get your yummy back

musings from a health supportive culinary artist

Food Photographer! + Black Bean Hummus March 25, 2012

Filed under: how to make it — chezdesblog @ 11:38 am
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There are lots of exciting things happening at GYYB headquarters. I’ve been baking all sorts of samples for folks – vegan cookies, gluten-free brownies, whole grain muffins – you get the picture. Then I had a thought – I need someone to come take pictures of all this beautiful food! A few phone calls later, I had a full-blown photo shoot under way in my kitchen. See photos here. It was really fun, educational and exciting.

As for this week’s new recipe, I chose Black Bean Hummus. I am always looking for new ways to make lunch interesting. In addition to being a great dip for crackers or veggies, this dip makes a tasty spread for sandwiches and wraps.

In the meantime, it’s a totally rainy Sunday in my neck of the woods and I have the ingredients for Lemon Herb Cheese (for the Urban Farm Handbook Challenge). Another perfect day for playing in the kitchen!

 

Simple Roast Chicken and Split Pea Puree February 12, 2012

Filed under: how to make it — chezdesblog @ 9:43 pm
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In the wake of Paula Deen’s “revelation” that she’s had diabetes for years, I am feeling good about the fact that I actually cook and share recipes for what we eat at home knowing it keeps us (and you!) healthy. In Frank Bruni’s article on the Paula Deen topic, he writes that in conversations with top chefs about what they eat at home, they often mention roast chicken and vegetables. I had to LOL. It’s true! They do cook like real people at home. I knew it.

That said, I think this the perfect time to share my recipe for Simple Roast Chicken. This week, I served it with Split Pea Puree – an easy, fabulous and filling favorite. Enjoy them both in good health!

BTW, you may have noticed that the “small indulgence” section of GYYB recipe index is, um, small. There’s a reason for that. If I baked and we ate as much dessert as we truly wanted to, well, we’d have health issues too. We watch what we eat (without suffering!) most of the time so we may treat ourselves occasionally. It’s also why we exercise almost every day. After all, life without a sweet treat here or there sounds dreadful, no?

 

Quick Three Bean Chili! January 22, 2012

Filed under: Uncategorized — chezdesblog @ 1:26 am
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On Saturday, after a day out and about, we got home later than expected and I was without a dinner plan. Thankfully, I had been to the store earlier and had stocked up on staples, among them a variety of beans, diced tomatoes, fresh vegetables, plain yogurt and maple syrup.

Upon scanning my pantry, I immediately envisioned a pot of Three Bean Chili, with Maple Corn Bread and Zesty Coleslaw. Within an hour, I had a delicious homemade meal on the table. This vegetarian chili is hearty, satisfying and packs some heat. (Just the way I like it!) I always use my Le Creuset Dutch Oven for soups and stews. Made of enameled cast iron, it distributes and retains heat well, is oven-proof and cleans up easily. I love it.

Back to the chili. I set aside some aside for another meal this week and froze the remainder for that emergency meal I don’t yet know I need. I made the Maple Corn Bread into muffins because the leftovers freeze easily and can be thawed for breakfast, lunch, dinner or breadcrumbs. As for the coleslaw, well, I’ll crunch on that until it’s gone. Tangy and mayo-free, it doesn’t last long around here…

 

Farro Salad with Winter Fruit, Pistachios and Ginger December 18, 2011

Filed under: how to make it — chezdesblog @ 1:40 pm
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It’s Sunday and I’ve got a busy week ahead – don’t we all!? So, I’m working ahead, making some dishes that will make meal time easy and enjoyable instead of time-consuming and hectic. I started with this Farro Salad with Winter Fruit, Pistachios and Ginger. Make it. I like it because it relies on some of my favorite flavor bombs for the dressing – citrus, ginger, and fresh herbs. It may be “winter-y,” but it’s light and delicious all the same. Enjoy it as a side with grilled meat or seafood, as a main on a bed of greens, or alone, for breakfast. It’s that versatile.

I am also making a batch of Green Chili Pork Posole because it’s sooooo good and it can sit on my stove this afternoon while I de-clutter to my desk, hang pictures, unpack boxes (still), and tend to other glamorous tasks. It freezes well and can be served as a stew, burrito-style with tortillas, or can double as a filling for tamales - which are definitely on the agenda for Christmas! I’ve also roasted some Delicata squash, which makes a pretty, seasonal addition to any meal.

Other great make-ahead recipes that make week nights easy include Morrocan-style Chickpea and Vegetable Stew, White Bean Chili, and Carnitas. Have a great week!

 

Chickpea-Spinach Curry with Yogurt Sauce September 18, 2011

Filed under: how to make it,where to see it — chezdesblog @ 11:17 am
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photo courtesy of realsimple.com

This super yummy Chickpea-Spinach Curry with Yogurt Sauce is deceptively simple and quick to pull together. Designed as a main course served with some naan and fresh mixed greens, I served it as a side dish paired with chicken. It came together in minutes, making it suitable for week nights and dinner guests!

If you like chickpeas as much as I do, you might also try this delicious Chickpea Noodle Soup, Moroccan-Style Chickpea and Vegetable Stew, or this Tangy Lentil and Chickpea Soup.

I found this particular recipe in a Real Simple article with recipes for one-month’s worth of easy dinners. It’s a great resource for menu ideas and inspiration – shopping lists are included – check it out!


 

Marinated White Bean Salad September 4, 2011

Filed under: how to make it — chezdesblog @ 2:47 pm
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Over the weekend, I found some of my Mom’s old recipe boxes. She had several, organized by category – appetizer, salads, desserts, etc. I’ve been clinging to these over the years since she passed away. I love sifting through the recipe cards, seeing her hand writing, discovering what she found worthy of clipping, deciphering her notes, additions, and substitutions.

I came across this recipe for Marinated White Bean Salad, hand-written by one of her best friends. I imagine Mom loving this salad at some event and asking for her friend for the recipe. Remember recipe cards? Mom’s friend transcribed the recipe onto a card – “For: Barb,” “From the Kitchen of: Susan,” “Serves: 12 for a party.”

I can see why she wanted this recipe – these beans are simply delicious! They make a wonderful and versatile side dish. Make them for yourself, and then share the recipe with a friend!

 

For Starters: Crushed Peas with Feta and Scallions May 30, 2011

Filed under: how to make it,where to see it — chezdesblog @ 10:48 am
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Despite the fact that I have to work this weekend, we are getting in our share of bike rides, beach walks, and barbecues! This unofficial start to summer means it’s time to find healthy, new, tasty side dishes and appetizers to contribute to the great American cookout.

For starters, try Crushed Peas with Feta and Scallions. It’s delicious as a dip with crackers or vegetables, or can serve as a more substantial starter for a dinner party with grilled pita. Thick, rich and creamy, you’d never know the base is plain, fat-free yogurt and reduced-fat feta cheese. If you’re feeling dedicated, you can use fresh peas from the farmer’s market, but frozen peas work as well.

For tonight’s barbecue, I made a Curried Potato Salad and a Wheat Berry Waldorf Salad to share as healthy side dishes. I am also taking along some of my Quick Pickled Sugar Snap Peas (affectionately called “quickles” by a reader). It’s also fun to shake things up on the burger front by featuring lower-fat (full of flavor!) options such as tuna, turkey and black bean burgers. See my recipes for 5 homemade burgers with toppings here. Of course, Memorial Day means much more than the unofficial start to summer, so hopefully we all took a moment to remember those who have served us so courageously…

 

Chickpea Noodle Soup + Fresh Herbs May 15, 2011

Filed under: how to make it — chezdesblog @ 9:48 pm
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When I saw this recipe for Chickpea Noodle Soup, I had to have it. The flavor profile, described as Persian, includes garlic, turmeric, fresh dill, fresh cilantro, and green onion. Lentils, chickpeas, and spinach add substance to this dish, while the noodles tempt you to slurp your way through it! Satisfying, healthy, and delicious, it reminds me a bit of Sicilian-Style Pasta and Lentils (although it really is quite different).

Always add fresh herbs at the end of preparing a dish, whether soup, pasta, or even on top of pizza. (I add fresh herbs to grilled pizza after its cooked – they wilt immediately.) This is the best way to preserve their bright flavor and color. Fresh herbs can last for several days with just a little attention. I store fresh herbs wrapped in a paper towel in my crisper drawer. If leaves or stems start to brown, I simply trim and discard them.  If they start to dry out, I moisten the paper towel. For more ideas and tips, see my article on cooking with fresh herbs . Enjoy!

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

 

Smokey Sausage and White Bean Soup February 26, 2011

Filed under: how to make it,where to get it — chezdesblog @ 12:17 pm
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I’ve been looking for a broth-y bean soup. So often, bean soups end up being  pureed or served chili- style. Don’t get me wrong - I love thick bean soups; I just wanted something new. Inspired by a rainy day and the chance to eat in by the fire, I tried my hand at a Smokey Sausage and White Bean Soup. It was substantial and hearty, while the tasty broth warmed us from the inside. This soup invites dipping from warm crusty bread, and at the privacy of your own table, refined sipping from the soup bowl…just don’t tell Miss Manners I said so.

In other news, I just got my copy of Love Soup, by Anna Thomas, a James Beard award-winning cookbook for recipes with a healthy focus. Lots of yummy soups in my future. Check it out!

 

Succotash for the Rest of Us February 13, 2011

Filed under: how to make it — chezdesblog @ 8:41 pm
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Edamame Succotash from Cooking Light

Traditional succotash combines corn, lima beans, and butter with shelled beans and other vegetables. In this updated version, Edamame Succotash, shelled edamame is combined with corn kernels, Canadian-style bacon, red bell pepper, and basil for a tasty treat. Packed with protein and fiber, this satisfying dish makes a great lunch.

Let’s talk for a moment about bacon. Trust me, I get that “everything is better with bacon.” Even chocolate. However, as a lifestyle choice, I almost always substitute Canadian-style bacon for bacon-bacon in recipes with great success. Canadian-style bacon is fully cooked smoked pork loin, so it is leaner than bacon-bacon. I find it at the store, sold sliced, in the meat case near whole pork tenderloins. It makes a great topping for pizza, filling for sandwiches, and goes well with eggs.

For more fun with edamame, try this Brown Rice and Chicken Stir Fry with Edamame and Walnuts. Yummy.

 

 
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