Healthy Eating for Ordinary People

2011 Year in Review... and a farewell

2011-12-31T21:55:00.000-05:00

I hate goodbyes. I always have. This is more of a 'so long, see you soon' kind of a goodbye. If you've been following my saga here (and over at my other blog) you know that life's gotten busy lately. Very busy. And I just haven't been able to find a balance that allows time for work, family, cooking, and blogging. Unfortunately, the blogging's got to go. For now.

It's been sad for me not to be able to photograph and post. I love it and I was actually becoming half good at it. I have a sweet group of followers, and I love you guys. But I just can't manage it all now - between my super crazy work schedule, my husband's insane school/study schedule, and my always hungry and always wonderful family, there just isn't enough time in the day.

Here's a sendoff to 2011 and to my blogging. For now. I will be back. When things quiet down and I can make some time for this wonderful hobby. I don't know if it'll be six months or a year. Maybe more, maybe less. But I do hope we'll meet again when I return. In the meantime, thanks for visiting and commenting. Please keep visiting this place. Please keep writing. (Fellow food bloggers, I'll still be stopping by your blogs and doing the same.) Thanks for your support. Have a wonderful year.

# 1 Reader Favorite: Zucchini Banana Bread

#2 Reader Favorite: Roasted Peaches.

#3 Reader Favorite: Lemon Mint Zucchini Pancakes

#4 Reader Favorite: Raspberry Peach Tart

#5 Reader Favorite: Pan Fried Chickpeas

#6 Reader Favorite: Chocolate Muffins

#7 Reader Favorite: Baby Bok Choy Salad

#8 Reader Favorite: Signature Chocolate Chip Cookies

A recipe...in exchange for some input

2011-10-30T18:35:00.000-04:00

As you may have noticed, I sort of dropped from the face of the planet this month. I accepted a promotion at work which means I'm working super hard, super crazy hours. I have less time than ever before (who thought it was possible?) and am trying to figure out the right balance of work, family, and me-time. Blogging just hasn't been fitting into the picture, at least not yet. Thanks for your inquiries and emails. It feels good to know I'm missed.

If you happen to stop by here I'd love your input. For now, I'll definitely be posting less often. How do you feel about posts with musings and recipes only - no photos? I know that one of the things I enjoy most about food blogs is the photography. What about you? Would you be interested in posts without photos or would I lose your attention?

Thanks again for all your support. I hope to be back soon.

Pumpkin Chocolate Chip Bread (adapted from Mollie Katzen's Sunlight Cafe)
This recipe makes one loaf. I usually use the large 28 oz. jar of pumpkin and double the quantities to make two loaves. They freeze beautifully, and if you slice the cake and individually wrap the slices before freezing, you've got a quick and easy snack (or breakfast) to go.

1 small can (15 oz.) 100% pumpkin puree
2 eggs
2 teaspoons vanilla extract
2 tablespoons oil or melted butter
1 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
3/4 cup chocolate chips
1 cup white flour
1 cup whole wheat flour

Preheat the oven to 350*. Spray a loaf pan with nonstick spray.

Combine the pumpkin, eggs, vanilla and oil in the bowl of an electric mixer. Use the paddle attachment to stir them thoroughly till smooth.

Add the salt, baking powder and sugar, and mix on low speed for a minute or so till the dry ingredients are combined.

Add the chocolate chips and flours and mix on low just till combined. The mixture will be quite thick.

Transfer the batter to the loaf pan and bake for an hour or so (a little less if you like your cake less dry). Once the cake is cool enough to handle, remove it from the pan and cool thoroughly on wire racks before serving or freezing.

Pan Fried Chickpeas (Secret Recipe Club)

2011-09-26T07:00:00.026-04:00

I feel I owe you an apology. I sort of dropped from the face of the earth for a couple of weeks without so much as a word of explanation.

Much as I know you've got other things on your mind, other blogs to visit, other ways to fill your evening hours, it seems rude to leave you hanging.

Life's been even crazier than ever. Just when I thought it could get no busier, it did. In a good way. I accepted a promotion at work which means I'm working harder than ever. More hours at the office. Less hours at home. More stress. Less time to cook. And blog.

If things are a little quiet around here, please understand. I'm figuring out a new balance between work, home, and personal time. I hope things will settle soon. Thanks for your patience till they do.

On to my recipe of the week. This month, I was SO pleased to get Kitchen Belleicious as my Secret Recipe Club pick. I have been following Jessica's lovely blog for quite some time and had dozens of recipes bookmarked already. It wasn't easy to settle on one, but this recipe was a natural choice. It's super easy, and my kids are WILD over anything with chickpeas.

Pan Fried Chickpeas, adapted from Kitchen Belleicious
Serves 4 as a side dish or snack

The original recipe calls for Cajun Seasoning, which I didn't have, but since we don't like things really spicy anyway, I left it out, and it was perfect. Let me know if you try it with. Here's my variation.

1 can of chickpeas (Garbanzo beans)
1 1/2 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon coriander
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon kosher salt, plus extra for finishing
3 tablespoons olive oil

Drain the chickpeas and spread them out on a dishtowel to dry for about 1/2 hour. In a large plastic bag, combine the spices, salt and flour. Mix well. Throw the chickpeas in the bag and mix them around so they are well coated.

Heat the oil in a frying pan and then shallow fry the beans in two batches. Shake the beans around every couple of minutes to be sure they fry evenly, and remove them with a slotted spoon when they look done (mine took a bit less than 5 minutes). Let them drain on paper towels for a few minutes.

Season with extra kosher salt and ENJOY! Jessica's recipe says that these will save in a ziploc bag or container for up to 1 week, although I have no evidence of that. They were devoured in less than five minutes.

Raspberry Peach Tart

2011-09-13T22:55:00.002-04:00

I know it. I posted a Peach Tart recipe barely a week ago. It's audacious to make - and blog about - two such decadent foods, on a healthy eating site to top it off, in such a short time span.

What's even more shocking is that I made this tart only a few days after said Peach Tart. And, as long as we're baring our souls here, I have every intent of making another variation this weekend.

There, I've said it. Now won't that make the calories not count or something?

Raspberry Peach Tart, adapted from Food 52
The original recipe calls for whole milk and butter, but I wanted a dairy-free version so I used almond milk and margarine instead. Feel free to use the real-deal if you prefer.

1 1/2 cup plus 2 tablespoons flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons almond milk
1/2 teaspoon almond extract or rum
2 tablespoons cold margarine or butter
1 granny smith apple, peeled and coarsely grated
1 pint raspberries, cleaned and dried well

1/2 teaspoon corn starch

2 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Preheat the oven to 425*. Line the bottom shelf with a piece of foil or a baking sheet; this will protect the oven from dripping juice while the tart is baking.

Now, make the dough. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and almond extract or rum. Pour this mixture into the flour mixture and mix gently with a fork. Be sure not to overwork it.

Transfer the dough to a tart pan (I used a 12-inch but a 10- or 11-inch would have been better). Press down on the dough with your fingers till it covers the bottom of the pan.

Next, make the crumb topping. In a separate bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the margarine. Use your fingers or a pastry cutter to cut the margarine into the dry ingredients until the mix is crumbly.

Now, assemble your tart. Spread the grated apple evenly over the crust.

Toss the raspberries with the cornstarch and make a lovely border out of the starched berries around the edge of the tart. You'll probably make two rows of raspberries.

In the center of the tart, inside the berry border, arrange the peaches in a concentric circle. Sprinkle all of the crumb topping over top.

Bake for 35 to 45 minutes, until shiny, thick bubbles are erupting from the fruit and the crust is beginning to brown. Cool on a rack. Serve warm or room temperature. (It's also really nice as leftovers, eaten right from the fridge. Even right out of the pan. Trust me.)

Linking this up to This Chick Cooks and Weekend Bloggy Reading.

Corn Tabouleh

2011-09-08T16:00:00.004-04:00

I am under strict orders. Here is what I have been instructed to say. This salad is lovely. It is pretty and colorful. It looks like summer itself.

It is not, however, Kid Friendly. In fact, it is decidedly Kid Unfriendly. Children, for example, who do not like pepper will NOT like this dish. Neither will children who do not like bulgur. Or children who don't like olive oil, lime juice, or corn (is there really anyone who doesn't like corn?).

But I ask you. Should I refrain from posting this lovely recipe just because a certain almost-twelve-year-old Miss Particular doesn't happen to like any of the ingredients therein?

Wouldn't that be a shame?

So my instructions to you are as follows. Make this recipe. Soon. Before the local corn is gone. Savor it. Enjoy it. But don't serve it to your particular children. They might not be so nice about it.

Corn Tabouleh
Makes 4-6 generous servings

1/2 cup bulgur wheat
4 ears of corn, husks removed, cooked and cooled
2 peppers (I used one green and one red)
3 scallions
a handful of basil, parsley or cilantro
1/4 teaspoon salt
juice of 1 lime
2 tablespoons olive oil

Cook the bulgur according to the package instructions. Or, if you don't have the package, do what I did: bring some water to a boil and pour it over the bulgur so it covers it and then some. Cover and let soak for about 15 minutes. Fluff with a fork and let cool.

Cut the corn off the cobs. Chop the peppers, dice the scallions, and mince the herbs. Combine the vegetables in a large bowl, and then add the salt, lime juice, and oil.

Add the cooled bulgur and then refrigerate for at least an hour (overnight is fine too) to let the flavors meld.

Serve within a day or two.

Peach Tart

2011-09-05T14:20:00.004-04:00

So yesterday, my house was flying with kids - friends, neighbors, and my own. Kids were coming and going, enjoying the second-to-last day of summer vacation. I ran around in the morning buying produce, restocking the pantry, and then making a few batches of soup to get us through the hectic week.

Then, there was a rare and blessed lull. The house was suddenly quiet - kids playing happily outdoors, baby napping. I decided to do what any sane person would do. I baked a tart.

I chose this one because it looked super simple (it was) and super delicious (it was).

I managed to get the pie into the oven in TEN minutes flat. Literally. But the ironic thing was this. As I put the tart into the oven, the doorbell rang. It was a neighbor coming to pick up her son. She saw the hot gloves on my hands, smelled the pie in the oven, and said "My, you sure are gourmet. You've got time to bake on a hectic Sunday?"

The irony was that I am very much not gourmet these days. And I truly don't have time to bake on Sundays. Why do I feel defensive when people accuse me of having extra time on my hands?? "This was easy!" I felt like saying. "It only took a few minutes. It was so simple that even I was able to fit into to my hassled life."

Instead I smiled and let her believe that I live a relaxed lifestyle. Wasn't that big of me?

Peach Tart, adapted just a tad from Food 52
The original recipe calls for whole milk and butter, but I wanted a dairy-free version so I used almond milk and margarine instead. Feel free to use the real-deal if you prefer.

1 1/2 cup plus 2 tablespoons flour
3/4 teaspoons kosher salt
3/4 cups plus 1 teaspoon sugar
1/4 cup vegetable or canola oil
1/4 cup mild olive oil
2 tablespoons almond milk
1/2 teaspoon almond extract
2 tablespoons cold margarine or butter
3 large ripe peaches, pitted and thickly sliced (about 1/2-inch wide)

Preheat the oven to 425*. Line the bottom shelf with a piece of foil or a baking sheet; this will protect the oven from dripping juice while the tart is baking.

Now, make the dough. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. In a separate bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork. Be sure not to overwork it.

Transfer the dough to a tart pan (I used a 12-inch but a 10- or 11-inch would have been better). Press down on the dough with your fingers till it covers the bottom of the pan.

Next, make the crumb topping. In a separate bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the margarine. Use your fingers or a pastry cutter to cut the margarine into the dry ingredients until the mix is crumbly.

Now, assemble your tart. Start on the outside and arrange the peaches in a concentric circle over the pastry. Sprinkle all of the crumb topping over top.

Linking this up to Melt in Your Mouth Monday, Real Food Wednesday and Weekend Bloggy Link-up.

This recipe was published on Culinary Kosher!

Blueberry Pretzel Clusters (Secret Recipe Club)

2011-08-29T07:00:00.046-04:00

As soon as I got my assignment for this month's Secret Recipe Club, I knew I was in trouble. You see, Keep it Sweet is a blog full of sweet things. (Never would have guessed that, right?)

Not just any sweet things, though. Fantastic looking ones, like Chocolate Covered Pretzel Bars, Banana Corn Muffins, and Cinnamon Roll Cookies.

I perused. I drooled. I deliberated. But when I saw this recipe, it was love at first sight. Blueberries? Salted Pretzels? Fine chocolate? Count. Me. In.

These things were delicious. And unusual. The combination of salty and sweet was, of course, fantastic. But what puts these over the top is the sweet cold burst of blueberry in the center. As Lauren puts it, "It is heaven biting into the creamy dark chocolate and then having a huge blueberry burst in your mouth." Couldn't have said it better myself!

Blueberry Pretzel Clusters (adapted from Keep it Sweet)

5 ounces high-quality dark chocolate
1/2 cup salted pretzel pieces
1/2 cup fresh blueberries, rinsed and dried

Gently melt the chocolate in the microwave.

Once the chocolate is completely melted, add the blueberries and then the pretzel pieces. Stir until completely coated

Use a tablespoon to drop large clusters of the mix onto a baking sheet lined with parchment paper.

Chill the chocolate in the fridge for at least 1/2 hour or until the candy is completely firm. Serve (cold) within a few days.

Linking this up to Melt in Your Mouth Monday and Happy Post.

Roasted Peaches

2011-08-21T20:12:00.005-04:00

Summer is over as far as I'm concerned. Sure, the kids are still in camp and the weather's still hot and balmy. The lawn still requires weekly mowing, and my children are all tanned and healthy-looking.

But as far as I'm concerned, summer's over and done with. I had my little bit of vacation time (no complaints; it was lovely), spent loads of time with the kids, and caught up on my cookbook reading.

Now I'm back at work. Sitting at my desk for what seems like 24 hours a day (it isn't). Spending endless hours in meetings and conferences.

The only thing that feels like summer is the produce. The lovely tomatoes. The fresh herbs on my patio. The abundance of zucchini. And the peaches. Oh, my, the peaches.

As long as there are peaches, there's still a bit of summer left for me. Here's a simple way to enjoy them.

Roasted Peaches

5 small peaches
1 tablespoon butter
1-2 tablespoons sugar (use white, brown, or turbinado)
cinnamon, if desired

Preheat the oven to 425* and line a baking sheet with parchment paper.

Peel the peaches. My hands-down favorite way to do this is using the Kuhn Rikon Piranha Y Peeler. It requires ZERO fuss, ZERO water boiling, and ZERO patience. You just peel the peaches like you would any other fruit. Ingenious.

Cut the peaches in half and remove the stones. Lay them out on your baking sheet - hollow sides UP.

Put a nice large dot of butter into each peach half, and then sprinkle some sugar over the butter dots. (Use as much sugar as you like, depending how sweet you like 'em and how sweet they started.)

Sprinkle with a bit of cinnamon, if you like.

Roast for about 25 minutes, till the butter is bubbling and the fruit seems to be getting a bit soft. Eat hot or warm, with yogurt, ice cream, or unadorned. (Refrigerate leftovers and rewarm before serving.)

Linking this up to Mingle Monday, Weekend Bloggy Reading, Seasonal Potluck, Real Food Wednesday, Pennywise Platter Thursday, and Fit and Fabulous Fridays.

Garbanzos with Polenta Cakes

2011-08-14T20:29:00.001-04:00

I recently cut my hours at work. My husband's starting a full time Physician Assistant training program which means he'll be away from home lots and lots and lots. And lots. So I went from being a full time working mother of four with lots of help from my husband, to being an almost full time working mother of four with almost no help from my husband. Somehow I thought that working six hours less a week, cramming the same amount of work into less hours, would feel relaxed. Slow paced.

I envisioned walks in the park with my sweet babies. Hours of play-doh and nursery rhymes. I was wrong (and not only because my kids would throw eggs at me if I tried singing nursery rhymes. Do you even sing them?).

So where does an almost full time working mother of four find time to make polenta cakes? Well, I'm somewhat schizophrenic in the kitchen. Most days I prepare basic, simple recipes that feature less than five ingredients and take two pots or less. But every once in a while I tell myself that I have to prove something to someone. That making complex dishes that require shaping and stewing and dirtying 16 pots proves that I'm a good mother. So I do. And then I collapse in bed - sink full of dishes and table barely cleared - and promise that I won't do it again. I will not make buttery tarts for dessert on weeknights. I will not roast beets for salad and stain both my hands and all my counters.

Interestingly, this dish, fancy as it sounds, was not all that difficult. Yes, it takes a bit of advance prep. But it doesn't use all that many pots, and the ingredient list isn't all that long. And it's good. Really, really good. Prove that you're a good mother / father / husband / wife. Make some today.

Garbanzos with Polenta Cakes
Serves 4-6

Polenta Cakes:
3 cups water
1 cup polenta / corn grits (here are the ones I like)
1/2 teaspoon salt
1 tablespoon butter
2 tablespoons grated cheddar cheese
1 tablespoon olive oil for frying

Garbanzos:
1 tablespoon olive oil
1 onion, sliced in rings
4 cloves garlic
a generous handful of cherry or grape tomatoes, cut in half
1-2 teaspoons chopped fresh oregano
1 can of garbanzo beans, drained
salt and pepper

First, start the polenta cakes. Bring the water to a boil in a small saucepan. Add the polenta and salt and reduce the heat to a gentle simmer. Stir often to prevent scorching, and cook for about 1/2 hour until the mixture is very thick and doesn't pour. Remove from the heat and stir in the butter and cheese. Spoon the polenta into a large flat baking dish and smooth it out. Set aside to cool for at least an hour. (Longer is fine.)

Next, start the garbanzos. Heat the oil in a large frying pan, and then saute the onion till translucent. Add the garlic, tomatoes, and oregano. Cook for about 5 minutes longer. Add the beans and cook till heated through, about 15 minutes. Season and set aside.

Now, shape and fry the polenta cakes. Use a round glass to cut the polenta - which should be hardened by now - into even circles. (I use a 3-or-so-inch round.) Heat the oil in a frying pan and saute the polenta cakes for about 5 minutes per side. They should take on a nice golden color.

Serve the garbanzo beans next to the polenta cakes, garnished with yogurt or guacamole if desired.

Linking this up to Weekend Bloggy Reading.

Lemon Mint Zucchini Pancakes

2011-08-11T20:31:00.096-04:00

This is my last resort. I tried Godiva chocolate. I tried homemade bread dipped in super fine olive oil. I even tried a fresh hot sugar cookie followed by two Advils.

My last hope for getting my mind off of my aches and pains is to sit down and write this here post. See, I had a root canal - my fifth one (!) - last week and am going through some serious after effects right about now.

We're talking a throbbing jaw. Aching gums. A completely mauled tongue. Not pretty. Not fun.

Nothing seems to be cheering me up right now, and sadly, writing this post doesn't seem to be helping either. Thinking back to the day I made these Zucchini Pancakes, just over a week ago, before I had lost a piece of my tongue to the dentist's drill (ok, slight exaggeration there), makes me sad. Nostalgic. And maybe just a little hopeful that I might feel better sometime soon.

Maybe, just maybe, my mouth will heal and I might one day enjoy a dinner of something other than fruit smoothies, cottage cheese, and soft bread. I'm not sure that day will ever come, but it's nice to dream.

Lemon Mint Zucchini Pancakes, adapted from Love and Olive Oil

makes 8 large pancakes

My adaptation of this recipe calls for 1/4 cup of fresh herbs. I used a combination of lemon verbena, mint, and chives. The result was lemony and minty - just perfect with the zucchini. Other herbs would work well (oregano or dill). But if you don't have lemon verbena, try adding some lemon zest instead. The original recipe calls for that, and I think it would do a lot to brighten the flavors in the absence of lemon verbena.

4 small zucchini (try to get the bright orange/yellow variety)
2 garlic cloves, chopped
1 small shallot, chopped
1/2 cup whole-milk ricotta cheese
2 large eggs
1/4 cup mixed fresh herbs (I used a combination of lemon balm, chives, and mint)
salt to taste
2 tablespoons bread crumbs
1/8 cup olive oil
Optional: Greek yogurt or sour cream, for serving

If you're using yellow or bright orange zucchini, just wash the zucchini and then grate them coarsely. If you're using green, you may want to peel it before grating. The green color of the peel can turn a little 'muddy.'

In a large bowl, combine the grated zucchini, garlic, shallot, ricotta, eggs, herbs, salt and bread crumbs. Stir well.

In a large, preferably cast iron, skillet, heat the olive oil. When it's nice and hot, add the zucchini batter in about 8 mounds. Each pancake should be 4-5 inches in diameter. Fry over medium heat, turning once, until browned and crisp. This will take about 10 minutes per side. Serve the pancakes right away, with yogurt or sour cream if desired.

Linking this up to Weekend Bloggy Reading and Ultimate Recipe Swap.

The Simplest Potato Dish EVER

2011-08-07T08:02:00.002-04:00

Am I the only one around here who reads cookbooks at the beach? At the poolside? In bed at night? Please tell me there are others out there like me. Perhaps another eccentric soul who owns nearly 100 cookbooks (at the last count). Who reads cookbooks like novels.

Maybe we can form a support group or something.

What's ironic is that with all the cookbooks I own, I rarely cook from cookbooks. I like to make up my own - mostly pretty simple - recipes. Sure, they're very much inspired by all the cookbooks I've read. And I certainly reference my cookbooks for ideas. But I almost always just 'wing it.'

This recipe is the simplest potato dish ever. Use the best ingredients you can find. Local freshly harvested potatoes if possible. Herbs from your garden or a local farm. And the finest olive oil you can afford.

Simple Roasted Potatoes
serves 6

8 medium red potatoes, scrubbed clean and dried
2 tablespoons olive oil
3-4 cloves garlic, minced
Leaves from 10 sprigs of thyme
1/2 teaspoon salt
1/8 teaspoon paprika, optional
Sour cream, optional

Preheat the oven to 425*. Chop the potatoes evenly into 1-inch pieces.

In a large bowl, combine the potatoes with the olive oil, garlic, thyme, salt and paprika. Mix well.

Spread the potatoes evenly in a large heavy non-disposable baking sheet. Make sure the potatoes are spread in ONE layer. If you need to, use two baking sheets so the potatoes are not in the least bit crowded. Bake for about 1 hour and 15 minutes, more of less, stirring occasionally to be sure the potatoes are browning evenly.

Serve hot, with sour cream if desired.

Linking this up to Melt in Your Mouth Monday and Real Food Wednesday.

Chewy Sugar Cookies

2011-08-03T10:06:00.001-04:00

I'm on a guilty cooking spree. Last week, it was apple tart. This week, these sugar cookies.

I think it's summer that does it to me. I feel like I should be vacationing with my kids. Taking them to the beach. Flying them out to Disney World or something.

Instead, I'm working my tail off. Barely scraping together dinner. And feeling lots of guilt.

So I discovered a simple equation. Butter + sugar = happy children. Happy children = less guilty Mommy. And that is how this recipe came to be.

Chewy Sugar Cookies, adapted from America's Test Kitchen
The only change I made to the original recipe was to use colored sugar for one batch and raw turbinado sugar for the other.

2¼ cups flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups sugar

2 ounces cream cheese, cut into 8 pieces
6 tablespoons butter, melted and still warm
⅓ cup oil
1 large egg
1 tablespoon milk
2 teaspoons vanilla extract
⅓ cup sugar - colored or raw turbinado sugar are nice options, but you can also use white

Preheat the oven to 350*. Line two baking sheets with parchment paper.

Combine the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.

Put the 1½ cups of sugar and the cream cheese into a large bowl of an electric mixer. Pour the butter in and combine. Add in the oil and mix for a minute or so. Add the egg, milk, and vanilla. Mix for another minute or so. Add the flour mixture and mix for another minute or two until a soft dough forms.

Spread the remaining 1/3 cup sugar in a separate shallow bowl.

Pinch off even pieces of dough, about 2 tablespoons each. (The original recipe suggests that you separate 24 pieces first to be sure they are all the same size.) Use your hands to roll the dough into balls. Roll each ball in the sugar to coat it. Space the balls evenly on the baking sheet, 12 per sheet. Use the bottom of a cup to flatten the dough balls slightly. Sprinkle the tops evenly with a bit more sugar.

Bake until the edges are set and just beginning to brown, 11 to 13 minutes. Cool the cookies for a few minutes before transferring to a wire rack and allowing to cool completely.

Linking this up to Weekend Bloggy Reading.

Apple Tart

2011-08-01T06:00:00.000-04:00

Mothers (especially Jewish ones) live with guilt. A lot of guilt.

Was I too tough on my son last night when he threw a fit at bath time? I mean, who says you need to shower EVERY day?

Was it unreasonable to refuse to let my almost-twelve-year-old stay up past midnight to play Boggle with our guests?

So us mothers welcome the opportunity to cleanse ourselves of some of the guilt. By giving in and making our kids happy, we feel less guilty. Pardoned. Absolved.

And that's really how this tart came to be. I was feeling guilty for working late. Serving the kids mac-and-cheese one night too many. Being too tired to take my girls to the mall.

When my daughter asked for an apple tart, I jumped at the opportunity.

And I'm glad I did.

Apple Tart, adapted from The Art of Simple Food (If you don't own this cookbook, buy it NOW)This recipe makes enough dough for two tarts. I always make a double batch of dough. I find it easier to work with and it's always a welcome surprise to find a buttery dough in my freezer. You can use the other half for another apple tart, later, or for a more savory preparation like this Onion Tart. Oh, and if you're wondering if you can make this with margarine or coconut oil, please don't. The pure buttery taste is part of its magic.

The Dough
2 cups white flour
1/2 teaspoon salt
1/2 cup ice cold water
1 1/2 sticks cold butter

The Topping
3 apples (I used two Granny Smith and one Gala)

3 tablespoons melted butter

5 tablespoons raw Turbinado sugar, divided

First, make the dough. Combine the flour and salt in a medium bowl. Cut the cold butter into small (1/4 inch or so) cubes. Work the butter into the flour with your fingertips. When it's worked in and coarsely crumbly, slowly add about 3/4 of the ice water. Mix it in with a fork and then switch to mixing with your fingers. You'll want the dough to hold together. Add more water if you need to but you should not need more than 1/2 cup. Divide the dough in half, bring each dough together in a ball, and wrap each ball in an individual piece of saran wrap. Once wrapped, flatten each ball to make a disk. Refrigerate for at least an hour or as long as two days. Or, freeze for up to three months. (Return the fridge a few hours before you're ready to use it.)

Next, make the filling. Peel the apples and slice them into 1/4 inch thick slices.

Preheat the oven to 350*. Line a baking sheet with parchment paper.

Flour a work surface and roll out ONE of your dough disks into a 14-inch round. To move it from your work surface to your baking sheet, fold the round in half and then in quarters. This is a wonderful technique I learned from Alice Waters which has taken all the frustration out of rolling out pies.

Once the dough is on the baking sheet, lay the apple slices in a pretty pattern, leaving a 1-inch border. Fold the dough border over the apples and then brush the butter all over the border. Pat the remaining butter onto the apples.

Sprinkle the entire tart - crust and filling - with the raw sugar.

Bake for 50-60 minutes until the crust is beginning to brown and the apples look soft. Cool for at least a few minutes before serving. (Note that this tart is also wonderful at room temperature or even from the fridge the next day, if you have any leftover.)

Poached Salmon with Asian Greens

2011-07-27T19:30:00.003-04:00

The food blogger's dilemma. The dish that tasted like the essence of awesomeness came out looking sad and limp. Do I post a picture and risk turning my readers off?

Do I do the unthinkable: post photos of the process but none of the finished product?

Or perhaps I don't post the recipe at all.

But now that I've piqued your interest, I can't very well not share. And I certainly can't ruin my reputation by posting nasty photos. So, here it is. The dish was awesome but not so pretty. There you have it.

Poached Salmon with Asian Greens
30 minutes prep
serves 4

2 tablespoons oil, divided
1 bunch scallions, white and light green parts, sliced
2 cloves garlic, chopped
1 bunch of kale, cleaned and sliced in ribbons
1 zucchini, peeled (or not) and sliced in 1/2 inch slices
1/2 cup sake wine, divided
4 salmon fillets
2 tablespoons soy sauce
1/4 cup water
1 teaspoon grated fresh ginger

Preheat the oven to 350*.

Heat 1 tablespoon of oil in a large oven safe, preferably cast iron, frying pan over medium heat. Add the scallions and garlic and cook for a minute or two, till fragrant. Add the kale and cook for about 10 minutes, stirring from time to time, till the kale is heated through and beginning to brighten. Add the zucchini and 1/4 cup sake wine. Cook, stirring, for another 10 minutes.

Transfer the vegetables to a serving dish and dry out the pan. Heat the remaining 1 tablespoon of oil on medium-high heat, and - once it's nice and hot - add the salmon fillets, skin-side down. DO NOT FLIP THEM UNTIL THE SKIN IS BEGINNING TO CRISP. (This is where I went wrong and how I ended up with no photos to show for all my efforts.)

When the skin is beginning to crackle and crisp, flip the fish. Cook for another 2-3 minutes before adding the remaining 1/4 cup sake wine, soy sauce, water, and ginger into the pan. Bring the liquids to a boil, cover the pot tightly with an oven safe lid or with foil.

Transfer the fish to the oven and bake for about 20 minutes. Check on the liquids from time to time - if it looks dry, add some more water and/or sake.

Remove the fish from the oven and let it rest uncovered for a minute or two. Use a spatula to delicately transfer the fish to the platter, right on top of your greens.

Serve immediately.

Linking this up to Slightly Indulgent Tuesdays, Ultimate Recipe Swap and Weekend Bloggy Reading.

Super Crispy Fruit Crisp

2011-07-24T11:02:00.003-04:00

The thing I love most about cooking is improvising. Although I own 89+ cookbooks, I rarely follow a recipe. The fun, for me, is in 'winging it.' Doing my own thing.

Baking isn't usually as much fun. You've got to stick to the recipe or you risk ruining your cake. What fun is that?

That's what I love about this recipe. Although you do need to follow the basic formula, this recipe just invites improvising! My current favorite combination of fruit is 2 granny smith apples, 2 pears, and 1 cup each of blueberries and cherries. But that'll change as the seasons do. When stone fruit is in season, I can't get enough of fresh peach and blueberry crisp.

Super Crispy Fruit Crisp This is a basic formula which you can use with lots of different combinations of fruits. I mostly use fresh seasonal fruit but I've also had really good results with frozen cranberries,cherries, and blueberries. My favorite combinations:

pears, apples, and cranberries
pears, apples, blueberries, and cherries
peaches, nectarines, and blueberries
apples (granny smith or any other firm favorites) and dried cherries
strawberries, rhubarb, and apples
plums and apples
peaches, apples, and cherries

FRUIT
about 6 cups of your favorite fruit, pitted, peeled and sliced as necessary
2 tablespoons whole wheat flour
juice of half a lemon
1-2 tablespoons sugar, optional, if the fruit is tart or if you like a sweeter crisp

TOPPING
½ cup coconut oil
1 cup brown sugar
1 cup old fashioned oatmeal
½ cup pecans, broken into small but not tiny pieces

Preheat the oven to 350*.

Combine the prepared fruit, lemon juice, flour and salt in a Pyrex pie plate. Mix well. (Here's my favorite on Amazon.)

In a very large mixing bowl, combine the coconut oil, brown sugar, oatmeal, and nuts. Crumble the mixture with your fingers to make a coarse crumb. (This is my favorite part. I love how the grainy sugar feels against my hands.)

Scatter the topping evenly over the fruit. Bake for about an hour, till the top is beginning to brown.

Serve warm or cool completely before covering with foil and refrigerating for up to three days. If you are refrigerating it, bring it back to room temperature before serving.

Linking this up to Melt in your Mouth Monday and Ultimate Recipe Swap.

Oatmeal Apple Pie Bars (Secret Recipe Club)

2011-07-18T07:00:00.009-04:00

I'm delighted to be participating in The Secret Recipe Club this week. What a fun initiative! Each member is secretly assigned a participating food blogger to make a recipe from. You choose any recipe from the blog you are assigned, make or bake it, and blog about it on the date specified. My assigned blog was Yumsilicious Bakes. What could be more delicious than a blog dedicated to baked goods?

Which brings me right to something that I've been bottling up for some time. Here it is. There are certain members (who shall remain nameless) of a certain household (which shall remain nameless). Who, in spite of the fact that their spouse is obsessed with cooking and baking ordinary but delicious foods. And who, in spite of the fact that their spouse avoids artificial ingredients, most packaged foods and white flour on most occasions. Insists that there is nothing quite as delicious as a Drake's Apple or Cherry Fruit Pie.

So this has been bothering me for quite some time. Each time those Evil Pies make their way into my healthy pantry, alongside the whole grain oats, agave nectar, and coconut oil, a little part of me aches. But I have been powerless to do much about it. There's no arguing about taste.

Until last week, when I found a homemade replacement: These Oatmeal Pie Bars from Yumsilicious Bakes. Yes, they have sugar and plenty of butter. But they come from my kitchen. And I'm pretty sure they don't have Sodium Alginate or Mononitrate, which in my book is a good thing.

Oatmeal Apple Pie Bars from Yumsilicious Bakes

FILLING

3 Granny Smith apples, peeled, cored and sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon fresh grated ginger
2 teaspoons cinnamon
pinch of salt

CRUST
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 cup old fashioned oatmeal
1 stick (8 oz.) unsalted butter, melted

Preheat the oven to 350*. Line a 9 inch square pan with parchment.

Meanwhile, make the filling. Melt the butter in a large saucepan. Add all of the remaining filling ingredients and cook, stirring often and apples begin to get tender, about 10 minutes. Add water if the filling seems too thick, a tbsp at a time. Set aside to cool, while you start on the crust.

Whisk together the flour, baking soda, salt, brown sugar and oats. Add the melted butter and incorporate well. Separate about 1 1/2 cups of the crust mixture and press it into the bottom of the pan.

Spoon the filling over the crust, trying to ensure a more or less single layer. Sprinkle on the remaining crust mixture.

Bake for 30-35 minutes, until the topping is light golden brown. Cool in the pan completely, and then cut into squares. Leave at room temperature for up to a day or so, or refrigerate for later in the week.

Linking this up to Melt in Your Mouth Monday, Ultimate Recipe Swap, and Pennywise Platter Thursday.

Blackberry Fig Salad with Balsamic Vinaigrette

2011-07-14T11:02:00.004-04:00

Is there a support group out there for people who are addicted to cookbooks?

I kid you not when I tell you that my current cookbook count is at 89 books, and is showing no signs of slowing. The collection has long since outgrown the bookshelves I bought especially for it two years ago. Now the books spill over onto the couch, windowsills, and night table. Yes, I read cookbooks in bed, like normal people read novels and magazines.

The point of this confession, though, is to say this: When I came home on Friday with some magnificent blackberries and figs, not a single one of the 89 cookbooks on my shelf had a recipe for the salad I was envisioning. So I concocted it myself. I take all the credit.

The combination of blackberries and figs might be unexpected, but boy, did it work. The addition of basil in the vinaigrette was a wonderful touch, too. If you can get a hold of some seasonal blackberries and figs, please try this salad. And, if you own anywhere near as many cookbooks as I do, please offer your support by commenting on this post. Your words will be a comfort to my addicted soul.

Blackberry Fig Salad with Balsamic Vinaigrette

Serves 4; 15 minutes prep

1 head of green or red leaf lettuce

4 figs

16 blackberries, cleaned and dried

a handful of pecans, toasted

goat cheese, optional

1/4 cup olive oil

2 tablespoons balsamic vinegar

3-4 leaves of basil (more if they are small)

1/4 teaspoon salt

some black pepper

1/8 teaspoon sugar

1 clove garlic, chopped

Clean and dry the greens and then set them aside in a large bowl.

In a mini blender, combine the olive oil, vinegar, basil, salt, pepper, sugar, and garlic. Blend till smooth. (You can use a jar instead. The texture will be a bit less smooth and you'll want to crush the garlic and chop the basil.)

Immediately before serving, toss the greens with the dressing. Put 1/4 of the greens on each of four plates. Arrange the blackberries, figs, and pecans on top of the greens. Crumble on some goat cheese, if desired. Serve immediately.

Linking this up to Weekend Bloggy Reading, Mingle Monday, Fit and Fabulous Fridays and Ultimate Recipe Swap.

Zucchini Banana Bread

2011-07-11T22:13:00.006-04:00

Where were you guys before I started this blog? How come no one warned me of the occupational hazards of blogging?

No, I am not referring to the fact that I worry more about the lighting for my food photos than I do about my hungry children. Nor am I talking about the embarrassing (to my children, at least) way I gush over beautiful produce at the farmer's market. And I'm not even talking about the round-the-clock obsession with checking my fellow bloggers' sites and planning our next shoot.

I'm talking about the very unfortunate fact that I have spoiled my children. There was a day when Banana Bread was a treat. ("Wow. Mommy made cake!") These days, they turn up their noses at an ordinary loaf of banana bread. ("Oh. Did we have rotten bananas you needed to use up?") Sure, they pretend they have my blogs' best interests in mind. ("Mommy, don't you want to make something interesting for your blog?") as they ask for Strawberry Rhubarb Crisp, Chocolate Muffins or my Signature Chocolate Chip Cookies.

So when I came across this recipe on Cinnamon Spice & Everything Nice, there was just a little hint of spite as I clipped it and eyed those browning bananas. As I mashed the bananas and measured out the chips, I have to admit that the expression "I'll show them" did go through my mind.

Well, I showed them alright. This recipe made for such a lovely cake that I wrapped it up in individual slices and forbade everyone from eating it. I caved when they looked at me with their sad puppy-dog eyes and asked for just a tiny bit. And all it took was one "YUMMY" from my two-year-old to make all my resolutions vanish. This cake is good. Good enough to share with my spoiled but very-much-loved family.

Zucchini Banana Bread, adapted from Cinnamon Spice & Everything Nice

3 very ripe bananas

2 eggs

1/4 cup honey

1/4 cup brown sugar

1 teaspoon vanilla extract

1 3/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1 heaping cup zucchini (1 small to medium), shredded

3/4 cup chocolate chips

Preheat the oven to 350*. Lightly grease a standard sized loaf pan.

In a large mixing bowl, beat the banana for a minute or so till well mashed. Add the eggs, honey, sugar, and vanilla and mix for another minute or so, until smooth.

Add the baking soda, baking powder, salt and cinnamon. Mix to combine and then add the flour.

Stir in the zucchini and chocolate chips.

Pour the batter into the prepared pan. Bake for a little under an hour until a toothpick comes out clean from center. Cool for about 1/2 hour before turning the loaf out onto a wire rack to cool some more.

Linking this up to Melt in Your Mouth Monday, Seasonal Potluck, Real Food Wednesday, Ultimate Recipe Swap, Ultimate Recipe Swap (once again!), Let's Do Brunch and Life as Mom.

Creamy Baby Collards

2011-07-11T19:52:00.000-04:00

I know you're thinking it. So just say it. What does a nice Jewish girl from Brooklyn know about collard greens? They're as Southern as you get. They just seem out of place on this blog, in her kitchen.

You're right. I don't know much about collards.

But when they showed up on my front porch this morning (in my CSA box), I knew I was in for a good Southern meal.

And I enjoyed every minute of it.

Creamy Baby Collards
Serves 2; about 15 minutes prep
I used baby collards but I think the dish would work well with more mature greens too. Just increase the cooking time by a couple of minutes to get them nice and soft.

1 large bunch baby collards
2 tablespoons olive oil, butter, or a combination
2 scallions or spring onions, sliced thin
a handful of chives, snipped
2 tablespoons cream
salt and pepper to taste

Bring a small pot of salted water to a boil. Clean the collards and remove any stems. Cook the greens for about 2 minutes (longer if you're using more mature greens). Drain and set aside.

Meanwhile, heat the oil or butter in a large, preferably cast iron, frying pan. Saute the scallions and chives for a minute or two, over medium heat.

Add the drained collards and cook for a couple of minutes, stirring from time to time, till all the water has cooked out.

Add the cream and continue cooking, stirring, for about 5 minutes till the cream is thickened and no longer watery.

Serve immediately.

Linking this up to Pennywise Platter Thursday and Weekend Herb Blogging.

Kale Chips (and Eat. Live. Be.)

2011-07-03T14:44:00.000-04:00

It happens right about this time every year. I can count on it like I can count on my baby waking me up before my alarm clock goes off every day.

I get the summer blues. See, I work through the summer and July is CRAZY time at work. (I head up the Product Management team at an educational software company and we release a new version of our software at the end of July each year, in preparation for back-to-school.)

So, as the rest of the world is slowing down - heading off to less humid places, sleeping late, or just catching up on hobbies and family time - I'm speeding up. Cramming to fit more work into less time. Checking my email practically 24/7. Cutting back on sleep in a desperate attempt to create more hours in the day.

The worst is when people say "I don't know how you do it! Working all summer long with just a few days off." Honestly, most of the time I don't either know how I do it. And some days I don't really want to do it anymore.

The saving grace is that I love my job, am passionate about what our company has been able to accomplish, and - as I always tell myself - I hate being bored! Sunny sandy beaches? Booooring. Lazy mornings sleeping in? Booooring. Crossword puzzles and chic lit? Booooring. Or so I tell myself.

Today on "Eat. Live. Be" we're talking about things we can't live without. For me, it's my family and my kitchen. My family because they are always there for me, even when life is hectic and crazy. Coming home to a wonderful and lively crew makes even the busiest seasons fun. And my kitchen, well, my time in the kitchen - peeling, chopping, stirring, kneading - is like therapy for me. It helps me unwind after a long day, helps me put things in perspective.

Here's my latest happy finding, a recipe that made major waves on the Internet months ago that I just got around to trying. It's fun to eat, super easy to make (once you've cleaned the kale), and - a bonus - super duper healthy.

Kale Chips

1 bunch curly leaf kale
1 tablespoon olive oil
Salt, to taste

Preheat the oven to 325* and line two baking sheets with parchment paper.

Rinse and dry the kale, and remove the stems and toughest ribs. Rip or cut the kale into large pieces - about three pieces per leaf - and then toss with the oil. Sprinkle with salt and toss some more.

Arrange the leaves in a single layer on your parchment-lined baking sheets. Don't crowd the greens - you want them to roast, not steam.

Bake for about 20 minutes, or until crisp. Cool for a few minutes before eating.

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle,Emile Henry, Rouxbe and ManPans.

Linking this up to Melt in your Mouth Monday, Mingle Monday, My Meatless Mondays, Let's Do Brunch, Real Food Wednesday, and Pennywise Platter Thursday.

Swiss Chard Gratin

2011-06-29T22:41:00.000-04:00

I have a problem with lunches. They just don't fit into my life. I've worked out a somewhat healthy breakfast routine, and I always make time for dinner. But three meals a day is just too much.

Would you support me if I lobbied to cut back to just two meals a day? It sure would work a lot better for me.

Don't get me wrong. I love a good lunch as much as the next gal. I just can't seem to fit it in.

Which brings me to what I love about this dish. It's a dinner that does double duty as a lunch the next day. And the next (if you still have any left). Now, that's the kind of lunch I can handle!

Swiss Chard Gratin
serves 4; 1 hour prep, about half the time unattended
Feel free to swap out the swiss chard for kale, spinach, or even beet greens, although chard is my personal favorite.

1/2 cup raw wheat berries
2 tablespoons olive oil, butter, or a combination
1 onion, sliced thin
leaves from a few sprigs of fresh thyme
6-8 large mushrooms, sliced thin

3 cloves garlic, chopped

2 bunches swiss chard, cleaned and sliced

3 eggs

1 tablespoon cream

1/4 teaspoon salt

1/2 cup ricotta cheese

Some snippings of fresh chives

2 tablespoons parmesan cheese

2 tablespoons bread crumbs

First, get the wheat started on the stove top. Place the wheat berries in a saucepan. Add about 2 cups of water. Bring to a boil over high heat, then reduce heat, cover, and simmer gently for 1 hour, stirring occasionally. Drain and rinse. Set aside.

Meanwhile, heat the oil or butter in a large, preferably cast-iron, skillet. Add the onions and thyme, and saute gently for about ten minutes. Add the mushrooms and garlic and cook for another ten minutes or so. Add the chard and cook, stirring every couple of minutes, till warmed through and softening. That should take about ten minutes longer.

In a large bowl, combine the eggs, cream, salt, ricotta and chives. Add that mixture to the cooked vegetables and stir in the wheat berries.

Pour the mixture into a gratin or casserole dish and sprinkle the parmesan cheese and bread crumbs evenly over all.

Bake for about 40 minutes in a preheated 400* oven till the top is beginning to brown and the gratin looks 'set.' Serve hot, warm, at room temperature or even cold. These make for GREAT leftovers.

Linking this up to This Chick Cooks, Real Food Wednesday, Pennywise Penny Platter Thursday, Fit and Fabulous Fridays, Yummy Mummy, and Frugal Fridays.

Radish and Snap Pea Salad

2011-06-23T17:00:00.000-04:00

A friend of mine has this really insane eating rule. It goes like this: Never spend more time cooking a dish than you do eating it.

Well. Let's just say that her rule wouldn't work very well for me. I'd have to start chewing VERY slowly.

Or cooking in fast forward.

Or maybe eating plain grass.

I won't pretend this salad whips up in snap. You've got to slice the radish super thin - preferably with a mandoline if you have one. It isn't the most labor intensive dish to make, but I sure did devour it in less time than it took me to prepare it. Seriously, no sooner had I dressed and tossed it than I proceeded to wolf down forkfuls.

Please try this. Even if you don't like radish. The radish is sliced thin enough to take out some of its sting. The snap peas are sweet and crunchy. And the mint gives it a lively spring-like flavor.

Radish and Snap Pea Salad

6-8 fresh firm radishes

1 pound snap or snow peas

juice of 1/2 a lemon

1 teaspoon balsamic vinegar

3 tablespoons olive oil

pinch of salt

1/2 bunch of mint

Slice the radishes super thin - preferably with a mandoline. If you're not ready to use them right away, leave them soaking in a bowl of cool water for up to a few hours. When you're ready, drain them and pat them dry.

In a separate bowl or small jar, combine the lemon juice, vinegar, oil, and salt. Mix well and set aside.

Chop the mint up really fine.

Right before serving, combine the peas with the radishes in a large bowl. Stir the mint into the dressing and pour it over the vegetables.

Mix well and serve immediately.

Linking this up to Pennywise Platter Thursday, Yummy Mummy, Weekend Bloggy Reading, Melt in Your Mouth Monday, Let's Do Brunch and This Chick Cooks.

Roasted Beet Salad

2011-06-19T20:20:00.000-04:00

Let's say someone, hypothetically, were to spread obscene quantities of Nutella onto obscene numbers of pretzel crisps. Let's say said someone did that several times a week.

And let's say on off days that person made chocolate chip cookies with real butter.

Do you think that person would be salvaged by eating greens every day? Twice a day? Triple portions laden with healthy oils and protein?

I'm not saying I know anyone like that. (I wouldn't associate with anyone THAT unbalanced.)

But if I did, do you think all those greens would save her soul?

Roasted Beet Salad, inspired by a recipe shared by my wonderful CSA, Earthen Harvest
Serves 2 as a main dish salad

2 beets, scrubbed and unpeeled

1 clove garlic

a couple dozen mint leaves

4 t red wine vinegar
¼ cup olive oil
¼ teaspoon dijon mustard
a pinch of sugar

salt and pepper to taste
1 head of Romaine lettuce, coarsely chopped

some goat cheese, optional

Preheat the oven to 425*. Wrap the beets in foil and roast until fork tender (45-60 minutes). Allow the beets to cool and remove the skins (you may want to wear gloves).

Cut the beets into small pieces, about 1/2 inch square.

Finely mince the garlic and mint. In a small jar, combine the vinegar, oil, mustard, sugar, salt and pepper.

Toss the beets with half of the vinaigrette and allow to marinate for at least an hour or two.

Immediately before serving, toss the lettuce with the other half of the marinade. Put the beets over the lettuce and crumble goat cheese over the top if desired.

Linking this up to Melt in Your Mouth Monday, Hearth and Soul Hop, Let's Do Brunch, Real Food Wednesdays. Also submitting to Weekend Herb Blogging, hosted this week by Mele Cotte.

Red Lentil Soup with Mint and Beet Greens

2011-06-15T22:03:00.000-04:00

Today was One of Those Days. I worked in a frenzy all day, trying to meet deadlines and trying not to look out the window at the Beautiful Weather.

Then when work let out, I took my two-year-old for a walk around the lake. I completely misjudged both the temperature (it was Hot) and my daughter's ability to sit in the carriage for any length of time so I can get in some brisk walking (she can't).

By the time I reached the end of our just-barely-45 minute walk, toting my 30 pound baby in one arm and pushing a stroller with the other, I was hot and cranky. That was when we passed a female jogger. I'm all for staying cool in the summer, but there do have to be some boundaries. She was wearing Very Little. My daughter said it better than I could have (and certainly louder too): "Mommy. Naked lady!"

The point is, I needed some therapy this evening. For me, therapy arrived in the form of a CSA basket loaded with beets and greens.

As soon as I got my very tactful baby into bed, I set right to work scrubbing, soaking, roasting, chopping. Am I the only one who finds gritty beets (with their greens still attached!!) beautiful? Am I the only one who finds chopping and cleaning greens therapeutic?

This soup was a combination of lots of wonderful fresh ingredients that I've been wanting to put to use. The beet greens, of course, but also a lovely Vidalia onion and some super pretty red lentils I bought last week.

And a few sprigs of the abundant mint I have growing on my patio.

It was fresh and exquisitely flavored. Paired with a whole wheat pita bread, it made a satisfying dinner. I think I'm on the road to recovery.

Red Lentil Soup with Mint and Beet Greens
Serves 4

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
a dozen or so mint leaves, chopped
1 teaspoon salt
1/4 teaspoon coriander
beet greens, removed from one bunch of beets (use the beets for something else), cleaned and sliced
1 small tomato, chopped
1 cup red lentils
1/3 cup bulgur wheat
1 egg, lightly beaten
extra mint, for garnish, optional

Heat the oil in a medium soup pot. Add the onion and saute for a few minutes, till translucent. Add the garlic and celery and cook for a few minutes longer, stirring frequently.

Now, add the mint, salt, and coriander. Mix well and cook for another minute or two.

Add the beet greens and cook for a few minutes till they are softened and heated through.

Add the lentils, bulgur and about 6 cups of water. Bring to a boil and reduce to a very gentle simmer. Simmer for 30 minutes, adding water as needed if it seems too thick.

After the 1/2 hour of cooking, add the tomato and cook for about 10 minutes longer.

Immediately before serving, whisk in the egg. Serve, garnished with mint if desired.

Linking this up to Wander Food Wednesday, Let's do Brunch, Real Food Wednesday, Yummy Mummy, Weekend Bloggy Reading, Pennywise Platter Thursday and Fit and Fabulous Fridays.

Chicken with Mizuna (and Eat. Live. Be.)

2011-06-13T20:49:00.000-04:00

I bought myself a new toy today. A 10 inch santoku knife. It's beautiful. Sharp. Solid. Makes me feel almost like a professional chef.

Funny the things that get me excited.

Which brings me to today's topic on Eat. Live. Be: a healthy eating tip. Mine is simple. Cook foods you like and have fun while cooking them. Fresh greens (if you like them). Pasta with cheese (if that's your thing). Fruit. Chocolate (!).

I make a point of cooking my favorite foods. Sometimes that means swiss chard three times a week. Sometimes it means an abundance of grape tomatoes or strawberries.

And I make a point of having fun. I own a stand mixer and food processor, and I have a few really good knives. These tools make cooking fun for me, and encourage me to spend more time doing it.

This year, I joined a CSA. I did it mostly for practical reasons - I thought it'd save us money and help us eat healthy. Turns out that it's a ton of fun! I love opening my weekly CSA box and seeing the surprise produce. I love being part of the farming community, even in a small way. I love trying new foods and cooking with the seasons. It makes healthy eating more fun than ever.

This recipe uses seasonal mizuna, a rich dark green leafy vegetable that can be eaten raw or steamed. It was the first time I tried it, and it was great. Full flavored but not bitter or sharp. It combines well with Asian flavors. If you can find some, I highly recommend it.

Chicken with Mizuna
Serves 6

Use tofu instead of chicken for a vegetarian version.

CHICKEN MARINADE:
2 lbs. boneless, skinless chicken breast
1/4 cup soy sauce
1/4 cup sake rice wine
2 tablespoons canola oil
1 tablespoon sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger

VEGETABLES:
2 tablespoons canola oil
1 bunch scallions or green onions, sliced thin
1 lb. trimmed string beans or haricot verts
1 bunch mizuna

First, prepare the chicken. Mix together the soy sauce, sake, oils, honey and ginger in a large bowl. Cut the chicken into small cubes (about 3/4 inch). Mix the chicken into the marinade and refrigerate for at least an hour, preferably 4-5.

About 1/2 hour before serving time, heat half the oil in a large frying pan or wok. Add the scallions and saute over medium-high heat for a few minutes. Remove the scallions and add about half the chicken bits (leave behind the marinade, but reserve it - you'll need it later). Brown the chicken for a couple of minutes, rotating the chicken now and then to get all the sides browned. Remove the chicken, add the remaining oil, and let it get hot. Add the rest of the chicken bits and brown.

Now, add back the scallions and reserved chicken. Pour in the reserved marinade. Cover the pan, bring to a boil and cook at a strong simmer for about 10 minutes. Add the string beans and cook for another few minutes, covered, till the beans are tender.

Finally, add the mizuna and cook for 2-3 minutes, uncovered, to get rid of some of the extra juices and steam the greens.

Serve hot next to whole wheat pasta or brown rice.

Linking this up to Melt in Your Mouth Mondays, Mingle Monday and Ultimate Recipe Swap.