Eggplant Parmesan

Eggplant parmesan never tasted so good as it did yesterday when I made it with this recipe. Yum!

Eggplant Parmesan
adapted from Martha Stewart

1 large egg
1 cup plain dry breadcrumbs (make your own by toasting stale homemade bread and then putting it in a food processor)
3/4 cup finely grated Parmesan, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
4 cups tomato sauce
8 oz. thinly sliced or shredded fresh mozzarella

Preheat oven to 375 degrees. Brush 1 or 2 baking sheets with olive oil; set aside. In a wide, shallow bowl, whisk together egg and 1 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 15 to 20 minutes more. Remove from oven; raise oven heat to 400 degrees.

Spread 1 cup sauce in a 9-by-13-inch baking dish. Depending on how much eggplant you have, arrange the eggplant all in the bottom of the dish OR only use half the eggplant. Cover the eggplant layer with sauce and mozzarella. If using two layers of eggplant, place the other layer of eggplant on top, and top with more sauce and mozzarella. Sprinkle the top with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Big Yummy Bowl

This salad is absolutely delicious. My toddler loved it too - she cleaned her plate in record time. This photo is after her second plateful. Doesn't she look happy? The original recipe was called Big Vegan Bowl, but the fact that it is vegan is irrelevant. It's a big YUMMY bowl!

Big Yummy Bowl
from Oh She Glows

1 large sweet potato, chopped into 3/4-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
olive oil
salt
spices: garlic powder, chili powder, cumin, cayenne
1 cup uncooked quinoa
1 large carrot, peeled and julienned
purple cabbage or vegetable of choice, shredded
couple handfuls of greens for the base (optional)
lots of hummus
sliced avocado
hulled hemp seeds (optional)

Preheat oven to 400F and line two large baking sheets with parchment paper.
Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.

For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favorite spices, like garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.

Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.

Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.

Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. Serve immediately.

Spinach and Mushroom Stuffed Shells

Baked cheesy pasta is always welcome in cold winter months. We don't eat pasta that much, so I don't worry about the refined flour in it.

Spinach and Mushroom Stuffed Shells
from What Megan's Making

Kosher salt
8 ounces (about 20) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil or 1 tsp. dried basil

For the sauce (or use any tomato sauce you have on hand)
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt

For the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7-10 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.

Finely chop the spinach-mushroom mixture and combine in a bowl with the ricotta cheese, mozzarella, Parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.

Preheat the oven to 350 degrees F.

For the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth.

Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Sprinkle with some extra mozzarella and Parmesan and bake 5 more minutes, or until cheese is melted.

Gazpacho with Croutons

Gazpacho
from Ina Garten

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.


Croutons

stale, crusty bread
olive oil
salt
pepper

Cut bread into crouton-sized cubes. Place in a bowl, drizzle with olive oil, salt and a little pepper. Toss to coat. Heat a skillet over medium heat. Add bread and stir occasionally, cooking until croutons are browned.

Pureed Beet Soup

So long time, no post. I've decided to make some changes to the blog. My main purpose is to catalog recipes I've made so I can easily find them for future use. So to help me do that, I may post recipes with no prose or photo. I don't want to let the fancy extras get in my way of recording good food! I do have some words and a photo for you today, though.

It's beet season in my CSA, so I reluctantly tried this beet soup. I'm still on the fence about beets, but I seriously loved this soup! It's creamy and sweet and probably a good introduction to beets for those who are just getting to know this gorgeous vegetable.

Pureed Beet Soup
adapted from Dishing Up the Dirt

1 tbsp coconut oil
3 large red beets, scrubbed clean and cut into 1/4 inch pieces (if organic, no need to peel)
1 tbsp fresh minced ginger
1 large yellow onion, diced
3 large cloves of garlic, minced
dash of cayenne pepper
1/2 cup of full fat coconut milk
4-5 cups of vegetable stock
salt and pepper to taste

In a large soup pan heat the coconut oil over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally. Add beets, garlic and ginger. Cook for about 3-5 more minutes stirring often. Add 4 cups of vegetable stock and bring to a boil. Reduce heat to a simmer for about 25 minutes. Add cayenne pepper. Make sure beets are fork tender, and then carefully with a blender or immersion blender, puree the soup. Add more stock or water if it is too thick. Add coconut milk. Stir to combine. Season to taste with salt and pepper. Serve warm.

Black Bean, Rice, Guacamole, and Salsa Burritos

I've found an easy, delicious combination that I keep returning to - black beans, rice, guacamole, and salsa.  Pictured below are these items gathered for a simple lunch with a friend for assemble your own.  I also had sour cream, but I really think these burritos taste better without the sour cream.

When I plan my menu for the week I purposely plan at least one meal around beans, and this one is quick and yummy, so we have it a lot.  In the winter I like to use grape tomatoes, but in summer use any kind that are ripe.  Also, I've worked in cooking up a large pot of beans and then freezing them in smaller quantities for later use to my routine.

Black Bean, Rice, Guacamole, and Salsa Burritos

2 cups home-cooked black beans or 1 can black beans
olive oil
1/2 onion, diced
1 garlic clove, minced
1 tsp. cumin
1 tsp. chili powder
salt and pepper
cooked brown rice
guacamole (1 avocado, lime juice, salt, cilantro)
salsa (tomatoes, lime juice, salt, cilantro, green onions)
shredded cheddar cheese
4 flour tortillas

Add a drizzle of olive oil to a large skillet.  Heat over medium heat and add onions and garlic.  Saute until onions are translucent.  Add beans (drained, but can leave some liquid), cumin, chili powder,  and salt and pepper to taste.  Use more salt if using home-cooked beans.  Stir to combine and cook until beans are heated through.

Make guacamole by peeling and removing the pit of one avocado.  Mash with a fork in a bowl.  Add freshly squeezed lime juice, salt, and chopped cilantro.  Taste and adjust seasonings.

Make salsa by chopping 1 large or a couple small tomatoes.  Chop cilantro and green onions and add to tomatoes.  Add freshly squeezed lime juice, salt, and a drizzle of olive oil.  Stir to combine.

Assemble burritos: Over one tortilla, layer cheese, a scoop of beans, rice, salsa, and guacamole.  Roll up or fold in half like a taco.

Turnip Soup and Vegetable Broth

So what did I do with my turnips from my farmer's market visit? This fabulous pureed turnip soup, which was so simple and so good.

I was able to use a vegetable broth I made and froze a few weeks earlier, and it did not disappoint. This will be my go-to vegetable broth recipe from now on. I love how it uses vegetable scraps - which I collected after just a few days (green part of leeks, onion skins and roots, carrot tips and peels, herb stems, etc. - just wash the entire vegetable before using, that way the scraps will be clean). If you know you will make the broth within a few days, you can store the scraps in the refrigerator. Otherwise toss them in a ziploc bag and store in the freezer until you make the broth.

Turnip Soup
adapted from Pitchfork Diaries

2 Tbsp. butter
2 Tbsp. flour
3 cups cubed turnips
6 c. vegetable broth
white pepper
salt
chives, chopped (optional)

Melt butter in heavy bottomed soup pot. Sprinkle flour over melted butter and stir to combine. Gradually whisk in stock until all incorporated. Add cubed turnip, bring to a gentle boil, and then reduce to a simmer until turnip is tender, about 20-25 minutes.

Puree soup either in a blender or with an immersion blender. Return to low heat, and then season with salt and white pepper. Top with chopped chives.


Vegetable Broth
from Spain in Iowa

2 onions, sliced 1/4"
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 Tbsp extra virgin olive oil
3 quarts water
3 large cups extra vegetable pieces (bits, ends, and scraps)
Stems of one bunch of parsley
fennel sprigs (optional)

In a stockpot, bring 2 tablespoons of extra virgin olive oil to heat. Add the onions, carrots, and celery. Saute for 3-5 minutes or until the onions just begin to turn transparent.

Cover, reduce the heat to medium-low and sweat for 30 minutes or until the onions caramelize and turn a nice golden brown.

Add 3 quarts of water and vegetable pieces. Cover, lower the heat to low and simmer for 1 1/2 - 2 hours.

Turn the heat off, then and add the parsley and fennel sprigs to the stock. Cover and allow to cool. Once cooled, strain the stock from the vegetables making sure to compress the vegetables to get every ounce of stock out of them. Store in the refrigerator or freeze for a later use.

Nori Wraps with Tempeh

I've been feeling a bit uninspired recently about food. Lately there's not much in my kitchen that is screaming "make me." But while my pantry is plenty stocked with grains, flours, pastas, lentils, legumes, etc., my refrigerator has been pretty devoid of fresh vegetables or fruits. I'm pretty picky about grocery store produce (in season and mostly organic is what I prefer), so I've relied more on canned (tomatoes) or frozen, which is very boring.

Our local farmer's market opened up this weekend, and I found a reason to cook again. Only a few vendors had vegetables as our growing season starts later here in Vermont, but I found plenty to keep me happy for a few days. My CSA starts in a few weeks, and seeing how much I am looking forward to it helps me realize how I have actually changed my diet and tastes in a fundamental way. Slowly, I really have come to love vegetables instead of forcing myself to eat them because I know I should. I so hope my daughter can grow up in a place where vegetables are the center of our diet. I used to start my meal planning focused on meat, but now I really do start with the vegetables. I have more confidence and skills now that I can go shopping for vegetables, and then plan a way to use it, instead of the opposite order. So when I bought the following items at the market this weekend, I knew I'd have no problem using it up, even though I didn't specifically have a plan.

Green lettuce, spinach, turnips, green onions, and radishes:

I came home from the market and made some nori wraps using the radishes and green onions, and some carrots, cucumber, barley, and tempeh I already had. I've been making these often lately, and always crave them. They are very versatile - choose any grain, vegetables, and herbs. I've had several delicious combinations and never been disappointed.

Tempeh is my choice of protein for these wraps. Tempeh is a fermented soy product like tofu, but I prefer it to tofu (and I don't mind tofu). Firmer in texture than tofu, tempeh has a chew to it. It's sold right next to tofu in my grocery store, is very affordable, and keeps a long time.

Nori Wraps with Tempeh

Serves one

1/2 package of tempeh
soy sauce, tamari, soy-free aminos, etc.
olive oil
2 nori sheets (usually sold for wrapping sushi)
1/2 c. cooked grain (any kind of rice, barley, quinoa)
julienned vegetables (carrot, red bell pepper, cucumber, green onion, radish)
fresh herbs (cilantro, chives)

Slice the tempeh into 1/4 inch-thick slices. Lay the slices flat in a shallow dish. Drizzle soy sauce and a little olive oil on top. Toss to coat.

Heat a skillet (cast iron recommended) over medium heat. Add the tempeh in a single layer. Cook for a few minutes, and when golden brown, flip over. Cook the other side until golden brown. Remove tempeh to a cutting board and when cool, slice in half to create a skinny slice. (the more rod-like the tempeh and vegetables, the tighter the wrap can be)

Lay out a piece of nori on a flat surface. On one end, add half the grain, tempeh, vegetables, and fresh herbs. If desired, drizzle with a little soy sauce. Roll, starting with the filled end, wrapping as tightly as you can. When rolled, seal the nori to itself with some drops of water. (Alternately, you can try the hand roll style - see this website for instructions).  Serve with some fruit for an amazing, refreshing meal.

Roasted Spring Panzanella

Panzanella (bread salad) is amazing. I've only had it a few times (see Summer Panzanella), but seriously gobble it up each time. This version uses roasted vegetables instead of raw and chickpeas for some protein. I used artisan whole wheat bread from this recipe.

Roasted Spring Panzanella
adapted from The First Mess

For the salad:
2-3 cups roughly cubed stale bread
2 tbsp olive oil, divided
2 cups cooked chickpeas
2-3 leeks, tough greens and roots trimmed away
1 small red onion, peeled and quartered
4-5 stalks kale (tuscan or curly)
2-3 radishes, thinly sliced
chopped chives for garnish
salt and pepper

For the dressing:
1/4 cup chopped chives or 2 Tbsp. chopped green onions
3 tbsp white wine vinegar
splash of water
2 tsp dijon mustard
salt and pepper
1 tbsp raw honey or maple syrup
1/3 cup olive oil

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

On one sheet, toss the cubed bread with 1 tablespoon of the oil and season to your liking. Once all of the bread is coated, slide the sheet into the oven. Bake for about 13-15 minutes or until bread pieces are deep golden brown. Set aside.

Cut the trimmed leeks in half down the middle, lengthwise. Rinse them thoroughly to remove any grit between the layers. Place them on the other lined baking sheet. Place the quarters of red onion on the sheet as well. Toss the vegetables on the sheet with the remaining tablespoon of oil and some more salt and pepper. Slide the sheet into the oven and roast for about 20 minutes or until the vegetables are browning and getting tender. Toss the kale leaves onto the sheet in the last 5 minutes if you like, or leave them raw. Allow vegetables to cool slightly.

While vegetables are roasting/cooling, make the dressing: Combine all of the dressing ingredients in a blender or food processor. Mix or pulse everything until a pale green and creamy mix is achieved. Taste it for seasoning, adjust if necessary and set aside.

In a large bowl, combine the chickpeas and toasted bread. Chop up the leeks, red onions and kale into bite size pieces and toss them into the bowl as well. Season the whole mix with salt and pepper. Pour the dressing on top (you might have a bit extra). Toss everything together to combine. garnish the salad with chopped chives and sliced radishes. Serve immediately.

Roasted Poblanos Stuffed with Black Bean Quinoa Chili

I'm not a big fan of traditional stuffed green peppers, so I was in for a surprise when the poblano pepper variety really won me over. Seriously, stuffed poblano peppers are the way to go. They're not too spicy either, as that mellows with cooking.

Roasted Poblanos Stuffed with Black Bean Quinoa Chili
adapted from What's Cooking Good Looking

4 large poblano peppers
2 tablespoons olive oil

For the chili:
½ cup quinoa, rinsed (uncooked)
1 tablespoon of olive oil
3 cloves garlic
1 cup red onion, chopped
1 teaspoon chili powder
1 teaspoon oregano
½ teaspoon cumin
¼ teaspoon cayenne
salt, to taste (if using home-cooked beans, you'll need more salt than if using canned beans)
1 cup cooked black beans, with 1/4 cup liquid (or water)
1 cup diced tomatoes (canned is best for this)
1 cup corn kernels (frozen or fresh)

optional topping: chopped cilantro, greek yogurt, feta cheese, or monterey jack


Preheat the oven to 475º. Line a baking sheet with parchment paper. Line up the poblanos on the baking sheet and rub them with the oil.  Roast them for about 15 minutes until they start to turn black and are tender. Remove from the oven, put the peppers in a bowl, and cover with a towel.

Allow peppers to cool slightly. When cool enough to handle, begin to gently remove the skins by peeling them back. You can also use a paring knife to do this. Once the skins are removed, make a slit down one side to open them up and remove the seeds. Place the peppers in a roasting pan and set aside.

In a saucepan, add the quinoa and 1 cup of water. Bring the water to a boil and then reduce to a simmer. Cover and cook for 15 minutes. Remove from the heat and let it sit until you're ready to add to the chili.

In a large pan (cast iron preferably), heat the oil over medium heat and then add the garlic and red onion and sauté for about 8-10 minutes, until softened. Add the chili powder, oregano, cumin, and cayenne. Stir and cook for about 2 minutes. Then add in the salt, black beans with the reserved liquid and the diced tomatoes with their liquid. When the chili starts to bubble, reduce the heat to low and simmer for about 20 minutes until the liquid reduces by a half and the chili starts to thicken.  Remove from the heat and stir in the corn and the cooked quinoa.

Stuff the chili into the peppers so they are filled but not overflowing. Top with cheese if you are using.
Bake for 20 minutes. Remove and let them cool for a few minutes before serving. Serve the stuffed poblanos warm with additional toppings, if desired.

Baked Potato Bar

I'm always on the lookout for new meatless meal ideas. This one is easy - baked potatoes topped with a simple chili, but you can add ground beef if you'd like. Also - you can use chili (have some leftovers?) over the baked potatoes with the suggested toppings. I make myself sweet potatoes, but my husband prefers russet potatoes. Delicious and easy!

Baked Potato Bar

4 russet potatoes or sweet potatoes
1/2 onion, diced
1 clove garlic, minced
1/2 lb ground beef (optional)
2 c. cooked, drained beans - kidney or black
1 c. diced tomatoes
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne pepper
salt and pepper (season to taste - if using canned beans, much less salt is needed)

toppings - use whichever ones you like
grated cheese - cheddar or monterey jack
thinly sliced green onions
shredded romaine lettuce
sour cream
diced avocado
fresh salsa

Wash potatoes and poke holes with a fork. Put directly on oven rack with a cookie sheet below and bake in 350 degree oven until easily pierced with a fork, about 1 hour.

Saute chopped onion and minced garlic in a splash of olive oil until softened, about 5 minutes. (If using ground beef, add to pan and cook until browned.) Then add beans, chopped tomatoes, and spices. Cook until heated through.

Cut baked potatoes in half, add a pat of butter and salt and pepper. Mash the potato slightly. Top with the bean mixture and toppings.

Lentils

Lentils are one of those superfoods you may overlook, as I did for years. My interest in them increased after having a fabulous red lentil soup in a restaurant in Istanbul (here is a recipe that I found that fulfills my cravings for that soup). I am more drawn to lentils now because they are excellent to have in food storage, which I've been building up. Like beans, their dried state allows them to be kept in the pantry for a long time.

There are different kinds of lentils, but I've found substitutions work fairly well, if needed. See this website for a good summary with photos of the different types of lentils and all their varying names. The brown or green lentils are much firmer, while the red lentils usually come split, which means they fall apart when cooked, which makes them excellent for thickening soups. Below are the types I've used before:

Brown (also called Green) - khaki colored

Puy Lentils - blue-green speckled

Red - salmon colored

And just for fun, here is one of my favorite shots I took in Istanbul (click on the photo to enlarge it). I love the gray, drab, ancient buildings with the vibrant, stuffed store fronts below. As far as I can tell, these are not shops strictly for tourists. I snapped this shot on a side road as we were (foolishly) trying to follow a map to make our way from the Grand Bazaar to the Spice Bazaar. Hey, it was our first day, and we didn't realize how crazy, I mean CRAZY, those Istanbul streets are - so winding and unmarked, and really almost impossible to follow on a map. The only things that got us to our destination were huge landmarks, like the sea. Istanbul was fabulous, and I highly recommend visiting. It doesn't seem a common destination for Americans.

Lentils

1 c. lentils (brown, green, puy) *see note below for red lentils
2 c. water

Pick through lentils, removing any debris or shriveled lentils. Rinse in a fine-mesh colander under running water.

Add lentils and water to a saucepan. Bring the water to a rapid simmer over medium-high heat, then reduce the heat to maintain a very gentle simmer. You should only see a few small bubble and some slight movement in the lentils. Cook, uncovered, for 20-30 minutes. Add water as needed to make sure the lentils are just barely covered.

Test lentils to be sure they are done - tender and no longer crunchy. When finished, you may need to drain off excess water.

* To cook red lentils, follow the same procedure, but cook them for 10-15 minutes only.

Garlic Potato Soup

And here's the potato (actually garlic potato) soup I made to fill the bread bowls. This soup has a lot of garlic flavor, but it's cooked so it doesn't linger. Basically this is just a variation of the classic potato leek soup.

Garlic Potato Soup
from The Flour Sack

3 Tbsp. butter
1 medium leek, white and light green parts only, halved lengthwise, cleaned, and chopped small
3 medium garlic cloves, minced
2 whole garlic cloves, rinsed, outer papery skins removed, top third of head cut off and discarded
6 c. water or vegetable broth
3 bay leaves
1 to 1 1/2 tsp. salt
black pepper, to taste
1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes (about 4 1/2 cups)
1 pound red potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1/2 c. cream
1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried thyme
1/4 c. minced fresh chives

Melt butter in a soup pot over medium heat. Add leeks and cook until soft (do not brown), about 5-8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute. Add water (or broth, if using), bay leaves, garlic heads, 1 teaspoon salt, and a few pinches of pepper. Partially cover pot and bring to a simmer over medium-high heat. Reduce heat and simmer until garlic heads are very tender when pierced with the tip of a knife, 30-40 minutes. Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15-20 minutes.

Discard bay leaves. Remove garlic heads. Using tongs or paper towels, squeeze heads at root end until cloves slip out of their skins. Using a fork, mash garlic to a smooth paste in a small bowl.

Stir cream, thyme, and the mashed garlic paste into the soup. Taste soup add additional salt and pepper as needed. Using an immersion blender, process soup until creamy, with some potato chunks remaining. Adjust consistency with more water, if necessary. Serve sprinkled with fresh chives.

Carrot and Leek Soup

So it's not been until the past year or two that I've discovered pureed vegetable soups. I've been missing out! One of the first ones I remember making and loving is potato leek soup. Really, all you need to do is cook any vegetables until tender in water or broth, then puree. I still haven't tried plain carrot soup, but I mean too. Leeks are so delicious, though, that I'm not sure I want to leave them out.

My soup turned out a little brown in color, but I think that is because I over-browned the vegetables before adding the water. Otherwise, it may have turned out more of an orange hue.

Carrot Leek Soup
adapted from Recetas de Mon

4 medium leeks, sliced into half moons (immerse in a bowl of water, swish around, drain to remove dirt)
4 medium carrots, peeled and chopped into thin coins
1 onion, diced
olive oil
salt
pepper

Drizzle a tablespoon or two of olive oil in a large pot. Add the carrots and onions, allow to cook for about five minutes, until they start to soften. Add the leeks and saute everything together for five more minutes. Add cold water to cover the vegetables and bring to a boil. When it starts to boil, lower the heat to a simmer. Cook for about 20 minutes or until vegetables are tender. Remove at least half the broth, reserve. Use an immersion blender to blend the remaining broth and vegetables until smooth. Add more broth as needed for desired consistency. Season to taste with salt and pepper.

The China Study and Moroccan Bean Stew

I watched the documentary film Forks Over Knives a few months ago, and really enjoyed it. Much of the film features two men - a scientist and medical doctor. The scientist is T. Colin Campbell, who is the author of the book, The China Study (2006). The basic message of the film and the book is that a whole foods, plant-based diet has been proven to be the best for fighting diseases like heart disease, cancer, diabetes, obesity, etc.

I was a little worried The China Study would be too scientific and hard to read, but it wasn't. He does explain the most significant of his science experiments, including the effect of various amounts of animal protein in diet and a carcinogen on the health of mice, and the massive China Study. The China Study surveyed the health of many people across various counties in China on a scale never before done or replicated. Dr. Campbell worked with a team in China to prove that diet is definitely linked to cancer and other disease. This may seem obvious, but in the scientific community this was not accepted as fact until more recently.

Because of his findings, bolstered by many other studies by other scientists, Dr. Campbell has come to the conclusion that the healthiest diet for humans is a whole foods, plant-based diet. This means no processed foods and no animal products.

While I am highly persuaded by his findings, I cannot agree entirely because of modern-day revealed truth from God: "Yea, flesh also of beasts and of the fowls of the air, I, the Lord, have ordained for the use of man with thanksgiving; nevertheless they are to be used sparingly." So meat and poultry are to be consumed by man, though sparingly. I submit that the average American diet does not follow the caution of "sparingly".

So instead of avoiding animal products, which I already try to limit, I've decided to focus on ways to add even more fruits, vegetables, and whole grains to my diet. Some examples are adding veggies to dishes that may often be veggie-less (example: scrambled eggs), using meat to flavor a dish instead of being the focus of the dish, and consuming more whole grains (less white flour, pasta, rice).

I highly recommend the book and/or film if you are interested in very sound research that will encourage you to eat healthy. Here are a few facts from the book that I don't want to forget.

Plant foods have dramatically more antioxidants, fiber, and minerals than animal food. Animal foods have more fat and cholesterol and slightly more protein, more B12, and vitamin D (though this is mainly due to vitamin-D fortified dairy products).

Four nutrients which animal-based foods have that plant-based foods for the most part do not - cholesterol, vitamins A, D, and B12. Vitamins A and D can be made by our bodies. B12 can be gained from plants grown in rich soil (usually organic) and not triple-cleaned (bought from a farmer).

The following diseases can all be prevented and even reversed by a low animal-foods diet: obesity, heart disease, cancer, diabetes (type I and II), autoimmune (MS, hyper/hypothyroidism, rheumatoid arthritis), and common aging diseases (blindness, osteoporosis, cognitive impairment).

A low animal-protein diet can overcome the ill effects of carcinogens, even reversal of ill effects. Instead of worrying about staying away from cancer-causing agents, instead focus on your diet. Our bodies can fight off carcinogens when fueled by the proper diet.

Vitamin supplements do very little, if any, good. The best way to get vitamins is through consuming whole foods. Nutrition and the science of our bodies is much more complex than separate nutrients.

For the most part, doctors are not well trained in nutrition and the medical community is not accustomed to using diet as a treatment for many diseases. I have experienced this myself. I struggle with headaches and migraines. In recent years I have seen several doctors, just to see if they any can shed any light on my problem. They never ask me what I eat, even though I know that diet plays a huge role in how my head feels. A doctor once suggested a preventative medicine to be taken daily. I have tried several before, and so I told the doctor I'd rather not have to be dependent on a pill. The doctor offered no further suggestions and said to come back and see her if I ever wanted to try the medication. I am not against doctors, but I am for trying to manage ailments without pills and surgeries where possible. Nutrition plays a huge role in this. Good health is in our hands and what we put in our mouths.

There are recipes on the website Forks Over Knives. I found this one for Moroccan Bean Stew there and thought it looked pretty good. Wow - this is so flavorful and delicious.

Moroccan Bean Stew
from Forks Over Knives

1 tablespoon water (to sauté)
1 teaspoon cumin seed
3/4 teaspoon ground cumin
1 1/2 teaspoon cinnamon
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon fennel seeds
1 teaspoon dried basil
3/4 teaspoon sea salt
Few pinches cayenne pepper
Freshly ground black pepper to taste
1 1/2 cup onion, diced
3-4 medium-large cloves garlic, minced or grated
3 – 3 1/2 cups yellow or orange-fleshed sweet potato, peeled and diced
1 can (14 oz.) black beans, rinsed and drained
1 can (14 oz.) chickpeas, rinsed and drained
1 cup dry red lentils, rinsed
3 cups vegetable stock
3 1/2 cups water
1 1/2 tablespoon freshly grated ginger

In a large pot over medium heat, add the water with the spices and salt.

Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.

Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften.

Add all remaining ingredients except ginger, and increase heat to high to bring to boil.

Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.

Add fresh ginger, stir through, and serve.

Curry Roasted Red Pepper and Eggplant Soup

I saw eggplants at the farmer's market and thought I should be dutiful and buy one. Eggplants, like beets, are not something I grew up eating, but I'm convinced I can learn to like them. This soup was quite delicious, but the eggplant flavor was almost undectectable. So this may not have helped me learn to like eggplant, but three cheers for anything flavored with curry!

See this salad for another adventure with eggplant.

Curry Roasted Red Pepper and Eggplant Soup
adapted from Pinch of Yum

2 small/medium eggplant (or 1 large)
1 red bell pepper
1/2 red onion, chopped
2 cloves garlic, minced
1 tablespoons olive oil
2-3 cups vegetable broth
3 tablespoons tahini or natural peanut butter
1/2 teaspoon curry
1/2 teaspoon garam masala
1/2 teaspoon chili powder
optional: 1/2 teaspoon lemon juice, cayenne for sprinkling

Preheat oven to 450. Chop red peppers and eggplant into 1-inch pieces. Cover a baking sheet with tinfoil and spray with nonstick spray. Put vegetables on baking sheet and sprinkle with salt. Roast for 25-30 minutes.

In a large saucepan, saute onion with oil until translucent. Add garlic and saute for 30 seconds. Add 2 c. broth, tahini, and spices. Add roasted vegetables. Let simmer for 5 minutes.

Remove from heat and transfer to a blender (or use an immersion blender right in the saucepan). Puree until soup reaches desired consistency. Add more broth if needed to thin out soup. Stir in lemon juice. Sprinkle with cayenne and serve with warm bread.

Broccoli Quinoa Salad

I thought this recipe would just be ho-hum. I was so wrong! The roasted, seasoned broccoli was the star of this delicious vegetarian dish. So yummy! I just joined Costco for the first time and bought a big bag of quinoa. I'm glad to be eating more of this amazing grain.

Broccoli Quinoa Salad
adapted from Beloved Green

1 bunch of broccoli
4 Tbsp olive oil
1 lemon
1/4 tsp red pepper flakes
dash of salt
dash of pepper
1 cup quinoa
2 cups vegetable stock or water
1/4 cup feta cheese
1 tomato, diced

Place a rack in the middle of the oven and preheat it to 425°F. Take a stack of broccoli, cut the florets while leaving the long stalk attached. Place them in a bowl and drizzle with olive oil. Squeeze half of a lemon over top of the broccoli, and season with salt, pepper, and red pepper flakes. Make sure the broccoli is coated and line them up on a baking sheet.

Place the baking sheet into the oven for about 15 minutes, or until the broccoli begins to brown.

Meanwhile, on the stove bring the vegetable broth (or water) to a boil and add in the quinoa. Lower heat to barely simmering and cover. Cook until the quinoa absorbs all of the stock (about 15 minutes), and using a fork, fluff it into a bowl. Add in the broccoli, feta cheese, and diced tomatoes. Squeeze the remainder of the lemon over top before serving.

Beet Green Salad

Beets! I'm not totally in love with beets yet, but I'm working on it. Once peeled, the gorgeous ruby red color tries to tell me it's going to taste so good. I asked my mom the other day if she ever served beets to us, and the answer was no. So I need some more exposure to beets to learn to appreciate them. In any case, beets are quite economical - you can eat the beet greens and the beet. Both parts of the vegetable are used in this salad. More beet recipes coming...

Beet Green Chopped Salad
from Sprouted Kitchen

1 bunch of beets, including fresh looking greens
olive oil for cooking
4 scallions, white and light green parts
1 cup cooked and cooled quinoa
1 small avocado, diced
1/4 cup toasted sunflower seeds

Tahini Dressing
2 Tbsp. tahini
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1-2 tsp. agave nectar, depending on desired sweetness
3 Tbsp. water, or as needed
hefty pinch of salt and pepper
1 clove of garlic finely minced
1 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped chives

Preheat the oven to 450'.

Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.

While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl.

To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.

Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.

Eating Philosophy

I've been wanting to write this post for at least a year now. I've fretted over my words, but I'm not submitting this as a college essay and decided to just put it out there.  It's long, but so important to me, and hopefully to you. I hope you'll read it!

taste the rainbow - fresh veggies from the farmer's market

I am not a very opinionated person. It is a rare topic that gets me excited or angry. But if you start talking to me about food, you may have a hard time getting me to stop. I love recounting my latest cooking experiments, telling about a new cookbook or ingredient I've discovered, or going all preachy and giving you my eating philosophy. I actually don't talk to people very much about why I eat the food I do, because I find that I can't relate to most people. When I overhear people talking about their attempt to be healthy with low-fat this or that, Healthy Choice meals, low-calorie snack packs, substitute sweeteners, and worst of all, margarine, I have to leave. It is amazing to me how many people still have such a skewed view of what is healthy. I don't even try to talk to most people about it, because they just don't get it. And I understand, because I was sort of there at one time.

I was a lucky child with a mother who cooked dinner every night and with a lot of fresh ingredients. Now my memory may be failing me a bit, but about the worst thing I remember is occasionally eating rice-a-roni and coveted Little Debbie snacks for a lunchbox snack, though she made plenty of homemade treats. I had grown up with the common misconceptions that slowly built up over the last few generations - for breakfast people eat boxed cold cereal, margarine is healthy, fatty food makes you fat, etc. However, in my late high school years, my parents were introduced to the book The Schwarzbein Principle by Diana Schwarzbein. This book advocated balanced meals - a proper amount of redefined food groups of protein, fats, green vegetables, and carbohydrates (includes grains, starchy vegetables, and fruit) - and eating them in their most natural state possible, while avoiding those things that are not natural - preservatives, refined sugar, refined flour, low-fat, hydrogenated fats, etc. The reason the author gives for eating this way is that it has the power to prevent and REVERSE degenerative diseases, especially type II diabetes. As a doctor, she was able to put this into practice with her patients and see the results.  The real value of this book was it really got me to start to question commonly accepted views about healthy eating.

So it all comes back to the simple truth that diet (meaning the food we eat) and how much we move are the two most important elements of a healthy lifestyle. Not really surprising. But, even though most people know this, they are confused about what eating healthy really means. The labels say low-fat, low-calorie, high in antioxidants, whole grain, lowers cholesterol, etc. But the real secret is eating food with no labels at all, or at least minimal labeling - fruits and vegetables, legumes, quality meat, poultry, and fish, eggs, whole grains bought in bulk. Michael Pollan really summed it up with his eating recommendations in In Defense of Food: eat food (food must be real food, not processed food, which means we have to spend some time in the kitchen), not too much, mostly green. Mostly green? That means vegetables! It's sad that many American's least favorite foods are vegetables: peas, brussels sprouts, broccoli.

A while ago I read French Women Don't Get Fat. I was highly impacted by the author's pure delight in eating fruits and vegetables. The secret is to eat them fresh, in season, and ripe - and the place to get these, short of your own backyard, is a farmer's market. France thrives on farmer's markets. So eventually I found a farmer's market near me and started going. It took me a while to fully warm up to them, but once I did, I became forever hooked. And thankfully, many others agreed with me, as farmer's markets are becoming more available (including winter markets) all over the country.

After browsing the markets, I joined a CSA (community supported agriculture) where I pre-paid for 20 weeks of the farm's harvest. I picked up my bag every week and then tried to figure out how to use it all. I used it as a learning experience to help me learn how to like vegetables better. I documented what I received each week and then what I made in my CSA series on this blog. The CSA introduced me to kale, chard, garlic scapes, beets, and as of this year kohlrabi, delicata squash, and fennel. CSAs are economical in that the amount of food received is cheaper than buying it a la carte, but if you don't eat it all, then maybe not.

Now that I have a baby who's about to start eating solids, I am determined to feed her with whole foods and help her learn to love vegetables (along with my husband and me). I still have much to learn and need to change some aspects of the way I eat (abominable sugar), but as Diana Schwarzbein emphasized, ANY change in the right direction will still benefit your health.

As I've learned more about food over the years, the principles that resonated the most with me were ones I could support with the health guidelines provided by God. This food quest is at it's base spiritual - the stewardship we have to take care of our bodies, having healthy, strong bodies so we can serve others, respecting the earth and all of God's creations, teaching our children truths, developing self-discipline by controlling appetites, and taking care of my family as a wife and mother.

In summary, here are some things I live by and some things I still have to work on:

1. Eat food in season and locally grown.
2. Preserve food when in season.
3. Eat less meat - most meals should be vegetarian. When meat is eaten, it is more for flavor than the main attraction.
4. Make as many items from scratch as possible, using whole ingredients.
5. Use a wheat grinder for freshly ground flours.
6. Grow a garden.
7. Enjoy eating - not just the treats.

And here are the books and resources that have gotten me to where I am. There are many more worthwhile resources, but these are the ones I have encountered. Please share if you have recommendations.

books
The Schwarzbein Principle by Diana Schwarzbein
In Defense of Food by Michael Pollan
Food Matters by Mark Bittman
French Women Don't Get Fat by Mireille Guiliano
French Kids Eat Everything by Karen Le Billon

films
Food, Inc.
Forks Over Knives
Food Fight
Super Size Me

blogs
wordofwisdomliving.com
100daysofrealfood.com
foodbabe.com

recipe blogs or cookbooks
101cookbooks.com
sproutedkitchen.com
racheleats.wordpress.com
Super Natural Every Day by Heidi Swanson
Tender by Nigel Slater
The Art of Simple Food by Alice Waters

Spring Rolls with Tofu and Mushrooms

Another find from my kitchen cleanout is a package of spring roll wrappers. On 101 Cookbooks, there was recent post for Wintery Spring Rolls. I love spring rolls, but am not quite creative enough to come up with my own fillings. Of course anything created by Heidi Swanson is always bursting with flavor, and this recipe was no exception. The ginger onion paste is genius, and the brown sugar mushrooms were a highlight.

Spring Rolls with Tofu and Mushrooms
slightly adapted from 101 Cookbooks

Ginger Onion Paste:
2 spring onions, finely sliced
2 red spring onions, finely sliced (or equiv. red onion / shallots)
3 tablespoons grated, peeled ginger
1/2 teaspoon fine grain sea salt
2 tablespoons grapeseed oil

Brown Sugar Tofu and Mushrooms:
12 ounces extra firm tofu
3 medium cloves garlic
1/2 teaspoon fine grain sea salt
4 teaspoons natural cane sugar (or brown sugar)
2 tablespoons sunflower oil

8 ounces mushrooms, brushed clean, sliced 1/4-inch thick

For spring roll assembly:
Ginger Onion Paste (above)
Brown Sugar Tofu and Mushrooms (above)
crisp, crunchy lettuce (baby gems / romaine)
1 small bunch fresh cilantro or other herbs, well washed / dried
about 1 dozen rice paper wrappers

Make the ginger onion paste: Place the onions and ginger in a mortar and pestle. Sprinkle with the salt, and pound until the onions are quite bruised, but not paste-like. Heat the oil in a small saucepan until hot (hot enough that you could saute something in it). Add the onion mixture to the oil, remove from heat, and transfer to a jar to cool. Drain off any extra oil and reserve for another use.

Make the tofu and mushrooms: Cut the tofu into six equal slabs and arrange in a single layer on a rimmed plate. Place the garlic in a mortar and pestle, sprinkle with the salt and sugar, and pound into a paste. Work the oil in, a bit at a time, until the ingredients are completely combined. Use your hands to slather and gently coat each piece of tofu, be quite thorough. Set aside, and leave the bowl dirty.

Cook the tofu in a single layer in a large skillet over medium-high heat until deeply golden on each side. Remove from the pan, and when cool enough to handle, slice into pencil-thick pieces, and salt to taste.

In the meantime, toss the mushrooms gently (but well), in the residual marinade left in the tofu bowl. Once the tofu is done, you can use the same tofu skillet to cook the mushrooms. Use high heat, and cook until the mushrooms release their water and take on a nice, dark color. Transfer to a bowl or platter, and season appropriately.

Assemble the spring rolls: In bowl of hot water, dip each rice paper wrapper for just 3 seconds. Resist over-soaking, even if the paper is a bit stiff it will continue to absorb water as you assemble the wrap. Place on a flat work surface and fold in half. Keep all ingredients crowded into 1/3 of the available surface of the wrapper at this point, not too close to the straight-edge of the semi-circle.

Put down a generous smear of ginger onion paste. Then a lettuce leaf, tofu, a few mushrooms, cilantro. Then, tuck and roll. This method creates an open-sided roll, but you can also make burrito-style rolls.

Makes about a dozen rolls.