Beet, Orange, and Apple Salad

Inspiration:
Tim's newfound love of beets and allrecipes.com

Ingredients:

• 1 1/2 pounds beets
• 2 cups shredded beet greens
• 1 large orange
• 2 Granny Smith apples - peeled, cored
• and sliced
• 1 tablespoon olive oil
• 1 tablespoon raspberry vinegar
• 1/2 teaspoon white sugar
• 1/4 teaspoon salt
• 1 clove garlic, minced
• 2 tablespoons unsalted sunflower seeds, toasted

Instructions:

1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
3. Trim and peel off skins; cut into 8 wedges.
4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.

Notes: Loved this recipe. It's not for beginners--kind of time consuming--but it's delicious. Next time I'll double the dressing recipe and keep the salad ingredients the same. I may also add in an extra orange.

Tim's Rating: 9/10
Liz's Rating: 9/10

Slow-Cooker Squash Stew

Inspiration:
Food Network Magazine


Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, sliced
• 2 tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups dried chickpeas, rinsed
• 1 pound butternut squash, peeled and cut into large pieces
• 1 bunch Swiss chard, leaves and stems separated and roughly chopped
• 1 piece Parmesan cheese rind, plus grated Parmesan for topping (optional)
• Kosher salt and freshly ground pepper
• Crusty bread and/or lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

2. Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

3. Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated Parmesan, if desired, and serve with bread and/or lemon wedges.

Nutrtional Information:
Per serving (1/4 of recipe): Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g


Notes: Get the Parmesan cheese rind! I found one for only $1 at my food co-op. This was a fairly easy recipe, and I felt healthier after eating it, even though I piled on the Parmesan. :) I loved the texture of the dried chickpeas.


Liz's Rating: 9/10
Tim's Rating: 8.5/10

Tomato, Basil, and White-Bean Salad

Inspiration:
Martha Stewart


Ingredients:

• 2 cans (19 ounces each) cannellini beans, drained and rinsed
• 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
• 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
• 1 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 3 small garlic cloves, minced

Instructions:

1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Liz's Rating: 8.5/10

Bittman's Kosher Pickles

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

Ingredients:

• 1/3 cup kosher salt
• 1 cup boiling water
• 2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
• At least 5 cloves garlic, smashed
• 1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds

1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.

Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8/10

Quinoa Salad with Cucumber

Inspiration:
A search for a new rice/pasta/other salad to take for lunch, and Martha Stewart's Living.


Ingredients:

• 2 cups water
• 1 cup quinoa, rinsed
• Coarse salt
• 1 small shallot, finely chopped
• 3 tablespoons champagne vinegar
• 1/2 teaspoon red-pepper flakes
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
• 3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1. Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.


Liz's Rating: 7.5/10
Tim's Rating: 8/10

Pioneer Woman's Restaurant-Style Salsa

Inspiration:
I love restaurant-style salsa, so when I saw Pioneer Woman's recipe on my friend Sarah's blog, I had to make it immediately!


Ingredients:

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Instructions:

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.

I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.


Liz's Rating: 10/10
Tim's Rating: 9.5/10

Bok Choy Salad

Inspiration:
A desire to increase my vegetable intake during lunches and Martha Stewart's Living.


Ingredients:

• 4 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 3/4 teaspoon sugar
• 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
• 2 tablespoons chopped cashews

Instructions:

1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

Notes:
I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

Updated Notes:
If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

Liz's Rating: 9/10

Asian Dumpling Soup with Shitakes and Edamame

Inspiration:
Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
Recipe adapted from Real Simple


Ingredients:

• 64 ounces low-sodium vegetable or chicken broth
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
• 2 medium carrots, halved lengthwise and sliced
• 4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
• 2 cups frozen shelled edamame
• 1 bunch watercress, thick stems removed (or spinach, see note; about 3 cups)
  
• 1 tablespoon low-sodium soy sauce
• kosher salt
• 4 scallions, sliced

Instructions:

1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.

Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.

See recipe for nutritional information.


Liz's Rating: 9.5/10
Tim's Rating: 9/10

Spicy Broccoli Stuffed Baked Potatoes

Inspiration:
Potatoes from our friends Scott and Katie's garden and garlic and broccoli from the Farmers Market
as well as
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 4 baking potatoes
• 4 garlic cloves, pressed or minced
• 1/8 teaspoon hot pepper flakes (I used a heaping 1/4 teaspoon and still didn't find it spicy at all)
• 2 teaspoons olive oil
• 1 bunch broccoli or broccoli rabe, minced (about 4 cups)
• 1 cup water
• salt and ground black pepper, to taste
• 8 pitted black olives, sliced (optional)
  

Instructions:

1. Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
2. Sauté the garlic and pepper flakes in the oil for 1 minute. Add the broccoli and water, cover, and simmer for about 15 minutes.
3. When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin. Mash the scooped-out potato pulp and stir it into the stuffing. Add salt and pepper.
4. Refill the potato skins and bake for 30 minutes.
5. Sprinkle with sliced olives and serve.

Nutritional Information (per 10-oz serving):
228 calories, 5.9g protein, 5.7g fat, 41.4g carbohydrates, 0.7g saturated fatty acids, 0.4g polyunsaturated fatty acids, 1.8g monounsaturated fatty acids, 0mg cholesterol, 333mg sodium, 5.9g total dietary fiber


Notes: Very easy to make. While these bake for a while, prep and cleanup are very easy. I added about 1/4 cup of grated Parmesan into the mixture before stuffing the potatoes. What can I say, I love cheese!


Liz's Rating: 9/10
Tim's Rating: 9/10

Peruvian Quinoa Stew

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

• ½ cup quinoa
  
• 1 cup water
  
• 2 cups onions, chopped
  
• 2 garlic cloves, minced
  
• 2 tablespoons vegetable oil
  
• 1 celery stalk, chopped
  
• 1 carrot, chopped
  
• 1 bell pepper, cut into 1-inch pieces
  
• 1 cup zucchini, cubed
  
• 2 cups undrained tomatoes, canned or fresh
  
• 1 cup vegetable stock (or water)
  
• 1 teaspoon ground coriander
  
• 2 teaspoons ground cumin
  
• ½ teaspoon chili powder
  
• 2 teaspoons fresh oregano (1 teaspoon if dried)
  
• Pinch of cayenne
  
• Salt, to taste
• Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese
  

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.


Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10


Recipe Notes: Serves 4, or makes 7 8-oz servings.


Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.


Notes: This was one of those meals where I felt like I was getting healthier with every bite.

Columbian Guacamole

(Columbian Guacamole on right)

Inspiration:
Bon Appétit

Ingredients:

• 1 large ripe avocado (12 to 13 ounces), peeled, pitted, coarsely chopped
• 3 tablespoons coarsely chopped fresh cilantro
• 3 tablespoons coarsely chopped green onion or sweet onion (such as Maui or Vidalia)
• 2 tablespoons chopped serrano chiles with seeds
• 1/4 cup (or more) water
• 2 1/2 tablespoons (or more) fresh lime juice
• Coarse kosher salt

Instructions:

1. Combine avocado, cilantro, green onion, and serrano chiles in processor. Puree until smooth. Add 1/4 cup water and 2 1/2 tablespoons lime juice and process to blend. Add more water by tablespoonfuls as needed and blend until thick but pourable sauce forms.
2. Transfer to small bowl; season to taste with coarse salt and pepper and more lime juice, if desired. DO AHEAD Can be made 2 hours ahead. Cover and chill.
   
   

Notes: I omitted the water and thought the sauce was the right consistency. I will be making this again soon-- as a sauce for fajitas! Don't skimp on the salt.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Puffed Rice Crunch

Inspiration:
The Amazing Race's pit stop in India
and
Food & Wine


Ingredients:

• 3/4 cup light brown sugar
• 1 tablespoon fresh lemon juice
• 2 cups unsweetened puffed rice

Instructions:

1. Set a 12-by-18-inch sheet of parchment on a large baking sheet and oil the paper. Have a kitchen towel ready.
2. In a medium saucepan, cook the brown sugar with the lemon juice over moderately high heat, stirring occasionally, until the sugar melts, about 2 minutes. Reduce the heat to low and cook, stirring constantly, until richly browned, 3 to 4 minutes. Working quickly, stir in the puffed rice until coated, then immediately scrape the mixture onto 1 end of the baking sheet.
3. Fold the paper over the rice, cover with the kitchen towel and roll into a tight 3-inch log. Unwrap and let cool to room temperature, about 15 minutes. Using a serrated knife, gently slice the log crosswise 1/2 inch thick and serve.

Recipe Notes: In India, the chicki wallah (sweets vendor) knows to set up shop near a school: Children find this crunch irresistible.

Click here for a photo of a chicki wallah!


Notes: I had a slight (actually big) problem trying to roll it into a log. I used a silpat instead of parchment paper, which could have been my problem. Taking photos of these wasn't easy either. I'll post a bad photo below this. I am glad I tried this-- many of the recipes I found were more Indian-American recipes, and I wanted to find something that people in India actually eat.
Tim's Rating: 7.5/10
Liz's Rating: 7/10


Next week on The Amazing Race: Thailand!

Pesto alla Anna

Inspiration:
A Lidia Bastianich recipe, adapted and printed in GQ


Ingredients:

• handful of almonds, lightly toasted
• bunch of fresh basil
• 1 large clove garlic
• pinch of crushed red-pepper flakes
• extra-virgin olive oil
• 2 handfuls of cherry tomatoes
• salt and black pepper
• 1 pound spaghetti
• Parmigiano-Reggiano, grated (for the non-vegans)

Instructions:

1. Boil water for the pasta, and cook when ready.
2. Place the almonds, a handful of the basil, the garlic, and red-pepper flakes in a food processor. Process while drizzling in about a half cup of olive oil, until pureed but still chunky.
   
3. Add the cherry tomatoes. Process until incorporated. The sauce should look like bolognese--thick and hearty, a yellowish orange. Season to taste with salt and pepper.
4. Just before pasta is done, scoop out about a cup of cooking water. Drain pasta.
5. Place sauce in a large serving bowl. Add some of the water (start with just a little) and stir until the sauce is smooth.
6. Add pasta to the bowl and toss until coated. Let cool a bit, then toss with lots of Parmigiano-Reggiano (if desired).
7. Taste. Season. Serve. Devour.

Recipe Notes: A bright, bracing alternative to traditional pesto genovese. And as easy a recipe as you'll find, provided you own a food processor.

My Notes: Super easy and flavorful. A nice bright bunch of flavors as spring arrives but the winter produce still fills the grocery store.

Liz's Rating: 8.5/10
Tim's Rating: 9/10

African Pineapple Peanut Stew

Inspiration:
Moosewood Restaurant Cooks at Home Even though I own this cookbook, I didn't notice the recipe until I saw it on Food alla Puttanesca!


Ingredients:

• 1 cup chopped onions
  
• 2 garlic cloves, minced or pressed
  
• 1 tablespoon vegetable oil
  
• 1 bunch kale or Swiss chard (4 cups sliced)
  
• 2 cups undrained canned crushed pineapple (20-ounce can)
  
• 1/2 cup peanut butter
  
• 1 tablespoon hot pepper sauce (we used Sriracha), plus more to taste
  
• 1/4 cup chopped fresh cilantro
  
• salt to taste
  
• crushed skinless peanuts, to garnish
  
• chopped cilantro, to garnish
• hot brown or white rice, couscous, or quinoa
  

Instructions:

1. In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard. Remove and discard the large stems. Slice the leaves crosswise into 1-inch-thick slices.
2. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, hot sauce, and cilantro and simmer for 5 minutes. Add salt to taste, and serve over rice, garnishing with peanuts and additional cilantro.

Nutritional Information per 8 ounce serving: 225 calories, 7.4g protein, 12g fat, 25.7g carbohydrate, 169mg sodium, 0mg cholesterol.

My Notes: A great vegan recipe. I loved the contrast of textures with the crunchy peanuts and the stew and rice.


Tim's Rating: 9/10 "Weird but good" (Yes, this is Tim's second "weird" comment in a row.)
Liz's Rating: 9/10

Vegan Bean Soup

Inspiration:
Too many carbs in Italy, and this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 stalk celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans kidney beans
• 1 pound (16 ounces) frozen whole kernel corn
• 1 (14.5 ounce) can crushed tomatoes

Instructions:

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Notes: You can skip the blending in step 2 if you don't care about the consistency. Still tastes good!

Tim's Rating: 9/10 ("I like the spice.")
Liz's Rating: 8/10