[Sometimes, you just want a dish that's quick and easy--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).]
Last week, I was whipping up a favorite walnut-chocolate nut butter when it hit me: why not make a bean-based “butter,” too? Beans could add more fiber and drastically lower the fat content. I looked around and discovered that I’d been preceded in my quest for a bean-based chocolate spread by Celine (of course), Hannah, Stef, and even Oprah! But calling it “chocolate hummus” just didn’t seem right to me. . . so Chocolate Bean Butter, it is!
I blended this up with some raw cacao and posted the delectable result on Facebook:
Then this morning, I decided to try it out with regular cocoa powder for a more intensely chocolate flavor. And wow–this stuff blew me away! The spread is incredibly rich and impossibly smooth and light. I’m happy to eat it right from the container with a spoon.
Made with white kidney or navy beans, the flavor is milder than a chickpea-based spread. This would be perfect as a filler for a back-to-school sandwich or atop your favorite pancake, muffin, or biscuit. Protein, minerals, fiber and chocolatey flavonoids all in one silky, irresistible “butter.”
Bring on more beans, I say!
Chocolate Bean Butter (ACD Stage 3 and beyond, with Stage 1 variation)
I prefer canned beans in this butter, as they are usually softer and easier to blend than my homecooked ones. But if yours turn out really soft when cooked from dried, feel free to go with those instead. If you use the raw cacao here, you can omit the coconut sugar and replace it with more stevia; the spread will be bitter without the coconut sugar if you use regular cocoa, though.
1 can (19 oz or 540 ml) white kidney or navy beans, rinsed and drained, or 2 cups (480 ml) well-cooked and drained beans
5 Tbsp (75 ml) dark unsweetened cocoa powder or raw cacao powder
2 Tbsp (30 ml) coconut sugar (use with cocoa powder), or replace with more stevia (with the raw cacao option)
1/4 tsp (1 ml) stevia powder or 40-50 drops plain or vanilla stevia liquid
up to 2 Tbsp (30 ml) water or unsweetened almond milk, if needed
Place all ingredients in the bowl of a food processor and process until perfectly smooth, scraping down sides as necessary. Once you think it’s smooth, process for another minute. Scrape into a container or jar and store, covered, in the refrigerator up to 3 days. Makes about 2 cups (480 ml).
Variation for ACD Stage One: Use carob instead of cocoa and sweeten entirely with stevia or yacon syrup.
["You know what they say about an apple a day, right, Mum?"]
Okay. . . now that you’ve all stopped laughing at the rudimentary blog badge I created above (thanks to all on Facebook who recommended Picnik. . . talk about a steep learning curve), it’s time to introduce the event!
With the SOS on hiatus until September, though, I realized that I’ll really miss having a recipe sharing event! So to tide us all over until then, I’m introducing a new weekly event on my blog: Summer Wellness Weekends! It’s my own little locale where I’ll invite you all to share recipes that you made during the previous week, ones that contain ingredients known to support good health (and of course you’re invited to participate even if it’s not summer where you are right now!).
As you probably know if you’ve read this blog for any length of time, I promote a sugar-free, gluten-free, whole foods, vegan diet. But as a Holistic Nutritionist, I know that what I eat isn’t always the healthiest option for everyone else.
So here’s what you need to know to participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP):
The event will occur once a week, starting on Thursday evenings and running until Monday evenings throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT! Any real food ingredients that are sugarfree and vegan are more than welcome–so use that maple syrup, mushrooms, nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
During the summer, it’s so easy to create healthy dishes with the abundance of fresh fruits and vegetables! And even if it’s not summer where you are, there are still loads of foods that could be considered good for your health and contain natural ingredients.
I can’t wait to see what y’all mix up!
“Sounds great, Mum! So, can I eat that apple now?”
Welcome back, Americans! Hope you had a great July 4th weekend. And hello again, rest of the world!
As promised last time, today I’m going to share the main course that the HH and I enjoyed a few nights ago. Because I know that many of you are only today back at work, and perhaps even more of you are still recovering from a long weekend filled with carousing and celebrating and much imbibing, I’ll keep it short and sweet and won’t burden you with my typical 1500 word blog post (I’m just trying to be considerate of your recovering brain cells, truly).
I made this dish on Saturday evening, in honor of Canada Day (well, I can’t eat maple syrup or butter tarts and I can’t drink beer and I was too lazy to make this tortiere. . . and we grow soybeans in Canada, don’t we? And the HH and I are both Canadian, aren’t we? And we ate it during the Canada Day weekend, didn’t we? Okay, so that was the best I could do).
When the HH heard I was making tofu “cutlets,” he demurred rather quickly. “I’ll make myself some real food–steak!” was his reaction. But then he checked the freezer and found there were no steaks to be had. What ensued was a conversation we have fairly regularly in the house:
HH (rummaging in freezer): Hey, we’re out of steak [or "coffee" or "bread," or whatever]!
Ricki (not looking up from her cookbook): Really? Was it on the list?
HH (a slight whine in his voice): List?! We should just have it in the house! You should just buy it.
Ricki (as if speaking to a small child): I don’t keep track of your meat [or coffee, or bread, or whatever]. I don’t eat it and I don’t cook it. So it’s really up to you to let me know when you need more. If you want, you can run out right now and get some. I’ll hold off cooking the tofu [or kale salad, or beans, or whatever] until you get back.
HH (frowning): Naw, forget it. I’ll just eat what you’re having.
And so, dear readers, that is how the HH’s extreme indolence afforded me the opportunity to sneak some healthier food into his diet.
I found the recipe in an old issue of Vegetarian Times, in an article about non-meat cutlets. Nestled beside “Braised Seitan Cutlets in Mushroom and Red Wine Sauce” and “Tempeh Cutlets Provençal” was a recipe for “Tofu Cutlets with Cilantro Pesto.” Apart from the marinating time (which was overnight), this recipe was incredibly easy to make. While the original called for baking the tofu, I decided to cook it only partially in the oven before grilling for the final few minutes of cooking time. The cutlets were incredibly flavorful on their own, with a slightly caramelized, slightly crispy exterior and a deep Asian sensibility. After sampling the pesto, I worried that it would be too sour (from the rice vinegar), but after tasting it atop the tofu, I was smitten with the combination of the two together. So was the HH, as it turned out.
“How is it?” I asked, tentatively.
“Not too bad,” he replied, a slight pout still on his face. He speared another bite-sized piece. “Actually, it’s very good. The pesto really makes it,” he said, beginning to brighten.
I continued to savor my own (very delicious) cutlet, glancing occasionally across at the HH as he scooped up raw kale salad and tofu. In no time, his plate was clean, and he was smiling.
“That was great!” he beamed, setting his fork and knife down on the empty plate. “You should definitely make this again!”
A pretty great Canada Day present, wouldn’t you say?
Glazed Tofu Cutlets with Cilantro-Ginger Pesto (suitable for the ACD, all stages)*
I’m always looking for novel ways with tofu that are both quick and simple. Although the cutlets have to be marinated overnight, once cooked, they’re a perfect main dish, sandwich filling, or takealong lunch. I loved the cutlets on their own, but combined with the pesto, the resulting gustatory synergy elevates both to a level greater than either one on its own.
For the cutlets:
1 16-oz (454 g) package firm or extra-firm tofu, drained
1/4 cup (60 ml) vegetable stock or broth
1/4 cup (60 ml) Bragg’s aminos, wheat-free tamari, or soy sauce
2 Tbsp (30 ml) rice vinegar (use apple cider for ACD Stage 1),divided
Make the tofu: the night before you wish to serve it, wrap the block of tofu in a clean kitchen towel, or place between a few layers of clean folded paper towels. Place the tofu (still in or beteen the towels) on a plate; cover with another plate. Place something heavy on the top plate (I used two large cans of tomatoes) and leave the tofu to press for at least 2 hours. Unwrap the tofu and cut widthwise (parallel to the shorter ends) into 8 equal slices.
Meanwhile, prepare the marinade: Whisk together the broth, Bragg’s, 1 Tbsp (15 ml) vinegar, agave and 1 Tbsp (15 ml) sesame oil in a small casserole or 8 x8 inch (20 cm) square pan. Once the tofu is sliced, place it in a single layer in the marinade; turn the slices once or twice to coat. Cover and refrigerate 8 hours or overnight, turning pieces at least once while marinating.
Preheat oven to 375F (190C). Line a cookie sheet with parchment, or spray with nonstick spray.
Remove the tofu from the marinade and place in a single layer on the cookie sheet. Brush the tops with some of the excess marinade. Bake for 20 minutes, until the cutlets begin to brown. Turn them over, brush the tops once again, and bake another 20 minutes, brushing the tops occasionally with any excess marinade. A few minutes before they’re fully browned, you may remove them from the oven and grill quickly on a grilltop to achieve the classic crosshatch, but this isn’t necessary; if you don’t grill the cutlets, continue to bake until the tops are browned and edges are just becoming crispy.
While the tofu bakes, make the pesto: In a food processor (I used my MiniPrep for this), pulse the cilantro leaves, ginger and cashews until finely minced. Scrape down the sides and add the remaining 1 Tbsp (15 ml) vinegar, 1 tsp (5 ml) sesame oil, and salt. Continue to blend until a smooth (if necessary, add a teaspoon or two/5-10 ml of water, taking care not to add too much!).
To serve, place two cutlets on a plate and top with about 1 Tbsp (15 ml) of the pesto. Makes 4 servings. Will keep, covered in the refrigerator, up to 4 days.
[A favorite raw breakfast: chocolate almond spread on apple slices.]
Remember the days when there was only one kind of nut butter–and nobody was allergic to it?
I think I ate peanut butter almost every day until my late 30s. As a kid, I slathered it on saltines alongside chocolate milk during cartoon-drenched Saturday mornings; I ate it in sandwiches for lunch throughout my teen years; once I acquired my own kitchen in which to experiment in my 20s, I packed it into celery hollows for snacks, baked it in cookies, muffins or the occasional Rice Krispie square; later, I ate it straight out of the jar for an immediate PMS pick-me-up, or after a late night when I was too tired to cook.
When I hit my 30s and moved to Toronto, I experienced an almond butter epiphany. For a time, I gave up the previously favored legume. In the past decade, I’ve branched out to hazelnut, pecan, walnut, cashew and “mystery” butters (ie, a combination of several different nuts). Nut butter is definitely a staple in the DDD household, and one of my favorite foods.
These days, it seems I’m once again battling the mercurial ups and downs of my scale (ever since baked goods–albeit ACD-friendly–have reappeared on my menus). With summer thoroughly upon us (whoopee! yahoo! yay! Danks Gott! Hallelujah! Bravo! Yeeeeee-haw!) and the desire for raw fruits and vegetables in full force, I thought I’d take advantage and amp up my intake of raw produce, thereby simultaneously reducing my intake of grains and flours as a way to get back on track. This raw almond butter offered a key resource in the battle.
While I do enjoy almond butter made from toasted almonds, it’s never been a favorite base for chocolate nut butter; I’ve always thought that, no matter how much chocolate is added, the toasted almond flavor always predominates. It’s sort of like another musician trying to sing a duet with Celine Dion–whether it’s R. Kelly, Andrea Bocelli or even Barbra Streisand–all you hear is that wacky Chanteuse. On the other hand, whenever I’ve sampled raw almond butter, I found the taste rather insipid and bland (sort of like listening to Michael Bublé).
In the end, it was the nondescript flavor that rendered raw almond butter an ideal vehicle for raw cacao in this recipe. When the two are blended together, the cacao really shines, revealing all its complex flavors from fruity notes of strawberry to caramel undertones and its own subtle honeyed sweetness. Yes, my friends, this is chocolate at its finest and in full flavor! I also used vanilla bean powder for the first time and was delighted with how it adds its own luscious fragrance and character to the mix.
Overall, this raw nut butter is easy to make (though it does take a bit of time) and is almost dessert-like in its chocolate intensity (in fact, once refrigerated, it firms up enough that the texture resminded me of fudge). Not so sweet that it requires toning down with something savory, it’s great directly on a spoon or spread on any (alimentary) partner you fancy. Drizzled on apple slices is one of my favorite ways to enjoy a decadent-tasting, still healthy and raw breakfast.
Who knows? I may revert to the classic peanut butter one day. But for now, Saturday mornings were made for Raw Chocolate Almond Butter.
And don’t forget. . .
Giveaways Gone Wild III continues! Don’t forget to enter for a chance to win a copy of my friend Amy Green’s new cookbook, Simply Sugar and Gluten Free! For a review, recipe, and all the details, see this post.
A fantastic spread atop toast, crackers, apple slices or whatever your fancy (raw sweet potato rounds worked really well for me). To make the spread suitable for ACD Stage One, simply sub carob powder for the cacao.
2 cups (340 g) raw natural almonds, with skin
3 Tbsp (45 ml) raw cacao powder (or cocoa, at your own risk–it is more bitter than cacao; or use carob for ACD Stage 1)
pinch fine sea salt
2 tsp (10 ml) whole vanilla bean powder or 1 tsp (5 ml) pure vanilla extract (see instructions)
3 Tbsp (45 ml) coconut oil, preferably organic
70-80 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)–about 1-1/4 tsp (6 ml)
Place the almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (if using liquid vanilla extract, don’t add it yet, but save it to add with the stevia instead). Process until the mixture looks like a powder, with no pieces of almond visible.
Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth. (This may require some patience; if you just can’t wait, you’ll still enjoy a somewhat grainier nut butter.).
Pour into a clean jar or container and store in the refrigerator until ready to use. It will firm up in the fridge; for a softer, pourable nut butter, allow to come to room temperature before using. Makes about 1-1/4 cups (300 ml). Store, covered, in refrigerator up to 2 weeks.
*Note: to make the recipe ACD-Stage 1 friendly, simply sub carob powder for the cacao or cocoa. No, it won’t be chocolate any more, but it will still taste yummy.
This post is linked up to Sugar Free Sundays, where you’ll find a collection of recipes without refined sugar.
Ah, summer. How I remember the long, languid, carefree days infused with sunshine. The kind of brightness that shimmers in mid-afternoon air, making the trees, the leaves, even the parked cars look as if they’re trembling with sheer joy. Easy living, with no boots or jackets or scarves or sweaters. Being able to think, “oh, I forgot to buy lemons,” and–just like that–grabbing your car keys and heading straight into the car, just as you were, and you’re gone. The easy pace of traffic, whittled to a third of its usual volume as everyone is off to the country or busy playing tourist in other cities when the weather is fair. Easy cooking, with juicy summer fruits and crisp, exotic greens and–as often as you can stand it–ice cream.
Ah, yes, I remember it well. . . easy, breezy, beautiful Cover Girl SUMMER. What a shame it refuses to reveal its shiny face just yet in Toronto (another day of rain. Sob).
Now, I wouldn’t want you to get the wrong idea about me or anything, but in summers past, one of my favorite pleasures was a good, cold, frosty gin and tonic. While I was never much of an alcohol drinker (I might have a glass of wine with dinner once or twice a month), when it came to summer, I loved sitting out in the sun on the patio with a big book and an equally big G&T. During the solstice season, the HH and I have a tradition of heading north for a long weekend. For the past 14 years, every summer we’ve taken the 2-1/2 hour trek up Highway 400 to our favorite country resort.* Once there, we spend the days soaking up the rays by the pool, reading all the books we couldn’t get to during the rest of the year, filling out the massive Globe and Mail crossword, and drinking gin and tonics.
It was bliss, I tell you.
(“Mum, what’s a gin and tonic? Because if we have to slurp one up to spend time in that pool, we’re on it!”)
Because of the ACD, however, I haven’t partaken of any kind of alcoholic beverage for over 2-1/2 years now. No wine with dinner. No Kalhua in my coffee (and no coffee, either, for that matter). No G&Ts by the resort pool. And, most certainly, no Bloody Caesars.
Perhaps that’s why I named today’s salad “Muddy” Caesar–the name brought to mind that erstwhile summertime cocktail, and the thought of summer was enough on its own to perk up my day. Or maybe it’s because the dressing resembles mud; a little gray, a splash of brown, a dollop of clay. Or, maybe, I just liked the sound of it.
Whatever the case, this is a great summer salad. Along with fresh fruits, homemade ice cream, frozen lattes and (in days of yore) gin and tonics, salads are staple summer fare in the DDD household. In fact, I’m sure that for many of us, the word “summer” is tantamount to “salad.” Not only are they quick to prepare and abundant this time of year, they are raw, which means no added heat on those steamy July afternoons; they are light, which means you can get out and play that much faster after eating them (or go swimming without that 30-minute wait period your parents always told you was essential); and they are jam-packed with antioxidants and phytonutrients that will provide all the free-radical fighting and nutrient density you need to frolick all day long in the sun. And while I wasn’t a huge salad fan as a child, I have come to really appreciate the veggie-and-dressing mix in recent years.
I’ve been aiming for a lower-fat diet the past few weeks (anything to vanquish those crazy extra pounds), so I’ve eliminated added oils in many of my recipes. This dressing worked out beautifully; no oil added, or needed, with avocado providing all the creaminess you can imagine. The usual pungency of Caesar dressing is achieved with the addition of a few cured black olives (thereby creating the salad’s muddy countenance), and the combination of garlic and lemon juice provides some bite and tang as you’d expect from this classic dish. Topped with ground pine nuts to simulate grated parmesan, you’ve got a Caesar facsimile that will please everyone.
Now, if only the weather would cooperate, you could eat this out by the pool, beverage of choice in hand.
*sadly, the place been slowly going downhill for years, and last summer was the worst. We’ve decided we can’t go back. Anyone know of a great resort north of Toronto?
[I snapped the photo before sprinkling with pine nuts. . .but did remember to add them before eating.]
Muddy Caesar Salad
This dressing is remarkably thick and creamy, even without added oil. The zucchini provide substance and moisture, but you won’t taste it in the final product. I haven’t used croutons here to avoid extra starches, but feel free to sprinkle the final salad with croutons of your choice for a more traditional Caesar-like salad.
For the Salad:
1 small head romaine lettuce, torn in bite-sized chunks
1 medium tomato, cut into bite-sized pieces
2 green onions, white and light green parts, sliced
For the Dressing:
1/2 small zucchini (about 4 ounces or 110 g), thickly sliced
1 small avocado, peeled, pitted and cut in chunks
2 small cloves garlic or 1 large clove
3 Tbsp (45 ml) freshly squeezed lemon juice
1 tsp (5 ml) apple cider vinegar (or use more lemon juice for ACD Stage 1)
5-10 drops plain liquid stevia, to your taste
1 Tbsp (15 ml) mellow white or yellow miso
8 oil-cured black olives, pitted
1/4-1/2 cup (60-120 ml) water, as needed
1/4 cup (60 ml) ground pine nuts
Make the salad: place all ingredients in a large salad bowl; set aside while you mix up the dressing.
Make the dressing: Place all ingredients except pine nuts in a powerful blender and blend until smooth and creamy. Add water to reach desired texture (it should be thick and creamy, like a thick sour cream). Spoon about half the dressing over the salad to start; toss until all the leaves are coated in dressing. You may add more if you prefer a more thickly dressed salad; if not, store remaining dressing in a closed jar or container in the refrigerator for up to 3 days. Sprinkle with ground pine nuts before servings. Makes 4-6 servings.
[Sometimes, you just want a dish that's quick and easy--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).]
This is the gravy I mentioned in my recent post on Carrot and Pecan Nutroast, which the HH and I enjoyed for an Easter dinner. It’s ridiculously simple to make, yet elevates the nutroast from “quotidien” to “extraordinary.” And you can easily cook it up during the last 20-30 minutes while the nutroast bakes. Well worth that little bit of extra time!
For those who missed it and are interested, I’ve also added a new page, Candida FAQ, to the blog. Let me know if you have questions you’d like answered!
Note that the brand of broth or stock will make a huge difference to the taste here, since it provides the bulk of the gravy’s flavor along with the caramelized onions. I use Pacific or Imagine brands (both are good); use a brand that you know to have a robust or rich flavor (no watery broth here, please!).
2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
In a medium pot or nonstick frypan, heat the oil over medium heat; add the onions and garlic. Sauté until the onions begin to brown, about 10 minutes. Add 1/4 cup (60 ml) of the broth and cover the pot. Allow to cook until the onions are soft and deeply golden, uncovering to stir occasionally, 10-15 more minutes (if you need extra broth to prevent scorching, you can add more in 1/4 cup/60 ml increments; just be sure you have at least 3/4 cup/180 ml left to add later). Turn off heat.
Add the remaining ingredients to the pot and, using a hand-held immersion blender, blend until smooth. (Alternately, you can make the gravy the long way: scrape the onion mixture (including any excess oil left in the pan) into a blender or food processor with the remaining ingredients. Blend until smooth. Then turn the gravy back into the pot).
Turn heat back up to medium and stir constantly until the gravy begins to bubble. Pour into a gravy boat or bowl and serve alongside nutroast, oven-baked fries or other root vegetables, mashed potatoes, biscuits, or whatever else you might like with some gravy.
Makes about 2 cups (480 ml). May be frozen. Defrost, covered, overnight in the refrigerator, then reheat gently over low heat on the stovetop (add up to 1/4 cup/60 ml more broth if the gravy is too thick when reheating).
The expression, “it’s complicated” is often enough to make the blood drain from my face and my forehead break out in a cold sweat.
For example:
Scene One: Ricki and her then-boyfriend, Rocker Guy (he of the black leather pants) at Rocker Guy’s apartment, shortly after Ricki stumbles upon RG sitting a little too close to a buxom woman in a restaurant booth.
Ricki: So, who was that woman you were canoodling with?
Rocker Guy (smooth as rayon-polyethylene-nylon blend faux silk): Um, er, well. . . it’s complicated.
Scene Two: Ricki snuggles up to the HH, who is reclining on the couch and has been watching a movie for the past fifteen minutes.
Ricki: So, what did I miss?
HH: I can’t really summarize it for you at this point–you’ve just missed too much. It’s complicated.
Scene Three: Ricki is on the telephone with the customer service rep at Bosch (the company that made her gas range) asking about why, when she has a five-year warranty and the range is only three months old and has already had four repairs to a convection fan that is still working incorrectly, she can’t get a refund or a new oven.
Ricki: So, if I have a full warranty with money-back guarantee, and my oven refuses to work no matter how many times you repair it, why can’t I get my money back?
Rep: Well, it’s a little more complicated than that. . .
Clearly, not the most auspicious phrase in my life. (And just in case you’re wondering, Rocker Guy was, indeed, cheating with that woman; the HH never did explain Mementoto me; and I am still using the same, convection-less, oven–four years later).
But when it comes to food and cooking, “it’s complicated” doesn’t strike me as the least bit intimidating–in fact, it doesn’t phase me at all. I can summarize the same recipe with both adjectives, ”complicated” and “simple” simultaneously.
For example, a crisp, green, veggie-rich salad can be both complicated and easy at the same time. It may take a lot of space on the counter, a cutting board, sharp knife and some dexterity to create a multi-veggie, multicolored salad, but the actual work involved is fairly simple: peel the carrots, grate the beet, slice the tomato, tear up the greens. Voilà!–delicious, textured, flavorful salad.
Similarly, mixing up something like this Kale and Potato Lasagna may require a complicated symphony of individual components (making the sauce, cooking the filling, etc), but once you’ve got the parts together, it’s a simple matter of layering ingredients and baking the whole shebang while you go ahead and attend to something else. Easy peasy!
Have you ever seeded a pomegranate? It’s a little complicated, but not in the least difficult. All you need is a sharp knife, a big bowl of water, skimming action, and a colander or slotted spoon. The reward is a bowlful of glistening, plump arils, providing an abundance of ruby, juice-filled pearls, which, when popped in your mouth, squirt their sublime liquid like those childhood wax pop bottles filled with sweet syrup.
I file these Potato Boats (more commonly referred to as “twice baked potatoes”) in that same category of “complicated, yet simple.” Potato Boats (as my mom called them) were an end-of-week tradition in our house. Every Friday for supper my mother would serve baked potatoes with the flesh scooped out, then mashed with either sour cream and butter or milk and butter, returned to the skins and re-baked. My mother always topped ours with neon orange shards of grated Kraft Cheese slices, which, when melted, eerily resembled the finish on those plastic Halloween pumpkins that kids tote around for trick or treating. The meal was always rounded out with salmon patties, served up with a big dollop of ketchup.
My version of the childhood favorite is significantly less processed and a bit more elegant, filled with “sour cream” and herb mashed potatoes and omitting the tacky orange topper. With a creamy, slightly tangy filling punctuated by flecks of your favorite fresh herbs, these potatoes would be suitable for a holiday meal or a side dish at a dinner party. The HH and I enjoyed them served with a prototype of my next nut roast (I’ve been experimenting in honor of Johanna’s latest Neb at Nutroast event) and the HH was entirely smitten. Knowing his penchant for all things “cheese,” I inquired if he wanted his topped with some melted cheddar, but he said he thought they didn’t need it. (Wheeeee!)
The recipe does require a bit of advance preparation, soaking the nuts and starting the “sour cream” in the morning, while the potatoes themselves need enough time to bake until very tender before you scoop out their insides. But once the ingredients are assembled, the final preparation is remarkably simple.
I was even able to freeze the two leftover halves, which stood up well when reheated. When I served the remainder of the nutroast to the HH for dinner a few days later, he requested the last of the Potato Boats alongside it.
Ricki: Um, there are no more potato boats.
HH: But didn’t you put two of them in the freezer just a couple of days ago?
Ricki: Yes.
HH: So, what happened to them?
Ricki : Well, it’s complicated. . .
Potato Boats with “Sour Cream” and Herbs (ACD Stage 2 and beyond)
Besides being the perfect comfort food, these mashed potato-filled potato skins also offer up good amounts of potassium, vitamin C, and fiber. If you can’t have cashews, try using about a cup of silken tofu in their stead.
4 medium baking potatoes, scrubbed (leave skins on)
1 cup (165 g) raw cashews, soaked in room temperature water for 6-8 hours and drained
3 Tbsp (45 ml) fresh lemon juice
1 Tbsp (15 ml) sesame tahini
1/2 tsp (2.5 ml) mustard powder
3/4 cup (180 ml) unsweetened plain soy or almond milk (rice milk is too sweet for this recipe)
2-3 Tbsp (30-45 ml) chopped fresh herbs of choice (I used dill and cilantro; chives would be fabulous in these, of course, but I didn’t have any)
fine sea salt, to taste
Bake the potatoes: Preheat oven to 375F (190C). Wrap each whole potato in aluminum foil and place on a cookie sheet (or just place the potatoes as-is on the sheet; they will be a bit dryer but will still bake up nicely). Bake until very soft, 1-1.5 hours. Remove the potatoes from the oven and increase the heat to 400F (205C). Unwrap the potatoes and allow to cool a bit, until cool enough to handle.
Cut off about 1/4 of each potato, slicing across the length of the potato (you will have a smaller cap on top and a larger “boat” underneath). Scoop out the flesh from the large portion of each potato and put it into a medium bowl, leaving a shell with a border of 1/8-1/4 inch (.3-.6 cm) on the bottom and sides. Scoop any flesh from the caps as well and discard the skin from the caps (or make potato skins with them).
While the potatoes bake, make the “sour cream” sauce: in a powerful blender, combine the cashews, lemon juice, tahini, mustard and soy milk; blend until perfectly smooth and silky.
Assemble the potato boats: Add the “cream” to the potato flesh in the bowl and whip with electric beaters until smooth and creamy (the HH likes his potatoes a little lumpy, as in my photos, but if you keep blending, it will become smoother). Gently stir in the herbs.
Fill the potato shells with the whipped potato mixture, dividing it evenly among the 4 potatoes. If desired, sprinkle the tops wtih paprika.
Bake in preheated oven until warmed through and beginning to brown on top, 10-15 minutes. Serve immediately. Makes 4 potato boats. To freeze, place any leftover boats uncovered on a flat surface (like a cookie sheet or cutting board) in the freezer; freeze until solid. Then wrap in plastic wrap and store in a covered container or ziploc bag. Defrost overnight in the refrigerator, then sprinkle with water and reheat in a 350F (180C) oven for about 20 minutes.
With the accent on herbs in these babies, I thought this would be a great submission to Weekend Herb Blogging, the weekly event founded by Kalyn of Kalyn’s Kitchen and now being run by Haalo of Cook Anything. I haven’t participated in a long time, so I’m glad to be submitting this recipe this time round! This week the event is hosted by one of my favorite bloggers, Susan of The Well-Seasoned Cook. I’m also submitting this to Amy’s weekly Slightly Indulgent Tuesdays (event though these do taste *very* indulgent!).
With all the chaos over my dad’s heart attack earlier this month, I’ve been a little distracted and just yesterday, I realized that I’d forgotten to mention a few things I wanted to tell you all about! So today’s post is dedicated to catching up: think of it as a coffee klatch, except with my favorite green tea instead, of course (perhaps a “Matcha Klatch”?)
["I'm glad to hear that your Alpha Dad is doing better, Mum!"]
I. Blogger Lunch Meetup:
The most important event that slipped under the blog radar was the fabulous bloggers’ lunch meetup that Maggie of She Let Them Eat Cake and I organized at Fressen way back on March 5th. Since three weeks have already passed (shame on me!), I won’t bore you by repeating all the details; you can read a detailed, eloquent and comprehensive review of the event on Lisa’s blog. Besides, my little point-and-shoot camera was being temperamental and none of my photos came out, as you can see here:
[Possibly some food-like substances, but we can't be sure. . . ]
But I did want to say how much I enjoyed meeting other bloggers (Ashley, Kristin, Lisa, and my co-host Maggie), Kristin’s sister Shelley and reader Amy (thanks for re-checking the details when I’d forgotten to update the announcement page, Amy!).
[Amy, Lisa and Ashley. Thanks for the photo, Lisa!]
Unfortunately, the venue wasn’t all we’d hoped for–Fressen seems to be past its prime these days. The food was mediocre, there were precious few gluten free options, and service left a lot to be desired. Still, the glitches didn’t dampen our spirits (even the torrential rains didn’t do that), and we enjoyed almost three hours of lively conversation, laughing, sharing ideas about recipes, writing, blogging (of course), volunteering, travel, good food, careers, children, and relationships.
It was such a treat to meet the other women there. And while I wouldn’t recommend Fressen again, I would certainly recommend lunch with any or all of these lovely ladies!
I’m really excited about this new ebook, both because breakfast is my favorite meal of the day and also because of the fantastic feedback I’ve received from my intrepid testers (whom I can’t praise enough!). The recipes include classic breakfast fare like pancakes, waffles, muffins and granola, as well as many savory options, some innovative dishes, and several fruit and nut-based toppings.
[Whole Grain Waffles with Quick Blueberry Topping]
Because of the delay in launching the book, I’ve decided to offer a special discount to anyone who pre-orders by April 3rd!
If you place your order via the “Buy Now” button on this page, your order will be charged by PayPal for the discounted price of $9.95 US, and you will automatically receive the book as soon as it’s ready (I will be sending them out myself–and preorders will be at the top of the list). You’ll be one of the first to receive the completed ebook on April 4th! After April 3rd, the cost will increase to the regular price of $12.95 US.
For a full description of the ebook and photos of the recipes, click here.
III. A Dinnertime TV Gig: Be Sure to Tune in to In the Know on Wednesday, March 30th!
For those of you in the Greater Toronto Area, tune in to Rogers Cable Channel 63 on Wednesday, March 30th from 6:00 to 7:00 PM to see me on In the Know alongside host Julia Suppa for a chat about Living with Food Restrictions. The show will cover several topics related to food restrictions, including reasons to eliminate some foods (allergies, special diets, etc), how to substitute for forbidden foods, common allergens, the anti-candida diet, and more. The show is live and you can call in your questions–so if you’re nearby, please do call in and ask away!
Finally, it’s time for another installment of DDD in Your Kitchen–one of my favorite regular events, featuring all the DDD recipes you’ve made your own. I love to see all the adaptations and variations people create from the recipes and, of course, the feedback you provide.
Thanks to all of you who try out the recipes and let me know what you think. If you made a DDD recipe in the past few weeks and it hasn’t appeared here, please let me know so I can add you to the list.
Andrea made the Chocolate Buttercream again, this time on a golden cake for guests (check out the gorgeous looking cake—looks like snowflakes!); and Maggie tried it out as well;
[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.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[Disclosure: I purchased both my own and the prize calendar myself. I was under no obligation to write this review and was not compensated for it.]
[Kim's Buckwheat Crackerbread with my own Sweet Potato Spread]
When I found out that my friend Kim was creating a recipe calendar for 2011, I squealed with joy. You may know Kim as my partner in crime sunworshiphoarding colorful earrings the SOS Kitchen Challenge, as we alternate choosing ingredients and writing the kickoff post each month (can you guess who wrote which ones?). Kim also pens the creative, informative and often whimsical blog, Affairs of Living, where she is a vocal advocate for Lyme patients (she follows a specific diet as well, which is very much akin to my ACD), and she creates incredible, innovative, delicious recipes.
As soon as the calendar was available, I hopped over to her etsy shop and bought a couple (I figured I could give one as a Christmas gift). Alas, the holiday rush combined with the usual disorganizationlassitudeincompetence delays of the Canadian postal system meant that I never received my order. Kim valiantly sent me another one last month, which I received just in time for the new year. Yay!
The full title is A Year to Eat Freely: 12-Month Calendar Featuring Recipes Free of Gluten, Rice, Dairy, Casein, Eggs, Soy, Corn, Tree Nuts, Peanuts, Potato, Tomato, Citrus, Shellfish and Cane Sugar. That’s quite a mouthful! (and let me tell you, it’s an entirely delicious mouthful). It may be 2011 already, but you see, this collection is far more than just a calendar: each month is printed on its own sturdy, pocket-sized recipe card (recipes are on the back). Gorgeous photography coupled with innovative, delectable recipes (all gluten free, vegan, and free of refined sugars) make this a keeper no matter the time of year.
Kim is also donating 5% of her profits to Turn the Corner Foundation, “an organization dedicated to research, education, awareness, and innovative treatments for Lyme Disease and tick-borne infections.” How great is that? And since I never did give that second copy to my friend, I decided to make it the basis for a giveaway instead!
In addition to the 17 recipes, the package also includes cooking notes and a handy ingredients guide (for anyone following a gluten free, whole foods diet, most–if not all–of the ingredients will already be familiar). To read more about the calendar and see a full list of the recipes included, check here.
Ever since I got it, I’ve been cooking up A Year to Eat Freely recipes. Here are a few of the dishes I’ve made. Kim has graciously agreed to let me post the recipe for her Smoky Zucchini dip, too, so just skip on down to read it!
Mix and Match Raw Kale Salad
In my quest for more raw dishes this winter, I knew this salad would be tops on my list. Nothing could be easier than a collection of brightly colored raw veggies tossed in a light, tangy dressing that’s a snap to prepare. The combination of raw kale and other veggies made a perfect light dinner paired with some grilled tofu. And I’m so glad to have a delicious alternative to my standard raw kale salad!
Crispy Oatmeal Chocolate Chip Cookies
How could I resist a recipe for crisp chocolate chip cookies laced with oatmeal–and there’s even an accompanying recipe for homemade chocolate chips! (okay, I cheated a little and used unsweetened carob chips instead). Normally I can’t eat chocolate chip cookies on the ACD, but there’s nothing in these babies that I’m not allowed. Yay!
Smoky Zucchini Dip with Buckwheat Crackerbreads
I loved this bean-free alternative to hummus. Although I ate the dip both with crackers and in some raw collard wraps, I wanted to make the crackerbread as well just because Kim had paired them together and I thought the flavors would be a great match. And they were. The dip is light and flavorful with a smoky undertone from the grilled zucchini. Rather than bake the flatbread as a single cracker that was later broken into pieces, I pre-cut the dough into small triangles that could serve either as crackers or chips for dipping (see photo at the top of this post). We’ve enjoyed them with guacamole and chickpea-based hummus as well.
And now–I’m giving away a copy to one of you!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I want you to enjoy these recipes and Kim’s great tips as well! I’m giving away my second copy of the calendar to one lucky DDD reader. To enter, simply leave a comment (make sure there is a link to your blog, or include your email address when you sign up for the comment–it won’t be visible on the blog). The contest will run until midnight my time, Thursday, February 3rd, and I’ll announce the winner the next day. Please be sure to check back here next week to see if you won! I won’t be contacting the winner. (If I don’t hear from the winner within a week, I’ll choose someone else. )
If you just can’t wait to get your hands on the calendar, Kim is also offering them at a discount to DDD readers. Just head over to her etsy shop and use the discount code, “GIVEAWAY” any time before February 28th. You’ll receive 5% off! (and the discount applies to everything on the site, not just the calendars).
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Good luck! Now go enjoy some Smoky Zucchini Dip.
Smoky Zucchini Dip from A Year to Eat Freelyby Kim Christensen (reprinted with permission)
This is an easy-to-make yet impressive looking dip that would be perfect at a party table. We enjoyed it in collard wraps , spread on crackers and with carrot sticks.
2 pounds zucchini (about 6 medium or 1 kg)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) sesame tahini
1-2 small, very fresh garlic cloves
1/2 tsp (2.5 ml) fine sea salt
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) ground chipotle pepper
1/8 tsp (.5 ml) cayenne pepper
optional garnishes: olive oil, minced parsley or cilantro, a dash of spice
Turn oven to broiler setting. If you do not have a broiler, heat to highest possible heat. Lightly oil a large baking sheet, or line with aluminum foil [I used parchment paper]. Peel zucchini and slice in half lengthwise, then slice each piece in half lengthwise again. Arrange on baking sheet, then drizzlew with olive oil. Place in broiler and broil 5-7 minutes. Remove, flip, and return to broiler. Broil an additional 4-6 minutes, until browned and softened, checking often to make sure they don’t burn. Remove from broiler and let cool 5-10 minutes.
Place zucchini in a food processor with remaining ingredients and process until smooth. Transfer to a serving bowl and cool completely. Garnish as desired and serve at room temperature with crackerbread and vegetables. Can also be used in collard leaf or tortilla wraps, or as a dip for Sweet Potato Falafel (or any falafel). Refrigerate leftovers 3-4 days in a well-sealed container. NOTE: if you are intolerant to nightshades, omit chipotle and cayenne and use 1/4 tsp (1 ml) ground coriander instead. Garnish with salt-cured or oil-cured black olives and parsley for a Middle Eastern twist.
