Eating Myself Alive

Stuffed Zucchini and Life Updates

noreply@blogger.com (Shea) — Thu, 05 Sep 2013 01:57:00 +0000

Now that summer is nearing an end, I figure I'd post the perfect summer dish. Yes, I seem to be a step behind on pretty much everything these days.

It's been a crazy summer here at Chez Shea, but a good one, for the most part. We bought a house and closed in July, then took off for a trip to the west coast for a friend's wedding, returning to get settled. I'm in my third trimester of pregnancy, which still feels pretty unbelievable and incredible. I'm very grateful for every little kick! We have just a little over 2 months to go. I'm anxious, but am trying to be patient. I'm hoping our little guy will stay in until he's fully ready. Being a first-time mom, I'm also very nervous.

Back to the food, I love this time of year when huge zucchini are easier to find at the farmer's market (next year: our garden!). I typically stuff them with whatever I have on-hand. Sometimes I will choose leftover meat of some sort (e.g. shredded chicken or crumbled ground turkey), but the emphasis should be on showcasing good, fresh vegetables. If doing as a side dish, I will omit a protein altogether. This time I went all vegetarian with chickpeas. I often bind with some sort of breadcrumbs, but the beans and fresh corn added enough starch in this case, so didn't want to add to it. My last a1c was a 5.4 and I'd like to keep it that way. Keeping blood sugar in check while pregnant is enough of a challenge!

Stuffed Zucchini

It probably could have used a nice herb garnish for more visual appeal, but I was really into simplicity tonight. And I may also be a little more lazy and anxious to just eat these days.

The constants, other than the zucchini, of course, are tomato, garlic, parmesan cheese, and oregano (fresh or dried). I will often add a second cheese, as well. If your house is too hot in which to bake, this dish also does really well on the grill! See the note below.

This particular batch included:

1 large zucchini, halved length-wise
2 c. garbanzo beans (organic canned)
3 T. fresh basil leaves, chopped
5 T. fresh oregano leaves, chopped
2 ears fresh corn (kernels removed from cob)
6 oz. extra, extra sharp cheddar, cut in a small dice
2 medium tomatoes, diced
2 cloves garlic, minced
salt & pepper to taste
parmesan cheese to cover (approx. 1/4 c.)

Heat oven to 400 F. After halving the squash, scoop out the insides to make canoes, chop the insides and add to a large mixing bowl. Add the remaining ingredients except for the parmesan. Place the filling back in the hollowed out zucchini (in a large baking dish) and top with half of the parmesan cheese. Cover the dish with aluminum foil and place in the oven for approx. 40 minutes. Remove the cover at 40 min. and sprinkle with the remaining cheese. Brown for an added 10-15 minutes. Enjoy!

Note: To grill, wrap stuffed halves loosely in foil (careful, it will get juicy when opening), place on medium heat, close the lid, and walk away for 30-40 minutes. Vent the top and add the parmesan in the end for about 10 minutes until golden.

News!

noreply@blogger.com (Shea) — Sat, 11 May 2013 16:13:00 +0000

It has been a few months of a lot of changes. I'm pregnant!! Yesterday marked 13 weeks, the last of my first trimester. My husband and I are absolutely elated. Of course, this means my eating habits have only gotten better. My only trouble seems to be in getting enough food! I've upped the fat count a bit here and there (healthy fats) to help with extra calories, but my main focus is on getting all the right nutrients, feeling satisfied, and being properly hydrated. We are expecting the arrival of our new child in November.

I am showing slightly, though most onlookers at this point would probably just assume I'm pudging out. It's not necessarily a recognizable baby bump. I lost a bit of weight my first trimester (not unusual), but what I do have has pushed straight out in front of me, so some new clothes were in order.

We're also in the midst of buying a house, so lots of changes coming up. I'm looking forward to the new kitchen! It's not that much bigger, but has a lot more cabinet space and a bit more counter space. Plus, since it's ours and not a rental, we can change whatever we like. Sweet.

I'm in the middle of final exams for school and will be glad to get them over with. It's been a long and trying semester in school. I'll begin posting more regularly after that is done!

Easy, Make-Ahead Chicken Pot Pie

noreply@blogger.com (Shea) — Thu, 14 Mar 2013 15:15:00 +0000

Happy Pi(e) Day! I was really craving chicken pot pie a couple of weeks ago, so I whipped up a batch of filling for the freezer. That way, we could just pull out some individual servings, mix a quick crust, and have it whenever we wanted. It's so satisfying! I went with a biscuit crust because, well, it's really easy and fast and I'm not all that crazy about pie crust to begin with. Pot pie filling is very simple, but it's even easier to do it batch-style and just defrost in the microwave while whipping up the biscuit dough so you can pop it in the oven quickly. It's so much more worth it than the pre-made boxed kind. And you know (and can pronounce) all of the ingredients. This recipe easily doubles (or triples).

Chicken Pot Pie Filling (makes 4 generous servings):

My husband put this together (photo and all) while I studied in the other room. Hooray for easy freezer food!

Ingredients:

2 skinless chicken breasts, poached (if you've de-boned it yourself, toss the bones in the poaching liquid for extra flavor!). See *note below.
Whatever vegetables you like! Onion, carrot, and celery are a given for me, but I toss in whatever else is my whim in the moment or what is staring back at me from the crisper. This time I added mushrooms, broccoli, corn, and kale. I generally do about a 2:1 or 3:1 ratio of vegetables to meat. You could easily make this vegetarian, too, and leave the meat out of it.
2-3 c. chicken veloute (see below)

Directions:

Poach the chicken breasts. You can do this in seasoned water, but if you have chicken or vegetable stock around or some stock paste (Better than Bouillon is pretty great), even better. Once you are done, save the poaching liquid! You'll need some of it for the veloute.
Saute whichever vegetables will need extra cooking time beyond the oven (e.g. onion, carrot, celery, mushrooms) until just starting to soften, so they don't overcook. You just want to give them a little head start.
After the chicken has been removed, strain the poaching liquid and set it to simmer.
In a large skillet, heat 2 Tbsp. olive oil and whisk in 2 Tbsp. flour to form a paste (roux). Whole meal flours may get a little gritty, so white flour is traditional here. In this case, I don't mind white whole wheat. If using veloute where it's more exposed, a smoother texture is much more preferable. (A purist would use butter instead of olive oil, but I don't even keep it in the house. I'm a real rebel.)
Stir the roux over low heat until just beginning to turn golden. You want to keep it light in color (and flavor).
Slowly whisk in the liquid 1/2 c. at a time until approx. 2-3 c. have been absorbed. Simmer for 1-2 min. to thicken (it will thicken further upon cooling). It should be the consistency of a light gravy when finished. If it's too thick, you can always add a little more stock to thin.
Shred or cube the chicken and mix with vegetables in a large bowl.
Stir in veloute. Add half and slowly incorporate the rest to taste, desired consistency (this can depend on personal taste and the vegetable assortment).
Pour filling in individual containers. At this point, you can freeze it for later use or bake it up in some pies!
For a crust, just use your favorite biscuit recipe. You'll want enough for approx. 1/3" layer of dough to cover each. Pierce the dough before baking to keep from over-rising. Then again, if you want it fluffy and more dumpling-like, forgo the piercing and bake as-is.
Bake at 400° F for approx 25 min, or until it reaches an internal temperature of 165
°F in the middle
Enjoy!

*Note: poaching lean meat, like skinless chicken breast, is a great way to keep it from drying out. It's not actually the liquid that keeps it moist, but the process. High temperatures can cause the muscle to tense, essentially squeezing out extra moisture the longer it cooks. The slow poaching leaves it nice and relaxed while still bringing it up to a safe internal temperature. The nice thing is that the temperature for poaching (aim for ~160-165°F) is in the same neighborhood as the desired internal temp, so it is almost impossible to overcook. Periodically check the temperature of the liquid and adjust. Look for bubbles that are about to break, just below a simmer. If you have a cool infrared thermometer, it makes it super easy (I love being married to a tech geek), but an instant read thermometer will also do. The chicken should be removed when it's approx. 160°F (internal) so that residual cooking will bring it up to the safe internal temp of 165°F.

Bean With Bacon Soup Makeover

noreply@blogger.com (Shea) — Fri, 01 Mar 2013 22:49:00 +0000

Bye bye, Campbell's. No MSG-laden bean with bacon soup for us! Okay, I have actually found another brand that doesn't have that junk in it, but this version is better for us and even tastier! I use turkey bacon (it's not like you get the texture of perfectly crispy bacon in this dish anyway) and add a bunch of nice, leafy kale. I love the texture the kale adds, not to mention the nutritional punch it brings to the party. Cannellini beans add a lovely velvety finish while still retaining their shape, but you could really use any white beans you like or have on-hand. If you're looking for a more traditional texture, navy beans are perfect.

For a vegetarian version, you could even omit the bacon altogether. Just up the amount of salt and add a couple of drops of liquid smoke to finish.

Bean With Bacon Soup (4 large servings or 6 starter servings)

1 Tbsp. olive oil (omit if not using lean bacon)
1 medium cooking onion, finely chopped (white or yellow will do)
6 slices of turkey bacon, finely chopped
3 ribs celery, finely chopped
4 large carrots, finely chopped
4 c. chicken or vegetable stock (plus water, if needed)
3-4 c. white beans, cooked (or a 16 oz. can, drained) - I used cannellini beans
1 tsp. dried thyme
6 oz. tomato paste
4 c. kale, ribs removed and roughly chopped (it will cook down in the soup)
salt, to taste (you won't need much because of the bacon)
pepper, to taste

Add oil to a hot dutch oven.
Add onion and cook until just beginning to caramelize.
Add bacon and cook until onions are glossy and bacon is cooked through
Add thyme, carrot and celery and stir to incorporate until vegetables are just beginning to soften
Pour in stock and add tomato paste
Add beans
Simmer until veggies are cooked through
Add kale
Add more water, if needed, then adjust seasonings. I like mine pretty thick, more like a stew, but add more water if you're after something that is more soup-ish.

Enjoy!

Freezer Food

noreply@blogger.com (Shea) — Mon, 21 Jan 2013 19:02:00 +0000

I'm back to school tomorrow. How did time fly so quickly? Before heading back to a full schedule of classes, I'm adding to the freezer and pantry. Including:

Mushroom beef stew
Carnitas
"Refried" beans
Split pea soup
Granola (adapted from the America's Test Kitchen DIY book, but using a combination of whole grains rather than just oats, a lower sugar content, and pumpkin/sunflower seeds instead of deathly tree nuts)

Along with a few things I've added throughout the month, this should help keep us in yummy convenience food until warmer weather hits.

The stew is pretty simple. Use your favorite recipe, incorporating a lot of good, hardy veggies. I add a lot of mushrooms to lessen the need for too much meat. Instead of thickening with a floury roux, I typically toss in a handful of red lentils (always on-hand for this purpose!). They cook quickly and break down easily to thicken the sauce.

Carnitas:

4 lb. pork shoulder ("butt") roast
3 cloves garlic
*1 tsp. salt
*1 tsp. oregano
*1 tsp. chili powder (or a combo of paprika and cayenne)
*1 tsp. cumin
*1/2 tsp. cinnamon
*fresh ground pepper (a few grinds)
2 bay leaves
enough water or chicken stock to cover by half

*All herbs are to taste. These are approximate measures.

Note: I also add 1-2 lbs. of carrots to add some extra nutrients and naturally add a hint of sweetness.

Combine spices/herbs (except bay leaf) and rub onto roast
Add a small bit of olive oil to a hot pan. Sear roast, one side at a time, until completely browned on all sides
Add enough liquid to pot to cover half of roast
Add garlic and bay leaves to liquid
Slowly simmer until meat is tender and easily separated with forks
Enjoy!

I usually serve with veggies and plain Greek yogurt in fresh corn tortillas with a side of refried beans and Mexican brown rice or quinoa.

Happy New Year (Fondue, Shrimp & Grits)

noreply@blogger.com (Shea) — Wed, 02 Jan 2013 19:01:00 +0000

Hi again. Happy new year! I realize I never finished my pre-Christmas post. Things got a little nuts here. Luckily, there has been plenty of good with the bad. The bad is mostly aches and pains, hopefully temporary, so things certainly could be worse.

Now onto the food! Unfortunately, for both dishes that I want to share we gobbled up the food before I even thought to get a picture, but they were both super-delicious. And one evening's menu led to a few others, which is always nice.

For New Year's Eve, we hosted a small dinner party of a 3-course fondue menu: cheese, broth, and bananas foster (the dessert was based on the recipe from The Melting Pot). The cheese was beer cheddar and really nice and smooth. It was perfect with tart apples, chorizo sausage, and crusty, whole grain bread (I stuck to mostly apples and a bit of bread). For the broth course, we did surf and turf, specifically sirloin and shrimp. We also had carrots, broccoli, mushrooms, and little roasted new potatoes (red). I made 3 dipping sauces- a creamy whole grain mustard with yogurt, cocktail sauce, and ponzu. The broth itself was just simple vegetable broth (heavy on the carrot and mushroom flavors). For dipping in dessert, we had banana chunks, fresh pineapple, brownies, pound cake, soft macaroons, and marshmallows. Yes, I ate processed sugar and flour voluntarily. I think my body can handle it once a year :-) But I still tried to stay more with the bananas than brownies (though I perhaps should not have made my favorite brownie recipe).

In addition to the shrimp and grits (below), I also made stew with the leftover beef (mushroom stew, adding the beef at the last minute to just cook through so it wouldn't get chewy.) and strata (a savory bread pudding) with the leftover bread cubes. I love when several days' worth of leftovers can be spun into completely new meals.

Silky Cheddar & Beer Fondue: (serves 4-6)

16 oz. sharp cheddar cheese (I used 2%)
1 tbsp. Earth Balance or other healthy fat (extra virgin olive oil would do- unrefined coconut would affect the flavor too much)
1 tbsp. flour (I actually used white flour for this since there is so little, but white whole wheat would work, just not be as silky)
1 c. winter ale (or brown ale, such as Newcastle, would work), preferably flat

Note: Rather than starting in the fondue pot, start this in a skillet.This allows easier incorporation of ingredients and a larger cooking surface for whisking. If you don't want to use beer, you could substitute

1. Heat the skillet on medium-low heat. Melt fat and whisk in the flour to create a roux.
2. Alternate adding a little beer and cheese at a time, whisking in thoroughly.
3. Add to fondue pot to keep warm and dip away!

Leftover-inspired Shrimp and "Grits": (serves 2)

When you have uncooked shrimp, there is a very small window in which to use it, so needed a way to use up the shrimp the day after fondue. I was inspired by the shrimp from the broth course and the chorizo from the cheese course. I was even able to use the prosecco leftover from our midnight toast. This one was more shrimp and polenta, but it's what I had on-hand. Either will do. It was very simple, but these are by far the best shrimp and grits I've ever had. This would be delicious over grits or polenta, so use what you have. I made 1/2 c. dry polenta for the 2 of us and stirred in approx. 1/4 c. asiago cheese when cooked.

2 links chorizo sausage (I prefer veggie or chicken), sliced into coins
1 tsp. extra virgin olive oil
1 clove garlic, crushed
approx. 1/2 c. vegetable broth/stock (chicken will do, if that's what you have)
approx 1/3 c. prosecco or champagne (optional)

1. Heat oil in hot pan.
2. Add chorizo and sautee until browned
3. Add garlic and sautee briefly to soften (careful, this will burn quickly!)
4. Add stock and prosecco and let reduce by about a third.
5. Reduce the heat and shrimp and stir until it turns pink and is just cooked through.
6. Remove from heat and serve immediately over polenta or grits

Enjoy!

Happy December!

noreply@blogger.com (Shea) — Sun, 09 Dec 2012 16:17:00 +0000

Finals are almost done. Two more days and I will be on winter break! Very exciting. It's been a tough semester for a number of reasons. I'm looking forward to a couple of days of sleep then jumping back into the real world for a bit.

I've seen this on a few blogs now, so figured I would jump on the bandwagon. I haven't done much cooking lately, outside of Thanksgiving, so figured this would be a good way to get back to blogging.

I'll spread this out over a few entries leading up to the holiday.

1. My absolute favorite is "The Year Without a Santa Claus." Heat Miser & Snow Miser-- how could it possibly get better?? Overall, though, I'm a sucker for Christmas specials in general. I do at least a couple of marathons during the season. Charlie Brown and the Grinch trail closely behind the #1 slot. If you want to get technical and go for a full-length Christmas movie, it's probably "A Christmas Story."

2. I candy apple red, Dolphin ukelele. I typically hate Christmas lists and giving people hints, but this year I actually found something I really want. I've been tempted to just buy it for myself, especially since Amazon (the best price I've found by a LOT) seems to be close to running out, but I figure it's kinda' mean to do so since I finally have an answer to "What do you want for Christmas?"

Other than that, just that everyone is happy and healthy and that I'm surrounded by good people that I care about. Seriously, it's the best part of Christmas.

3. I honestly have no idea. I think it came to me somewhat gradually. I don't remember any big revelation moment. I think it was once my mother just got lazy about hiding it. It was pretty obvious at that point.

4. "Let it Snow!" It is hands-down the best Christmas song to me. My first real professional singing gig was as a Dickens caroler when I was a teenager and it was our quartet's favorite song to sing. I still have very fond memories of signing it and the job in general, so it makes me happy whenever I hear it. "Away in a Manger" is second for the same reason, but I want to hear it in tight harmony.

5. Hmm... best gift I've ever received? My husband proposed to me in the wee small hours of Christmas Eve. Best. Gift. Ever.

6. I have so many ornaments that I love! I collect them. I get one whenever I travel anywhere so that I can always remember my trips and other occasions each year as we decorate the tree. My favorites are probably the first ornaments I really had, though. I have a set of Winnie the Pooh ornaments that are just sweet. Sadly, Eeyore got lost at some point, so I'm missing him. Piglet was on his back, so I'm actually missing both of them. Somehow it went missing in my move to the east coast.

Okay, back to studying! I'll post the next 6 next time. I hope everyone is having a great holiday season! I'll be back to cooking once school is done for the semester and I have caught up on sleep.

CSA Box #15

noreply@blogger.com (Shea) — Fri, 07 Sep 2012 19:27:00 +0000

Mmm... we have leeks this week. They're so tasty, especially with the potatoes we've been getting recently.

With the big bunch of celery this week and plenty of onions and carrots on-hand, I'm planning on making a large vat of chicken stock over the weekend. I usually use vegetable stock as my go-to, but I have 3 chicken spines in the freezer (we typically break down whole chickens ourselves, rather than buying pieces), so I'm going with what I have on-hand. It's an excellent way to use up any vegetables that may be on the edge and need to be used soon. It's easy, incredibly cheap and can add a quick shot flavor to just about anything.

This week's haul:

potatoes: a mix of red and what look like young russets
leeks
green jalapeños
sweet Italian red peppers
celery
arugula
spinach
*mystery green-- This one wasn't on our list and I have no idea what it is. I'll have to post a picture at some point to see if anyone knows what it is. It's peppery/bitter, similar to arugula, but isn't baby arugula (I looked up photos to make sure). We made pasta with it last night, though, and it tasted very good.

*EDIT: Mystery solved! Before I even had a chance to snap a photo, our CSA sent a follow-up email. The "mystery green" is actually mizuna, a Japanese mustard plant.

Free Pumpkin Cookbook

noreply@blogger.com (Shea) — Fri, 07 Sep 2012 18:30:00 +0000

Photo: Petr Kratochvil
It's approaching that time of year! Farmer's Market Foods has a free pumpkin cookbook available in PDF format. I've perused it and it appears that it has some great recipes. Of course, you can always change them up to make them your own. Don't forget that if you use fresh pumpkins, you can also save the seeds and roast them for a tasty snack.

http://www.farmersmarketfoods.com//FMFRecipeBook.pdf

Enjoy!

CSA Box #14

noreply@blogger.com (Shea) — Mon, 03 Sep 2012 02:24:00 +0000

Now that I'm back in school, time is flying quickly. I'm still able to carve out time to cook, but school work is definitely increasing with every blink.

This is what was in our box on Thursday:

Beets (More beets! I feel like Lucy in the chocolate factory. They just keep coming down the conveyer belt. Thank goodness I love beets.)
Spinach
Beefsteak tomatoes
Red potatoes
Dandelion greens
Hot peppers
Onion

I'll admit that dandelion makes me just want to stick my head in the sand. I'm not a fan of bitter greens. I just need to leap in the deep end and balance some of that bitterness (and mellow it with cooking). But I still don't wanna'.

Moroccan Inpired Chicken Stew

noreply@blogger.com (Shea) — Thu, 30 Aug 2012 23:17:00 +0000

Our tiny little town is finally getting a sushi place soon, and we have surprisingly good Mexican food available, but beyond that we're pretty much a college town pool of (heavily Americanized) Chinese & pizza. There certainly isn't any African food nearby, even in the neighboring "big" city, so we have to make it ourselves. Moroccan and Ethiopian cuisines are two of my favorites. Now that it's no longer available down the street or around the corner from me, you'll probably be seeing more of it here. The nice thing about each of those regions is that there are some amazing tasting foods that can also be quite healthy-- no real adjustment needed.

I didn't bust out the tagine just yet, but I can sense that will happen soon after the temperatures drop a little lower. This recipe isn't exactly authentic, but it definitely has some Moroccan roots and flavor profiles. The warm spices and rich sauce pair well with a bed of couscous. I used chicken thighs and legs, but you could use any meat that braises well or bump up the veggies and keep it vegetarian. Root vegetables work especially well. If using meat, you want enough connective tissue to break down and keep it from drying out. I left the bones in, but removed most of the skin to take the fat content down. The sweet/savory combination is more traditional, but I know some don't really enjoy it. If you're one of them, leaving out the honey and dried fruit will still make for a tasty dish.

Moroccan-Inspired Chicken Stew

1 Tbl. extra virgin olive oil
1 large onion, chopped (I keep the pieces pretty large for this dish, but you can chop more finely if you don't enjoy directly tasting onions)
2 bell peppers, chopped (I used white because it's what I had- you can use whichever color you prefer)
6 chicken thighs or legs (or 3 of each), bone-in, skin removed
2 c. cooked (or canned) chickpeas or other hardy beans, drained
2 c. chopped tomatoes (paste tomatoes, if you've got them) or 1 large can w/ juices
2 c. chicken stock (low sodium, if possible)
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cumin seeds (if using powder, 1/2 tsp.)
1 pinch cayenne
agave nectar or honey to taste (a couple drops of liquid stevia would work if you want less sugar)
1/2 c. dried fruit, roughly chopped (apricots are pretty traditional, but I don't really like them, so usually use prunes, a.k.a. dried plums, or raisins)
salt & pepper, to taste
toasted almond slivers or sunflower seeds for garnish (optional)

Note: As you move along this recipe, season conservatively, as the sauce will cook down and flavors will become concentrated. You can adjust seasonings when it's reached the desired consistency.

1) In a large dutch oven (non-reactive), heat on medium-high heat and add oil. Add onions when the oil is hot.
2) Sautee onions until just glossy and add peppers.
3) Dry chicken with a paper towel. When peppers begin to soften, push the peppers and onion to the sides of the pot and add chicken in a single layer. Sear on each side for a minute or two, until browned.
4) Add tomato juice and chicken stock to deglaze the pot, making sure to get all of the brown bits on the bottom.
5) Add beans, prunes, cinnamon, ginger and cumin.
6) Simmer on low for approx. 30-45 minutes, until thickened.
7) Once the tomato juice and stock have cooked down, adjust seasonings, including salt and pepper, to taste and add honey/agave. Start with a tablespoon or so of sweetener and go from there.
8) Serve over couscous or quinoa and garnish with almonds or toasted (shelled) sunflower seeds (for those who are nut-free, like I am).

Moussaka Makeover

noreply@blogger.com (Shea) — Tue, 28 Aug 2012 02:18:00 +0000

Today was the first day of classes for the new semester. Oy, I have a funky schedule! Part of that, though, allows me to get in some dedicated study time and sneak in some time for a few other activities in which I'm involved.

As part of my plan to be prepared for lunches, this big pan of moussaka left us plenty of leftovers. While I type this, I already have a serving packed in my lunch container with a side of fresh red pepper strips and a handful of dates for a sweet treat.

This rings in at about 330 calories per entree serving, which is 1/6 of a 9x13 pan. Amazing what can happen without oodles of butter, white flour and whole milk.

I love, love, love moussaka. It's not something I make often, mostly because of the rich, creamy bechamel. Of course, that lush topping has always been one of my favorite parts of the dish. When we found some more of those amazing, heirloom eggplants at the farmer's market and already had some local, organic lamb in the freezer, I knew moussaka had to happen. I just had to figure out a lighter approach. The solution should have been the most obvious thing around... plain ol' Greek yogurt! Yes, my favorite standby comes to my rescue once again. How this hasn't occurred to me in the last 10 years of using yogurt for pretty much everything is beyond me, but there you have it. Maybe our knives are sharper than I am (they are sharp). After some research, it turns out that the Serbians have been using yogurt the whole time. Clearly, they know what's what.

Lighter Moussaka (6 entrée portions)

4 medium potatoes (I prefer waxy varieties, such as red potatoes, especially since I leave the skin on)
1 large eggplant, large summer squash, or any mixture of the two
1 Tbl. olive oil
1 large onion, chopped
1 lb. ground lamb (or beef, but lamb is so much tastier!)
1 22 oz. can tomatoes w/ juice or 2 c. chopped fresh tomatoes
1/2 c. red wine (optional)
1 Tbl. fresh, chopped parsley (or 1 tsp. dry)
1 Tbl. fresh, chopped oregano (or 1 tsp. dry)
1 tsp. cinnamon
1 tsp. allspice (fresh ground, if available)
1 c. nonfat Greek yogurt
1 egg (optional)
salt & pepper, to taste
Olive oil mister or cooking spray
1/4 c. finely grated parmesan cheese

Scrub potatoes with a vegetable brush to remove dirt, paying particular attention to the eyes and any other little divots. Place in a small pot filled cool water and bring to a boil. Add approx. 1 tsp. of salt to the water and simmer for approx. 20 minutes, until just able to pierce with a fork. Drain and let cool. Once cooled, cut into approx. 1/4" slices.

If using squash, slice it about 1/4" thick and set aside. Trim bottom and top of eggplant. Lay eggplant slices onto a rack over a pan to catch the juices and salt both sides liberally. Let drain approx. 30 minutes, turning once halfway through.

Once finished draining, you will notice some moisture has still pooled on the eggplant. Rinse and dry in a clean towel, gently pressing the moisture out. This helps eliminate bitterness and a mushy texture.

While the eggplant is draining, add olive oil to a hot skillet, followed by the onion at the first wisp of smoke. Sautée onion until lightly caramelized and add lamb, breaking apart with a wooden spoon. Add 1 tsp. of salt. and a grind or two of fresh pepper. Cook until the lamb is browned, then drain off the fat into a fat separator and set aside for a few moments to separate. If you don't have a fat separator, pour into a shallow bowl for about 15 minutes until the fat floats to the top and hardens. Skim the fat and pour the juices back into the pan. Add tomatoes, wine, herbs, cinnamon and allspice. Let simmer for 15-20 minutes until tomatoes are softened and the liquid has reduced by approx. 1/3. Adjust seasoning to taste after reduced.

In a separate bowl, whisk together yogurt and egg (the egg is optional, but gives it more structure).

In a 9x13 baking dish sprayed with olive oil or cooking spray, line the bottom of the pan with potato slices and add half of the meat and tomato mixture on top. Add a layer of eggplant and/or summer squash (We had a couple small yellow squash I added in between eggplant slices). Add the remaining meat and tomato mixture. Pour yogurt mixture on top, spreading as evenly as possible, and sprinkle with parmesan cheese.

Bake at 375 F for approx. 35 minutes, or until bubbly and the cheese is golden brown.

CSA Box #12

noreply@blogger.com (Shea) — Sun, 26 Aug 2012 22:57:00 +0000

Or, what I should call, "More beets!". This week's box is reflecting the subtle weather changes. This is week 2 without lettuce, something that had become a weekly occurrence, and we got the addition of potatoes. I'm not always a big potato fan, but they're red potatoes and I do prefer the waxy varieties, so that made me happy. We picked up some more of those awesome heirloom eggplants at the farmer's market and already have some lamb in the freezer, so I'm thinking I'll be making some moussaka soon. We still have some summer squash that will work perfectly in that, as well. I'll be picking beets soon and I'll also post another creative use or two for those earthy red roots.

This week's haul:

Beets
Potatoes
Sweet Onion
Parsley
Sweet Pepper
Bianca Peppers
Hot Pepper
Tomatoes
Cucumber
Spinach

Aren't these eggplants cool? I'm definitely an eggplant convert.

Chicken Souvlaki

noreply@blogger.com (Shea) — Thu, 23 Aug 2012 04:13:00 +0000

When asking my husband for dinner requests, he mentioned souvlaki. Since I had also made feta recently (which I'll be posting soon), it was easy to add to the menu. The tzatziki was also an excellent way to use some of my homemade Greek yogurt.

Pictured with fresh grape tomatoes, feta cheese, tzatziki, whole wheat pita and fresh oregano. The marinade and quick cooking allow for very moist chicken.

I served the skewers with a salad of roasted beets sprinkled with the homemade feta. While I used chicken this time, you could easily prepare this with lamb or just about any other meat. You could also just marinate some pressed tofu cubes and use them, if you swing that way. I'd planned on making my own pita, but didn't have time. Pocketless pita is the only whole wheat kind the market had, so we just rolled with it. It was kind of like a big, Greek soft taco.

In addition to the chicken, I also made separate vegetable skewers with zucchini and yellow pepper, sprayed with olive oil and brushed with the marinade, grilling until done. Eggplant would also work beautifully.

Chicken Souvlaki

Boneless, skinless chicken, approx. 4 thighs or 2 breasts (if using a mixture of both dark & white meat, keep them separate so they cook evenly)
Juice of 4 lemons
1/4 c. olive oil
2 Tbl. fresh oregano (or 1 tsp dried)
2 cloves garlic, minced (or 1 tsp. dried)
salt, to taste
tzatziki (recipe below), whole wheat pita, vegetables and feta cheese for serving

Cut chicken up into approx. 1" cubes and place in a plastic zipper bag. In a small bowl, mix the lemon juice, olive oil, oregano, garlic and salt. Whisk until emulsified together. Pour all but a couple of tablespoons into the bag with the chicken. Close bag and let it marinate, anywhere from 30 minutes to overnight, moving the contents occasionally to ensure even marinating.

Soak 5-10 bamboo skewers in cool water for approx. 30 minutes before assembling and cooking. The number of skewers depends on whether you'll also be doing vegetable skewers. Slide 5-6 pieces of chicken onto each skewer, being careful not to crowd.

Grill on a hot grill for a couple of minutes on each side, until cooked through, brushing with the reserved marinade (NOT the actual marinade used on the raw chicken).

These cook quickly, so be careful not to overcook them. Let the chicken rest off of the grill for a few minutes before serving. Meanwhile, you can warm the pita on the hot grill.

Serve with tzatziki, vegetables, warm pita and feta cheese

Tzatziki

1 c. Greek yogurt
1 cucumber (unwaxed or English)
3 Tbl. lemon juice
a splash of olive oil
salt to taste
1 Tbl. of finely chopped fresh dill (optional)

Grate cucumber on a box grater. If you like a chunkier sauce, you could also cut into small pieces vs. grating. Lightly salt the grated cucumber to help release its juices (you don't want the straining of the yogurt to go to waste by adding more moisture). Let sit and drain for approx 5-10 minutes. Gently squeeze out any remaining moisture with your hands and add to a small mixing bowl. Add remaining ingredients, seasoning to taste. Chill until ready to use. This is also excellent as a veggie dip and sandwich spread.

A Woman With a Plan

noreply@blogger.com (Shea) — Wed, 22 Aug 2012 03:21:00 +0000

Photo: Westcott Phillip, U.S. Fish and Wildlife Service

School starts in 6 days. Part of me wishes I had a bit more summer left to finish that very long to-do list and to squeeze in one last trip to the city, but the rest of me is excited to get back to hitting the books. At least this year, I have a better idea of what to expect. Last year hit hard, but I'd like to think I'm going into the semester better prepared.

One of my concerns is my eating/cooking habits. A full-time course load is tougher than when I did this whole thing the first time at 19. Healthy routines easily fall by the wayside when my mind is zipping from one paper or exam to another. I'm determined not to gain any more weight back, though. I know I can do this. I just have to be more organized and plan ahead, not just for dinners, but bringing lunches and snacks with me for the longer days. Luckily, exercise is actually easier during the school year, due in part to a hilly campus (I often feel like I'm back in San Francisco, with less fog).

On the bright side, the weather is already starting to show signs of turning. The days have slightly cooled and the evenings are getting chilly. I love autumn, including the weather and foods it brings with it. I'm sure I'll be relying on the crock pot more often than the weekly yogurt batch. I'm already dreaming of sweet potatoes, winter squash, crisp fall apples, and plenty of soups and stews. I expect the maple tree on the side of our house is going to explode with color before we know it.

All I really have to do is get through the first few weeks where habits can be set. I can do this.

CSA Box #11

noreply@blogger.com (Shea) — Thu, 16 Aug 2012 21:27:00 +0000

Here's our weekly haul:

Beets
Carrots
Fennel
Onions
Hot Peppers
Heirloom Tomatoes
Ripe Bell Peppers
Spinach

Nothing really new this week, though that doesn't mean monotony. School is starting soon, too, so summer is wrapping up for me sooner than it will be for the veggies. For now, I'll just enjoy as many of these natural offerings as possible and brace myself for the inevitable.

Homemade Greek Yogurt

noreply@blogger.com (Shea) — Sat, 11 Aug 2012 02:42:00 +0000

As much as I use yogurt, it took a while to venture into making it from scratch. Recently, while making cheese, it dawned on me that yogurt can't be that much more difficult. As it turns out, it's even easier. And you don't need anything more than a crock pot. I've hesitated buying a yogurt maker because didn't want a single-purpose appliance in my kitchen, so this was the perfect solution. If you don't have a crock pot, you could also use a heavy duty, non-reactive dutch oven (such as enameled cast iron), with a few tweaks.

Pictured: yogurt & nectarines. I use Greek yogurt as a healthier substitute for mayo, sour cream, and love it as a snack with a little bit of cinnamon extract and fresh fruit or in a sweet lassi. I've even made cheesecake out of it.

One advantage to homemade yogurt is that you can control the source. Fresh, local, organic milk is easy to find here, but I rarely see local yogurt of the same quality. If you like your yogurt sweetened, you can also control any additives. Making your own can be a money saver, too, especially if you use yogurt as much as we do. A half gallon of milk makes about 5 cups of Greek yogurt. That comes down to about 40 cents a cup for us. A 32 oz. container is about $5 here, so we're spending about 1/3 of that by making a higher quality product ourselves.

You can actually do the entire heat process in a crock pot, but that takes way more time and patience than I'm willing to expend on a weekly basis. I start it on the stove and transfer to a warm crock pot. If you want to do it all in the crock pot, you'll need a little more babysitting to catch it when it's up to temp and then cooled off enough to add the culture. Either way, it's extremely easy. For the combination method outlined below, I just set it all up before going to bed and it's ready for the fridge when I get up in the morning. It can stay in the refrigerator for much of the day until I'm ready to strain it.

Homemade Yogurt (yields approx. 5 cups of Greek yogurt or 7+ cups of unstrained "regular" yogurt)

Ingredients:

1/2 gallon milk of your choice (I use skim, but whole and 2% work equally as well, just make sure it's not "ultra pasteurized". Regular pasteurized is fine.)
1/2 c. plain yogurt with live cultures (once you've made yogurt for the first time, you can use that for a starter in your next batch)-- you can also get live cultures from any store that sells cheese-making supplies.

Equipment:

Crock pot (anything larger than 2 quarts) with removable crock
Candy thermometer or probe thermometer with clip (or instant-read, if using only a crock pot)
Non-reactive sauce pan or pot larger than 2 quarts
Large, thick towel or blanket
Cheesecloth, butter muslin or clean tea towel (for Greek yogurt)
Large strainer (for Greek yogurt)

1) Turn crock pot on low to preheat
2) In a saucepan, heat milk to 185 F (if doing this in a crock pot, this can take a few hours on low), stirring occasionally to ensure the milk isn't burning on the bottom of the pan. What I love about using a probe thermometer, rather than a candy thermometer, is that I have an alarm when it's up to temperature, so I don't have to watch over it very closely.

3) Cool until down to 110 F. You can speed the process by placing the pan in a cool water bath (I use the kitchen sink filled with cold water).
4) Once the milk cools down to 110 F, ladle a cup of milk into a non-reactive bowl (I use glass) with the 1/2 c. yogurt starter and whisk together. Above 110 F can kill the starter, under about 90 F and it won't set.
5) Pour the starter mixture back in with the milk
6) Pour milk into the preheated crock pot
7) Wrap the towel completely around the crock pot to insulate. Turn off the crock pot.

8) Let sit at room temperature for approx. 8 - 10 hours
9) Check consistency with a small, clean spoon. It should be slightly thickened, like soft custard.

10) Don't stir it! Move the covered crock into the refrigerator to thicken completely, approx. 3+ hours. Be careful not to disturb it too much while moving so that the cultures can continue doing their thing. After refrigeration, you should notice some whey pooling on top. This is a sign of further thickening.

11) Store in a glass container, reserving 1/2 c. in a separate container to use as starter for your next batch.

Greek yogurt
To "greekify" your yogurt, you just need to strain it after step 10. Don't forget to set aside 1/2 c. yogurt in a separate container for your next batch. The starter does not need to be strained. A half cup of unstrained yogurt should contain enough active cultures to inoculate a half gallon of milk.

Ladle the finished yogurt into a strainer lined with fine cheesecloth, butter muslin or a clean tea towel and place over a deep bowl to catch the whey
Strain in the refrigerator for 2-3 hours until the texture is similar to thick sour cream
Enjoy!

CSA Box #10

noreply@blogger.com (Shea) — Thu, 09 Aug 2012 16:50:00 +0000

This week's haul:

Beets
Carrots
Italian dandelion greens
Lettuce
Onions
Fennel
Sweet pepper
Summer squash
Heirloom tomatoes

I'm a little bummed that there's not more eggplant. Last week's was absolutely delicious! I know they were growing several different heirloom varieties, so hopefully they've got more coming to us. If so, I'll definitely be harvesting the seeds for next year's garden.

I'm less frightened of all this lettuce, now that I've discovered salad in a jar. It's a great way to preserve lettuce until ready to eat, plus gets the prep done ahead of time for easy salads any time. Is that a slice of genius or what?

Baked Lemony Eggplant With Tomatoes

noreply@blogger.com (Shea) — Wed, 08 Aug 2012 01:11:00 +0000

I'll be honest-- eggplant and I haven't always been the best of friends. As a kid, it was one of the few vegetables I dreaded, but I think that was more because of the thick layer of undercooked flour soaked in grease that often accompanied it in our house than disliking the actual vegetable. When I got older, I discovered many wonderful foods of the Mediterranean, including some tastier renditions of eggplant, but still didn't ever really seek it out. It wasn't until I was regularly cooking for others outside my family that I braved this seemingly-difficult, purple globe. Once I learned how to get the best out of it, it was so worth it. Keep an eye out at farmer's markets for some wonderful heirloom varieties.

I'm not sure what the variety of this heirloom eggplant is, as it came in our CSA box, but I love that it looks like a deep purple pumpkin. It was definitely more of a treat than a trick.

Of course, I could bread and fry it then smother it with tomato sauce and cheese, but that doesn't exactly fit the bill of a light, healthy dinner. And what kind of challenge is that? I could do the same to a flip flop and it'd probably taste just as good. I'd rather leave the fried stuff behind and explore the beauty of the eggplant itself.

Eggplant and lemon are best buds. They play well with each other. Add some tomatoes and fresh herbs and you won't even miss its fried counterpart. Don't skip the salting & draining process. This pulls moisture out of the eggplant, carrying with it any bitterness. It also helps to avoid mushiness.

I served this batch over whole wheat & vegetable spaghetti that was dressed in a tomato basil sauce, but it would also work beautifully over well-seasoned quinoa, couscous or the like. I also gave it a sprinkle of parmesan cheese before devouring. The sweetness of the vegetables was a nice contrast to the brightness of the lemon, and the soft, silky texture was really wonderful with the al dente pasta.

Baked, Lemony Eggplant With Fresh Tomatoes (serves 4)

1 large eggplant, cut vertically into 1/4" slices
3 medium tomatoes, chopped
juice of 2 lemons
extra virgin olive oil (preferably in a mister)
5 cloves garlic (sliced or left whole & lightly crushed)
fresh oregano, leaves only
fresh basil leaves, torn
salt & pepper

1) Lay eggplant slices onto a rack over a pan to catch the juices and salt both sides liberally

2) Allow to drain approx. 45 minutes, flipping once halfway through
3) Preheat oven to 400 F
4) Once drained, gently press each slice onto a clean, dry towel to remove any remaining pooled liquid
5) Spray a large baking dish with olive oil and place the first layer of eggplant down and spray tops with olive oil
6) Sprinkle liberally with lemon juice, chopped tomato, herbs, pepper and a couple garlic cloves

7) Stagger any remaining slices, spray with oil and add the rest of the lemon juice, tomato, herbs, garlic and pepper
8) Bake covered for approx. 20 minutes, or until the eggplant is soft and pliable but not mushy

Crunchy Roasted Chickpeas

noreply@blogger.com (Shea) — Thu, 02 Aug 2012 22:30:00 +0000

This little snack packs as much of a seasoned punch as you like. They're crunchy, full of fiber and very satisfying. For me, they're like a healthier version of wasabi peas. The whole thing can be seasoned to taste, depending on what you like. If you don't have chickpeas, there are other beans work just as well. Black beans, for example, are excellent with chili & lime seasoning. If spicy isn't your thing, just some herbed salt is also wonderful. The trick is using beans that keep their shape well and retain some structure (unlike, navy beans, for example, which have a high moisture content when cooked).

Roasted Chickpeas (Garbanzos)

1 c. cooked, whole chickpeas, drained (canned will also work)
1 Tbl. olive oil
1 tsp. Paprika
1/2 tsp. of cumin
pinch of cayenne
Sea salt, to taste

1) Preheat oven to 400 F
2) Pour beans into a mixing bowl. Add olive oil & mix. Season, adjusting to taste.
3) Pour mixture onto baking sheet and roast for approx. 15 min, then mix again on sheet.
4) Bake approx. 15 more minutes, or until crispy
5) Place on a clean, cool baking sheet to cool before storing in an airtight container

Fruit-Sweetened, Nut-Free Granola Bars

noreply@blogger.com (Shea) — Thu, 02 Aug 2012 22:28:00 +0000

Warning: Making these WILL make your house smell like oatmeal cookies.

These were born out of wanting to change things up with my usual homemade granola bars. After some googling for inspriation, I stumbled across this recipe from the Cookin' Canuck. Plenty of grainy goodness and no additional sweetener needed? Excellent.

Of course, I made a few modifications. For one, since I'm deathly allergic to tree nuts, I replaced the nuts with a mix of sunflower and pumpkin seeds. I also upped the seeds and applesauce and went with an unsweetened dried fruit.

Nut-Free, Fruit-Sweetened Granola Bars (Yields 16 bars)

3 1/2 c. whole oats
1/2 c. sunflower seeds (shelled- raw, if available)
1/2 c. pumpkin seeds (shelled- raw, if available)
3 large, ripe bananas
1 c. applesauce
1/2 c. chopped, dried unsweetened cherries
2 tsp. cinnamon
1 tsp. cardomom
1 tsp. salt
2 Tbl. flax seeds
Olive oil spray (or olive oil in a mister)

1) Preheat oven to 350 F.
2) Mash banana and add applesauce, cherries, cinnamon & cardomom and let rest while oats & seeds are toasting. This will allow the cherries to plump back up a bit.
3) Pour oats & seeds onto a baking sheet sprayed with olive oil. Spray the top of the oat mixture lightly with olive oil
4) Place oat mixture into pre-heated oven until lightly toasted (approx. 10-15 min.), stirring every 3-4 minutes to evenly toast
5) When oat/seed mixture is out of the oven, let cool for 5-10 minutes then sprinkle salt and flax. Mix on baking tray to combine & pour into banana mixture
6) Stir until incorporated and pour into a 9x13 pan lined with parchment paper or foil sprayed with cooking spray, overlapping sides for easy removal
7) Let cool in pan approx. 10-15 minutes & remove from pan, using foil/parchment, then cool on wire cooling racks.
8) Slice into bars when cool

CSA Box #9

noreply@blogger.com (Shea) — Thu, 02 Aug 2012 19:16:00 +0000

Mmmm... more tomatoes! I think I'll be making borscht soon, too. The beets are starting to get ahead of me.

This week's mystery box challenge:

Beets
Cabbage
Carrots
Fennel
Eggplant
Lettuce
Onions
Bianca Pepper
Summer Squash
Heirloom Tomatoes

Mac and Cheese Makeover

noreply@blogger.com (Shea) — Wed, 01 Aug 2012 15:56:00 +0000

I love macaroni and cheese. I'm not referring to the boxed stuff with powdered "cheese food", but the wonderful layers of pasta baked in a creamy, dairy wonderland. It can be heavy, rich and filled with overly-refined flour from the roux and pasta. It's tasty, but since I have a tough time eating a single bite and walking away, I've made a few adaptations over the years that point it in a healthier direction.

In addition to whole grain pasta and lighter cheeses, I also add plenty of vegetables to further lighten the dish. It's still not exactly what I'd necessarily consider a health food, but definitely a lighter version of the original. The fat that remains in the dish helps with satiety, but also contains far less saturated fat and cholesterol. I've included the nutrition information below, as compared to the same serving size of more traditional baked mac & cheese. Keep in mind that this is for a 3" square side dish serving. If you raise it to a main dish portion, the differences in fat and calories of the more traditional method are especially scary to me.

Mac & cheese made over (left) vs. a more traditional mac & cheese (right)

Rather than adding the goat cheese to the cheese sauce, dotting with the cheese in layers gives you wonderful bursts of flavor throughout the dish. For the vegetables I used a mixture of zucchini and yellow squash, but you could use the same amount of other vegetables, such as broccoli or turnip. Layering in some spinach would add even more nutritional boost.

Goat Cheese and Summer Squash Macaroni and Cheese (yields 9 side dish or 4 main course servings)

8 oz. (dry) whole grain penne or elbow macaroni
1 1/2 c. nonfat or low fat Greek yogurt
6 oz. reduced fat cheddar, grated and divided (I use a sharp white cheddar made from 1% milk)
approx. 3 Tbl. liquid (milk of choice, vegetable stock or whey from making goat cheese-- the whey is especially flavorful)
2 tsp. olive oil
1 onion, diced
1 clove garlic, crushed or finely minced
2 c. summer squash, chopped (approx. 1 large or 3 medium)
1 tsp. dry mustard
1 pinch cayenne (optional)
salt & pepper to taste
2 sprigs thyme, leaves removed from stem (optional)
4 oz. goat cheese
1/3 c. whole wheat panko bread crumbs

1) Cook pasta according to package directions, reducing the time by approx. 3 minutes
2) In a large, hot skillet, add olive oil & sautee onions until just glossy, then add garlic and squash. Cook until the squash is just softened and set aside
3) In a medium saucepan, heat yogurt over a *low flame & add 3/4 of the cheddar, whisking until the cheese is melted and incorporated. Add mustard. Use liquid to thin until you have a smooth cheese sauce that still coats the back of a spoon (and the pasta).

4) Stir pasta and zucchini into sauce to coat and season with thyme, cayenne, salt & pepper
5) Pour half of the pasta mixture into a greased 9x9 baking pan & dot first layer with half of the goat cheese
6) Add the rest of the pasta and dot with remaining goat cheese
7) Sprinkle the rest of the cheddar on top
8) Top with panko

9) Bake in a 375 F oven for approx. 20 minutes or until cheese on top is melted and panko is well toasted

Let rest for 15-20 minutes before serving.

* A low flame is especially important if you're using nonfat yogurt, as it easily breaks over high heat.

Chilled Tomato Celebration Soup

noreply@blogger.com (Shea) — Wed, 01 Aug 2012 15:03:00 +0000

The heirloom tomatoes from our CSA have been rocking my world. Many people pass on by the "ugly" organic heirloom tomatoes in the sumarket, if the store even sells them. They're easy finds at most farmer's markets, though. They come in a wide array of colors, sizes and textures, but are often somewhat imperfect in appearance. Trust me-- these are often the best ones, taste-wise. Just pick one up and feel its heft, which is a hint to its juiciness. All these Cinderella fruits need is the right nudge from us, their fairy godmothers (of course, sparkly shoes never hurt, but that's another story). If you find a type you like, hang on to a few of the seeds and ferment them to grow your own next season!

Brandywine heirloom tomatoes-- this variety is particularly tasty.

I wanted to do something to celebrate their deliciousness, without cooking and losing that freshness. I decided on chilled soup. I love gazpacho, but modified that to really focus on the tomato, leaving out the spicier notes. I also gave the bread a miss, so added a few other vegetables and olive oil to cut the acidity. I blended half the tomatoes and left the rest in noticeable, sweet chunks.

Chilled Tomato Celebration Soup (serves 4)

4 medium tomatoes, diced
1 small cucumber,diced
1 small turnip (I used 1 pink turnip)
1/2 carrot
1/2 spring onion (or 4 scallions, whites only), chopped
basil (approx 8 leaves)
juice of 1/2 lemon
1 Tbl. olive oil (optional)
salt
pepper
Additional basil & Greek yogurt or olive oil, for garnish

Place half of the chopped tomatoes to a large colander and sprinkle with a pinch of salt, stirring to evenly distribute the salt. Let drain over a large bowl for approx. 30 minutes to catch the juices. This step is optional, but yields slightly more firm pieces and helps prevent mushiness. Periodically, give the colander a gentle shake to make sure the juices are draining properly.

Pour the juice into a blender and add the other half the tomatoes, turnip, onion, basil, lemon juice and olive oil (if using). Blend until smooth and pour into a large bowl. Add remaining tomato and season with salt & pepper. Garnish with basil & yogurt or olive oil.

Upside Down Fresh Blueberry Pie

noreply@blogger.com (Shea) — Tue, 31 Jul 2012 22:22:00 +0000

The last time I had dinner at my in-laws', my mother-in-law made a spectacular fresh blueberry pie. It's a pie containing a mix of half cooked and half fresh blueberries in a pre-baked pie shell. I abstained from a full serving, but did swipe a bite of my husband's and it was delicious! So, when we got a container of blueberries as a part of a recent CSA box, I knew I had to replicate it with my own spin.

I wanted a lower crust-to-fruit ratio, but I wanted it to taste like pie, so I added a small crust on top, baked separately, cookie-style. I also wanted to cut down on the added sugar. Whether to add sweetener or not is based on personal taste and sweetness of the berries. Careful with the stevia- it's far sweeter than sugar, so it's very easy to overdo it. Since it's served cobbler style, the pie filling can be slightly looser than when it has to hold up to slicing.

Upside Down Fresh Blueberry Pie

1/4 single-crust recipe for your favorite pie dough (I used an extra virgin coconut oil crust w/ whole wheat pastry flour, lightly sweetened with stevia)
5 c. blueberries, divided
2 tsp. corn starch or arrowroot
1 tsp. EV coconut oil (or Earth Balance stick)
2 Tbl. lemon juice
1 pinch salt
1 pinch stevia (optional)

Roll pastry and divide into 4 (I used a cookie cutter to shape). Bake at 400 F on a sheet pan until golden, approx. 5 minutes.

Divide 2 c. berries among 4 small greased ramekins (I use an oil mister to coat) and set aside.

Toss remaining blueberries with cornstarch/arrowroot. Heat oil in a medium saucepan over medium-low heat and add blueberries and lemon juice. Stir frequently. The berries will open and begin to break down. Cook over low heat until juices have thickened and reduced by approx. half. Add salt and stevia, if desired. Let cool for 5-10 minutes. Spoon 1/4 of mixture to each prepared ramekin. Stir gently, if necessary, to incorporate cooked berries with the fresh berries. Top with pre-baked pastry crust.