What We're Eating This Week

Tunisian Carrot Salad

2012-01-24T23:41:00.000-05:00

This too is from Moosewood Restaurant Daily Special. A quick & easy and surprisingly different way to add some color and flavor to a meal.

2 cups peeled and grated carrots
2 Tbsp currants
1 Tbsp olive oil
1 garlic clove, pressed
1.5 tsp ground coriander
1/2 tsp caraway seeds (recipe calls for ground, but I used whole)
pinch cayenne
1/4 tsp salt
3 Tbsp orange juice

Place the carrots and currants in a serving dish. Warm the oil in a very small saucepan. Add the garlic, coriander, caraway and cayenne and cook on low heat, stirring constantly for about 2 minutes -- just long enough to cook garlic and spices. Remove from heat, add the salt and OJ, pour over the carrot mixture and stir well. Let sit for 30 minutes before serving.

Alternative Caesar Salad

2012-01-17T21:19:00.000-05:00

I love Caesar salad, but being lactose-intolerant, typically I can't eat it. But I recently discovered this recipe in Moosewood Restaurant Daily Specials, which was easy to modify to vegan. Amazingly, my non-vegan, cheese-loving, sometimes picky family enjoyed it as well. I also switched the crouton bread from baguette to something a little more substantial, mainly b/c that's what we had in our freezer tonight.

SALAD
4-6 slices Trader Joe's multi-grain sourdough bread
2 hearts of romaine, well-rinsed and dried

CROUTON SEASONING
1 garlic clove, pressed
1 tsp ground rosemary
2 Tbsp olive oil

DRESSING
2 sun-dried tomatoes, softened
3 Tbsp olive oil
2 Tbsp mayo (or vegan mayo)
1 Tbsp dijon mustard
3 Tbsp lemon juice
1 garlic clove, pressed
1 tsp capers
1 tsp caper bring
1/2 tsp salt
2-3 kalamata olives, pitted and chopped

1/2 cup grated parmesan

1. Preheat oven to 350. But bread into 1-ich cubes and bake on an unoiled baking sheet for 10 minutes, or until golden.

2. Meanwhile, tear the romaine into bite-sized pieces and place in a large serving bowl.

3. In a small saucepan, sauté the garlic and rosemary in olive oil on medium heat for a few minutes, stirring to prevent scorching. When garlic is golden, pour oil/seasonings over the bread cubes and toss together right on the baking sheet. Set aside.

4. Drain and mince the softened sun-dried tomatoes. Place half of them and the rest of the dressing ingredients in a food processor and combine until smooth.

5. Toss the croutons and Parmesan with the romaine. Drizzle on the dressing and scatter the reserved sun-dried tomatoes on top.

Alabama Hot Slaw

2012-01-03T19:09:00.000-05:00

Slightly modified version of recipe in Moosewood Restaurant Daily Special

4 cups shredded green cabbage
2 celery stalks, chopped
1.5 cups peeled, grated carrots
1/2 red bell pepper, seeded & diced
1 heaping Tbsp minced red onion
1/4 cup white vinegar
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
2 tsp Trader Joe's Sweet & Hot Mustard
a few drops of Tabasco sauce
1/4 cup canola oil

1. Place cabbage in a serving bowl. Sprinkle celery evenly on top of cabbage, then carrots, red peppers, and onion. Do not stir.

2. In a small bowl, combine vinegar, sugar and salt until dissolved. Stir in black pepper, mustard, and Tabasco. Pour evenly over the vegetables.

3. In a small pan on the stove, heat the oil until there are a few ripples in it. Pour the oil over the slaw, aiming especially for the onions and peppers.

4. Let stand at least 5 minutes, then toss and serve.

Lorraine's Brussels Sprouts

2011-11-22T13:55:00.000-05:00

One of our neighbors brought this dish for Thanksgiving and the brussels sprouts fans in the group loved it.

1 lb brussels sprouts
2 T Dijon mustard
1 cup dried cranberries (soaked in hot water for 10 minutes, then drained)
2 T butter
1/4 cup honey
salt & pepper to taste

1. Trim sprouts and cut an X in the stem. Remove outer leaves. Soak for 10 minutes in lightly salted water.

2. Steam sprouts for 8 minutes, until almost tender. Drain and rinse until they are bright green. When cool, cut into quarters.

3. Melt butter, and cook sprouts in it for 1 minute.

4. Mix honey and mustard and add to pan with sprouts. Add cranberries.

5. Heat over medium until tender.

Grilled Broccoli and Lemons

2011-11-01T22:09:00.000-04:00

I found this in a "10 ideas for: broccoli" article in real Simple. It may not sound like much, but it's really quite tasty. I think I like the roasted lemons the most.

Total time: 20 minutes
Serves: 4

1 bunch broccoli, cut into 8 large spears
2 lemons, quartered
2 Tbsp olive oil (+ more)
salt & pepper

1. In a large bowl, toss the broccoli and lemons in the olive oil. Season with salt and pepper.

2. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes.

3. Squeeze the lemons over the broccoli and drizzle with additional olive oil.

Butterscotch-Nut Bars

2011-10-17T09:17:00.000-04:00

This is adapted from a recipe in Moosewood Restaurant Celebrates. I made it last weekend and it was a huge hit.

1.5 cups raw unsalted nuts (cashews, pecans, & almonds)
1 tsp salt
1/2 cup butter
1//2 cup brown sugar, packed
1 egg
2 tsp vanilla
1.75 cups white flour

syrup:
3 Tbsp butter
1/3 cup sugar
2 Tbsp water

Preheat oven to 350. Butter and flour a 9x13 baking pan.

Toast the nuts on an unoiled baking sheet for 7-10 minutes, until golden; then chop toss with 3/4 tsp salt, and set aside to cool.

In a heavy saucepan or skillet, heat the butter until it begins to bubble, turn amber colored, and leave tiny brown particles on the bottom on the pan. Strain through a fine-mesh sieve and refrigerate 10 minutes.

Beat the brown sugar, egg and vanilla into the cooled butter until creamy. Sift in the remaining 1/4 tsp salt and half of the flour; mix until blended. Sift in the rest of the flour and mix until the dough is stiff and forms a ball. Press the dough evenly into the bottom on the prepared pan and set aside.

For the syrup, warm the butter and sugar on medium-low heat in a saucepan just until the mixture bubbles vigorously and the sugar begins to melt. Add the water and stir until most of the sugar has melted into the syrup. Toss the nuts in the syrup and spread evenly over the dough.

Bake for 25 minutes, until just golden and firm. Cool and then cut into 24 bars.

Saffron Quinoa with Apricots & Almonds

2011-10-05T21:43:00.000-04:00

I found this recipe in Yoga Journal, one of several created by Charity Ferreira. I'm always looking for interesting things to do with quinoa and this one is a keeper.

1/2 cup fresh orange juice
1/8 tsp turmeric
pinch saffron threads, crushed
1 cup water
1 cup quinoa, rinsed
1/3 cup slivered almonds, toasted
1/3 cup thinly sliced dried apricots
1/4 cup currants
1 Tbsp olive oil
1 Tbsp lemon juice
minced zest from 1 orange
salt and pepper to taste

1. In a medium saucepan, bring juice, turmeric, saffron, and 1 cup of water to a boil. Add quinoa, cover, reduce heat, and simmer until liquid is absorbed, 20 minutes.

2. Stir in almonds, apricots, currants, oil, lemon juice and orange zest. Season to taste with salt and pepper.

Sweet Pasta Salad

2011-10-05T21:38:00.000-04:00

I found a version of this recipe in Parents magazine. I haven't served it to Abel yet, but I can attest that it is indeed tasty and a welcome change to the typical pasta routine.

2 cups cooked mini wheel-shaped pasta (or farfalle)
1 small apple, cored & chopped (1 cup)
1/2 cucumber, seeded & chopped (3/4 cup)
1/4 cup chopped pecans
1/4 cup raisins
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
juice of 1 lemon
1 Tbsp chopped fresh parsley

Combine all ingredients and chill before serving.

Nappa Cabbage Salad

2011-10-02T12:59:00.001-04:00

The salad is miscellaneous Americanized-Asian, more or less inspired by the Asian salads and thai chicken wraps available at restaurants.

1/2 head of Nappa cabbage, shredded & washed (I use a salad spinner)
1 cucumber, peeled & diced
1 carrot, peeled & diced
about a cup of crunchy "Chinese Noodles" (aka Chinese crackers, I used the MeeTu brand), crushed
2-4 Tbsp (to taste) prepared Thai peanut satay sauce
3.5 oz Trader Joe's Teriyaki Baked Tofu (or use cooked chicken), diced

Toss all the ingredients together and eat while the "noodles" are still crunchy.

Roasted Cherry Tomatoes

2011-09-28T22:09:00.001-04:00

Our CSA has offered Pick Your Own cherry tomatoes every week for the past month. I was starting to run out of things to do with them, until a friend suggested this easy recipe. Thanks, Barb Cerri!

INGREDIENTS:
as many cherry tomatoes as you have, washed
olive oil
salt
pepper

1. Cover a rimmed baking sheet with foil (for easy clean-up).
2. Place the tomatoes on the pan, and add a healthy splash of olive oil. Shake the pan several times to coat the tomatoes with oil.
3. Add salt and pepper to taste.
4. Roast in a 400-degree oven until the tomatoes begin to brown/blister a bit, and collapse upon themselves (but still retain some of their shape).
5. Remove from oven and let cool. They will keep in a tightly sealed container in the fridge for several days, or you can freeze them.

Healthy Green Juice

2011-09-22T06:28:00.000-04:00

Here's another recipe from Real Simple magazine. I found everything but the lemon at last week's Farmers' Market. This juice is actually quite refreshing. Try adding an extra cucumber. Be sure to wash everything first.

1 cucumber, cut into spears
3 stalks celery, cut into 2-inch lengths
3 leaves kale, broken into 2-inch wide strips
1 apple, cored and cut into chunks
1/3 cup flat-leaf parsley sprigs
1/2 lemon, peel removed with a knife

Feed the cucumber, celery, kale, apple, parsley and lemon into a juicer. Discard the solids. Drink immediately.

Tomato Salad with Crushed Croutons

2011-08-23T08:39:00.000-04:00

This is from the excellent Smitten Kitchen website. I made it for Family Lunch on Sunday and we all devoured it. Simple and really delicious.

Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese

Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar (yours isn’t mellow? use less)
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered.

Prepare the crushed croutons: Preheat oven to 350 degrees. Tear bread into chunks and pule them in a food processor until coarsely ground (largest chunks can be lima bean sized). No food processor? Keep tearing the bread up until it is in ragged, mixed sized crumbs. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool slightly. (Warm is fine, hot might wilt your tomatoes, boo.)

Assemble salad: Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.

Mango Slaw

2011-08-16T12:29:00.000-04:00

From Moosewood Restaurant Cooking For Health. A delicious alternative to typical cole slaw and a great use for the cabbage we've been getting from our CSA.

veggies:
1 firm slightly underripe mango
1.5 cups shredded red or green cabbage
1 cup shredded carrots
1/4 cup thinly sliced fresh mint leaves

dressing:
1/4 cup lime juice
2 Tbsp brown sugar, maple syrup or other sweetener
1/2 tsp salt
1 Tbsp vegetable oil or olive oil
2 garlic cloves, minced or pressed
1 small fresh chile, minced
1 Tbsp grated peeled ginger root

1. Peel the mango and cut in lengthwise into halves, cutting as close to the pit as possible. Slice off any flesh that remains attached to the pit. Cut the mango flesh into thin strips and place it in a serving bowl. Add the cabbage, carrot and mint.

2. In a separate small bowl, whisk together lime juice, sweetener and salt.

3. In a small skillet over medium-high heat, warm the oil and cook the garlic, chiles and ginger until sizzling and fragrant -- about a minute. Whisk it into the lime juice mixture.

4. Pour the dressing over the slaw and toss until well-coasted. Let sit for about 20 minutes

OMFG Chocolate Cake

2011-08-07T20:27:00.000-04:00

The acronym comes courtesy of my friend Derek and his 8-year-old daughter, whose eyes bugged out when she tasted this. It is adapted from a recipe in the Hershey's Homemade cookbook, which I got in college after sending in a bunch of proofs of purchase from Hershey's cocoa containers. The adaptations are to make it dairy-free, and while they may sound weird, I assure you, "normal" eaters can't taste the difference.

CAKE:
2 cups organic sugar
1.75 cups all-purpose flour
0.75 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong coffee
1 Tbsp white vinegar in 1 cup Silk Chocolate Almond Milk
1/2 cup canola oil
1 tsp vanilla extract

CAKE PREP:
1. Heat oven to 350.
2. Prepare 2 9-inch round cake pans: cut rounds of parchment paper to fit in the bottom of each pan, then spray with canola and dust thoroughly with flour.
3. In a large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder, and salt.
4. Add eggs, coffee, vinegar/milk, oil and vanilla and beat on medium speed for 2 minutes (batter will be thin).
5. Pour into prepared pans and bake for 30-35 minutes, until wooden pick inserted in center comes out clean.
6. Cool 10 minutes in pan, then remove from pan and cool completely on wire racks.

FUDGY FROSTING
2/3 cups Earth Balance margarine
1 1/3 cups cocoa powder
5 1/3 cups powdered sugar
2/3 cups Silk Chocolate Almond Milk
2 tsp vanilla

In a medium saucepan, over medium heat, melt the margarine. Stir in the cocoa, stirring constantly, and being careful not to scorch it. Remove from heat, spoon into a large mixer bowl and cool completely. Add powdered sugar alternately with almond milk, beating to spreading consistency. Blend in vanilla. You may have to chill it a bit before frosting the cake (if you're cooking in a warm kitchen).

STORE FROSTED CAKE IN THE FRIDGE.

Alfresco Dip

2011-06-23T21:37:00.000-04:00

I found this recipe in a pamphlet from Whole Foods market. So yummy.

1 cup pitted green olives (about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/4 - 1/2 tsp crushed red chile pepper
3 ripe tomatoes (about 1.25 lbs), cored, chopped & drained
1/3 cup sour cream (or vegan sour cream)
crostini, toast, cucumber slices or other dippers

In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes. Set aside to let flavors meld for 30 minutes, then transfer to a serving bowl. Spoon sour cream into the center and serve with crostini (or other things) for dipping.

Roasted Potatoes with Garlic Scapes

2011-06-22T22:40:00.000-04:00

2 lb potatoes, cut into 1-1.5 inch chunks
8-10 garlic scapes
1/2 tsp salt, or to taste
2 Tbsp extra virgin olive oil
freshly ground black pepper, to taste

Heat oven to 375.
Toss all ingredients together in a bowl.
Spread on a foil-covered cookie sheet.
Bake potato mixture for 45-60 minutes (to your desired level of crispness), stirring every 15 minutes or so, to prevent sticking.

Marinated Kale with Radish and Pine Nuts

2011-06-21T23:20:00.000-04:00

Here's another kale recipe inspired by my CSA share. This one involves BOTH kale and radishes, two thing you MAY not know what to do with. This one is from Dr. Alejandro Junger's book, "Clean."

MARINATED KALE WITH RADISH AND PINE NUTS
2 cups shredded ale, ribs removed
4 radishes, quartered
2 Tbsp pine nuts
olive oil to taste
juice of 1/2 lemon
sea salt to taste

Combine all ingredients in a bowl and marinate for 20 minutes or so. Serve at room temperature.

Crispy Kale

2011-06-21T23:19:00.000-04:00

Here's something yummy you can do with kale. You'll be surprised at how good this is. This is one of those foods that my family eats straight out of the pan, because we can't wait for it to be brought to the table. Really - we're this crazy for kale? Yup. Who woulda thunk it.

1 bunch kale
2 Tbsp (or so) extra virgin olive oil
salt to taste

1. Heat oven to 400.
2. Pull the kale off its (thick) stems, tearing it into large pieces, and clean it in a salad spinner.
3. Place the kale on a rimmed cookie sheet.
4. Pour the olive oil over the kale and massage it into the leaves a little bit, while tossing it around with your hands.
5. Add salt to taste (a little goes a long way).
6. Bake the kale for about 10 minutes, occasionally stirring it around on the pan.
7. Check for crispness. The kale probably needs another 5 minutes in the oven, but be careful not to burn it. You know it's done when it's crispy like a potato chip, but not burnt.
8. Serve immediately. It doesn't stay crispy if you let it sit around.

Spicy Thai Tofu Salad

2011-06-07T21:12:00.000-04:00

An easy, quick, yummy & fresh-tasting summer dinner.

1 t black sesame seed
1 t toasted sesame oil
1/4 cup rice vinegar
1 T soy sauce
2 t honey
1 clove garlic, minced
1 T fresh cilantro, minced
1/4 t red pepper flakes
1 package Trader Joe's baked tofu (teriyaki)
1/2 cup fresh shiitake or white mushrooms, sliced
1 cup sugar snap peas or snow peas
1/4 to 1/2 cup scallions, clopped
1/2 lb fresh spinach

Combine ingredients for dressing: sesame seeds & oil, vinegar, soy sauce, honey, garlic, cilantro and red pepper flakes.

Add tofu, mushrooms, pepper, peas and scallions, and toss until coated. Let marinate in the fridge for 30 minutes.

Divide spinach between 4 plates. Top with tofu mixture and serve.

Living Local with the Family: 12 Easy Ways to Raise Locavore Kids

2011-02-01T12:05:00.000-05:00

You want to be a locavore. You love the idea of eating food that’s grown close to home, by farmers you can talk to, and on land you can actually set foot. But you have kids – and they’re suspicious of anything new you put in front of them. How can you introduce the concept of a locally grown diet to your family without causing a hunger strike?

It’s easier than you think. The first step is to get your children involved in finding local foods. Make it fun! Take them on field trips to show them where food comes from. Select a recipe you can prepare together, and then obtain at least one of the ingredients from a local source. I’ve tried it – and it works . . . at least sometimes.

My son, like most four-year-olds, is reluctant to try new foods, especially if they are a.) Green; b.) Vegetables; or c.) served to him at the dinner table. But on a recent trip to Holly Hill Farm in Cohasset, Abel happily sampled – and enjoyed – the following, plucked right from the garden: Johnny jump-ups, spinach, radish, cilantro, peppermint, and chives. If I served any of those foods to him at home, he would turn up his nose, but at the farm, his curiosity – and his appetite – was piqued.

Here are twelve things you can do with your family to inspire an interest in locally grown foods.

1. Go berry picking. Here in Plymouth and Bristol counties, there are a number of Pick-Your-Own berry farms. Blueberries are the most common, but some offer strawberries and raspberries as well. Read Robert McCloskey’s Blueberries for Sal before you go, and then imitate the sounds from the book as you fill your pail: “Kuplink, kuplank, kuplunk.” Try Tree-Berry Farm, Scituate; C.N. Smith Farm, East Bridgewater; Ward’s Berry Farm, Sharon; and The Blueberry Farm and Lipinski’s Farm, both in Hanson.

2. Visit the Farmers’ Market – For the most varied selection of locally grown foods, the farmers’ market is your best bet. These days, there’s one in nearly every town. (See the guide on page ? to find one near you). Bountiful, colorful displays of just-picked fruits and vegetables can whet even the pickiest person’s appetite. My son once grabbed a miniature pumpkin from a farmer’s kiosk and took a big bite! Farmers’ markets also offer locally produced honey, baked goods, jams, and other condiments -- often with complimentary samples!

3. Visit a Pick Your Own (PYO) Veggie Farm – When you arrive, you’ll learn what’s ready to be harvested. Decide what to get, and then have your children find, choose and pick it. It helps to have a recipe in mind, e.g. “We’re going to pick tomatoes, so we can make spaghetti sauce!” Last fall Abel and I dug potatoes and carrots at the market garden at Hingham’s Weir River Farm. I’ll never forget the look of delight on his face when he pushed a pitchfork into the soil and turned up dinner! Other farms with PYO crops: Back Acre Farm, Middleboro; Curly’s Farm Fresh, Acushnet; and C.N. Smith Farms, Bridgewater.

4. Go apple picking – You don’t have to drive west to find apple orchards. We have a number of small ones right here, close to home, including Mounce Farm in Marshfield, which is right down the street from our house. Upon arrival, Abel and I were given a stepladder, a bag, and a quick explanation of the best way to pick. We found a tree with low-enough branches, climbed up, and quickly filled our bag. Next stop: home – to make a delicious apple pie, of course! Check out: Dartmouth Orchards and Pocasset Orchards, Dartmouth; and The Big Apple & Pine Hedge, Wrentham.

5. Gather eggs – Did you know that eggs come in colors other than brown and white? At Today’s Harvest, a farm stand run by the Everett family of Marshfield, we found green eggs and speckled ones, and at Holly Hill Farm, blue. Local eggs are more flavorful, and you can’t beat the freshness! Ask around for local sources. If you’re lucky, you may even be able to scoop a still-warm egg right out of the nest. If not, you’ll still get to meet the hens and bring home a dozen eggs. Fresh eggs are widely available if you know where to look. Try Web of Life Organic Farm, Carver; Ohan Circle Farms, Holbrook; Prospect Hill Farm, Plympton; and Engelnook Farm, Rochester.

6. Visit a farm – A number of local farms welcome visitors. You can meet and sometimes feed the animals, watch or even participate in chores, and find out what it takes to run the place. Some of the animals are raised for meat, some for dairy. At Peaceful Meadows in Whitman, you can visit the cows and then enjoy ice cream made on the premises. (The company no longer produces its own cream, but you can use the visit as an opportunity to explain the connection between dairy cows and ice cream). Hingham’s Weir River Farm has Open Barnyard days throughout the summer and fall. The Plymouth County Sheriff’s Farm in Plymouth offers a free petting zoo with cows, chickens, goats, sheep, pigs and even a tortoise!

7. Go to a county fair – Head to the ground floor of “Aggie Hall” at the Marshfield Fair to see the vegetables, especially the giant pumpkins. Prizes are a great motivator, so the blue ribbons on zucchini and squash might inspire your kids to start their own garden. Check out the honeybees at work, and buy some local honey. The Marshfield Fair also hosts a 4-H program, so throughout the week there are livestock contests and demonstrations.

8. Attend a fall festival – Nearly every autumn weekend in southeastern Massachusetts, you can find a corn maze, hay ride, or harvest festival, many of which also sell locally grown foods. At Sauchuk Farm in Plympton, we navigated the corn maze, where the ears of corn still on the stalks fascinated Abel. “Mom, can we eat these?” Then we took a hayride out to a field where he picked his own pumpkin. Abel was less interested in making a jack o’lantern than in turning the pumpkin into pie. Other farms with PYO pumpkins include Bog Hollow Farm, Kingston; Beaver Brook Farm, East Bridgewater; and Keith’s Farm, Acushnet.

9. Watch a cranberry harvest – In October and November, local cranberry growers harvest their crops. Involving trucks, tractors, harvesters and conveyor belts – and millions of bright red berries – it’s a fascinating process, especially for heavy machinery enthusiasts. Buy some freshly picked berries and make some jelly, muffins, or bread. Check out: Log Cabin Acres, Carver; Highland Cranberry Company, Lakeville; and Stone Bridge Farm, Acushnet.

10. Make Maple Syrup – That stuff we put on our pancakes . . . it comes from trees! Want to see how it’s done? Visit a local maple farm. Watch them tap the trees, collect the sap, and cook it into syrup. At the South Shore Natural Science Center’s annual Maple Day, you can find out how it’s done. Or schedule a visit to Matfield Maple Farm in West Bridgewater or Davell’s Family Farm in North Attleboro.

11. Grow you own – If you have the time and the energy, starting a garden can be a rewarding project for the whole family. You can’t get more local than your own backyard! No space to plant? Try large pots, window boxes, or hanging planters. Start by perusing seed catalogs or visiting a garden center – the colorful pictures on the seed packets are a great way to get inspired. Even a toddler can sow seeds, and oh, the joys of watching the first sprouts emerge from the soil! Come summer, you just might catch you little one popping a cherry tomato into his mouth.

12. Join a CSA – We have raspberries in our yard, and occasionally some wild blueberries, but we haven’t found the time to grow our own garden. So last year we joined a Community Supported Agriculture (CSA) farm. We got our hands dirty, helping to prepare the ground for planting and harvesting some ripe vegetables. Every Friday for 16 weeks, we brought home a bag or two of freshly picked produce. What an important lesson – that food doesn’t have to come from the store, or even the farmers’ market – it can come straight from the farm. Look for CSAs in your area on localharvest.org and farmfresh.org.

By Kezia Bacon-Bernstein
Originally published in edible South Shore.

Caramelized Onion Tarts

2010-12-26T22:31:00.000-05:00

And this one was a big hit on Christmas. Adapted from a recipe in Real Simple.

2 tbsp olive oil
2 medium onions, sliced
2 red apples (such as Gala or Braeburn), cut into small pieces
salt and pepper
2 sheets frozen puff pastry (from a 17.3 ounce package), thawed
1/2 cup creme fraiche or sour cream (I used plain soy yogurt)

1. Heat oven to 400.

2. Heat the oil in a large skillet over medium heat. Add the onions and cook until soft and golden brown, 12-15 minutes. Stir in the apples, 1/s tsp salt, and 1/4 tsp pepper, and cook until just tender, about 2 minutes.

3. Place each sheet of puff pastry on a parchment lined baking sheet and prick all over with a fork. Spread with creme fraiche (or whatever you're using), leaving a 1/2 inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30-35 minutes.

4. Cut into pieces before serving.

Artichoke and Caper Dip

2010-12-26T22:27:00.001-05:00

This was a big hit on Christmas Eve. Recipe is from Health Magazine.

1 small garlic clove, peeled
14 oz can artichoke hearts, drained and quartered
3 tbsp fresh lemon juice
1/2 tsp grated lemon zest
2 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
2 tbsp capers, roughly chopped

1. Combine garlic and artichoke hearts in a food processor until well chopped.

2. With food processor on, add lemon juice, lemon zest, and olive oil, processing until smooth.

3. Stir in pepper and capers.

4. Serve chilled or at room temperature, with fresh vegetables, pita chips, hunks of bread, etc.

Potato, Leek and Celery Root Soup

2010-12-18T19:25:00.000-05:00

This recipe is from Annie Somerville's Fields of Greens, with only minor changes. I discovered it when I was looking for something to do with the celery root (celeriac) that I bought at the Winter Farmers' Market. Now I make this soup all the time because it's so yummy! In fact, we're making it part of our Christmas dinner this year.

6 cups vegetable stock
1 medium size celery root bulb, about 1 lb.
2 lbs. large red or yellow finn potatoes, peeled and thinly slices, about 7 cups
salt
white pepper
1 bay leaf
4 garlic cloves, finely chopped
1 Tbsp olive oil
1 Tbsp butter
2-4 medium sized leeks, cut in half lengthwise, thinly sliced and washed (3-4 cups)
1/4 cup dry white wine

Peel, quarter and thinly slice the celery root, discarding the inner core if it's soft and spongy.

Place the potatoes and celery root in a soup pot with 1 quart stock, 1 tsp. salt,
a few pinches of white pepper, the bay leaf and the garlic. Bring to a boil, then reduce the heat, cover the pot, and simmer for 30 minutes, until the potatoes are very soft. Remove the bay leaf, then puree with an immersion blender (or pass through a food mill, mash with a potato masher, or otherwise puree). Return to the pot (where necessary), add remaining stock, cover, and cook over low heat.

While potatoes and celery root are cooking, heat the olive oil and butter in a sauté pan and add the leeks, 1/2 tsp salt and a few pinches of pepper. Sauté over medium heat until the leeks begin to soften, about 3-4 minutes. Then cover the pan and lightly steam them for 5-10 minutes. Add the wine and simmer, uncovered, until the pan in almost dry.

Add the leeks to the potatoes, cover, and cook over low heat for 20-30 minutes. Season with salt and pepper to taste.

Zucchini Pickles

2010-08-14T19:36:00.000-04:00

I got this recipe from Karen Biagini, who runs the Marshfield Farmers' Market. These pickles are delicious, as well as an innovative way to use zucchini.

2 lb small zucchini, sliced
2 cups white vinegar
2 small onions, chopped
1 Tbsp pickling spice
water
1 tsp turmeric
1/4 cup salt
2 cups sugar

Place zucchini and onion in a large pot, cover with water, and add salt. Let stand 3 hours and drain.

In a small saucepan, combine remaining ingredients and bring to a boil. Pour over drained slices and let stand for 2 hours.

Then bring all to a boil for 5 minutes, pack into sterilized jars and seal while hot.

Note: I skipped the last step, and I'm just keeping the pickles in the fridge.

Peach Freezer Jam

2010-08-11T20:26:00.001-04:00

Oh my god, this is good. I am eating it straight from the jar.

3 cups chopped, peeled fresh, local peaches (2 lbs or so)
4 cups sugar
2 pouches (1 box) Certo liquid fruit pectin (6 oz total)
1/3 cup freshly squeezed lemon juice
1/4 tsp almond extract
1 vanilla bean, seeds scraped out and reserved, bean cut into 8 small pieces

1. Combine peaches and sugar in a large mixing bowl and stir. Set aside for 10 minutes, stirring occasionally. The sugar should be nearly dissolved.

2. In a separate bowl, combine the pectin and lemon juice.

3. Stir the pectin mixture into the peach mixture and stir constantly until the sugar is no longer grainy and is nearly completely dissolved, about 3 minutes. Add the almond extract and the vanilla seeds and stir to combine.

4. Spoon the jam into clean 1/2 pint jars. Place 1 or 2 pieces of vanilla bean inside each jar. Cover the jars and let stand at room temperature until the jam is set, up to 24 hours.

Store the jam in the refrigerator for up to 3 weeks, or in the freezer for up to 1 year. Defrost the jam in the fridge before serving.

Yield: approx. 8 half-pint jars.

Curried Rice Pilaf

2010-08-10T22:03:00.000-04:00

adapted from a recipe in the Penzey's Spices catalog

2-3 tsp canola oil
1 small onion, diced
1 large carrot, peeled & diced
0.5 tsp whole brown mustard seeds
1 tsp brown sugar
0.5 tsp turmeric
2 tsp curry powder
0.25 tsp paprika
0.25 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp black pepper
1/2 tsp cumin seeds
1 cup basmati rice
1/4 cup slivered almonds
2 cups veggie broth

Sauté onions and carrots in oil on medium heat until soft -- about 5 minutes. Add mustard seeds and cook until they begin to pop. Add brown sugar and remaining spices. Stir fry for a few minutes, then stir in rice. Add nuts and broth and bring to a boil. Cover and reduce heat to simmer. Cook 20 minutes or until liquid is gone. Fluff and serve.

Zucchini Oat Bread

2010-08-10T21:56:00.000-04:00

If it's August, it must be zucchini time.

1.5 cups sugar
2 tsp cinnamon
2 cups flour
0.5 cup whole wheat flour
1 cup rolled oats
1 tsp baking powder
0.75 tsp salt
0.5 tsp baking soda
3 eggs
1 cup applesauce
0.25 cup butter, melted
1 tsp vanilla
2 cups shredded zucchini
1 cup chopped walnuts or pecans
0.75 cup raisins

Preheat oven to 350. Grease bread pans. Note: I make 5 mini loaves with this recipe.

Combine flours, oats, cinnamon, baking powder, baking soda and salt, and set aside.

Beat eggs until foamy. Add sugar, applesauce, butter and vanilla. Gradually add the flour mixture, beating on low speed just until combined.

Stir in zucchini, nuts and raisins.

Spoon into prepared pans. Bake 45 minutes or until wooden pick inserted near center comes out clean.

Cool in pans on wire rack for 10 minutes, then remove from pans. Cool completely on rack. Wrap and store several hours before slicing.

Moroccan Style Quinoa

2010-08-03T20:05:00.000-04:00

A delicious way to add protein-rich quinoa to your diet. This is adapted slightly from a recipe from Mambo Sprouts.

1 cup quinoa, rinsed until water runs clear
1 cup water
1 cup veggie broth
2 tsp olive oil
1 cup fresh chopped red onion
1/4 tsp turmeric
1/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp cinnamon
1/4 cup slivered almonds, toasted
1/4 cup raisins
1 pinch salt
2-4 Tbsp fresh mint (optional)

1.Place the quinoa in a strainer and rinse it under running water until the water runs clear.

2. Put the quinoa, water and broth in a saucepan and bring to a boil.

3. reduce heat, cover and cook until the liquid is completely absorbed (about 20 minutes).

4. While cooking the quinoa, heat the oil in a skillet and sauté the onions until they begin to caramelize.

5. Mix in the cumin, turmeric, ginger and cinnamon and cook until aromatic. If the pan is too dry, add a few tablespoons of water. Add the almonds and raisins and cook until heated.

6. Toss the cooked quinoa into the skillet mixture and season with salt.

7. Garnish with snipped mint, if desired.

Rice Patties

2010-07-28T21:54:00.000-04:00

This is the best use for leftover rice I've found so far. The recipe is adapted from one I got from Mambo Sprouts.

2/3 cup panko bread crumbs
1 cup packed cooked rice (the soft, leftover variety)
1/4 cup grated zucchini
2 Tbsp grated carrot
2 Tbsp plain yogurt/soy yogurt
2 Tbsp minced thai basil or 1/4 cup minced cilantro
1 garlic clove, pressed
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp coriander
1/4 tsp cumin
canola oil for pan-frying

Process bread crumbs in food processor until crumb size is approx. half that of original.

Add remaining ingredients and process until well-combined.

Heat oil in nonstick skillet.

Shape rice mixture into golf ball size and then press into small patties, placing each patty directly in heated skillet.

Brown patties in skillet, about 2-3 minutes per side.

Serve warm. Yum.

Asparagus Slaw

2010-07-15T17:22:00.000-04:00

This recipe is from Didi Emmons' Entertaining for a Veggie Planet.

1.5 lb asparagus
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
20 kalamata olives, pitted and coarsely chopped
1/3 cup packed fresh mint leaves
1 red bell pepper, very thinly sliced
1 small red onion, thinly sliced
salt and pepper to taste

Bring a large pot of salted water to a boil. Meanwhile, break off and discard te tough bottom quarter of each asparagus spear. Blanch the asparagus in the boiling water for 3 minutes. Drain and immediately rinse under cold running water until cool; drain again. Cut the spears in half lengthwise.

In a large bowl, whisk together the lemon juice, olive oil, olives and mint. Add the asparagus, bell pepper, and onion and toss well to coat. Season with salt and pepper. Serve at room temperature, or refrigerate for up to 6 hours and serve cold, tossing again just before serving.

Muhammara (Pomegranate-Walnut Dip)

2010-07-04T21:51:00.000-04:00

This was a big hit at our annual Fourth of July party. I served it with Triscuits and homemade pita chips. The recipe is from Didi Emmons' "Entertaining for a Veggie Planet."

one 6-inch pita bread
1 cup chopped walnuts
1-2 tsp hot sauce (I used Cholula)
1.5 Tbsp pomegranate molasses
1 garlic clove
1/2 tsp ground cumin
2/3 cup extra virgin olive oil
1 tsp salt

1. Preheat oven to 325, Carefully separate the pita bread into 2 disks, and place them rough side up on a rimmed baking sheet. Toast for 10 minutes, or until golden. Set the toasted pita bread aside. Spread the walnuts in a single layer on the same baking sheet and toast for 5 minutes, or until golden brown. Transfer the walnuts to a large bowl.

2. In a food processor, pulse 1 of the pita disks until finely chopped but not pasty. Transfer to the bowl with the walnuts. Process the remaining pita then add the hot sauce, pomegranate molasses, garlic and cumin to the processor and puree until smooth.

3. With the machine running, slowly add the olive oil through the feed tube and process until well incorporated. Transfer the pita mixture to the bowl with the walnuts and stir in the salt. Serve the muhammara at room temperature.

Tofu Salad with Olives

2010-06-26T21:43:00.000-04:00

This recipe is adapted from one in "The Healthy Vegetarian," a cookbook by Sri Swami Satchidananda that I picked up while living in the Yogaville Ashram in Buckingham, Virginia, when I was 20.

Combine the following in a medium-sized bowl.
2 Tbsp mayonnaise
1 tsp ketchup
1/4 tsp garlic powder
1 Tbsp diced onion
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp cumin
1/2 tsp basil
1/2 tsp oregano
1/2 tsp tamari

Stir in the following:

1 package Trader Joe's savory baked tofu, cut into 1/4-1/2" cubes
1/3 cup chopped black olives
2 stalks celery, diced
1/3 cup chopped green pepper (optional)
1 medium carrot, grated (optional)

This works as a sandwich spread or on a bed of lettuce, or just straight from the bowl.

Pineapple Fried Rice

2010-06-15T19:29:00.000-04:00

This recipe is adapted from one in Moosewood Restaurant Simple Suppers. I served it with baked teriyaki tofu (or chicken), and steamed sugar snap peas.

3 Tbsp vegetable oil
3 cloves garlic, presed or minced
1 Tbsp grated peeled ginger root
1 orange or red bell pepper, diced
1 stalk celery, diced
2 scallions, minced
1 20 oz. can unsweetened pineapple chunks, drained
1/3 cup soy sauce
1 tsp dark sesame oil
4 cups cooked jasmine rice
toasted cashews

In a wok or large skillet, heat the vegetable oil. Add the garlic and ginger and stir-fry on medium heat for a minute. Add the peppers, celery, scallions and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple, soy sauce and sesame oil and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.

CSA Diary

2010-04-26T15:57:00.000-04:00

By Kezia Bacon-Bernstein
originally published in edible South Shore magazine, April 2010

visit their website

Last winter I came across an index of local farms offering Community Supported Agriculture (CSA) programs for the 2009 growing season. I was delighted to discover that Rise and Shine Farm, a little over a mile from my house in Marshfield, still had a few shares available. A full share would be too much for my family of two adults and one preschooler – but my parents, who live nearby, agreed to share it with us. What follows is a record of our first CSA season.

February 11: I chat with Marta MacFarland of Rise & Shine Farm about her 16-week CSA program. Although not yet certified organic, the farm is committed to using sustainable and organic methods, with no chemical pesticides, herbicides, fertilizers, or genetically modified seeds. Sign us up!

February 20: Mom and I go Dutch on the $200 deposit check (another $200 is due in April). Paying up-front puts a squeeze on my grocery budget, especially since we won’t be eating any of the food it buys until July, but we’ll make up for it when we get our produce “for free” all summer. In addition, we are asked to volunteer a total of 8 hours work.

April 14: The farm needs help spreading more than 40 tons of compost. My son Abel (age 3) and I arrive the following Saturday with our work gloves, my grandfather’s heavy iron pitchfork, and Abel’s long-handled plastic rake and shovel. We meet Doug and Jamie, Marta’s husband and son, and spend two hours loading wheelbarrows and spreading compost with other shareholders over the 1.5-acre field. Abel helps for the first hour, then spends the second one standing atop the 8-foot-high compost pile, watching the older boys work.

April 28: Rototilling and fertilizer -spreading are more than half done. The first plants, 3000+ onions and leeks, are in the ground. There are lots of seedlings to be planted. Marta is at the farm every day.

May 9: It is time to plant strawberries, but the ground is too wet. My mom spends an afternoon spreading fertilizer instead. The MacFarlands find a killdeer nest in the summer squash field and stake off the area. (Killdeer nest in shallow depressions in the ground.)

May 21: Progress report! We have raked and de-rocked 20,000 square feet of field; planted 1000 strawberries, 50 raspberries, 1800 feet of peas, and 1300 feet of other crops, including fava beans, carrots, radishes, beets, arugula, and turnips. We have transplanted lettuce, spinach, chard and scallion seedlings – plus mulching and watering.

May 25: The rain has cleared and it is a perfect time for planting. 300 tomato seedlings need to be put in the ground ASAP. (Up till now, they have been growing in the MacFarlands’ living room.)

May 29: 50 tomatoes were planted last weekend, which means there are another 250 to go. The killdeer eggs have hatched and the whole family is running around the farm.

June 25: Some shareholders have been helping almost every week. Lots of green tendrils poke up from the soil, but there is still much to do. Marta asks for a major group effort to complete planting, as well as to catch up on the weeds. The growing season has been tough – too cold, too wet. Plants are growing slower than expected. First harvest is pushed back to July 3. My dad spends a few hours tackling the weeds.

July 3: First harvest! We pick up our shares at the Marshfield Farmers’ Market on Fridays between 2 and 6 pm. This week we get broccoli raab, arugula, baby lettuce, tat soi, and radishes. We bring our own shopping bags, which are filled with fresh-picked, unwashed produce. In the weeks that follow, we also get turnips, snow peas, snap peas, turnip greens, shell peas, baby onions, and more turnips.

July 31: Everything is in the ground. The MacFarlands are taking a well-deserved week’s vacation. Volunteers will keep an eye on the farm. This week we get green beans, snap peas, fava beans, leeks, lettuce, baby carrots, and the first of what will become a landslide of zucchini.

August 7: It was the rainiest and coldest July ever recorded, but summer has finally arrived! I love this CSA because it brings into my kitchen foods I would not ordinarily buy, and compels me to make something with them. This week, in addition to the usual, we get tomatillos, shallots, koosa, cipollini onions, and komatsuna greens.

August 11: Marta puts the word out: if you want zucchini, come and get it. Abel and I stop by the farm just as the skies open up yet again, and pick five regular zukes and three of the globe variety. In the next month we will get 20 more. I’m getting creative with recipes. Zucchini-chocolate cookies, anyone?

August 20: Pickups henceforth are at the farm. Oh, the abundance! Our two large canvas bags are heavy and overflowing. New items include cucumbers, tomatoes, yellow squash, beets, bok choy, rainbow chard, and Napa cabbage. The Northeast Tomato Blight has struck, and today’s share will include the only red ones we get all season. All of those painstakingly grown, pampered, heirloom tomatoes that Marta started from seed had to be destroyed. So sad! But we can help ourselves to as many green ones as we like. Fellow CSA’er Mia Snow shares her recipe for green tomato chutney. Yum!

August 24: It has been hot and wet – with over 4 inches of rain. Marta asks: “Would anyone like some extra cucumbers?” Yes, please! I find a grocery bag-full on my porch. 17 cucumbers make a lot of pickles. I’ve got to learn how to can . . . and fast! Rise and Shine donates a total of 100 lb. of cukes to the Marshfield Food Pantry, the Marshfield Senior Center, and a local shelter.

August 28: This has been the worst growing season in generations -- except for the weeds, which have nearly engulfed the strawberry patch. Um, Dad? Ready for more weeding? Abel and I spend an hour harvesting almost an entire row of carrots. He doesn’t want to stop!

September 11: I have never seen so many tomatillos. I make salsa, Mexican salsa verde, roasted tomatillos, and still more sit on my countertop for snacking. New crops include kohlrabi, corn, parsley, white shell beans, peppers, and lots of basil.

September 18: Carrots, greens, corn, herbs, beets, green beans, onions, and still more zucchini and cucumbers. I feel overwhelmed by the produce that fills my kitchen on Friday evenings. And this is only half a share!

September 25: I have been buying tomatoes from other growers at the Farmers Market and making a simple tomato-basil sauce. I’ve got 4 quarts in the freezer, and wish I had room for more. Now, it’s pesto-making time. At the farm, we can pick as much basil as we like. Next week: new potatoes, with sweet potatoes to follow!

October 15: Our final share. A full compliment of root veggies, plus peppers, tomatillos, leeks, scallions and onions. It is rainy and cold, and so there’s little time to linger and express gratitude. I drag three bags home and make onion soup!

With a summer like this, I really “get” how much the fate of the farm rests on the weather. Marta sees the bright side. She says, “The benefit of planting diversified crops is that, whatever the weather, something will thrive.” It’s worth noting that we planted winter squash three separate times, to no avail. Other crops that didn’t make it include broccoli and cauliflower, spinach, and melons.

Winter is here. We have finished the last of our frozen turnips. Marta wants to know: Are we ready for another season? Yes! I love that this produce is grown within a mile of our home, and that we are consuming so many different kinds of fresh veggies. I love bringing my son to the farm, and teaching him where our food comes from. I love supporting a farmer directly, reducing my family’s impact on the earth, and being part of a community with similar values. By joining a CSA, we have made a commitment to our health, our community, and a better planet. It’s a good investment.

. . .

“This is about more than just providing fresher, tastier, more nutritious produce. To ensure a sustainable future, it is critical that we reestablish our local and regional food systems. The hidden costs of cheap food and industrial agriculture are becoming apparent. We need to 'vote with our forks' for the type of future we want to create for our children.” - Marta MacFarland

Noodle Salad with Citrus & Spicy Peanuts

2010-03-03T12:10:00.000-05:00

From Annie Somerville's Fields of Greens cookbook, with slight alterations. Fresh summery flavor, perfect for spring!

MARINADE:
zest of 1 orange
1/2 cup fresh orange juice
2.5 Tbsp grated fresh ginger
3 Tbsp rice vinegar
5 Tbsp soy sauce
3 Tbsp sherry
1/2 cup toasted sesame oil
1.5 Tbsp sugar
1/4 tsp salt
1-2 jalapeno or serrano chiles, seeded and stemmed

Using a citrus zester or veggie peeler, remove the zest (colored rind) of one orange, and slice into long threads. Be careful to get the orange part, but not the white. Set aside.
Combine remaining marinade ingredients in blender.

SPICY PEANUTS
1 cup raw peanuts
1/2 tsp peanut oil
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt

Preheat oven to 325. Combine ingredients in small bowl. Roast nuts on cookie sheet about 12 minutes. Let cool.

THE SALAD
1/2 cup spicy peanuts, chopped
1/2 oz piece of fresh ginger
salt
2 medium-sized carrots, cut into matchsticks
1 cup snow peas, strings removed, and cut into matchsticks
16 oz brown rice spaghetti
3 Tbsp chopped fresh cilantro
1 tsp hot pepper flakes

Set a large pot of water in the stove to boil.

Slice ginger into thin threads.

When water boils, add 1 tsp salt.

Drop carrots and snow peas into water and blanch about 30 seconds, until brightly colored. Scoop them out with a strainer, rinse under cold water, and set aside to drain.

Cook noodles, stirring frequently. Drain & rinse under cool water.

Combine noodles, ginger, veggies, cilantro, red pepper flakes, and marinade. Top with peanuts.

Soy and Ginger Glazed Tempeh

2010-03-02T18:34:00.001-05:00

This marinade is based on one from Annie Somerville's Fields of Greens cookbook.

1 package tempeh, cut into 1/2 inch cubes.
2-3 Tbsp canola oil
1/4 cup soy sauce
1/4 cup + 2 Tbsp water
1/4 cup mirin (sweet cooking sake)
2.5 Tbsp sugar
2 Tbsp toasted sesame oil
3/4 tsp dry mustard
1 Tbsp grated fresh ginger
2 cloves garlic, pressed

Stir-fry the tempeh cubes in the canola oil over medium-high heat, until browned on all sides.

Meanwhile, combine the remaining ingredients, for the marinade.

When tempeh is done, add marinade, combine well, and then reduce heat to low-medium.

Cook, uncovered and stirring frequently, until marinade is reduced at least by half, and has thickened considerably, coating the tempeh (20 minutes or so).

Serve warm.

Olive Oil Popcorn

2010-02-10T14:00:00.000-05:00

My friend Marcia made this for us on a recent playdate. It's SO yummy -- the olive oil and salt give the popcorn enough flavor that you don't need to use butter. A healthy and delicious alternative!

Put 3-4 Tbsp of olive oil and one kernel of popcorn in a 12 quart stock pot.

Turn the heat on to medium-high.

When the kernel pops, add more popcorn, filling (or nearly filling) the bottom of the pan.

Put the lid on and let the popcorn pop. Shake the pan (or at least jostle it) every so often.

After the popping has slowed down considerably, remove the pan from the heat and give the remaining kernels a chance to pop.

Remove the popped corn from the pan immediately so it doesn't scorch.

Add sea salt to taste.

Surprisingly Good Prune Bread

2010-01-22T18:15:00.000-05:00

This is sweet, delicious, and higher in fiber than your average quick bread. I found it online when I was looking for a recipe to help me use up a half-finished bottle of prune juice.

1 cup prunes, cut into quarters
1 cup prune juice

2 cups white whole wheat flour
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

1/2 cup buttermilk + 1 tsp baking soda
2 cups sugar
1 cup corn oil or canola oil
3 eggs

Cook prunes in prune juice until soft, then let cool.
Preheat oven to 300.
Combine dry ingredients.
Combine remaining wet ingredients in a separate bowl.
Stir dry ingredients into wet, and then stir in prunes and juice.

Spread into loaf pans (I use 5 small ones) and bake until tester comes out clean. 1 hour + 10 minutes for small loaf pans; closer to 90 minutes for large loaf pan.

Baked Bean Soup

2010-01-16T18:28:00.000-05:00

Perfect for cold winter nights. I served this with sautéed collard greens and plain white dinner rolls (the amazing ones from Whole Foods). Simple and so good! The soup recipe is from Moosewood Restuarant Daily Special.

2 cups chopped onions
1 Tbsp olive oi
1/2 cup celery, diced
1 cup peeled and diced carrots
1 Tbsp chili powder
2-3 tsp dijon or German-style mustard
2 cups water
1 1/2 cups undrained canned stewed tomatoes (14.5 oz. can)
1 2/3 cups cooked white beans (15 oz can)
2 tsp cider vinegar
2 Tbsp unsulphured molasses
1 Tbsp soy sauce
salt & pepper to taste

In a soup pot on medium-high heat, sauté the onions in teh oil for about 10 minutes, stirring frequently, until the onions are translucent. Add celery, carrots, and chili powder and cook until the vegetables are tender, about 5 minutes. Stir in mustard, water, tomatoes, beans, vinegar, molasses and soy sauce. Cover and bring to a boil. Then lower the heat and gently simmer for about 15 minutes. Add salt and pepper to taste.

Curried Lentil Dip

2010-01-03T17:47:00.000-05:00

Easy and nutritious . . . and wicked yummy. Serve with crudites or crackers or wedges of toasted naan. From Moosewood Restaurant New Classics.

1 cup red lentils
2.5 cups water
1 Tbsp olive oil
1.5 cups peeled, cored, diced apples
3 garlic cloves, minced or pressed
0.25 cup raisins
1 tsp curry powder
1 tsp garam masala (optional)
0.25 cup reduced fat coconut milk (or use apple juice for lower fat)
2 Tbsp fresh lemon juice
0.5 tsp salt

In a medium saucepan, bring the lentils and water to a boil. Lower the heat and simmer until the lentils are very soft and most of the water absorbed -- about 20 minutes.

Meanwhile, heat the oil in a skillet and sauté the onions, apples and garlic with a dash of salt, for a bout 5 minutes on medium heat. Add raisins, curry, and garam masala. Continue to sauté for 10 more minutes, until tender.

Combine lentils, onion mixture, lemon juice and coconut milk in food processor and puree until smooth-ish. Add salt to taste.

Serve at room temperature or chilled.

My Auntie Blanche's Anise Cookies

2009-12-15T20:22:00.000-05:00

Preheat oven to 400.

Combine:
2 eggs
2 tsp anise extract (or just use the whole bottle)
1 cup milk
1/2 cup oil
1 cup sugar

Add in:
4 cups white flour
6 tsp baking powder

Drop by tablespoon into cookie sheet and bake about 8 minutes.

Icing:
3 Tbsp milk
1.5 cups confectioner's sugar

Optional: sprinkles on top of icing

Baked Seasoned Tofu

2009-12-08T22:56:00.000-05:00

This goes well with Curried Rice Noodles. This recipe is slightly adapted from one in Moosewood Restaurant Daily Special. (Yes, I rely heavily on the Moosewoods.)

1 cake tofu
2 Tbsp soy sauce
1 Tbsp water
1 Tbsp dark sesame oil
1 tsp rice vinegar
1 tsp honey
1/2 tsp ground anise seed

Preheat oven to 375.

Slice tofu into 12 rectangles and lay on a cookie sheet in a single layer. (I like to cover the sheet with foil for easy cleanup).

Mix remaining ingredients and pour over tofu.

Bake tofu about 40 minutes and serve.

Curried Rice Noodles

2009-12-08T22:48:00.000-05:00

From Moosewood Restaurant Low Fat Favorites. Serve with baked tofu and a steamed veggie on the side. I like green beans.

1/2 pound rice stick noodles

DRIED SPICES:
2 tsp curry powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp coriander

SAUCE:
2 Tbsp dry sherry
3 Tbsp soy sauce
1/4 cup water
1 tsp sugar

VEGETABLES:
1 Tbsp minced garlic
1 Tbsp grated ginger root
1 Tbsp canola oil
1 cup thinly sliced red onion
1 cup peeled, julienned carrots
1 cup sliced yellow oe red bell pepper
4 cups thinly sliced bok choy or napa cabbage
salt and pepper to taste

GARNISH: (optional - one or some)
lime wedges
minced fresh cilantro, basil or scallions

METHOD:

Place the noodles in a heatproof bowl and cover with boiling water. Cover the bowl and set aside.

Mix together spice mixture, and in a separate bowl, sauce ingredients. Set aside.

In a large nonstick pan, combine garlic, ginger and oil. Sauté on medium heat for about 2 minutes, stirring often. Add red onion and carrots and cook for 3-5 minuts more, stirring often. Add bell peppers and continue to cook another 4 minutes. Add cabbage and spice mixture and cook for 1-2 minutes. Pour in sauce, cover and simmer for 2 minutes or until cabbage is tender.

Drain the noodles and stir into the sauté. Season with salt and pepper. Garnish as desired.

Cape Cod Tofu Salad

2009-10-13T22:55:00.001-04:00

This is my best guess of how a local chef, her company is called Cooking from the Heart, makes her tofu salad. I think my version is a pretty good replication of hers. This is really yummy on a sandwich, or straight out of the bowl.

7 oz package baked tofu, teriyaki flavor, cut into 1/2 inch cubes
2 large stalks of celery, diced
1/4 cup dried cranberries
1/4 cup chopped walnuts
1/4 cup mayonnaise (I use Vegannaise)
salt and pepper to taste

Combine all ingredients and chill.

Falafel Burgers with Yogurt Tahini Dressing

2009-10-06T21:32:00.000-04:00

This recipe is from Moosewood Restaurant New Classics. Much lower in fat than traditional fried falafel -- and extra protein from the tofu. Good wholesome food.

FALAFEL BURGERS
1 cup diced onion
2-3 garlic cloves, minced or pressed
1 Tbsp olive oil
1 cup diced red bell peppers
1 tsp turmeric
1 tsp ground coriander
pinch of cayenne, or to taste
12 oz firm tofu, pressed and crumbled
1.5 cups cooked chick peas (15-oz can, drained)
3 Tbsp fresh lemon juice
1 Tbsp soy sauce
1 tsp dark sesame oil
1/4 cup chopped fresh parsley
1/2 tsp salt, or to taste
1/2 cup breadcrumbs

Preheat the oven to 350. Oil a baking sheet.

Sauté onions and garlic in olive oil on medium heat for 5 minutes. Add peppers, turmeric, coriander and cayenne and sauté for 5 minutes more.

While the veggies cook, combine tofu, chick peas, lemon juice, soy sauce and sesame oil in food processor until well combined but not a paste.

Transfer tofu mixture to a large bowl. Stir in veggie mixture, parsley, tahini, bread crumbs and salt, until uniform.

Shape into 8 patties, using about 1/2 cup mixture per patty. Bake for 30 minutes until golden, juicy and firm.

Top with Yogurt Tahini Dressing.

YOGURT TAHINI DRESSING
1 cup plain yogurt or plain soy yogurt
2 Tbsp tahini
1-2 garlic cloves, minced or pressed
1 Tbsp lemon juice
2 tsp chopped fresh dill
salt and pepper to taste

Combine all ingredients and let sit for 15 minutes before serving. Serve cold.

Sweet & Sour Carrot Salad

2009-09-22T20:28:00.000-04:00

This recipe is from one of my yoga students. It's a chilled, marinated carrot dish that's best as a condiment or small side.

2 lbs. carrots, sliced
1 cup condensed tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup salad oil
1 tsp dry mustard
dash salt
1 large green pepper, diced
1 small onion, diced

Steam carrots 5-8 minutes, until tender-crisp. Combine all other ingredients, and pour over warm carrots. Chill. Drain before serving. Keeps 2-3 weeks in refrigerator.

Fresh Tomato Zucchini Soup

2009-09-15T22:29:00.001-04:00

This recipe, slightly altered from this version, came to me via an email from the Marshfield Farmers' Market. I made it with freshly-picked produce, and it was exquisite.

2 1/2 tablespoons olive oil
1 medium zucchini, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small onion, diced
1 tablespoon minced hot pepper of your choice (optional)
2 cups vegetable broth
fresh herbs of your choice, chopped (I use basil)
salt & pepper to taste

Heat oil in large skillet. Saute zucchini, onion and garlic. Set aside.

Puree tomatoes in food processor or blender.

In large pot mix puree, peppers and broth. Bring to boil.

Add herbs, zucchini and garlic. Turn heat to low and simmer for 45 minutes.

Add salt & pepper to taste.

Israeli Za'atar Salad

2009-09-04T21:24:00.000-04:00

Also from Moosewood Restaurant New Classics, with a few tweaks. An ideal salad for when you've just come home from the farmers' market and need to figure out what to do with all that fresh produce.

1 cup peeled, seeded and cubed cucumbers
2 cups cubed fresh tomatoes
1.5 caups chopped yellow or green bell peppers
1/2 cup diced red onion
2 tsp za'atar (a spice blend, look for it in the ethnic section of your grocery)
1 Tbsp olive oil
2 Tbsp lemon juice
1/ tsp salt
ground black pepper to taste
1/4 cup minced fresh parsley
3-4 slices multigrain bread, toasted and cut into 1" squares

Combine everything but the bread in a bowl. Prepare the bread, and stir into salad. Eat. It's yummy both when the bread is crunchy and when it has soaked up some of the salad juices.

Cucumbers with Arugula-Caper Dressing

2009-09-04T21:21:00.000-04:00

This is so simple and so yummy. It is based on a recipe from Moosewood Restaurant New Classics, leaving out a couple of dressing ingredients. Lately, it's one of my favorite things to snak on while making dinner.

3 cups cucumber crescents
1 cup fresh arugula leaves
1 Tbsp capers, rinsed
1/3 cup extra virgin olive oil
salt to taste

Combine arugula, capers and olive oil in a blender until smooth. Add salt to taste, if desired. Pour over cucumbers, or place in a dish and dip cucumbers into it.

Chick Pea Sandwich Spread

2009-09-01T21:06:00.000-04:00

This recipe is from the Kripalu cookbook, in which it is called Chick Pea of The Sea. It think it's meant to be a vegetarian substitute for tune salad. It's an easy-to-make, delicious spread that could be used as a sandwich filling or an alternative to hummus/dip. My version contains only slight variations.

1 15oz can chickpeas, drained and rinsed
1/2 cup water
1/2 tsp salt
1/3 cup mayonnaise or soy mayonnaise
3/4 Tbsp canola oil
3/4 Tbsp prepared brown mustard
1/2 Tbsp cider vinegar
3/4 Tbsp nutritional yeast
1/2 Tbsp celery seeds
1/8 tsp black pepper
1/2 cup chopped celery
2 Tbsp chopped scallions

Combine everything except celery and scallions in a food processor, pulsing until chick peas are chopped and everything else is well-distributed. Add celery and scallions and pulse until uniform. Serve at room temperature or chilled.

Black Bean & Corn Salad

2009-08-13T08:45:00.001-04:00

1 15 oz. can black beans, rinsed & drained
1 ripe avocado, cut into 1/4-1/2" cubes
1 cup corn
1/2 cup red bell pepper, chopped
1/4 cup spanish olives, chopped
1/4 cup chopped fresh cilantro leaves
2 Tbsp olive oil
1/4 tsp salt
lime juice to taste (optional)

Combine all ingredients. Serve at room temperature or cold.

Green Beans with Mushrooms

2009-08-05T08:10:00.000-04:00

This week our CSA share from Rise and Shine Farm included a heaping portion of fresh green beans. Here's one easy and delicious way to serve them. This recipe is adapted from one the Penzey's catalog.

1 lb. fresh green beans
8 oz. container of fresh mushrooms, white or brown, sliced
1 Tbsp butter
1/4 tsp granulated garlic
1/4 tsp black pepper
1/4 tsp salt

Stem and wash the beans. Steam them for about 15 minutes until tender-crisp. Set aside. Melt butter over medium heat in a large sauté pan. Add the mushrooms and sprinkle with garlic, pepper and salt. Cook for about 10 minutes, until the mushrooms are golden and fragrant. Five minutes before serving, add the green beans, tossing well to coat. Cook until the beans are heated through.

Fresh Cherry Chutney

2009-08-05T08:06:00.000-04:00

My friend Karen shared this recipe with me. It's meant to be used with pork, but being a vegetarian, I tried it on a fake chicken cutlet instead. Truth be told, I also ate several spoonfuls directly from the pan.

1/2 cup cherry preserves
3 Tbsp balsamic vinegar
3/4 tsp allspice
1 Tbsp vegetable oil
2/3 cup chopped onion
2 cups fresh cherries, pitted
1/4 tsp cayenne pepper

Mix preserves, vinegar and allspice and set aside. Heat oil in large skillet over high heat. Add onion and sauté 1 minute. Add cherries, cayenne and preserves mixture. Boil chutney until thick, stirring often, about 8 minutes. Let cool, and serve.

Pepper Bean Salad

2009-08-04T21:11:00.001-04:00

This recipe is from the Penzey's spice catalog, one of my favorite new sources for good food ideas. The salad was a big hit at a gathering last weekend.

salad:
1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. bag super sweet frozen corn, thawed (or 2 cups fresh corn kernels)
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped

dressing:
1/2 cup chopped fresh cilantro
1 tsp. ground cumin
1 Tbsp aleppo pepper (i used ancho chili instead)
1 tsp ground pepper
1 tsp salt
1/4 cup canola oil
1/2 cup red wine vinegar
juice of 2 limes (about 1/4 to 1/3 cup)

Combine salad and dressing ingredients separately and then combine. The recipe says to combine just before serving, but I prefer to let it marinate for a few hours.

Brown Rice with Sweet Potatoes & Cilantro Pesto

2009-07-28T20:17:00.000-04:00

I made this recipe up tonight, inspired by what was leftover in the fridge. We all agreed it was yummy.

2 cups cooked brown rice
1-2 Tbsp olive oil
1 small onion, chopped
1 cup sweet potato, diced
salt to taste
1-2 Tbsp cilantro pesto (see recipe from earlier this month)

Warm oil in sauté pan and add onion. Cook on medium-high heat, stirring occasionally, until onions soften. Add sweet potato and continue to cook a few minutes. Add some water if the potato sticks to the pan. When potato is cooked, reduce heat to medium, stir in rice and cook until heated through. Remove from heat. Add salt and pesto to taste.

Balsamic Vinaigrette

2009-07-28T20:14:00.000-04:00

Why buy salad dressing when you can make your own so easily and cheaply? This recipe is adapted from Annie Somerville's Fields of Greens. When I make it, I usually double it, and keep it in a jar in the fridge.

2 Tbsp balsamic vinegar
pinch of salt
1 garlic clove, finely chopped
1/4 cup extra virgin olive oil
a few grinds of black pepper
a few splashes of sherry

Combine all ingredients in a jar, secure lid, and shake well. Makes about 1/3 cup.

Cilantro Pesto

2009-07-13T08:19:00.000-04:00

This recipe is from the Moosewood Restaurant Kitchen Garden book. I use this pesto on burritos and quesadillas, mostly. It's very flavorful, so you only need a little bit.

1 cup fresh cilantro leaves, loosely packed (I include stems too)
1 cup fresh parsley leaves, loosely packed (I cinlude stems too, and I use Italian parsley)
1/3 cup whole almonds
1 small fresh chili, coarsely chopped (jalapeno is good)
2 garlic cloves, coarsely chopped
2 Tbsp fresh lime juice
1/4 cup vegetable oil (I used canola)
salt and pepper to taste

Chop almonds in food processor. Add parsley and cilantro and pulse to combine. Add everything else, except oil, and process until uniform. Add oil in a steady stream and mix well.

Carrot & Parsley Salad

2009-07-10T13:00:00.000-04:00

A summer favorite. From Moosewood Restaurant Cooks at Home. The radishes are my adaptation, inspired by a trip to the farmers' market. I have been known to devour this by the mixing-spoon-ful immediately after mixing it together.

3.5 cups grated carrot
2 cups (or so) chopped parsley (i prefer italian flat-leaf)
1 bunch radishes, cleaned & chopped (optional)
1 garlic clove, minced (optional)
3 Tbsp lemon juice
1/4 cup olive oil
1/2 tsp salt
ground black pepper to taste

Combine all ingredients and toss well. Chill before serving.

Moosewood Fudge Brownies

2009-07-01T18:37:00.000-04:00

For years, I've had a favorite, tried and true brownie recipe. But recently I decided I prefer fudgy brownies to cakey ones. So I had to find a new recipe. This one is from the Moosewood Restuarant Cooks at Home book, which means it's fast and easy. And so yummy!

1/2 cup butter
3 squares (1 oz each) unsweetened baking chocolate
1 cup lightly packed brown sugar
1/2 tsp vanilla extract
2 large eggs
1/2 cup white flour

Preheat oven to 350. Prep a 8 or 9 inch square pan.

In a heavy large pot, melt the butter and chocolate together, stirring occasionally. While they melt, assemble the rest of the ingredients.

When the butter and chocolate have melted, remove the pot from the heat. Add the brown sugar and vanilla and beat by hand or with an electric mixer. Beat the eggs separately, and then stir them in. Stir in the flour, and mix until the batter is thoroughly blended and smooth.

Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan, and are fudgy in the center.

Banana Oatmeal Chocolate Chip Cookies

2009-04-03T20:24:00.000-04:00

The recipe for these cookies is from Health magazine, once again by celebrity chef Bethenny Frankel. I brought them to a playdate today, and all the kids AND adults loved them. Plus, no wheat, no dairy, no butter, no eggs.

1 cuo oat flour
3/4 cups rolled oats
1/2 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
1/2 cup raw sugar
1/3 cup canola oil
1/3 cup plain soy milk
1/2 tsp vanilla extract
1/2 ripe banana, cut into small pieces
1/4 cup chopped walnuts (or other nut)
1/3 cup semisweet chocolate chips

Preheat oven to 350. Combine first 6 ingredients in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl and stir to combine with dry ingredients. Fold in banana, nuts and chocolate.

Line a baking sheet with parchment. Spoon dough onto pan. (20-24 cookies)

Bake 20 minutes or until golden brown, turning baking sheet halfway through. Cool on wire rack.

Note: instead of using bananas, walnuts and chocolate, you could try raisins and a pinch of cinnamon; or dried blueberries; or dried cranberries with 1/2 tsp orange extract; or slivered almonds and 1/2 tsp almond extract.

“Cinnabon” Cinnamon Rolls (via bread machine)

2009-02-14T17:38:00.000-05:00

I make these every year on Valentine's Day. I only make them once a year because they are hard to resist (and yes, a little involved to prepare). But they are so yummy! Totally worth the work. You can substitute white flour for the whole wheat for a somewhat lighter roll, but I prefer the heartier version with some whole wheat. I've made a different, low-fat version of the same roll, but it's just not worth it. Make the buttery version -- and enjoy them, or wrap them up and share them with friends and family (that's what I do).

Rolls:
2 eggs
1 cup warm milk (105-110 degrees)
1/3 cup butter, melted
½ cup sugar
1 tsp salt
3 cups white flour
1 cup whole wheat pastry flour
1 package (1/4 oz) active dry yeast

Put all ingredients except yeast in a bread machine, in the order given. Make a well in the flour mixture, and add the yeast. Set bread machine to “Dough” setting, and turn it on.

After the machine has done its business (mine takes 90 minutes), remove the dough and place it on a lightly floured surface. No need to knead. Roll it out to a rectangle about ½ inch thick.

Filling:
1/3-2/3 cup butter, softened
1 cup packed brown sugar
2 ½ tsp cinnamon

Spread the butter evenly over every inch of the rolled out dough. Mix the brown sugar & cinnamon together, then sprinkle the mixture over the buttered dough. Start on one of the long edges of the rectangle and roll the dough into a log. Then cut it into approx. 1 inch wide slices. Place the rolls in a greased 9x13” pan, with the “open” sides up, and the outer edges of the rolls touching each other.

Now let the rolls rise. Cover the rolls with a warm, damp, clean dish towel, sprayed with cooking spray on the side that will be over the rolls. Place in cold oven, then turn oven on to 150 degrees or so, just for a minute or two. Let rise until the rolls double in size (about a half hour for me) – or until they reach your desired size.

Remove rolls from oven and uncover them. Heat oven to 375, then bake rolls for 20-25 minutes, until lightly brown on top, crisp on the edges and cooked in the middle.

Icing:
½ cup butter, softened
¾ cup powdered sugar
2 tbsp cream cheese
¼ tsp vanilla extract

Mix all ingredients together until well blended. Spread over warm rolls.

Oatmeal Brownie Drops

2009-02-05T09:14:00.001-05:00

These cookies are very chocolately, so they definitely fulfill the chocolate urge when it arises. The oats give them fiber, so they're not the most horrible cookie you could eat. Now, how to control oneself in front of them . . . that's a challenge. From the Hershey's Homemade cookbook.

3/4 cup sugar
1 stick butter, softened
2 eggs
1 tsp vanilla
1 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
1 cup quick-cooking rolled oats
1 cup chocolate chips or mini chocolate chips

Heat oven to 350. In a large bowl, beat together butter and sugar until well blended. Add eggs and vanilla and blend thoroughly. In a small bowl, combine flour, cocoa, and baking soda. Add dry to wet and blend thoroughly. Stir in oatmeal and chips. Drop by tablespoon onto ungreased cookie sheets. Bake 7-8 minutes or until cookies begin to set. Do not overbake. Remove from cookie sheet to wire rack. Cool completely. Makes about 3 1/2 dozen.

Japanese Udon and Vegetable Soup

2009-01-23T14:25:00.000-05:00

Adapted from Moosewood Restaurant Low-Fat Favorites. So nice on a cold winter's night. I served it with tofu marinated and baked in Trader Joe's Soyaki sauce (teriyaki) and some carrot chunks stri-fried with garlic. Yum.

4-5 cups mushroom broth (or veggie broth)
1 package fresh shiitake mushrooms, sliced
1 cup finely chopped leeks, white parts only
2 tsp fresh ginger root, grated
2 tsp soy sauce
1 Tbsp mirin
4 oz udon noodles
2 cups washed, stemmed and chopped spinach
2 Tbsp light miso (I like Westbrae Mellow White Miso)
2 Tbsp chopped scallions
2 Tbsp chopped fresh cilantro

Bring the broth to a boil. Add shiitake, leeks, ginger, soy sauce, and mirin. Cover and simmer until the leeks are tender, about 10 minutes.

Meanwhile in a separate pot, cook the noodles until al dente.

When the leeks are tender, add the spinach and simmer for another minute, until the spinach has wilted but is still bright green. In a small bowl, combine the miso with some of the warm broth and stir until smooth. Add to the soup pot.

Drain the noodles and divide them into 4 bowls. Top with soup, then garnish with scallions and cilantro.

Udon Noodle Stir Fry

2009-01-23T14:23:00.000-05:00

Adapted from a recipe in “Fields of Greens” by Annie Somerville. You could use pretty much any other protein in place of the seitan.

¼ lb fresh shiitake mushrooms
1 package seitan, in bite sized chunks
1 large head bok choy
salt
6-8 oz udon noodles
2-4 Tbsp canola oil
3 garlic cloves, finely chopped
1 Tbsp grated fresh ginger
1-2 jalapeno chiles, halved, seeded and thinly sliced
1 scallion, sliced
1 Tbsp dark sesame oil
2 Tbsp mirin
2 Tbsp soy sauce
2 Tbsp cilantro, chopped
1 tsp toasted sesame seed

Set a large pot of water to boil. Remove mushrooms stems and cut caps into ½ inch slices. Slice Bok choy stems diagonally, ¾ inch thick, and slice leaves into 2-inch wide ribbons.

When the water boils, add 1 tsp salt. Add the noodles and cook as directed on the package.

While the pasta is cooking, heat 2 Tbsp of the canola oil in a large sauté pan. Stir fry the seitan until it is heated through, and a little crispy on the edges. Scoop seitan out of pan and set aside. Heat remaining oil and add shitakes and ¼ tsp salt. Saute over medium heat for 3-4 minutes, then add garlic, ginger, chiles and bok choy and sauté for 2 minutes more.

Drain the pasta. Reduce the heat under the sauté pan and add the scallion, sesame oil, mirin and soy sauce. Toss in the noodles and seitan. Top with cilantro and sesame seed.

White Bean & Black Olive Soup

2009-01-23T14:22:00.000-05:00

This recipe is adapted from one in the Moosewood Cookbook by Mollie Katzen. It is a cold-weather standard in our house.

2 Tbsp olive oil
1 heaping cup chopped onion
2 stalks celery, diced
1 medium carrot, diced
1-1 ½ tsp salt
1 tsp marjoram
1 ½ tsp basil
1 small (5-“ long) zucchini, chopped
1 small green bell pepper, chopped
4 cloves garlic, minced
fresh black pepper to taste
4 cups vegetable broth
3 oz. (half a small can) tomato paste
¼ cup dry red wine
1 can great northern beans, drained
1 cup sliced black olives
minced parsley

1. Heat the oil in a soup pot. Add onion, celery, carrot, salt and herbs. Sauté over medium, heat 8-10 minutes, or until the vegetables are just tender.

2. Add zucchini, green pepper and garlic. Sauté 5 minutes more. Grind in some black pepper.

3. Add broth, tomato paste, and wine and stir until paste has integrated into soup.

4. Add remaining ingredients, except parsley. Cover and simmer on low heat for 15 minutes.

5. Garnish with parsley and serve.

Blueberry Kuchen

2009-01-21T14:38:00.000-05:00

This is a really easy-to-make -- and really delicious -- dessert that showcases fresh blueberries. If --like me-- you have a freezer full of blueberries from the summer, it's a good way to use them up. My friend Karen, the source of many good recipes, passed it along to me. I believe it is from The Vegetarian Pleasures cookbook.

1 stick unsalted butter, softened
2/3 cup sugar
1 large egg
1 tsp vanilla
½ tsp almond extract
1 ¼ cup flour
½ tsp baking powder
¼ tsp salt
2 cups fresh blueberries (or frozen, defrosted)
1 Tbsp sugar
¼ tsp cinnamon

Cream the butter and the sugar. Add the eggs and extracts. Add the flour, baking powder, and salt and beat until mixed. Don’t overwork the dough.

Chill dough for 30 minutes. Preheat oven to 350. Press dough into a buttered 9-10” tart pan (or a springform pan).

Mix blueberries, cinnamon and 1 T sugar. Spread over dough. Bake for about 40 minutes, until crust is golden.

Spring Vegetable Sauté

2009-01-09T20:16:00.000-05:00

I don't know what makes this so delicious, but whenever I make it, I end up going back for seconds . . . and thirds. The recipe is from Moosewood Restaurant Simple Suppers, with one minor revision.

4 medium carrots (about 2 cups)
1 bunch of asparagus (about 3 cups, chopped)
14 oz can artichoke hearts
1 bunch scallions
2 Tbsp olive oil
4 garlic cloves, minced or pressed
1 tsp dried thyme
1/2 tsp salt
1 Tbsp unbleached white flour
1 cup vegetable broth
1 cup frozen shelled edamame

Have all the ingredients prepared and close at hand before you start to sauté. Peel the carrots and cut them in half lengthwise (into quarters if they are very large) and then into 1/2 inch chunks. Break off the woody stems of the asparagus, rinse, and cut into pieces about 2 inches long. Drain the artichoke hearts and cut into quarters. Cut the scallions into inch-long pieces.

Warm the oil in a large skillet on medium-high heat. Add the garlic, thyme, and salt and sauté and sauté for half a minute. Stir in the carrots and asparagus and sauté for about 2 minutes. Stir in the artichoke hearts, cover, and simmer on low heat until the vegetables are crisp-tender, about 2 minutes. Using a slotted spoon, lift the vegetables out of the pan juices into a bowl and set aside.

Turn up the heat to high and whisk the flour into the juices in the skillet. Add the vegetable broth and stir until the liquid bubbles and thickens. Add the scallions, edamame, and stir in the cooked vegetables. Cook until everything is well coated and hot. Add salt to taste.

Blueberry Muffins

2009-01-09T20:07:00.000-05:00

I still have a few bags of blueberries in my freezer, from all of our blueberry picking excursions this summer. Gotta use 'em up before they deteriorate. This recipe is only slightly modified from the one in The Enchanted Broccoli Forest by Mollie Katzen.

1.5 cups unbleached white flour (can substitute 1/2 cup oat or whole wheat flour)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp grated lemon rind
1/3 cup sugar
4 Tbsp melted butter
1/2 tsp almond extract
3/4 cup milk
1 egg
3 Tbsp lemon juice
1 cup blueberries, fresh or frozen (thawed & drained)

Preheat oven to 350. Lightly grease 12 muffin cups.

Sift together the flour, baking soda, baking powder,and salt into a medium sized bowl. Make a well in the center.

In a separate container, beat together all remaining ingredients except the berries. Pour this mixture into the well, and stir gently until blended, gradually adding the berries. Fill the muffin cups just to the rim.

Bake 15-20 minutes, or until a toothpick inserted all the way into the center comes out clean. Remove from pan and cool on a rack for 10 minutes.

Sweet Potato Hash

2008-12-30T20:51:00.001-05:00

This recipe is adapted from one in Mollie Katzen's "The Vegetable Dishes I can't Live Without."

2 Tbsp olive oil
2 cups minced red onion
2.5 lbs sweet potato, cooked, peeled and diced
2 tsp minced or crushed garlic
1/2 tsp salt
freshly ground black pepper, to taste
approx. 7 oz package seasoned & baked (or baked, smoked) tofu, cut into thin strips ( I used Trader Joe's teriyaki baked tofu)

1. Heat oil over medium heat in large skillet for 1 minute. Add onion and sauté for 5-8 minutes, until onions are soft and translucent.

2. Stir in sweet potatoes, garlic and salt, spreading the mixture to allow maximum contact with hot pan. Wait 5 minutes, then stir it around again, letting it cook until everything becomes crisp on the edges (maybe 10-15 minutes more).

3. Season to taste with black pepper, then stir in tofu. Taste to adjust the salt.

Yields 4-5 servings.

Spicy Pear Cookies

2008-12-03T22:05:00.000-05:00

One of my longtime yoga students makes about 20 varieties of cookies each year for the holidays. For the past several years, she has brought a platter of cookies, just before Christmas, to share at the end of class. A long time ago she made a pear cookie that I absolutely loved. The recipe is lost, so now we are trying to find something like it. So I found this one on allrecipes.com and asked Abel to help me make it, so he would stop hammering the fridge with the ice cream scoop and using the kitchen tongs to pinch my legs!

This recipe seems pretty uninteresting, but take my word -- the cookies are very good. They were a huge hit with everyone last night after dinner.

1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 pear - peeled, cored and diced
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 350.

Beat together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, cinnamon and ginger, then mix into batter. Stir in pears, raisins and walnuts. Drop by rounded tablespoonfuls onto baking sheets, about 2 inches apart. Bake 15 minutes or until edges are golden brown. Remove to wire rack to cool.

Classic Macaroni Salad

2008-12-03T21:59:00.000-05:00

This is so totally NOT good-for-you, but it's really yummy in the classic American junk food sense. I think the sugar is the magic ingredient. We had this for dinner tonight, along with hot dogs, baked beans, french fries, and collard greens. Not every night is gourmet around here, that's for sure!

2 cups uncooked elbow macaroni (I prefer the multi-grain kind, like Barilla Plus)
1/2 cup mayonnaise
2 Tbsp white vinegar
1/3 cup white sugar
1 1/4 Tbsp prepared yellow mustard
1 1/4 tsp salt
1/4 tsp black pepper
1 small onion, diced (1/2 cup or less)
2 stalks celery, chopped small
1/2 green pepper, chopped small
2-4 Tbsp grated carrot
2 Tbsp pimiento or stuffed green olives, chopped small

Cook pasta until al dente. Meanwhile, combine all other ingredients in a bowl. When pasta is done, rinse thoroughly with cold water, then stir into sauce.

Why Local?

2008-11-12T15:56:00.001-05:00

This article appeared in the premiere issue (Fall 2008) of Edible South Shore magazine. Read it here, or download a pdf with lots of pretty pictures at the following link: http://www.ediblesouthshore.com/content/index.php/articles/fall-2008.htm

Since I began researching the article, back in July, I've made an effort to plan our meals using more local, seasonal produce. It's gotten us to eat more squash and less salad, which is a good thing when it's autumn in New England.

WHY LOCAL?
By Kezia Bacon-Bernstein

Eating locally-grown food is becoming more relevant to the residents of Southeastern Massachusetts. We have an extensive array of farms, orchards, vineyards and cranberry bogs right in our back yard, and we’re seeking them out in greater numbers. The popularity of farmers’ markets is on the rise, and we’re purchasing local produce, eggs, milk, bread, meat and plenty more at farm stands, Pick Your Own venues, and specialty stores. Plus a number of area chefs are seeking out local foods for their restaurant tables.

What’s good about local food? Where can we get it? Why should we eat it?

Local is Fresher
“What our customers get is a thousand miles fresher than what you find at a supermarket.” That’s one of the main reasons the Fruit Center Marketplace in Milton and Hingham stocks local foods, says marketing director Michael Dwyer.

Locally grown produce doesn’t have to cross the country by plane or truck, or sit in cold storage for days. Most often it is picked within 24 hours of when it is sold to you, which is significantly shorter than what you’ll find in the average grocery store.

“We have salads from Maine, nice and fresh,” says Marlon Garcia, produce manager for Whole Foods Market in Hingham. “You can tell the difference between California and here.”

Local Tastes Better – and It’s Better for You.
Because local food doesn’t have to travel as far, it can be harvested at its peak. A peach picked in Bridgewater this morning and sold at a farmers’ market this afternoon can be ripe to bursting. A peach picked in Georgia, trucked to the airport, flown to a produce distributor in Boston, then transported to your local store is just not the same: it has to be picked sooner and less ripe in order to survive the long journey.

Locally-grown food is better for you too. According to the FDA, some of the vitamins in fresh produce are depleted 50% or more within a week or two of being harvested. So if you choose a Middleboro tomato over one from New Jersey, you’re getting significantly more nutritional value from it.

You’re also lessening the risk of contamination. When you buy local, your food travels a much shorter route from the farm to the table. Thus it’s easier to track potential problems. “There is a certain comfort in knowing where you food comes from. All those recalls really make you think about who’s handling your food,” says John Hornstra, fourth generation owner of Hornstra Farms in Hingham. “We firmly believe in supporting agriculture in the Northeast, so we have better control over what we’re eating,” says his sister and co-worker Alison. “Knowing the source of our food, protecting the food supply, making sure that we have local land open to grow food on in the future.”

Shopping at farm stands or farmers’ markets, you’re more apt to know what you’re eating. “People like to see where their food came from, to actually talk to the farmer, to find out how the food was grown, if it was sprayed with something,” explains Karen Biagini, co-manager of the Marshfield Farmers’ Market. “It makes you feel good because you know where the food is coming from,” says Rehoboth resident Prudence Stoddard.

It’s better for the local economy.
Buying local helps keep money in our communities. When you buy lettuce from Carver instead of California, your money goes right back into the local economy, supporting the value of our real estate, the maintenance of infrastructure like roads and bridges, the quality of our schools. It can even help to enliven downtrodden areas.

The influx of big box stores just off the highways has put the pinch on many of the smaller, family-run businesses of Southeastern Massachusetts. As a result, our downtown areas – take Plymouth for example --have seen better days. But this summer, Plymouth has received a boost in the form of a Saturday farmers’ market on the Courthouse Green. “People were eager to come. Right out of the gate they were here, walking downtown and checking it out,” says market manager Barbara Anglin. “It reminds people that there is a heart in the center in their town. It helps them to remember and appreciate that there is commerce going on here.”

“Farmers markets are a proven tool to do that,” says Anglin, citing a nationwide study. “For every dollar spent in a farmers’ market in a downtown district, four more dollars are spent in that district.” A British study discovered that money spent on local food was twice as likely to be reinvested in the area than money spent at a supermarket chain.

Buying local supports our communities, but even more, it supports our farmers. Nationwide, farmers on average receive only 20 cents of each food dollar – the rest covers costs like transportation, processing, packaging, refrigeration and marketing. But if they sell directly to the consumer, they receive much more. So when you buy produce or eggs from the farm stand or the farmers’ market, you’re helping the farmer get the full retail value for her food. Even if you’re buying it from a store, it still helps the farmer because you’re choosing her lettuce over the lettuce from California.

“The interest now in local growers -- it’s really nice to see,” says Donna Blischke of Web of Life Organic farm in Carver, who offers seedlings, produce, and eggs, plus chicken and turkey.

Garcia says that it is company policy at Whole Foods for produce buyers to pay a little bit more for local food. Especially in the summer, “we can pay the farmers 10-15% more than we do for the stuff from California or other countries. It’s more expensive for us, but we do it to support the farmers.”

Why should we support local farmers? For one, farms provide jobs. Furthermore, the taxes towns collect from agricultural development actually earn communities 70 cents on the dollar. Compare that to residential development, which costs a community $1.25 per dollar earned. When we support farmers, it gives them an economic incentive against selling their land to the highest bidder, which in turn helps us to preserve open space. “It’s more power for all of us,” explains Anglin.

It’s better for the environment.
According to Rich Pirog of the Leopold Center for Sustainable Agriculture, the average fresh food item on our dinner table travels 1500 miles to get there. Michael Pollan, author of The Omnivore’s Dilemma and other best-selling books on food, elaborates on this point. “It takes seven to ten calories of fossil fuel energy to deliver one calorie of food energy to an American plate,” he writes. “Only a fifth (of that energy) . . . is consumed on the farm; the rest is spent processing the food and moving it around.”

This massive consumption of fossil fuel for the sake of feeding ourselves takes a huge toll on our environmental resources – and it is largely unnecessary. While we may not choose to source all of our food locally, even committing to buy 10% of what we eat from within a 100-mile radius could drastically reduce our nation’s reliance on fossil fuel. A study in Iowa found that a regional diet consumed 17 times less oil and gas than a typical diet based on food shipped across the country.

“We just can’t have strawberries in the middle on winter from Chile – it isn’t sustainable,” explains Margie Baldwin, co-owner of Mattapoisett’s How on Earth, a store that sells only local products. “We are used to having what we want when we want and that doesn’t work anymore.” We’re not only paying the price through the challenges associated with global warming, we’re getting poorer quality food. “You can buy strawberries in the grocery store in winter but they don’t taste like strawberries,” says Karen Biagini. “They’re just these big red things.”

Maintaining local crops also makes us less susceptible to diseases and natural disasters. “The important thing is that there be multiple food chains, so that when any one of them fails – when the oil runs out, when mad cow or other food-borne diseases become epidemic, when the pesticides no longer work, when drought strikes and plagues come and soils blow away – we’ll still have a way to feed ourselves,” writes Pollan.

Organic vs. Local
People who are conscientious about what they eat often wonder which is better: locally grown food or organic. “Organic” means the produce grown without the use of pesticides or synthetic fertilizers, and the animals are raised without growth hormones or antibiotics. People choose it to avoid the threat of what may result from consuming such chemicals. However these days organics are often grown on giant factory farms, usually on the West Coast, and thus rely on a huge outlay of energy in order to reach our dinner plates. Plus they require packaging and refrigeration – so the cost to the planet is high. Which do you sacrifice first – your own health, or the health of the nation at large?

The best solution would be to choose local produce that is organically grown. Often a local farm is already using organic methods, but hasn’t gone through the complicated process of obtaining organic certification. And even if it’s not organic, a small farm is probably less aggressive about using chemicals than its factory-size counterpart.

Local Food is Social
Nearly everyone I spoke with for this article – growers, chefs, store managers and consumers – seemed to agree on a single point. Buying local helps to build community. “It’s neighborly,” says Lorrie Gampp of Summer Dreams Farm in Marshfield. Going to the farm stand and chatting with the grower, running into a friend at the farmers’ market, striking up a conversation with a stranger at the You Pick It raspberry farm . . . we’re creating social ties that only strengthen our communities. “You meet up with people that you haven’t seen in a while, and that makes you feel good,” says Debbie Lenahan of Norwell.

Plus you can learn something.
Buying local encourages you to try something new. At the farm stand, you may find an item you haven’t tried before – squash flowers or mustard greens, bite-size plums or purslane. Local growers may offer more variety too – they are often willing to try out a new type of lettuce, for example, when a grocery store won’t because the demand isn’t there. “We offer 14 varieties of heirloom tomatoes,” Gampp says.

Local can save you money too.
“I price everything I have at or below grocery store organic prices. Some are one-third the grocery store price,” says Gampp. Because costs such as cross-country transportation are not a factor, local food is often less expensive than what you find in the supermarket. “We’re eliminating the middle man,” says Biagini. Blueberries at Tree Berry farm in Norwell this summer were $2.60 per pound to pick your own. They averaged around $2.99 per pint at the grocery store.

But saving money is not really what it’s about. “It’s about superior nutrition, superior freshness, and if it costs a few pennies more, I think it’s worth it,” Biagini continues. The farmers have to support themselves, and justify the work involved in transforming dry seeds into fresh produce. ”Even if you do pay a premium, when you get home, everything you bought is good – the berries on the bottom of the carton are as good as the ones on the top,” says Linda O’Callahan of Marshfield. “It’s a better value because you’re getting everything you pay for – nothing has to go into the compost.”

But can we do it year-round?
One of the major challenges of eating local is what to do in the winter when nothing much grows here. The first step is to buy extra when a certain food is in season. You can freeze strawberries, or make jam. You can turn an abundance of tomatoes into sauces and salsas. You can make pesto or pickles or fruit leather and stock it all away for the colder months. If you’re not adept in the kitchen, you can look to local growers, like Web of Life, or C.N. Smith Farm in East Bridgewater, who have done it for you, supplementing their produce offerings with homemade goods like these.

Another step is simply to be conscious about the foods you choose. Can you hold off on apples from New Zealand next summer and wait for the local ones to come through in September?

Where To Find It
In the summer and fall, local foods are available nearly everywhere. Most towns host at least one farm stand, and Pick Your Own berry farms and orchards are scattered throughout the region. Even a standard supermarket stocks some locally grown produce in July and August.

In 2008 there were ten weekly farmers’ markets in Plymouth County and thirteen in Bristol County. From Attleboro to Dartmouth, Brockton to Fairhaven, Hingham to Plymouth, you could find an outdoor market any day of the week from June to October. What could you find there? Fresh-picked produce to be sure, but also eggs, baked goods, homemade condiments, seedlings, even lobster.

Produce buyer Pietra Hotokka of Good Health Natural Foods in Quincy and Hanover says her stores carry local produce when it’s available. “All of our lettuces are from Happy Valley Organics (of South Deerfield, MA),” she says. “Our blueberries come from Prospect Hill Farm in Plympton.”

Whole Foods Market in Hingham boasts a relatively high percentage of local produce. “August and September are the most local, with 40-50%,” says Garcia. Some of his sources include strawberries, potatoes and greens from Cape Cod Organic Farm in Barnstable; blueberries, corn, squash and cucumbers from Sauchuk Farm in Plympton; the list goes on and on.

Hingham’s Hornstra Farms delivers milk and other premium products to 3500 South Shore homes. “Ninety percent of what we sell comes from New England,” says Alison Hornstra. “Our milk is produced at our family farm in North Haverhill, NH – it’s antibiotic free, with no artificial hormones. And we just recently brought in organic milk from Dracut. We have Bliss Bros. ice cream from Attleboro, frozen chowders from Marion, cider from Harvard, Massachusetts, and our beef is from family owned farms in New England and NY.”

The Fruit Center Marketplace is known for its fresh and beautiful produce, but it is also a leader in supporting local food. “We are very focused on our community and thankful for our customers,” says Dwyer. “As a part of that we like to support local businesses and the local economy. An example is our coffee. We have some well-known national brands like Peet’s and Green Mountain, but we also have had tremendous success with Redeye Roasters, coffee roasted right in Hingham. People come here looking for it -- we’re one of the few places that have it. “

“Also, 90% of our bakery products are local – Fratelli’s in Quincy, Baking with Joy in Weymouth, Fancypants Bakery in Walpole. They are incredibly fresh, incredibly unique, and people understand that there is a tremendous difference from those produced in huge quantities on assembly lines.”

Chefs too are interested in local food. “We grow as much as possible ourselves -- lettuce, squash, herbs, garlic, snap peas, green beans, tomatoes, says Robin Salazar of Pembroke-based Cooking from the Heart, which creates entrees, soups, and salads and delivers them to your door. “I always get winter squashes and cranberries from Sunrise Gardens farm stand in Plympton,”

Diane Kunkel, who runs the Rockin’ K Café in Bridgewater, adjusts her menu as the seasons change. “We make gazpacho when the tomatoes, cucumbers and onions come in, and corn chowder when the corn comes in. In the fall we have a local stew with squash, sweet potatoes and corn.” Kunkel gets a lot of her produce from CN Smith and Hanson Farm, both in Bridgewater. “Plus, my husband is an organic grower, so we use our own eggs, tomatoes, cucumbers, eggplant, peaches, and raspberries. People really do appreciate that we’re getting it from a local farm,” she says.

Executive Chef Kevin Long has been with Hingham’s acclaimed Tosca since 1995. He uses as much local food in the restaurant as he can. “Everything we can get -- it’s been a huge focus of ours for a long time. It’s a little more work, higher prices.” But it’s worth it. “The products are great and you want to be able to work with these people, support the market, support sustainability.”

Long lists Island Creek Oysters of Duxbury and Lipinski’s Farm of East Bridgewater among his regular sources. Then there’s Eve’s Garden of South Dartmouth. “We get everything from her – greens, herbs, herb flowers, squash blossoms, wild harvested roots, berries, mushrooms,” he raves. “And there’s a farmer right in Hanson with the most unbelievable tomatoes. We also buy summer squash, zucchini, snap peas there, all hand-picked. The stuff is phenomenal.”

At Tosca, it’s not just the produce that’s local. Their milk and cream come from Hornstra Farms, much of their cheese is from New England and New York, and specialty meats often come from Vermont. “It’s all about supporting your local farmers and the local economy,” says Long. “The paramount thing is that the products are generally better.”

How to spread the word.
As more of us eat local, the more it will help our farmers, our economy, and the planet. They key is to get the word out. Talk to the managers of the stores you frequent and ask them to stock local products. Tell your friends and family about the benefits of eating what’s grown nearby. Consider creating just one meal a week with foods grown or produced only within New England.

Share this magazine with them too. The mission of Edible South Shore is to transform the way consumers shop for, cook, eat and relate to local food. We are committed to sustaining the unique local flavors and economic viability of Plymouth and Bristol counties, connecting people with local growers, retailers, chefs and food artisans, and encouraging those relationships to thrive.

Honey Glazed Sweet Potato Spears

2008-11-04T20:51:00.000-05:00

Sweet, caramelized at the edges, and so yummy.

5 long, slender sweet potatoes (about 10 oz each)
1/4 cup olive oil
1 tsp salt
2-4 Tbsp honey

Preheat oven to 400. Peel sweet potatoes and quarter them the long way -- or cut into spears no thicker than 1/2 inch wide. Place potatoes in a bowl and toss with olive oil and salt. Spread in a single layer in a rimmed cookie sheet or baking pan. Roast for 45 minutes, then drizzle with honey and roast 15 minutes more.

Roasted Butternut Squash Soup

2008-11-04T20:45:00.001-05:00

My friend Janel made this soup last week when Abel and I went to visit her and her kids. It's from the latest Barefoot Contessa cookbook -- and it's amazingly good. I made it the other night, and we all loved it here, and so did my mom and sister when I brought them leftovers. Here's my shorthand version of the recipe.

3-4 lb butternut squash (about 2 medium), peeled, seeded and cut into 1 inch chunks
2 yellow onions, peeled and cut into 1 inch chunks
2 Macintosh apples, peeled and cut into 1 inch chunks
3 Tbsp olive oil
4 cups stock (I used veggie broth)
1/2 tsp curry powder
salt and pepper

Preheat the oven to 425. Toss squash, onion and apple chunks together in a bowl with olive oil, 1 tsp salt and 1/2 tsp pepper. Spread mixture in a single layer on two rimmed baking sheets, and roast for 35-45 minutes. Puree mixture in batches with stock, and then gently reheat. Stir in curry, and taste to see if you need more salt & pepper.

Chocolate Almond Biscotti

2008-10-29T21:27:00.000-04:00

These are relatively easy to make, and a great cookie for grown-ups (not too sweet), perfect for dunking. The recipe is adapted from the Hershey's Homemade cookbook. Sometimes I also add dried cherries or dried cranberries, or even some cinnamon.

1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 eggs
1 tsp almond extract
2 1/4 cups flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup toasted almonds, in chunks or slivers

Chocolate Glaze: melt together
1/2 cup chocolate chips
1 tbsp butter or margarine

Heat oven to 350. In a large mixer bowl, beat butter and sugar until well blended. Add eggs and almond extract: beat until smooth. In a separate bowl, stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using a wooden spoon, work almonds into dough. Divide dough into halves. With lightly floured hands, shape each half into a rectangular log, about 2 inches in diameter and about 11 inches long. Place logs on ungreased cookie sheet, at least 2 inches apart. Bake 30 minutes or until set. Remove from oven and cool on cookie sheet for 15 minutes. Cut logs at a diagonal into 1/2 inch slices. Discard end pieces. Place slices, cut side down, close together on cookie sheet and bake 8-9 minutes, then turn them over and bake 8-9 minutes more. Remove from oven, and cool on cookie sheet on wire rack. Prepare chocolate glaze. When biscotti are cool, drizzle (or spread one side) with chocolate glaze.

Karen's Turkish-ish Braised Carrots

2008-10-29T07:53:00.001-04:00

My friend Karen shares some fantastic recipes with me, and this is one of the latest favorites. She got it from another friend, who said it was "quite possibly adapted from Nigel Slater." My sister Marnie requests this dish frequently, and between the two of us, we have no trouble polishing off the entire pan. I've adapted it to be dairy-free. The final two ingredients are not to be skipped. Find them at your local ethnic food store section (or online) -- they're what makes the dish truly delicious.

1 lb. carrots
1 Tbsp Earth Balance margarine
2 tsp olive oil
1/4 cup water
1/4 tsp ground ginger
1/4 tsp ground coriander
1/4 cup plain soy yogurt
1 tsp za'atar
2 tsp pomegranate molasses

Peel the carrots and cut them into large chunks. In a medium saucepan over low heat, melt the margarine and oil together. Add the ginger and coriander and stir. Add carrots and water and stir to coat the carrots. Turn the heat up to medium and cook, covered, until the carrots are tender, about 15-20 minutes, stirring occasionally. It's okay to let the carrots develop some brown, caramelized spots -- yum, yum. When ready to serve, stir in the yogurt, za'atar, and pomegranate molasses.

Serve over rice or Israeli cous cous, or as a side dish.

Squash with Sage & Thyme

2008-10-29T07:46:00.000-04:00

This recipe is derived from a dish in Annie Somerville's "Fields of Greens" (her squash and leek turnovers are amazing, but too labor-intensive for a weeknight).

cooking spray
1 acorn squash, peeled & cubed (approx. 1 inch cubes)
2 Tbsp olive oil
1/2 tsp dried sage (or 1 Tbsp fresh, snipped into ribbons, if you have it)
1/2 tsp thyme
1/4 cup white wine
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 375. Spray a baking dish with cooking spray. Toss remaining ingredients together in baking dish and cover with foil. Bake for 45 minutes, then 15 minutes more uncovered, adding water if necessary if squash looks like it's drying out.

* A note about peeling the squash. Yes, it's complicated. My suggestion is to cut the squash into crescents, cutting along the "valleys" between the ridges. Then each crescent will be easier to peel. Look for squash that aren't deeply ridged -- that will help too. Or just use butternut or delicata squash, which is easier to peel!

Curried Rice & Lentils

2008-10-08T21:17:00.000-04:00

To read it, this recipe doesn't sound like much. But it's delicious, and really satisfying in that "good wholesome food" kind of way. It's fairly quick and easy too. I serve it with a steamed vegetable -- tonight it was green beans. This is adapted from a couscous recipe in Moosewood Restaurant Low Fat Favorites.

1/2 cup dried lentils
1.5 cups water
1 cup basmati rice
2 cups water
2 tsp canola oil
2 large cloves of garlic, pressed
1 Tbsp grated fresh ginger root
1 Tbsp curry powder
pinch of cayenne
1/2 cup water
1 tsp salt
1 cup peeled & diced carrots
2 cups baby spinach, lightly packed
1/2 cup chopped scallions
salt and pepper to taste

In a small saucepan, combine the lentils and 1.5 cups water and bring to a boil. Cover and simmer on low heat until tender, about 35-40 minutes. Drain off excess water.

In another small saucepan, combine the rice and 2 cups water and bring to a boil. Cover and simmer on low heat until water is absorbed, about 20 minutes.

After the rice is cooking, warm the oil in a medium skillet. Add the garlic, ginger, curry and cayenne, and sauté for 1-2 minutes, stirring constantly. Add 1/2 cup water, salt, and carrots. Cover and simmer until carrots are tender, about 5 minutes. Add the spinach, cover and cook another minute or two, until spinach wilts. Add the scallions, rice, and drained lentils, and stir well. Add salt and pepper to taste.

Mexican Chocolate Brownies

2008-10-03T20:48:00.000-04:00

I have two or three boxes of Ibarra (a Mexican baking chocolate) in my cabinet, purchased with the intent of using it for many, many cups of Mexican hot chocolate. But right now I can't drink milk, and I don't really like the taste of soymilk when it's heated. There the Ibarra sits, gathering dust on its bright yellow box, making me feel sad and guilty. What to do? Make brownies instead! I found three recipes on the internet, and so far this is the one I like best.

1/2 cup (1 stick) butter
1 oz. unsweetened baking chocolate, chopped
2 tablets (6.5 oz total) Ibarra Mexican chocolate, chopped
3/4 cup firmly packed brown sugar
2 large eggs
1/2 tsp cinnamon
1 tsp vanilla
1/2 cup all-purpose flour
1/2 cup toasted pine nuts

1. Preheat oven to 350. Spray a 8-inch square baking pan with cooking spray, then dust with flour (or cocoa powder!)

2. In a 2-3 quart saucepan over low heat, melt the butter with the two kinds of chocolate, stirring frequently, until smooth.

3. While chocolate is melting, toast pine nuts by spreading them on a baking pan and placing in the heated oven for 5-8 minutes, shaking pan often, until nuts are golden. Remove from pan immediately.

4. Remove chocolate from heat and stir in brown sugar, eggs, cinnamon, vanilla, flour and pine nuts.

5. Spread batter evenly in prepared pan and bake for 25-30 minutes, until edges feel firm to the touch and turn a shade darker.

6. Run a knife between pan rim and brownie. Let cool in pan on a rack for 1 hour. Cut into squares.

Zucchini Sticks

2008-09-28T17:00:00.001-04:00

2 medium-to-large zucchini
cooking spray
1/2 cup plain breadcrumbs
1 tsp Mrs. Dash garlic & herb

1. Preheat oven to 400.
2. Combine breadcrumbs and Mrs. Dash in a bowl.
3. Cut zucchini into sticks about 3 inches long and 1/2 inch wide and arrange on an oiled baking sheet.
4. Spray zucchini lightly with cooking spray and sprinkle breadcumbs on top.
5. Turn over zucchini over and repeat with spray and breadcrumbs.
6. Bake for about 20 minutes, or until crispy.
7. Eat while hot/warm, plain or dipped in something yummy.

Gnocchi with Summer Vegetables & Basil

2008-09-28T16:47:00.000-04:00

This recipe was inspired by a dish called Pasta Athena that I enjoyed with my friend Karen at the Garden Gourmet in Charlottesville, Virginia in the early 1990s. It's also based loosely on some of the pasta dishes in Annie Somerville's excellent book, "Fields of Greens." But it's not exactly like any of those. I serve it with garlic shrimp for my husband and Trader Joe's vegetarian meatballs for me.

1 package Trader Joe's shelf-stable gnocchi (1/2 lb or so)
3 Tbsp olive oil
10 oz. white mushrooms, slices
1/2 tsp salt
3 cloves garlic, pressed
1/4 cup white wine
1 small to medium zucchini, sliced into half-moons
1 package baby spinach (3-4 cups)
2 medium size tomatoes, chopped
up to 1 oz fresh basil, cut into ribbons
2 Tbsp pine nuts
pepper to taste

Put a large pot of water on the stove to boil. When it's ready, cook the gnocchi according to package directions.

In a separate pan, heat the olive oil and sauté the mushrooms over medium high heat with 1/4 tsp salt. When the mushrooms are golden and almost crisp on the edges, add the wine and garlic and continue to cook for a few minutes. Stir in the zucchini and the rest of the salt, and cook until the zucchini softens. Then stir in the spinach, tomatoes, and pine nuts, and continue to stir until spinach is wilted and all is heated through. Stir in the basil and pepper to taste.

Combine the drained gnocchi with vegetable mixture and serve immediately.

No-Guilt Fudge Chip Muffins

2008-09-27T20:15:00.000-04:00

From Health magazine, a recipe developed by celebrity chef Bethenny Frankel. These are dairy-free and 154 calories each. Oh, and they're wicked good. The recipe makes 8 muffins, but I prefer to make a dozen slightly smaller muffins instead (thus the calorie count goes down closer to 100).

cooking spray
1 cup applesauce
1 tsp canola oil
1/2 cup turbinado sugar (i use white sugar)
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp cinnamon
1/2 cup semi-sweet dairy & gluten free chocolate chips (i use regular ones)
powdered sugar (optional)

1. Preheat oven to 350. Place paper liners in muffin tin and coat them with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture, stir until blended. Stir in choc chips.
3. Spoon batter into muffin cups. Bake 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired.

Black Bean Chili

2008-09-25T14:12:00.000-04:00

A friend just asked for this recipe (which she misplaced). It's a good thing -- I otherwise might have forgotten all about it. I haven't prepared it myself in years, but now I'm going to. You can substitute canned beans if you prefer -- but you'll need a lot of them (like 4 cans).

4 cups dry black beans & water for soaking
5-6 cloves garlic
2 tsp cumin
2 1/4 tsp salt
black pepper, to taste
2 tsp basil
1/2 tsp oregano
crushed red pepper or cayenne, to taste
1 Tbsp lime juice
2 green bell peppers
2 Tbsp olive oil
1/2 cup tomato puree
8 oz. canned diced green chiles

Soak beans in 8 cups water overnight.

Bring beans and water to a boil, reduce heat to simmer, and cook 2 hours. Drain off all but 2-3 cups water.

In a separate pan, sauté peppers with garlic, cumin, salt, pepper, basil, oregano, and red pepper/cayenne in olive oil, until peppers are tender.

Add sauté to beans, along with tomato puree and green chiles and simmer on low for about 45 minutes. Stir in lime juice before serving.

Serves 6-8.

Zucchini Apple Bread

2008-09-16T20:46:00.000-04:00

A new discovery this fall. I found the concept at the farmers' market and found the recipe online.

2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 + 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup chopped walnuts
1 cup grated zucchini
1/2 cup grated apple

1. Preheat oven to 350. Grease 1 - 9x5 inch loaf pan.

2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pan.

3. Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pan 10 minutes before removing to wire rack to cool completely.

PREP TIME 20 Min
COOK TIME 1 Hr
READY IN 1 Hr 20 Min
Recipe yield 1 - 9x5 inch loaf
Servings: 12

Nora Lemanski Bacon's Apple Cake

2008-09-16T20:43:00.001-04:00

The arrival of cooler weather reminds me of my grandmother's apple cake, another autumn tradition.

2 cups flour
1 tsp cinnamon
1 tsp baking soda
pinch of salt
3/4 cup canola oil
2 eggs
1 cup sugar
2 tsp vanilla extract
1 cup chopped walnuts
1/2 cup chocolate chips
3 cups diced apples

Combine wet ingredients. Stir in dry ingredients. Stir in nuts, chocolate and apples. Pour into tube cake pan and bake at 325 for 1 hour.

Rosemary-Lemon Baked Tofu

2008-09-16T20:38:00.000-04:00

This is really tasty and really easy to prepare. From "Moosewood Restaurant New Classics," with minor adjustments.

1 cake firm tofu
1/4 cup lemon juice
2 Tbsp soy sauce
3 Tbsp olive oil
1 Tbsp minced fresh rosemary (1 tsp dried -- crumbled or powdered)
1/4 tsp ground black pepper

Preheat oven to 400.
Cut the tofu into 10-12 rectangular slices and arrange in a single layer in a baking pan or on a cookie sheet with raised edges.
Whisk together all other ingredients and pour over the tofu.
Bake 35-40 minutes, until tofu begins to brown at the edges.
Serve warm or cold.

Flemish Farm Soup

2008-09-16T20:23:00.001-04:00

Marnie, my sister, comes over for dinner every Tuesday night. Usually when I am stumped for meal ideas and ask her for suggestions, she says, "That soup." The ingredients are ordinary, but slow-cooking the onions makes this soup very flavorful. Don't skip the croutons! This recipe is only marginally different from the one in "Moosewood Restaurant Daily Special."

3 cups thinly sliced onions
1 tsp salt
1-2 Tbsp olive oil
3 garlic cloves, minced or pressed
1 cup peeled and thinly sliced carrots
1 cup peeled and thinly sliced potatoes
6 cups vegetable stock
1/4 cup loosely packed chopped fresh parsley
2 Tbsp chopped fresh dill (1-2 tsp dried)
freshly ground black pepper, to taste

GIANT CROUTONS
3 Tbsp butter or olive oil
1/4 tsp caraway seeds
4 slices French bread, cut on the diagonal (I prefer a hearty multi-grain bread, cut into quarters)
4 slices of gouda or edam cheese (optional)

In a heavy soup pot on medium-low heat, cook the onions and salt in the olive oil for about 30 minutes, until thoroughly limp and brown. Keep the soup pot covered so the juices will not evaporate, and stir frequently to prevent the onions from sticking.

Add the garlic and continue to cook for another 1-2 minutes. Add the carrots, potatoes, and stock and simmer for 15-20 minutes (or more). Stir in the parsley, dill and pepper. Cover and simmer on very low heat as you prepare the croutons.

Preheat the broiler.

In a small skillet on low heat, warm the butter or olive oil. Stir in the caraway seeds, sauté for a few seconds, and remove from the heat. Brush the bread slices with the warm liquid, and top each with a slice of cheese (optional). Broil for a few minutes, checking frequently to avoid burning.

Drop a crouton into each bowl of soup before serving.

Yields 7 cups (4 servings).
Prep time: 20 minutes
Cooking time: 55 minutes.

Pumpkin Muffins

2008-09-16T20:17:00.000-04:00

A yoga student reminded me of these this morning. A different yoga student gave me the recipe 10 years ago. I make them every fall. Maybe they're actually cupcakes. You decide.

1 cup sugar
1/2 can pumpkin puree
1 stick butter, melted
2 eggs
2 cups flour (or use 1 cup oat flour, 1 cup white flour)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp vanilla extract
1/2 package chocolate chips

Combine wet ingredients. Add dry ingredients. Stir in chocolate chips. Bake in muffin tins at 325 for 25-30 minutes. Makes a dozen.

Pickled Red Cherry Peppers

2008-09-16T20:08:00.000-04:00

I'm actually the only one in the house who will eat these. My parents and sister like them, though. I found this recipe online after being given a bag full of cherry peppers. They're the first thing I grab from an antipasto platter, so I was happy to finally learn how to make them myself.

18-20 red cherry peppers, washed
1 cup white vinegar
3/4 cup sugar
3/4 cup water
1/2 - 1 tsp pickling spice

1. Preheat broiler. Broil peppers 7-12 minutes or until blistered.
2. Place peppers in paper bag and let sit 15 minutes until skins loosen. Remove skins (more or less).
3. Bring vinegar, sugar, water and pickling spice to a boil.
4. Place peppers in sterile jar and pour vinegar mixture over them. Let cool.
5. Cover and let stand overnight (in fridge). Keep refrigerated.

Local Food Raves #1-5

2008-09-15T21:08:00.000-04:00

These Local Food Raves appeared in my Marshfield Mariner "Around Town" column earlier this year. The idea of the Local Food Rave is to highlight good food available in Marshfield itself. More to come . . .

LOCAL FOOD RAVE #1 (April 2008)
Pacini’s Tuscan Wrap. Once a month (twice if we’re lucky) a few friends and I get together for lunch and conversation. While the kids play, we enjoy takeout from Pacini’s Restaurant, at 1810 Ocean Street in Marshfield. Our collective favorite: The Tuscan Wrap -- mixed greens, fresh mozzarella, roasted red peppers and tangerine slices, served with balsamic vinaigrette and garlic toast. The Pacini’s staff knows just who we are when we call to order, “Four Tuscan Wraps; one with no red pepper.” Watch future columns for more local food raves.

LOCAL FOOD RAVE #2 (May 2008)
Want to try something different and delicious? Check out the flatbreads at Hola, the tapas restaurant in Marshfield’s Library Plaza. A flatbread is a very thin, crunchy grilled bread served with your choice from a variety of toppings. It sounds like pizza, but it’s really much more than that. You might choose the tomato, basil and fresh mozzarella bread, with or without pepperoni, or the one with roasted seasonal vegetables, mushrooms and manchego cheese, or how about corn, aged cheddar and bacon? The menu changes seasonally, but there are always numerous flatbreads to choose from. My husband and I have tried four or five of them so far, and they have all been quite good.

LOCAL FOOD RAVE #3 (June 2008)
There are so many things about Arthur and Pat’s restaurant that I love, and so many items on their menu that I could easily include in the Local Food Rave. Where to begin? How about something unexpected? Did you know you could buy a loaf of bread there? Arthur and Pat’s offers a delicious multi-grain sliced bread that’s hearty yet light, and perfect for toast, grilled cheeses, and any other type of sandwich. The loaves are huge, so they last a long time, and taste great even when they’ve been in the freezer all winter long (I stock up for the 6 months each year that the restaurant is closed). Stop in and check it out! They’re on the Esplanade in Brant Rock.

LOCAL FOOD RAVE #4 (July 2008)
Looking for something cool and refreshing to help beat the summer heat? Check out Dr. Smoothie at the Corner Café, at the intersection of Routes 3A and 139. For $3.95, you can enjoy a 16-oz. smoothie consisting of nothing but crushed fruit, water and ice. They’re delicious – and there’s no sugar, no corn syrup, no artificial flavors or colors. The 100% natural, non-dairy, lactose-free, fat-free smoothies are made to order and come in such flavors as strawberry, mango, pineapple paradise, lemonade, four berry blend, acai-blueberry-pomegranate and strawberry banana. So yummy! I think I’m gonna go try another one right now . . .

LOCAL FOOD RAVE #5 (August 2008)
It’s the time of year to eat locally grown corn on the cob – so sweet, so crisp, so fresh-tasting. Yum! During the week, I buy mine at Nessralla’s Farm Stand, on Ocean Street/Route 139 near Rexhame. It’s grown by the Nessralla family in Halifax. On Fridays, I sample from the many different farmers who sell their wares at the Marshfield Farmers Market, at the Fairgrounds from 2 – 7 pm. There you can find corn and other locally grown produce from Marshfield, Middleboro, Carver, Kingston, and more. Buying local food helps support neighborhood farms, cuts down on the use of fossil fuels, and puts money back into our own community.

Warm Potsticker Salad

2008-09-12T20:37:00.000-04:00

Adapted from a recipe in "Real Simple" magazine. Using BOTH the peanuts and the seitan may be overkill.

1 bag of frozen vegetable pot stickers
1 cup chopped seitan plus 1 Tbsp canola oil (optional) or teriyaki Tofettes, quartered
2 cups fresh sugar snap peas or snow peas, trimmed
2 medium carrots, sliced in rounds or half moons
1/4 cup low-sodium soy sauce
1 Tbsp toasted sesame oil
1/4 cup roasted peanuts, chopped (optional)
2 scallions, chopped

1. Prepare the potstickers accordingly to directions on package.

2. If you're using it, sauté the seitan in the canola oil until browned.

3. Steam the snap peas and carrots in a steamer basket until tender, about 5 minutes.

4. Toss all ingredients together in a bowl or serve warm (also good chilled).

Cinnamon-Raisin Peanut Butter

2008-09-12T20:33:00.000-04:00

From Peanut Butter & Company

You can buy this in a $5 jar from Peanut Butter & Company, or you can make your own from scratch. We like this on rice cakes, whole grain toast, even waffles.

1 cup natural peanut butter
1 Tbsp sugar
1/4 cup raisins
1 tsp cinnamon

If you keep your PB in the fridge, let it warm to room temperature. Stir in the other ingredients by hand. Try not to be a glutton.

Pan-Grilled Peaches

2008-09-12T20:27:00.001-04:00

Adapted from a recipe in a Whole Foods Market pamphlet.

4 large ripe peaches
4 Tbsp butter, melted
1/4 cup light brown sugar, packed
1/2 tsp cinnamon

1. Rinse peaches and blot dry. Cut each in half and discard pits.

2. Combine butter, sugar and cinnamon in a bowl. Mix thoroughly until sugar dissolves and then set aside.

3. Place peaches, cut side down, in nonstick skillet, and heat over medium-high heat until nicely browned, basting with butter-sugar mixture. Turn over and cook the other side the same way.

4. Serve immediately.

Serving Idea:
I cut up the leftovers and put them in my oatmeal or hot rice cereal the next morning. Not exactly a low-fat breakfast, but so yummy.

Red Lentil Dal with Byriani

2008-09-12T20:19:00.000-04:00

RED LENTIL Dal (adapted from The Tao of Cooking)

1.5 cups split red lentils
1 tsp salt
1/4 tsp turmeric
3 Tbsp butter
1/2 tsp cumin
1 tsp. minced garlic
pinch sugar
1 cup finely chopped onion
3 Tbsp canned green chiles ( i used 1 light yellow pepper, semi-hot, instead)
2 tsp. curry powder
2 Tbsp fresh cilantro, chopped (optional)

Cover the lentils with water. Add salt and turmeric and bring to a boil. Simmer until tender, about 15 minutes, adding more water if needed.

Heat butter in a skillet. Add cumin and garlic and cook until they start to brown. Add onions and sugar and cook until onions are soft. Add ginger, chiles or pepper, and curry powder. Cook 3-4 minutes and add to lentils. Stir and taste for seasoning. Add cilantro (if desired) just before serving.

BYRIANI (adapted from The Tao of Cooking)
2 cups water
1 cup brown basmati rice
1 tsp butter
1 tsp salt
1/4 tsp turmeric
3 Tbsp canola oil
2 tsp cumin
1 cup slices onion
1 small green pepper, diced
1/8 tsp cinnamon
pinch ground cloves
pinch ground cardamom
1/4 cup raisins
1 cup chopped fresh tomato
1/2 cup grated carrot
1/4 cup toasted slivered almonds

Combine water, rice, butter, salt and turmeric and bring to a boil. Reduce to simmer, cover, and cook 35-40 minutes.

Heat oil in skillet. Add cumin, onion, peppers, and cook until onions soften. Add cinnamon, cloves, cardamom, raisins and tomatoes. Cook 3 more minutes. Add grated carrot and almonds. Mix with cooked rice. Season with salt to taste.

Ideas for Accompaniments:
We had steamed cauliflower and a green salad with goat cheese, sliced apple and balsamic vinaigrette. I also served the following Clean Out The Freezer experiment: half a bag of cole slaw mix (grated cabbage and carrots) sauteed in olive oil with onion, garlic and salt -- it was surprisingly good.

Tomato & Goat Cheese Tart

2008-09-12T20:03:00.000-04:00

adapted from a recipe in "Health" magazine

CORNMEAL TART SHELL
2/3 cup stone-ground yellow corn meal
2/3 cup all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp butter, diced
2 Tbsp extra-virgin olive oil
4-5 Tbsp ice water

FILLING
2 ounces softened goat cheese
2 Tbsp fresh basil, cut in slivers with kitchen shears
3 medium (1.5 lbs) fresh tomatoes, in thick slices
1/2 tsp salt
1/4 tsp black pepper

1. Preheat oven to 400.

2. For the tart shell, combine corn meal, flour, salt and pepper in a food processor and pulse 4x or until blended. Add butter and olive oil and pulse 10 seconds or until mixture resembles a coarse meal. With processor on, slowly add ice water through the food chute, processing just until blended. (Do not allow dough to form into a ball). Chill 15 minutes.

3. Press tart shell mixture into a 9x12 inch tart pan (I used a round springform pan lined with parchment).

4. Bake tart shell at 400 for 20 minutes. While the tart is warm, spread with goat cheese over the top, then sprinkle on the basil. Add tomato slices in overlapping concentric circles. Sprinkle with salt and pepper.

5. Bake for 15 minutes at 400. Let cool 5 minutes before slicing.

Ideas for Accompaniments:
We had this with corn on the cob, leftover roasted beets, leftover steamed cauliflower and green beans. I had a Tofurkey Italian sausage too, and the boys had fish sticks. (Friday is Eat The Leftover Vegetables Night around here.)

Why Another Blog?

2008-09-12T19:54:00.000-04:00

I generally plan a week's worth of dinners every Friday night, and shop at three different food stores (Trader Joe's, Good Health --our local health food store, and Stop & Shop) on Saturday morning. Sometimes the meal planning goes fast and easy, but other times it seems impossible.

I know I'm not alone in this. I started this blog to share the recipes that have worked well for me and my family, but also to inspire me when I run out of ideas. ("What were we eating LAST August? Oh yeah, I could eat that again.")

A little bit about our diet. I'm a vegetarian and I try not to eat much dairy because it doesn't agree with me (yet I love it). My husband eats pretty much anything. My son, who is two, is a wild card. If something is listed here on the blog, it doesn't necessarily mean we ALL liked it enough to eat it again. But it has to be good. I don't want to waste my own time posting it, and I don't want to waste YOUR time either.

Please share your own recipes with me.

Thanks for reading this,
-Kezia