Nobody loves dessert more than I do (well, except maybe in New Zealand, where they eat more ice cream per capita than anywhere else in the world. . . as I’ve said before, I really must move to the antipodes). I’ve been known to eat dessert for breakfast, for snacks, for lunch, or for dinner. I’ve had dessert at 3:00 AM; I’ve ordered dessert before dinner in a restaurant. I like dessert even more than nutroast (that’s saying a lot) and more than sweet potato (though I do often include the former in the latter). And, in my younger years, there were times when I ate more than one dessert at a time (gasp!).
But even I was a little surprised to see that almost every submission for our SOS Stevia event this month was a dessert recipe (thanks, Alex, for breaking the streak). Like any other sweetener, stevia can be used in savory dishes, too. Wherever you’d add a touch of sugar, or honey, or maple syrup, you can usually use stevia. In fact, if you’ve been reading DDD for a while (or if you browse through the archives), you’ll probably note rather quickly that more than half my recipes tend to use this herbal sweetener in one way or another. And so, just under the wire, I am going to submit this second SOS entry tonight.
For most of my adult life (and believe me, that’s a long time), I’ve thought of salad as “boring” or “bland.” Perhaps it was due to the insipid, somewhat anemic lettuce and tomatoes (with a texture and flavor of raw potato) that are the only ones available during Ontario winters. Maybe it was that I associated salads with the constant dieting of my youth (and the lack of any gustatory pleasure during those episodes). Or it may have been that my passion for dessert was so powerful as to outweigh any appreciation of vegetable matter during all those years (not likely, as that would have ruled out kale, and peas, and sweet potato, and every other veggie I like as well).
No, the real reason I was so meh on salads was my father.
You see, my dad eats salad Every. Single. Day.
That’s right: Every.
Single.
Day.
Not only does he eat salad Every. Single. Day.- -he also eats the exact same salad– Every.
Single.
Day.
Are we getting bored yet?
My dad’s idea of “salad” harks back to the 1950s or so, when my mother, like any good wife of her generation, first tossed together that mix to accompany the salmon patties she served for dinner. The so-called “salad” consisted of a quarter of an iceberg lettuce, chopped (not torn) into bite-sized pieces; one third of a cucumber (peeled), sliced; half of a factory-farmed, barely blushing orb,(labelled a “tomato” in the grocery store), sliced; and a few slices of yellow onion scattered over top. This mass of water and fiber was then topped with a spoonful of Miracle Whip, all stirred together, and eaten. And that is precisely what he has eaten as “salad” ever since. And also–
Every.
Single.
Day.
No wonder I considered salad to be tasteless and dull–and steered clear for years, even after I lived on my own.
After I moved to Toronto in the 1980s, I discovered the joys of raw leafy greens and other veggies, including many I had never eaten raw before that (kale, parsnip and–for the first time this very month–fennel, to name a few). After an epiphany eating warm spinach salad in a Mason jar (all the rage at the old Mr. Greenjeans on Adelaide), I moved on to classic Caesar at Joe Allen’s (tossed together in a huge wooden bowl right beside your table); bean salad courtesy of my friend Carol during our PhD years together; quinoa salad in its manyguises; and the now-iconic raw kale salad, a discovery made during nutrition school.
These days, I’m willing to try pretty much any kind of salad as long as it conforms to the strictures of the ACD (ie, no mushrooms) and doesn’t contain slimy creatures or animal parts. And though I’ve read that iceberg is back in vogue these days, for me it still evokes memories of those flavorless piles of pallid greenery that my dad continues to consume; I guess that after all those years, I just can’t escape my conditioned response to it. (“Well, you can say that again, Mum. And if anyone knows about conditioned responses, it’s us. Was that a bell I just heard?”).
This salad, a recipe I adapted from the venerable Bonnie Stern via The National Post, is aptly named “Green Crunch.” Almost every ingredient is, indeed, green–as well as crunchy. The slices of Granny Smith apple offer up a lovely, sweet and juicy contrast to the grassy crunch of the celery and mild fennel. Avocado provides richness and a creamy foil for the veggies, all bathed in a light and tangy citrus dressing. You can toss in any combination you please of greens and lettuce as a base.
But please, just be sure it’s not iceberg.
[As seen here, the salad is missing the avocado (which I added after the photo was snapped).]
Green Crunch Salad (adapted from Bonnie Stern, National Post): ACD Stage 2 and beyond
A refreshing, lively salad with a surprising variety of tastes, textures and shades of green. We enjoyed this as a main course one night, then as a side the next–it held up well in the fridge overnight.
Dressing:
2 Tbsp (30 ml) apple cider vinegar
zest of one lemon
2 Tbsp (30 ml) fresh lemon juice (about 1/2 lemon)
1 tsp (5 ml) dijon mustard (for Stage 2, use 1/2 tsp/2.5 ml dried mustard)
6-8 drops plain stevia liquid, to your taste
1/4 cup (60 ml) extra virgin olive oil or avocado oil, preferably organic
1/8 tsp (.5 ml) fine sea salt
freshly ground black pepper, to taste
Salad:
1 small head non-bitter lettuce, such as Bibb, Boston, Romaine, etc., washed, dried and torn into bite-sized pieces (not Iceberg!)
3 celery stalks, diced
1 medium fennel bulb, trimmed and thinly sliced
1 medium Granny Smith apple, cored, quartered and sliced
1 cup (240 ml) microgreens or mesclun mix (I used Italian mix)
1 medium ripe avocado, peeled and pit removed, sliced
Make the dressing: in the bottom of a large salad bowl, whisk together all dressing ingredients; taste and adjust salt and pepper if necessary.
Make the salad: Add all but the avocado to the bowl and toss; add the avocado and toss gently to coat with the dressing. Serve. Makes 4 large or 6 side salad servings.
Well, it seems you folks love chocolate as much as I do! Thanks to everyone who entered my spontaneous little giveaway over the weekend.
While most of the entries for the Cocoa Camino bars requested coconut, there was enough variation that every flavor got some love. So without further ado, here are the four winners:
A Coconut bar goes to: LAUREN! Lauren’s comment was, “Ooh I’ve never heard of Camino chocolate! I would love the coconut one! Yum! And that smoothie looks really satisfying!”
An Espresso bar goes to: BRENCA ALRECK! Brenda’s (very sweet) comment was, “How sweet are you that you would give away a fave that you can’t even eat?! I’m gonna have to go with espresso, then I can have chocolate for breakfast!!”
An Almond bar goes to: HAYLEY!Hayley’s comment was, “I think the Dark Chocolate with Almonds would be so good!”
A Raspberry bar goes to: NICHOLE! Nichole’s comment was, “mmm…salivating over that dark chocolate with raspberry!”
CONGRATS TO ALL THE WINNERS! Please email me at dietdessertdogsATgmailDOTcom with your mailing address so I can get these babies out to you asap.
I’ll be back later today with my final stevia-based recipe for this month’s SOS Challenge!
“Mum, you know I’m happy for the winners and everything, but couldn’t you choose a prize that Chaser and I could eat win once in a while?”
[Sometimes, you just want a dish that's "no fuss." I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[THE GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!]
If you take a gander through this blog’s archives, you will notice that there are certain ingredients–while fairly common in North America and even beloved by many–that don’t often appear in my recipes. For instance, you won’t find much pomegranate, buttercup (aka kabocha) squash, persimmon or fresh fennel (though that last one is about to change since I recently discovered that I now I like it).
Mostly, the paucity of recipes is caused by my reluctance to use those foods mixed in with other ingredients. I love them so much that I want to experience their uniqueness without distraction or interference, sort of the way the HH listens to classical music (he is one of those rare individuals who actually sits still and listens to music. . . while doing nothing else at the same time).
For me, pineapple falls into this “I want you all to myself” category as well. Consequently, I was particularly excited to reach the second stage of the ACD because it meant re-introducing a few fruits–apples, pears, berries–plus pineapple, one of just two so-called “sweet” fruits (along with papaya) that are permitted because they contain digestive enzymes (bromelain in pineapple and papain in papaya). This means they don’t encourage a lot of fermentation, which can lead to more yeast.
As soon as I was “allowed,” I bought the largest, most fragrant green and gold pineapple I could find, toted it home, then trimmed and sliced it. I sat down at the table as if I were about to listen to my own classical concert, then slowly savored each and every chunk, happily slurping the sweet, tart pieces as the juices trailed down my chin and over my fingers. (The Girls were also pleased to share the fruuit’s core, with plenty of their own slurping going on as well). Pure, clean, and absolutely gratifying.
Then, last week while chatting about favorite juice combos on the DDD Facebook page, a reader mentioned pineapple as an ingredient she often used. I got to thinking that I really needed to expand my culinary horizons a little and take the leap to allow eating pineapple in some other way than merely on the tip of my fork.
What I came up with was a smoothie (okay, maybe not as great a leap as, say, eloping, or gender reassignment, or quitting my job to become a circus acrobat, but a leap nonetheless). The result was this heavenly breakfast concoction that combines all my favorite ingredients from a classic carrot cake.
While I kept this recipe fairly light on greens, on a typical morning I normally include double or more of what I mention here. But if you’re new to greens in smoothies, you might like to start with the lower end of the leafy spectrum.
The smoothie made a refreshing and satisfying breakfast, and is also a great way to use up leftover cooked carrots. And, of course, it’s a way for me to expand the number of recipes containing pineapple on the blog.
DDD In Your Kitchen this Month:
Wow, you folks have been cooking up a storm! I love when readers make my recipes and tell me about it. Here’s a list of the culinary creations you’ve made in the past few weeks based on DDD recipes.
If you’ve tried a recipe and I miss it here, please let me know about it in the comments and I’d be happy to add it next time.
As always, thanks to everyone for letting me know how you like the recipes! I love hearing from you.
And finally, A WEEKEND GIVEAWAY:
[THE GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!]
While shopping at my favorite health food store today, I came across a sale on my favorite chocolate bars. My immediate thought was, “Yay–chocolate!” (because that’s what I always think every time I see chocolate), immediately followed by, ”Oh, wait, I can’t eat these particular bars” (as they contain evaporated cane juice). But before I could shed a tear, it occurred to me: that doesn’t mean that some of YOU can’t enjoy these bars! So I scooped up four of them, and want to send one each to four of you! *
You can win a Cocoa Camino large-sized (100 g or 3.5 oz) bar in one of the following new flavors: Dark with Coconut, Espresso (dark with coffee beans), Dark with Almonds, or Dark with Raspberries. All are vegan and gluten free. NOTE: THESE ARE NOT ACD-FRIENDLY CHOCOLATE (they contain sugar). [THE GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!]
To enter, simply leave a comment here telling me which bar you’d like the most. On Sunday evening after midnight my time, I’ll choose four random winners. Please come back Monday to check if you’ve won! I’m sorry, but I cannot contact the winners. If I don’t hear from any of you by the following Friday, I’ll choose someone else.
* Disclaimer: I purchased the bars with my own money and will also cover mailing costs. Cocoa Camino did not ask me to provide this giveaway, nor did they ask me to say anything about their bars. I just happen to love them and want to share!
I know that pineapple isn’t a component of all carrot cake recipes, but the carrot cakes I liked the most were always those that included it. Similarly, you can omit the coconut if you’re not a fan. The walnuts add Omega-3s add more protein.
2-6 leaves mild-tasting lettuce (to your taste)
1 large carrot, steamed
1 Tbsp (15 ml) lemon juice
1/2 cup (120 ml) fresh or frozen pineapple chunks
1 Tbsp (15 ml) unsweetened shredded coconut
2 Tbsp (30 ml) raw walnut pieces
1/2-inch (1 cm) piece fresh ginger, peeled
7-10 drops plain or vanilla stevia liquid, to your taste
1 tsp (5 ml) cinnamon
1 scoop of your favorite plain or vanilla protein powder (I used SunWarrior vanilla)
1 cup (240 ml) unsweetened soy, almond, rice or hemp milk
Combine all ingredients in a high-speed blender and blend until perfectly smooth, scraping down sides a couple of times if necessary (for a cold smoothie, add 2-3 ice cubes). Pour into a large glass and garnish with a sprinkle more cinnamon, if desired. Makes 1 serving.
* Or, “Nutroast, Nutroast, Wherefore Art Thou, Nutroast?”
They say that everyone remembers their first time, and I am no exception. As I’ve mentioned before, I was a late bloomer, so the event is indelibly etched in my memory.
N.R was rich, deeply tan, warm and beckoning. One glance, and I couldn’t resist–I leapt right in, with gusto. Afterward, I asked myself, “Where have you been all my life?” I couldn’t get enough. I made sure that we encountered each other again–and again–every day for a week. In short, I was in love.
In love. With Nut Roast.
(What? You mean you weren’t thinking, ”N.R. = Nut Roast“?)
I hadn’t even heard of nut roast before I began this blog. Then, when I tasted my first nut roast back in 2008 (told you I was a late bloomer), I was immediately besotted, consuming it for pretty much every special occasion and holiday meal after that. And while I did manage a really yummy variation for my first ebook, Anti-Candida Feast, it seems I’ve since been unable to reproduce my initial good fortune to come up with a new take on the old inamorato.
Last December, I decided I’d create a new nutroast that would become our contemporary favorite here in the DDD household. Seeking inspiration, I turned to the Queen of Nutroast (she even held a blog event in its honor), Johanna of Green Gourmet Giraffe.
I always enjoy using buckwheat in savory dishes for its earthy, slightly nutty flavor that tends to confer a “meaty” vibe to a dish, so I included some in this. I tossed in several other favorite savory ingredients, smoothed it in the pan, set it in the preheated oven, and waited.
When it was done, it looked perfect: lightly browned crust on top, a heady aroma of fragrant herbs wafting toward me. I let it cool slightly, then tasted a nibble.
And it was delicious!
Just one small problem: the texture, unfortunately. . . was all wrong for nutroast. Too soft, too moist, too smooth. And yet. . . I couldn’t stop “tasting” it, couldn’t stop “evening out” the slice. Somehow, the flavor was incredibly familiar. . . something I’d eaten–and loved– in my younger days.
Eventually, it came to me: the taste and consistency were almost identical to that of a veggie pâté I used to buy when visiting relatives in Montreal. My old love–resurfaced! Although the original wasn’t gluten free, I knew that the flavor was remarkably similar to that of my flubbed nutroast.
Well, you know what they say about the ones you love: it’s best not to try to change them. So I decided to set aside my quest for the Consummate Nutroast (for now) and revel in the fetching qualities of my newfound Romeo, Country-Style Pâté.
I re-baked the raw mixture in a square pan and cut it into quarters, just like the Quebec-based version, so it could feel comfortable in its own crust. I spread it on crackers, where it was its true self the most; cut it into strips and stuffed it into collard leaves when it was feeling like a change of pace; and used it as a sandwich base for the HH when it asked to meet my friends.
Make no mistake: I will always have a soft spot in my heart for my first love, Nut Roast, and that will never change. But I’m older now, and my heart (and stomach) have room for different types of love. Ah, Country-Style Pâté, you bring a more mature love to my life, one that’s deeply seasoned and more nuanced, and I happily accept the uniqueness that is you.
In fact, I loved this pâté so much, I want to spread the love around. So here’s my serendipitous recipe–hope you end up feeling the love, too.
Meetup News! Maggie of She Let Them Eat Cake and I are organizing a blogger lunch meetup in downtown Toronto! Please join us for a vegan, gluten-free lunch on Saturday, March 5th at 1:00 PM. We’re leaning toward Fressen downtown. Would love to see you there! To RSVP, please email me (at dietdessertdogs AT gmail DOT com) or Maggie.
Pâté Campagne (Country Pâté): ACD Stage 1 and beyond
A perfect combination of savory, nutty, rustic flavors with just a hint sweetness from the sweet potatoes. This makes a perfect snack or meal on the go—spread it on bread or crackers, or stuff a slice in a wrap with favorite veggies.
1/2 cup (120 ml) dry buckwheat groats (kasha)
1-1/4 cups (300 ml) vegetable broth or stock
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
2 medium onions, chopped
2 cloves garlic, sliced
1-1/4 (300 ml) cups peeled and cubed roasted sweet potato
1 medium zucchini, trimmed and grated (you can leave the skin on)
1 tsp (5 ml) dried rosemary
1 tsp (5 ml) dried parsley
1 tsp (5 ml) dried tarragon
pinch nutmeg
3/4 cup (180 ml) lightly toasted sunflower seeds
2 Tbsp (30 ml) finely ground flax seeds
3 Tbsp (45 ml) soy or chickpea flour
salt and pepper, to taste
Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan with parchment, or spray with nonstick spray.
Bring the broth to a boil in a small pot. Add the buckwheat, lower heat to simmer, and cover. Simmer for 15-18 minutes, until the liquid is absorbed; removed from heat and set aside to cool.
Meanwhile, heat the oil in a frypan and add the onion and garlic. Sauté until the onion is golden and the garlic has begun to brown. Add the sweet potato and zucchini along with the rosemary, parsley, tarragon and nutmeg and continue to cook until the zucchini releases most of its liquid. Turn off heat.
In the bowl of a food processor, grind the sunflower seeds, flax seeds and soy flour until it reaches the consistency of a fine meal. Add the onion-vegetable mixture and process until almost smooth. Add the cooked buckwheat to the processor; process until desired consistency is reached (I like it perfectly smooth, more like a conventional pate; you can leave it a bit grainy if you prefer). Season with salt and pepper.
Turn the mixture into the prepared pan and bake 1 hour to 70 minutes, until the outside is crisp and browned. Allow to cool for 10-15 minutes before slicing. Makes 6-8 servings. May be frozen.
[Warning: Extra, extra, extra-long post. Feel free to portion it out in smaller doses. . . or simply take your time and revel in the sunshine.]
[Nope, no alligators in this Florida body of water. (And no, that's not the HH at the pool!)]
Um, so, yes, I have been rather MIA the past week or so (I’m referring, of course, to the established acronym for “missing in action,” and not the edgy, avante-garde, new-mama songstress of the same initials). Well, a few days before Valentine’s Day, I simply couldn’t stand this cursed frosty landscape a moment longer; and, since I am on holidays from the college at the moment, I entreated the HH to join me for a spontaneous (albeit short) junket to the same place we sojourned last February: Sunny Florida!
Unlike last year’s pitfall-filled trip, however, this year everything ran smoothly. I made sure to leave my threatening keychain at home and packed my suspcious toothpaste in my checked baggage, so we breezed through the security checkpoints; our plane took off and landed on time, with a turbulence-free flight in between; our hotel was lovely; and we got to spend a great deal of time with my cousins Marketing Guru and CBC in Sarasota (the former lives there and the latter was visitng). Even the weather cooperated after an initial protestation and presented us with sunny, temperate days (in the low 70s F, or 22-24 C).
While I won’t bore you with every little activity and event as I did last year, I thought I could encapsulate the trip in a few key photos and captions. So here goes:
Who knew that the Tropicana factory was in Tampa? As we reclined in our Airport Taxi being transported from Tampa to our hotel in Sarasota, our driver, Roderick, provided an ongoing (and constant) narrative about the scenery and locale. In addition to the Tropicana trivia, we also learned that most homes in the area have automated sprinkler systems to water their yards at night, when it’s cheaper; that Walgreen’s and CVS are the two most popular drugstores in Florida; that driving from New York City to Miami takes about 24 hours if you drive nonstop with two drivers (one sleeping as the other drives); and that one of the biggest Pythons ever found in the Florida Everglades had eyes bigger than its belly when it tried to eat a fully grown alligator; when the alligator got stuck, it exploded and they both died. Oh, and that Roderick broke up with his girlfriend the second he found out she owned a pet snake–just walked out of the apartment and never looked back.
[Would this breakfast sustain your for more than 12 hours? Me, neither.]
Because our plane was taking off at 10:00 AM, we had to be at the airport by 8:00, which meant leaving our house at 7:30. Since The Girls had to be dropped off at doggie daycare by 7:00 AM (“Mum, we like it there and all, but we really didn’t appreciate having to stay for three full days. . . they just don’t dole out the treats the way you do“), we were looking at a wakeup time of 5:30 AM. It seemed early, but not impossible. When the hour arrived, however, I was so rushed I had no time for breakfast and blindly grabbed the last (plain, unfrosted) whoopie pie I’d made the week before as sustenance on the way to the airport. All I can say is, “Foolish, foolish girl.” Of course, it hadn’t occurred to me that there would be absolutely NOTHING I could eat at the airport; I assumed I’d be able to buy an apple, or some nuts, or something.
For some reason, though, the airport restaurant offered only pre-cut fruit plates that featured mostly melons (not allowed on the ACD); I just couldn’t justify paying $7.95 for two pieces of pineapple when I’d be throwing away the rest of the fruit. And there were no plain bags of nuts in sight (only sugar-coated–another no-no). Ah, well, no worries; I knew we’d be landing by 1:20, so I reasoned I’d buy something once we arrived at the hotel, around 3:00 PM.
As it turned out, by the time we met up with Roderick, drove to the hotel, checked in, picked up a rental car and got back to the hotel, it was after 5:00 PM.
Which meant I hadn’t eaten for almost 12 hours.
Before we called my cousins, before we unpacked our bags, before we looked through the tourist pamplets, before we marvelled at the fact we no longer needed our coats, before we even used the washroom–yes, before anything else–we drove to Whole Foods so that I could stave off starvation (okay, I’m being overly dramatic; really, it was so that I could stave off fainting from hunger and crumpling in a heap in the middle of the hotel lobby). Once there, I bought a trayful of prepared dishes (curry quinoa salad, raw kale salad, garlic tofu and baked beets), a celery-apple-beet-ginger juice and a wheatgrass shot, and downed them all before I even remembered to snap a photo. Then (and only then), we proceeded to the hotel dining room, where the HH had his dinner and I sipped, quite calmly, on green tea.
Note to self: no matter how late you need to stay up the night before a trip, be sure to pack a bag of food that you can eat to take with you.
III. My Relatives Make Great Tour Guides.
[St. Armand's Circle, looking very un-circular.]
Despite a short (3-day) trip, my relatives made sure the HH and I saw a lot of the surrounding sites. On our first afternoon, we were taken to St. Armand’s Circle, an upscale shopping area where “epicurean delights tantalize your taste buds.” We stopped for a relaxing lunch at Venezia, where we ate pizza (everyone else) and salad (me). We later embarked on a walking tour of the Sarasota downtown district, where we learned that the library looks like an opera house, there are sculptures dotting the urban landscape, strangers will let you pat their dogs if you’re in canine withdrawal, the actual opera house itself is fairly nondescript, squirrels in Florida are angular and skinny unlike our fat, round ones here (they don’t need to fatten up for the winter–there is no winter!!) and, according to my cousin, Sarasota is the cultural hub of the entire state.
Our last full day started out at a local deli where my cousins shared a huge pastrami plate, the HH munched on a Reuben, and I scooped up hummus with carrot sticks. My cousin had actually chosen the place because they promised a “gluten free menu” which turned out to be a typed list of things on the menu that were NOT gluten free as a warning to those celiacs among us. (Bizarrely, the list included “Rice” under the “Do Not Eat” category; when I questioned the hostess about this, she noted that it referred to “wild rice.” “But wild rice is also gluten-free,” I countered. At that point, she wrinkled her nose, pretended she didn’t hear me, and began to search for our table.)
[Not a bad place to spend an afternoon.]
After lunch, my cousins drove us around the Siesta Key area as the HH and I gawked at the stunning homes on the water and then strolled along Siesta Key Beach, one of the most appealing beaches I’ve ever seen, with sand as fine and white as talcum. We strolled under the soothing sun beside the gurgling tide and relaxed into our holiday.
IV. Sarasota is a Cultural Hub; but Sadly, Not a Culinary Hub.
[Our hotel breakfast table: three kinds of artificial sweetener and only one kind of real sugar. HH, I think we're not in Toronto any more. . . ]
After my success finding so many fabulous ACD options last year in Miami, I assumed I’d have just as easy a time this year. Well, you know what they say about those of us who assume. Perhaps it was because I was in the company of omnivores who love their meat; perhaps the HH and I simply didn’t find the “right” restaurants there (and many thanks to those of you who proffered suggestions–which I wasn’t able to frequent). After the first night’s Whole Foods escapade, I made do with the few options available wherever we happened to be. In our hotel, where breakfast was included each day, I was able to pick out roasted potatoes (one day, they were sweet potatoes), fresh pineapple, and green tea. It wasn’t until the last morning there that it occurred to me to tote along my own accoutrements to add to the pot of cooked oatmeal, thereby re-creating a familiar favorite, like so:
[Behold the only food photo I snapped during the entire holiday: cooked oatmeal with almond butter (thanks, Justin's individual packets) and my own, always-with-me, stevia (thanks, NuNaturals).]
In fact, the best “restaurant” meal of the trip turned out to be the takeout Chinese my cousin brought home for Valentine’s Day, after all the restaurants he tried were booked. The four of us shared food out of cardboard boxes (well, we spooned it onto plates first) and gabbed for a few hours. Perhaps not the most romantic V-Day, but one spent with three people I love. And we were in Florida, away from the snow, ice, cold, wind, frost, snow, slush, grey skies, and snow.
Well, that was enough to warm my heart.
V. There’s No Place Like (the food at) Home.
[The Girls getting back into their post-Florida groove. ("We missed your treats--I mean, we missed YOU, Dad!)]
While we had a fantastic time with relatives and sunshine galore, one thing I learned from this trip is that Florida squirrels are skinnyyou should always wear sunscreenPythons’ eyes are bigger than their stomachs we are really blessed with fabulous food options in Toronto.
And so, in honor of a dish that I often order at a favorite restaurant here in town, and one that we make at home all the time, I present you with today’s recipe for Pasta Arrabiata. It has nothing to do with Florida, per se, but I sorely missed being able to order something that is both delicious and which I could safely eat at a restaurant while away during the past week.
The pasta recipe also introduces a new feature here on DDD: Kitchen Classics! So often, we in the food blog world spend most of our time seeking out novel or unusual recipes, those we consider “blog worthy” or those that will stand out from the throngs of dishes being highlighted on other food blogs. We sometimes overlook those recipes we make all the time–the “favorites” or “go-to” recipes we turn to when we want something comforting, or consistent, or reliable.
I consider as “classic” any recipe for a dish that’s common across most of the continent, for which most people have one “favorite” recipe in their repertoire. Everyone has their own favorite Chocolate Chip Cookie, right? Or how about a favorite Guacamole? Or Chili? Those are the classics!
This Arrabiata has been in the DDD lineup for quite some time–I seem to recall cooking it for the HH on one of our starry-eyed early dates–and we tend to have it at least once or twice per month. You can cook up the sauce in a jiffy while the pasta boils, and have dinner on the table in under 30 minutes. The result is a lively tomato sauce that won’t weigh you down, yet is thick enough to cling well to your pasta. The addition of red bell pepper provides a subtext of sweetness that’s a perfect counterpoint to the spicy chili pepper. It couldn’t be easier–and it always delivers a tasty, satisfying and quick dinner. And there’s no need to fly in an airplane to get it.
Ah, it’s good to be home. . . .
Classic Pasta Arrabiata (adapted from Moosewood New Classics): ACD Stage 1 and beyond
No matter how often I eat this, I am always happy to have another dish of Pasta Arrabiata for dinner. The sauce is a perfect blend of tomato, onion, pepper and spice, with an ascerbic undertone from the tomato and a hint of sweetness from the pepper. It also works well with additions such as broccoli, mushrooms (if you can eat them), or faux meat.
2 medium onions, chopped
4 cloves garlic, finely chopped
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 tsp (5 ml) dried red pepper flakes
2 small or 1 large sweet red bell pepper, chopped
1 large can (28 ounces or 450-500 ml) diced tomatoes, with juice
1 large can (28 ounces or 450-500 ml) crushed (puréed) tomatoes
fine sea salt and pepper, to taste
3 Tbsp (45 ml) chopped fresh basil
enough cooked pasta of your choice for 4-6 servings (I used rice rotini)
In a large pot or dutch oven, heat the oil over medium heat; add the onions and garlic and sauté until the onion is browned and slightly caramelized, about 10 minutes. Add the pepper flakes and red pepper and continue to cook for another 2 minutes, until the pepper softens. Add the tomatoes and heat until the sauce begins to simmer; lower heat and cook, uncovered, until thickened, about 15 minutes, stirring frequently. Season with salt and pepper and stir in the basil; cook until heated through, another 5 minutes or so. Serve over pasta. Makes 4-6 servings. May be frozen.
It was clear from your enthusiasm and all the comments just how much you people love Kelly’s blog and recipes. I’m delighted to be able to announce the winner of her cookbook!
And just in time for Valentine’s Day, our winner is. . . .
NATALIE!
Here’s Natalie’s comment:
Oh my gosh I soooo want this book! I love The Spunky Coconut! Hmmm.. It’s hard to pick just one favorite dessert, but maybe ginger molasses cookies?
Congratulations! Natalie, please email me at dietdessertdogsATgmailDOTcom by Friday to claim your book! Include your mailing address and I’ll be sure that Kelly gets the book out to you asap.
Happy (early) Valentine’s Day, everyone! The HH and I have a special celebration planned, which I’ll share in a day or two. In the meantime, I’ve got a guest post up today over at Go Dairy Free for Sweet Sundays: these ridiculously decadent, luxurious Chocolate Covered Cheesecake Bites. After all, what’s guaranteed to melt your sweetie’s heart if not chocolate?
*Or, It’s almost Valentine’s Day–time for bad puns!
When I was a teenager, I believed Valentine’s Day was all about romance–and the fact that I didn’t have a sweetheart with whom to be romantic. I’d sit at home listening to (Rod Stewart’s version of) The First Cut is the Deepeston my parents’ console stereo in our living room, fantasizing about tall, dark, handsome strangers who’d present me with a dozen long-stemmed roses; or dashing, rakish strangers (who happened to own their own chartered jets) who would sweep me off my feet and fly me to Paris for brunch. In reality, I was spending the evening alone, feeling sorry for myself and, mostly, wondering why I didn’t have a boyfriend. My parents, of course, were out for the evening, with each other–since it was Valentine’s Day.
Once I met my friend Sterlin in grade nine, she and I began to spend our Valentines Days together, watching old movies on TV and ruminating about why neither one of us had a boyfriend. One of our best February 14ths was the year they decided to broadcast that old Susan Hayward classic,I Want to Live, on TV. (You see, Oh Younger Readers, those were the days before the advent of PVRs–or even VCRs–in every home, and we were dependent upon the whims of the Great TV Programming Gods for our show selection.) We sat on the faux leather sofa in my parents’ basement hunched over a big bowl of Doritos, alternately munching and sobbing uncontrollably–especially when the laywer character (not realizing he is defending his own mother) remarks to the Susan Hayward character (who is going to face the gas chamber after being wrongfully accused of murder), ”If I had a mother, I’d want her to be just like you. “ Oh, boo hoo hoo hoo!! (Crunch, crunch).
Nowadays, although I have a sweetie with whom to share the Day of Hearts and Roses (and let’s not forget Chocolate), I still bemoan the lack of romance in my life on Valentine’s Day. The HH, you see, is many things (witty, kind, generous, incredibly artistically talented, a human trivia database, in love with our Girls), but “romantic” is not one of them. His idea of romance is reading aloud to me. . . from his “Polywell Fusion Reactor“ article.
Normally, for special occasions like Christmas or my birthday, I’ve learned to let the HH know in advance what I might like so that, at the least, he’ll show up after work with something gift-wrapped under his arm. This year for Valentine’s Day, however, I decided not to put in my usual request for chocolates (not ACD-friendly) or champagne (ditto) or flowers (I’d probably be allergic to the ones he chose) and just accept that he expresses his love in other ways. A few weeks ago, for instance, when I was feeling a little under the weather, the HH marched out into the snow and -22C (-8 F) weather with The Girls every evening to spare me having to go. And when I slowly rotate my head from side to side in an attempt to release some of the stress in my neck, he’ll often magically appear behind my desk chair and provide a mini neck-and-shoulder massage, no prompting necessary.
I hope I’ll be pleasantly surprised on Valentine’s Day, whether or not the HH’s contribution to the day is classically “romantic.” For my part, I’ve got a special celebration in mind, and it involves making Whoopee. (Pies, of course. Silly!). We’ll have chocolate, we’ll have cake, we’ll have sweetness and a light filling. And, of course, we’ll have each other. And that’s romantic enough for me.
When I first developed this recipe, I put out a note on twitter asking folks about the texture of “authentic” whoopie pies, because I had never tasted one before. I was told they were halfway between cake and cookie, slightly denser than a cake but softer than a cookie–and that’s just how these turn out. Even if they don’t taste “authentic,” I don’t mind. They’re delicious in their own right.
Pies:
2/3 cup (160 ml) unsweetened plain or vanilla soy, almond, rice or coconut milk (the type in a carton, not a can)
1/3 cup (80 ml) coconut sugar
30-40 drops plain or vanilla stevia liquid, to your taste
1/2 tsp (2.5 ml) apple cider vinegar
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) tahini (sesame seed paste)
2 Tbsp (30 ml) finely ground flax seeds (meal)
1/4 cup plus 2 Tbsp ( g) teff flour
1/3 cup (50 g) millet flour
1/4 cup (60 ml) potato starch
1/4 cup (60 ml) unsweetened cocoa powder
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2.5 ml) xanthan gum
1/8 tsp (.5 ml) fine sea salt
Filling:
one batch of ACD-Friendly Chocolate “Buttercream” Frosting, from here, or your favorite thick frosting
Make the pies:
Preheat oven to 350F (180C). Line a cookie sheet with parchment or spray wtih nonstick spray.
In a medium bowl, whisk together the milk, coconut sugar, stevia, vinegar, vanilla, oil, tahini and flax until smooth. Set aside while you measure the dry ingredients, or at least 5 minutes.
In a small bowl, sift together the teff flour, millet flour, potato starch, cocoa, baking powder, baking soda, xanthan gum and salt. Add the dry ingredients to the wet and stir until combined. Using an ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out batter and place in mounds on cookie sheet. Wet your palms and flatten the mounds so that they are uniformly about 1/2 inch (1.25 cm) thick all over.
Bake in preheated oven for 10 minutes, then rotate cookie sheets and bake another 5-7 minutes, until a tester inserted in the center comes out clean. Cool 5 minutes before removing to a rack to cool completely.
Assemble the pies:
Once cooled, cut each cookie in half horizontally (as if cutting a sandwich roll). Spread 1-2 Tbsp (15-30 ml) of frosting (or more, to taste) on the cut side of the bottom of each cookie; replace the top of each cookie over the frosting. Enjoy! May be frozen, either as-is or after they’ve been filled with frosting. Defrost, well-wrapped, overnight in the refrigerator. Makes 6 large whoopee pies.
“Mum, we wouldn’t mind staying home watching a movie on Valentine’s Day if we could munch on those Doritos, too. . . or else maybe we could make our own canine form of whoopee by just playing outside. As in, ‘It’s snowing–Whoooopeeeee!’”
[Whipped "buttercream" variation. Go ahead. . . lick the beaters.]
When we were kids, my sisters and I used to crowd round my mother every time she baked something (coffee cake, chocolate chip cookies, cheesecake, or her legendary chiffon cake) just so we could vie for who’d get to lick the beaters, or bowl, or spoon (this was before the days of, “eggs carry salmonella” and “never share a spoon with your sister” and “kids aren’t allowed near the electric beaters,” of course).
At those times when she also frosted the cake–if she were making a layer cake for guests, say, or a custom cake for one of our birthdays–the competition turned a little more fierce. Frosting-laden beaters or icing from the bowl were the real prizes. And when it was finally my birthday and I got to choose whichever piece of cake I wanted, I always selected the corner slice, since it contained the largest percentage of icing roses (because, really, that was the real reason I was eating the cake in the first place).
Around the time we began to bake our own cakes (when I was about seven or eight), the CFO and I quickly figured out that it wasn’t necessary to mix up a batter, bake it, cool it and frost it just so that we could get our icing fix; we started mixing up icing on its own, in soup bowls (my mother, who was at work and never got home before dinnertime, had no idea about our little habit, of course).
Even throughout my twenties and thirties when I had my own apartment in the city, I continued to feed my habit and would get my frosting fix on a regular basis. Ironically, at that time, I appeared outwardly healthy and slim, yet unknowingly feeding the latent spores in my system (doesn’t that sound incredibly sci-fi? Ooooh, creepy!). How could I have known that I was actually nurturing candida through my addiction?
When I first made today’s recipe, I was at first reminded of the frosting of my youth. True, feasting on frosting may not compare with shooting heroin, or snorting cocaine, or gambling compulsively, but it is an addiction nonetheless. I had completely forgotten about the old habit, burning it from my memory the way Bette Davis burns off her fingerprints so she can impersonate her twin sister in Dead Ringer. Around a dozen years ago, I had stopped cold turkey (cold ganache?) when the candida made itself known through a cluster of severe, chronic symptoms that all appeared within a few weeks of each other.
Totally unlike the icing of my youth, however, today’s recipe (a) has no refined sugar; (b) is low on the glycemic index; (c) contains a vegetable, for goodness’ sake!; and (d) is anti-candida friendly (if you’re in the later stages of the diet, as I am now). And guess what? Even though I assumed I’d want to eat it all, I discovered–miraculously–that this frosting doesn’t trigger the desire to consume the entire bowlful, even if I indulge my inner child and lick the beaters. It’s so full of nutrient density that I wasn’t able to eat more than a couple spoonfuls (no, seriously).
I spread some of this “buttercream” on the grain-free mini cupcakes from Kelly’s Divine Vegan Chocolate Cake recipe (have you entered the giveaway yet to win her book??) and later used it as the filling in my own Chocolate Whoopie Pies–my very first whoopee pie, ever! The HH sampled a whoopee pie and declared, “These taste just like regular baked goods.” Whoo hoo!
It feels great to know that I’ve kicked the frosting habit–well, even though I may have started a new frosting habit. This time, it’s a habit I’m happy to share.
This frosting can be used as soon as it’s mixed at room temperature as a dark, fudgy chocolate frosting that can be piped and will hold its shape. For a lighter frosting, refrigerate until firm and then whip into a “buttercream”. Either way, no one will believe what is–and isn’t–in this!
1/2 cup plus 2 Tbsp (150 ml) sweet potato purée (I always use homemade for this, so can’t vouch for the canned variety. I bake rather than boil my potatoes to bring out the natural sweetness as much as possible, then cool, peel and purée).
3 Tbsp (45 ml) coconut sugar
15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
2 tsp (10 ml) pure vanilla extract
pinch fine sea salt
1/4 cup (60 ml) carob powder**
2.5 ounces (65 g) good quality unsweetened chocolate (I use Cocoa Camino)
1/4 cup (60 ml) smooth natural cashew butter or sesame tahini (for nut-free)***
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend. Add the carob powder and process until combined. Set aside.
In a small, heavy-bottomed pot, place the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat. Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.
Note: if the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and blend again; it should come together in a silky, spreadable frosting.
May be used immediately as a fudgy frosting; or else refrigerate until firm, then beat with electric beaters until fluffy and lighter in color for a “buttercream” frosting.
Makes about one cup (240 ml), enough for one layer or 12 mini cupcakes. Avoid the urge to eat most of it straight from the spoon. May be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat with electric beaters before using. Great in these Whoopee Pies!
**I use carob powder because it adds a bit of sweetness that allows me to use less stevia. However, if you can use sweeteners, feel free to substitute cocoa instead of carob and add a bit more coconut sugar or some agave nectar to taste.
*** I’ve made this both with cashew butter and tahini (and one batch with cashini–a mix of the two) and I don’t taste the sesame in the finished product. Chocolate is great that way!
Why isn’t the post on this page? I’m complying with the rules of BlogHer, which state that I must post any giveaways or contests on a separate page if I didn’t purchase the items myself.
