get your yummy back

musings from a health supportive culinary artist

Special Turkey Day Edition! November 16, 2012

Filed under: how to make it — chezdesblog @ 6:45 pm
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It’s Friday and I imagine most of us are shopping or planning to shop for Thanksgiving next week. I thought I’d share some of my turkey day favorites from the GYYB archives.

As you know, I always brine and grill my turkey. It’s delicious and it keeps the oven free all day for everything else!

The thing I love most about Thanksgiving is the side dishes (and time with family and the bubbly). Some recommendations for different and delicious side dishes include Warm Corn Salad, Kale and Apple Salad with Spiced Pecans, Wheat Berry Waldorf Salad, Brussels Sprouts with Walnuts and Dried Cranberries, Spiced Pumpkin Dinner Rolls, Thyme-Roasted Sweet Potatoes and Rosemary Mashed Sweet Potatoes with Shallots.

If you are hosting family, make chili, soup, quick breads or Mini Fritattas to have around. They freeze well, make great snacks, or can feed a crowd. There are lots of recipes from which to choose. I also like to make a batch of Birchermusli (Swiss-style oats) for breakfast.

Once the main event is over, use your leftover turkey to make Chunky Turkey-Barley Soup or this great Turkey and Wild Rice Salad. But most of all, be thankful for the bounty our Earth provides and be well!

 

Fall = Butternut Squash! November 4, 2012

Filed under: how to make it — chezdesblog @ 1:15 pm
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Before I start this post ~ first thing’s first ~ a big shout out to everyone on the East Coast recovering from Sandy. Our hearts and thoughts are with you…

This week I bought my first butternut squash of the season. I love it – it’s so versatile. It’s great roasted on its own, tossed with a bit of olive oil, salt and pepper. I also love it in soup, like in this Butternut Apple Bisque or this Moroccan Chicken and Butternut Squash Soup. It also works really well as a vegetarian main dish or as a hearty side dish in Bulgur Pilaf with Roasted Squash and Mint or in this week’s recipe ~ Butternut Barley Pilaf. Barley gets tossed with roasted red onions and butternut squash. Add some fresh chopped parsley, toasted walnuts and then toss in a bit of walnut oil, and wow – it’s delicious.

Barley is a good whole grain to keep in your pantry. It’s a great addition to soup. It can substitute for rice in salads and it makes a nice hot breakfast mixed with some maple syrup, raisins and sliced banana. Make extra!

 

Rosemary Orange Zucchini Bread October 28, 2012

Filed under: how to make it — chezdesblog @ 5:35 pm
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This Rosemary Orange Zucchini Bread is our latest fix. Using this recipe, I made 4 mini loaves and froze them. Over the course of a few weeks, we enjoyed it with guests for breakfast, with lunch on a Sunday, and for snacks just because it’s that good. Zucchini bread is typically moist and dense, which I love. What I really love about this recipe is the addition of orange zest, fresh orange juice and chopped fresh rosemary. These simple additions to a traditional recipe make these mini loaves outstanding. I think they’d make a great gift for neighbors, hostesses and of course, you. Enjoy!

 

Mushroom Barley Soup October 21, 2012

Filed under: how to make it — chezdesblog @ 10:40 am
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When I was working full time at a gourmet market, I made soup every day. It was, in fact, the best part of my day. I. Love. Soup. I like it for lunch, dinner and snacks. Sometimes, if it’s hot out (which does not stop me from making soup), I’ll drink soup cold out of a mug even if it was intended to be eaten hot out of a bowl.

I sought out a recipe for Mushroom Barley Soup because I was craving it. When I found this recipe, I was highly skeptical of the process but figured I’d try it anyway. Typically when you make soup, you start by sauteing vegetables, most often onion, carrot and celery. Then you add some seasonings to the vegetables for a few minutes, and let them release their flavors, before adding other ingredients and some sort of broth. Not here. In this recipe, you put it ALL IN THE SOUP POT, bring it to a boil, and then let it simmer for 30 minutes. Yep – that’s it. Whole grains, beef broth, vegetables – this is definitely weeknight comfort soup. And it’s really tasty (yes – even cold). So tasty, in fact, I just bought more mushrooms. Goes great with Maple Corn Bread!

 

Wild Mushroom Pastitsio + Savory Goat Cheese Toasts September 30, 2012

Filed under: how to make it — chezdesblog @ 3:56 pm
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Photo: John Autry; Styling: Cindy Barr

It actually felt like Fall yesterday. While it was still sunny and 70 degrees, the air was different and the shadows were just a tad bit longer in the afternoon. Along with the change in seasons comes a backlog of casseroles, soups and stews for testing. Bring it!

The first out of the box was this Wild Mushroom Pastitsio. A lighter, vegetarian version of the traditional Greek dish, this casserole has comfort written all over it. Don’t let the multiple steps prevent you from attempting this dish. Basically you create two layers – a mushroom layer and a pasta layer, each with its own light sauce. It took me about an hour, but then, I always get distracted. Save it for a Saturday or Sunday and enjoy every single step before relishing in the result. I served it with a mixed green salad and these Savory Goat Cheese Toasts. Yum.

 

Quinoa and Corn Salad with Citrus Vinaigrette May 6, 2012

Filed under: how to make it — chezdesblog @ 5:20 pm
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We’re having dinner with family tonight and I got assigned a quinoa salad. I came up with this recipe for Quinoa and Corn Salad with Citrus Vinaigrette on the fly, using what I had on hand, and like it enough to share here. It’s herb-y and citrus-y, perfect for this warm May day we’re having. If you don’t use all of the dressing for the salad, save it for mixed greens during the week or as a dipping sauce for grilled chicken or fish.

In fact, while you’re at it, why not make a double batch of quinoa? Use half of it for this salad and set the rest aside for later this week in Herbed Quinoa and Chickpea Salad, Curried Quinoa Salad, or in place of barley in this delicious Halibut with Artichokes, Tomatoes and White Beans. Good stuff!

 

How I Got My Yummy Back April 15, 2012

Filed under: how to make it,where to get it — chezdesblog @ 9:05 pm
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Actually, I never lost my yummy. But it never hurts to surround yourself with inspiration! After spending last week in Mexico at Rancho la Puerta, I am as happy as ever with my healthy cooking regime. What I consider a way of life is experimental for many, scary for some, and old hat for others. Enjoying healthy meals at a communal table does wonders for awakening the yummy in anyone. It’s why I do what I do.

The entire menu was loaded with vegetables and herbs from their organic farm (that’s me standing in it!). Breakfast included eggs, yogurt, delicious breads, fresh fruit, granola and my personal favorite, Birchersmusli.

Lunch always included a large mixed green salad with a selection of fresh roasted vegetables, nuts, seeds, and house made vinaigrette. There was fresh fruit, delicious soup and some other choice such as vegetarian pizza, black bean tostadas, or wild mushroom quesadillas. Dinner always started with both soup and salad courses.

What sounds like too much to eat, really was not. Served at a leisurely pace in small portions, nutrient-dense food really satisfies. Flavored with fresh citrus, herbs, vinegar, and spices, the natural flavors really shine. Did I mention the fact that we hiked every morning and did all sorts of exercise during the day? This is the sort of stuff I love and the types of recipes I share here.

In addition to enjoying the glorious food, nutrition workshops and group workouts, I walked away with two new cook books focused on fish and grapes. You’ll be seeing more from them soon!

 

Thai Coconut Chicken and Noodles February 26, 2012

Filed under: how to make it — chezdesblog @ 10:23 am
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I have a great idea for dinner this week – Thai Coconut Chicken and Noodles. This dish comes together quickly, easily and tastes way more complex than the ingredients suggest. I was able to find all of the ingredients at my local, big box grocery store. Agave nectar, red curry paste, coconut milk and fish sauce are great pantry staples that you will use over and over again once you have them. Any noodle will do, really, but I used udon noodles, which are a Japanese wheat noodle. I served mine over a bed of baby spinach to add color and dark leafy greens to the mix. Ethnic comfort food at its best. Saucy and delicious! Enjoy.

 

Herbed Quinoa and Chickpea Salad February 5, 2012

Filed under: how to make it — chezdesblog @ 2:20 pm
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Had the neighbors over for Carnitas Friday night. It simmered away in the slow cooker all day making the house smell delicious! To go along with it, I made Zesty Coleslaw (a house favorite) and this Herbed Quinoa (KEEN-wah) and Chickpea Salad.

Most weekends, you will find me with a pot of whole grains on the stove – farro, brown rice, couscous, or in this case, quinoa. I make a batch or two up for the week while I am puttering around at any given moment. Once the grains are cooked, dishes come together quickly – all week.  For example, cooked couscous can be served with hot milk, maple syrup, nuts and raisins for a delicious breakfast porridge. It can also be turned into tasty couscous cakes or salads for lunch and dinner.

Same thing goes for cooked quinoa. In this case, I simply tossed it with fresh herbs, chopped vegetables, chick peas, fresh lemon juice, rice vinegar and olive oil. For my next trick, I think I’ll make a batch of Curried Quinoa Salad to go with seafood some night this week. Yum.

 

Moroccan Chicken and Butternut Squash Soup January 29, 2012

Filed under: how to make it — chezdesblog @ 10:58 am
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Always in the market for new soup recipes, I happily stumbled across this one for Moroccan Chicken and Butternut Squash Soup. Hearty, healthy and delicious – it’s a keeper. You do not need to use pre-cooked chicken, but you can – which is nice if you’ve got leftovers. The couscous adds substance to the mix while the basil and orange rind, well, yum!

I use whole wheat couscous, which contains more fiber than couscous made from regular flour. For a gluten-free version of this soup, simply skip the couscous altogether and reduce the liquid by one cup.

If you have extra butternut squash like I did, cube it and toss it with some olive oil, chili powder, salt and cumin. But it on a sheet pan and roast it in the oven at 375 degrees until tender. Eat it just like that or toss it with greens for salad. Enjoy!

 

 
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