get your yummy back

musings from a health supportive culinary artist

Polenta Napoleon with Pesto August 28, 2011

Filed under: how to make it — chezdesblog @ 3:37 pm
Tags: , , , , ,

Looking for something out of the ordinary to do with all that fresh basil? Make pesto and use it in this super-delicious Polenta Napoleon with Pesto. This is some serious gluten-free comfort food.

Technically, a napoleon is a french pastry layered with cream (and sometimes berries) and served for dessert. In this savory version, polenta is layered with tomato sauce, pesto, sautéed zucchini, and cheese. Once cool, it sets right up into gorgeous layers. Delicious, healthy, and satisfying – this one’s a keeper!

Other favorite recipes highlighting polenta (both sweet and savory) include polenta pie, polenta and black bean casserole, orange polentina, and lemon-poppy seed polenta with blueberries. Yummy stuff!

 

What’s for Breakfast? Oatcakes! August 9, 2011

Filed under: how to make it — chezdesblog @ 12:31 am
Tags: , ,

In the San Francisco Bay Area, coffee shops sell these little oatcakes that are dense and delicious. Maybe they have them where you live, too. Commonly referred to as “hockey pucks,” they can at times be too dense and dry. However – done well, they are a hearty little meal and fill me up for breakfast. Sometimes they are studded with dried apricots, dried cranberries, or nuts. I’ve been working on re-creating them and when I saw this recipe for oatcakes by Heidi Swanson, I had to make them. (Yes, this meant going to a friend’s house to bake as I am still without an oven) These oatcakes are more muffin-y than the typical coffee shop fare, but no less delicious. I will continue my quest to replicate the oatcake, but in the meantime, I’m enjoying these! I hope you do too.

 

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
Tags: , , , , , , ,

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!

 

Chickpea Noodle Soup + Fresh Herbs May 15, 2011

Filed under: how to make it — chezdesblog @ 9:48 pm
Tags: , , , , , , ,

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…

 

Lemon-Poppy Seed Polenta with Blueberries April 29, 2011

Filed under: how to make it — chezdesblog @ 8:17 pm
Tags: , , , ,

If you’ll recall, I am temporarily (um, since November) without an oven at home. It’s like a curse. Even though I cook and bake all day at work, I find myself craving all sorts of things at home, probably because I know I can’t make them. For example, I really miss baking muffins, scones, and quick breads. Some of my favorite combinations of flavors include lemon-blueberry, blueberry-corn, and lemon-poppy seed. This recipe for Lemon-Poppy Seed Polenta with Blueberries is my attempt to satisfy this craving. I am happy to report – it worked! This recipe turns polenta into a lovely hot breakfast porridge, much like Orange Polentina. 

Regularly eating a healthy breakfast is a critical part of maintaining a healthy weight. It boosts your metabolism and fuels your mind and body. This gluten-free breakfast comes together as quickly as oatmeal. The blend of polenta, lemon, poppy seeds, blueberries, and honey is almost like eating a breakfast muffin without the added fat. (Although, if you’re feeling especially indulgent, you could top it off with a pat of butter.) Do yourself a favor and enjoy a healthy breakfast every day!

 

Feta Wheat Berry Salad + Gluten-free Option April 15, 2011

Filed under: how to make it — chezdesblog @ 11:29 pm
Tags: , , , , ,

I love, love, love whole grains and especially whole grain salads. High in fiber, whole grains contain many important nutrients. In addition to making you feel full longer, fiber makes you, um, regular, and can provide many other health benefits including lowering cholesterol and controlling blood sugar levels.

The getyouryummyback recipe index is full of recipes featuring whole grains including polenta, quinoa, brown rice, wild rice, barley, oats, bulgur, and wheat berries.

This recipe for Feta Wheat Berry Salad is the latest addition. It’s delicious! Feta cheese, cucumber, green onions, red peppers, olives and fresh herbs add flavor, color, and nutrition to the pleasantly chewy wheat berries. For a gluten-free version of this salad, simply substitute kasha for the wheat berries. For other recipes using wheat berries, try Wheat Berry Waldorf Salad and Creamy Wheat Berry Hot Cereal.

I usually find plenty of whole grains at the market. It’s also nice to buy them in bulk at the local co-op or health food store, so you can get just the amount you want. You can also buy whole grains online from Bob’s Red Mill (one of my favorites – recipes too!). Whole grains are best kept refrigerated or frozen in an air-tight container. When shopping for whole grain products, including bread, try to find options with at least 3 grams of fiber per serving. Enjoy!

 

Wild Rice with Radishes & Spring Greens April 3, 2011

Filed under: Uncategorized — chezdesblog @ 10:18 pm
Tags: , , ,

We’re at that weird time of year, between seasons, when winter crops are starting to fade and the promise of spring is upon us, yet the spring harvest is not quite ready. At the farmers’ market these days, I’m seeing lots of spring greens, green garlic, asparagus, snap peas, radishes, and promise of good things to come!

Today, I made a delicious salad of Wild Rice with Radishes & Spring Greens. Wild rice is simple to prepare. Boil it, as you would pasta, for 45 minutes to one hour. You will know it’s ready when it “butterflies” and has a pleasurably chewy texture. Accompanied by a zesty orange-Dijon vinaigrette, this recipe is very versatile and can be modified to satisfy your taste and suit your pantry. My version includes thinly sliced radish, chopped baby greens, minced shallots, toasted nuts and golden raisins. Arugula, green onions, dried apricots, dried cranberries, and fresh green peas would make tasty substitutes. I’m sure you will have other ideas of your own…

Another great use for your radishes is the Sugar Snap Pea Salad with Radishes, Mint, and Ricotta Salata. If you go this route, save some sugar snap peas for another one of my all-time favorites, Grilled Lemon Chicken Salad. Be well, eat well!

 

Tasty Couscous Cakes March 12, 2011

Filed under: how to make it — chezdesblog @ 11:19 am
Tags: , , ,

I love savory cakes and patties. Served on a bed of greens or grains they make a nice meal. They also work well as appetizers or as part of a meal made of small plates. These tasty Couscous Cakes come together in no time. Seasoned with feta cheese, green onion, and Italian seasoning, they are simple and delicious. Couscous is cracked durum wheat that has been steamed and dried. On its own, couscous is somewhat bland, but it absorbs accompanying flavors and dressings well. For this reason, I almost always cook my couscous with vegetable broth, regardless the recipe. I topped these cakes with a mix of olives, tomatoes, and parsley and served them over a bed of baby spinach. Delicious!

You might also enjoy Zucchini Patties with Yogurt Cucumber Sauce or one of these recipes for turkey, tuna, black bean, and beef patties.

 

More Fun with Farro February 1, 2011

Filed under: how to make it — chezdesblog @ 12:24 am
Tags: , , , , ,

I had a craaazy good breakfast this morning. I think I’ll call it Pumpkin Parfarro. Odd? Perhaps. Delicious? Definitely. Simply put, I flavored plain yogurt with pumpkin puree and cinnamon. Then I layered it with cooked farro and raisins (which could have been sliced fresh banana), over, and over again. Oh my.

It all started when last week, I was playing with ingredients for Farro with White Beans and Chard. I had leftover cooked farro in the refrigerator. This morning, I was somehow inspired to incorporate it into my breakfast, much like I usually do oats, wheat germ, and other healthy grains. The result was delicious, different, and most importantly in the morning – quick.

I also used my cooked farro to make Farro with Black Beans and Chipotle Lime Vinaigrette. This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Yum!

 

Farro with White Beans and Chard January 24, 2011

Filed under: how to make it — chezdesblog @ 12:03 am
Tags: , , , , ,

Last week, I made a delicious Tuscan Farro and Bean soup at the market. Tonight, I played with some similar ingredients and turned them into a delightful side dish that can also serve as a meatless main dish – Farro with White Beans and Chard.

Farro is an Italian whole grain, commonly called “spelt” or “spelt berries” in the States. It is an ancient cultivated wheat,  rich in vitamins and minerals. I was able to buy it in bulk at my local health food store. It cooks like pasta and its chewy texture makes this dish hearty and satisfying.

For the white beans, I use cannellini beans, which are rich and creamy in texture. Dark, leafy chard (at your farmers’ market now!) adds color, flavor, and nutrition. This recipe is a winner. Enjoy!

 

 
Follow

Get every new post delivered to your Inbox.

Join 45 other followers