Miso is one of the most versatile ingredients to work with in vegetarian cuisine -- it can be used as a marinade, dressing, in side sauces or most commonly, as a soup base. This is a fantastic dish that only takes about 15 minutes to make, and can be used either as a light starter or an easy main course if you want something nutritious and comforting. The miso paste can be adjusted depending on your taste, and the vegetables can be switched around to your liking. This is how I was taught to make it, and very similar to what I've had in most Japanese restaurants.
The zucchini can be left out completely, but I just love the soba-like effect of spiralized zucchini noodles in this particular soup. It adds a nice texture on top of the nutritional punch it packs.
You will need:
1/4 cup miso paste
1/3 cup warm water
4 cups water
2 tbsp tamari sauce
1 scallion, sliced
1 handful sliced white or Cremini mushrooms (about 3-4 whole mushrooms)
1 small zucchini, spiralized
4 oz tofu, cubed
2 tbsp olive oil
In a small bowl, whisk together the miso paste and warm water. Set aside.
In a medium sized saucepan, heat the olive oil, scallions, tofu, and mushrooms over medium heat. Sautee them all together until the mixture becomes fragrant and the tofu begins to brown on more than one side. Add the water and tamari sauce and bring to a strong simmer, then add the zucchini noodles. Cook until the zucchini is at the desired texture -- 4-5 minutes if you want more crisp noodles, 7-8 for softer noodles. Once you've gotten the zucchini cooked, immediately remove the saucepan from the heat and allow to cool for a few minutes. Thoroughly stir and add the miso paste while the soup is still hot but not simmering. Serve immediately.
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
Sunday, July 10, 2016
Saturday, December 5, 2015
Give Peas a Chance: A Guide to Meat Substitutes
It's easy to become accustomed to doing things a certain way -- soups are made with chicken broth, gravy is made with beef or poultry stock, chili has ground beef -- that it's easy to go-to the traditional meaty bases of so many dishes. Meat can be an incredible flavoring agent, and certain cuts are definitely worth tasting every now and then if you enjoy them, but replacing everyday meals with vegetarian alternatives can make a huge difference both in your wallet and in your general health. Here's a quick guide to which substitutes work best.
Soy meat substitutes -- This is probably the easiest. There are frozen ground beef substitutes, veggie burgers, and chicken patties available in nearly every grocery store that mimic the real thing so well you might never notice. But they tend to be higher in sodium, so just don't rely on meat substitutes too often.
As for more natural alternatives, tempeh is my personal favorite. It's quite versatile and there are different varieties available, usually various combinations of soy and whole grains. It's a block that's been fermented, so it has a mild nutty flavor and firm texture similar to lean ground beef. Crumble it into a stir fry, grill into patties whole, or cube it and marinate for a kebob, it can fill in with aplomb on most dishes.
Tofu -- Tofu is polarizing. People either love it or hate it, although most have only tried it a few times at best. There are different varieties, the most common are silken and regular tofu. Silken tofu is better for using in smoothies or baked goods and has a slippery feel, while regular tofu is more rough and granular but makes for a much better addition to savory dishes.
Silken tofu is best blended into other things, like aforementioned smoothies. It's often used in place of eggs in baked goods, and can be similarly scrambled like eggs for a breakfast dish.
Regular tofu is more appropriate for stir fries, salads, and other dishes where it's kept in larger pieces. It absorbs marinades and sauce flavors much better than silken tofu and retains its shape more. However, it can be slower to cook. To mimic the Chinese restaurant experience, cut your tofu into pieces the night before and freeze them in a ziploc. Fry the frozen pieces, being careful of any splattering from oil, and you'll have that signature chewy, delicious texture.
Nuts -- These can impart good fats along with protein in many dishes, they can be toasted or added raw. Crushed cashews are fantastic for thickening up sauces and soups, especially curries.
As for being a meat substitute, these are best used either as a topping or well blended with whole grains. They can add new dimensions to everything from casseroles to stir fries, just be careful not to overcook them.
Beans -- Similar to nuts, these are best used as an addition or filler to dishes with other flavorful agents. They're more versatile than nuts because they can be heated on a higher temperature for a longer time, although anything will burn if you really put your mind to it.
Some people prefer to use them whole, others like a refried or crushed version. For dishes like black bean burgers, crushed is best, but in soups, casseroles, or enchiladas, either whole or refried can work. Refried has a deceiving name, but it does not require a lot of extra fat to taste good.
Chickpeas -- These are extremely versatile, being used in batters to pizza crusts to salad toppings. They do well being marinated, pureed into hummus and batter, baked alongside other vegetables and absorbing their flavor, being a high protein topping to a salad, the list goes on. They do contain carbs, as do most things in life, but the fiber and protein of whole chickpeas offsets it in moderation.
Wild Rice -- This is one of my favorite additions to vegetarian soups, because it thickens and adds texture without being intrusive. It's not low carb, but it has enough protein to justify itself in moderate doses. I use it to thicken soups, and it's especially divine in chili. It can also be used with balsamic dressing and/or olive oil with herbs, fresh chopped vegetables, garlic, and brined cheeses like feta to make a portable cold salad. This also applies to whole grains like farro and quinoa.
Polenta -- Also not a member of the non low-carb family, but it's similar to pasta. I like it in breakfast hash in place of potatoes.
Seitan -- This is pure gluten. Yes, evil gluten! It's stretchier and spongier, so this works well sliced into thinner pieces and treated like stewed barbeque, or used in place of steak or shredded chicken and beef in tacos. It can hold onto a lot of flavor, it's best combined with vegetables or other sources of protein due to the texture. However, its ability to absorb sauces and marinades make it more versatile than meets the eye!
Soy meat substitutes -- This is probably the easiest. There are frozen ground beef substitutes, veggie burgers, and chicken patties available in nearly every grocery store that mimic the real thing so well you might never notice. But they tend to be higher in sodium, so just don't rely on meat substitutes too often.
As for more natural alternatives, tempeh is my personal favorite. It's quite versatile and there are different varieties available, usually various combinations of soy and whole grains. It's a block that's been fermented, so it has a mild nutty flavor and firm texture similar to lean ground beef. Crumble it into a stir fry, grill into patties whole, or cube it and marinate for a kebob, it can fill in with aplomb on most dishes.
Tofu -- Tofu is polarizing. People either love it or hate it, although most have only tried it a few times at best. There are different varieties, the most common are silken and regular tofu. Silken tofu is better for using in smoothies or baked goods and has a slippery feel, while regular tofu is more rough and granular but makes for a much better addition to savory dishes.
Silken tofu is best blended into other things, like aforementioned smoothies. It's often used in place of eggs in baked goods, and can be similarly scrambled like eggs for a breakfast dish.
Regular tofu is more appropriate for stir fries, salads, and other dishes where it's kept in larger pieces. It absorbs marinades and sauce flavors much better than silken tofu and retains its shape more. However, it can be slower to cook. To mimic the Chinese restaurant experience, cut your tofu into pieces the night before and freeze them in a ziploc. Fry the frozen pieces, being careful of any splattering from oil, and you'll have that signature chewy, delicious texture.
Nuts -- These can impart good fats along with protein in many dishes, they can be toasted or added raw. Crushed cashews are fantastic for thickening up sauces and soups, especially curries.
As for being a meat substitute, these are best used either as a topping or well blended with whole grains. They can add new dimensions to everything from casseroles to stir fries, just be careful not to overcook them.
Beans -- Similar to nuts, these are best used as an addition or filler to dishes with other flavorful agents. They're more versatile than nuts because they can be heated on a higher temperature for a longer time, although anything will burn if you really put your mind to it.
Some people prefer to use them whole, others like a refried or crushed version. For dishes like black bean burgers, crushed is best, but in soups, casseroles, or enchiladas, either whole or refried can work. Refried has a deceiving name, but it does not require a lot of extra fat to taste good.
Chickpeas -- These are extremely versatile, being used in batters to pizza crusts to salad toppings. They do well being marinated, pureed into hummus and batter, baked alongside other vegetables and absorbing their flavor, being a high protein topping to a salad, the list goes on. They do contain carbs, as do most things in life, but the fiber and protein of whole chickpeas offsets it in moderation.
Wild Rice -- This is one of my favorite additions to vegetarian soups, because it thickens and adds texture without being intrusive. It's not low carb, but it has enough protein to justify itself in moderate doses. I use it to thicken soups, and it's especially divine in chili. It can also be used with balsamic dressing and/or olive oil with herbs, fresh chopped vegetables, garlic, and brined cheeses like feta to make a portable cold salad. This also applies to whole grains like farro and quinoa.
Polenta -- Also not a member of the non low-carb family, but it's similar to pasta. I like it in breakfast hash in place of potatoes.
Seitan -- This is pure gluten. Yes, evil gluten! It's stretchier and spongier, so this works well sliced into thinner pieces and treated like stewed barbeque, or used in place of steak or shredded chicken and beef in tacos. It can hold onto a lot of flavor, it's best combined with vegetables or other sources of protein due to the texture. However, its ability to absorb sauces and marinades make it more versatile than meets the eye!
Tuesday, August 12, 2014
Hot Vegetable Pancakes
These came about from an abundance of summer vegetables and herbs. This recipe makes a solid "medium" in the spiciness department, but it can be adjusted with the addition of paprika. Try this next time you want the basis of a good vegetarian meal -- this can make an excellent main dish as well as a side course or appetizer. I found that baking them resulted in a much better patty than pan frying, but they remind me more of pancakes than anything so that's the name I've gone with.
You need:
3-4 cups grated summer squash
3-4 shredded fingerling or blue potato
1/2 cup grated peppered cheese (I like The Screaming Dutchman peppered gouda)
1 egg
2-3 large cloves of garlic, chopped finely
5-6 fresh leaves of basil, also chopped finely
1 1/2 tsp sea salt
1-2 tsp hot smoked paprika (depends on how spicy you want it)
2/3 cup bread crumbs
1 tbsp olive oil
Preheat the oven to 450 F. Combine the squash, cheese, potato, egg, and garlic into a smooth mixture. Add the spices and bread crumbs and mix until sticky and uniform. Using a nonstick baking pan, grease it with the olive oil. Take small amounts and flatten into patties about "3-4 in diameter and about an inch thick. Bake at 450 F for 25-30 minutes. Serve hot with a dash of sea salt and sour cream.
You need:
3-4 cups grated summer squash
3-4 shredded fingerling or blue potato
1/2 cup grated peppered cheese (I like The Screaming Dutchman peppered gouda)
1 egg
2-3 large cloves of garlic, chopped finely
5-6 fresh leaves of basil, also chopped finely
1 1/2 tsp sea salt
1-2 tsp hot smoked paprika (depends on how spicy you want it)
2/3 cup bread crumbs
1 tbsp olive oil
Preheat the oven to 450 F. Combine the squash, cheese, potato, egg, and garlic into a smooth mixture. Add the spices and bread crumbs and mix until sticky and uniform. Using a nonstick baking pan, grease it with the olive oil. Take small amounts and flatten into patties about "3-4 in diameter and about an inch thick. Bake at 450 F for 25-30 minutes. Serve hot with a dash of sea salt and sour cream.
Friday, September 17, 2010
Butternut Squash Cyr Stew with Potatisklimp
How's that for a recipe title?! Don't be frightened, this Swedish-Russian fusion dish is worth the pronunciation and more. Potatisklimp are Swedish potato dumplings and operate quite a bit like matzo balls. Cyr is the Russian word for cheese, and here's why I chose it.
If you're lucky enough to live somewhere where they carry Northern European cheeses, look for Leipäjuusto. Also known as bread cheese here in the US, this does not melt the way most regular cheeses do. It's also got grill marks which impart a nice texture and flavor that I found went well with the butternut squash soup. I was first introduced to this cheese when I was in Russia, although there let's just say it wasn't made from cow's milk. Anywho, in this recipe you could also use a good Halloumi, but you'd want to add it when the soup was slightly cooler.
Here's what you need:
2 medium butternut squash, sliced in half and de-seeded
3 quarts chicken broth
1 white onion, sliced
4 medium carrots, diced
4 tbsp butter
salt to taste
1/4 cup butter, melted
2 egg yolks
1/2 cup fine bread crumbs or matzo meal
1/2 cup peeled and mashed Russian Fingerling potatoes
1/4 tsp lemon zest
1/2 tsp nutmeg
1 tsp salt
2 egg whites
1 lb Leipäjuusto or bread cheese
Preheat the oven to 350 degrees. Place the squash cut side down on a baking pan or cookie sheet and bake for an hour. Remove and allow to cool.
Heat the butter in a large stock pot over medium until melted and add the onions and carrots. Cook until the onions begin to brown and add a few cups of broth. Add a cup or two of squash then more broth and mix, continue to do this until all the squash and broth is mixed uniformly in the pot. Add the salt and bring to a strong simmer.
Mix the egg yolks and butter; add the mashed potatoes and stir well. Add the spices and bread crumbs and mix until uniform, you definitely don't want any lumps. Whip the egg whites into stiff peaks and fold into the potato/egg mixture until even, but strive to not kill the fluffiness of the egg whites.
Take teaspoons of the potato mixture and roll gently into balls with your hands and drop into the simmering soup. Do so repeatedly until you're out of potato dumpling mixture and allow to cook for 5-10 minutes uncovered. Cover and cook another 10. Remove from the heat and add the bread cheese, stirring gently as to not break up the dumplings. This soup is most definitely enjoyed hot and fresh.
If you're lucky enough to live somewhere where they carry Northern European cheeses, look for Leipäjuusto. Also known as bread cheese here in the US, this does not melt the way most regular cheeses do. It's also got grill marks which impart a nice texture and flavor that I found went well with the butternut squash soup. I was first introduced to this cheese when I was in Russia, although there let's just say it wasn't made from cow's milk. Anywho, in this recipe you could also use a good Halloumi, but you'd want to add it when the soup was slightly cooler.
Here's what you need:
2 medium butternut squash, sliced in half and de-seeded
3 quarts chicken broth
1 white onion, sliced
4 medium carrots, diced
4 tbsp butter
salt to taste
1/4 cup butter, melted
2 egg yolks
1/2 cup fine bread crumbs or matzo meal
1/2 cup peeled and mashed Russian Fingerling potatoes
1/4 tsp lemon zest
1/2 tsp nutmeg
1 tsp salt
2 egg whites
1 lb Leipäjuusto or bread cheese
Preheat the oven to 350 degrees. Place the squash cut side down on a baking pan or cookie sheet and bake for an hour. Remove and allow to cool.
Heat the butter in a large stock pot over medium until melted and add the onions and carrots. Cook until the onions begin to brown and add a few cups of broth. Add a cup or two of squash then more broth and mix, continue to do this until all the squash and broth is mixed uniformly in the pot. Add the salt and bring to a strong simmer.
Mix the egg yolks and butter; add the mashed potatoes and stir well. Add the spices and bread crumbs and mix until uniform, you definitely don't want any lumps. Whip the egg whites into stiff peaks and fold into the potato/egg mixture until even, but strive to not kill the fluffiness of the egg whites.
Take teaspoons of the potato mixture and roll gently into balls with your hands and drop into the simmering soup. Do so repeatedly until you're out of potato dumpling mixture and allow to cook for 5-10 minutes uncovered. Cover and cook another 10. Remove from the heat and add the bread cheese, stirring gently as to not break up the dumplings. This soup is most definitely enjoyed hot and fresh.
Sunday, August 29, 2010
Heirloom Tomato Caprese Salad
So this is an easy one. All it is is caprese salad made with heirloom tomatoes but believe me, the difference is unbelievable. This will take your tastebuds to a new level when it comes to our lycopene-infused friends, the heirloom tomatoes. I also like that the color varies using different varieties, I used one large pale yellow tomato, a few small red ones mottled with purplish spots and a few solid, brightly colored breeds. I don't know the names of the exact varieties, but you don't need to know the name to know it's good.
You will need:
3 lbs mixed heirloom tomatoes
2 balls fresh mozzarella, about 1 lb
1/3 cup whole fresh basil leaves
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 clove garlic, zested
1 tsp sea salt
a few grounds of black pepper, 1/8 tsp
Wash the tomatoes thoroughly and chop them into bite sized pieces. Add the remaining ingredients and mix until everything is uniformly coated in the oil/vinegar dressing. Serve cold and enjoy!
You will need:
3 lbs mixed heirloom tomatoes
2 balls fresh mozzarella, about 1 lb
1/3 cup whole fresh basil leaves
3 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 clove garlic, zested
1 tsp sea salt
a few grounds of black pepper, 1/8 tsp
Wash the tomatoes thoroughly and chop them into bite sized pieces. Add the remaining ingredients and mix until everything is uniformly coated in the oil/vinegar dressing. Serve cold and enjoy!
Stuffed Zucchini
This is a recipe inspired by Kayotic's famous stuffed zucchini recipe. It's heavy on dairy so the creamy, savory stuffing combines especially well with the slightly crispy, fresh zucchini boat. This is good to make if you're serving an even number of people, as you can vary the servings depending on how many zucchinis you're working with -- I used 2 for this recipe.
You will need:
2 zucchinis
1/4 cup cream
1 1/2 tsp salt
1 tbsp Italian seasoning OR mixed oregano/basil/thyme
1/2 tsp red chili flakes
2 tbsp salted butter
1/4 cup bread crumbs
2 oz monterrey jack cheese, shredded
1 egg
1/4 cup chopped fresh chives
Preheat the oven to 400 degrees. Slice the ends off the zucchinis, cut them each in half and use a spoon to scoop the innards out, the shell should remain at least 1/4 inch thick. Put the zucchini guts into a large mixing bowl. Add the egg, cream, salt and butter and stir until uniform. Add the herbs, red chili flakes and chives and mix in, follow with the bread crumbs and finish with the jack cheese. You don't want to add the cheese too early, as those little pockets of melted goodness are best achieved with a roughly shredded cheese.
Use a spoon to scoop the stuffing into the boats; don't be afraid to heap it on, but keep in mind that some will most likely overflow a bit. If this isn't to your aesthetic, use 3 zucchinis instead of 2 and you'll use less filling in each boat.
Bake for about 20 minutes and allow to cool for 10 minutes before serving.
You will need:
2 zucchinis
1/4 cup cream
1 1/2 tsp salt
1 tbsp Italian seasoning OR mixed oregano/basil/thyme
1/2 tsp red chili flakes
2 tbsp salted butter
1/4 cup bread crumbs
2 oz monterrey jack cheese, shredded
1 egg
1/4 cup chopped fresh chives
Preheat the oven to 400 degrees. Slice the ends off the zucchinis, cut them each in half and use a spoon to scoop the innards out, the shell should remain at least 1/4 inch thick. Put the zucchini guts into a large mixing bowl. Add the egg, cream, salt and butter and stir until uniform. Add the herbs, red chili flakes and chives and mix in, follow with the bread crumbs and finish with the jack cheese. You don't want to add the cheese too early, as those little pockets of melted goodness are best achieved with a roughly shredded cheese.
Use a spoon to scoop the stuffing into the boats; don't be afraid to heap it on, but keep in mind that some will most likely overflow a bit. If this isn't to your aesthetic, use 3 zucchinis instead of 2 and you'll use less filling in each boat.
Bake for about 20 minutes and allow to cool for 10 minutes before serving.
Monday, May 10, 2010
White Zucchini Parmesan
This is a recipe I made for a group of people during a get together at the house; it's assembled from various odds and ends I had in the kitchen but came together amazingly well. The Torog cheese is a fresh farmers' cheese that can be found in most Russian markets; if you absolutely cannot find it, substitute regular farmer's cheese or ricotta.
Step 1: Parming the Zucchini
2 large zucchini, sliced fairly thin
2 eggs, beaten
1 tbsp whole milk
1/2 tsp red chili flakes
dash of salt
1 cup Italian style bread crumbs
olive oil for frying
Whisk together the eggs, milk, salt and chili flakes. Put a skillet over medium heat. Dip the zucchini slices in the egg mixture and follow by tossing in bread crumbs, set aside. Once several of these are completed add about 2 tbsp olive oil to the pan and arrange the slices. Once they're browned on the bottom, flip them. Remove onto a paper towel or piece of parchment and repeat until you've used up all the zucchini. You may have leftover egg and bread crumbs; if you want, you can combine these and fry them to make hush puppies.
Step 2: Sauce and Assembly
1 1/2 cups whole milk
4 oz Torog cheese
4 oz Irish cheddar, chopped into cubes
2 tbsp butter
4 tbsp flour
salt to taste
2 large cloves fresh garlic, chopped
1/3 cup mozzarella cheese
Preheat the oven to 450. Heat the butter over medium-low until melted, quickly whisk in the flour. Add half a cup of milk and stir until uniform in texture, then turn the heat up to medium and add the rest of the milk. Once the mixture becomes hot add the Torog and cheddar, stirring until melted and incorporated. Add the salt and garlic and remove from the heat.
Put a few tablespoons of sauce in the bottom of a baking dish and arrange the zucchini slices in one layer over it. Top with half of the mozzarella, more sauce and continue to layer the zucchini. Finish with the rest of the mozzarella on top and bake for 15 minutes. Allow to cool for 10 and serve.
Step 1: Parming the Zucchini
2 large zucchini, sliced fairly thin
2 eggs, beaten
1 tbsp whole milk
1/2 tsp red chili flakes
dash of salt
1 cup Italian style bread crumbs
olive oil for frying
Whisk together the eggs, milk, salt and chili flakes. Put a skillet over medium heat. Dip the zucchini slices in the egg mixture and follow by tossing in bread crumbs, set aside. Once several of these are completed add about 2 tbsp olive oil to the pan and arrange the slices. Once they're browned on the bottom, flip them. Remove onto a paper towel or piece of parchment and repeat until you've used up all the zucchini. You may have leftover egg and bread crumbs; if you want, you can combine these and fry them to make hush puppies.
Step 2: Sauce and Assembly
1 1/2 cups whole milk
4 oz Torog cheese
4 oz Irish cheddar, chopped into cubes
2 tbsp butter
4 tbsp flour
salt to taste
2 large cloves fresh garlic, chopped
1/3 cup mozzarella cheese
Preheat the oven to 450. Heat the butter over medium-low until melted, quickly whisk in the flour. Add half a cup of milk and stir until uniform in texture, then turn the heat up to medium and add the rest of the milk. Once the mixture becomes hot add the Torog and cheddar, stirring until melted and incorporated. Add the salt and garlic and remove from the heat.
Put a few tablespoons of sauce in the bottom of a baking dish and arrange the zucchini slices in one layer over it. Top with half of the mozzarella, more sauce and continue to layer the zucchini. Finish with the rest of the mozzarella on top and bake for 15 minutes. Allow to cool for 10 and serve.
Monday, March 8, 2010
Baked Casarecce
This is a dish I've found myself making a lot lately, probably because it's so easy and you can vary the content. I keep mine simple with sauce and vegetables but you could include anything, such as meatballs or even roasted nuts.
I'm posting the recipe I use which serves 2 people, maybe 3. Increase as you see fit.
You will need:
1 cup dry casarecce pasta
1/2 cup marinara sauce
1/3 cup ricotta cheese
1/2 tsp salt
1/2 cup either provolone or mozzarella cheese, shredded
2 tbsp grated parmesan cheese
1 cup fresh or frozen broccoli, spinach or asparagus
Heat the oven to 400 degrees. Boil the pasta and vegetables for about 10 minutes, or until the pasta is al dente. Strain and set aside. Mix together the salt, marinara and ricotta and add the pasta. Put into a baking dish and cover with the remaining cheeses. Bake for about 10 minutes, then broil until the top becomes bubbly and begins to brown. Remove from the oven and allow to cool for a few minutes before serving.
I'm posting the recipe I use which serves 2 people, maybe 3. Increase as you see fit.
You will need:
1 cup dry casarecce pasta
1/2 cup marinara sauce
1/3 cup ricotta cheese
1/2 tsp salt
1/2 cup either provolone or mozzarella cheese, shredded
2 tbsp grated parmesan cheese
1 cup fresh or frozen broccoli, spinach or asparagus
Heat the oven to 400 degrees. Boil the pasta and vegetables for about 10 minutes, or until the pasta is al dente. Strain and set aside. Mix together the salt, marinara and ricotta and add the pasta. Put into a baking dish and cover with the remaining cheeses. Bake for about 10 minutes, then broil until the top becomes bubbly and begins to brown. Remove from the oven and allow to cool for a few minutes before serving.
I Artichoke You: How to Prepare, Steam and Serve an Artichoke and Hollandaise
So I'll start this off with a nod to Susan Russo of Foodblogga. She has an absolutely fabulous guide to selecting and preparing fresh artichokes so I can't take complete credit for the guidelines on how to do those things. However, I've repeated her method several times and it always works. What never fails to escape me is which poor sap initially thought this strange vegetable would be good to eat.
Whoever they were, they took one for the team -- the combination of sweet artichoke with the spicy, lemony, creamy goodness of Hollandaise sauce is alarmingly decadent. However, I consider this something every good cook should know how to make, so I'm sharing my methods.
To prepare the artichoke:
Using a large sharp knife, cut off the base stem and top 1/5 of the artichoke. Pull off any dead or bruised leaves and use kitchen shears to trim the tips off of the leaves on the sides. Very carefully pull the sides of the artichoke open until the purple flower of the choke is visible. I like to use a grapefruit spoon for this, but a regular spoon works fine -- pluck out the flower and scrape out the fuzz in the bottom of the choke. Working quickly, rub the surface with a sliced lemon and squeeze some juice into the cavern where the flower once was, lest you want a brown and oxidized artichoke.
For this recipe, you will need:
2-3 artichokes
3 egg yolks
1/2 tsp mustard
1 tablespoon lemon juice
a few dashes of red pepper flakes
1/2 cup melted butter
In a large covered pot, heat the artichokes in about 2 inches of water over medium heat with a dash of salt and lemon juice. Allow to simmer and steam for about half an hour. Remove with a slotted spoon and set aside, being careful to not let them fall apart.
Using either a blender or a countertop mixer with a whisk setting, combine the egg yolks, mustard, lemon juice and pepper flakes. Heat the butter in a small saucepan until very hot, but watch it to make sure it doesn't burn. With the blender or whisk on high speed, pour the butter in a very thin stream into the yolk mixture. It will end up thickening almost immediately, so there's no need to continue mixing after the butter is all incorporated.
I like to serve the artichoke with a bit of Hollandaise put into the center of the cavern, but others prefer to serve it on the side. Pluck a leaf off, dip into the sauce and using your bottom teeth, scrape the meat off of the fibrous outer leaf. As you progress to the center the leaves will get more tender, eventually ending with the coup de grace: the heart. Smother it in Hollandaise and smile.
Whoever they were, they took one for the team -- the combination of sweet artichoke with the spicy, lemony, creamy goodness of Hollandaise sauce is alarmingly decadent. However, I consider this something every good cook should know how to make, so I'm sharing my methods.
To prepare the artichoke:
Using a large sharp knife, cut off the base stem and top 1/5 of the artichoke. Pull off any dead or bruised leaves and use kitchen shears to trim the tips off of the leaves on the sides. Very carefully pull the sides of the artichoke open until the purple flower of the choke is visible. I like to use a grapefruit spoon for this, but a regular spoon works fine -- pluck out the flower and scrape out the fuzz in the bottom of the choke. Working quickly, rub the surface with a sliced lemon and squeeze some juice into the cavern where the flower once was, lest you want a brown and oxidized artichoke.
For this recipe, you will need:
2-3 artichokes
3 egg yolks
1/2 tsp mustard
1 tablespoon lemon juice
a few dashes of red pepper flakes
1/2 cup melted butter
In a large covered pot, heat the artichokes in about 2 inches of water over medium heat with a dash of salt and lemon juice. Allow to simmer and steam for about half an hour. Remove with a slotted spoon and set aside, being careful to not let them fall apart.
Using either a blender or a countertop mixer with a whisk setting, combine the egg yolks, mustard, lemon juice and pepper flakes. Heat the butter in a small saucepan until very hot, but watch it to make sure it doesn't burn. With the blender or whisk on high speed, pour the butter in a very thin stream into the yolk mixture. It will end up thickening almost immediately, so there's no need to continue mixing after the butter is all incorporated.
I like to serve the artichoke with a bit of Hollandaise put into the center of the cavern, but others prefer to serve it on the side. Pluck a leaf off, dip into the sauce and using your bottom teeth, scrape the meat off of the fibrous outer leaf. As you progress to the center the leaves will get more tender, eventually ending with the coup de grace: the heart. Smother it in Hollandaise and smile.
Friday, January 1, 2010
Potato and Celery Root Hummus with Avocado
One of the primary ideas behind the slow foods movement is that live food is good food -- there are compounds in fresh produce that aren't found in imported fruits and vegetables. Hence why I stopped in my tracks when I saw something still actually growing on the refrigerated shelves of the Whole Foods produce section.
Upon closer inspection, it was clearly a celery root. Bright tiny celery stalks were emerging from its top as it stood alone on the shelf. No price, no code, but I bagged it anyway. It was just too interesting to pass up, plus it was an ingredient I'd never worked with before.
Celery root reminds me of the baby in that Czech film, Little Otik. A bit creepy, but once the root is cleaned up and peeled it looks like any other root vegetable. To prepare it for boiling, cut off the top and any roots at the bottom. Using a vegetable peeler, get the rest of the skin off. Using a large sharp knife, chop into small cubes.
You will need:
1 cubed celery root
4 medium yellow potatoes, peeled and chopped
1 medium avocado
4 tbsp butter or olive oil
juice of 1 lemon
1 1/2 tsp garlic salt
dash of chili powder
Boil the potatoes and celery root for approximately 40 minutes. Throw all ingredients into a bowl and mash -- I recommend using a mixer if you can because it takes awhile to smooth out. When storing, use plastic wrap to put directly over the surface to avoid discoloration. This is especially good served with brown rice or warmed pita squares.
Upon closer inspection, it was clearly a celery root. Bright tiny celery stalks were emerging from its top as it stood alone on the shelf. No price, no code, but I bagged it anyway. It was just too interesting to pass up, plus it was an ingredient I'd never worked with before.
Celery root reminds me of the baby in that Czech film, Little Otik. A bit creepy, but once the root is cleaned up and peeled it looks like any other root vegetable. To prepare it for boiling, cut off the top and any roots at the bottom. Using a vegetable peeler, get the rest of the skin off. Using a large sharp knife, chop into small cubes.
You will need:
1 cubed celery root
4 medium yellow potatoes, peeled and chopped
1 medium avocado
4 tbsp butter or olive oil
juice of 1 lemon
1 1/2 tsp garlic salt
dash of chili powder
Boil the potatoes and celery root for approximately 40 minutes. Throw all ingredients into a bowl and mash -- I recommend using a mixer if you can because it takes awhile to smooth out. When storing, use plastic wrap to put directly over the surface to avoid discoloration. This is especially good served with brown rice or warmed pita squares.
Wednesday, December 23, 2009
Potato Gnocchi Caprese
Seemingly out of the blue, I found myself with a craving for gnocchi a few weeks ago. Maybe it was the stress of final exams pushing me to consume nothing but carbs or that calm, nearly sedated feeling that arrives shortly after doing so. Either way I got to googling on how to make light-as-air gnocchi without a potato ricer or mill. Turns out there is a method using a fork, which I will detail in the instruction portion of the recipe. I reduced the flour a bit from the original since that's the key to keeping them light and fluffy. They didn't shape nearly as pretty as what you buy in the store, but they were much cheaper to make and tasted better.
As far as the caprese bit, it's a dish that's always befuddled me -- maybe that's because raw tomatoes skeeze me out. I don't know what it is, but something about the smell and texture of raw tomatoes drives me away almost as fast as green peppers. I had to make a dish for a class potluck and wanted to go with a balsamic salad of some sort and caprese was easy to make and transport. However, when I make something for a group, I don't scrimp. I cook to impress. So I got to thinking, how can I turn a caprese salad into something remarkable?
When I make a salad designed for sustenance, sometimes I put some hot pasta over the top to wilt the lettuce a bit and add some protein and carbs (whole wheat pasta has improved remarkably in the last few years, I must admit). That's where the thought of the gnocchi came in. The rest seemed to follow suit and the dish was a major hit at the potluck. Even if you've never made gnocchi before, with the right touch it can be done well the first time.
To make gnocchi:
2 lbs potatoes
2 eggs
dash of salt
3/4c whole wheat flour
Boil the potatoes until tender. Using gloves or some sort of protection from the heat, peel the potatoes while they're still hot. Take a fork and holding the potato in your left hand (if you're right handed) use your right to score the side of the potato. It should result in what I can only describe as soft crumbles; it should resemble streusel to an extent. Once you finish crumbing all of the potatoes, add the eggs and remaining ingredients. Mix gently until the dough is nonsticky enough to be handled, try not to overmix. Take small handfuls, roll them into snakes and chop into "1 sections. Set them aside and repeat until you don't have any potato dough left. Boil a large pot of water and add about a teaspoon of salt, throw in the gnocchis 10 or so at a time and let them cook for 2-3 minutes. Scoop them out with a slotted spoon and set aside. One thing I can't emphasize enough is not to overcook, otherwise you'll just have mushy potato water.
For the caprese:
4 tbsp balsamic vinegar
4 tbsp high quality extra virgin olive oil
3 or 4 whole sundried tomatoes, preserved in olive oil and finely chopped(don't use dried)
1/4 cup finely chopped fresh basil
1 cup crumbled sheep's feta
2 cloves garlic, very finely chopped
3 tbsp olive oil and 1 tbsp balsamic vinegar (to toss with gnocchi)
salt and pepper to taste
6-8 cups fresh greens salad
Put the salad in a large bowl or plate and drizzle with the olive oil and balsamic vinegar. Sprinkle with a bit of salt and pepper and top the salad with the crumbled sheep's feta. Add the rest of the ingredients to the gnocchi and toss gently, making sure to coat each dumpling evenly. Scoop the gnocchi mixture on top of the salad and serve warm.
As far as the caprese bit, it's a dish that's always befuddled me -- maybe that's because raw tomatoes skeeze me out. I don't know what it is, but something about the smell and texture of raw tomatoes drives me away almost as fast as green peppers. I had to make a dish for a class potluck and wanted to go with a balsamic salad of some sort and caprese was easy to make and transport. However, when I make something for a group, I don't scrimp. I cook to impress. So I got to thinking, how can I turn a caprese salad into something remarkable?
When I make a salad designed for sustenance, sometimes I put some hot pasta over the top to wilt the lettuce a bit and add some protein and carbs (whole wheat pasta has improved remarkably in the last few years, I must admit). That's where the thought of the gnocchi came in. The rest seemed to follow suit and the dish was a major hit at the potluck. Even if you've never made gnocchi before, with the right touch it can be done well the first time.
To make gnocchi:
2 lbs potatoes
2 eggs
dash of salt
3/4c whole wheat flour
Boil the potatoes until tender. Using gloves or some sort of protection from the heat, peel the potatoes while they're still hot. Take a fork and holding the potato in your left hand (if you're right handed) use your right to score the side of the potato. It should result in what I can only describe as soft crumbles; it should resemble streusel to an extent. Once you finish crumbing all of the potatoes, add the eggs and remaining ingredients. Mix gently until the dough is nonsticky enough to be handled, try not to overmix. Take small handfuls, roll them into snakes and chop into "1 sections. Set them aside and repeat until you don't have any potato dough left. Boil a large pot of water and add about a teaspoon of salt, throw in the gnocchis 10 or so at a time and let them cook for 2-3 minutes. Scoop them out with a slotted spoon and set aside. One thing I can't emphasize enough is not to overcook, otherwise you'll just have mushy potato water.
For the caprese:
4 tbsp balsamic vinegar
4 tbsp high quality extra virgin olive oil
3 or 4 whole sundried tomatoes, preserved in olive oil and finely chopped(don't use dried)
1/4 cup finely chopped fresh basil
1 cup crumbled sheep's feta
2 cloves garlic, very finely chopped
3 tbsp olive oil and 1 tbsp balsamic vinegar (to toss with gnocchi)
salt and pepper to taste
6-8 cups fresh greens salad
Put the salad in a large bowl or plate and drizzle with the olive oil and balsamic vinegar. Sprinkle with a bit of salt and pepper and top the salad with the crumbled sheep's feta. Add the rest of the ingredients to the gnocchi and toss gently, making sure to coat each dumpling evenly. Scoop the gnocchi mixture on top of the salad and serve warm.
Friday, February 13, 2009
Candied Carrots and Beets in Red Currant Sauce
As I've said, I'm a sucker for a bargain. What I haven't said is that I'm a sucker for unique berries. I've always been a fan of huckleberries and boysenberries since I picked them from the bushes at my grandmother's house. I saw these small, ruby red berries on special and saw that they were red currants. I immediately thought of black currants and threw them in my cart.
When I got home I tasted them and was unprepared for the tart flavor. It wasn't as bad as a raw cranberry, but still sour. I also had these beautiful beets and carrots waiting to be used, and thought it might be a good alternative to the sour flavor of lemon in a more sweet dish. Thus, this was born.
Ingredients:
2 large beets, about the size of a softball each
6 small carrots or 4 medium ones, chopped into bite sized pieces
1/3c sugar
1 tsp ginger
1 tsp cinnamon
1 box red currants, about 6 oz
Bring a large pot of water to a boil. Cut the tops off the beets and slice them into quarters. Allow to boil for about 20 minutes, then add the carrots to the boiling water. Boil for 15-20 minutes longer. Drain and allow to cool. Running under cold water, pull the skin off the beets. Slice them into bite sized pieces as well.
Preheat the oven to 400 degrees. Pull the currants off of their stems and rinse well. Combine with the sugar, ginger and cinnamon in a small saucepan over medium heat until it becomes syrupy, toss with the beets and carrots in a casserole dish. Bake for around 20 minutes or until it bubbles. Remove from the oven and allow to cool. Serve with chilled sour cream.
When I got home I tasted them and was unprepared for the tart flavor. It wasn't as bad as a raw cranberry, but still sour. I also had these beautiful beets and carrots waiting to be used, and thought it might be a good alternative to the sour flavor of lemon in a more sweet dish. Thus, this was born.
Ingredients:
2 large beets, about the size of a softball each
6 small carrots or 4 medium ones, chopped into bite sized pieces
1/3c sugar
1 tsp ginger
1 tsp cinnamon
1 box red currants, about 6 oz
Bring a large pot of water to a boil. Cut the tops off the beets and slice them into quarters. Allow to boil for about 20 minutes, then add the carrots to the boiling water. Boil for 15-20 minutes longer. Drain and allow to cool. Running under cold water, pull the skin off the beets. Slice them into bite sized pieces as well.
Preheat the oven to 400 degrees. Pull the currants off of their stems and rinse well. Combine with the sugar, ginger and cinnamon in a small saucepan over medium heat until it becomes syrupy, toss with the beets and carrots in a casserole dish. Bake for around 20 minutes or until it bubbles. Remove from the oven and allow to cool. Serve with chilled sour cream.
Thursday, January 22, 2009
Golden Winter Root Veggies
I can't for the life of me think of a decent name for this recipe. It was born out of necessity, as so many great things are. The short backstory: I cannot pass up a bargain on produce. Okay, so maybe I won't be buying 3 for $2 bell peppers anytime soon but as long as it's something I like or would like to learn how to use. Hence my discovery of the rutabaga.
My mom recommended them after I raved about the beet salad a friend brought to our house. She says "it's kinda like a beet, kinda like a turnip and kinda like a potato". When I saw them in the produce aisle with their dark, rubbery skin I was dubious but picked up a few anyway.
I've been roasting lots lately, mainly because it's such a good way to combine the flavor of vegetables with spices in a way completely unrelated to boring ol' boiled dinners or something out of a can. These rutabagas roast beautifully, and the golden beets added a nice difference to the texture (although the rutabagas are quite mild themselves). This dish is a bit time consuming but not labor intensive, so if you have an evening to get work done at home this is a great dish to try out.
Ingredients:
1 large rutabaga
3 small golden beets
3 tsp juice from preserved lemons
1/2 white onion, diced
1 large clove garlic, finely chopped
1/4c olive oil
1/2 tsp black pepper
~1/2c grated parmesan
Put a large pot of water on to boil and slice the tops off of the beets and rutabaga. Scrub them well and allow to boil 20-40 minutes or until a fork easily penetrates the rutabaga. Remove from the boiling water and allow to cool.
Peel the roots (the skins of the beets should come off by hand, you'll need a peeler for the rutabaga). Dice into bite sized pieces and toss with all ingredients except the parmesan. Bake at 400 degrees for 15 minutes, toss again and bake for another 15 minutes. Take out of the oven and sprinkle with parmesan cheese. Serve hot.
My mom recommended them after I raved about the beet salad a friend brought to our house. She says "it's kinda like a beet, kinda like a turnip and kinda like a potato". When I saw them in the produce aisle with their dark, rubbery skin I was dubious but picked up a few anyway.
I've been roasting lots lately, mainly because it's such a good way to combine the flavor of vegetables with spices in a way completely unrelated to boring ol' boiled dinners or something out of a can. These rutabagas roast beautifully, and the golden beets added a nice difference to the texture (although the rutabagas are quite mild themselves). This dish is a bit time consuming but not labor intensive, so if you have an evening to get work done at home this is a great dish to try out.
Ingredients:
1 large rutabaga
3 small golden beets
3 tsp juice from preserved lemons
1/2 white onion, diced
1 large clove garlic, finely chopped
1/4c olive oil
1/2 tsp black pepper
~1/2c grated parmesan
Put a large pot of water on to boil and slice the tops off of the beets and rutabaga. Scrub them well and allow to boil 20-40 minutes or until a fork easily penetrates the rutabaga. Remove from the boiling water and allow to cool.
Peel the roots (the skins of the beets should come off by hand, you'll need a peeler for the rutabaga). Dice into bite sized pieces and toss with all ingredients except the parmesan. Bake at 400 degrees for 15 minutes, toss again and bake for another 15 minutes. Take out of the oven and sprinkle with parmesan cheese. Serve hot.
Saturday, January 3, 2009
Roasted Kohlrabi with Garlic Curry Sauce
A spice that I've recently looked into is yellow curry -- I remember my first year of college having some tofu in curry cream sauce, and since then I haven't had the chance to replicate it. Well, at least until this evening. The roasting of root vegetables causes them to caramelize, releasing their inner sweetness. Combined with the spicy creamy sauce, this makes for a celebration of flavors. Let's hear it for new improvised recipes!
3-4 small to medium kohlrabi bulbs
3 oz cream cheese (try neufchatel for a lower fat version)
2 cloves garlic, finely chopped
1/4 tsp black pepper
1 tsp juice from preserved lemons
1 tsp yellow curry powder
1/2 tsp ground ginger
Bring a pot of water to a boil, chop the leaves off the kohlrabi bulbs and drop them in. Boil for around 20 minutes, or until it's easy enough to poke them with a fork. Remove from the water with a slotted spoon and allow to cool.
Preheat the oven to 425. Peel the kohlrabis and chop into bite sized pieces, place them in a ceramic casserole dish or cast iron skillet. Add the spices and lemon juice, toss with the kohlrabi pieces until evenly coated. Drop the cream cheese into the casserole dish and allow to bake, covered, for about 10 minutes or until the cream cheese melts. Remove from the oven and toss to coat the veggies for a second time, put them back in uncovered and bake for 5-10 more minutes or until bubbly.
3-4 small to medium kohlrabi bulbs
3 oz cream cheese (try neufchatel for a lower fat version)
2 cloves garlic, finely chopped
1/4 tsp black pepper
1 tsp juice from preserved lemons
1 tsp yellow curry powder
1/2 tsp ground ginger
Bring a pot of water to a boil, chop the leaves off the kohlrabi bulbs and drop them in. Boil for around 20 minutes, or until it's easy enough to poke them with a fork. Remove from the water with a slotted spoon and allow to cool.
Preheat the oven to 425. Peel the kohlrabis and chop into bite sized pieces, place them in a ceramic casserole dish or cast iron skillet. Add the spices and lemon juice, toss with the kohlrabi pieces until evenly coated. Drop the cream cheese into the casserole dish and allow to bake, covered, for about 10 minutes or until the cream cheese melts. Remove from the oven and toss to coat the veggies for a second time, put them back in uncovered and bake for 5-10 more minutes or until bubbly.
Roasted Brussels Sprouts in Cream Sauce
I think winter is officially my favorite season -- fall is nice in many areas of the country but around here, the weather doesn't drop below 50 before November. I love the clothing, the cold wind on my cheeks and the celebration of the holidays. Recently, I discovered something else about winter that I like: the seasonal produce.
But Rasta, you may ask, what's seasonal in the middle of winter? Among many other things, cauliflower, cabbage, kohlrabi, mushrooms and brussels sprouts top the charts (for the complete list, click here.) Depending on your area it may be local or it may be shipped across state lines, but buying seasonal is a great way to get both cheaper and fresher produce.
This is another recipe that utilizes the preserved lemons mentioned in the beet salad entry. The measurements are a bit rough, but this isn't a dish where everything has to be exact. Feel free to experiment with different spices or cheeses.
Ingredients:
~1 lb brussels sprouts, cleaned and quartered
2 cloves garlic, finely chopped
2-4 slices of preserved lemon
1/4 tsp black pepper
1/4c heavy cream
1 tbsp butter
salt to taste
cheese to sprinkle over the top (parmesan is good, but I used manouri and it was fabulous as well!)
Steam your brussels sprouts until they're slightly soft and still green, maybe 5 minutes. Preheat the oven to 450. In a large baking dish, combine all the ingredients except for the cheese and toss until evenly coated. The butter will still be in a chunk, that's okay. Top with cheese and bake for 10 minutes or until slightly browned. Remove and allow to cool.
But Rasta, you may ask, what's seasonal in the middle of winter? Among many other things, cauliflower, cabbage, kohlrabi, mushrooms and brussels sprouts top the charts (for the complete list, click here.) Depending on your area it may be local or it may be shipped across state lines, but buying seasonal is a great way to get both cheaper and fresher produce.
This is another recipe that utilizes the preserved lemons mentioned in the beet salad entry. The measurements are a bit rough, but this isn't a dish where everything has to be exact. Feel free to experiment with different spices or cheeses.
Ingredients:
~1 lb brussels sprouts, cleaned and quartered
2 cloves garlic, finely chopped
2-4 slices of preserved lemon
1/4 tsp black pepper
1/4c heavy cream
1 tbsp butter
salt to taste
cheese to sprinkle over the top (parmesan is good, but I used manouri and it was fabulous as well!)
Steam your brussels sprouts until they're slightly soft and still green, maybe 5 minutes. Preheat the oven to 450. In a large baking dish, combine all the ingredients except for the cheese and toss until evenly coated. The butter will still be in a chunk, that's okay. Top with cheese and bake for 10 minutes or until slightly browned. Remove and allow to cool.
Sunday, November 16, 2008
Roasted Veggies in Asiago Pepper Sauce
Although I'm working hard at obtaining my degree in Russian and International Relations, it doesn't mean I don't have time for some down home classics. I was going through my pantry trying to find a mix of ingredients that went well together when inspiration struck.
For my birthday a few weeks ago a friend and I visited a tapas bar downtown, Europa. Of the many delicious (!) things we ordered, the roasted asparagus in manchego sauce was one of the favorites (don't worry spicy eggplant Parmesan, you're next!) I found a block of asiago in the fridge along with several seasonal vegetables and got to work.
Any veggies will work, I used dutch fingerling potatoes, sweet corn, edamame and broccoli. If you don't have a cast iron skillet on hand, roast these babies in a large cake pan.
Ingredients:
for the veggies:
3-4 fingerling potatoes
1 bunch (~ 1c) fresh broccoli
1c frozen corn
3/4c frozen edamame
1 tbsp dried onion
1/2 tsp chili powder
1 tsp dried basil
2 tsp oregano
salt
pinch of garlic powder
2 tbsp olive or vegetable oil
dash of tamari sauce
For the sauce:
1c milk
1 tbsp all purpose flour
1 tbsp butter
1 1/2c finely shredded asiago cheese
dash of black pepper
salt to taste
Preheat the oven to 400. Toss the vegetables, oil and spices together in a large cast iron skillet. When all pieces are thoroughly coated, put in the oven for around 30 minutes, tossing the veggies once midway through. Take them out of the oven but do not turn it off!
While the roasting is going on, put the milk and butter over medium heat. When it gets hot whisk in the flour until all the lumps are gone. Proceed with 1/2c of cheese, pepper, and salt, and turn down the heat. Whisk until the sauce cools and thickens.
Pour the sauce over the veggies and top with the rest of the cheese. Put it back into the oven and bake until it begins to bubble and brown slightly. Allow to cool for about 10 minutes and serve.
For my birthday a few weeks ago a friend and I visited a tapas bar downtown, Europa. Of the many delicious (!) things we ordered, the roasted asparagus in manchego sauce was one of the favorites (don't worry spicy eggplant Parmesan, you're next!) I found a block of asiago in the fridge along with several seasonal vegetables and got to work.
Any veggies will work, I used dutch fingerling potatoes, sweet corn, edamame and broccoli. If you don't have a cast iron skillet on hand, roast these babies in a large cake pan.
Ingredients:
for the veggies:
3-4 fingerling potatoes
1 bunch (~ 1c) fresh broccoli
1c frozen corn
3/4c frozen edamame
1 tbsp dried onion
1/2 tsp chili powder
1 tsp dried basil
2 tsp oregano
salt
pinch of garlic powder
2 tbsp olive or vegetable oil
dash of tamari sauce
For the sauce:
1c milk
1 tbsp all purpose flour
1 tbsp butter
1 1/2c finely shredded asiago cheese
dash of black pepper
salt to taste
Preheat the oven to 400. Toss the vegetables, oil and spices together in a large cast iron skillet. When all pieces are thoroughly coated, put in the oven for around 30 minutes, tossing the veggies once midway through. Take them out of the oven but do not turn it off!
While the roasting is going on, put the milk and butter over medium heat. When it gets hot whisk in the flour until all the lumps are gone. Proceed with 1/2c of cheese, pepper, and salt, and turn down the heat. Whisk until the sauce cools and thickens.
Pour the sauce over the veggies and top with the rest of the cheese. Put it back into the oven and bake until it begins to bubble and brown slightly. Allow to cool for about 10 minutes and serve.
Saturday, September 20, 2008
The Complete Salad
I've had one heck of a time figuring out some healthy lunch options since the new semester started. I must admit -- my brain and body function much better when I've filled up on a nutritious meal than when I'm gulping down frappucinos for 8 hours :) One night last week I made the decision to create something organic, healthy and that could fill almost every one of my food groups for half the day. A daunting task indeed! But I have succeeded and am here to share my creation with all of you. This salad packs everything -- taste, nutrition, portability and ease. Stock up on a few of these quality ingredients at your local health food store and break out the tupperware, because this just might ease its way into your lunchtime rotation.
You will need:
2-3c fresh baby spinach greens
1/4c dried cranberries
3 tbsp roasted pumpkin seeds
apx 1/4c crumbled feta cheese
1/3 c steamed edamame beans (no shells)
1/4c sweet peas
greek vinagrette dressing of your choice (recipes to come soon)
1/2c cooked whole wheat pasta shells
Assembling a salad doesn't require too much of an instruction manual but I like to use the dressing with the pasta, cheese, seeds, cranberries and peas and use that to top the spinach and edamame.
You will need:
2-3c fresh baby spinach greens
1/4c dried cranberries
3 tbsp roasted pumpkin seeds
apx 1/4c crumbled feta cheese
1/3 c steamed edamame beans (no shells)
1/4c sweet peas
greek vinagrette dressing of your choice (recipes to come soon)
1/2c cooked whole wheat pasta shells
Assembling a salad doesn't require too much of an instruction manual but I like to use the dressing with the pasta, cheese, seeds, cranberries and peas and use that to top the spinach and edamame.
Sunday, September 7, 2008
Swedish Caramelized Pears
This is a recipe I used in a fall banquet last year. We won, heehee! Pears are beginning to come into season, so for the more fortunate farmers out there we have to find new and interesting ways to use them. This is a really versatile dish; it can go as a side dish or dessert depending on what you serve it with. It can be made savory or sweet. Keep in mind that these are slightly spicy, but the flavor works perfectly! Look for juniper berries in the bulk section of your local healthfood store..or on the bushes in your backyard.
4-6 pears, sliced lengthwise and cored
1/2c honey
1/4tsp chili powder
6-10 juniper berries
1 tbsp cinnamon
dash of clove powder
sour cream or whipped cream
1/2 c water
Heat the honey and spices over medium heat in a large skillet. Once the honey begins to bubble, place the pears face-down and cover. Allow to brown for around 7 minutes. Flip them over and add the water, then cover. If the honey starts to burn add a bit more water or just shift the pears around in the pan; a little bit of burning is critical to the flavor. Remove pears and separate the sauce, add the sour cream or whipped cream and drizzle the remaining sauce over the dish.
4-6 pears, sliced lengthwise and cored
1/2c honey
1/4tsp chili powder
6-10 juniper berries
1 tbsp cinnamon
dash of clove powder
sour cream or whipped cream
1/2 c water
Heat the honey and spices over medium heat in a large skillet. Once the honey begins to bubble, place the pears face-down and cover. Allow to brown for around 7 minutes. Flip them over and add the water, then cover. If the honey starts to burn add a bit more water or just shift the pears around in the pan; a little bit of burning is critical to the flavor. Remove pears and separate the sauce, add the sour cream or whipped cream and drizzle the remaining sauce over the dish.
Wednesday, May 7, 2008
Panko Asparagus
I was doodling around one of my favorite used book stores downtown when I found the cookbook section -- jackpot! After lots of comparison and debating with myself, I decided on The Garden Fresh Vegetable Cookbook by Andrea Chesman. She's a gardener who cooks almost strictly seasonally; similar to the Animal, Vegetable, Miracle venture for Barbara Kingsolver, seasonal cooking involves making the most of what's growing in your garden when its at its best. My mom and stepdad are fans of this as well, during the mid to late summer their garden looks like a little piece of Eden! I'll include some later sections on growing some of your own produce, so sit tight.
Anywho. Back to Ms. Chesman. One of the things about this book that caught my eye is that it has a section for each vegetable, and one of those veggies is asparagus. I've always (well, in my adult life) had an appreciation for asparagus but the vegetable itself seemed a little...intimidating. I had tried a few methods of cooking and while they turned out fine, I felt I must have been doing something wrong since I wasn't getting the "tender and sweet" vegetable these books were raving about.
I ran across a recipe for Asparagus Sticks. This was intriguing; a new way to make asparagus?! Considering I had two bunches in my refridgerator haunting me, I decided to give it a whirl. I used white asparagus because it's what I had, but either type will do.
A few notes on this recipe -- panko is a Japanese style bread crumb. I bought them because it's what the recipe called for, plus they were cheap and on sale. If you can't find them I see no problem with using regular bread crumbs, the panko is mostly for texture (as photos will demonstrate). It's similar to gratings you get from a Microplane zester, which is a must-have for any kitchen aficianado! I used mine to grate the parmesean for this recipe, which definitely assisted in the texture.
Chesman says that the lemon juice is essential and brings all the flavors together. I agree, but I also think the end flavor might be a little intense for some people. The kid in me enjoyed these sticks dipped in marinara sauce, so don't be afraid to branch out. Speaking of which, this would probably be a successful way to sneak vegetables into your kids' diets ;]
Panko Asparagus Sticks
1 egg
1/2tsp Dijon mustard
salt & pepper to taste
3/4c panko
1/2c shredded parmesean or other hard cheese
15-30 asparagus spears (this number is based more on how much you want to eat, batter is flexible)
1. Trim or snap asparagus. If you're unsure how to do this, hold each end of the spear and bend -- it will always snap in the right place, where the fibrous stalk ends and the tender veggie begins. For most cuts of spears at the store, this is around halfway. Note that you can still keep the fibrous portions to flavor other dishes, so don't throw them away just yet! (recipe coming soon)
2. In a shallow bowl, whisk the egg, mustard, pepper and salt together. On a plate, combine the panko and cheese. Preheat the oven to 400, and lightly grease a baking sheet with olive oil.
3. Dip each spear into the egg mixture, then roll in crumbs to coat. Place on the baking sheet.
4. Bake for 12-15 minutes, then flip to the other side. Bake for another 12-15 minutes or until fully browned. Serve with a lemon wedge.
In terms of taste, these were pretty darn good. They were messy though. Something I would suggest is slicing the asparagus you plan to use in half once more to create smaller pieces -- the fibers were the main culprit for the mess, but on some pieces that snapped on their own it wasn't a problem.
The little balls you see are makeshift hush puppies. Thanks to my Southern upbringing, nothing in my kitchen goes to waste! I even have tiny tupperware containers for storing leftover eggs or whites from recipes calling for yolks-only. I still had a good bit of panko and egg mix left over, so I mixed them and rolled them into balls. I baked them with the spears and they came out just fine, very close to "real" hush puppies.
Anywho. Back to Ms. Chesman. One of the things about this book that caught my eye is that it has a section for each vegetable, and one of those veggies is asparagus. I've always (well, in my adult life) had an appreciation for asparagus but the vegetable itself seemed a little...intimidating. I had tried a few methods of cooking and while they turned out fine, I felt I must have been doing something wrong since I wasn't getting the "tender and sweet" vegetable these books were raving about.
I ran across a recipe for Asparagus Sticks. This was intriguing; a new way to make asparagus?! Considering I had two bunches in my refridgerator haunting me, I decided to give it a whirl. I used white asparagus because it's what I had, but either type will do.
A few notes on this recipe -- panko is a Japanese style bread crumb. I bought them because it's what the recipe called for, plus they were cheap and on sale. If you can't find them I see no problem with using regular bread crumbs, the panko is mostly for texture (as photos will demonstrate). It's similar to gratings you get from a Microplane zester, which is a must-have for any kitchen aficianado! I used mine to grate the parmesean for this recipe, which definitely assisted in the texture.
Chesman says that the lemon juice is essential and brings all the flavors together. I agree, but I also think the end flavor might be a little intense for some people. The kid in me enjoyed these sticks dipped in marinara sauce, so don't be afraid to branch out. Speaking of which, this would probably be a successful way to sneak vegetables into your kids' diets ;]
Panko Asparagus Sticks
1 egg
1/2tsp Dijon mustard
salt & pepper to taste
3/4c panko
1/2c shredded parmesean or other hard cheese
15-30 asparagus spears (this number is based more on how much you want to eat, batter is flexible)
1. Trim or snap asparagus. If you're unsure how to do this, hold each end of the spear and bend -- it will always snap in the right place, where the fibrous stalk ends and the tender veggie begins. For most cuts of spears at the store, this is around halfway. Note that you can still keep the fibrous portions to flavor other dishes, so don't throw them away just yet! (recipe coming soon)
2. In a shallow bowl, whisk the egg, mustard, pepper and salt together. On a plate, combine the panko and cheese. Preheat the oven to 400, and lightly grease a baking sheet with olive oil.
3. Dip each spear into the egg mixture, then roll in crumbs to coat. Place on the baking sheet.
4. Bake for 12-15 minutes, then flip to the other side. Bake for another 12-15 minutes or until fully browned. Serve with a lemon wedge.
In terms of taste, these were pretty darn good. They were messy though. Something I would suggest is slicing the asparagus you plan to use in half once more to create smaller pieces -- the fibers were the main culprit for the mess, but on some pieces that snapped on their own it wasn't a problem.
The little balls you see are makeshift hush puppies. Thanks to my Southern upbringing, nothing in my kitchen goes to waste! I even have tiny tupperware containers for storing leftover eggs or whites from recipes calling for yolks-only. I still had a good bit of panko and egg mix left over, so I mixed them and rolled them into balls. I baked them with the spears and they came out just fine, very close to "real" hush puppies.
Friday, January 25, 2008
Glorious Crowns: Broccoli
I've never had qualms with broccoli; as a child, it was one of my favorites and a relief in the face of mystery vegetables like turnips and collard greens. Not only does its mild flavor go with everything from pasta to Thanksgiving dinner, but it has recently been shown to fight heart disease:
Researchers "gave broccoli extract to lab rats for one month and measured its effects on the rats' heart muscle. Compared to a control group that ate a regular diet, the broccoli-fed animals had improved heart function and less heart muscle damage when deprived of oxygen. Broccoli's heart-healthy effects are likely due to its high concentrations of certain substances that seem to boost levels of a heart-protective protein called thioredoxin, the researchers note." (Science Daily, Jan. 24 2008)
For a half cup serving of steamed broccoli, you're only doing in 27 calories for 3g, or 10% DV of fiber. It's also a significant source of vitamin A (24%), vitamin C (84%), and iron (3%). However, many people want more flavor in their food than plain steamed broccoli can provide, so here's a quick and easy way to integrate it into an old favorite; this is one of my staple weight loss foods in the summer, when squash is in season.
Baked Veggie Penne (serves 6)
8 oz package penne pasta, whole grain
3 small yellow squashes, cubed
1 cubed zuchinni
2c chopped raw broccoli
16 oz. jar marinara sauce
pinch of chili powder
2 cloves finely chopped garlic
1 tsp oregano
a pinch of basil & thyme
1c grated hard cheese (fontina, asiago, manchego, parmesan, romano, etc
1. put water on to boil in a large pot.
2. preheat oven to 4oo F.
3. once water begins to boil, add pasta and squash, broccoli, and zuchinni.
4. allow to cook until pasta and veggies are both tender, around 6-8 minutes.
5. in a separate saucepan, combine marinara, chili powder, garlic, and herbs over medium heat, reduce to low when the sauce simmers.
6. strain pasta and veggies, transfer to a medium-large sized baking pan. follow with marinara, top with grated cheese. bake for 10 minutes, or until slightly brown and bubbling.
7. allow to cool for 5-10 minutes, serve hot.
Nutrition Info:
16g protein, 8.6g fat, 55g carbs, 10g fiber, 356 calories overall.
Researchers "gave broccoli extract to lab rats for one month and measured its effects on the rats' heart muscle. Compared to a control group that ate a regular diet, the broccoli-fed animals had improved heart function and less heart muscle damage when deprived of oxygen. Broccoli's heart-healthy effects are likely due to its high concentrations of certain substances that seem to boost levels of a heart-protective protein called thioredoxin, the researchers note." (Science Daily, Jan. 24 2008)
For a half cup serving of steamed broccoli, you're only doing in 27 calories for 3g, or 10% DV of fiber. It's also a significant source of vitamin A (24%), vitamin C (84%), and iron (3%). However, many people want more flavor in their food than plain steamed broccoli can provide, so here's a quick and easy way to integrate it into an old favorite; this is one of my staple weight loss foods in the summer, when squash is in season.
Baked Veggie Penne (serves 6)
8 oz package penne pasta, whole grain
3 small yellow squashes, cubed
1 cubed zuchinni
2c chopped raw broccoli
16 oz. jar marinara sauce
pinch of chili powder
2 cloves finely chopped garlic
1 tsp oregano
a pinch of basil & thyme
1c grated hard cheese (fontina, asiago, manchego, parmesan, romano, etc
1. put water on to boil in a large pot.
2. preheat oven to 4oo F.
3. once water begins to boil, add pasta and squash, broccoli, and zuchinni.
4. allow to cook until pasta and veggies are both tender, around 6-8 minutes.
5. in a separate saucepan, combine marinara, chili powder, garlic, and herbs over medium heat, reduce to low when the sauce simmers.
6. strain pasta and veggies, transfer to a medium-large sized baking pan. follow with marinara, top with grated cheese. bake for 10 minutes, or until slightly brown and bubbling.
7. allow to cool for 5-10 minutes, serve hot.
Nutrition Info:
16g protein, 8.6g fat, 55g carbs, 10g fiber, 356 calories overall.
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