Food Is For Eating

The Best BBQ Chicken Ever

noreply@blogger.com (Lydia) — Tue, 17 Aug 2010 22:36:00 +0000

Every get-together of my extended family is not without a reference to the storied BBQ chicken my grandfather used to make. Turns out the story is a bit of a fish tale and over the years they have come to admit that it wasn't really the best BBQ chicken, often dry and overcooked, but it was more the memory of the family dinnertime that sparked the nostalgia of "Dad's BBQ Chicken." Family history aside, I have never been very impressed at my own BBQ chicken--it is never flavorful enough, often over or undercooked, and generally just "OK." Never again. I have discovered the two great secrets of excellent BBQ chicken, and really, it applies to roast/baked chicken and other cuts of meat as well. And it's not exactly a secret, just one of those techniques that I never felt was necessary (I am admittedly a very lazy cook!). The main secret is: BRINING.

Brining the meat, as you can read the details of here, is a process that infuses the meat with flavor and helps it retain natural (and added) juices during cooking. Like a marinade, you can add any number of desired flavorings to the brine solution, such as herbs and spices, fruits or vegetables, and other seasonings such as liquid smoke or chili-garlic sauce. The possibilities are endless, but you can also opt for a plain and simple sugar-salt solution. The linked page above gives you the techniques, so I won't reiterate them here, but only emphasize how beneficial it is to follow this process to producing a high-quality slab of grilled meat. Once your chicken has been brined, you can slather on a desired BBQ (or other) sauce if desired before you grill it.

The other lesson I'm quickly learning about BBQ is that a low, low temperature is essential when cooking chicken on the grill. I have a thermometer on my grill, and shoot for around 250-300 degrees Farenheit. Too high of heat obviously burns the outside of the chicken before the inside is done, especially if you are cooking on-the-bone chicken.

I hope these tips help! Happy Grilling!

101 Ways with Greens (Updated!)

noreply@blogger.com (Lydia) — Sat, 02 Jan 2010 19:59:00 +0000

The list below was conceived after receiving a CSA share that consisted exclusively of various green, leafy vegetables. The ideas/recipes below are intended to help give anyone looking for inspiration some new ways to prepare these bounteous vegetables. Some things I had in mind as I was compiling and updating the list:

I have not included any recipes for salad greens primarily because I don’t think people have too much trouble coming up with what to do with them (greens + veggies/fruit + nuts/cheese + dressing = salad), and have instead focused on the other leafy vegetables we often get.
By-and-large, I have also not included recipes for stir-fries or soups unless they struck me as somewhat unique, primarily because soups and stir-fries are standard fare that just about everyone has in their repertoire already when it comes to these veggies. As a result, I have also not included recipes exclusively for bok choy or cabbage.
While some of the recipes below call for spinach, I attempted to locate recipes that did not (but keep in mind that any recipe that calls for spinach can safely substitute any of the “mild” greens, and sometimes even “bitter” greens or kale).
This list is organized by type of green most suitable for the dish, but you can also often mix different kinds together or experiment by swapping something completely different altogether.
K = Kale: There are several types of kale, all of which are primarily interchangeable, and some recipes in this category may also be suited to Collard Greens since they are sturdy like Kale
B = Bitter Greens: Mustard greens, Turnip greens, Radish greens, Rapini/Broccoli Rabe, Arugula/Rocket (though it is recommended to include this only in part), Dandelion greens, Sorrel, Endive/Chicory, Watercress, Escarole, Quelites/Lamb’s Quarters, Nettles
M = Mild Greens: Spinach, Swiss Chard, Beet greens, Amaranth, Tat soi, Kohlrabi greens

1	Ugali and Sukuma (Kenyan grits and greens)	K	B	M
2	Greens prepared as for Sukuma served over mashed beans, potatoes or sweet potatoes	K	B	M
3	Good ol'fashioned greens and salt pork with or without cornmeal dumplings (can also be prepared with bacon or ham hock)		B	M
4	Korean style greens (blanched and tossed with garlic, sesame oil, rice vinegar and sesame seeds, served warm or cold)		B	M
5	Cooked or raw as a filling for sushi (plain or seasoned as above)	K	B	M
6	As an addition to Egg Foo Yung	K	B	M
7	Gormeh Sabzi (Persian vegetable stew with beans and lamb)	K	B	M
8	Pesto-style Pizza/Pasta sauce		B	M
9	Pumpkin-Greens Pasta sauce		B	M
10	Saag Paneer (Indian style curried greens with cottage cheese)		B	M
11	Middle Eastern Greens Soup		B	M
12	Crispy sweet and salty Kale chips; for variety, slice into wide ribbons before baking or crumble on top of soup, pasta, etc.	K
13	Batter-fried kale	K
14	Zuppa Toscana (Tuscan-style potato-kale soup; sub garbanzos for a vegetarian version, but be sure to add some crushed fennel seeds for extra flavor!)	K	B	M
15	Minestrone Soup	K	B	M
16	Braised Greens with Pinenuts and Raisins	K		M
17	Braised Greens with Bulgur and Dates (or substitute quinoa and other dried fruit like cranberries or apricots)	K		M
18	As part of a quiche or frittata (or try this variation for something different)	K	B	M
19	Stir-fried with sesame oil, lots of ginger and garlic, and sweet soy sauce or oyster sauce	K	B	M
20	Braised or blanched and served over soba noodles with Thai peanut sauce	K	B	M
21	Butternut Squash and Kale Tart	K		M
22	Kale and Ricotta Salad (or sub feta for ricotta salata)	K
23	Kale with Shrimp and Pomegranate Pasta	K		M
24	Sauté greens with onion and ham/bacon, stir in some sour cream and mustard and spoon over poached eggs & toast, pasta, rice or potatoes	K	B	M
25	Stracciatella (Italian greens and egg soup)		B	M
26	Creamed greens	K	B	M
27	Mchicha (East African stewed greens with curry, coconut milk and peanut butter)	K	B	M
28	Baked into a Collard Greens Cake			M
29	Thai-style greens in coconut milk (sub shrimp, crab or tofu for eggs) or coconut milk soup	K	B	M
30	In Miso Soup (with tofu and shitakes)	K	B	M
31	Braised with chiles, garlic and cumin as a filling for tacos, enchiladas or burritos (coupled with sweet potatoes and beans or zucchini for a lighter version)	K	B	M
32	Braised with mushrooms or toasted nuts, dill weed, lemon zest and garlic or leek as a filling for baked chicken or fish fillets	K	B	M
33	Greens Patties	K	B	M
34	Green crepes (add finely minced cooked greens to crepe batter and fill with mushroom, seafood, or other filling)	K	B	M
35	Koftas (Indian fried "meatballs")	K	B	M
36	Mixed into meatloaf with feta and sun-dried tomatoes	K	B	M
37	Chopped, sautéed and mixed with bacon and crushed red pepper into cornbread batter	K	B	M
38	Sautéed with lemon, basil, garlic and butternut squash over pasta, topped with romano or feta	K	B	M
39	Blanched and tossed with carrots and radiccio and honey vinaigrette	K	B	M
40	Sautéed and tossed with spaghetti squash, sun dried tomatoes, pine nuts, olive oil, garlic and Parmesan cheese OR tossed with spaghetti squash, bacon, sunflower seeds and vinaigrette, served cold or warm	K	B	M
41	Pickled or fermented as a condiment for curries and other Southeast Asian foods	K	B	M
42	Raw greens, chopped, tossed with garlic mayonnaise	K	B	M
43	Shredded with carrots, potatoes, rutabagas or other veggies, mixed with egg and bread crumbs for veggie pancakes	K	B	M
44	Sautéed with beans and lots of garlic (easily made into a soup)	K	B	M
45	Finely minced with beans and seasonings for bruschetta/relish	K	B	M
46	Made into pesto and mixed with mayonnaise for sandwich spread		B	M
47	Chopped and added (cooked or raw) to tuna or chicken salad	K	B	M
48	Large leaves can be blanched or steamed and stuffed as for cabbage rolls, spring rolls, dolmas etc. (best with chard, collards, kale)	K	B	M
49	In French-style lamb stew with turnips and carrots	K	B	M
50	Braised with lots of garlic, olive oil, lemon, mint and garbanzo, fava or navy beans and served over cous-cous or polenta	K	B	M
51	Stewed with turnips and Indian-style spices	K	B	M
52	Mustard greens slaw with cabbage and vinaigrette	K	B	M
53	Chopped and cooked and mixed with mashed potatoes, sharp cheddar cheese and garlic or chives	K	B	M
54	Pureed with garlic, onions, potatoes and zucchini into a creamy green soup	K	B	M
55	Dutch-style hashed kale with potatoes and sausage	K	B	M
56	Cheese-Egg-Greens mixture layered with phyllo sheets like lasagne		B	M
57	Stuffed into wraps or "Skinny Omelets"	K	B	M
58	Spanish style tortilla with potatoes and greens	K	B	M
59	Kugel-style with pasta and eggs (but I would put cottage cheese in it too!)	K	B	M
60	Hazelnut and Chard Ravioli Salad	K		M
61	Mixed with Pancetta or Bacon and used as a stuffing for mushrooms	K	B	M
62	Pizzocheri (traditionally made with cabbage, can also be tasty made with leafy greens)	K	B	M
63	Herb Jam with Olives and Lemon	K	B	M
64	Rapini Panini with provolone and red pepper paste	K	B	M
65	Corn, Chard, and Quince Soup (substitute apples or pears for the quince)	K	B	M
66	Greens with Sour Cherries	K	B	M
67	Blanched Greens with Lemon and Olive Oil (served cold)	K	B	M
68	Braised Greens with Red Wine	K	B	M
69	Greek Greens Pie (similar to Spanikopita)	K	B	M
70	Stewed with Mushrooms and Pancetta, served over Polenta	K	B	M
71	Gratin with vegan Bechamel Sauce or with Kale, or with Sweet Potatoes	K	B	M
72	Empanadas filled with beets, goat cheese and greens	K	B	M
73	Greens, Cheese & Wheat Berry Pie	K	B	M
74	Kale with Hazelnut Gremolata	K	B
75	Eggs Florentine (substitute Chard, Arugula, or other greens for the spinach or make it into a casserole)	K	B	M
76	In Bouillabase	K	B	M
77	Toss washed, slivered greens with minced garlic, olive oil, balsamic vinegar, salt and pepper--especially good with young (tender) Kale	K	B	M
78	Pork and Pumpkin Stew with Greens	K	B	M
79	Spicy Stir-Fried Chicken with Greens and Peanuts	K	B	M
80	Greens Soup with Ginger	K	B	M
81	Arugula Pesto with Wheat Berries	K	B	M
82	Ali Baba's Muffins (a savory treat using stinging nettles which are easily substituted by other greens)	K	B	M
83	Greek style chard fritters with cinnamon (Scroll down to find recipe)	K	B	M
84	Greens and Artichoke Stew	K	B	M
85	Greens and Gruyere Panade (similar to bread stuffing)	K	B	M
86	Creamy Sorrel Sauce for topping meat, seafood or vegies) (scroll down)		B
87	Greens and Goat Cheese Egg Tart (scroll down)	K	B	M
88	Cold Sorrel Soup		B	M
89	Curried Red Lentil, Garbanzo Bean and Greens Stew or this version with sweet potatoes	K	B	M
90	Green gnocchi with greens		B	M
91	Honey-Curried Kale and Onions	K
92	Ragout with Pumpkin, Beans and Kale	K	B	M
93	Egg Strata of Cornbread and Greens	K	B	M
94	Creamed eggs (or tofu) with greens		B	M
95	Savory bread pudding with squash and greens	K	B	M
96	Braised greens with lime, dill and beans	K	B	M
97	Baked with pasta, squash, and olives	K	B	M
98	In regular or barley or squash or shitake risotto	K	B	M
99	Sautéed with potatoes and bleu cheese	K	B	M
100	Sautéed with grapefruit vinaigrette and figs	K	B	M
101	Raw greens and cranberries turn into a fascinating “Santa Salsa”			M

Tips for cooking with greens:

More often than not, or unless you’re cooking greens until they fall apart, it’s better to err on the side of chopping/slicing the greens thinly. The more work the knife does, the less your teeth have to!
To remove the stems from greens like chard, kale or collards, two methods work the best:

Fold the leaf along the rib/stem and carefully slice the rib out.
Hold the leaf by the rib/stem and with a sharp paring knife held flat along the stem, cut the leaf away from the stem (similar to a “whittling” action as if you’re sharpening a stick with a knife)

To keep greens vibrant in color, do not overcook, and it also helps to add a pinch of baking soda while cooking.
If you cook in cast iron, be aware that the oxalic acid in the greens will react with the iron and may turn your greens a darker than desirable color; it can also make them a bit more bitter, so the best solution is a hot pan and a quick sauté whenever possible.
If your greens are extra bitter to begin with, you can blanch them in salted water, drain, rinse and gently squeeze to expel the water before you prepare it as directed in the recipe.
Young, tender greens are better suited to raw or lightly-cooked uses and stems can also be eaten. Larger stems should be removed and either discarded or cooked separately (a longer time is needed to make them tender, but beware some stems are simply too woody/fibrous to be eaten at all)
Collard greens, kale and other sturdy varieties hold up well to long cooking times, and if they’re particularly mature may require extensive simmering.
If baking with greens (casseroles, lasagna, bread, etc) it’s usually recommended to cook them first and squeeze as much liquid out as you can, otherwise it can affect the consistency of the final product.

Washing and Storing:

It is recommended NOT to wash greens before storing them as it contributes to quicker spoilage and vitamin loss. I have read, however, that you can add a capful of hydrogen peroxide to your wash basin to help offset this.
The best method for washing greens is to fill your sink with water and soak the leaves briefly. Make sure they are separated from each other as much as possible, not all bunched together, and swish them around gently to loosen any dirt, etc. Some greens may take two or more washings depending on the amount of dirt. If there are a lot of bugs/aphids, sometimes the sink sprayer is a good tool to use, but be careful not to bruise your greens.
Store greens in plastic bags, loosely sealed, or in fabric bags. If washing greens (including salad greens) or using them raw, wash the greens in clear water and use a fabric bag (a cotton pillowcase works well) to “drain” them: load up the bag with loosely packed greens and take it outside and spin it or “fling” it rapidly so as to drive the water off of the leaves. This is a great substitute for a salad spinner and takes up virtually no room in your cupboards! Then you can use the same bag for storing them. If you keep the bag damp, the greens will last a long time; I use a terrycloth bag as it retains moisture longer. This method works for fresh herbs as well.

Light Chicken Salad with Autumn Fruits & Nuts

noreply@blogger.com (Lydia) — Sun, 20 Dec 2009 16:33:00 +0000

While I enjoy your standard mayo-drenched chicken salad as much as the next person, I have a tendency not to prepare mine with mayo but with plain yogurt instead (or sometimes a combination of the two). This salad can easily be adapted to whatever fruits and nuts you have on hand.

6-8 oz leftover cooked chicken or turkey, diced or shredded
1 Fuyu persimmon, cored and chopped (substitute apple or pear)
1/2 cup cranberry relish/sauce (not the jellied kind, but with whole cranberries, or sub 1/3 cup dried cranberries soaked in 3 Tbs warm orange or apple juice until plumped)
1/4 cup lightly toasted almond slivers, pistachios or cashews
1 rib celery, chopped
1 scallion, chopped
1 cup plain yogurt
1 tsp fine prepared mustard
1 tsp fresh grated ginger or 1/4 tsp dried ground ginger
1/4 tsp ground coriander
Salt and pepper to taste

Combine all ingredients and serve on rolls, sandwich bread or in butter lettuce leaves.

Persian-Style Jeweled Rice

noreply@blogger.com (Lydia) — Sun, 25 Oct 2009 00:57:00 +0000

The Persian way of cooking rice (Polow) differs fairly significantly from the standard American way (or any other way I'm familiar with), and as it turns out, there are variations among Persian cooks as to how to prepare the rice foundation. . It is a two-step process at a minimum, but the resulting texture and other attributes are worth the effortThis pretty variation of polow is a stunning addition to either a holiday table or humble dinner.

2 cups Basmati rice*
1 medium pomegranate (or substitute dried cranberries, soaked in the orange juice while the rice is cooking)
2 medium oranges
1/2 cup shelled pistachios
Pinch saffron threads
1/4 tsp ground coriander
1/2 tsp dried parsley
Dash turmeric powder
Salt and pepper to taste
1 large-ish or 2 small-ish potatoes, peeled and thinly sliced (optional)

Section oranges, reserving any juices. Remove arils (seeds) from pomegranates, reserving any juices. Toast pistachios gently in a skillet over medium heat for 2-3 minutes until just fragrant. Combine orange sections, pomegranate arils, pistachios and any reserved fruit juices with a pinch of saffron threads. Add coriander, parsley, turmeric, salt and pepper and stir until combined. Set aside, but keep at room temperature.

Start the rice by rinsing until the water runs (mostly) clear; just pour the rice into the pot you will cook it in, draw enough water to cover, swish the rice around, drain and repeat 3-4 times. This process rinses the excess starch away from the rice which will make it fluffy instead of gluey. Next, cover the rice with 2 inches of water and add 1 Tbs. salt (yes, one TABLEspoon). Bring the rice to a boil, reduce heat to medium-low and cook 8-10 minutes; the center of the rice grains should still be a little crunchy as the rice is only partially cooked at this point. Remove from heat and drain rice. Rinse well to rinse the salt off and drain again. Wipe out the pot and pour enough olive or vegetable oil in the bottom of the pan to a depth of not quite 1/4-inch. Place the potato slices in a single layer across the bottom and pour the drained rice back into the pot (you can opt not to use the potatoes here and you will just end up with a layer of crispy rice). Cover and cook over medium-high heat for 5 minutes (it is often recommended to place a paper towel or dishtowel between the pot and the lid to prevent any water from dripping back into the pot); reduce the heat to low and continue cooking for 10-15 minutes, until rice is tender. Spoon the rice into a serving bowl or platter, trying to avoid the bottom layer of now-crispy potatoes and rice. This layer is the highly sought-after delicacy called 'tadiq' and should be served on a separate dish. Spoon the fruit-nut mixture onto the rice, adding a little juice as you go--you may not need to add it all--and stir gently to combine.

*Traditionally Persian polow is made with white Basmati rice. To substitute brown Basmati rice, extend first cooking time to 35 minutes and second cooking time to 20-25 minutes.

Eggplant Preserved in Oil

noreply@blogger.com (Lydia) — Sun, 06 Sep 2009 13:30:00 +0000

Eggplant ready to be preserved in olive oil and spices.

I have made this recipe several times and L-O-V-E it. It's a *bit* of trouble, but mostly passive waiting time, and is a great way to use up quite a bit of eggplant in one fell swoop (read: eggplants for $1 each at the farmer's market and I couldn't resist)...and you also get a bonus out of this recipe: flavored dipping oil (due to the large quantity of olive oil required). The finished product makes an excellent pizza topping, pasta or salad add-in, or can simply be placed on top of toasted bruschetta (with a little goat cheese, too). You can also mash or puree the eggplant and some of the oil and additional salt and pepper together to make a quick dip. I suggest dried herbs and garlic as fresh ones can often lead to premature spoilage; feel free to adjust the herbs/spices to suit your taste. It is also very important to make sure as much excess water is expressed from the eggplant (NOTE: if you decide to roast or broil the eggplant, don't let the "dry" appearance fool you...let cool and squeeze with a clean towel.) I have had jars of this last over a year, but I suggest 3-6 months in a cool, dark place for optimum quality.

4 lbs eggplant
6 Tbs cider, wine or balsamic vinegar*
2-4 tsp red pepper flakes
1 tsp granulated garlic
2 tsp dried rosemary
2 tsp dried thyme
Salt
Olive Oil (approx 4 cups)

Trim eggplant of stem and blossom end and rinse well; you can peel the skin off at this point, but the end product will be much softer and probably even disintegrate quite a bit--the skin actually becomes rather soft so I always leave it on. Slice or cube (I prefer slices as they can be left whole or chopped up later on). Layer in a large bowl or pan, and sprinkle layers liberally with salt. Let sit at least 2 hours or overnight. Blanch eggplant for 2-3 minutes in boiling water (alternatively, roast or broil at 450 deg. F for 6-8 minutes on each side, careful not to burn). Drain in colander and press or squeeze out as much excess moisture as possible. One good way to do this is set a plate on top of the eggplant and weight it down with something heavy, a stack of bowls, a jug of juice, but also press down on it; alternatively, squeeze COOLED eggplant pieces in a clean tea towel (not your nicest one, though, as it will stain).

*This is merely a flavor preference, although the balsamic will definitely darken the final product more than the other options.

In a large bowl, combine vinegar and spices. Toss drained eggplant pieces in vinegar mixture to coat. Spoon into sterilized jars (do not pack!), leaving 1/2-inch headspace (note: these do NOT have to be sealing canning jars). Pour olive oil over eggplant to cover by 1/4-inch. Carefully slide a butter knife along the edges of the jars, pressing inward gently, to release any air bubbles.
After eggplant has cooled, place lids on jars and leave jars in the sun for 10-12 days, shaking gently each day to distribute the flavorings.

Finished prodcut used as a pizza topping with artichoke hearts and onions.

Summer Tomato-Cucumber Salad with a Twist

noreply@blogger.com (Lydia) — Sun, 26 Jul 2009 00:06:00 +0000

This salad (or some incarnation of it) is pretty standard fare in the summer, what with our easy access to farm fresh heirloom tomatoes and cucumbers, not to mention local feta cheese. Sometimes it is as simple as this, other times fresh herbs (parsley, thyme), garlic or onions or shallots, olives, marinated peppers or artichoke hearts, slivered almonds or pistachios, orzo or quinoa or wheat berries accompany the vegetables. Add some salt and cracked black pepper, a splash of olive oil and balsamic or red wine vinegar and it's delicious. Sometimes I substitute lemon juice for the vinegar, but I've never tried it with lime juice until now. Let me tell you, it elevates this salad to a whole other level. The lime juice really brings out the sweetness of the tomatoes, not to mention the fact that lime juice is a pretty standard mate to cucumbers.

Since this recipe (like any salad recipe) is so open to interpretation, there is no recipe, only inspiration. Serve with crusty bread or pitas for a light summer meal.

Mother's Day Frangipane French Toast

noreply@blogger.com (Lydia) — Sun, 10 May 2009 21:43:00 +0000

OK, so this morning I didn't actually cook this for breakfast because my girls made me breakfast-in-bed! But this would be a great treat for Mother's Day (or any day)! I love stuffed french toast. Usually we use cream cheese mixed with a bit of orange marmalade or chopped apricots, cranberries, or something along those lines, but I also love frangipane--that luscious rich mixture of almond meal, butter, sugar and cream (although it can be made from other nuts as well). It suited the sweet Challah bread we used for the french toast amazingly well.

Frangipane:

1/2 cup finely ground almonds or almond meal
1/4 cup sugar
1/4 cup softened butter (please do not use margarine!)
2 Tbs. half and half or cream*

Note: you can substitute 6 oz. of sweetened almond paste for the almonds and sugar if desired. You can also use this recipe, plus one egg, for a filling for tarts, sweet rolls and other BAKED goods. I have left the egg out here due to the fact that the filling does not get cooked, only warmed through; plus it would be too runny for this purpose if it had the egg.

*If you don't have or don't want to open a whole container of cream for 2 Tbs. worth, you can substitute rum, brandy, cointreau, Gran Marnier, or other liquer of choice. You could probably even use a spoonful of yogurt or apple juice if liquer for breakfast isn't your thing...

For the French Toast Batter:

1 egg
1/2 cup milk
1/2 tsp vanilla or almond extract

Slice sweet Challah or Brioche bread into thick slices (1-inch PLUS). Slice each piece again as if making two thin slices from one thick one, but do not go all the way through the bread--leave about 1/2-inch from the bottom unsliced--you are essentially making a little pocket to fill with the frangipane (see below).

In a wide bowl, beat egg, milk and flavoring until uniform in color. Heat a skillet or griddle over medium-low heat. Butter or oil skillet/griddle if necessary. Dip stuffed french toast slices into egg mixture, coating both sides. Cook until browned on both sides, 3-4 minutes each (longer cooking time than regular french toast is needed so as to warm the filling). Remove to low oven to keep warm (if you can resist eating them out of hand!). Serve topped with desired fruit topping or syrup (our favorites: apple, pear, or blueberry) or simply dusted with powdered sugar.

Homemade Ricotta

noreply@blogger.com (Lydia) — Sat, 09 May 2009 02:57:00 +0000

This recipe/technique comes from Mollie Katzen's "Sunlight Cafe," and excellent book full of both unique and tried-and-true breakfast/brunch recipes. The recipe is very simple and an excellent way to use up an abundance of milk. It is a bit on the time-consuming side, but it is mostly all "passive" time, waiting for the milk to reach desired temperature, waiting for curds to separate, waiting for whey to drain off, etc. .

The final product was far different from other fresh cheese I have made (which tends to be more on the rubbery side), I think in part from the addition of yogurt. I also think using whole milk is important, both to the flavor and the texture. The end result is creamy and delicious, unlike any storebought ricotta I've ever tasted. There is a very subtle lemon taste to it from the lemon juice used to curdle the milk, but it is oh-so-slight and was not, in my opinion, undesireable. And, you can adjust the salt (and really any other seasoning you might want) to your tasteIt lasted in the fridge for several days (4 or 5?) without any problem.

Homemade Ricotta Cheese (Mollie Katzen):

1/2 gallon whole milk

1 cup yogurt

1/2 cup fresh lemon juice

1/2 tsp salt, or to taste

Pour milk and yogurt into a non-reactive pot and whisk until combined. Heat over medium heat until small bubbles form around the edges of the mixture, but do not boil. Remove pan from heat and pour in lemon juice without mixing. Let stand one hour to curdle.

Layer 4 layers of cheesecloth over a fine-mesh strainer (minimum 2-cup capacity) or colander over a large bowl (at least 2 quart capacity), allowing edges of cheesecloth to drape over the sides. Slowly pour the curdled milk mixture onto the cloth, allowing the whey to drain into the bowl and the solids (curds) to stay in the cloth. Katzen recommends NOT pressing or squeezing or hurrying the draining process along at all, which helps keep the texture of the cheese fluffier, and reduces the amount of solids that will make their way through the cloth. Allow the whey to drain off at its natural pace. After about an hour, lift the corners of the cloth gently coaxing the cheese into the middle a bit, and lay the corners over the top of the cheese. Let it stand and continue draining for up to 3 more hours, checking it every hour or so for desired consistency.

Remove the cheesecloth from the colander and carefully turn cheese into an airtight container. Stir in salt to taste and refrigerate.

Sweet Potato Latkes with Black Bean Caviar

noreply@blogger.com (Lydia) — Wed, 01 Apr 2009 03:53:00 +0000

Quite a fancy name for a truly simple dish. I modified a basic latke recipe substituting sweet potatoes for regular and made a simple "caviar" salad to top them off. Everything came together in less than 30 minutes, and if served with a good-sized salad, could be a main dish, but they work great as appetizers as well!

For the latkes:

1 large sweet potato, shredded
2-3 scallions, minced
1 tsp ground coriander seed
1 tsp salt
1 large egg
1/4 cup flour
1/2 tsp black pepper
1 tsp smoked paprika or chipotle powder

Using a standard cheese grater or food processor with a shredder attachment, grate the potatoes (not too finely!). Stir together with remaining ingredients (note: there is no need to squeeze the excess water out of the sweet potatoes as some latke recipes suggest as there really isn't much excess water--in fact, I had to add a Tbs. of water.) Spoon batter onto heated griddle with several Tablespoons oil and fry on both sides until golden and cooked through, about 5 minutes per side.

For the caviar:

1 cup black beans, cooked
1/2 cup corn kernels
3 Tbs. scallion greens
1/4 cup diced tomato
1/4 cup diced red bell pepper
1 minced jalapeno, seeds removed
2 Tbs. minced cilantro
1/4 tsp ground cumin
1 garlic clove, crushed
2 Tbs. lime or orange juice
1/2 tsp salt

Combine all ingredients and toss well. Adjust seasonings to your taste. Spoon mixture on top of latkes and serve with plain yogurt, sour cream or queso seco.

Five-Spice Sweet Potato Ice Cream with Pineapple

noreply@blogger.com (Lydia) — Sun, 15 Mar 2009 13:37:00 +0000

This is one of my entries into the Sweet Potato Recipe Contest; it didn't take long at all to throw together since I used leftover sweet potatoes and pineapple, but if you were making it from scratch, you can used canned crushed pineapple for a shortcut!

Makes 1 pint of ice cream

1/2 large sweet potato (or 1/2 cup mashed cooked sweet potatoes)
1 cup coconut cream (if you use coconut milk, the texture will be icier and less creamy)
1 tsp. soy sauce
3 Tbs dark brown sugar
1 tsp Chinese Five-Spice powder
1/4 tsp ground red chile powder (pure chile powder! or flakes)
1 Tbs. fresh grated ginger, finely minced candied ginger, or 1/2 tsp dried ground ginger
1/2 tsp ground caradmom
1/4 cup finely chopped or crushed pineapple (does not need to be drained, but should be mostly fruit)
1 Tbs. dark rum (optional but helps keep it from freezing too solid)

For the sweet potatoes, you can either boil or steam and mash them, or roast them first and then mash them. I think roasting them first yields a better (smoother) texture, but they do have to be fully cooked. Also, if you're using fresh pineapple, roast the chunks first for deeper, sweeter flavor! (Roast sweet potatoes chunks tossed with a tiny bit of olive or sesame oil at 450 degrees for 20-30 minutes, stirring once or twice, until the edges start to brown--time needed will depend on the size of your chunks; roast pineapple chunks at 450 degrees for 10-15 minutes, turning once, until they start to caramelize/brown slightly).

Puree all ingredients (except pineapple) together in a blender until smooth. Stir in pineapple and prepare in an ice cream maker per directions. Alternately, you can pour the mixture into a shallow dish and freeze, stirring with a fork every 20-30 minutes until completely frozen.

Congratulations! You (almost) won!

noreply@blogger.com (Lydia) — Wed, 18 Feb 2009 11:56:00 +0000

I guess winning really is in the eye of the beholder. OK, so I didn't *win* the Scharffen-Berger Chocolate Adventure Contest of 2008, but I sort of feel like I did. One of my entries was picked as one of 18 finalists (out of over 1400 entries)! That in and of itself is something to be proud of, and I must say, I'm very flattered, and excited to try again! The contest was open to anyone and everyone (except employees of the sponsors, their parents, affiliates, advertising and promotion agencies, printers and judges, and immediate families and individuals residing in the same household with any of these employees, are not eligible to enter or win....), including professional chefs, and truly, I'm pleasantly pleased that my recipe held up in the sponsor's test kitchen! While I've gotten over being "so close" to the $5000 cash (plus all kinds of other goodies) mega-prize, I do feel a bit let down that finalists didn't even get a chocolate bar as a reward...but, like I said, it is a reward simply to have been chosen against such odds.

You can view the contest results here (unfortunately they don't have the finalists' recipes yet): http://www.chocolateadventurecontest.com/2008_Winners.aspx

You can view my winning (and other) entries here: http://eatingisforfood.blogspot.com/2009/01/chocolate-adventure-contest-entries.html

Meyer Lemon and Squash Stuffed Shells

noreply@blogger.com (Lydia) — Tue, 20 Jan 2009 12:51:00 +0000

I got the idea for this dish after I made a wonderfully simple dish of mashed sweet potatoes with meyer lemon juice and a bit of cream, as the squash is similar enough in taste to the sweet potatoes. I also managed to use up several containers of leftovers from previous pasta dishes, and as such, filling quantities are estimates...

Makes about 1 dozen shells

12 cooked jumbo pasta shells
1 cup cooked squash (I mashed some cubed cooked squash I had, but you could use puree as well)
1/2 cup chopped cooked spinach
1 cup ricotta cheese
1 egg yolk
1/4 cup grated parmesan cheese
1 small Meyer lemon, zested and juiced
Dash nutmeg
Garlic, basil, salt, pepper to taste

Combine all ingredients (except shells!) and stuff shells. Bake in covered casserole dish 20-30 minutes at 350 degrees. Sprinkle with more cheese if desired, or a simple lemon-cream sauce.

I made a simple roux with olive oil, flour, wine, lemon juice, basil, garlic and salt that dressed the shells lightly, and actually presented fairly well too!

Olive Oil Carrot Scones, or A Happy Accident

noreply@blogger.com (Lydia) — Sat, 10 Jan 2009 13:17:00 +0000

Ever since happening across the Carrot-Rosemary Scones recipe at C&Z I have been aching to try it. I even had the chickpea flour, but I also had some levain I wanted to use up. Strike one: chickpea flour has gone rancid...and after the barrage of holiday baking, I have pretty much exhausted all of my "interesting" flours. But I had semolina...not all that "interesting" but moreso than all-purpose flour, so I continued to pursue the recipe. So far, I've found that you can modify just about any recipe in order to use levain (to use 1 cup levain, substitute for 1/2 cup flour and 1/2 cup liquid). But this recipe (I was making a half-batch for our family's dinner) only requires a small amount of liquid to help bind the dough together, so that part of the plan was challenged as well, strike two (almost). I didn't have parmesan, but did have a nice firm white cheddar, which actually worked quite well paired with the carrots and the rosemary.

But the real "oops" of this endeavor occurred when I started putting it all together. I measured out the levain into a bowl first, then the dry flours...oops...how was I now supposed to cut the butter into the wet, floppy dough with any success? Having discovered a local olive oil that is divine I opted to substitute the olive oil for the butter and approach the whole thing from a batter bread perspective. I'm not sure if this removes them from the "scone" category or not, but I don't think it matters what you call them--they were delicious! And honestly the dough was manageable enough to make drop-scones out of them. By omitting the butter and cream (via the liquid from the levain) they are also a bit healthier as well. If you don't have levain on hand, you can revert to the original recipe for flour and liquid quantities. I got 8 palm-sized scones from this recipe.

1/2 cup levain (sourdough starter), refreshed
1/3 cup flour
1/3 cup semolina flour (although I think the chickpea flour would be excellent too!)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup olive oil
1/2-3/4 cup finely shredded carrots
1/2 cup finely shredded cheese (parmesan, romano, sharp cheddar, or crumbled chevre would be great)
1 tsp dried rosemary, crushed lightly
1 clove garlic, crushed
1/2 tsp ground black pepper
1 tsp mustard powder or 1 Tbs prepared fine mustard such as Dijon

Combine all ingredients and stir briefly with a fork, just until combined. I never bother with patting and cutting biscuits or scones, and this recipe might be a bit too messy to do so; drop by spoonful onto baking sheet (or however big you want to make them--mine were about a 1/4-cup worth per scone). Bake 15-20 minutes at 375 degrees F.

Chocolate Adventure Contest Entries

noreply@blogger.com (Lydia) — Mon, 05 Jan 2009 13:24:00 +0000

It was a mad scramble to finish testing my ideas for the Scharffen-Berger Chocolate Adventure contest this weekend as I realized last night was the cutoff date--I thought for some reason that I had another week still! So, between using what I had on hand, going from memory for what I have tried so far, and test-batching all of my entries, it was a whirlwind of chocolate and matcha and coconut and coriander, to name a few. In the likely event that none of my entries are chosen, I still wanted to share them as I think they all turned out great, and some of them will likely become part of my regular (or not) repertoire (in particular, the salad dressing, Thai Iced Mocha, Atole and Stuffed Anchos)! Since the contest rules delineated that the Scharffen-Berger chocolate variety be specified, the recipes below include such specifics. In reality, almost any type of good quality chocolate can be substituted per your taste (mostly, I use dark chocolate). Unfortunately, I didn't get photos of all of them.

Jicama-Mango Salad with Chocolate Tamarind Vinaigrette and Pepita-Sesame Crunch

3 cups mixed salad greens
1/2 cup julienned jicama
1 mango, peeled and cubed
1 avocado, cubed
2 blood oranges (or 1 ruby red grapefruit), sectioned (reserve leftover membrane “rosettes” for juicing)
1/4 cup cilantro leaves, packed

1/2 cup shredded red cabbage
1/2 cup Pepita-Sesame Crunch

Vinaigrette:
1/4 oz Scharffen-Berger 82% Cacao Extra Dark chocolate
2 Tbs extra virgin olive oil
1 tsp toasted sesame oil
1/4 cup blood orange juice
2 tsp tamarind paste
1/2 tsp ground coriander
1/4 tsp ground ancho chile
1/4 tsp mustard powder or 1 tsp prepared fine mustard
1 tsp agave nectar or 1 Tbs honey
1 tsp molasses

Pepita-Sesame Crunch:
1/4 cup pepitas
1 Tbs black sesame seeds
1 Tbs cacao nibs
2 Tbs raw sugar
2 tsp water
1/4 tsp ground ancho chile
1/8 tsp ground cayenne
1/8 tsp ground cinnamon
1/4 tsp ground coriander

Prepare vinaigrette: Using microplane zester or rotary cheese grater, grate chocolate as finely as possible. Squeeze reserved grapefruit membrane to extract remaining juice. Combine juice with remaining ingredients, except chocolate, in small pan and heat briefly over low heat, stirring until combined. Remove from heat, stir in chocolate shavings and let cool. Whisk just before serving. (Note: dressing can be made up to a week ahead of time, stored in the refrigerator. Chocolate and oil may harden slightly; to return to proper consistency, place in a pan of hot water for 30-60 seconds and shake vigorously.)

Prepare Pepita Crunch: Combine all ingredients in a small, heavy-bottomed pan or skillet. Heat over high heat, stirring constantly, until sugar coats seeds and water has evaporated. Transfer immediately to a piece of parchment paper and break into bite-sized pieces if necessary. Let cool completely. (Note: crunch can be made up to 2 weeks ahead of time, simply store cooled crunch in an airtight jar.)

To serve, layer salad greens, jicama, mango, avocado and grapefruit in serving bowl. Drizzle with vinaigrette and garnish with pepita crunch and cilantro leaves.

Fried Plantain Cakes with Coconut-Corainder Chocolate Sauce

The plantain cakes is a spin-off of an African fritter called Kaklo that uses bananas, onions, ginger and chile. The onions clashed too much with the chocolate in my opinion, so I omitted them from the recipe. Depending on how ripe the plantain is, you will need more or less water (going for a stiff, but not dry, dough). If you like the banana flavor, you could always substitute green-tipped bananas, or half banana, half white potato. For an easier version, just use slices of fried plantain, too.

1 ripe plantain
1/2 tsp crushed red pepper
1 Tbs grated fresh ginger
1 Tbs black sesame seeds
1 Tbs unsweetened coconut
1 tsp lime zest, divided
1/4 cup semolina flour plus additional for dusting
2 Tbs water
1 cup cooking oil for frying
Salt and Lime wedges for garnish

2 oz Scharffen-Berger 62% Cacao Semisweet Chocolate
3 oz coconut milk
1 tsp ground coriander
1 tsp grated palm sugar
2 kaffir lime leaves
1 tsp tamarind paste
Pinch salt

Slice plantain into 1-inch pieces. Steam 5-10 minutes or until tender. Mash in small bowl with semolina flour and water to make a stiff, but not dry, dough. Add remaining ingredients including half of the lime zest. Form dough into patties about 2 inches in diameter and 1/2 inch thick. Set aside.

Heat coconut milk and lime leaves over low heat until bubbles start to form around edges. Stir in chopped chocolate and sugar, stirring until chocolate is melted and sugar is dissolved. Remove from heat and whisk in tamarind paste, salt and coriander. Meanwhile, prepare plantain cakes by frying in heated oil until crispy and browned on both sides (approximately 1-2 minutes per side). Drain on paper towels, sprinkle with salt and lime juice and set aside. Arrange plantain slices on individual plates and spoon sauce over fried plantains. Sprinkle with unsweetened grated coconut and lime zest if desired. Serve immediately or keep plantains warm in low oven until ready to serve.

Dark Chocolate Mango Medallions

I actually made this up as a chocolate "bark" for my sister for Christmas, which is much easier preparation-wise, but thought it would be wonderful to do medallions, as that way you are guaranteed a little bit of everything in each bite.

6 oz Scharffen-Berger 82% Cacao Extra Dark chocolate
3 slices dried mango with chile-sugar, chopped*
1 Tbs whole coriander seeds, toasted
2 Tbs pepitas, toasted
2 Tbs cacao nibs

Melt chocolate in double boiler over barely simmering water. Spoon chocolate onto parchment paper-lined baking tray and form small disks (about the size of a silver dollar, or 1.5-inches in diameter, 1/8-inch to 1/4-inch thick). Place one piece of mango and small pinches of each remaining ingredient onto each disk. Place tray in refrigerator or freezer to expedite cooling. Once set, remove from parchment and store in airtight container, separating layers with parchment paper.

*Trader Joes sells chile-spiced dried mango, or you can make your own by soaking plain dried mango slices in warm water for several minutes and then dipping into a mixture of 1/8 tsp cayenne powder, 2 Tbs fine sugar and 1/2 tsp fine sea salt. Set aside on wire rack and dry in warm oven (200 degrees F) for several hours or 6-8 hours in an electric dehydrator.

Chocolate-Mustard Glazed Sweets n’ Beets

1.5 lbs sweet potatoes or yams, peeled and cubed into 1-inch cubes
1.5 lbs beets, peeled and cubed into half-inch cubes
2 Tbs walnut or hazelnut oil
2 tsp salt, divided
1 Tbs prepared fine mustard
1 Tbs mustard seeds, bruised
2 Tbs apple cider vinegar
1 Tbs brown sugar
2 tsp ground pink peppercorns
1 tsp ground coriander
2 oz Scharffen-Berger 62% Cacao Semisweet Chocolate, finely chopped

Heat oven to 400 degrees F. In large shallow baking dish, toss beet cubes with oil and half the salt. Roast 20-30 minutes, stirring every 10 minutes, until beets start to soften at the edges. Remove from oven and toss in remaining ingredients except chocolate, adding more oil if needed. Return to oven and cook 20 minutes more, until beets and sweet potatoes are tender. Immediately add chocolate, stirring until evenly coated.

Chocolate-Dipped Coconut Matcha Caramels

Wow, I could not stop eating these, even before the chocolate! The garnish was an afterthought, so it doesn't appear in the picture, but this recipe can be modified to make a caramel sauce as well, for topping ice cream or whatever. The sweetness of the caramels is offset by the extra-dark chocolate (which I didn't actually use, but I used 88% dark because that's what I had)!

1 cup coconut cream
1/2 cup heavy cream
1 teaspoon sea salt
1 1/2 cups grated palm sugar
1/4 cup water
1 Tbs + 1/2 tsp matcha powder
2 Tbs finely grated unsweetened coconut
4 oz Scharffen-Berger 99% Cacao Unsweetened Couverture Chocolate, melted and tempered

Line rimmed baking sheet or sheet cake pan with parchment paper. Bring coconut cream, whipping cream, salt, sugar and water to a boil in a 3- to 4-quart heavy-bottomed saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture registers 245 degrees on the candy thermometer (just past “soft ball” stage. Pour onto prepared paper and cool for at least 30 minutes. In a small jar or bag toss coconut with 1/2 tsp matcha powder. Shake to coat coconut. Cut caramels into 1-inch pieces (easily done with a pair of kitchen scissors). Dip in melted chocolate and sprinkle with grated coconut. Allow to cool and set 30 minutes. Caramels will keep for up to two weeks in an airtight container.

Ancho Chiles with Chocolate Spoonbread and Sweetened Crema

Again, I took the photo before it was finished...what can I say, it was late, and actually, once I started eating it, I didn't bother to stop for the crema. I think next time I will try to make the filling a little more pudding-like (in the vein of Indian Pudding), although it was quite runny as it was and I am at a loss as to how to contain an even runnier filling...but the tobacco-cherry notes of the Anchos really highlighted the chocolate with just the right amount of spice, so the combination was great!

4-6 dried Ancho chiles, rinsed
1/2 cup stone-ground cornmeal
1/4 cup amaranth flour (or substitute semolina or other flour of choice)
1 1/2 cups buttermilk (or substitute milk + 1 Tbs lime juice)
1/4 tsp salt
1/4 cup butter, melted
1/2 tsp cinnamon
1/2 tsp coriander seeds, crushed
1/4 tsp black pepper, ground
1 Tbs pepitas
1 Tbs cacao nibs
2 eggs, slightly beaten
1/2 tsp baking soda
2 Tbs grated piloncillo or dark brown sugar + 1 tsp molasses, packed
4 Tbs Scharffen-Berger 62% Cacao Semisweet Chocolate, coarsely chopped

Sweetened crema: 1/2 cup crema Mexicana or creme fraiche (or sub 1/3 cup sour cream mixed with 2 Tbs cream or half and half), juice of 1/2 lime (about 1 tsp), 2 Tbs grated piloncillo or dark brown sugar, and a pinch of salt. Stir all ingredients together until combined and sugar is dissolved.

Boil dried chiles in water for 5-10 minutes, or until soft and pliable. Remove from water and pat dry. Carefully cut a slit lengthwise and remove the seeds. Set aside.

Combine cornmeal, amaranth, salt and buttermilk in saucepan and bring to a boil. Recuce heat to medium, and cook, stirring constantly until mixture thickens and liquid is absorbed. Remove from heat, stir in melted butter, spices and sugar. Let cool 15 minutes. Quickly whisk in eggs and baking soda dissolved in 1 tsp water. Fold in chocolate chunks. Spoon mixture into chiles and wrap carefully in parchment paper or greased aluminum foil like a burrito to hold chile and filling together.

Bake in pre-heated 325 degree F oven for 15 minutes. Remove from oven and let sit 5 minutes. Remove wrappers and transfer chiles to serving platter or dessert plates. Spoon sweetened crema over the top. Garnish with additional chocolate shavings if desired.

Mole Atole

Like a thick, creamy hot chocolate, especially if you strain the mixture through a sieve to remove the coarser cornmeal bits; but it is more "rustic" unstrained! It was delicious!

3 Tbs masa harina or very finely ground blue corn meal
1 1/2 cups water
1 cup half and half, divided
1 small whole ancho chile, rinsed
1/4 tsp cinnamon or 2-inch cinnamon stick, bruised
1/8 tsp cloves, ground or 3 whole cloves, bruised
1/8 tsp allspice, ground or 4 whole allspice berries, bruised
1 tsp black sesame seeds, toasted and ground
1/8 tsp ground pink peppercorns or 4 whole pink peppercorns, bruised
10 grams Scharffen-Berger 70% Bittersweet Chocolate, broken
1 Tbs dark brown sugar

Whisk together masa harina and water with 1/2 cup half and half. Stir in chile, spices and sesame seeds. Cook over medium heat until mixture thickens slightly, about 10 minutes, stirring constantly to avoid lumps and occasionally pressing on chile pod to release flavor. Remove from heat and remove chile pepper; if using whole spices, strain mixture through medium-fine sieve. Stir in broken chocolate pieces and sugar until both are thoroughly incorporated, reheating briefly over low heat if necessary. Stir in remaining half and half and serve in mugs, topped with whipped cream and chocolate shavings.

Boba Style Thai Iced Mocha

The chocolate played off the Thai coffee flavor amazingly well. The original idea was to do a layered drink with a matcha-coconut-kaffir lime layer, but that didn't work as I expected (although the matcha-coconut-kaffir lime combination was a winner for future boba drinks!) Had I had the time, I might have mixed some arrowroot into the chocolate mixture to make more of a pudding and then topped it with matcha caramel syrup!

2 Tbs Thai Oliang coffee powder
1 Tbs black sesame seeds, toasted and ground
1.5 cups hot water
1/4 cup or sweetened condensed milk (or coconut milk + 1 Tbs sugar)
1 Tbs palm sugar
5 grams Scharffen-Berger 41% Milk Chocolate, chopped

1/4 cup large tapioca pearls (1/4-1/2 inch diameter)
3 cups boiling water
Black sesame seeds
Crushed ice (or snow!)

Prepare tapioca pearls by boiling in water for 15-20 minutes, covered. Remove from heat and let stand another 15-20 minutes, until cooked through. Drain and set aside.

Brew coffee powder and seeds in boiled water for 15 minutes. Strain and discard solids. Whisk in remaining ingredients until chocolate is melted. Cool.

Spoon tapioca pearls into a tall glass. Add 1/2 cup crushed ice. Pour chocolate mixture over ice to fill glass. Sprinkle with black sesame seeds. Serve with boba straw and a long spoon.

This certainly was an adventure! Now it is back to the real world...although thanks to Mother Nature, we get 2 extra hours of reprieve!

100 Ways with Greens

noreply@blogger.com (Lydia) — Sun, 07 Dec 2008 19:17:00 +0000

I wanted to title this post: "OMG: Oh My Greens!" and slump into a corner wondering what I was going to do with all that super-food *goodness*. This was the booty from our latest CSA pickup...three beets and 12 pounds of leafy greenness. In fact, I was actually a bit excited since it was mostly the greens we do like (chard, kale, arugula), so instead of feeling overwhelmed, I was inspired to come up with 100 different (well, as different as you can get) ways of preparing and eating these nutrient-packed vegetables. The list below by and large applies to any number of greens, with the disclaimer that of course kale and collard greens, being sturdier in nature, are better suited to those dishes where the vegetables are not pureed. Unless a recipe specifically calls for kale, any of the preparations below could utilize any variety of leafy green (turnip, beet, chard, dandelion, watercress, mizuna, arugula, spinach, mustard, rapini, sorrel, endive, bok choy, tatsoi, etc, etc, etc) depending on your taste (or what's in your bag)! I am providing links to recipes where I can, but not for such common preparations as quiche, or stir-fry, but if you are interested in specific recipe ideas for any suggestion with out a link, just email me.

I am starting out this list incomplete, and in no particular order with the hopes of adding to it (and meeting my goal) as soon as humanly possible. Soooo here goes...

Note: Changes and updates are in GREEN.

1. Ugali and Sukuma (Kenyan grits and greens)
2. Good ol'fashioned turnip greens and salt pork, bacon or ham hock
3. Korean style greens (blanched and tossed with garlic, sesame oil, rice vinegar and sesame seeds, served warm or cold)
4. Cooked or raw as a filling for sushi
5. As an addition to Egg Foo Yung
6. Gormeh Sabzi (Persian vegetable stew with beans and lamb)
7. Pizza/Pasta sauce
8. Saag Paneer (Indian style curried greens with cottage cheese)
9. Pumpkin-Greens Pasta sauce
10. Middle Eastern Greens Soup
11. Kale chips
12. Batter-fried kale
13. Zuppa Toscana (Tuscan-style potato-kale soup; sub garbanzos for a vegetarian version, but be sure to add some crushed fennel seeds for extra flavor!)
14. Minestrone
15. Greens with Pinenuts and Raisins
16. As part of a quiche or fritatta
17. Stir-fried with sesame oil, ginger, garlic and sweet soy sauce
18. Braised or blanched and served over soba noodles with Thai peanut sauce
19. Greens with cornmeal dumplings (I'm guessing a soul-food variation of Ugali and Sukuma)
20. Butternut Squash and Kale Tart
21. Kale and Ricotta Salad
22. Greens with Bulgur and Dates
23. Kale with Shrimp and Pomegranate Pasta
24. Greens with Shrimp, Chile and Lime over Cous-cous
25. Greens with Ham and Sour cream-mustard sauce over pasta or potatoes
26. Greens prepared as for Sukuma served over mashed beans, potatoes or sweet potatoes
27. Stracciatella (Italian greens and egg soup)
28. Creamed greens
29. Cardamom Bok Choy
30. Mchicha (East African stewed greens with curry powder, coconut milk and peanut butter)
31. Collard Greens Cake
32. In Tom Yum (Thai Hot-and-Sour Soup)
33. In Miso Soup
34. Braised with chiles, garlic and cumin as a filling for tacos, enchiladas or burritos (coupled with sweet potatoes, beans, and chipotle sauce)
35. Greens Patties
36. Braised with mushrooms and garlic as a filling for baked chicken or fish fillets
37. Green crepes (add finely minced cooked greens to crepe batter and fill with mushroom or other filling)
38. Koftas (Indian fried "meatballs")
39. Mixed into meatloaf with feta and sun-dried tomatoes
40. Chopped and mixed with bacon and pepper into cornbread (this is best with the more pungent mustard greens)
41. Sauteed with lemon, basil and betternut squash over pasta, topped with romano or feta
42. Blanched and tossed with carrots and radiccio and honey vinaigrette
43. Sauteed with spaghetti squash, sun dried tomatoes, pine nuts, olive oil, garlic and Parmesan cheese
44. Tossed with spaghetti squash, bacon, sunflower seeds and vinaigrette, served cold or warm
45. Chopped, cooked greens as pizza or pasta topping
46. Pickled as a condiment for curries and stews
47. Finely minced with rice vinegar, sesame seeds and soy sauce as a topping for sushi or fish
48. Raw greens, chopped, tossed with garlic mayonnaise
49. Shredded with carrots, potatoes, rutabagas or other veggies, mixed with egg and bread crumbs for veggie pancakes
50. In lentil soup
51. Finely minced with beans and seasonings for bruschetta/relish
52. Turned into pesto and mixed with mayonnaise for sandwich spread
53. In mushroom-barley soup
54. Chopped and added to tuna or chicken salad
55. Large leaves can be blanched and stuffed as for cabbage rolls, spring rolls, dolmas etc.

56. In French-style lamb stew with turnips and carrots

57. Braised with lots of garlic, olive oil, lemon, mint and garbanzo, fava or navy beans and served over cous-cous or polenta
58. Stewed with turnips and Indian-style spices
59. Mustard greens slaw
60. Chopped and mixed with mashed potatoes, cheese and garlic
61. Pureed with garlic, onions, potatoes and zucchini into a creamy green soup
62. Dutch-style hashed kale with potatoes and sausage
63. Sorrel Pie
64. Stuffed into wraps or Heidi Swanson's "Skinny Omelets"
65. Spanish style tortilla with potatoes and greens
66. Kugel-style with pasta and eggs (but I would put cottage cheese in it too!)
67. Hazelnut and Chard Ravioli Salad
68. Mixed with Pancetta or Bacon and used as a stuffing for mushrooms
69. Pizzocheri, traditionally made with cabbage, can also be tasty made with leafy greens
70. Herb Jam with Olives and Lemon
71. Rapini Panini with provolone and red pepper paste
72. Corn, Chard, and Quince Soup
73. Greens with Sour Cherries
74. Blanched Greens with Lemon and Olive Oil (served cold)
75. Braised Greens with Red Wine
76. Greek Greens Pie (similar to Spanikopita)
77. Stewed with Mushrooms and Pancetta, served over Polenta
78. Gratin with Bechamel Sauce
79. Gratin with Sweet Potatoes
80. Empanadas
81. Greens, Cheese & Wheat Berry Pie!
82. Kale with Hazelnut Gremolata
83. Eggs Florentine (substitute Chard, Arugula, or other greens for the spinach!)
84. Green Enchiladas with Green Chlie (or Red Chile) Sauce
85. In Bouillabase
86. Toss washed, slivered greens with minced garlic, olive oil, salt and pepper--especially good with young (tender) Kale
87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
97.
98.
99.
100.

A Small Thanksgiving

noreply@blogger.com (Lydia) — Fri, 28 Nov 2008 14:06:00 +0000

Here's an epic post for an epic meal...

Well, it wasn't really an epic meal at all, but a rather small one (as far as Thanksgiving goes), since it was just us, and a couple of our bachelor friends. Everything went perfectly this year as far as timing, preparation, and choice of recipes. Despite a minimal amount of advanced preparation, some last-minute recipe decisions, and a few minor setbacks, everything flowed smoothly along and made for a (mostly) delightful meal.

Per our agreement to a "cooperative" meal, the girls made the pies, doing 90% of the work themselves. I was standing by to guide them and help out with the trickier parts (like transferring the very-full-pumpkin-pie to the oven, etc.)--I'm pretty sure the pies were THE high-point of the meal!

The bird itself was a bit disappointing; though it was a humble 8.5 lbs, and I refrained from filling it with stuffing, it still took almost 4 hours to cook(!). It may have not been fully defrosted (there were still some ice crystals lingering in the neck cavity, even though it had been in the fridge for three full days prior), but I'm starting to wonder if it has to do with the altitude--since I don't adjust most recipes for our high altitude, I never considered whether or not roasting a bird would be impacted. Although the USDA's reference site claims this is not a factor, every bird I've ever cooked takes longer than it should. Maybe it's time to switch to Mark Bittman's 45-minute approach, which would be more economical and use less energy and probably easier to get a more consistent doneness. The flavor was good and it was nicely moist, though.

I neglected to pull the rolls out of the fridge early enough, so they didn't have enough time to rise sufficiently to be soft, and were instead, dense and doughy...but nobody complained! And I used a new pie crust recipe/technique this time, and although it was also very flaky (as touted), it was tough and crispy instead of light and tender. Plus, it was so buttery that the excess butter dripped out of the pie crusts onto the bottom of the oven while baking and fumigated the house! In fact, when my daughter noticed it was foggy outside at the same time, I was accused of causing the whole forest to smoke up!

But, here's what DID work superbly and will surely be recreated again (and again...).

Pumpkin Pie with Chai Spices

After combing cookbooks and computer for pumpkin pie recipes, I settled on a combination version based on what I had on hand. It was wonderful. The texture was perfect, though I thought it could use even more spices.

1 1/2 cups fresh pumpkin puree, strained and drained
1 cup milk
1/2 cup powdered milk (non-instant)*
1/4 cup chestnuts, finely ground (optional or sub almonds or toasted hazelnuts)
1/2 cup chai-flavored syrup**
3 eggs
1 tsp salt
1 Tbs cornstarch
1 tsp vanilla extract
1/2 tsp each cardamom, cinnamon, ginger
1/4 tsp each nutmeg and black pepper

Combine all ingredients and mix until well blended. If your batter is lumpy, blend in a blender briefly to combine. Pour into prepared pie crust or baking dish and bake 1 hour at 350 degrees F, checking at 45 minutes. The pie is done when the edges are set and the middle is still wiggly.

*This approach lends a creamier taste without the added fat, but you can probably leave it out without any problems, or substitute cream for some or all of the milk.

**If I hadn't had the last of the bottle to use up, I would have substituted 1/4 cup sugar and 1/4 cup molasses

Honey-Pecan Tart

I had two things firmly in mind for this year's pecan pie. It is my favorite holiday pie of all time, and while I can eat even the sweetest and eggiest of them all, I decided that putting the mixture into a tart pan would make for a better nut-to-filling ratio, and I was right. I was also determined to avoid using corn syrup in the recipe. I basically adapted the lower-sugar version here by substituting honey for the corn syrup straight across, and also I omitted the molasses since half of the honey I used was very dark and had a molassesy flavor itself. Everything else was the same (except for the pan size of course). I think the only thing I'll change next time is to use a tart crust or short crust instead of traditional pie dough.

Fruit and Grain Stuffed Acorn Squash

OK, so everyone (including myself) was disappointed that there was no bread stuffing on the table, but this dish was a winner, even with the bachelor crowd! I loved the addition of the kasha, figs and chestnuts. The amounts given are, of course, estimates, and should be changed up to suit your tastes and/or pantry contents. There was more than enough stuffing for 2 large (halved) and 2 small acorn squash; I would recommend it for 4 large, halved squash instead, but plan on half of a half as one serving size as a side dish.

A note on leftovers: I couldn't get over my craving for bread stuffing, I got myself a couple of day-old loaves at the House of Bread (garden herb and whole wheat), cubed up a few slices of each and tossed it together with the leftover stuffing. I scooped out what was leftover of the squash flesh, chopped it up a bit, and threw it in too. Tossed everything together with some broth, the leftover gravy and some additional spices. Yummy again!

1 cup cooked red quinoa
1/2 cup cooked kasha
1 cup chopped dried figs
1 cup chopped apples
1/4 cup dried cranberries, raisins or currants
1/2 cup chopped chestnuts
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup slivered almonds, toasted (walnuts or hazelnuts would good, too)
1 Tbs poppy seeds
1/3 cup white wine, orange or apple juice
2 Tbs olive oil, divided
1/4 cup water or broth
1/2 tsp orange zest
1 tsp salt
1 tsp black pepper
1/4 tsp each coriander, allspice and cinnamon

Saute onions and celery in 1 Tbs oil until onions are translucent. Toss together with remaining ingredients. Spoon into hollowed out squash halves and bake for 45 minutes to one hour at 350 degrees. Note: I suggest baking them covered, at least for the first 30 minutes, otherwise the top layer of grains will dry out and get very crunchy.

Brussels Sprouts with Bacon and Mustard Seeds

“I never knew I liked Brussels sprouts” were one of our dinner guests exact words upon tasting this dish. While I don’t cook them very often, I usually enjoy Brussels sprouts any way they are prepared (even mushy and over-cooked), so it’s good to get affirmation of this dish from the non-indoctrinated. This was sort of a last-minute “what can I do with the Brussels sprouts” concoction that ended up a winner; including bacon in the mix was a no-brainer.

1 lb Brussels sprouts
5 slices smoked maple bacon
1 onion, sliced into thin wedges (about ¼-inch thick)
1 Tbs prepared mustard
1 Tbs maple syrup
1 Tbs apple cider vinegar or wine vinegar
1/2 tsp salt
1/2 tsp black pepper
2 tsp whole mustard seeds

Halve or quarter the sprouts, depending on their size. Steam 7-9 minutes or until tender. Rinse in cool water briefly to stop their cooking. Meanwhile, chop bacon and fry over medium heat until done (you don’t want it to be crispy unless you want a few crispy crumbs for the top). Remove bacon and let drain on a paper towel. Using the reserved cooking fat, fry onions and sprouts over medium-high heat until onions are soft and sprouts have browned somewhat, about 6-8 minutes. Sprouts should not be too soft, but not too firm, either. While the vegetables are cooking, whisk together maple syrup, mustard and spices. Deglaze the pan with the wine and stir in the mustard mixture to coat all the vegetables. If desired, top with garlic-seasoned bread crumbs (melt 1 Tbs butter or olive oil in a pan, stir in ¼ cup bread crumbs, pinch of salt, garlic powder and pepper, and cook until browned).

Olive Oil Mashed Potatoes

Use your preferred method of preparing potatoes for the mashing. We prefer the skins on, so we just give them a good scrub, cut out any bad spots or eyes, boil them whole for 2o-30 minutes or so (depending on the variety), drain, reserving 1 cup of liquid and mash with additional warm milk to desired consistency. Splash in a good dose of good quality olive oil, and some salt and pepper.

Tropical Fruits Upside-Down Cake

noreply@blogger.com (Lydia) — Sat, 22 Nov 2008 12:55:00 +0000

A far cry from the traditional cake made with canned pineapple and candied cherries, this cake arose from the fact that we had a number of such "tropical" fruits on hand all needing to be used up at once. That, and I'm still trying to use up my vanilla-infused rum, and this recipe helped a lot! This presentation would be stellar (pun intended) with the use of sliced starfruit and kiwis side by side. Please note, however, if using bananas, be sure to serve the cake as soon as you can, otherwise the bananas turn brown-black.

I did not use the typical upside-down cake recipe, but instead, my standby coffeecake recipe for the base. Also, I baked it in an 8-inch square pan, but I thought the cake part was a bit thick as a result; I suggest using a 9-inch pan for better cake-to-fruit ratio.

For the cake:

1 1/2 cups flour (white/whole wheat combination)
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 cup oil
1/2 cup milk
1/4 cup yogurt
1 egg
1/2 tsp nutmeg
1 tsp vanilla
2 Tbs rum (optional)

For fruit:

1 kiwi, peeled and sliced thickly
2 pineapple slices, quartered
1 small banana, sliced thickly or quartered
1/2 tsp ground cardamom
2 Tbs rum
1/4 cup brown sugar
2 Tbs butter, melted

For topping:

1/2 cup unsweetened shredded coconut
1/2 tsp ground cardamom
2 Tbs sliced almonds
2 tsp sugar

Preheat oven to 375 degrees F. Combine butter, brown sugar and rum in baking dish, swirl or stir briefly to combine. Lay fruit slices on top of sugar-butter mixture. Stir together dry ingredients. Add remaining cake ingredients and stir just until combined. Pour batter over fruit and bake for 25-30 minutes or until done. Meanwhile, combine topping ingredients in a small skillet and briefly toast, stirring constantly, until coconut and almonds begin to brown slightly (about 4-5 minutes over medium-high heat). Set aside. Remove cake from oven and let sit 2-3 minutes. Invert onto tray or platter (the best way to do this is to invert the tray/platter onto the pan and carefully flip the whole thing over, tap the pan gently to remove the cake and fruit). Sprinkle coconut-almond mixture on top, slice and serve.

Banana Flats (aka Bananadillas)

noreply@blogger.com (Lydia) — Thu, 20 Nov 2008 12:38:00 +0000

OK, so we couldn't decide on the best name for these "inventions" (actually inspired by several sources including PostPunkKitchen and chaos in the kitchen), but they sure were a hit with the kids! Don't be afraid to come up with your own combinations...these make a great after-school snack! All steps are easy enough for kids to do by themselves, except maybe the grilling and flipping of the tortilla.

PBC&B (Peanut Butter, Chocolate and Banana) version:
Flour tortillas (we used whole wheat)
Peanut Butter
Thinly sliced bananas
Chocolate chips
Butter or vegetable oil for grilling

Spread peanut butter over half of tortilla. Sprinkle peanut butter with chocolate chips. Lay banana slices on top of chocolate chips and fold. Press gently. Over medium-high heat, melt a little butter in a skillet large enough to hold the tortilla. Place the folded tortilla in the pan and grill for 1-2 minutes on each side, or until browned and crispy and bananas and chocolate have softened. Cut into wedges and enjoy!

Coco-Choco-Banana Flat version: for this one we used cream cheese instead of peanut butter, and sprinkled shredded coconut and cinnamon sugar on the bananas. Both versions were a hit, so it was hard to pick a winner.

Five-Spice Soup

noreply@blogger.com (Lydia) — Tue, 11 Nov 2008 22:15:00 +0000

There is something about the combination of sweet soy sauce and Chinese five-spice blend in this soup that is deeply warming and comforting--perfect for a blustery autumn evening. While the name I picked for it is generic, the soup is really a combination of favorites: Vietnamese Pho and Thai Jabchai Yaowalak (a soup of hard boiled eggs, five-spice and sweet soy sauce). You can really use any combination of vegetables that you favor and/or have on hand (green cabbage, baby corn, mushrooms, and mung bean sprouts would be good). Substitute chicken, beef or pork for the tofu if desired, and feel free to use rice noodles or jasmine rice in place of the soba.

We got these beautiful purple Watermelon Radishes in our CSA bag this week--

3 quarts broth or water
4 hard boiled eggs (or one per person)
1/2 pound firm tofu
2 tsp Chinese five-spice powder*
1 large shallot head, sliced thinly
3 cloves garlic, crushed
2 Tbs sweet soy sauce (substitute black bean sauce, oyster sauce, or 1 Tbs soy sauce + 1 Tbs brown sugar)
1 Tbs soy sauce
1 bunch tatsoi, chopped (substitute spinach, cabbage or other vegetables)
1 large yam/sweet potato, sliced
2-3 small turnips, cut into bite-size pieces (about 2 cups)
2-3 scallions, cut on the bias
1 lime, quartered
Cilantro
1 package buckwheat soba noodles, cooked according to package directions

*substitute 1/4 tsp each ground cinnamon, anise, cloves, ginger and coriander or one 2-inch stick of cinnamon, 1 star anise, 4-5 whole cloves, one 1-inch piece of gingerroot.

Toss sweet potato slices with oil and roast them for 10-15 minutes at 450 degrees, until tender. Set aside. Heat several tablespoons of oil in large soup pot. Saute shallots and garlic just until they start to brown. Add spice powder, eggs and tofu, stir-frying to coat (add additional oil if needed). Add soy sauces and stir until eggs are browned by the sauce. Add broth and turnips. Cover and bring to a boil for 5 minutes. Add tatsoi and cook 5 more minutes. Adjust seasonings to taste. Add sweet potatoes and remove from heat.

To serve, scoop some noodles into a large bowl, spoon soup over noodles, including one egg per dish. Garnish with cilantro, scallions and lime wedges.

Noodle Kugel

noreply@blogger.com (Lydia) — Mon, 10 Nov 2008 03:31:00 +0000

I find it hard to believe that I've made it this far in life and never had Kugel before. I first happened across a recipe for Kugel in Mollie Katzen's Pretend Soup cookbook for kids. Her version is a cold and egg-less one, simple for kids to throw together. Though intriguing, the baked version I found at Smitten Kitchen sounded much more my style, and the story she tells about it was enough to make me want to try it. I followed the recipe fairly closely, not ever having made the dish before, and it was YUMMY. The taste reminded me of blintzes, which I adore. The kids liked it somewhat, but I don't think they cared for the chewiness of the cottage cheese or the crunchiness of the noodles on top, so I had another idea...

I started with a pureed mixture of cottage cheese plus a bit of milk (about 1/4 cup to 1 cup of cottage cheese). I combined the remaining mixture ingredients and poured it over the UNCOOKED noodles in the baking dish. I let this sit overnight so the noodles would soften and soak up the extra liquid. I dotted the top with frozen sweet black cherries before baking. The result was quite similar in taste, but the texture was much softer, though the noodles held their definition. I will probably play around with it indefinitely when I make it again, as that's what I normally do, but the result was definitely satisfying!

Multigrain Soft Pretzels

noreply@blogger.com (Lydia) — Fri, 07 Nov 2008 12:58:00 +0000

I usually shy away from yeasted bread recipes between the kneading and the proofing and time it takes to produce. However, this recipe is so simple and quick (as yeasted breads go) that our family has made it several times in the last couple of months. Obviously, the kids love them for breakfast, lunches and snacks, and they love helping to twist the dough into unique shapes! *The barley flour, oat bran and flax seed can of course be substituted by your favorite flours or meals (we have used oatmeal, quinoa flour, rye, and wheat bran in different batches). I normally use a combination of half white and half whole-wheat flour in all of my baking, and if you don’t have any other kinds of flour, bran, etc. on hand, you can simply increase the amounts of both to 2 cups. I have also substituted one cup homemade sourdough starter for ½ cup each of the water and flour mixture.

1 package yeast (2 1/4 teaspoons)
1 teaspoon honey
1 1/2 cups warm water (approx 90-100 degrees F)
1 teaspoon salt
1 1/2 cups white flour
1 1/2 cups whole-wheat flour
1/2 cup barley flour*
1/4 cup coarse oat bran*
1/4 cup flaxseed meal*
1 egg
3 Tbs baking soda
Boiling water
Kosher salt, sesame seeds or other toppings

Stir together the yeast, honey and warm water and let sit for 5 minutes. Stir in the flours, bran, flaxseed meal and salt. The dough should be stiff. Turn out onto a floured surface and knead until smooth, about 5 minutes. (You might need extra flour for the board depending on how the flours/meals you mixed in take the moisture.)

Cut dough into 8 equal pieces, roll into 15-by-20-inch ropes, twist into pretzel shapes and gently place on a parchment-covered cookie sheet. (Note, if you don’t have non-stick parchment paper, I recommend a cookie sheet dusted with cornmeal so the dough doesn’t stick.) To make the distinctive pretzel shape, cross the ends of the rope twice about 1-2 inches from the ends and fold the loop down over the twisted section. Alternatively, you can make pretzel braids, bagel shapes, or small balls—whatever the kids want—just make sure the shapes and sizes are relatively uniform on each baking sheet. Cover with a towel and let rise for about 45 minutes, or until double in size.

Preheat oven to 475 degrees.

Bring 2 quarts of water and 2 tablespoons of baking soda to a boil. Submerge the pretzels one at a time in this solution for 5 to 10 seconds, pushing them under the water with a slotted spoon, then take them out carefully (you can transfer them directly to the parchment dripping wet otherwise they will start to fall apart if you try to drain them too long). Brush with a whisked egg and sprinkle with kosher salt, sesame seeds or other topping if desired. Bake at 475 degrees on the middle rack of the oven for 10 to 15 minutes. They are best straight out of the oven, of course, but if you are storing them, make sure they are completely cool before placing in a bag or container, otherwise the salt will soften and “disappear.” For a healthy snack, we like to dip them in hummus or herbed yogurt cheese (stir your favorite herb blend and salt and pepper into lowfat plain yogurt and let sit in a strainer lined with paper towel overnight or up to 24 hours).

Adapted from: http://www.npr.org/templates/story/story.php?storyId=94196698

Ugali & Sukuma (Kenyan Style Grits and Greens)

noreply@blogger.com (Lydia) — Wed, 05 Nov 2008 12:53:00 +0000

I owe this post to my sister who brought back this recipe from her stay in Kenya, where it is a staple for many. Pure simplicity melds together to make a steaming bowl of comfort--especially welcomed after days of gorging oneself on candy, sweets or other rich foods! Any kind of greens can be used here; I prefer a mix of braising greens, particularly chard or collards, but spinach, kale, mustard greens and others will work as well. Traditionally, the grits are cooked to a very stiff consistency and sliced into wedges to serve. This is the best way to serve the dish if you have quite a bit of pot liquor from cooking the greens. If you prefer the grits cooked softer, as my children do, it's better to cook or strain off some of the liquid. I also really enjoy this dish served with a poached or fried egg and a basic "salsa cruda" on top.

Traditionally for the Ugali (Grits) , regular-grind WHITE cornmeal is used, but you can also use coarser hominy grits. The dish is definitely not the same with yellow cornmeal or polenta, but you can use it if that's all you have. It's hard to explain just how much cornmeal to water to use, as it depends on your preference; I suggest 2 cups water to 1 cup cornmeal for a stiffer mixture, and 3 cups water to 1 cup cornmeal for a softer mixture, but you will have to be the judge. For the stiff version, it is important to stir the cornmeal into the boiling, salted water completely so no lumps form. As it stiffens, form it into a dome in the pan, cover and cook on very low heat for 20-30 minutes. When it is done, cut the dome into wedges for serving.

Meanwhile, wash and coarsely chop your greens. You will need about 6 cups uncooked greens for the portion of Ugali listed above. Chop 1 large tomato and about 1/4 cup diced onion. Heat a couple tablespoons of oil in a heavy skillet or wide-bottomed pan. Add onion, tomato and greens and saute 5-10 minutes over high heat, until vegetables have turned bright green and onions are cooked. Season with salt and pepper.

For the "salsa cruda" (which is traditional, it's just not called "salsa"), dice another tomato and another 1/4 cup onion, toss with salt, pepper, and crushed red chile flakes to taste.

Pumpkin Chili (I & II)

noreply@blogger.com (Lydia) — Wed, 05 Nov 2008 12:42:00 +0000

Chili is one of those things I usually make when the weather beckons it, so often it ends up a conglomeration of various suitable ingredients I have on hand. Version I may not be very “chili-like” but more of a thick vegetable stew with beans, but I also like my chili loaded up with vegetables like carrots and squash. I decided to add some pureed pumpkin that I had (instead of chunks) and it was a success—making the base thicker and richer than it would have been otherwise (not to mention more nutritious). Proportions are variable, as are contents, so only rough quantities are provided here.

2 carrots
3 sunchokes
2 small crookneck squash
2 cups cooked beans
½ bell pepper
3-4 jalapenos
1 cup corn kernels
½ cup roasted tomatoes or tomato sauce
1 cup pureed pumpkin
1 lb ground turkey
1 onion
2 cloves garlic
Cumin, chile powder, salt, pepper
Broth or water

Chop all veggies into bite-size pieces. Fry ground turkey with onion, garlic, chiles, bell pepper and spices in the pot you will use for your chili (no unnecessary dishwashing here!). Add carrots and cover with broth or water. Bring to a boil and cook for 10 minutes. Add remaining veggies and as much broth or water as you are comfortable with. Bring to a boil again, then reduce to simmer for 10-15 minutes or until veggies are soft. Season to taste with salt and pepper and additional hot sauce if you like (my favorite: Chipotle Puree (Rick Bayless’ recipe)).

Basically Version II was the same except I left out the squash and sunchokes, used only black beans, and a bit more roasted tomato puree. A touch of molasses rounded it out nicely. The result was a thick, sweet-spicy (well, my bowl was spicy with the addition of more Chipotle Puree!) warming bowl of vegetarian chili.

Chai-Spiced Pear Butter

noreply@blogger.com (Lydia) — Sun, 26 Oct 2008 13:41:00 +0000

After staring at several baggies of dried pears I bought too long ago (that obviously nobody has been eating because they would possibly dislocate your jawbone), I decided that they would be perfect candidates for pear butter. I threw them into a pot of water and boiled them until they were soft enough to puree. The flavoring came from a bottle of chai-flavored syrup that I found way too sweet to use to make drinks. You could substitute the typical chai-style flavorings of vanilla, cardamom, clove, and honey, or even make your own syrup by reducing some of that boxed concentrate or sweetened tea. Again, quantities are estimates; cook by "feel."

8 oz unsweetened dried pears (or you can use a couple pounds of fresh pears, too)
1/4 cup chai-flavored syrup (or strong-brewed chai tea + 2-3 Tbs. honey)
2-3 cups water

Bring water and pears to a boil; reduce to simmer and cook 20-30 minutes until pears are well softened (if using fresh pears, the will break down significantly). Transfer mixture to a blender or food processor (or food mill if you have one) and process until smooth. Return to pan, add flavoring, and heat over medium heat (so that pockets of air occasionally break the surface) and cook until desired consistency is reached. Preferrably, the mixture will not collapse on itself when stirred--remember you will (probably) be spreading this onto toast or biscuits.

Spoon mixture into jar(s)--if you will not be eating this right away, you can process in a boiling water bath in sterilized jars for 10-15 minutes.

Making Your Own Yogurt without a Yogurt Maker

noreply@blogger.com (Lydia) — Sat, 25 Oct 2008 03:44:00 +0000

I have long wanted to give making my own yogurt a shot, but I’ve always been afraid that it would be a tricky, delicate procedure that wouldn’t be worth the trouble. Was I ever wrong! The process is quite easy, involving only a few simple steps, and the kids got a big kick out of seeing the final product (which was practically spot-on). While there isn’t really that much that the kids could help with (other than reading the thermometer and stirring the mixture a few times), I think the benefit here is two-fold: 1) the kids get to create a nutritious alternative to store-bought candy-yogurt, 2) they get to learn a bit about the process of culturing and live bacteria. It is a bit of a lengthy process, so it may be tricky to get the kids involved from start to finish, but really each step is quite brief, with lots of “downtime” in the middle, so that if they can be snagged for a few minutes here and there, I highly suggest including them!

Supplies needed:
1. 1-quart glass jar, 2 pint jars or 4 half-pint jars
2. Candy or meat thermometer
3. 2 qt (or larger) saucepan
4. 2 or 3 quart glass jars (for the culturing process)
5. Small cooler or insulated box (if you don’t have one, you can use your oven set to the lowest temperature, but the process is a bit trickier)
6. One quart milk*
7. One Tbsp plain LIVE yogurt (suggest Nancy’s, Mountain High, or other good quality yogurt with live bacteria)

I consulted my sister, who has been making her own yogurt successfully for several months, and here is the procedure that she suggested:
1. Sterilize the jar(s) that you plan to make the yogurt in in a boiling water bath for 10 minutes. Reserve the water for Step 4 instead of dumping it down the drain!
2. Heat milk in saucepan almost to boiling (the surface will get frothy).
3. Remove from heat and let cool to 105 degrees F (this is where the thermometer comes in) — this step can take an hour or more.
4. Meanwhile, you can prepare the cooler and remaining jars (which do not need to be sterilized). If necessary, wipe out any dust/debris from the cooler you are using. You will want to fill the cooler with jars filled with boiling water. The idea here is that the cooler will insulate the milk mixture enough to keep the temperature up so that bacteria will continue to grow overnight. I used a small “lunchmate” cooler and needed only two extra jars, but if your cooler is larger, you may need more. You will also want to “insulate” the yogurt jar from the hot-water jars with a dish towel so as to prevent it from getting too hot at first and killing the bacteria.
5. Once the milk has cooled, stir in the yogurt (make sure to stir well to disperse the bacteria).
6. Pour mixture into the sterilized jar(s) and place into the cooler with the hot-water jars, separated by the towel. Set a lid loosely on top of the yogurt jar(s) to prevent contamination.
7. Close the cooler lid (note: if you are using a larger cooler than necessary you may want to cover all the jars with a couple of towels to aid in insulating them).
8. Let sit overnight, or up to 36 hours**
9. Check your yogurt — it can be considered “done” now. Stir and taste. **You can let it sit longer if you want it thicker or more sour, but you may have to reheat the hot-water jars to keep the optimum growing environment.
10. Now you can enjoy your yogurt anyway you want. Our family likes to stir in honey, maple syrup, or jam to sweeten, and top with granola. It is also suitable for smoothies, baking, and anything else you would use yogurt for.

If your yogurt is lumpy, run it through a fine-meshed sieve. If the consistency is not thick enough for you, lined the sieve with cheesecloth or a papertowel and let the yogurt sit for several hours or overnight until desired consistency is reached. The liquid (whey) that drains off of the yogurt is a great and healthy addition to smoothies or baking, so don’t toss it! Also remember to save the last spoonful of your homemade yogurt to make the next batch!

*any kind of natural milk will work (not soy milk, nut milks etc); the lower the fat content, the thinner the consistency of the final product