food for thought
from cooks illustrated
Cavatappi with asparagus, arugula, walnuts and blue cheese
Servings: 4 to 6
Note: Cavatappi is a short, tubular corkscrew-shaped pasta. Penne is a fine substitute. If you prefer, use mild-flavored baby spinach in place of peppery arugula. The grated apple, added just before serving, balances the other flavors in this dish.
Ingredients
1 tablespoon table salt
1/2 teaspoon table salt
1 pound cavatappi
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
1/2 teaspoon ground black pepper
1 cup walnuts , chopped
4 cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
6 ounces blue cheese , preferably Roquefort, crumbled
2 tablespoons cider vinegar
1 Granny Smith apple , peeled, for grating over pasta
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 teaspoon salt; cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are toasted, about 4 minutes; toss in arugula until wilted. Add asparagus mixture, cheese, vinegar, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, grating apple over individual servings.
from the chicago tribune
Curried eggs and asparagus with basmati rice
Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
Note: Hard-cooked eggs will keep in the fridge up to three weeks.
Ingredients
2 tablespoons vegetable oil
6 green onions, sliced
3 cloves garlic, sliced
2 teaspoons Thai or other curry paste
1 can (14 ounces) chicken broth
1 bunch asparagus, cut on diagonal into pieces
1/2 cup whipping cream or half and half, optional
1/4 teaspoon salt
8 hard-cooked eggs, peeled, halved
Grated zest of 1 lemon
1 cup basmati rice, cooked
1. Heat oil in large skillet over medium heat; add half of the onions and the garlic. Cook, stirring, until softened, 2 minutes. Add curry paste; cook, stirring, 1 minute. Stir in chicken broth; heat to a boil. Reduce heat to low; simmer 5-7 minutes.
2. Stir in asparagus; cook over low heat, until crisp-tender, 3-5 minutes. Stir in cream and salt. Add eggs; heat 2 minutes. Sprinkle lemon zest and the remaining onions over. Serve over rice.
Nutrition information per serving: 533 calories, 48% of calories from fat, 28 g fat, 6 g saturated fat, 424 mg cholesterol, 49 g carbohydrates, 21 g protein, 530 mg sodium, 4 g fiber.
Roasted root vegetables
Prep: 15 minutes
Cook: 45 minutes
Servings: 2
Note: Adapted from "What We Eat When We Eat Alone," by Deborah Madison.
Ingredients
2 or 3 carrots, peeled, halved lengthwise, cut into large chunks
1 russet potato or several fingerlings, cut into chunks
1 onion, cut into thick wedges with root end intact
1 head garlic, cloves separated
1 turnip, peeled, cut into wedges
1 large parsnip, peeled, cut into 2-inch rounds, halved
2 tablespoons olive oil
1/2 teaspoon sea salt
Freshly ground pepper
1. Heat oven to 450 degrees. Place vegetables in a large, shallow baking dish or sheet pan in a single layer. Drizzle with oil; sprinkle with salt and pepper; toss to coat.
2. Roast, turning every 15 minutes, until the vegetables are caramelized (golden brown) and tender when pierced with a knife, 45-55 minutes.
Nutrition information per serving: 357 calories, 34% of calories from fat, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 56 g carbohydrates, 7 g protein, 641 mg sodium, 9 g fiber.
Roasted Jerusalem artichoke bisque with sprouts
Prep: 20 minutes
Cook: 1 hour, 5 minutes
Makes: 7-8 cups
Note: From "Vegetable Soups From Deborah Madison's Kitchen."
Ingredients
1 pound Jerusalem artichokes, scrubbed, cut into 1/3-inch slices
1 potato, peeled, sliced
3 cloves garlic, unpeeled
3 tablespoons sunflower seed oil
1/2 teaspoon sea salt
Freshly ground pepper
1 small onion or leek, thinly sliced
5 cups water
1/4 cup whipping cream
Sunflower seed sprouts or micro greens, optional
1. Heat oven to 425 degrees. Toss the tubers, potato and garlic with 2 tablespoons of the oil and 1/4 teaspoon of the salt in a 13-by-9-inch baking dish; roast until the tubers are browned in places, 45 minutes. Remove garlic skins.
2. Heat remaining 1 tablespoon of the oil in a soup pot over medium heat; add the onion. Cook, stirring occasionally, until softened, 2 minutes. Add the roasted vegetables, 1/4 teaspoon of the salt and 1/2 cup of the water.
3. Cook, stirring occasionally, 4 minutes. Stir in remaining water; scrape up any browned bits. Reduce heat to simmer; cover. Cook until the vegetables are soft, about 20 minutes.
4. Puree the soup in small batches in blender or food processor. Stir in the cream; season to taste. Serve in wide bowls; garnish with sprouts.
Nutrition information per serving: 123 calories, 57% of calories from fat, 8 g fat, 2 g saturated fat, 10 mg cholesterol, 12 g carbohydrates, 1 g protein, 151 mg sodium, 1 g fiber.
from the los angeles times
Carrot cake
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: 12 to 16
Note: Adapted from Riva. This makes 1 (8-inch) 2-layer cake.
Cake ingredients
4 eggs
2 cups (14 ounces) sugar, divided
3/4 cup vegetable oil
Scant 2 cups (9 ounces) bread flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 pound carrots, peeled and grated
1/3 cup dried currants or raisins
1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand-held mixer, whip the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.
3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.
4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and the remaining 1 cup sugar.
5. Using a whisk, add half of the egg mixture to the dry ingredients, gently whisking just to combine. Add the remaining egg mixture and whisk just to combine. Be careful not to overmix or the cake will not rise properly. Gently fold the carrots and currants into the batter with a spatula just until incorporated.
6. Divide the batter evenly between the two pans. Bake the cakes on the same rack in the center of the oven just until set, 30 to 40 minutes, rotating halfway through for even cooking. A toothpick inserted will come out clean when the cakes are done. Remove the pans to a rack until cool before unmolding. While the cakes are cooling, make the cream cheese frosting.
Cream cheese frosting and final assembly
1 cup (2 sticks) cold butter, cubed
1 pound cream cheese, cubed
5 cups (1 pound, 4 ounces) powdered sugar, sifted
1 teaspoon vanilla extract, optional
Prepared cake
1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand-held mixer, cream the butter until light and smooth, 3 to 5 minutes.
2. Add the cream cheese and continue mixing until smooth. Scrape the sides of the bowl often to make sure the contents are completely combined.
3. Mix in the powdered sugar and vanilla if using. Add the sugar in three stages, mixing and scraping the sides of the bowl with each addition until the frosting is smooth.
4. Frost the cake then chill slightly to allow the frosting to thicken before serving.
Each of 16 servings: 619 calories; 6 grams protein; 78 grams carbohydrates; 1 gram fiber; 33 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 248 mg. sodium.
Cavatappi with asparagus, arugula, walnuts and blue cheese
Servings: 4 to 6
Note: Cavatappi is a short, tubular corkscrew-shaped pasta. Penne is a fine substitute. If you prefer, use mild-flavored baby spinach in place of peppery arugula. The grated apple, added just before serving, balances the other flavors in this dish.
Ingredients
1 tablespoon table salt
1/2 teaspoon table salt
1 pound cavatappi
5 tablespoons extra-virgin olive oil
1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
1/2 teaspoon ground black pepper
1 cup walnuts , chopped
4 cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
6 ounces blue cheese , preferably Roquefort, crumbled
2 tablespoons cider vinegar
1 Granny Smith apple , peeled, for grating over pasta
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 teaspoon salt; cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are toasted, about 4 minutes; toss in arugula until wilted. Add asparagus mixture, cheese, vinegar, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, grating apple over individual servings.
from the chicago tribune
Curried eggs and asparagus with basmati rice
Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings
Note: Hard-cooked eggs will keep in the fridge up to three weeks.
Ingredients
2 tablespoons vegetable oil
6 green onions, sliced
3 cloves garlic, sliced
2 teaspoons Thai or other curry paste
1 can (14 ounces) chicken broth
1 bunch asparagus, cut on diagonal into pieces
1/2 cup whipping cream or half and half, optional
1/4 teaspoon salt
8 hard-cooked eggs, peeled, halved
Grated zest of 1 lemon
1 cup basmati rice, cooked
1. Heat oil in large skillet over medium heat; add half of the onions and the garlic. Cook, stirring, until softened, 2 minutes. Add curry paste; cook, stirring, 1 minute. Stir in chicken broth; heat to a boil. Reduce heat to low; simmer 5-7 minutes.
2. Stir in asparagus; cook over low heat, until crisp-tender, 3-5 minutes. Stir in cream and salt. Add eggs; heat 2 minutes. Sprinkle lemon zest and the remaining onions over. Serve over rice.
Nutrition information per serving: 533 calories, 48% of calories from fat, 28 g fat, 6 g saturated fat, 424 mg cholesterol, 49 g carbohydrates, 21 g protein, 530 mg sodium, 4 g fiber.
Roasted root vegetables
Prep: 15 minutes
Cook: 45 minutes
Servings: 2
Note: Adapted from "What We Eat When We Eat Alone," by Deborah Madison.
Ingredients
2 or 3 carrots, peeled, halved lengthwise, cut into large chunks
1 russet potato or several fingerlings, cut into chunks
1 onion, cut into thick wedges with root end intact
1 head garlic, cloves separated
1 turnip, peeled, cut into wedges
1 large parsnip, peeled, cut into 2-inch rounds, halved
2 tablespoons olive oil
1/2 teaspoon sea salt
Freshly ground pepper
1. Heat oven to 450 degrees. Place vegetables in a large, shallow baking dish or sheet pan in a single layer. Drizzle with oil; sprinkle with salt and pepper; toss to coat.
2. Roast, turning every 15 minutes, until the vegetables are caramelized (golden brown) and tender when pierced with a knife, 45-55 minutes.
Nutrition information per serving: 357 calories, 34% of calories from fat, 14 g fat, 2 g saturated fat, 0 mg cholesterol, 56 g carbohydrates, 7 g protein, 641 mg sodium, 9 g fiber.
Roasted Jerusalem artichoke bisque with sprouts
Prep: 20 minutes
Cook: 1 hour, 5 minutes
Makes: 7-8 cups
Note: From "Vegetable Soups From Deborah Madison's Kitchen."
Ingredients
1 pound Jerusalem artichokes, scrubbed, cut into 1/3-inch slices
1 potato, peeled, sliced
3 cloves garlic, unpeeled
3 tablespoons sunflower seed oil
1/2 teaspoon sea salt
Freshly ground pepper
1 small onion or leek, thinly sliced
5 cups water
1/4 cup whipping cream
Sunflower seed sprouts or micro greens, optional
1. Heat oven to 425 degrees. Toss the tubers, potato and garlic with 2 tablespoons of the oil and 1/4 teaspoon of the salt in a 13-by-9-inch baking dish; roast until the tubers are browned in places, 45 minutes. Remove garlic skins.
2. Heat remaining 1 tablespoon of the oil in a soup pot over medium heat; add the onion. Cook, stirring occasionally, until softened, 2 minutes. Add the roasted vegetables, 1/4 teaspoon of the salt and 1/2 cup of the water.
3. Cook, stirring occasionally, 4 minutes. Stir in remaining water; scrape up any browned bits. Reduce heat to simmer; cover. Cook until the vegetables are soft, about 20 minutes.
4. Puree the soup in small batches in blender or food processor. Stir in the cream; season to taste. Serve in wide bowls; garnish with sprouts.
Nutrition information per serving: 123 calories, 57% of calories from fat, 8 g fat, 2 g saturated fat, 10 mg cholesterol, 12 g carbohydrates, 1 g protein, 151 mg sodium, 1 g fiber.
from the los angeles times
Carrot cake
Total time: 1 1/2 hours, plus cooling and chilling times
Servings: 12 to 16
Note: Adapted from Riva. This makes 1 (8-inch) 2-layer cake.
Cake ingredients
4 eggs
2 cups (14 ounces) sugar, divided
3/4 cup vegetable oil
Scant 2 cups (9 ounces) bread flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 pound carrots, peeled and grated
1/3 cup dried currants or raisins
1. Heat the oven to 350 degrees. Grease 2 (8-inch) baking pans and line the bottoms of the pans with parchment paper. Grease the parchment paper and set the pans aside.
2. In the bowl of a stand mixer with the whisk attachment, or in a large bowl using a hand-held mixer, whip the eggs and 1 cup sugar until the mixture is thick and light (ribbon stage), about 5 minutes.
3. With the mixer running, pour in the oil to incorporate and continue whipping until the mixture is light and fluffy, about 5 minutes.
4. In a separate large bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt and the remaining 1 cup sugar.
5. Using a whisk, add half of the egg mixture to the dry ingredients, gently whisking just to combine. Add the remaining egg mixture and whisk just to combine. Be careful not to overmix or the cake will not rise properly. Gently fold the carrots and currants into the batter with a spatula just until incorporated.
6. Divide the batter evenly between the two pans. Bake the cakes on the same rack in the center of the oven just until set, 30 to 40 minutes, rotating halfway through for even cooking. A toothpick inserted will come out clean when the cakes are done. Remove the pans to a rack until cool before unmolding. While the cakes are cooling, make the cream cheese frosting.
Cream cheese frosting and final assembly
1 cup (2 sticks) cold butter, cubed
1 pound cream cheese, cubed
5 cups (1 pound, 4 ounces) powdered sugar, sifted
1 teaspoon vanilla extract, optional
Prepared cake
1. In the bowl of a stand mixer with the paddle attachment, or in a large bowl using a hand-held mixer, cream the butter until light and smooth, 3 to 5 minutes.
2. Add the cream cheese and continue mixing until smooth. Scrape the sides of the bowl often to make sure the contents are completely combined.
3. Mix in the powdered sugar and vanilla if using. Add the sugar in three stages, mixing and scraping the sides of the bowl with each addition until the frosting is smooth.
4. Frost the cake then chill slightly to allow the frosting to thicken before serving.
Each of 16 servings: 619 calories; 6 grams protein; 78 grams carbohydrates; 1 gram fiber; 33 grams fat; 14 grams saturated fat; 115 mg. cholesterol; 248 mg. sodium.
food for thought
from the chicago tribune
Passover salmon cakes with cucumber-wasabi sauce
Prep: 20 minutes
Cook: 7 minutes
Makes: About 20 cakes
Note: Adapted from a recipe from Ido Shapira, chef/owner of Cutlet Catering, Tel Aviv, Israel.
Ingredients
1/4 cup matzo meal
1/2 cup water or fish stock
1 wild salmon fillet, about 1 pound
3 tablespoons wasabi powder
2 1/2 tablespoons cool water
1 small cucumber, peeled, seeded, quartered
1/2 cup kosher mayonnaise
1 teaspoon chopped chives
1/2 teaspoon sesame oil
1/4 cup chopped shallots
1 egg, beaten
1 teaspoon kosher salt
1/2 teaspoon cracked red or black peppercorns
Canola oil for frying
1. Mix matzo meal with water; set aside 30 minutes. Heat oven to 300 degrees. Place fillet on a baking sheet, skin side down. Bake until flesh is just slightly pink in the middle, 7-8 minutes. Cool 15 minutes.
2. Meanwhile, mix together wasabi powder and water in a small bowl. Place cucumber in food processor; pulse until chunky. Add mayonnaise, chives, sesame oil and the wasabi; puree until thoroughly mixed. (If not using right away, cover; refrigerate.)
3. Gently flake the fish with a fork into a shallow bowl, Add matzo meal mixture, shallots, egg, salt and pepper. Pour oil to 1/4 inch deep in a large, heavy skillet. Heat over medium heat. Scoop up fish mixture with a tablespoon; carefully drop into the hot oil, patting it down with back of the spoon to make small cakes. Do not crowd the pan. Fry until golden, about 2 minutes per side. Serve with wasabi sauce.
Nutrition information p
er cake: 102 calories, 70% of calories from fat, 8 g fat, 1 g saturated fat, 27 mg cholesterol, 2 g carbohydrates, 6 g protein, 141 mg sodium, 0 g fiber.
from newsday
Braised cabbage
Servings: 8 to 10
Ingredients
1 large onion, diced
1 green bell pepper, diced
2 tablespoons vegetable oil
1 medium head cabbage, diced
1 (8-ounce) can stewed tomatoes
1 teaspoon crushed red pepper
Salt and pepper
1. In a large, wide saucepan (with a tight-fitting lid) over medium heat, saute onion and pepper in oil until they are translucent; they should not brown.
2. Add cabbage, tomatoes and red pepper. If there isn't enough liquid in the pan so that about half the contents are submerged, add a few spoonfuls of water. Turn up heat and bring to a boil, stirring occasionally. When liquid boils, cover pan and set aside for at least 15 minutes. Season with salt and pepper.
Lemon potatoes
Servings: 8 to 10
Ingredients
2 cups freshly squeezed lemon juice (10-12 lemons)
3 cups extra-virgin olive oil
2 plum tomatoes, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried oregano (preferably Greek)
1 sprig fresh rosemary (or 1 tsp dried)
2 or 3 sprigs fresh thyme (or 1 tsp dried) 10 baking potatoes
1. Preheat oven to 350 degrees.
2. In a roasting pan, combine all ingredients except potatoes with 1 cup water. Whisk to combine.
3. Add potatoes and cook for 1 hour, until potatoes are just tender.
4. Drain off liquid and roast potatoes for 45 minutes longer, until they are brown in spots.
5. Place potatoes on a serving dish. Heat drained-off liquid and pour over potatoes.
from the los angeles times
Curried chickpeas
Total time: 20 minutes, plus cooling time
Servings: 4
Note: Adapted from Joan's on Third.
Ingredients
1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro
1 tablespoon lemon juice, or to taste
Salt
1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.
2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.
3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.
4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.
Each of 4 servings: 238 calories; 9 grams protein; 37 grams carbohydrates; 8 grams fiber; 6 grams fat; 1 grams saturated fat; 0 mg. cholesterol; 2 grams sugar; 276 mg. sodium.
St. Paddy's twice-baked potatoes
Active work time: 35 minutes
Total preparation time: 2 hours 10 minutes
Servings: 4
Ingredients
5 large baking potatoes
4 cups chopped cabbage, about 1/2 small head
1 cup chopped leeks
Nonstick cooking spray
1/4 cup chicken broth (or vegetarian broth)
Salt
1/2 cup warm nonfat milk
Freshly ground pepper
1 tablespoon melted butter
Paprika
Chopped chives, for garnish
1. Scrub potatoes beneath cold running water and pat dry with paper towels. Pierce each potato several times with fork. Bake at 425 degrees until potatoes are fork tender, about 1 hour.
2. While potatoes bake, saute cabbage and leeks in skillet coated with nonstick cooking spray over medium heat until vegetables begin to wilt, about 2 minutes. Add chicken broth. Cover and steam until cabbage turns bright green and tender, about 10 minutes. Season with 1/2 teaspoon salt.
3. Remove potatoes from oven and cut horizontal slice off top third of each potato. Scoop pulp from potatoes into bowl, leaving shells about 1/4-inch thick. Scoop pulp from tops of potatoes and add to bowl. Process potato pulp through potato ricer. Stir in milk. Add cabbage and leeks. Season to taste with salt and pepper.
4. Spoon potato mixture into 4 shells, dividing evenly. Brush tops of potatoes with melted butter, then sprinkle with dash paprika and bake at 425 degrees until tops are lightly browned, 20 to 25 minutes. Garnish with chives.
Each of 4 servings: 184 calories; 269 mg sodium; 8 mg cholesterol; 3 grams fat; 34 grams carbohydrates; 6 grams protein; 1.58 grams fiber.
Zucchini tea cake
Total time: 1 hour, 45 minutes
Servings: 8 to 10
Note: Adapted from Huckleberry Cafe.
Ingredients
2 egg whites
1/2 teaspoon vanilla extract
Zest of 1 orange
1/2 cup vegetable oil
3/4 cup sugar, plus 1 1/2 teaspoons for topping the tea cake
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (4.25 ounces) flour
1 cup shredded zucchini
3/4 cup toasted walnuts
1. Heat the oven to 325 degrees. In a large bowl, combine the egg whites, vanilla extract, orange zest and vegetable oil, and whisk just to combine.
2. Whisk in 3/4 cup sugar and the salt just to combine.
3. In a medium bowl, whisk together the cinnamon, baking soda, baking powder and flour. Gently whisk the dry ingredients into the egg white mixture just until combined. Fold in the zucchini and walnuts.
4. Grease an 81/2-inch by 41/2-inch by 21/2-inch metal loaf pan. Line the pan with parchment paper and grease the paper. Pour the batter into the pan.
5. Lightly sprinkle the top of the batter with the remaining 11/2 teaspoons sugar.
6. Bake until the cake is set (it will spring back when gently touched on top, and a knife inserted will come out clean), about 1 to 11/2 hours; ours typically set after 1 hour and 15 minutes, though this can vary by pan and heat of the oven.
7. Cool the loaf for a few minutes on a rack, then remove from the baking dish and cool completely on the rack.
Each of 10 servings: 264 calories; 3 grams protein; 27 grams carbohydrates; 1 gram fiber; 17 grams fat; 1 gram saturated fat; 0 cholesterol; 16 grams sugar; 279 mg. sodium.
food for thought
from the chicago tribune
Anjelica Huston's rustic Irish soda bread
Prep: 10 minutes
Cook: 55 minutes
Makes: 1 large round loaf, 20 servings
Note: You may use whole milk instead of buttermilk, but you will need to substitute baking powder for the baking soda.
Ingredients
3 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon brown sugar
2 1/2> teaspoons baking soda
1 1/2 teaspoons salt
1 to 1 1/4> cups buttermilk
2 tablespoons shortening or butter, melted
1/3 cup rolled oats
1. Heat oven to 450 degrees. Sift dry ingredients together into a large bowl, except for the oats. Combine 1 cup of the buttermilk and the shortening in a bowl; stir into dry ingredients, mixing slowly to make a thick dough. Add more of the buttermilk, if needed. Add oats; mix until just combined.
2. Knead dough briefly on a floured surface; form into a round shape. Transfer to a greased baking sheet. Make a cross on the top with the wrong edge of a knife. Bake 10 minutes. Reduce oven temperature to 375 degrees. Bake until brown and firm, about 45 minutes.
Nutrition information per serving: 131 calories, 12% of calories from fat, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 25 g carbohydrates, 4 g protein, 346 mg sodium, 3 g fiber
from the los angeles times
Whole wheat spaghetti with green garlic and fried egg
Total time: 25 minutes
Servings: 4
Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.
Ingredients
1/2 pound whole wheat spaghetti
8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
6 tablespoons olive oil, divided
4 eggs, at room temperature
Coarsely grated black pepper
Sea salt
1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.
2. Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.
3. Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.
4. Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.
Nutrition information per serving: 451 calories; 15 grams protein; 44 grams carbohydrates; 7 grams fiber; 26 grams fat; 5 grams saturated fat; 212 mg. cholesterol; 3 grams sugar; 207 mg. sodium.
from tribune media services
Endive salad with roasted beets and goat cheese
Prep: 15 minutes
Cook: 45 minutes
Makes: 6 servings
Note: May be made through step 2, covered and refrigerated up to 6 hours ahead.
Ingredients
2 whole beets, tops trimmed to 1 inch
1 shallot, minced
1 tablespoon grainy mustard
2 tablespoons each: lemon juice, balsamic vinegar
1/2 cup olive oil
1/4 teaspoon salt
Freshly ground pepper
8 heads Belgian endive, sliced thinly lengthwise
1/2 cup fresh goat cheese, crumbled
1. Heat oven to 425 degrees. Place beets in a small roasting pan; add 1/4-inch water. Cover with foil; roast beets until fork-tender, 45 minutes. When cool enough to handle, remove skins with a small knife. (Use rubber gloves so your hands don't turn red; also put the beets on foil to protect your countertop.) Cut into julienne.
2. For the vinaigrette, combine the shallot, mustard, lemon juice and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking until blended. Add the salt and pepper to taste; taste for seasoning.
3. Toss the endive with half of the dressing in a large bowl. Divide among plates; decorate with the beets and goat cheese. Serve the remaining dressing on the side.
Nutrition information per serving: 243 calories, 81% of calories from fat, 22 g fat, 5 g saturated fat, 11 mg cholesterol, 8 g carbohydrates, 4 g protein, 227 mg sodium, 3 g fiber.
from the baltimore sun
Mashed Grapefruit Sweet Potatoes
Makes: 6 servings
Ingredients
6 small sweet potatoes (3 1/2 -4 pounds)
1/4 cup butter (2 ounces)
1 1/2 tablespoons dark rum
1/4 cup brown sugar
1 cup grapefruit sections
1/4 cup grapefruit juice
Salt and pepper to taste
1. Bake sweet potatoes in a preheated 400 degree oven until soft (about 25 minutes). Peel and mash with 1 1/2 ounces of butter and 1/2 tablespoon of rum. Set aside. Melt the remaining butter in a saute pan. Add the sugar and stir until the sugar is melted and begins to bubble.
2. Add the remaining grapefruit and saute until the liquid is reduced by half. Add the grapefruit juice and the remaining tablespoon of rum. Cook for 1 minute. Add mixture to sweet potatoes. Season with salt and pepper.
Anjelica Huston's rustic Irish soda bread
Prep: 10 minutes
Cook: 55 minutes
Makes: 1 large round loaf, 20 servings
Note: You may use whole milk instead of buttermilk, but you will need to substitute baking powder for the baking soda.
Ingredients
3 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon brown sugar
2 1/2> teaspoons baking soda
1 1/2 teaspoons salt
1 to 1 1/4> cups buttermilk
2 tablespoons shortening or butter, melted
1/3 cup rolled oats
1. Heat oven to 450 degrees. Sift dry ingredients together into a large bowl, except for the oats. Combine 1 cup of the buttermilk and the shortening in a bowl; stir into dry ingredients, mixing slowly to make a thick dough. Add more of the buttermilk, if needed. Add oats; mix until just combined.
2. Knead dough briefly on a floured surface; form into a round shape. Transfer to a greased baking sheet. Make a cross on the top with the wrong edge of a knife. Bake 10 minutes. Reduce oven temperature to 375 degrees. Bake until brown and firm, about 45 minutes.
Nutrition information per serving: 131 calories, 12% of calories from fat, 2 g fat, 1 g saturated fat, 4 mg cholesterol, 25 g carbohydrates, 4 g protein, 346 mg sodium, 3 g fiber
from the los angeles times
Whole wheat spaghetti with green garlic and fried egg
Total time: 25 minutes
Servings: 4
Note: Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.
Ingredients
1/2 pound whole wheat spaghetti
8 stalks green garlic, halved lengthwise, washed, dried and sliced thinly lengthwise
6 tablespoons olive oil, divided
4 eggs, at room temperature
Coarsely grated black pepper
Sea salt
1. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente, about 9 minutes, or according to the instructions on the package.
2. Meanwhile, heat 4 tablespoons of olive oil in a large skillet over high heat. Add the garlic and cook until tender and beginning to caramelize, about 5 minutes, stirring frequently so as not to burn and adjusting the heat if necessary. Remove the garlic from the pan and put it into a large bowl to keep warm near the stove. When the pasta is cooked, add it, still dripping, to the bowl with the garlic and toss to combine.
3. Add the remaining 2 tablespoons of olive oil to the pan and turn the heat to high. One at a time, break the eggs into a small bowl and gently pour into the hot skillet, trying to keep them from touching. Cook until the edges are crispy and golden brown, the whites are set and the yolks are still runny.
4. Divide the warm pasta among 4 soup plates. Gently slide an egg onto the top of each. Grind plenty of coarse black pepper over each plate and add a generous pinch of sea salt. Serve immediately.
Nutrition information per serving: 451 calories; 15 grams protein; 44 grams carbohydrates; 7 grams fiber; 26 grams fat; 5 grams saturated fat; 212 mg. cholesterol; 3 grams sugar; 207 mg. sodium.
from tribune media services
Endive salad with roasted beets and goat cheese
Prep: 15 minutes
Cook: 45 minutes
Makes: 6 servings
Note: May be made through step 2, covered and refrigerated up to 6 hours ahead.
Ingredients
2 whole beets, tops trimmed to 1 inch
1 shallot, minced
1 tablespoon grainy mustard
2 tablespoons each: lemon juice, balsamic vinegar
1/2 cup olive oil
1/4 teaspoon salt
Freshly ground pepper
8 heads Belgian endive, sliced thinly lengthwise
1/2 cup fresh goat cheese, crumbled
1. Heat oven to 425 degrees. Place beets in a small roasting pan; add 1/4-inch water. Cover with foil; roast beets until fork-tender, 45 minutes. When cool enough to handle, remove skins with a small knife. (Use rubber gloves so your hands don't turn red; also put the beets on foil to protect your countertop.) Cut into julienne.
2. For the vinaigrette, combine the shallot, mustard, lemon juice and balsamic vinegar in a small bowl. Slowly add the olive oil, whisking until blended. Add the salt and pepper to taste; taste for seasoning.
3. Toss the endive with half of the dressing in a large bowl. Divide among plates; decorate with the beets and goat cheese. Serve the remaining dressing on the side.
Nutrition information per serving: 243 calories, 81% of calories from fat, 22 g fat, 5 g saturated fat, 11 mg cholesterol, 8 g carbohydrates, 4 g protein, 227 mg sodium, 3 g fiber.
from the baltimore sun
Mashed Grapefruit Sweet Potatoes
Makes: 6 servings
Ingredients
6 small sweet potatoes (3 1/2 -4 pounds)
1/4 cup butter (2 ounces)
1 1/2 tablespoons dark rum
1/4 cup brown sugar
1 cup grapefruit sections
1/4 cup grapefruit juice
Salt and pepper to taste
1. Bake sweet potatoes in a preheated 400 degree oven until soft (about 25 minutes). Peel and mash with 1 1/2 ounces of butter and 1/2 tablespoon of rum. Set aside. Melt the remaining butter in a saute pan. Add the sugar and stir until the sugar is melted and begins to bubble.
2. Add the remaining grapefruit and saute until the liquid is reduced by half. Add the grapefruit juice and the remaining tablespoon of rum. Cook for 1 minute. Add mixture to sweet potatoes. Season with salt and pepper.
food for thought
from the los angeles times
Street's Kaya toast plate
Total time: 50 minutes
Servings: 1
Adapted from Street. Coconut milk will separate; stir well before measuring. Pandan leaves can be found at Thai and many general Asian markets. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets.
Coconut jam
1 cup coconut milk
1 cup granulated sugar, divided
8 pandan leaves, washed and tied into a knot
1/8 teaspoon kosher salt
3 eggs
3 egg yolks
1. In a small sauce pot, mix together the coconut milk and one-half cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
2. Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
3. In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining one-half cup sugar. Whisk in the coconut milk mixture to form a custard base.
4. Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
5. Immediately remove from heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe; the jam will keep for 1 week, refrigerated.
Kaya toast plate assembly
2 tablespoons coconut jam
2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
1 1/2 tablespoons shaved salted butter
1 teaspoon dark soy sauce
Dash ground white pepper
1 soft boiled egg, peeled
1. Spread the coconut jam evenly over both slices of bread on the untoasted side, then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
2. Halve the sandwich, then cut each half into thirds to form 6 even wedges.
3. Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
Each serving: 443 calories; 13 grams protein; 51 grams carbohydrates; 2 grams fiber; 21 grams fat; 10 grams saturated fat; 282 mg. cholesterol; 1,055 mg. sodium.
Mozza's marinated beets with horseradish
Total time: 1 hour, 10 minutes, plus cooling time
Servings: 6 to 8
Adapted from executive chef Matt Molina of Mozza.
Ingredients
2 pounds beets
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Salt
Freshly-ground black pepper
1/4 cup apple cider vinegar
1/2 cup freshly-grated (or puréed) horseradish
3 tablespoons Dijon mustard
1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.
2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.
3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.
Each of 8 servings: 124 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 366 mg. sodium.
from the chicago tribune
Oranges with wine sauce
Prep: 10 minutes
Cook: 20 minutes
Servings: 8
Adapted from a refreshing dessert served by Debbie Kane, who adapted it from Bon Appetit.
Ingredients
1 bottle red wine (preferably inexpensive and Spanish)
1 cup plus 2 tablespoons sugar
1 stick cinnamon
8 cold oranges (or a mix of tangerines, tangelos, blood oranges and oranges)
1. Reduce: Pour wine into a medium saucepan. Stir in 1 cup sugar and the cinnamon stick. Set over high heat; boil until reduced to 1 cup, 20 minutes. Let cool.
2. Swirl: Zest 2 oranges. Buzz zest and remaining 2 tablespoons sugar in the food processor until fragrant, 2 minutes.
3. Slice: Lop off north and south poles of each orange. Cut away remaining peel and pith in long north-to-south strokes. Slice orange flesh into thin circles. Lift out any seeds.
4. Serve: Settle fruit slices into 8 shallow bowls. Drizzle with syrup. Sprinkle with orange sugar.
Potato and onion fry-up
Prep: 10 minutes
Cook: 30 minutes
Servings: 6
Ingredients
1/4 cup olive oil
4 to 6 large potatoes, peeled, sliced into 1/4-inch rounds
1 large onion, halved, cut into 1/4-inch slices
1/2 teaspoon each: salt, freshly ground pepper
4 eggs, beaten
1. Heat olive oil in large, heavy skillet over medium high heat. Add potatoes and onions; cook, turning with spatula, 10 minutes. Reduce heat to medium; cover, cook until tender, stirring occasionally, about 10 minutes.
2. Add salt and pepper. Cook, uncovered, turning mixture with a spatula, until onions are golden, potatoes have begun to break apart and are slightly crunchy, 9 minutes. Stir in eggs; cook until firm, about 1 minute.
Nutrition information per serving: 208 calories, 53% of calories from fat, 12 g fat, 2 g saturated fat, 141 mg cholesterol, 19 g carbohydrates, 6 g protein, 245 mg sodium, 2 g fiber.
Nanaimo bars
Prep: 25 minutes
Cook: 12 minutes
Chill: 1 hour, 45 minutes
Makes: 48 bars
Canadian Living magazine has run numerous recipes for these bars, including this version.
Ingredients
2 eggs, lightly beaten
1 1/3 cups butter, melted, plus 2 tablespoons unmelted
2/3 cup cocoa
1/2 cup granulated sugar
3 cups graham cracker crumbs
2 cups shredded coconut
1 cup finely chopped walnuts
1/4 milk
2 teaspoons vanilla
4 cups confectioners' sugar
8 ounces semisweet chocolate, chopped
1. Heat oven to 350 degrees. Grease 13-by-9-inch cake pan. Line with parchment paper, leaving 1-inch extending over long edges; set aside. Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts. Press evenly into prepared pan. Bake 10 minutes. Cool in pan on rack.
2. Stir together remaining 1/3 cup of the melted butter, milk and vanilla in medium bowl; beat in confectioner's sugar until smooth. Spread evenly over cooled base. Refrigerate until firm, about 45 minutes.
3. Place chocolate in a microwave-safe bowl with remaining 2 tablespoons of the butter. Heat 1 minute; stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces. Refrigerate until set, about 1 hour. Use parchment paper to lift bars from pan; peel off paper. Cut into bars.
Nutrition information per bar: 184 calories, 50% of calories from fat, 11 g fat, 6 g saturated fat, 24 mg cholesterol, 22 g carbohydrates, 2 g protein, 47 mg sodium, 1 g fiber.
from the new york times
Greek zucchini fritters
Servings: 6 to 8
The mixture can be assembled up to a day before.
Ingredients
2 pounds large zucchini, trimmed and grated
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying
1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
3. Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
Street's Kaya toast plate
Total time: 50 minutes
Servings: 1
Adapted from Street. Coconut milk will separate; stir well before measuring. Pandan leaves can be found at Thai and many general Asian markets. Dark soy sauce is a slightly thicker soy sauce and is available at Asian markets.
Coconut jam
1 cup coconut milk
1 cup granulated sugar, divided
8 pandan leaves, washed and tied into a knot
1/8 teaspoon kosher salt
3 eggs
3 egg yolks
1. In a small sauce pot, mix together the coconut milk and one-half cup sugar. Stir in the pandan leaves and salt and bring to a boil over high heat, keeping the pandan submerged in the milk as the leaves cook and soften. When the milk has come to a boil, remove from heat and let the mixture steep for 10 minutes.
2. Remove the pandan leaves from the milk, squeezing any excess liquid from the leaves into the milk. Discard the leaves.
3. In a medium stainless steel mixing bowl, whisk together the eggs, yolks and remaining one-half cup sugar. Whisk in the coconut milk mixture to form a custard base.
4. Place the stainless steel bowl over a medium pot of lightly simmering water. Gently cook the custard, stirring constantly with a rubber spatula, until the mixture thickens, 15 to 20 minutes. The final texture should have a thick custard consistency (a trail of the spatula should remain on the surface of the custard for more than 10 seconds).
5. Immediately remove from heat and strain into a medium bowl set over a larger bowl of ice water. Stir until the custard cools, then cover and refrigerate until needed. This makes about 2 cups coconut jam, more than is needed for the remainder of the recipe; the jam will keep for 1 week, refrigerated.
Kaya toast plate assembly
2 tablespoons coconut jam
2 slices dense white bread, such as pain de mie or pullman, toasted on 1 side
1 1/2 tablespoons shaved salted butter
1 teaspoon dark soy sauce
Dash ground white pepper
1 soft boiled egg, peeled
1. Spread the coconut jam evenly over both slices of bread on the untoasted side, then place a layer of shaved butter over the jam. Place one slice of bread over the other to form a sandwich.
2. Halve the sandwich, then cut each half into thirds to form 6 even wedges.
3. Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.
Each serving: 443 calories; 13 grams protein; 51 grams carbohydrates; 2 grams fiber; 21 grams fat; 10 grams saturated fat; 282 mg. cholesterol; 1,055 mg. sodium.
Mozza's marinated beets with horseradish
Total time: 1 hour, 10 minutes, plus cooling time
Servings: 6 to 8
Adapted from executive chef Matt Molina of Mozza.
Ingredients
2 pounds beets
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Salt
Freshly-ground black pepper
1/4 cup apple cider vinegar
1/2 cup freshly-grated (or puréed) horseradish
3 tablespoons Dijon mustard
1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.
2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.
3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.
Each of 8 servings: 124 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 366 mg. sodium.
from the chicago tribune
Oranges with wine sauce
Prep: 10 minutes
Cook: 20 minutes
Servings: 8
Adapted from a refreshing dessert served by Debbie Kane, who adapted it from Bon Appetit.
Ingredients
1 bottle red wine (preferably inexpensive and Spanish)
1 cup plus 2 tablespoons sugar
1 stick cinnamon
8 cold oranges (or a mix of tangerines, tangelos, blood oranges and oranges)
1. Reduce: Pour wine into a medium saucepan. Stir in 1 cup sugar and the cinnamon stick. Set over high heat; boil until reduced to 1 cup, 20 minutes. Let cool.
2. Swirl: Zest 2 oranges. Buzz zest and remaining 2 tablespoons sugar in the food processor until fragrant, 2 minutes.
3. Slice: Lop off north and south poles of each orange. Cut away remaining peel and pith in long north-to-south strokes. Slice orange flesh into thin circles. Lift out any seeds.
4. Serve: Settle fruit slices into 8 shallow bowls. Drizzle with syrup. Sprinkle with orange sugar.
Potato and onion fry-up
Prep: 10 minutes
Cook: 30 minutes
Servings: 6
Ingredients
1/4 cup olive oil
4 to 6 large potatoes, peeled, sliced into 1/4-inch rounds
1 large onion, halved, cut into 1/4-inch slices
1/2 teaspoon each: salt, freshly ground pepper
4 eggs, beaten
1. Heat olive oil in large, heavy skillet over medium high heat. Add potatoes and onions; cook, turning with spatula, 10 minutes. Reduce heat to medium; cover, cook until tender, stirring occasionally, about 10 minutes.
2. Add salt and pepper. Cook, uncovered, turning mixture with a spatula, until onions are golden, potatoes have begun to break apart and are slightly crunchy, 9 minutes. Stir in eggs; cook until firm, about 1 minute.
Nutrition information per serving: 208 calories, 53% of calories from fat, 12 g fat, 2 g saturated fat, 141 mg cholesterol, 19 g carbohydrates, 6 g protein, 245 mg sodium, 2 g fiber.
Nanaimo bars
Prep: 25 minutes
Cook: 12 minutes
Chill: 1 hour, 45 minutes
Makes: 48 bars
Canadian Living magazine has run numerous recipes for these bars, including this version.
Ingredients
2 eggs, lightly beaten
1 1/3 cups butter, melted, plus 2 tablespoons unmelted
2/3 cup cocoa
1/2 cup granulated sugar
3 cups graham cracker crumbs
2 cups shredded coconut
1 cup finely chopped walnuts
1/4 milk
2 teaspoons vanilla
4 cups confectioners' sugar
8 ounces semisweet chocolate, chopped
1. Heat oven to 350 degrees. Grease 13-by-9-inch cake pan. Line with parchment paper, leaving 1-inch extending over long edges; set aside. Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts. Press evenly into prepared pan. Bake 10 minutes. Cool in pan on rack.
2. Stir together remaining 1/3 cup of the melted butter, milk and vanilla in medium bowl; beat in confectioner's sugar until smooth. Spread evenly over cooled base. Refrigerate until firm, about 45 minutes.
3. Place chocolate in a microwave-safe bowl with remaining 2 tablespoons of the butter. Heat 1 minute; stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces. Refrigerate until set, about 1 hour. Use parchment paper to lift bars from pan; peel off paper. Cut into bars.
Nutrition information per bar: 184 calories, 50% of calories from fat, 11 g fat, 6 g saturated fat, 24 mg cholesterol, 22 g carbohydrates, 2 g protein, 47 mg sodium, 1 g fiber.
from the new york times
Greek zucchini fritters
Servings: 6 to 8
The mixture can be assembled up to a day before.
Ingredients
2 pounds large zucchini, trimmed and grated
Salt
2 eggs
1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley
1 tablespoon ground cumin
1 cup fresh or dry breadcrumbs, more as necessary
Freshly ground pepper
1 cup crumbled feta
All-purpose flour as needed and for dredging
Olive oil for frying
1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture; if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
3. Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.
food for thought
from the miami herald
Warm potato and green bean salad
1 1/4 pounds red potatoes, cut in 1-inch pieces
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
½ teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
3 tablespoons extra-virgin olive oil
12 ounces green beans, trimmed and cut across in half
½ cup thinly sliced red onion
1 celery stalk, thinly sliced
1. Combine the potatoes and enough lightly salted cold water to cover them by 2 to 3 inches; bring to a boil. Boil until the potatoes are fork-tender, about 10 to 12 minutes. Scoop them out of water using a slotted spoon and place in colander. (You will be reusing the cooking water.)
2. While potatoes cook, combine lemon juice and zest, garlic, salt, pepper and dill in a large bowl. Whisk in olive oil. Gently toss in cooked potatoes.
3. Bring potato cooking water back to a boil and add green beans; cook until bright green and crisp-tender, about 3 minutes. Place onions in a colander; drain green beans and cooking water over onion. If they won't be served right away, run cold water over vegetables to stop them from cooking. Combine with the potatoes and celery. Makes 6 servings.
Per serving: 155 calories, 3 g protein, 21 g carbohydrates, 4 g fiber, 7 g fat, 1 g saturated fat, 209 mg sodium.
from KSFM-TV
Pineapple salsa
Prep time: 20 minutes
Ready in: 20 minutes
Ingredients
1 cup finely chopped pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 oz) can black beans, drained & rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste
In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans onions, green chile peppers, orange juice and cilantro. Season with cumin, salt and pepper. Cover and chill in the refrigerator until serving.
from the los angeles times
Hotel Condon corn bread
Total time: 1 hour, plus cooling time
Servings: 16
Note: Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Ore.
Ingredients
3 eggs
1 (15-ounce) can creamed corn
1/2 cup (1 stick) butter, melted
2/3 cup sugar
1 cup (4.25 ounces) flour
1 cup cornmeal, not stone-ground
3 tablespoons baking powder
1 small (4-ounce) can diced green chiles, drained
1 cup grated Mexican cheese blend
3 tablespoons honey, or as desired (up to 1/3 cup)
1. Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.
2. In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
3. Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
4. Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
5. Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.
Each of 16 servings: 190 calories; 5 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 61 mg. cholesterol; 4 grams sugar; 420 mg. sodium.
from the south florida sun-sentinel
Sweet fruit-full breakfast bread pudding
Note: Adapted by Andrea Weigl of McClatchy Newspapers from Sara Foster of Foster's Market in Chapel Hill and Durham, N.C.
Ingredients
2 cups well-shaken buttermilk
2 cups half-and-half
6 large eggs, lightly beaten
2 tablespoons vanilla extract
1 loaf country Italian or French bread, cut into 1 1/2-inch cubes or 6 cups any stale bread, biscuits or cake
2 cups fresh or frozen fruit (such as blueberries, blackberries, strawberries, raspberries, pitted cherries, sliced peaches or plums) or 1 cup good-quality semisweet chocolate, cut into chunks
4 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1/2 cup confectioner's sugar, sifted
1. Combine buttermilk, half-and-half, eggs and vanilla. Add bread cubes. Let them stand 10 to 15 minutes, until the bread absorbs most of the liquid. Add fruit or chocolate and stir to combine. Pour bread mixture into prepared pan, making sure to get all the liquid out of the bowl.
2. Cut a sheet of aluminum foil large to cover the pan and grease one side of it with butter. Place buttered side down over the baking dish and bake 1 hour. Uncover and bake 20 minutes longer, until the top is golden brown and crispy.
3. Meanwhile, whisk the butter and cream together. Slowly add the sifted confectioners' sugar and whisk until smooth. Drizzle over the warm pudding. Serve warm; leftovers can be reheated in a 300-degree oven. Makes 12 servings.
Nutrition information per serving: 249 calories, 47 percent calories from fat, 13 grams total fat, 136 milligrams cholesterol, 24 grams carbohydrates, 1 gram total fiber, 8 grams protein, 242 milligrams sodium.
Warm potato and green bean salad
1 1/4 pounds red potatoes, cut in 1-inch pieces
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
½ teaspoon salt (plus more to taste)
1/4 teaspoon pepper
1 tablespoon fresh dill, chopped
3 tablespoons extra-virgin olive oil
12 ounces green beans, trimmed and cut across in half
½ cup thinly sliced red onion
1 celery stalk, thinly sliced
1. Combine the potatoes and enough lightly salted cold water to cover them by 2 to 3 inches; bring to a boil. Boil until the potatoes are fork-tender, about 10 to 12 minutes. Scoop them out of water using a slotted spoon and place in colander. (You will be reusing the cooking water.)
2. While potatoes cook, combine lemon juice and zest, garlic, salt, pepper and dill in a large bowl. Whisk in olive oil. Gently toss in cooked potatoes.
3. Bring potato cooking water back to a boil and add green beans; cook until bright green and crisp-tender, about 3 minutes. Place onions in a colander; drain green beans and cooking water over onion. If they won't be served right away, run cold water over vegetables to stop them from cooking. Combine with the potatoes and celery. Makes 6 servings.
Per serving: 155 calories, 3 g protein, 21 g carbohydrates, 4 g fiber, 7 g fat, 1 g saturated fat, 209 mg sodium.
from KSFM-TV
Pineapple salsa
Prep time: 20 minutes
Ready in: 20 minutes
Ingredients
1 cup finely chopped pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 oz) can black beans, drained & rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste
In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans onions, green chile peppers, orange juice and cilantro. Season with cumin, salt and pepper. Cover and chill in the refrigerator until serving.
from the los angeles times
Hotel Condon corn bread
Total time: 1 hour, plus cooling time
Servings: 16
Note: Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Ore.
Ingredients
3 eggs
1 (15-ounce) can creamed corn
1/2 cup (1 stick) butter, melted
2/3 cup sugar
1 cup (4.25 ounces) flour
1 cup cornmeal, not stone-ground
3 tablespoons baking powder
1 small (4-ounce) can diced green chiles, drained
1 cup grated Mexican cheese blend
3 tablespoons honey, or as desired (up to 1/3 cup)
1. Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.
2. In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.
3. Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.
4. Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.
5. Invert the bread onto a platter and "frost" with the honey. Cool completely, then cut and serve.
Each of 16 servings: 190 calories; 5 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 61 mg. cholesterol; 4 grams sugar; 420 mg. sodium.
from the south florida sun-sentinel
Sweet fruit-full breakfast bread pudding
Note: Adapted by Andrea Weigl of McClatchy Newspapers from Sara Foster of Foster's Market in Chapel Hill and Durham, N.C.
Ingredients
2 cups well-shaken buttermilk
2 cups half-and-half
6 large eggs, lightly beaten
2 tablespoons vanilla extract
1 loaf country Italian or French bread, cut into 1 1/2-inch cubes or 6 cups any stale bread, biscuits or cake
2 cups fresh or frozen fruit (such as blueberries, blackberries, strawberries, raspberries, pitted cherries, sliced peaches or plums) or 1 cup good-quality semisweet chocolate, cut into chunks
4 tablespoons unsalted butter, melted
2 tablespoons heavy cream
1/2 cup confectioner's sugar, sifted
1. Combine buttermilk, half-and-half, eggs and vanilla. Add bread cubes. Let them stand 10 to 15 minutes, until the bread absorbs most of the liquid. Add fruit or chocolate and stir to combine. Pour bread mixture into prepared pan, making sure to get all the liquid out of the bowl.
2. Cut a sheet of aluminum foil large to cover the pan and grease one side of it with butter. Place buttered side down over the baking dish and bake 1 hour. Uncover and bake 20 minutes longer, until the top is golden brown and crispy.
3. Meanwhile, whisk the butter and cream together. Slowly add the sifted confectioners' sugar and whisk until smooth. Drizzle over the warm pudding. Serve warm; leftovers can be reheated in a 300-degree oven. Makes 12 servings.
Nutrition information per serving: 249 calories, 47 percent calories from fat, 13 grams total fat, 136 milligrams cholesterol, 24 grams carbohydrates, 1 gram total fiber, 8 grams protein, 242 milligrams sodium.
less tide will help speed things up again
from archdaily.com
sako architects' bumps in beijing
from daniel-libeskind.com
daniel liebeskind's royal ontario museum in toronto
from nytimes.com
diller scofidio & renfro's inflatable structure at the hirschhorn
from iconology.therndm.com
martin becka's dubai aged
from butdoesitfloat.com
acoustic listening device developed for the dutch army
from dezeen.com
tom kundig's t bailey office
from news.nationalgeographic.com
geminid meteor over the mojave desert
food for thought
from gourmetrix.blogspot.com
Grilled kale salad with garlic-anchovy dressing
Inspired by the grilled kale salad at Back Forty in the East Village.
Kale salad ingredients
1 bunch of kale
1/4 cup olive oil
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1. Cut stalks of kale off and then trim out the harder parts of each leaf's stalk, keeping the leaves as in tact as possible. Wash well and spin dry.
2. Put in a bowl and toss with olive oil to coat all leaves lightly.
3. Heat up grill or cast-iron grill pan to medium-low. Grill leaves until they are just brown at the edges and tender. Grill in batches. If you are grilling on an open grill, you will want to use a grill pan so the leaves don't fall through.
4. Tear large leaves into smaller pieces. Toss with the Garlic-Anchovy dressing and top with breadcrumbs and cheese. Serve warm or room temperature.
Garlic-anchovy dressing ingredients
5 tbsp anchovy paste
2 garlic cloves, diced
1 tbsp Dijon-style mustard
1 egg yolk
3 tbsp red wine vinegar
3 tbsp lemon juice
1 cup extra-virgin olive oil
Puree first 6 ingredients until well-blended. Gradually add olive oil in a stream until incorporated. Transfer dressing to a storage container, cover and refrigerate until ready to use.
from the los angeles times
Cherry-almond-coconut granola
Total time: About 1 hour
Servings: Makes about 6 cups
Note: This granola is not as sweet as you might be used to. It would be nice sprinkled over vanilla ice cream for dessert, or over Greek yogurt for an afternoon snack.
Ingredients
1 cup shredded or shaved unsweetened coconut
1/4 cup (1/2 stick) butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup slivered or sliced almonds, your choice
1/4 cup sesame seeds
2 tablespoons brown sugar
About 1 cup dried cherries (a 5- to 6-ounce bag)
1. Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle the coconut in a single layer on the parchment paper and toast just until some of the edges of the coconut begin to color but the coconut is still mostly white, 3 to 7 minutes (timing will vary depending on how finely the coconut is shredded). Remove and set aside to cool (leave the parchment paper on the baking sheet).
2. Meanwhile, melt the butter in a large pot over low heat. Stir in the honey, vanilla and salt, then stir in the oats, almonds and sesame seeds. Add the brown sugar and stir gently until everything is completely combined. Transfer the granola to the parchment-lined baking sheet, breaking up any clumps so the granola is spread out in a single layer.
3. Toast the granola, stirring every 15 to 20 minutes, until the mixture is golden brown, about 40 to 60 minutes. Remove the tray and set aside to cool, then transfer the granola to a large bowl. Add the toasted coconut and cherries, stirring well to combine.
Each one-fourth cup: 158 calories; 4 grams protein; 19 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 5 mg. cholesterol; 51 mg. sodium.
Winery's Oatmeal-Coconut Muffins
1 cup rolled oats
1 cup buttermilk
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup melted shortening or oil
1/2 cup brown sugar, packed
1 egg
3/4 cup shredded coconut
Strawberry preserves
1. Combine oats and buttermilk in bowl. Let soak at least 30 minutes.
2. Sift flour with salt, baking soda and baking powder.
3. Blend together melted shortening, brown sugar, egg and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten.
4. Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffin and cover with dab of dough. Bake at 400 degrees 20 minutes. Makes 1 dozen.
from the chicago tribune
Butternut squash and black bean stew
Preparation time: 5 minutes
Cooking time: 11 minutes
Servings: 2
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon cumin seeds, toasted, ground, see note
¼ teaspoon salt
2 cloves garlic, minced
1 can (14½ ounces) low sodium chicken broth
1 package (10 ounces) frozen cubed butternut squash, or 10 ounces fresh diced
1 can (15 ounces) black beans, drained, rinsed
1 teaspoon chopped fresh sage or ½ teaspoon dried
Freshly ground pepper
Steamed rice, optional
1. Toast spices in a dry skillet over medium heat, stirring frequently, until aromatic, 3-5 minutes.
2. Heat oil in a large heavy skillet over medium high heat; add onion, cumin and 1/8 teaspoon of the salt; cook until onion is soft, 5 minutes. Add garlic; cook 1 minute.
3. Stir in broth, squash, beans and sage; cook until heated through and sage becomes aromatic, 5 minutes. (If using fresh squash, cook 10 minutes before adding beans and sage.) Season with remaining salt and pepper to taste. Serve over rice.
Nutrition information per serving: 400 calories, 36% of calories from fat, 16 g fat, 1 g saturated fat, 0 mg cholesterol, 50 g carbohydrates, 16 g protein, 1,016 mg sodium, 13 g fiber.
Grilled kale salad with garlic-anchovy dressing
Inspired by the grilled kale salad at Back Forty in the East Village.
Kale salad ingredients
1 bunch of kale
1/4 cup olive oil
1/2 cup breadcrumbs
1/4 cup grated Parmesan
1. Cut stalks of kale off and then trim out the harder parts of each leaf's stalk, keeping the leaves as in tact as possible. Wash well and spin dry.
2. Put in a bowl and toss with olive oil to coat all leaves lightly.
3. Heat up grill or cast-iron grill pan to medium-low. Grill leaves until they are just brown at the edges and tender. Grill in batches. If you are grilling on an open grill, you will want to use a grill pan so the leaves don't fall through.
4. Tear large leaves into smaller pieces. Toss with the Garlic-Anchovy dressing and top with breadcrumbs and cheese. Serve warm or room temperature.
Garlic-anchovy dressing ingredients
5 tbsp anchovy paste
2 garlic cloves, diced
1 tbsp Dijon-style mustard
1 egg yolk
3 tbsp red wine vinegar
3 tbsp lemon juice
1 cup extra-virgin olive oil
Puree first 6 ingredients until well-blended. Gradually add olive oil in a stream until incorporated. Transfer dressing to a storage container, cover and refrigerate until ready to use.
from the los angeles times
Cherry-almond-coconut granola
Total time: About 1 hour
Servings: Makes about 6 cups
Note: This granola is not as sweet as you might be used to. It would be nice sprinkled over vanilla ice cream for dessert, or over Greek yogurt for an afternoon snack.
Ingredients
1 cup shredded or shaved unsweetened coconut
1/4 cup (1/2 stick) butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cup slivered or sliced almonds, your choice
1/4 cup sesame seeds
2 tablespoons brown sugar
About 1 cup dried cherries (a 5- to 6-ounce bag)
1. Heat the oven to 275 degrees. Line a rimmed baking sheet with parchment paper. Sprinkle the coconut in a single layer on the parchment paper and toast just until some of the edges of the coconut begin to color but the coconut is still mostly white, 3 to 7 minutes (timing will vary depending on how finely the coconut is shredded). Remove and set aside to cool (leave the parchment paper on the baking sheet).
2. Meanwhile, melt the butter in a large pot over low heat. Stir in the honey, vanilla and salt, then stir in the oats, almonds and sesame seeds. Add the brown sugar and stir gently until everything is completely combined. Transfer the granola to the parchment-lined baking sheet, breaking up any clumps so the granola is spread out in a single layer.
3. Toast the granola, stirring every 15 to 20 minutes, until the mixture is golden brown, about 40 to 60 minutes. Remove the tray and set aside to cool, then transfer the granola to a large bowl. Add the toasted coconut and cherries, stirring well to combine.
Each one-fourth cup: 158 calories; 4 grams protein; 19 grams carbohydrates; 3 grams fiber; 8 grams fat; 4 grams saturated fat; 5 mg. cholesterol; 51 mg. sodium.
Winery's Oatmeal-Coconut Muffins
1 cup rolled oats
1 cup buttermilk
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 cup melted shortening or oil
1/2 cup brown sugar, packed
1 egg
3/4 cup shredded coconut
Strawberry preserves
1. Combine oats and buttermilk in bowl. Let soak at least 30 minutes.
2. Sift flour with salt, baking soda and baking powder.
3. Blend together melted shortening, brown sugar, egg and coconut, then add to oatmeal mixture. Blend well. Stir in dry ingredients, mixing only enough to moisten.
4. Spoon into greased muffin tins. Using small teaspoon, place preserves in center of each muffin and cover with dab of dough. Bake at 400 degrees 20 minutes. Makes 1 dozen.
from the chicago tribune
Butternut squash and black bean stew
Preparation time: 5 minutes
Cooking time: 11 minutes
Servings: 2
Ingredients
2 tablespoons vegetable oil
1 onion, chopped
1 teaspoon cumin seeds, toasted, ground, see note
¼ teaspoon salt
2 cloves garlic, minced
1 can (14½ ounces) low sodium chicken broth
1 package (10 ounces) frozen cubed butternut squash, or 10 ounces fresh diced
1 can (15 ounces) black beans, drained, rinsed
1 teaspoon chopped fresh sage or ½ teaspoon dried
Freshly ground pepper
Steamed rice, optional
1. Toast spices in a dry skillet over medium heat, stirring frequently, until aromatic, 3-5 minutes.
2. Heat oil in a large heavy skillet over medium high heat; add onion, cumin and 1/8 teaspoon of the salt; cook until onion is soft, 5 minutes. Add garlic; cook 1 minute.
3. Stir in broth, squash, beans and sage; cook until heated through and sage becomes aromatic, 5 minutes. (If using fresh squash, cook 10 minutes before adding beans and sage.) Season with remaining salt and pepper to taste. Serve over rice.
Nutrition information per serving: 400 calories, 36% of calories from fat, 16 g fat, 1 g saturated fat, 0 mg cholesterol, 50 g carbohydrates, 16 g protein, 1,016 mg sodium, 13 g fiber.
drained-out, textured surf on tap
from news.nationalgeographic.com
cassini spacecraft photograph of rhea and saturn's rings
from arplus.com
rafael de la hoz's torres de hercules in bay of algeciras, spain
from en.wikipedia.org
maggi hambling's scallop (2003) in aldeburgh beach, suffolk
from spaceinvading.com
studio lindfors' hydrologically transformed metropolis aqualta
from themorningnews.org
alberto duman's view of the tate modern, london, 2007
cassini spacecraft photograph of rhea and saturn's rings
from arplus.com
rafael de la hoz's torres de hercules in bay of algeciras, spain
from en.wikipedia.org
maggi hambling's scallop (2003) in aldeburgh beach, suffolk
from spaceinvading.com
studio lindfors' hydrologically transformed metropolis aqualta
from themorningnews.org
alberto duman's view of the tate modern, london, 2007
food for thought
from cooksillustrated.com
Brussels sprouts with garlic and pine nuts
1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed
1/2 teaspoon table salt
2 tablespoons olive oil
1/4 cup pine nuts
2 large cloves garlic, minced
1. Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.
2. Heat oil in large skillet over medium heat. Add nuts; cook, stirring frequently, until nuts begin to brown, about 2 minutes. Add garlic; cook until softened, about 1 minute.
3. Stir in sprouts and cook, stirring constantly, until heated through, 2 to 3 minutes. Season to taste with salt and pepper and serve.
from the chicago tribune
Tomato and fennel soup with blood orange
Prep: 30 minutes
Cook: 1 hour
Servings: 6
Adapted from "Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure," by Anna Thomas. If you can't find blood oranges, regular oranges may be used and add a drop of red food coloring.
Ingredients
1 ½ tablespoons olive oil
1 onion, chopped
1 large fennel bulb, chopped, some fronds reserved
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
2 cans (48 ounces each) diced fire-roasted tomatoes
1 ½ cups vegetable broth
¾ cup fresh blood orange juice plus grated zest of 1 blood orange
Ground red pepper
1 cup drained yogurt or creme fraiche
1. Heat the olive oil in a large Dutch oven; add the onion and fennel, sprinkled with a big pinch of salt and pepper to taste. Cook over medium heat, stirring often, until soft and golden but not brown, 20 minutes.
2. Add the tomatoes and their juice, broth, blood orange juice and a pinch of ground red pepper. Lower heat to a simmer; cook covered until the fennel is entirely soft and the tomatoes have released their juice and turned dark, about 30 minutes.
3. Allow the soup to cool slightly; puree until smooth in a blender in batches or with an immersion blender. Return the soup to the heat; heat to a simmer. Taste; adjust seasoning with additional salt and pepper if needed. Add a touch more broth if it seems too thick.
4. Serve in shallow bowls garnished with a pinch of grated zest, a spoonful of the yogurt and sprigs of fennel fronds.
Nutrition information per serving: 198 calories, 19% of calories from fat, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 33 g carbohydrates, 6 g protein, 1,684 mg sodium, 5 g fiber.
Standoffish cinnamon loaf
Prep: 20 minutes
Bake: 50 minutes
Servings: 1 large loaf
Provenance: Inspired by (but no longer closely related to) Amish Friendship Bread.
Ingredients
2 teaspoons butter, melted
1 cup sugar
1 ½ teaspoons ground cinnamon
Salt and pepper
½ cup walnuts
½ cup (1 stick) unsalted butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 ¾ cups flour
1 teaspoon baking soda
1. Brush a large loaf pan with the melted butter. Stir together 1/2 cup of the sugar, the cinnamon, a fat pinch of salt and a few grinds pepper in a small bowl. Sprinkle 2 tablespoons cinnamon mixture along the bottom and sides of the pan. Grind the rest with the walnuts and set aside.
2. Cream softened butter and remaining 1/2 cup sugar with an electric mixer. Crack in eggs; fluff. Measure in sour cream and vanilla; fluff. Whisk together flour, soda and a pinch of salt. Sprinkle flour mixture over sour cream mixture; fold gently. Cast on half the nut mixture; fold once or twice, aiming for a marbled effect.
3. Scrape batter into prepared loaf pan. Top with remaining nut mixture. Slide into a 325-degree oven and bake until a toothpick poked in the center comes out clean, 50 minutes. Cool a bit, turn out, slice and savor, with or without friends.
from the los angeles times
Kabocha squash soup with pomegranate seeds and spicy candied pecans
Total time: 40 minutes
Servings: 6 to 8
Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees).
Ingredients
1 tablespoon butter
1 onion, finely diced
1 (2 1/2 pound) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces
3 cups chicken broth
2 cups heavy cream
Salt
Pepper
1/2 cup sugar
1/2 cup water
1 cup pecan halves
1/8 teaspoon espelette or cayenne pepper, or to taste
1/2 cup pomegranate seeds
1. Heat a 4-quart sauce pan or small pot over low heat. Add the butter and onions and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
2. Stir in the squash, broth and cream, and season with 1 1/2 teaspoons salt and one-fourth teaspoon pepper. Bring to a boil over high heat, stirring frequently. Reduce the heat to maintain a gentle simmer and cook, loosely covered, until the squash is tender, about 20 minutes.
3. Puree the soup in a blender, or using an immersion blender, and pass through a strainer to remove any remaining solids. You should have about 9 cups soup. Set aside in a warm place until ready to serve.
4. While the soup is cooking, candy the pecans. Place the sugar and water in a small saucepan, stirring to moisten all of the sugar. Bring the mixture to a boil over medium heat and cook, evaporating the water and cooking the sugar, until a thermometer inserted in the liquid reads 265 degrees (hard ball stage for sugar), 10 to 12 minutes. Immediately remove from heat.
5. Add the pecans and pepper powder to the sugar and stir with a wooden spoon until cool. The sugar will crystallize (or seize) as it cools, forming a cloudy hard coating around the nuts; this is fine.
6. When the nuts have cooled, heat a clean, medium pan over moderate heat. Stir in the crystallized nuts and stir with a wooden spoon until the sugar coating on each nut caramelizes. Remove from heat and allow the caramelized nuts to cool on a sheet of parchment paper.
7. Ladle the soup into bowls and serve garnished with a small handful of spiced candied pecans and a sprinkling of pomegranate seeds.
Each of 8 servings: 411 calories; 5 grams protein; 28 grams carbohydrates; 3 grams fiber; 33 grams fat; 16 grams saturated fat; 85 mg. cholesterol; 609 mg. sodium.
Roasted pumpkin salad
Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables
Servings: 8 to 10
Ingredients
10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin)
3 cups red pearl onions, peeled and trimmed
6 tablespoons olive oil, divided
1 1/8 teaspoons salt, divided
Freshly ground black pepper
3/4 teaspoon minced rosemary
1 teaspoon minced thyme
6 slices bacon, cut crosswise into 1/4 -inch strips
1 medium leek, trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips
1 teaspoon minced garlic
1/4 cup dry white wine
1/4 cup plus 2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup walnut oil
1 cup walnut halves
2 heads frisée, leaves separated from the root
6 cups lightly packed mesclun mix or mixed greens
1. Heat the oven to 375 degrees.
2. In a large bowl, toss the pumpkin and onions with 3 tablespoons olive oil, one-half teaspoon salt, several grinds of pepper, the rosemary and thyme. Place the vegetables on a foil-lined baking pan and roast until softened and lightly caramelized, about 45 minutes, tossing every 15 minutes for even coloring. Remove the pan and allow the pumpkin and onions to cool to room temperature.
3. Meanwhile, in a large skillet over medium heat, cook the bacon until it is crisp, 10 to 12 minutes. Remove the pan from the heat and remove the bacon to a paper towel-lined plate to cool. Drain all but 3 tablespoons of the bacon fat, discarding or reserving the rest for another use.
4. Add the leek strips to the pan and place over medium-high heat. Cook, stirring frequently, until they soften and just begin to color, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Stir in the white wine and cook, scraping any of the flavorful bits that stick to the bottom of the pan, until the wine evaporates, 2 to 3 minutes. Remove from heat.
5. Place the leek strips and any cooking liquid in a medium bowl. Whisk in the vinegar and mustard. Drizzle in the walnut oil while whisking to emulsify. Season with one-eighth teaspoon salt and a few grinds of pepper, or to taste. Set aside in a warm place.
6. Toss the walnuts with 3 tablespoons olive oil and one-half teaspoon salt. Spread on a sheet pan and toast in the 375-degree oven until the nuts are fragrant and a rich brown color, 6 to 8 minutes. Remove and cool slightly. Set aside. The salad components can be made up to this point 1 day in advance. Refrigerate the components separately, and warm the dressing before folding into the salad.
7. In a large serving bowl, toss the greens with two-thirds of the vinaigrette. Gently fold in the roasted pumpkin and onions, the bacon and toasted walnuts. Add extra vinaigrette as needed to lightly coat the contents.
8. Serve immediately, or cover and chill until needed, up to several hours in advance. Allow to warm slightly before serving.
Each of 10 servings: 357 calories; 7 grams protein; 25 grams carbohydrates; 5 grams fiber; 27 grams fat; 4 grams saturated fat; 8 mg. cholesterol; 426 mg. sodium.
Brussels sprouts with garlic and pine nuts
1 pound Brussels sprouts, small, firm, bright green, rinsed with stem ends and discolored leaves removed
1/2 teaspoon table salt
2 tablespoons olive oil
1/4 cup pine nuts
2 large cloves garlic, minced
1. Bring sprouts, 1/2 cup water, and 1/2 teaspoon salt to boil in 2-quart saucepan over medium-high heat. Lower heat, cover, and simmer (shaking pan once or twice to redistribute sprouts) until knife tip inserted into a brussels sprout center meets no resistance, 8 to 10 minutes. Drain well and set aside.
2. Heat oil in large skillet over medium heat. Add nuts; cook, stirring frequently, until nuts begin to brown, about 2 minutes. Add garlic; cook until softened, about 1 minute.
3. Stir in sprouts and cook, stirring constantly, until heated through, 2 to 3 minutes. Season to taste with salt and pepper and serve.
from the chicago tribune
Tomato and fennel soup with blood orange
Prep: 30 minutes
Cook: 1 hour
Servings: 6
Adapted from "Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure," by Anna Thomas. If you can't find blood oranges, regular oranges may be used and add a drop of red food coloring.
Ingredients
1 ½ tablespoons olive oil
1 onion, chopped
1 large fennel bulb, chopped, some fronds reserved
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
2 cans (48 ounces each) diced fire-roasted tomatoes
1 ½ cups vegetable broth
¾ cup fresh blood orange juice plus grated zest of 1 blood orange
Ground red pepper
1 cup drained yogurt or creme fraiche
1. Heat the olive oil in a large Dutch oven; add the onion and fennel, sprinkled with a big pinch of salt and pepper to taste. Cook over medium heat, stirring often, until soft and golden but not brown, 20 minutes.
2. Add the tomatoes and their juice, broth, blood orange juice and a pinch of ground red pepper. Lower heat to a simmer; cook covered until the fennel is entirely soft and the tomatoes have released their juice and turned dark, about 30 minutes.
3. Allow the soup to cool slightly; puree until smooth in a blender in batches or with an immersion blender. Return the soup to the heat; heat to a simmer. Taste; adjust seasoning with additional salt and pepper if needed. Add a touch more broth if it seems too thick.
4. Serve in shallow bowls garnished with a pinch of grated zest, a spoonful of the yogurt and sprigs of fennel fronds.
Nutrition information per serving: 198 calories, 19% of calories from fat, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 33 g carbohydrates, 6 g protein, 1,684 mg sodium, 5 g fiber.
Standoffish cinnamon loaf
Prep: 20 minutes
Bake: 50 minutes
Servings: 1 large loaf
Provenance: Inspired by (but no longer closely related to) Amish Friendship Bread.
Ingredients
2 teaspoons butter, melted
1 cup sugar
1 ½ teaspoons ground cinnamon
Salt and pepper
½ cup walnuts
½ cup (1 stick) unsalted butter, softened
2 eggs
1 cup sour cream
1 teaspoon vanilla
1 ¾ cups flour
1 teaspoon baking soda
1. Brush a large loaf pan with the melted butter. Stir together 1/2 cup of the sugar, the cinnamon, a fat pinch of salt and a few grinds pepper in a small bowl. Sprinkle 2 tablespoons cinnamon mixture along the bottom and sides of the pan. Grind the rest with the walnuts and set aside.
2. Cream softened butter and remaining 1/2 cup sugar with an electric mixer. Crack in eggs; fluff. Measure in sour cream and vanilla; fluff. Whisk together flour, soda and a pinch of salt. Sprinkle flour mixture over sour cream mixture; fold gently. Cast on half the nut mixture; fold once or twice, aiming for a marbled effect.
3. Scrape batter into prepared loaf pan. Top with remaining nut mixture. Slide into a 325-degree oven and bake until a toothpick poked in the center comes out clean, 50 minutes. Cool a bit, turn out, slice and savor, with or without friends.
from the los angeles times
Kabocha squash soup with pomegranate seeds and spicy candied pecans
Total time: 40 minutes
Servings: 6 to 8
Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees).
Ingredients
1 tablespoon butter
1 onion, finely diced
1 (2 1/2 pound) kabocha squash, peeled, cleaned and diced into 3/4 -inch pieces
3 cups chicken broth
2 cups heavy cream
Salt
Pepper
1/2 cup sugar
1/2 cup water
1 cup pecan halves
1/8 teaspoon espelette or cayenne pepper, or to taste
1/2 cup pomegranate seeds
1. Heat a 4-quart sauce pan or small pot over low heat. Add the butter and onions and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes.
2. Stir in the squash, broth and cream, and season with 1 1/2 teaspoons salt and one-fourth teaspoon pepper. Bring to a boil over high heat, stirring frequently. Reduce the heat to maintain a gentle simmer and cook, loosely covered, until the squash is tender, about 20 minutes.
3. Puree the soup in a blender, or using an immersion blender, and pass through a strainer to remove any remaining solids. You should have about 9 cups soup. Set aside in a warm place until ready to serve.
4. While the soup is cooking, candy the pecans. Place the sugar and water in a small saucepan, stirring to moisten all of the sugar. Bring the mixture to a boil over medium heat and cook, evaporating the water and cooking the sugar, until a thermometer inserted in the liquid reads 265 degrees (hard ball stage for sugar), 10 to 12 minutes. Immediately remove from heat.
5. Add the pecans and pepper powder to the sugar and stir with a wooden spoon until cool. The sugar will crystallize (or seize) as it cools, forming a cloudy hard coating around the nuts; this is fine.
6. When the nuts have cooled, heat a clean, medium pan over moderate heat. Stir in the crystallized nuts and stir with a wooden spoon until the sugar coating on each nut caramelizes. Remove from heat and allow the caramelized nuts to cool on a sheet of parchment paper.
7. Ladle the soup into bowls and serve garnished with a small handful of spiced candied pecans and a sprinkling of pomegranate seeds.
Each of 8 servings: 411 calories; 5 grams protein; 28 grams carbohydrates; 3 grams fiber; 33 grams fat; 16 grams saturated fat; 85 mg. cholesterol; 609 mg. sodium.
Roasted pumpkin salad
Total time: About 1 hour, 15 minutes, plus cooling time for the vegetables
Servings: 8 to 10
Ingredients
10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin)
3 cups red pearl onions, peeled and trimmed
6 tablespoons olive oil, divided
1 1/8 teaspoons salt, divided
Freshly ground black pepper
3/4 teaspoon minced rosemary
1 teaspoon minced thyme
6 slices bacon, cut crosswise into 1/4 -inch strips
1 medium leek, trimmed (root end and tough outer greens), halved lengthwise and cut crosswise into 1/4 -inch strips
1 teaspoon minced garlic
1/4 cup dry white wine
1/4 cup plus 2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup walnut oil
1 cup walnut halves
2 heads frisée, leaves separated from the root
6 cups lightly packed mesclun mix or mixed greens
1. Heat the oven to 375 degrees.
2. In a large bowl, toss the pumpkin and onions with 3 tablespoons olive oil, one-half teaspoon salt, several grinds of pepper, the rosemary and thyme. Place the vegetables on a foil-lined baking pan and roast until softened and lightly caramelized, about 45 minutes, tossing every 15 minutes for even coloring. Remove the pan and allow the pumpkin and onions to cool to room temperature.
3. Meanwhile, in a large skillet over medium heat, cook the bacon until it is crisp, 10 to 12 minutes. Remove the pan from the heat and remove the bacon to a paper towel-lined plate to cool. Drain all but 3 tablespoons of the bacon fat, discarding or reserving the rest for another use.
4. Add the leek strips to the pan and place over medium-high heat. Cook, stirring frequently, until they soften and just begin to color, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Stir in the white wine and cook, scraping any of the flavorful bits that stick to the bottom of the pan, until the wine evaporates, 2 to 3 minutes. Remove from heat.
5. Place the leek strips and any cooking liquid in a medium bowl. Whisk in the vinegar and mustard. Drizzle in the walnut oil while whisking to emulsify. Season with one-eighth teaspoon salt and a few grinds of pepper, or to taste. Set aside in a warm place.
6. Toss the walnuts with 3 tablespoons olive oil and one-half teaspoon salt. Spread on a sheet pan and toast in the 375-degree oven until the nuts are fragrant and a rich brown color, 6 to 8 minutes. Remove and cool slightly. Set aside. The salad components can be made up to this point 1 day in advance. Refrigerate the components separately, and warm the dressing before folding into the salad.
7. In a large serving bowl, toss the greens with two-thirds of the vinaigrette. Gently fold in the roasted pumpkin and onions, the bacon and toasted walnuts. Add extra vinaigrette as needed to lightly coat the contents.
8. Serve immediately, or cover and chill until needed, up to several hours in advance. Allow to warm slightly before serving.
Each of 10 servings: 357 calories; 7 grams protein; 25 grams carbohydrates; 5 grams fiber; 27 grams fat; 4 grams saturated fat; 8 mg. cholesterol; 426 mg. sodium.
Subscribe to:
Posts (Atom)