Hey there! It's been so very long since I've posted anything. I've missed you all and have loved all the emails I've been receiving. I haven't quit, I've just been fighting with food. I have been
cooking for my kids, ignoring my own hunger, or drowning it out with coffee. Here's the kicker, I've gained weight even though I've been eating much less frequently.
I talked to a nutritionist and here is what she told me. Apparently by fighting with my food, I've also picked a fight with my metabolism. Because I haven't been eating regularly, my metabolism has slowed down going into a sort of fear of starvation mode. Basically, because I haven't been eating regularly, my body thinks it's in danger of starving and then when I do finally eat (usually dinner) it hoards all the calories and fat by slowing down my metabolism. And because I haven't eaten all day I end up eating more than I normally would and making really unhealthy choices. I'm pretty sure that a lot of people are in the same boat, we're too busy or preoccupied and then when we do eat, we end up grabbing false energy foods, caffeine, sugar etc.
So now that I know what's wrong, what's next? Make sure to eat regularly, not skipping health meals and wait a couple months for my metabolism to go back to normal. I have to say it is so much easier to eat healthy when you aren't ravenous from not eating all day. But It's not always easy eating regularly, especially if there are certain times of the day that you are just not hungry. For me that is breakfast, usually I grab my coffee and I'm good. Since that's not an option anymore I've found a fruit drink works for me (and some coffee, I haven't given it up yet - I'm working on it!).
BANANA ALMOND MILK
makes 1 drink
3/4 cup almond milk
1 banana, broken into pieces
blend the ingredients together. If you want a smoothie like consistency you can either freeze the bananas, and/or add ice
I use and immersion blender. It's really easy and quick. A regular blender would also work and would probably be a better choice if you're using ice.
If you don't like almond milk or you have a nut allergy you could use a low fat milk or soy milk. I haven't tried coconut milk but I would imagine that would be tasty. If you try it let me know.
Here is a quick snack or lunch that is easy to take along. It tastes kind of like an adult peanut butter and jelly. I make it for my kids as well now.
ALMOND BUTTER AND DATE WRAP
this makes 1 wrap
1 whole wheat tortilla
1 - 2 tablespoons almond butter
1 dried date, chopped
Spread the almond butter on the tortilla, sprinkle with chopped dates and fold or roll up.
There is nothing fancy about these recipes, but they are great, low maintenance, simple alternatives to the fast junk foods we might otherwise grab.
My fight with food is officially over, next week I'll post all about the makeup sex I've been having with asparagus, yum!
May 14, 2010
Mar 20, 2010
Lentils with Spinach
I was planning on sending out a post on a lovely spring salad today, the first day of SPRING!
However, I look out my window to see a very wet snow shower and temperatures cold enough to make me thankful I don't have to go outdoors. Doesn't it seem that the cold weather feels amplified after the first taste of the warm days to come? Instead I thought I would post a comforting warm dish that might come in handy to those of us in the Midwest this weekend.
Lentils with spinach. These are so easy and so very tasty! I think my favorite way to have them is topped with wild salmon, if I'm feeling a bit decadent I might make a horseradish cream sauce to accompany it or some toasted horseradish breadcrumbs. Topping the lentils with a poached egg (or fried if I'm in a hurry) is a close contender for favorite topper. My kids love it topped with a mildly spicy chicken sausage. It is also really great on it's own. This is definitely a great recipe to have in your repertoire.
Lentils with Spinach
makes 4 servings
1 generous cup lentils
4 cups vegetable stock
1 onion chopped
1 garlic clove, chopped
2 carrots, chopped
2 celery stalks, chopped
1 potato, peeled and cut into 1/3 inch cubes (optional)
3 large thyme sprigs
2 cups baby spinach, coarsely chopped
In a stock pot add the lentils and vegetable broth, cover and bring to a boil.
Over high heat, heat a large skillet and add vegetable oil. Add the onion, garlic, carrots, celery, potato if using and thyme, saute until softened, a little less than 5 minutes.
Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes.
Stir in the spinach and salt to taste.
Click here to print
However, I look out my window to see a very wet snow shower and temperatures cold enough to make me thankful I don't have to go outdoors. Doesn't it seem that the cold weather feels amplified after the first taste of the warm days to come? Instead I thought I would post a comforting warm dish that might come in handy to those of us in the Midwest this weekend.
Lentils with spinach. These are so easy and so very tasty! I think my favorite way to have them is topped with wild salmon, if I'm feeling a bit decadent I might make a horseradish cream sauce to accompany it or some toasted horseradish breadcrumbs. Topping the lentils with a poached egg (or fried if I'm in a hurry) is a close contender for favorite topper. My kids love it topped with a mildly spicy chicken sausage. It is also really great on it's own. This is definitely a great recipe to have in your repertoire.
Lentils with Spinach
makes 4 servings
1 generous cup lentils
4 cups vegetable stock
1 onion chopped
1 garlic clove, chopped
2 carrots, chopped
2 celery stalks, chopped
1 potato, peeled and cut into 1/3 inch cubes (optional)
3 large thyme sprigs
2 cups baby spinach, coarsely chopped
In a stock pot add the lentils and vegetable broth, cover and bring to a boil.
Over high heat, heat a large skillet and add vegetable oil. Add the onion, garlic, carrots, celery, potato if using and thyme, saute until softened, a little less than 5 minutes.
Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes.
Stir in the spinach and salt to taste.
Click here to print
Mar 16, 2010
Spiced Oatmeal Coconut Scones
I am really excited about these scones. They are delicious and crumbly, perfect with a cup of tea or coffee. The subtle flavors of cardamom, cinnamon and ginger add intrigue to the always comforting flavor of the oatmeal. It makes a great breakfast or afternoon snack. These are an often requested treat at my house. It's a request I'm more than happy to fill because they are very simple to make and loaded with whole grains, which we all need more of. Plus they fill my home with such a wonderful aroma while they are baking.
These are not traditional scones. The technique for my scone is much simpler, you don't have to cut the fat into the flour or dirty a counter. It contains no refined sugars or flours, instead I use whole wheat flour (which I feel has so much more flavor than it's refined white version), oatmeal and a very small amount of organic raw cane sugar. Whereas most scone recipes are loaded with butter, I opt for coconut oil. I love the flavor it imparts and use it quite often in my baking.
There is a bit of debate regarding whether or not coconut oil is healthy as it still contains saturated fat. However research is suggesting that perhaps saturated fats from plant sources are healthier than saturated fats from animal derived products. Regardless, these scones are delicious.
Spiced Oatmeal Coconut Scones
makes about 1 dozen scones
dry ingredients
1 1/2 cups whole wheat flour
1 1/4 cups old fashioned oat
1/4 cup raw cane sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon salt
wet ingredients
1/2 cup coconut oil, warmed to a liquid state
1/3 cup coconut milk (unsweetened)
1 egg
In a large bowl, thoroughly combine all the dry ingredients. Set aside.
In another bowl, thoroughly combine all of the wet ingredients. Don't worry if the coconut oil begins to set a bit. Add the wet ingredients to the dry ingredients and mix just until the dry ingredients are moistened.
On a lightly oiled baking sheet, place a 1/4 cup of the mixture, flattening to 1/2 inch thick.
Bake at 450 degrees Fahrenheit for about 10 minutes.
click here to print this recipe
Mar 10, 2010
Avocado and Grapefruit
Is it me or has this winter seemed never ending? I feel like I've been under a snow blanket for entirely too long. Until spring foods are here again, I turn to the bright flavors of citrus.
This is a fantastic, fresh, quick salad that requires no actual cooking.
It's one of my go to recipes when life keeps me out of the kitchen.
Avocado and Grapefruit
2 servings
2 red grapefruit
1 avocado, thinly sliced (I use Hass avocado)
1/4 cup chopped cilantro
1/4 red onion, thinly sliced
sea salt to taste
Remove the grapefruit segments (see below) from the pith, making sure to remove all of the white.
Place the grapefruit, avocado and onion onto a plate. Squeeze the grapefruit membrane over them, then top with cilantro and sprinkle with salt to taste.
click here to print this recipe
To remove the grapefruit segments use a pairing knife or other small sharp knife
Cut the top and bottom of the skin off exposing the flesh, then cut off all remaining skin making sure to remove all of the white.
Cut the segments out by slicing along each side of the white membrane.
This is a fantastic, fresh, quick salad that requires no actual cooking.
It's one of my go to recipes when life keeps me out of the kitchen.
Avocado and Grapefruit
2 servings
2 red grapefruit
1 avocado, thinly sliced (I use Hass avocado)
1/4 cup chopped cilantro
1/4 red onion, thinly sliced
sea salt to taste
Remove the grapefruit segments (see below) from the pith, making sure to remove all of the white.
Place the grapefruit, avocado and onion onto a plate. Squeeze the grapefruit membrane over them, then top with cilantro and sprinkle with salt to taste.
click here to print this recipe
To remove the grapefruit segments use a pairing knife or other small sharp knife
Cut the top and bottom of the skin off exposing the flesh, then cut off all remaining skin making sure to remove all of the white.
Cut the segments out by slicing along each side of the white membrane.
Mar 4, 2010
Oatmeal, Almond, Cocolate Cookies sweetened with Banana
I've been on the lookout for sweet little treats that are wheat free and are not loaded with sugar or even worse sugar substitutes. I've been intrigued with using fruit purees in place of sugar. I would often use apple sauce in place of eggs when I would bake for my vegan friends and always thought that this might make it possible to eliminate any added sugars.
I found a recipe for Nikki's Healthy Cookies Recipe on Heidi Swanson's fantastic website 101 cookbooks. In the recipe she uses oats and in place of sugar she uses mashed banana, just what I've been looking for! You might be thinking healthy cookies can't possibly be good. According to my grandma and mom, white flour, real butter and sugar are what make a cookie good. Even if this is your belief, I urge you to try these. They are so easy to make and they truly do taste good. It satisfied my sweet craving as well as my kids. Plus there is nothing to feel guilty about after you eat a couple of these, who doesn't love that?
Because I apparently have an inability to follow a recipe I changed a few things. I omitted a few ingredients. I added more nuts to up the protein and cocoa powder to get in some extra antioxidants. I was so happy with the results. They had a nice chocolate flavor that was complimented by the sweetness of the banana. What a wonderful afternoon treat with a cup of tea or coffee. When I make these again, (and I will be making these again, very soon) I might add some larger pieces of almonds for added crunch and maybe try it without the chocolate chips to reduce the fat and make it sugar free. Adding dried cranberries might add some interest... so many versions to try!
Oatmeal Almond Chocolate cookies Sweetened with Banana
makes about 40 cookies
adapted from Nikki's Healthy Cookies at 101 cookbooks
1 1/2 cup mashed banana (about 3 large, ripe bananas)
1/4 cup coconut oil warmed to liquid state (you could use olive oil)
2 cups oats
1 cup almond meal*
1/4 cup cocoa powder
3/4 teaspoon sea salt
1 teaspoon baking powder
6 ounces bittersweet chocolate chips (if you want to make these vegan omit, or use vegan chips)
In a large bowl combine the oats, almond meal, cocoa powder, baking powder and salt, set aside. In another bowl, combine the banana and oil. Add the banana mixture to the oat mixture and stir to combine. Stir in the chocolate chips. On a lightly oiled cookie sheet, place leveled tablespoons of the dough about an inch apart.
Bake at 350 degrees fahrenheit in the center or upper third of the oven for 12 - 15 minutes.
*you can make this by pulsing almonds in a food processor until it is the texture of sand, don't go too far or you'll get almond butter
click here to print this recipe
Feb 18, 2010
Eating my Words and Lemon Shrimp with Arugula and Couscous
My 5 year old son will not eat beans or most legumes. This probably isn't shocking to most parents of a 5 year old. It's probably not a big deal to most parents of a 5 year old. However in my home it has become quite a big deal. You see I've been feeding my family a vegetarian diet for a little while now (you might remember my post on not eating meat), since he isn't eating beans or legumes, he is mainly eating carbohydrates which again, isn't normally a huge deal but my son has type 1 diabetes. Too many carbs and not enough protein isn't good for anyone, especially someone with diabetes. Because the health of my children comes before anything, we once again eat lean meats. However I do so with much more awareness regarding sustainability and ethical practices.
I carry around The Monteray Bay Aquarium Seafood Watch sustainable seafood guide to make sure I am picking sustainable fish. (There is also a version here for those of you not in the U.S.)
I found a phone application at m.edf.org/seafood that not only lists the fish but also has a few recipes. How handy is that for last minute grocery shopping?!
I still cook a lot of vegetarian and vegan food so I will still have many vegetarian and vegan dishes to share with you. I strongly believe that in order to keep meat eating sustainable it has to be consumed in moderation.
This is a fish dish that I love because it meets my lazy cooking day requirements which are 1: it's healthy 2: everyone will eat it 3: it's quick. By quick I mean that it can be done in as little as 20 minutes. As a bonus, this meal also uses minimal dishes.
I probably don't have to tell you, with 3 kids all 5 and under, plus dietary issues to take into consideration, it isn't easy meeting these seemingly simple requirements. This is one meal that we all love.
I love that this dish comes together so ridiculously quick and easy but is still nice enough for a casual dinner party. I love that the flavors are interesting enough to satisfy my taste but simple and clean enough for my children's palate.
You can make this with baby spinach but really- don't. It is so much better with Arugula. Arugula adds a complexity whereas spinach adds a softness. This dish really benefits from the slightly bitter, somewhat peppery flavor of Arugula. It's OK with spinach, but it really pops with the flavors of the Arugula mixing with the tartness of the lemons and the sweetness they take on when their sugars caramelize.
You can make good couscous if you have the time. If not, the instant variety will work wonderfully, in which case dinner can be done in as little as 15 minutes, including the time it takes the water to boil.
Plus it's healthy! Every time I make this, I wonder why I don't make it more often.
This is a very forgiving recipe, you could easily adapt the quantities to your taste or add various seasonings. Never feel tied to a recipe, make it your own. There are times where I use half the amount of shrimp, or much less arugula or I add capers and red pepper flakes or caramelized onions and roasted red peppers, have fun with it!
Lemon Shrimp with Arugula and Couscous
feeds 5 hungry adults
1 box instant couscous (about 1 1/2 cups)
olive oil
4 garlic cloves, thinly sliced
5 ounces Arugula
1 large lemon or 2 smaller lemons cut into 6-8 wedges each
2 pounds shrimp
salt and pepper to taste
Prepare the couscous according to the package directions adding a large pinch of salt.
Plate the couscous.
Meanwhile, in a large skillet over medium high heat, add a bit of olive oil, add half of the garlic and saute for about 1 minute. Add the arugula and saute until it just begins to wilt, about 2 minutes. Season with salt and pepper. Put the arugula on top of the couscous.
Return the skillet to the stove adding a bit more olive oil if necessary. Add the remaining garlic, the shrimp and the lemon wedges, season with salt and pepper and cook, turning one time, until the shrimp are cooked through, about 5 minutes. (the shrimp will be pink, and there will be no more translucent areas) Put the shrimp and lemons on top of the Arugula and serve.
click here to print this recipe
I carry around The Monteray Bay Aquarium Seafood Watch sustainable seafood guide to make sure I am picking sustainable fish. (There is also a version here for those of you not in the U.S.)
I found a phone application at m.edf.org/seafood that not only lists the fish but also has a few recipes. How handy is that for last minute grocery shopping?!
I still cook a lot of vegetarian and vegan food so I will still have many vegetarian and vegan dishes to share with you. I strongly believe that in order to keep meat eating sustainable it has to be consumed in moderation.
This is a fish dish that I love because it meets my lazy cooking day requirements which are 1: it's healthy 2: everyone will eat it 3: it's quick. By quick I mean that it can be done in as little as 20 minutes. As a bonus, this meal also uses minimal dishes.
I probably don't have to tell you, with 3 kids all 5 and under, plus dietary issues to take into consideration, it isn't easy meeting these seemingly simple requirements. This is one meal that we all love.
I love that this dish comes together so ridiculously quick and easy but is still nice enough for a casual dinner party. I love that the flavors are interesting enough to satisfy my taste but simple and clean enough for my children's palate.
You can make this with baby spinach but really- don't. It is so much better with Arugula. Arugula adds a complexity whereas spinach adds a softness. This dish really benefits from the slightly bitter, somewhat peppery flavor of Arugula. It's OK with spinach, but it really pops with the flavors of the Arugula mixing with the tartness of the lemons and the sweetness they take on when their sugars caramelize.
You can make good couscous if you have the time. If not, the instant variety will work wonderfully, in which case dinner can be done in as little as 15 minutes, including the time it takes the water to boil.
Plus it's healthy! Every time I make this, I wonder why I don't make it more often.
This is a very forgiving recipe, you could easily adapt the quantities to your taste or add various seasonings. Never feel tied to a recipe, make it your own. There are times where I use half the amount of shrimp, or much less arugula or I add capers and red pepper flakes or caramelized onions and roasted red peppers, have fun with it!
Lemon Shrimp with Arugula and Couscous
feeds 5 hungry adults
1 box instant couscous (about 1 1/2 cups)
olive oil
4 garlic cloves, thinly sliced
5 ounces Arugula
1 large lemon or 2 smaller lemons cut into 6-8 wedges each
2 pounds shrimp
salt and pepper to taste
Prepare the couscous according to the package directions adding a large pinch of salt.
Plate the couscous.
Meanwhile, in a large skillet over medium high heat, add a bit of olive oil, add half of the garlic and saute for about 1 minute. Add the arugula and saute until it just begins to wilt, about 2 minutes. Season with salt and pepper. Put the arugula on top of the couscous.
Return the skillet to the stove adding a bit more olive oil if necessary. Add the remaining garlic, the shrimp and the lemon wedges, season with salt and pepper and cook, turning one time, until the shrimp are cooked through, about 5 minutes. (the shrimp will be pink, and there will be no more translucent areas) Put the shrimp and lemons on top of the Arugula and serve.
click here to print this recipe
Feb 13, 2010
Hot Chocolate Love
I, like many people, love Paris. I have fallen in love with many things there - not the least of which is hot chocolate. Not cocoa mind you, I fell for the thick, dark, sinfully delicious chocolate in liquid form.The last time I was in Paris (which was much too long ago) it was early spring. There seemed to be a constant freezing drizzle, I was always cold and on top of that I was sick. One cup of hot chocolate and my bones thawed. As crazy as it sounds I felt instantly better.
My hot chocolate epiphany occurred at the world famous Angelina. It was fun simply being in a room with so many people excited about hot chocolate. The place was filled with such energy. The hot chocolate (called le Chocolat Africain) was served with a not so small bowl of unsweetened whipped cream and a pitcher of water. Once I drank the chocolate, I had some sort of fantastic reaction. I literally felt different. More relaxed, rested, restored... a little high actually. It was amazing, it was more of a pick me up than any cup of coffee I've ever had and far more enjoyable.
Not only do I love hot chocolate, I love winter, for sledding and snow ball fights, holidays and fires, the quiet that accompanies a snowfall, the softness of the sunrise and sunset. I love winter for giving me the perfect hot chocolate weather.
The following recipe is NOT le Chocolat Africain, that is a carefully guarded secret that Angelina's will not part with. However this recipe is wonderful. If you don't absolutely love chocolate, this recipe is probably not for you.
This is not the kind of hot chocolate you gulp down by the over sized mug full. This chocolate is meant to be savored. This hot chocolate makes you understand why chocolate is considered an aphrodisiac. Be forewarned it is absolutely addictive.
Click here to print this recipe
Hot Chocolate
Makes 2 servings
1 cup whole milk*
4 ounces semisweet chocolate
pinch of salt
In a sauce pan bring the milk to a simmer. Turn off the heat and add the chocolate and the pinch of salt. Whisk to make sure it is all combined.
Serve with unsweetened whipped cream.
* You can use 1/2 cup milk and 1/2 cup heavy cream. It will be much more rich but I find the chocolate flavor is just a bit overwhelmed by the heaviness of the cream. However it is still delicious this way so play around, see which you prefer and let me know!
Feb 4, 2010
Black Bean Chili with Sweet Potatoes and Spinach
Every year around the Super Bowl I have this craving for chili. It doesn't make sense to me because I don't watch the Super Bowl, actually I usually don't even know who is playing. All I can think is I'm somehow being subjected to subliminal chili propaganda. Or the fact that I read ridiculous amounts of food related content and they must usually feature chili as Superbowl fare. It makes sense because it's easy. You can make it ahead of time and it can almost effortlessly feed a crowd.
(I know that this year the Saints are playing because the majority of food sites are featuring gumbo. If I develop a good gumbo recipe in time I'll post it for all you Saints fans and Gumbo fans)
It's pretty cold where I live which makes it perfect chili weather. This chili is fantastic if a little nontraditional. The fact that it's healthy is just a bonus. I love the classic combination of black beans with orange things, sweet potatoes, butternut squash, pumpkin... The addition of spinach came about after I had come across some baby spinach in my refrigerator that had to be used and I'm so glad it did! While it only adds a very subtle flavor, it adds lots nutritionally. By the way, my 2 and 4 year old love this.
Black Bean Chili with Sweet Potatoes and Spinach
olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
2 medium Sweet Potatoes, peeled and cut into 1/2 inch pieces
2 tablespoons ground cumin (you could use chili powder)
3 15-ounce cans black beans, drained
1 28 ounce can diced tomatoes in juice
8 ounces baby spinach (you can use regular spinach, just remove the stems and coarsely chop)
Heat oil in heavy large pot over medium-high heat. Add onions and garlic, saute until tender and golden. Add squash and cumin. Cook until fragrant about 2 minutes. Stir in beans and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered, until squash is tender, about 15 minutes (if it is too thick for you, add up to 2 cups of water at this point) . Stir in spinach and season to taste with salt and pepper.
Ladle chili into bowls and serve with cilantro, chopped red onion, sour cream and cheddar to garish.
Click here to print this recipe
Jan 19, 2010
Chickpea Cakes with Goat Cheese and Scallions
A while back I went to a fantastic little tapas place in L.A. -sorry I can't remember the name for the life of me, I'm looking into it! One of the dishes ordered was socca -which I found rather surprising since I was expecting (naively) Spanish food and this is French. For those of you who don't know, socca is a wonderful thin griddle cake made of chickpea flour and cooked over a fire which gives it a delicious hint of smokiness. I love it.
What came to our table was not socca. It was thick for starters, topped with, chives and drizzled with honey. After some research I discovered something called panisse. I think this is more similar to what I had. It is a thicker batter made of chickpea flour, fried and covered with a generous amount of sea salt and cracked black pepper. I love it, dare I say even more than socca? Actually I can't decide. Perhaps I'll have to host a taste off once the weather warms up enough that I can comfortably have a fire outside to properly make the socca and my guests can hold a glass of wine without their fingers freezing off.
I've made many riffs on this dish - I can't get enough. One of my favorite ways to have it is lightly flavored with cumin, and topped with goat cheese and green onions. It is pan sauteed until it is crispy outside and deliciously smooth and creamy inside. The cumin gives it just a touch of smokiness and the goat cheese offers the perfect amount of tang, getting deliciously soft and creamy sitting on top of the warm round pillow of savory chickpea goodness.
Chickpea Cakes with Fresh Goat Cheese and Scallions
makes 8 cakes
1 cup chickpea flour
2 cups water
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
canola oil or olive oil
goat cheese
scallions
salt and pepper
Bring water to a simmer and whisk in chickpea flour. With a wooden spoon stir for about 7 minutes. The mixture should thicken and bubble. Stir in salt and cumin and take it off the heat.
Heat a large pan over medium high heat. Add enough oil to generously coat the bottom of the pan. Heat the oil until it starts to shimmer. Using a 1/4 cup measuring cup, add chickpea mixture to the pan (you want the cake to sizzle when it hits the pan). Cook for a couple minutes until the cake starts to brown, flip it over and cook on the other side. Remove cakes to a paper towel lined plate and sprinkle with sea salt. Put the cakes on a platter and top with goat cheese, scallions and fresh cracked black pepper to taste.
(Chickpea flour can be found at many grocery stores, health food stores and Whole Foods. It goes rancid relatively quickly. Keep it in the refrigerator and use within a couple of months.)
This is a great appetizer, or you can serve this with a salad for a nice lunch or light dinner. Just don't tell the French what I've done, I'm pretty sure they don't like people messing with their classics!
Warning: Once you start eating these, it is almost impossible to stop. I almost got into a wrestling match with my 4 year old over the last one. Luckily my maternal instincts kicked in and I let the adorable little bugger have it.
What came to our table was not socca. It was thick for starters, topped with, chives and drizzled with honey. After some research I discovered something called panisse. I think this is more similar to what I had. It is a thicker batter made of chickpea flour, fried and covered with a generous amount of sea salt and cracked black pepper. I love it, dare I say even more than socca? Actually I can't decide. Perhaps I'll have to host a taste off once the weather warms up enough that I can comfortably have a fire outside to properly make the socca and my guests can hold a glass of wine without their fingers freezing off.
I've made many riffs on this dish - I can't get enough. One of my favorite ways to have it is lightly flavored with cumin, and topped with goat cheese and green onions. It is pan sauteed until it is crispy outside and deliciously smooth and creamy inside. The cumin gives it just a touch of smokiness and the goat cheese offers the perfect amount of tang, getting deliciously soft and creamy sitting on top of the warm round pillow of savory chickpea goodness.
Chickpea Cakes with Fresh Goat Cheese and Scallions
makes 8 cakes
1 cup chickpea flour
2 cups water
1/2 teaspoon salt
1 1/2 teaspoons ground cumin
canola oil or olive oil
goat cheese
scallions
salt and pepper
Bring water to a simmer and whisk in chickpea flour. With a wooden spoon stir for about 7 minutes. The mixture should thicken and bubble. Stir in salt and cumin and take it off the heat.
Heat a large pan over medium high heat. Add enough oil to generously coat the bottom of the pan. Heat the oil until it starts to shimmer. Using a 1/4 cup measuring cup, add chickpea mixture to the pan (you want the cake to sizzle when it hits the pan). Cook for a couple minutes until the cake starts to brown, flip it over and cook on the other side. Remove cakes to a paper towel lined plate and sprinkle with sea salt. Put the cakes on a platter and top with goat cheese, scallions and fresh cracked black pepper to taste.
(Chickpea flour can be found at many grocery stores, health food stores and Whole Foods. It goes rancid relatively quickly. Keep it in the refrigerator and use within a couple of months.)
This is a great appetizer, or you can serve this with a salad for a nice lunch or light dinner. Just don't tell the French what I've done, I'm pretty sure they don't like people messing with their classics!
Warning: Once you start eating these, it is almost impossible to stop. I almost got into a wrestling match with my 4 year old over the last one. Luckily my maternal instincts kicked in and I let the adorable little bugger have it.
Jan 7, 2010
Beet Dealer
After the almost unavoidably indulgent holiday season, I am reminded of the negative physical effects of unhealthy eating. Fatigue, bloating, crankiness, weight gain, did I mention fatigue? YAWN I'm pretty sure the amount of excess we partake in this time of year makes us all more conscious of the relationship between what we eat and how we feel. It's no wonder one of the most popular New Year's resolution is to eat healthier.
There is a quote I love by Shunryu Suzuki "Each of you is perfect the way you are, and you can use a little improvement" I'm not trying to completely change my eating habits. I'm simply trying to become more aware of what makes me feel good and do more of that, and eating healthy makes me feel good.
With that in mind I made a really tasty, pretty beet and lentil salad with a cumin vinaigrette.
I absolutely LOVE beets. Unfortunately so many people are only familiar with the canned variety, I do NOT like canned beets. It's a shame that so many people say they don't like beets when all they ever tried came from a can or jar (or boiled, which is not much better). If this has been your only exposure to beets then I wouldn't blame you for thinking you don't like them. But I think you owe it to yourself to give fresh beets a try. Just one bite, what could it hurt? Go ahead, roast one up, maybe start with a golden beet which has a more mild, subtle flavor, sprinkle it with a little salt and take just one. little. bite.
Beets are delicious little balls of earth candy. I think my favorite way to have them is roasted. Because they are so earthy, I like to pair them with something sharp, feta, vinaigrette, feta and vinaigrette... and I love them with cumin, it adds a delicious toasty flavor to their earthiness.
I've always wanted to use the beet greens because 1. they are delicious, similar in flavor to spinach and 2. it seems so wasteful throwing them away. Unfortunately my local grocery store usually has bunches of beets that have very, very wilted greens. I finally went to the nearest Whole Foods and found beautiful organic beets with equally beautiful greens. Finally!
Beet and Lentil Salad with Cumin Vinaigrette
3 red beets with their greens
3 golden beets with their greens
2 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/4 cup balsamic vinegar
1/2 cup plus 3 tablespoons olive oil
1 cup lentils (I used red, but you could use regular lentils)
salt to taste
Preheat oven to 400 Fahrenheit. Cut the greens from the beets. Place the beets in a pan, add about 3 tablespoons water, a drizzle of olive oil and sprinkle with coarse kosher salt. Cover the pan with foil and put in the oven until they give a bit to the touch, about 1 hour. Let the beets cool until you can handle them. Peel them and slice into bite sized wedges.
Remove the stems from the beet greens and thoroughly wash them. Stack the greens and thinly slice them. In a pan, heat 2 tablespoons olive oil over high heat and add the greens and salt to taste. Saute until they start to wilt, about 3 minutes. Remove from heat.
Meanwhile cook the lentils. Bring 3 cups of water to a boil, add 1 cup lentils and boil until tender, about 5 minutes. Drain the lentils.
For the vinaigrette
In a pan heat 1 tablespoon olive oil, add finely chopped garlic and cumin and saute until fragrant, about 1 minute. Remove from heat. Add balsamic vinegar and olive oil. Salt to taste.
In a bowl combine the lentils, greens and beets. Add the vinaigrette and toss to combine. Adjust the seasonings if needed.
There is a quote I love by Shunryu Suzuki "Each of you is perfect the way you are, and you can use a little improvement" I'm not trying to completely change my eating habits. I'm simply trying to become more aware of what makes me feel good and do more of that, and eating healthy makes me feel good.
With that in mind I made a really tasty, pretty beet and lentil salad with a cumin vinaigrette.
I absolutely LOVE beets. Unfortunately so many people are only familiar with the canned variety, I do NOT like canned beets. It's a shame that so many people say they don't like beets when all they ever tried came from a can or jar (or boiled, which is not much better). If this has been your only exposure to beets then I wouldn't blame you for thinking you don't like them. But I think you owe it to yourself to give fresh beets a try. Just one bite, what could it hurt? Go ahead, roast one up, maybe start with a golden beet which has a more mild, subtle flavor, sprinkle it with a little salt and take just one. little. bite.
Beets are delicious little balls of earth candy. I think my favorite way to have them is roasted. Because they are so earthy, I like to pair them with something sharp, feta, vinaigrette, feta and vinaigrette... and I love them with cumin, it adds a delicious toasty flavor to their earthiness.
I've always wanted to use the beet greens because 1. they are delicious, similar in flavor to spinach and 2. it seems so wasteful throwing them away. Unfortunately my local grocery store usually has bunches of beets that have very, very wilted greens. I finally went to the nearest Whole Foods and found beautiful organic beets with equally beautiful greens. Finally!
Beet and Lentil Salad with Cumin Vinaigrette
3 red beets with their greens
3 golden beets with their greens
2 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1/4 cup balsamic vinegar
1/2 cup plus 3 tablespoons olive oil
1 cup lentils (I used red, but you could use regular lentils)
salt to taste
Preheat oven to 400 Fahrenheit. Cut the greens from the beets. Place the beets in a pan, add about 3 tablespoons water, a drizzle of olive oil and sprinkle with coarse kosher salt. Cover the pan with foil and put in the oven until they give a bit to the touch, about 1 hour. Let the beets cool until you can handle them. Peel them and slice into bite sized wedges.
Remove the stems from the beet greens and thoroughly wash them. Stack the greens and thinly slice them. In a pan, heat 2 tablespoons olive oil over high heat and add the greens and salt to taste. Saute until they start to wilt, about 3 minutes. Remove from heat.
Meanwhile cook the lentils. Bring 3 cups of water to a boil, add 1 cup lentils and boil until tender, about 5 minutes. Drain the lentils.
For the vinaigrette
In a pan heat 1 tablespoon olive oil, add finely chopped garlic and cumin and saute until fragrant, about 1 minute. Remove from heat. Add balsamic vinegar and olive oil. Salt to taste.
In a bowl combine the lentils, greens and beets. Add the vinaigrette and toss to combine. Adjust the seasonings if needed.
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