie Crush but made a few changes to make it vegan (trying to use less milk and dairy) and based on what vegetables I had on hand. She has a great recipe though, so you can click on the link to see the original. I love the color and sweetness that the carrots added. The original recipe called for red bell pepper which I didn’t have, so I added more carrots and a stalk of celery. Follow your own tastes (or pantry). I also used Original flavor coconut millk instead of regular milk and LOVED the added flavor. This chowder gets it’s thick and creamy texture from the quinoa but also from pureeing one third to a half of the vegetable mixture before adding the quinoa. If you like it chunky, puree less, if you like a smoother soup, puree more. Its that easy!

I love toppings and these really turn chowder into something special. The caramelized shallots are worth the 15 minutes it takes, trust me. I recommend making the shallots ahead or while the cauliflower and potatoes are cooking. This is my Go To substitute for bacon and it works! Be creative – or be a purist and go bare!

I eased myself into Maine yesterday with a windy and challenging kayak across the lake where the headwinds tossed water into out kayaks at each wave. Luckily we had the wind at our backs on the way back and breezed home but I definitely earned my dinner. I was not disappointed. I hiked Pleasant Mountain this morning instead of writing this blog (Sorry not sorry). In the photo above you can see the White Mountains in the distance. Now I’m looking for leftovers…

CAULIFLOWER AND QUINOA CHOWDER

1/4 cup olive or coconut oil
2-3 cloves garlic, minced
1/2 large onion, diced
1 stalk celery, diced
2 carrots, diced
1 russet potato, peeled and diced
1 small head cauliflower, roughly chopped (about 3 cups)
1 quart vegetable broth
2 cups coconut milk (or any other kind of milk)
2 bay leaves
2 tsp dried thyme
1/2 cup pearled quinoa (or regular quinoa)
1 tsp salt
1/4 tsp pepper

TOPPINGS: (optional)

Carmelized shallots*Recipe below
Chopped parsley
Sliced scallions

In large stock pot, garlic and onions in oil over medium high heat for about 5 minutes, or until onions are opaque. Add celery and carrots and cook for about 10 minutes.

Add potato, cauliflower, vegetable broth, coconut milk, bay leaf and thyme. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened.

Remove bay leaf. Ladle about 1/3 to 1/2 of the soup into a food processor or blender and process until smooth. Add back to pot. Add salt and pepper. Taste and add seasoning if desired.

Rinse 1/2 cup quinoa in cold water and add to cauliflower mixture. Reduce to simmer and cook until quinoa is softened, about 15 minutes. If soup gets too thick add water and lower temperature.

Add more liquid if needed. Serve with desired toppings. I highly recommend carmelized shallots, parsley and sliced scallions.

CARMELIZED SHALLOTS (makes about 1/4 cup)

6-8 shallots
1 Tbsn olive oil
1/2 tsp salt

Peel and thinly slice shallots into rounds.

Saute in oil for 15 minutes or so until golden brown.

Remove from pan and drain on paper towels.

Place in a small serving dish along with other toppings.

Cauliflower Quinoa Chowder

Servings: 6
Time: 45 minutes
Difficulty: easy
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1/4 cup olive or coconut oil
2-3 cloves garlic, minced
1/2 large onion, diced1 teaspoon salt
1 stalk celery, diced
2 carrots, diced
1 russet potato, peeled and diced
1 small head cauliflower, roughly chopped (about 3 cup)
1 quart vegetable broth
2 cups coconut milk (or any other kind of milk)
2 bay leaves
2 tsp dried thyme
1/2 cup pearled quinoa (or regular quinoa)
1 tsp salt
1/4 tsp pepper

In large stock pot, garlic and onions in oil over medium high heat for about 5 minutes, or until onions are opaque.
Add celery and carrots and cook for about 10 minutes.
Add potato, cauliflower, vegetable broth, coconut milk, bay leaf and thyme. Bring to boil, then reduce heat to simmer and cook for about 10-12 minutes or until cauliflower and potato are softened.
Remove bay leaf. Ladle about 1/3 to 1/2 of the soup into a food processor or blender and process until smooth.
Add back to pot. Add salt and pepper. Taste and add seasoning if desired.
Rinse 1/2 cup quinoa in cold water and add to cauliflower mixture. Reduce to simmer and cook until quinoa is softened, about 15 minutes.
Add more liquid if needed. Serve with desired toppings. I highly recommend carmelized shallots, parsley and sliced scallions.

CARMELIZED SHALLOTS (makes about 1/4 cup)

6-8 shallots
1 Tbsn olive oil
1/2 tsp salt

Peel and thinly slice shallots into rounds.
Saute in oil for 15 minutes or so until golden brown.
Remove from pan and drain on paper towels.
Place in a small serving dish.

Meatless Monday – Veggie Kabobs With Chili Cumin Oil

by joycevandenbergporterSeptember 14, 2015

Grilling is Fun! That said, can we think outside the veggie burger? If you are tired of ‘burgers’ and ‘dogs’ being the stars of the grill, rest assured that there are some tasty options available. Veggie Kabobs are a colorful and tasty alternative that can be adapted to any tastes. I mean, who can resist corn wheels? You can even set up a ‘Veggie Bar’ and let your guests design their own. I opted to use sweet corn, summer squash and tomatoes which are still in season, and oh-so-good right now. I also added potatoes and tofu to help add fullness to the meal and a bit of protein. Other fun items to round out your skewers would be chunks of crusty sourdough bread, mushrooms, onions and peppers, or even fruit like peaches and mangos. Don’t be shy.

Each of these vegetables brings something different to the table in taste, texture and nutritional value, so a combination of ingredients assures a well rounded meal. I tested the recipe on all ingredients mentioned except for the red onion because I didn’t have one (darn!). I was pleased that each one was enhanced by the chili, cumin marinade but held it’s own once grilled. ~~Charred~~ Grilled bread is surprisingly good (think pizza oven crust with it’s blackened bits) and its a great way to use up day old bread. Best of all, I guarantee that your meat loving friends will be jealous… One word of warning; I normally use bamboo skewers but decided to use the longer metal ones this time. Well, this is probably obvious, but don’t try to turn them with your bare fingers. You can get away with touching bamboo skewers but metal ones are ~~bleeping~~ hot. I learned that lesson in a single distacted moment. I’m holding a cold beverage to my left pointer and index fingers as I type, just FYI. Use tongs!

TIPS: Make skewers ahead of time and let them rest in marinade until you’re ready to cook, even overnight. If you have picky eaters (or people who always pick off ‘the good stuff’ and leave the rest) try making some corn, potato or tofu only skewers. Pile onto a platter and serve.

If veggie kabobs aren’t for you, check out the following recipes for other vegetarian grilling ideas. Click on the links for the full recipes:

Grilled Avocado Caprese Salad – https://goodmotherdiet.com/2014/07/30/wheatless-wednesday-grilled-avocado-caprese-salad/

Chili Lime Tofu – https://goodmotherdiet.com/2014/08/11/meatless-monday-chili-lime-grilled-tofu-with-avocado-mango-salsa/

Grilled Nectarines and Summer Squash – https://goodmotherdiet.com/2014/06/02/meatless-monday-grilled-nectarines-and-summer-squash-with-balsamic-glaze/

VEGGIE KABOBS WITH CHILI CUMIN OIL

Choose 5 or more of your favorite ingredients from the list below (or get creative):

8-10 baby (or 5 small potatoes)
2 ears of fresh corn
8-10 criminy mushrooms
1-2 red bell pepper (or 8-10 mini sweet peppers)
2 zucchini squash
2 summer squash
1 red onion
1 dozen cherry tomatoes
1 block extra firm tofu
several thick slices of crusty sourdough or ciabatta bread

MARINADE (If you are using more than five skewer ingredients, you may want to double the recipe)
*Use the larger amount of spice if you like extra flavor.

1/2 cup olive oil
4-5 cloves garlic, minced
1 lemon, zest and juice
1-2 tsp cumin
1-2 tsp chili powder
1/4-1/2 tsp cayenne pepper (Optional)
1/2 tsp salt
1/4 tsp black pepper

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring. Cut potatoes in half and parboil in salted water until fork tender but still firm (about 5-10 minutes). Let cool and place in a large bowl.

If using tofu, drain and slice into cubes 1 -2 inches thick. (If you cut them too thin, they could fall off the skewer) Press them between double layers of papertowels to remove excess water.

Shuck corn and cut into 1 or 2 inch wheels.

Cut squash into 1 or 2 inch wheels. If using mini peppers, leave them whole. If using bell peppers, cut them into quarters or eights. Wipe mushrooms with a damp paper towel and cut off any dry stems. Cut onion in half lengthwise and then into wedges, keeping stem end intact.

Place all vegetables in bowl with potatoes. Do not add bread or tofu at this time.

Combine all marinade ingredients in a small bowl and stir to combine.

Place tofu in a small bowl or zip lock baggie and pour 1/4 cup of marinade over the top and gently stir to coat. Set aside.

Pour the rest of the marinade over vegetables. Let sit for at least 30 minutes or overnight in the refrigerator.

Preheat an outdoor grill to medium heat. Cut bread into 1-2 inch chunks, if using. Brush lightly with marinade. Remove tofu and vegetables from the marinade, reserving marinade. Thread onto skewers.

Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.

Remove skewers to a serving platter and spoon extra sauce over the top.

Veggie Kabobs With Chili Cumin Oil

Servings: 4-6
Time: 45 minutes
Difficulty: easy
Print

Choose 5 or more of your favorite ingredients from the list below (or get creative):

1 lb baby or small potatoes (about a dozen)
2-3 ears of fresh corn
8 oz criminy mushrooms
1-2 red bell pepper or mini sweet peppers
1 large or 2 small zucchini squash
1 large or 2 small summer squash
1 red onion
1 dozen cherry tomatoes
1 block extra firm tofu
several thick slices of crusty sourdough bread

MARINADE (If you are using more than five skewer ingredients, you may want to double the recipe)

*Use the larger amount of spice if you like extra flavor.

1/2 cup olive oil
4-5 cloves garlic, minced
1 lemon, zest and juice
1-2 tsp cumin*
1-2 tsp chili powder*
1/4-1/2 tsp cayenne pepper * (Optional)
1/2 tsp salt
1/4 tsp black pepper

If using bamboo skewers, soak them in water for 2 hours prior to using to reduce charring.
Cut potatoes in half and parboil in salted water until fork tender but still firm (about 5-10 minutes). Let cool and place in a large bowl.
If using tofu, drain and slice into cubes 1 -2 inches thick. (If you cut them too thin, they could fall off the skewer)
Shuck corn and cut into 1 or 2 inch wheels.
Cut squash into 1 or 2 inch wheels
If using mini peppers, leave them whole. If using bell peppers, cut them into quarters or eights.
Wipe mushrooms with a damp paper towel and cut off any dry stems.
Cut onion in half lengthwise and then into wedges, keeping stem end intact.
Place all vegetables in bowl with potatoes. Do not add bread at this time.
Combine all marinade ingredients and stir to combine.
Place tofu in a small bowl or zip lock baggie and pour 1/4 cup of marinade over the top and gently stir to coat. Set aside.
Pour the rest of the marinade over vegetables. Let sit for at least 30 minutes or overnight in the refrigerator.
Preheat an outdoor grill to medium heat. Cut bread into 1-2 inch chunks, if using. Brush lightly with marinade
Remove tofu and vegetables from the marinade, reserving marinade. Thread onto skewers.
Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved marinade and turning occasionally.
Remove skewers to a serving platter and spoon sauce over the top.

Wheatless Wednesday – Mexican Street Corn Salad

by joycevandenbergporterSeptember 9, 2015

You’ve heard of Mexican Street Corn, fresh corn on the cob slathered in spices, herbs and savory cheese – delicious but messy. Here it is ‘off the cob’ and ready to feed a big crowd – the same yummy ingredients but easy to serve. Served off the cob, the dish is called Esquites while the traditional street food grilled or steamed right on the cob is known as Elote. Traditional ingredients include mayonnaise, cotija cheese, lime juice, and chili powder but other herbs and spices are often included.

I have been visiting family in Seattle for the last week, living like a hobo out of my suitcase and bouncing around the Seattle area from Tacoma to Seattle to Whidbey Island to Bothell. I was lucky enough to see five of my sisters, two of my brothers and both of my parents. Yes, I know. This is starting to require higher math, and three sibs were even missing! As one of eleven children, I am used to large family celebrations where everyone brings something to share. We are the masters of potluck. Needless to say I was not in my kitchen, so obviously did no cooking myself, but I did watch my sister, Margaret, prepare this tasty dish for one of our family potlucks over the weekend. With fresh corn, chili peppers, spicy seasonings and crumbly Mexican cheese, this is a definite crowd-pleaser, great for a family dinner or a potluck party. For our large crowd, Margaret doubled the recipe.

Guest Chef, Margaret Vandenberg, has made this recipe from The Kitchn before and admitted that she and her husband, Scott, have polished off leftovers with grilled salmon and tortillas as a great late night snack. Sounds yummy to me! This is the lovely view of Lake Washington from Margaret’s living room. I can sit there for hours watching boats and birds and clouds….and then she serves wonderful food too. No wonder I keep going back….

TIPS: I have not made this salad yet, but witnessed my sister in action. This salad is delicious as is but if you want to make it even more ‘street’ you could try grilling or roasting the corn on the cob, before cutting off the kernels, for additional color and flavor. Spicy food lovers could also add a dash or two of cayenne pepper to add more zest. You could also serve with additional cotija sprinkled on top.

Recipe Adapted From The Kitchn

MEXICAN STREET CORN SALAD

6 ears fresh corn kernels from the cob (or 4 cups frozen yellow corn)
2 Tbsn olive oil
2 cloves garlic, minced
1 hot pepper (jalapeno, red chili, etc)
3 Tbsn cotija cheese (goat or feta), crumbled
2 Tbsn mayonaise (vegan mayo or plain yogurt)
2 Tbsn cilanto, chopped
1 1/2 tsp Mexican style chili powder
2 limes, juiced
salt and pepper to taste

In a large cast iron pan, saute the corn in the oil on medium-high heat until toasted, 15 to 20 minutes. Add the garlic and cook another 30 seconds or so and remove from heat and let cool and place in a large mixing bowl.

Cut the peppers into a fine dice and add to the corn mixture.

Add all the other ingredients to the corn mixture and toss to combine. Taste and adjust seasonings and add ingredients to suit your tastes.

Serve room temperature.

Mexican Street Corn Salad

Servings: 4
Time: 30 minutes
Difficulty: easy
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In a large cast iron pan, saute the corn in the oil on medium-high heat until toasted, 15 to 20 minutes.
Add the garlic and cook another 30 seconds or so and remove from heat and let cool and place in a large mixing bowl.
Cut the peppers into a fine dice and add to the corn mixture.
Add all the other ingredients to the corn mixture and toss to combine.
Taste and adjust seasonings and add ingredients to suit your tastes.
Serve room temperature.

Wheatless Wednesday – Black Bean, Corn & Butternut Squash Tacos with Chile Lime Sauce

by joycevandenbergporterSeptember 2, 2015

Now we’re talking! I’m loving my yummy Mexican food without the extra calories. I guess you could call these ‘Skinny Tacos’. Black beans and butternut squash are two of my favorite ingredients, especially when the squash is roasted into a rich and tender little bites. Throw in sweet summer corn, cumin and jalapenos and you’ve got the start of some delicious tacos (or quesadillas-scroll down for more on that). So what is the skinny part besides the fact that these are vegetarian? I have a long standing love affair with cheese but for a multitude of reasons (one of them being the calories), I’m trying to cut down. The nice thing about this flavor combination is that it doesn’t need piles of cheese to make it yummy. Instead of cheese, I opted to make a creamy yogurt dressing made with green chilis, herbs and jalapenos, which makes it cool but spicy. Yes, I know, those are contradictory terms but that is what makes the sauce so much fun and the perfect complement for the earthy squash, corn and bean combination.

Want to make them even skinnier? Ditch the tortillas and use romaine lettuce leaves and you’ve got “Mexican Lettuce Boats” for a lighter, low-carb option.

I also happened to have some sweet mini peppers which are delightful when roasted. They get even sweeter and can be eaten whole, seeds and all, except for maybe the stem (actually, you can probably eat that too if you really want to). They take virtually no preparation. Just place them whole on an oiled baking sheet and roast in a hot oven for about 20 minutes, turning once, until charred and blistered on both sides. Let cool and chop and use in salads or other dishes. You could even add them to this taco filling if you like. They are great on an antipasti platter and their bright colors also make them a cheerful garnish.

The black bean, corn and butternut squash filling is fairly loose and well suited for tacos but it also makes for tasty quesadillas if you add some gooey cheese to keep it together. An alternative would be to mash up some of the beans and squash to give it a stickier consistency. Regardless of how you serve them, these veggies taste great together and add oodles of fiber, vitamins and minerals to your diet! Just make sure you buy organic, non GMO corn tortillas to keep your meal healthy.

BLACK BEAN, CORN & BUTTERNUT SQUASH TACOS WITH CHILI LIME SAUCE

2 cups butternut squash (about one half squash)
1 can black beans
1-2 ears fresh corn kernels (or 1 cup frozen)
1/2 onion, chopped
1 jalapeno, finely diced (optional)
4 cloves garlic
1 Tbsn cilantro, chopped
1 dozen corn tortillas

CHILI LIME SAUCE (Optional)

1/2 cup full fat plain yogurt (vegan or regular)
2 Tbsn canned fire roasted chopped green chilis
1 jalapeno
1/4 cup cilantro
1 Tbsn fresh lime juice
1 tsp cumin
1/2 tsp salt

Process green chilis, jalapeno and cilantro in food processor or blender until finely minced. Add yogurt, lime juice, cumin and salt. Pulse until smooth. Pour into a small serving bowl and let chill in the refrigerator. (It will thicken as it chills)

Peel and dice butternut squash into a half inch dice. Spread in a single layer in an oiled baking sheet. Slice garlic cloves in half and arrange around the squash. Sprinkle with salt and pepper. Stir to coat with oil and roast at 450 degrees for about 20 minutes, or until soft and slightly browned on the edges. Garlic may be brown.

If you are roasting mini peppers, place them whole on an oiled baking dish and stir to coat both sides with oil. Bake for about 20 minutes, turning once to blacken both sides. I used the same pan as the squash but kept them as separate as possible.

Saute onion and jalapeno for several minutes until starting to soften, then add corn and cook several more minutes.

Add black beans and cook another minute or two.

Lower heat and add butternut squash and carefully stir to combine. Don’t overcook as squash will get too soft.

To heat corn tortillas:
- In the oven – Wrap stacks of five or so tortillas in aluminum foil and heat them for about 15 minutes in a 350° oven.
- On the stovetop: Cook them one at a time in a dry heavy pan and stack them as they are warmed. For crispy shells, fry them in a good oil (like avocado oil) on one side for 1 or 2 minutes, turn using tongs and fold it in half to crisp then turn to the other side. Drain on papertowels.
- In the microwave: Wrap tortillas in barely damp papertowels and microwave in 30-second increments until they are warmed through.

Scoop filling into taco shells and top with chili lime sauce. Serve with more sauce and fresh herbs on the side.

Black Bean, Corn and Butternut Squash Tacos with Chili Lime Sauce

Servings: 4-6
Time: 30 minutes
Difficulty: easy
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CHILI LIME SAUCE (Optional)

1/2 cup full fat plain yogurt (vegan or regular)
2 Tbsn canned fire roasted chopped green chilis
1 jalapeno
1/4 cup cilantro
1 Tbsn fresh lime juice
1 tsp cumin
1/2 tsp salt

Process green chilis, jalapeno and cilantro in food processor or blender until finely minced. Add yogurt, lime juice, cumin and salt. Pulse until smooth. Pour into a small serving bowl and let chill in the refrigerator. (It will thicken as it chills)
Peel and dice butternut squash into a half inch dice. Spread in a single layer in an oiled baking sheet. Slice garlic cloves in half and arrange around the squash. Sprinkle with salt and pepper. Stir to coat with oil and roast at 450 degrees for about 20 minutes, or until soft and slightly browned on the edges. Garlic may be brown.
If you are roasting mini peppers, place them whole on an oiled baking dish and stir to coat both sides with oil. Bake for about 20 minutes, turning once to blacken both sides.
Saute onion and jalapeno for several minutes until starting to soften, then add corn and cook several more minutes.
Add black beans and cook another minute or two.
Lower heat and add butternut squash and carefully stir to combine. Don’t overcook as squash will get too soft.
To heat corn tortillas:
- In the oven – Wrap stacks of five or so tortillas in aluminum foil and heat them for about 15 minutes in a 350° oven.
- On the stovetop: Cook them one at a time in a dry heavy pan and stack them as they are warmed. For crispy shells, fry them in a good oil (like avocado oil) on one side for 1 or 2 minutes, turn using tongs and fold it in half to crisp then turn to the other side. Drain on papertowels.
- In the microwave: Wrap tortillas in barely damp papertowels and microwave in 30-second increments until they are warmed through.
Scoop filling into taco shells and top with chili lime sauce. Serve with more sauce and fresh herbs on the side.

Meatless Monday – Beet & Apple Salad with Almonds & Feta

by joycevandenbergporterAugust 31, 2015

I know what you’re thinking…raw beets, yuck! Think again. Did you know that Beets are considered to be nature’s Viagra? (I’m not making this up) The ancient Romans, used them medicinally as an aphrodisiac and science has backed them up. Yep! Apparently, it’s all about Boron which is used in the production of hormones. That aside, beets are surprisingly sweet and delicious when eaten raw, especially if they are thinly sliced, shaved or shredded. In fact, that they are so sweet, especially in combination with the apple spirals, that they need an acidic dressing, fresh herbs and buttery almonds for balance. I also love the addition of creamy feta or goat cheese to round out the flavors and add a bit more protein.

Okay, I’m admitting to a mild obsession with my spiralizer. Who knew how gorgeous raw beets could look when spiral sliced into angel hair proportions! I added Fuji apple because I thought they would be a good combination, but another veggie or fruit combo would work too, like kohlrabi or carrots. OR try several colors of beets for a very pretty salad. You really can’t go wrong here. If you don’t have a spiral slicer, you can use a grater or mandoline but it will be a bit more work.

Photo Credit: http://www.redleafclinic.com/wp-content/uploads/2013/08/beets.png

In case you are still not convinced about Beets, from a nutritional standpoint they have a lot to offer. They are good sources of potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, beta-cyanine; folic acid. They are also wonderful for the liver and work as a purifier for the blood. It also contains trytophan, which relaxes the mind and creates a sense of well-being, similar to chocolate. At the same time they are low in calories and high in sugar (although the sugar is released into your system gradually, as opposed to chocolate). Very few foods found in the natural world are as beneficial as beets in this regard. Whoa, heady stuff here! But I know you’re still thinking about Boron and Nature’s Viagra. Am I right?

TIPS: I love almonds with this dish. They add just the right buttery crunch, however, almost any nut will work. If your almonds are raw, just toast them in a dry pan over medium heat until golden brown, stirring occasionally. Let cool before adding to salad.

BEET & APPLE SALAD WITH ALMONDS AND FETA

2 medium raw beets
1 large Fuji apple (or other firm sweet apple)
2 large scallions, thinly sliced
1/3 cup slivered almonds, toasted
1/3 cup crumbled feta or goat cheese (optional)
1/4 cup fresh herbs (parsley, thyme, etc), chopped

VINAIGRETTE
1/4 cup apple cider vinegar (0r red wine vinegar)
2 Tbsn olive oil
2 Tbsn lemon juice + zest from one lemon
1 Tbsn fresh parsley or mint, chopped
1 Tbsn maple syrup, honey or agave (or more to taste)
1/3 tsp salt
1/8 tsp pepper

Cut off the stem end and peel the beets. Using the smallest blade on the spiral slicer, slice beet into angel hair strands. Repeat with remaining beet. Place beets into large bowl or platter.

Peel apple and slice into angel hair strands. Add to platter.

Whisk together all ingredients for vinaigrette and pour over beet apple mixture along with scallions and herbs. Toss to combine.

Top with toasted almonds, scallions and feta.

Serve chilled or at room temperature.

Beet & Apple Salad with Almonds & Feta

Servings: 4
Time: 20 minutes
Difficulty: easy
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2 medium raw beets
1 large fuji apple (or other firm sweet apple)
2 large scallions, thinly sliced
1/3 cup slivered almonds, toasted
1/3 cup crumbled feta or goat cheese
1/4 cup fresh herbs (parsley, thyme, etc), chopped

Cut off the stem end and peel the beets. Using the smallest blade on the spiral slicer, slice into angel hair strands.
Place into large bowl or platter.
Peel apple and slice into angel hair strands. Add to platter.
Add toasted almonds and scallions.
Whisk together all ingredients for vinaigrette and pour over beet apple mixture.
Toss to combine. Top with feta or goat cheese.

Wheatless Wednesday – Kung Pao Tofu with Zoodles

by joycevandenbergporterAugust 26, 2015

Love noodles but not the Carbs? Enter Zoodles, ‘noodles’ made from zucchini spirals that are surprisingly noodle-like. They nestle right into this tasty Kung Pao Sauce just like regular pasta – but without the extra calories. This Kung Pao was a crowd favorite; crispy tofu, bell pepper, ‘noodles’, all in a spicy, delicious sauce, topped with peanuts and green onions. Even my non-tofu lovers gobbled it up and asked for more! Cutting the tofu into a small dice and cooking it separately from the sauce is key. With Kung Pao though, it’s really all about the sauce. This one is spicy, but not not mouth burning, and easy to adjust to suit your personal tastes. Alas, if you are one of those people that can’t be bothered with recipes that have lots of ingredients, there is any easy solution. Just pick one up one of the many wonderful sauces sitting on the shelf in your local market and you’re good to go!

I’m not really a gadget person, however this one is a game changer. In seconds, zucchini (or any vegetable) becomes spaghetti, angel hair or ribbons. There are countless uses for these shapes; pastas, salads and casseroles to name a few. Other than my food processor and my lemon zester, this is a favorite. Just in case you don’t know what a spiral slicer can do, just check out the photo below showing zucchini being sliced using three different blades. For this recipe I used the center blade to make a thicker noodle.

Photo Credit: http://www.huffingtonpost.com/2014/04/10/vegetable-noodles-are-going-to-change-everything_n_5112928.html

Making zoodles is easy if you have a spiralizer, and FUN! If you have a picky eater who won’t eat anything green, you can peel the zucchini first to remove the offending green, then spiralize into beautiful ‘noodles’ that may fool even the pickiest of eaters. I wish I had known about zoodles back in the day when my little boys only ate pasta with butter! I prefer keeping the peel on since so many of the nutrients are in or right under the skin, but any nutrients is better than none…

TIPS: This is a mildly spicy Kung Pao Sauce. To adjust spiciness, add more or less of the red pepper flakes and red chili paste. Taste sauce to make sure you like the amount of spice before adding to the pan. It will continue to develop flavor as it cooks and combines with the sesame oil, garlic and ginger. For large appetites, you might want to double the tofu (Yes, they will like it.) or serve with brown rice. If you do make rice, toss a one inch chunk of peeled ginger into the pot to give the rice a nice gingery flavor. Remove the ginger before serving.

Recipe Adapted from Skinny Taste Kung Pao Chicken Zoodles For Two

KUNG PAO TOFU WITH ZOODLES

1 block extra firm tofu
2 Tbsn olive, avocado or coconut oil
2 -3 cloves garlic, minced
1 tsp fresh ginger, grated (or ginger paste)
salt and pepper
2-3 medium zucchini
1 red bell pepper
1 green bell pepper
2-3 scallions
1/2 cup dry roasted peanuts (or more)

KUNG PAO SAUCE

2 Tbsn soy sauce (or wheat free Tamari)
1 Tbsn balsamic vinegar
2 Tbsn hoisin sauce
1 Tbsn red chili paste
1 tsp red pepper flakes (or more)
1 Tbsn sugar
1 Tbsn cornstarch
2 Tbsn water

Drain block of tofu and cut into 1/2 inch cubes. Place in a single layer on a double thickness of papertowels. Cover with more paper towels and place a heavy object on top (like a cast iron pan) to help press out water. Let sit at least 10 minutes.

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long.

In a small bowl or measuring cup, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Cut scallions into one inch pieces, then thinly julienne OR thinly slice into circles.

Cut bell peppers into 1/2 inch dice. Measure out peanuts and roughly chop them or leave them whole.

Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the cubed tofu, sprinkle with salt and pepper, and cook, stirring several times to brown all six sides, about 5 minutes.

Remove tofu to a plate and set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 2 minutes.

Stir in zucchini noodles and cook, mixing for two or three minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce.

Once zucchini is cooked to your liking, add the tofu, half of the peanuts and scallions and stir to combine.

Serve with more peanuts and scallions on top.

Kung Pao Tofu with Zoodles

Servings: 4
Time: 20 minutes
Difficulty: easy
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KUNG PAO SAUCE

2 Tbsn soy sauce (or wheat free Tamari)
1 Tbsn balsamic vinegar
2 Tbsn hoisin sauce
1 Tbsn red chili paste
1 tsp red pepper flakes (or more)
1 Tbsn sugar
1 Tbsn cornstarch
2 Tbsn water

Drain block of tofu and cut into 1/2 inch cubes. Place in a single layer on a double thickness of papertowels. Cover with more paper towels and place a heavy object on top (like a cast iron pan) to help press out water. Let sit at least 10 minutes.
Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, cut the strands into pieces that are about 8 inches long.
In a small bowl or measuring cup, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.
Cut scallions into one inch pieces, then thinly julienne OR thinly slice into circles. Cut bell peppers into 1/2 inch dice.
Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the cubed tofu, sprinkle with salt and pepper, and cook, stirring several times to brown all six sides, about 5 minutes.
Remove tofu to a plate and set aside.
Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 2 minutes.
Stir in zucchini noodles and cook, mixing for two or three minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce.
Once zucchini is cooked to your liking, add the tofu, half of the peanuts and scallions and stir to combine.
Serve with more peanuts and scallions on top.

Wheatless Wednesday Tomatoes, Mozzarella & Peaches with Balsamic Reduction

by joycevandenbergporterAugust 19, 2015

Summertime favorite, Caprese Salad goes rogue with sliced ripe peaches and a drizzle of velvety rich balsamic reduction. This colorful combo was the brainchild of my son, Eric. I had recently purchased a flat of perfectly ripe peaches and I am lucky enough to have a constant supply of lovely heirloom tomatoes from my garden in shades of red, yellow and even striped green. The peaches add a nice sweetness to the traditional tomatoes and mozzarella and the balsamic reduction is the piece de resistance. Of course, you can drizzle with a balsamic vinaigrette which is easy and delicious, but the reduction is worth the minimal effort. In only 10 minutes or so, balsamic vinegar is transformed into a richly flavored syrup that can be drizzled on almost anything to enhance its natural flavors. I also love using a variety of colors for an exceptionally colorful presentation.

Peaches are one of summer’s most popular fruits and they are so good when they are at the peak of the season, like they are right now. Peach peels can be fuzzy and tough, so I peel them for this salad so they blend better with the tomatoes. If you are using a thinner skinned peach or nectarine, just slice them up without peeling. Peaches are low in calories and fat free but provide fiber and a host of vitamins and minerals, including A, C and potassium. They definitely add some pizzazz to this salad! For another ‘rogue move’, try substituting goat cheese or feta and adding some chopped fresh mint along with the basil. Yum!

I love using columnar basil when I can, especially as a garnish. It has small leaves which are tender and fragrant, and quite pretty when sprinkled on top of foods since they don’t need to be chopped. Most grocery stores don’t carry columnar basil but some Farmer’s Markets do. I grow my own from seedlings I bought at a garden center. They are pretty hardy compared to other types of basil and don’t flower as often (i.e. needing to be constantly clipped) so the plant keeps growing, up to three feet tall.

TIPS: For a beautiful arranged salad, cut all components into similar sizes, shapes and thickness, at least as much as possible. To make ahead, slice tomatoes, peaches and mozzarella and arrange on a serving platter. It will be fine sitting at room temperature for an hour or so until you’re ready to serve. Drizzle with balsamic reduction and garnish with basil just before serving.

TOMATOES AND MOZZARELLA WITH PEACHES AND BALSAMIC REDUCTION

3-5 assorted ripe tomatoes
1 large ripe peach
6 oz bocconcini (or other size fresh mozzarella balls)
1/4 cup fresh basil
1 cup balsamic vinegar
2 Tbsn sugar

Bring balsamic vinegar and sugar to a boil in a small saucepan, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.

Taste balsamic reduction 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) Check the consistency. If it’s too thin, simmer for a few more minutes. If it’s too thick stir in one drop of water at a time until syrupy. Transfer to a small bowl or server with a spout.

Remove stem end of tomatoes and cut in half vertically. Cut horizontally into 1/4 inch slices (or wedges, if you prefer)

Cut peach in half and remove pit and peel. Slice horizontally into 1/4 inch slices and place on a platter with the tomatoes.

Slice each bocconcini the long way into 3 slices. and arrange over tomatoes and peaches.

Cut basil into julienned slices if using large basil leaves and sprinkle evenly over tomato mixture.

Drizzle balsamic reduction over tomato mixture and serve with more reduction on the side.

Servings: 4-6
Time: 20 minutes
Difficulty: easy
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3-5 assorted ripe tomatoes
1 large ripe peach
6 oz bocconcini (or other size fresh mozzarella balls)
1/4 cup fresh basil
1 cup balsamic vinegar
2 Tbsn sugar

Bring balsamic vinegar and sugar to a boil in a small saucepan, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.
Taste balsamic reduction 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) Check the consistency. If it’s too thin, simmer for a few more minutes. If it’s too thick stir in one drop of water at a time until syrupy. Transfer to a small bowl or server with a spout.
Remove stem end of tomatoes and cut in half vertically. Cut horizontally into 1/4 inch slices (or wedges, if you prefer)
Cut peach in half and remove pit and peel. Slice horizontally into 1/4 inch slices and place on a platter with the tomatoes.
Slice each bocconcini the long way into 3 slices. and arrange over tomatoes and peaches.
Cut basil into julienned slices if using large basil leaves and sprinkle evenly over tomato mixture.
Drizzle balsamic reduction over tomato mixture and serve with more reduction on the side.

Meatless Monday – Kale Pesto Pasta

by joycevandenbergporterAugust 17, 2015

Kale Pesto? Sounds too healthy doesn’t it? Wait, don’t run away screaming. I know the Kale ‘fad’ has been around for a while but bear with me. Pesto made with a dark leafy green like kale is surprisingly delicious and so easy. This is a NO COOK sauce that can be thrown together in about five minutes (while the pasta is cooking) and dinner is on the table easily in less than 20 minutes (including the time it takes for the water to boil). I also used non-traditional pistachios, which are a MUFA (Mono Unsaturated Fatty Acid) aka ‘good fat’ for a richer flavor. I actually think I liked this pesto better than the traditional version – And the extra vitamins and minerals are an added bonus. This could be the way you get YOUR picky eaters to eat their greens…

So we all know that Kale is King, since we are told ad nauseum, but why? Kale is very high in nutrients and very low in calories, making it one of the most nutrient dense foods on the planet. A single cup of raw kale contains 3 grams of protein and an alphabet list of vitamins and hard to get minerals:

Vitamin A: 206% of the RDA (from beta-carotene).
PistachiosVitamin K: 684% of the RDA.
Vitamin C: 134% of the RDA.
Vitamin B6: 9% of the RDA.
Manganese: 26% of the RDA.
Calcium: 9% of the RDA.
Copper: 10% of the RDA.
Potassium: 9% of the RDA.
Magnesium: 6% of the RDA.
Then it contains 3% or more of the RDA for Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Iron and Phosphorus.

You get all of this and more for the low price of 33 calories and very little fat. That, my friends, is why kale is deserving of the crown. Furthermore, kale is actually pretty versatile. It can be sliced into ribbons and eaten raw in salads, sauteed or added to pasta, soups and stews. Or you can make this delicious Kale Pesto which is a ~~sneaky~~ smart way to get kale onto the dinner table. BTW, Pistachios are no slouch either, adding protein, beneficial antioxidants, vitamins B and E, and a whole slew of minerals, including iron.

I used baby kale from my garden but any dark leafy green would work well too, like spinach, mustard or collard greens. Arugula would made a nice, zesty pesto. Since its uncooked, this sauce works best with young leafy greens. if you want to give it a try with larger, more mature leaves , I would recommend removing the stems and larger ribs and blanching them in boiling water for 45 seconds, then running them under cold water. Squeeze the water out with paper towels before processing to avoid a too watery sauce.

I hate eating empty carbs so try to use whole grain pasta whenever possible. Whole grain pastas have come a long way in the past few years, in response to demand for high quality healthful ingredients. I like Tru Roots Ancient Grain Penne Pasta which is organic and gluten free, made with brown rice, quinoa, amaranth and corn. It has a great texture (not gluey like so many others) and tastes like regular pasta. It’s also available at Costco so I buy it in volume.

TIPS: To further boost flavor and nutrition, try topping your pesto pasta with roasted butternut or summer squash which adds a creamy sweetness. Just peel and cube squash, drizzle with olive oil, sprinkle with salt and pepper and roast at 450 degrees for about a half hour. Let cool slightly and toss with pasta. Yum!

KALE PESTO PASTA

PASTA

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about 3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnuts, cashews or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.

With the motor running, drizzle in the olive oil to form a smooth sauce.

Add the salt, lemon zest and parmesan and pulse to combine.

Pour the pesto into a large bowl and set aside.

Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.

Serve with fresh basil and more lemon zest and parmesan, if desired. To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Kale Pesto Pasta

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

3/4 lb penne, gemelli or fusilli pasta (preferably whole grain)
1 Tbsn olive oil
1 tsp salt
1 cup cooking water (reserve before draining)

PESTO

1 large bunch kale (about3 cups roughly chopped leaves)
3 cloves garlic, peeled
1/2 cup pistachios (walnut or pine nuts), toasted
1 cup olive oil
1 tsp lemon zest
1 tsp salt
1 cup grated parmesan

TOPPINGS (Optional)

Fresh basil, chopped or julienned
shredded or flaked parmesan
lemon zest

Roughly chop the kale and place it in a food processor with the pistachios and garlic. Pulse until coarsely chopped.
With the motor running, drizzle in the olive oil to form a smooth sauce.
Add the salt, lemon zest and parmesan and pulse to combine.
Pour the pesto into a large bowl and set aside.
Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes or until al dente. Scoop out a cup of pasta water and set aside. Drain the pasta. Add the hot pasta to the bowl with pesto and toss well to evenly coat. Add some of the reserved cooking water if necessary.
Serve with fresh basil and more lemon zest and parmesan, if desired.
To make ahead or store, put in a container, cover the surface with a little more olive oil and keep in the refrigerator for a week, or freeze for up to a month.

Meatless Monday – Poblano Peppers Stuffed with Pinto Beans, Corn and Zucchini

by joycevandenbergporterAugust 10, 2015

Sometimes you just want to go South of the Border… I’m talking about Mexican food – nachos, tacos and burritos – delicious but often calorie and carb laden. To satisfy my craving but keep it healthy, I made these yummy, spicy Poblano peppers stuffed with summer favorites, corn and zucchini, along with creamy pinto beans and shredded cheddar, all grilled or roasted to cheesy deliciousness. Yum! This is a great summertime Meatless Monday recipe. It takes advantage of seasonable vegetables that are plentiful and cheap, and only takes about a half hour to assemble and cook. On hot summer days you can grill them outside to avoid heating up your kitchen, or if you are not grill savvy, they can be roasted right in the oven. Best of all, the peppers can be assembled ahead of time and stored in the refrigerator for a day or so before cooking. Easy! Fast! Done!

I love the moderate spiciness of Poblano peppers which have more oomph than a bell pepper but are not quite as hot as a jalapeno. They are also large enough, when stuffed, for one or two to serve as a main course. That said, not everyone in my family likes spicy food so I stuffed several sweet bell peppers to satisfy those less daring diners. Bell peppers are also larger so good for a heartier appetite – colorful too!

However, if you can tolerate spicy foods, the experts claim that spicy foods have many Health Benefits. Studies show that the main compound in chilies, called capsaicin, may cause the body to burn extra calories for 20 minutes after eating. Chili peppers can also reduce the damaging effects of LDL (bad cholesterol) and capsaicin may fight inflammation, which has been flagged as a risk factor for heart issues. Vitamins A and C strengthen the heart muscle walls, and the heat of the pepper increases blood flow throughout your body. All of this equals a stronger cardiovascular system. (SELF) So eat up and pour on the hot sauce. You’re doing your body good!

Enjoy them plain or fully dressed with a squeeze of lime.

TIPS: When removing the lid (stem end ), make sure you keep the lid with the matching pepper, otherwise it will be like solving a complicated puzzle to get them to fit later and you don’t want all the stuffing to fall out while they cook. I also recommend cutting veggies into a fine dice to ensure that they are properly cooked. Since these peppers don’t need to cook for very long, larger cut veggies may not have time to soften. The flavors will also blend better if everything is cut a similar size. Think chopped salad.

Recipe Adapted From: Cooking Light, August 2015

POBLANO PEPPERS STUFFED WITH PINTO BEANS, CORN AND ZUCCHINI

(15-ounce) can unsalted pinto beans, rinsed and drained
8-10 medium poblano peppers (or Anaheims) or 6 bell peppers
2 ears fresh corn on the cob or 1 cup frozen corn kernels
1/2 red bell pepper
1 small zucchini
1-2 cups shredded cheddar cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

TOPPINGS (Optional)
lime wedges
chopped fresh herbs (cilantro, parsley or basil)
crumbled queso

Preheat oven to 450 degrees or grill to high heat. Cut bell pepper and zucchini into a small dice and place in a medium bowl.

With a sharp knife, cut kernels of corn from the cob and add to the other veggies.

Add pinto beans, cheese, salt and pepper to the bowl and stir to combine. (for a less cheesy, lower calorie meal use 1 cup of cheese, or double the quantity for cheese lovers)

Remove tops from poblanos and reserve tops. Scoop out seeds; discard.

Place about 1/2 cup bean mixture in each pepper.

Replace pepper tops and secure each with wooden skewers. I broke 10 inch skewers in half and used 3 per pepper.

Brush peppers evenly with oil. Place peppers on grill or oven rack; grill or broil 12 – 15 minutes or until lightly charred, turning once after 6 minutes. (Larger peppers may need to be cooked longer to properly heat the insides.)

Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges, crumbled queso and fresh herbs.

Poblano Peppers Stuffed with Pinto Beans, Corn and Zucchini

Servings: 4
Time: 30 minutes
Difficulty: easy
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TOPPINGS (Optional)
lime wedges
chopped fresh herbs (cilantro, parsley or basil)
crumbled queso

Preheat oven to 450 degrees or grill to high heat.
Cut bell pepper and zucchini into a small dice and place in a medium bowl.
With a sharp knife, cut kernels of corn from the cob and add to the other veggies.
Add pinto beans, cheese, salt and pepper to the bowl and stir to combine.
Remove tops from poblanos and reserve tops. Scoop out seeds; discard.
Place about 1/2 cup bean mixture in each pepper. Replace pepper tops and secure each with a 4-inch skewer.
Brush peppers evenly with oil. Place peppers on grill or oven rack; grill or broil 12 – 15 minutes or until lightly charred, turning once after 6 minutes. (Larger peppers may need to be cooked longer to properly heat the insides.)
Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges, crumbled queso and fresh herbs.

Grilled Salmon with Salsa Verde

by joycevandenbergporterAugust 7, 2015

HERE is what’s on the grill this weekend. It’s EASY, FAST AND YOUR GUESTS WILL LOVE YOU! I am eating more plant based foods and less seafood these days but salmon is still a favorite. This version is roasted or grilled over high heat and topped with a deliciously spicy Italian Salsa Verde aka Magic Green Sauce. I can’t say enough about this tasty green sauce made with fresh parsley, thyme and jalapeno peppers combined with capers, lemon and olive oil. Yum! This amazing sauce would be great on anything grilled or roasted, including veggie skewers or tofu. It’s that good!

The beauty of this preparation is that once you have made the green sauce and sprinkled the salmon with fresh herbs, scallions, capers and lemon, all of which only takes about ten minutes, it can all sit until you are ready to cook. Refrigerate if you won’t be cooking for a while. I was curious, so I let my fingers do the walking. According to FDA , ‘raw seafood can sit at room temperature for no more than 2 hours or 1 hour if room temperature is 90 degrees or more.’ Then when you are ready, just pop the salmon into a hot oven or grill and in ten minutes or less – perfection! I have made this salmon preparation several times now. The first time I grilled it skin side down on a hot grill. I was just cooking for my family and forgot to take photos before we ate, but once I tasted the results I knew I would be making again and again. The next time I roasted two sides of salmon with salsa verde for a party of about 16 women. It was a 90 degree day in a house with no air conditioning so I decided to roast the salmon on the grill and not heat up the kitchen any further. Since I was dealing with two large unwieldy sides of salmon, I roasted them in the roasting pan right on the grill with great results. With the lid closed, the grill became an effective outdoor oven. The salmon in these photos was skinless which I roasted in the ovenat 450 for about five minutes and then broiled for several more minutes. All three cooking techniques yielded great results, so take your pick.

As always when selecting seafood, to get the best in nutrition as well as being good to the planet, know where your food is from. Make sure that you are buying fish or shellfish that is sustainably raised or caught. An easy way to access the most current information is to check with Seafood Watch and enter “Salmon” or any other seafood you are considering. Currently Seafood Watch has this to say about salmon: “Salmon is one of the most commonly eaten fish in North America. Wild-caught salmon is generally a “Best Choice” or “Good Alternative,” but if you’re considering farmed salmon, try to find out where it comes from. While there are several more sustainable sources, most farmed salmon is on the “Avoid” list. The Marine Stewardship Council certifies some salmon fisheries as sustainable.”

TIPS: I recommend pre-slicing the salmon before cooking for ease of serving and presentation. Often a side of salmon gets hacked up by well intentioned people trying to serve themselves. By making cuts ahead of time, you ensure that each slice is perfectly sized for your crowd and ready to serve. If the skin is on, you don’t have to slice through the skin which can be very tough to do. The cooked salmon will slide right off the skin. Salmon can be grilled or roasted in several ways. If the skin is on, salmon can be placed, skin side down, on a hot grill and cooked with the lid closed 8 to 10 minutes. Salmon without the skin is easy to roast in the oven at 450 for about 5 minutes and then broiling several more minutes. Salmon can also be roasted on the grill, which is great on hot summer days when you don’t want to heat up the kitchen. Just heat the grill until very hot and then place the salmon in the roasting pan in the grill and cook with the lid down 8 to 10 minutes.

Recipe Adapted From: The Best of Fine Cooking – Summer Eats 2015

GRILLED SALMON WITH SALSA VERDE

1 1/2 lb salmon (preferably skin on)
1 Tbsn olive oil
1 tsp fresh thyme
1 tsp parsley, minced
1 scallion, minced
1 tsp capers, drained
1 lemon, juice and zest

SALSA VERDE

1/2 cup olive oil
3 scallions, green and white parts
1/4 cup fresh thyme leaves
2 Tbsn capers, drained
1-2 jalapeno or serrano chilis, stem and seeds removed
1 lemon, juice and zest
1/4+ tsp salt
1/8+ tsp pepper

To prepare the salsa verde most easily, process the scallions, thyme and chilis in a food processor until finely minced. Or finely mince by hand with a sharp knife. Add olive oil and process until smooth. Transfer to a small bowl and add capers, lemon juice and zest, salt and pepper. Set aside.

Rinse and dry the salmon and place skin side down on a large pan or aluminum foil that has been coated with olive oil. Pre-slice individual portions if desired. (You don’t have to cut through the skin)

Brush salmon with olive oil and sprinkle with thyme, parsley, scallion, capers, lemon juice and zest.

Grill skin side down on high heat with the lid down 8 to 10 minutes. (Or alternately, see TIPS for oven roasting options) Salmon is done when top is golden, slices start to pull apart and fat collects on top. Don’t overcook.

Remove from heat and drizzle with some of the salsa verde. Serve with more salsa verde on the side.

Grilled Salmon with Salsa Verde

Servings: 6
Time: 20 minutes
Difficulty: easy
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1 1/2 lb salmon (preferably skin on)
1 Tbsn olive oil
1 tsp fresh thyme
1 tsp parsley, minced
1 scallion, minced
1 tsp capers, drained
1 lemon, juice and zest

SALSA VERDE

1/2 cup olive oil
3 scallions
1/4 cup fresh thyme
2 Tbsn capers, drained
1-2 jalapeno or serrano chilis
1 lemon, juice and zest
1/4+ tsp salt
1/8+ tsp pepper

To prepare the salsa verde most easily, process the scallions, thyme and chilis in a food processor until finely minced. Or mince by hand. Add olive oil and process until smooth. Transfer to a small bowl and add capers, lemon juice and zest, salt and pepper. Set aside.
Rinse and dry the salmon and place on a large platter or aluminum foil skin side down.
Pre-slice individual portions if desired. (You don’t have to cut through the skin) Brush salmon with olive oil and sprinkle with thyme, parsley, scallion, capers, lemon juice and zest.
Grill skin side down on high heat with the lid down 8 to 10 minutes. (Or alternately, roast in a pan at 450)
Remove from heat and drizzle with some of the salsa verde. Serve with more salsa verde on the side.

Wheatless Wednesday – Roasted Eggplant Caprese

by joycevandenbergporterJuly 29, 2015

Here is a twist on a summertime favorite – Caprese Salad. When tomatoes are ripe and delicious, I can eat them every day, topped with fresh mozzarella and spicy basil drizzled with balsamic vinaigrette. There is a reason that the Caprese is so popular. The flavors are perfect companions, but I’m not always in the mood for a salad. So I’ve taken the traditional caprese salad, added thinly sliced eggplant , drizzled with an herby balsamic vinaigrette and roasted it in a hot oven to golden deliciousness. I was not disappointed and neither was my husband, who ate more than half of it, going back three times for more.

Eggplant is usually fried before baking, adding an additional step, more pans to wash and extra calories, all of which I try to avoid. In this preparation, I sliced the eggplant into 1/4 inch rounds instead of the traditional 1/2 inch, to make sure it gets cooked through. Sometimes thicker slices of eggplant can be chewy unless it’s cooked or stewed for a long time. I also salted the eggplant on papertowels on one side for fifteen minutes then turned them over onto fresh papertowels and salted again for another fifteen. It’s amazing how much water is drawn out of them! Of course, you can always go the traditional route and fry them first which removes the excess water and cooks them at least half way. Regardless, this is my new summertime favorite and I’m pretty sure it will be yours too…

TIPS: If you still end up with extra liquid during cooking in spite of your valiant efforts to salt the eggplant, you can remove some of the liquid with a turkey baster. Don’t remove too much though because you don’t want everything to dry out. Another option would be to layer everything over a bed of tomato sauce which will incorporate excess liquid.

Photo Credit: https://solanaseeds.netfirms.com/herbs.html

In case you’re wondering, those little leaves are Basil Fine Verde (or Fino Verde) which I am growing in containers on my porch here in Maine. This kind of basil is sweet and spicy and has small leaves which don’t need to be chopped which is kind of nice.

ROASTED EGGPLANT CAPRESE

1 globe eggplant
2-3 ripe tomatoes
8 oz fresh mozzarella
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 cloves garlic, minced
1 Tbsn fresh oregano or thyme (1 tsp dried)
1/2 tsp salt
1/4 tsp pepper

Slice eggplant into 1/4 inch rounds, place them in a single layer on papertowels and sprinkle salt liberally over them to draw out the excess water. Let sit for about 15 minutes, replace the papertowels and salt the other side for another 15 minutes. Then wipe off excess salt and water droplets and place in a large bowl.

Combine olive oil, vinegar, garlic and seasonings in a small bowl. Pour half of the mixture over the eggplant slices and gently stir until all the pieces are coated.

Slice tomatoes into 1/4 inch rounds

Slice mozzarella into 1/4 inch rounds.

Oil a baking dish and start arranging the slices into two rows, if using a rectangular baking dish, or in circles if using a round baking dish.

Alternate eggplant slices with mozzarella and tomato. If you have very small eggplant or tomato slices, use two.

Complete second row until eggplant and tomatoes are used up. Drizzle the rest of the marinade over the top taking care to get the tomato slices. Bake 25-30 minutes at 450. Turn oven to broil for about 10 minutes, or until tops are browned.

Top with fresh basil.

Roasted Eggplant Caprese

Servings: 4
Time: 90 minutes
Difficulty: easy
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1 globe eggplant
2-3 ripe tomatoes
8 oz fresh mozzarella
1/3 cup olive oil
1 Tbsn balsamic vinegar
2 cloves garlic, minced
1 Tbsn fresh oregano or thyme (1 tsp dried)
1/2 tsp salt
1/4 tsp pepper

Slice eggplant into 1/4 inch rounds, place them in a single layer on papertowels and sprinkle salt liberally over them to draw out the excess water. Let sit for about 15 minutes, replace the papertowels and salt the other side for another 15 minutes. Then wipe off excess salt and water droplets and place in a large bowl.
Combine olive oil, vinegar, garlic and seasonings in a small bowl. Pour half of the mixture over the eggplant slices and gently stir until all the pieces are coated.
Slice tomatoes into 1/4 inch rounds
Slice mozzarella into 1/4 inch rounds.
Oil a baking dish and start arranging the slices into two rows, if using a rectangular baking dish, or in circles if using a round baking dish. Alternate eggplant slices with mozzarella and tomato. If you have very small eggplant or tomato slices, use two.
Complete second row until eggplant and tomato is used up.
Drizzle the rest of the marinade over the top taking care to get the tomato slices. Bake 30 minutes at 400.
Turn oven to broil for 10 to 15 minutes, or until tops are browned.
Top with fresh basil.

Meatless Monday – Summer Vegetable Chowder – Fully Loaded (Vegan)

by joycevandenbergporterJuly 20, 2015

Sometimes in Summer you just have to step away from the salad bar and belly up to a big bowl of creamy comfort food. Last night, the Maine skies were filled with Mother Nature;s fireworks. Lightening made a dramatic light display across the night sky, quickly followed by booming thunder, while we sat and counted the seconds on our fingers. If my dog was here, she would have been hiding under my bed. This was a perfect night for Summer Vegetable Chowder, fully loaded, or more specifically, topped with tasty brown onion bits (instead of bacon), scallions, flaked parmesan and cilantro. Yum! This thick, creamy chowder is filled with seasonal veggies; zucchini, summer squash, potato and sweet corn simmered in a light vegetable broth with creamy coconut milk.

I have been trying to experiment with more vegan recipes and using fewer animal products in my cooking. This recipe is vegan except for the addition of parmesan as a topping which, of course, is optional). When I was sauteing the onions and celery, I forgot to stir for a few moments and some of the onions turned brown on the edges. I started to pick the brown bits out and then tasted one and realized I had hit paydirt! The browned onions were just the flavor that my vegetarian chowder was missing, so I decided to take the other half of the onion and make them on purpose to use as a topping. Loved them! I used to be a big bacon lover and I am always looking for good substitutes. These onion bits don’t get crispy like actual bacon does, but they have that same umami that we love so much. Of course, toppings are optional, but… why not?

TIPS: I used unsweetened coconut milk (fresh from a carton not a can) but any kind of milk would work, vegan or regular. I also made it creamier by pureeing half of the cooked vegetables and putting the mixture back into the soup. It’s a great way to add creaminess without adding heavy cream. If you prefer a more brothy soup with more vegetables, then skip this step.

SUMMER VEGETABLE CHOWDER WITH BROWNED ONION ‘BACON BITS’

1/2 large yellow onion, diced

1/4 cup chopped celery, diced

2 Tbsn coconut or olive oil (or vegan butter)

2 large potatoes, peeled and diced

1 pound yellow summer squash, diced

1 pound zucchini, diced

3-4 ears fresh corn, cut off the cob

1 quart vegetable broth

2 cups coconut milk (or other milk)

1 teaspoon chopped fresh thyme or 1/2 tsp dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

TOPPINGS (Optional):

Browned Onion ‘Bacon Bits’ (*See directions below)

1/2 cup chopped scallions

1/2 cup shredded extra-sharp cheddar cheese

Saute onions and celery in olive oil or butter in a large stockpot for about 10 minutes or until tender.

Add potatoes and vegetable stock and cook until softened, 15 to 20 minutes. Add squash, zucchini, corn, thyme and coconut milk and simmer until vegetables are soft. Season with salt and pepper.

For a thicker soup puree half of the potato/onion mixture in a blender or food processor and return to the stockpot. (This can also be done after cooking the potatoes instead if you want more chunky veggies.)

While soup is cooking prepare Browned Onion ‘Bacon Bits’, if using, and set aside (Directions below).

Prepare toppings, if using. In addition to the onion bits, I also served fresh herbs, shaved parmesan and sliced scallions.

Ladle soup into bowls and allow guests to ‘decorate’ their dish with desired toppings.

BROWNED ONION ‘BACON BITS’

Chop one half large onion and brown in 1 Tbsn olive oil or coconut oil and 1 Tbsn butter, vegan butter (optional) in a heavy saucepan over medium heat until browned, about 20 minutes.

Transfer to a paper towel and let cool. They won’t crisp like bacon but add that great salty, fatty flavor.

Place in a small serving bowl when cool.

Summer Vegetable Chowder

Servings: 6
Time: 30 minutes
Difficulty: easy
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1/2 large yellow onion, diced

1/4 cup chopped celery, diced

2 large potatoes, peeled and diced

1 pound yellow summer squash, diced

1 pound zucchini, diced

3-4 ears fresh corn

1 quart vegetable broth

2 1/4 cups coconut milk (or other milk)

1 teaspoon chopped fresh thyme or 1/2 tsp dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

TOPPINGS (Optional):

Browned Onion ‘Bacon Bits’ (*See directions below)

1/2 cup chopped scallions

1/2 cup shredded extra-sharp cheddar cheese

Saute onions and celery in olive oil or butter in a large stockpot for about 10 minutes or until tender.
Add potatoes and vegetable stock and cook until softened, 15 to 20 minutes.
For a thicker soup puree half of the potato/onion mixture in a blender or food processor and return to the stockpot. (This can also be done after cooking the squash)
Add squash, zucchini, corn, thyme and coconut milk and simmer until vegetables are soft. Season with salt and pepper.
While soup is cooking prepare Browned Onion ‘Bacon Bits’, if using, and set aside (Directions below).
Prepare toppings, if using. In addition to the onion bits, I also served fresh herbs, shaved parmesan and sliced scallions.
Ladle soup into bowls and allow guests to ‘decorate’ their own bowls with desired toppings.

BROWNED ONION ‘BACON BITS’

Chop one half large onion and brown in 1 Tbsn olive oil or coconut oil and 1 Tbsn butter, vegan butter (optional) in a heavy saucepan over medium heat until browned, about 20 minutes.
Transfer to a paper towel and let cool. They won’t crisp like bacon but add that great salty, fatty flavor.
Place in a small serving bowl when cool.

Wheatless Wednesday – Warm Scallop Salad with Mango Vinaigrette

by joycevandenbergporterJuly 8, 2015

Looking for something light and summery – and FAST to make for dinner? How about a warm scallop salad with perfectly seared sea scallops over a bed of mixed greens, avocado and, I’m in Maine – so blueberries. Top all of this with a spicy, sweet mango vinaigrette for a lovely summery taste sensation. Best of all, you can whip this up in 20 minutes or less, depending on how fast you are at putting things together – five minutes or so to make the salad, another five to make the mango vinaigrette and then the scallops only take 3 minutes to cook. Done and delicious!

Scallops are a great choice for seafood lovers. They are not only delicious but low in calories and high in protein. They are excellent sources of Vitamin B12 and omega3 fats. Sea scallops are also a good environmental choice. According to Seafood Watch, wild-caught scallops are a “Best Choice” or “Good Alternative,” depending on where and how they’re harvested. Worldwide, farmed scallops are a “Best Choice” because farming methods have little impact on the surrounding environment, however, some countries have questionable farming methods, so I would check before buying.

I happened upon this mango vinaigrette when I noticed I had some leftover sliced mango that needed to be used up and thought it would make a tasty salad dressing. I grew up with homemade dressing (Thanks Mom!) so I usually make my own. You will rarely see me pulling a bottle of store-bought dressing from the fridge. ~~Truly spoiled.~~ I just don’t like that bottled taste they all have. Making it fresh is so worth the extra few minutes, however, if you have a dressing you love, go for it. With a fruity dressing, I like to pair something savory or spicy like jalapeno or, in this case, red Fresno chili pepper, which also adds a nice color to the vinaigrette. This otherwise simple dressing also has oil and lemon juice with a sprinkle of salt and pepper. It was great paired with the greens and warm scallops. It would also be tasty on grilled shrimp or fish. Sometimes simpler is better as you can taste each and every flavor.

TIPS: If blueberries are not available where you are, substitute another fruit, like ripe peaches, or sliced red or yellow bell pepper. You can use fresh or frozen (defrosted) mango slices or chunks. If you are using a fresh mango, click HERE for a short video on how to cut a mango from cooking pro Martha Stewart, herself. It’s easy and brilliant. If you are still struggling to remove the large mango seed, you should check it out.

WARM SCALLOP SALAD

1 large bunch of mixed greens, bib lettuce or baby spinach
3/4 cup fresh blueberries OR 1 red or yellow bell pepper, sliced
1 avocado, sliced
2-3 spring onions or large scallions, sliced
1 1/4 pounds+ dry sea scallops, (4-6 per person)
2 teaspoons unsalted butter
2 teaspoons olive oil
salt and pepper

Place mixed greens in a large salad bowl along with the blueberries, scallions and avocado.

Rinse and dry scallops with a papertowel, sprinkle with salt and pepper and set aside.

Add the butter and oil to a wide saute pan on high heat until almost smoking. Add the scallops in a single layer round side down, making sure they are not touching each other and sear for 1 1/2 minutes on each side. The scallops should be golden brown on both sides but still soft in the center. Don’t overcook or they will get tough and chewy. Cook in batches if necessary.

Remove to a serving plate.

Place a large spoonful of salad mixture on a serving plate and top with 4-6 warm scallops.

Top with mango vinaigrette

MANGO VINAIGRETTE

1/2 ripe mango, roughly chopped or mango chunks (frozen, thawed okay)
1 red Fresno chili pepper, roughly chopped or 1/4 tsp red pepper flakes
1/3 cup fresh lemon juice
3 Tbsn olive oil
salt and pepper to taste

Place mango and chili pepper in a food processor or blender and pulse until it’s finely minced.

Add lemon juice and olive oil and process until smooth. Add a bit more oil if necessary. Taste and add salt and pepper to taste

Pour into a serving bowl.

Warm Scallop Salad with Mango Vinaigrette

Servings: 4
Time: 20 minutes
Difficulty: easy
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Place mixed greens in a large salad bowl along with the blueberries, scallions and avocado.
Rinse and dry scallops with a papertowel, sprinkle with salt and pepper and set aside.
Add the butter and oil to a wide saute pan on high heat until almost smoking. Add the scallops in a single layer round side down, making sure they are not touching each other and sear for 1 1/2 minutes on each side. The scallops should be golden brown on both sides but still soft in the center. Don’t overcook or they will get tough and chewy.
Remove to a serving plate.
Place a large spoonful of salad mixture on a serving plate and top with 4-6 warm scallops.
Top with mango vinaigrette

MANGO VINAIGRETTE

1/2 ripe mango, chopped or mango chunks (frozen, thawed okay)
1 red Fresno chili pepper or 1/4 tsp red pepper flakes
1/3 cup fresh lemon juice
3 Tbsn olive oil
salt and pepper to taste

Place mango and chili pepper in a food processor or blender and pulse until it’s finely minced.
Add lemon juice and olive oil and process until smooth.
Taste and add salt and pepper to taste
Pour into a serving bowl.

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.