Posts from — April 2010

I love this salad! It combines two of my favorite vegetables with a tangy dressing and is quick and easy to make. I have yet to experiment with adding quinoa to add some protein and make it even more substantial, but I have a feeling it would be delicious.

The contrasting textures of crunchy broccoli and creamy, soft avocado make this quick salad interesting and delicious. It is rich in monounsaturated fat and full of protective phytochemicals and fiber. Don’t forget to use the broccoli stems, which, if properly trimmed, are as good to eat as the florets. Cut a slice off the butt end of each large stalk and peel the stalks just below the outer fibrous layer to expose the tender, lighter-colored flesh within.

Ingredients:

• 1 pound broccoli
• 1 ripe avocado (you can add a 2nd if you really love avocado!)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grainy prepared mustard

Directions:

1. Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until it is just crunchy-tender and bright green, then drain it well, and cool.
2. Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.
3. Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.
4. Toss the broccoli and avocado with the dressing.

Source for text and recipe: Cameron Rupprecht

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This fish recipe is easy and tasty. I recommend serving with greens such as sauteed spinach or steamed broccoli. We saved 2 of our packets of fish and half of our sauce for the next night, and both reheated well.

Serves: 4

Ingredients:

• 2 Tbsp. unsalted butter
• 4 limes
• 1 salmon fillet, 1.25 lb, or 4 equally-sized fillets, approx. 1/3 lb each
• 1 tsp. canola oil (if needed)
• Sea salt
• Freshly ground pepper
• 4 tsp. fresh ginger, peeled and minced
• 1 large shallot, finely minced
• 2 Tbsp. sake
• 1 Tbsp. Worcestershire sauce

Directions:

1. Slice the butter into 8 equal pieces and put back into the refrigerator.
2. Use a vegetable peeler or very sharp knife to peel 4 strips of zest (approx. 2″ x .5″) from one of the limes (use two if needed). Cut the zest lengthwise as narrow as possible to make julienne and set it aside.
3. Squeeze the juice from the zested lime and from 1 of the other limes. Desired yield is 1/4 cup of fresh lime juice.
4. Cut another lime into 8 thin slices, and cut the fourth lengthwise into 8 wedges.
5. Preheat the oven to 400 degrees and place a small pitcher on the back of the stove so that the warming oven warms the pitcher. This will be used for your sauce later.
6. Remove the skin from the salmon fillet and cut it into 4 equal pieces. Measure the pieces at the thickest part so that you know how long to bake them.
7. Cut 4 large rectangles of parchment paper. If the paper does not have a nonstick coating, lightly brush one side of each with about 1/4 tsp. canola oil.
8. Lay a piece of salmon in the center of each piece of parchment paper. Sprinkle each piece of fish with 1/2 tsp. of sea salt and pepper, then with 1 teaspoon of the ginger.
9. Place the julienned lime zest onto each piece of fish and place 2 round slices of lime on each piece.
10. Wrap each piece of fish in the paper: bring together the long ends and folder them over, then fold in the sides. Fold ends over as needed to keep it “sealed.” Place the packets on a baking sheet.
11. Bake the fish for slightly less than 10 minutes for each inch of thickness. It should bake until it is barely translucent at the thickest part.
12. Remove baking sheet from oven and let rest for a few minutes, as the fish will continue to cook out of the oven.
13. While the fish cooks, combine the shallot, lime juice, sake, and Worcestershire sauce in a small saucepan over medium-high heat. Bring to a boil and boil about 5 minutes, until it is reduced to about 70% of its original volume.
14. Remove from heat and whisk in the butter 1 piece at a time. Wait until each piece is totally absorbed into the sauce before you add the next piece. Pour the sauce into the warm pitcher.
15. When sauce is done, place the packets of fish onto individual plates and garnish each with 2 lime wedges. Diners can then open their packets, remove the lime slices, and spoon sauce and/or squeeze additional lime juice over their fish.

Source: Williams-Sonoma Essentials of Healthful Cooking Cookbook

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I’ve made a decision that is slightly embarrassing, but mostly empowering, and just have to share: I am taking adult swim lessons this summer!

I’m not afraid of the water, and I do know how to swim–sort of. When I was little I took lessons every summer and learned just enough to “pass” and how not to drown, but I never really learned the breathing and proper strokes. I wore glasses (but couldn’t in the pool, of course) and frankly had a hard time seeing the instructors, so I never really got the techniques! I always thought someday I should take classes, especially after I had lasik surgery, but always felt way too self-conscious in a bathing suit to go for it.

Then about a week ago I got a booklet in the mail from our local community center outlining all of the enrichment programs this summer, and it occurred to me that this might be the time to do it! The lessons will be held in the early evening, right down the street, twice a week for 4 weeks in June/July and the cost wasn’t too bad…

There were plenty of reasons that crossed my mind not to do it. First, it’s money I could spend elsewhere…although it’s way less than the cooking classes I have been eying and plenty of other activities I could do. Second, it’s kind of embarrassing to me to be taking swim lessons as an adult. I do know adults who have taken scuba lessons prior to awesome vacations…but not usually beginner swimming. Third, I will have to wear a bathing suit in front of strangers, and move around, too…not just lay flat on my back in a chair like I can usually get away with at the pool!

But then I considered the reasons to do it. Once I actually feel competent at swimming laps, it will be another great exercise I can add to my routine and I’ve heard it’s a great exercise when you are pregnant so that will hopefully come in handy someday…and most importantly, I am stepping outside of my comfort zone and tackling a personal goal I have had for a long time, but never really thought I would make a priority.

So I’ve written the check and hurried to put it in the mailbox before I could chicken out or come up with yet another reason not to do it. Hopefully I’ll get confirmation that I got in (really, how many adults in my area could be trying to get into this class?) and come mid-July, I’ll be a real swimmer!

I’m wondering if anyone else has goals like this that they just kind of bury in the back of their mind, but would really like to take on sometime…if so, go for it! I’ll be cheering you on!

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I’ve been craving pizza for weeks, and haven’t had any since before Lent, but I didn’t want to settle for delivery or restaurant pizza, so I decided to make it from scratch, including the crust! I got the crust recipe from our Healthful Cooking cookbook, but instead of making the “Pizza with Potatoes, Mushrooms, and Tomato-Basil Pesto” I went a little more traditional with the toppings, using organic tomato sauce and fresh onions, garlic, tomatoes, mushrooms, and basil. It was delicious and worth the effort.

Ingredients:

• 1 Tbsp. honey
• 2 tsp. olive oil
• 2.5 tsp. active dry yeast
• 1.5 cups (organic unbleached) all-purpose flour, plus extra for flouring surface and hands
• 1/2 cup (organic) whole wheat flour
• 1 tsp. sea salt

Directions:

1. In a small bowl, stir together 1 cup lukewarm water, the honey, and 1 tsp. of the olive oil.
2. Sprinkle the yeast on top and let stand until foamy, about 10 minutes.
3. In a large bowl, using a wooden spoon, stir together 1 cup of the all-purpose flour, the whole wheat flour, and sea salt.
4. Pour in the yeast mixture and stir, adding enough of the remaining 1/2 cup all-purpose flour, or more if needed, to form a soft dough.
5. Turn the dough out onto a floured work surface and knead until the surface of the dough is very smooth, about 5 minutes, adding more all-purpose flour as needed. The dough should be soft, but not sticky.
6. Lightly oil a large bowl with the remaining 1 tsp. of olive oil.
7. Form the dough into a ball and place in the bowl.
8. Turn to coat with the oil.
9. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk, about 1 hour. (It took mine 1.5 hours)
10. Punch the dough down and let rest for 10 more minutes. (You can make the dough up to 1 day in advance, place it in a plastic bag, and refrigerate it until ready to shape and bake.) If making individual pizzas, divide the dough into 4 equal portions.
11. Position a rack in the lowest position in the oven and preheat to 450 degrees.
12. Lightly oil one 14″ x 16″ baking sheet, one 14″ pizza pan, or four 9″ pizza pans or cake or tart pans.
13. On a lightly floured work surface, gently stretch or roll out the dough to fit the prepared pan(s).
14. Transfer to the pan(s) and put into oven.
15. Bake until the crust(s) are nicely browned, 20-25 minutes. Spray the bottom of the oven with water at regular intervals 3 times during the first 5-10 minutes of baking.
16. Remove the pans from oven and serve!

Note: After about 22 minutes, my pizza crust looked was ready but the top didn’t look quite browned enough so I turned on the broiler and moved the pizza to a higher rack for 2 minutes and that did the trick!

Source: Williams-Sonoma Essentials of Healthful Cooking Cookbook

I’ve combined a few Caesar Salad recipes (most of which are meant for 4-6 people) to make this one, and may keep tweaking it here and there but think it’s ready to share. It’s one of the only recipes I have ever made that practically had my husband licking his plate when it was gone!

Serves: 2 for a main course or 4 for a side salad

Ingredients:

• 1/4 cup high-quality extra virgin olive oil
• 2 cloves fresh garlic, peeled, smashed, then minced
• 1 clove fresh garlic, peeled
• 1/3 baguette OR a slice or two of French bread, preferably a day old, sliced thin
• 1/8 cup freshly juiced lemon juice (plus more to taste)
• 2 ounces Parmesan cheese, grated
• 1/2 teaspoon anchovy paste, OR 1 anchovy, smashed and minced OR 1/2 teaspoon Worcestershire sauce
• 1 egg
• Freshly ground black pepper (1/8 teaspoon or to taste)
• 1/4 teaspoon salt
• 1 large head of lettuce, rinsed, patted dry, wilted outer leaves discarded
• Optional: 1-2 chicken breasts, cooked/grilled and cut into pieces OR 4-12 shrimp, peeled and cooked/grilled

Directions:
The first 3 steps can be made ahead.

1. In a small bowl, whisk together the olive oil and minced garlic. Let sit for half an hour.
2. Rub the insides of a large wooden bowl well with the peeled garlic clove.
3. While the oil is sitting, make the croutons:
   1. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper.
   2. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1).
   3. Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.)
   4. Remove and let cool.
4. Pour olive oil mixture into wooden bowl and add anchovies and egg. Whisk until creamy.
5. Add salt and pepper and 1/8 cup of lemon juice.
6. Whisk in half of the Parmesan cheese.
7. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
8. Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture one piece at a time and toss until coated.
9. Add the rest of the Parmesan cheese, toss.
10. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss.
11. If desired, add pieces of chicken or shrimp. Serve immediately.

I’m not sure how well this recipe will work if you don’t have a Vita-Mix blender, but if your blender is up for the task I’d recommend this recipe. It’s creamy without having any cream in it—just vegetables, vegetable broth, and herbs!

You may need to cut it in half, though, depending on your blender size, and if you are worried the onions will taste too raw, saute them quickly before adding them. I served this with green onions on top and we each added salt and pepper to our soup.

Yield: 7 cups

Ingredients:

• 4 cups vegetable broth
• 3 potatoes, scrubbed, baked, quartered
• 1/4 onion, peeled
• 1/2 tsp. dried rosemary
• 3 Tbsp. frozen spinach

Directions:

1. Place all ingredients into the Vita-Mix (blender) in the order listed and secure lid
2. Turn machine on Variable 1 (low), then quickly turn to Variable 10, then to high
3. Blend for 6-7 minutes or until heavy steam escapes from vented lid (assuming your blender has a vented lid)

Source: Vita-Mix recipe book

I got this recipe from a Williams-Sonoma cooking technique class I went to over the weekend and then found it online. I need to modify this next time to fit my pan—I used a large casserole pan and still had WAY more zucchini and squash than I needed. I used the extra to make an 8×8 to take to a friend tomorrow! As a result, though, I am afraid both might be a little bland because I didn’t realize I had too many vegetables until after I had added the spices. It could definitely use a bit more flavor than it ended up with, but it was still good and a great healthy and seasonal dish I will try again.

Update August 9, 2010: I made this recipe again tonight adding eggplant and using less of everything so it only filled one pan. I only needed half of a big squash, half of a big zucchini, and 2 medium tomatoes (they were pretty large compared to the others so I cut the slices into half-moon shapes). It worked out well, and the photo at right is now updated. Those dark veggies aren’t burned, they are the eggplant!

Vegetable Tian

“A tian is a dish created in layers. Originating in Provence, a tian is a French word that describes a shallow earthenware casserole as well as the food it contains. Traditionally, it features a variety of vegetables, herbs and cheeses that are layered and then baked.” –Williams-Sonoma

Serves: 6

Ingredients:

• 3/4 cup olive oil, plus more for greasing pan
• 1 red bell pepper, seeded and cut into 1/8-inch strips—omitted due to my husband’s aversion
• 1/2 large yellow onion, diced—doubled to make up for no peppers
• 5 garlic cloves, minced
• Salt and freshly ground pepper, to taste
• 3 small zucchini, cut into 1/8-inch rounds
• 2 small crookneck squash, cut into 1/8-inch rounds
• 1 tsp. finely chopped fresh rosemary
• 1 tsp. finely chopped fresh thyme
• 1 lb. plum tomatoes, cut into 1/8-inch rounds
• 1/2 cup grated Parmigiano-Reggiano cheese—I used shredded
  
• 1/2 cup fine dried bread crumbs

Directions:

1. Preheat an oven to 350°F and lightly coat a 2-quart baking dish with olive oil.
2. In a fry pan over medium heat, warm 5 Tbsp. of the olive oil.
3. Add the onion and sauté until translucent, 5 to 10 minutes.
4. Add the bell pepper and garlic and season with salt and pepper.
5. Cook, stirring occasionally, until softened, 5 to 10 minutes.
6. Transfer the onion-pepper mixture to the prepared baking dish and spread evenly. Set aside.
7. In a bowl, combine the zucchini, crookneck squash, 5 Tbs. of the oil, the rosemary, thyme, salt and pepper and stir to coat evenly.
8. Arrange the zucchini, crookneck squash and tomato slices on the onion-pepper mixture, overlapping the rows. Drizzle with the remaining 2 Tbs. oil and bake for 30 minutes.
9. Meanwhile, in a bowl, stir together the cheese and bread crumbs.
10. Remove the baking dish from the oven and sprinkle the bread crumb mixture on top. Bake for 15 additional minutes.
11. Turn the oven to broil, and broil dish until the cheese is golden brown (5 to 8 minutes). Let stand for 10 minutes before serving.

Source: Williams-Sonoma

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Another new favorite! This was like making a (yummy) casserole on the stovetop, and it could definitely serve 6 (or more) people. This was the first time I saw a recipe that said to “dry-toast” the quinoa but I looked it up–you just cook the quinoa in a pan on medium-low heat for 5 minutes, stirring constantly.

Quinoa is a superfood that has all 8 amino acids and couldn’t be easier to prepare. It is also high in protein. Toasting the quinoa in a dry pan then rinsing it gives more depth to the flavor.

Serves: 6

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 cups quinoa, dry toasted and rinsed
• 4 cups vegetable or chicken broth
• 2 chicken breasts, cut into 1 inch pieces
• Dash salt and pepper
• 2 zucchini, cut into ¼ inch pieces
• 1 cup basil leaves, torn up
• 2 lemons, juiced
• ¼ cup Parmesan cheese
• ½ cup slivered raw almonds

Directions:

1. Sauté the onions and garlic in extra virgin olive oil in a medium sized pot. Add quinoa, chicken, a pinch of salt, pepper, and broth.
2. Bring to a boil, cover and reduce heat to low.
3. After 15 minutes remove lid and stir in zucchini, lemon juice, almonds and ¾ of the basil.
4. Turn heat off and replace lid for two minutes.
5. Finish with the remaining basil and Parmesan cheese. Add salt and pepper to taste.

Source: Mom-A-Licious

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We had this with sprouted wheat bread from the Whole Foods bakery and some sweet potato fries. Delicious! It made more than 4 servings, too, so we will have plenty of leftovers for lunches this week.

Serves: 4

Ingredients:

• 1 tablespoon butter
• 1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 medium Yukon gold potato, peeled and cut into 1-inch pieces
• 1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
• 1/3 cup low-fat sour cream
• Sea salt and ground pepper
• 2 tablespoons chopped chives

Directions:
Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.

Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.

Source: Whole Foods, via my friend Gretchen!

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