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musings from a health supportive culinary artist

Green Chile Pork Posole November 30, 2009

Filed under: how to make it — chezdesblog @ 7:56 pm
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Yesterday, I was thinking ahead to Christmas, anxiously anticipating the tamales we make every year, which got me to craving Mexican cuisine, which made me think that we needed some Green Chile Pork Posole. Like. Right. Now.  

This dish blends many delicious flavors – tomatillos, green chiles, cilantro, cumin, and chile powder - in a traditional Mexican stew based on hominy (pictured at left) and pork. Tomatillos are small, green, tomato-like fruit that are both tart and tangy. Stewing them mellows their flavor and texture. Natural starches in the hominy, which is corn with the bran and germ removed, develop the broth and juices into a nice thick sauce. 

Traditionally, Posole is served just as you would a stew. However, I like serving it with corn tortillas and various toppings such as cilantro, shredded cheese, and chopped tomatoes. Enjoy!

 

Turkey and Wild Rice Salad + Cranberry Nut Bread November 26, 2009

Filed under: how to make it — chezdesblog @ 3:24 pm
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Greetings from the Big Apple! I hope you are enjoying your Thanksgiving holiday as much as we are. Runs in Central Park, the Macy’s Thanksgiving Day Parade, store windows on 5th Avenue…the holidays are upon us.

The funny thing about me is that I crave the leftovers and side dishes almost more then I crave the special occassion dinners! For instance, in my family, Cranberry Nut Bread always makes an appearance this time of year. It comes together so easily. I anxiously anticipate it with a hot cup of coffee or tea, anytime of day.

Also, this Turkey and Wild Rice Salad is a reason to cook turkey all year long. Wild rice, dried cranberries, toasted almonds, scallions, and a quick Dijon vinaigrette give leftover turkey new life in this tasty dish. Serve it with soup and crusty bread for dinner, or on its own for lunch.

May the spirit of Thanksgiving last, and last, and last…

 

Grilling the Turkey November 22, 2009

Filed under: how to make it — chezdesblog @ 4:16 pm
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Thanks to my Dad, I grew up on grilled turkey from the old-school charcoal barbecue. When it came time to make it on my own, Dad taught me to do it his way and I never looked back (especially once I realized the beauty of having the oven free for everything else). 

Before the turkey even hits the grill, it gets brined overnight. Brining a turkey leaves it plump, seasoned, and ready for hours of cooking without fear of drying out. There are a million recipes out there for brining. Pick one you like and go with it. Once my bird is brined, patted dry, and prepared – I head to the grill.    

I use a large chimney to light the coals. Once lit, I divide the coals in half and push them to opposite sides of the grill basin. I pour a can of beer into a disposable 9×5-inch aluminum bread pan and place it in the center of the grill basin, between the coals. Next, while standing away from the coals, I spray the grill with non-stick cooking spray. Then, I lower the grill in place, with the handles positioned over the coals. I place the turkey on the grill, breast side down, and put the lid on it (with all vents open).

As heat builds inside the grill, the beer in the pan begins to evaporate, basting and tenderizing the bird. Every hour, I add 6-9 fresh briquettes on each side of the grill. After the first hour of cooking, I turn the turkey over and finish cooking it breast side up. If any part of the turkey turns dark, I cover it with foil. Once the internal temperature, measured in the thickest part of the thigh, has reached 175 degrees, it’s time to take the turkey off the grill. I usually estimate 11-13 minutes grilling time per pound. Allow the turkey to rest for a good 20-30 minutes before carving.

Every time I taste our turkey, I delight in its grilled goodness, give thanks for the nourishment, and call Dad to tell him how thankful I am for all the things he’s taught me. Happy Thanksgiving!

 

Thyme-Roasted Sweet Potatoes + Lentil Stew November 20, 2009

Filed under: how to make it — chezdesblog @ 4:20 pm
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Next up in the “delicious holiday fare need not bust a gut” category are Thyme-Roasted Sweet Potatoes. If you go with potatoes for a side dish, choose sweet potatoes. Rich in Vitamin A, complex carbohydrates, and fiber, they add fabulous color to any plate. There’s no need to mash, whip, and heavy cream them into submission. This simple dish lets their natural beauty and flavor shine.

I also made Lentil Stew with Winter Vegetables this week. Oh boy. I immediately added it to my list of winter staples. It’s hearty, savory, and very satisfying. The recipe calls for adding goat cheese at the end, which makes for a rich, creamy sauce. I had goat cheese already (for my new favorite salad), so I used it. Delicious!

I imagine if you don’t like goat cheese, you could substitute plain fat-free yogurt for a similar (although, admittedly, not the same) tangy, creamy effect. If you want to make this dish super easy, purchase two of the “Harvest Medley” bags of pre-cut turnips, yam and butternut squash from Trader Joe’s and use them in place of the turnips, beets, and butternut squash called for in the recipe. Otherwise, follow the recipe as written. Enjoy!

 

Martian Brains November 17, 2009

Filed under: how to make it — chezdesblog @ 1:07 pm
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It really is a wonder that I grew up liking Brussels sprouts as much as I do given that my Mom always referred to them as “martian brains.” Perhaps that was her way of making them fun to eat, and yet, what girl in her right mind would want to eat martian brains? Me, I guess. I digress…

I am thinking ahead to holiday gatherings and testing a bunch of starters, sides, and small indulgences for the season. A gourmet holiday meal or party need not bust your gut. You don’t have to add extra butter, sugar, and heavy cream to make food delicious.  

First case in point - Brussels Sprouts with Walnuts and Dried Cranberries. This festive dish offers a nice, quick alternative to the typical roasting of Brussels sprouts. It’s sweet, crunchy, savory, and would make a nice addition to any holiday table.

 

Food Fight! November 12, 2009

Filed under: how to make it,where to see it — chezdesblog @ 1:17 pm
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main-logoImagine if you will watching local chefs battle it out, tasting samples from 60 local restaurants, and witnessing on-stage shenanigans involving Anthony Bourdain, Jose Andres, Eric Ripert, Carla Hall and Ted Allen. That was us last night at the Capital Food Fight event to benefit DC Central Kitchen. We ate, drank, and schmoozed until we could take no more. It was fabulous foodie fun for a great cause.  

As for recipes this week, we are still living in the land of apples and pears. One way to enjoy both is by making Apple and Pear Chips. Another way to enjoy both is with Apple Pear Slaw. I learned this recipe in the kitchen at Golden Door. Dressed with a blend of lime juice, ginger juice and agave nectar, it’s delicious any time of day.

I read an interesting article this week considering the virtue of substituting agave nectar for sugar. Calorically, the difference between the two is negligible. However, agave nectar is sweeter than sugar and its glycemic index is significantly lower than sugar’s. This means you can use less agave than sugar to achieve the same sweetness without spiking blood sugar as much. Bottom-line: neither one holds nutritional value, and although agave nectar is a good alternative to sugar, it is best to use both sparingly.

 

Make a Pumpkin Bouquet November 10, 2009

Filed under: how to make it — chezdesblog @ 11:31 am
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pumpkin bouquetStep 1: Select a pumpkin. Select a pumpkin that sits flat and upright. For a small bouquet, pick a small, round pumpkin. For a larger bouquet, select a taller pumpkin.

 Step 2: Clean the pumpkin inside and out. Start by cutting the top off of the pumpkin, creating an opening for the flowers. Make the inside bottom surface of the pumpkin as flat as possible. Set the “lid” aside. Clean the inside of the pumpkin and wash it down on the outside.

 Step 3: Insert a container into the pumpkin. Choose a container with a mouth wide enough to hold the bouquet. Use a jar, plastic container, water bottle, or small vase. Fill it half way with water and insert it into the pumpkin. If necessary, stuff aluminum foil around the vase to stabilize it. The top of the container should not show from outside the pumpkin. Floral foam inserted in the bottom of the container may make it easier to arrange your bouquet, especially if it is tall. If your pumpkin seems especially “sea-worthy”, skip the container and insert the floral foam and add water right into the cavity of the pumpkin. Be sure it doesn’t leak!

Step 4: Arrange your bouquet. Fill the pumpkin vase with fresh seasonal flowers and greenery. Decorative winterberry, boxwood, sunflowers, wired pine cones, and wired fruits make nice additions. Consider sticking the “lid” of the pumpkin on a twig or wire and including it as part of the bouquet.

 

Marathon Update + White Bean Chili + Maple Corn Bread November 6, 2009

Filed under: how to make it — chezdesblog @ 6:02 pm
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DSCN0254On November 1st, I joined over 39,000 runners to compete in the NYC Marathon. The crowd support was amazing, the volunteers were incredible, and the weather was perfect - 50 degrees with a cloud cover. As a runner, you can’t ask for better conditions. My nutrition plan worked well – oatmeal, a sports bar, Gu and Gatorade got me through the day feeling light on my feet and energized.

The course was fantastic! We went winding through neighborhoods, hitting all five boroughs, and ending in Central Park. I didn’t over-analyze things. I just ran my race and picked the miles off, one by one. I was so inspired with my experience that I registered for the Boston Marathon (April 2010) that night. Knowing that I am racing Boston in the spring serves as a great motivator for staying healthy and fit throughout the winter and holiday season. Do you have a fitness goal to get you through the holidays?

This weekend, there’s a freeze watch, so I’m making a batch of White Bean Chili to warm our bellies. A fun twist on the usual, it’s zesty in all the right ways. It comes together pretty easily and makes enough for a small army, so either invite friends for dinner or make some room in the freezer. I like freezing it in small batches that I can easily thaw for lunch or dinner. It’s so nice to know it’s sitting there in the freezer, ready and waiting, on a day when I don’t have the energy to start from scratch. I’ll serve my chili with Maple Corn Bread, which is my go-to recipe for corn bread. I’m getting hungry just thinking about it!

 

 
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