get your yummy back

musings from a health supportive culinary artist

Toasted Kale and Coconut Salad February 19, 2012

Filed under: how to make it — chezdesblog @ 10:38 am
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Photo: Heidi Swanson

I’ve had lots of kale around these days, adding it to soups, stews, posole and making my favorite Kale Salad with Apple and Spiced Pecans. Well, it was my favorite until I tasted this Toasted Kale and Coconut Salad!

I’ve been looking for new ways to use kale and came across this recipe. Chopped kale and coconut flakes (I get them from Bob’s Red Mill) get tossed with olive oil, soy sauce and toasted sesame oil before being toasted in the oven. Both the coconut and the kale get sort of crispy (think kale chips). It feels oddly indulgent, served warm, with a crunch to it, a little salt to it from the soy sauce and tons of flavor. The recipe recommends serving it over whole grains – quinoa or farro would be nice – but in my experience, it’s not necessary.

Heidi Swanson does it again. If you’re looking for a great cook book featuring natural wholesome ingredients with lots of flavor, then your next kitchen purchase should be Super Natural Every Day.

On another note, you will see that I’ve added a button for the Urban Farm Handbook Challenge. It is encouraging me to take baby steps every month towards building my garden. I am happy to report that I successfully set up my compost bin this weekend. I bought a Garden Gourmet model and it went together in a snap. Literally. No tools required, just recycled plastic. Love it! I still have to make my fertilizer and get worms, but like I said…baby steps…

 

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…

 

Pasta with White Beans, Greens and Lemon January 15, 2012

Filed under: how to make it — chezdesblog @ 9:38 pm
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Last weekend, we planted fruit trees. Eight of them! Plum, pluot, apricot, peach, apple, orange, lime, and lemon. This is a picture of my cute little Meyer lemon tree. Thin skinned and mellow in flavor, Meyer lemons are actually a cross between a lemon and mandarin orange. In honor of my new tree, I chose a recipe to test that featured fresh lemon – Pasta with White Beans, Greens and Lemon. Yummy. I think it’s substantial enough to serve as a casual, vegetarian main dish. It could also serve as a delicious side for grilled meats or seafood. I especially liked the light, lemony flavor paired with the dark greens.

In other news, I broke my recipe index down into sub-categories, making it easier to find things by main ingredient (hopefully!). As always, I appreciate your comments and feedback!

 

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!

 

French Tomato Tart October 5, 2011

Filed under: how to make it,where to see it — chezdesblog @ 12:04 am
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I’ve been looking for ways to use the gorgeous tomatoes at the farmer’s market – while they last. Cruising through my blogroll (see right column) to see what some of my favorite cooks had to offer in terms of inspiration, I was thrilled to see this recipe for a French Tomato Tart on David Lebovitz’s blog. 

Tomato tarts are tomato tarts and there are many recipes from which to choose. This one, however, includes a healthy schmear of Dijon mustard. Oh my. In combination with fresh tomatoes, olive oil, fresh herbs, goat cheese and a drizzle of honey – it’s, um, heavenly!

Don’t let the idea of a tart crust scare you. Just follow his direction and see what happens. I thought it was simple and very tasty, but I also realize that I make tarts all the time, while many cooks have a “fear of crusts.” Don’t let that happen to you. Give it a shot, especially in this recipe, where a “rustic” crust makes a perfect fit! Simply delicious, this dish may belong under “small indulgences” given its ingredients – but it’s worth it. Enjoy!

 

Spaghetti Squash with Toasted Almonds September 25, 2011

Filed under: how to make it — chezdesblog @ 7:29 pm
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Spaghetti squash is a wonderful thing. Upon opening a spaghetti squash, the flesh appears solid. Once cooked, the flesh falls apart into beautiful yellow strands, like spaghetti. In this recipe for Spaghetti Squash with Toasted Almonds, it’s dressed with a delightful honey/cumin/lime dressing and topped with toasted almonds and scallions. Yummy!

I’ve also seen cooked spaghetti squash tossed with chopped tomatoes, basil and feta; sauteed with butter and fresh herbs; or served with tomato sauce and parmesan like spaghetti. It’s easy to cook. Simply cut the squash in half lengthwise and remove the seeds. Brush the cut sides with a little olive oil and roast them (cut side down) in a baking dish or on a sheet pan at 400 degrees for about 40-50 minutes, until tender. Let the squash cool for a minute before shredding the flesh with a fork. So simple, healthy, tasty, and versatile. What are you waiting for?

 

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!


 

Portobello Pizzas! September 11, 2011

Filed under: how to make it — chezdesblog @ 4:52 pm
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Sometimes, when I want to make pizza for dinner, I don’t feel up to the task of making the dough for pizza crust. (Simple as it is). Given that it’s against my DNA to actually purchase prepared pizza dough, this recipe for Portobello Pizzas is a great way to enjoy my favorite pizza toppings and flavors piled high on a sturdy, healthy, tasty, portobello mushrooom cap. Quickly.

Portobello mushrooms are simply crimini mushrooms that have matured to a certain size.  Often described as “earthy” and “meaty,” portobellos are substantial on their own, and delicious as a meal topped with pizza fixings. Various combinations of spreads (marinara sauce, pesto), cheeses, seasonal vegetables, cooked and cured meats and herbs make this dish new every time you make it. 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…

 

 
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