Here it is again, the start of another month. That means it is also the end of another SOS Kitchen Challenge (and I’m not foolin’!).
In March, Kim and I featured none other than the delicious and nutritious adzuki bean. Our readers were inspired by both the sweet and savory possibilities, and delivered a multitude of delicious-looking recipes.
From truffles to tarts, soup to salad, and even vegetarian “bacon”, we had it all. And, oddly enough, Kim and I were on the same wavelength and created very similar bean dips, completely separate from each other. I guess great minds do think alike!
Be sure to check out all the great recipes in the Linky below, and prepare to get your bean on!
Anxious for the next SOS Kitchen Challenge? We are too! I’m really pleased with the next ingredient selected for the April SOS Kitchen Challenge. This month’s ingredient is fresh, seasonal, and perfectly suited for a wide variety of savory dishes. And if you can figure out how to use it in a sweet way, you deserve a medal of honor.
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.
With all of my 175 students’ assignments, exams and final marks finally submitted–I am now officially on holidays until 2011–whoo hoo! That makes me one very celebratory gal. Par-tay, I say!
And how about having everything all ready to start cooking my big holiday meal?
Um, no. (Insert sheepish expression here).
“Mum, did you say, ‘sheep?’ I’m half border collie, you know. And just being off-leash at the trail is enough of a party for me!”
In an ideal world, I would not only know exactly which dishes I’m cooking, but would have prepared an entire rehearsal Christmas dinner already, expressly for the purpose of photographing and writing about it for this blog (excuse me while I guffaw).
For the past two years, the HH and I have shared an Indian feast at Christmastime with the CFO, who’s made the trek from Montreal. The CFO isn’t able to join us this year, and I have a feeling that the multi-course Indian buffet will also make itself scarce, at least for this year.
I do have a couple of great ideas for potential dishes I’ve been wanting to try (and about which I’ll post, post-holidays.) But what with the HH’s accident; frenzied shopping for a new car; a fire at the campus where I teach resulting in only TWO days to mark all my students’ exams and submit them; a last-minute invitation to appear on a local daytime TV show (which happened this very morning)–I haven’t yet decided exactly what we’ll be eating at the festive table. Throw in a couple of doctor’s appointments, a visit to the vet, a haircut and typical holiday-time social activities, and there has been precious little time to cook.
If you’re like me and still thinking about what to prepare, I thought I’d share this list of some of my favorite holiday-worthy recipes (many of these are not yet listed in the Recipe Index–updating it is one of my new year’s projects!).
All are ACD-friendly recipes (ie, gluten free, sugar free, dairy free, egg free, low glycemic) unless otherwise specified.
And to everyone who’s celebrating this time of year: have a wonderful holiday season!
*Okay, it’s a horrible pun. But I”m an English teacher. We’re genetically programmed to come up with groaners like that.
[Don't forget you can still enter the Reader's Choice Cookbook Giveaway until Tuesday! And the SOS Kitchen Challenge, hosted by Kim and me (and featuring prizes from each of us!), will continue until the end of the month. This month's ingredient is sweet potatoes.]
[Sorry about the bad lighting. . . by the time I got this photo, the sun--and the HH's car--were long gone.]
Hope those of you who celebrated had a great Thanksgiving yesterday. And for the rest of you–hope it was a great Thursday!
Well, we had quite a bit of excitement here in the DDD household while all you Americans were feasting on (perhaps) too much food and (definitely) too much football,* which is why I missed my usual MoFo post. Allow me to fill you in.
It was 8:37 AM and I was getting ready for a day of student appointments. I’d almost finished my morning smoothie (berries, kale, dandelion, beet, lemon, Sun Warrior and one garlic clove to stave off a cold that’s been threatening to erupt) when the phone rang. A quick glance at the call display revealed a name I didn’t recognize–wrong number or telemarketer. Neither one, I decided, was worth answering, as I was running a little late (gee, what a surprise) and wanted to finish eating, pack up my books, and go.
Knowing I’d be gone all day, I began to pack up an ACD-friendly lunch as well (my daily routine does seem to revolve a little too heavily around food, doesn’t it?). I was spooning leftover Butternut Tahini salad from a couple of days before into a container when the phone rang again (8:52 AM). Another unfamiliar name! With my first meeting set up for 9:30, I knew I’d have to get out of the house tout suite to make it on time. But something about getting calls from two wrong numbers in such a short time span–a rarity, to be sure–drew me back to the phone. I picked it up and was surprised to hear the familiar beep, beep, beep indicating a message waiting.
Well, you can imagine my astonishment** when I punched in the password, only to hear the HH ‘s voice on the other end!
In a nutshell, he’d been in a major car accident and his car was totalled. Apparently, another driver had rammed the side of his car so hard that he went spinning across two lanes of traffic (the stream of which was headed in the opposite direction), up over a sidewalk onto the front lawn of a bank, sliding to a stop less than a foot (30 mm) from the bank’s picture window. Almost unbelievably, he (as well as the two young women in the car that hit him, plus the woman in the car he inadvertently hit while skidding across the street) were all relatively unharmed (one woman suffered a split lip, but that was the extent of the physical damage). Another bit of luck was that he had just dropped off The Girls at doggie daycare moments before (since we had both planned to be out of the house all day); otherwise, they would have been in the back seat and could have been easily thrown through the windshield.
After racing out to pick him up and then spending the day in negotiations with insurance adjusters, the towing company and the car rental place, we settled down yesterday evening to a quiet dinner. Clearly, comfort food was in order. The HH selected pasta carbonara from the freezer, but I craved something a little more earthy.
Even though I hated beets as a kid, they now rate as one of my favorite comforts. Bulbous and deeply hued, their color reflects their contributions to one’s health as well, since beets are both blood cleansers and toners of the liver (not to mention a great source of minerals and fiber). I needed something that would leave my body more nourished, perhaps slightly detoxed of all the negative vibes from the day, and happily satisfied in the saporosity department. Borscht seemed just the ticket.
This is a recipe I adapted from Nava Atlas’s classic cookbook, Vegetariana. I love that she adds an apple in the soup. I’ve also included some cabbage, partly because we had it on hand, and partly because cabbage soothes the digestive tract. . . so even when faced with a day as stressful as the one I had yesterday, it won’t encourage any ulcers to take up residence in my duodenum.
The soup was just what I needed: warming, slurpy, soothing, nutritive. Like most homemade soups, the flavor intensified as I reached the bottom of the bowl, prompting me to ladle out a second bowlful. It really did help calm and comfort me.
After a consoling dinner, the HH and I settled in to watch an old episode of Curb Your Enthusiasm–we figured we’d earned a few laughs after the day we’d shared.
“Mum, we’re glad that Dad is all right and it’s horrible that the car was towed. But, um. . . do you think maybe he managed to salvage that bag of treats he kept in the glove compartment for us. . . ??”
[Luckily, borscht only looks like blood--but we didn't see any of the real stuff all day.]
Slightly Untraditional Russian Borscht
adapted from Vegetariana by Nava Atlas (suitable for ACD Stage 1 and beyond)
I’m guessing that the original recipe contains a typo, as there is no mention of adding any liquid to the soup. So I’m guessing when I say 6 cups; you can adjust to your own tastes. After the soup sits overnight in the fridge, the flavors meld and intensify for a robust Russian flare.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 large onion, chopped
4 medium beets, peeled and grated (mine were organic, so I left the peel on)
3 medium carrots, peeled and grated (mine were organic, so I left the peel on)
1 medium apple, cored (I left the peel on)
2 cups (480 ml) finely shredded white cabbage
4 cups (1 liter) vegetable stock or broth
2 cups (480 ml) water
juice of one lemon
1 heaping Tbsp (20 ml) dried dill weed
1/2 tsp (2.5 ml) sweet paprika
10-20 drops plain stevia liquid, to taste
salt and pepper to taste
In a large stockpot or Dutch oven, heat the oil over medium heat. Add the onion and sauté until the onion is translucent, 5-7 minutes. Add remaining ingredients and bring to the boil. Lower heat, cover and simmer until all the vegetables are extremely soft, 45 minutes to one hour. Taste and adjust seasonings. Serve with a dollop of dairy free sour cream, if desired. Makes 6-8 servings. May be frozen.
* I suppose that’s rather presumptuous of me to suggest that you may have eaten too much, isn’t it? Then again, it’s the holidays! As for football, though, I know I’m right about that, since any football at all is too much.
**Astonishment (I): the HH never calls me (so of course I would would never have thought it was him). He absolutely loathes talking on the phone. When we were dating, he moved house once and didn’t get in touch for over two weeks, leaving me not knowing his new address or phone number (one reason why we broke up–the first time). Nowadays, after 14 years together, he still doesn’t call me: we speak once a day only because I pester him at work.
**Astonishment (II): the HH does not own a cell phone (see above). Naturally, I didn’t recognize the names on the call display, because he had to borrow someone else’s cell phone to call me each time. Hearing his voice when I expected a stranger’s sure was jarring, let me tell you. (Oh, and I have a pretty good idea of what I’m getting him for Christmas now).
Before I get to today’s recipe, it’s time to announce the winner of the Lucini Cinque e’ Cinque giveaway! Thanks to everyone who entered, and for your enthusiastic response to the product (and your enthusiasm for this week’s giveaway as well for a Cocoa Camino baking kit, running until next Monday)!
The winner of the Cinque mix, olive oil and pizza sauce is:
“I’ve been in a bit of a food rut lately — need new ideas. This looks like it might be just the thing to get me out of the rut.”
I do hope this is just the thing for you, Rogene! And congratulations. Please email me before the end of the week (at dietdessertdogsATgmailDOTcom) with your mailing address to claim your prize.
And now, for some soup:
For several years after I graduated university, I’d return to Windsor to visit with my former room mate and her husband. They’d gotten married straight out of school and had purchased a house almost immediately (a very grown-up thing to do, I thought, and entirely beyond the realm of my abilities at the time). During one visit, Roomie showed me her collection of (grown-up) china and silverware. Everything was stored in a breakfront in the dining room, with the dishes each encased in its own silk slipcover, like a miniature pillowcase sized specifically for the dish. The cases were stacked neatly on shelves, clearly never used. The silverware, likewise, remained in its original box–the forks, knives and spoons lined up like subjects in suspended animation, having never been disturbed from their slumber.
I suppose we all have “special occasion” items that we’re saving for some undetermined future. Most families own a set of fancy dishware–bone china, maybe, with perhaps a line of gold filligree looping around the scalloped edge of each plate–reserved for family reunions or holidays. Or maybe you treasure your “once in a lifetime” dress, the black Chanel sheath you nabbed for half price at the designer discount outlet, the one you adore but have never worn because you’re saving it for “that special date.”
We had “special occasion” furniture in our house when I was a kid, too, with couches sealed in plastic slipcovers just like Marie’s on Everybody Loves Raymond. My parents claimed the plastic was there to preserve the cream and white French Provincial sofas in pristine condition for when company arrived, but Mom and Dad never did take off the plastic, even when the house was full of people. It wasn’t until I was in my 30s and my parents were old enough that they no longer had much company over anyway, that the covers finally came off.
I’ve certainly been equally guilty of hoarding things I hold dear, only to discover when the time finally arrived that said item was tarnished (silver pie server), out of style (square-toed boots), moth-eaten (pure linen tablecloth), no longer my size (favorite mini skirt) or simply extinct (cassette tapes). You know the LeeAnn Womack song, “I Hope You Dance“? Even though I never particularly liked the song, I’ve been making a concerted effort lately to apply the message behind the lyrics. I want to actually use my beloved possessions, not just for rare occasions, but as often as possible. So I’m drinking tea out of antique cups and saucers, and juice out of champagne flutes, and using my Mom’s china (which I inherited) for our weekend dinners. (Oh, and I’m dancing, when I can, too.)
When I think of chestnuts, well, they always bring to mind those ”special occasion” items. Chestnuts are the kind of food we rarely see during the rest of the year but are ubiquitous during the holidays. In fact, I never gave them much thought at all until a few years ago, when The CFO came to visit. As a snack on the train, she brought with her a plastic bag of dried chestnuts. She loved the starchy, meaty taste and enjoyed munching on them as a regular part of her diet. No major holiday; just a desire for one of her favorite snack foods.
I must admit, I wasn’t entirely sold at first. My only previous encounter with chestnuts had been in the form of chestnut flour shortly after my ND commanded a complete overhaul of my lifelong eating habits, back in the 1990s. At the time, a pronouncement of “NO GLUTEN” seemed worse than solitary confinement. As someone who’d eaten wheat virtually every meal (sometimes it was pretty much the only ingredient in the entire meal, come to think of it), I was frantic to secure some replacements for my daily gluten fix. After some quick online research, I came across a recipe for chestnut flour pancakes.
Pancakes! Now, that sounded like something familiar, comforting and delicious. I went and got myself a bag of chestnut flour, mixed up a batch of pancakes using the flour in place of wheat, and dug in.
Pew! Bah! Bleh! Spitooey!
No, I would not say I was a big fan of chestnut-flour pancakes. (They would have been great to plug the holes between the bricks on our back wall, though. )
Needless to say, I was a bit reluctant to try this soup. But when I saw the recipe in this month’s Good Housekeeping, the photo was so alluring, the tureen brimming with a deeply golden, silky purée topped with a swirl of rich sour cream, I knew I had to try it. Besides, what was I waiting for?
It was no trouble at all to veganize the original, subbing vegetable broth for the chicken stock and my own homemade sour cream for the original dairy variety. It mixed up fairly quickly, as I sautéed the onions while the other ingredients baked, the kitchen awash in scents of cararmelized parsnip and smoky chestnut.
The final result was even better than I’d imagined. Thick, rich and pillowy smooth, the slight sweetness complemented by a woody undertone, as if the soup had simmered gently over a campfire.
In fact, I’d say this soup is so good it would transform any occasion into something special. So don’t save it for the holidays alone. Eat it any time, just because you want to and because it’s enchanting. Carpe Castanea!
Although I haven’t tried chestnuts on their own, I am guessing that this soup doesn’t deliver an overpowering chestnut flavor. Instead, the chestnuts seem to confer both richness and thickness to the soup, which is velvety smooth and irresistible.
10 ounces (275 g) roasted and peeled chestnuts (measure after peeling–about 25 fresh)
2-3 cups (480-720 ml) water, as needed to reach desired thickness
about 1/2 cup (120 ml) dairy-free sour cream (you can just buy it or make your own), optional
If you are using fresh chestnuts, as I did, preheat the oven to 350F (180C) and line two large rimmed baking sheets with parchment.
Use a very sharp knife to cut an “X” shape in the shells, just enough to pierce the outer layer but not open up the nut. Place in a single layer on one sheet and bake until the shells open up and curl away from the nuts, 30-40 minutes (I like mine a bit browned). Remove from oven and allow to cool completely, then peel off the outer shells with your fingers and coarsely chop the chestnuts. May be prepared a day ahead; store in an airtight container in the refrigerator for up to one day. (Be sure to keep them refrigerated! The first time I attempted to make these, I left them on the counter at room temperature in a plastic ziploc bag. By the end of Day 2, they were growing mold.)
Bake the parsnips at the same time: drizzle with olive oil and toss to coat, then place on the other baking sheet and bake until browned and soft, about 45 minutes.
While the parsnip bakes and the chestnuts cool, heat the other 1 Tbsp (15 ml) olive oil in a large saucepot or Dutch oven over medium-high heat. Add the onion, potato and chopped chestnuts. Cook 2-3 minutes, or until the onion is golden, stirring frequently. Add the broth and water and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until the vegetables are tender.
Transfer the soup, along with the parsnips, in batches to a blender and blend until velvety smooth and no lumps remain (be sure to guard against splatters as the soup is HOT!); or use an immersion blender. Transfer each batch to a large bowl and stir together to combine evenly once all the batches are blended and transferred. To serve, return the soup to the pot and heat until gently it is warmed through. If it’s too thick, add more water.
Ladle the soup into bowls and garnish with sour cream, if desired. Makes 12 appetizer or 6-8 regular servings. May be frozen.
“I know I’m sure looking forward to some play time this weekend. . . ball, anyone?”
Happy Canadian Thanksgiving! (And Happy Weekend to everyone else!)
Even if you’re not in Canada, you can still join in the festive spirit this weekend! We’re going to have enviable weather (21C/70F and sunny on Sunday) and I’m determined to set the work aside for at least an afternoon and spend it with the HH and the Girls. (“Yes, Mum, some time at the trail would be much appreciated.”)
The HH and I will be spending the holiday here at home rather than in Montrreal with my family, so it will be a fairly low key affair. I do have something special planned for our dinner, though, which I will share after the weekend (and once I know the recipe works!).
September’s Sweet or Savory (SOS) Kitchen Challenge, featuring the apple, was an absolute hit! Kim from Affairs of Living (my challenge co-host) and I received almost 40 recipe submissions from readers all over the globe, a wide variety of sweet and savory dishes that tempted our tastebuds and got our creative juices flowing. It was amazing to see the enthusiasm and creativity exhibited for our challenge this month–thank you all so much! In fact, our readers got so excited that many submitted more than one recipe! Special recognition must be paid to Saveur over at The Taste Space, who submitted four recipes, and Lisa at Vegan Cookbook Critic, who submitted three recipes. Incredible!
Like the sound of all these apple recipes? That’s just the beginning! As I said, we had 38 fabulous submissions this month. So, take the time to peruse the thumbnails below (each one links to the recipe on the author’s blog). If you like what you see, be sure to leave a comment on their blog and spread the love!
Thanks to everyone who participated and made this the best SOS Kitchen Challenge yet!
And finally, stay tuned for details on October’s SOS Kitchen Challenge, which will be announced next week and will feature an extra special surprise. Both Kim and I are really excited about this next one, and we can’t wait to share the news!
Remember how, last week, I mentioned that I seem to be adopting some of the HH’s less-than-enviable habits? Well, this past week, it got even worse: our anniversary came and went*, and neither one of us remembered! (Such behavior would not be unusual for the HH, who would likely never acknowledge anniversaries, birthdays, or holidays if not for my prodding. In my case, I attribute it to what one of my colleagues refers to disdainfully as “mental pause.” I recently heard a middle aged woman remark that of all the things she lost when she entered menopause, she misses her memory the most. Oh, and if that was your comment, I do apologize; I couldn’t remember who said it.)
Luckily, I had made a reservation at our usual spot far in advance of the actual day, so when last Saturday night finally rolled around, we donned our fancy duds; I used a blowdryer on my hair and put on lipstick; the HH wore dress pants and an actual jacket (but no tie); I told the HH that his tan loafers didn’t match his pants; he ignored me; and we were off to celebrate! (albeit a few days late).
The last time we frequented the place (our previous anniversary), I was disappointed with the grilled slab of sweet potato offered to me in lieu of my habitual portobello steak (since I’m unable to eat ‘shrooms on the ACD). This last weekend, however, they more than compensated for the previous gaffe.
Behold my greens, frisée and fresh peach salad (the original included shaved parmesan and candied walnuts, too, but they left those off for me):
So simple, yet so effective! A balsamic-olive oil dressing supplied the perfect sweet-and-tart accompaniment to the crunchy, slightly bitter greens. But it was the main dish that really shone. Rather than risk another insipid replacement for the portobello, I decided to scan the menu to see what sides accompanied each main dish. Then, after thoroughly grilling our waiter about the ingredients in each one, I chose a medley of five different side dishes served on a single plate. The result was spectacular:
[Green and white grilled asparagus plus sautéed rapini, covered with roasted root vegetables, sautéed chickpeas, and butternut purée (peeking out at the top, near the asparagus tips).]
Every single item on that plate was entirely captivating. I was delighted with the way simple ingredients and simple preparation could produce such extraordinary results. The combination of textures and flavors was heavenly; grilling, roasting, or sautéeing, skillfully combined, generated one of the best dinners I’ve had in a restaurant. Even the HH, as he sliced into his slab of meat, peered across the table (with a glint of envy in his eye) and remarked, “That looks great! I’d even eat that!” I didn’t need any more vindication than that.
Yes, sometimes simple is best. There are days you want to strut out in your flouncy skirt, ruffled blouse and velvet vest; other times, you just want the clean lines and unadorned elegance of a little black dress.
In its simplicity–both of ingredients, and preparation–this soup also reminded me that sometimes, fresh ingredients should be permitted to shine on their own, without too much interference from me and the contents of my pantry. What transports the relatively common pairing of squash and apples to a whole new level of gustatory delight here is roasting the apple along with the onion and squash. While the veggies and fruit warm and wheeze and puff and crinkle in the oven, they caramelize, becoming incredibly soft and mellow. Blended together, they form a perfect union of sweet and savory, in an airy, velvety base that nearly floats across the palate.
The HH and I both loved this soup. Along with our anniversary, it’s one more way to help ease the transition into fall.
This is my second entry to the SOS Challenge for this month. The key ingredient is apples. So if you’ve made an apple recipe in the past month, please submit it–you have until September 30th.
* if you’re a regular reader of this blog, it may seem as if we just celebrated an anniversary not too long ago. That’s because we did! The HH and I decided to celebrate both the date we met and the date we moved in together (which happen to be about 6 months apart). So we get two anniversaries per year–crazy romantics that we are!
DDD Gets Around:
I love it when readers try my recipes and let me know that they did. I thought I’d share links to other people who made recipes from or mentioned the blog in the past couple of weeks. If you’ve made a DDD recipe and don’t see it here, please let me know so I can add yours next time!
And if you’re looking for even more recipes to try, there’s always my new ebook, Desserts without Compromise–everything in the book is gluten free, sugar free, low glycemic and vegan!
I roast the squash whole because it’s small and, well, I’m lazy. I find it much easier to cut the already-baked squash in half and scoop out the seeds and flesh than to peel, seed, and cut it while it’s still raw. If you don’t mind the extra work up front, you can cut the squash into cubes and roast it in the same pan as the apples and onions.
one whole small squash (about 1.5 lb or 700 g)–I used buttercup
2 medium tart apples, such as Granny Smith
1 medium onion, quartered
4 cloves garlic, peeled but left whole
3 Tbsp (45 ml) extra virgin coconut oil, preferably organic
Preheat oven to 425F ( C). Lightly oil two square pans.
Place the whole squash in one pan and the apple, onion and garlic in the other. Dot the apple and onion mixture with the coconut oil and then pour the broth over it. Cover the pan with foil (or a cover, if it has one). Bake both pans (keep the whole squash uncovered) for about 30 minutes, then remove the cover and continue to roast until the squash is tender and the apples and onions are soft and just beginning to brown (they may be ready at different times; if so, remove the first pan and continue to roast the second as needed).
Allow the squash to cool enough to handle, then cut open, scoop out the seeds, and scoop the flesh into a blender. Add the apple-onion mixture (include any coconut oil still on the bottom of the pan) and remaining ingredients to the blender. Blend until perfectly smooth and velvety. (If necessary purée the mixture in batches).
Pour the puréed soup into a medium pot and heat over low heat, stirring frequently, until warmed through. Ladle into bowls and garnish with additional rosemary, if desired. Makes 4-6 servings. May be frozen.
A hydrogen atom walks into a bar. He turns to the bartender and says, “I think I’ve lost an electron!”. The bartender replies, “Are you positive?” [source: my Biochemistry prof at CSNN]
Ba-DUM-pa! Yes, indeedy, I am a lover of corny jokes. I giggle uncontrollably when I hear a good one, I hoard them for later use at dinner parties, I re-tell them whenever I get a chance. That beauty up above, for instance, I’ve been saving since 2002 when I heard it in a classroom in nutrition school.
I inherited the “corn” gene from both my parents in equal measure. My father is one of those people who has a joke at the ready for any circumstance. Drop him into a group of people discussing the latest in cloning techniques, and he might pipe up with ”So, a geneticist and a sheep walk up to a bar. . . “ My mother, on the other hand, was the Queen of Sap, unparalleled in her ability to cry at pretty much anything and everything that touched on sentimental or mawkish. A saccharine birthday card with “I love you” scrawled at the end? Cue the waterworks. A radio report about a German Shepherd saving its owner from drowning? Hand me that box of Kleenex, would you? An über-corny made-for-TV movie that she didn’t even watch? Watch out for those puddles at her feet.
Question: What is green and sings? Answer: Elvis Parsley. [source: seventeen year-old Ricki, as an audience member on The Tonight Show with Johnny Carson, who was chosen to tell a joke on air. Yes, folks, that is the only one I could think of, and I told it to millions of viewers across the country.]
The aforementioned movie incident occurred many years ago, and it’s a perfect illustration of my mother’s extreme sensitivity. One weekend in high school when my friend Sterlin was sleeping over, we parked ourselves in the basement family room, splayed out on the carpet as we watched a chintzy made-for-TV movie called Message to My Daughter. In a nutshell, here’s the plot: a young woman discovers a series of cassette tapes her (now dead) mother had made for her while she (the mother) was dying of cancer. The movie skips between present-day scenes of the girl listening to the tapes and flashbacks of the mother as she records her pregnancy, her daughter’s toddlerhood, and her eventual decline from the disease.
In the final scene of the film, the young woman visits her mother’s grave. Kneeling down before the tombstone, she whispers something like, “Mom, I never knew you, but you were the best mother a girl could ever have. And I love you.”
Now, as it happened, our TV room was situated midway between the stairs leading to the upstairs and the laundry room, also in the basement. This particular Friday evening my mom was doing laundry, so she had to walk through the TV room two or three times as she went from the kitchen upstairs to the washer, back up to the kitchen, then back down again to the dryer. Coincidentally, it was time to empty the dryer just seconds before that final graveyard scene. My mother walked into the room, heard the words, “. . .but you were the best mother a girl could ever have. And I love you,” and before Sterlin and I could say “Bounce dryer sheets,” my mother was frozen in front of the television, a stifled sob caught in her throat and tears streaming down her cheeks onto the folded towels she clutched to her chest.
Oh, yes, it took a while for her to live that one down, I’ll tell you.
A neutron goes into a bar and asks the bartender, “How much for a beer?” The bartender replies, “For you, no charge.” [Joe Cassaletto]
Well, even though it seems I’ve inherited my mother’s predilection for corny sentiments (Is it soft and furry? Does it involve losing a prized possession, home, food, sentimental item? Does an old person connect with a younger person? Does a young man offer a young woman a token of his affection? Does a teenaged girl go to her mother’s grave and say, “Mom, I never got to know you, but I really love you”?–yep, I’ll cry at it, too), there is also a great love of corn–the edible kind–in the DDD household as well.
Although I can’t consume much of it on the ACD (it’s a restricted food), I have always loved fresh corn on the cob, ever since the days when everyone ate locally by default and real corn was a once-a-year treat. My sisters and I all loved the nubbly batons with their succulent, sunny grains lined up perfectly like beads on an abacus. At the same time, our elation was tinged with a touch of sadness, since their appearance also augured our return to school and the end of summer.
When I read about the evils of drinking, I gave up reading. [source: Henny Youngman]
And while I’ve made corn chowder before, I’ve never prepared a corn-based soup with kernels cut fresh from the cob. This recipe is my adaptation of one I came across last weekend, when the HH and I spent a couple of nights up north and whiled away the time in front of a saltwater swimming pool, reading magazines. It’s from Good Housekeeping, a publication I don’t read regularly, yet something about the creamy yellow base with its contrasting garnish and the sheer simplicity of the recipe appealed to me. Something that fresh and oh, so corny–well, how could I resist?
A helium atom walks into a bar. The bartender screams at it, “Hey! You’re stinking drunk!” The helium atom doesn’t react. [source: @Joan Rivers]
You’ll find the flavor here is just the right combination of sweet and smoky, with both the paprika and baked tofu offering a balanced pairing alongside the corn and potato. Creamy, cool, and slightly sweet, this soup is a great way to bid summer adieu as we anticipate the autumn harvest. The HH enjoyed this with some crusty bread, while I had it plain; as corny as it was, the soup was enough for me on its own.
I thought this soup would be a great submission this week to Amy’s Slightly Indulgent Tuesdays. The event just keeps growing every week–check it out, and submit something if you’re so inclined!
“Okay, I’ve got one, Mum! Elsie walks into a bar and sits down on a bar stool and says to the bartender, ‘Give me my treats, NOW!” And the bartender says, ‘Okay, here!’! Ha ha ha ha ha isn’t that a good one, Elsie?”
“Zip it, Chaser. Honestly, do you think anyone would find that funny, when it could never happen in real life? I mean, everyone knows we’re not allowed up on the furniture.”
Oh, and don’t forget: the SOS Kitchen Challenge for August (focused on MINT) is still on until the end of the month–be sure to submit your mint-based recipes! Full details here.
Chilled Corn Soup with Smoky Garnish (suitable for ACD stage 2 and beyond)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
1 medium yellow onion, diced
3 cups (720 ml) fresh or frozen corn kernels, divided
1 large Yukon gold (yellow fleshed) potato, peeled and grated
1/8 tsp (.5 ml) smoked paprika plus more for garnish
1-1/2 cups (360 ml) vegetable broth or stock
2 cups (480 ml) unsweetened plain soy or almond milk
salt and pepper, to taste
1/4 cup (60 ml) fresh cilantro leaves
4 servings of your favorite tempeh or tofu “bacon” (about 1/2 pound or 250 g), diced small, or you can use smoked tofu
In a large heavy-bottomed pot, heat the oil over medium heat and add the onion. Sauté until the onion is translucent, about 5 minutes. Add 2-1/2 cups (600 ml) of the corn, reserving 1/2 cup (120 ml) for garnish, the grated potato and the paprika, and cook for 2 more minutes. Add the broth and cook until the potato is soft and the liquid is almost evaporated, about 10 minutes.
Remove the pot from the heat, stir in the soy milk, and season with salt and pepper. Pour the soup (in batches if necessary) into a blender and blend until smooth. Cover and chill until cold, at least 3 hours and up to overnight.
To serve, divide the soup into bowls and sprinkle each with a tiny bit more smoked paprika, a handful of the smoked tofu, a bit of the reserved corn kernels, and a few leaves of cilantro. Serve immediately. Makes 4-6 servings. This is best eaten fresh, and not really suitable for freezing.
This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green. And yes, a few desserts are included as well!
Thanks to everyone who entered the challenge this month. As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.
Here’s what’s on the menu with spinach:
THE SAVORY CONTRIBUTIONS:
Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.
Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook. Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner. I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.
A double savory whammy comes to us from Lisa of Vegan Cookbook Critic (Toronto). First up, Lisa created a quick and easy savory Avocado-Spinach Spread–just look at the deep emerald color of that dip!
She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.
Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.
Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza. This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.
Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it. And doesn’t the concept of tofu croutons just sound fabulous?
Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.
Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits. A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time. Definitely a fun (and delicious) recipe. Gluten free, sugar free, vegan and ACD-friendly.
My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time. The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.
My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post. The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.
THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):
Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here. These are wheat free, sugar free and vegan.
Rachel also created these adorable Green Thumb Print Cookies, that are gluten free! I love how the strawberry sits perfectly in the thumb print–seriously yummy looking. These are gluten free, sugar free and vegan.
Kim’s second contribution this month is her Invisible Spinach Smoothie. While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect. Vegan, ACD-friendly, gluten free.
Finally, my sweet contribution is this Green Monster Muffin. Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good. I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like. Vegan, sugar free, gluten free.
Thanks again to everyone who played along this month. Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.
