Cauliflower-Lentil Curry: http://www.marthastewart.com/recipe/cauliflower-lentil-curry?autonomy_kw=cauliflower curry
Cauliflower Soup: http://www.epicurious.com/recipes/food/views/Cauliflower-Soup-with-Pecorino-Romano-and-Truffle-Oil-236879
Thursday, October 29, 2009
Cauliflower, Glorious Cauliflower
Someone asked me the other day what to do with cauliflower. I've just recently re-discovered this glorious vegetable, which is pretty, healthy and relatively accessible throughout the winter. Cooked correctly, it actually comes out sweet and slightly nutty tasting. My two favorite ways to use it are in Cauliflower-Lentil Curry and Cauliflower Soup. The curry recipe combined cauliflower with lentils, spices, and potatoes for a warm and wintery treat. The best part is the pickled onions and cucumbers, which are easy to do. Cauliflower Soup gets simmered in a stock pot then blended, so those suspicious of the vegetable don't have to look at individual florets. Just tell those folks that the recipe includes bacon, cream, Percorino-Romano cheese, and a mystery ingredient. They won't be able to turn it down. (I don't usually include the truffle oil because it's super expensive)
Enjoy!
Friday, October 23, 2009
Cut Back on Sugar Without Sacrificing Flavor
This summer the American Heart Association (AHA) released guidelines recommending that women consume no more than six teaspoons of sugar a day and men consume no more than nine teaspoons a day. Eating too much “added” sugar (sugar that is added to food during processing or cooking), according to the AHA, can lead to obesity, high blood pressure, and other conditions that increase the risk of heart attacks and strokes. You can find more information about these recommendations at www.americanheart.org.
Nancy McCaffrey, a registered dietician with the Oregon Heart and Vascular Institute’s Cardiovascular Wellness and Rehabilitation Department, says the recommendation “seems very appropriate in this day and age with the obesity epidemic we have.” The average American eats over 22 teaspoons of sugar every day, meaning most of us need to cut back on sugar – way back. Here are some ideas on how to do it without feeling like you’re sacrificing.
Know your sugars and where they might be hiding. Words that end in “ose”, such as fructose or dextrose, signify sugar. Syrups, molasses, and honey are all sweeteners. Sugars often show up in unexpected places, so be sure and read the labels on products so you know what and how much you’re eating. Don’t forget to check the labels on your drinks as well. A 12-ounce can of soda can contain as much as 8 teaspoons of sugar.
Instead of eating a sugary snack, eat fruit. The natural sugar in fruit can be a satisfying substitute for added sweeteners, and fruit has all kinds of things in it that are good for you. You can also cook with fruit. Banana Bread Pudding uses bananas, apple juice and raisins to create a delicious treat with only two tablespoons of brown sugar.
Try cutting back on sugar rather than eliminating it all together. If you put sugar in your cereal or coffee, try putting in half as much. You can cut back on sugar in baked goods too. According to Nancy you can reduce the sugar by one-third to one-half in most baked goods and still get good results. That’s the case with Peanut Butter Chocolate Chip Cookies. This recipe contains one-third less sugar than most chocolate chip cookie recipes. The cookies also feature miniature chocolate chips, which is a great trick to give your treats a hint of chocolate flavor without all the sugar and fat in regular chips. These cookies are a good way to meet what Nancy calls the “three bite rule.” “I tell people, you can have three bites of anything,” Nancy says. “That’s all most people need to deal with a food craving.”
Spices and extracts can be a great way to “beat the sweet.” Try eating foods spiked with cinnamon, ginger, or nutmeg, or prominently featuring peppermint, vanilla, or almond flavoring. Spices and extracts are flavor enhancers, according to Nancy. Like sugar, they make whatever you’re eating taste even better.
With sweet apples and pears in season and the holidays coming up, now is a great time to start consuming less added sugar. If you think about it in terms of “cutting back” rather than “giving up”, it should make the idea more palatable. When you think about the benefits to your health, cutting back on sugar sounds even sweeter.
Banana Bread Pudding
Makes 16 servings
1 c. golden raisins
¼ c. rum (optional)
2 T. butter
2 T. brown sugar
3 ripe bananas, cut into chunks
1 13.5-ounce can light coconut milk
1/3 c. apple juice
2 eggs
4 egg whites
2 t. vanilla
½ t. cinnamon
¼ t. nutmeg
¼ t. salt
4 c. cubed stale white bread
2/3 c. shredded coconut
2/3 c. chopped walnuts
Preheat oven to 350 degrees. If desired, soak raisins in rum for 20 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add brown sugar and stir to combine. Add bananas and cook until tender, about 10 minutes. Remove from heat and let cool. Mash banana mixture.
In a large bowl combine coconut milk, apple juice, eggs, egg whites, vanilla, cinnamon, nutmeg and salt.
Drain raisins. Place bread cubes in an 8” square ungreased pan. Add raisins, coconut and walnuts and toss to combine. Carefully spread banana mixture over the bread. Pour coconut milk mixture over banana mixture, making sure all bread cubes are submerged in liquid. Let sit for 15 minutes. Bake bread pudding for 45 minutes or until set.
Peanut Butter Chocolate Chip Cookies
Makes about two dozen cookies
2 c. flour
½ t. baking powder
½ t. baking soda
¼ t. salt
½ c. white sugar
½ c. brown sugar
1 egg
1 t. vanilla extract
1 c. natural peanut butter
½ c. soft tub margarine
½ c. roughly chopped dry-roasted peanuts
1 c. mini-chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the sugars, egg, and vanilla extract, and beat with an electric mixer until smooth. Add the peanut butter and margarine; beat until smooth. Add the flour mixture and beat until all the flour is combined. Add the chopped peanuts and mini-chocolate chips; stir until thoroughly combined.
Shape the dough into 1-inch balls, then press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes until the edges are barely browned. Remove from the sheet to cool.
Nancy McCaffrey, a registered dietician with the Oregon Heart and Vascular Institute’s Cardiovascular Wellness and Rehabilitation Department, says the recommendation “seems very appropriate in this day and age with the obesity epidemic we have.” The average American eats over 22 teaspoons of sugar every day, meaning most of us need to cut back on sugar – way back. Here are some ideas on how to do it without feeling like you’re sacrificing.
Know your sugars and where they might be hiding. Words that end in “ose”, such as fructose or dextrose, signify sugar. Syrups, molasses, and honey are all sweeteners. Sugars often show up in unexpected places, so be sure and read the labels on products so you know what and how much you’re eating. Don’t forget to check the labels on your drinks as well. A 12-ounce can of soda can contain as much as 8 teaspoons of sugar.
Instead of eating a sugary snack, eat fruit. The natural sugar in fruit can be a satisfying substitute for added sweeteners, and fruit has all kinds of things in it that are good for you. You can also cook with fruit. Banana Bread Pudding uses bananas, apple juice and raisins to create a delicious treat with only two tablespoons of brown sugar.
Try cutting back on sugar rather than eliminating it all together. If you put sugar in your cereal or coffee, try putting in half as much. You can cut back on sugar in baked goods too. According to Nancy you can reduce the sugar by one-third to one-half in most baked goods and still get good results. That’s the case with Peanut Butter Chocolate Chip Cookies. This recipe contains one-third less sugar than most chocolate chip cookie recipes. The cookies also feature miniature chocolate chips, which is a great trick to give your treats a hint of chocolate flavor without all the sugar and fat in regular chips. These cookies are a good way to meet what Nancy calls the “three bite rule.” “I tell people, you can have three bites of anything,” Nancy says. “That’s all most people need to deal with a food craving.”
Spices and extracts can be a great way to “beat the sweet.” Try eating foods spiked with cinnamon, ginger, or nutmeg, or prominently featuring peppermint, vanilla, or almond flavoring. Spices and extracts are flavor enhancers, according to Nancy. Like sugar, they make whatever you’re eating taste even better.
With sweet apples and pears in season and the holidays coming up, now is a great time to start consuming less added sugar. If you think about it in terms of “cutting back” rather than “giving up”, it should make the idea more palatable. When you think about the benefits to your health, cutting back on sugar sounds even sweeter.
Banana Bread Pudding
Makes 16 servings
1 c. golden raisins
¼ c. rum (optional)
2 T. butter
2 T. brown sugar
3 ripe bananas, cut into chunks
1 13.5-ounce can light coconut milk
1/3 c. apple juice
2 eggs
4 egg whites
2 t. vanilla
½ t. cinnamon
¼ t. nutmeg
¼ t. salt
4 c. cubed stale white bread
2/3 c. shredded coconut
2/3 c. chopped walnuts
Preheat oven to 350 degrees. If desired, soak raisins in rum for 20 minutes. Meanwhile, melt butter in a medium skillet over medium heat. Add brown sugar and stir to combine. Add bananas and cook until tender, about 10 minutes. Remove from heat and let cool. Mash banana mixture.
In a large bowl combine coconut milk, apple juice, eggs, egg whites, vanilla, cinnamon, nutmeg and salt.
Drain raisins. Place bread cubes in an 8” square ungreased pan. Add raisins, coconut and walnuts and toss to combine. Carefully spread banana mixture over the bread. Pour coconut milk mixture over banana mixture, making sure all bread cubes are submerged in liquid. Let sit for 15 minutes. Bake bread pudding for 45 minutes or until set.
Peanut Butter Chocolate Chip Cookies
Makes about two dozen cookies
2 c. flour
½ t. baking powder
½ t. baking soda
¼ t. salt
½ c. white sugar
½ c. brown sugar
1 egg
1 t. vanilla extract
1 c. natural peanut butter
½ c. soft tub margarine
½ c. roughly chopped dry-roasted peanuts
1 c. mini-chocolate chips
Preheat the oven to 350 degrees. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the sugars, egg, and vanilla extract, and beat with an electric mixer until smooth. Add the peanut butter and margarine; beat until smooth. Add the flour mixture and beat until all the flour is combined. Add the chopped peanuts and mini-chocolate chips; stir until thoroughly combined.
Shape the dough into 1-inch balls, then press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie. Bake for 10 to 15 minutes until the edges are barely browned. Remove from the sheet to cool.
Monday, October 5, 2009
Preserving Food Pays Off in Winter
For as long as I can remember my family has preserved food in the summer. We would freeze berries, jam, green beans and corn and can tomatoes, pickles, applesauce and apple juice. Canning tomatoes was always my favorite. My mom and sisters and I would work all afternoon to peel the tomatoes and pack them into jars. At the end of the day, after the jars had been sufficiently heated, a melodic sound would begin to filter out of the kitchen: the “pop” of canning lids sealing, which I still believe is one of the most rewarding sounds you’ll ever hear in the kitchen. Of course, the best part came later in the winter, when you got to open the jars and use the tomatoes in lasagna, pasta sauce, soups, chili, and stew.
Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”
Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.
Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”
Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.
If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.
Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.
Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.
Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.
Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.
Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.
Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.
Much of America seems to have caught the canning bug. Susan Busler, Family Community Development faculty member with the OSU Extension service in Lane County, confirms the trend is taking hold locally. Susan oversees the Master Food Preserver program, which offers individuals advice on safely canning, freezing, drying and otherwise preserving food. “We seem to be handling about 120 to 150 calls daily on the hotline. We have 10 to 15 people who have either never canned before … or haven’t canned for 20 to 30 years and need a refresher.”
Springfield residents Kimberly and Sarah Stalker, both Master Food Preservers, are good examples. Kimberly grew up on a farm and preserved food when she was growing up. She got interested in it again when her daughter Sarah began taking classes at Extension. “Things you make yourself taste better,” Sarah says. “I like being able to say I made something.” Preserving food can also help you save money, monitor what your family is eating, and reduce your carbon footprint.
Please be aware, however, that the foods you preserve are only as good as the precautions you take when handling them. Food poisoning can be a concern for foods that are preserved incorrectly. “Food preservation is a science, not an art form,” Susan says. “Be cautious of family recipes that have not been analyzed for safety. Don’t rely on recipes from the web unless they are from a reliable site for safe food preservation techniques.” Kimberly advises, “Follow recipes to a “T” and practice good sanitation when canning. Wash you hands and make sure you sanitize your equipment.”
Good sources for recipes include the OSU Extension services website (http://extension.oregonstate.edu/lane), the U.S. Department of Agriculture, and the Ball Blue Book or Ball Complete Book of Food Preservation. For advice on preserving food, contact the Master Food Preserver hotline at 682-4246 or 1-800-354-7319. The Hotline is staffed Monday-Thursday from 9:00am to 4:00pm.
If you’re ready to try your hand at canning this year, check out these recipes for Pickled Baby Carrots and Microwave Apple Butter. The pickled carrots have already produced good results for Sarah, netting several awards at 4-H events and the Lane County Fair. Apple Butter, she says, is delicious on toast. Try it on pancakes or straight out of the jar for a taste of summer come January.
Pickled Baby Carrots
8½ c. baby carrots
5½ c. white distilled vinegar (5%)
2 c. sugar
2 tsp. canning salt
8 tsp. mustard seed
4 tsp. celery seed
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions. Wash carrots well and peel if necessary. Wash again after peeling.
Combine vinegar, 1 c. water, sugar and canning salt in an 8-quart Dutch oven or stockpot. Bring to a boil and boil gently for 3 minutes. Add carrots and bring back to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked, about 10 minutes. Place 2 tsp. mustard seed and 1 tsp. celery seed in the bottom of each clean, hot pint jar.
Fill hot jars with the hot carrots, leaving a 1-inch headspace. Cover with hot pickling liquid, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a damp clean paper towel, then place lids and bands on jars. Process jars in a boiling water canner for 15 minutes at altitudes of 0-1,000 feet, 20 minutes at altitudes of 1,001 to 6,000 feet, and 25 minutes at altitudes above 6,000 feet.
Let cool, undisturbed, for 12 to 24 hours. Check to make sure jars have sealed. Allow carrots to sit in jars for at least 3 to 5 days before consuming for best flavor.
Microwave Apple Butter
8 medium apples, quartered, cored and thoroughly rinsed
1 c. apple cider or juice
1 c. sugar
1 tsp. ground cinnamon
¼ tsp. ground cloves
Wash and rinse four pint-sized canning jars; keep hot until ready to use. Prepare lids and bands according to manufacturer’s directions.
In a 2 quart glass casserole dish, combine the apples and cider. Cover and microwave 8-10 minutes on high power. Stir every 3 minutes until the apples are soft. Press the cooked apples through a food mill or sieve to puree.
Return mixture to casserole dish and add sugar and spices. Microwave, uncovered, 10-15 minutes on high power, stirring often, until the mixture thickens. The butter is ready when it rounds slightly on the spoon and is glossy.
Pack cooked butters immediately into hot jars, leaving ¼ inch headspace. Adjust lids
and process in a boiling water canner for 10 minutes. When cool, test seals, remove bands and
store in a cool place.
Greatest. Cake. Ever.
Chocolate lovers, this one's for you! I make it once a year because it takes me three days.
Cuban Opera Cake
http://www.epicurious.com/recipes/food/views/Cuban-Opera-Cake-108593
Cuban Opera Cake
http://www.epicurious.com/recipes/food/views/Cuban-Opera-Cake-108593
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