Rubus armeniacus may be the bane of gardeners everywhere, but they’re a guilty pleasure for cooks. Also known as the Armenian or Himalayan Blackberry, these vicious vines have a habit of taking over flower beds and roadside right-of-ways if left to their own devices.
That’s bad news for native plants everywhere (including Rubus ursinus, the non-invasive blackberry that grows well in Oregon) but good news for people looking to pick free blackberries in the summertime.
Blackberries grow along the bike path where I ride almost daily, and all year I look forward to August, when their sweet smell fills the air on warm afternoons. Most days I stop on my way home from work to pick a few and enjoy them in their simplest form.
Blackberries make spectacular cooked desserts. My dear friend Rebecca Larson likes to make Blackberry Pie and offered to share her recipe for this column. However, when pressed, this was her version:
“Take as many blackberries as you can con your family or your co-workers into picking (Rebecca usually gets her blackberries in the back lot at St. Vincent de Paul in Eugene, where she works). Tell them to pick the berries into a colander so you can rinse them without transferring them into another bowl. Toss them with some flour (not too much, so you get lots of juice), about a cup of sugar (depending on how sweet they are) and around a tablespoon of orange zest. You don’t really taste the orange but it gives the berries a really rich flavor. Put them in a pie crust and dot with butter. Put a second crust on top and sprinkle with more sugar. Bake at 400 degrees for about 15 minutes, then lower the temperature to 350 degrees and bake until the crust is golden brown (about 40 minutes).
“And if your oven starts smoking before you bake the pie, it’s time to clean it. Oh well, too late!”
This freedom to experiment will surely delight experienced cooks. For those of you (like me) who prefer to cook from a recipe, try Blackberry Cobbler. This is my family’s favorite way to enjoy blackberries. It’s best served with a scoop of vanilla ice cream.
For a real treat you can substitute marionberries, also known as the Marion blackberry, in either of these recipes. Marionberries were developed at Oregon State University and are named after Marion County, where they were most heavily tested. They’re grown exclusively in Oregon and are renowned for their big size and rich taste. I freeze several cups every year so I can make berry pies at Thanksgiving and Christmas.
Whether you enjoy them now or later, plain or in baked goods, blackberries are a real show-stopper. Enjoy them while you can.
Blackberry Cobbler
Makes 6 to 8 servings
4 T. butter
1 c. sugar, divided
1 c. flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
4 c. blackberries
1 c. apple juice
Preheat oven to 375 degrees. Grease a 2 quart casserole dish. In a small bowl mix together flour, baking powder and salt; set aside.
In a mixing bowl, beat together butter and 1/2 c. sugar. Stir in flour mixture alternately with milk, beginning and ending with flour. Pour the batter into prepared dish. Top with blackberries; sprinkle with remaining 1/2 c. sugar.
In a small saucepan, heat apple juice until boiling. Pour over blackberries. Bake for 50 minutes or until a toothpick inserted in the middle has only a few moist crumbs.
Tuesday, August 31, 2010
Friday, August 13, 2010
Cool Off With Cool Summer Treats
Ice cream is my favorite food, and there’s no better time to enjoy it than summer. Whether it’s vanilla topped with fresh berries, or something packed with chocolate on a cone, there are lots of ways to enjoy this cool treat.
It seems like there are more choices than ever in the ice cream shop freezers. Here’s a quick guide to understanding different types of frozen desserts:
• Ice cream: Frozen dessert made with cream, egg yolks, sugar, and extras like nuts, berries or candy.
• Frozen yogurt: Made with yogurt instead of cream, making it lower in fat than many ice creams.
• Sorbet: Frozen dessert made with water and juice instead of milk. Typically flavored with fruit and/or herbs. You can make it without an ice cream maker, although the texture will be different.
• Sherbet: Confection that uses less milk than ice cream and is typically flavored with fruit juice.
• Gelato: Italian ice cream that replaces some or all of the cream with milk. Good gelato is richer and creamier than regular ice cream.
As long as you have an ice cream maker, it’s fairly easy to whip up a batch of your favorite treat at home. Orange-Lemon Gelato is sure to please and is a little different from regular ice cream.
Chocolate Ice Cream Roll is a family favorite. For years my grandmother made it for me instead of a regular birthday cake. She would even frost the top and put a couple birthday candles in it. For Christmas she would substitute peppermint ice cream for the vanilla.
These cool finishes to your meal should leave you refreshed even on the warmest summer evenings.
Orange-Lemon Gelato
Makes 8 servings
5 egg yolks
¼ c. sugar
2 c. 2% milk
4 strips orange peel
4 strips lemon peel
In a medium bowl, whisk together egg yolks and sugar; set aside.
Scald milk, orange peel, and lemon peel in a saucepan with a heavy bottom. Slowly whisk half the hot milk mixture into egg yolks, then return egg yolk mixture to pan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 8 minutes. Remove peel and place milk mixture in refrigerator.
When mixture is cool, freeze in an ice cream maker according to manufacturer’s directions.
Chocolate Ice Cream Roll
Makes 10-12 servings
3/4 c. flour
1/4 t. salt
4 T. cocoa
1 T. lemon juice
5 eggs, separated
1 c. sugar
1 quart vanilla ice cream
Preheat oven to 350 degrees. Line a 15” x 1” jelly roll pan with wax paper. Lay a clean dish towel (at least as large as jelly roll pan) on counter.
In a mixing bowl, beat egg whites until they hold stiff peaks, adding sugar 1 tablespoon at a time. In a separate bowl, mix flour, salt and cocoa.
In a cleaning mixing bowl, beat egg yolks with lemon juice until they hold soft peaks. Add dry ingredients and stir gently to combine. Fold in egg whites. Pour batter into jelly roll pan and bake for 15 minutes. Immediately invert cake on dish towel. Remove wax paper and roll up cake. Leave until cake has completed cooled.
When cake has almost cooled, set ice cream on counter to soften. Unroll cake and spread with ice cream. Re-roll cake. Wrap in double thickness of aluminum foil and freeze at least four hours. To serve, unwrap cake and slice with a sharp knife.
It seems like there are more choices than ever in the ice cream shop freezers. Here’s a quick guide to understanding different types of frozen desserts:
• Ice cream: Frozen dessert made with cream, egg yolks, sugar, and extras like nuts, berries or candy.
• Frozen yogurt: Made with yogurt instead of cream, making it lower in fat than many ice creams.
• Sorbet: Frozen dessert made with water and juice instead of milk. Typically flavored with fruit and/or herbs. You can make it without an ice cream maker, although the texture will be different.
• Sherbet: Confection that uses less milk than ice cream and is typically flavored with fruit juice.
• Gelato: Italian ice cream that replaces some or all of the cream with milk. Good gelato is richer and creamier than regular ice cream.
As long as you have an ice cream maker, it’s fairly easy to whip up a batch of your favorite treat at home. Orange-Lemon Gelato is sure to please and is a little different from regular ice cream.
Chocolate Ice Cream Roll is a family favorite. For years my grandmother made it for me instead of a regular birthday cake. She would even frost the top and put a couple birthday candles in it. For Christmas she would substitute peppermint ice cream for the vanilla.
These cool finishes to your meal should leave you refreshed even on the warmest summer evenings.
Orange-Lemon Gelato
Makes 8 servings
5 egg yolks
¼ c. sugar
2 c. 2% milk
4 strips orange peel
4 strips lemon peel
In a medium bowl, whisk together egg yolks and sugar; set aside.
Scald milk, orange peel, and lemon peel in a saucepan with a heavy bottom. Slowly whisk half the hot milk mixture into egg yolks, then return egg yolk mixture to pan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 8 minutes. Remove peel and place milk mixture in refrigerator.
When mixture is cool, freeze in an ice cream maker according to manufacturer’s directions.
Chocolate Ice Cream Roll
Makes 10-12 servings
3/4 c. flour
1/4 t. salt
4 T. cocoa
1 T. lemon juice
5 eggs, separated
1 c. sugar
1 quart vanilla ice cream
Preheat oven to 350 degrees. Line a 15” x 1” jelly roll pan with wax paper. Lay a clean dish towel (at least as large as jelly roll pan) on counter.
In a mixing bowl, beat egg whites until they hold stiff peaks, adding sugar 1 tablespoon at a time. In a separate bowl, mix flour, salt and cocoa.
In a cleaning mixing bowl, beat egg yolks with lemon juice until they hold soft peaks. Add dry ingredients and stir gently to combine. Fold in egg whites. Pour batter into jelly roll pan and bake for 15 minutes. Immediately invert cake on dish towel. Remove wax paper and roll up cake. Leave until cake has completed cooled.
When cake has almost cooled, set ice cream on counter to soften. Unroll cake and spread with ice cream. Re-roll cake. Wrap in double thickness of aluminum foil and freeze at least four hours. To serve, unwrap cake and slice with a sharp knife.
Tuesday, August 3, 2010
Cooking with Flowers
Strolling through the Farmers’ Market the other day, a bag of salad greens with spots of red and yellow popped out at me. Exotic lettuce? Actually, nasturtiums, edible flowers that have an intense peppery bite. They’re delicious in salads and add a gorgeous touch to the dinner table.
A surprising number of flowers are edible. A publication from the Colorado State University Extension Service lists over 20 common flowers that can be eaten, including nasturtiums, lavender, pansies and scented geraniums. Hibiscus syrup and rose water can be used in everything from meat dishes to desserts. Many herb flowers, such as chives and thyme, also make nice garnishes for salads.
If you’re thinking about including edible flowers in your next meal, seek out blooms that are organic or have not been sprayed with pesticides. If possible, pick the flowers right before you use them. Most can be stored in the refrigerator for a couple hours.
Research your bloom of choice before you use it. On some flowers, only certain parts (usually the petals) are edible. You may need to remove the pistils, sepals and/or stamens, which can be bitter, before eating.
Most important, if you’re in doubt about whether a flower is really edible, don’t eat it.
Stuffed with an herbed ricotta cheese mixture and dipped in tempura batter, Fried Squash Blossoms are delicious and fun. The tempura recipe calls for club soda, which makes the batter lighter. This recipe is based on one from the University of Illinois Extension Service website, which also has great advice about choosing and picking squash blossoms from your own yard.
Lavender brings a soft floral taste and fragrance to baked goods. Honey Lavender Cornbread is a nice way to showcase it. The bread, which doesn’t skimp on the honey, is more dessert than side dish. Crush the lavender blossoms with your fingers before mixing them into the batter to make them less intense.
Many dishes with edible flowers are pretty enough that you won’t need a separate centerpiece. Just put your salad, squash blossoms or whatever else in the middle of the table so everyone can enjoy the flowers before they dig in.
Fried Squash Blossoms
Makes 16 servings
16 squash blossoms
1/4 c. ricotta cheese
1 garlic clove, minced
1/4 t. salt
1/4 t. pepper
1 T. fresh herbs (such as basil, thyme or parsley), minced
2 c. rice flour
1/2 t. salt
2 c. cold club soda
Canola oil for frying
In a small bowl, combine cheese, garlic, salt, pepper and herbs. Spoon about ½ teaspoon of mixture into center of each blossom. Twist top of each blossom together to seal. Put stuffed blossoms on a baking sheet and refrigerate for 15 minutes.
Mix flour and salt in a large shallow bowl. Add club soda and gently stir.
Heat 1/2” of canola oil in a skillet to 350 degrees. Dip blossoms in tempura batter, then carefully fry on each side in oil until golden brown, 1-2 minutes per side. Do not crowd the pan, and keep oil as close to 350 degrees as possible. Remove blossoms with a slotted spoon and drain on paper towels. Serve warm.
Honey Lavender Cornbread
Makes 10-12 servings
1/3 c. butter, softened
1/3 c. honey
2 eggs
1 t. vanilla
1 t. lavender flowers
1-1/4 c. all-purpose flour
3/4 c. cornmeal
1 T. baking powder
1 t. coarse salt
1 c. milk
2 t. sugar
Preheat oven to 350 degrees. Grease a 8-1/2” x 4-1/2” loaf pan; set aside. In a large bowl combine flour, cornmeal, baking powder and salt; set aside.
In a mixing bowl, cream butter and honey. Beat in eggs, vanilla and lavender flowers. Add dry ingredients alternately with milk.
Pour batter into prepared pan. Sprinkle sugar over the top. Cook for 40-50 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a wire rack. Let bread cool completely before slicing.
A surprising number of flowers are edible. A publication from the Colorado State University Extension Service lists over 20 common flowers that can be eaten, including nasturtiums, lavender, pansies and scented geraniums. Hibiscus syrup and rose water can be used in everything from meat dishes to desserts. Many herb flowers, such as chives and thyme, also make nice garnishes for salads.
If you’re thinking about including edible flowers in your next meal, seek out blooms that are organic or have not been sprayed with pesticides. If possible, pick the flowers right before you use them. Most can be stored in the refrigerator for a couple hours.
Research your bloom of choice before you use it. On some flowers, only certain parts (usually the petals) are edible. You may need to remove the pistils, sepals and/or stamens, which can be bitter, before eating.
Most important, if you’re in doubt about whether a flower is really edible, don’t eat it.
Stuffed with an herbed ricotta cheese mixture and dipped in tempura batter, Fried Squash Blossoms are delicious and fun. The tempura recipe calls for club soda, which makes the batter lighter. This recipe is based on one from the University of Illinois Extension Service website, which also has great advice about choosing and picking squash blossoms from your own yard.
Lavender brings a soft floral taste and fragrance to baked goods. Honey Lavender Cornbread is a nice way to showcase it. The bread, which doesn’t skimp on the honey, is more dessert than side dish. Crush the lavender blossoms with your fingers before mixing them into the batter to make them less intense.
Many dishes with edible flowers are pretty enough that you won’t need a separate centerpiece. Just put your salad, squash blossoms or whatever else in the middle of the table so everyone can enjoy the flowers before they dig in.
Fried Squash Blossoms
Makes 16 servings
16 squash blossoms
1/4 c. ricotta cheese
1 garlic clove, minced
1/4 t. salt
1/4 t. pepper
1 T. fresh herbs (such as basil, thyme or parsley), minced
2 c. rice flour
1/2 t. salt
2 c. cold club soda
Canola oil for frying
In a small bowl, combine cheese, garlic, salt, pepper and herbs. Spoon about ½ teaspoon of mixture into center of each blossom. Twist top of each blossom together to seal. Put stuffed blossoms on a baking sheet and refrigerate for 15 minutes.
Mix flour and salt in a large shallow bowl. Add club soda and gently stir.
Heat 1/2” of canola oil in a skillet to 350 degrees. Dip blossoms in tempura batter, then carefully fry on each side in oil until golden brown, 1-2 minutes per side. Do not crowd the pan, and keep oil as close to 350 degrees as possible. Remove blossoms with a slotted spoon and drain on paper towels. Serve warm.
Honey Lavender Cornbread
Makes 10-12 servings
1/3 c. butter, softened
1/3 c. honey
2 eggs
1 t. vanilla
1 t. lavender flowers
1-1/4 c. all-purpose flour
3/4 c. cornmeal
1 T. baking powder
1 t. coarse salt
1 c. milk
2 t. sugar
Preheat oven to 350 degrees. Grease a 8-1/2” x 4-1/2” loaf pan; set aside. In a large bowl combine flour, cornmeal, baking powder and salt; set aside.
In a mixing bowl, cream butter and honey. Beat in eggs, vanilla and lavender flowers. Add dry ingredients alternately with milk.
Pour batter into prepared pan. Sprinkle sugar over the top. Cook for 40-50 minutes or until a knife inserted into the center comes out clean. Let cool for 10 minutes, then remove from pan and place on a wire rack. Let bread cool completely before slicing.
Monday, July 5, 2010
Celiac Disease, Gluten Intolerance Facts and Recipes
Two days after the Thanksgiving of 2004, Springfield resident "Mary B." was weak, pale, and could no longer take the feeling of jackhammers pounding in her head. She checked herself into the hospital, where she was treated for anemia. The underlying cause of her condition was a mystery, however, so her doctors ordered some tests.
A month later Mary got the news: she had Celiac disease, a digestive disease that makes the body unable to tolerate gluten. Gluten is a protein found in wheat, barley, and rye. When a Celiac sufferer eats gluten it causes damage to the small intestine. As a result, the body is less able to absorb nutrients from food. This can lead to malnutrition, weight loss, chronic fatigue, premature osteoporosis and other serious problems. The Gluten Intolerance Group estimates there are 2 million people in the United States with Celiac disease.
Some people who feel ill when they eat gluten may have gluten intolerance, a less severe condition that has not been proven to damage the small intestine. Still, people with gluten intolerance may experience symptoms such as bloating, diarrhea, constipation, or acid reflux.
The day Mary found out she had Celiac disease, “I went to my pantry and started pulling things off the shelves. It was almost bare by the time I finished,” she says. Celiac disease means more than cutting out bread. Many processed foods, from marinades to soups to processed lunch meats, have small amounts of flour in them. Oats are often cross-contaminated with wheat or other grains because they’re grown and processed together. Eating in restaurants can be tricky, as many places mix and cook their gluten-free and non-gluten-free items on the same surfaces.
The good news is that as more people find out they have Celiac disease, more food options are becoming available to them. Manufacturers are starting to produce more gluten-free flours, cereals and other products. Grocery stores are stocking these items more frequently.
And creative people are developing really delicious recipes. Michie Page is a member of the Eugene chapter of the Gluten Intolerance Group. Her Heaven on a Plate (Truffle Cake) is absolutely divine. A copy of the recipe is included here, and you can find more of Michie’s recipes at www.gig-eugene.org (look for her “GFChef” moniker). The website also has more information about the Eugene Gluten Intolerance Group, which served people from Springfield and all of Lane County. (For the national Gluten Intolerance Group website, visit www.gluten.net).
Mary highly recommends the group for anyone with Celiac disease or gluten intolerance. “You get a lot of good information with the speakers they bring in,” she says. Plus, “It’s nice to know that others are in the same boat as you are.”
Heaven on a Plate (Truffle Cake)
1-1/4 c. unsalted butter
1/4 c. Hershey's® Special Dark® cocoa
1/2 c. Hershey's® cocoa
1 c. plus 1 T. sugar, divided
1 T. gluten-free multi-blend flour
3 t. gluten-free vanilla extract
4 eggs, separated
2 t. soy sour cream
Heat oven to 425°F. Grease bottom of 8-inch springform pan.
Melt butter in medium saucepan over low heat. Sift in cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour, soy sour cream and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
A month later Mary got the news: she had Celiac disease, a digestive disease that makes the body unable to tolerate gluten. Gluten is a protein found in wheat, barley, and rye. When a Celiac sufferer eats gluten it causes damage to the small intestine. As a result, the body is less able to absorb nutrients from food. This can lead to malnutrition, weight loss, chronic fatigue, premature osteoporosis and other serious problems. The Gluten Intolerance Group estimates there are 2 million people in the United States with Celiac disease.
Some people who feel ill when they eat gluten may have gluten intolerance, a less severe condition that has not been proven to damage the small intestine. Still, people with gluten intolerance may experience symptoms such as bloating, diarrhea, constipation, or acid reflux.
The day Mary found out she had Celiac disease, “I went to my pantry and started pulling things off the shelves. It was almost bare by the time I finished,” she says. Celiac disease means more than cutting out bread. Many processed foods, from marinades to soups to processed lunch meats, have small amounts of flour in them. Oats are often cross-contaminated with wheat or other grains because they’re grown and processed together. Eating in restaurants can be tricky, as many places mix and cook their gluten-free and non-gluten-free items on the same surfaces.
The good news is that as more people find out they have Celiac disease, more food options are becoming available to them. Manufacturers are starting to produce more gluten-free flours, cereals and other products. Grocery stores are stocking these items more frequently.
And creative people are developing really delicious recipes. Michie Page is a member of the Eugene chapter of the Gluten Intolerance Group. Her Heaven on a Plate (Truffle Cake) is absolutely divine. A copy of the recipe is included here, and you can find more of Michie’s recipes at www.gig-eugene.org (look for her “GFChef” moniker). The website also has more information about the Eugene Gluten Intolerance Group, which served people from Springfield and all of Lane County. (For the national Gluten Intolerance Group website, visit www.gluten.net).
Mary highly recommends the group for anyone with Celiac disease or gluten intolerance. “You get a lot of good information with the speakers they bring in,” she says. Plus, “It’s nice to know that others are in the same boat as you are.”
Heaven on a Plate (Truffle Cake)
1-1/4 c. unsalted butter
1/4 c. Hershey's® Special Dark® cocoa
1/2 c. Hershey's® cocoa
1 c. plus 1 T. sugar, divided
1 T. gluten-free multi-blend flour
3 t. gluten-free vanilla extract
4 eggs, separated
2 t. soy sour cream
Heat oven to 425°F. Grease bottom of 8-inch springform pan.
Melt butter in medium saucepan over low heat. Sift in cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour, soy sour cream and vanilla. Add egg yolks, one at a time, beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.
Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.
Monday, May 17, 2010
Go Green at the Farmers Market
The Springfield Farmers Market is set to open its third season on Friday, May 7 at 3:00pm. A visit to the market this time of year means being encountered by a lot of green, and not (necessarily) the University of Oregon kind. Greens such as lettuce, spinach, kale, and bok choy are prolific this time of year. These plants grow well in cooler conditions, which is why you see more of them in the spring but less in the summer.
Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.
If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.
My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.
The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.
Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped
In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.
Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.
Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper
Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.
Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.
Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.
Cabbage might not generate as much excitement as things like berries and tomatoes, but if you look at the nutritional value of these delicious veggies you’re likely to get more excited. I have a fantastic book called “The World’s Healthiest Foods” by George Mateljna. After many years of research, George created a list of what he considers to be the world’s 80 healthiest foods. The most nutrient rich food on his list? Spinach. Swiss chard, romaine lettuce, collard greens, kale, and mustard greens follow further down the list. A glance at the “nutrient-richness chart” of each shows these greens to be an excellent source of things such as vitamins K, A, C, folate, iron, and calcium. (And berry lovers can rest assured – strawberries and raspberries also rank highly on George’s healthiest foods chart.) You can get more information about "The World's Healthiest Foods" at http://whfoods.org.
If preparing some of these greens will be a new experience for you, here are a few suggestions to get you started. Almost everyone likes coleslaw, so if you have picky eaters, give Collard Slaw a try. One day while I was preparing coleslaw I tossed in some collard greens that were languishing in the refrigerator. Collards are surprisingly sweet when eaten raw, and the light dressing won’t make the vegetables soggy. The mustard’s spiciness intensifies the longer the coleslaw sits, so you might make this dish the night before you plan to serve it.
My fiancé invented Creamy Chicken and Bok Choy during his bachelor days, and we still enjoy it frequently in the spring. It comes together fast and tastes great over steamed rice.
The market’s organizers are working to make your source of fruits, veggies, homemade goods, and plants even more fun this year. They will be offering music, demonstrations, and other activities to keep you entertained while you’re shopping. The best part for me is always thinking about what I’m going to make with all that produce when I get home.
Collard Slaw
Makes 12 servings
1/4 c. apple cider vinegar
2 T. sugar
1 t. ground mustard
1/2 t. celery seed
Pinch salt
1 small bunch collard greens (about five leaves), cut into very thin strips
1/2 head green cabbage, cut into very thin strips
1/2 head purple cabbage, cut into very thin strips
2 carrots, grated or very finely chopped
1/4 red or yellow onion, grated or very finely chopped
In a small saucepan, heat vinegar and sugar. Stir occasionally until sugar has dissolved. Let cool slightly.
Place remaining ingredients in a large bowl. Pour dressing over collard mixture and toss thoroughly to combine.
Creamy Chicken and Bok Choy
Makes four servings
2 c. white rice
2 boneless, skinless chicken breasts, cubed
2 t. olive oil
1/2 onion, diced
2 cloves garlic, minced
5-6 mushrooms, sliced
1 T. white wine
2 t. Dijon mustard
2 t. soy sauce
1 t. lemon juice
1/2 t. paprika
1/2 t. ground cumin
Pinch cayenne pepper
Pinch cinnamon
1 bunch baby bok choy, coarsely chopped
2-3 T. light sour cream
Salt and pepper
Cook rice according to package directions. In the meantime, in a large skillet, heat oil. Add chicken and cook through. Add onion and garlic and cook until they begin to soften, 2-3 minutes. Add mushrooms and cook for 1 minute.
Add white wine, Dijon mustard, soy sauce, lemon juice, paprika, cumin, cayenne pepper, and cinnamon. Stir well to combine. Cook for 3-4 minutes or until bubbly.
Add bok choy to skillet and cook until it begins to wilt. Add sour cream and cook until heated through (do not let sauce come to a boil). Season with salt and pepper to taste. Serve over cooked rice.
Friday, April 9, 2010
Lasagna On A Weeknight? Yes You Can!
My sister Kathryn was a big fan of the Garfield comic strip as a child. Garfield the cat loved lasagna, and one year Kathryn decided lasagna was her favorite food as well. Luckily she liked to make it too, and would toil for hours in the kitchen to make it for her birthday and on other special occasions.
As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.
Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.
Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.
If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.
Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.
The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.
Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese
Cook ravioli according to package directions; drain.
In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin
In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.
In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.
Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.
Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.
If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.
Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.
The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.
Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese
Cook ravioli according to package directions; drain.
In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin
In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.
In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.
Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.
Saturday, April 3, 2010
Cool Kitchen Gadget
This is what I got instead of an Easter basket. It even had a chocolate Easter bunny in it. How cool!
http://www.worldwidefred.com/equalmeasure.htm
http://www.worldwidefred.com/equalmeasure.htm
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