Tasty Bytes... not just another low carb alternative

Ever wonder what to do with lots of zucchini? Check out Planet Veggie Garden for some zucchini recipes:

• Zucchini Crisp…say what?

• Zucchini in Filo

• Zucchini Florentine and

• Zucchini Lasagna

Enjoy!

and what to do with a growing patch of tarragon.

I planted some French tarragon some years back - just because. A beautiful herb with thin leaves growing on each sprig with a fennel like flavor. The first year, I transplanted the tiny plant from it’s 2″ pot and watched it grow. I didn’t really have many recipes in my repertoire that required tarragon. Come Fall it started to die off and by Winter it’s little home became a barren patch of dirt. I thought it had died Spring sprang and every Spring now it grows out of control through the Summer. I make attempts to incorporate them into dishes but never enough to really feel like I am taking advantage of this delicate herb. This year I hope to use this herb a bit more so here is the first recipe…

Orzo Salad with Asparagus, Sun-Dried Tomatoes and Tarragon

1 cup Whole Wheat Orzo Pasta

1 bunch Asparagus, blanched; cut into 1/3 inch pieces

½ small red onion, thinly sliced

8 halves sun-dried tomato, soften in water then diced

¼ cup extra virgin olive oil

zest of half a lemon

4 sprigs of tarragon, remove leaves and chop

¼ cup lemon juice

½ teaspoon sea salt

¼ teaspoon black pepper

Bring 3 quarts of water to a boil. Cook 1 cup of orzo pasta. Drain and cool with cold water. Drain well.

Put pasta in large bowl and toss with remaining ingredients. Season to taste with additional sea salt, pepper and lemon juice.

If you are not into orzo try substituting Quinoa, Faro, Bulgar, Rice, Buckwheat or any other favorite grain.
Enjoy!

My all time favorite holiday next to Chinese New Years is Thanksgiving - both holidays that revolve around traditional foods.

A few members of the family aren’t too fond of pumpkin pie and those that are seem to leave most of the crust on their plate. So I experimented last month for a cooking demo I did at the Women’s Cancer Resource Center in Oakland and came up with a Sweet Potato Flan. Not quite pumpkin I know but close enough in my book.

Here is a revised version of the recipe I demo’ed last month:

Sweet Potato Flan

1 -2 red-skinned sweet potato/ yam; about 12 ounces
1/2 cup sugar
1 tablespoon water
1 ½ cup half and half
4 large eggs
¼ teaspoon fine sea salt
¼ teaspoon nutmeg, grate fresh from a seed for best flavor
1 teaspoon cinnamon
1 teaspoon vanilla
maple syrup to taste (about ¼ cup)

Preheat oven to 350°F. Pierce sweet potatos with fork; roast until tender, about 1 to 1 1/2 hours, depending on width of potato. Cool. The skin should be very loose - peel potato by hand and press into a measuring cup - measure out 1 1/2 cup.

Stir 1/2 cup sugar and the tablespoon of water in small saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel into 8-inch-diameter metal cake pan. Using pot holders, swirl cake pan, allowing caramel to coat bottom and about 1/2 inch up sides. If the caramel solidifies before you can coat the entire bottom of the pan then warm it up a bit in the oven. Be careful, the hot caramelized sugar will stick to you like molten lava and leave a nasty burn!

Use a blender (or a deep bowl and stick blender) to puree up the eggs, half and half, sea salt, sweet potatoes, cinnamon, nutmeg and vanilla. Stir in maple syrup to taste (about ¼ cup). Pour flan mixture into prepared cake pan.

Place cake pan in large roasting pan. Put pan on the middle rack of the oven. Add enough hot water to roasting pan to come halfway up sides of cake pan. Bake until just set in center, about 1 hour. Remove flan from water. Chill until cold, about 5 hours. You can make this up to a day ahead. Cover and refrigerate.

Run a sharp pointed knife along the inside edge of the cake pan to loosen the flan. Invert onto rimmed plate, scraping caramel in pan over flan.

If your heart is set on pumpkin go ahead and use pumpkin - either fresh roasted or canned is fine. Other winter squash would be wonderful too - try butternut, hubbard, or kabocha.

Enjoy!

Sister P really knows how to cook. Yesterday’s BBQ’d baby back ribs and chicken along with apple cherry pie were out of this world! The recipes will have to wait another day but here is a recipe for another of P’s gems. This pesto is my all time favorite - the addition of the lemon and capers really add zing. Pesto’s in general are great to add variety to weekday meals. Just make a big batch and freeze in cubes using an ice cube tray. Once frozen the cubes can then be transfered to a labeled freezer bag. The cubes will defrost quickly to make weeknight dinners a tasty snap.

Not just for pasta - Use the pesto as a coating on fish or prawns or chicken or turkey before broiling or roasting in the oven. We like a generous layer on top of fish or chicken or turkey - about 1/8″. Another idea - throw a tablespoon or so in your next tuna salad. How about a few tablespoons in a chick pea dip like hummus (minus the tahini and cumin)? Or sauteed with your favorite vegetables. Maybe as a base on pizza instead of tomato sauce. So many ideas - be creative!

Macadamia Nut Pesto

2 tablespoons macadamia nuts

2 tablespoons basil, fresh

1 clove garlic, crushed

1 teaspoon lemon zest

½ teaspoon pepper

½ teaspoon sea salt

3 teaspoons capers

1 tablespoon lemon juice

1 tablespoon water

2 tablespoons olive oil

Pulse nuts a few times in a food processor. Add basil, pulse a few times again. Add the garlic, lemon zest, pepper, salt and capers pulse a few times. Add lemon juice and water. With the food processor turned on, slowly add the olive oil in a slow steady stream. As needed, stop to scrape down the sides of the food processor with a rubber spatula. Adjust seasoning with lemon juice, salt and freshly ground black pepper.

Makes ½ cup.

Variation - substitute basil leaves with fresh dill or Italian parsley or spinach

I’ve been a tad busy these days so am thankful for quick recipes and my stocked freezer. Like the lentil soup I had posted on previously I like to make a big batch of this turkey chili and freeze in two portion containers. During the week I’ll make a big pot of brown rice to have at the ready as a side or to make fried rice. This chili with some brown rice and a big salad rounds out the meal in less than 15 minutes! So you see, we can still eat a nutritious meal if we plan ahead.

When shopping for ingredients try to get low sodium and organic brands. This recipe is really economical if you buy the groceries at Trader Joe’s.

Three Bean Turkey Chili

3/4 lb. ground turkey (more or less if you like)
1 can (14.5 oz.) diced or crushed tomatoes, undrained - fire roasted is nice
1 jar (16 oz.) Chunky Salsa or other favorite salsa - low sodium and no sugar added!
1 cans (15 oz.) black beans, drained, rinsed
1 can (15 oz.) red kidney beans, drained, rinsed
1 can (15 oz.) great Northern beans or white beans, drained, rinsed
1 tsp. chili powder
1 tsp. ground cumin
sea salt to taste
Hot Sauce to taste
Optional: Shredded Cheddar Cheese, sliced green onions, diced fresh tomatoes

COOK ground turkey in large saucepan on medium-high heat until cooked through, stirring occasionally.

ADD tomatoes, salsa, beans and seasonings; mix well. Bring to boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.

To complete the meal, serve chili with a salad and steamed vegetables.

Variations:

Use ground chicken or grass-fed beef or lamb or vegetarian with no meat and an extra can of beans

Any combination of beans work well - try garbanzos

Add ground chipotle chile to taste to give the chili a spicy smokiness

Add a bag of frozen corn

Enjoy!

Busy busy.

Here is a very tasty and quick thai dish I made tonight. The recipe is based on this after googling in search of a recipe for a dish we had Sunday night at a Thai restaurant in Milpitas. The dish we had was minced pork with eggplant and Thai basil. We all agreed it was the best of everything we ordered.

Since I had nearly a bunch of extra Thai basil and some ground turkey I thought I’d try to recreate the basic taste I enjoyed Sunday. No eggplant but some peppers in the crisper so I adjusted.

Enjoy!

Minced Turkey with Thai Basil

Serving Size : 4 to 6

Preparation Time :0:15

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons oil
4 cloves garlic — minced
2/3 cup red and green bell pepper — 1/2″ cubes
1/4 cup onion — diced
1 pound turkey, ground
2 tablespoons chili paste — or use a few or a lot of minced fresh red thai chilis
2 tablespoons oyster sauce — I like Dragonfly brand (no added MSG)
3 tablespoons fish sauce — I’ve been using Squid Brand
2 teaspoons brown sugar — or sucanat or palm sugar
1 cup thai basil — roughly chopped

Heat oil in a wok or skillet over medium heat. Add minced garlic and saute until golden. Add peppers and onions. Saute a few more minutes.

Turn up heat and add ground turkey. Add a bit of water if contents start to get too dry. When nearly cooked through add the chili paste, oyster sauce, fish sauce and brown sugar. Stir in the sauces and reduce down until it coats the turkey. Add the chopped thai basil and cook a few more minutes.

Serve with jasmine rice and a side of stir-fried or steamed veggies

Variations:
Use pork, beef, lamb, chicken or duck
For fun, serve in lettuce cups

Even chefs can get into a routine. Though I constantly search for new dishes for my personal chef clients sometimes I get to making the same things at home. Lentils are a favorite staple in our house. I usually make soup but had a request from one of my clients for a lentil salad. She even bought the lentils (little black ‘beluga’ lentils) complete with recipe on the back of the package. It’s got yogurt in it so it’s not dairy-free but tasty nonetheless so here is the recipe with a few adjustments:

Curried Lentil Salad with Toasted Walnuts and Apples

3/4 c lentils (you can use any kind: beluga, french green, brown…)

1/2 c yogurt (my favorites: Strauss or Pavel’s - go for the whole full fat!)

2 Tb lemon juice (apple cider vinegar would make a good sub)

2 stalks green onion, thinly sliced

1 medium apple, diced with skin (any variety)

3/4 c walnuts, toasted and chopped

1/2 c raisins (any type: thompson, currants, golden…)

1 tsp curry powder

sea salt and pepper to taste

If you can, soak lentils overnight to aid in digestion and shorten the cooking time. Cook the lentils until just tender in any type of broth or water. It should take about 20 to 30 minutes depending on the type. Drain and cool. Mix in the remaining ingredients. Adjust seasonings and you are Done!

This salad would also be great with diced celery, diced jicama and/or grated carrot. Maybe crispy Asian or Bosc pear in place of the apple? Vary the nuts, mmm pine nuts or …sub cranberries for the raisins …be creative, use what you have on hand. I’ll be serving it up with one variation or another (with yogurt on the side for those that are dairy free.)
Enjoy!

Quite awhile back I wrote of my adventures with a quickly multiplying mushroom. We cut back now to one batch every 10 days or so which is much more manageable - we even have a few jars to pass on to our BIL who swears that it helps him power through his bike rides.

I thought I would post a few helpful hints on successfully fermenting your own with a few pic’s on the process…

First - cleanliness is a must. You want to make sure you wash your hands (remove rings) and clean all work surfaces so that you do not contaminate your brew with who knows what.

Of course you will need a kombucha mushroom and a bit of kombucha tea as a starter. If you know of anyone who ferments their own tea you can probably ask them for a ‘baby’ (most will be more than happy to pass one along) or you can order them online.

Equipment you will need:

a 3 quart clear glass bowl

a fine woven towel to cover the bowl (flour sack towels work great)

masking tape and a few rubber bands

Now, make a batch of tea - boil 3 quarts of water. When it comes to a boil, add 1 cup of granulated sugar - plain old sugar. Bring back to a boil and put in 4 tea bags - you can use any unflavored black or green tea. I use 2 spoons each of organic green and black tea in a giant tea ball. Bring back to a boil. Cover the pot and turn off the heat. Let the tea steep for about 20 minutes, remove the tea bags (or tea ball.)

Let the tea cool to room temp. I find this usually takes all day so I make the tea in the morning and do the next part in the evening.

Pour the un-fermented tea into the bowl and lay the mushroom light side up:

Pour about 2 cups of fermented tea on top of the mushroom. This is the starter to make sure things get fermenting along.

Put masking tape on the bowl to keep the towel from dipping in:

Make a big round rubber band by connecting a few together. I use a twist tie to connect them into a big circle:

Using a flour sack towel, cover the bowl and fasten the rubber bands around the rim:

It’s important to use a tightly woven towel (NOT cheese cloth) to keep fruit flies from entering.

Now just set the bowl in a safe out of the way place for 7-12 days to ferment away. With the cool winter weather, it’s been taking about 10 days for our batches to brew to our desired puckeriness. You can scoop out a bit with a clean shot glass for a taste after about 7 days until it has fermented to your tastes.

The mushroom will make a baby with each batch. For the next batch I use the ‘mother’ and either give away the baby or put into the compost. For the starter, I just use some of the newly fermented tea.

Have fun!

Wednesday’s New York Times featured an article by Mark Bittman on easy puddings. Since I was having a dinner party Friday night and wanted a simple dessert I thought I would try out the chocolate pudding recipe - only without the milk.

In place of the milk I used a 50/50 blend of homemade nut milk and coconut milk. Since coconut milk has a natural sweetness I halved the sugar. I toyed with subbing the sugar with something more healthy but figured this was dessert so I splurged. As my Mom says, “It’s just a little bit…only once a year!” I only had semi sweet chocolate on hand so that’s what I used - next time I would use a really dark chocolate.

The dinner guests loved it. Here’s the recipe:

* Exported from MasterCook *

Chocolate Pudding - No Dairy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 cups nut milk — or coconut milk or combination
1/3 cup sugar — more or less to taste - you can sub sucanat, rapadura or stevia
3 tablespoons cornstarch — organic (add another Tb if you like a thick pudding) - other thickeners may also work but may take some experimenting
1/2 teaspoon sea salt
1/4 teaspoon vanilla extract
2 ounces dark chocolate — chopped into small pieces

Whisk together first 4 ingredients in a 3 quart sauce pan. Put over medium heat and continue to whisk until thick and bubbling.

Remove from heat and stir in vanilla and chocolate. Divide into 6 small cups.

Cover tops with a small piece of parchment to avoid having a skin form. Skip this step if you like the skin. Refrigerate.

Serve chilled.

Source:
“Based on recipe in the NYT by Mark Bittman Feb 21, 2007″
- - - - - - - - - - - - - - - - - - -

so versatile the garbanzo aka chick pea aka cicci aka channa. It comes in so many forms and participates in so many cuisines.

A new Indian restaurant opened up a few blocks away - Flavors of India. We’ve been there four times now and give it a double thumbs up! The service is great - warm and friendly. The food is so flavorful and delicately spiced, not overly greasy. The naan breads are soft with a nice chewiness to them. I am so happy!

One of my favorite appetizers is the Pakora - chunks of vegetables coated in a spicy batter made from garbanzo flour, then deep fried. They serve this with a trio of mint chutney, fiery pickled ’something’ and my all time favorite tamarind chutney. It is always difficult to decide between the Pakoras or the Samosas.

As you may recall I love Socca’s which are also made of garbanzo flour. I’d been meaning to try out the Indian version of the garbanzo (gram or besan) flour pancake called Pudla or Chilla. So when I was trying to decide a menu for a dinner party last night I decided to make a variation of the Pudla. I had in mind the pakora and Korean vegetable pancakes (Buchim). I also wanted to serve these with a tamarind chutney. So basically a pudla with lots of veggies in the batter.

Here is a pic of one of the pancakes frying:

and a fuzzy one of the pancake flipped over:

Here is the recipe for the Pudla along with a recipe for the Tamarind Chutney:

* Exported from MasterCook *

Indian Chickpea Pancake with Vegetables - Pudla or Chilla

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups garbanzo (aka gram or besan) flour
1 3/4 cups water
2 tablespoons olive oil
1 3/4 teaspoons sea salt
1 teaspoon ground coriander
1 teaspoon cumin seed — toasted and ground
1/2 teaspoon turmeric
1/4 teaspoon ground chili pepper — more if you like it spicy
1/4 teaspoon black pepper
2 small zucchini — cut in halve lengthwise and thinly sliced
1/2 small red pepper — cut into thin 1 1/2-2″ strips
1/2 medium red onion — thinly julienned
1 medium jalapeno pepper — finely diced
3 tablespoons cilanto — chopped
vegetable oil

Mix first nine ingredients (up to the black pepper) in a 3 quart mixing bowl - whisk into a smooth batter. Batter should be the consistency of a thin pancake batter while a tad thicker than a crepe batter.

Fold in remaining ingredients.

Heat a 10″ cast iron pan - or other nonstick pan with 1-2 T of vegetable (I like grape seed) oil. Use about 4-5 fl. oz for each pancake. Fry each side until golden brown. Remove to a rack on a sheet pan while you cook the remaining pancakes. These can be made ahead and heated in a 350 oven for 10 minutes.

Serve hot with tamarind and/or mint chutney.

I know I wasn’t being very seasonal with my choice of veggies. I like the red onion and red pepper but any other vegetable would be great - broccoli, cabbage, cauliflower, eggplant, carrots, mushrooms…

Here is the chutney recipe which is based on a google recipe search along with a recipe from this site…

Tamarind Chutney

Amount* Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup water
2 tablespoons tamarind concentrate — Note this is the Indian type of concentrated tamarind - it’s very thick and dark like molasses.
6 tablespoons sucanat or brown sugar
2 teaspoons balsamic vinegar
1 teaspoon cumin seed — roasted and ground
1 teaspoon ginger root — grated
1/2 teaspoon ground chili pepper
1/2 teaspoon black salt — Indian black salt which is actually pink - smells like sulfur (or rotten eggs!)
1/2 teaspoon garam masala
1/2 teaspoon sea salt

*The quantities of the ingredients can be varied depending on how spicy or sweet or sour you like your chutney.

Put all ingredients in a small sauce pan and bring to a boil. Remove from heat and serve at room temperature. Can be stored in the refrigerator for a few months.

Enjoy!