Happy Hanukkah! Potato Latkes

by joycevandenbergporterDecember 17, 2014

Dreidel, Dreidel, Dreidel! You know what that means… It’s Hanukkah! Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil? Once a year, latkes (and even doughnuts) which are fried in oil are the reigning treats. Latkes, crispy and salty potato pancakes topped with applesauce and sour cream, are a family favorite. The only problem is, that no matter how many I make, they disappear! So what is the significance of the oil? Hanukkah, (Hanukah, Chanukkah or Chanukah depending on the transliteration) also known as the Festival of Lights, is an eight-day Jewish holiday in which candles are lit for eight nights to commemorate the rededication of the Holy Temple in Jerusalem which had been desecrated and a statue of Zeus built in it’s place back when Greek Gods were in favor (2nd century BCE). During the dedication a cask of oil which should have only been enough to burn the temple menorah for one night miraculously burned for eight, thus the eight days of celebration today incorporating candles, menorahs and oil.

Dreidel is a popular game played during Hanukkah. Tradition has it that the reason the dreidel game is played is to commemorate a game devised by the Jews to camouflage the fact that they were studying Torah, which was outlawed at the time by the Ancient Greeks. The Jews would gather to study, posting a lookout to alert the group to the presence of soldiers. If soldiers were spotted, the Jews would hide their scrolls and start to spin tops, so it would look like they were gambling instead of studying Torah. My family loves playing dreidel, and I have been collecting dreidels for over 20 years. Every year I hunt for a new dreidel to add to our collection. It’s getting harder to find something unique but I always find one. Here is this year’s new addition.

The other ubiquitous Hanukkah treat is the chocolate coins given as gifts or used as collateral in dreidel. Gold are milk chocolate and silver are dark, so pick your favorite!

Latkes are easy to make but it does take a toll on your kitchen as the splattering oil makes a bit of a mess – but they are worth it! There are many kinds of latkes, made with grated, shredded or mashed potatoes but my family prefers them extra crispy made with long thin strips of potato that allows the oil to seep in through the middle, crisping them the whole way through. Topped with applesauce and sour cream, they are hard to beat.

TIPS: I like to keep the skins on the potatoes for two reasons: the skin has much of the nutrition and it helps make the latkes extra crispy. I would recommend scrubbing the skins and then drying them with a towel to remove any remaining residue. Of course, you can always peel them if you want but it’s not necessary.

LATKES
4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.

Stir in the flour, baking powder, salt and eggs. It will not look like batter.

Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.

Brown well on both sides, turning to accommodate hot spots in the pan.

Drain on paper towels.

Keep warm in a 250 degree oven covered loosely with aluminum foil. Latkes can be made ahead and reheated in single layers in a 350 degree oven.

Serve plain or with applesauce and sour cream.

Potato Latkes

Servings: 2 dozen
Time: 45 minutes
Difficulty: easy
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4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.
Stir in the flour, baking powder, salt and eggs.
Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.
Brown well on both sides, turning to accommodate hot spots in the pan.
Drain on paper towels.
Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

Wheatless Wednesday – Root Vegetable Chips with Scallion Parmesan Aioli

by joycevandenbergporterDecember 10, 2014

Airline food…usually dreadful, prepackaged or nonexistent. I have never been excited about airline food – ever – however, I was lucky enough to try out one of Jet Blue’s new Mint seats, lovely pods that completely recline into 6’8″ beds, with personal service, 15″ interactive video screens and Fly-Fi. What I wasn’t expecting though was the quality of the food. Jet Blue has partnered with renowned New York restaurant Saxon + Parole to create a small-plates menu which they call ‘Nourishmint’, an upscale dining restaurant style approach to in-flight dining. Picture beet salad with burrata, green goddess salad and lobster mac and cheese, all really delicious, but what got me excited was their ‘welcome taste’ of seasonal root vegetable chips with green scallion aioli. I had to resist the urge to lick the container, it was so good. I have been wanting to try making root vegetable chips for a while, but now I was truly inspired. I was unable to find the Saxon + Parole recipe so I had to get creative. I realized I did well though, especially on the dip – as I caught myself scraping the bottom of the bowl with my finger…

I wanted a colorful collection of chips so chose the dark purple sweet potatoes, bright orange sweet potatoes, red beets with their candycane coloring and creamy parnships. Each COLOR brings something different to the party. Dark purple vegetables have anthocyanins, powerful antioxidants along with vitamin A and flavonoids; orange provides vitamins C, A, and B6, potassium; red is usually a sign of vitamin A (beta carotene) and vitamin C. and manganese; and even white veggies shine with vitamins and minerals like vitamins C, K, and folate. The sweet potatoes crisped up the best and were the crowd favorite. Paired with the creamy scallion, lemon, parmesan dip, they were divine, almost as good as the original.

TIPS: Use whatever root vegetables you have available but don’t be tempted to cook them all together, as each veggie has a different cooking time, depending on thickness of cut and amount of natural sugar. You can make multiple batches and reuse the parchment paper (which also makes cleanup really easy as you just throw the paper away when finished) or if you have double ovens (and enough baking sheets), you should be able to cook them all at once . The sweet potatoes were done first, followed by the parsnips. The beets took quite a bit longer and some of them never crisped. Feel free to experiment with your favorite spices. The chips are best served right away but will stay fresh for a few days.

ROOT VEGETABLE CHIPS

5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.

Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables

Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)

Brush slices with remaining oil, and generously sprinkle with salt.

Combine spices in a small container and sprinkle evenly over slices.

Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables  begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter. If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Scallion Parmesan Aioli

1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

Combine all ingredients in a small bowl. Garnish with additional lemon zest and scallions, if desired.

Root Vegetable Chips with Scallion Parmesan Aioli

Servings: 1 1/2 cups
Time: 45 minutes
Difficulty: easy
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5 or 6 root vegetables (any combination of sweet potatoes, parsnips, carrots, taro, yucca or beets)

1/4 cup olive oil, divided

1 tsp sea salt (or more to taste)

3/4 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cayenne powder

1/4 tsp black pepper

Evenly space three racks in oven, and preheat oven to 375°F. Line baking sheets with parchment paper, either cutting or folding to fit. Brush parchment paper with olive oil.
Slice vegetables to 1/8-inch thickness using mandoline or very sharp knife. Discard pointed ends. (You should have about 4 cups sliced vegetables
Place vegetable slices on baking sheets without crowding. (Don’t mix different vegetables on same sheet as they have different cooking times.)
Brush slices with remaining oil, and generously sprinkle with salt.
Combine spices in a small container and sprinkle evenly over slices.
Place baking sheets in oven, and bake 20 to 30 minutes, rotating trays half way through (or more often) or until vegetables  begin to brown on edges and look dry. Let cool on baking sheet, then transfer to large platter. If your chips don’t crisp, you can put them back in the oven and cook another 5 or 10 minutes.

Scallion Parmesan Aioli

1/4 cup plain yogurt or sour cream
1/4 cup mayonnaise or aioli
1 Tbsn finely minced scallion (about one stalk)
1 tsp fresh lemon zest
1 tsp fresh lemon juice
1 Tbsn grated parmesan

Combine all ingredients in a small bowl. Garnish with additional lemon zest and scallions, if desired.

Wheatless Wednesday – Vegetarian Tom Kha Soup

by joycevandenbergporterDecember 3, 2014

Time for soup… It’s raining! Our parched flowers and trees are enjoying a much-needed drink of water but for those of us indoors, the weather is gray and gloomy. Throw in with last night’s storm which was quite a doozy, complete with lightning and thunder, also known as nature’s fireworks, and just like that, winter is here. I think the only remedy for this wet weather is a hot and spicy bowl of soup to warm us up from the inside out. Over the last couple of weeks I have travelled from warm and sunny California to unseasonably cold and rainy Virginia, on to warm and balmy Exuma and Florida, then crisp and snowy Maine before coming back to a wet and gray California. Perhaps my laptop dislikes airports and so many changes of venue because it died. I first lost my mouse but not the touch screen (thankfully) but then, in complete protest, my laptop went on strike, refusing to go on. So my last three posts (including this one) have been on borrowed computers, which means I’m back to the dark ages of figuring out how to upload photos and use my widgets so be forgiving. I’m staying put for a while and hopefully, after a visit with a computer technician, my laptop will forgive me so we can get back to work.

Last night, at the beginning of the storm, I decided to make a vegetarian Tom Kha soup, which is one of my son, Eric’s specialties. Tom Kha Gai, the most traditional of Thai soups, is made of chicken (Gai) cooked (Tom) in coconut milk which has been infused with galangal (Kha), lemongrass, and often, kaffir lime leaves. There are other versions of tom kha but these seem to be the most common; made with seafood (tom kha thale), mushrooms (tom kha het), pork (tom kha mu) and tofu (tom kha taohu). Now you’ll think of me next time you’re looking at a Thai menu. I wanted to make a vegetarian version, so I substituted mushrooms for the chicken which technically makes this soup Tom Kha Het, however, if you want a boost of protein, you can also add cubes of extra firm tofu and then you will be eating Tom Kha Taohu. This particular recipe, as are most of Eric’s recipes, is not written down anywhere and resides as memories of past soups in his head (like mother like son). So, knowing the basic ingredients, we went to work and came up with a delicious and fairly easy Tom Kha Het which is easy to adapt to what you have on hand.

TIP: I used the last of the cayenne peppers which I collected from my drenched and bedraggled garden. They were pretty waterlogged and not as spicy as I would have liked, so I added two dried bird’s eye peppers (which can be found in supermarkets in the Asian food aisle) which I crushed with my wooden spoon before adding to give it the proper kick. The galangal root, lemon grass and hot peppers are added to infuse the broth with flavor so make sure you let it simmer long enough for the flavors to develop. In slicing the galangal root and lemon grass, slice them in large pieces to make it easier for the diner to pick out, as they are very woody and not really eaten. You can also strain them out before serving but I think they add character. Only the truly fearless eat the hot peppers (unless you slice them into thin circles). If you want them hotter, slice each one down the middle but still leave intact. If you can’t find galangal substitute fresh ginger root. There is no good substitute for lemongrass but sometimes it’s available as a paste or spice. For a vegan version, omit the fish sauce. I added baby corn to add fullness to the soup but it can be omitted or substituted with any vegetable that sounds good to you. Serve with cilantro, a squeeze of fresh lime juice and Sriracha for additional kick.

VEGETARIAN TOM KHA

2 16 oz cans coconut milk
3-4 cups vegetable broth (depending on desired thickness)
1 stalk lemongrass Use only the bottom white part (about 6 inches of the stalk part) and discard the woody grass part. With a flat edge, pound and mash the lemongrass so it releases the flavor. Cut into 2 inch segments.
4-5 slices of fresh galangal or gingerroot (about a 1 inch piece)
1 yellow onion
1 red serrano or jalapeno pepper (thinly sliced) or5-6 tiny whole cayenne or other small red pepper (or dried bird’s eye peppers)
1-2 cups mushrooms (button, baby bella or cremini)
1 cup whole baby corn(optional)
1 Tbsp fish sauce (optional)
1-2 fresh limes (1 – 2 Tbsn to taste)
1 Tbsn sugar
1/2 tsp salt (more or less depending on the saltiness of the broth)
Cilantro and Sriracha (optional)

Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.

In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened. Add the galangal, lemon grass and hot peppers and saute a few more minutes.

Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.

Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Vegetarian Tom Kha

Servings: 4-6
Time: 45minutes
Difficulty: easy
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Chop the onion into large pieces and slice the galangal into thin rounds. Lightly pound the stalk of lemongrass and slice into 1 or 2 inch pieces, slicing on the diagonal to release the most flavor.
In a large soup pot, saute the onion in 1 Tablespoon olive or vegetable oil until softened.
Add the galangal, lemon grass and hot peppers and saute a few more minutes.
Pour in vegetable broth and coconut milk, lime juice, sugar, salt and fish sauce, if using and let simmer for about 20 minutes to allow the flavors to absorb into the broth.
Adjust seasonings, if necessary. If it’s not spicy enough, slice open the peppers and/or add a couple of crushed dried birds eye chilis. If it’s too spicy, remove some of the peppers from the soup. You can either strain all the solids out of the soup or leave them in for added interest. Add corn and mushroom and cook another 10 minutes.
Serve with a squeeze of lime juice, chopped cilantro and sriracha sauce, if desired.

Wheatless Wednesday – Roasted Halibut with Lemon, Tomatoes and Capers

by joycevandenbergporterNovember 12, 2014

How about a delicious, gourmet dinner in less than half an hour? My husband came home from the farmer’s market the other day with a beautiful piece of halibut. I didn’t realize until just before dinner, when all eyes turned to me, that I was supposed to come up with an interesting preparation for it. A quick look through my refrigerator and pantry yielded a can of diced tomatoes, fresh herbs, capers, white wine and a lemon from my tree. I combined all those ingredients into a chunky sauce which I poured over the fish and roasted it in a hot oven for about 10 minutes. It couldn’t have been easier or faster – almost instant gratification! The fish was flakey and tasty. It would be great served on a bed of spaghetti to soak up the flavorful sauce. Yum!

We have all heard that fish is good for you. There are many reasons to eat halibut beside it’s mild and delicious flavor. It is a lean, meaty white fish that is low in sodium, fat and calories and rich in nutrients, including Omega 3 fatty acids, folic acid and B vitamins plus minerals like selenium, potassium, magnesium and niacin that are otherwise difficult to come by naturally. Halibut is also a good choice when considering the environment. ,According to Seafood Watch California halibut are either a “Best Choice” or “Good Alternative,” depending on the fishing method. Most Atlantic halibut is overfished, so it’s on the “Avoid” list. The exception is farmed Atlantic halibut. It’s a “Good Alternative” because it’s raised in closed tank systems that have little impact on local habitats. The Marine Stewardship Council certifies some of the Pacific halibut fisheries as sustainable.

ROASTED HALIBUT WITH LEMON, TOMATOES AND CAPERS

1 lb halibut steaks
1-2 Tbsn olive oil
1/2 cup white wine
1/4 cup lemon juice
2 teaspoons capers
2-3 cloves garlic, minced
2 tablespoons mixed fresh herbs (flat-leaf parsley, oregano, marjoram or basil) chopped or 1 tsp dried Italian Seasoning
1 can diced tomatoes

Pre-heat oven to 450 degrees. Drizzle olive oil in the bottom of a baking dish. Rinse and pat dry fish and place it in the baking dish. You can leave the fish in one large piece or cut it into individual serving sized pieces. Brush fish with olive oil and season with salt and pepper.

Combine all other ingredients in a small bowl and pour over the top of the fish.

Roast in hot oven until just opaque, about 10 – 12 minutes depending on the thickness of the fish. Fish should flake easily with a fork. Serve with juices and more fresh herbs, if desired.

Roasted Halibut with Lemon, Tomatoes and Capers

Servings: 4
Time: 20 minutes
Difficulty: easy
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1 lb halibut steaks
1-2 Tbsn olive oil
1/2 cup white wine
1/4 cup lemon juice
2 teaspoons capers
2-3 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, chopped
1 can diced tomatoes

Pre -heat oven to 450 degrees. Drizzle olive oil in the bottom of a baking dish. Rinse and dry fish and place it in the baking dish. You can leave the fish in one large piece or cut it into individual serving sized pieces.
Brush fish with olive oil and season with salt and pepper.
Combine all other ingredients in a small bowl and pour over the top of the fish.
Roast in hot oven until just opaque, about 10-12 minutes depending on the thickness of the fish. Fish should flake easily with a fork. Serve with juices and garnish with more fresh herbs, if desired.

Wheatless Wednesday – Spicy Black Bean Soup

by joycevandenbergporterOctober 29, 2014

Hippopotamus soup? If you lived around 6000 BC that is what you could be having for dinner. How about a nice hot bowl of Spicy Black Bean Soup instead? Do you love soup? You are not alone. Soup has a huge place in history that you are probably not aware . There is a reason why you feel better after having a hot bowl of soup. Soup has always been known as the curative for any ailment of the heart, mind, soul and body… and this old Yiddish saying says it best… “Troubles are easier to take with soup than without.”

Here are some known and little-known soup facts that I found kind of interesting (Compliments of Sara Gray)!

o Americans sip over 10 BILLION bowls of soup every single year! That’s a lot of soup!

o When was the earliest evidence of our ancestors eating soup? About 6000 BC! And guess what kind of soup it was? Hippopotamus!

o So, in the late 1700s, apparently the French King was so enamored with himself that he had his royal chefs create a soup that would allow him to see his own reflection in the bowl. Sheesh! But as a result, consommé (clear broth) was born.

o Since we’re talking about the French here’s another interesting tidbit of soup lore that I had to include on this Soup Facts page. In the French Court of Louis XI, the ladies’ meals were mostly soup. Guess what the reasoning was? They were afraid that chewing would make them break out in facial wrinkles! If this were true today, it would put plastic surgeons out of business!

oThis one cracked me up! And yet, it’s a fact that intertwines fashion, eating utensils and of course, soup! Here it is: Why did thin soups became all the rage in Europe during the 17th century? The spoon was invented. (How did they eat soup before the spoon???) Why was the spoon invented? Because of the latest fashion trend: large and stiff ruffles that the men and the women of the high courts wore around their necks. (I bet that’s how clowns got their ideas for their costumes!) The design of the spoon was to accommodate wearers of those large ruffles and keep themselves from getting dripped on!

o Frank Sinatra always asked for chicken and rice soup to be available to him in his dressing rooms before he went on stage. Another famous person who loved soup was Andy Warhol. He told someone that he painted those famous soup cans because its what he had for lunch – every day for 20 years!

Black beans are the main component of this soup and they are rock stars in their own right. Black beans have an amazing protein-plus-fiber content. From a single, one-cup serving of black beans you get nearly 15 grams of fiber (the amount consumed by the average U.S. adult in one entire day of eating) and 15 grams of protein. Black beans are loaded with vitamins including molybdenum, folate, manganese, magnesium, vitamin B1 (thiamin), phosphorus and iron, all of which combine with their rich protein, fiber content to provide benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Throw in some hot peppers, which not only have their share of vitamins and health benefits but they also help to boost your metabolism which can help burn more fat. The best part of this yummy soup though, is that it is creamy without adding any dairy or thickeners. The trick is to puree one third to one half of the cooked soup to provide a rich creamy texture. This is a vegan soup but it is hearty and flavorful and it’s wheat and gluten free. It is also an easy, one pot meal. So grab a spoon and be glad we no longer drink from the bowl or wear clown inspiring collars!

SPICY BLACK BEAN SOUP

2 Tbsn olive oil
1/2 onion, finely chopped
1/2 jalapeno, seeded and diced
2 cloves garlic, minced
2 tsp cumin
2 tsp chili powder
1/2 tsp cayenne (or more to taste)
3 (15-ounce) cans black beans, drained and rinsed
4 cups vegetable broth
Sliced green onions, chopped cilantro and sriracha, as toppings (optional)
Cumin Lime Yogurt/Sour Cream (Optional) Recipe Below

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.

Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.

Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.

Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.

Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

Black Bean Soup

Servings: 4
Time: 30 minutes
Difficulty: easy
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Cumin Lime Yogurt/Sour Cream:
1/2 cup yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey
salt and pepper to taste

Saute the onions, garlic and jalapeno over medium heat until tender, about 4 minutes.
Add the black beans, cumin, chili powder, cayenne and broth and simmer for 25 minutes.
Blend one third to half of the soup, using a food processor, a blender or an immersion blender, leaving some whole beans for texture.
Return the blended beans to the soup and stir to combine. Check seasoning and add cayenne, salt and pepper to taste.
Serve with Cumin Lime Yogurt (recipe below), chopped cilantro and sliced scallions

CUMIN LIME YOGURT/SOUR CREAM:

1/2 cup yogurt, vegan yogurt or sour cream
1 teaspoon ground cumin
Zest and juice of 1/2 a lime
pinch of sugar or honey

Zest lime before cutting or squeezing. Combine all ingredients in a small bowl. Check seasonings and add more sugar, lime juice and cumin to taste. Top with more zest for fun.

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

by joycevandenbergporterOctober 15, 2014

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

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

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

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

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

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

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

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

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

Root Vegetable Tian

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

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

Wheatless Wednesday – Grilled Romaine & Tomato with Gorgonzola

by joycevandenbergporterSeptember 3, 2014

I have never been a big fan of romaine lettuce, until now! This time of year, pretty much everything ends up on the grill, perhaps in an effort to keep the kitchen cool. It sounds odd to grill lettuce and I was skeptical the first time but this is now my favorite way to serve romaine. Charring fruits and vegetables, even lettuce, enhances their natural flavors and transforms them into a delicacy. Just split fresh romaine head down the middle, leaving the core intact, brush with olive oil and place face down on a hot grill. Top grilled romaine with a balsamic vinaigrette and sprinkle with gorgonzola or parmesan, or just serve on its own. This is not the prettiest of salads but you won’t believe how delicious it is. I also threw some tomatoes on the grill and topped them with gorgonzola and fresh basil.

Here are some surprising nutrition facts about Romaine lettuce that you may not know:

1 – Protein. Believe it or not, romaine lettuce is 17% protein with 7.7 grams per head. It is also contains all 9 essential amino acids, 9% RDA of some and up to 26% RDA of others.

2 – Calcium. One head of romaine has 206 milligrams (mg) of calcium (about 21% RDA). Blend it with calcium rich fruits like papaya and oranges and you’ll get more calcium than a glass of milk!

3 – Omega-3s. One head of romaine lettuce contains 44% RDA of Omega-3 essential fats. Forget the tainted fish oils, reach for some leafy greens instead!

4 – More Vitamin A Than An Carrot. One head of romaine contains 182% RDA of vitamin A (as beta-carotene) while a large carrot contains only 40%.

5 – Iron. One head of romaine contains 6mg of iron, which ads a significant source of iron to the diets of vegetarians and vegans.

6 – Romaine Lettuce is Rich in B-vitamins: Thiamine (B1) – 38% RDA, Riboflavin (B2) – 32% RDA, Niacin (B3) – 12% RDA, Pantothenic Acid (B5) – 18%, Pyridoxine (B6) – 36 %, Folate (B9) – 213%!

7 – Water. One head of romaine provides 16% of your daily water needs with about 20 ounces of water per head!

8 – Rich Source of vitamin K. As with most leafy greens, romaine is super rich vitamin K with 535% RDA in one head.

9 – Low Levels of Oxalic Acid. If you have problems with calcium oxalate kidney stones, romaine lettuce might be a good choice for leafy greens since it is very low in this anti-nutrient.

10 – Mineral-Rich. Don’t let the lighter color of romaine lettuce fool you. This not-so-dark leafy green is rich in minerals. One head contains copper (33% RDA), magnesium (22% RDA), manganese (42% RDA), phosphorus (27% RDA), potassium (33%), selenium (5% RDA) and zinc (13% RDA).

Makes me a believer!

Grilled Romaine and Tomato

Servings: 6
Time: 15 minutes
Difficulty: easy
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3 heads romaine lettuce (1 for every 2 people)
3 ripe but firm tomatoes (optional)
4 Tbsn olive oil, divided
2 Tbsn balsamic vinegar
1 Tbsn apple cider vinegar or red wine vinegar
1 tsp fresh thyme, minced
1/4-1/2 cup crumbled gorgonzola or grated parmesan
salt and pepper

Remove any old looking, leafy outer leaves of each head of romaine. Slice each head down the center lengthwise keeping the core intact. Rinse thoroughly with cold water and drain. Slice tomatoes in half, if using.

Brush both sides of romaine (and tomatoes) with 2 Tablespoons olive oil and sprinkle with salt and black pepper.

Grilled Romaine7

Preheat the grill and make the dressing while waiting for the grill to get very hot. Combine remaining olive oil, vinegar and thyme in a small bowl and set aside.

Place the romaine and tomatoes flat side down on the hot grill

Grill 2 to 3 minutes or until charred. Turn romaine a 1/3 turn and char one side of the curved side

Rotate to char the final side (tomatoes only need to be turned once and then removed to a serving platter) Remove romaine from heat and place on a serving platter.

Drizzle with dressing.

Sprinkle with parmesan or gorgonzola, if desired. Top tomato with fresh basil.

Wheatless Wednesday – Root Vegetable Slaw with Burrata

by joycevandenbergporterAugust 27, 2014

Roots don’t get the respect that they deserve. Don’t be fooled by the outward appearance of most root vegetables with their tough, hairy rough exteriors which only serve to protect the lovely jewels inside. Their gorgeous interior colors indicate their rich nutrient value with each root containing it’s own set of health benefits. This raw root salad is the epitome of Eat the Rainbow with it’s vibrant red, pink, orange, yellow and green. Roots are packed with a high concentration of antioxidants, Vitamins C, B, A, and Iron. Roots, which grow under ground, absorb vitamins and minerals from the soil and are the energy store house for the plants. Their complex carbohydrates and fiber makes us feel full and satiated, hopefully satisfying our cravings for junk food. Summer is a great time to eat root vegetables fresh when you can eat them raw and get the most health benefits.

This Root Vegetable Slaw is from the “Jerusalem” cookbook which I received as a very thoughtful birthday gift from a good friend. “Jerusalem: A Cookbook” was written by Yotam Ottolenghi and Sami Tamimi, chefs who grew up on opposite sides of Jerusalem; Mr. Tamimi in the Arab East and Mr. Ottolenghi in the Jewish West, although they didn’t know each other. They left Israel more than 20 years ago and met in London where they became close friends and business partners. This is more than just a cookbook. It’s a gorgeous collection of photos, recipes, history and stories about Jerusalem. The authors describe it as “a self-indulgent, nostalgic trip into our pasts.”

I loved this salad! At first I wasn’t sure about the combination of raw vegetables and soft cheese but the combination of crispy fresh with creamy soft is really nice. The recipe calls for Labneh, which is really common in the Mediterranean. It’s not as easy to find here so I substituted Burrata which is a fresh Italian cheese made from mozzarella and cream. It’s softer and creamier than fresh mozzarella. Burrata means “buttered” in Italian which seems very appropriate. “Jerusalem” includes a recipe to make your own Labneh if you are so inclined, or maybe you will find it in a market near you.

Root Vegetable Slaw with Burrata

Servings: 6
Time: 20 minutes prep plus 45 minutes chilling
Difficulty: easy
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3 medium beets
2 medium carrots
1/2 celery root
1 medium kohlrabi (optional)
4 Tbsn lemon juice
4 Tbsn olive oil
3 Tbsn sherry vinegar (or mirin)
2 tsp sugar
3/4 cup cilantro, coarsely chopped
2/3 cup flat leaf parsley, coarsely chopped
3/4 cup mint, ribboned or chopped
1/2 Tbsn lemon zest
salt and pepper
1 cup burrata or labneh (optional)

Peel vegetables and slice then thinly into matchsticks (julienne).

You can use a mandolin or food processor. To do it by hand, stack a few slices at a time on top of one another and cut them into thin strips.

For carrots, slice off ends and cut into halves or thirds, depending on the size of the carrots. Mine were small so I used four.

Try to cut all vegetables into the same sized matchsticks.

Place all strips in a large bowl and cover with cold water. Set aside while you make the dressing.

Wash and dry a lemon. Zest the lemon first, then halve and squeeze the juice.

Place the lemon juice, olive oil, vinegar, sugar and 1 teaspoon salt in a small saucepan. Bring to a gentle simmer and stir until the sugar and salt have dissolved. Remove from heat.

Drain the vegetable strips and transfer to a paper towel to dry well. Dry the bowl and replace the vegetables. Pour the hot dressing over the vegetables, mix well and let cool. Place in the refrigerator for at least 45 minutes.

Slice mint into ribbons and chop herbs, if you haven’t already done so.

When ready to serve, add the herbs, lemon zest and 1 tsp black pepper to the salad. Toss well, taste, and add more salt if needed.

Serve with burrata or labneh on the side, if desired.

100th Post – Cauliflower “Mac” and Cheese

by joycevandenbergporterAugust 20, 2014

Wow, this is my 100th post! I’ve certainly learned a lot since publishing my first recipe, Green Curry Tofu, on November 25, 2013. I had never even been on a blog before starting Goodmotherdiet, so it has been quite a learning curve. I got a domaine name on WordPress and suddenly, I was a blogger! Every new techie thing I have learned, has been a major victory, like successfully uploading photos and then figuring out how to make them larger than a thumbnail; or adding links that work and making my recipes printable. I’m even writing code! What? Six months ago I didn’t even know what that was! My thought processes and food choices have also evolved. It’s been over a year since I’ve eaten meat, other than the occasional free range chicken, and I feel good about the evolution, but I promised myself not to make any permanent changes, or edits to my About Page, until GMD turns one in November. There will definitely be some edits since I now have a different and stronger perspective than when I started. It’s interesting how just a simple change in diet can also change your way of thinking. Anyway, thanks for joining me on this journey. I hope you’re enjoying the ride… You can follow me via email by clicking the Follow Me button or you can Like the Goodmotherdiet Facebook Page, both top left of the screen.

Deciding what to feature for my 100th post which happens to fall on a Wheatless Wednesday, was a challenge until I came across a recipe for Cauliflower ‘Mac’ and Cheese on Tabitha’s Gluten Free Dishes, which is a great blog that I follow. What is more iconic or American than Macaroni and Cheese? Nothing is quite so comforting as a big bowl of yummy, creamy cheesiness! How about a Mac and Cheese that has no actual pasta but still satisfies that craving? Many versions of Cauliflower Mac and Cheese are available including those by Dr Oz and Rachel Ray. Most recipes include heavy cream and cream cheese. I have opted to make a ‘skinny’ version using non-fat milk and yogurt instead of heavy cream. Cauliflower is a good stand in for pasta and many other things as it is extremely versatile and good at absorbing flavors while adding a variety of good nutrients and fiber but little fat and no cholesterol. I have already posted recipes for Cauliflower Crust Pizza and Cauliflower Buffalo ‘Wings’ and Cauliflower Puree instead of mashed potatoes, all with great success. So here goes…

TIP: You can use any kind of cheese that you like but a sharp cheddar gives you more bang for your buck than mild, in that it’s stronger flavor allows you to use less cheese (hense fewer calories and fat). Another way to cut fat and calories is to use 2 cups non-fat milk and increase the butter and flour to 3 Tablespoons each, or 1 1/2 cups low or non fat milk and 1/2 cup full fat milk or cream. If you like extra creamy, you can use all heavy cream and even add 2 tablespoons of cream cheese. To make this vegan, use coconut oil, almond milk and vegan cheese. I used 1 1/2 cups non-fat milk and 1/2 cup non-fat yogurt with good results. Several recipes I looked at called for adding cayenne pepper, onion powder, sautéed onions or fresh scallions before cooking, so think about those as options.

Cauliflower Mac and Cheese

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 head cauliflower
2 cups mild or sharp cheddar (gruyere, Swiss or your favorite melty cheese)
1/4 cup shredded parmesan (optional)
2 Tbsn butter
2 Tbsn flour (rice, oat or quinoa flour work well in lieu of wheat flour)
1 1/2 cups non or low fat milk (see Tip above for other options)
1/2 cup yogurt
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper

Pre-heat the oven to 375F
Spray a baking dish with cooking spray and set aside.

Cut core out of cauliflower and break or cut into small florets.

Bring a pot of water to a boil and par boil the cauliflower florets for 5 minutes. Rinse in cold water, drain well and pat between several layers of paper towels to dry. Transfer the cauliflower to the baking dish and set aside.

Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute.

Pour milk in slowly, whisking to combine. Add yogurt one tablespoon at a time, if using, and whisk into a creamy sauce.

Stir in salt, pepper and 1 1/2 cups cheese. Stir over medium-low heat for 5 minutes.

Pour the cheese sauce over the top and stir to combine.

Top with remaining cheese, plus parmesan, if using.

Cook for 15 minutes or so until the cheese turns golden and begins to bubble. Broil last few minutes to brown the top, if desired.

Sprinkle with red pepper flakes for an added kick, if desired.

100 Photo Credit: Sonandoconparis.blogspot.com

Wheatless Wednesday – Grilled Avocado Caprese Salad

by joycevandenbergporterJuly 30, 2014

Insalata Caprese, the ubiquitous tomato, mozzarella, and basil salad, is one of the most popular dishes in summer when tomatoes are in season and so, so good. It also happens to be one of my favorites and a great way to use up extra tomatoes. I sometimes include avocado to increase the nutritional value and make it a bit more filling as a main dish. I must admit that I am on quite a grilling kick this summer which has taken an interesting turn since I am no longer just throwing steaks and burgers on the grill. I have had to get more creative with ingredients and have started grilling fruits and vegetables that I would not have considered in the past, including recent dishes, Grilled Nectarines and Summer Squash with Balsamic Glaze and Grilled Artichoke Mixed Veggie Platter.

Grilled Nectarines and Summer Squash with Balsamic Glaze

Grilled Artichoke Mixed Veggie Platter.

So when it came to making my first Caprese Salad of the summer, I decided to give it a twist by using the tiny sized mozzarella ‘Pearls’ and cherry tomatoes to top a grilled avocado. Grilling the avocado gives it a wonderfully warm and creamy, slightly smoky flavor. In addition to being delicious, avocado is a great addition to any diet for health and weight loss. “According to a study by the Haas Avocado Board, adding avocado to a lunch meal caused a 23-percent increase in satisfaction and a 28-percent decreased desire to eat over the next five hours after eating, compared with the avocado-free lunch. And, over a three-hour period, adding avocado to lunch meant a 26-percent increase in satisfaction and 40-percent decreased desire to eat later on. Half an avocado has about 112 calories and 6 grams of fiber. Avocados are filled with heart-healthy fats, protein, potassium, and vitamins (such as B6, C, K, and B)” (Glamour.com) So next time you have the grill going, throw on a couple of avocados. You’ll like it!

Grilled Avocado Caprese Salad

Servings: 2
Time: 10 minutes
Difficulty: easy
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1 ripe but firm avocado
2 Tbsn olive oil
1 tsp lemon juice
1/2 cup ciliglene, tiny fresh mozzarella balls (or larger mozzarella ball, diced)
1/2 cup cherry tomatoes, sliced in half
1/4 cup fresh basil, sliced crosswise into strips (chiffonade)
1 Tbsn balsamic vinegar
salt and pepper to taste

Using a sharp knife, slice avocado in half lengthwise. To remove the pit easily, strike the pit with the sharp blade and twist slightly. The pit should pop right out.

Brush the cut sides of the avocado with olive oil, lemon juice and season with salt and pepper. Place cut side down on a hot grill and grill for about 5 minutes, or until you see nice grill marks. You can place the avocados on the grill perpendicular or horizontal, depending on how you want the grill marks to look.

Or you can get fancy and grill diagonally

Get crisscross grill marks by turning the avocado 90 degrees half way through.

Remove avocados from heat and let cool slightly.

Place each avocado half on a plate and fill with tomatoes, mozzarella and basil, divided between the two.
Drizzle with olive oil and balsamic vinegar

Grilled Avocado Photo Credits:

1) Horizontal- http://www.foodandstyle.com

2) Diagonal- http://www.glamour.com/health-fitness

3) Criss-Cross- http://www.grillinfools.com

Wheatless Wednesday – Maine Lobster Bake

by joycevandenbergporterJuly 23, 2014

Maine is famous for it’s lobsters and summer is not considered complete here without at least one old fashioned lobster bake. Traditional lobster dinners include lobster with drawn butter, corn on the cob and steamers (Ipswich clams) and sometimes potatoes or eggs, often served on these inexpensive, but iconic, blue platters that mimic retro diner tablecloths. I tried lobster for the first time on my first trip to Maine, way back when my husband and I were just dating. He went to summer camp in Maine as a kid and he has many fond memories (and good friends) and still loves to come here. I’m pretty sure he brought me up here all those years ago as a relationship test, which luckily I passed with flying colors. I learned how to eat lobster, waterskied in Bear Pond and slept on a cot in one of the old cabins, three actions which, I’m sure, made me marriage worthy. My three sons followed in their father’s footsteps and consider themselves Wigwammers to the core, first as campers, then as counselors. It’s no coincidence that we have a house across the lake from Camp Wigwam and come to Maine as often as possible. It’s a little slice of heaven on earth.

We were lucky enough to be invited to an authentic Maine Lobster Bake that was catered by our friend, Tom DeLois. He provided and prepared everything, freshly procured that morning, including the seaweed which they gathered by boat from the ocean. I was not involved in the preparations in any way, except for taking lots of pictures to document the process, which is simple but takes some effort. It’s also a great way to feed a large group in a casual but festive manner.

This technique can easily be done on the beach but we used a flat gravel driveway. Just use something to elevate the cooking surface, a flat metal sheet or galvanized tub. Layer your chosen ingredients with seaweed and light the fire. Tom and his crew were veterans and really knew what they were doing. I have to admit it was nice to have someone else take care of dinner…

In an effort to minimize damage to the area, they cleared the gravel down to the bare dirt, then set up the cooking area with four concrete blocks and a metal tray. They stacked layers of wood and newspaper. The four metal sides(on the ground in the photo) are to block the wind if necessary.

The first layer is wet seaweed which they collected themselves from the ocean.

Next is bags of clams (steamers), lobsters and foil wrapped red skinned potatoes.

Topped with raw eggs and corn on the cob.

Wrap everything tightly with aluminum foil.

Finish with another thick layer of wet seaweed.

Light the fire and cook about 45 minutes. TIP: When the eggs are hard cooked, you know it’s done.

The unveiling…

One of the nice things about a traditional lobster bake is the leftovers! The next day I made a composed salad with the remaining lobster, eggs, potatoes and corn cut off the cob. I added some chopped tomatoes and scallions and arranged it all on a bed of fresh romaine.

I also made a big pot of clam chowder with the leftover clams and potatoes. I sautéed a couple of chopped onions and garlic in butter, then added chopped potatoes, vegetable broth and milk and cooked it all for an hour or so until it’s slightly thickened. Add the clams toward the end and cook another 20 minutes or so on low heat. Don’t let it boil or the clams will get touch and chewy, like rubber bands. Season with salt and pepper. Enjoy!

Wheatless Wednesday – Arugula Salad with Roasted Corn and Edamame

by joycevandenbergporterJuly 9, 2014

What does it mean if you see a groundhog in the summer? A couple of days ago, I spotted a fat, furry little creature stealing strawberries from my garden. It scurried off into the woods as soon as it saw me but not before I got a good look. It took me a couple of days to figure out what kind of animal it was since I have never seen one before and I have to admit that I became a bit obsessed. It looked like a beaver but with a fluffy, bristle brush-like tail. I finally spotted an internet picture of my new little friend, who turns out to be a groundhog, although here in Maine they are called woodchucks. I know that Maine had a brutally long winter and Punxatawny Phil saw his shadow on Groundhog Day dooming the East to six more weeks of winter, so I hope that this means six extra weeks of summer. Perhaps the fact that the little guy is a Mainer, and therefore, only a woodchuck, maybe it doesn’t mean anything and he is just a cute little neighbor who likes my strawberries…

Photo Courtesy of http://www.teacheratlas.com

So what does my groundhog/woodchuck have to do with Wheatless Wednesday? Nothing, except that I was carrying all the veggies I just bought into the house when I spotted him and almost dropped them in my excitement. This week in Maine has been hot and humid so we are eating lots of salads. You might say I overthink food, and perhaps I do, but here is my take on a Green Salad, which is green (arugula) on green (edamame) on green (snowpeas) on green (avocado) on green (scallions) with just an accent of color (corn and maybe a sprinkle of goat cheese). The variety in this salad comes from the flavors and textures rather than most summer salads that are generally pretty colorful.

Corn is just starting to come into season and I have had trouble finding organic, non-GMO corn here in Maine, perhaps its just too early or maybe it’s an indication of how much of our corn is now GMO. 😦 It’s hard to pass up the bins of 10 ears of corn for $4.00 but I just did that yesterday. Instead I bought 3 hard to find ears of organic white corn for $3.00. Call me crazy but I really go out of my way to avoid GMO’s! Since corn was my accent in this salad, I decided to rub it with butter, salt and pepper(and maybe just a tad of Creole Seasoning. I like Tony Cachere’s) and roast it until it turns golden brown. I let it cool and then sliced the kernels off into the salad. Delicious!

Although this salad is light, it is also pretty hearty. Arugula is a great choice for a green salad. Arugula contains about eight times the calcium, fives times the vitamin A, vitamin C and vitamin K, and four times the iron as the same amount of iceberg lettuce. The Edamame provides protein, fiber, vitamins and minerals (including calcium and iron). and the Avocado is nutrient dense and a source of good fat (which we need to absorb the nutrients so don’t hold back). Sugar Snap Peas are also a good source of vitamins and minerals including calcium and Vitamin C. Corn gets a bad rap but is actually pretty loaded in antioxidants and fiber. The best thing about this salad though is that it’s simple but delicious-a perfect hot summer meal!

Arugula Salad with Roasted Corn and Edamame

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

3 cups baby arugula
1 cup edamame (fresh or frozen, thawed)
1 cup sugar snap peas, sliced lengthwise
1 avocado, peeled and diced
2 scallions, thinly sliced
2-3 ears of fresh corn, shucked
2 tsp butter (olive or coconut oil)
salt, pepper & creole seasoning (optional)
2 Tbsn goat cheese (optional)

Wash corn and remove any remaining strings. Rub 1/2 teaspoon butter onto each ear (I used my hands which was messy but effective) and sprinkle with salt and pepper. I also like to add a bit of Creole Seasoning. Put in a roasting pan and broil for 3-5 minutes per side, or until golden brown. Let cool.

Place arugula in the bottom of a large bowl. Add snowpeas, avocado, edamame and green onions. Slice the kernels off the cobs and add to the salad.

Top with crumbled goat cheese or serve on the side, if desired.
To make a simple vinaigrette, whisk together 1/4 cup olive oil, 1/4 cup apple cider vinegar, 1 Tbsn lemon juice, 1/4 tsp salt and 1/8 tsp pepper
Drizzle with vinaigrette or serve on the side.

Wheatless Wednesday – Scallop Ceviche with Avocado and Tomatillo

by joycevandenbergporterJune 18, 2014

Summer officially begins on Saturday and you know what that means- long lazy days spent at the lake, cool, refreshing drinks by the pool and the return of brilliant pink and red sunsets! It also means salads or cool foods that don’t heat up your body or your kitchen. Ceviche is popular in South and Central America where temperatures are warm most of the year. For the uninitiated, Ceviche is a delicious taste sensation. Various fish or shellfish is marinated in a citrus-based mixture, usually lemons and limes. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which is what makes it firm and gives it the taste and feel of being cooked. Recipes for ceviche vary among countries but adding onions and chili peppers or other herbs and vegetables is fairly common.

My ceviche was inspired by the ingredients I had on hand (tomatillo, serrano peppers, red onion, cilantro and the first tomatoes from my garden), which give it a more Mexican flavor. I had never used tomatillos before and bought them on a whim the other day. Tomatillo, (in Spanish “green or little tomato”) is not really a tomato but a part of the nightshade family. If you don’t have access to tomatillos, then you can omit them from the recipe or put some of those ‘not quite ripe tomatoes’ to work for you for a similar flavor.

The ceviche needs at least 3 hours or over night to “cook” but can be assembled in less than 10 minutes. The flavors combine for a tasty, slightly spicy and refreshing dish that is loaded with vitamins and minerals plus healthy fats. This is perfect for when you don’t want to turn on your oven. It makes a great appetizer served in small glasses with chips or crackers or as a main or side dish.

Scallop Ceviche with Avocado and Tomatilla

Servings: 4
Time: 2-3 hours plus 15 minutes
Difficulty: easy
Print

2 lbs bay scallops
4-5 cloves garlic, minced
1 tsp salt
1/2 cup fresh cilantro, finely diced
2-3 Serrano peppers(or other hot pepper), seeded and diced
6 limes, 2 lemons freshly squeezed (should be enough to cover scallops)
1/2 red onion, finely diced
3-4 tomatillas
2-3 ripe tomatoes, diced
2 avocados, peeled, seeded and diced

Rinse scallops and pat dry. Place them in a ziplock bag or container with a lid.
Add garlic, lime and salt.
Dice peppers, onion and cilantro and add to scallops.
Remove papery skin from tomatillas and rinse to remove the sticky residue. Dice and add to the scallop mixture.
Gently comgine. The scallops should be covered by lime juice. Add a bit more if necessary. Refrigerate at least 2 or 3 hours or overnight while the scallops “cook”.
Before serving pour off excess liquid, leaving a bit to keep it moist. Add tomatoes and avocados and gently combine.

Serve with crackers or tortilla chips (my fave)..

Wheatless Wednesday – Black Bean Quinoa Salad

by joycevandenbergporterJune 4, 2014

Tired of green salad? This flavor filled quinoa salad with mango and avocado topped with an orange cumin vinaigrette is my new favorite! I promise you won’t be bored. It’s a little bit spicy from the jalapenos, a little bit sweet from the mango, the black beans add a rich salty flavor and fresh avocado, purple onion, bell pepper and cilantro make it salad worthy. Yum!

Quinoa is the perfect backdrop for these beautiful flavors. It also happens to be a nutritional powerhouse, high in protein, low in fat, gluten free and loaded with lovely vitamins and minerals (but you don’t have to tell your family that). What I didn’t know is that Mango is also a superfood, providing over 20 vitamins and minerals in every delicious bite. ( This puts a whole new light on my recipe for Mango Margaritas!) Black beans add another protein and nutrient boost and their high fiber content helps keep your tummy full. Then there is the Avocado, which we now know is a good fat that is highly nutritious. The best part of this salad though, is how great it tastes! I can’t wait to have it again for lunch…

This is the perfect dish to throw together for an easy dinner or bring to a potluck, especially if you have leftover quinoa on hand (or you make it ahead), then it’s only about ten minutes of chopping, mixing and you’re done! This salad can be made a day ahead, without the avocado. Bring to room temperature then gently toss in the avocado, if using, before serving.

TIP: You can buy mango pre-cut but it’s very easy to do it yourself (and less expensive) if you know the right technique. How to cut a Mango

VARIATIONS: If you don’t have, or like, mango, you can substitute orange or nectarine segments (or even canned or frozen corn). Use a combination of yellow, orange, red and green bell peppers for lots of color. This recipe is only mildly spicy using one red jalapeno pepper so double the amount of jalapeno peppers and add a bit more cumin if you like it hot.

Black Bean Quinoa with Cumin Orange Vinaigrette

Time: 30 minutes
Difficulty: easy
Print

1 cup quinoa

1 cup mango, diced

1 red bell pepper, diced

1 red or green jalapeno, seeded and diced

1 cup canned black beans, drained and rinsed

1/2 red onion, diced

1/3 cup fresh cilantro or parsley leaves, chopped

1 avocado, peeled, seeded and diced

vinaigrette

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup freshly squeezed orange juice

1 tsp cumin

1 tsp salt

Rinse quinoa to remove bitterness and cook according to package instructions; set aside and let cool.
To make the vinaigrette, whisk together olive oil, apple cider vinegar, orange juice, cumin and salt in a small bowl; set aside.
In a large bowl, combine quinoa, mango, bell pepper, jalapeno, black beans, avocado, onion and cilantro. Pour the vinaigrette on top of the salad and gently toss to combine.
If you aren’t serving immediately, place the avocado pit on top of the salad to keep the avocado from turning brown, or add the avocado right before serving . Serve at room temperature.

Wheatless Wednesday – Ginger Shrimp & Sugar Snap Peas

by joycevandenbergporterApril 3, 2014

“What’s for dinner?” That is the number one question asked when my boys are home. The second most asked question? “Have you seen my shoes/my phone/ my keys?” It can be hard coming up with interesting and delicious meals, day after day. I can remember my Mom saying “The cooking part is not hard, it’s coming up with the ideas and having all the ingredients that is so exhausting”. “I hear you, Mom!” I battle menu fatigue by keeping a pantry stocked with beans, grains and legumes and I try to have a lot of fresh produce around so I have more options without having to ~~order takeout~~ run out to the store with a long grocery list. I also try to keep my freezer stocked with flash frozen raw shrimp and scallops that thaw quickly.

I often get dinner inspiration from wonderful produce I find at the farmer’s market, or if I’m lucky, right from my own garden. Yesterday, my late fall gardening efforts were rewarded with an abundance of juicy, fat sugar snap peas hanging off their vines. I harvested a giant bowl of them and started to think about the best way to showcase these emerald gems. Their color is fabulous so I decided to pair them with colorful bell peppers, mushrooms and shrimp for a very spring-like meal. The beauty of this dish is that it is very simple, only a few really good ingredients, but delicious and pleasing to the eye.

I never learned to properly stir-fry. I understand the concept of starting with the vegetables that need to cook the longest and ending with those that are fastest cooking. I just never really mastered the technique of pushing the cooked food up on the sides of the wok. I’m sure it was operator error but everything always ended up down in the bottom in a big jumble. I prefer to cook everything separately so I can more easily control the level of cooking, plus each vegetable maintains it’s distinct flavor and character. I cooked the snow peas and peppers first, then the mushrooms and lastly the shrimp. Then I threw all the vegetables back in the pot with the shrimp and tossed them together. I served it over brown rice, but any grain, or even pasta, is a great setting for this dish. A very simple way to add more flavor to rice, without resorting to heavy sauces, is to cook it with vegetable broth instead of water and toss in a one inch piece of fresh ginger, peeled but not chopped. Just remove the ginger before serving.

Ginger Shrimp and Sugar Snap Peas

Servings: 4
Time: 30 minutes
Difficulty: easy
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1 lb raw extra large shrimp

2 cups fresh sugar snap peas

1 red bell pepper

1 yellow bell pepper

8 crimini or baby bella mushrooms

2 Tbsn grated ginger

3 cloves garlic, minced

3 Tbsn coconut or olive oil

dash Creole Seasoning

Salt and pepper to taste

Using a sharp knife, shell and devein shrimp. VIDEO on how to shell and devein shrimp Wash shrimp and dry with papertowels.
Cut off the stem of the sugar snap peas and remove the string
Slice the bell peppers into strips, discarding seeds and pith.
Wipe mushrooms clean with a damp papertowel. Cut off dry end of stem and slice.

Heat 1 tbsn of oil in a heavy pan (I love cast iron) on medium heat. Saute sugar snap peas and peppers (together or separately)for 4 or 5 minutes with half the garlic and ginger. Transfer to a large plate or bowl and leave uncovered (so they don’t continue to cook).

Add a bit more oil if necessary and sauté the mushrooms with the rest of the ginger and garlic, 2 or 3 minutes or until slightly browned on the edges. Transfer to plate with vegetables.

Add a bit more oil if necessary and sauté the shrimp about a minute per side, or until pink and firm. Sprinkle with creole seasoning or just salt and pepper.
Add vegetables back into the pan along with any juice made by the veggies and stir until hot. Add salt and papper to taste.
Serve over long grain brown rice, or any grain or pasta