Eggplant Spread

I'd noticed recently that I was eating far more bread than a person should. After all, what's not to love about the eggshell crisp crust and tender insides of a freshly baked French baguette? No one person needs to consume 18 inches of bread all by themselves, though, so I needed to scale back. This veggie-full spread, which is neither caponata nor ratatouille, but reminiscent of both and just as delicious, served on fresh zucchini rounds was just the ticket.

This recipe calls for tomatoes concassè. Just what is that? Here is a quick tutorial to help you understand the method.

Tomatoes concassè is peeled, seeded and chopped or crushed tomato. The easiest way to peel a tomato is to heat it briefly in boiling water. Follow the photos here and description below. (Click the photo to enlarge.)

1. Cut the core from a tomato and turn in upside down.
2. Cut a small 'X' in the bottom of the tomato and drop into boiling water for 30 seconds.
3. Remove from water and cool in ice water or very cold water. The heat will cause the peel to separate from the flesh of the tomato and the 'X' will aid in peeling quickly.
4. Remove the peel and cut the tomato in half crosswise.
5. Seed by gently squeezing the tomato, cut side down, over a bowl. Crush with your hands (as I did for this dish) or dice with a knife.

Eggplant Spread
Makes 6 cups

2 Tablespoons olive oil
4 cloves garlic - minced
1 cup red onion - chopped
2 small eggplants - diced
2 cups baby bella mushrooms - sliced
1 Tablespoon sea salt
6 plum tomatoes concassè
2 Tablespoons capers - drained and rinsed
1 teaspoon anchovy paste
basil, oregano and parsley - 1 teaspoon dried, each
1 cup pitted Nicoise olives
1/2 cup shredded fresh Parmesan


In a large skillet heat olive oil over medium heat and add onion and garlic.
Cook just until onions begin to sweat and are translucent. Add eggplant and mushrooms. Sprinkle salt over all and reduce heat to low. The eggplant and mushrooms will leach their juices and aid the cooking process this takes about 20 minutes.
Once eggplant is softened, add tomatoes, capers, anchovy paste, herbs and olives. Cook for another 20 minutes until all vegetables are soft and flavors are blended.
Remove from heat and stir in Parmesan cheese.
Serve hot or cold with your favorite dippers or bread.

Fat Free and Low Fat Snack Options

I have to admit, when I think about snacking (or any food, for that matter) I don't usually consider fat content. If it's obvious, like lots of mayo or drowned in butter, I'll think twice, but the average day has me eating for flavor more than anything.

Most snacks that are low fat aren't very flavorful or interesting, especially the fat-free varieties. I adore vegetables, but apart from that, I tend to seek out snacks with too much fat - but not on purpose.

I had been seeing kale chips all over the place lately and decided to give them a try. They aren't anything new - in fact I found mentions of them several years old, but they seem to be a big deal right now. Along with kale chips I also made two snacks from my favorite legume - chickpeas. I made roasted chickpeas and a fat free 'hummus'. I can say for sure that each of these had so much flavor that I'll be making them again and again. See what you think.

1) Kale chips are nothing but clean, dry kale leaves roasted in an oven until crisp. You can salt them or spray with olive oil before toasting, but I found that I really liked them just plain - and even better, my kids loved them! The two youngest got their hands on them and demolished an entire sheet tray! That's one awesome snack. These are totally fat-free if you toast them without olive oil and have a small amount of fat if you mist them first with oil.

Kale Chips

This is for one pound of kale, which makes several baking sheets of chips.

1. Preheat oven to 450 degrees F.

2. Wash kale and remove large stems and veins. Dry completely with a salad spinner or paper toweling.

3. Tear into bite-sized pieces and lay on parchment lined baking sheets. Mist with olive oil and sprinkle with sea salt - or leave plain.

4. Roast for 7 to 10 minutes and remove before they brown. Cool and enjoy!

You MUST tear these into bite-sized pieces unless you want a big mess each time you bite one. I made the mistake of leaving them larger and they fall apart when you bite into them.

2) Roasted Chickpeas are so good. Garbanzos have a small amount of natural fat to them and there's no way around that, but you don't need to add any at all for this recipe. I used Moroccan spice from my Moroccan Spiced Beef Roast and Sweet Potatoes recipe and it was awesome. This was another one the kids couldn't get enough of ... me, either.

Moroccan Spiced Roasted Chickpea Snack

Makes 2 cups

1 can chickpeas, drained
1 teaspoon garlic powder
1 teaspoon Kosher or sea salt
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Preheat oven to 450 degrees F.

Toss beans with seasonings and lay out on a parchment-lined baking sheet.

Roast for 45 minutes stirring every 15 minutes so they don't burn and cook evenly.

Check for doneness (they should be crunchy and not soft at all) and put back into the oven for 5 minute intervals if they are not ready).

3) I have a hard time calling this one hummus as it is missing a vital ingredient to hummus - sesame paste (tahini). It is very good as-is and, just like the chickpea snack, there is a small amount of natural fat. No matter, add whatever you like to this basic recipe to up the flavor if you like.

Fat-Free 'Hummus'

1 can (2 cups) chickpeas - drained

1/4 cup lemon juice

2 cloves garlic - minced

1 teaspoon Kosher or sea salt

Whir everything together in the blender or food processor until smooth. Serve with chips or crackers - or kale chips! I like this with some red pepper or green onion added in.

Caramelized Onion, Artichoke Heart and Goat Cheese Turnovers

Before I get to the recipe today, I have to let you know about a small article about me at The Meal Planning Mom. I was asked to send in a recipe for possible inclusion in one of the weekly menus at MenuForTheWeek.com, so I did. They liked it and are using it in this week's menu!

On to these delicious little turnovers. I had several spring vegetables on-hand that I was unsure what to make with. I finally decided on these handheld pies and they are far more delicious than I thought they would be.

Caramelized Onion, Artichoke Heart and Goat Cheese Turnovers
Makes 8 turnovers

10 cipollini onions - peeled and sliced
1 bunch green or spring onions - sliced
1 large shallot - sliced
2 cloves garlic - minced
2 Tablespoons olive oil
1 cup artichoke hearts in brine - drained and chopped
4 ounces goat cheese
1 recipe double-crust pie dough (I like pate brisee)
1 egg and 1 Tablespoon water beaten to make egg wash

1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Roll dough to 1/8-inch thickness and cut into 8 circles 3-inches in diameter. Cover with plastic wrap and set aside.
3. Combine olive oil and all onions in a small pan - cook over a low flame until caramelized. This can take up to 15 minutes.
4. When onions are done, place a spoonful in the center of each pastry circle. Top with artichoke hearts and goat cheese. Brush the edges of pastry with egg wash.
5. Fold over and press to close. Brush each with egg wash and bake on parchment lined baking sheets until golden brown, 15 to 20 minutes.

The Soup

The soup I'm going to be sharing with you today is not just any soup. The recipe comes from my friend, Danny, the man to whom this marvelous concoction owes its existence to.

I made up a half batch of it today (and you'll see why I only made half - it's huge!) and the whole time I was putting it together I kept thinking that it seemed familiar, and it does. Back in the late 80's to early 90's (that's 1900's, kids) there was a soup that everyone in the world who was trying to lose weight made. It started with tomato juice and built up with veggies until it was a seething mass of who-knows-what. It wasn't bad overall, but it lacked any real flavor that would keep a person wanting more. It was rather bland, as soups go, and for all that was dumped into the pot, it really should have had more 'oomph' to it.

Enter Danny. I'll let you get the story in his own words in a moment, but - in a nutshell - he took a similar soup and morphed it into a very fusion-flavored thing that actually leaves you feeling full for longer than the requisite 30 minutes that other 'diet' soups give you.

This soup is a thing of legend among Dan's friends and acquaintances, and having not been shared until now, has been carefully guarded by Danny himself and I have been lucky enough to have him share it with me and then allow me to pass it on. I know there are people out there who have been waiting for this.

Without further ado - here's the scoop:

The story is that many years ago, my doctor put me on a very low sodium diet and, with my background as a sous in Philly, it got me back into cooking by necessity. I went back to complimenting flavors between acidic and sweet, savory and tart, etc.. Given that I needed something to fill me up, but not high-calorie, I started with a vibe of a "Hobo Stew," but without the meat. My brother had something similar in his fitness diet that seemed like a good idea, but I knew that I could blend some flavors in ways that would provide more flavor and health benefits. The idea was to take a big pot of water and start tossing fresh vegetables into it and see what happens. Personally, I use low sodium V8 and I like to toss in a few gulf shrimp at the end with a pinch of mozzarella cheese when serving, but it's great over rice, noodles or just plain, too.

Over the years, I found myself tweaking this without ever writing down what I'd done, but my doctor (who LOVES this soup, by the way) suggested that I offer the recipe to other patients online. The mix of sweetness, citrus, spicy, savory, and the ability to be seasonal made it right for anything from gumbos to curries to vegetable soup with barley so I began to cook it for friends as well. Once that happened, people began to demand the recipe and, given that I wanted to share it through someone I know and trust, I found my way to you.

I'm told that it needs to be shared and that's the nature of a good soup, I think. This, like so many soups, is one of those that gets better on the second and third days. My friends continue to say that my soup rocked their worlds and/or changed their lives (especially if they are patients of some specific care who all seem to be able to eat this with little modification), I'm very proud of this particular recipe. It is energizing, both filling and light at the same time, plus good for you. A cup in the afternoon, late at night, or as a meal in-and-of-itself. To me, it's just my soup.

Thanks mucho!!

d

No, Dan - Thank YOU!

Here's the soup...

Daniel East's Rock Your World Veggie Chowder
Most people THINK they may not like this...until they taste it. Don't look, just cook!

INGREDIENTS:

1 Lg bottle V8 juice (low sodium or regular ok)
2 cups water
4 med tomatoes diced
2 cups sliced oyster mushrooms
2 cups sliced shitake mushrooms
2 cups sliced portabella mushrooms
2 cups sliced button mushrooms
2 cups chopped or sliced fresh carrots
2 cup chopped broccoli
2 cup chopped cauliflower
1 cup chopped shallots
1/4 cup chopped fresh garlic
2 small cans black beans – drained (not black bean soup - if you have time to soak dried ones,
even better)
1/2 cup of finely grated fresh ginger
3 tbsp balsamic vinegar
3 tbsp fresh squeezed orange juice
3 tbsp Liquid Summer Hot Sauce - http://www.sauceboss.com
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh oregano
1 tbsp chopped fresh basil
1 tbsp ground turmeric
1 tbsp ground black pepper
1/2 tsp ground cumin
1 tsp sugar or 1 pk Splenda®
NOTE: if you must add salt, use sea salt or kosher salt to taste.

WHAT TO DO:

• Using a 8 qt or larger pot, pour in the V8 & water with heat on HIGH.
• Add all veggies (except ginger) and bring to a rolling boil.
• Stirring often, continue boiling until foam begins to appear.
• Add the OJ, vinegar & black beans.
• Once mushrooms have reduced, add all remaining ingredients & continue boiling/stirring for 1 hr until veggies are tender.
• Reduce to a simmer and cover. Once it thickens (approx. 1 hr.), check seasoning for taste.
• Continue stirring and serve while hot.

NOTE: DO NOT add too much pepper as it expands when heated and may get fairly spicey!
ALSO: Each time you heat and reheat, the mixture thickens and continues to break down.
ADD ONS: Great over brown rice or with a little shredded cheddar, shrimp and/or meat, etc.

Copyright ©2003-2009 Daniel M. East. All rights reserved. http://www.danieleast.net

The Daring Bakers' Challenge: Strudel

*Disclaimer: These photos - oh, these photos - they are just awful. We don't have lighting set up indoors yet and yesterday was the rainiest, gloomiest day ever, so shooting outside was not an option. C'est la vie. Hoping you can still catch what was going on with lousy photography.


The May Daring Bakers’ Challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

We were allowed the option of whichever filling we liked, the real challenge being the making of the strudel dough. There were warnings galore about dough with holes and the difficulty of stretching the dough thin enough, so I expected trouble with mine.

I was pleasantly surprised at how nice the dough really was to work with. It was amazingly supple and stretched for me very easily. I did use the longer 'setting' time for the dough, more like 2 hours, and I don't know if that was what made it so easy to work with or not, but I liked it enough to do it again.

I chose a vegetable and cheese filling that I made with yellow squash, green peppers, scallions, mushrooms and Ile de France Supreme cheese. I sauteed the veggies in olive oil until they were well done and there was no liquid left. I topped the veggie mixture with cheese before rolling and the end result was delicious and fits in with Veggie Wednesday as well.

I chose olive oil for my oil and rather than use butter for the filling or top, I used olive oil then, as well.

Here is the original apple recipe that we were given.

Apple Strudel

Preparation time
Total: 2 hours 15 minutes – 3 hours 30 minutes

15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
- Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn't come out like it should you can use the second batch to give it another try;
- The tablecloth can be cotton or polyster;
- Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
- To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
- Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

The stretched dough - there were a few small holes, but nothing too bad, luckily.

Reading my daughter's homework through the dough.

The filling

Properly rolled strudel

'S' for strudel

Baked strudel

Veggie Wednesday: My Garden

It may be a healthy interest; it may be an odd fascination; it may be OCD - I don't know which, but I look forward to my daily morning walk to the backyard to check on (and often photograph) my garden. I head out in the morning to see what's grown overnight (yes, overnight!) and then head to the front of the house to check on the flowers' progress.

Every night before bed I water both gardens and look forward to doing it all over again the next day.

I've always been interested in the things we make or grow ourselves. I think growing up in the 70's had something to do with it. Everything we consumed came from somewhere else; a can, a bag, a box or a wrapper. Machines had taken over many jobs that had once been done by hand and crops from all over the world made their way into shiny plastic containers to be picked up, opened and dumped onto a plate.

One of the largest influences in my life was the Little House on the Prairie series of books. I devoured them over and over and stored away all those bits of information on how things were made "old school". Laura Ingalls Wilder did such a fantastic job of capturing and detailing the history of how things were done in the late 1800's and relaying it to her readers that I could probably live somewhere on a prairie or mountainside and not need a whole lot more than those books to help me along.

Once I was older and discovered how easy it was to grow things in a garden or a pot or make things like soap, I dove headlong into creating. I even made dresses for my girls completely by hand without the aid of a sewing machine. They weren't simple A-line togs, they had beautiful puffed sleeves and lined bodices. It took forever and surely contributed to my carpal tunnel, but I had to do it.

I feel the same way about my garden and the thrill each day as I see it progress is unequaled by anything else (except the creation of 7 kids - I had to overdo on that, too).

This is what my garden was "doing" this morning:

Tomatoes on the vine. Can't wait for these to be ready!

Green beans. These are always my bumper crop. We've harvested a lot already.

Two of the zucchini growing - and another blossom, ripe for the picking.

Little baby cucumber.

Renegade lettuce. The rest was already picked and this started growing again from the roots.

Veggie Wednesday: Linguine with Baby Spinach and Almonds

This is very reminiscent of pesto and so good even the two littlest at home with me at lunchtime today loved it! Simple and delicious.

Linguine with Baby Spinach and Almonds
Serves 2

1/4 pound linguine cooked al dente
1 cup baby spinach leaves - whole
1/2 teaspoon dried basil - crushed
1/2 clove galic - minced
1 tablespoon olive oil
1 tablespoon sliced almonds

Toss together until heated through and spinach is slightly wilted. Salt to taste.

Veggie Wednesday: Mushroom Stroganoff

I adore a good stroganoff and this vegetarian version is no exception. Mushrooms are just the right texture to replace meat in a dish that needs to stay rich.

I made this one with a brown sauce made from vegetable stock. I'll be posting about stocks in the next few days so you can check back for those recipes.

Mushroom Stroganoff

2 lbs mushrooms, cleaned and quartered (I used button mushrooms and Baby Bellas)
olive oil
1 clove garlic, minced
1 T shallot, minced
salt and pepper
red wine
brown sauce, as needed
sour cream, to taste
Cooked noodles or rice

Cook garlic and shallot briefly in olive oil and add mushrooms. Sauté until completely softened and liquid has evaporated. Push the mushrooms aside and deglaze the pan with a small amount of red wine, about 1/4 cup. Stir mushrooms and cover with brown sauce, 2 to 3 cups depending on what consistency you'd like. Stir well and add sour cream, 2 T to 1/4 c. Heat through and serve over rice or noodles.

Veggie Wednesday

The Lehigh Valley Vegetarians now has a website! If you live in or near the Lehigh Valley, Pa give them a look. Meeting announcements, veggie articles, tons of resources and a listing of organizations are all there in one spot. A truly great resource, a long time in the making, for the LV.

Also check out Eating Healthy Nutritious Food with the URI FEAST for a whole host of veggie friendly and healthy recipes and tips!

Jackie's website, The Vegan Diet, is full of real-life information and recipes that any "veggie" shouldn't miss!

This link is for my bean-loving veggie friends - BEANS - too funny not to share!

Veggie Wednesday: Retro

This recipe card is one of a collection I have that belonged to my late great-grandmother. Grandma died in 1974 just before her 90Th birthday. The 1930's then, when this card and many of the others in the collection was written, was mid-life for her. It was also the time of the Great Depression.

When grandma and grandpa weren't off in a foreign country doing missions work, they lived in the parsonage of whichever church grandpa was pastoring at the time. Grandpa was always there, wearing a clean, long-sleeved, white shirt with the sleeves rolled up and a pair of suspenders. At a moment's notice, he could roll down the sleeves, add a tie and a suit jacket and be ready to preside over any ceremony necessary. As my mother told me, "You have no idea how many weddings he performed right there in the parsonage."

Being a pastor in those days often meant being paid in food, which was not so bad an idea, really. Grandma would have to entertain quite a bit and extra food certainly helped. Meat was a real commodity, though, so recipes had to be adapted and worked around what a person could afford. Grandma never served anything, even Creamed Peas and Carrots on Toast, that wasn't pretty enough to photograph.





This recipe reflects the life of a preacher during the Depression better than any other in that stack of recipes.

Creamed Peas and Carrots on Toast
As written on the card.

Take equal parts of cooked peas and carrots. Make a white sauce; using

1 cup milk,
2 tbs. flour,
2 tbs. butter,

Add white sauce to carrots and
Peas and return to fire and heat.
Pour over toasted bread.

Veggie Wednesday: Collard Greens

I know some people don't like greens at all, but I can't see what's NOT to love. Not only are they one of the greenest greens (which makes them really good for you-there's loads of calcium in these), they're inexpensive and versatile. This is my personal recipe for greens, but you could easily make it vegan (and healthier) by leaving out the bacon and adding a drop or two of Liquid Smoke. If you don't like the flavor of meat at all, leave out the Liquid Smoke and turn up the flavor with garlic and extra cayenne.

Gorgeous Greens!

Collard Greens

2 lbs collard greens
(I found some beautiful organic ones from Lady Moon Farms at my local Giant store)
4 slices of bacon - diced (optional)
1 small onion - sliced thin (also optional)
1 cup water or stock - chicken, vegetable-whatever you like
2 T apple cider vinegar
cayenne pepper, black pepper and salt to taste

Wash collards in several changes of water and remove the thick stems. I fold the leaves in half and rip the stem right out from bottom to top. Cut up or tear into bite-sized pieces. Set aside.

Cook bacon and onion together in a large pot until bacon is crisp and onions are caramelized. Add water or stock, vinegar and greens. Lid and simmer for an hour or more until the greens are tender. Add seasonings and serve up with cornbread!

Veggie Wednesday: New Potato Salad with Hazelnuts

New Potato Salad with Hazelnuts
6 servings

2 lb small new red potatoes (about 12 to 18 potatoes)
1 c hazelnuts
2 T chopped fresh chives
2 T chopped fresh parsley

Vinaigrette

2 T red wine vinegar
1/4 t Dijon mustard
1/2 t salt
Freshly ground pepper to taste
4 T olive oil
2 T hazelnut oil

Preheat oven to 350'F Scrub but do not peel potatoes.
Steam potatoes until tender, 15 to 25 minutes, depending
on size. Set aside until cool enough to handle.
While potatoes are cooling, spread hazelnuts on baking sheet.
Toast at 350'F for 10 minutes.
Rub hot hazelnuts in towel to remove skins.
Chop nuts coarsely.
Cut potatoes in quarters or eighths.
In large bowl, combine nuts, chives, and parsley.
Whisk vinaigrette and drizzle over salad. Toss gently.
Serve warm or at room temperature.

To make Vinaigrette: In small bowl, combine wine vinegar,
mustard, salt and pepper. Whisk until blended.
Gradually whisk in olive oil and hazelnut oil in a thin stream
until blended.

Victoria Magazine - July 1993

Veggie Wednesday: Earthbound Farms Cookbook

I recently received a copy of The Earthbound Farm Organic Cookbook, Food to Live By, by Myra Goodman with Linda Holland and Pamela McKinstry, from Lillian Margolin, an intern at Earthbound Farms. As soon as I had pulled the book from it's box, I started reading and couldn't stop. I even found myself reading it by candlelight that evening so I wouldn't disturb my infant daughter sleeping nearby.

I was captivated by the story of the young couple, Drew and Myra Goodman, living on a farm in exchange for property improvements, and selling raspberries to help pay the bills. Captivated because it's exactly the sort of thing I would do myself.

It's hard to believe that Earthbound Farms came from such meager beginnings considering just how large they are now. I think one of the most fun facts about them is that they were the first to introduce and sell pre-washed bagged salads. I don't know of anyone who hasn't purchased bagged salad, and it was neat to read that Earthbound Farms is where that idea was born.

This cookbook has quickly become one of my favorites, and I can see myself turning to it often. The recipes are fabulous--there is no ingredient so foreign that it can't be found--or at least a suitable replacement--nearby. The instructions are very clear and easy to follow and each recipe has a little history or fact written about it. That's something I truly appreciate, since the recipes in my own family cookbook all have a little something written about them. That extra makes the book very personal and also tells the reader that each recipe has actually been made, and loved, by the author, Myra Goodman.

The photos are beautiful and story-telling. This book is not just packed with over 260 delicious recipes, it's full of helpful tips and interesting facts; Myra's 'Four Food Choices I Live By' is something everyone should read, and heed. I also love that it's not just a cookbook, the story it begins with could easily stand on it's own.

A short time ago an acquaintance suggested I use 'X-Product' on my tomatoes, and I just nodded politely, all the while thinking, "WHY would I put a chemical on, in or near my food and then feed it to my family?" No thanks--garlic and marigolds planted near my tomatoes have provided all the protection I need. Reading this book has made me feel completely vindicated in my own gardening practices, which I didn't really see as organic until now.

This is one of the many, many wonderful recipes from Foods to Live By. I made this granola (which can also be purchased at the Earthbound Farms website) just before my oldest daughter took off on a camping trip. She and her friends loved it, as did the rest of my family. So we've eaten it straight up, as a cereal with cold milk, and as a hot cereal one morning. The only thing I did differently was to use chopped, dried apricots in place of the raisins; I love raisins, but I have a few 'raisin-haters' here.

Earthbound Farm's Famous Maple Almond Granola
Makes about 8 cups

4 1/2 cups (18 ounces) old-fashioned rolled oats (not instant)
3/4 cup (3 oz) shelled, raw, unsalted sunflower seeds
1 1/2 cups slivered or coarsely chopped raw almonds
2 tablespoons ground cinnamon
1 1/4 cups pure maple syrup, preferably Grade A Dark Amber
1/3 cup canola oil
1 cup raisins

1. position a rack in the center of the oven and preheat the oven to 325° F.
2. Place the oats, sunflower seeds, almonds and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil and stir until all the dry ingredients are moistened.
3. Spread the granola on a roughly 12 by 17-inch rimmed baking sheet. Bake the granola until it begins to brown, about 25 minutes, then stir it with a flat spatula. Let the granola continue to bake until it is light golden brown, dry and fragrant, 15 to 20 minutes longer. Stir the granola at least once more as it bakes and watch it carefully during the final minutes because it can burn quickly.
4. Place the baking sheet on a cooling rack, add the raisins, and stir to combine. Let the granola cool completely. Transfer the granola to an airtight container. It can be stored at room temperature for up to 1 month or frozen for up to 6 months. You can serve the granola straight from the freezer. It doesn't get hard and it thaws almost instantly--just pour on some milk.

You can purchase your own copy of Foods to Live By from the Earthbound Farms website or at Amazon.com. If you love vegetables, if you're striving for a healthier body and earth, please pick up a copy of this cookbook, you'll come to appreciate and love it as much as I do!

Veggie Wednesday: Fried Green Tomatoes

I adore fried tomatoes--green or red. My mom, being from an area of Indiana with a large Southern influence, talked about these often when I was growing up. Only thing that would make this better would be ham with red-eye gravy and grits.

Fried Green Tomatoes

1 egg
1 T milk
1/3 c flour
1/3 c cornmeal OR breadcrumbs (that's simply a preference thing)
1 t salt
1/4 t paprika
1/8 t cayenne pepper
1/8 t black pepper
3 firm green or under ripe tomatoes
oil for frying

Beat egg and milk together well. Mix flour, cornmeal or breadcrumbs and spices--(My own way is nothing but salt and pepper-add the other spices only if you'd like to). Core tomatoes and cut into thick slices-about 4 per tomato. Dip slices in egg and then flour mixture to coat. Heat 1/4 inch of oil in a large skillet (cast iron works beautifully for this!) until hot. Brown tomatoes on both sides and drain well. Serve immediately.

Now I'm going to see if any of my green tomatoes are big enough for this!

Veggie Wednesday: Pissaladièra

Pissaladière (pissaladiera in Provençal) is a beautiful onion tart from Nice that is typically made with sautéed onions on a 'pizza' crust and crisscrossed with anchovies and dotted with black olives before being baked. As fond as I am of anchovies, I don't like their tiny little bones and so, I make my pissaladière with a puree of anchovy and olive spread beneath the onions.

I made this yesterday and it was so delicious. My older girls raved about it and the almost-three- year-old ate his fair share as well. The rest of the kids (as can be expected) turned up their little noses and ate something else for dinner.

I use my own 'recipe' for pizza dough, which isn't a recipe at all; it's one of those things I throw together until it 'feels right'. The crust yesterday was superb, if I do say so myself. I can only share with you that it starts with one packet of dry yeast, a cup or so of warm water, about a 1/4 cup of oil (olive, if you have it!), a healthy pinch of sugar, a fair amount of salt and enough flour to make a pliable dough. Once the dough is formed, let it stand for about half an hour under a towel and in a warm spot in your kitchen. Punch it down and form into a 'pizza' round. I have a 16" pizza pan, and that was perfect.

The olive and anchovy paste is similar to tapenade, but not exact.

1 cup of pitted oil cured black olives
1 tablespoon anchovy paste
1 garlic clove

Blend this all together until a fine paste forms. Spread onto the pizza dough.

Before any of this, and while the pizza dough is rising, slice up 3 large yellow onions and mince 2 cloves of garlic. Sauté the onions in a large pan in olive oil until limp. Add the garlic, a generous amount of freshly ground black pepper and a tablespoon or so of sea salt. Continue sautéing until the onions begin to caramelize; don't overdo on the coloring.

Spread the onions over the olive and anchovy spread and top with more black olive halves. Bake in a hot (400 degree F) oven until the crust is browned.

Veggie Wednesday

This is my favorite salad as of late. It's super fast, no-cook, frugal and delicious. It continues to get devoured before I think to snap a picture, though.

Three Bean Salad

1 can each black beans, dark red kidney beans and garbanzo beans-drained
1 large cucumber-peeled, seeded and diced
1 large ripe tomato-seeded and diced
1 cup (or more, if needed) Italian dressing

Mix and chill. It doesn't get any easier!
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Now...I must apologize for being so far behind on posting. The end-of-year rush with field trips, graduation and special half-days at school has my head spinning. I promise to get caught up ASAP!
Much love to those of you who continue to stop by in my absence.

Veggie Wednesday

I just did a post over at my other blog all about pasta salad. This one is a variation of my own favorite pasta salad (listed on my Family Favorites page), but without the meat or cheese. Now that I've posted it I'm definitely in the mood for making it!

Anne's Veggie Pasta Salad

1 lb rotini (any type)
3 large tomatoes peeled seeded and chopped OR
1 pint grape tomatoes-halved
1 large cucumber peeled seeded and chopped
2 small green peppers seeded and chopped
1 can black olives drained and sliced
2c cooked and drained or 1-15oz can cut green beans-drained
2c broccoli florets
2c cauliflower florets
2c or 1-15 oz can kidney or small white beans-drained
1 c shredded carrot
1 large bottle (at least 24 oz) Italian dressing-more if the salad will sit overnight.

Cook pasta and drain well-cool completely. Add remaining ingredients and toss to mix. Refigerate for several hours before serving.

Veggie Wednesday

Zucchini Frittata

6 large eggs
6-8 fresh basil leaves, cut into strips
1/2 t fresh oregano, minced
1/2 c cottage or ricotta cheese
5 Ta grated Parmesan cheese
2 T olive oil
1 medium tomato, sliced
1 medium zucchini, sliced
salt and pepper to taste

Beat eggs with salt, pepper, basil & oregano. Stir in
cottage cheese and half of the Parmesan cheese.
Saute the zucchini in the olive oil until lightly browned.
Pour in egg mixture, top with tomato slices and sprinkle with
remaining Parmesan.
Cook over medium heat until eggs are set in bottom of pan, about 10 minutes.
Place under broiler until lightly browned. Serve in wedges.

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NOTE: If you have been so kind as to visit my Disney blog at Family.com, (in my sidebar--Cookies to Caviar)--give a thought to registering and leaving a comment or two, would you? (Pretty please!) Registering takes just a few seconds and once you're done, you're good to go and can share your view and rate articles and sites. It's worth the look!

And now...back to our show. Thank you :O)

Veggie Wednesday

Corn Fritters with Black Bean Salsa

I used this basic recipe for the fritters-replace the corn and cheese with just about any other veggie and cheese.

Corn Fritters

1c. flour
1 egg
1t. baking powder
1/2 t. salt
1/2 t. Worcestershire
dash hot sauce
milk as needed (usually 1/4 to 1/2 c.)

Mix all ingredients well until you have a thick batter.

Fold in 1 1/2 c. corn kernels-cooked and drained
3/4 c. shredded Monterey Jack cheese

Drop by the tablespoon onto a hot, lightly greased (I like olive oil spray) griddle and fry until puffed and browned. Keep warm on paper towels while you fry the remainder. Top with salsa, sour cream and green onion.

Black Bean Salsa

1 can (15 oz) black beans-rinsed and drained
1 1/2 c prepared salsa (I like fresh-below)
extra minced garlic

Mix and chill for an hour or so to blend flavors.


Fresh Salsa

3 large ripe tomatoes skinned, seeded, and chopped
1 small white onion chopped
3 garlic cloves minced
jalapeno or Serrano chiles (as many as you like) stemmed,
seeded, and chopped (or 1 small can of chopped mild green chiles)
1/4c. chopped cilantro or flat-leaf parsley
1 lime-juiced
1t. kosher salt
1t. sugar if the tomatoes are acidic

Combine all and mix well.
Allow flavors to blend for at least 1 hr.
Taste for seasoning and serve at room temperature.
Refrigerate unused portion.

Veggie Wednesday

I'm linking you again today. I made a kick-butt (yes, I used the word butt) eggplant dish last week and posted it to my Disney blog, Cookies to Caviar.
Check out my Eggplant Mozzarella. Yum.