Choppin' Broccoli

(If the title of this post doesn't make sense to you, watch this clip from YouTube...)


I am so happy that local broccoli is out in the stores, so I bought a big bunch, ready to celebrate the advent of spring!

Then the rains came down... and kept coming. And I started getting a case of cabin fever. I needed to shake myself out of my wish-it-was-spring funk, and as often happens, a good round of cooking cheered me right up.

I had heard of broccoli pesto before, so I thought I'd give it a try with the vegetables I had on hand. This recipe is basically a patchwork of several that I saw online, so if you don't trust it, google "broccoli pesto" and you'll have plenty of options to go out on your own. Go crazy. You won't be disappointed. I found this much lighter and distinct as a pesto. Some recipes also noted that it serves well as a dip or spread.

BROCCOLI PESTO
serves 4(?)


Ingredients
1 stalk of broccoli
1/4 c olive oil
2 cloves garlic, diced
2-3 large leaves of swiss chard (I had some in my garden)
A handful of chopped cabbage (remember, I just used whatever I had on hand)
1/3 c walnuts (you can also use pine nuts, but I find them a bit rich)
1 tb capers (I know, right? They brought a nice salty taste)
1-2 tb grated parmesan
1 tsp salt
1 tb lemon juice, plus zest if you have it
Whatever pasta strikes your fancy... use something with twists and ridges so the pesto has something to grab onto

Directions
1. Start steaming the broccoli. Once the water reaches a boil, steam it only for 3 minutes. I tossed in the chard and cabbage too.

2. In another saucepan, bring water to a boil, then cook your pasta.

3. Toss the walnuts in a skillet and briefly roast them.

4. While the pasta is cooking, put the broccoli, other vegetables, olive oil, salt, capers and lemon juice in a food processor (one recipe said to not use a blender because it will pulverize the steamed broccoli).  Pulse a few times. Now that there is a little more room in your food processor, put in the walnuts, the parmesan, and a dash more of lemon juice or olive oil if it's not smooth enough for you.

Don't forget, this pesto is a bit "fluffier" than a basil-based pesto. But Oh So Good.

Recipe Trifecta!

There is just too much good cookin' going on at my house these days... rather than share them in separate posts, I'm going to list 3 new ones that I tried out last week. All gluten-free, all seasonal, all healthy, all sooper-dooper tastalicious, if I do say so myself. Which I do.

Spaghetti Squash with Turkey Meatballs
(thank you Martha)


I bought a lovely golden spaghetti squash last week at San Marcos Farms and wondered if there was a new way to use it. I googled spaghetti squash, and lo and behold, Martha Stewart came through with several options. This one seemed the most interesting and it was fantastic.

Rather than spell it all out here, here's the link to the recipe. And if you're curious, hit the "back to Spag Squash recipes" link at the top, and see what other delights await you.... as for the breadcrumbs, I have a bag of gluten-free bread slices in the freezer for this very cause. I pull out a slice and grate it on my cheese grater and voila! These meatballs were really good. And the spaghetti squash tasted better than if the meatballs and sauce had been served on pasta noodles.

Hearty Oatmeal Pancakes
This gem comes from a terrific birthday present I received -- a very cool cookbook called Simply in Season. This is an entire cookbook based on seasonal, sustainable recipes. You just feel good about yourself when you use it :)

I used some gluten-free flour and gluten-free oats in this recipe. Do not be daunted by the requirement to soak the oats in buttermilk or non-fat yogurt the night before. Worked like a charm for me, and took very little time.

I found the recipe link online here... but I highly recommend getting the cookbook. It is inspiring me to be even more adventurous in the kitchen. C'mon... is that possible?!

Simply in Season - go here to check it out...




Last but not least... Velvety Vegetable Soup
Once again, from Simply in Season. I made this last night as I prepared to watch the Grammys. It was cold outside, revving up to rain, and I saw a bunch of vegetables in my crisper. This worked perfectly, made the house smell wonderful, and warmed my belly quite nicely. Though I kept it vegetarian, it would taste really good with some diced chicken or even some crumbled bacon or sausage. And I topped off my bowl with a nice slice of cheddar that made this an even richer comfort food experience. No holdin' back!

I found this recipe online as well. Interestingly enough, both of these last two links rave about this cookbook too. Appears I am late to the party. Happy cooking.

Cluck Cluck... Gobble Gobble

I haven't posted a recipe since last year (OK, since December...) and I am happy to have a new and creative one to share.

I'm not sure what to call it. If you're feeling rather homey and proud to be a coupon clipper, you can call it "Oven-Fried Chicken." If you want to appear chic and sophisticated, hold your pinkie in the air and go with "Pecan-Crusted Chicken." Either way, it's a new way to bake chicken that you will gobble right up. Get it? :)

And honestly, it's about as close to fried chicken as you can get with none of the fat and kill-your-heart complications. Enjoy.

OVEN FRIED CHICKEN or PECAN-CRUSTED CHICKEN

Ingredients:
6 (4 oz) skinless chicken breasts (bone-in or boneless)
2 large eggs
1/4 c non-fat or soy milk
1/2 c finely chopped pecans
1/3 c cornmeal (I used polenta)
1/3 c whole wheat, oat or gluten-free flour
1 tsp salt
1 tsp onion or garlic powder... or both
1/2 tsp cayenne pepper
1/2 tsp fresh ground pepper
1 tb butter, slivered into thin slices

Directions:
Pre-heat oven to 425 with the rack in the center. Line a 9 x 13 inch deep baking dish with foil.

In a wide bowl whisk the eggs and milk. In another shallow bowl or pie tin, stir together the pecans, cornmeal, flour, and spices. (If you have a food processor or Cuisinart Smart Stick, I quickly pulsed the dry ingredients together to make the pecans more fine. Don't pulverize them, but give a good couple of pushes on the button.)


Dip the chicken breasts one at a time into the egg wash, then dredge each one in the pecan mixture.

Place the chicken in the baking dish. Dot each coated piece with a little butter. Bake until golden brown -- approximately 40 minutes.

P.S. Halfway through the baking, I put in a tray of Yam Fries. Baked Potato Fries or Sweet Potato Fries will work too. Very, very tasty.

Polenta Skillet Pizza - updated

I had to post this one again. I have made it a few times since the first time I posted this in October 09, but have never been completely satisfied with the polenta crust.

But I tweaked it tonight, and it worked perfectly, in my humble opinion. The photo above is from the original post. I ate tonight's version far too quickly to take a photo.

I got this originally from the Oct 09 issue of Vegetarian Times.

2 tb olive oil, divided
3/4 c instant polenta
1/2 tsp salt
1 recipe Quick Pizza Sauce (see below) or PESTO - both are great

Potential toppings - a short list:

• 1 3.5 oz log goat cheese, thinly sliced
• 1 zucchini, sliced into thin strips
• 1 small red bell pepper, cut into rings
• fresh tomato
• fresh avocado
• Gouda cheese
• olives
• fresh basil
  
• sauteed mushrooms....
  

1. Preheat oven to 400 degrees. (New pointer: put iron skillet in the oven without oiling it, just to get it hot, while the oven is preheating).

2. Combine polenta, salt & 3 cups water in saucepan. Bring to a boil, whisking constantly. Cook 5 minutes or until polenta is thick.

3. Remove skillet, brush bottom and sides of 10-inch cast-iron skillet with 1 tb oil. (It will sizzle - be careful)

4. Spread polenta in prepared skillet, set in oven, and bake 20-25 minutes, or until beginning to brown on all sides. (The hot skillet makes the polenta immediately have a crisp bottom crust - awesome!) You want the crust crisp, but not burnt.

5. Remove skillet from oven, spread polenta with sauce (red or pesto). Place other toppings (unless you are putting tomatoes, fresh basil or avocado - wait until the pizza is cooked). Drizzle with remaining oil. Return to oven.

6. Bake 10-15 minutes more, or until cheese is melted and bubbly. Cool 10 minutes before serving.

Top with shredded parmesan cheese.

I'm already dreaming of future toppings ... kale, sun-dried tomatoes, olives, feta, eggplant, mushrooms, roasted garlic, red onion...


QUICK PIZZA SAUCE (save this recipe - I really liked it)

1 6-oz can tomato paste
2 tb finely minced onion or shallot
2 cloves minced garlic
2 tsp dried oregano
2 tsp olive oil
1/2 tsp red wine or red wine vinegar

Combine ingredients in small bowl. Season with salt & pepper if desired.

FRESH PESTO a winner!
2 cups basil packed (can use 1 cup arugula or cooked kale -- take some risks. Trust me it tastes great)
1/2 cup olive oil
3 tb walnuts or pine nuts
1/4 c grated parmesan
3 cloves minced garlic

Put ingredients in a small food processor, 1/3 of ingredients at a time. Pulse until smooth, add more ingredients.

Bengali Zucchini Curry - easy and delish

Picture this... it's 5pm, and you're trying to figure out what to make for dinner. You've got zucchini (lots of it, let's be honest, it's summer) and cilantro in your crisper. They look good, but your brain can't come up with something that sounds substantial enough to call "dinner." What's a girl to do?

Thank you interweb.... this was easy and so darn good.

Ingredients

• 2 zucchini, cubed
• 2 potatoes, cubed (I keep a 1-lb bag of organic potatoes on hand)
• 1 can diced tomatoes with liquid (I always have a box of the Costco organic cans on hand in my pantry)
• 1 tsp turmeric, divided into 1/2 tsp portions
• 1 tsp ginger paste
• 1 tsp ground cumin
• 1 tsp kosher salt, divided into 1/2 tsp portions
• 1/4 tsp chili powder (or more, if you're a hothead)
  
• healthy pinch of sugar
• 1/4 c minced fresh cilantro, more for garnish
  
• 1/2 c. water
• olive oil for frying
• 2 tsp cornstarch
  
• warm na'an bread or rice

Directions

1. If you're eating this on rice, start the rice.
2. Place zucchini and potatoes in a large bowl and marinate in 1/2 tsp salt and 1/2 tsp turmeric for 5 min.
3. Heat oil (I used 1 tb oil - the recipe I found did not specify... go with what feels good to you!) in a sturdy pan and fry potatoes & zucchini on medium-low heat for 5-6 min till golden brown. Remove and keep aside.
4. Add more oil (1 tb?), add in the ginger paste, cumin, turmeric, 1/2 tsp salt and chili powder. Fry for 2 min and add in the tomatoes & liquid from can. Fry well for 5-6 min and add in the vegetables. Add in the sugar and water and cook till done (when potato chunks are soft).
5. With 5 minutes left, mix 2 tsp cornstarch with 1/2 c water till blended. Stir in to thicken sauce.
6. Garnish with minced cilantro.
7. Optional: top with sour cream, unsweetened coconut, raisins and chutney.

Hello, amazing leftovers.

Banana Rice Pancakes

Before you think I'm regressing to baby food or am preparing for dentures, keep in mind that I am gluten-free AND needing to cut down on cholesterol. So I'm always looking for good breakfast alternatives (I still eat eggs, which doesn't make me a true vegetarian... )

Found this recipe in my monthly issue of Bicycling magazine. I'm an eclectic magazine subscriber... Paste (music, culture, books, movies, etc.), New Yorker, Bicycling, Vegetarian Times... oh, and Group, a magazine for youthworkers. I'm well-rounded :)

Anyway, this recipe worked well this morning. I had to make it with white rice because I didn't have time to make brown rice. I'll be trying that next.

BANANA RICE PANCAKES
1 cup cooked rice
2 eggs
1 ripe banana
1/2 cup milk (dairy, soy, almond = I used almond)
1 tb potato or almond flour (regular flour apparently works too)
Optional seasonings: cinnamon, brown sugar, nutmeg, vanilla

Combine all ingredients in a blender (or Cuisinart smart stick), adding more more milk or rice to reach desired consistency. Cook slowly on a griddle on medium heat. Pancakes will be moist and creamy inside when done. Serves two.

Like other new recipes, this might take a little experimentation. My first pancakes were mangled lumps, my second ones were better (recite "patience is a virtue" to yourself as they are cooking). I can't decide if they cooked better on my stainless steel pan, which I prefer, or my old non-stick, which I try to avoid using anymore.

I made the half the batch into muffins (350 degrees for 20 minutes) and will try those at lunch with some almond butter. Topped my cakes with a spot of butter and some peach jam. Nice.

Sixty-One Restaurant Recipes - Say It Ain't So!

LA Times Food section has done it again... oh my. I can't vouch for any of these recipes yet, but now I have a long wish list I cannot wait to try out. One even comes from Pierre Lafond's right here.

Admittedly, more than a few fall within my food no-no's list, but plenty qualify, so I'm off and running. This week I plan on trying at least a couple of them.

So have at it yourself, and feel free to share your votes here.

61 recipes for your favorite restaurant dishes

Happy Camper

My tummy is feeling fine. Great dinner tonight -- Thank you Martha. Stewart, that is.

Before I share it though, I must share a funny story. Because for some reason, funny things happen to me on a regular basis.

I went to Eller's Donuts today to order some donuts for my church's Easter sunrise service. Full disclosure -- they know me at Eller's. I have picked up donuts there for years. Mostly for youth group activities, but there has been a few "I-need-a-donut" moments in my lifetime....

But I digress. The owners are tremendously warm, generous people. They have always gone above and beyond the call of duty. I am so impressed with their hard work and willingness to do anything to provide quality service.

They also have a limited grasp of English. I believe they are originally from Thailand. They have a great menu on the wall, one half that lists all the donuts they sell, the other half with all of the Thai dishes they offer at lunch time. It's a funny combo to look at.

I have had more than one comical conversation with these folks. I have a longer story that I won't share here about a previous encounter with them when placing a large order for Easter. ANYWAY, today I show up to place the order and there is a young woman at the counter whom I have not seen before. She starts dutifully taking my order, and halfway through, the owner who knows me comes out.

She has a big grin on her face and says, "Hah-low, Hah-low, How ah yoo?" We smile and exchange greetings.

Then she says, "Hey... You no fat no more!" and puts her hands to her throat, apparently showing that I've lost my double chin. I just DIE laughing. I mumble something about not quite being "no fat no more," and then she tells me, all 4'8" and 90 pounds of her, that SHE is fat, grasping at the skin on her arms to show how "fat" she is. It gets funnier and funnier.

We finish my order, and she shoves a bag with donuts holes into my hand. I leave, and I choose to eat 2 of those darn donut holes. Because I no fat no more :) Even though my body can't handle gluten anymore. Funny morning.

Here's the great dinner recipe. You will love it!

SWISS CHARD, MUSHROOM AND QUINOA SALAD (picture the quinoa in the photo on a bed of sauteed chard -- deeeelish!)

1 cup quinoa, rinsed

1 tablespoon extra-virgin olive oil

1 pound Swiss chard, stems and leaves cut into 1/2 inch pieces, rinsed well (about 10- 1/2 cups)

Coarse salt and freshly ground pepper

Pinch of red pepper flakes

1 garlic clove, minced

12 ounces mushrooms, sliced

1/8 inch thick

2 teaspoons chopped fresh thyme or 1 teaspoon dried

1/2 ounce Parmesan cheese

1. Cook quinoa according to package. Meanwhile, heat 1 teaspoon oil in a nonstick skillet over medium heat. Cook swiss chard, stirring occasionally, until wilted and tender, about eight minutes.

2. Sprinkle with 1/2 teaspoon salt and season with pepper. Add red pepper flakes and toss. Transfer to a platter.

3. Add remaining 2 teaspoons oil and the garlic to skillet. Cook over medium heat, stirring until garlic is slightly golden, about one minute. Add mushrooms and cook, stirring occasionally, until they start to release juices, about three minutes. Sprinkle with 3/4 teaspoons salt and season with pepper. Cook until mushrooms are tender, about five minutes. Stir in quinoa and heat through, about one minute. Add thyme. Serve mixture over swiss chard. Top with Parmesan.

Servings: 4

Nutrition Notebook #6

I haven't posted much since I started my Nutrition Makeover that started last November 09. But I'm faithfully plugging along... I'm still:

• eating 1 pound of cooked vegetables at dinner each night
• eating a giant salad for lunch almost every day
  
• eating locally & seasonally
  
• not eating meat or dairy
• not eating gluten (bread, pasta, flour tortillas, most baked goods)
  
• only having 1 cup of coffee a day
• getting my protein from nuts, beans, eggs
  

I'm happy to say that I am doing just fine. Initially people say, "no bread? no pasta? no meat? no cheese?? what can you eat?" with a "bleah" look on their face.

I don't blame 'em. Initially it was a bit daunting. Very occasionally it is inconvenient, especially if someone invites me over to eat and I feel like Your Worst Nightmare when I give my reply to the "is there anything you don't eat?" question. And traveling requires some dandy planning ahead. But I'm not suffering at all. I get plenty to eat, I sleep in a warm bed every night, I have a roof over my head... certainly no right to complain here!

And I feel happy that I'm eating the most nutritiously I ever have in my life. I am not a horrible stickler -- I still have my Swedish Fish for treats, I let myself enjoy my gluten-free birthday cake over several days, and when I have Mexican food at a restaurant, I don't skimp on the cheese.

But for the most part, I stay within the guidelines easily. My nutritionist and I are on a two-month sabbatical, and I'll be going back for blood work and a check up in late April. I'll keep you posted on the latest cholesterol count. I'm stoked to report that my skin looks better, I don't have allergies anymore (I'm not exaggerating -- after 3 years of daily Singulair, I'm taking nothing), no more acid reflux, and I've lost 8 pounds. I have plenty of energy.

Meanwhile, this is my favorite new recipe -- I just baked a batch tonight, featured in the photo. They are fluffy with a nice crust on the outside, great texture overall, soft center. Sort of like a perfect meringue:

ALMOND MACAROONS (thank you Martha Stewart)

Preheat oven to 350 degrees. Makes 8.

1/3 c sugar
1 large egg white
1 c unsweetened shredded coconut
1/4 c chopped almonds
1/2 tsp pure vanilla extract
pinch of coarse salt

Line a baking sheet with a nonstick baking mat, parchment or wax paper.

Whisk together sugar & egg white in a large bowl. Stir in remaining ingredients.

Form dough into eight 2-tb mounds, and drop each onto sheet, 2 inches apart.

Bake macaroons until golden brown on bottoms and edges - about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week.

Onions and Avocados and Apples, Oh My!

I've mentioned before that I've picked a new habit of reading cookbooks for fun... and while there are loads and loads of lovely recipes lingering on the internet just waiting to be tried, I do like picking up a cookbook once in awhile because it just gets my creative juices (and tastebuds) going.

Other days I will look at what I have in my refrigerator and pantry, plug in the key ingredients and see what comes up.

But on days like today, cozy and rainy and slow, I like to sit down with a cookbook and let the recipes tell me what to do. And my palate and my tummy are oh so pleased right now. This salad is a delightful mix of textures and tastes that work together at once, but also arrive one at a time to savor. Judge for yourself. (The photo featured here is the closest I could find to capturing what my salad looked like... substitute thin apple slices for the oranges in the photo... or use oranges. It's a free country.)

Onion-Wilted Spinach Salad with Cumin, Avocado and Apple
(The term "wilted" sounds so humdrum and floppy in other contexts... but in cooking it is wonderful! To wilt lettuce or spinach allows it to be slightly crisp still, but warmed up ever so subtly to conform with ingredients in a new way. Enjoy.)

Ingredients:
1 medium apple (the recipe calls for tart apple, but I used a Pink Lady)
3 tb lemon juice
1 small, perfectly ripe avocado
3 tb olive oil
2 cups thickly-sliced onions into rings
1 1/2 tsp cumin seeds
1/2 pound cleaned, stemmed spinach
1/2 tsp salt

1. Cut the apple into thin slices onto a plate, drizzle with about 2 tsp of lemon juice. Cover the plate tightly with plastic wrap and refrigerate.

2. Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, place the slices in the lemon juice, and turn them over till they are well-coated.

3. Heat the olive oil in a medium-sized skillet. When it is very hot (I sprinkle water drops on it to see if they sizzle) add the onion rings and cook over high heat for 2-3 minutes. Sprinkle in the cumin seeds, and cook for a minute longer.

4. Add the hot onion and cumin to the spinach, and toss until thoroughly mixed. The spinach will begin to wilt upon contact. To speed the process along -- and to be sure you include every last drop of oil -- add some of the spinach to the pan and swish it around to catch some oil. Then return everything into a large bowl.

5. Mix in the avocado and apple, including the lemon juice. Grind some pepper on it. Party party.

(Taken from Mollie Katzen's "Vegetable Heaven" cookbook - a steal from the clearance rack at Borders!)

Nutrition Notebook #5

Not a lot of news to report in my ongoing venture to work with my cholesterol and metabolism, other than it's not very easy to maintain a this way of life when one is working at a convention in a Midwestern urban center! Not only was my schedule non-stop during that week (which does not allow much room for preparing meals), I was also constrained by limited facilities and resources. I did have a great grocery nearby that allowed me to have giant tasty salads or hummus and vegetables each day for lunch, and a Japanese restaurant had wonderful sushi for a couple of on-the-run dinners, but overall I'd give myself about a B- in terms of adherence.

This past week was spent getting back into the swing of all of life: food, exercise, sleep, work, play. I'm a happier camper (though the conference was outstanding) now that I'm back in my routine. That sounds so boring and grown-up, I suppose. Oh well.

This morning I made a breakfast that I cannot keep a secret any longer. I got the recipe from my nutritionist and oh baby... it takes a time or two to get it down, but it's well worth the trouble. You'll take a look at the ingredients and scratch your head. But it works wonderfully, and is an amazing treat on every level. Enjoy!

BANANA WALNUT PANCAKES
2 large eggs, beaten
1 ripe banana, mashed or 1 apple, grated
1/2 tsp cinnamon
1/4 c walnuts, chopped
olive oil, as needed

Pour a thin film of olive oil in a cast iron or stainless skillet. Heat on low (I use a gas stove, and have it between 2 & 3). Meanwhile, mix ingredients together. When oil is hot (I sprinkle a few droplets of water to test - if they sizzle, it's ready), pour batter into pan with a ladle, forming 2-3" pancakes (NO BIGGER).

When little bubbles form on top of pancake, flip over and brown other side. This will take practice. My first batch was an abysmal failure. Serve immediately. I top my pancakes with peanut or almond butter, or blueberries. Really, really good.

Foodie Gold!

Lookit I found on LA Times online today! Take your time, scroll through and daydream. Twenty-five years of Top Ten recipes. I've got several beat-up recipe clippings from LA Times that I saved from when I got the print edition...

Opening the Vault: 25 Years of our Best Recipes

Nutrition Notebook #3

I haven’t updated my gigantic fanbase (thanks, all three of you…) with the latest on this new self-improvement project.... This all started on November 25 with a visit to the nutritionist to get some help in my gluten-free status. She decided that my cholesterol and thyroid needed a gigantic kick in the pants as well.

So I'm on a rigorous, how-low-can-you-go nutrition plan in terms of establishing a baseline for my cholesterol. Folks, we are not messing around. Nutrition Lady is taking me down to the studs -- no meat, no dairy, no sweets, no soda (Diet Coke, I miss you!), no pasta, no bread, no crackers. (The last 3 are not difficult -- don't be forgettin' I've been gluten-free since late May).

Yes, I'm essentially living on twigs and branches, with an occasional nut for fun. KIDDING. I'm doing just fine. Granted, I'm reaching new levels of vegetable intake unbeknownst to humankind, but I'm not suffering, even in this Christmas season of peanut-butter balls waiting to pounce around every corner.

I won't bore you with every detail, but here's a generic framework, at least till end of this month, when I will get bloodwork done to assess my numbers:

• Trader Joe's "Essential Greens" first thing in the morning. Not as bad as it could be, but not Yippee, Time for Essential Greens! either.
  
• Followed by hot cereal (gluten-free, yes there are options) with lots of fruit, topped with nuts, or eggs with lots of vegetables (mushrooms, onion, spinach, whatever I want). Yes, I still get one, count 'em, ONE cup of coffee.
  
• Lunch is a gigantic salad with protein - fish, nuts or beans
• Dinner is a hoot: a salad, ONE POUND of cooked vegetables, and an entree: fish, beans, 1 lb. of potatoes or polenta or 1/2 cup (dry) of brown rice.
• Snacks are veggies, fruit, hummus, air-popped popcorn.
  

After some radical ups and downs that first week or 10 days as my body went into shock and let me know it was noticing I was up to something, I settled in to it comfortably. I'm not gonna lie: eating out is pretty tricky, and I spend more time cooking than I ever have. I'm trying not to panic about how I'm going to make this work when I'm at Urbana Dec 26-Jan 1. But I feel GREAT, and there have been two side bonuses:

1. I’ve lost 5 pounds (honestly, how could I not??!)
   
2. I had a student blurt out in class this week at Providence Hall, “Hey Kelly, you look younger!” He has no idea about this change I’ve been working on, so I haven't the foggiest sense of where this comment came from. Sadly, I had no witty comeback for him.

Here's one new favorite treat that I can have for a snack occasionally - it's sort of a mind-blower.

Almond Bread - I usually make it in half batches
1 lb almond flour (you can buy it at Lassen's, Lazy Acres or Whole Foods)
2 eggs, beaten
1 1/2 tsp baking soda
1/2 tsp sea salt
1 tb olive oil
3/4 c water, carbonated

Preheat oven to 350 degrees. Pour flour into bowl, add remaining ingredients. Pour into olive-oiled bread pan and bake 1 hour (for my half batch, I only bake it for 35 minutes...). Can stay fresh for over a week in an airtight container in refrigerator.

Major disclaimer -- I would NOT try this nutrition plan unsupervised. Remember, this is geared for me due to my various needs and issues. But it's quite a ride, and I'm interested to see where it takes me. It is most definitely worth making a visit to a nutritionist recommended by your own doctor though. Stay tuned.

Nutrition Notebook #2

I promise, my current food plan will not be the only thing I talk about here... but I appreciate how many friends have written emails with encouragement, questions, recipes, mockery... I love all of it. Yeah yeah, even the mockery.

Just so we're clear, I'm not necessarily turning pure vegetarian or vegan. I haven't bought a Vitamix. I'm not living off the land. Don't get me wrong, I am open to much (some?) of it -- but I'm also not planting my flag anywhere quite yet. This is a month-to-month process to establish a baseline for my cholesterol, and then go from there to figure out how I can manage my nutrition, blood chemistry and hormone levels. I also need to kickstart my metabolism, which appears to have been suppressed by one of my long-term medications. And daily soy lattes... (*sigh*)

The no-no's list is not pretty - for this month I'm not eating:

• poultry
• red meat
• diet soda
• sweeteners
• soy
• dairy
• bread
• crackers
• cookies

And only 1 cuppa joe per day. After a month we'll measure my cholesterol, and go from there.

I'm not suffering. I am full to bursting after dinner especially. That could be because I have to eat a POUND of cooked vegetables. Hmm. Protein comes from nuts, beans and fish. Here's a list below of some of the things I've eaten these last few days...

MASALA OMELETTE

Ingredients:

2 Eggs
1 medium sized chopped onion
1 small sized chopped tomato
2 chopped green chili (or just a little hot sauce)
Salt to taste
1/2 tsp Garam Masala
A pinch of curry powder
1/2 tsp cumin seeds
1 tsp olive oil

Directions:

• Beat the eggs thoroughly in a bowl.
• Add the onions, tomatoes and the green chillies. mix thoroughly.
• Add the garam masala powder, curry powder and salt. mix well.
• Heat the oil in a non stick pan and add the cumin seeds.
  
• Fry for a few seconds over a medium flame.
• Pour the egg mixture and cook on both sides till light brown in colour. (reduce the flame) serve hot.

SPAGHETTI SQUASH with TOMATOES, BASIL, GARLIC
Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced

1 1/2 cups chopped tomatoes (or 1 can diced tomatoes, drained)
3/4 cup crumbled feta cheese (I had to leave this part out...)
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30-40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
• Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
• Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
• Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Lunch is a BIG BIG salad each day, so I found this dressing. Poured it over butter lettuce, pomegranate seeds, diced olives, 1/2 avocado, 1 oz pistachios, diced green onion, 6 mushrooms. See, I'm not suffering!

CUMIN, HONEY and LIME DRESSING

2 teaspoon cumin seeds
1/4 cup vegetable oil
1/4 cup honey, more if desired (I used 2 tsp agave nectar -- not completely following my rules...)
1/4 cup plus 2 tablespoons freshly squeezed lime juice, more if desired
1/2 teaspoon kosher salt, more if desired
1/4 teaspoon pepper (freshly ground if available), more if desired

• Place a skillet over medium-high heat. Add the cumin seeds and toast just until they begin to take on some color and become fragrant, about 1 to 2 minutes.
• Roughly grind the seeds using a mortar and pestle or spice grinder, or in a mixing bowl using the bottom of a measuring cup.
• In a mixing bowl, whisk in the oil, honey and lime with the cumin seeds until all of the ingredients are emulsified. Whisk in the salt and pepper, then taste and adjust the seasoning and flavoring if desired.
• This makes a generous three-fourths cup dressing, which will keep, covered and refrigerated, up to 1 week.

My Heart is Squishy for Squash

I must be a grown up now. I not only like most vegetables... I LOVE them. I crave them. I look forward to eating them. Heavens, what's happened to me?! I was the kid who hated carrots passionately (ok, so... I still do hate raw or cooked carrots by themselves) and successfully lived my entire childhood never ever having eaten brussel sprouts, eggplant, kale, kohlrabi, turnips, radishes, any squash other than zucchini... the list goes on and on. We basically grew up on Birdseye frozen peas, corn and beans. Didn't everyone?

The two crispers in my fridge can barely close each week now with all my blessed vegetables. The other night I made this stew. I got the recipe from Fairview Gardens... who apparently got it from Bon Appetit magazine... who perhaps got it from Epicurious? I wonder if there are any truly original recipes anymore.

All I know is that this was DELICIOUS. Insanely so.

Winter Squash & Chicken Stew with Indian Spices (Bon Appétit | November 1995)

Yield: Serves 6

Ingredients:

2 teaspoons olive oil
6 chicken thighs, skin removed (I used 2 cage free chicken breasts -- but if you don’t eat meat, feel free to omit)
1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder (I like a little more curry and something spicy…)
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon (this is the key ingredient, in my opinion)
4 cups 1-inch pieces peeled butternut or acorn squash (I roasted an acorn squash for 45 minutes before putting it in... cut in half, brush with olive oil and bake at 350)
2 cups 1-inch pieces peeled russet potatoes (I nuked these in the microwave for 3 minutes beforehand)
1 cup canned low-salt chicken broth (veggie broth is okay too)
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Preparation:

Heat 1 teaspoon oil in Dutch oven (or large soup pot) over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro. (I liked it topped with cashews and yogurt)

Fall Checklist ... and a New Use for Butternut Squash

I've had a fun and eventful fall already... knockin' down lots o' stuff:

• Returned to Providence Hall -- check
• Worked on consulting projects in So Cal, Illinois, and Washington -- check
• Used video conferencing nearly every day (Skype, iChat, GChat, iCarrier Pigeon, you name it) -- check
  
• Had a perfect vacation on a lake in Olympic National Park -- check
• Went to U2 Concert at Rose Bowl -- check
• Met Rick Warren -- check
  
• Annual flu shot -- ouch & check
• Helped the Smelleys move into their new, post-Tea Fire home -- super double extra check
  
• H1N1 flu shot -- check (oink oink)
  
• Have been eating lots of pomegranates because it's fall and they are pretty but Lord they are messy -- check
• Registered for Urbana 09 -- check
• Became an exhibitor at Urbana 09 for Eden Reforestation Projects -- check
• Started leading a Bible study for new believers for Free Methodist Santa Barbara -- check

I'm grateful for new experiences and relationships, variety, risk, even challenges.

Meanwhile, the ol' standards continue... bike riding, soy lattes in the morning, reading every free moment, NPR podcasts, and my new love since my sabbatical last year - cooking! I test drove another recipe tonight... tasty tasty! I got the recipe from Bicycling magazine, of all places! If you need a new spin on butternut squash, go crazy. It was comfort food tonight.

Butternut Squash Enchiladas
1 large butternut squash
2 tablespoons cream cheese
1/2 teaspoon cumin
1/4 teaspoon ancho chili powder
2 tablespoons diced roasted chili peppers
1 tablespoon green onion, sliced
1 tablespoon cilantro (wish I'd put in more)
Pinch of salt
Four 6-inch corn tortillas
1 cup enchilada sauce
1/2 cup shredded
Monterey Jack cheese

Halve the squash lengthwise and remove seeds. Bake at 350 degrees until soft, about one hour. Cool. Scrape out the flesh and drain in a colander, using a few plates on top to squeeze out as much liquid as possible. In a bowl, mix squash with cream cheese, cumin, chili powder, roasted chili peppers, green onion, cilantro and salt. Taste and adjust seasonings as necessary. Scoop the filling onto the tortillas and roll them up. Place them seam-side down on an oiled pan. Cover with enchilada sauce and top with cheese. Make sure the tortillas are completely covered with sauce so they don't dry out. Bake uncovered at 350 degrees until the cheese melts and turns brown and the filling is hot, approximately 15 to 20 minutes. Serves four.

Calories per serving 276
Fat 8 grams
Carbs 48g
Protein 7g

Fried Food on Fridays in the Fall...

I'm in a bit of a food coma right now.... I just fried up 7 chiles rellenos (I'm linking my recipe) and I had some batter left, so I fried up some zucchini as well! These are not my photos, but they are accurate representations of what the finished product looked like... I'm already starting to dream up what else I could fry up in the egg batter of chiles rellenos: mushrooms, butternut squash, sweet potato, onion, potato, eggplant, polenta... Fried Food Fridays might need to be a tradition!

Other fall favorites for me right now, in no particular order:

• acorn & butternut squash
• crisp air
• jackets & sweaters I haven't worn in months, so they feel like new
• scarves
• the smell of baking bread (I found a gluten-free bread machine mix at Lazy Acres that tastes great....)
• using a blanket on my bed
• NBA season is back!
• UCSB soccer games
• coffee brewing in the morning (OK, I like coffee in the summer, winter and spring...)
• pumpkins
• candles
• a cat in my lap
  

What are your favorites?? Let me know.

Hurry Curry

I try to talk about significant spiritual issues on this blog, my favorite music, or occasional writing in a vulnerable vein....

But BY FAR the most comments are not in response to any of my attempts at depth. Instead, I receive the most comments related to the recipes I post! Oh well.

I will keep trying to post that "other stuff," just for my own entertainment, I suppose ☺

Here's a standby recipe I have used for years. I found it in the LA Times, back when papers got delivered to your porch. It's a keeper. This is perfect for those I-have-half-an-hour-and-no-idea-what-to-make-for-dinner moments... and like it says below, it's also great as a cold leftover or picnic option.

HURRY CURRY

2 onions
3 tbsp butter
2 c cooked beef, lamb, chicken or pork (or nothing)
1 apple
1/2 c golden raisins
1 1/2 c chicken broth
1 1/2 tbsp flour (I am now gluten-free, sadly. Instead, I use soy flour, and I've used cornstarch in the past)
1 tbsp curry powder
1/2 tsp salt
1/2 c half and half or plain yogurt (or coconut milk)

I also have used bell peppers, potatoes, celery, mushrooms, cauliflower... Whatever vegetables sound good to you. I also like to add cashews to it right before serving, along with grated coconut if you want. THIS IS ALSO REALLY GOOD AS A COLD SALAD. If you make it cold, slice up some grapes in it as well. Oh man, I'm getting hungry.

Cut and peel onions into large chunks. Melt 1 tbsp butter in skillet over medium-high heat and sauté onions until softened, about 5 minutes, stirring frequently. Place onions in bowl and set aside.

Cut meat into bite-size pieces and set aside. Peel apple and cut off 4 wedges. Discard core and cut wedges in half. Add raisins - and nuts. Set aside.

Place broth in small saucepan and heat until simmering. Turn off heat and let it sit on burner.

Melt remaining butter in 2 1/2 qt saucepan over low heat and KEEP AN EYE ON IT. Watch butter melt - don't let it brown. Tilt saucepan till butter coats bottom of pan. Sprinkle flour and curry powder over butter. Using large spoon, stir constantly all over bottom of pan until all three are blended well. Now slowly add broth, stirring constantly with whisk so mixture blends well. Turn heat to medium and stir until thick, smooth and creamy - about 3 minutes. Stir in salt to taste. Add at least 1/4 c half and half or yogurt if it's too spicy for you. Add meat, apple, raisins & nuts and continue to stir and cook sauce for a few more minutes.

Pour sauce and meat mixture over rice, couscous, quinoa or baked potatoes. Sprinkle coconut, chutney or a little yogurt or sour cream on top. Eat a lot.

Serves 4

Chile Rellenos - Yes You Can!

I got this recipe years ago from LA Times, and it has never let me down. The opening sentence won me over..."Trying to make one of your favorite dishes for the first time can be intimidating..."

Chile Rellenos are my usual "go-to" dish in Mexican restaurants because I love them SO MUCH. I never thought I could make them myself. But this recipe gave me confidence. The key thing to keep in mind is in the final sentence: "The secret is just following the recipe."

MARIA'S CHILES RELLENOS (I have no clue who Maria is...)

"Canned Anaheim peppers come only in a large can; use leftovers diced and mixed in with scrambled eggs or added to an omelette."

(Psssst: Can, shman. I roast my own peppers. Who knew it was so easy??)

1 can (1 pound, 11 oz) can roasted Anaheim peppers
(about 8 peppers. Again, go for it & roast yer own)
1/2 lb jack cheese
3 eggs
1 tb flour
salt, pepper
oil for frying
1 cup bottled chipotle salsa
(or use my tomatillo recipe from Aug 15)
1 cup Mexican crema, plus more for serving
(I usually find this stuff near the pickles in the refrigerator section of the grocery store.
No idea why pickles and crema are close together)
cilantro for garnish

1. Remove peppers from can. Cut cheese into 3 x 1/2 inch strips. Carefully stuff each pepper with cheese, filling peppers as much as possible without tearing. Set aside.

2. Separate eggs. Place yolks in small bowl and beat lightly to break them up. Stir in flour and salt & pepper to taste. Set aside.

3. Pour about 1/4" oil into large skillet and heat over med high heat. Sprinkle water into oil when you want to know if it's ready - it should sizzle.

4. Beat whites in bowl with electric mixer on med high until stiff peaks form -- about 3 mins. Gentle fold in yolks into whites.

5. Dip each pepper in eggs to coat evenly, then slide into oil. Cook until puffed & golden brown -- about 2-3 mins per side.

6. While peppers are frying, combine salsa & crema in small saucepan and heat over med low heat until heated through -- 4 to 5 mins.

QUICK MEXICAN RICE

1 cup bottled salsa (I like Pace Picante)
1 cup water
1 cup rice

Combine salsa & water in pan, bring to boil. Add rice, reduce heat to low, cover and simmer till rice is tender.

Wimpy White Girl Salsa

In my haul from Fairview Gardens this week I got a whole pound of green tomatillos. What strange little buggers. I have never, ever purchased or cooked one. Shame on me.

On the other hand, I always opt for green salsa at a salsa bar because my taste buds are cowards. So in keeping with my "manna approach" to life (i.e., I want to accept what is given to me, rather than be focused what I think I need or want), I made my own green salsa today.

After a little persistent googling I found a recipe that I knew I could handle. It was embarrassingly easy. I am a convert to these little aliens vegetables. This salsa is G-O-O-D. I poured it all over an omelette tonight for dinner. I plan on using it soon again on homemade chile rellenos (stay tuned for that recipe) in a couple of days too.

WIMPY WHITE GIRL SALSA

INGREDIENTS

• 2 pounds tomatillos, husked and cut in half
• 3 green tomatoes, chopped
• 1/2 cup olive oil
• 2 mild chile peppers, chopped
• 1 shallot, chopped
• 5 sprigs cilantro, chopped
• 1/3 cup distilled white vinegar
• 1/4 cup garlic powder to taste
• 1 teaspoon salt
  

DIRECTIONS

1. Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

Side Note: I went and saw Julie & Julia today. Totally delightful film. I laughed, I cried, I wanted to eat an entire menu's worth of food by the time the credits rolled...

During my camping trip last week I read My Life in France by Julia Child, which was one of the books the film adapted. If you want to continue, and expand, the way you felt after watching this movie, READ THIS BOOK. I could not put it down. It is simply wonderful. I do not aspire to be Julia Child and I will never have more than one recipe per week on this blog. But I was enchanted by this fascinating woman who didn't find her "life's calling" until the middle of her life. Hmmm....