get your yummy back

musings from a health supportive culinary artist

Succotash for the Rest of Us February 13, 2011

Filed under: how to make it — chezdesblog @ 8:41 pm
Tags: , , , ,

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.

 

Christmas Tamales, Birchermusli, and More! December 28, 2010

Filed under: how to make it — chezdesblog @ 12:12 am
Tags: , , , ,

I hope everyone enjoyed the holiday weekend. It’s been a busy time at the market; preparing delicious food and baked goods for our customers to enjoy with family and friends. Of course, I’ve been working the same agenda on the home-front given our plans to host a party of 12 for dinner on Christmas Eve (with no oven and an electric burner, mind you).

How’d we do it? TAMALES. Tamales are a traditionally festive food. They really are quite simple to prepare, it just takes some attention to process, a little time, and some special ingredients. In my opinion, they are always worth the effort.

One key to a great tamale is a flavorful masa (or dough). Masa de harina is the powdery corn flour used to make the dough for tamales. In my recipe, I use paprika, cumin, garlic powder, and chili powder to add tasty goodness to my dough. I also skip the lard (traditional fat/binder) and use corn oil as a substitute (without sacrificing taste or texture in my opinion).  

In addition to the tamales, I served Green Chili Stew, cilantro rice, and Jicama, Radish, and Pepita Salad. Much of it could be prepped ahead of time. In fact, all I had to do when I got home from work was make the rice and toss the salad together.  The whole dinner was a hit. It can be done!

For Christmas morning, I made a batch if Birchermusli, which is our tradition. This healthy recipe for Swiss-style oatmeal calls for soaking the oats overnight in milk (reduced fat is fine) and then adding shredded apple, almonds, lemon juice, honey, and dried fruit. It’s delicious! It’s one of those dishes, along with grilled turkey and tamales, that makes me wonder why I relegate them to the holidays – they ought to be enjoyed year-round!

 

Tangy Lentil and Chickpea Soup September 19, 2010

Filed under: how to make it — chezdesblog @ 3:11 pm
Tags: , , , , ,

Every now and again, I revisit some of my favorite sources for healthy living and cooking, one of which is Nourishing Traditions by Sally Fallon, President of the Weston A. Price Foundation. When I cracked open my book, this recipe for Tangy Lentil and Chickpea Soup came fluttering out, much to my delight. It’s something I had clipped and then forgotten about; it was like the toy surprise inside!

I made it for dinner last night and it was tasty! Packed with vegetables and legumes- celery, onions, potatoes, tomatoes, lentils, and chickpeas – it’s a hearty meal. The “tang” comes from the fresh lemon juice and balsamic vinegar, which really help boost the flavors from the spices – curry, turmeric, cumin, chili powder, and cinnamon. It’s somewhat reminiscent of another favorite, Moroccan-Style Chickpea and Vegetable Stew, which if you have not yet tried, is well worth it.

I am still enjoying my pickled vegetables from last week. In fact, I took them and tossed them with some shredded cabbage, toasted sesame oil, and honey for a delightful slaw. No additional vinegar was necessary given the pickling process. I’ve been crunching on it all week long. Yummy.

 

Golden Gazpacho with Croutons and Sausage July 4, 2010

Filed under: how to make it — chezdesblog @ 6:42 pm
Tags: , , , ,

yellow tomatoesI have been playing with recipes for an upcoming event and this is a new favorite creation. Golden Gazpacho with Croutons and Sausage is surprising in several ways. First, it’s a reminder that tomatoes come in a variety of brilliant colors and make a wonderful addition to pizza, salads, and in this case, soup.

The next surprise is the croutons. They add a salty crunch that compliments both the taste and texture of the soup. And the sausage, well, let’s just tell it like it is. What’s not better with a little sausage? But, seriously, in this case, the spicy sausage lends a substance and texture to the gazpacho that is otherwise missing. It also lends a little heat to the dish, which is nice.

When I made this, I pureed half of it and turned it into soup. I took the other half and mixed it with a can of black beans (rinsed and drained) and turned it into a delicious side salad for dinner the next night. Whatever you do, have fun with it, and enjoy the bounty of summer while it lasts.

By the way – this weekend marks the one-year anniversary of getyouryummyback.com. Wow. How did that happen? Anyway, many thanks to my family, friends, supporters and subscribers for continuing to inspire me! Happy 4th!

 

Lentils with Lemon, Herbs, and Feta March 29, 2010

Filed under: how to make it — chezdesblog @ 5:47 pm
Tags: , , ,

I like to make side dishes to have around for the week, typically rice, bean, or vegetable salads. It just makes things so much easier at dinner or lunch time when you have at least one hearty, healthy dish ready to go. 

This weekend, I was craving Tabouli. What’s not to love about hearty whole grains, citrus, and fresh herbs? When I turned to the cupboards to see whether I had bulgur for the Tabouli, I found that I did not, but I did have lentils. So, I decided to modify my Tabouli plan and see what I could stir up using ingredients I had on hand. 

As a result, I give you Lentils with Lemon, Herbs, and Feta. It’s a delightful little dish. Lentils are teamed with minced ginger, garlic, lemon, olive oil, parsley, mint, and feta cheese. Packed with fiber and protein, it doesn’t take much to fill you up and keep you satisfied.

Lentils come in a variety of sizes and colors ranging from green to yellow to red. They do not require soaking before cooking. This recipe calls for yellow or brown lentils, which cook al dente in about 20 minutes. Green lentils take a bit longer to cook and tend to maintain their shape better than other varieties. If you like lentils, you will also want to try this (non-traditional) recipe for Dal - it’s delicious!

 

Moroccan Halibut with Carrots March 17, 2010

Filed under: how to make it,where to get it — chezdesblog @ 7:25 pm
Tags: , , , , , ,

I admit it. I’m on a bit of a carrot kick. I snapped this picture at the farmer’s market in Santa Barbara, California last weekend. Farm-fresh carrots are sweet, crunchy, and a great source of vitamins, minerals, and fiber. They come in hues of orange, yellow, and even red. I’ve been enjoying them for days.

My next stop was the fish market. I relied on my trusty pocket guide from the Monterey Bay Aquarium Seafood Watch to help me make a healthy, sustainable choice. Have you seen this? It’s a great little guide that steers you towards the best seafood choices. There is a hard-copy pocket guide (by region) and a mobile guide. Check it out.

Anyway, I picked up some Alaskan Halibut and went to town on this Moroccan Halibut with Carrots.  The cinnamon and cayenne highlight the natural sweetness of the carrots while adding a little heat. Fresh mint and lemon finish the dish with light and lovely notes. Healthy, delicious, and not at all fussy. It’s a keeper!

 

Asparagus, Peas, and Basil March 10, 2010

Filed under: how to make it — chezdesblog @ 12:32 am
Tags: , , ,

The other day, I was grocery shopping and signs of spring were everywhere. The produce aisles were teaming with color and character. Bowls of baby cauliflower in purple, white, and yellow. Baskets of English peas. Stacks of asparagus. Fresh basil in bulk. Yes, as in, I could buy basil by the ounce. I’ve never seen that before. I felt like I’d been under some rock for the winter. I was inspired.

I went home and made a plan for dinner that included Asparagus, Peas, and Basil. If you haven’t shelled fresh peas before, you will notice that there are two seams to every pea pod. To shell peas, break one of the tips and tear down the sturdier, indented side. I consider it the “inside” of the curve of the pea pod.

Of course, you can use frozen peas in a pinch, but I encourage you to try the fresh peas. Shelling peas can actually be somewhat meditative, sort of like kneading bread. You can prepare them a day in advance if you like; just store them in the refrigerator. Same goes for the asparagus. It’s your meal – get into it!

 

Small Plates With Big Taste March 5, 2010

Filed under: how to make it — chezdesblog @ 2:15 am
Tags: , , , , , ,

Tonight was a bit of a special occasion. My nephew is home for spring break, friends were over, and we were all gathering for dinner. It’s time for a little dinner party…

My brother-in-law was in charge of the grill and I was in charge of the sides. I have been wanting to experiment with several tapas recipes and this turned out to be the perfect occasion. Tapas, or small plates, make perfect side dishes and are a fun way to try new things. Yippee!

I started with Roasted Vidalia Onions. Roasting them brings out their sweet, mellow flavor. Topped with Gorgonzola cheese, pine nuts, and chives, these onions practically melt in your mouth. They are a wonderful accompaniment to grilled meat. 

Traditional Garlic Shrimp is a very simple dish that packs big flavor. It comes together in minutes. Spinach, Catalan-style was also a big hit. Apples, pine nuts, and raisins are tossed with sautéed spinach making it anything other than typical. I like the idea of using small plates as a way to add big taste to family meals – hopefully you will too!

 

What’s for Dinner? Chicken Marbella February 26, 2010

Filed under: how to make it — chezdesblog @ 11:03 pm
Tags: , , , ,

I first heard of Chicken Marbella at Three Stone Hearth, and now I wonder where I’ve been all this time. As I went searching for the original recipe, I realized that it has quite the following. Apparently this was one of the first dishes served at The Silver Palate ( if you don’t have The Silver Palate cookbook, go get it). 

At first glance, it may seem like an odd combination of chicken, capers, green olives, and prunes. Yes, prunes; but it works wonderfully. The bold flavors are a wonderful combination of sweet and salty. The kitchen makes their version extra nutritious and delicious by adding sweet sliced carrots. I like the addition of carrots for color, taste, and texture. I also had the pleasure of topping it all off with fresh parsley growing in my sister’s garden. I’ve adapted both recipes a bit for home cooking. I hope your family enjoys it as much as mine did!

 

Rice Pudding with Almonds and Apricots January 25, 2010

Filed under: how to make it — chezdesblog @ 1:31 am
Tags: , , , ,

It’s been raining like crazy! I am very happy indoors, stirring up some new things, including this Rice Pudding with Almonds and Apricots.  

At the kitchen where I’m working, they make a heavenly coconut milk rice pudding with raisins, so I’ve had rice pudding on the brain. This one has a different twist. Brown rice is mixed with almond milk and infused with orange zest, cardamom, and cinnamon. It is best served warm and topped with toasted, sliced almonds. I even enjoy it for breakfast in a “hot breakfast cereal” sort of way. If you have leftover brown rice, this dish comes together very quickly. Just skip the section on preparing rice and add 2 cups of cooked rice to the recipe for pudding.

Almonds are high in healthy, monounstaurated fats and cinnamon was named as one of the “11 Best Foods You Aren’t Eating” in one of my favorite blogs. On top of it all, this recipe is gluten-free, dairy-free, and packed with whole grains. What are you waiting for?

 

 
Follow

Get every new post delivered to your Inbox.

Join 45 other followers