Two Blue Lemons

Pad Thai

2012-01-26T12:19:00.001-05:00

I'm a white girl from the Northeast but Pad Thai reminds me of home. For a while it was our family's favorite take-out dinner and often my best girlfriends and I would order it for those fabulous girls stay in have drinks watch bad TV nights. Oh and us ladies have had some pretty serious conversations over Pad Thai too - who to marry, where to live, should I have a baby? For a simple wok fried noodle dish it carries some heavy weight for me.

For these reasons I've never made it at home but decided my Ikea wok was worth the honor.

Pad Thai
slightly adapted from Moosewood Restaurant Cooks at Home
serves 4

2 quarts water
3/4 lb mung bean sprouts
6 oz brown rice noodles, 1/4 in wide

sauce:
juice of 2 limes
2 tablespoons ketchup
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1/4 cup fish sauce or soy sauce

3 tablespoons canola oil
3-4 garlic cloves, minced or pressed
1 tablespoon minced fresh chile, or 1 teaspoon crushed red pepper flakes
2 cups grated carrots
4 large eggs, lightly beaten with a pinch of salt
2/3 cup chopped peanuts
6-8 scallions, chopped (about 1 cup)

In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3-5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain well. Meanwhile, in a small bowl, mix together the sauce ingredients.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet just shy of high. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

My Favorite Soup ~ Tomato, White Bean, Pasta

2012-01-23T12:40:00.002-05:00

Who goes on a cleanse in the middle of snowy football season? Oh right, we did.

All is well though because this soup is about warming up after snowy adventures and couch slurping. It reminds me of my favorite macaroni and bean soup growing up - salty, creamy, and comforting.

Snowy Day Soup

olive oil
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon salt
pinch cayenne pepper
1 28 oz. can tomatoes for a good cause
28 oz. vegetable stock
1 can white beans, rinsed
2 cups kale, chopped
1/3 lb. whole wheat chiocciole pasta (use your favorite GF pasta)
parmesean cheese (optional)

Preparation:

1. Coat the bottom of a soup pan with olive oil, stir in chopeed garlic and onion, let cook until the onion is translucent - 5 minutes

2. Add chopped carrots, herbs, cayenne, and salt - saute for 15 minutes

3. Add jar of tomatoes, stock, and kale

5. Bring to a boil and let simmer for 15 minutes

6. While the soup is simmering, cook pasta until al dente

7. When the soup has reduced and is the thickness you like, add the pasta and beans, cook together for a few minutes to heat through

Taste and add salt and pepper

Serve in big bowls and top with a couple tablespoons of grated (or shaved with a vegetable peeler) parmesean cheese.

Pick out any pieces your baby would like or let your toddler dive in with a spoon. Dylan loved the beans and pasta.

Nick's 30th Birthday Dinner(s)

2012-01-20T12:25:00.000-05:00

My husband turned 30 on Tuesday and we have two birthday dinners down and one to go. The first was the fancy dinner - at Persimmon in Bristol. It was delicious, quaint, unexpected, and romantic. We drank Cava, ate things like raviolo with slow cooked egg, Point Judith fluke, and chocolate ganache tart.

Oh and breakfast in a barn? Check. I love winter in coastal towns - it's raw and unapologetic.

Tuesday morning Dylan and I decorated our dining room with streamers and put out party hats. We woke Nick up with a pancake breakfast. That night, I cooked us lemon-herb cod fillets with crispy garlic potatoes and a simple arugula salad. We both agreed this is one of the easiest and best fish recipes we've had. Give it a try.

Lemon-Herb Cod Fillets w. Crispy Garlic Potatoes
from America's Test Kitchen
serves 4

3 tablespoons olive oil
1 1/2 lbs. russet potatoes, sliced into 1/4 in rounds
3 cloves garlic, minced
salt and pepper
4 (6 oz) skinless cod fillets, 1-1 1/2 in. thick
3 tablespoons unsalted butter, cut into 1/4 in pieces
4 sprigs fresh thyme
1 lemon, sliced thin

1. Adjust oven rack to lower-middle position and heat oven to 425. Brush large rimmed baking sheet w. 1 tablespoon oil.

2. In a large bowl, toss potatoes with remaining 2 tablespoons oil and garlic; season with salt and pepper. Shingle potatoes into 4 rectangular piles of 3 rows each, about 4x6". Gently push rows together so potatoes form cohesive pile. Roast potatoes until spotty brown and just tender - 30-35 minutes, rotating sheet halfway through roasting.

3. Pat cod dry with paper towels and season with salt and pepper. Carefully place 1 cod fillet, skinned side down, on top of each potato pile. Top fish with butter pieces, thyme sprigs, and lemon slices. Continue to bake fish and potatoes until fish flakes apart when gently prodded-about 15 minutes.

HAPPY BIRTHDAY DADDY*

Fried Brown Rice with Red Cabbage Slaw

2012-01-18T13:03:00.000-05:00

This is a short and sweet post for a short and sweet recipe. The moral of the story is a delicious dinner can be found in your seemingly barren refrigerator. I was about to serve peanut butter and raisins for dinner until the tired recipe inspiration part of my brain was turned on with the last ounce of Monday energy I had. Phew.

Fried Brown Rice with Red Cabbage Slaw
Serves 2-3

2 tablespoons canola oil
3 cups cooked brown rice
1/2 red onion, minced
2 cloves garlic, grated
1 teaspoon grated fresh ginger
3 scallions, chopped
2 tablespoons shoyu sauce
1/2 teaspoon hot sesame oil
1 cup grilled tofu, cubed (mine was purchased from Whole Foods' salad bar)

Heat a skillet over medium/high. Add oil. When hot add onion, garlic and ginger. Saute for a few minutes then add rice. Stir around then let rice sit and get crispy - toss and allow to crisp up again. Add in shoyu sauce, sesame oil, scallions, and tofu. Toss and heat for another 5 minutes. Meanwhile...

2 tablespoons canola oil
1 small head purple cabbage, sliced thin
1 bunch bok choy, sliced thin
2 tablespoons sesame seeds
1 tablespoon sugar
2 tablespoons red wine vinegar
pinch salt

Heat another skillet over medium/high. Add oil. When hot add cabbage and bok choy. Toss then add sugar, vinegar, and salt. Saute until vegetables are soft, about 10 minutes. Mix in sesame seeds before serving.

Fill a bowl with fried rice and top with slaw. When in doubt, add a fried egg.

Popcorn

2012-01-16T12:16:00.000-05:00

I hope most of you are home today - lazing around and playing games. It feels like a popcorn day at our house...or is everyday now a popcorn day at our house?

The process of making popcorn has turned into an event over here. First Dylan shakes the container of kernels for a new minutes, then we play with the measuring cups, crawl around the pot and pan cabinet, yell POP POP POP when the kernels begin to burst, and finally chant "POPCORN POPCORN" when it's time to sit down. Hey, whatever will kill a half hour when it's 12 degrees outside.

Popcorn
3 tablespoons canola oil
1/3 cup popcorn kernels
1 tablespoon unsalted organic butter
salt

Heat oil in 3 quart pot over medium/high. Add kernels and put lid on. Shake around. When kernels start popping, shake more and keep on heat until popping slows/stops. Turn heat off, sprinkle with salt and toss in butter to melt.

If you feel inspired mix cinnamon, cayenne pepper, curry powder, or any other favorite flavoring with the salt and sprinkle over the popped kernels.

Brown Rice Pudding

2012-01-13T11:47:00.000-05:00

This recipe is my biggest score of 2012. It requires an embarrassingly little amount of work and pleases just about everybody - sweet people, creamy people, snack people, dessert people, warm breakfast people, and young picky people who prefer to eat bubble wands.

Brown Rice Pudding:
serves 4-6

This recipe requires very little hands on time but a lot of cooking time so plan it for a lazy morning or afternoon when you know you'll be home and available to check in on it.

1/3 cup long-grain brown rice
3 1/2 cups (2 14 oz cans) full fat coconut milk
1/2 cup maple syrup
small pinch salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Other flavoring options - a few cardamom pods, a split vanilla bean, a pinch of saffron, orange zest.

1. Heat the oven to 300 F. Put the rice in a food processor and pulse 10 times to break the grains up a bit and scratch up their hulls; don't overprocess.

2. Put all the ingredients in a 2-quart ovenproof pot or Dutch oven. Stir to combine, and put in the oven, uncovered. Cook for 45 minutes, then stir. Cook for 45 minutes more, and stir again; at the point the milk will have darkened a bit and should be bubbling, and the rice will have begun to swell.

3. Cook for 30 minutes more. The milk will be even darker this time, and the pudding will start to look more like rice than milk. It may be done now or need another 10 minutes.

4. Taste to make sure the rice is soft but you want it still soupy as it firms up while it cools off.

Garnish with a sprinkling of toasted coconut, sliced almonds, drizzle of cream, or other chopped nuts.

Snacking On...

2012-01-11T12:10:00.001-05:00

You know when you get obsessed with a certain snack? I've had affairs with apples and cheddar, homemade popcorn, and curried cashews but this is my January crush. Whole milk plain yogurt sprinkled with raw sunflower seeds and maple syrup. Ah the trifecta of creamy, crunchy, sweet...

It's also fun to share. Especially with someone who just discovered the intended purpose of a spoon. I'm telling you, this snack fuels tired mamas and miniature gymnasts alike.

Simplify: Roast Those Vegetables & Cut Thy Hair

2012-01-09T12:11:00.000-05:00

That's my advice. You should roast more vegetables and you should probably cut your hair. Both are easy and leave you with great satisfaction.

Winter Vegetables ~ Roasted:

4 carrots, chopped into 1/2" dice
5 red potatoes, chopped into 1/2" dice
2 cups of brussel sprouts, either cut in 1/2 if large or left whole
olive oil
salt & pepper

Heat oven to 425. Chop all vegetables so they are more or less the same size. Toss with olive oil, salt, and pepper. Arrange on a baking sheet in a single layer. Roast for 30-40 minutes or until golden.

Then, make a hair appointment. Walk up the street to salon, read magazine, sip coffee, stare into space.

I cut 10 inches off of my hair once before - it was 2007. I was unmarried, living in Boston, working at a creative firm, going out at night, running along the river, and wearing really cute clothes every day.

Doing it again took me right back to that place - a place I felt I could never get back to. Not with a toddler, unending chores, sleepiness, and constant attachment. I feel good. And now maybe people won't think I'm Dylan's nanny because I have an actual hair style!

Smoothie 101

2012-01-05T12:01:00.000-05:00

Choose your own adventure.

Pick one or more items from the 5 categories below and wake up all your neighbors with your new found morning (or afternoon) ritual.

Fruit: Frozen blueberries, strawberries, cherries, mango, peaches. I find raspberries have too many seeds for my blender. Fresh banana, melon, pineapple.

Vegetable: Handful dark greens - kale, spinach, romaine, chard, parsley. Grated carrot, cucumber.

Healthy Fat & Protein: Almond butter, sunflower seed butter, avocado, whole milk plain yogurt.

Liquid: Coconut water, nut milk, whole cows milk, carrot juice, fruit juice, regular water.

Flavors: Dates, fresh grated ginger, shredded coconut, lemon juice, cinnamon, vanilla.

This morning I made a kale, almond milk, cherry, and yogurt buzz. Sounds scary - tastes great. You pour anything into Dylan's beloved plastic doggie cup (one of those annoyingly toddler friendly restaurant gifts) and he'll gulp it down.

Potato Crusted Cauliflower Pie

2012-01-02T11:50:00.000-05:00

So we went away for nine days over the holidays only to discover our camera was out of battery. No classic Christmas morning photos, no shots of Dylan in his snowman PJs, and definitely no beautiful food photographs.

Luckily my phone takes okay photos so here is a glimpse of our New Years dinner and our boy ringing in 2012 on the beaches of Martha's Vineyard. I made a cauliflower pie that has a crust of shredded crispy potatoes. The recipe is from my mom's original copy of the Moosewood Cookbook printed in 1978. It's missing a cover and the banana bread page is lovingly stained. Can you believe the entire book, illustrations and all, was written and sketched by hand!?

I chose this recipe for New Years for its balance of festive decadence and warm comfort.

Potato Crusted Cauliflower Pie
slightly adapted from the original Moosewood Cookbook

2 cups shredded potatoes
1/2 teaspoon salt
1 1/4 cup grated onion
3 tablespoons butter
1 medium head of cauliflower, trimmed into small florets
1 garlic clove, minced
3 springs of thyme
2 eggs
1/4 cup milk
1 cup shredded cheddar cheese
2 tablespoons dijon or whole grain mustard
salt & pepper
paprika

Pre-heat oven to 400. While pre-heating, mix the shredded potato and 1/2 teaspoon salt together and let sit in a colander over the sink for 10 minutes. Squeeze out all the water. Mix potatoes with 1/4 cup of grated onion.

Oil a 9" pie pan. Spread potatoes around pan and up sides to form a crust. Bake for 40 minutes. Brush with oil after 20 minutes to make potatoes crisp. The edges of my crust got dark very fast. I wrapped the edges in tin foil when I brushed it with oil to keep from burning.

Meanwhile, heat the butter over medium/high heat. Add the remaining grated onion and garlic. Let cook for 5 minutes. Add the cauliflower florets, springs of thyme, a sprinkle of salt, and a few grinds of pepper. Turn to medium, cover, and let cook for 10 minutes. When done, remove the thyme springs assuming the leaves have fallen off into the vegetables.

Whisk eggs with milk and set aside.

When the pie is ready to assemble, spread the mustard on the crust then fill with half of the cheddar. Add the cauliflower saute on top then finish with the rest of the cheddar. Pour egg/milk mixture over top and sprinkle with paprika. Turn oven down to 375 and bake for 30 minutes or until set. I kept the tin foil wrapping on the edges of the crust to keep from burning.

Serve with a salad of dark leafy greens.

Cleanse with Friends

2011-12-29T20:00:00.001-05:00

I just grasped the concept that it's going to be 2012 in two days. Wow.

My New Years Resolutions are:
1. To live in the moment (easier said than done but I'm really going to work on it)
2. To complete my 21 Day Gentle Food Cleanse (thus losing a few pounds, brightening my skin, and feeling more energized)
3. To sweat more

Do you want to do it with me or with a friend?

For the month of January I'm offering a special Cleanse with Friends deal on my 21 Day Gentle Food Cleanse. This means if you and your best friend, coworker, husband, wife, partner, brother, sister, mother, father, or neighbor want to team up to motivate and inspire each other to lose weight, increase energy, feel refreshed, and gain a fabulous base of nutritional knowledge then sign up!

The cleanse is typically $200 per person but if you sign up for a Cleanse with Friends it is $300 for the pair. You can complete the cleanse from wherever you are, whenever you'd like to start. I already have some fabulous pairs raring to go so email me for the juicy details!

Lets make 2012 a year of health, movement, cooking, eating, and happiness...

Tropical Quesadillas

2011-12-19T11:43:00.001-05:00

I just discovered the appeal in tropical screen savers. But instead of plastering white-sand beaches across my computer screen I decided to eat them on a plate. Yesterday felt like winter in Providence for the first time and rather than simmer a giant pot of soup I made Mexican quesadillas and imagined eating them under an umbrella.

Quesadillas
slightly adapted from Plenty
serves 4

Black Bean Paste:
1 1/2 cups cooked black beans (canned are fine)
1 tsp coriander
1/2 tsp cumin
1/4 tsp cayenne pepper
1 small handful cilantro, chopped
juice 1 lime
1/2 tsp salt

Salsa:
1/2 small red onion, thinly sliced
1/2 tbsp white wine vinegar
3 green onions, thinly sliced
5 medium tomatoes, diced
1 garlic clove, crushed
1 handful cilantro, finely chopped, plus extra leaves to garnish
3/4 tsp salt
juice 1/2 lime
2 ripe avocados, diced

8 small corn tortillas
3/4 cup sour cream*
4 1/2 oz good-quality shard Cheddar, grated*
6 tbsp drained and roughly chopped pickled jalapenos

*for vegan, either leave out or substitute with your favorite dairy free sour cream and cheese

To make black bean paste. Place all the ingredients in a food processor and quickly pulse until a rough paste has formed.

Make the salsa. First soak the red onion in the vinegar in a large bowl for a few minutes. Then add all of the other ingredients and stir well.

Prepare a griddle pan or skillet over medium/high heat.

Take one of the tortillas and spread with 2 tablespoons of the bean paste, creating a large circle in the center but leaving about 3/4 inch clear all around at the edge. Over one half of the bean circle spread a tablespoon of sour cream, a sprinkle of Cheddar, a tablespoon of salsa and some jalapenos. Fold over the other tortilla half.

To cook, gently place the quesadillas on the heat, leave for 2-3 minutes, then turn and cook for 2-3 minutes on the other side. The filling should be warm and the tortilla nicely charred.

Cut each tortilla into two at an angle and transfer to a serving dish. Spoon remaining salad alongside and garnish with cilantro leaves.

12 Days of Foodie Gifts

2011-12-15T12:14:00.000-05:00

1. The Family Meal: Home cooking with Ferran Adria.
In the words of Amazon: The Family Meal is the first home cooking cookbook by the world's greatest chef, Ferran Adria. It features nearly 100 delicious recipes by Ferran Adria that anyone can prepare, inspired by the dishes eaten every day by the staff at his legendary restaurant El Bulli, awarded World's Best Restaurant five times.

2. A Community Supported Agriculture Share
I especially love gifts that trickle through the year. They are a great reminder of the love and support from the gift-giver.

3. Vitamix Blender
Because they kick ass and are pricey. And haven't you always wanted to test out the avocado pit claim?

4. Bamboo Skewer Knife Holder
My super cool husband made me one of my very own so get crafty. I never loved a knife holder like I love this one.

5. Potted Herbs
Simple, thoughtful, and useful in the kitchen.

6. 18 Year Vinegar
A decadent and fun thing to have in the cabinet.

7. Microplane
My favorite tool.

8. Maple Syrup & Pancakes for Breakfast
Because my mom has given this gift before and it's so cute!

9. Plenty
Beautiful and delicious. My go to book for hearty vegetarian food.

10. Pretty Apron
Embrace your inner housewife!

11. Spice Collection
Go to your favorite Indian grocer and create a beautiful spice collection.

12. Stoneware Farmers Market Baskets
So clever and cute.

Sweet Potato Tacos

2011-12-12T12:07:00.001-05:00

My husband is particular about: tomato sauce, the size of chopped onions (must be small and uniform), and heated tortillas. And you know, he's right. Tacos are not so good with cold tortillas and this simple step really makes a huge difference.

I make veggie tacos a lot especially since our favorite Providence taco spot, Taqueria Pacifica, closed last year. My pregnant belly lived off of their kale and sweet potato tacos....oh for just one more bite.

I like this dinner because it is easy. You're really just roasting some potatoes and stirring beans. People can make whatever they like, kids can easily leave things out, and if you keep a container of roasted veggies in the fridge this is a 10 minute exercise. I also love tacos with greens. Try replacing the potatoes with sauteed kale or collards.

Sweet Potato Tacos

4 sweet potatoes, peeled and cut into 1 inch chunks
cilantro, chopped
yellow onion, chopped
queso fresco, crumbled
limes, sliced
avocado, sliced
hot sauce
2 cans beans (I used kidney but often use black)
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
1 clove garlic, minced
3 tablespoons water
salt
corn tortillas

1. Sweet Potato: Heat oven to 425 - toss sweet potato chunks with olive oil, salt, and pepper. Roast for 30-40 minutes or until soft and slightly brown.

2. Beans: Put a small sauce pan over medium/high heat and add a few glugs of olive oil. Add the chili powder, cumin, tomato paste, 1/2 teaspoon of salt, and garlic. Cook until garlic is soft. Add in beans and 3 tablespoons of water. Mush beans with the back of a fork until a re-fried texture. Simmer for 10-15 minutes.

3. Condiments: Chop onion, chop cilantro, slice avocado, slice limes, crumble cheese, get out hot sauce.

4. Tortillas: When the potatoes and beans are done and you're ready to eat, heat the tortillas in a non-stick pan with a bit of oil or cooking spray. Keep warm under a kitchen towel.

Build your own taco and dig in.

Note to self: toddler likes to paint watercolors while you cook tacos - hooray! A few licks of hyper-colored paint isn't that bad, right?

Turmeric Roast Chicken: Rotisserie Style

2011-12-05T11:57:00.001-05:00

This is the first chicken I've eaten, and cooked for that matter, in four years. My last bite of meat was a skirt steak at ad hoc on our honeymoon. My trip into vegetarianism wasn't a conscious decision at first. It happened slowly as animal meat sounded less and less yummy and I realized I wasn't buying it at the market or craving a juicy burger like I used to. I got the memo pretty fast that my body (not everybody's) doesn't like a lot of animal meat. I feel better without it and really don't think about it very much.

Then one day I started thinking about roast chicken. It suddenly sounded delicious again and I couldn't get it out of my mind. I realized my body was trying to tell me something so I went out to the market and tracked down the happiest chicken I could find. It had a nice local farm life and I didn't feel awful bringing it home, gut check #1. Gut check #2 came when I cleaned the bird, removed the gizzards, and prepared it for the oven. It all felt fine.

Turmeric Roast Chicken: Rotisserie Style

2 1/2 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
1 teaspoon turmeric
coarse salt
1 organic whole chicken (3-4 pounds), washed and dried
glug white wine
pepper

Wash the chicken carefully. Wet it with cold water and then scrub it with a handful of coarse kosher or rock salt. Rinse it with more water and pat it completely dry, inside and out, with paper towels.

Preheat oven to 400.

Mix 1 1/2 tablespoons of butter, 3/4 teaspoon salt, and turmeric. Gently separate the skin from the breast by inserting your fingers between the skin and breast and breaking the facia. This will lead to crispier skin. Rub the butter all over the chicken, including a bit between the breast and the skin. Tuck the wings underneath the bird and tie one piece of kitchen twine around them to secure them. Tie the legs together with another piece of kitchen twine.

Put the chicken on its side (resting on its thigh and wing) in a large heavy roasting pan and roast for 25 minutes. Turn it onto its other side and sprinkle with a few tablespoons of water. Return the chicken to the oven and roast for an additional 25 minutes. Turn it on its back and roast for 10 minutes. Turn it onto its breast and roast for 10 minutes. Remove the chicken from the oven and let it rest breast side down for at least 15 minutes. Carve, serve with pan sauce, and Lentil Salad with Maple-Balsamic Vinaigrette.

Pour pan drippings into a small sauce pan and skim fat off the top. Cook down pan drippings for a few minutes so it thickens slightly. Add a glug of white wine and simmer for another two minutes. Turn heat off and stir in 1 tablespoon of butter, a sprinkle of salt, and grind of pepper. Pour over carved chicken.

Yes, the chicken was delicious and I enjoyed eating it. Not sure when I'll cook one again...we'll see if this little craving sticks around.

Give the Gift of Health

2011-12-01T12:00:00.000-05:00

photo from martha stewart

Have somebody on your list that would like to improve their health and happiness, gain energy, fill a recipe box with simple healthy dishes, and meet their personal wellness goals?

You can purchase my 21-day gentle food cleanse, 1, 3, or 6 month packages over the phone or email. I will send you a perfectly wrapped box to put under your tree full of the exciting details, all personally tailored for your loved one.

Cheers to a healthy and happy 2012!

Lentil Salad with Maple-Balsamic Vinaigrette

2011-11-30T11:28:00.001-05:00

I'm sitting here trying to think of something inspired to write about this delicious salad but all I can think about is how rushed I am in the kitchen. A very different feeling than 16 months ago. Now everything I do is spastic, with a time crunch, and sometimes half-assed.

That's the truth. But if you also have a spastic and sometimes half-assed kitchen then this recipe is for you.

Lentil Salad with Maple-Balsamic Vinaigrette

1 1/2 cups French green lentils (de Puy), checked for stones and rinsed
1 carrot, peeled and shredded or peeled into ribbons
1/2 head of radicchio, shredded with a knife
3 scallions, chopped
1/2 cup raisins, roughly chopped
1 cup walnuts, toasted and chopped

3 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 tablespoon maple syrup
1/4 cup olive oil
3/4 teaspoon kosher salt
a few grinds of black pepper

1. Fill a large saucepan with water, add the lentils and bring to a boil. Reduce heat and simmer, partially covered, until lentils are cooked, about 18 to 20 minutes. The lentils should be tender, but still holding their shape (not mushy). Drain lentils well, add a few pinches of salt and shake a few times as they cook to release steam.

2. When cool, combine the lentils, carrot, radicchio, scallion, and raisins in a serving bowl.

3. To make dressing, in a separate bowl, whisk together the vinegar, lemon juice, maple syrup, olive oil, salt and pepper. This salad tastes best at room temperature on the day it's made. When ready to serve, add the dressing to the salad and mix well. Garnish with chopped walnuts.

A Visit to Stone Barns (Boy Meets Tractor)

2011-11-28T12:22:00.001-05:00

On Friday, we waddled our stuffed bellies up to Stone Barns to walk the boys (furry and non-furry) around, eat a farm fresh lunch, and visit the animals. Stone Barns is known for its world class farm to table restaurant Blue Hill but we...errr our wallets...prefer the cheaper but still delicious Blue Hill Cafe. I ate a mixed bean salad with roasted carrots and jalapenos and a white and purple cauliflower quinoa salad. They also had homemade bologna with mustard and pickled vegetables, squash soup, onion potato bread, and vegetable quiche. Yes, I'd like to have lunch here everyday.

Was anyone lucky enough to eat one of their Broad Breasted White Turkeys or Bourbon Red Turkeys on Thursday?

Stone Barns operates an 80-acre four-season farm and works to:

Increase public awareness of healthy, seasonal and sustainable food.
Train farmers in resilient, restorative farming techniques.
Educate children about the sources of their food, and prepare them to steward the land that provides it.

I think I can get behind that.

As you can see, Dylan was pretty psyched to find himself a lone tractor. What is it with boys and farm vehicles? The farm has a beautiful group of Angus Cattle. The funny thing is that a solo donkey roams with them. We overheard that the donkey is there to keep the cattle company! He must be a real social butterfly.

Thanksgiving Favorites

2011-11-22T11:42:00.001-05:00

photo from martha stweart

Get out your big buckle shoes and pine cone place cards...but first snack on Quick Goat Cheese Spread while cooking one of my Thanksgiving Favorites!

Creamed Spinach

Butternut Squash & Duxelles Casserole

Wild Rice Salad with Radicchio, Apricots & Walnuts

Roasted Beet & Orange Salad

Smashed Turnips & Crispy Shallots

Dried Fruit & Pomegranate Salad

Roasted Stuffed Onions

Cornbread Stuffed Acorn Squash

Stewed White Beans with Tomatoes & Rosemary

2011-11-21T11:14:00.001-05:00

I know this isn't a very "Thanksgiving-y" dish but don't you find yourself suddenly hungry at odd times during the holidays? You eat a huge meal at sundown and by 8 are hungry again for for something else (besides leftover pie).

I've planned ahead. Heat up a bowl of these delicious stewed white beans, drizzle with olive oil, toast crusty bread and curl up to satisfy your 8 o'clock craving. Dare I say the crimson tomato sauce and pine green rosemary foreshadow what's to come?

Stewed White Beans with Tomatoes & Rosemary
serves 6-8

If the stew is made in advance, be sure to remove the rosemary sprig and let the beans cool before refrigerating. It should be reheated gently over medium-low heat.

1 pound dried white beans, such as Great Northern or cannelli, picked over, rinsed, and drained.
1 onion, finely chopped
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1 dried bay leaf
1 can (28 oz) whole plum tomatoes, with juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 sprig rosemary
1 teaspoon salt
crusty bread

To cook dried beans - choose the quick or less quick method:

Quick: Rinse and sort beans. To 1 lb beans add 10 cups hot water. Bring water and beans to a boil. Boil for 2 minutes. Remove from heat, cover with lid and let stand for 1 hour. Drain soak water and rinse beans.

Add 6 cups water to drained and rinsed beans. Simmer gently with lid tilted until desired tenderness is reached, about 45 minutes to 1.5 hours. Stir occasionally and add water to cover beans as needed.

Less Quick: Soak beans in water overnight. Drain, and transfer to a large pot. Cover with with 4 inches water. Bring to a boil. Reduce heat, and simmer until beans are tender, about 1 hour. Drain.

1. Heat olive oil in large stew pot. Add carrot, celery, garlic, and half of the onion. Cook until vegetables are soft.

2. Pulse soft vegetables and tomatoes (with juice) in food processor until coarsely chopped. Add back to the skillet. Throw in the remaining 1/2 onion, bay leaf, red-pepper flakes, rosemary, and salt.

3. Add beans and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Serve warm with crusty bread, and drizzle with olive oil just before serving.

And be thankful.

Wild Rice Casserole

2011-11-13T15:55:00.001-05:00

This is just about the time of year when I begin to freak out about the utter intensity of New England winter. So I've made a the-sun-will-come-out-tomorrow survival guide:

1. Invite friends over for dinner, a lot. Drink red wine, light the fire, and play fun music. Keep it simple (pasta dinner, big stew) and casual.

2. Go play outside everyday. No matter what. I just bought Dylan a huge down snowsuit and am determined to run it into the ground. I'm also planning on buying really ugly winter boots for myself.

3. Read good books.

4. Watch good movies.

5. Walk on the beach often. We live in the ocean state so lets do it.

6. Bake cheesy casseroles.

Wild Rice Casserole
with cremini mushrooms, mustard, tarragon
from super natural every day

2 large eggs
1 cup whole milk cottage cheese
1/2 cup sour cream
1 teaspoon dijon-style or whole grain mustard
Fine-grain sea salt
1 tablespoon extra-virgin olive oil or unsalted butter
8 ounces cremini mushrooms, chopped
1 large yellow onion, finely chopped
3 cloves garlic, finely chopped
3 cups cooked wild rice, at room temperature
1/3 cup grated Gruyere cheese
1 teaspoon chopped fresh tarragon or thyme

Preheat the oven to 350 with a rack in the top third of the oven. Rub a medium-large baking dish with a bit of butter or olive oil.

In a large bowl, whisk together the eggs, cottage cheese, sour cream, mustard, and a scant 1/2 teaspoon salt.

In a large skillet over high heat, combine the olive oil with a couple pinches of salt. Stir in the mushrooms. After the initial stirring, leave the mushrooms alone until they release their water and the water evaporates, about 5 minutes. Continue to cook and stir every couple minutes. Continue to cook and stir every couple minutes until the mushrooms are browned. Add the onion and cook until the onion is translucent, another 2 or 3 minutes. Stir in the garlic, cook for another minute, and remove from the heat. Add the rice to the skillet and stir until combined.

Add the rice mixture to the cottage cheese mixture, stir until well combined, and turn into the prepared baking dish. Sprinkle with two-thirds of the grated cheese and cover with aluminum foil.

Bake for another 30 minutes. Remove the foil and bake for another 20 to 30 minutes, until the casserole takes on a lot of color. If you are in a rush, you can finish it under a broiler for a couple of minutes, but watch carefully so the top of your casserole doesn't burn; it can happen quickly. The finished casserole should be hot throughout and golden along the edges. Serve sprinkled with the chopped tarragon and the remaining grated cheese.

Until the first real snow we'll be wearing diapers and laying around on bear skin rugs.

Cranberry Buttermilk Cake w. Maple Cream

2011-11-07T11:48:00.000-05:00

It's an odd thought but I often think about how I'm glad I wasn't born in the covered wagon or let's sail across the Atlantic to American kind of days. For some reason, maybe it's the cranberries and simple ingredients, this cake reminds me of something the "residents" of Plimoth Plantation would suggest we third graders try on one of our million field trips to their homestead. Except this cake is delicious and was made in a heated house using a gas oven. Oh lucky me.

Cranberry Buttermilk Cake
slightly adapted from Super Natural Every Day

2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
1/2 cup fine-grain natural cane sugar
1/2 teaspoon fine-grain sea salt
2 large eggs
1 1/2 cups buttermilk
1/4 cup unsalted butter, melted and cooled a little
Grated zest of 3 lemons
3/4 cup cranberries, sliced in half
3 tablespoons large-grain raw sugar or turbinado sugar

Maple Whipped Cream
combine cold cream and maple syrup, whip until soft peaks form
1 cup heavy cream
3 tablespoons real maple syrup

Preheat the oven to 400 F with a rack in the top third of the oven. Butter and flour an 11-inch round tart/quiche pan, or line the bottom of the pan with parchment paper. Alternatively, you can make this cake in a 9 by 13-inch rectangular baking dish; just keep a close eye on it near the end of the baking time.

Whisk together the flour, baking powder, fine-grain sugar, and salt in a large bowl. In a separate smaller bowl, whisk together the eggs and buttermilk. Whisk in the melted (but not hot) butter and the lemon zest. Add the buttermilk mixture to the flour mixture and stir briefly, until just combined.

Spoon the batter into the prepared pan, pushing it out toward the edges a bit. Scatter the cranberries across the top, then sprinkle with the large-grain sugar.

Bake for 20-25 minutes, or until the cake has set. I'd suggest testing it at 15 minutes then again at 20 as you don't want to overbake this cake - it'll end up on the dry side. A toothpick to the center should come out clean. Serve warm or at room temperature with maple cream and a sprig of mint.

This beauty may even inspire little people to quickly learn the word "CAKE!". By the end of the day, it was on lock down hidden under a plate on the back counter in fear of cranberry-buttermilk cake-toddler-intoxication.

Sweet Potato & Yellow Split Pea Soup

2011-11-03T11:43:00.002-04:00

Do you ever walk into a kitchen supply store and find yourself accosted by the number of kitchen gadgets out there? I do. Some are utterly ridiculous - an avocado slicer? Really, you can't slice it with a knife? This coming from someone who eats avocado almost everyday. But there are a few special kitchen gadgets that I love - a microplane for garlic and fresh ginger and an immersion blender to make rich and creamy soups like this one.

This made me chuckle.

from cracked.com

Sweet Potato & Yellow Split Pea Soup
2 tablespoons butter (leave out for vegan)
olive oil
1 onion, chopped
2 cloves are garlic, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 tablespoon fresh grated ginger
2 sweet potatoes, peeled and chopped into 1" cubes
2 cups yellow split peas (you could also use green split peas although I don't know how the color would turn out, maybe an unpleasant murky brown)
8 1/2 cups stock or water
1 tablespoon of chopped walnuts per person
1 tablespoon of unsweetened coconut per person

Heat a large soup pot on medium high. Add the butter and enough olive oil to cover the bottom of the pan. Once hot, add the onion, garlic, spices, and ginger. Cook until onion is soft and slightly brown. It will smell great.

Add the potato, peas, and stock. Stir. If you are using water also add 1 teaspoon of salt. If you are using stock, hold off on the salt until you taste the soup later.

Bring the soup to a simmer and cover for 1 hour.

After 1 hour, test to make sure the split peas are tender and fall apart if you squeeze one between your fingers. Turn heat to low and use an immersion blender to blend the soup to a creamy consistency. If you don't have an immersion blender, use a standard blender (in batches) or a food processor. Once pureed, taste soup for salt.

When ready to serve, toast a tablespoon on chopped walnuts and a tablespoon of unsweetened coconut in a dry pan. Watch it, it'll go fast! Sprinkle the soup with the walnuts and coconut. Drizzle with olive oil and dig in.

Ps. This soup is so creamy and smooth it is a great baby and child friendly meal.

Happy Halloween & Rigatoni w. Caper and Almond "Pesto"

2011-10-31T12:27:00.000-04:00

HAPPY HALLOWEEN! Is there anything better then a toddling sock monkey and a big bowl of pasta? I don't think so. Both are delicious.

Did it snow at your house? It did here and it's odd to see white slush on the pumpkins and leaves but it's sunny today so we are hitting the mean streets in the famous Mormor made costume (right after we eat another bowl of pasta of course).

Rigatoni with Caper and Almond "Pesto"
Slightly adapted from On Top of Spaghetti

Serves 6-8 as a first course or 4-6 as a main course

3/4 cup capers, soaked for 15-20 minutes in cold water
6 anchovy fillets*
3 1/2 ounces (1 cup) ground blanched almonds
2 tablespoons fine unflavored bread crumbs
1 plump garlic clove, peeled and trimmed
6-8 large fresh mint leaves
3 springs fresh flat-leaf parsley, leaves only
1 cup extra virgin olive oil
juice 1/2 lemon (my addition)**
1 pound dried rigatoni (for GF use your favorite pasta)
lemon slices for serving

*Nick and I found the pesto a bit too fishy for us. Next time I'd use 2-3 anchovy fillets to still get the rich flavor without the fishy taste. But if you like strong anchovy flavor then go for it.

**We tasted the pesto before tossing it with the pasta and it was a little flat. The lemon juice was the perfect addition. It's a must.

1. Bring a large pot of water to a boil.

2. Drain the capers and dry on paper towels.

3. Combine all the ingredients except the pasta in a blender/food processor. Blend until you obtain a chunky puree. Set aside. (You may cover and refrigerate the pesto for a day or two. Be sure to bring it to room temperature before you cook the rigatoni).

4. Salt the boiling water and drop in the pasta. Cook, stirring often, until al dente. Drain the rigatoni, reserving about 1/2 cup of the pasta water. Transfer the pasta to a heated serving bowl. Toss with pesto and add a little pasta water, a tablespoon at a time, if the sauce seems too thick. Serve right away with lemon wedges and parsley.

Why you should eat anchovies:

Anchovies like sardines are high in heart friendly polyunsaturated fatty acids because it can help lower cholesterol level and reduce the risk of heart disease.
Anchovies are rich in healthy protein that is valuable for children and seniors.
Anchovies are also a good source of essential vitamins (vitamin E and D) and minerals (calcium and selenium).
Small fish like anchovies and sardines are better than bigger fishes because they contain less heavy metal such as mercury, lead, cadmium and arsenic and environmental toxins. This is because smaller fish have a shorter life cycle so there is less possibility of them accumulating impurities.

Why you should eat almonds:

Almond oil can help smooth wrinkles and improved complexion because it is rich in unsaturated fats and essential fatty acids.
Almond oil helps improved movement of food through the colon and therefore prevents colon cancer and other diseases in the intestines that results from constipation.
Studies showed that including 73g of almonds in the daily diet helps reduced cholesterol level in the blood.
Almond is considered food for the brain and nervous system. It is said to induce high intellectual level and longevity.
Almond contains substances that have anti-inflammatory and immunity boosting effects
Almonds are rich in monounsaturated fats (good fat). Studies showed that substituting nuts for an equivalent amount of carbohydrates in an average diet resulted in a 30% reduction in heart disease risk.
Almonds can help keep the blood sugar under control.
Help prevent Gallstones

anchovy and almond information via HubPages.com

The Best Ratatouille

2011-10-26T11:18:00.001-04:00

I know claiming something is "the best" is really snobby but this really is the best ratatouille I've ever had. It's down right amazing. I needed to find a recipe using parsnips for this week's Farm Fresh Rhode Island newsletter and am so thankful I stumbled upon this one. I have high hopes to someday host a Halloween open house, maybe when the kids are older, and this would be the perfect thing to have out - with crusty bread and cheese.

And you will eat this entire bowl of vegetables...

Here is our little star of the show, the parsnip. It's a funny scraggly thing. Smells like and kinda tastes like a carrot but more mild and obviously pale.

Tamara's Ratatouille

from Ottolenghi's Plenty

Here is what Yotom Ottolenghi says about this dish: Although I call this ratatouille the name doesn't do it any justice, as this is the most magnificently delicious dish, nothing like the drab pile of limb zucchini I'd normally associate with the name. I was given the recipe by Tamara Meitlis, a friend and a wise cook who would tell you - and I can't agree more here - to get all your vegetables prep done before you start cooking. I also advise you to follow the instructions closely; overcooking the vegetables is exactly the point here.

Serves 4

7 tbsp sunflower oil

2 small onions, cut into 1 1/4 inch dice

4 garlic cloves, sliced

1/2 fresh green chili, thinly sliced (I used a jalapeno)

2 small red peppers, cut into a 1 1/2 inch dice

1/2 small butternut squash, peeled and cut into a 1 1/4 inch dice

1 small parsnip, peeled and cut into a 1 1/4 inch dice

1 cup french beans, trimmed

1 medium zucchini, cut into 1 1/4 inch dice

1/2 large eggplant, peeled and cut into 1 1/4 inch dice

1 small potato, peeled and cut into a 1 1/4 inch dice

2 medium tomatoes, peeled and chopped

1/2 tbsp sugar

1 tbsp tomato paste

salt and black pepper

1 cup water

chopped cilantro to garnish (optional)

*I prepared all the vegetables and piled them up on a baking sheet. It worked great.

Pour two-thirds of the oil into a large heavy casserole dish or a pot and place on a medium-high heat. Add the onions and fry for 5 minutes, stirring occasionally. Next, stir in the garlic, chili and red peppers and fry for another 5 minutes. Add the squash and parsnip and continue frying for 5 minutes.

Using a slotted spoon, lift the vegetables out of the pot and into a medium bowl, leaving as much of the oil in the pot as possible. Top this up with remaining oil. Add the French beans, zucchini and eggplant to the hot oil and fry for 5 minutes, stirring occasionally.

Return the contents of the bowl to the pot. Add the potato, tomatoes, sugar, tomato paste and plenty of salt and pepper. Stir well, then pour in the water. Cover with a lid and leave to simmer gently for 30 minutes. Taste the vegetables and add more salt and pepper, if you like.

Finally, preheat the oven to 400 F. Use a slotted spoon to gently lift the vegetables from the pot and into a large, deep roasting pan to make a layer about 1 1/4 inches thick. Pour the liquid over the vegetables and place in the oven to cook for 30 minutes. At this point all the vegetables should be very soft and most of the liquid evaporated. Garnish with cilantro, if you like, and serve.

Our little lion cub on Halloween last year - ROAR. I can't believe he was ever that small. I'll be sure to share this year's costume later in the week!

Chickpea Salad w. Roasted Red Peppers & Capers

2011-10-20T08:30:00.000-04:00

So I went to make this salad for lunch earlier in the week and proudly typed in Two Blue Lemons, searching through my chickpea recipes to find it. Then I felt like an idiot. This one of my favorite things has never been posted. It's something I make once a month, eat within 24 hours of creation, and often bring to get-togethers. I even made it for Dylan's 1st birthday party spread...oh the shame!

There are two ways to make this salad - the easy way and the not hard but more time consuming way. The easy way involves canned chickpeas and jarred roasted red peppers. The more time consuming way involves soaking the chickpeas and roasting your own peppers. Both of which are easy but do take additional brain cells.

Soaking chickpeas: Cover with water and let soak overnight. The next day, change the water and simmer for 1 hour.

Roasting Peppers: Toss whole peppers with olive oil, salt and pepper. Lay peppers directly on hot grill, directly on gas burner, or under broiler. Once first side is charred, rotate pepper to char every surface. Once nicely squishy and black all over, place peppers in paper bag (or bowl covered with plastic wrap) and seal shut. Let bag sit for 10 minutes. The steam in the bag will make the skins become loose so you can skin, seed and chop the pepper.

Chickpea Salad w. Roasted Red Peppers & Capers
Vegetarian Cooking for Everyone

2 large red peppers, roasted and skinned, sliced into thin strips
3 cups of cooked chickpeas, rinsed if canned (about 2 15-ounce cans)
1/4 cup of parsley, chopped
2 tablespoons of chopped mint
3 tablespoons of capers, rinsed
2 tablespoons of fresh lemon juice
1/4 teaspoon of salt
2 cloves of garlic, minced
4 tablespoons of extra virgin olive oil

Stir everything together in a bowl. I like it best at room temperature but cold is fine too. I typically dig right in with a big spoon but the salad tastes great after sitting out for an hour or so.

Ginger & Garlic Roasted Broccolini

2011-10-17T14:46:00.004-04:00

It's going to seem like all I'm trying to do is bring up the fact that I celebrated my 30th birthday last week but I promise this is about broccolini and not me. But my birthday did make me think about my years and how I'd like to have a lot more of them. I like getting older. I've always felt happier and more settled as I "grow-up" but now that Dylan is here I don't want the years to pass so fast. I want to stay young, fun, energetic, and with him forever. So I decided to eat more broccolini.

Ginger & Garlic Roasted Broccolini
1 bunch broccolini, trimmed (if the stems look tough peel them)
1 1/2 tablespoons soy sauce
1 garlic clove, grated on microplane
15-20 grates of fresh ginger on a microplane
1/2 teaspoon hot sesame oil (or more if you like hot things)
1 tablespoon mild flavored oil (sunflower, canola etc.)

Pre-heat oven to 425. Toss everything together in a baking dish and roast for 25-30 minutes. It'll smell wonderful when it's ready.

Chana Dal w. Coconut Milk

2011-10-11T11:53:00.001-04:00

Who do you think is a better faker Kevin Spacey as Keyser Soze in the Usual Suspects or Matt Damon as Tom Ripley in the Talented Mr. Ripley (that movies has the most amazing location and wardrobe...)? Or maybe Johnny Depp as Donnie Brasco?

Well as dishes go this may be the best faker I've come up with. It's something I make every couple weeks because it takes 4 minutes (not kidding) and tastes like you spent your afternoon stirring a high maintenance pot of dal.The trick is the classic slow cooker. I know slow cookers are very "rubber meat stew" and "kinda good chili" but let me tell you, they really are wonderful when used creatively.

photo above from hsa*ba

Chana Dal w. Coconut Milk
1 cup chana dal
1 can full fat coconut milk
1 can water
1/2 yellow onion, sliced thin
2 cloves garlic, minced
grated fresh ginger - as much as you like. I tend to use 12 grates from a microplane.
2 big pinches salt

Stir everything together in the slow cooker bowl. Put on low all day or high for half the day. You know it's ready when the sauce is thickened and the dal is tender. Stir it when you walk through the kitchen.

Babies and toddlers may like this as well - it's soft, creamy, full of protein, and does not contain any high allergy foods.

Ask Sarah: Dry Brushing

2011-10-07T09:00:00.000-04:00

Question from Sam in Fontainebleau, France: I was wondering what do you think about dry brushing? I am worried I'm gonna scratch my skin all up. (I have rather dry skin.) Am I just being ridiculous? Should I get on the band wagon?

Sam, thank you for your question. First of all, France!?!? Providence, Rhode Island is ducking behind the sofa in shame.

I appreciate your question because I think it brings up a large issue of relaxation - finding time for it, sticking with something that works for you, and appreciating the relaxing moments you do have. I really need to get better at relaxing so I'd love for you all to share some ways you wind down. Read a magazine, take a bath, get a hair cut, arrange flowers, hit the open road? Do you make time for it every day? And how do you turn off your internal dialog which for me sounds something like "okay you have 15 minutes to relax...you better get started...oops could go clean the toys up...no relax!...oop I'll just quickly run over here and do this first..."? Although I'm very good at sitting in a quiet room drinking coffee.

But back to your question - short answer is if it's not enjoyable for you why do it? I'd suggest trying a hot towel scrub instead as the wet towel is less harsh and I always find heat really relaxing. Here are some details:

Hot Towel Scrub
Body scrubbing can be done before or after your bath or shower, or anytime during the day. All you need is a sink with hot water and a medium-sized cotton washcloth.

For the maximum effect, scrub your body twice a day: once in the morning and once again in the evening. Scrub for two minutes to 20 minutes, depending on how much time you have. The process of the hot towel scrub has a deeper physical, mental and emotional effect when done at the sink as opposed to in the shower.

Directions:

Turn on the hot water and fill the sink.

Hold the towel at both ends and place in the hot water.

Wring out the towel.

While the towel is still hot and steamy, begin to scrub the skin gently.

Do one section of the body at a time: for example, begin with the hands and fingers and work your way up the arms to the shoulders, neck and face, then down to the chest, upper back, abdomen, lower back, buttocks, legs, feet and toes.

Scrub until the skin becomes slightly pink or until each part becomes warm.

Reheat the towel often by dipping it in the sink of hot water after scrubbing each section, or as soon as the towel starts to cool.

Benefits:

Reduces muscle tension.

Reenergizes in the morning and deeply relaxes at night.

Opens the pores to release stored toxins.

Softens deposits of hard fat below the skin and prepares them for discharge.

Allows excess fat, mucus, cellulite and toxins to actively discharge to the surface rather than to accumulate around deeper vital organs.

Relieves stress through meditative action of rubbing the skin.

Calms the mind.

Promotes circulation.

Activates the lymphatic system, especially when scrubbing underarms and groin.

Easy massage and deep self-care.

Can be a sacred moment in your day, especially if done with candlelight and a drop or two of essential oil, such as lavender.

Creates a profound and loving relationship with the body, especially parts not often shown care, and especially for a person with body image problems.

Spreads energy through the chakras.

Each week I'll be posting an "Ask Sarah" question submitted by a reader with my take on it. Sounds fun right?!

Step up and ask away (sarah@sarahwaldmanwellness.com). I can't wait to hear from you!

Photographs from "now's the only time I know" and "Farbror Sid"

Creamed Spinach

2011-10-04T17:10:00.000-04:00

So this isn't the prettiest thing to look at but man does it taste good. Nick and I found ourselves a little creamed-spinach-crazy this week. He threw it on top of scrabbled eggs, I ate it on toasted bread, then the next day, we both had some in sandwiches. While eating the sandwiches "hey, this would be great tossed with pasta and a little lemon zest...or on an English muffin topped with a poached egg....or".

When something tastes so good you can't help but want it for breakfast, lunch, and dinner.

Ps. I know this recipe calls for some seriously full-fat things. Buy high quality butter, heavy cream, and cheese and enjoy it. I'd say it's better for you then fat-free pudding.

Creamed Spinach
adapted from Tyler Florence

2 lbs. spinach leaves
2 T butter
2 T olive oil
3/4 cup heavy cream
1/4-1/2 cup Parmigiano-Reggiano
Big pinch cinnamon
Pinch salt
6 grinds black pepper

-Heat butter and olive oil in an extra large skillet over medium/high heat. If you don't have a really big skillet use a big soup pot.

-Add spinach and let wilt. You may have to do this in bunches as 2 lbs is a sh#t load. Once it is nice and tender, empty into a colander in the sink and drain/squeeze out the moisture. Chop.

-Heat the cream over medium/high heat and let simmer until slightly thick, 5 minutes.

-Toss in the chopped spinach, parmigiano, cinnamon, salt, and pepper. Let simmer together until thickened, 5-7 minutes. It will thicken more once it comes off the heat so a good test is to scrap your spoon along the bottom of the pan and you want the sauce to get out of the way and stay out of the way. If it's not thickening up well you can always add more cheese (hence the 1/4-1/2 cup range).

-Remove from heat. Taste and add more of whatever you like.

Ask Sarah: Family Meal Planning w. Baby

2011-09-26T19:58:00.000-04:00

Question from Rachel in Maryland: Do you meal plan for the week and if so, how? Do you feed your baby the same meal? My daughter is moving to table foods quickly and I'm trying to get my bearings in terms of how to best feed her and us. Also, any finger food ideas?

This is such a great question Rachel, thanks for bringing it up! As for meal planning - I typically do one big shop a week during which I restock all of our favorite things that we finish up quickly (for us that is humus, eggs, juices, beans/chickpeas, fruits, vegetables, yogurt, larabars, applesauce, cheese, bread) and buy groceries for two planned dinners. Sometimes, when I'm motivated, I have the dinners already planned before I go shopping and other times I wander around the market and come up with two meals. This wandering most likely occurs when I'm shopping alone while drinking an iced coffee.

I find buying groceries for two dinners works best because I don't waste food (I hate having to throw something away once it has gone past its prime!), I have enough staples in the house to cook a third dinner, we will get take-out one night, and I'll go to our Wednesday afternoon or Saturday morning Farmer's Market to round out the week.

Feeding Dylan the same meal as we're eating is the best case scenario because it's less work for me. But, I usually cook dinner once he's asleep and he doesn't always like what we're eating. So here is my suggestion - make a baby box. A baby box is a reusable container that sits in your fridge full of items for baby to eat. As you prepare a dish stop when the item would be to her liking. This could be anything from cut up avocado before you add it to a salad, rinsed chickpeas before going into a soup, brown rice without a spicy sauce, or baby friendly pieces of your full leftover dinner. This way, she'll always have new foods to try and experiment with and you won't have to cook two meals. Your daughter will show you what she likes and wants you to make more of! The baby box method also lessens the stressful "meal scramble" that I really hate.

I always have Dylan's favorite 10 foods on hand in case he doesn't like what I've prepared or if he's just in the mood for one of his favorites. Luckily, his top 10 are easy foods.

Dylan's Favorites (at 14 months) are:

1. Humus

2. Fruit (strawberries, banana, pineapple, melon are his favorites)

3. Yogurt (whole milk, plain)

4. Peanut butter & Almond butter

5. Cheese

6. Larabars

7. Ezekiel sprouted-grain tortillas & Whole Grain Breads

8. Raisins

9. Applesauce

10. Smoothies*

*I have a freezer full or frozen organic fruit. I make smoothies with: 1-3 fruits (my favorites are blueberries, mango, peaches), a fat (whole milk, whole milk yogurt, nut milk, tablespoon of almond butter, tablespoon of peanut butter), and a vegetable (handful of baby spinach, carrot juice). D LOVES smoothies. Before he figured out a straw I'd spoon feed them.

Sometimes I get stressed out about his eating - if he's eating enough, the right foods, when he starts to decline something he's always liked. When he started solids and was only eating purees he'd eat almost anything. Then one day he decided what he wanted to eat! I encourage you to look at the week as a whole, rather than 1 day, to get a sense of your daughter's eating habits. I tell myself if my biggest concern is that my toddler is eating too many bananas then I have it pretty good!

Dylan's First Finger Foods:

1. Chickpeas/beans popped out of their skin and rinsed

2. Small pieces of soft fruit, skins removed

3. Small pieces of soft cooked vegetables (peas are easy, smash them first)

4. Small pieces of soft cheese, large lumps of cottage cheese

5. Overcooked whole grain pasta

6. Polenta made with quinoa (easy to pull out of the fridge) in small pieces

7. Harder fruits/veggies (apple, carrot) grated or peeled into very thin strips

8. Small tofu chunks

9. Crumbled egg yolk

10. Cooked brown rice

I'm sure I don't need to tell you all that I'm not a doctor and obviously you should check with your pediatrician before feeding your baby anything that raises a question. You also know your baby best so if they choke easily or like to stuff their cheeks full, be extra cautious.

Good luck and having fun eating together!

Every Monday I'll be posting an "Ask Sarah" question submitted by a reader with my take on it. Sounds fun right?!

Step up and ask away (sarah@sarahwaldmanwellness.com). I can't wait to hear from you!

Apple Sauce

2011-09-23T09:57:00.000-04:00

Last Saturday our whole family was wearing plaid. I guess it's true that slowly overtime a close family begins to look alike, dress alike, and act alike. All three of us were decked, head to toe. The funny thing is we didn't even know that we looked like a Sears family portrait until almost everybody at the farmer's market commented on it. But hey, it's fall. So over at the Waldman house we'll be wearing plaid and eating apple sauce. Care to join?

The story behind this recipe comes at the perfect time as my monumental 3-0 birthday is just weeks away. I emailed my grandmother for her famous apple sauce recipe and this is what she sent:

So, it is great fun to remember how I developed my particular "style" of applesauce. I had come to
Worcester right after you were born to admire my first Grandchild and help out, and it being apple season, I decided to make some applesauce. I had always used a "Foley Food Mill", one of those metal sieves, with a turning handle, pushing the cooked apples through to make the kind of puree that is good for babies (and you were still very much on only breast milk) but not all that appealing for adults.

I decided to simply cut apples into quarters and cut out the core part, leaving the skin on. (For 3 pounds, this took less than 10 minutes) and it having been such a success 30 years ago, I've been doing it this way ever since.

Put about 3 pounds of apples (my favorite continue to be Macintosh) in a big kettle with no more than a cup of water, the cover on, simmered for 10-15 minutes,so they get pretty well cooked through but not really mushy, long enough that the skins have definitely separated from the apple part.

Let them cool.

Then, using your fingers, the skins will pull right off the apple pieces, and you will have a nice pink sauce, with the apples looking like they do in an apple pie that hasn't been baked too long. This takes about 10 minutes.

Add about 1/4 cup of sugar (if you want it sweeter) and enough cinnamon to give it a nice cinnamony touch (just shake a little on and stir and taste. )

It is delicious while still warm, but is best store in the refrigerator, and it won't last long.

*The only edit I made was to throw a cinnamon stick in with the simmering apples.

Soba Noodles with Eggplant & Mango

2011-09-21T10:06:00.000-04:00

Will you take me out to lunch at Ottolenghi today? We can meet there, eat piles of Cauliflower Fritters and Fava Bean Burgers and talk about British things.

Considering my little co-pilot may not appreciate a jump across the pond I've settled on cooking my way through Yotam Ottolenghi's new-ish book Plenty while awaiting a generous plane ticket benefactor. This book is gorgeously styled, approachable but thorough, and over the top delicious.

Soba Noodles with Eggplant & Mango:
from Plenty by Yotam Ottolenghi

Serves 6
1/2 cup rice vinegar
3 tbsp sugar
1/2 tsp salt
2 garlic cloves, crushed
1/2 fresh red chili, finely chopped (I'm still overly intimidated by chili so I just used hot sesame oil which killed 2 birds with 1 stone)
1 tsp toasted sesame oil
grated zest & juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4 inch dice
8-9 oz soba noodles
1 large ripe mango, cut into small dice or thin strips
1 2/3 cup basil leaves, chopped
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced

1. In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chili and sesame oil. Allow to cool, then add the lime zest and juice.

2. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in 2+ batches (you don't want the pan to be crowded and steam the eggplant). Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.

3. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5-8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry.

4. In a mixing bowl toss the noddles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1-2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

PS. Dylan enjoyed the soba noodles without the dressing, reserved mango chunks and eggplant. Simply put a few pieces aside at the appropriate stage to feed baby.

PPS. do you like my fall look? I seem unsure of all the checkers.

Ask Sarah: Sweeteners

2011-09-19T20:07:00.000-04:00

This is the first Monday of Ask Sarah and I'm already having a good time. Thank you everyone for sending along your creative and thoughtful questions! I can't wait to share them with you.

Question from Amy in NYC: A few months ago I gave up Splenda, mostly prompted by my friend asking me if I'd ever tasted it on it's own because it "tastes like chemicals." So, my question is the following, what is your favorite natural sweetener? Agave nectar? Do tell.

I love this question because it reflects how totally confusing seemingly simple choices can be. Which reminds me of something...I was recently in line at a coffee shop and the woman in front of me ordered a turbo iced coffee with 6 artificial sweeteners, blueberry flavored syrup, and whipped cream on top. A COFFEE! But maybe she's thinking choosing a particular sweetener is the healthier choice because that's what the commercials tell her? I'd guess there are hundreds of natural and less than natural sweeteners on the market - all promising to be the best for you in their own way.

Amy, the short answer is that your friend is right. Splenda is horrible for you and should be avoided at all costs (as should all artificial sweeteners including sweet'n'low, equal, nutrasweet etc). So, what to use?

For coffee/tea: Try pure cane sugar. It's actually the least processed of granulated sugars and easiest on your body. That said, ideally you wouldn't put sugar in your coffee anymore but a few sprinkles a day really isn't a big deal. Try to test yourself and put a little less and less in each week and see if you can cut it down to just a little cane sugar or none at all. If the coffee shop doesn't have cane sugar then agave is also an okay choice. Stevia looks interesting and it sounds like a good idea although I feel like it's a new product and I don't really trust it yet. Stevia isn't approved by the FDA in the US, Canada, or the European Union because of concerns re: toxicity levels so don't try it until they feed it to the mice for 20 years then tell us the mice died or grew long noses or something gross...oh poor mice!

For cooking/baking: If you're cooking/baking my favorite sweetener is maple syrup or other unprocessed, whole and natural foods. Get creative with cooking and incorporate sweet fruits and vegetables - add mashed bananas, dates, dark chocolate, top something with applesauce, make sweet potato muffins! Honey, agave, molasses, and cane sugar are also good substitutions but never cook with artificial sweeteners - your creations will taste like chemicals and your body will become intoxicated.

Since I don't have much of a sweet tooth I haven't experimented with other fun sounding items like rice syrup, barley malt, and date sugar. Have you?

So, moral of the story. Use items that are the least processed as possible. Find pure cane sugar for coffee but try to cut back on sugar in coffee and if cooking/baking use maple syrup, molasses, honey, sweet fruits and vegetables or pure cane sugar.

Some of my favorite sweet treats using natural sweeteners:
Raw Carrot Cake
Grilled Nectarines with Honey & Mint
Chocolate Dipped Mango Bites

Interesting breakdown of white sugar substitutes - I need to test a few of these out! Have you had luck with any of these substitutions?

Substitution Chart

Commonly Used Sweeteners Equivalent to 1 Cup of White Sugar
Sucanat 1 cup
Unrefined Sugar 1 cup
Date Sugar 1 cup
Barley Malt 1 ½ cup - reduce liquids by 1-2 tablespoons
Brown Rice Syrup 1 cup powder
Fructose ½ to 2/3 cup
Molasses ½ to ¾ cup
Concentrated Fruit Juices - varies
Honey ½ cup - reduce liquid by ½ cup & Temperatures by 25 ¼ F
*from Wholesome Foods

Every Monday I'll be posting an "Ask Sarah" question submitted by a reader with my take on it. Sounds fun right?!

Step up and ask away (sarah@sarahwaldmanwellness.com). I can't wait to hear from you!

Rainbow Potatoes with Capers & Dill

2011-09-16T09:18:00.000-04:00

The point is I made this simple potato salad for my weekly Wednesday night girls party (I know, how fun does that sound!?) but I'm going to tell the long story.

When Dylan was 4 weeks old I joined a new moms group. There must have been something in Providence's drinking water in the fall of 2009 because all 10 of us new moms have basically been inseparable for the past 13 months. It sounds too dramatic to say our meeting was a small miracle but I'll say it anyway. You often feel crazy with a side of clueless figuring out a newborn baby...or six month old...or one year old. Luckily, we've banded together and have proved that none of us are crazy or clueless.

We all continued to sign up for our group until one day there was no more group to sign up for. It was a surprise to realize our babies we no longer new and neither were we as moms. Knowing we don't want to go it alone we still meet every Wednesday night after the little ones are tucked in and talk.

Rainbow Potatoes with Capers & Dill
1 1/4 lb potatoes, washed
zest & juice of 1 large lemon
splash of red wine vinegar
olive oil, 4 glugs
2 T capers, rinsed and chopped
1 large handful dill, chopped
1 small handful mint, chopped
salt & pepper

The fact that I made this one afternoon while Dylan was awake proves how easy it is.

1. Cut larger potatoes in half or thirds so all the potato pieces are the same size.
2. Fill large pot with water, add potatoes, and put on to boil. Drain when potatoes are soft.
*If you add the potatoes to cold water they are cooked evenly as the water heats to a boil rather than throwing them into boiling water which makes the outside cook fast and get mushy....gross.
3. Whisk the lemon zest, juice, vinegar, olive oil, capers, dill, mint, salt & pepper in a large serving bowl. Taste and add more of whatever you want.
4. Toss together and serve at room temperature.

Ps. I think roasted red peppers would be really good in here.

Organically Raised: Conscious Cooking for Babies and Toddlers

2011-09-13T20:33:00.000-04:00

For me, I've approached motherhood on a need-know basis. When our baby's newborn sleepiness wore off I read a sleep book, on his 6 month birthday I opened the "what to expect in the 6th month chapter", and when he was ready to eat solid food, I crammed through a few books. My mind doesn't have space or energy for what will happen later.

Feeding a child is a big responsibility and I think most parents feel its weight. I always come back to the idea that whatever we give our children to eat becomes a part of them. That is a scary and powerful fact. Anni Daulter's book Organically Raised is both a helpful guide and packet of inspiration. What I like about this book: 1. Practical information like when/how to start solid food, equipment to buy etc. 2. Special recipes including puree blends with cute names like "Spring Flight - kiwi fruit, pear and raisin" as well as plenty of easy toddler and big kid recipes. 3. Fun tid bits to keep you reading like the mama mantra "I love this culinary adventure we are on together" and the kitchen mantra "Every meal prepared in this kitchen will be done with love, joy, and the intention of feeding my family in body, mind, and spirit." Maybe that last one is too spacey for you but I think we should all hang a mantra in our kitchens to remind us of what we're doing, don't you?

Ps. Maybe a nice time to think about eating organic food?

I wanted to make an easily portable and healthy snack for Dylan to take to the park or enjoy while reading books. He LOVES these...I had to cut him off yesterday.

Joey's Roasted Coconut Oat Balls
from Organically Raised

Makes 14 servings
1 cup almond butter
1/2 cup honey (or maple syrup, agave)
1/2 cup coconut flakes
2 cups whole grain oats
2 T wheat germ
2 T ground pistachios (I used walnuts because that's what I had, any nut will do)
1/4 cup raw cocoa powder (optional, I left it out)
*Nuts and honey are poo-pooed for babies under 1. Check with your pediatrician on how to approach these foods after 1 year.

1. Preheat oven to 300 F
2. Mix the almond butter and honey in a medium bowl. Set aside.

3. Place the coconut, oats, wheat germ, pistachios, and cocoa (if using) in a medium bowl. Mix well. Pour on a baking sheet. Bake for 5 minutes, or until the mixture is toasted to your liking.

4. Form a small ball of the reserved almond butter-honey mixture in your hands. Roll the ball in the toasted coconut-oat mixture. Make as many balls as you have batter for.

5. Place the balls in the freezer to chill. they will firm up but not freeze. Transfer to fridge and serve cold.

Ask Sarah!

2011-09-12T13:30:00.000-04:00

I love asking friends for advice about everything from places to visit to bargain shopping and baby (oop toddler!) 101. So I'd love to help you with your healthy cooking and general wellness curiosities. Every Monday I'll be posting an "Ask Sarah" question submitted by a reader with my take on it. Sounds fun right?!

Step up and ask away (sarah@sarahwaldmanwellness.com). I can't wait to hear from you!

Greek Salad with Farro

2011-09-06T09:48:00.001-04:00

For someone who likes to cook I'm really a pretty impatient eater. When I'm hungry I like to be fed...immediately. Kinda like a one year old little guy I know. Most "quick I'm starving grab something to eat now now now" food doesn't do your body any good.

This salad is a balanced meal in itself and keeps well on the go. I brought some to the play ground for lunch, ate it out of the bowl on the counter, shared some with Dylan, and finally rolled a mound up in a pita spread with humus for a solo dinner. I like knowing something like this is waiting for me.

A fun fact: Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World.

Greek Salad with Farro:
from Raising the Salad Bar by Catherine Walthers
1 cup farro, rinsed
*most markets will have farro either packaged with the other grains or in the bulk bins
1 cucumber, peeled, seeded and diced
1 red bell pepper, cored and diced
1/4 cup minced red onion
1/4 cup minced fresh dill or parsley
1/4 cup chopped fresh mint
1 cup crumbled or diced feta cheese (keep out for vegan)
1 cup artichoke hearts, chopped (my addition)

Vinaigrette:
3 T red wine vinegar
1 glove garlic, finely minced
1/2 t kosher salt
1/4 cup olive oil

1. Place farro in a large saucepan and cover with 2 quarts of salted water. Bring to a boil, reduce heat and simmer, uncovered, about 30-35 minutes. Farro has a similar texture to barely when cooked. Drain well and seat aside to cool completely.

2. In a large serving bowl, combine the farro, cucumber, red pepper, onion, artichoke hearts, dill or parsley and mint.

3. To make the dressing, in a small bowl, whisk together all of the dressing ingredients and combine well with the salad. Fold in the feta cheese. If there is any salad left over, bring it to room temperature and refresh it with a bit of lemon juice before serving.

Variations: Include 1 cup of cooked chickpeas, chopped olives, tomatoes, capers, or greens such as baby arugula or watercress.

Greens, Glorious Greens

2011-08-30T12:00:00.003-04:00

Did you know that green vegetables are the foods most missing in the modern diet?

After becoming a mother I've decide that I want to live forever. Okay, not forever but as long as our son is alive, so hopefully that is close to forever. If eating my greens will get me there then I'm first in line.

Here is my current favorite greens recipe ~

Sauteed Kale w. Onions & White Wine:
4 big handfuls washed and chopped kale
1/2 yellow onion, sliced thin
olive oil
a few glugs of white wine
kosher salt

Heat a large (I mean large) skillet over med/high heat. Cover the bottom with olive oil (not a thick covering). Once the oil is hot, add the onion and a big pinch of salt, saute until soft. Add the kale (it should look like your pan is overflowing with kale because it cooks down quite a bit) and toss so the leaves are coated with the oil. Pour in "two turns of the pan" of wine (basically circle the pan twice with wine and that is the right amount).

Cover and let simmer until the kale is the consistency you like. I like it pretty soft with almost all the liquid absorbed/evaporated.

Below is some incredibly important and useful information about going out and EATING YOUR GREENS!

Learning to cook and eat greens is essential to creating health. When you nourish yourself with greens, you will naturally crowd out the foods that make you sick. Greens help build your internal rain forest and strengthen the blood and respiratory systems. They are especially good for city people who rarely see fields of green in open countryside. Green is associated with spring, the time of renewal, refreshment and vital energy. In Asian medicine, green is related to the liver, emotional stability and creativity.

Nutritionally, greens are very high in calcium, magnesium, iron, potassium, phosphorous, zinc and vitamins A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals. Whenever possible, choose organic. But eating non-organic greens is much better than not eating any greens at all!

Some of the benefits from eating dark leafy greens are:
Blood purification
Cancer prevention
Improved circulation Strengthened immune system Promotion of healthy intestinal flora
Promotion of subtle, light and flexible energy
Lifted spirit and elimination of depression Improved liver, gall bladder and kidney function Cleared congestion, especially in lungs by reducing mucus

There are so many greens to choose from. Find greens that you love and eat them often. When you get bored with your favorites, be adventurous and try greens that you’ve never heard of before. Broccoli is very popular among adults and children. Each stem is like a tree trunk, giving you strong, grounding energy. Rotate between bok choy, napa cabbage, kale, collards, watercress, mustard greens, broccoli rabe, dandelion and other leafy greens. Green cabbage is great in the form of sauerkraut or raw. Arugula, endive, chicory, lettuce, mesclun and wild greens are generally eaten raw, but can be consumed in any creative way you enjoy. Spinach, Swiss chard and beet greens are best eaten in moderation because they are high in oxalic acid, which depletes calcium from bones and teeth, and may lead to osteoporosis. Cook these vegetables with something rich like tofu, seeds, nuts, beans, butter, animal products or oil. This will balance the effect of the oxalic acid.

Cooking Greens
Try a variety of methods like steaming, boiling, sautéing in oil, water sautéing, waterless cooking or lightly pickling, as in a pressed salad. Boiling makes greens plump and relaxed. Boil for under a minute so that the nutrients in the greens do not get lost in the water. You can also drink the cooking water as a health-giving broth or tea if you’re using organic greens. Steaming makes greens more fibrous and tight, which is great for people who are trying to lose weight. Raw salad is also a wonderful preparation for greens. It’s refreshing, cooling and supplies live enzymes.
When some people hear “leafy green vegetables,” they often think of iceberg lettuce, but the ordinary, pale lettuce in restaurant salads doesn’t have the power-packed goodness of other greens. Get into the habit of adding these dark, leafy green vegetables to your daily diet. Try it out for a month and see how you feel. A great additional resource for recipes and ideas is Greens Glorious Greens by Johnna Albi and Catherine Walthers.

© 2009 Integrative Nutrition

Markets of New England

2011-08-26T08:51:00.005-04:00

The approach of Hurricane Irene feels like a notice that New England's seasons are changing and Fall is on the horizon. I love living in a region where beach dunes, snowy mountain slopes, fields of wildflowers, and hillsides of colorful trees share the spotlight. Sometimes I feel like I need to get out there and enjoy it more. Luckily, Fall is the perfect time to take little explorations through New England, drool over the landscape and enjoy local treats (can't wait for apple pie!).

In walk Markets of New England. The author and photographer, Christine Chitnis, just happens to be one of my good friends and fellow new moms (our boys are only 3 months apart). We met at this bakery both bleary eyed and pushing the same stroller.

Her beautiful little book is on sale (25% off!) so hurry up and grab one so you can toss it into your weekend bag and make a point to get out there...before it starts snowing.

The Big Reveal: Sarah Waldman Wellness

2011-08-24T11:03:00.003-04:00

So, some of you sneaky people already got a glimpse but here it is....Sarah Waldman Wellness! I'm so excited to share this big news with you in every detail but I'll cut to the chase...

Since graduating from the Institute of Integrative Nutrition in 2010 I've been dreaming up my wellness practice - while falling asleep, doing the dishes, nursing a baby, driving in the car...you get it. Throw a pregnancy, birth, and baby in there and it took me a while to make Sarah Waldman Wellness exactly what I want but I have done it, phew! Have you poked the new site? Beautiful right?!

Two Blue Lemons will stick around, don't you worry, these delicious recipes are not going anywhere. You're in luck though because I'll also be sharing general wellness tips, information, interviews, and answers to YOUR questions.

So please explore the new site and tell me what you think. It's nerve racking exposing everything I've kept behind the scenes, and in my dreamy head, this past year but I couldn't be happier to expand Two Blue Lemons and help you all live simply, healthy lives.

More details to come but I couldn't help sharing the news!

Big, big news.

2011-08-19T15:28:00.005-04:00

Sorry that this is such a tease but I'll be sharing some big, big news this week. I'm so eager to tell you all and share my excitement!

Until then, enjoy this beautiful summer weekend. We are going to an Agricultural Fair, playing at the beach, cooking outdoors, and trying to sneak a peak of the First Family. I've promised myself to take detailed notes of what these final summer days feel like so I can call upon them, at a moments notice, this February. I love living somewhere with four seasons but man, sometimes I wish summer would go on forever.

Parppardelle with Marinated Heirloom Tomatoes

2011-08-02T14:32:00.004-04:00

Move over Kevin Bacon, Two Blue Lemons is now playing six degrees of the tomato. I hope you all are up for playing because clearly I can't stop buying and eating Rhode Island's juicy August crop. And dare I say, this is my favorite dish yet?

Pappardelle with Marinated Heirloom Tomatoes:
slightly adapted from Martha Stewart Living, August 2011

5 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil
2 pound heirloom tomatoes, sliced into 1/2 inch wedges
3/4 cup torn fresh basil
3 T capers, rinsed and chopped if large
2 t finely grated lemon zest, plus more for sprinkling
1/4 t crushed red pepper flakes
coarse salt & freshly ground pepper
1 cup fresh mozzarella balls, sliced into 1/2 inch wedges to match the tomatoes (leave out for vegan)
1 pound pappardelle, or other flat pasta, cooked until al dente

1. Heat garlic in oil in sauce pan over low heat until pale gold, about 10 minutes. Let cool.

2. Combine tomatoes, 1/4 cup basil, capers, lemon zest, red pepper flakes, and 1/2 t salt in a large bowl. Pour garlic oil over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.

3. Add warm pasta and mozzarella to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

Confession: At first I was worried because the sauce is a little watery but then I tasted it (okay drank it from the bottom of my bowl, much to the horror of my husband) and realized it is all good.

Our little boy (now a toddler!) ate his share and then wanted to roll around to rest his full tummy.

Spinach Feta Quiche

2011-07-31T12:59:00.003-04:00

Since having a baby I've increased my efficiency tenfold. Doing one task at a time feels lazy, ineffective even. Brush your teeth while getting a toddler dressed? Sure! Take a bath with your baby at the end of the day rather than wasting time with a second shower? Absolutely! And I'm not even mentioning what we've done while vacuuming...

I've also become even more efficient in the kitchen. I want dinner prepared fast and I want leftovers that I can eat for lunch the next day, while playing peekaboo, without having to do anything but open the fridge. This recipe meets all my demands.

Spinach Feta Quiche
from Feeding the Whole Family

When I made this delicious thing I froze the second ball of pastry. I defrosted it in the fridge so it was ready to go for my 15 minute quiche window...

Pastry Crust:
1 cup all purpose flour
1 cup whole wheat flour
2 sticks unsalted butter, cold, cut into cubes
6 T ice cold water
1/2 t salt
*this makes 2 crusts although the quiche will only use 1...not a bad thing to have an extra pastry shell in your freezer.

Preheat oven to 375.

Put the flour and salt in the food processor - pulse a few times to combine. Toss in butter cubes and coat the butter with the flour, using your hands (careful of the blade!). Pulse 10-15 times until butter is size of pearls. Stream in ice cold water and continue pulsing until dough comes together in a ball - depending on your flour/the weather you may use more/less water.

When ready, roll out dough using a lot of flour. Place on tart pan, roll off edges, and poke bottom with a fork. Bake (filled with pie weights, rice, or something) for 20-30 minutes (keep an eye on it).

Filling:
1 1/2 cups milk
4 eggs
1/2 t salt
2 cups baby spinach
1 cup crumbled feta
1 tomato, cut into thin slices

Scald the milk to hasten baking time. Let milk cool a bit, then whisk with eggs and salt. Sprinkle spinach and feta in the bottom of the crust and pour egg mixture oven the top. Decorate the top with tomato slices in a pleasing arrangement. Bake 35-40 minutes, or until edges are golden and a knife inserted into the center of the quiche comes out clean. Let pie cool slightly before serving.

Yes, the cooking times are not quick but throwing a crust in and out of the oven - then filling it quickly is something I can manage.

Summer Tomato & Ricotta Bruschetta

2011-07-18T13:10:00.003-04:00

Isn't it awful that I've been complaining about the heat? All year I dream of summer and all its glory - now it's here and I'm whining about it? I've decided to change my tune and welcome the peak of summer in with open arms. I love you summer, I really do.

So here is the perfect recipe to try and make amends. Minimal oven heat and the quintessential un-messed-with summer tomato.

Summer Tomato & Ricotta Bruschetta
1 loaf holey and chewy bread, I used Seven Stars' durum stick
2 cups fresh tomato, roughly chopped
1 cup fresh basil leaves, washed and torn/chopped
1 garlic clove, peeled and sliced in half
4 T good olive oil plus some to drizzle
2 T good balsamic vinegar
big pinch salt
a few grinds black pepper
1 cup fresh whole milk ricotta cheese

Combine tomatoes, basil, olive oil, vinegar, salt & pepper in a large bowl. Mix and set aside (for as long as you want).

Slice bread and place on a baking sheet. Toast in 350 degree oven for 10 minutes - or until it looks good to you (or grill on the BBQ).

Rub toasted bread with cut side of garlic clove. Top with a heaping tablespoon of ricotta - sprinkle ricotta with salt, pepper, and olive oil . Finish with the tomato mixture.

After taking your first bite, with a full mouth, tell summer how much you love and appreciate her.

Arugula with Grapefruit & Pine Nuts

2011-06-23T14:36:00.004-04:00

If you are an avid blog reader like me I bet you sometimes wonder if what people emulate is actually their reality. You really eat only home cooked organic meals every night in your perfectly decorated dining room after just completing the cutest do-it-yourself craft...really? Well I sure don't. Most nights we eat very simply and I'm vowing to share those meals with you too so you get a sense of what fills in the gaps between our big, fun food.

Arugula with Grapefruit & Pine Nuts
We eat this at least once a week with good bread and cheese

Arugula (if baby then leave as is, if regular then chop into ribbons...don't forget to rinse well)
1 grapefruit, peeled and slices removed
handful of pine nuts, toasted in a dry pan
*feta would be really yummy

I then make a dressing using the juice squeezed from the grapefruit rinds, olive oil, salt & pepper.

Toss. Simple.

Yogurt Biscuits with Sun-dried Tomatoes & Basil

2011-06-10T14:49:00.004-04:00

Sometimes I'm in the mood for baking - I find perfect measurements, mixing bowls, and whisking things relaxing. But, I'm not really a sweets person so I have trouble finding tempting prospects. When I saw this recipe in Heidi Swanson's new book, Super Natural Every Day, I wasted no time in getting a batch in the oven.

Yogurt Biscuits with Sun-dried Tomatoes & Basil
1 1/4 cups spelt flour or whole wheat pastry flour
1 1/4 cups unbleached all-purpose flour, plus more if needed
1 1/2 teaspoons fine-grain sea salt
1 tablespoon aluminum-free baking powder
1/2 cup unsalted butter, chilled and cut into tiny cubes
1 1/3 cups Greek-style yogurt
1 handful sun-dried tomatoes, chopped
1 handful basil leaves, chopped
*I added in the tomatoes and basil because I had them around but really throw in anything you want, or leave them plain.

-Preheat the oven to 450 F with a rack in the middle of the oven. Place an ungreased baking sheet in the oven to preheat as well.

-Combine the flours, salt, and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles on a sandy beach. Add the yogurt, tomatoes and basil, and pulse a few times, or until the yogurt is just incorporated. Avoid overmixing; it's fine if there are a few dry patches.

-Gather the dough into a ball and turn it out onto a lightly floured surface. Knead five times and press into an inch-thick square. Cut in half and stack one on the other. Repeat two more times - flattening and stacking, then cutting. Add more all-purpose flour to prevent sticking when needed. Press or roll out the dough into a 3/4 inch thick rectangle, but no thicker; if the dough is too tall, the biscuits will tilt and tip over while baking. Cut the dough into twelve equal biscuits.

-Transfer the biscuits to the preheated baking sheet leaving 1/2 inch between each biscuit. Bake for 15 - 18 minutes, until the bottoms are deeply golden and the biscuits are cooked through. I like to eat them hot, split through the middle, with a touch of butter on each half.

Babies enjoy them too.

Simple Kale

2011-05-31T12:30:00.004-04:00

We have a paper fortune stuck to our fridge that says "Everything should be made as simple as possible...but not simpler." This little fortune strikes a cord with me and because I've been feeling less than simplified lately I've decided to stop and act on it.

So, here is a kale dish that is as simple as possible...but not simpler.

Simple Kale
5 T olive oil
1 bunch kale (or 4 handfuls of pre-washed, chopped kale from a bag...my choice) chopped into thick ribbons
1 garlic clove, sliced thin
5-12 dashes of your favorite hot sauce (depending on how hot you like things - I used about 10 dashes of Cholula, our favorite)
pinch salt
1/4 cup grated Pecorino Romano (or any other hard cheese you like)

-Heat olive oil over medium heat in a large skillet
-When hot, add in garlic, hot sauce, and salt - stir around for a minute to infuse the oil with the garlic and heat
-Turn the flame up to medium/high and add in the kale, let sit for 2 minutes, toss and let sit etc. until the greens are cooked to your liking (I like little crisp edges). If you feel like your greens are cooking too fast and you want them softer, add a couple splashes of water to the pan to steam them while they saute.
-Turn greens out onto a large plate and sprinkle with cheese

Fava Bean Burgers

2011-05-17T11:38:00.004-04:00

Biting into a towering juicy burger is one of the finer things in life. There are a lot of bad vegetable based burgers out there but this burger proves that meat eaters don't have all the fun. If a samosa and a falafel had a burger baby this would be it - it's good.

Fava Bean Burgers:
*from ottolenghi
serves 4

1/2 lb (about 6 cups) spinach
3 T olive oil
1 lb (about 3 cups) fava beans (fresh or frozen)
*If you can't find fava beans you can substitute: Lima beans, edamame, green peas...
3/4 lb potatoes, peeled and roughly diced (I used yukon gold, 3 mediums)
1/2 green chile, seeded and finely chopped
*I am SO intimidated by chile. I need to take a class or something - never know what to buy, always worried too hot/too mild. I used about 2 T of a serrano chile and it was good, phew.
2 garlic cloves, minced
3/4 t cumin
3/4 t coriander
1/4 t turmeric
salt & pepper
3 T chopped cilantro
6 T dried breadcrumbs
1 egg
1/2 cup sunflower oil (or other high heat oil - I used grapeseed oil)
4 lemon wedges

Wilt the spinach in a hot pan with 1 T of the olive oil. When cool enough to handle, squeeze out any liquid, then chop roughly and set aside.

Blanch in boiling water for 1 minute (if raw) or thaw (if frozen) fava beans (or other little green thing).

Cook the potatoes in boiling water for about 15 minutes, or until tender. Drain and tip into a large mixing bowl. Immediately add the fava beans, spices, chile, garlic, remaining 2 T of olive oil and some salt & pepper. Use a potato masher to mash it all up roughly; don't worry if some beans are not totally crushed. *I threw it all in the food processor and pulsed it a few times because my mashing just wasn't cutting it.

Next, add the wilted spinach, chopped cilantro and breadcrumbs. Taste to check the seasoning. Lastly, mix in the egg.

Wet your hands and shape the mix into fat patties that are roughly 2 inches in diameter and 3/4 inch thick. Chill them for at least half an hour.

To cook, heat up the oil and pan fry the burgers on high heat for 5 minutes on each side, or until golden brown. Serve warm, with the lemon wedges.

Sauce:
3 T Greek yogurt
3 T sour cream
2 t olive oil
1 t lemon juice
1 t chopped cilantro
salt & black pepper

Mix together...

We stacked our burgers on black pepper spiked brioche buns with tomatoes, arugula, and globs of sauce. I could barely fit my mouth around it...burger test passed. YUM.

Fettuccine with Lima Beans, Peas & Leeks

2011-05-13T16:42:00.003-04:00

I want to be friends with (in no particular order): Gwyneth Paltrow, Martha Stewart's food stylists, Tim Gunn, Jamie Oliver, and the staff of Real Simple magazine. Whenever I see something from these people I always get envious of their taste/jobs/homes/style. Do you have someone that makes you feel that way?

This recipe is courteous of my future friends at Real Simple.

Fettuccine with Lima Beans, Peas & Leeks
12 ounces fettuccine (3/4 box) - for GF use your favorite GF pasta
1 1/2 cups lima beans
1 cup peas
2 T olive oil
2 leeks (white and light green parts), halved lengthwise and sliced crosswise
salt & pepper
3/4 cup heavy cream
2 T chopped fresh tarragon
1/4 cup grated pecorino or parmesan

Cook pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking; drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with 1/2 t salt and 1/4 t pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes more.

Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the pecorino before serving.

*Tip: To clean leeks, fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, scoop up the leeks and place them on a plate. (The grit will be left behind in the bowl.) Discard the water and grit and repeat until the water remains clear.

What's for lunch?

2011-04-25T15:58:00.002-04:00

What are you all eating for lunch? I think it's a tough one. Breakfast has its staples and dinner is carefully planned but lunch is just thrown in there. It's time sensitive, usually rushed, and often unsatisfying.

But then, sometimes lunch is the best. This sandwich is a good lunch.

Cheddar, Pear, and Arugula Melt (with honey & black pepper):

2 slices Anadama bread (Do you know about this bread? When Pigs Fly Bakery makes a version sold in our Whole Foods. Our Grandmother Polly makes a more delicious homemade loaf).

Ripe pear, sliced

Good cheddar, sliced

Honey, a drizzle

Black pepper, a generous amount

Arugula

Butter

I'm not going to insult you by telling you how to make a grilled cheese. My tips are: Use butter, put cheese on both sides on the bread so the pear is "glued" in, and add the arugula in after the sandwich is toasted so it doesn't wilt.

Jerusalem Artichoke & Red Russian Kale Tart

2011-04-13T16:17:00.006-04:00

When in doubt throw it in some pastry and pour eggy cheesy goodness all over it, right? At least that's what I tend to do when I am tempted by something mysterious at the farmers market, bring it home, then have no idea how to cook it.

In walk Jerusalem artichokes and red Russian kale - both very delicious but also very unique. Did you know that Jerusalem artichokes are actually roots of beautiful sunny yellow flowers (hence their other name, the sunchoke)? And this red Russian kale - YUM. It's light, delicate and fluffy.

Jerusalem Artichoke & Red Russian Kale Tart

Pastry Crust:
1 cup all purpose flour
1 cup whole wheat flour
2 sticks unsalted butter, cold, cut into cubes
6 T ice cold water
1/2 t salt
*this makes 2 crusts although the tart will only use 1...not a bad thing to have an extra pastry shell in your freezer.

Put the flour and salt in the food processor - pulse a few times to combine. Toss in butter cubes and coat the butter with the flour, using your hands (careful of the blade!). Pulse 10-15 times until butter is size of pearls. Stream in ice cold water and continue pulsing until dough comes together in a ball - depending on your flour/the weather you may use more/less water.

Pre-heat oven to 350.

Divide dough into 2 balls. Form into flat discs, wrap in plastic, freeze one for future use and put the other in the fridge to chill for at least 30 minutes.

When ready, roll out dough using a lot of flour. Place on tart pan, roll off edges, and poke bottom with a fork. Bake (filled with pie weights, rice, or something) for 30 minutes (keep an eye on it).

Filling:
2 cups Jerusalem artichokes, peeled and cut into cubes
2 cups red Russian kale
2 T olive oil
1/2 t chopped fresh rosemary
juice 1/2 lemon
1 garlic clove, minced
1 cup milk
2 eggs
2 T parm
1/2 cup crumbly cheese (goat, feta, whatever...)
salt & pepper

Boil a pot of salted water - cook artichokes for 10 minutes, until soft. Strain.

Heat olive oil in saute pan - saute kale for a few minutes until soft. Add rosemary, lemon, garlic, salt & pepper. Take off the heat.

Mix milk, eggs, parm, salt & pepper in bowl. Lay artichokes across par-bakes crust. Top with kale. Pour milk/egg mixture over. Sprinkle crumbly cheese on top.

Place tart pan on a baking sheet. Bake in 350 oven for 15 minutes then cover and bake for another 35 minutes, or until the middle is set. Serve warm or at room temperature.

Marinated Buffalo Mozzarella on Toast

2011-04-06T09:00:00.003-04:00

Have you visited London's Ottolenghi? I haven't, but am dying to. Sister Anna just surprised us with Ottoltnghi's latest book, Plenty. I want to make everything, seriously. Maybe I should pull a Julie Powell and cook my way through it?

Ps. Favorites from their first book, simply titled Ottolenghi, include: Broad Bean Salad & Green Tahini on Bread, Oven Dried Tomatoes, Roasted Butternut Squash Humus w. Olive Oil Flatbread, and Cauliflower & Cumin Fritters w. Lime Yogurt.

Marinated Buffalo Mozzarella on Toast
The book suggests to serve the mozzarella with ripe tomatoes but since April in Rhode Island doesn't scream ripe tomatoes we made a pea puree (using frozen peas).

Marinade:
1/2 t fennel seeds
grated zest 1 lemon
15 basil leaves, shredded
2 t chopped oregano
1 t best quality extra virgin olive oil, plus extra to finish
2 t grapeseed oil
1 garlic clove, crushed
1/2 t salt
black pepper

Pea puree:
1 cup peas (defrosted...just run under warm water)
olive oil
salt & pepper
something creamy - parm, 1 T cream cheese, a dash or cream, whatever you have

8-9 oz buffalo mozzarella

toasted bread (for GF, simply use your favorite GF bread)

-To make marinade, toast fennel seeds over medium heat and dry roast until they begin to pop. Transfer to a mortar and pestle and crush roughly. Place the crushed seeds in a small bowl and add the remaining marinade ingredients.

-Break the mozzarella roughly with your hands. Smear it with the marinade and set aside for 15-30 minutes.

-Wizz peas etc. in food processor, taste and adjust to make the puree taste good to you.

-Toast bread, brush with olive oil. Layer with puree and mozzarella - ENJOY!

Chickpea, Watercress & Mango Salad with Lime-Curry Vinaigrette

2011-04-02T16:37:00.009-04:00

Don't you just love things that are minimum effort and maximum reward? I'm thinking beach hair, Bravo TV shows, avocado on anything, flip flops, and this salad. Next time, I'm making a double batch...I ate in all in 12 hours.

Chickpea, Watercress & Mango Salad
1 1/2 cups cooked chickpeas, or 1 can (14 oz), rinsed
1 roasted red bell pepper, diced
1 mango, peeled and cut into 1/2-inch dice
1 cucumber, peeled, halved, seeded and cut into 1/2-inch dice
1 bunch watercress (about 2 cups), washed and dried, large stems removed, roughly chopped

Lime-Curry Vinaigrette
2 1/2 T fresh lime juice
1 1/2 t curry powder
1 t minced fresh ginger
1 t honey
4 T canola oil
salt & pepper

-In a large bowl, combine the chickpeas, roasted red pepper, mango and cucumber.
-To make the dressing, in a medium bowl, whisk together the lime juice, curry powder, ginger, honey, oil, salt & pepper. When ready to serve, add dressing only to the amount of salad you think you will serve that day. Add the watercress and dressing to the chickpea mixture and toss to combine. Store remaining salad and dressing separately, covered, in the refrigerator.

Raspberry-Orange Muffins

2011-03-30T09:00:00.000-04:00

I've made every type of bad muffin - cakey, dry, flat and sad. My muffin ego was low, low, low but is now high, high, high all thanks to this muffin recipe. The best part is that you can throw whatever you want into this batter. Next up, I'd like to try almond/apricot or ginger/peach.

Raspberry-Orange Muffins
3 1/4 cups unbleached all-purpose flour
1/2 t baking soda
4 t baking powder
1/2 t kosher salt
2 eggs
1 egg yolk
1 1/3 cups sugar
1/2 cup plus 2 T butter, melted
1 cup milk, at room temperature
1 cup creme fraiche, at room temperature
2 t vanilla extract
1 cup fresh or frozen raspberries
zest 1 orange

-Position a rack in the center of the oven, and heat the oven to 350. Butter a standard 12 cup muffin tin, coat with nonstick cooking spray, or line with paper liners.

-In a large bowl, sift together the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed. Slowly whisk in the sugar, butter, milk, creme fraiche, and vanilla until well combined. Pour the butter-sugar mixture into the flour mixture and, using a rubber spatula, fold gently just until the ingredients are combined. Gently fold in the raspberries and orange zest until evenly distributed. The batter may seem lumpy, but don't try to smooth it out. (The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator).

-Spoon the batter into the prepared cups, dividing it evenly and filling the cups to the rim (almost overflowing).

-Bake for 30 - 40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

The muffins taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 oven for 4-5 minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300 oven for 8-10 minutes.

Flour's Granola

2011-03-26T10:12:00.003-04:00

I really needed a kick to start cooking again. As all you mamas know, it's hard to find time with a little one. Luckily, our friends recently had a little one of their own so I had a good excuse to dive into the beautiful new cookbooks I received for Christmas and make a couple treats for the new parents.

When new babies are born your house becomes (happily!) flooded with dinner drop offs. But what about breakfast and all the sleepy snacking? Morning is often the calmest time of the day with a new baby - dinner time on the other hand....not so much. This granola is a perfect gift for anyone - a new mom, neighbor, or teacher. It doesn't hurt that it's from one of my favorite bakeries on earth.

Flour Bakery - Boston

Flour's Granola
*slightly adapted

2 1/2 cups old-fashioned rolled oats (not instant or quick cooking)
1 1/2 cups wheat germ
1/2 cup shredded coconut
2 T sesame seeds
1/3 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup sliced almonds
2 t ground cinnamon
1 t kosher salt
3/4 cup canola oil
3/4 cup honey
2 t vanilla extract
zest of 1 orange

*This recipe begs for the bulk bins at the grocery store - buying packages of these goodies would be pricey.

-Position a rack in the center of the oven, and heat the oven to 350. Line a baking sheet with parchment paper.

-In a large bowl, combine the oats, wheat germ, coconut, sesame seeds, sunflower seeds, walnuts, almonds, cinnamon, orange zest, and salt and mix well. In a small bowl, whist together the oil, honey, and vanilla. Pour the wet ingredients over the dry ingredients and mix thoroughly until the dry ingredients are evenly coated.

-Pour the mixture onto the prepared baking sheet and spread in an even layer. Bake for 45 minutes (my first batch BURNED to coal at 45 minutes, the do over batch took only 20 so watch carefully depending on how hot your oven gets) or until golden brown. Stir the granola during baking to ensure even browning.

-The granola can be stored in an airtight container at room temperature for up to 1 week.

Strawberry, Mascarpone & Gingersnap Tart

2010-12-07T13:21:00.005-05:00

Dylan and I have been listening to Christmas music in the car - it's the best. There are so many fun things surrounding a baby's first holiday - the quintessential screaming Santa picture (to be taken on Saturday), hanging up a third stocking for the first time, and using nursing as an excuse to eat a lot.

This tart falls in the last category.

I used Strawberries because the red is festive and I like 'em (and am still in denial that it's not summer). You can use whatever fruit you'd like. This tart is so easy - you only bake the crust.

Strawberry, Mascarpone & Gingersnap Tart

Crust
37 gingersnap cookies, coarsely broken (about 9 ounces; about 3 1/4 cups plus 2 tablespoons of pieces)
6 tablespoons unsalted butter, melted

Filling
1 8-ounce container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract

Topping
strawberries cut into thin slices
1/4 cup berry jam, warmed

For crust: Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. (I like to use a cold metal measuring cup to get a nice, clear demarcation between the base and sides.) Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.

For filling: Beat ingredients in medium bowl until smooth. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.

For topping: Overlap strawberry slices atop filling in concentric circles. Brush with jam. Serve, or refrigerate up to 6 hours.

This is how I cook now - with a baby hanging off of me!

Two Fall Salads

2010-11-01T15:45:00.005-04:00

Salad....again. Chipper up, these two fall salads are anything but boring.

Sadly, salad is mostly imagined as lettuce and a few friends tossed into a bowl. Big whoop. But what about the potato, bean, grain, and fruit salads?! Dust off that salad bowl and dig in.

Potato & Yellow Bean Salad with Dill Pesto:
1 1/2 lbs. small mixed (purple & red) potatoes, cut into quarters.
1/2 lb. yellow (or green) beans, trimmed and cut in half or thirds
1 clove garlic
2 T chopped fresh parsley
1 1/2 T apple cider vinegar (don't worry if you don't have apple cider vinegar, any vinegar will do)
2 t Dijon mustard (secret, and very special, ingredient!)
1/3 cup olive oil
salt & pepper (generous)

1. Fill a large saucepan with cold water and potatoes and bring to a boil. Lower heat to medium and cook until they can be easily pierced with a knife, about 7-12 minutes. Pull the potatoes out with a slotted spoon and let cool.

2. Using the potato water (who wants to boil water twice!?) blanch the yellow beans for about 2-3 minutes, until tender. Drain.

3. To make pesto - in a food processor, add the garlic clove and mince. Then add all other pesto ingredients. Process until the mixture is well combined.

Toss and let salad come to room temperature - enjoy!!

Arugula & Roasted Honey-Pear Salad:
2 pears, halved and cored
2 t honey
6-8 cups arugula
4 ounces smoked Gouda cheese (or whatever is your favorite - goat cheese would be yummy, or blue)
2 T balsamic vinegar
1 small shallot, minced
4-6 T olive oil
Salt & pepper

1. Pre-heat oven to 375. Line a baking sheet with parchment paper. Brush the pears with a little oil, place pears on the prepared baking sheet cut sides down, and bake for 20-25 minutes. The pears should be browned on the bottom and easily pierced with a fork, but not meltingly soft. When the pears are browned, turn them over and drizzle each with 1/2 t of honey, letting most of it pool in the scooped-out core. Bake for an additional 5 minutes.

2. Make dressing: In a small bowl, combine the vinegar, shallot, then whisk in oil, salt & pepper.

3. Toss arugula with dressing. Divide greens among plates, top with a pear and sliced cheese!

Ps. ROARRRRR Happy Halloween!

Noodle Salad with Mango

2010-10-06T15:05:00.011-04:00

Operation lose baby weight!

Nobody wants to be on a diet because "dieting" means eating bland boring food, right? Au contraire! The best diet food is fun to make, full of flavor, satisfying, and beautiful to look at. This noodle salad is the perfect thing to get my pre-baby jeans out of the bottom drawer and back on my bottom.

Noodle Salad with Mango

Dressing
1/2 cup light brown sugar
1/3 cup fresh lime juice
1/4 cup low-sodium soy sauce
2 garlic cloves, minced
1 red jalapeno chile, finely chopped

Salad
8 oz dried rice noodles
1 large carrot, cut into thin strips (or grated)
1/2 cup thinly sliced fresh basil leaves
1/2 cup thinly sliced fresh mint leaves
1/2 English cucumber, halved and sliced
1 cup bean sprouts
1 green onion, thinly sliced
1 large ripe mango, peeled and sliced
1 cup cubed grilled tofu (I cheated and bought this at Whole Food's prepared foods bar but feel free to prepare your own, or leave it out)
1/2 cup cilantro leaves
1/2 cup roasted peanuts, crushed

1. To make dressing: Warm all ingredients in pan over low heat until sugar dissolves, stirring occasionally. Cool.

2. To make Salad: Cook noodles per package instructions. Rinse under cold water. Toss noodles with all ingredients and dressing, reserving cilantro and peanuts to sprinkle on top.

Plantain & Black Bean Croquettes w. Cilantro Crème

2010-07-26T13:36:00.009-04:00

I recently read about a restaurant in Boston that makes plantain gnocchi. The bit talked about how plantains - like potatoes - have a high starch content and therefore work well for gnocchi. I wasn't quite up to trying to invent a plantain gnocchi recipe, but it did get me thinking about using plantains in egg-less recipes where you don't want everything, for lack of a better description, to completely fall apart.

I experimented with pan-frying these and baking them - both worked great. I think next time I might add some fresh summer corn kernels to the mix. You could also try adding some cooked quinoa or brown rice to make these more of a veggie burger and less of a croquette. Live on the edge!

Ingredients:
Serves 6

(For the croquettes...)
1 can black beans
1 plantain (medium ripeness - yellow skin with black speckles)
1/2 c. red onion
1/4 c. cilantro
2 cloves garlic
Juice from half a lime
1/4 t. cumin
1/4 t. cayenne pepper
Salt & pepper
(For the Cilantro Crème...)
1/2 c. vegan sour cream
1/4 c. cilantro
Squeeze of fresh lime juice

(For the Salsa...)
1 vine tomato
1 avocado
2 T. red onion
Squeeze of lime
Salt & pepper

Preparation:
1. Using a food processor, whiz the garlic. Peel the plantain and cut it into chunks. Add to the food processor and whiz until the plantain is in tiny pieces.

2. Drain and rinse the beans. Roughly chop the red onion. Add the beans, red onion, cilantro, spices, lime juice, salt & pepper to the food processor and pulse 10 times until the mixture is just combined. Transfer to a bowl and rinse out the food processor to make the Cilantro Crème.

3. Use your hands to form patties with about 1/4 c. of the mixture. Either pan-fry over medium low heat until dark brown and crispy or bake at 350 for about 30 minutes, flipping halfway through.

4. While the croquettes are cooking, make the Cilantro Crème. Throw all ingredients into the food processor and whiz until completely smooth.

5. Make the salsa by gently mixing all ingredients. To serve, top each croquette with a generous amount of tomato-avocado salsa, Cilantro Crème, and fresh cilantro.

Grilled Pizza: a few incarnations

2010-07-23T07:00:00.002-04:00

Grilled pizza... How do I love thee, let me count the ways:

1. It's perhaps the most scrumptious thing in the world,
2. choose-your-own-toppings is a crowd-pleaser and fun dinner activity for everyone,
3. it's an great way to eat tons of in-season veggies,
4. it doesn't make the kitchen hot in the summer,
5. you get to stand outside by the grill and drink a beer!

Make this with Grilled Yucatán Corn!

Tips on grilling pizza / How-To:

1. I always buy good quality pizza dough (the kind that comes in a bag) from the grocery store. Let the dough rest at room temperature then divide it into 4 equal pieces and stretch out each piece until it's pretty thin and in a roughly-pizza-ish shape. Set aside on a flat surface.

2. Grill all your toppings first and set aside.

3. Grill each pizza crust lightly on one side - just until there are very light grill marks. Remove from the grill and set aside. Grill all the crusts like this first.

*If your grill is oiled there should be no need to oil the crusts themselves. Once you place the dough on the grill, don't move it! When it's ready it should lift right off the grill.*

4. After a crust has been topped (put toppings on non-grilled side), return the pizza to the grill and close the lid. Cook just until toppings are warmed through and cheese is melted.

My Favorite Toppings:

Caramelized onions (4 huge onions sliced thin and satueed over a very low flame for about 30 minutes)
Grilled baby eggplant (sliced *very* thin, brushed with olive oil, and grilled)
Grilled zucchini
Sundried tomatoes
Fresh basil
Grilled bell peppers
Grilled asparagus (toss in olive oil and throw them right on the grille)
Kalamata olives
Artichoke hearts
Toasted pine nuts

Here's Brother Nick waiting for his pizza:

On a side note, the zucchini in our vegetable garden EXPLODED this year. Not only does there seem to be about a dozen new zucchini every day, they are also ENORMOUS. Seriously, some are bigger (much much bigger) than a wine bottle!

Heat Wave Tomato Sandwiches

2010-07-22T14:56:00.001-04:00

Who wants to turn on the stove when it's 90+ degrees outside? I barely have enough energy to open the fridge (except to stick my head in it to cool off) so we're eating a lot of no-cook dinners. Sometimes food that is unfussy and low maintenance is the most flavorful and refreshing - these sandwiches fit the bill.

Heat Wave Tomato Sandwiches:
1 loaf of good crusty bread (I used caramelized onion baguette from Olga's Cup & Saucer)
1-2 large juicy tomatoes
fresh basil leaves
fresh oregano leaves
herbed goat cheese
baby arugula
salt & pepper
olive oil
balsamic vinegar

Maybe I should just say make a sandwich? But to be more specific, slice the bread, spread on the goat cheese, lay on sliced tomatoes, herbs, and arugula. Sprinkle with salt & pepper then drizzle with olive oil & vinegar - eat in front of open window, on cool porch, on while floating on body of water.

Roasted Stuffed Onions

2010-07-22T09:30:00.014-04:00

Since I'm not pregnant I have no excuse for such a long absence. I could blame it on grad school but, let's face it, I didn't work all that hard.

These stuffed onions are a vegetarian/vegan adaptation of the Smitten Kitchen version (originally adapted from Gourmet Magazine) and were scrumptious! The stuffing is so good that, like cookie dough, it's in danger of disappearing before any of it manages to get into the onions.

Ingredients:
9 medium onions (red and yellow)
2 ribs of celery
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
8 oz fresh baby spinach, coarsely chopped
1/2 loaf of good, crusty bread
1 cup cashews
1/4 cup extra virgin olive oil
3/4 cup vegetable stock/broth

Preparation:
Preheat oven to 425.

1. Prepare the onions: Cut off and discard about 1/4 inch from the top of the onions. Cut just enough from the bottom of the onions so they stand up without wobbling. Peel off the skin and discard.

2. Using a small spoon or melon baller, scoop out the inside of the onions, leaving only 2-3 "layers" as a shell. Keep the onion guts to add to the stuffing.

3. Arrange the onion "shells" in a baking dish, pour 1/2 cup of water into the baking dish, cover tightly with foil, and roast for 25-30 minutes, until the "shells" are tender but not falling apart.

4. Make stuffing: Cut the bread into 1-inch cubes. Arrange on a cookie sheet and throw them in the oven for a minute or two so they start to toast. (But keep a close eye on them!)

5. Coarsely chop the scooped-out onion, celery ribs, spinach and cashews. Saute the onions and celery until soft. Add the garlic and saute for 1 minute more.

6. In a large bowl, mix the vegetables, cashews, bread cubes, spinach, olive oil, and stock. Season with salt and pepper.

7. Take the shells out of the oven and reduce the heat to 350. Remove the shells from the baking dish and pour out any leftover baking water. Stuff the onion shells with stuffing, enough so that some stuffing mounds over the top.

8. Return the stuffed shells to the baking dish and bake (uncovered) until heated through, about 25-30 minutes.

Blueberry Lemon Muffins

2010-07-21T14:38:00.000-04:00

When you're 9 months pregnant and in the middle of the third consecutive heat wave on record you tend to divide your time going between different air conditioned establishments. The Providence Public Library is chilly and full of distractions - just the type of place I need. During my last trip, I picked up Nigella Lawson's How to be a Domestic Goddess - love her, love this book, love sweet things (which this book is teaming with). Blueberries are all over our farmer's market so how could I not make these muffins?

Blueberry Lemon Muffins
Adapted from Nigella Lawson's How to be a Domestic Goddess (I added the lemon & vanilla)

6 T unsalted butter
1 1/3 cups all-purpose flour
1 1/2 t baking soda
2 t baking powder
1/4 cup sugar
pinch salt
1 T lemon zest
3/4 cup plus 2 T buttermilk
1 large egg
1 t vanilla
7 oz blueberries
12-cup muffin pan lined with paper cups

Melt the butter, and set it aside to cool for a little. Preheat oven to 400 F.

Combine all the dry ingredients in a bowl, and in a measuring cup beat together the buttermilk, egg, melted butter, and vanilla. Using a wooden spoon and a light hand, pour the wet ingredients into the dry and mix gently to combine. Don't worry about lumps: the important thing with muffins is that the mixture isn't over-worked. Fold in the blueberries, again keeping mixing to a minimum.

Spoon into the muffin cups - I use an ice cream scoop - and bake for 20 minutes, by which time the muffins should be risen and golden and firm on top. Eat warm or cooled as you like; Nigella likes warm, broken with fingers and smeared, mouthful by mouthful, with good unsalted butter and blueberry jam.

Sweet Corn & Heirloom Tomato Pizzas

2010-07-20T14:18:00.000-04:00

This pizza just looks and tastes like summer, that's why I love it so much. The garlic pistou (fancy term for roasted garlic paste) is so delicious you could eat it by the spoonful. So why not treat your sweet summer corn and tomatoes to this luxurious treatment, forgetting the boring boiled corn on the cob and tomato salads?

Sweet Corn & Heirloom Tomato Pizzas:
from Vegetarian Times' Farmer's Market Cookbook

Garlic Pistou:
1 head garlic, top trimmed (I used 2 small heads of garlic, when in doubt throw in another one)
1/4 cup pine nuts
2 T olive oil
1 T fresh oregano leaves
1 t fresh lemon zest

Pizzas:
2 prepared pizza doughs
2 1/2 oz goat or feta cheese (I used goat because I love it)
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 T torn basil
big pinch salt
2 T balsamic vinegar

1. To make garlic pistou: Preheat oven to 350 F. Wrap garlic in foil and bake for 40 minutes, or until softened. Cool.

2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth. (I just chopped everything and combined because I'm lazy and my 9 month pregnant self didn't want to bend down and lift the food processor out of the bottom cabinet).

3. To make pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with cheese and corn. Bake 15 minutes, or until crisp.

4. Toss tomatoes with basil, salt, and balsamic vinegar. Arrange tomatoes on hot crusts.

Beet & Carrot Pancakes with Creamy Yogurt-Dill Sauce

2010-07-19T13:49:00.002-04:00

For someone who is so interested in health, nutrition, and eating well it's hard for me to admit but I really don't like beets. That is unless they are splintered up and made into crispy pancakes topped with creamy sauce...then I love beets! So hopefully all of you die hard beet fans out there (sister Anna included) first forgive me for my distaste and then promptly make these pancakes and tell me how good they are.

Beet & Carrot Pancakes with Creamy Yogurt-Dill Sauce
from May/June 2010 Vegetarian Times

Yogurt-Dill Sauce:
6 oz. plain Greek yogurt
2 T chopped fresh dill
2 T lemon juice
1 garlic clove, minced
1/2 t salt
1/4 t freshly ground black pepper

Pancakes:
3 medium beets (1 lb.), trimmed
2 medium carrots (6 oz)
2 garlic cloves, minced
1/2 t salt
1 large egg plus 2 egg whites, beaten

1. To make yogurt-dill sauce: Whisk together yogurt, dill, lemon juice, garlic, salt, and pepper in small bowl. Refrigerate until ready to use, up to 3 days.

2. To make pancakes: Preheat oven to 250 F. Coat baking sheet with cooking spray, set aside. Shred beets and carrots in food processor fitted with gratting blade, or grate with box grater. Place beet-carrot mixture in large bowl, and toss with garlic and salt. Add egg and egg whites, and mix well. The batter will look loose at first but after a few minutes the pancakes will be sturdy enough to flip.

3. Lightly spray large nonstick (KEY!!) skillet with cooking spray, and heat over medium-high heat. Drop 1/4 cup beet mixture into skillet, and flatten slightly to form 3-inch diameter pancake. Repeat, forming 3 other pancakes in pan. Cook 4 minutes, or until undersides are golden brown. Flip pancakes, and cook 3 minutes more. Respray pan, and repeat process with remaining batter, keeping prepared pancakes warm in oven.

Drizzle with yogurt-dill sauce and serve immediately!

Mixed Bean & Toasted Corn Tacos

2010-07-18T11:24:00.005-04:00

This is almost embarrassing to post because it's been so long. But don't worry, I have a list of prepared excuses. #1 is that we still don't have the internet at our "new" apartment - yes moving day was April 1st, a good four months ago. But the whole internet thing is pretty important for a blog. Secondly, I'm 10 days away from my due date (yipppeeeee) so I've been busy washing tiny clothes, setting up infant swings, and trying to enjoy these last few moments as Sarah-sans-baby. Here's the view from my world...

The good news is I'm sitting on a ton of delicious recipes - lets kick it off with these Mixed Bean & Toasted Corn Tacos, the perfect summer dinner and a great way to use the sweet summer corn that is piling up at the farmers markets.

Ingredients:

For the beans:

1 can kidney beans, drained

½ can black beans, drained

1 clove garlic, minced

½ tomato, chopped

1 t chili powder

1 t cumin

big pinch salt

For the corn:

1 red pepper, chopped

1 cup corn, removed from cob

1 garlic, minced

1 t chili powder

1 t cumin

big pinch salt

Goodies:

goat cheese crumbles (leave out for vegan)

avocado

corn tortillas

hot sauce

This is really easy to make - first dump all the bean ingredients into a small pot and put on medium, let simmer until thickened, about 15 minutes. In a skillet, heat a bit of olive oil. Dump in all the corn fixings and let sizzle until the corn and peppers are soft and slightly brown around the edges.

While everything cooks up, heat the tortillas in the oven wrapped in foil (or you can heat them in a dry pan). When everything is ready, top the tortillas with the beans and corn mixture then sprinkle over some goat cheese crumbles, avocado, and hot sauce! If you're not carrying around a 7 lb fetus, please enjoy with a beer and/or agave margarita!

Roasted Butternut Squash Quesadillas

2010-04-07T21:02:00.005-04:00

Addiction warning.

This quesadilla is the most popular menu item at The Garden Grille. We frequent the Garden Grille (can now even walk there from our new apartment!) and have stopped in to satisfy our quesadilla craving during brunch, lunch, and dinner, in all seasons, and in all weather. I'd say 1/3 of the cafe patrons order and gobble down this little (okay not so little) toasty gem.

And it's the perfect snack for a pregnant lady who enjoys hot melty goodness (preferably topped with hot sauce).

It's very simple:
Whole wheat tortillas *if GF, use your favorite GF tortilla
Grated jack cheese (or whatever you like, cheddar would be good!)
Ripe avocado, cubed
Black beans, rinsed
1 butternut squash, roasted (sliced into 1/2" cubes, tossed in olive oil, salt & pepper - roasted at 425 for 30 minutes or until soft and slightly brown around the edges)
Salsa
Hot sauce

Once all the ingredients are ready, line up the tortillas in a quesadilla assembly line!
Top the full tortilla with cheese then sprinkle the avocado chunks, beans, and squash onto one side. Here's the trick - do not fold the tortilla yet. Place the flat quesadilla on a baking sheet and in a 400 degree oven for a few minutes, until the cheese is melted and the tortilla is crisp (we've always wondered how the Garden Grille makes theirs so crispy, this is it!).

Once it is ooey and gooey, take it out of the oven, fold in half and cut into wedges. Eat with fresh salsa (my favorite is Trader Joe's Salsa Authentica) and a good shake of your favorite hot sauce (ours is Cholula).

Beet, Barley, Lentil & Walnut Salad

2010-03-08T20:32:00.006-05:00

a.k.a. Everything But the Kitchen Sink Salad! I must say... this was really delicious! The combination of vegetables (beets & red onion), protein (brown lentils), whole grains (barley & quinoa), and heart-healthy fats (walnuts) really hit the spot. I've been craving beets lately, which isn't the worst thing in the world since they might do everything from fight cancer to clean your liver. Not too shabby!

This was great both warm and refrigerated. And between the pink beets, red quinoa, and earthy brown lentils, it's a looker, too!

Ingredients:
4-5 large beets
1/2 red onion
1/3 cup brown lentils
1/3 cup barley (or farro or wheat berries or brown rice...)
1/3 red quinoa
1/4 cup walnuts
2 T red wine vinegar
2 T extra virgin olive oil
Salt & pepper

Preparation:
1. Wash the beets and remove the tops, but leave a bit of the stem. (No need to peel! The skin will slide right off when the beets are done cooking.) Cook beets in boiling water. Cooking time depends on the size. I used my new pressure cooker, which only took about 15 minutes, but conventional boiling could take anywhere between 30-90 minutes depending on the size of the beets.

2. Thinly slice the onion into half moons. If you don't love the taste of raw onion, throw the ribbons in with the for a few seconds as they finish cooking.

3. While the beets simmer, cook the lentils, barley, and quinoa. Start with the barley, which takes longest, then the lentils, then quinoa. You can try to time it all in the same pot but I just cooked them one at a time.

4. Toast the walnuts in a dry pan over low heat. When the beets are fork-tender drain them and careful remove the skin under cold water. Slice the beets and toss with the onion, cooked barley, lentils, and quinoa.

5. Toss everything with the vinegar, olive oil, salt and pepper.
Devour. Refrigerate leftovers (if applicable).

Broccolini Salad w. Tahini Dressing & Pine Nuts

2010-03-07T21:08:00.007-05:00

I know that this sounds simple (read: boring and uninspired), and it is simple, but it's also somehow magically delicious! Something about the combination of creamy tahini, buttery pine nuts, and crunchy broccolini and radishes worked really well.

Ingredients:
1 bunch broccolini
1 bunch radishes
1/4 cup pine nuts
2 heaping tablespoons tahini
1 tablespoon red wine vinegar
1 tablespoon olive oil
Salt & pepper to taste

Preparation:
1. Wash the broccolini and radishes. Cut the broccolini on the bias into manageable chunks. "Top and tail" and quarter the radishes.
2. Toast the pine nuts in a dry pan over low heat. While the nuts are toasting...
3. Mix the dressing: Combine the tahini, vinegar, olive oil, salt and pepper.
4. Toss the veggies, dressing, and pine nuts. Devour.

Fragrant Cashew Cauliflower Curry

2010-03-01T19:33:00.013-05:00

Bridgit gave this one two thumbs up! ("This was f***ing amazing. You can quote me.") So I've deemed it post-worthy! Fragrant tomato curry studded with cashews, golden raisins, toasted coconut, and little black studs of wild rise make this a healthy vegetable dish that is a satisfying meal in itself.

I recently saw an interesting cauliflower recipe in the Recipes for Health section in the New York Times. The lonely head of cauliflower in my fridge was begging to be used, so I decided to make it my own by giving it an Indian twist. I must say, it was delicious! Don't be intimidated by the ingredient list. Most are probably hiding in your spice rack! (And even if you're missing a few, it will still taste good!)

Ingredients:
4 cardamom pods, crushed
2 whole cloves
1/2 teaspoon coriander seeds
1 dried red chili
1 large red onion, sliced

1 inch fresh ginger, grated or minced
2 cloves garlic, minced
Scant 1/4 cup unsweetened shredded coconut
1.5 teaspoons garam masala
1.5 teaspoons curry powder
1 teaspoon cumin
1/4 teaspoon cinnamon

1 large can whole peeled tomatoes
1/3 cup water
1 head cauliflower
Scant 1/4 cup cashews
Scant 1/4 cup golden raisins
1/3 cup black rice (any rice!)

Preparation:
1. In a large skillet heat a drizzle of sunflower oil (you can substitute coconut oil, olive oil, or vegetable oil). Toast the cardamom pods, cloves, coriander seeds, and dried chili for one minute.

2. Add the onion and cook until it begins to brown.

3. Add the ginger, garlic, garam masala, curry powder, cumin, cinnamon, and coconut and saute for a minute, until the coconut is toasted and golden brown.

4. Add the tomatoes, crushing them with your hands to break them up, and the water to deglaze the pan. Stir in the cashews, raisins, rice, and cauliflower florettes.

5. Season with salt. Cover and simmer gently on low until the rice and cauliflower are tender, about 25 minutes.

Devour!

17 Keys to Healthy Cooking

2010-02-24T16:18:00.004-05:00

Last Sunday, during my first weekend of integrative nutrition, we were given a little cooking demo accompanied by these 17 Keys to Healthy Cooking. Most of these tips are pretty simple but helpful nonetheless!

17 Keys to Healthy Cooking:
1. Commercial produce is okay (don't beat yourself up if you eat/buy commercial produce, it's better then none at all!)

2. Canned and frozen foods are okay (they're easy & convenient! especially if things are out of season)

3. Organic is much better (when you can, buy organic)

4. Local is even better (when you can, buy local)

5. Fresh is best

6. Use a timer (sometimes a recipe looks involved but it's really just the long cooking time - do some prep, assemble, and pop in the oven - set a timer for when it's done!)

7. Keep it simple

8. Cook once/Eat twice (when you cook a homemade meal, make a lot of it for leftovers. Don't cook twice and eat once!)

9. Vary cooking styles (saute, boil, roast, stir fry, juice...)

10. Vary flavorings/condiments (try new spices, sauces, etc.)

11. Experiment!

12. Mistakes are okay (first time okay, second time good, third time perfect)

13. Ask other for help (bring your kids, husband/wife, partner, friends in the kitchen and have them help you)

14. Don't eat foods you don't like (this is my favorite tip! So obvious but so smart.)

15. Understand the ways you enjoy eating (do you like to eat at the dining room table with candles and china, or in at the kitchen table, alone, with music on?)

16. Know your customer (when cooking for others think about what they like and how they like to eat it)

17. Skip self criticism

Tofu Lettuce Wraps

2010-02-22T20:09:00.004-05:00

Before I tell you all about this delicious (not to mention beautiful) dinner I wanted to share some very exciting news!

News #1: I just returned from my first weekend attending the Institute of Nutrition in NYC. That's right, I'm back in school! I couldn't be happier and more excited about this experience. IIN is a six month program, meeting in NYC 1-2 weekends a month, with a lot of work online. The program teaches all theories of nutrition (and has way cool speakers like Deepak Chopra and Dr. Andrew Weil) but also trains us in health coaching and helps us build our own businesses. The timing is perfect because...

News #2: I'm pregnant! Yup, it's really amazing. I'm 17 weeks, due August 1st. Yipppee! Feeling great great great.

Now, about these lettuce wraps. For some reason I was craving lettuce wraps today and because I've never made them at home before, I knew I had to give it a try. This meal takes about 20 minutes to put together and couldn't be more colorful, refreshing, and nutritious. It's also super adaptable - add in any vegetables you like or swap out tofu for something else, play around.

Tofu Lettuce Wraps:
1 head Boston bib/butter lettuce (or anything with small, tender leaves)
1/2 cucumber, sliced thin
6 radishes, sliced thin
1 carrot, sliced thin
1 handful mint leaves
1 package extra firm tofu, sliced into 1/2" squares
4 T sesame seeds
1/4 cup shoyu sauce
2 T chili/garlic sauce

Prepare all the veggies and arrange them into little piles on a large platter. I (okay Nick) used a mandolin (great kitchen gadget) to slice everything easily.

Pour the shoyu sauce in a shallow bowl - arrange the sesame seeds on a plate. Heat a non-stick skillet over medium/low heat and add a little oil. Dip the tofu in the shoyu sauce then coat with seeds - cook until slightly brown on either side (be careful not to let the seeds burn). Pour extra shoyu sauce and sesame seeds over carrots, cucumbers, and radishes.

Add the tofu to the platter and serve with a small dish of chili garlic sauce - roll up fillings in lettuce leaves and enjoy!

Butternut Squash & Duxelles Casserole

2010-02-01T19:52:00.003-05:00

Tomorrow, Puxsutawney Phil will tell us if we should prepare for six more weeks of cheesy casseroles or start packing up our dutch ovens. My bet, these warm and comforting dinners ain't going nowhere fast...

Butternut Squash & Duxelles Casserole:
from Vegetarian Times, February 2010

Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes. A food processor makes quick work of the chopping. The mixture is extremely versatile - try it spread on toast as an appetizer. This recipe is also a good way to use tough stems from shiitake and portobello mushrooms.

8 oz. fresh mushrooms or mushroom stems
2 shallots, coarsely chopped (1/4 cup)
1 1/2 t butter
1 T finely chopped parsley
1/4 t ground black pepper
1 cup milk
2 T all-purpose flour *to make GF use your favorite GF flour (rice, bean, etc.)
1 clove garlic, minced
3/4 cup shredded Gruyere cheese (3 oz) divided
1/8 t nutmeg
1 (2.5 lb) butternut squash, peeled, seeded, and cut into 1/8-inch slices

1. Pulse mushrooms in food processor 20 times, or until finely chopped. Transfer to bowl. Place shallots in food processor; pulse 20 times, or until finely chipped. Transfer to same bowl.

2. Melt butter in skillet over medium-high heat. Add mushrooms and shallots, and season with salt. Cook 10 minutes, stirring occasionally. Stir in parsley and pepper.

3. Preheat oven to 350. Coat 9-inch deep-dish pie pan or gratin dish with cooking spray.

4. Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly. Cook 2 minutes, or until sauce is thick enough to coat back of spoon, whisking frequently. Whisk in 1/2 cup cheese and nutmeg, and season with salt & pepper.

5. Spread one-third squash in prepared pan. Top with 1/3 cup cheese sauce and half of mushroom mixture. Repeat layers, ending with cheese sauce. Sprinkle with remaining 1/4 cup cheese. Bake 45-60 minutes, or until squash is tender and top is browned. Let stand 10 minutes before serving.

Cuddle up & wish for Spring!

Swiss Chard & Lentil Soup

2010-01-18T19:28:00.003-05:00

On Saturday night we celebrated Nick's 28th birthday at the Red Fez in Providence. It was a lovely evening - the highlight was seeing all the friends we don't see often enough. One such friend, Maryellen, brought our belated wedding gift - what a pleasant surprise! I was really hoping to open a gift on Nick's birthday but wasn't sure how I was going to pull it off!

Part of her thoughtful gift was the famous, The Silver Spoon, cookbook - all 1300 pages of it! After a flip through Sunday afternoon I found myself stuck on the soup chapter, for some reason every soup was jumping off the page. I decided on the Swiss Chard & Lentil Soup - it was DELICIOUS!

Swiss Chard & Lentil Soup
*slightly adapted
Serves 4-6
61/2 cups vegetable stock
3 T olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 celery stock, finely chopped
1 carrot, finely chopped
12 ounces Swiss chard, coarsely chopped
2/3 cup lentils, soaked in cold water for 3 hours and drained (I used green lentils from the bulk bins)
2 T tomato paste
1/2 cup long-grain rice (I used a long-grain brown rice mix, from the bulk bins)
salt & pepper
Parmesan cheese, to serve

-Soak the lentils.
-Cook the rice (typically 2:1 ratio of liquid to rice, simmer on low for about 30 min. depending on what type of rice you're using)
-Heat oil in a large soup pot over med/high, add the onion, garlic, celery and carrot, stirring occasionally for 10 minutes until lightly browned.
-Stir in the Swiss chard and cook for 2-3 minutes, then add the lentils and tomato paste and stir well.

-Pour in the stock, bring to a boil and add the rice.

-Season with salt & pepper, turn down and simmer for 15 minutes.
-Ladle into a soup bowl, drizzle with olive oil and serve with Parmesan.

Potato Tortilla w. Artichokes & Red Peppers

2010-01-15T15:45:00.006-05:00

Yes, it's been a while, Happy 2010! We're openly begging for your forgiveness for our total lack of Two Blue Lemon love lately but, you see, things have been going on! One of the two lemons has been traveling around to lovely warm climates while the other has been traveling around to lovely, not so warm, climates and is working on a big project that will be announced later this month...so stick with us!

To usher in 2010, and to fully embrace this gray miserable thing called New England Winter, I recently whipped up my first Spanish tortilla! A dinner like this makes total sense in the middle of January - when the Providence Winters Market is plump with beautiful multicolored potatoes and heaps of farm fresh eggs. Throw in some vegetables that were jarred at their peak (six months ago!) and voila - Potato Tortilla w. Artichokes & Red Peppers!

Potato Tortilla w. Artichokes & Red Peppers:
From The New Spanish Table
Great warm, great room temperature. Great for dinner (with a simple salad), great for brunch, great cut into small wedges for a cocktail party.

About 4 T olive oil, more if needed
1/2 medium onion, quartered and sliced thinly
1 1/2 cups boiled potatoes - use any potato you like, our market had beautiful little red bliss potatoes that were perfect, sliced
4 artichokes (from a can or jar) rinsed and patted dry, sliced thin
1/4 cup roasted red pepper, sliced thin
4 large, very fresh eggs
2 T vegetable stock
Coarse salt

*I highly recommend using a non-stick skillet for this...if not a total egg/sticky/cooking emotional meltdown may occur.

1. Heat 2 tablespoons of the olive oil in a medium-sized skillet over medium heat. Add the onion and cook until limp but not brown, 3 to 5 minutes. Add the potato and cook, stirring gently, for 5 minutes. Stir in the artichokes and peppers and cook, stirring, for another 2 to 3 minutes. Using a slotted spoon, transfer the vegetable mixture to a bowl and let cool completely.

2. Place the eggs, vegetable stock, and a few small pinches of salt in a medium-sized bowl and beat until just scrambled. Add the potato mixture and mix until well combined. Let stand for about 10 minutes.

3. Heat 5 teaspoons of the reserved olive oil in a heavy 8-inch skillet, preferably nonstick, over medium-high heat until it is just beginning to smoke. Pour the egg mixture into the skillet and flatten the potatoes with a spatula until the top is fairly even. Reduce the heat to medium-low. Cook, moving and shaking the skillet, running a thin spatula around the edge and sliding it into the middle so that some of the egg runs under for about one minute, then let it cook undisturbed until the top is a little wet but not liquid, 6 to 8 minutes.

4. Run the thin spatula under the tortilla to make sure that no part of the bottom is stuck to the skillet. Top the skillet with a rimless plate slightly larger than the skillet and, using oven mitts, quickly invert the tortilla onto the plate. If the skillet looks dry, add a little more olive oil. Carefully slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla and push the edges in with the spatula. Reduce the heat to very low and cook the tortilla until a toothpick inserted in the center comes out dry, 3 to 4 minutes. Invert the tortilla again, as before, to cook on the first side for another minute.

5. Invert the tortilla onto a serving plate and pat the top with a paper towel to get rid of excess oil. Let it cool a little, then cut the tortilla into wedges and serve warm or at room temperature. To serve as a tapa, cut the tortilla into squares and serve with toothpicks.

Sesame Studded Kale "Chips"

2009-12-17T12:32:00.007-05:00

Crunchy, slightly salty, and addictive... like potato chips, if potato chips were full of iron, fiber, potassium, and vitamins A, B6, and C. The pictures don't do justice to how crunchy these are!

I first had raw kale chips at the Prana Cafe in Newton. They were so delicious and addictive that I did a little Googling to see if it's possible to make kale chips at home without a dehydrator. It sure is! Possible and so easy. Kale Chips would be a really fun alternative to a big bowl of tortilla chips at a holiday cocktail party. (Although kale probably doesn't soak up martinis very well...)

Ingredients:
1 bunch kale
1 tablespoon extra virgin olive oil
1.5 tablespoons sesame seeds
Salt to taste (I used 1/2 teaspoon)
Pepper to taste

Preparation:
1. "Preheat" (if you can call it that) the oven to 225.
2. Strip the kale leaves from their stalks and tear into manageable chunks (not too small). Wash the kale and drain in a salad spinner to get rid of as much water as you can.
3. Pour the olive oil, sesame seeds, salt and pepper over the kale. Using your hands "massage" the olive oil and seasonings into the kale in order to evenly distribute throughout all those little kale nooks.
4. Spread the kale on a baking sheet and bake for about an hour (depending on how much moisture was in your kale and how hot your oven is.) The leaves should be totally crispy and crunchy when they're done.

Enjoy! Betcha can't eat just one!

Two Blue Lemons in Eating Well!

2009-12-15T08:57:00.005-05:00

Good morning! I just wanted to share with you all that Two Blue Lemons' Bean & Butternut Chili with Quinoa is being featured in the Eating Well section of the December issue of the American Academy of Physicians Assistants Professional Magazine. It's the first time Two Blue Lemons will appear in a printed publication, so we're pretty excited around here!

Thank you to everyone who visits our little labor of love!

Happy Holidays and Happy Eating!
Anna & Sarah
.

Pumpkin Ravioli

2009-12-06T19:53:00.003-05:00

Did it snow at your house last night? It did here which brings both good and bad news.

Good news - I don't feel crazy listening to Christmas music in my car (okay fine at home too), we had an excuse to go to Butterfly Farm and bring home the fattest, shortest little tree there ever was, but most importantly, snow outside = comfort food inside.
Bad news - eekkk it'll be winter for the next 4 months....

Happily, these raviolis are fast and simple but taste long and complicated. They made a perfect snowy dinner for the two of us and we have a freezer full of plump orange raviolis ready to drop in boiling water for a 10 minute dinner later this week!

Pumpkin Ravioli:
*makes 24 raviolis

1 1/2 cups pumpkin puree - you can either dice 1" cubed pumpkin with olive oil, salt & pepper and roast at 425 for 30 minutes then mush up or use a quality canned pumpkin.
1/4 cup ricotta cheese, I used my favorite from Narragansett Creamery!
2 T Parmesan cheese
2 T chopped sage
Big pinch cinnamon
Big pinch nutmeg
Big pinch cayenne pepper
1 tea salt
Freshly ground black pepper
48 wonton wrappers
Extra virgin olive oil (1/4 cup for every 2 people you're serving)
Pepitas
Extra parm for topping!

1. Put a big pot of water on to boil.

2. Combine pumpkin, ricotta, parm, 1 T sage, cinnamon, nutmeg, cayenne, salt & pepper in a mixing bowl - mix well. Taste and add more salt or pepper if needed.

3. Set up a work station for assembling the raviolis - place a teaspoon of filling in the middle of a wrapper, dip your finger in a bowl of water and trace the corners with water, top with another wrapper and working from one corner, seal while pushing the air out so the filling is nice and tight.

4. Repeat using all the wrappers - place stuffed raviolis on a floured baking sheet. When ready to cook - salt boiling water and drizzle in some olive oil to prevent the pasta from sticking. Drop in the ravioli and cook for about 7 minutes, or until they are floating on the top and the skins look cooked through.
*If you want to freeze, place uncooked ravioli between floured parchment paper and wrap air tight with plastic.

5. Meanwhile, heat 1/4 cup of olive oil & 1 T chopped sage for every 2 people you are serving, in a small sauce pan. You want the sage to infuse the oil and get crisp. Toast the pepitas in a dry pan for a few minutes.

6. When the raviolis are ready, gently remove from the boiling water with a slotted spoon and place on a kitchen towel to dry, if they look too wet (you don't want pools of water on your plate!).

7. Serve - gently arrange a few raviolis on a plate, spoon over sage olive oil and a few crisp leaves. Sprinkle pepitas and extra parm on top!!!

Roasted Butternut Humus w. Olive Oil Flatbread

2009-11-30T19:23:00.003-05:00

Nibble nibble nibble...

Watching a football game tonight? Hosting or attending a fabulous holiday bash? Need to get rid of those Thanksgiving squash leftovers? This deliciously creamy humus (with an oh so festive color) will take care of all of that and leave you full of beneficial nutrients. And, of course, every creamy dip needs a warm bread to snuggle with...

Roasted Butternut Humus:
1 cup cubed roasted butternut squash
2 14 oz. cans chickpeas, drained & rinsed
2 garlic cloves
1/2 cup extra virgin olive oil
2 T tahini
Juice 1 lemon
1 1/2 t salt
Pinch red pepper flakes

Toss 1" cubed butternut chunks w. olive oil, salt & pepper. Roast for 30 minutes @ 425.

When squash is ready (or if you have leftovers) wizz everything together - reserve some cubes of squash to top the humus (as people like to know what flavor they're about to dig into!).

Olive Oil Flatbread:
*Adapted from Ottolenghi
Makes about 2 dozen

1 cup whole wheat flour
1 t baking powder
3/4 cup water
2 T extra virgin olive oil, plus extra for brushing
1/2 t salt
1 t paprika
1/4 t cayenne pepper
1/4 t black pepper
coarse sea salt for sprinkling

1. In a large bowl, mix together all the ingredients except the sea salt to form a soft dough. You can do this by hand or in a mixed fitted with a dough hook. Work it until you get a firm consistency, then cover with plastic and leave to rest in the fridge for 1 hour.
*I had to add a bit more water to make the dough form...

2. Heat up the oven to 425. Turn the dough on to a clean work surface. Hove a bowl of flour for dusting read at the side. Grab off walnut-sized pieces from the dough. Roll out each piece as thinly as possible with a rolling pin, dusting with plenty of flour. They should end up looking like long, oval tongues, almost paper thin.

3. Place the crackers on a tray lined with baking parchment. Brush them with plenty of olive oil and sprinkle with sea salt. Bake for about 6-10 minutes, until crisp and golden.

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Happy Thanksgiving!

2009-11-26T09:48:00.006-05:00

Happy Thanksgiving, everyone! I am thankful for the best sister, best friend, and best blog partner a girl could ever wish for! We hope your day is filled with good smells, stretchy pants, and the people you love.

Happy eating!

Vengan Bataka - Eggplant & Potato in Peanut Sauce

2009-11-23T13:20:00.016-05:00

I recently bought India's Vegetarian Cooking: a regional guide by Monisha Bharadwaj and am head over heels in love. I've made four recipes from it in two days. The photographs are gorgeous, the recipes are shockingly easy considering how flavorful and unique they are. As if that weren't enough, Monisha's comments on "A Religious Perspective on Food" (all you yoga fans will recognize Ahimsa, the law of non-violence) and "Ayurveda" - balancing the five elements of nature in food - really sold me. I've always thought making authentic, flavorful Indian was out of reach, but this prooved me wrong! If you can't find an Indian mother to adopt you, this is the next best thing.

This recipe was out of this world. The eggplant was silky, the potatoes were soft on the inside and crispy on the outside. And the nutty peanuts, flavorful tomato, and chickpea flour created a perfectly balanced dish that came together quickly and disappeared in much the same way. I adapted the recipe a bit to make sure all the ingredients were easy to find. Local Indian markets or stores with spices in bulk bins are a great place to buy super affordable spices.

Ingredients: (adapted)
2 tablespoons brown (unhulled) sesame seeds
3 heaping tablespoons peanuts
3 tablespoons chickpea flour
1 small can (14.5 oz.) whole peeled tomatoes
2 tablespoons garlic-ginger paste*
1 teaspoon turmeric
1 teaspoon chili powder
Salt, to taste (about 1 tsp.)
1 teaspoon brown sugar
6 baby eggplants
2 tablespoons sunflower oil
1 teaspoon black mustard seeds
2 handfuls fingerling potatoes (about 2 cups)
Handful cilantro leaves, chopped

Preparation:
1. Toast the peanuts and sesame seeds in a dry pan over medium low heat for a few minutes until fragrant. Whiz in a food processor until finely ground. Set aside.
2. In the same dry pan, toast the chickpea flour, stirring constantly for 2-3 minutes, until fragrant. Mix with the tomatoes, breaking them up with your fingers.
3. Add the peanut-sesame mixture to the tomato-chickpea mixture. Add the *ginger-garlic paste (equal parts ginger and garlic blended until smooth). Add the turmeric, chili powder, sugar, and salt.
4. Cut the potatoes into bite-sized pieces. Slit the eggplants lengthwise, up to the stem but without cutting through the stem. Stuff the eggplants with the tomato mixture. Save any remaining mixture.

5. Heat the oil in a heavy pan over medium heat. Add the mustard seeds and let them pop.
6. Place the eggplants in the pan. Distribute the potatoes throughout. Pour over the remaining tomato mixture.

7. Add about 1/3 cup water. Cover the pan and simmer over low heat until the eggplant is very tender and the potato is soft throughout, about 25 minutes. Serve over brown Basmati riced boiled with 2 cloves and 2 cardamom pods.

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Fall Pizza: Caramelized Onions, Herbed Ricotta & Arugula

2009-11-22T12:56:00.010-05:00

Pizza is one of the most delicious, adaptable, and fun dinners I can think of. For us, the Summer is all about Grilled Pizza Parties (oh how I miss you bare feet and 8 pm sunshine...) but now that it's Fall rather than huddling around the outdoor grill and croquet set, we are snuggled up inside, in our slippers and pj's when the dinner bell rings.

This idea of topping a simple pizza with dressed arugula was inspired by the bianco pie served at Figs (one of Todd English's restaurants). The combination of crispy crust, creamy herbed ricotta, and fresh spicy greens is oh so satisfying. And, believe it or not, every inch of this pizza was born at the Providence Winter Farmers Market - from the dough, to the ricotta, onions, herbs, and arugula. See, winter isn't that bad.

Fall Pizza w. Caramelized Onions, Herbed Ricotta, and Arugula:
Makes 2 "individual" pizzas (if you're hungry like us...)
2 whole wheat pizza crusts from Olga's Cup and Saucer
4 onions, thinly sliced
1 cup Naragansett Creamery ricotta
2 T finely chopped fresh herbs, any assortment you like I used rosemary, thyme, and marjoram.
Zest 1/2 lemon
4 cups fresh arugula, washed well & dried
Olive oil
1 T unsalted butter
2 T balsamic vinegar
Salt & pepper

A few months ago, Nick went to Home Depot and picked up a half dozen natural ceramic tiles to line our oven rack - then you can simply slide your pizzas right onto the tiles which mimics a pizza oven! It works great! Remember to pre-heat the oven with the tiles inside.

1. Pre-heat oven as hot as it will get (500).

2. Mix ricotta, chopped herbs, and lemon zest. Set aside.

3. Heat 1 T butter and 2 T olive oil in a large skillet over medium heat. When hot, add in onions. Stir around to coat onions then let sit until browned on one side, then toss around. Again let sit until browned, toss. Do this until the onions are caramelized, a deep brown, about 10-15 minutes. Sprinkle with salt.

4. When onions are ready, top pizza crust with a layer of caramelized onions. Dollop herbed ricotta on, then slide pies into the hot oven. Cook for about 10 minutes (watch the crust, if it looks like it's done, take it out sooner).

5. Dress arugula with 2 T balsamic vinegar & 1 T olive oil, sprinkle with salt and toss.

6. When pizza is crispy, slice into rectangular strips - top with dressed arugula & DIG IN!

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Chickpea Croquettes w. Greek Salad Topping

2009-11-15T20:11:00.005-05:00

I'm about to spill my guts.

There have been subtle signs over the past year - these Sweet Potato Latkes, the Jamaican Vegetable Patties w. Peach Salsa, and of course, the Cauliflower & Cumin Fritters w. Lime Yogurt.

Well, here it is, I think little crispy patties (cakes, fritters, croquettes...whatever) are top-notch, my fave. Really, the best thing since sliced bread. It's not like I just confessed to loving ketchup on chocolate cake, this obsession is pretty understandable. I mean, doesn't everyone love a small savory cake with some fresh, colorful topping?

Here is my latest patty and it is darn good.

Chickpea Croquettes w. Greek Salad Topping
Serves 4, Vegan, Gluten-Free
from Vegetarian Times, October 2009

Topping:
1 cucumber, quartered and sliced (1 cup)
1 cup cherry tomatoes, quartered
2 green onions, chopped
2 Tbs. lemon juice
1 Tbs. olive oil
1/2 cup crumbled feta cheese (optional)

Croquettes:
1 cup chickpea flour
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
1 15 oz. can chickpeas
4 green onions, chopped (1/2 cup)
1/2 cup diced red bell pepper
1/4 cup chopped fresh parsley
Juice of 1 lemon
1 Tbs. olive oil
2 garlic cloves, minced

1. To make topping: Toss together cucumber, tomatoes, green onions, lemon juice, and oil in bowl. Gently stir in feta crumbles. Season with salt & pepper, set aside.

2. To make Croquettes: Whisk together chickpea flour, cumin, chili powder, and salt in a bowl. Whisk in 3/4 cup hot water (add more water if needed, I added about 1 cup). Stir in remaining ingredients and, with the back of a fork, squish the chickpea slightly. Season with salt & pepper.

3. Heat skillet over medium heat - coat the bottom with a light oil (I used sunflower oil because that's what I had). Scoop 1/4 cup dollops of chickpea mixture into skillet, and reduce heat to medium-low. Cook 3-4 minutes, or until golden. Flip with spatula and cook 3-4 minutes more. Repeat with remaining chickpea mixture (the cooked croquettes can sit on a baking sheet in a 200 F oven). Serve each Croquette topped with 1/4 cup Topping.

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Bhindi Masala - Okra Curry

2009-11-01T13:20:00.017-05:00

I have to thank my lovely friend Sarah Ashley, a native Texan, for introducing me to okra. If you've never cooked with okra, go buy some now! Okra is indigenous to West Africa but has become a staple in traditional cooking all over the world, including northern India where it's called bhindi. Okra is delicious, easy to prepare, low in fat, cholesterol and sodium, and packed with fiber, vitamins A, C, K, B6, thiamin, folate, calcium, magnesium, iron.... the list goes on! It's soft and crunchy and works perfectly in this richly spiced tomato coconut curry.

These little pods are also responsible for gumbo. Etymology love fest warning: the word gumbo comes from quillobo, okra's name in parts of eastern Africa. The word was adapted into Portuguese as quingombo, which ultimately became gumbo! (I had to include the word for okra in Tamil just because it's so incredibly beautiful: வெண்டை ).

Ingredients:
1 small yellow onion
1 tablespoon fresh ginger root
2 large garlic cloves
2 cups okra

1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
Pinch of cinnamon
1 dried chili pepper
2 whole cloves
4 cardamom pods

1 can light coconut milk
1 can diced tomatoes or 2 large fresh tomatoes, chopped

Preparation:
1. Slice the onion into thin half moons and saute in olive oil until the onion begins to brown.

2. Mince the ginger and garlic and slice the okra into disks. Add the ginger and garlic to the onions and saute for another minute or two. Add the okra.

3. Add the cumin, garam masala, turmeric, cinnamon, cloves, and cardamom. Cook for a minute to toast the spices.

4. Add the coconut milk and diced tomatoes. Simmer, uncovered, over low heat for about 20 minutes, or until the tomato and coconut has created a thick, dark curry.

I served this over some farmers' market arugula but you could serve it with basmati rice, coconut rice, or even quinoa.

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Orange-Vanilla Bean Tea Cake

2009-11-01T09:53:00.006-05:00

The goal of these little tea cakes was simple - I wanted a sweet snack to pick at this weekend. You know, something that sits on the kitchen table and gets a little nibble every time you pass by - something that is enjoyed piece by piece for breakfast, with your lazy afternoon tea, for dessert and vanishes by Monday morning.

Well, I just gobbled up another piece for Sunday breakfast so rest assured the goal has been accomplished. These cakes were inspired by a recipe in the Martha Stewart Living November issue - I swapped and replaced a few things so I wouldn't have to be rolled to work on Monday due to a cream / sugar coma.

Orange-Vanilla Bean Tea Cake:
3 oranges (or any citrus: grapefruit, clementines, tangerines...)
3/4 cup buttermilk
1 tablespoon pure vanilla extract
2 cups whole wheat pastry flour
1/4 teaspoon aluminum free baking powder *why aluminum free?
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, plus more for pan, at room temperature
1 1/4 cups raw turbinado sugar
2 vanilla beans, split & scraped, pod reserved for another use
2 farm fresh eggs

1. Preheat oven to 350. Butter and flour a 5-by-9 inch loaf pan (or 2 smaller loaves as I did). Zest 2 oranges to yield approximately 1 tablespoon zest. Juice 2 oranges to yield 3/4 cup juice. Cut pith and skin from remaining orange and slice fruit along membranes to release segments into a bowl; discard membranes and any seeds. With your fingers, break each segment into 2.

2. Combine 1/4 cup orange juice, buttermilk, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.

3. Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with buttermilk mixture, beginning and ending with flour.

4. Fold orange segments into mixture, and pour into pan. Gently smooth top using a spatula.

5. Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes for a large loaf (about 40 to 50 minutes for smaller). Meanwhile, bring remaining 1/2 cup orange juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.

6. Remove tea cake from oven, poke top all over with a skewer, and brush with half the orange syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove cake (this cake is moist and delicate so be careful inverting the pan). Let cool completely on wire rack, top side up.

7. Brush remaining orange syrup onto sides and again on top of cake. (Cake can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.)