get your yummy back

musings from a health supportive culinary artist

Dan Dan Noodles October 7, 2012

Filed under: how to make it,where to get it — chezdesblog @ 10:05 am
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Oh my. This recipe for Dan Dan Noodles is a keeper. Healthy and satisfying, I’ve adapted it to use ingredients commonly found in my pantry. It’s definitely week night fare and an awesome alternative when craving pasta.

I’ve espoused the virtue of thick, wheat-flour udon noodles before. I find them at health food stores, World Market and at the supermarket – they are pretty main stream. One thing I really love about this recipe is that it uses tahini (sesame paste) as a base for a nutty, spicy, flavorful sauce. Topped with lean ground pork, chopped peanuts and green onions, it comes together in no time, but doesn’t taste like it. Best of both worlds!

 

Bobby’s Grilled Bison Steaks September 9, 2012

Filed under: how to make it,where to get it — chezdesblog @ 3:10 pm
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My friend Bobby taught me how to grill bison steaks. The method is simple – let the meat rest at room temperature in a salted red wine marinade. Place the steaks over the grill, sear them on each side and then, and this is where there’s a twist, dip them in soy sauce and put them back on the grill for a few minutes to finish cooking. Salty, wine- y Grilled Bison Steaks deliciousness. I have since tried this same method at home with sirloin steaks and they were also very tasty.

Look for local sources of bison if you can find them. In Washington DC, I found it at the farmer’s market. In Santa Barbara, we have a local source (Aurora Farms) that brings their product to town weekly. I’ve given you a link to their web site which includes all sorts of interesting information about bison, buffalo and how they differ.

 

Blackened Sea Bass September 2, 2012

Filed under: how to make it,where to get it — chezdesblog @ 10:12 am
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We’re at it again! The same friends who gifted us the delicious halibut for Grilled Halibut with Chimichurri Sauce also gave us some of their sea bass catch. We decided to try it out with a dry rub, which has been our trend lately (last applied to flank steak with great results). The end result – Blackened Sea Bass – which we cooked on the grill. Delicious!

There is no real standard for blackened seasoning. This is a recipe I’ve used for a while. The idea behind “blackening,” whether it be fish or chicken or what have you, is to apply the rub liberally and then cook the protein over high heat on both sides, developing a delicious, flavorful crust.

If you aren’t up for grilling, this dish can be prepared using a cast iron skillet over medium/high heat on the stove top, just use the same timing as you would for the grill. Be sure to use grape seed oil to oil the grill pan; it has a higher smoking point than olive oil.

BTW – I got this photo of blackened fish on the grill from grillingaddiction.com – I recommend you check it out!

 

Grilled Chicken with Zucchini Pappardelle August 12, 2012

Filed under: how to make it,where to get it — chezdesblog @ 11:46 pm
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For my birthday, I got the Flavor Bible, winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship. Organized alphabetically by ingredient, season, and other topics of interest, it is a culinary guide to pairing flavors across food groups. Today, I had several ingredients on hand that I wanted to use to create a sensational summer dish – grilled chicken, zucchini, fresh basil and corn. As predicted, when I looked up each ingredient in the Flavor Bible, it was readily apparent that they were in harmony and would enhance one another when paired. This, of course, is not surprising given the season and the propensity to grill outdoors.

I got creative with the zucchini, slicing it into thin, wide ribbons using my best little mandolin. I quickly sauteed it in olive oil with corn, basil, salt, pepper and a pinch of red pepper flakes. Treating it like pasta, I used it as a base for sliced grilled chicken. I drizzled the whole thing with olive oil and lemon juice, a touch of salt and pepper, and viola – a simple and  sensational summer dish – Grilled Chicken with Zucchini Pappardelle.

 

Dehydration Nation: Fruit Leather June 10, 2012

Filed under: how to make it,where to get it — chezdesblog @ 12:45 pm
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Last week, some friends brought us loads of stone fruit. More stone fruit than we can handle, and that’s saying something. There were several varieties of apricots, plums, peaches, nectarines and cherries. DELICIOUS.

Several thoughts crossed my mind. First, I couldn’t wait for breakfast. Then, I couldn’t wait to chop them up and put them on skewers to grill with chicken or fish this week. They also make a nice dessert grilled and served with frozen yogurt. Of course, there’s always the Savory Pluot Salad, a family favorite.

I was also inspired to get the dehydrator out. My little Excalibur 9000 cranks out some good stuff. I made Fruit Leather by simply pureeing fruit and spreading it like a pancake on a silpat mat. It took about 5 hours to have lovely homemade fruit roll ups without the added sugar or preservatives.  I also dried cherries, nectarines and peaches for use in salads, granola and other goodies (assuming they last that long).

If you’re not familiar with dehydrators, they are great fun. The possibilities are endless for preserving fruits, vegetables, and herbs, drying pasta, making yogurt – you name it!

 

How to Grill Mahimahi April 29, 2012

Filed under: how to make it,where to get it — chezdesblog @ 11:42 am
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This year, I am working more fish into our diet. In a veiled attempt to support my cookbook habit, I decided I needed some resources to support this effort. I think I found two of the best – For Cod and Country by Barton Seaver and Good Fish by Becky Selengut (the perfect gift from my sister!).

In the first of a series of posts about my experiences preparing more fish at home, I bring you the easiest, most delicious recipe for Grilled Mahimahi. This method for grilling has revolutionized my thinking regarding grilling fish. The premise is so very simple, yet one I never considered – manage the heat of the grill by moving the grill grate, not the fish. Once it hits the grill, the fish remains undisturbed until it’s cooked. No trying to flip it or move it, risking it falling apart or getting stuck to the grill. Revolutionary!

 

How I Got My Yummy Back April 15, 2012

Filed under: how to make it,where to get it — chezdesblog @ 9:05 pm
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Actually, I never lost my yummy. But it never hurts to surround yourself with inspiration! After spending last week in Mexico at Rancho la Puerta, I am as happy as ever with my healthy cooking regime. What I consider a way of life is experimental for many, scary for some, and old hat for others. Enjoying healthy meals at a communal table does wonders for awakening the yummy in anyone. It’s why I do what I do.

The entire menu was loaded with vegetables and herbs from their organic farm (that’s me standing in it!). Breakfast included eggs, yogurt, delicious breads, fresh fruit, granola and my personal favorite, Birchersmusli.

Lunch always included a large mixed green salad with a selection of fresh roasted vegetables, nuts, seeds, and house made vinaigrette. There was fresh fruit, delicious soup and some other choice such as vegetarian pizza, black bean tostadas, or wild mushroom quesadillas. Dinner always started with both soup and salad courses.

What sounds like too much to eat, really was not. Served at a leisurely pace in small portions, nutrient-dense food really satisfies. Flavored with fresh citrus, herbs, vinegar, and spices, the natural flavors really shine. Did I mention the fact that we hiked every morning and did all sorts of exercise during the day? This is the sort of stuff I love and the types of recipes I share here.

In addition to enjoying the glorious food, nutrition workshops and group workouts, I walked away with two new cook books focused on fish and grapes. You’ll be seeing more from them soon!

 

Take the Challenge! Lemon Herb Cheese March 31, 2012

Filed under: how to make it,where to get it — chezdesblog @ 8:43 am
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I’ve never made cheese. I’ve never even really thought about making cheese – until now. Earlier this year I signed up for the Urban Farm Handbook Challenge. This month’s challenge – cheese making!

This recipe for Lemon Herb Cheese could not be more simple or delicious! The result  is light, spreadable, herby goodness. It’s delightful and unlike anything you buy at the store. Have some friends over, serve it with sliced baguette and then tell them YOU MADE IT.

Soup to nuts, it takes about 2-3 hours, but most of that is draining time – you don’t have to be there. I took photos all along the way, you can check them out here. I picked herbs from my garden – basil, cilantro and parsley. I think minced green onions, thyme, or oregano would also be delicious.

Note ~ the only special equipment required are cheese cloth and a candy/oil thermometer, both of which are readily available at kitchen supply stores and some grocery stores. Don’t let that be the reason you pass this up!

 

Strawberry Freezer Jam June 23, 2011

Filed under: how to make it,where to get it — chezdesblog @ 7:52 pm
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It’s that time of year when fresh fruit and vegetables start exploding out of the Earth and into my kitchen. Trouble is, I have no kitchen at the moment. We are in week 7 of 17 in our house renovation project and still, what I like to call, “fancy camping.”

Last weekend, I lost my mind and bought an entire flat of strawberries at a road side stand. I couldn’t help myself. I got them home and thought, wow, that’s a lot of berries! The first thing that came to mind was making fresh fruit preserves. Much like pickled vegetables and fruit compotes, fruit preserves are a great way to capture summer in a jar. However, given my current situation, a full-blown preserving operation is not really an option. So, I tried something new – Strawberry Freezer Jam. Who knew?! 

Simple, fast, and hassle-free, freezer jams require some special equipment/ingredients such as instant pectin and plastic jars. I bought mine here. This web site also includes loads of recipes, tips, and ideas. Freezer jams last in the freezer for a year and should be kept refrigerated and used within a month of opening. I plan on using mine for spreads, sauces, and smoothies! Need more convincing on how easy and delicious freezer jams truly are? Read this article on NPR’s web site – and try it!

 

*Quick* Pickled Sugar Snap Peas May 22, 2011

Filed under: how to make it,where to get it — chezdesblog @ 2:37 pm
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At the farmer’s market yesterday, I bought some sugar snap peas. Actually, I got a little carried away and bought a ton of sugar snap peas. Once I got home and realized I had enough for a small army, I decided to pickle some. I’ve pickled vegetables before with delicious results.

What I like about this recipe for Pickled Sugar Snap Peas is that it’s quick and versatile. The original recipe suggests waiting for 2 weeks before eating the pickled peas, but I thought they were yummy after 24 hours. Be sure to let your brine cool before pouring it over the peas, as you don’t want hot brine to cook them as they soak. Crunchy and tangy, they make a nice addition to salads and serve as a great snack on their own. I think this same approach would work well with asparagus and green beans…

In other news, I added a great cookbook to my collection this week – The Simple Art of EatingWell Cookbook – from the publishers of EatingWell magazine (one of my favorites!). It just won a James Beard Book Award in the “healthy focus” category. 400 recipes, menus, tips, terms, and healthy pantry guidelines make this a book I plan on reading cover to cover!

This post is linked to the Real Food Wednesday blog carnival – check it out…

 

 
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