Quick Recap for Week 2

I'm sorry I've been absent the last few days. I believe I caught a mild bug of some kind. The worst of the symptoms is that I've totally lost my appetite! I've actually still been cooking, just not eating as much. But I don't want these veggies to go to waste, so let me recap you on how I've been using the contents of the CSA box this week.

Even though I didn't get green onions in my box this week, I heard that some others received it, so here's a great way to enjoy a lean chicken burger with that addition.

Chicken Burgers with Peanut Sauce from Cooking Light

Sauce:

2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced

Burgers:

1/2 cup finely chopped green onions
1 tablespoon chile paste with garlic
2 teaspoons grated peeled fresh ginger
2 teaspoons low-sodium soy sauce
1/4 teaspoon salt
1 pound skinless, boneless chicken breast, chopped
Cooking spray
4 (2-ounce) sandwich rolls with sesame seeds
1 cup onion sprouts or alfalfa sprouts

To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth. Prepare grill. To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll.

Yield 4 servings.

• I cheated and used the broiler. I have a confession. I've never learned to start a charcoal grill. I'd really like to invest in a gas grill (hubby is a purist and will be hard to convert) just so I can use the grill with ease during the summer. The broiler worked out fine, but I'm sure it would be fantastic on the grill.
• Did you notice that lovely romaine leaf added to the burger in the picture? I've noticed recently that it's a lost cause asking for lettuce on sandwiches or burgers when ordering out. You never get a beautiful leaf like the one we received from the CSA this week. Instead, you get shredded iceberg lettuce that basically tastes like water in solid form. Makes for a very sad looking sandwich. Sniff.
• To make my life easier, I passed on the food processor and went straight for ground chicken from Whole Foods. It actually was excellent. This dish literally took 5 minutes to put together.
• When will I ever learn? I bought chili paste with garlic for this recipe and took a quick whiff and taste before adding it to the burger. I am a wimp. I could not handle the heat and totally skipped it. My throat was literally on fire from a mere pinch of it. Later, while peeking in the fridge, I noticed another opened jar of chili paste with garlic! It was basically full and it dawned on me that I probably just did the same thing twice. Bought it for a recipe, tasted it and never used it again. Classic Karen.
• The sauce was decent, but I would add a little more water next time. It was very thick and not very appetizing to look at. But tasty, nonetheless.

Also on the menu this week was Roasted Lemon, Asparagus & Green Garlic - inspired by two bloggers. Lori at The Recipe Girl (http://www.therecipegirl.blogspot.com/) and Laura at The Spiced Life (http://www.thespicedlife.blogspot.com/) both inspired me to try roasting a lemon for the added depth in flavor. I just sliced the lemon and placed it on top of asparagus & green garlic on a baking pan. Before I put the lemon on, I added 2 T of extra virgin olive oil and kosher salt and pepper on the veggies. Then I laid everything flat on a baking sheet and roasted it at 400F for 25 minutes. I paired it with turbot cooked briefly (6 minutes on each side) in a skillet with white wine. I added freshly grated parmesan on everything and enjoyed it immensely! The smell of the veggies and lemon roasting was truly out of this world. By the way, as Laura suggested, don't try eating the lemon. Just squeeze the juice onto the veggies and discard the rest.

One other quick dish I made was a Spinach & Strawberry Salad. We didn't recieve that much spinach this week, but it is so mild and sweet that I prefer eating it raw. I chopped up some spinach, sliced about 4 large strawberries, added 2T of crumbled goat cheese, 1T of sliced almonds and drizzled my favorite balsamic vinegar on everything.

On tap today is soup. We have some amazing collard greens this week. I thought I would create a white bean and greens soup and use the rest of the green garlic, too. I'm totally winging it!

And now for something completely different

Okay, I've never in my life tried a radish. In fact, I'm sure I've gone out of my way to avoid them. Of course, I appreciate a lovely garnish as much as the next guy - especially vegetables carved to look like flowers. However, I wasn't about to take out my paring knife and go to town on the 10 little radishes I received in my CSA box this week.



So, I turned to roasting! I quartered the radishes and placed them in a casserole dish mixed with a little extra virgin olive oil, salt and pepper & minced shallots (for a touch of sweetness.)



Paired with cooked orzo , goat cheese, and freshly squeezed lemon juice, these little roasted radishes were not half bad. Pretty tasty, actually! There's a bowl waiting for hubby upon his return from work. I'll let you know his verdict later tonight.



Take a looksie...

Yellow & Mellow: a spring risotto

Little darlin, it's been a long cold lonely winter. Little darlin, it feels like years since you've been here.

Here comes the sun.

Here comes the sun.

And I say, it's alright.

The downpour of the last four days has finally stopped and the sun has never looked better. I was really missing it after several days of gray and dreary. But even through the rain yesterday, I noticed CSA members were all smiles and downright giddy about getting the first box of the season. I even bumped into a dear friend from a job I had long ago - how funny that we would be at the pick up spot at the same time! I'm sure we'll share a few CSA inspired meals now that we found each other again!

Last night after organizing & separating the goodies from the box, I pulled out the green garlic and asparagus for dinner. Green garlic, also known as baby spring garlic are the fresh shoots of an immature garlic plant. They look almost exactly like scallions, but a quick whiff will prove otherwise. While it's certainly milder, there's no doubt it's garlic. I only used the white and pale green parts for the risotto.


Leek and Green Garlic Risotto
Adapted from "Local Flavors" by Deborah Madison

Green Garlic and Leeks:
4 medium leeks, white parts only
3 large heads green garlic
2 tablespoons unsalted butter
1/2 cup white wine
salt and pepper to taste

Rice:
6 cups of vegetable or chicken stock
2 tablespoons unsalted butter
1 1/2 cups Arborio rice
1/2 cup white wine
1 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup chopped chervil or parsley, and/or leftover green garlic tops
Zest of 1 lemon, finely chopped
salt and pepper to taste

Quarter leeks lengthwise, cut them crosswise into 1/4-inch slices, and wash well. Remove any tough papery husks from garlic, then finely chop bulbs.

Melt butter in a sauté pan. Add leeks and garlic, stir to coat, then add wine and cook over medium-low heat until leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.

Have stock simmering on the stove. Melt butter in a wide soup pot over medium heat. Add rice and cook, stirring for 1 minute.

Pour in wine and simmer until it is absorbed, then add 2 cups of the stock. Simmer until it has been absorbed, then raise heat to medium and begin adding stock 1/2 cup at a time. Stir energetically and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 35 minutes. Stir in leeks, cheese and herbs.

• I didn't have any leeks last night, so I used three small shallots in it's place. I thought it added a lovely sweetness to the dish. However, cutting shallots always makes me cry! No matter what I do...
• You know, I usually make risotto on the weekends because of the time factor. But the truth is, once you get the hang of it, it's not so hard to make. You definitely need to commit to standing in one place for 30 minutes. That's for sure. But it's worth the stirring effort. At least I think so.
• Don't skip the zest!
• I steamed the asparagus - which was absolutely beautiful- sliced it, and added it at the very end.

We're going to need a bigger boat

May 12, 2008. CSA Week 1

All I have to say is....

WOW.

I'm utterly speechless.

I remember reading somewhere that the first few weeks of the CSA were leaner. If this is lean, I think we're going to need a bigger boat, folks. (What movie, please?)

So, if the picture is a clock face, we've got spring mix at 12:00, then the biggest head of romaine lettuce I've ever seen, rhubarb, radishes, green garlic, unidentified lettuce (this one's a mystery, but it's definitely mild tasting)**, asparagus, and wonderful refreshing mint! And there's another bag of spring mix I couldn't fit in the picture.

To give you some idea of how large the contents of this box is, it takes up half of my dining room table which seats 6 people.

I wish it wasn't so rainy and grey, because the natural light in the dining room is the best in the whole house. So future pictures will look much better than this, I promise!

At some point a few months ago, I read about green garlic soup on someone's blog. If you're out there reading this, be sure to drop me an email, please!

I will take any and all suggestions for recipes, folks. I've done my own research, but I love hearing from other test-drivers out there.

**I'm a doofus. It's spinach.

From Quinoa to Quiche. These are great Scrabble words, don't you think?

Remember that long list of vegetables I had on the Passover grocery list? Well, it's time to take them out of the fridge. I would suggest you save this recipe for the weekend. It's not a hard to do, it just took longer to prep everything than I expected. I started by taking every single ingredient out and laying it on the dining room table. I almost completely covered the table. Yep, that's a lot of goodness in one spot. I wish I took a picture of it, as it was a sight to behold!


For all of you CSA subscribers out there, this is a fantastic way to use your excess vegetables before your weekly box of produce arrives. In fact, I think my hubby should anticipate this as our Sunday brunch meal for the summer.


Doesn't this look pretty?








Vegetable Quiche from The Healthy Kitchen by Dr. Andrew Weil & Rosie Daley


Ingredients


1/2 cup purified water


1/4 cup sun-dried tomatoes


1/2 pound asparagus (about 2 cups chopped) or broccoli florets


1/2 medium onion, chopped


2 cloves garlic, sliced


2 tablespoons extra-virgin olive oil


1 carrot, cut in small cubes (about 1 cup)


5 mushrooms, sliced


1 tablespoon chopped fresh basil, or 1 teaspoon dried


1 tablespoon chopped fresh parsley


1/8 teaspoon chili flakes


1/8 teaspoon freshly grated nutmeg


1/2 teaspoon salt


1 teaspoon freshly ground black pepper


3 small red potatoes, washed and thinly sliced


1/2 cup grated cheese, Pepper Jack or Swiss


1/4 cup milk


1/2 cup low-fat sour cream


6 eggs


1 medium tomato, sliced (seeds squeezed out)


3 tablespoons freshly grated Parmesan cheese

Instructions
Preheat oven to 375º F. Boil the water, pour over the sun-dried tomatoes, and allow to soak for about 15 minutes until they become soft and plump. Strain off any remaining liquid, and coarsely chop.


Cut off about 1 inch of the coarse ends of the asparagus stalks and discard or save them for soup. Cut the remaining stalks into about 6 pieces or chop coarsely. (If you are using broccoli, cut into florets.) Blanch the asparagus by boiling it in a medium pot of water for 2 minutes or less. Asparagus should be bright green and firm to the bite. Drain, rinse the asparagus in cold water, and drain again in a colander.


Sauté the onions and the garlic in the olive oil over low heat until the onions are transparent, approximately 10 minutes. Add the carrots, mushrooms, basil, parsley, chili flakes, nutmeg, salt and pepper and continue to cook for 5 more minutes. Remove from the heat.


Lightly grease the bottom and sides of a 9-inch pie pan. Line the bottom with the potato slices, overlapping them slightly.


Whisk together the cheese, milk, sun-dried tomatoes, sour cream and the eggs in a large bowl. Mix in the sautéed vegetables and the blanched asparagus, coating everything with the cheese, milk and egg liquid, then pour into the potato-lined pie pan.


Arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake for 1 hour, covering after 45 minutes if top browns. Completely baked quiche should be very firm. Let cool 15 minutes before slicing and serving.

• Purified water? I would like to tell you that I went down to the rambling stream by my house, paused to pet a deer and dipped my golden ladel in the water. But that didn't happen. I got it right from the tap.


• Instead of blanching my asparagus, I decided to steam it for 2 min. with a Glad Simply steaming bag. I didn't want to wash another pot!


• If I had this to do over, I would cut the carrots a little smaller and probably sauteed it a bit longer. Or maybe grating them would have been better? It was still a little too hard when I ate a piece of the quiche. Not bad at all, just inconsistent with the rest of the texture of the other veggies.


• I saved some time by purchasing sliced mushrooms. But I'm not going to kid you...this dish took about 40 minutes to prep. It was incredibly simple to put together, though. Oh, and did I mention it is really, really tasty? So please try it. Just do it on the weekend.


• To lighten it up a bit, I used three whole eggs and three egg whites. I also chose a lowfat Swiss cheese, but a full fat sour cream. Like Ellie Krieger, I prefer some things full fat, but in moderation.

Passover memory for today:

No one in my family can remember the year, so I'm going to say it's circa 1980. I was very young, possibly 6 years old. We are all gathered at my aunt and uncle's home for seder and there must be 25 people in attendance. The seder goes on as normal- no flaming hairdos to speak of- but one unusual thing did happen. It snowed. Alot. Actually, it was a blizzard. Now this is Philadelphia, mind you, in the Spring. By the end of the seder, no one could get their cars to budge an inch. We were snowed in. All 25 of us had one big sleepover.

Did I mention it was April Fool's Day? I know, I know, it sounds like a joke. But it really happened. I remember thinking my father should keep extra pillows in the car just in case this happens again.

Kitchen Sink? Everything, but.

Growing up in Southern New Jersey, my family spent many summers "down the shore." My aunt and uncle have a beautiful home on Long Beach Island where my husband and I usually spend a week in August. My favorite thing about LBI is there's virtually no big retail stores. Everything from the grocery stores to the restaurants - all locally run. There's not a TGI Fridays or Giant in sight. Hubby's favorite is an ice cream parlor that's been around for at least 30 years complete with a player piano. I have to say, it's special to see my spouse fall in love with a place from my childhood. He just gets it.

Beyond kayaking in the lagoon and sailing with my uncle, one of the best things about our LBI vacations is definitely the food. My aunt lays out dinners of grilled sweet corn, roasted summer vegetables, fresh herbs (growing on her deck), fish straight from the dock, and fruit from the farmer's markets. Lunch is always something to look forward to. It's composed of what we had for dinner the night before mixed in with fresh greens and balsamic vinegar with olive oil. Her salads opened my eyes to new flavor combinations and has inspired me in my own cooking adventures. Before this year, I was known for my own "everything but the kitchen sink" salads and it was a staple at my dinner parties. It usually included goat cheese, fresh corn shaved from the cob and dates.

Hubby was headed to Whole Foods yesterday, so I decided to use up the remaining vegetables in the fridge to create some room. Rather than a salad, I was totally in the mood for soup. I asked him to pick up some delicious crusty bread of his choice (he knows to look for 3 grams of fiber or more now!) I've also been reading "How to Cook Without the Book" by Pam Anderson which had a very helpful chapter on making soup. First rule? When junk goes in, junk comes out. Basically with fresh ingredients to start, it's easy to make an excellent soup.

Karen's "Everything But the Kitchen Sink" Soup

2 T extra virgin olive oil
2 zucchinis, diced
2 Yukon potatoes, diced
4 carrots, diced
3 celery stalks, diced
1 medium onion, diced
1 large bunch of swiss chard leaves, roughly chopped and stems removed
1 15 oz can cannellini beans
1 15 oz can diced tomatoes
1/2 cup bulgur, cooked
48 oz chicken broth (1 ½ cartons)
2/3 cup white wine
1 Chicken/Apple Sausage, thinly sliced
Penzy’s Northwood Spices (mix of coarse flake salt, paprika, black pepper, thyme, rosemary, garlic and chipotle.)
Kosher salt
Freshly ground pepper
Shredded Parmesan cheese

Heat the oil in a large pot over medium heat. Add onions and let them sauté for 3-4 minutes until translucent. Then, add the remaining vegetables & wine. Spice generously with penzy (or your own mix), salt and pepper. Mix thoroughly and let the veggies stew in their own juices, wine and tomatoes for about 10 minutes with the lid tightly on the pot. When veggies are tender, you can add the chicken broth & beans. Taste and season to your liking. Put the lid back on the pot and cook for another 10 minutes (med-low heat). Add previously cooked Chicken Apple Sausage and bulgur at the end. In five minutes, everything will be heated up and ready to serve. Serve with a piece of crusty bread and a pinch of shredded parmesan cheese in the soup.

• Recently filed in the Duh! folder: I burned my first pot because I left the oil sizzling on high heat without the onions for too long. It looks terrible, I may not be able to scrub out the scorch mark! First duh, followed by a second...I opened the french doors in my living room leading out to the back yard (unfenced) to clear the very smoked filled kitchen. I thought I tightly closed the doors when I let Sami back in, but a gust of wind blew it open and my puppy almost took off outside without a leash. Thank goodness she had the good sense to be startled and backed away in time for me to close it again! Damn this sprained ankle...yes, I'm blaming my lack of common sense on it.
• Hubby brought home an outstanding loaf of oatmeal, flax, honey and date bread. The sweetness of the dates and honey with the savory taste of the soup was an unexpected, yet heavenly, combination.
• I can't wait to have this soup for lunch...it's always better the next day.
• The best thing about this dish was how quickly it came together. From first chop to in the bowl was approximately 35 minutes. Twenty of which I was sitting watching tv!
  

Sniff. Sniff. Is this still good?

My husband has witnessed this scene many times before. It's early in the morning. We've just finished feeding the dog and I'm grabbing the milk for breakfast. The sun is not even up yet and the only light is coming from the open refrigerator door. "Honey, come and smell this!" He swears that something traumatic dealing with cows happened to me in my childhood. I just can't handle milk that's over four or five days old. Yes, I know this is extreme.

Which leads me to my upcoming challenge of the week. He is leaving on a business trip from Tuesday to Sunday. I just came back from grocery shopping with many perishable items. In a few days, I will have no one but the dog to turn to and she is very flexible when it comes to sell by dates.

So I thought I would ask my friends here for some suggestions. I'm definitely going to freeze some things and make half of some selected recipes. Here's what's currently in the fridge tick- tocking away: lemons, limes, oranges (mostly for zesting and juicing purposes), broccoli, carrots, cauliflower, scallions, red peppers, white and sweet potatoes, kale, spring mix, spinach, parsley and romaine. Oh and buttermilk leftover from the muffins I made a few days ago. Thoughts?

Last night I kicked off this week of cooking with two fairly well received dishes.

Curried Potatoes with Kale
from "Greens, Glorious Greens" by Johnna Albi & Catherine Walthers:

2 lbs white, yellow finn or red potatoes, peeled
1 T canola oil
2 t curry powder
1 1/2 cups chopped onions
salt to taste
1 1/2 cups of water
3/4 lb of kale (about 6 cups chopped)
freshly ground black pepper to taste
1 lime, cut into 6 wedges

Cut the potatoes into 3/4 inch cubes and set aside. Heat a 10-12 inch skillet over med. heat. Add the oil and swirl in the pan. Add the curry powder and cook for 1 minute, taking care not to burn it. Add the onions and saute over med. heat for 5 minutes, or until they begin to soften.

Add the potato cubes and toss to coat with the curry and oil. Season lightly with salt, add the water and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, until the potatoes are tender. Meanwhile wash the kale well, then strip the leaves off the stalks. Discard stalks and chop kale into bite size pieces. Bring 2 cups of water to a boil in a 10-12 inch skillet in a tight fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender. Approx. 5 minutes.

Stir cooked kale with the potatoes. Heat through and season to taste with pepper and salt (if necessary). Serve hot with a squeeze of fresh lime juice.

• I used the wrong potatoes here. I went with white when the authors said they favored yukon in this dish because of its creaminess. I bet this would have taken this dish to a different level if I followed their advice. I just used what I had on hand.
• Even though this dish was well seasoned, I didn't feel like I was enjoying the curry, as much. I expected it to be the lead actor, but it only had a "walk on" part. Next time I'll add more during the steaming phase.
• This dish took a lot longer to prepare than I expected, too. The cooking time was pretty accurate, though. I did add two minutes of microwave time at the end so the pototoes would get a little softer.
• In the end, it was just okay. Neither of us reached for seconds. I will try this again with the adjustments I mentioned.
• Quick update - I just took this out of the fridge to heat up for lunch and the potatoes will a deeper orange color. I guess they made friends with the curry last night. I added grated Parmesan-Reggiano to it (about 2 T) and heated it up. It was outstanding. Like a completely different dish entirely. My suggestion for this dish is to let it sit in the fridge for a few hours before serving. And add the cheese.

Lemon Orzo with Parsley from Williams-Sonoma's Essentials of Healthy Cooking

1 1/2 cups orzo

Kosher salt

2 T unsalted butter

2 T of fresh lemon juice

2 t of grated lemon zest

1 T finely chopped fresh flat-leaf (Italian) parsley

In a large saucepan over high heat, bring 3 cups of water to a boil. Stir in the orzo and 1 t of salt. Cover and reduce the heat to medium. Cook until the water is absorbed and the pasta is tender. About 15 minutes. Add the butter, lemon juice, zest and parsley and stir to blend. Serve warm.

• High marks for this one. I absolutely loved it. Have you ever dipped lobster in lemon butter sauce? Okay, so there's no shellfish present here (but it would be great with grilled shrimp), but just a touch of the lemon butter mixture evokes happy memories for me. You don't need a lot. The zest itself is prominent. More flavor. Less calories.
• I usually use chicken broth instead of water when I make bulgur, couscous or rice. With this, I took a chance and stuck with water. I figured the sauce might compete too much if the pasta had the broth flavor.
• We reached for thirds with this dish. The leftovers are going fast. It won't make it past lunch today.
• Quick update: there was about a cup leftover for lunch today, so I dressed it up and gave it to my husband. I added steamed broccoli and crumbled feta cheese. And a few squeezes of fresh lemon juice. He was at the bottom of the bowl before I could ask him how it was...

Looking forward to hearing your comments on how to use up the remaining perishables in five days!

A Mediterranean meal on a cold winter's night

Brrrr. Winter has arrived and it's sticking it's heels in deep. Our front yard is frozen solid and we're almost sure to see more snow tomorrow. On a night like this, I just want to escape to a friendlier climate. I don't have enough airline miles saved up yet, so I served up Mediterranean flavors for dinner instead. After a fun (and freezing) day hanging out downtown with my best buddy, I came home too late to consider dealing with the flank steak in the fridge. This is where a stocked pantry and fridge full of fresh veggies has it's benefits! I reached for Ellie Krieger's new book - I know, I know. I'm clearly obsessed with it. An hour later, our dinner plates looked gorgeous. Bright green spinach and chickpea salad with orange infused yogurt dressing. Roasted, carmelized honey sweet potatoes and a side of cooked bulgur. Here we go:


Chickpeas and Spinach Salad
with Cumin Dressing by Ellie Krieger



2 (15-ounce) cans chickpeas, drained and rinsed


1/4 cup chopped flat-leaf parsley


1/2 cup chopped red onion


1/4 cup olive oil


3 tablespoons lemon juice


1/2 teaspoon lemon zest


1 1/2 teaspoons ground cumin


1/8 teaspoon cayenne pepper


Salt and pepper


4 cups baby spinach leaves



Yogurt with Orange Essence, recipe below, optional


2 tablespoons coarsely chopped fresh mint leaves, optional



In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.

Yogurt with Orange Essence by Ellie Krieger


1/3 cup lowfat plain yogurt


1/4 teaspoon orange zest


2 tablespoons orange juice


1/2 teaspoon honey

In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

• The more I cook, the more comfortable I am substituting an ingredient that I have on hand for one that's called for in the recipe. Instead of red onion, I went with diced red pepper. A few years ago, I used to run out to the store if I didn't have something!
• I used a fresh orange for the juice in the yogurt sauce and it was slightly bitter. I added more honey to balance the taste. This is a good example of letting loose and not always following the recipe directions to the letter (which I always used to do!) All oranges are not created equal, so one must sample and adjust.
• After I mixed the yogurt with the spinach and the spinach with the chickpea mixture, I decided this dish would benefit from additional dressing. So, I used organic fresh squeezed orange juice, honey and yogurt in equal parts. It was really sweet, much sweeter than the dressing I used to coat the spinach. I thought it really enhanced the whole dish.
• I didn't have any fresh mint available. But I will definitely get some next time. I think it would kick this up a notch.

Honey Roasted Sweet Potatoes by Ellie Krieger

2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt

Preheat oven to 350 degrees F. Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

• I really needed to switch gears from my "go to" roasted veggies recipe. I usually only use olive oil, salt and pepper. The honey and fresh lemon really bring out the natural flavor of the sweet potatoes. No one, not even your pickiest eater, will be able to resist this dish.
  

Basic Cooked Bulgur


2 cups of chicken broth

1 cup of bulgur (rinsed first)


Combine chicken broth and bulgur and bring to a quick boil. Decrease heat to a simmer and cover. Bulgur will be finished in 12-15 minutes. There might be excess broth. Drain and serve.

• Bulgur seemed like the perfect grain to balance out this meal. In a way, this whole meal is a de-constructed tabbouleh salad.
• My husband encouraged me to "mix it all together" on the plate. He felt the sum was better than the parts.
• Superfood alert. Sweet Potatoes, nonfat plain yogurt, honey, spinach, oh my!

It's not easy being green....

Last year I hired a holistic nutritionist to review what I was eating and offer some insight to help me regain my energy and skip in my step. For six months, she introduced me to a whole new world of nutrient dense food whose purpose was to "nourish" good health. All of my current cooking adventures are a result from this very transformative experience. But I have to tell you, I was kind of skeptical at first. Especially the morning I received a gift from her the first week I signed on.

It was this book:

I was pretty shocked when I looked through it. To me, even the cover picture looked foreign! Each chapter described one new dark leafy green. Swiss chard (was it a cheese?!) Kale- curly and dino! Bok choy. Dandelion greens - um, is that what's growing on my lawn? I thought, what have I gotten myself into?


Truth is, I really trusted my nutritionist. Also, I've never been afraid of trying something new. I started out slowly with something sweet like sauteed kale with pinenuts and raisins. It turned out to be darn tasty. Soon I was learning which dark leafy greens I needed to boil or steam first to make more tender and which benefited from Asian flavorings like dark sesame oil. And just like my foodie mentor promised, I actually started to crave them! To this day, though, I still haven't tried those dandelion greens.

Are you still with me, or do you already miss the post about chocolate and pumpkin?

My favorite leafy green by far is rainbow swiss chard. I'm still trying to get my hubby to like them as much as I do. Yesterday I finally won him over with a bit of a twist on an Ellie Krieger recipe. I replaced the cabbage with chard.

Sesame Stir-Fried Chinese Greens by Ellie Krieger

1 T sesame seeds
2 t canola oil
2 pounds of bok choy or napa cabbage, cut across into 1 inch wide strips
2 T low sodium soy sauce
1 T rice wine vinegar
2 t toasted sesame oil

Toast the sesame seeds in a small dry skillet over medium-high heat until golden, about two minutes, stirring frequently; set aside.

In a large skillet, heat the oil over high heat until very hot but not smoking. Add the bok choy or cabbage and stir fry until it begins to soften slightly, 1-2 minutes. Add the soy sauce, vinegar, and sesame oil and cook until just done, 1-2 minutes longer. Sprinkle with the sesame seeds and serve immediately.

• First, I cut the chard leaves off their colorful stems and threw the stems away. I know I could of cooked them too, but I just decided to make this a leafy side dish.
• I think that chard can be rather tough if I don't boil them for a few minutes before the stir fry. Just 5 minutes will do it. Drain them well then add them to the skillet.
• I served this with baked turbot (white fish fillet similar to sea bass.) The whole meal, greens and all, took less than 20 minutes from prep to table!
• If you're interested in buying "Greens, Glorious, Greens, check out this website http://www.simpleliving.net/main/item.asp?itemid=1046
• If you're at all curious about what guidance a holistic nutritionist provides, check out her website at http://www.heidirothbard.com/. I didn't meet in person with Heidi, but rather we held our sessions over the phone and by email. It was an extremely effective program which I recommend highly.

It's the Great Pumpkin, Charlie Brown

If you're a child of the 1980s like me, you must remember Linus waiting in the pumpkin patch for the Great Pumpkin on Halloween and missing all the fun of the holiday. Perhaps, Linus knew something back then that we didn't. That pumpkin is a great big superfood.

From Superfoods Rx, "Pumpkin is extremely high in fiber and low in calories, pumpkin packs an abundance of disease-fighting nutrients, including potassium, pantothenic acid, magnesium, and vitamins C and E."

And guess what? It's mighty tasty, too. I'm a big pumpkin pie fan, but I'm always willing to mix things up. Today I went to Whole Foods (insert angels singing) and purchased four cans of pumpkin puree. I'm on a mission this weekend to expand my pumpkin palate.

You may have seen somewhere on the internet that pumpkin puree can replace eggs, milk and oil when using a brownie mix. I decided to try it so I bought the Whole Foods Organic Brownie Mix. Let me just tell you that it was divine. Totally scrumptious. I cooked it for 40 minutes, then immediately put it in the fridge to cool and turn into gooey, fudgy goodness. The best part? I only ate two small pieces. I was totally full. The fiber in the pumpkin did it's job and helped me to get my chocolate fix while controlling my appetite today.

Quick update: the pan of brownies in my fridge is disappearing fast. One thing I wanted to add was the mix from Whole Foods had chocolate chips in it. So everytime I warm up a small piece in the microwave, it melts. The lucious chocolate mixes with the pumpkin even more. It is reminding me more and more of a warm molten chocolate cake rather than a brownie. Serve this dessert warm with a spoonful of Cool Whip Lite and some fresh berries. This is a winner, folks.

I can't wait to hear what you think about it. Try it, you won't regret it.

Your family will love this dinner

My final thoughts on Ellie Krieger's new book, is to run, not walk to the bookstore and get yourself a copy. If I was really ambitious, I would make every recipe in her new book this year. Not only is Ellie dedicated to healthy fare, but these recipes have a prep time of 30 minutes or less. She really has written this for parents out there with little time on their hands but a dedication to raising healthy kids. These two recipes below - which can be found in her book and online at the Food Network website - are a perfect example of a weeknight meal for a family of four. Even your most picky eaters will love these dishes. I made the meatloaf last night and I've made the mac and cheese several times in the last few months. My thoughts on each recipe below.

Mom's Turkey Meatloaf by Ellie Krieger



3/4 cup quick-cooking oats



1/2 cup skim milk



1 medium onion, peeled



2 pounds ground turkey breast



1/2 cup chopped red bell pepper



2 eggs, beaten



2 teaspoons Worcestershire sauce



1/4 cup ketchup



1/2 teaspoon salt



Freshly ground black pepper



1 (8-ounce) can tomato sauce


Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
Remove from the oven and let rest for 10 to15 minutes before slicing.

• I only had 1 lb of ground turkey meat, so I wound up halving this recipe. This was perfect for a dinner for two. I thought I would have more leftovers, but my husband ate three pieces (that's a good thing, right?) For those of you who want to do the same, bake it for 45 minutes instead of an hour.
• Before I set this on the table, my husband was a little skeptical. His memories of meatloaf from the school cafeteria wasn't stellar. And he kept repeating the lines from the movie "Wedding Crashers." Remember that scene when Owen Wilson visits "Chaz" (Will Ferrell) who is a ladies man but still lives with his mother. "Mom! Meatloaf!" Okay, I digress...
• We both loved this recipe because it was the most moist (say that three times fast) meatloaf we've ever had. It was the tomato sauce. Don't skip this step. If you have don't have an 80z can of tomato sauce, just use some marinara sauce.
• I was missing two ingredients. Usually I would run out to the store, but we were blanketed with snow here yesterday so I made do. I didn't have instant oats because I use the kind that takes 15 minutes. I didn't want to chance it, so I used panko - whole wheat bread crumbs from Japan - instead. I was also missing a pepper since I made the roasted red peppers a few days ago.
• In the future, I'm going to add sauteed swiss chard or spinach to the meatloaf.

Macaroni & 4 Cheeses by Ellie Krieger




Cooking spray



1 pound elbow macaroni



2 (10-ounce) packages frozen pureed winter squash



2 cups 1 percent lowfat milk



4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)



2 ounces Monterey Jack cheese, grated (about 2/3 cup)



1/2 cup part-skim ricotta cheese



1 teaspoon salt



1 teaspoon powdered mustard



1/8 teaspoon cayenne pepper



2 tablespoons grated Parmesan



2 tablespoons unseasoned bread crumbs



1 teaspoon olive oil


Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, Jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Combine bread crumbs, Parmesan and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

• I have to admit that growing up in my parents home, I always thought that mac and cheese came in a box. I never had real, baked macaroni and cheese. I didn't even know what it was! It wasn't until I was in my twenties and a friend's parent treated us to the real thing. I thought I had died and gone to heaven.
• Of all the different versions of macaroni and cheese that my hubby and I have tried (that I've made), this is by far our favorite. The squash adds a distinctive and pleasant taste. Plus, we feel great eating a treat like mac and cheese guilt free. When we have a family, we are planning on making this a staple.
• Just you know, don't expect this dish to look real cheesy. There's no "gooey-ness." So, when you make it and see what I'm talking about, don't fret. It still tastes divine.
• I've made this several times and have used less and less bread crumbs. It just doesn't need it. It even dries it out a little.
• Has anyone ever found whole wheat elbow macaroni? I've never ever seen it and I would love to try it.

Ellie Krieger's new cookbook

There's a wonderful show on the Food Network called, "Healthy Appetite with Ellie Krieger." Next time you're watching Ina or Rachel or Paula, stay tuned for Ellie, because she breathe of fresh air. She educates without sounding condesending and lets everyone know that cooking healthy doesn't mean tasteless and unappealing food. I think her recipes allow the natural flavors of whole foods to jump out while they do their job and nourish our bodies with much needed nutrients. I'm a big fan of her philosphy and show. Can you tell? So, when I heard she had a new book out, I actually pre-paid to get it as soon as it came out (I've only done this once before and that was Harry Potter!)

Imagine how giddy I was when the postman dropped this on my doorstep yesterday. I've already taken out some chicken breasts from the freezer this morning and I'm planning on trying her Lemon Chicken Soup with Orzo this evening. Dear hubby, if you're reading, I promise I'll get some nice chunky whole grain bread to serve with this soup.

Here's the recipe for now and add my comments later this evening:


Lemon Chicken Soup with Orzo by Ellie Krieger

4 t olive oil
8 oz skinless, boneless chicken breast halves, cut into small chunks
pinch of salt, plus more to taste
1 medium onion, diced (about 1 1/2 cups)
2 stalks of celery, diced (about 1/2 cup)
1 medium carrot, diced (about 1/2 cup)
2 t chopped fresh thyme or 1/2 t dried
6 cups of low sodium chicken broth
1 cup orzo, preferably whole wheat
2 large eggs
3 T fresh lemon juice
Freshly ground black pepper to taste

Heat 2 t of the oil in a soup put over med- high heat. Season the chicken with salt, add to the pot and cook, stirring a few times until just cooked through. About 5 minutes. Transfer the chicken to a side dish and set aside.

Add the remaining 2 t oil to the pot. Add the onion, celery, carrot, and thyme and cook, stirring over med-high heat until the vegetables are tender. About 5 minutes. Add 5 cups of the broth and bring to a boil. Add the orzo and let simmer until tender. About 8 minutes. Turn the heat down to low to keep the soup hot but not boiling.

Warm the remaining 1 cup broth in a small saucepan until it is hot but not boiling. In a medium bowl, beat the eggs. Gradually whisk the lemon juice into the eggs. Then gradually add the hot broth to the egg-lemon mixture, whisking all the while. Add the mixture to the soup, stirring well until the soup is thickened. Do not let the soup come to a boil. Add the cooked chicken to the soup. Season with salt and pepper and serve.

Before I tie the apron on and start this seemingly easy and tasty recipe, I just wanted to thank all of my new friends who have visited my blog recently. It was an amazing day yesterday when I saw my number of visitors increase every minute. I love to cook and I adore talking about it. Thank you so much for giving me a forum to do so. If you have the time, please leave a comment and let me know a little about yourself and be sure to share your recent kitchen adventures.

We just finished our dinner of this marvelous spin on chicken soup. Here are my thoughts:

• You are going to love how easy this is to make. Everything on this list is present in my freezer, fridge and pantry at all times - so yay, no trip to the grocery store tonight. I'm the girl who decorates her house with vases full of lemons or limes when I run out of recipes for their zest and juice.
• The lemon juice and egg mix Ellie suggests in this recipe is a Greek way to thicken soups. It's called avgolemono. I love that name, don't you? Avgolemono. It's important to heed the recipe's instructions for this part. The reason you add the lemon juice and eggs to a separate dish of chicken broth is so the mixture can adjust to the heat before going in the soup on the stove. This is to prevent the eggs from scrambling.
• My husband and I thought this soup with very tasty. But like most soups, we expect it to be even better tomorrow. We finished off the dinner with a dessert of clementines.
• More thoughts on Ellie's new book tomorrow. I'm taking it to bed to read before going to sleep. Does anyone else do this? Read cookbooks outside the kitchen?

Weekend vs. Weeknight Meals. The Long and the Short of It.

Two years ago the only homemade meal I had really "mastered" was making fresh pizza dough. Among our wedding gifts was an air bake pizza pan. I learned how to properly knead dough, what active yeast was, how warm the water should be, how to keep the dough warm to allow it to rise and how to roll out dough in a semi-perfect circle. This was my gift to my newlywed husband. Now that I've been tinkering with other recipes, that pizza pan hasn't seen the light of day since we've been in our new house. I've put it off for too long...so I dusted off the pan and decided to do it all. Dough, sauce, toppings. All homemade (except the cheese, of course.)

Yes, I'm crazy. Here we go with the "Long of it":

Pizza dough:

2 teaspoons honey
1 package active dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
2 1/4 cups all-purpose flour (about 10 ounces), divided
1/2 teaspoon salt

Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)

Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.

• It's important to get the water temp just right so the yeast can do it's job. Basically I ran hot water from tap and then turned the faucet a bit to the warmer and less scorching side. That seemed to the trick.
• Here's "how to knead": make sure the dough has enough flour on it so it doesn't stick to your hands. Then, fold it with your hands and press it with your palms. Turn it one quarter of the way clockwise toward you and press again. Keep turning and pressing until the dough is slightly sticky. I did this for two whole rotations.
• Now you've got to keep this dough ball warm so it will double in size. I put it in a glass bowl, away from the fridge, on a counter near a window. I put three kitchen towels over the bowl to try to create an environment that would make the dough aspire to new heights. Let it sit while you start to make the sauce. The sauce takes about 25 minutes to make around the same time it takes the dough to rise.
• By the way, I didn't add the cornmeal to the pain. The airholes on the bottom of the pan wasn't condusive to this step.

The sauce:

Cooking spray

1/4 cup finely chopped onion

1 garlic clove, minced

1/4 cup white wine

2 tablespoons tomato paste

1 teaspoon dried oregano

1/8 teaspoon freshly ground black pepper

1 (14.5-ounce) can crushed tomatoes, undrained

1 tablespoon chopped fresh basil

1/2 teaspoon balsamic vinegar

Preparation
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add garlic to pan; sauté 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in basil and vinegar. Cool.

The sauce was pretty straightforward. No problems. I let it simmer and went on to pulling together the toppings. I cut one sweet onion into long slivers and put them in a small skillet with 1 T of extra virgin olive oil. It took about 10 minutes for them to get nice and brown and soft. Then, I took out a bottle of sundried tomatoes and drained the oil from it. I chopped up about 1/4 cup of them into small pieces.

Meanwhile, the dough had doubled in size. It took no time at all to roll it and put it into the pizza pan. Then I brushed on 1 T of extra virgin olive oil all over the dough. The oven was already preheated at 500 F and I placed the pan on the lowest rack. It took 8 minutes to brown and get crispy. I took it out and lowered to temp. to 450 F.

Now the fun part, I ladeled the sauce onto the pizza - adjust to your liking. My husband likes a lot of sauce. Then I sprinkled only a 1/4 cup of skim shredded mozzerella. I don't like a lot of cheese, and I was adding goat cheese crumbles as a topping anyway. Then for half the pizza, I added carmelized onions and the other half was the sundried tomatoes. Finally, I sprinkled goat cheese crumbles over the whole pie. I put the whole thing back in the oven and I watched carefully. You don't want the crust to burn, but everything needs to heat up, get soft and become a pizza. It took about 10 minutes. Maybe less depending on your oven.

I smiled when I took it out. It smelled awesome. It looked like a thing of beauty. It took me an hour and a half from start to finish. Was it worth it? IT WAS. The crust was thin and crispy thanks to the pan. The sauce was popping with flavor. And those toppings were out of this world.

My husband? Very, very happy. The pizza? Gone.

Okay, now to the "Short of It". Last night, I made a very quick and healthy meal. The menu? Roasted Cauliflower with Lemon, Sauteed Sweet Pototoes and Apple w/cinnamon and Baked Turbot.

What the heck is a turbot (pronounced tur-bough) do you ask?? Until two days ago, I didn't know either. The fishmonger at Whole Foods saw me eyeing the Chilean Sea Bass. At $23 a pound, it was more than I wanted to spend and I whined about it a bit. So the fishmonger quietly told me that a turbot fillet (at $9 a pound) was what restaurants sometimes trade for sea bass. Unfortunately without the customers knowing. He told me they tasted exactly the same. Did I want to know this jaded piece of information? No, I prefer a state of ignorant bliss. But I thought as long as I was upfront with the hubby, then no harm no foul.

If you haven't seen my recipe for Roasted Cauliflower, you can find it under the December 2007 recipes under the post title, "Something old and something new." It's quick, easy and it's becoming a fast favorite in this household. Between the two of us, we gobble up a head of cauliflower and never have leftovers.

Just for your time management benefit, I preheated the oven at 375 F while I let the cauliflower sit in cold water (it gives it the extra moisture it needs before roasting it) for 25 minutes.

While the cauliflower sat, I sliced one sweet potato very thinly. I used a sharp knife but you could also use a mandolin if you have one. I didn't peel the skin off, because it's good for you, too. I used a fuji apple, which I think is tastiest. I kept the skin on it, as well. I coated a large skillet with cooking spray and added both the potatoes and the apple slices and sprinkled generously with cinnamon. It took about 15 minutes for the mixture to get soft and cook throughout. In hindsight, I would put the sweet potatoes in first for an extra 7 minutes.

When I finished following my cauliflower recipe (see other post for this), I prepared the turbot fillet. I lined a 9 X 12 pan with foil and placed in the 1 1/2 pound turbots fillets (after washing them). I used kosher salt and fresh ground black pepper to season both sides of the fillets. Then, I added 2 T of extra virgin olive oil on the fillets and massaged it in. Yes, I massage fish. I'm not proud of it. Back in the oven at 375 F, it took 12 minutes total to turn an opaque white and become flakey (test with a fork. Flakey = good. Slimey = bad).

I cut up a lemon for the table and squeezed it over the cauliflower and the cooked fish. The only thing I wish I did was whip up couscous or quinoa to fill the empty space on my plate where the grains would sit. Oh well.

Everything turned out really well. A nice light dinner for two. The burning question is, did the turbot taste the same as the sea bass. No. It didn't. But it was good and I would buy it again for dinner for us. I'll save the sea bass for a small dinner party.

Now you have it. The long and the short of it. I've got to go. I've got a pile of dishes to do!!

Easy, Fast, Delicious Asparagus

This is one of my favorite side dishes for any meal. It's so quick - literally 10 minutes of prep and 15 minutes or less of cooking. Also, asparagus is packed with nutrients. Cooking Light says, "Eating this tender veggie is an excellent way to help protect yourself against heart disease, as it contains lots of folate, as well vitamins E, A, and C. In addition to helping your heart, folate (a B vitamin) helps cells regenerate; vitamin E fights Type II diabetes; and vitamins A and C help hold cancer and cataracts at bay. Asparagus also contains potassium, which helps lower blood pressure and perhaps even cholesterol."

My favorite thing about this recipe is I always have the ingredients on hand. These are pretty typical items found in everyone's pantry. When you're picking out the asparagus, pick spears that are thin. They will also cook more easily if they are around the same size.

Brown Butter & Balsamic Asparagus

Ingredients
4 pounds fresh asparagus
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1/4 cup butter
4 teaspoons lite soy sauce
2 teaspoons balsamic vinegar

Preparation: Snap off and discard tough ends of asparagus. Arrange asparagus evenly on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle with olive oil, and sprinkle with salt and pepper; toss to coat. Bake asparagus at 400° for 15 minutes or just until tender. Meanwhile, melt butter in a large skillet over medium heat. Cook, stirring occasionally, 4 minutes or until butter is lightly browned. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing to coat. Serve immediately.

• I made this dish last night with a side of squash souffle. The mix of the sweetness of the souffle and saltiness of the soy/balsamic dressing was out of this world. We were literally licking our plates. So, I would suggest making an entree with this side dish that has a sweet flavor, like a beef or chicken dish with a honey-based marinade.
• I added another layer of flavor to this dish by sprinkling some zest of lemon peel before serving. I have been using so many lemons, oranges and limes for zests recently that I can't keep up with the extra fruit I have lying around. So instead of wasting them, I decided to experiment with two additions to my spice rack: McCormick's Grated Valencia Orange Peels and Grated California Lemon Peels. I'm sure that fresh produce is always superior, but I'm going to try this for a while and see if it has the desired effects. I'll let you know how it goes.

My Favorite Side Dish of All Time

I've always been an "Autumn" person. I love reds and oranges as accents in my house (and yes, even in my hair.) I make the most out of the season in the kitchen, as well. This dish has it all: gorgeous color and the perfect balance of sweet and tart. It's filling as the main course at a vegetarian dinner or a showstopper as a side dish. Here's the recipe. My thoughts below:

SWEET POTATO AND CRANBERRY HASH
3 orange-fleshed sweet potatoes, about 2 lb.
total3 Tbsp. unsalted butter, divided use
1 Fuji apple, peeled, cored and cut into 1/2-inch cubes
1/2 cup sliced green onion
1 cup cranberries, coarsely chopped
1/4 tsp. ground cinnamon
Pinch of ground allspice
1/4 tsp. kosher salt, plus more, to taste
Freshly ground pepper, to taste

Preheat an oven to 350 degrees F.Set the sweet potatoes directly on the oven rack and bake until they still feel slightly firm when pressed, 50 to 55 minutes. Remove from the oven and let cool to room temperature. Place the sweet potatoes on a plate, cover loosely and refrigerate overnight. (Chilling them firms the flesh, making it hold together better in the hash.) The next day, peel the sweet potatoes and cut them into 1-inch pieces. Set aside.In a nonstick fry pan over medium-high heat, melt 2 Tbsp. of the butter. Add the apple cubes and saute, stirring occasionally, until the butter browns and the apple cubes start to caramelize and brown around the edges, about 5 minutes. Add the remaining 1 Tbsp. butter to the pan. When it melts, stir in the green onion and cranberries and cook until the green onion wilts, about 1 minute. Stir in the cinnamon and allspice, add the sweet potatoes and cook, stirring frequently, until they are heated through, about 4 minutes. They will break up somewhat, but try to smash them as little as possible. Add the 1/4 tsp. salt, or more, to taste, and season with pepper. Transfer the hash to a serving dish and serve hot, warm or at room temperature.

Servings: 6Adapted from source: Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons

• Okay, let me tell you a secret. This week when I made this recipe I forgot that it called for 50 minutes of baking time for the sweet potatoes. I was hungry and hubby was coming home in twenty minutes. I decided to improvise, peel the potatoes first and bake them in the microwave. I put all three of them in for 10 minutes. It wasn't enough. I put them back for a few more minutes until they were slightly firm when pressed (as the recipe suggests.) The hash came together nicely in the frying pan. I didn't realize that the potatoes weren't fully cooked until I went in for a taste. I wound up putting the entire hash back in the microwave for another 3 minutes until the potatoes were soft enough. In the end everything worked well together. I hate using the microwave to "cook", but I was in a jam this time. My advice is to follow the recipe instructions the first time you try this dish. Then, you'll know how firm the potatoes should be and can improvise the next time.


• The simpliest rule of eating healthy is to fill your dinner plate with color. If your plate has several colors of the rainbow, you're in great shape. Think green and red (sauteed swiss chard), yellow (roasted butternut squash) and purple (beet salad with goat cheese!). There's a great article on the Whole Foods website which talks about the benefits of eating a variety of colorful foods. Here it is:

http://www.wholefoodsmarket.com/wholebody/wellness/colorofhealth.html

Something old, something new....

Okay, so when my husband said he wanted a lighter version of his favorite meal for his birthday I thought this would be a challenge. Ready for it?

Fettucine Alfredo.

Yea. Ever have this dish out at a restaurant and then you get home and your stomach is still digesting it? How about all night long? Yep. This was a toughie. Then, lo and behold, Cooking Light magazine had a healthier version of the recipe that received rave reviews on line. So Fettucine Alfredo is my "Something Old" with a lighter twist. Here's the recipe:

Ingredients
1 tablespoon butter 2 garlic cloves, minced 1 tablespoon all-purpose flour 1 1/3 cups 1% low-fat milk 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided 2 tablespoons 1/3-less-fat cream cheese 1/2 teaspoon salt 4 cups hot cooked fettuccine (8 ounces uncooked pasta) 2 teaspoons chopped fresh flat-leaf parsley Cracked black pepper

Preparation
Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired.

Serve immediately.
Yield
4 servings (serving size: 1 cup)

Nutritional Information
CALORIES 399(30% from fat); FAT 13.5g (sat 8g,mono 3.4g,poly 1.1g); PROTEIN 21.3g; CHOLESTEROL 34mg; CALCIUM 451mg; SODIUM 822mg; FIBER 2g; IRON 2.1mg; CARBOHYDRATE 48.9g

Mary Creel/Alison Ashton ,
Cooking Light, JANUARY 2007

My thoughts on the recipe:

• If you can't find Parmigiano-Reggiano cheese (I can never find it at Giant), you can use grated Parmesan cheese. I did and it worked well.



• When you're cooking the garlic on the first step, definitely keep a watchful eye. This is not the time to walk away from the stovetop. If it burns, start again. It didn't happen to me last night, but it's happened to me before. Since the cooked garlic is setting the stage for the flavor of the alfredo sauce, this is important to get right.



• I used spinach pasta instead of whole wheat or white pasta.



• I only used a pinch of fresh parsley. Flat leaf parsley belongs to the same family as cilantro. It has a citrus flavor to it. Flat leaf parsley also has a much stronger flavor than curly parsley that you're used to seeing. I'm not a fan of either parsley or cilantro. But I keep trying to get myself to like it because it's a common herb to flavor a dish.



• This dish was quicker to make than I expected. I was combining the cooked pasta and the finished sauce just when my hubby called and told me he was running twenty minutes late. The texture of the dish changed in that short amount of time. Basically this is a perfect dish when your family is ready to sit down to dinner. When they say "serve immediately" they weren't kidding! It was still tasty just "stickier."



• Try a little oil in the saucepan when cooking the pasta. The noodles won't stick together so much.

Something New!

So what do I serve as a vegetable with the fettucine alredo? The pasta was already spinach based so I didn't want to use green leafy vegetables. Since the sauce was white, I decided to go with that same color palette and make Roasted Cauliflower. I have never in my life tried this before. I've never even eated cauliflower raw off the crudite platter at parties. I can't believe I was going to try this for the first time for my husband's birthday dinner, but I've heard so many great things about cauliflower (made right), that I had to try it. Also, I've been roasting veggies for so long now, I knew that the technique was a sure fire hit.

I received a hint about the technique at cooking class. But the recipe is really made up. Here it is:

Roasted Cauliflower

One head of Cauliflower, cored and cut into florets, 1-2 tablespoons of extra virgin olive oil, Kosher salt, and fresh ground black pepper.

After cutting the cauliflower into florets, I dunked them in a bowl of cold water for 25 minutes. Apparently this helps keep the moisture in the veggie while it's roasting. After draining them in a colliander, I laid the florets out evenly on a 9X12 casserole dish and added the oil. Then I tossed them with a pinch of kosher salt and pepper. The oven was preheated at 375F. I knew it would take 30 minutes, but I set the timer to go off every ten minutes so I could add 1-2 tablespoons of water to keep it moist. I also took the opportunity to push the florets around to make sure all sides were browning evenly.

I read somewhere that roasted cauliflower tastes delicious with fresh lemon juice. I place a lemon cut into four halves on the table with the cauliflower.

So how did it turn out?? I couldn't believe it. It was extremely yummy!! It just melted in my mouth. I'm totally serious. I had no idea that roasted cauliflower could be so good. I'm definitely putting in my rotation of side dishes. I will probably start serving it at dinner parties, too.

Cauliflower is a cruciferous vegetable because the leaves form a cross underneath it's head. Here's a great fact about cauliflower that I found online:

"Cauliflower and other cruciferous vegetables, such as broccoli, cabbage,
and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens." (from http://www.whfoods.com/)

I also learned that cauliflower is in season from December to March. So try it now! I promise you will LOVE it.

Karen