get your yummy back

musings from a health supportive culinary artist

More Fun with Farro February 1, 2011

Filed under: how to make it — chezdesblog @ 12:24 am
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I had a craaazy good breakfast this morning. I think I’ll call it Pumpkin Parfarro. Odd? Perhaps. Delicious? Definitely. Simply put, I flavored plain yogurt with pumpkin puree and cinnamon. Then I layered it with cooked farro and raisins (which could have been sliced fresh banana), over, and over again. Oh my.

It all started when last week, I was playing with ingredients for Farro with White Beans and Chard. I had leftover cooked farro in the refrigerator. This morning, I was somehow inspired to incorporate it into my breakfast, much like I usually do oats, wheat germ, and other healthy grains. The result was delicious, different, and most importantly in the morning – quick.

I also used my cooked farro to make Farro with Black Beans and Chipotle Lime Vinaigrette. This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Yum!

 

Farro with White Beans and Chard January 24, 2011

Filed under: how to make it — chezdesblog @ 12:03 am
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Last week, I made a delicious Tuscan Farro and Bean soup at the market. Tonight, I played with some similar ingredients and turned them into a delightful side dish that can also serve as a meatless main dish – Farro with White Beans and Chard.

Farro is an Italian whole grain, commonly called “spelt” or “spelt berries” in the States. It is an ancient cultivated wheat,  rich in vitamins and minerals. I was able to buy it in bulk at my local health food store. It cooks like pasta and its chewy texture makes this dish hearty and satisfying.

For the white beans, I use cannellini beans, which are rich and creamy in texture. Dark, leafy chard (at your farmers’ market now!) adds color, flavor, and nutrition. This recipe is a winner. Enjoy!

 

Vegetarian Chili with Sweet Potatoes December 20, 2010

Filed under: how to make it,where to get it — chezdesblog @ 12:50 am
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It won’t stop raining. Seriously. It’s the “worst storm” the area has seen in 10 years.” It’s been 48 hours of pouring rain and there’s no relief in sight. I’m craving comfort food.

This morning, before heading out for a day in the rain, I pulled together the ingredients for this Vegetarian Chili with Sweet Potatoes and layered them in the trustee slow cooker. I found this recipe in Real Simple magazine, in the “weeknight meals” section, from which I am frequently clipping recipes to test.

All day, dodging in and out from the rain, I’ve been relishing the scent of cinnamon, cocoa, chili powder, and cumin coming from the kitchen. The spices in this dish are really nice. I didn’t find it necessary to doctor up the seasonings at all (unusual!). Topped with sour cream, chopped scallions, and sliced radish, this chili makes a delightful meal paired with cornbread and a mixed green salad. It’s healthy, full of fiber, and very satisfying. I hope you enjoy it as much as I did!

 

Cajun Red Bean and Rice Salad November 21, 2010

Filed under: how to make it — chezdesblog @ 5:23 pm
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We woke up this morning and struck out for walk to one of our favorite SB breakfast joints, The Cajun Kitchen. While our friend bellied up to a Gumbo Omelette, I started thinking about this Cajun Red Bean and Rice Salad recipe. I used to make it all the time, and, as is my way, lost track of it, but am now about to make it again. It’s healthy, hearty, and makes a great side dish or satisfying lunch on its own. I think this salad is especially tasty when served with grilled chicken sausages. Yummy!

Cajun or Creole seasoning can be found at the supermarket, usually by the seasoning salts. It’s a nice blend of herbs and spices (usually onion and garlic powder, thyme, oregano, cayenne, celery seed, paprika, salt, and pepper), which you can use for a variety of purposes. No one particular brand is better than another, so just use whatever is available to you. You can also make your own blend with one of the hundreds of recipes on the web (which allows you to control the amount of salt included). 

Of course, this week is Thanksgiving, so we all have turkey dinner on the brain. I like my turkey grilled, and with the leftovers, I can’t wait to make Turkey and Wild Rice Salad. I think it’s sort of funny how we all plan to over-indulge when Thanksgiving is one only day and Thanksgiving dinner, one meal. This week, I intend to focus on getting my daily workouts in and eating lots of  fruit, vegetables, whole grains, lean protein, and reduced-fat dairy. Small, healthy mini-meals throughout the day help fuel my metabolism, as does exercise. A good night’s sleep does more of the same. These are the few things I can control, and when I make an effort to do so, it makes such a difference in how I feel. It also leaves me wriggle room for a lovely Thanksgiving meal. So, do whatever works for you to make it a healthy and enjoyable holiday!

 

Moosewood Revisited: Polenta Pie October 22, 2010

Filed under: how to make it — chezdesblog @ 12:51 am
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I am in the mood for “favorites.” Maybe it’s a comfort thing to go along with all the rain we’ve had this week. Whatever it is – it’s working for me. One of the first cookbooks I remember getting as a gift was the Moosewood Cookbook – and I love it. The recipes in this book focus on flavorful, healthy, vegetarian dishes. One of my all-time favorites is the Polenta Pie. It’s like a deep-dish pizza made with a thick cornmeal crust. And with fresh, ripe tomatoes (currently in season), this dish is delicious!

Polenta is a classic Italian cornmeal that gets cooked into a sort of porridge. You can eat it as a hot cereal for breakfast, as in this recipe for Orange Polentina. Flavored with orange, honey, and plain yogurt, this dish makes for a great way to start the day. You can also allow cooked polenta to cool and then bake, grill, or layer it in a casserole, as in this recipe for Polenta and Black Bean Casserole. As a side dish, when seasoned with fresh herbs and some olive oil, polenta also makes an excellent alternative to bread or potatoes. Enjoy!

 

“Creamy” Soups: White Bean Soup with Rosemary September 26, 2010

Filed under: how to make it,where to get it,where to see it — chezdesblog @ 7:33 pm
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Let’s face it. The seasons are changing and soup is BACK. Don’t get me wrong – I enjoy soup year ’round. But for those that associate soup with a season, this is it. The farmers’ market is packed with fresh seasonal produce just screaming to jump in the soup pot - squash, potatoes, leeks, corn, carrots, tomatoes, and fresh herbs. In fact, a giant rosemary bush in front of Full of Life Flatbread inspired me to try this recipe for White Bean Soup with Rosemary.

I’ve already got a crush on cannellini beans and this soup only fuels the fire. White and kidney-shaped, cannellini beans are creamy and mild. They make a great addition to dips, stews, casseroles, and salads. Partially pureeing the soup ensures a thick, creamy texture without adding heavy cream. Another great trick for making cream-like soups is to add a tablespoon or two of oats to the mix while simmering, then pureeing the soup. During the simmering process, the oats release their starches. Once pureed, the oats disappear and their creamy texture remains. I use this method when I make carrot soup.

On a final note, I was excited to see fresh tomatillos at market last week. A staple in Mexican cooking, tomatillos look like small green tomatoes (but they’re not), covered in a papery husk. Remove the husk, rinse the fruit, and you’re ready to enjoy these small, tangy treats. I used them for some very tasty Green Chilaquiles with Chicken and Squash. If you follow this link, you’ll find several other recipes relying on tomatillos from one of my favorite sources for information and inspiration, the NY Times Fitness & Nutrition web site.  Enjoy!

 

Minted Chickpea Salad with Bulgur August 29, 2010

Filed under: how to make it — chezdesblog @ 11:09 pm
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You know I love a bean salad. On weekends, I try to make 2 or 3 salads to have around as side dishes throughout the week. Meals come together so much easier this way. This past weekend, I tried this Minted Chickpea Salad with Bulgur and it’s a keeper.

With ingredients such as bulgur, mint, green onions, tomatoes, lemon juice and olive oil, it reminds me a lot of Tabouli. But in this recipe, the cucumbers add a refreshing crunch and the chick peas, well, what’s not to love about chick peas? Let me count the ways I love chick peas – Moroccan-Style  Chickpea and Vegetable Stew and Chicken Madras Curry just begin to scratch the surface.

They are so nutty and buttery – I can eat them plain. Also known as garbanzo beans or cecci beans, chickpeas are a cornerstone of Middle Eastern, Mediterranean, and Indian cooking. Chickpea flour, made from ground chickpeas, is very popular for gluten-free baking and quite delicious when used for making fritters and flat breads. Go get yourself some and see what happens!

 

Bread and “Big Soup”: Italian Style February 9, 2010

Filed under: how to make it — chezdesblog @ 10:17 am
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This has been a week for bread and soup. It all started with my hankering for Minestrone. In Italian, minestrone means “big soup,” and this recipe delivers. Regional variations aside, the trusted combination of  beans, pasta, and vegetables does not disappoint. In this version, carrots, onion, leeks, zucchini, cabbage, tomatoes, kidney beans, and whole wheat pasta make for a hearty vegetarian meal. When I added the broth to the pot, I also added a parmesan rind, which is a great method for adding subtle flavor to vegetable soups and rice dishes.

While we’re at it, isn’t this Sourdough Tomato Bread gorgeous? This was my first attempt at working with a sourdough starter. Although I consider this loaf a success, keeping a sourdough starter requires special care and feeding; it’s sort of like having a pet on the kitchen counter. For a simpler, equally tasty bread to go with your big soup, try this Tomato Basil Bread. When basil is out of season, you can substitute a tablespoon of Italian Seasoning and maybe add some sliced sun dried tomatoes. Either way, I hope you enjoy soup season while it lasts!

 

Polenta and Black Bean Casserole January 3, 2010

Filed under: how to make it — chezdesblog @ 10:11 pm
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This has been a strange week for recipes. I tried a few that either weren’t exciting or had their challenges, and I would not lead you astray by recommending them without caveat. For instance, this month’s Bon Appetit includes a recipe for Lentil Soup with Spicy Italian Sausage (I used chicken chorizo sausage). While it is healthy, simple, and pretty good, it does not make my go-to list for soups.

I also tried this Pork Tenderloin with Pears and Shallots. It was actually quite tasty, and would be great for a dinner party, but the recipe needs some work. The cooking temperature was incorrect (should be 475 degrees) and the cooking time for the pork was way off. The pears need to either be very ripe, cut smaller, or roasted along with the pork (which I did). That said, if you have the time (and inclination) to read the reviews and make some adjustments, I think you’ll enjoy it.

So, my friends, what to make if you are looking for healthy, simple, and truly tasty? How about another old favorite, Polenta and Black Bean Casserole.  This yummy one-dish meal satisfies my craving for Mexican food with cilantro, diced green chilies, salsa verde, polenta, black beans, hominy, and cumin. I often make my own polenta and spread it as a layer instead of using the store-bought polenta called for by the recipe. Also, if you have any of the adobo sauce leftover from the Sweet Potato Potpie, I suggest adding a little bit to the chili mixture for an extra kick.

 

Sicilian-Style Pasta and Lentils December 21, 2009

Filed under: how to make it — chezdesblog @ 7:21 pm
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Phew. It’s been a busy week! On the work-front, there have been lots of holiday parties, which is good for business. On the blog-front, I have made a few changes to my email subscription service. For those of you who receive getyouryummyback by email, hopefully you like the new format. It’s more user-friendly, at least on my end. Of course, I hope you like it too - please let me know!

On the weather-front, we got 16 inches of snow over the weekend. It’s officially winter! 

I used the snowy afternoon as an opportunity to stir up a pot of Sicilian-Style Pasta and Lentils. In this hearty dish, a sofrito is added to the boiling lentils to create a rich broth for cooking the pasta. A so-fri-what? A sofrito. In Spain, and around the Mediterranean, tomatoes, onions, peppers, garlic, and olive oil are sautéed (usually for hours) resulting in a rich tomato base (sofrito) for sauces, stews, and other classic dishes such as paella.

In this recipe, pancetta, parsley, and crushed red pepper round out the list of ingredients to keep it simple and satisfying. It makes enough for a small army, so either freeze some for later or share with friends. I did both. You can’t go wrong either way.

 

 
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