get your yummy back

musings from a health supportive culinary artist

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…

 

Pumpkin-Peanut Soup January 1, 2012

Filed under: Uncategorized — chezdesblog @ 12:17 pm
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If you’re like me, you still have pumpkin puree in your pantry leftover from Thanksgiving. Don’t let it go to waste! This delicious Pumpkin-Peanut Soup is a great way to use it and other pantry staples for a healthy, quick and delicious mid-week meal.

Last week, I enjoyed my Farro with Winter Fruit, Pistachios and Ginger for breakfast over plain yogurt. Um – yum!

We’ve got friends and family coming in for the weekend, so I’ve got happy hours in my future. In preparation, I’ve made Crushed Peas with Feta and Scallions to spread on crostini. I’ve also made some Cranberry Nut Bread to put out with breakfast. I’m also trying a few new things, and if they go well, you’ll see them here in the weeks to come. Happy New Year!

 

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!

 

Pluots+Toasted Pistachios+Feta=New Summer Salad! July 27, 2011

Filed under: how to make it — chezdesblog @ 7:48 pm
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Pluots are a hybrid of plums and apricots resulting in a variety of colors and flavors. Some pluots are deep red, others black, and some a mottled green. Their flesh ranges in color from magenta to pale yellow. No matter how you slice them – they’re delicious!

Savory Pluot Salad is a refreshing way to use them in a dish suitable for breakfast, lunch or dinner. The combination of fruit with toasted nuts, feta cheese, onions, and tomatoes is surprising and delightful. For best results, choose fruit on the firm side, suitable for chopping.

Of course, pluots are a delicious snack on their own. And once you’ve entered the land of pluots, you are bound to encounter apriums, peacotums, plumcots, and many other fun varieties to try. These fruits also make a nice and healthy addition to Stone Fruit Salad. Enjoy!

 

Warm Corn Salad July 22, 2011

Filed under: how to make it — chezdesblog @ 10:09 pm
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Sweet summer corn. It’s back! This makes me very happy. I saw a recipe in Food and Wine for Warm Corn Chowder Salad with Bacon and Cider Vinegar. A few tweaks to ingredients and process made it my own Warm Corn Salad – and a new addition to my summer salad repertoire!

Using fresh corn is preferred, but if you don’t have access to it, or if it’s off-season, you can substitute frozen corn kernels. I regularly use Canadian bacon as a lean alternative to bacon-bacon and am happy to report that it works here. I also like the simple dressing of olive oil, apple cider vinegar, and crushed red pepper. This salad is reminiscent of Edamame Succotash. Best served warm or at room temperature, it’s a great addition to your next barbecue. Enjoy!

 

 

Pesto! Pistou! July 13, 2011

Filed under: how to make it — chezdesblog @ 9:23 am
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Traditionally made with fresh basil, garlic, nuts, cheese, and olive oil, pesto is an amazing thing. Once you’ve got a basic recipe to work with, the world is your…um…pesto palace! Different combinations of herbs and nuts produce delicious results. Try parsley and pepitas, arugula and pecans, a combination of mint and cilantro with pine nuts, or a combination of fresh dill and green onions with pistachio nuts. Oh my. If you want to skip the nuts altogether, you will end up with a pistou, a French variant traditionally added to soups, but delightful in many ways.

Use pesto top grilled pizza or salmon, as a dipping sauce for grilled vegetables, or as a flavor bomb in turkey meatballs. It is also delicious as a dip when pureed with low-fat cottage cheese, served as a topping on crostini with roasted red pepper, tossed as a dressing for new potato salad, or stirred into a vinaigrette.

You can freeze pesto in an ice-cube container, pop the frozen pesto cubes into a freezer bag, and keep your stash for several weeks. Simply thaw it when you need it. How yummy is that?

Your assignment, should you choose to accept it, is to hit the farmer’s market this weekend and try something new with pesto! Would love it if you reported back…

 

Outstanding in the Field + Ideas for a Happy 4th June 30, 2011

Filed under: how to make it,where to eat it — chezdesblog @ 12:52 am
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This past weekend, we attended an Outstanding in the Field dinner in Northern California. Drenched in sunshine, the Baia Nacchia farm served as host to some 130-odd diners under the stars. These events are a wonderful way to connect with food, farmers, and the great outdoors. After a guided tour of the farm, we were served a four-course meal prepared by a local chef and his team. Among other interesting things, I learned that Sweet Alyssum is used in organic farming to control pests. They host dinners all across the country, so check it out. Fresh, delicious, and educational – it doesn’t get much better than that!

In preparation for the long weekend, I am searching my recipes for good potluck fare. Some of my recommendations for wowing friends and family with healthy eats include Broccoli Apple Salad, Zesty Coleslaw, Curried Potato Salad,  Soba Noodle Salad, Pea Salad, Tabouli, or a Summer Squash Salad. For grilling, try Grilled Cheddar Cornmeal Cakes or one of these tasty burger recipes. Top it all off with a seasonal fruit crisp or Basil-Blackberry Crumble. Have a great weekend!

 

Another One Bites the Dust: Coleslaw June 10, 2011

Filed under: how to make it,where to eat it — chezdesblog @ 12:19 am
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I am still on my kick to find healthy, tasty ways to reinvent some traditional summer barbecue side dishes. This week’s victim – coleslaw.

Ninety-five percent of the recipes I look at include mayonnaise, sugar, or both. My goal is a tangy, crunchy slaw that rises to the occasion instead of being weighed down by its dressing.

My search is over – thanks to my sister. She sent me a recipe for coleslaw served up on a fried chicken sandwich at Bakesale Betty in Northern California. (Upon further investigation, it appears this sandwich has a bit of a cult following!) I adapted the recipe a bit. Instead of using jalapeno in the slaw, I used chili sauce in my dressing to guarantee I’d get some heat in every bite. It’s great as a side dish or as a topping for fish tacos. This is my new slaw for the season!

 

Curried Potato Salad June 2, 2011

Filed under: how to make it — chezdesblog @ 8:40 pm
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Photo by Anna Williams on cookinglight.com
I usually avoid potato salad because I am not the hugest fan of mayonnaise (with the exception of the annual post-Thanksgiving turkey sandwich, but even then, I prefer pesto as a spread for turkey versus mayo.) Wait. Where was I? Oh yes, potato salad…
 
I love this recipe for Curried Potato Salad for many reasons. First of all, the base is plain yogurt, which floats my boat. I also like how the flavors of curry, chili sauce, cashews, and green onions blend for a nice twist on traditional potato salad. I made it for a barbecue last weekend and have been enjoying the leftovers!
 
This week I am also enjoying fresh apricots, figs, peas, chard, and cherries. Breakfast this morning was Greek yogurt with figs, apricots, and a little drizzle of honey - a most splendid start to my day! 
 
 
 
 
 
 

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…

 

 
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