Category Archives: Recipes

It’s in the bag

08 Wednesday May 2013

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Romaine with parmesan, ready to be dressed.

Romaine with parmesan, ready to be dressed.

Where I come from, Los Angeles, farmer’s markets are still the best option for a wide variety of quality produce but in South Africa, the markets seem to be more about a place for community to buy something to eat on site, buy prepared products like baked goods, cheese, and jams rather than to shop for fresh vegetables.

Organic bags, delivered weekly by the farmers themselves, is a better option but it can be challenging to  figure out how to use all of the ingredients before it’s time the next week’s bag.  I incorporate these weekly vegetables into  versions of vegetable soup, stock, curries, salads and baked conoctions,

This week, for the first time this year, I have fresh romaine lettuce and to me, that means a Cesar salad is on the menu.

Those of you who are over 50 might remember those little carts wheeled around restaurants in the 70s.  The maitre d’ would make a  lavish show over flaming cherries or tossing caesar salad-more like beating lettuce to death in many cases-appetizing sight. ( this is not a nostalgia piece)

A good Caesar salad, in spite of the pomp, was always one of my favorite dishes when  done properly.  Over the last decade, I have stopped ordering this salad in restaurants.  Maybe chefs got sick of customers saying, “i’ll just have a salad” and thought, “I’ll just salad you, Missy,”  plotting their revenge with  a dish that is sure to fatten up the diner while torturing the lettuce for good measure.  The salad arrives sodden and limp under the weight of the creamy, cheesy dressing.  Commonly, stuff like dijon mustard, balsamic vinegar, blue cheese, chicken, shrimp and cream are added increasing the heft of the salad and eventually of the imbiber.  It doesn’t have to be this way.

Romaine lettuce (“cos” in some parts of the world) deserves better.  All the attention needs to be on the lettuce and the dressing, like good makeup, should enhance, not disguise the stuff.  Really, if you must have heavy creamy dressings, switch to ice berg lettuce which takes all kinds of abuse probably because  it has little personality of its own.

So, I’ve been making this dish since the 70s and have varied it only sightly over the years but the key is to find a pleasing balance of tang, salt, oil and crunch.

1.  At the beginning, wash and throughly dry the leaves and then crisp in the refrigerator until each leaf cracks as it’s bitten. I know you already know to tear rather than cut the leaves.

2.  Then sprinkle (not pour) finely and freshly  grated, good quality parmesan on the lettuce.  (Tip: if the cheese turns pasty, step 1 was not successful).  It should sit nicely like powder snow on the ski slope-see photo.

3. Marinate 1 large garlic clove cut into four pieces in fresh lemon juice from one whole juicy lemon.  Leave the garlic in the lemon juice as you add the following ingredients to the dressing.

4. One teaspoon of dry mustard

5. Worchestshire sauce-this is a personal taste issue but start with a few drops and add as desired.

6. 2-3 anchovies (either very finely chopped or 1 inch of  Italian anchovy paste)

7. Add about 1/2 cup of olive oil.  The amount should be roughly 2 times that of the lemon.

8. Taste for salt,  and watch it since the cheese and anchovies are already quite salty, and add a sprinkle of black pepper.  Mix well and let sit for at least an hour before serving.   Remove garlic cloves before  tossing with the greens.  (alternatively rub the bowl with garlic).  The leaves should glisten but not be weighed down.

Croutons, if added, should be made from good bread, tossed with a little olive oil and crisply toasted in the oven.  These are best added at the last second.

If you want the dish to be a bit more substantial,  a coddled egg can be added   to the dressing.  Traditionally this was mixed from the shell into the greens but unless you have a very light and practiced touch, the greens end up bruised by the time the egg is throughly mixed in.  (Coddle the egg by adding a room temperature egg to a pain of boiling water.  Immediately turn off the heat, cover the pan and let sit for 6 minutes.)

More about veg box ingredients in “It’s in the bag” #2

 

Light and Bright Mussels and Beans

21 Sunday Oct 2012

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There is a long running controversy, primarily promoted by some regions of Italy, regarding the combination of fish or seafood and dairy.  Personally, I think cream’s cloying quality in kills the  delicate flavors o fish or seafood.  Even clam chowder I prefer in a wine rather than cream based sauce.

The combination of beans and mussels in this recipe results in a bright, warm dish, that is hearty enough on its own but not heavy.  This recipe from  Booca Cookbook by Jacob Kennedy, suggests clams but  is my new favorite way to enjoy our rich supply of fresh local mussels.

Once the mussels have been cleaned, the real work of the dish is done and it can be cooked and on the table in minutes.  Combine the ingredients in a bowl and set aside until your guests are gathered.  I would serve this with a salad of fennel and baby greens dressed with lemon juice and only adding some bread to the menu if there were hearty eaters at the table.  Dessert of fresh fruit with zested orange or lemon peel  on top would be a nice finish.

Mussels and Beans

1 pound  of fresh mussels, cleaned

3/4 pound cherry other small tomatoes cut in half

2 cloves garlic

a pinch (or more) of dried red pepper flakes

1/3 C white wine

1/3 C olive oil

1 can or 2 C of drained cannellini beans

3 TBS chopped Italian pasrey

8 basil leaves

Mix the cleaned mussels in their shells with the tomatoes, garlic, pepper flakes and olive oil in a bowl,  Heat a large pan until very hot and then add the mussel mix to the pan.  Cook shaking the pan a bit until the mussels start to open.  Add just a dash of salt and pepper.  Add the wine and let it start to boil for a minute then add the beans and parsley.  Heat the beans through, cooking  only until the mussels are open.  Turn off the heat and tear the basil leaves into small pieces over the stew, mix in and serve.

 

Engineering the Enchilada

26 Thursday Jul 2012

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Red beef enchiladas

 

In Southern California, Mexican food is around every corner, fresh, authentic and usually quite cheap.  Everyone keeps tortillas in the fridge for spontaneous meals-just heat up, add cheese and whatever and Ole-instant meal.   I long for the taste and texture of corn tortillas but you can make do with flour, if you must.

In fact, enchiladas are a form of casserole that can be based around anything you like-vegetables, beans, cheese, chicken, fish, beef-or any combination you desire.  As long as you know how to engineer the steps, be as  creative as you like, or just be practical and use whatever leftovers you have.

The Method

1. Heat tortillas: either over a flame on the stove or in a pan with a minute bit of vegetable oil until the tortilla is just starting to smell good and get slightly crispy.  If you skip this step the tortilla can turn soggy.

2. Dip the warmed tortilla in sauce, just until lightly covered.  This will make the enchilada more pliable as you fill but be careful not to tear.  (Recipe for green sauce below)

3. Carefully set the moist tortilla in a baking dish, fill with whatever you choose and wrap, turning the open side down.

4. Once all the tortillas are filled (think 4-5 per person), cover all of the filled tortillas with a bit more sauce and then sprinkle with grated cheese.

5. Bake until steaming hot-usally 30 minutes at 375F or 190C.

6. Before serving add chopped cilantro to garnish and serve with a bowl of simple guacamole, and perhaps limes, and more cheese.

 

I learned to make Guacamole in Santa Fe where they do the whole production at the table like they used to make Cesar salads at fancy restaurants in Las Vegas.  Here is my version.

Guacamole:

2 ripe avocados peeled and seeded

2 cloves of garlic

1 teas of ground cumin

1/2 teas of cayenne pepper (more or less, as you like)

Juice of half a lemon

salt to taste

In a mortar with a pestle mash up the spices and garlic into a paste, add the lemon juice and mix up well.  Add to avocados and mash all together.  To serve garnish with fresh coriander.  That’s it.

GREEN ENCHILADA SAUCE 

 

Green Sauce

 

 

 

 

 

 

This recipe was given to me almost 40 years ago by our dear friend Viola Carr who made the most delicious sauces ever.  I like to double the recipe and freeze the extra for quick meals.

Makes enough sauce for  10-12 enchiladas (can freeze)

2 onions/chopped

1 clove of chopped garlic

flour about a teaspoon

salt to taste

1 green bell pepper chopped

1 bunch cilantro (coriander) chopped

1 bunch parsley chopped

1 can green tomatoes (tomatillas) or 2 cups/500g  of fresh. (substitute with regular red tomatoes and a handful of preserved jalapeno peppers) chopped

1 bunch spinach chopped

1 stalk celery chopped

2 leaves of lettuce chopped

2 ortega chilies diced finely

water

Sauté onions and garlic in a little oil until clear and add enough flour to make a paste and salt.  Sauté, adding water if it is too thick, for about 3 or 4 minutes-be sure to keep stirring to avoid lumps.

 

Uncluttering with Lentil Soup

24 Sunday Jun 2012

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I tend to embellish just about everything in my life from the spaces in my house to the dishes I cook.  Every so often I feel heavy and closed in and need to edit-clean closets, reduce what I say and do in every sense and that includes what I cook.  This lentil soup does the job in two ways, cleaning out the fridge  (you can get creative and use up all extra bits of vegetables) and as a very simple meal that can be enjoyed by just about every sort of eater including vegans and avoiders of dairy and wheat.   

LENTIL SOUP

serves 3-4 generously

Olive oil-enough to cover bottom of pan

1 onion (or leeks, or even green onions (diced)

sprinkle of red pepper flakes (opt)

2 cloves of garlic (finely chopped)

2 carrots (chopped)

2 stalks of celery (chopped)

1 teas dried oregano

1 teas dried basil

1 or more bay leaves

Any vegetable that you wish-zucchini, aubergine, any squash or cabbage chopped. (opt)

1 large diced potato (optional

1 can crushed tomatoes  or 1 1/2 cups fresh tomatoes blended

1 cup rinsed and drained lentils (do not soak)

4 or more cups of liquid-vegetable stock or water

small bunch of spinach or kale

juice from 1/2 lemon

salt to taste

Saute the onion and garlic until soft.  Add the carrots and celery and continue sauteing for about five minutes on low.  Add the spices and cook for another minute.  Add the potatoes and any other vegetables, if using and saute until everything is well mixed with the spices.

Add the tomatoes, lentils, and liquid.  Bring to a boil and then turn down the heat and simmer for about an hour-check if more liquid is needed.

Then you can stop, put the lid on and walk away to clean your desk.  When it is time to serve, add the spinach or kale and cook until it is wilted.  Add  lemon juice and salt to taste.  (Don’t add salt until the lentils are completely cooked.)

Serve.

Kusum’s Channa Masala

13 Tuesday Mar 2012

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Kusum's spices

I’ve always enjoyed Indian cuisine but since visiting India my
enjoyment has been amped up to passion.  And that is not just me but my fellow travelers to India including Chris and Pat Mulder who beautifully hosted and organized the Indian pot luck evening.  This recipe is a special pleasure to share because not only did our friend, Kusum Gaind, demonstrate her delicious recipe for Channa Masala, but she remained an oasis of calm in the center of the party, answering our constant questions with grace in terms that we could follow.

I’m going to translate this into sort of a recipe (forgive my errors, Kusum) because Kusum is able to cook by her senses so, as she explained, there are no exact measurements.  Actually, that is the best way to use spices but it takes practice and also it helps to taste a dish made authentically-either by someone who has long experience with the cuisine or in the country of origin.

Above is Kusum’s masala dabba (spice container) which is filled with spices like cumin, salt, tumeric and coriander plus two mixes and  dried roasted pomegranate seeds.

A masala is a mix and she says it really depends on what she is making as to what the proportions are.

These mixes are dried spices ground in a food mill.  I added just about equal proportions of everything except the cloves-they are pungent.  The cardamon I scraped out of the pods.  I was quite happy with the results and the bonus is once you make these mixtures, the next time you make the dish, it is effortless.

Five-spice Masala-

  • Dried roasted pomegranate seeds
  • Amchur
  • Black Cardamon
  • Cloves
  • Coriander
Seven Spice Masala-
This mixture is for heat but it is important to balance the flavors-the sour tamarind and the mustard balance out the heat with deep flavor.  Taste as you are grinding.  I could not find the sot or the rye seeds.
  • Coriander
  • Dried yellow mustard
  • Tamarind
  • Red Chili (I used dried)
  • Sot-not sure what this is but think it is something like ginger
  • rye seeds
  • kolangi (black caraway seeds)
CHANNA MASALA
The measurements are left up to you-follow your own taste.
  • a fist or two of peeled and sliced ginger (think pomme fritte length)
  • a pince of cumin seeds
  •  pinch of pomegranate seeds
  • olive oil-cover the bottom of the pan
  • 1 can of chickpeas (drained)
  • 3-4 fresh tomatoes cut into chunks
  • 5 spice powder
  • 7 spice powder
  • generous squeeze of lemon
  • a pinch of salt-add at the end only if needed
Kusum starts by frying the ginger sticks in the oil until they are a bit crispy and sets them aside to drain.  The oil is now flavored.  (above photo)
Add cumin, dired pomegrante and then hot spices (the 7 spice mix or your own favorite hot spice).
Add the chickpeas and start crushing them in the spices.  Add tomatoes per and crush into the spice chickpea mix (save a few for garnish)
Keep mushing chickpeas and tomatoes together with a fork; add spices as you feel.
 A squeeze of lemon goes in last.  Kusum warned us it turns bitter if added too early.
This is best made a day ahead and reheated.  Garnish with the ginger and a few tomatoes and some coriander if you wish.
This is nice as part of an Indian meal or on its own with cumin flavored basmati rice and salad.

Even more cool food

25 Wednesday Jan 2012

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Well, this heat wave is relentless and putting something on the braii (South African for barbecue) is an option but if your appetite is down to nothing, here are two particularly tempting dishes to try.

Pasta salad is still a stable for picnics and buffets but I have to admit, I usually give it a pass-too often it’s a bland jumble of various veggies, cheese  and  pasta that never quite meld dressed from a bottle.

This version calls for orso, risoni or rosmario-any rice shaped pasta made from durum wheat and the size and shape of the pasta is ideal for salads.  The onion and garlic marinate in the dressing so the flavors are pronounced.  This is filling enough for a warm weather supper or goes well with grilled chicken or meat.

The red onion in ice water method I discovered in Lynne Rossetto Kasper’s, The Italian Country Table, one of my all time favorite cookbooks. After the onions soak a bit they are crisper with a more delicate flavor-worth the effort.

Eco thought tip:

Consider adding some peppers to roast on the braii up to one week before making this salad.  Once peeled and sliced, they keep well in the fridge in a small amount of olive oil, salt and pepper.  Make extra to add to sandwiches or just serve with bread.

RICE PASTA SALAD WITH GRILLED PEPPERS AND GOAT’S CHEESE

2-3 servings as main dish

  • 300 G rice shaped pasta
  • 1 red onion cut into thin rings
  • Ice Water
  • 3 TBS red wine vinegar
  • 1/4 C olive oil
  • 1 clove garlic crushed but still in one piece
  • salt and pepper to taste
  • 2 large peppers-red, yellow or orange
  • 1/4 C pitted black olives-roughly chopped
  • 1 C goat’s cheese crumbled
  • 1/4 C lightly toasted pine nuts
  • 1 handful of fresh mint, chopped
     Cook the pasta in salted, boiling water following package directions. Drain in cold water and set aside.  (This can be done early in the cool of the day)
     Combine the onion and ice water to cover in a bowl and refrigerate for at least 30 minutes, then drain the onions and pat dry.
     Combine the vinegar, oil, garlic, salt and pepper in a salad bowl.  Add the drained onions and marinate-this can be done early in the day.
     Either roast the papers whole on the grill or in an oven at 400F or 200C until skin blisters and starts to blacken. Place in a paper bag-never use plastic-and when cool remove the seeds and skins and cut into strips.
Remove the garlic from the dressing mixture and  add the sliced peppers, olives, pine nuts and cooked pasta and toss.   Just before serving sprinkle with the cheese and mint and toss again gently.
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     Spring salad rolls are almost impossible to find in SA but the rice wraps are readily available and it is so easy to make your own.    They  are the epitome of delicate Vietnamese cuisine as well as being quite versatile.  This recipe is vegetarian but feel free to add any cooked leftover meat or seafood-pork and shrimp are traditional.
     My dear friend and inspired cook, Nicki, gave me the inspiration for using raw julienned veggies, the kind ready to stir fry-so easy.
     I like to serve these as a appetizer but they make a wonderfully fresh, light meal on their own.
RICE PAPER -WRAPPED SALAD ROLLS AND DIPPING SAUCE
Serves 6-8 as an appetizer
  • 8 (12 inch) rice papers-make sure to have some extras in case you tear some
  • 1 small bag of julienne vegetables or a selection of finely chopped carrots, lettuce, spinach and scallions.
  • 1 C mung bean sprouts
  • 1 handful of fresh mint leaves, washed and dried
  • 1 handful of fresh cilantro (coriander) leaves, washed, dried and destemed
  • 1/4 C or a little over 100 grams rice vermicelli soaked in boiling water for 5 minutes, rinsed in cold water and drained well.
  • 1/2  an avocado sliced
  • Chopped peanuts or sesame seeds (optional)
     Arrange all of the above ingredients, aside from the rice papers,  on a platter or around a workspace,  and then fill a large bowl with hot water.  You will need a cleared center area to make the roll.  Use a damp clean dish towel on top of you work space.
     Soak one rice paper at a time and lay down on the towel.  On the bottom third of the circle add about 1 TBS each of vermicelli and bean sprouts and then add the  vegetables topped with a slice of avocado or whatever protein you are adding. sprinkle on the seeds or nuts, if using.
     Now roll up the paper from the bottom over the filling and move the two sides toward the middle.  Then roll from the bottom to the top to make a cyclinder-pressing slightly for firmness.  As the rolls are completed, arrange on a plate.  You can make a few hours ahead, place them in an airtight container covered with a damp cloth.  Do not refrigerate or the rice paper toughens.
     To serve, cut the rolls or serve them whole with this tangy dipping sauce.  You can also serve with plain soy sauce with a bit of peanut butter or sweet chili sauce but this dipping sauce recipe from Mai Pham’s The Best of Vietnamese and Thai Cooking is exceptional.
VIETNAMESE DIPPING SAUCE
1 garlic clove, sliced
1 teas of ground chili paste
1 fresh small Thai green chili (optional)
1 inch piece of ginge,r peeled and sliced
2 TBS cilantro (coriander), finely chopped
1/4 C soy sauce
2 TBS fresh lime (or lemon) juice with pulp
3 TBS water
1 TBS sugar
     Pound garlic, chili paste, chili and ginger in a mortar making a paste. Add all of the remaining ingredients into a glass jar with a tight-fitting lid and add the paste to the jar.  Shake and mix well so the sugar is completely dissolved.
     The sauce can be stored in the refrigerator for up to two weeks.  Pour into a small, shallow bowl to serve.  You’ll want to use it often-try it with seafood or even on plain rice.

Cool Food

22 Sunday Jan 2012

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We are having a heatwave which might be enviable to those in certain parts of the northern hemisphere and I fully empathize remembering making coffee in a 45F kitchen.  We had planned on pasta but just the heat of the dish was unappealing so I made a salad.  Specifically, I made a salad Niçoise. Generally a meal size salad is composed on each plate rather than tossed but   I mixed the two genres for two reasons:

1. I like more greens and when any ingredients are plunked down on undressed greens the result is the greens never mingle with the rest of the salad in taste or texture.

2.  The composed individual salads have more eye appeal than if all the ingredients were tossed.

Salad Niçoise

SALAD BASE

  • A good three to four cups of washed and dried lettuce per person.  A variety of    lettuces including raddichio, arugula (rocket), endive and romaine (cos), baby spinach.
  • 1 bunch of scallions (spring onions) finely chopped
  • 2 small fennel heads, finely chopped
  • 8 small tomatoes sliced into halves or quarters
  • herbs-chives, parsley, basil-this is optional depending on whatever is fresh

Salad Niçoise key ingredients

COMPOSE INGREDIENTS

  • 1 medium potato, washed, and sliced thinly
  • 10-12 olives pitted and roughly chopped
  • 1 small bunch of baby asparagus or handful of fine green beans, washed and trimmed
  • 1 can tuna-I like chunk white tuna in water
  • 2 teaspoons capers giant or regular, rinsed
  • DRESSING
  • 1/4 C olive  oil
  • 1/8 C lemon juice (usually one juicy lemon will yield enough
  • a dash of vinegar-I like rice (not sushi) vinegar
  • 1 generous teas dijon mustard
  • salt and pepper to taste
  • METHOD
  • Mix salad greens in a bowl, set aside
  • Add water and eggs to a steamer bottom.  Bring the water to a boil and keep boiling for five minutes, take out the eggs and set aside in their shells.
  • Put the potatoes in one layer in one or two steaming baskets over the boiling water, cook until soft (about ten minutes).  In the last two minutes add the asparagus to the steamer  If you are using beans, add in the last three minutes.
  • Add 1/2 of the dressing to the greens, lightly toss-they should be just a bit glossy, and then cover each plate with individual portion of greens.
  • Arrange the potatoes, tuna, egg, olives and capers on the dressed greens.  Drizzle with the remaining dressing. Serve.

Yes, Chocolate Mess!

06 Sunday Nov 2011

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If you watched TV in mid century America, you might remember the commercial for M & M chocolates where a kid takes one fist full of M & Ms and the other fist is filled with the “other” brand.  Then he opens both hands to reveal a sticky, gooey mess from the non M & M hand; the palm holding M & Ms is spotless and the triumphant announcer confirms, “No chocolate mess!”  What we were actually witnessing was the magic of stabilizers but who cared about nutrients in those days.

But real chocolate, especially the raw variety, has a very low melting temperature so there is no need to melt raw cocoa butter beyond warm.  Plus all of those myths about chocolate being good for you are quite true as long as the cocoa is  raw, pure and unprocessed:  serotonin, antioxidants and magnesium in abundance!

Today, I experimented with making raw chocolates following the method taught at the raw chocolate workshop I attended at Num Num.  I tweaked the recipe a bit  and it was quick and  easy with yummy results.

Beware!  Raw chocolates are very soft candies at room temperature so keep yours  cold-I keep mine in the freezer.  They make great treats for anyone from obsessed chocolate lovers to  vegans who turn up on your doorstep.  But save most for yourself and your loved ones to indulge guilt-free in delicious chocolate mess.

For two dozen mini muffin size chocolates

1 cup raw powdered cocoa

1/4 cup raw cocoa butter (melt over low heat)

1/4 cup good quality coconut oil (melt over low heat)

pinch of salt

zest of one tangerine or orange

1/4 teaspoon cinnamon

1/2 cup raw honey/agave/or maple syrup

Add the melted cocoa butter and the melted coconut oil to the powdered cocoa and stir in salt.  Mix well until quite glossy.  Add the zest and cinnamon and stir well. Add the sweetener of your choice then stir until completely glossy and smooth.  Pour into molds, teflon are best, and freeze. I used mini muffin reusable teflon molds filled 3/4 full. You can also use teflon ice molds in various shapes. In less than 30 minutes your chocolates will have set. Remove them from the molds and store them in a container.  Keep them in the freezer for maximum life or they will keep in the fridge for up to 2 weeks.

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Winter Market Cooking

27 Thursday Oct 2011

 Published in Yoga Awakening Magazine as “Winter Warmers” June 2008

Charlotte Pregnolato

As we grow in our yoga practice, we cultivate our awareness in ever widening pools beginning with self and expanding outward towards others including global and even universal consciousness.  The realization of our connection to all things leads many yogis to seek out ethical and better choices in all aspects of life, often beginning with basic needs for healthy and safe food, water and air.  Global warming has heightened our collective concern for what can be done by each of us to reestablish the harmony between humans and the earth and most of us are already proactively involved in saving energy by recycling, watching our consumption of non sustainable energy and eating organic, seasonal and local products.

We can find organic brands at many markets, including some national chains and, if we want to escalate our commitment we can also seek out local handmade and organic food products in our area to help small farmers sustain their businesses and to reduce our own carbon foot prints.  Farmer’s markets, sprouting up in just about every community, are filled with stalls manned by local artisans and food producers offering a gamut of wholesome and humanly raised foods like free range eggs, organically produced vegetables, fruits, poultry, grains, legumes and various preserves, baked goods and products prepared with organic ingredients. Some organic farms are even offering weekly deliveries of their products.

Considering the fact that organic food has been proven to be markedly more nutritious and certainly tastier than industrially produced food, it is understandable that the demand has outgrown the current supply in South Africa. The good news is that this trend “will grow 30% annually over the next four years” (www.urbansprout.co.za) meeting the challenge of the green movement with real solutions in the form of sustainable, wholesome and naturally fresher produce and products.

However, the choice to purchase organic apples in season is one thing, but the commitment to make a meaningful shift towards a greener diet often means exploring beyond the boundaries of what is familiar on one’s plate.

A good start might be taking a peek at the websites included in this article to find our why we need to pay attention to labels and gain a deeper understanding of ways we can reduce our carbon footprint.  Then visit  www.sprout.co.za to  help you find  suppliers and farmers markets in your area where you will get a good idea of what each season has to offer.

The local winter harvest includes plenty of root vegetables like beets, parsnips, potatoes as well as heavier squash varieties such as pumpkin.   Expect to see hardy greens-kale, cabbage, spinach-and some lesserknown varieties such as bok choy and radicchio.  Cruciferous vegetables and citrus fruits plus a good variety of local pears and, of course, apples, abound.

The following recipes provide some ideas for warming, nutritious and delicious meals for busy yogis.  All the recipes involve slow cooking on the stove, multi tasking energy so you keep warm while you cook.

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APPLE SAUCE

Applesauce is luscious way to enjoy the tart/sweet freshness of apples and makes an easy on the digestion before practice snack.  Enjoy it on it’s own-warm or cold or on toast or muesli. The recipe is as simple as it gets.

Find a selection of different types of apples and wash well.

1 kilogram of fresh apples will yield about a liter of applesauce.

Roughly chop the apples into thirds or quarters, making the pieces even in size.  Throw them all into pot and add a very small amount of water just to cover the bottom of the pan.  A nonstick pan is best because the less water you use, the more buttery and rich the applesauce will be. 

For flavor, add one or more of the following:

A cinnamon stick or two 

A cardamom pod 

A few cloves.

It’s a good idea to wrap the spices in a small piece of muslin tied with string.

Cover and simmer slowly, stirring every so often so the apples don’t stick to the bottom of the pan.  As the apples cook, they will give off their own juices so adding more water is not necessary.   When all of the apples are completely soft (about 20-30 minutes) leave them to cool in the pot.  

When cool, remove the whole spices and run the apples through a food mill.  You can use a sieve and spoon to push the apples through but it will take far more time and energy.

Store in well-sealed containers in the fridge for up to two weeks. 

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SPELT RISOTTO WITH CHICKPEAS, ORANGE AND SAGE

Mostly seen in South Africa in the form of pasta or flour, whole grain spelt is available from various organic growers and health food stores.  If you’ve never tried spelt, you are in for a treat and this hearty vegetarian risotto dish provides a complete protein with thanks to the addition of chickpeas. Spelt tastes like hazelnuts and sweet barley and the grain is tender on the outside but satisfyingly chewy in the center. Although spelt is related to the wheat family, it is easier to digest and richer in protein and vitamins. The spark of orange zest alongside the earthy herb and grain flavors is unbeatable.

1.5 cups (9 ounces) of spelt presoaked for an hour in hot filtered or bottled water.

2 tablespoons olive oil

1 large onion, finely chopped

16 fresh sage leaves torn into small pieces

1 sprig of fresh rosemary

½ teasp. crushed fennel seeds

sea salt and freshly ground pepper

1 425 gram can of chickpeas

8-10 cups homemade or organic vegetable or chicken broth

zest of one orange

2 large cloves of garlic-minced

½ cup dry white wine

½ cup freshly grated parmesan or Reggiano cheese

1 small bunch of parsley leaves-chopped

Cover the spelt in hot water and soak while you prepare the rest of the ingredients.  Warm the oil in a heavy pot on medium high heat.  Add the onion, sage, rosemary, fennel seeds, and salt.

Cover, turn heat to low and cook until onions are soft and transparent (about 15 minutes).

Raise heat to medium high to brown onions, stirring to prevent burning.  Just before the onions are done, add half of the chickpeas.

In a separate pan, bring the broth to a low simmer.

Drain the spelt and add to the onions, along with half the orange zest and all of the garlic; stir for a minute.  Add the broth a cup at a time until it is absorbed, while  the ingredients simmer, uncovered.   When the spelt is almost tender, add the remaining chickpeas and salt and pepper to taste.  Stir in wine and remaining orange zest.  When the wine is absorbed, test for doneness.  The spelt should be tender and a little chewy with no raw taste.  Add more stock if spelt is not soft enough.

When completely done, remove the rosemary sprig.

Turn off the heat, add in cheese, stir well and let it rest, uncovered for five minutes.  Taste for seasoning and sprinkle with parsley and serve.  

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CURRIED ROOT VEGETABLE SOUP

This soup celebrates the lesser used parsnip along with other winter goodies-carrots, apples and oranges-in a flavorful mix of sweet and savory.  It is an attractive starter or can be served with bread and salad for a casual supper. 

Serves 4-6 as a starter

1 onion-chopped

3 garlic cloves finely chopped

1 thumb size knob of fresh ginger-grated

1 teas. olive oil (use a non stick pan or add more oil, if needed)

½ teas. cinnamon

½ teas. turmeric

1 teas. ground cumin

pinch of cayenne (optional)

1 cup of unsweetened apple juice

4 cups vegetable stock (preferably organic or homemade) or water

2 cups of scrubbed and sliced organic carrots (peel non organic)

2 cups of scrubbed and sliced parsnips

1 cup orange juice-freshly squeezed is best

Juice of ½ large lemon

salt and pepper

Coriander or chives

Optional: Crème fraiche, sour cream or Bulgarian yoghurt 

Sauté onions, garlic and ginger in the oil until onion is translucent.  Add spices and continue to sauté for a few minutes.  Add apple juice and deglaze the pan.  Add the carrots and parsnips and sauté for a minute before adding the stock.  Then mix well, cover and simmer until vegetables are soft.

Either blend or use a hand mixer to puree the vegetables while adding the oranges juice.

Add lemon juice and salt and pepper to taste. 

Can be served hot or cold.    For more flavor, add a spoonful of yogurt, crème fraiche or sour cream and sprinkle with cilantro and/or chives.

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WINTER GREEN SOUP

You have every right to feel virtuous making this soup because you are not only being thrifty by using beet greens but this soup is quite low in fat and calories. It just happens to be delicious, especially when sprinkled with a little cheese.

2 large onions chopped

1 TBS olive oil

salt

2 potatoes

5 cups filtered water

2 large bunches of beet greens 1 large bunch of spinach

1 cup sliced green onions

½ bunch  of fresh coriander

2 cups  home made or organic vegetable broth

fresh ground pepper

dash cayenne

juice from 1 lemon

Optional: crumbled feta, Parmesan or other light cheese

Croutons made from whole wheat or rye bread

Cook onions as slowly as possible in oil, stirring frequently add a little salt.  The onions should caramelize and turn a lovely golden brown in 30-40 minutes. This is the secret to the great taste so don’t hurry this step.

Meanwhile, if the potatoes are organic, just scrub; otherwise, peel, then dice and add to a soup pot. Add water and 1 teaspoon of salt, simmer.  Wash all the greens including coriander well, remove tough stems from beet greens and spinach and chop together roughly.  Add to pot.  It will look like an enormous pile of greens but, don’t worry, it cooks down.  Add the onions to the pot, once they are caramelized.  Cook until the  potatoes are soft-approximately 30 minutes.

Add the vegetable broth and either use a hand blender, or put the soup into a blender or food processor and blend until smooth.  Over blending will cause the soup to turn gummy so watch this step carefully.

Put the soup back in the pot and heat up a to simmer, seasoning with salt, pepper, cayenne (if desired) and lemon juice.  Add more broth if soup is too thick.  Garnish with cheese and/or croutons if desired and serve. 

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Humbler Intentions

27 Thursday Oct 2011

Posted by in Recipes

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SourceURL:file://localhost/Users/charlotte%20ann/Desktop/BLOG%20CLASS/Years%20ago.doc

Years ago, decades actually, one of my soon-to be ex-boyfriends,  with a taste for drama, took both of my hands in his as if praying and kissed them fervently.  Since my hands were totally encased in his, he ended up passionately kissing his own hands.  Hilarious, yes, but also an example of how the love, like cooking reflects the intention of the doer.

 

Sure, sometimes we just need to eat but other times we want to share something of ourselves with people we care about.  A few nights ago I was feeling particularly ambitious and maybe a little too confident when I attempted a wonderful dish I had in India-masala dosas.

 

Dosas are crepes made of rice and urad dal and are meant to be paper thin.  Mine turned out hefty and dense, completely overpowering the potato filling that would have been delicious on its own. Here I was envisioning oohs and ahhs  but instead ended up apologizing for most of the un-ahh inspiring meal.

 

Maybe the point here is that good intentions are not enough and if I had examined my intentions more closely I would have realized my aim was more about showing off than about pleasing another.  The most welcome gestures are not grandiose but made with consideration for the true needs of the other-in this case, an edible dinner.

 

As humble as it seems, potatoes and onions cooked in spices are a favorite snack in India and completely satisfying on their own.  In the future I will be serving this as a side dish until my dosas are worthy.

 

Turmeric Potatoes

 

3 TBS vegetable oil

1 teas mustard seeds

8 kari leaves crushed

1 onion cut in half and sliced thinly

2 green chilies (preferably serrano) seeded and minced

1 generous teas turmeric

6 medium potatoes-peeled and boiled until just tender

1.5 teas salt

 

Heat oil on high in covered sauce pan.  Add the mustard seeds and kari leaves and cover until sizzling stops (30 seconds).  Add the cumin seeds

to pot, turn down the flame to medium and allow to sizzle for 30 more seconds.  Add the onions and  saute until brown but not burned-3 to 4 minutes.  Add the chilies and reduce heat to low.  Add the turmeric and stir.  Add the cooked potatoes crumbling with your hands along with the salt and mix gently to make sure spices are incorporated evenly.  Cook for 10 more minutes.   Serve hot as a side dish or in a wrap, tortilla, or a dosa.  

 

 

 

 

 

 

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