zerada's wontons... sort of

my girlfriend zerada use to make the best won tons when she would visit. we haven't seen each other for sometime until i stumbled on facebook! so this recipe is for her. zerada's recipe called for some kind of meat substitute from a can (sounds frightening but really great for this recipe) and water chestnuts... the only ingredients i had on hand, from her recipe, were the scallions and won ton wrappers.

my version is more thai...

1 package of won ton wrappers

1 package extra firm tofu

4 stalks scallion, chopped

1/2 cup cilantro

1/2 cup raw cashews, chopped

2 tsp thai red curry paste

1 tsp turmeric

2 cloved garlic, minced

shredded carrots...i might have added some

dash of soy sauce

dash of sesame oil

dash of olive oil

2 cups grape seed oil, to fry the won tons

in a saute pan heat the sesame and olive oil (about 2 Tbs total) over medium heat then add the thai red curry paste and turmeric. heat and blend for about 1 minute. add the tofu and crumble it as it sautes for about 5 minutes. while still over the heat add the cilantro, garlic, scallions and raw cashews. saute for a minute longer then remove from heat.

follow the directions on the won ton package to wrap the packages neatly while you are heating the oil. i have never fry anything and don't have a thermometer. i had my heat too high for the first few so drop them in one at a time until you have the temp that makes them golden.

this is wicked good with some major grey's chutney - i used trader joe's mango ginger chutney...yum!

one ugly pepper but mighty tasty

on a recent trip to the big city store (wegman's in exton) this small town girl dilly dallied in the world market section. I picked up a bag of dried ancho peppers. Based on my recent sun dried tomato recipe I thought I would reconstitute the peppers. btw.. the roasted turkey with sun dried tomato rub fantastic... saved the juices and just made turkey surprise casserole of frozen garden veggies from last summer... it is baking now and smells fab.

back to the bad boy peppers. Ancho peppers are sweet and sort of raisin like. The seeds add heat so make sure to remove them if you want to control the intensity. I went with a southwestern theme... Dan loved it, not the smell of the peppers cooking. The big idea is to make the ancho pepper sauce and use it in a creative way. I had the fixin's for a layered dish. Use the sauce as a base for a meat or chicken bake/slow cook/barbecue, to flavor soup, dips, chili, enchiladas... whatever. I'm freezing my leftovers in small portions to use later.

sauce

1 bag of dried ancho peppers - there were 5 in my bag

splash of agave, to taste

1/2 c tomato sauce

4 cloves of fresh garlic, coarsely chopped

salt and pepper, to taste

layered dish

ezekiel sprouted grain wraps OR use polenta
2 cups brown basmati rice, cooked in 2 cups of broth or water
2 cups corn kernels
2 cups of meat or meat alternative (I used my roasted turkey breast)
1/4 cup cheddar cheese
1 cup colby
OR
queso cheese


Bring the water to a boil and add the peppers. Let them simmer until they are very tender (at least 20 minutes). Let them cool, reserve the water. Take the seeds and stems out of the peppers and place them in a food processor with the garlic, tomato sauce and some of the reserved water. Process the peppers until they turn into sauce adding the remaining water until it is the texture you prefer.

Prepare a baking pan with olive oil spray and a thin layer of sauce. Layer the wrap, 1/2 of the rice, corn, cheese and sauce. The next layer of wrap, rice, meat, cheese and sauce. Last layer of wrap and whatever leftovers finishing with the cheese!

Bake at 375 for 30 minutes covered and the last 15 minutes uncovered.

spring is here ... fresh, local produce to follow

check out a great blog... B&H organics. Erica farms in the Morgantown area and delivers into the Reading area. I believe she has just a few more spaces for her CSA membership (pay the farmer up front and get 22 weeks of fresh veggies). It is the ideal way to support local business and get creative with your food!
http://www.bhorganics.blogspot.com/

Juustoleipa

cookies for anyone who can pronounce that name...YOO-sto-lay-bah. what is it, you might ask? cheese!

Soon to be produced locally by Cozy Corner Country Store http://www.cozycorner.org/ this is a specialty in Finland. The curds are drained and pressed into a flat, wooden platter with a rim. Then it is placed in front of the fire until the outer layer is "toasted". Then the cheese looks like bread and that's why it got its name which means "cheese bread".

Juustoleipa is usually served as a dessert with cream and cloudberry jam. This is a specialty that can be served as an appetizer or a dessert to wow your guests. I served this cheese, for the Baldwin Brass http://www2.baldwinbrasscenter.com/demo, on whole wheat naan with my sun dried tomato pesto and with my homemade blueberry & raspberry jam.

this cheese will hold a shape when heated. I liked using a grill pan for the grill lines. It is best when served warm, my opinion only.

Here are some ways to get creative:

• drizzle with honey and crushed pistachio for dessert


• cut in triangles add a fig puree and walnuts and wrap in fillo dough then drizzle with honey


• serve with strawberries and biscuits


• tasty with a sweet quince jam


• serve with a savory like a thick pesto or thinned with olive oil. olive tapinade...how about lemon juice and zest with fresh cracked pepper...

garlic grilled portabella and tomato bake

this is a wonderful alternative to a cheese and white pasta packed lasagna. even most meat eaters will be pleasantly satisfied with the "meaty," flavorful portabella. did you know that mushrooms are the only natural fresh veggie to contain vitamin D? they are packed with vitamins and minerals. though I have never tried I hear they are easy to grow with a kit. okay, on to the nitty gritty...

1 1/2 cups lima beans (large, flat white) cooked (better that sodium packed canned)

1 cup cooked wheat or spelt berries

3 cups chopped kale, bite size pieces
2 14oz cans of diced tomatoes
1 8 oz can of tomato sauce OR 4 T tomato paste
4 Tb basil pesto
4 cloves of garlic, chopped
2 tsp oregano
Salt and pepper to taste
1 tsp. crushed red pepper, optional

6 portabella tops

4 cloves garlic, chopped

olive oil, salt and pepper to taste
shredded mozzarella and smoked mozzarella or aged provolone and mozzarella

Preheat the oven to 425 and prepare your 9x14 glass or ceramic pan by coating with olive oil or cooking spray

Prepare the mushrooms by gently wiping with a dry towel, coating lightly with olive oil, minced garlic and a sprinkle of salt and pepper. You can do this an hour in advance or overnight. Marinate in a pan or plastic bag and set aside in the fridge until you are ready to grill them.

Combine the diced tomato, sauce, beans, berries, pesto, garlic and oregano and pour into prepared pan.

Heat your cast iron grill pan/george forman/panini press to med high or heat. Place the mushrooms on the grill and cook until they are seared, about 8-10 minutes. You want them to have some firmness.

Place the mushrooms on the tomato mixture and top with the cheese. Bake covered for the first 30 minutes and remove the foil to lightly brown the cheese for the remaining 15 minutes!

Get creative:
add roasted peppers in place of the tomato sauce
try reconstituted ancho peppers and andouille sausage
try goat cheese or feta
use kalamata olives or capers for another layer of flavor
add Italian sausage
add some sweet potato or whole grain pasta.
if there are any leftovers add some broth for a fabulous soup! Top it off with some freshly shaved parmesan and croutons!
layer roasted eggplant and ricotta cheese to make an eggplant lasagna and. Freeze it for later! Beans hold up well in the freezer.

roasting turkey...

with my sun dried tomato pesto, as a rub, is wicked good...even dan agrees

rainy day reads...

here are some favorite books that either relate to where our food comes from, what it costs us, the related politics, the definition of organic foods, why whole foods or making better food choices. what is not included (because i picked them up at the library) in the photo is animal, vegetable, miracle by barbara kingsolver and any of gary null's books.

from left to right:

the wellness kitchen, printed by UC berkely : recipes and details on food & nutrition

healing with whole foods: oriental traditions and modern nutrition, by paul pitchford

100 health-boosting foods, published by hamlin

eating well for optimum health, by andrew weil, MD

what to eat, by marion nestle : fab book on things from the politics of food to why yogurt is more of a dessert

fit for life, by harvey and marilyn diamond

superfoods rx, by steven pratt MD & kathy matthews : a must read to get a better understanding about how what you eat builds a better you

in defense of food, by michael pollan

omnivore's dilemma, by michael pollan

fast food nation, bt eric schlosser

skinny bitch, by rory freedman & kim barnouin

eat this, not that, by david zinczenko with matt goulding

the portion teller, lisa young PhD, RD : is just that...it is not just about what you eat but how much

the greens cookbook, deborah madison : anything deborah madison or moosewood is a great place to start for recipes

sun dried tomato pesto

Sun dried tomatoes are super concentrated in lycopene, a powerful antioxidant, and rich in flavor. They are full of nutrients and fiber but when processed their vitamin c is diminished but other antioxidants (cancer fighters) are boosted. Tomatoes are probably the only vegetable that becomes more nutritious when processed ... so cheers to canned tomatoes! Cut the processed sugar out of your diet and make your own pasta sauce!


1 cup sun dried tomatoes, use dried and not packed in oil to control the fat
2 cups water
3 cloves garlic, coarsely chopped
3 T basil pesto
Splash of olive oil if needed
Salt and pepper to taste

• Bring water to a boil, in a small saucepan. Remove from heat, add tomatoes and cover for 6 minutes. Reserve the water.


• Place the tomatoes, garlic, pesto, and about 4 T of the water into a food processor and pulse until desired texture. Be careful not to over process or you will end up with paste. Use the tomato water or oil if you think it is too thick.
  
  Get creative:
  
• Add some heat with cayenne or pepper flakes


• Add some sweetness with chopped, yellow raisins


• If you want to sneak some heart healthy legumes into your diet add some white beans to make a sun dried tomato hummus. Use it as a healthy dip alternative for veggies/bread or as a spread for sandwiches/wraps.


• I have a turkey cooking as I type that I rubbed with the pesto and some extra garlic... smells fab


• I made shepard's pie this weekend using ground turkey and added pesto, red wine and some tamari to season the poultry ... dan loved it


• Use with cheese, of your choice, as a stuffing for a chicken breast.


• Freeze to use later as an addition to soups or to enrich a homemade tomato sauce.


• add it to cream cheese...

warm cherry tart

this is a wonderful and crazy easy recipe for a tart that is great to make in a pinch.

I use whole spelt flour and oatmeal to boost the fiber and protein content. The cherries are from http://www.weaversorchard.com/. I think I picked over 18 pounds last summer!! Freeze them for up to a year to enjoy year round.

Cherries and blueberries are a wonderful superfood and are loaded with antioxidants, phytonutrients, are high in water and fiber so they fill you up and satisfy that sweet tooth. Did you know that the antioxidants in 1 serving of berries is = that of 5 servings carrots, broccoli, apples or squash... superfood. eat more cherries, blueberries, raspberries. . . . . a healthy snack for children too!

so, this cake is best when warm or let it sit a day. I served it with vanilla yogurt from http://www.cozycorner.org/ To jazz it up add some vanilla bean. I also made a syrup from the same cherries that were blended with agave. I added some get creative notes at the bottom.

warm cherry tart

• 8 T (1 stick butter / 1/2 cup) unsalted organic butter, at room temperature
• 1 cup spelt flour, and a bit for pan
• 1/3 cup organic, rolled oats
• ½ tsp baking powder, aluminum free
• ½ tsp sea salt
• ½ cup organic agave or ¾ cup raw sugar
• 1/3 cup water & 2 tsp meringue powder or powdered flax seed, whipped with a whisk between your palms in measuring cup until fluffy
  OR
  2 egg whites
• ½ tsp almond extract
• 1 cup frozen pitted cherries, thawed and drained in sieve, reserve juice & add to sparkling water or wine - yum!
• ½ cup slivered almonds
  

Preheat the oven to 350. Prepare 4 cup pan (tart pan, pie dish or 8x8) with butter and dust with flour.

Use an electric mixer to beat the butter then add the sugar until smooth. While beating, add the “eggs” until well blended. Add the almond extract. With the blender on low add the flour in 2 scoops. Only mix until blended, do not over mix! Spelt’s gluten is fragile you do not want to break it down.

Scoop the mixture into your prepared pan, the texture should be similar to a loose shortbread so you will need to spread it in the pan. Gently press the cherries into the batter and sprinkle with the almonds.

Bake for approximately 30 - 45 minutes or until an inserted toothpick comes out clean.

Serves 12 : nutritional info based on use of agave instead of “sugar”
cal. 156 – fat 11g - sat fat 5g– carb 13 – fiber 3g – sugar 3g – protein 4 g

** get creative and try: apples, cinnamon and walnuts - pear, ginger and macadamia - dried figs - blueberry and orange zest ....

more recipes coming soon...

was very busy the past two weeks with work and putting together a menu for a food demo at Baldwin Brass in West Reading. Lots of menu ideas to test and samples to pass along! The event was last night and I hope to have my recipes posted before Monday. thanks for hanging in with me.

summer peach pie...on a snowy valentines day

I was leery to give this a try. A passion of mine is sweet, juicy summer peaches and if this did not work the waste of peaches would have brought tears for the loss of what could have been enjoyed in season. I was told this could not be done so I had to dig through my old cookbooks and found this in the Farm Journal. I must share my success with you! I must confess a shortcut...prepared pie crust that was taking up space in the freezer and had to be used...and easily sacrificed if it did not work. This pie recipe requires, obviously, that it be prepared when local peaches are in season. The photo is off the filling out of the freezer before being baked. http://www.weaversorchard.com/

4 quarts of peaches, peeled and sliced (9 lbs)

3 1/2 cups raw sugar (turninado or demerara)

OR

2 cups agave syrup

1/2 cup tapioca, grind to a powder in your blade coffee grinder (I have a spare for non-coffee grinding. If you must use one designated for coffee process with some toast to "clean" the coffee oils up...you don't want a hint of coffee in your peach pie)

1/4 cup fresh lemon juice

1 tsp salt

prepare for freezing by lining 4, 9" pans with aluminum foil and then a layer of plastic wrap.

combine all of the ingredients. scoop the pie filling evenly between all 4 pans. cover completely and freeze. when they are frozen to the form of the pan you can then remove the filling and store for a chilly day. make sure the filling is wrapped well and freeze for up to 6 months.

to bake : preheat the oven to 425. remove the foil and plastic wrap and drop the unthawed filling into uncooked pie crust. I used an oatmeal crumble topping but use whatever you like (dough, crumb...nuts...sprinkle with nutmeg...). Bake for approximately 1 hour and 10 minutes or until bubbly. cool for a bit

tip: I found that if I wrap aluminum foil under the pie pan and leave enough to wrap around the edge of the crust it prevents the crust from burning (sometimes the crust cooks faster that the pie)

shazam almonds

Here is a tasty snack that I whipped up with for a recent event that I "catered." The Bell Tower Salon and Medi-Spa asked that I provide some baked goods for a wellness and skin lecture that they hosted. I presented some wonderful, healthy sweet treats that incorporated whole foods that are healthy for your skin. I needed something savory and almonds (in moderation) are great for your skin. Cinnamon, garlic and ginger are also wonderful for healthy skin.

ALMONDS deliver a healthy dose of magnesium, a calming agent for skin and body. By reducing irritability, anxiety, and fatigue, magnesium will likely make you feel better and may even put a smile on your face. Enjoy these treats!

GINGER is an anti-inflammatory root that boosts circulation and encourages digestion and detoxification, all of which in turn promote healthy skin. Brew some fresh ginger root, add a splash of lemon and a bit of honey for a yummy detox!

2 cups whole almonds, skin on

3/4 tsp ground cumin

3/4 tsp ground ginger

3/4 tsp garlic powder

1 tsp sea salt

dash of cayenne power

2 TB olive oil

1 TB tamari sauce

2 TB honey

1. preheat the oven to 300 degrees

2. prepare a baking sheet with parchment paper lightly spayed with cooking spray

3. in a small bowl blend the dry seasonings with the olive oil

4. in a large bowl coat the almonds with honey and tamari sauce. stir together and evenly coat the almonds with the oil and spice mixture.

5. spread evenly on your prepared pan and bake for about 20 minutes. let cool at least 5-10 minutes before serving.

try adding some golden raisins or cranberries after cooled...maybe shredded coconut...

approx 8 servings.
cal 218 - fat 19g - protein 7g - fiber 5g - calcium 97mg - magnesium 105 mg - potassium 268mg