get your yummy back

musings from a health supportive culinary artist

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…

 

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…

 

*Quick* Pickled Sugar Snap Peas May 22, 2011

Filed under: how to make it,where to get it — chezdesblog @ 2:37 pm
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At the farmer’s market yesterday, I bought some sugar snap peas. Actually, I got a little carried away and bought a ton of sugar snap peas. Once I got home and realized I had enough for a small army, I decided to pickle some. I’ve pickled vegetables before with delicious results.

What I like about this recipe for Pickled Sugar Snap Peas is that it’s quick and versatile. The original recipe suggests waiting for 2 weeks before eating the pickled peas, but I thought they were yummy after 24 hours. Be sure to let your brine cool before pouring it over the peas, as you don’t want hot brine to cook them as they soak. Crunchy and tangy, they make a nice addition to salads and serve as a great snack on their own. I think this same approach would work well with asparagus and green beans…

In other news, I added a great cookbook to my collection this week – The Simple Art of EatingWell Cookbook – from the publishers of EatingWell magazine (one of my favorites!). It just won a James Beard Book Award in the “healthy focus” category. 400 recipes, menus, tips, terms, and healthy pantry guidelines make this a book I plan on reading cover to cover!

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

 

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…

 

Shaved Salad with Fresh Herbs May 8, 2011

Filed under: how to make it — chezdesblog @ 11:23 pm
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No doubt you’ve heard of a chopped salad, featuring ingredients chopped into bite-sized pieces. There’s a lot to like about a chopped salad. However, my new love is a shaved salad, so get your vegetable peeler out and prepare yourself for a treat.

Shaved Salad with Fresh Herbs combines yellow squash, zucchini, carrots, asparagus, and Parmesan cheese with fresh oregano, basil and a light lemon vinaigrette. Not only is this salad (simply!) delicious, it’s also colorful and pretty to look at. I’ve seen variations on this idea over the years and have finally combined them into one recipe with great results. I hope you enjoy it!

 

 
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