Salad Nicoise

                                                                              Jenn's Salad Nicoise

I found a variety of organic fingerling potatoes at Whole Foods and couldn't resist.  As I crave salads year round, this was a satisfying meal on a chilly fall evening.  You can add any vegetables that you desire, green beans are commonly in the traditional Salad Nicoise, as is tuna.  The thyme compliments the mustard dressing and potatoes, bringing the dish together.  

Colors in your food is one of the easiest way to ensure well-rounded health. 

                               Salad Nicoise 

Salad Nicoise

Serves 2

• 3 cups salad greens
• 1/2 small red onion sliced in rings
• 1/4 kalamata olives, pitted and halved
• 6 cooked artichoke hearts, quartered (canned)
• 1/2 cup cherry tomatoes, cut in half
• 1/2 avocado, cubed
• 1 pound fingerling potatoes, or 2 medium red / yukon gold potatoes
• Mustard
• Olive oil
• Dried or fresh thyme
• Salt and pepper

-Place potatoes in a medium pot and fill with cold water, turn on high heat until just boiling
-Reduce heat to medium and cook until the potatoes are just tender throughout
-Remove potatoes from heat and drain, cut potatoes in half and put in a bowl to the side
-Mix 3 Tbsp of mustard with 1 - 1 1/2 tsps of dried thyme and a pinch of salt and pepper
-Add olive oil to the mustard mixture and whisk until preferred consistency and taste, add more salt and pepper if needed
-Pour half of the mustard dressing over the potatoes and stir until coated
-Divide greens, onion slices, olives, artichoke hearts, tomatoes and avocado between two large salad bowls.
-Add potatoes evenly between the two bowls and mix.  Add dressing until the vegetables are lightly coated.

Vegan Chocolate Chip Cookies

Cooking and baking ebb and flow in my life.  I am often struck with the urge to cook on a 95 degree day and have  a salad on the coldest winter evening.  Usually my body listens to the weather, but I enjoy the surprise whims.

Chocolate Chip Walnut Cookies

Baking has fallen to the back burner as of late and filled with cooking.  I used to make these cookies for my best friend almost weekly, which fell to the wayside with work and life.  I agreed to make him a  batch this weekend.  

The recipe is from Isa Chandra Moskowitz, brilliant vegan chef and baker.  I increased the molasses and chocolate chips, along with a handful of walnuts.  Walnuts are extremely high in omega-3 fatty acids.  They contain anti-inflammatory properties and are traditionally thought of as brain food due to their similar shape.

                                                                                            Vegan Walnut Chocolate Chip Cookies

Chocolate Chip Walnut Cookies
Heat oven to 350
Original Recipe: Vegan with a Vengeance by Isa Chandra Moskowitz
Makes 18-24 cookies

• 1/2 cup vegan non-hydrogenated margarine (or organic butter)
• 1/2 cup + 2 Tbsp sugar
• 3/4 Tbsp blackstrap molasses
• 1 tsp vanilla extract
• 1/4 cup unsweetened plain soy milk (more if needed)
• 1 1/4 cup white wheat flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips
• 1/2 cups chopped walnuts

-Sift together flour, baking soda, and salt in a medium bowl.

-Cream together margarine and sugar with an electric beater in a large bowl.

-Add molasses, soy milk and vanilla extract to the large bowl and mix together.

-By hand, mix dry ingredients with wet until just combined, add more soy milk if needed.

-Fold in chocolate chips and walnuts.

-Spoon dough (approximately 2 Tbsp per cookie) on the sheet 1-2 inches apart

-Bake in batches for 8-12 minutes until golden brown.

Vietnamese Hot and Sour Soup

Before moving to Massachusetts, I lived in Idaho for nearly a decade.  I had the best Vietnamese Hot and Sour Soup at Can Tho restaurant, now closed from what I can tell.  It was a small Korean/Vietnamese restaurant run out of an old train car.  When I wanted a delicious and reparative meal, this was my favorite.  Tomato and pineapple wedges float with celery and prawns throughout the sweet, sour and spicy broth.  Topped with cilantro and bean sprouts, it is complete.     

                                                                        

                    Hot and Sour Soup

       

           












Cooking with tamarind has been a goal of mine, this soup was the perfect first meal.  It did not disappoint, I just need to tweak a few measurements before I share this recipe.  With the season for comforting soups upon us, this will be a staple.

                                                                                                Vietnamese Hot and Sour Soup

This is truly a lovely dish.  I serve it over sweet brown rice for a complete meal.

Vietnamese Hot and Sour Soup

Serves 4

• 5 cups good quality vegetable stock
• 3 Tbsp Tamarind paste
• 1/2 lb or more prawns, shelled and de-veined (or tofu cubes)
• 1 1/2 Tbsp chili paste
• 12 cherry tomatoes halved
• Bean Sprouts
• 1 cup pineapple chunks, or fresh pineapple cubed
• 1 large shallot, finely diced
• 2 garlic cloves, minced
• 1/2 cup cilantro, chopped
• 3 1/2 Tbsp soy sauce (or fish sauce)
• 2 Tbsp sugar
• 1 celery stalk, sliced

-Pour 1/2 cup of boiling water over tamarind paste, let sit for 30 minutes.  Strain water and tamarind through a finely meshed sieve into a bowl.

-Saute shallot and garlic in a large pot until softened.  Add chili paste and cook for 1 minute.

-Add vegetable broth, prepared tamarind liquid, soy sauce, and celery to the shallot and garlic saute.

-Bring to a low boil.

-Add tomatoes, pineapple chunks and 1/2 of cilantro

-Cook over medium-high heat until tomatoes soften, about 5 minutes.

-Add prawns (or tofu) and cook until just done.

-Serve with bean sprouts and remaining cilantro

*I like to add some of the pineapple juice if using canned pineapple.  It adds another level of sweet.

If you like heat, to add a bit more of the chili paste at the end, or serve with a bit of of sliced habanero.

*Also, for a stronger pineapple taste, add pineapple with the prawns.

Vegetable Pot Pie

Whole wheat pie dough and filling

Amy's  frozen Vegetable Pot Pie is one of my favorite frozen treats.  I thought I would give the homemade version a try with lovely results.  You can add any vegetable that you think would be tasty, just take into account the cooking time.

                            Vegetable Pot Pie

Nutritional yeast, a member of the mushroom family, adds richness to the sauce.  It is full of B vitamins, and most importantly for vegans, B-12.  Thyme is a warming herb with antimicrobial and antioxidant properties.  It is generally used to treat colds and chest congestion, along with other respiratory problems.

                                                                         Freshly baked vegetable tofu pot pie

Vegetable Pot Pie
Serves 6-8
400 degrees F

• 2 cups cubed extra firm tofu
• Olive oil
• 2 large minced shallots
• 2 large carrots, diced
• 1 large red potato
• 10 oz diced mushrooms
• 1 tsp dried thyme
• 3/4 tsp dried oregano
• 2 1/2 Tbsp flour
• 3 Tbsp nutritional yeast
• 1 cup frozen peas
• 1 cup vegetable broth (heated with 1 bay leaf)
• 1 cup unsweetened plain soy milk
• Salt and pepper
• 9 inch whole wheat pie crust or phyllo dough

Success in even cooking relies on the uniform size in the cut vegetables and tofu

-Sautee the tofu until brown and crisp, set to the side

-Add more olive oil to the pan and cook shallots and carrots until the shallots translucent 

-Toss in potato and mushrooms, cook until the mushrooms released juices, 6 minutes

-Sprinkle thyme and oregano, allow herbs to heat

-Stir in flour and nutritional yeast, cook for 2 minutes

-Pour in vegetable broth and soy milk, stir

-Add peas

-Salt and pepper to taste, stir together

-Pour in pie dish

-Cover with pie crust, slit in the center to allow steam to release

-Place on pan in the oven and bake for 25-30 minutes

Roasted Carrot Ginger Soup

 Carrot Ginger Soup

Roasted Carrot Ginger Soup
Serves 4

• 7-8 large carrots, scrubbed clean, cut into 1 inch lengths
• 1 large knob of ginger, peeled and diced
• 1 large shallot chopped finely
• 1/2 white onion diced
• 1/2 cup cashews soaked for 1 hour
• 1/4 tsp dried thyme
• 5 cups low sodium vegetable stock or bouillon
• Olive oil
• Salt and pepper

-Preheat oven to 400

-Toss carrots with 1 1/2 Tbsp olive oil and 1/2 tsp salt in a baking dish

-Roast for 30 minutes until soft and lightly brown, turning once

-Saute shallot, onion, ginger and thyme in a little olive oil on stove top until the onion softens

-Blend cashews with 1/8-1/4 cup of water until smooth and creamy, put to the side

-Add carrots, shallot, onion, ginger and thyme with 4 cups of broth to a blender

-Puree until smooth, adding more broth if you would like a thinner soup

-Salt and pepper to taste

-Add 1/2 of cashew cream to the soup and mix

-Serve with a drizzling of cashew cream

I have always preferred carrots in soups and this is a rich and  refreshing version.  

Apple Crisp

                                 Autumn dessert

Apples are at the top of my list of autumn delights.  Our farmers' market has one stall known for their apples, you have to get there early.  I wasn't able to make it until late afternoon one day and bought a few that proved to be too hard for eating.  I considered a pie, opted for an easier first time apple crisp.

Apple Crisp with vanilla soy ice cream

Apples, a member of the rose family, are full of antioxidant and fiber-filled goodness.  Pectin is the water-soluble fiber attributed, with an apple's high antioxidant level, to increased cardiovascular health. They reduce thirst and fever and ease dry coughs and help cleanse the liver and the gallbladder.  An apple each day is the actual recommended amount, the benefits are plentiful, especially with the skin.  Try to get organic, they are on the "Dirty Dozen" list of pesticide carriers.

Apple Crisp

Oven at 350

Filling

• 4-5 organic if possible, hard  apples; peeled, cored and thinly sliced in half moons
• 1 Tbsp lemon juice
• 1/4 cup sugar
• 3/4 tsp pumpkin pie spice

Topping

• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp pumpkin pie spice
• 6 Tbsp organic butter or vegan margarine

-Mix apples, lemon juice, sugar and pumpkin pie spice in a bowl

-Arrange the apple slices in a circle, layering until near the top of the pie pan

-Mix oats, flour, brown sugar and pumpkin pie spice in another bowl

-Cut butter/margarine into small cubes and mix into oat mixture with your hands or a masher

-When the butter is incorporated in small pea-size bits, spread the topping evenly on the apples

-Bake covered for 25 minutes

-Remove cover and bake for 15-20 minutes until golden brown

Sage buttercup squash pasta

Halved buttercup squash

This sauce exceeded my expectations.  I often forget the creaminess and warmth of winter squash.  Sage, a member of the evergreen family, cuts the richness of the sauce with a flavor resembling eucalyptus.

I can now give winter squash much credit and know that the effort is worthwhile.  It is full of carotenoids such as beta-carotene, alpha-carotene, and lutein.  It helps to regulate blood sugar in diabetics and potentially stave off Type 2 Diabetes.  It is full of antioxidant and anti-inflammatory properties which help ward off cancer and other debilitating illnesses.

The seeds are a delicious treat when lightly salted and roasted.

                   Tossed with sage and olive oil

Sage is beneficial to brain function, enhancing concentration and memory.  It is anti-inflammatory and particularly beneficial for those with rheumatoid arthritis and bronchial asthma.  Antimicrobial properties are useful in fighting colds and the flu, while the relaxant effect benefits cardiovascular health and nervous disorders.

Topped with mushrooms and crisp fried sage leaves   

Buttercup Squash Pasta

Serves 6-8

• 1 Buttercup squash, seeds removed, peeled & cut into 1 inch cubes
• Fresh sage
• 1 1/2 large or 3 small shallots minced
• 2 cups soy milk
• 1 cup vegetable broth
• Olive oil
• Baby portabella mushrooms (optional)
• Salt and pepper

-Preheat the oven to 375

-Prepare the buttercup squash as the oven heats

-Mix the squash in a baking dish with 2 Tbsp of olive oil, 2 Tbsp of finely chopped sage, 1 tsp salt

-Bake for 45 minutes

-Saute shallots in olive oil with 1 sage leaf cut into fine ribbons (chiffonade), until soft.  Move to food processor

-(optional) Saute mushrooms in olive oil with 1 tsp chiffonade sage leaves and salt until a rich brown.  Leave in pan to reheat quickly before serving

-Start the pasta water when the squash is finished cooking and prepare al dente

-Add squash, soy milk, and vegetable broth to the shallots in the food processor (this may need to be done in 2 batches).  Blend until smooth.  Salt and pepper to taste.

-Reheat the mushrooms, toss with pasta and squash sauce.

-Serve with fried sage leaves

Curried cabbage and carrots

I had a head of cabbage and carrots from the farmers' market and wanted to make a light easy dish.  I considered just a light steaming, but wanted a bit more flavor.  I thought that curry spices and garbanzos would be a good fit.  On Friday I had an inspiring conversation with a stranger who became a friend, much of the discussion was food and health.  This reminded me to share the health benefits of the two primary ingredients:

The body uses cabbage on many levels with its antibiotic, antioxidant and antiviral characteristics.  It is especially rich in glucosinates that aid the body in fighting cancer.  Cabbage's detoxifying properties cleanse and circulate the blood, and is full of Vitamins C and K.

Carrots are the best source of beta-carotene, the precursor of antioxidant Vitamin A that strengthens vision and aids in the prevention of macular degeneration and senile cataracts.  Carrots and their juice are wonderful for detoxifying the liver as well as improving skin health.

                                                                            Prep

                                              Curried Cabbage & Carrots with Papadums

Cabbage Carrot Curry

Serves 4

• 3/4 head of green cabbage thinly sliced
• 3-4 medium carrots, cut into matchsticks
• 1 1/2 cups garbanzo beans (optional)
• 1 small sweet onion, chopped finely
• 1 knob of ginger, minced
• 1 cup vegetable stock (I used leftover bouillon stock from another evening)
• 1/4-1/2 tsp each of cumin seed, fenugreek seed, yellow mustard seed, fennel seed (or 1-2 tsp Panchpuran spice mix)
• 1 - 1 1/2 tsp garam masala
• 1/2 - 3/4 tsp turmeric
• Olive or grapeseed oil

-Heat your pan at medium-high for 2-3 minutes, add 2 Tbsp oil

-Cook onion and ginger for 5-7 minutes until onion is translucent 

-Add spices and garbanzo beans (optional) and heat while stirring for 2-3 minutes

-Toss in cabbage and carrots with the vegetable stock

-Simmer over medium heat for 15 minutes or until the liquid is absorbed

-Serve with papadums or over jasmine rice

                         A lovely light dinner

Sesame encrusted ginger tofu

                  Sesame encrusted ginger tofu 

I have made many versions of this dish over the past couple of weeks, last night I found a happy balance of flavors.  

Sesame Encrusted Ginger Tofu

Serves 3-4

• 1 lb extra firm tofu
• 1 knob ginger root, peeled and grated
• Soy Sauce
• Soy milk (I recommend Edensoy unsweetened)
• Rice vinegar
• Hot sauce
• Panko Bread crumbs
• Sesame seeds
• Grapeseed or other neutral oil

-Cut the tofu into uniform squares, approximately 36-40 pieces

-Put tofu into a bowl and mix with 2-3Tbsp of soy sauce and grated ginger root.  Set aside, occasionally stirring gently so all tofu pieces are covered. 

-Place 3 bowls side by side for the tofu dipping ingredients

-Rice flour (or white wheat flour) in bowl #1

- Mix 1 cup soy milk, 1 Tbsp rice vinegar and 2 tsp hot sauce in bowl #2

-Put 1 1/2 - 2 cups panko bread crumbs and 1/4 cups sesame seeds, pulsed in a grinder or food processor for 5-10 seconds, in bowl #3

-While the pan is heating dip the tofu cubes to coat first in the rice flour, next in the soy milk, and finally in the panko sesame bread crumbs.  Set aside on a plate

-Heat heavy deep saute pan to medium high for 3 minutes, add 3/4 cup oil and heat until it moves easily in the pan

-Place one tofu cube in the pan to ensure the oil sizzles, add other tofu cubes in one layer to fill, but not crowd the pan.

-Turn with tongs to brown all sides.  Place on a paper towel lined plate to drain.

I serve with a quick dipping sauce of soy sauce, grated ginger, minced garlic, rice vinegar and a touch of sesame oil.

It goes beautifully with a salad or any Asian cooked greens on the side.  I have not tried baking the tofu yet, but if you do, let me know the results.  

Thank you for reading as always.

-Jenn

Creamy broccoli cashew soup

Broccoli Cashew Soup

I was inspired to create this soup by the beautiful broccoli at the farmers' market and a conversation with a fellow food enthusiast.  I mentioned having the soup long ago and he asked that I try to create a version for my blog.

The result is quite lovely.  Many layers of flavor and texture that provides bursts of broccoli and cashew.

Creamy Broccoli Cashew Soup
Serves 2-3 

• 2/3 cup cashews soaked in water for 4 hours
• 1 medium potato cut into 1 inch cubes
• 2 1/2 cups broccoli florets 
• 1 medium shallot finely chopped
• 1/2 medium sweet onion finely chopped
• 2 vegetable bouillon cubes
• Fresh thyme and oregano tied together in a bouquet garni
• 1 clove of garlic, peeled and left whole
• 2 bay leaves
• Olive oil
• Salt and pepper

-Place clove of garlic and bay leaves in a pot, fill with water to the bottom of the steam basket.

-Steam the broccoli for 4-5 minutes until al dente.  Remove the florets from the water and rinse with cold water in a colander.

-Add the thyme, oregano and potato to the pot and cover with 3-4 cups of water.  Return to a boil and cook until potatoes are tender, approximately 10 minutes

-As the potatoes cook, saute the shallot and onion in olive oil for 5 minutes until soft, add the drained cashews for 2 more minutes.

-Turn off the heat, discard the garni and bay leaves and remove the potatoes from the water, add bouillon cubes and stir.

-Place 1/2 of the broccoli, potatoes, and cashew, shallot saute into a blender or cuisinart with 1 1/2 -  1 3/4 cups of the vegetable broth.  Puree until mostly smooth with a little texture remaining.  Salt and pepper to taste.  Repeat with the other half of the ingredients.

-Enjoy with some crusty bread.

Jenn's Ratatouille

Jenn's Ratatouille

Ratatouille is a  fairly time intensive and involved dish, but the rich resulting flavors make it all worth it.  I read many recipes and used a couple of important hints from Martha Stewart*

After the tomatoes have been baked, all veg added to go into the oven

Served over orzo

Jenn's Ratatouille

Serves 2-3

Pre-heat the oven to 350 F

• 14 oz can of tomatoes
• 2 medium Japanese eggplant, cut in 1 inch cubes
• 2 medium summer squash (golden or zucchini)
• 1 red or yellow bell pepper
• 1 medium sweet onion
• 5 cloves of garlic, slices
• Fresh thyme and oregano
• 2 bay leaves
• Olive oil
• Salt and pepper

-*Put tomatoes in a large baking pan, break up with your hands.  Drizzle with 1 Tbsp of olive oil.  Bake for 30 minutes, stirring every 10 minutes

-*Place eggplant cubes into a sieve, sprinkle with 1 tsp of salt and let drain over a bowl for 20 minutes

-Cut the squash, pepper and onions into the same size pieces as the eggplant

-When the eggplant has sweat its excess moisture, pat dry

-Heat 2 Tbsp of olive oil in a nonstick pan at medium-high heat, add eggplant and cook until browned and soft.

-Remove the eggplant and place on a paper towel to soak up the excess oil

-Add onion to the same pan and cook at medium heat until the onion is soft

-Add garlic and bell peppers, cook for 5 minutes, add squash for 1 more minute

-Place all of the vegetables, the bay leaves, 2 tsp of chopped fresh thyme and 2 tsp of chopped fresh oregano in the tomato sauce.  Stir well.

-Bake covered at 325 for 45-50 minutes

-Remove the cover, bake at 425 for 10-15 minutes

-Take out the bay leaves before serving

Relaxation

I am back from a week of relaxation and time with family.

My first trip to the farmers' market in weeks will be today, looking for something new and fun to cook for everyone.  Until later this week, thank you for staying with me.

With joy, Jenn

Mushroom Barley Soup

                                                               Mushroom Barley Soup

The weather has been cooling, but is still warm enough for a lighter soup.  It is filling with the barley, but not too heavy on a warm evening.

Barley is perfect in the warm, humid weather as it helps to regulate heat and damp conditions in the body.  It helps build the body and muscles and stimulates the appetite. Combined with the detoxifying properties of the mushrooms and cooling properties of celery, it is perfect for summer meals and during illness.

Mushroom Barley Soup
Serves 4-6

• 8-12 ounces cremini mushrooms
• 1 cup pearl barley
• 3 medium or 2 large organic carrots
• 3 medium or 2 large stalks organic celery
• 1 leek
• 2 Tbsp flour
• 8 sprigs fresh thyme, tied together with cooking string
• 5 collard green leaves
• 12 cups vegetable stock
• Olive oil
• Salt and pepper
• 1/2 tsp each of dried Thyme, Parsley and Chevril 

-Cut end and dark green leaves off of the leek and cut in half

-Place leek in a bowl of water, clean between leaves to remove sand and dirt

-Scrub carrots, cut in half lengthwise

-Remove ends of celery and carrots and cut in half moons

-Clean mushrooms with a dry cloth and slice

-Heat 2 Tbsp olive oil in a large pot over medium heat

-Add leek, carrots and celery, cook for 3 minutes, stirring occasionally

-Add mushrooms, a few grinds of salt and pepper, cook for 2 minutes over medium-high heat

-Sprinkle flour over vegetables, stir, cook for 2 minutes

-Add vegetable stock and thyme sprigs, bring to a boil

-Add pearl barley and dried herbs, stir and reduce heat to medium-low, keeping at a simmer

-Cook 45 minutes - 1 hour, until barley is cooked almost al dente

-Stir in remaining broth if too thick

- Add thinly sliced collard greens, cook 7 minutes

Accompany with a warm crusty French bread or crackers.  

Have a most wonderful weekend!

Quick Panchpuran hummus

                             Panchpuran hummus

I have been wandering the aisles of my two local Indian markets and found the Panchpuran mix: nigella sativa; cumin, fenugreek, mustard, and fennel seeds.  I usually have garbanzo beans freshly cooked in my refrigerator and was looking for a quick lunch last weekend.  This is what I came up with and was happy.  Hummus is so versatile.  I sliced baby cucumbers to dip, pita chips would be a good accompaniment too.

Panchpuran Hummus

• 1 1/2 cups garbanzo beans, if canned, rinse and reduce the amount of soy sauce
• 1 spring onion, diced with light green sections included
• 1 tsp soy sauce
• 1 Tbsp tahini
• 1 - 1 1/2 Tbsp olive oil
• Juice of 1/2 lemon
• 1/4 cup finely chopped parsley
• 1 tsp Panchpuran mix
• Red chili flakes (optional)

-Combine garbanzo beans, tahini, olive oil, lemon juice and soy sauce in a food processor until smooth, adding more olive oil if needed

-Add spring onion, parsley and panchpuran mix

-Pulse until completed mixed and smooth

-Add small amount of soy sauce if needed and blend again.

-Serve with chili flakes sprinkled on top, or a little more of the Panchpuran mix

Serve with slices of red peppers, cucumbers, or any other veggies of preference.  Also wonderful on a sandwich with all of the vegetables you like.

Mushroom Pizza

 Mushroom Basil pizza with goat cheese

The craving for mushrooms last night came down to two options, mushroom barley soup or the winner, pizza.  It was a sunny day with a soft breeze, warming up after a week that felt more like autumn then mid-August.  As I listen to my body more and to what I am craving when, mushrooms are a go-to when I feel a little off, as if my body is struggling to stay healthy.

This fruit of a fungus has great medicinal effects; aiding the body in detoxification, boosting the immune system with alpha and beta glucans, and providing your body with much needed vitamin D.  There are many studies demonstrating anti-inflammatory and tumor reducing properties.

I used Jamie Oliver's basic pizza recipe and added the toppings.  I cook the crust for approximately 7 minutes on a pizza stone before adding the sauce and toppings.

Mushroom Basil Pizza with Goat Cheese

Serves 2-3

• 8-12 ounces of crimini or Shitake mushrooms (organic if possible)
• 3 cloves garlic
• 1 small red onion,
• 1/2 organic red bell pepper
• Kalamata olives, pitted and halved
• Fresh basil to garnish, Dry basil to cook
• Capers
• Organic goat cheese
• Olive oil
• Salt and pepper

-Clean and slice the mushrooms

-Peel and thinly slice the garlic and the red onion

-Halve the red pepper, remove seeds and pith, julienne 

-Heat up 1 Tbsp of olive oil in a nonstick pan at a medium heat

-Add red onion and cook for 2-3 minutes until softened

-Add the garlic and sliced red pepper, saute for 3 minutes

-Throw in mushrooms, 1 tsp dried basil and 1/4 tsp salt

-Cook until mushrooms the liquid has evaporated they are slightly browned

-Add olives and heat through

-Remove from heat until the pizza dough has cooked to a very light brown

-Use a ladle to carefully add the pasta sauce to the crust, pull the shelf of the oven out a little to prevent burning yourself

-Spread mushroom mixture evenly over the pizza

-Return to the oven for 5-7 minutes until the crust is a golden brown

-Remove from the oven, sprinkle with goat cheese, 1 Tbsp capers, and fresh basil leaves to serve

Yum!

From market to table

My vegetables from last week's run to the market, super happy that red bell peppers are arriving.

I had many plans for dinner last night, but this week will be busy including a few later nights at work.  So, this is my versatile standby in the summer.  I made up a batch of sweet brown rice and dove into the vegetables I had on hand, with a bit of tofu of course.  

My goal is to unveil the new tofu recipe this week, I hope that time allows.  For now, I will keep the color in my diet.

Herb Goat Cheese Salad

Since discovering the organic garlic herb goat cheese at my farmers' market, this is the salad that makes me say yum with each bite.  All ingredients aside from the avocado and my homegrown basil are from my weekly produce purchase.

Herb Goat Cheese Salad
Serves 2 for a full meal, 4 as a side

• 1 large head of red or green leafy lettuce
• 2 spring onions
• 2 small organic tomatoes
• 1/2 avocado 
• Fresh Basil
• Organic goat cheese (mine was a garlic basil, any will do)
• Garbanzo beans if available, preferably freshly cooked

- Cut lettuce, onions, tomatoes and avocado into bite size pieces

-Sprinkle with basil leaves and crumbled goat cheese

-Add garbanzos if on hand

The lettuce and goat cheese are really the stars here.  Once mixed with the simple lemon, olive oil dressing, it becomes a creamy delight, I was surprised at how little dressing is needed.  The crisp onions and tart tomatoes balance the salad perfectly.  

Lemon Dressing

• 1/2 organic lemon
• 2 Tbsp olive oil
• Salt and pepper

-Squeeze lemon, careful to catch the seeds

-Add 1/2 tsp of freshly ground salt and the same amount of pepper

-Whisk together and leave as you assemble the salad

-Right before serving, drizzle in the olive oil as whisking, add a little more to taste if desired.

Pour the dressing over the salad and gently mix together.  The goat cheese melts with the dressing and coats everything beautifully.

I hope that you enjoy it as much as I do many times each week.

Possibilities and new recipes

Each week I have a difficult time limiting my vegetable choices at the market, but it gives me a push to be creative and try new dishes. 

This week I have made:
*2 salads with red leaf lettuce, tomato, spring onion, organic goat cheese and garbanzo beans with a simple lemon, olive oil dressing
*Veg pancakes with squash, carrots and spring onions (a work in progress)
*Collard greens with tomato, garlic and onion over pasta
*Roasted Potatoes, Clotilde Dusoulier's recipe on Chocolate and Zucchini, is on the menu tonight.  I have used her recipe for new potatoes from The French Market Cookbook and now hope to perfect larger potatoes with this recipe:

Perfect Roasted Potatoes - Clotilde Dusoulier

Update: I tried the recipe for Perfect Roasted Potatoes above, what a difference!!  Just a couple of extra steps and the texture is amazing!

I am working out the kinks in some of the recipes and excited about new ones, especially my sesame encrusted tofu.

Have a most lovely Sunday!

Thyme roasted potatoes

This is one of the easiest and tastiest side dishes

The preparation is minutes and just wait as the oven turns wedges of potatoes into a crisp and creamy accompaniment to a salad, some lovely greens, or an organic meat of your choice.

Potatoes are on the dirty dozen list of items with the highest pesticide residues. Buy organic when you can.  As a single person I find this frustrating, I can only find organic potatoes in 5 lb. bags, a bit much for me.  But, once again the summer outdoor organic markets save, potatoes have just arrived in the past couple of weeks and I am ready.

Thyme Roasted Potatoes
Serves 2

Preheat the oven to 425

• 2 large, or 3 medium, red or yukon gold potatoes
• 10 sprigs of fresh thyme
• Salt and Pepper
• Olive oil

-Scrub the potatoes (leave the skins on as they provide important nutrients and fiber)

-Cut into equally sized wedges

-Remove thyme leaves from the stems, or dice if the stems are tender

-Put 2 sprigs of thyme aside for serving

-Toss potatoes in a bowl with 2 Tbsp of olive oil, a good 4-5 grinds of salt and the same of pepper

-Place on a baking sheet

-Bake for 30-45 minutes until golden brown, tossing after 20 minutes

-Serve with remaining fresh thyme tossed in.

Ginger Swiss Chard

Swiss chard is another new green for me, with my mainstays being broccoli rabe/rapini, kale, collards and red or green leafy lettuces.  As with the callaloo, this dish surprised me in many ways.

I recently discovered that Swiss chard is a member of the beet family, I researched its origins after I tasted the robust flavor in the stems.  Beets are delicious but time intensive, Swiss chard provides the earthy flavor and vivid color in a third of the time.  I found that the ginger complimented the rich flavor as the sweet onions lightened the dish, and took on the glorious pink color of the chard stems.

Ginger Swiss Chard
Serves 4

• 1 large bunch red Swiss Chard
• 1/2 sweet onion sliced in rings
• 1 large knob of peeled ginger, thinly sliced and cut into matchsticks
• 3 cloves sliced garlic
• olive oil
• salt and pepper
• prepared penne pasta or brown rice

-Trim ends of the Swiss chard

-Cut stalks into 1/2 inch pieces

-Chop leaves coarsely

-Heat 1 Tbsp of olive oil in nonstick pan at medium

-Add onions, ginger and a few grinds of salt and pepper, cook until the onions soften

-Add garlic and cook for 2-3 minutes

-Toss in stems of the Swiss chard and 2 Tbsp of water, increase the heat to medium-high and cook for 1-2 minutes

-Add the remaining Swiss chard and cook for 3 minutes 

-Salt and pepper to taste

-put over pasta or rice with a little olive oil over the top

Sesame Broccoli Tofu

Tofu is my favorite protein in my dinner dishes, I never tire of the versatility. 

Sesame Broccoli Tofu
Serves 2

• 2 heads of broccoli, cut into small florets and stalks thinly sliced 
• 1/2 pound extra firm tofu
• 2 cloves garlic, sliced
• 1/2 medium sweet onion, sliced in thin rings
• sesame seed
• olive oil
• soy sauce
• sesame oil
• prepared brown rice or soba noodles

-Slice tofu into 1/2 inch slabs, cut each into 8 pieces

-Heat olive oil to medium-high in non-stick pan

-Add tofu and brown until crisp on each side, adding sesame seeds until toasted at the end.
-Remove from pan and toss with a little soy sauce in a bowl for later

-Saute onion, and garlic in olive oil, reducing the heat to avoid browning the garlic

-Cook until the onion has softened and add broccoli

-Add 1/4 cup of water (1/3 cup if you prefer softer vegetables) and 1 Tbsp of soy sauce, cook until the water is absorbed and broccoli is al dente.  Add more water if needed

-Stir tofu back in, heat for 1-2 minutes

-Serve over rice or noodles drizzled with a little sesame oil and more soy sauce to taste

Beauty of Cauliflower

Cauliflower and other cruciferous vegetables, contain Indoles, phytochemicals that help the body to fight off cancers.  There are nutritional bonuses in the added hues of purple (anthocyanins for inflammation and eye health) and orange (beta carotene, a carotenoid with powerful antioxidant properties).  The lovely green leaves that can be steamed as well are high in calcium. 

 I am always drawn to vegetables that have been unavailable seasonally.  There are many ways to prepare cauliflower.  Cook within days of purchase as it is quick to mold in the refrigerator.
-Steaming lightly is a simple favorite, drizzle with olive oil, salt and pepper to taste, and you have a beautiful side-dish.
-Pureeing with a bit of soy milk, olive oil/organic butter, salt and pepper makes a delicious substitute for mashed potatoes.
-Roasting always brings out the natural sugars in veg and cauliflower can be substituted in many dishes calling for broccoli.

Farmers Rainbow

The farmers rainbow; variety of color in your diet represents a diversity of nutrients and healing properties.  Yellow summer squash and carrots possess carotenes, tomatoes provide lycopene, beets are a great source of boron, and lettuce serves your need for magnesium.

Each fruit and vegetable appeals to a different need and feel.  If you slow your eating and listen to your body, (what it's craving, your mood, how you feel after eating a particular item) it will guide you in health.  Bring in the good, it will start pushing out the unhealthy.  It takes time, but you are worth it.  We all want to enjoy what we eat and reap the benefits of a well-cared for body, veg are a good start.

Callaloo and Summer Squash

 The rainbow of colors at the market is breathtaking in mid-July.  Callaloo is new to me, although it has been at my favorite farm's stand for years.  The flavor is similar to spinach and a texture all its own.  The leaves melt in your mouth and the stalks hold their shape.  With fresh thyme from my apartment, golden squash was an easy addition to this dish.

Callaloo and Summer Squash Pasta

• 1 bunch organic callaloo
• 1 golden summer squash
• 4 spring onions
• 2 cloves garlic
• Thyme, fresh if available
• Olive oil
• Salt and pepper
• Coconut oil if on hand
• Penne Pasta

-Start the water for the pasta

-Finely dice garlic and spring onions (include some of the green, or save for garnish)

-Trim tough ends of the callaloo stalks and then slice remaining into 1 inch pieces

-Cut ends off of golden squash and cut lengthwise into 4 equal pieces.  Thinly slice.

-In a large pan, over medium heat, saute garlic and onions in olive oil until soft

-Add penne to the salted water and cook al dente or follow package instructions

-Toss callaloo, squash, and 1 tsp fresh thyme (removed from stem) in with the garlic and spring onions, 1/4 tsp salt, pepper as you like

-Add 1/2 cup of the pasta water (and more if needed later) to cook the callaloo and squash over medium-high heat for 5-6 minutes

-When the water has evaporated and everything is cooked, turn off the heat add 1 Tbsp of Coconut oil

- Salt and pepper to taste

-Toss with drained pasta

Best Carrot Cake

I have made this cake countless times, and it has never failed to delight.  Even those on the fence about carrot cake melt when eating this.  There is a bit of crossover from vegan to vegetarian, while the carrot cake is exactly as the Czech Vegan, Elisabeth's recipe calls for, I make a true cream cheese frosting.  I was using the vegan cream cheese substitute and margarine and have switched to quality organic cream cheese and butter.

I don't often bake desserts, but this is a delicious recipe when I do.

Czech Vegan Carrot Cake

Cream Cheese Frosting

• 5 Tbsp Organic Butter
• 8 ounces Organic Cream Cheese
• 2-2 1/2 cups Powdered Sugar
• 1 tsp pure vanilla extract

-Beat together room temperature butter and cream cheese with vanilla

-Fold in powdered sugar 

-Mix until smooth

Beans & Rice

Beans and rice are a complete protein, easy to prepare, economical, and delicious.  When possible, buy organic produce, legumes, grains, and meats.  I have emphasized the ingredients that especially should be bought organically if available.  Mix up the tastes with different fresh herbs and spices that appeal to you.

This was a last minute, throw something together meal.  I keep a can or two of black beans in my cupboard just for this reason.  The silky red lettuce and parsley are from my farmers' market.  The whole meal took 20 minutes aside from the hands-off 30-35 minutes to cook the brown rice.

Black Beans and Rice

Serves 3

• 1 can organic black beans rinsed and drained
• 2 cloves garlic 
• 1/2 medium onion
• 1 large organic tomato
• Avocado
• Red leaf lettuce, organic
• Organic Parsley
• Garlic powder
• Chili powder
• Salt
• Olive oil
• 1 (dry) cup brown rice prepared

-Dice tomato, garlic and onions.  Set 1/3 tomatoes aside for garnish

-Saute onions and garlic in olive oil at medium heat until onions are translucent 

-Add tomatoes, black beans, garlic powder, chili powder and salt to taste

-Cook for a 5-6 minutes and serve over brown rice

-Garnish with remaining fresh tomatoes, sliced avocado, parsley, and lettuce

-Drizzle with olive oil

Summer smoothies

You cannot go wrong starting your day with a smoothie, and the best time of year is summertime.  Fruits and vegetables are abound and you can sneak in the healthy things that you may not like as much on their own.

My brother gave me the idea of adding green tea.  While appreciative of the anti-inflammatory benefits, I cannot sip a mug with any relish.  Now I make enough jasmine green tea for 3-4 days, refrigerate, and use in place of the liquid each morning.  You can hide other beneficial fruits and veg that may not appeal to your palate as well.

Strawberries are at their peak in New England with new fruits and vegetables arriving weekly.  Choose what makes you happy, and if you can, sneak in a few extras for a boost.  Organic fruits are also available year-round in your grocer's freezer.  I recommend the Nutri-Bullet or another blender with the same level of power, it provides a smooth consistency.

Summer smoothie

• Water or green tea
• 1/4 cup raw, unsalted cashews, almonds, or walnuts
• 2 stalks of kale 
• 1 banana
• 5-6 strawberries
• 1/4 cup blueberries

-Soak the nuts that you have chosen (or substitute a grain milk if allergic to nuts) in your water or green tea for 10 minutes or more

-Tear up the kale after removing any tough stems, add to the blender

-Add peeled banana

-Clean strawberries and remove stems, add with Blueberries

-Fill with more water or tea if needed, but be sure not to overfill

-Blend all ingredients and enjoy

-If you need it a bit sweeter, feel free to add more of the berries. 

Until next time, savor another day of warmth and sunshine

Whole Wheat Walnut Bread

I use walnuts in lieu of pecans in this recipe.  It is soft and slightly sweet, the best sandwich or toast bread that I have had in years.  I am working to bring more whole grains into my baking over the summer.

The recipe calls for 35-45 minutes in the oven, I bake it for 28-30 minutes as my oven runs hot.  Check it after 25 minutes to be safe.  This is from the King Arthur Flour website: 

King Arthur Flour Pecan Wheat Bread Recipe

Summer salads

There is nothing that I like more for dinner at the end of a hot day than a salad.  Mixed greens, sun-dried tomoatoes, avocado, artichoke hearts, whatever you have that is cool, crunchy, creamy....  This dressing is in celebration of Amora mustard.  I am partial to apple cider vinegar for taste and digestive health benefits:

A simple vinaigrette

• 1 TBSP Amora mustard (or another good Dijon mustard)
• 1-2 tsp Apple cider Vinegar
• 1-2 TBSP Extra virgin olive oil 
• Salt and Pepper to taste

-Whisk together mustard and vinegar

-Whisk in olive oil

-Salt and pepper to taste

Almond milk

Making almond milk is as delicious as it is easy.  I tried a simple store-bought version after and there is no comparison.  It is creamy and rich with fresh almonds and cinnamon. I found this recipe in Bryant Terry's Vegan Soul Kitchen, an excellent cookbook, especially if you enjoy good southern food as much as I do.

Vegan Soul Kitchen

Creating foods from scratch that are generally bought pre-made at the grocery has been a growing interest of mine over the past couple of years, especially during my training to become a Health Coach.  I now bake from scratch and bring in whole, seasonal foods when creating new recipes.  

Enjoy!

Jenn

Spring lentil salad

Thank you Clotilde Dusoulier for The French Market Cookbook.  New vegetables are arriving each week from the local farms to aid in my cooking adventures.

This Crunchy Lentil and Cucumber Salad  (as I didn't have watercress available) is delightful.  I don't generally cook with lentils since most dishes that I've eaten with them have been sodden and mushy.  This salad leaves a nice bite in texture and taste, with the radishes and perfectly cooked lentils.

I strongly recommend perusing Ms. Dusoulier's website Chocolate and Zucchini, it is a treat and the recipes fresh and delicious.

Enjoy!

Delights of Whole Foods

These first weeks of spring are some of my favorite each year.

The birds singing with joy, losing the winter jacket, the breeze that has the undertone of warmth, and of course, the return of the Farmers Market.

My favorite organic farmers in the Greater Boston area have planted.  I will soon wander through the outdoor Market at lunch and on may way home every Tuesday and Friday.  The comfort food so enjoyed throughout the winter will be put to the side to allow me to explore the vegetables, fruits, cheeses and fresh-baked breads.  I will be challenged to expand cooking and baking for myself and to share with others.  The happiness it brings is a delight each spring.

I am excited to share all of the upcoming meals to be cooked, new recipes, summer hikes, and the start of my Health Coaching experience.

This article inspired my first blog and is one of the many reasons I am fortunate to love the foods that I do.

The delights of whole foods

Enjoy this most lovely day.

With peace,
Jenn