Tag Archives: Wheat Free

Wheatless Wednesday – Fried Catfish over Napa Corn Slaw

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Do you ever just crave some crispy fried deliciousness?  Good news!  Now that fat is no longer the enemy, It’s okay to eat fried foods as long as you use a good oil and serve with a healthy side dish. My regular readers all know that I have been on a Southern kick for the past couple of weeks following my trip to Charleston.  I was greatly inspired by the old, tried and true classics that have lived on in the South for generations (for good reason).  Well, no list of Southern favorites would be complete without Fried Catfish.  This Fried Catfish is the last recipe that was a direct derivative from my SC trip.  I’m all fried out for the time being, except maybe for trying Fried Pickles (Yes, that’s a thing!)  I’ll let you know…

In the South, Fried Catfish is usually served with hushpuppies, a yummy fried cornbread-type appetizer.  I personally can only do one fried food at a time and decided to balance the fried fish with a light and flavorful slaw made with napa cabbage, fresh sweet corn, red onion, bell pepper and jalapenos drizzled in an oil and vinegar dressing. My corn was sweet enough to eat raw, just cut off the cob.  Older corn may need to be steamed or boiled for a few minutes to soften.  I love the combination of steamy hot crispy fried fish with the cool and spicy slaw.  Add a good tartar sauce or aoli and you’re done!

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So what is a good oil too cook with anyway? Recommendations keep changing, who can keep up?  Butter is now a ‘good’ fat for cooking but not for high heat cooking as it contains small amounts of sugars and proteins which makes it burn when overheated.  When it comes to high heat cooking, coconut oil is a great choice. Over 90% of the fatty acids in it are saturated, which makes it very resistant to heat. Avocado and olive oil are good choices too.  Oils that are high in polyunsaturated fats should be avoided for cooking, as are fats (even good fats) that go through extreme processing measures. We have an amazing number of choices at the market, no wonder we are confused.  Click HERE for a breakdown on fats and oils, including a list of oils to avoid.

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Photo Credit: http://farm4.static.flickr.com/3392/3182905764_0ed4b2acf3.jpg

TIPS:  Prepare the slaw first, if serving, as the taste only improves if it is allowed to sit while you prepare the fish. This recipe calls for catfish, which is so prevalent in the South, but any mild white fish will work as well, like cod or haddock.  Just make sure it’s from a Sustainable Seafood Source  Use a good quality oil like avocado, coconut or olive oil and you will have a good result.  Drain cooked fish on a rack lined with paper towels or newspaper to keep the fish crispy and  for easy clean up.

I wanted a true Southern fried fish so went to the Food Network and adapted the recipe for Southern Fried Catfish by Alton Brown to make it wheat/gluten free.  For more Southern inspired recipes check out Fried Green Tomatoes with Buttermilk Lime Sauce,  Grilled Shrimp and Cheesy Grits or  Charred Okra with Tomatoes.

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FRIED CATFISH

2 cups high heat oil (avocado, coconut or olive oil)
1/2 cup stone-ground fine cornmeal
1/2 cup coconut flour (or all purpose)
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
6 (7 to 9-ounce) Wild Caught or US farm-raised catfish fillets, rinsed and thoroughly patted dry
2 eggs (or 1/2 cup  buttermilk)

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  • Heat the oil in a heavy large saucepan or dutch oven over high heat until it almost reaches the smoking point.  If you are using a fryer the temperature should be 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature. While the oil is heating, whisk the cornmeal and flour together in a shallow dish.

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  • Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl.

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  • Season the catfish fillets evenly on both sides with the spice mixture.

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  • Pour the buttermilk into another shallow dish. Dip each fillet into the egg/buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

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  • Gently add the fillets, 2-4 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspapers or paper towels.. Repeat method with remaining fillets.

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  • Arrange the catfish on a serving platter and serve immediately with slaw and tartar sauce.

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NAPA CORN SLAW

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6 cups Napa cabbage (Savoy, green, and/or purple), cored and shredded
2-3 ears sweet corn
1 large red or yellow bell pepper, diced
1/2 red onion
1-2 Tbsn fresh jalapeño(or other hot pepper),minced
1/4 cup chopped fresh parsley leaves
1/4 cup olive oil
2 Tbsn red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper

  • Whisk together oil, vinegar, garlic, salt and pepper and set aside.

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  • Cut the kernels off the corn with a sharp knife.  If they are sweet enough to eat raw, just add to salad.  If they are tough, steam them for a few minutes to soften, then let cool.

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  • Combine the cabbage, bell pepper, and onion.and toss with the dressing. refrigerate until ready to serve. (Slaw tastes best when it’s allowed to rest for an hour or so to allow the flavors to blend.) Just before serving, toss with the parsley.

Fried Catfish with Napa and Corn Slaw

  • Servings: 6
  • Difficulty: easy
  • Print

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2 cups high heat oil (avocado, coconut or peanut)
1/2 cup stone-ground fine cornmeal
1/2 cup coconut flour (or all purpose)
1 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
6 (7 to 9-ounce) Wild Caught or US farm-raised catfish fillets, rinsed and thoroughly patted dry
2 eggs (or 1/2 cup  buttermilk)

  • Heat the oil in a heavy large saucepan or dutch oven over high heat until it almost reaches the smoking point.  If you are using a fryer the temperature should be 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
  • Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture.
  • Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
  • Gently add the fillets, 2-4 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspapers or paper towels.. Repeat method with remaining fillets.
  • Arrange the catfish on a serving platter and serve immediately with slaw and tartar sauce.

NAPA CORN SLAW

6 cups Napa cabbage (Savoy, green, and/or purple), cored and shredded
2-3 ears sweet corn
1 large red or yellow bell pepper, diced
1/2 red onion
1-2 Tbsn fresh jalapeño(or other hot pepper),minced
1/4 cup chopped fresh parsley leaves
1/4 cup olive oil
2 Tbsn red wine vinegar
1 clove garlic, minced
Salt and freshly ground black pepper

  • Whisk together oil, vinegar, garlic, salt and pepper and set aside.
  • Combine the cabbage, bell pepper, and onion.and toss with the dressing. refrigerate until ready to serve. (Slaw tastes best when it’s allowed to rest for an hour or so to allow the flavors to blend.) Just before serving, toss with the parsley.

Wheatless Wednesday – Grilled Shrimp and Cheesy Grits2

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Spoiler Alert!  I warned that my recent trip to Charleston would spill over into my kitchen.  Monday’s Charred Okra with Tomatoes should have been your first clue.  Shrimp and Grits is about as Southern a dish as you can find.  It is found on almost every menu in Charleston and is especially loved for breakfast. Many of the recipes call for ham, sausage, bacon, bacon fat or lard so this recipe may not be completely traditional but I found that every restaurant (and cook) has their own recipe, so anything goes.  The two important ingredients are fresh shrimp and ground corn (grits), not instant.

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As I was about to head back to California, I was gifted two bags of grits, both white and yellow, from Geechie Boy Mill, a local family owned farm that prides itself on  growing the best produce and milling the finest grits and cornmeal. Geechie Boy products are all authentic. Heirloom corn, heralding back to the early Native Americans, is used in the antique gristmills (photo below), which preserve the natural oils and flavors of the corn resulting in the most flavorful grits. The farm is home to four working mills, including a 1945 model on display in the on-site market and an 1847 mill, one of the earliest American-made mills. If you are in the Charleston area, you can stop by The Geechie Boy Market at the farm on Edisto Island and purchase grits and other seasonal produce.  If you aren’t in the area, you can purchase online by clicking HERE and they will ship directly to you.  I have never made grits before but they were creamy and delicious and very easy to make!  I love supporting small local farmers that create quality products and I hope you do too.  Fun Fact:  So what does Geechie mean?  Their website defines it as ‘Someone whose family has been in the South Carolina Lowcountry since forever”.

There are many ways to cook grits, and I’m sure everyone has their favorite method, but as a first timer, I chose the simple technique of cooking the grits in water and then stirring in butter and cheeses at the end, rather than messing with heating milk or cream. I loved the result which was creamy and flavorful.  I used sharp white cheddar and parmesan but you can use any cheeses you have on hand.  The shrimp was tasty, grilled with a honey, black pepper glaze and topped with loads of fresh herbs and lemon zest. The shrimp recipe was adapted from Summer Herbed Grilled Shrimp Recipe from Cooking Light July, 2015
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CHEESY GRITS

1 cup white grits
4 cups water
1 1/2 tsp salt
4 Tbsn unsalted butter
2/3 cup sharp cheddar cheese, shredded
1/3 cup parmesan cheese, grated
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GRILLED SHRIMP

1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper (or more to taste)
1/4 teaspoon kosher salt
Cooking spray
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
1 tablespoon grated lemon rind
1 tablespoon finely chopped fresh oregano
1 teaspoon minced garlic
1 1/2 tablespoons red wine vinegar

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  • Combine the grits, water, salt and half of the butter in a large saucepan and bring to a boil.

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  • Reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 30 minutes. If the grits become too thick, add more water.

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  • Remove from the heat and stir in the remaining butter and the cheeses.

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  • While the grits are cooking, prepare the shrimp: Rinse and pat the shrimp dry with paper towels. Put the shrimp in a bowl with 1 Tbsn oil, honey, pepper and salt and toss to coat.

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  • Combine parsley, onion, lemon zest, oregano and garlic in a small bowl. Add remaining oil and vinegar and set aside.

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  • Preheat grill to medium-high heat. Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from grill to a serving platter.

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  • Top shrimp with herb mixture.

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  • Serve shrimp over cheesy grits.

Grilled Shrimp and Cheesy Grits

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

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CHEESY GRITS

1 cup white grits
4 cups water
1 1/2 tsp salt
4 Tbsn unsalted butter
2/3 cup sharp cheddar cheese, shredded
1/3 cup parmesan cheese, grated

GRILLED SHRIMP

1 1/2 pounds large shrimp, peeled and deveined
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Cooking spray
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
1 tablespoon grated lemon rind
1 tablespoon finely chopped fresh oregano
1 teaspoon minced garlic
1 1/2 tablespoons red wine vinegar

    • Combine the grits, water, salt and half of the butter in a large saucepan and bring to a boil.
    • Reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 30 minutes. If the grits become too thick, add more water.
    • Remove from the heat and stir in the remaining butter and the cheeses.
    • While the grits are cooking, prepare the shrimp: Rinse and pat the shrimp dry with paper towels. Put the shrimp in a bowl with 1 Tbsn oil, honey, pepper and salt and toss to coat.
    • Combine parsley, onion, lemon zest, oregano and garlic in a small bowl. Add remaining oil and vinegar and set aside.
    • Preheat grill to medium-high heat.
    • Arrange shrimp on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from gril to a serving platterl.
    • Top shrimp with herb mixture.
    • Serve shrimp over cheesy grits.

Meatless Monday – Charred Okra with Tomatoes

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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!

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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.

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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…

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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!

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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

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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.

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

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  • 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).

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

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

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

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  • Serve over red or brown rice, if desired.

Charred Okra with Tomatoes

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

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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).
  • 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.

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

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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.)

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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.

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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.

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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

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  • Wash and dry arugula and place in a large serving bowl

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  • 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).

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

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  • Cut mozzarells, if using, into medium sized cubes.

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  • Chop avocado into a medium dice.  Add to salad.

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

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

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Arugula, Corn and Tomato Salad with Jalapeno Vinaigrette

  • Servings: 46
  • Difficulty: easy
  • Print

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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.

 

Wheatless Wednesday – Tomato & Eggplant Stacks with Basil Vinaigrette

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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!

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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.

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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…

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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!

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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.

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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.

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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

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  • Slice eggplant crosswise into 1/3 inch rounds.

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  • 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.

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

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  • 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)

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

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  • 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.

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Tomato & Eggplant Stacks with Basil Vinaigrette

  • Servings: 6
  • Difficulty: easy
  • Print

TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE

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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.

 

Wheatless Wednesday – Quinoa Black Bean Tacos with Chili Lime Sauce

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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.

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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.

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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

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

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

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

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

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

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

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  • 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).

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  • 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.

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

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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!

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Quinoa Black Bean Tacos with Chili Lime Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

 20150526_193820

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.

Wheatless Wednesday – Sesame Crusted Salmon

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If you’re short on time but need a protein packed, nutritious main course, here is a delicious one that you can have on the table in less than 30 minutes. Salmon is a favorite, even of people who aren’t seafood lovers because of it’s mild, non-fishy taste and moist, flakey texture.  It’s considered one of the world’s healthiest foods-rich in protein, heart-helping omega-3 fatty acids, and vitamin D. A 4 ounce serving of salmon, baked or broiled, has only 157 calories and a whopping 22 grams of protein. For this preparation, I let the salmon sit in a simple marinade of olive oil, soy sauce, lemon juice, honey and sesame oil while I got everything else ready.  Just before cooking, I sprinkled the fish with white and black sesame seeds and thinly sliced scallions to add color, flavor and texture.  I like to cook salmon at a fairly high heat, first on bake to make sure the bottom and center of the fish is cooked through, and then on broil until the top is caramelized a golden brown and the sections flake easily.

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Photo Credit: pcplanetindia.com

I love the addition of black and white sesame seeds with this marinade, but if you think they are just a decoration you would be mistaken.  They add a nutty flavor and a slightly crunchy texture when cooked, but for their small size, they also provide quite a bit of nutrition. Sesame seeds  are an excellent source of copper, a very good source of manganese, and a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber.  Black sesame seeds are unhulled while white seeds are hulled.  Since most of the calcium is in the hulls, black sesame seeds have more calcium.  Otherwise, they are nutritionally similar.   “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum (which actually sounds more like Harry Potter to me than Aladdin).  If you are like me, you actually visualized both movies upon reading ‘Open Sesame’ and ‘Sesamun indicum’, or perhaps that’s just the mom in me showing..

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Photo Credit: http://tree-species.blogspot.com/2008_05_01_archive.html

 

 

As always, when buying seafood, check with Seafood Watch to see if it’s a healthy choice.  For example, this is what they currently have 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 due to concerns such as the use of antibiotics important to human health and the potential for parasite and disease transfer to wild salmon populations. The Marine Stewardship Council certifies some salmon fisheries as sustainable.

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TIPS: I had a very large side of salmon (about 3 lbs) so I doubled the recipe for the marinade. I like to pre-slice the fish before cooking because you end up with ready to serve portions that are neat and tidy.  They also cook faster and more evenly than a whole side.  It really depends on what presentation you are looking for.  If you can’t find black sesame seeds, just use twice as many white.  Soy sauce has wheat/gluten, so those trying to avoid it should substitute a wheat free brand or try Bragg’s Liquid Aminos or fish sauce.

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SESAME CRUSTED SALMON
1 1/2 lbs salmon filet (boneless and skinless)
3 Tbsn olive oil
2 Tbsn soy sauce (or wheat free or reduced options like Bragg’s Amino Acids, Tamari or fish sauce)
2 Tbsn lemon juice
1 Tbsn sesame oil
1 Tbsn honey (or more to taste)
1 Tbsn white sesame seeds
1 Tbsn black sesame seeds
2 scallions

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  • Rinse and dry salmon filet and place in a large baking dish.  Slice into serving sized portions if not already done. Combine olive oil, soy sauce, lemon juice sesame oil and honey in a small bowl.  Pour over salmon and lift pieces of fish to make sure marinade goes under and between.  Set aside until ready to cook.  I like to spoon marinade over a few times.

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  • Just before cooking, spoon marinade one last time over fish and sprinkle with sesame seeds and scallions.

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  • Bake at 450 for 5-6 minutes and then broil for another 4-5 minutes (rule of thumb is 4-6 minutes per half inch thickness). If you are cooking a whole side of salmon without pre-cutting slices, the cooking time will be longer.  Fish should be lightly browned and easy to flake into sections.

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  • Serve with sauteed veggies and brown rice (optional)

 

Sesame Crusted Salmon

  • Servings: 4
  • Difficulty: easy
  • Print

 20150425_194823

1 1/2 lbs salmon filet (boneless and skinless)
3 Tbsn olive oil
2 Tbsn soy sauce(or wheat free or reduced options like Bragg’s Amino Acids, Tamari or fish sauce)
2 Tbsn lemon juice
1 Tbsn sesame oil
1 Tbsn honey (or more to taste)
1 Tbsn white sesame seeds
1 Tbsn black sesame seeds
2 scallions

  • Rinse and dry salmon filet and place in a large baking dish.  Slice into serving sized portions if not already done.
  • Combine olive oil, soy sauce, lemon juice sesame oil and honey in a small bowl.  Pour over salmon and lift pieces of fish to make sure marinade goes under and between.  Set aside until ready to cook.  I like to spoon marinade over a few times.
  • Just before cooking, spoon marinade one last time over fish and sprinkle with sesame seeds and scallions.
  • Bake at 450 for 5-6 minutes and then broil for another 4-5 minutes (rule of thumb is 4-6 minutes per half inch thickness).  If you are cooking a whole side of salmon without pre-cutting slices, the cooking time will be longer.  Fish should be lightly browned and easy to flake into sections.
  • Serve with sauteed veggies and brown rice (optional)

Wheatless Wednesday – Potato Crusted Spinach Herb Torta

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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.

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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.

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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.

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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…

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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

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  • 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.

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  • 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.

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  • 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.

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

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

 

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  • 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.

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  • 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.

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

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  • 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.

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  • Serve warm or at room temperature.

Potato Crusted Spinach and Herb Torta

  • Servings: 6
  • Difficulty: medium
  • Print

 20150503_131706

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 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.

Wheatless Wednesday – Tofu ‘Steaks’ with Chimichurri Sauce

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Is there a place where meat lovers and vegans can co-exist in happiness?  I think I’ve found the holy grail!  Here is a  ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures…  Each tofu steak is a hefty seven ounces and my meat loving husband devoured his (I’m talking a full member of the clean plate club) and went back for seconds.  Furthermore, when my 20 year old son walked into the kitchen, he said “It smells so good in here!”  Winning!  The tofu is first brushed with a spicy and savory marinade and then pan seared and topped with a fresh and zesty chimichurri sauce, a South and Latin American condiment that is loaded with chili peppers, fresh herbs and garlic.  I also sauteed broccolini and topped that with a bit of chimichurri for added punch.  Trust me, chimichurri is good on almost anything and it can be made spicy or mild depending on your taste.  No wonder it’s so popular.  Originating in Argentina, it is commonly used to top grilled steak, which is one reason it’s so good on this dish.  Long grained brown basmati rice served as a nice base but these tofu steaks would also be great in a sandwich with crusty bread, some fresh greens and, of course, chimichurri.  I  will definitely be making this again!

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Even though the tofu should be allowed to drain for about 10 minutes, this recipe still takes less than 30 minutes.  Just slice the tofu and let it drain.  While it’s draining, prepare the chimichurri sauce and the marinade.  Brush the tofu with the marinade and let sit while you prepare the rice or other veggies you’re serving.  The tofu only takes about 6 minutes to cook.  Easy, fast, delicious!

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TIPS:  I made dinner for two using one block of extra firm tofu but I knew I had a hearty appetite to consider (my husband), however, you can cut the block into fourths OR buy two blocks.  I loved the thickness (about one inch) of the steaks and my husband loved the size (7 oz each).  Tofu is normally cut into thinner slices or cubes so this is a nice difference. The outside was so flavorful and the inside had a wonderful consistency that you don’t get with thinner pieces.  If you cut one block into fourths, stand the tofu on an end and slice lengthwise through the narrow side into 1 inch thick halves.  Then cut each half in half crosswise, resulting in four smaller one inch thick 3.5 oz. rectangles. (That is the size of my serving).

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TOFU ‘STEAKS’ WITH CHIMICHURRI SAUCE

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

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  •  Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices.  Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water.  Let sit at least 10 minutes. Tofu can be cut into 7 oz or 3/5 oz ‘steaks’.  See TIPS.

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  • Mix all Chimichurri ingredients together in a small bowl and set aside.

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  • Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides.  Marinade should be fairly thick and pasty. Set aside.

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  • If you are serving with rice, get it started.  If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes.  Sprinkle with salt and pepper.  Remove from pan and tent with foil or cover and use a new pan for the tofu.

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  • Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking.  Add tofu and cook 3-4 minutes until golden brown. Turn and cook the other side another 3-4 minutes.

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  • Serve with a big spoonful of chimichurri sauce.

Tofu Steaks with Chimichurri Sauce

  • Servings: 2-4
  • Difficulty: easy
  • Print

 20150427_194425

15 – 16 oz extra firm tofu
1/4 cup avocado oil (or other high heat oil)
1 bunch broccolini(optional)
1 cup brown rice (optional)

Tofu Marinade:
2 Tbsn olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Chimichurri Sauce:
1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (or red wine vinegar)
2 large garlic cloves, minced
1/4 cup fresh oregano, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1/2 tsp salt
1 fresh red chili pepper, seeded and minced (or 1 tsp dried hot pepper flakes-or both)

  •  Drain tofu and stand it on it’s end and cut in half vertically on the narrow side so you end up with two wide one inch slices.  Place tofu on double thick paper towels and top with another paper towel and place something heavy (like a cast iron pan) on top to help press out the water.  Let sit at least 10 minutes.  Tofu can be cut into 7 oz or 3/5 oz ‘steaks’.  See TIPS.
  • Mix all Chimichurri ingredients together in a small bowl and set aside.
  • Combine tofu marinade ingredients and brush them onto tofu covering top, bottom and all sides.  Set aside
  • If you are serving with rice, get it started.  If you are preparing a vegetable, like baby broccolini, heat 2-3 tablespoons olive oil in a heavy skillet and saute broccolini with some chopped garlic, 8 to 10 minutes.  Sprinkle with salt and pepper.  Remove from pan and tent with foil or cover and use a new pan for the tofu.
  • Add more oil to the pan if necessary, or use a grill pan or grill, and heat on medium high until almost smoking.  Add tofu and cook 3-4 minutes until golden brown.
  • Turn and cook the other side another 3-4 minutes.
  • Serve with a big spoonful of chimichurri sauce.

 

 

Wheatless Wednesday – Creamy Morel Mushroom Soup

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I’m not saying good bye to soup yet.  I know it’s spring and the sun is shining but as soon as the sun goes down it gets chilly and soup still seems like the perfect way to get warmed up from the inside out.  I love soup and I love mushrooms, hence Creamy Mushroom Soup, however, for a short time in spring, my absolute favorite of mushrooms is available, the coveted morel.  Much to my delight they were offered in my weekly CSA box and I clutched them in my hands like a prize.  Yet, I was in a quandary of what to make with them. Morels offer so many possibilities and they can turn an ordinary meal into a five star feast.  It was a rare drizzly day in California, so soup it was – this time.  Spoiler Alert! This won’t be the last you see of morel mushrooms from me this spring…

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Morel mushrooms are usually found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and sometimes in our own back yards.  After hitting ‘Google University’, of which I am a full time student since starting this blog, I have discovered that morels are a favorite for ‘shroomers’, avid mushroom hunters who take to the woods in spring in search of  tasty morels.  Apparently people who like to hunt mushrooms are colorful individuals who like to tell tall tales, as I also learned about “SWATS” (Scientific Wild Ass Theories) on how, where, and when to find them which apparently differ from shroomer to shroomer.  I personally don’t ‘hunt’ mushrooms even though I have many that pop up in my garden because I don’t trust my ability to identify, and mistakes can have serious consequences.  I’m quite happy to get them safely identified with my weekly produce, however, the brave and hearty can learn more about morel mushroom hunting along with a dose of humor from The Great Morel.

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This version of mushroom soup derives most of it’s creaminess from a pureed potato and leek mixture rather than heavy cream or other thickeners.  I love the extra nutrients that the potatoes provide without the added calories, fat or cholesterol. Carb-fearing folks can be assured that Potatoes are complex carbohydrates which is our main source of energy. They are also a surprisingly good source of vitamin C and potassium, among other nutrients.   I also love the delicate flavor of leeks which is more sophisticated than onions but if you don’t have leeks, use onions or shallots.  I like to swirl in a half cup of plain yogurt towards the end for extra creaminess but that is purely optional.  In the spirit of eating farm to table, I use a yogurt from a  local and animal friendly farm, otherwise I would probably use a coconut, almond, soy or any other great plain non-dairy yogurt.

TIPS:  Mushroom lovers might like to ramp up the mushroom flavor by adding 1/2 cup dry wild mushrooms(reconstituted in hot water) or 1 cup earthy fresh mushrooms to the leek mixture and then blending along with the potatoes. The longer the soup is allowed to sit, the more flavors will develop. In fact it is better the next day.

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CREAMY MOREL MUSHROOM SOUP

2 cups fresh morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt, any kind (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

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  • Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft.  Add more water if needed.

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  • While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise.  Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.

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  • Saute the leeks in 2 Tbsn butter in a skillet until very soft.  Cover and add 1/4 cup water to make sure they get soft enough.

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  • Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time.  Don’t overprocess as potatoes can get ‘gluey’.

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  • Rinse out pot and return potato leek mixture to the pot.  Add broth and stir to combine. Yum, look how creamy!

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  • Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.

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  • Add wine and cook until it has almost entirely evaporated.

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  • Add the morels to the potatoes and bring to a simmer.

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  • Stir in the yogurt (if using), and add salt, and pepper to taste.  Turn the burner to low or off and let sit until serving to let the flavors develope.

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  • Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.

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  • Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

 

Creamy Morel Mushroom Soup

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

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2 cups morels (or other fresh mushrooms)
4 tablespoons butter
3 cups vegetable stock
1 cup white wine
2-3 cups water
1 large or 2 small leeks
2 medium russet potatoes
Salt and pepper to taste
1/2 cup plain yogurt (optional)
1/4 cup pine nuts (optional)
1/4 cup grated parmesan (optional)

  • Peel and dice the potatoes and boil on medium low in water for 20 to 30 minutes, covered, in a large pot until very soft.  Add more water if needed.
  • While the potatoes are cooking, remove the root and dark green ends of the leek and slice in half lengthwise.  Clean by running water between the layers (fanning them like a deck of cards) to remove any dirt. Slice leeks into strips lengthwise and then chop by slicing crosswise.
  • Saute the leeks in 2 Tbsn butter in a skillet until very soft.  Cover and add 1/4 cup water to hasten the process.
  • Let potatoes and leeks cool slightly and process in a blender or food processor until smooth. If mixture is too thick add water 1/4 cup at a time.  Don’t overprocess as potatoes can get ‘gluey’.
  • Rinse out pot and return potato leek mixture to the pot.  Add broth and stir to combine.
  • Roughly chop the mushrooms and saute them in remaining butter until they are beginning to soften.  Add wine and cook until it has almost entirely evaporated.
  • Add the morels to the potatoes and bring to a simmer.
  • Stir in the yogurt (if using), and add salt, and pepper to taste.  Turn the burner to low or off and let sit until serving to let the flavors blend.
  • Toast pine nuts in a small dry pan for several minutes over medium heat until golden. Remove from heat and let cool.
  • Serve soup with toasted pine nuts and a sprinkle of parmesan (both optional).

 

Meatless Monday – Eggs Baked in Avocado Cups

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Ever feel like you’re running a Bed & Breakfast?  That was me this past weekend, which was a whirlwind of my adult kids and various friends visiting from Maine.  It was so much fun but that many people around means that the kitchen is always hoppin’.  Saturday night I came home to  this gorgeous bowl of eggs sitting by my front door. I have an arrangement with my next door neighbor, Sandy.  I give her all of my kitchen scraps for her chickens who magically turn them into eggs.  What a deal!  Happy chickens and happy neighbors! These colorful eggs also bring back memories.  My Mom raised chickens when I was a kid, so I grew up on multi-colored beautiful eggs like these from chickens who get to run around outside in the sunshine.  So now, even though I don’t have my own chickens, I do have a ‘chicken bucket’ for my scraps.  I’m sure this photo will make my Mom smile…

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Sunday morning rolled around and I decided to make Eggs Baked in Avocado ‘Cups’.  Fresh eggs from happy chickens + perfectly ripe avocado =heavenly.  As is my usual way, I looked around the kitchen to see how I could snazz them up and spied a yellow bell pepper and a zucchini, which I quickly chopped into small pieces to make what I always call vegetable ‘confetti’.  Throw on some fresh parmesan, red pepper flakes, salt and pepper, and a handful of freshly chopped parsley, yum!  I served this as a breakfast buffet for my guests who got up at various times but it would also make a great dinner served with a fresh green salad.  The beauty is that it doesn’t have to be served piping hot.  It is just as good warm or at room temperature.  You can also vary toppings based on personal tastes or what you have on hand.

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TIPS:  The larger the avocado, the better.  Or perhaps the reverse is true as well, the smaller the egg, the better.  Most eggs won’t fit inside a regular Hass avocado, so I scooped out a bit of the avocado to make a larger opening for the egg.  Then I used the avocado I scooped out to make Avocado Mango Smoothies for all of us to sip on while we waited for the eggs to bake.  I like these so much that I now stock frozen mango chunks.  You can substitute the yogurt for a banana for a non-dairy, vegan smoothie.    Recipe HERE for Avocado Mango Smoothie

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EGGS BAKED IN AVOCADO ‘CUPS’

4 fresh pasture raised eggs (if available)
2 ripe but firm avocados
1/2 yellow, red or green bell pepper (optional)
1/2 zucchini (optional
1/4 cup shaved or grated parmesan (optional)
1/4-1/2 tsp red pepper flakes (optional)
salt and pepper to taste

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  • Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.

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  • Place avocados in a small baking dish cut side up. If they are wobbly, place them snuggly in a smaller pan to prop each other up. Sprinkle with salt and pepper.

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  • Crack one egg at a time into the holes of each avocado.

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  • If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.

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  • Sprinkle confetti over eggs. Season with red pepper flakes, salt and pepper and top with parmesan, if using.

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  • Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)

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  • To serve, top with freshly chopped parsley and a side of Sriracha.

Eggs Baked in Avocado Cups

  • Servings: 4
  • Difficulty: easy
  • Print

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4 fresh pasture raised eggs (if available)
2 ripe but firm avocados
1/2 yellow, red or green bell pepper (optional)
1/2 zucchini (optional
1/4 cup shaved or grated parmesan (optional)
1/4-1/2 tsp red pepper flakes (optional)
salt and pepper to taste

 

  • Halve each avocado and remove the pit. Scoop out some of the flesh to enlarge the hole to make room for the egg.
  • Place avocados in a small baking dish cut side up. They will stand up better if you place them snuggly in the pan to prop each other up.
  • Crack one egg at a time into the holes of each avocado.
  • If you are using vegetable ‘confetti, finely dice pepper and zucchini (or any other veggie you prefer) and saute for a few minutes in butter or oil until slightly softened.
  • Sprinkle confetti over eggs.
  • Season with red pepper flakes, salt and pepper and top with parmesan, if using.
  • Bake at 400°F for 15 to 25 minutes, or until your egg whites are set and the yolks are to your liking. (If you don’t like a runny yolk, you can slightly beat the egg before adding them to the avocado.)
  • To serve, top with freshly chopped parsley and a side of Sriracha.

Frittata with Potatoes and Beet Greens

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Ever wonder what to do with those gorgeous beet tops after you’ve used the beets?  It seems like such a waste to throw them out, especially since they have more nutrition than the actual beets do. Not kidding!  Beet greens provide good amounts of protein, vitamins and minerals, and are also a great source of fiber. They belong to the chenopod family— which includes beets, chard, spinach and quinoa. The red and yellow pigments indicate their abundance of phytonutrients which provide many health benefits.

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I often saute beet greens in butter and garlic for a tasty side dish but this time I wanted to see if they could substitute for greens I would normally use in baking.  That said, if you don’t have beet greens, Rainbow swiss chard (which now you know is in the same botanical family) would work very well instead.  I chopped them up stems and all and sauteed them with red onion and shredded potato before baking in the oven with the eggs and cheese.  This savory frittata makes a delicious breakfast or a wholesome dinner.

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I would like to add a note about eggs.  I am lucky enough to live next door to a small family of chickens.  I give them my kitchen scraps and in return I get fresh eggs.  Aren’t they pretty?  When I do buy eggs, I no longer buy them from factory farms (which are hideous, dirty and cruel).  I only buy Pasture Raised Eggs which come from chickens that actually run around outside on a real farm.  It’s worth the additional cost to me. The eggs are more nutritious (just look at the difference between the anemic FF egg and the bright yellow pastured egg). Photo compliments of Supernutrition Academy.

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I also feel that my loudest voice is how I spend my dollars.  Money talks. Using your pocketbook is the best way to vote for and support the small farmer.  People often tell me they are confused by all the labels and don’t know what to buy.  Here is a great article, Decoding the Terms: Cage Free, Free Range, Pasture Raised Eggs, which describes in plain English what the terms on egg cartons really mean.  It might not be what you think.

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TIPS:  A cast iron pan is by far the best pan to use in cooking a frittata as it is heavy, retains even heat and can go from stovetop directly into the oven.  If you don’t have a heavy pan that can go in the oven you can try doing it all on the stovetop but you will have to flip it halfway through which can be tricky.  Lacking the correct pan, I would be more inclined to saute all veggies on the stovetop and pour it all in a greased baking dish and do the rest of the cooking in the oven.  I usually do not add milk or cream to my frittatas since my husband is averse to cream, however, if you want to ramp up the creaminess stir in 1/2 cup milk, cream or plain yogurt to the eggs before pouring them over the veggies.  I used a combination of havarti and gouda which was a great combination but this is a good use for the bits of cheeses left in your refrigerator.  They will melt together nicely with the eggs and potatoes.

 

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FRITTATA WITH POTATOES AND BEET GREENS

1 bunch beet greens or rainbow swiss chard (about 2 cups chopped, stems and all)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

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  • Chop red onion and saute in butter several minutes. Rinse beet greens well and chop them into one inch pieces.  Add them to the onion mixture and saute for another 5  minutes.

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  • Grate potato by hand or with a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.

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  • Stir in cheeses.

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  • Beat eggs in a medium bowl and season with salt and pepper.  Pour them over the veggie mixture, making sure to even out all ingredients.

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  • Bake in 375 degree oven for 10 minutes.  Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes. Serve warm or room temperature.

 

Frittata with Potatoes and Beet Greens

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

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1 bunch beet greens or rainbow swiss chard (about 2 cups chopped)
1/2 red onion
1 potato
10 eggs
1 cup gouda, gryuere or havarti cheese, grated
1/4 cup grated parmesan
salt and pepper to taste

  • Chop red onion and saute in butter several minutes
  • Rinse beet greens well and chop them into one inch pieces.  Add them to the onion mixture and saute for another 5  minutes.
  • Grate potato by hand or using a food processor and add to greens and onions. Saute another 5 to 7 minutes until potatoes lose their raw taste and the greens are soft.
  • Stir in cheeses, except parmesan.
  • Beat eggs in a medium bowl and season with salt and pepper.  Pour them over the veggie mixture, making sure to even out all ingredients. Top with parmesan
  • Bake in 375 degree oven for 10 minutes.  Top should be slightly golden and puffy. If it doesn’t look ‘set’ cook another five minutes.
  • Serve warm or room temperature.

Wheatless Wednesday – Beet and Citrus Salad with Goat Cheese & Pine Nuts

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Citrus is here!  I love eating with the seasons, especially when nature provides such colorful abundance.  Right now citrus is at it’s best and, for a short time, blood oranges are available.  So take advantage!  I paired citrus – oranges from my tree, which are surprisingly sweet and juicy this year in spite of the drought we are having in California, blood oranges and grapefruit – with golden and red beets.  This is the time of year for root vegetables as well, and together they make a spectacularly colorful presentation.  Topped with creamy goat cheese, toasted pine nuts and a drizzle of a savory-sweet balsamic vinaigrette, this salad is a sensory delight!

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Beets are funny little root veggies, rather on the homely side with their tough skins and little ‘mouse’ tails (root end) until you cut them open to find their jewel-like interiors.  The greens, on the other hand, can be quite lovely.  So looking at these gorgeous beet greens, I knew I had to  make something with them.  Often I saute them with butter and garlic for a delicious side dish and if you don’t overcook them, they keep their brilliant colors. This time, however, I wanted to make more of a main course.  When I spotted the 10 eggs on my counter fresh from my next door chickens, I decided to make a frittata which did not disappoint.  Recipe will post tomorrow but here is a preview:

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Okay, back to the Beet and Citrus Salad, which actually pairs nicely with the beet top frittata by the way.  The intense colors of this salad are a visual indicator of how nutritious this salad really is.  Roasted beets are rich and intense in flavor but also loaded with vitamins, phytonutrients and antioxidants.  We all know that citrus fruits are a good source of vitamin C but they also contain an impressive list of other essential nutrients, including vitamins, minerals and phytochemicals.

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TIPS AND SUBSTITUTIONS: Beets can be roasted a day or so ahead of time and stored in the refrigerator.  I like to sprinkle a bit of micro greens over the top of the salad to add freshness without covering all the bright colors, however, a good alternative would be to place the beets and citrus on a bed of greens. Arugula or baby spinach would be good choices.  Toasted pine nuts add a nice buttery crunch but roasted pistachios would also make a nice alternative. Non goat cheese fans can substitute feta or just omit the cheese and let the vivid colors stand on their own.

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BEET AND CITRUS SALAD WITH GOAT CHEESE

1 bunch red beets(3 large or 4 small)
1 bunch golden beets (3 large or 4 small)
1 orange
2 blood oranges (if available, or substitute any other citrus)
1 pink grapefruit
3 oz goat cheese
1/4 cup pine nuts
1/4 cup micro greens (optional)

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

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  • Cut beet greens from beets leaving a half inch of stem remaining.  Do not cut into the beets.  Rinse, dry and place beets on a square of aluminum foil.  Drizzle with olive oil and close the foil so no steam will escape.

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  • Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.

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  • Let cool.  Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.

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  • Cut the top and bottom off of the orange and the blood oranges, then cut  downward to remove the peel and pith and work your way around the fruit.

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  •  Slice into rings

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  • Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments.  For my wordsmith friends, these membrane free sections are called ‘supremes’ and they are worth the extra work.

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  • Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes.  Remove from heat and let cool.

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  • Slice the beets into rounds and place on a serving dish.  Top with citrus and micro greens.

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  • Sprinkle with goat cheese and pine nuts

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  • Whisk vinaigrette ingredients together and drizzle over beet and citrus.

Beet and Citrus Salad with Goat Cheese and Pine Nuts

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

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1 bunch red beets(3 large or 4 small)
1 bunch golden beets (3 large or 4 small)
1 orange
2 blood oranges (if available, or substitute any other citrus)
1 pink grapefruit
3 oz goat cheese
1/4 cup pine nuts
1/4 cup micro greens (optional)

Vinaigrette:
1/4 cup balsamic vinegar
1 tsp dijon mustard
1 tsp honey, agave nector or sugar (scant teaspoon or to taste)
1/3 cup olive oil

  • Cut beet greens from beets leaving an inch remaining.  Do not cut into the beets.  Rinse, dry and place beets on a square of aluminum foil.  Drizzle with olive oil and close the foil so no steam will escape.
  • Bake at 375 degrees for about an hour or until they are easy to pierce with a fork.
  • Let cool.  Using a papertowel, peel the skins from the beets and pinch or cut the beet tops to remove.
  • Cut the top and bottom off of the orange and the blood oranges, then cut  downward to remove the peel and pith and work your way around the fruit.  Then cut into rings
  • Repeat the process with the grapefruit, except that once the peel and pith are removed, use your knife to separate the tough membrane from the segments.
  • Dry toast the pine nuts in a dry skillet until golden brown and aromatic, several minutes.  Remove from heat and let cool.
  • Slice the beets into rounds and place on a serving dish
  • Top with citrus
  • Sprinkle with micro greens, goat cheese and pine nuts
  • Whisk vinaigrette ingredients together and drizzle over beet and citrus.

Wheatless Wednesday – Tostadas with Halibut, Spicy Slaw and Avocado Crema

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Can we talk about the Avocado Crema? You have already heard that we should be eating avocados every day due to their health benefits. So here goes…  You’re either an avocado lover or a hater, most people don’t seem to be happily ambivalent.  I am a total Lover and could eat this Avocado Crema all by itself. I mean, someone has to taste it… So delicious!  And it’s a healthy topping for practically anything, tacos, salads, roasted veggies….  Simple and just a few ingredients, including water. and it’s super easy to make in about a minute whizzed in a blender or food processor. Healthy, happy, looking forward to leftovers…Just saying.

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The slaw – my husband won’t come anywhere near the crema or anything else creamy, so this slaw is Jeff approved, crisp and spicy, tossed with olive oil, herbs and spices. I have gotten used to his peccadilloes regarding food and actually think that this is a more crowd friendly slaw as it is dairy free.  If you are setting up a taco bar, even vegan friends can participate, mixing the spicy slaw with the garlicky black beans, and if you use a dairy free yogurt, the avocado crema is just divine.  A little Sriracha on the side is also not a bad idea.  If you don’t like spicy jalapenos, substitute red bell pepper.  If you like it extra spicy, use more jalapeno or an even hotter variety of pepper.

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The beans – I add garlicky black beans to my tostada bar because I love the salty richness and extra boost of protein and all the lovely vitamins and minerals that they provide. They also give non-fish eaters something other than vegetables to put onto their plate.  You could also prepare rice if you wish.

TIPS: When buying seafood, check out Seafood Watch who makes recommendations of what fish and shellfish are  ‘healthy’ to eat and which are farmed or caught in a way that doesn’t harm you or the environment.  I used live caught California halibut which is considered by Seafood Watch to be a “Best Choice” option.

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AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1/2 tsp. salt more, to taste)
1/4-1/2  cup water (to desired consistency)

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  • Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.

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  • Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency. You can add a pinch of cumin as an option.  I didn’t do so for this dish because I had already used cumin in other dishes.
  • Transfer to a serving bowl. Serve thick with a spoon or thinner like a dressing in a container with a pour spout. Can be kept in the refrigerator for up to 2 days.

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SPICY SLAW

2 cups shredded cabbage (green, red or savoy)
1 red jalapeno chili, seeded and diced
3 Tbs. chopped fresh cilantro
2 Tbs. minced red onion
4 scallions, thinly sliced
1 tsp fresh lime zest
2 tsp fresh lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup olive oil

  •  Combine all ingredients and toss until combined.  Refrigerate up to several hours before serving.

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TOSTADAS WITH HALIBUT AND BLACK BEANS

1 lb. halibut or other firm-fleshed white fish fillet, skin removed
2 Tbsn olive oil
1 tsp lime juice
1/2 tsp sugar, honey or agave nectar (or to taste)
1/2 tsp salt
1/3 tsp pepper
Freshly ground pepper, to taste
1 can black beans, drained
1 clove garlic, minced
2 Tbsn olive oil
8 corn tortillas

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  • Combine olive oil, lime juice, sugar and spices in a small bowl.

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  • Wash and dry halibut filets.  Cut them into smaller pieces, if desired, and place on an oiled baking dish. Pour marinade over the top of the fish and let sit at least 20 minutes.  Turn the filets several times to coat both sides.

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  • While the fish is marinating, heat the beans in a small stock pot with the garlic and olive oil. Remove from heat until ready to serve.

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  • Heat tortillas in a covered cast iron or heavy pan on low until heated through,  You can flip by quarters and thirds so the bottom doesn’t get too hard. Remove from heat and keep covered until ready to serve.  If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.

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  • Broil fish 3- 4 minutes in top third of oven. Turn fish and broil another 3 to 4 minutes or until the fish flakes easily.  Cover until ready to serve.

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Tostadas with Halibut, Spicy Slaw & Avocado Crema

  • Servings: 4
  • Difficulty: easy
  • Print

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AVOCADO CREMA

1 ripe avocado
1/2 cup plain yogurt
2 tsp fresh lime juice
1 tsp cumin(optional)
1/2 tsp. salt more, to taste)
1/4 – 1/2 cup water (depending on desired consistency)

  • Halve and pit the avocado and peel or spoon the flesh into a food processor or blender.
  • Add the rest of the ingredients and blend just until smooth. Add more water for a more fluid consistency.
  • Transfer to a serving bowl.  Can be kept in the refrigerator for up to 2 days.

SPICY SLAW

2 cups shredded cabbage (green, red or savoy)
1 red jalapeno chili, seeded and diced
3 Tbs. chopped fresh cilantro
2 Tbs. minced red onion
4 scallions, thinly sliced
1 tsp fresh lime zest
2 tsp fresh lime juice
1 tsp cumin
salt and pepper to taste
1/4 cup olive oil

  •  Combine all ingredients and toss until combined.  Refrigerate up to several hours before serving.

 

TOSTADAS WITH HALIBUT

1 lb. halibut or other firm-fleshed white fish fillet, skin removed
2 Tbsn olive oil
1 tsp lime juice
1/2 tsp sugar, honey or agave nectar (or to taste)
1/2 tsp salt
1/3 tsp pepper
Freshly ground pepper, to taste

8 corn tortillas

  • Combine olive oil, lime juice, sugar and spices in a small bowl.
  • Wash and dry halibut filets.  Cut them into smaller pieces, if desired, and place on an oiled baking dish.
  • Pour marinade over the top of the fish and let sit at least 20 minutes.  Turn the filets several times to coat both sides.
  • Heat tortillas in a covered cast iron or heavy pan on low until heated through,  You can flip by quarters and thirds so the bottom doesn’t get too hard.  If you like crispy tostadas, fry each one in oil on both sides a few minutes until crispy and let drain on papertowels.
  • Broil 3- 4 minutes.
  • Turn fish and broil another 3 to 4 minutes or until the fish flakes easily.  Cover until ready to serve.

Meatless Monday – Leek, Potato & Cabbage Soup with Turmeric

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

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

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

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

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

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

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LEEK, POTATO & CABBAGE SOUP WITH TURMERIC

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

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

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

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

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  • Thinly slice or shred cabbage

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

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

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

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

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Leek, Potato & Cabbage Soup with Turmeric

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

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

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