Easy Miso Soup

Fast and flexible, this Miso Soup is my go to lunch when I'm working from home. I use what veggies I have on hand although my favorites are baby portabellos and snow peas. This recipe is easily scalable so you can feed yourself or a full crew. I try to keep some firm tofu in the fridge just for this soup but have made it without tofu and still enjoyed.

Easy Miso Soup
For each portion:
1/2 teaspoon toasted sesame oil
1/2 to 3/4 cup sliced veggies, (mushrooms and snow peas preferred)
2 to 3 ounces firm tofu, diced
1 1/4 cups water, divided
2 to 3 teaspoons miso paste, red or white
1/2 teaspoon grated ginger root, optional
Chives or green onions for garnish
red pepper flakes, optional
Heat a sauce pan over medium high heat. Pour oil in pan, stir in veggies and cook for a minute. Add tofu and cook another minute or two, stirring occasionally, until the tofu begins to brown a bit. Pour in 1 cup of water, stir to loosen any of the fond on the bottom of the pan and bring to a simmer. Using a micro plainer, grate ginger into the soup. Make a slurry with the remaining water and miso paste. When soup is simmering, turn off heat and stir in the miso slurry. Transfer to bowl and garnish with chives or green onions and red pepper flakes.

Hints: Storing sesame oil in the fridge increased its shelf life, it remains liquid and easy to use even when chilled. Peanut oil is a good alternative but any oil will be fine. I have used asparagus, carrot, celery, eggplant, parsnip, peppers, spinach and zucchini as veggies in this soup and they were all good. Shred, dice or chop to produce small enough pieces that cook quickly and they will work beautifully. To store tofu successfully, transfer to an air tight container and cover with water. Changing the water daily will keep the tofu fresh for a week after opening the package. Miso paste is available in most grocery stores, (Smiths, Whole Foods etc) and will keep for several months in the fridge. The red variety is my favorite for this soup. Two tricks when using miso for soup: 1) making a slurry will ensure quick, even distribution 2) don't boil the soup after adding the miso slurry. The ginger adds a bright note to the flavor profile and I keep a knob frozen so it is easy to grate into the soup. I love to pluck some fresh chive from my garden for the garnish but the green onion is a great choice as well. And of course, I use a healthy shake of crushed red pepper flakes because I like my soup spicy. Tofu and miso are good sources of probiotics; the ginger also aids digestion.

I started making miso soup with Trader Joe's miso ginger broth and liked it so much that I wanted to learn how to make it from scratch. That broth is a good product but I wanted a bit more umami "oomph" so I moved on to making my own, adjusting the flavors until it was just what I wanted. I love how quickly this homemade soup comes together and how satisfying a meal it is. 

Pomegranate, Quinoa and Hominy Salad

This was my go to salad for the 2014 holiday season. Great at pot lucks as well as great for quick, healthy dinners at home.  I am going to keep going to it for a while longer--as long as I can get pomegranates this winter.

Pomegranate, Quinoa and Hominy Salad
4 cups mixed greens (spinach, arugula, romaine etc.)
1 cup pomegranate arils
1/4 cup pistachios, chopped
1/2 cup white hominy
1 cup cooked red quinoa
1/2 sweet onion, sliced thinly
1/4 cup slivered red cabbage
1 teaspoon olive oil
1/4 cup pomegranate balsamic vinegar
1/4 teaspoon salt
optional: 4 ounces blue cheese, cubed or crumbled
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons pomegranate balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Prepare and place in a serving bowl the greens, pomegranate arils, pistachios, hominy and quinoa. Heat a small non stick sauce pan to medium heat then add the sweet onion slices, red cabbage and 1 teaspoon olive oil. Cook and stir for 4 or 5 minutes. Add vinegar and salt. Continue to cook for another 4 or 5 minutes, stirring frequently, until the vinegar has reduced almost entirely. Set aside to cool slightly.
Prepare the dressing by whisking the ingredients together. Toss the warm onions and cabbage, the blue cheese if using and the dressing with other ingredients just before serving.

Hints: This is a very hearty salad and can easily be used as a main dish, especially if you use the blue cheese. Try feta or fresh mozzarella if you don't like blue cheese. I find white hominy in the canned vegetable section of the supermarket. It comes in yellow too. Cut the onion in half lengthwise and then slice it into slivers. When I took this salad to pot lucks, I kept the dressing and the onion cabbage mixtures separately to transport then mixed together just before serving. I had some pomegranate balsamic vinegar on hand that I purchased from my local grocery store (I also saw it at Trader Joes) but plain balsamic would be just fine. I try to keep some cooked quinoa on hand in the fridge for salads like this one, soups or for crackers etc. Black or brown rice would be a good substitute for the quinoa.

This not only tastes superb but travels well and has beautiful color, (red, green and white) for a winter salad. When I make it with romaine lettuce only, it holds up until the next day for my leftovers lunch.

Cauliflower and Pumpkin Soup

Seasonal eating. One of my favorite things about winter is soup. Belly warming, aromatic, soul pleasing soup. This one is an interpretation of Indian cuisine I came up with a few weeks ago that uses readily available ingredients and comes together very quickly. I've made it several times already, once served it in bread bowls, which was exceptionally nice.

Cauliflower and Pumpkin Soup
1 tablespoon olive oil or coconut oil
1/2 cup finely diced onion
1 cup chopped cauliflower
1/2 teaspoon salt
1 teaspoon Garam Masala
1 1/2 cup pumpkin puree (I used canned but cooking your own would be awesome)
4 cups hot water
2 cubes vegetable bullion (or 1 tablespoon chicken stock paste)
salt to taste
pomegranate garnish, optional (see Hints for additional serving ideas)
Heat a 2 quart sauce pan over medium high heat. Add oil to pan. Stir in onion and cook for 1 minute. Stir in cauliflower, 1/2 teaspoon salt and Garam Masala. Cook for 5 or 6 minutes, stirring occasionally. When onion begins to brown, add the pumpkin puree and cook for an additional 3 or 4 minutes. Then add the water and bullion. Bring to a simmer and puree with an immersion blender. Check seasonings and add salt if necessary. Serve hot with pomegranate garnish if desired.

Hints: Chop the cauliflower pretty finely. A really nice thing about soup is the flexibility in measurements. The proportions of cauliflower to pumpkin here is about 1 to 1 in weight. I like Target's Archer Farms brand Garam Masala and toasting it with the cauliflower brings out a beautiful flavor. A immersion blender is really useful but you could also blend in a counter top model. I also ate this soup as lunch heated up with a spoonful of white hominy and of red quinoa in the bottom of the bowl--it was fantastic and I highly recommend eating it this way!

This cauliflower pumpkin combo could go another direction with different flavors--maybe Mexican with chili powder and cumin; or Greek with some lemon zest and oregano. Let me know if you come up with a great flavor profile.

Spinach Artichoke Spread, WMC Style

True, it is hard to find a recipe collection on the web that doesn't have a spinach artichoke dip/spread and true, most restaurants offer them as a matter of course at some point. But I'm still going to join the ranks with my favorite version--just how I like it of course--maybe it will become one of your favorite versions as well.

WMC Spinach Artichoke Spread
8 ounces lite cream cheese
1/2 cup Pecorino Romano cheese, freshly grated
1/4 cup light mayo
1/4 cup light sour cream
1 cup lightly packed chopped fresh spinach
1/2 cup roughly chopped artichoke hearts, water packed,  drained well
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 tablespoons pine nuts
Heat oven to 375 degrees. Butter an oven proof serving dish. Mix cream cheese, Romano, mayo and sour cream in a medium size mixing bowl until smooth. Stir in spinach, artichoke, salt and pepper. Top with pine nuts and bake uncovered until hot and gently browned, about 25 to 30 minutes. Serve hot with sourdough bread, tortilla chips or with your favorite cracker.

Hints: Using full fat cream cheese, mayo and/or sour cream will be fine. (I am just trying to decrease the fat content and calories because I always want to eat a lot of this!) Adjust salt and pepper to suit your tastes. I prefer the Romano to traditional use of Parm but you can use either or a combo. Lightly buttering the dish will help with the serving. This mixture would also work as a crostini topper quite well.

I have served this quite a bit and always gotten rave review and requests for the recipe--I really think you will like it, too. It comes together quickly, makes people happy and warms up the party!

Salmon, Planked

This is fun! Neal gave me some planks for Mother's Day and I finally got around to using one. Thanks Neal...I'll be using the rest soon.

Planked Salmon
Cedar plank (see Hints)
4 skinless salmon fillets, (about 1 pound)
1 medium lemon
1/2 teaspoon grated fresh ginger
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
Soak plank in water (weigh it down with a heavy pan) for at least 20 minutes. Turn on outdoor grill to high, or prepare charcoal briquettes. Rinse salmon and pat dry; set aside. Cut lemon in half, zest one half and mix the zest with the ginger, salt, pepper and parsley. Place salmon on plank and spread lemon parsley rub on top. Slice the other half of the lemon and top each fillet with 1 or 2 slices. Grill planked salmon, with lid closed, for 6 to 12 minutes, depending on thickness of fillets. Fish is done as soon as it is opaque and flakes easily.

Hints: Planking is a great way to grill fish because you don't have to turn it, which can be hard to do on a barbeque grill. The plank needs to be untreated wood. (Board from a lumber yard may be treated with chemicals that repel insects and can be dangerous to humans.) They can be found in packages in cookware shops or some large grocery stores. The package Neal gave me came with different types of wood, Cedar, Alder and Applewood. The soaked wood gives off smoke when heated that flavors the food cooked on it. Delicious! I like to use wild caught salmon, just because of the sustainability--I can't really tell any difference in taste but maybe you can. You could also use other types of fish like trout or halibut.

I have this aversion to "sweet" salmon. Often a menu will feature salmon with a honey glaze or brown sugar spice rub and I never order it even though salmon is one of my favorites. That's weird for me, isn't it? I like coconut shrimp and lichee scallops, I dip calamari in sweet and sour sauce, but somehow sweet salmon makes me cringe. So I guess my claim that I like all foods has a qualifier--I like all foods but not all the ways they are prepared. How do you feel about sweet fish?

Frozen Blackberry Lemonade

It has gotten hot! Signaling the time for cooling drinks. Frozen lemonades, refreshing in taste, temperature and texture, are great for kicking off the season. Blended with blackberries and made with honey, may even be pretty healthy for you.

Frozen Blackberry Lemonade
12 ounces frozen blackberries
4 medium lemons
3 to 6 tablespoons honey (how sweet do you like your lemonade?)
4 cups cold water (use carbonated water if desired)
Place 1/2 the berries in a blender container. Wash two lemons well under running water. Zest one lemon over berries. Squeeze the juice of the zested lemon and one other into the blender container. Add 1/2 the honey and then 1/2 of the water. Place cover on blender and blend until smooth. Pour into a serving pitcher. Repeat with the other half of ingredients. Serve right away.

Hints: There are seeds. The blackberries are loaded with them and I don't strain the lemonade, although you could if the seeds are a concern for you. Use room temperature lemons to get the most juice out and make sure you strain the lemon seeds out. I have used commercially frozen blackberries and have frozen my own for this recipe. Layer fresh blackberries on a wax paper lined tray and pop in the freezer for an hour or two. Once frozen, place them in a zip top bag and remove as much air as possible. They will keep for several months.

It's a hit! Sophie and Robby are working on their third cups here.

Broccoli Peanut Salad

Green is THE color tomorrow. Green pancakes or green mint cookies or green pudding are wonderful, (I know that I will have at least one of those,) but I wanted to offer a healthier way to dive into the colored frenzy of the day. (The one day a year I get to wear my shiny green flash eyelashes!) Use green bell pepper and substitute pistachios for the peanuts for a fully VERDANT dish. If you need additional green food ideas check out Broccoli Salad w/ cheese, Spinach Crepes and Arugula Kiwi Salad.

Broccoli Peanut Salad
2 cups chopped broccoli, tough stems discarded
1 cup diced red bell pepper
1/2 cup roughly chopped roasted, salted peanuts
1/3 cup cooked bacon crumbles, about 3 slices, (optional)
1 medium avocado, diced
Place all ingredients except avocado in a bowl and toss with the peanut dressing. Add the avocados and mix gently. Serve at room temperature or chilled.
Peanut Dressing
3 tablespoons peanutbutter
2 tablespoon rice vinegar
1/4 teaspoon salt
1/8 teaspoon red pepper flakes (optional)
1 teaspoon honey (optional)
Place ingredients in a microwave safe dish and microwave for about 20 seconds. Mix thoroughly with a fork or flat whisk. Pour over salad and toss.

Hints: You can choose not to use the bacon if you want a vegan dish. The best result is, of course, with a perfectly ripe avocado. The dressing options of red pepper flakes and honey will give you a sweeter and hotter result -- which I prefer. This dish can be a light meal on it's own; it is also a great accompanying dish for fish, pork or chicken meals. It holds well and is perhaps even better the next day after chilling overnight. Terrific with a tuna sandwich on rye bread.

The smooth avocado amid the crunchy veggies and peanuts is blissful. The strong broccoli, pepper and bacon flavors require a strongly flavored dressing which is exactly what this peanut butter dressing is. What a great way to get several of your five daily veggie servings!

Chicken Curry with Sweet Potatoes

On a menu in any restaurant the word "curry" nabs my attention. Usually I end up ordering a curry if it is offered and usually I am perfectly happy about it. So making curries at home is a natural outcome. (The same holds true for "tamale".) This curry has sweet potatoes along with other good for you veggies and spices. Healthy eating is a great adventure!

Chicken Curry with Sweet Potatoes
1 medium sweet potato
1 cup sliced mushrooms
2 medium carrots
1 cup snow or snap peas
2 medium stalks celery
1 large orange bell pepper
4 green onions
1/4 cup loosely packed chopped basil
1 lime
2 teaspoons freshly grated ginger root
3 medium chicken breast halves, skinned and boned
1 teaspoon salt
1 1/2 tablespoons coconut oil
3 teaspoons curry powder
2 cans coconut milk
2 cups water, divided
1 tablespoon cornstarch
3 cups cooked quinoa or rice for serving
Peel and dice sweet potato. Slice mushrooms. Peel and slice carrots. Rinse peas to clean. Dice celery and pepper. Clean and cut green onions into 1 inch long pieces. Chop basil. Zest lime and cut into 6 segments. Grate ginger.

Cut the chicken meat into 1 1/2 - 2 inch pieces and sprinkle with the salt. Place a heavy pot over medium high heat. Add coconut oil to hot pan. Saute chicken allowing each side to brown well before turning. When chicken is browned, sprinkle curry powder over the meat and stir so that the curry heats in the coconut oil.

Stir in the ginger and lime zest then add the coconut milk and 1 3/4 cups water. Stir in the sweet potatoes, carrots, celery, peppers, mushrooms and lime wedges. Cover the pot and cook for about 15 minutes or until the potatoes are beginning to soften. Remove the lime wedges and discard; add the peas and green onions. Continue to cook while making a slurry with the corn starch and remaining 1/4 cup water. Stir in the slurry and cook curry for another 5 minutes. Add the basil and cook for another minute or two then serve hot with quinoa or rice. Feeds 6 to 8 hungry adults.

Hints: I like to get everything ready before I begin cooking but chopping as you go is fine too. Substitute ( or omit) veggies as you wish. Use what is available and fresh. Freezing ginger root makes it easy to work with, but frozen root won't work for all recipes--this one it does. I use one can of lite coconut milk and one can full fat, but you can use either. The fresh basil is wonderful but can be expensive so dried is OK, just add a bit earlier so that its' flavor will bloom. Cook the quinoa while the curry is cooking so that everything is hot at once. I like to scoop the quinoa on top rather than under the curry for presentation. A one dish meal, this needs nothing to complete it.

Warm and cozy, this meal is a winner for curry fans. An aromatic, pleasant way to eat your veggies with enough protein to keep you satisfied through a long winters' evening. We will be having this again soon at my house. Try these Curried Chicken Spinach Crepes as spring approaches.

Hummus with Roasted Sweet Potato

Hummus and fresh veggies in the fridge means a healthy snack is always an option. Sweet potato ramps up the nutritional heft and the flavor in this version of hummus. I used part of the roasted sweet potato in a souffle and the rest for this appetizer/snack. Neal uses hummus instead of mayo on his sandwiches--have I mentioned he's a smart guy? With a few pantry friendly ingredients and a bit of time you can have a flavorful, healthy dip/spread at the ready.

Hummus with Roasted Sweet Potato
4 cloves garlic
1 cup sweet potato chunks, 1- 2 inch dice
2 teaspoons olive oil
1 15 ounce can garbanzo beans
2 tablespoons tahini paste (I buy this at the local grocery store)
3 tablespoons lemon juice
2 teaspoons lemon zest
Salt to taste
Heat oven to 425 degrees. Toss unpeeled garlic and sweet potato chunks with olive oil and place on a roasting sheet. Cook for about 20 minutes or until tender, stirring once. When cool enough to handle, squeeze garlic out of skins into a food processor bowl along with the sweet potato. Drain beans, reserving liquid. Add beans, tahini, lemon juice and zest. Pulse several times. With processor on, pour in some of the reserved liquid and process until very smooth. Use up to half the liquid, depending on the consistency you like. Add salt to taste. Serve with naan, pita bread or veggie dippers.

Hints: A drizzle of extra virgin olive oil on top is great when serving it with naan or pita bread. Add more or less lemon if you like. Hummus should be very smooth and creamy. I like mine with a bit more body, especially with veggie dippers, and so I use less of the liquid from the beans. It is always easy to add a bit more liquid but impossible to take any out so don't let it get soupy (if it does, open another can of beans). This recipe doubles easily w/o any modifications. Good served at room temp, OK chilled, too. Stores for several days in the fridge.

Sweet potato makes this hummus colorful, so serve it with bright green veggies for a great visual payoff. Happy snacking! (Check out Lemon and Carrot Hummus  for another non-dairy, non-gluten recipe.)

More Snow Cone Syrups

Happy 4th of July! Or as my son-in-law says, "Happy 'Mer'ca Day." Here are two more snow cone syrups I have been using with my new ice shaver. These are also great as Italian sodas but you may want to have those on Italian Day--just saying.

Mandarin Vanilla Bean Syrup
2 cups sugar
1/2 vanilla bean
3 mandarin oranges
1 cup water
3 tablespoons white corn syrup
1/8 teaspoon salt
Place sugar in a medium sauce pan. Split vanilla bean in half length wise and scrape the seeds into the sugar. Drop the pod in as well. Slice the oranges into 1/4 inch thick slices and add to sugar. Stir in water, corn syrup and salt. Bring to a boil over medium high heat, stirring often. Reduce heat to maintain a simmer and cook for 5 minutes. Remove from heat and allow to come to room temperature. Remove vanilla pod and oranges slices. Place in a covered container and store in the fridge. 

Lemon Blueberry Syrup
2 cups sugar
2/3 cup blueberries
1 large lemon
3/4 cup water
3 tablespoons white corn syrup
1/8 teaspoon salt
Place sugar in a medium size sauce pan. Add blueberries to pan. Slice lemon about 1/4 inch thick and add to pan, removing seeds if possible. Stir in water, corn syrup and salt. Bring to a boil over medium high heat, stirring often and mashing berries. Reduce heat to a simmer and cook for 5 minutes. Allow to cool to room temperature and then pass through a fine mesh strainer, pushing berries through with the back of a spoon. Discard lemon and berry pulp. Place syrup in a covered container and store in the fridge.

Hints: I used fresh blueberries but frozen would probably turn out the same. Simple syrups are just water and sugar boiled with flavoring agents. The corn syrup to help prevent crystalization. Choose any flavor or flavor combo you can think of. I am going to try Kiwi soon and something with lavender. I have also been thinking about mint with peach or pear.

I'll let you know if I get a great flavor when experimenting and you do the same for me. Enjoy the fireworks today!
 

Corn and Sweet Pepper Chopped Salad (Salsa, Relish)

What's the difference between a chopped salad, a relish and a salsa? Is it the spiciness? Is it the amount served? Is it the way it is served? I can see using this corn and sweet pepper salad as a main dish or as a side dish or as a chunky sauce with pork, chicken or fish. However you use it, you'll be pleased with the taste.

Corn and Sweet Pepper Salad or Salsa or Relish
1 large yellow bell pepper
1 cup cooked fresh corn kernals
1/2 cup canned white beans
2 tablespoons minced fresh chives
2 teaspoons minced fresh oregano
1/3 cup sour cream
1 1/2 tablespoons rice vinegar (or cider vinegar)
1/2 teaspoon salt
2 teaspoons hot pepper sauce, or to taste
Clean and dice bell pepper. Mix with the corn, beans and herbs in a serving bowl. Stir remaining ingredients in a small bowl until smooth. Pour over veggie mixture and stir to coat. Serve on greens or over fish or with corn chips...salad, relish or salsa!

Hints: Left over corn on the cob, especially if it is roasted is the best to use here. I use small white beans but you can use large ones or even pinto or garbanzo beans. The chives could be replaced with green onion and the oregano with cilantro or thyme.

Salad season is here and that makes me salivate. Amy shared a recipe for a great sounding salad dressing. I'll try to make some soon and get a photo. Sophie told me about a tuna sandwich with roasted red peppers that I want to try soon as well. And Connie sent me a nice photo of her in her contest winning apron along with a scrumptious dessert recipe that I will post soon. Thanks to all of you who share good ideas with me!   

Snow Cone Syrups

I bought an ice shaver (snow cone maker) this year. I also purchased some of the flavored syrups that were marketed along side it. They were...OK...if you're a kid. They weren't great. Lots of artificial flavors and dyes. So here are a couple of healthier versions, still loaded with sugar so not actually healthy but all things in moderation, right? A snow cone can make the miserable heat a bit more tolerable. These syrups work well in sparkling water--add some cream for Italian Cream Sodas. Check out this post for two more flavors.

Strawberry Basil Syrup
2 cups strawberries, washed and hulled
2 tablespoons chopped fresh basil
2 cups sugar
2 cups water
3 tablespoons white corn syrup
pinch of salt
In a medium size sauce pan, combine strawberries, basil and sugar. Mash with a potato masher until strawberries are broken down. Stir in water, corn syrup and salt. Bring to a boil over medium high heat. Reduce heat to maintain a simmer and cook for 5 minutes. Remove from heat and blend with an immersion blender (or transfer to a blender container). Allow to come to room temperature. Place a mesh strainer over a bowl and pour syrup through stainer into bowl. Stir to help the syrup pass through the mesh. Discard any solids left in strainer. Store syrup in a covered container in the refrigerator. Serve with snow cones, Italian sodas, on crepes or ice cream.

Lime Ginger Syrup
2 cups sugar
3 tablespoons white corn syrup
2 cups water
1 tablespoon freshly grated ginger root
1 lime, sliced thinly
pinch of salt
Combine all ingredients in a medium size sauce pan. Bring to a boil then reduce heat to maintain a simmer. Cook for 5 minutes then remove from heat. Allow to cool to room temperature, remove lime slices and chill in a covered container. Use for snow cones, Italian sodas or for punch.

Hints: The corn syrup will help prevent crystallization as the syrup chills. These syrups can be stored for 2 weeks in the fridge. You can choose how much syrup you use on the snow cones. I like to serve mine in a mug with a handle so that my hands don't get too cold.

I didn't like snow cones until this year. But when I went to the zoo with Sophie, Robert and Stella we shared one and then I saw the machine for sale and now I'm nuts about them! Next up I'm going to try a blueberry lemon syrup. I would love suggestion for new flavors...

Quinoa with Charred Kale and Peppers

Quinoa, kale, red peppers, purple onion, black beans all with a splash of lemon vinaigrette is so tasty that the health aspects are almost beside the point. Great served slightly warm, room temperature or chilled. A colorful, dynamic side for any grilled entree or serve as a main dish for lunch.

Quinoa with Charred Kale and Peppers
6 large kale leaves
1 large red bell pepper
1 tablespoon olive oil
1 1/2 cup cooked quinoa
1/2 cup cooked black beans
1/3 cup diced purple onion
Lemon Mustard Vinaigrette
Turn on grill to medium high. Rinse kale and cut red pepper in half lengthwise, remove seeds and ribs. Rub oil on inside and outside of pepper. Drizzle remaining oil on kale. Place red pepper on grill, cut side up. Shut grill cover and cook for 3 minutes. Open grill and turn peppers over. Add kale leaves to grill. Close grill and cook for about 90 seconds. Turn kale and cook another minute. Remove veggies from grill, allowing them to cool enough to handle. In a serving bowl, mix quinoa, beans and onion. Roughly chop kale and red peppers, discarding large tough stems from kale. Add to bowl. Pour vinaigrette over all, toss and serve.

Hints: I don't peel the charred skin off the peppers, their flesh is still fairly firm but you could cook them longer to soften them up if you prefer that texture, in that case I would remove the charred skin. This would be a great time to use smoked salt instead of regular salt in the vinaigrette.

The charred, smokey taste is really great for a grilling party. My favorite thing about summer is all the great produce available. Enjoy yourselves this summer!

Dessert Tamales: Pineapple or Peanut Butter Banana

What's not to LOVE about a rich, sweet dessert tamale?! I filled a sweetened masa dough with two lovely fillings, both simple, both utterly delicious. There was no clear consensus on which type we liked best. I used a caramel sauce with both but you can choose a raspberry or chocolate sauce or no sauce at all!

Dessert Tamale Dough
2 cups masa harina
1 1/2 cups hot water
2/3 cup coconut oil
1/2 cup raw sugar
3/4 teaspoon salt
1 teaspoon baking powder
2/3 cup evaporated milk
Pour hot water over masa harina and mix with hands until mixture forms a ball. Let rest 15 minutes. In the bowl of an electric stand mixer, beat the coconut oil on high until fluffy. Add the sugar, salt and baking powder then beat again. While the mixer is running, add about 1/4 cup of the masa and 2 tablespoons of the milk at a time. Beat well after each addition, stopping to scrap the bowl as needed. Continue to beat the dough on high speed for 15 minutes. It should resemble a thick brownie batter. Cover with plastic wrap and chill for at least an hour.

Pineapple Tamales
dried corn husks
10 to 12 fresh pineapple spears, 4 to 5 inches by 1 1/2 inches by 1/4 inch
1/2 batch chilled Dessert Tamale Dough
Caramel sauce for serving, optional
Soak corn husks in warm water for 20 minutes while preparing the pineapple spears. Take one husk and place on work surface. Spread approximately 3 tablespoons of the dough on the husk leaving 1/2 inch on sides and top. Leave 1 1/2 inches on the bottom. Place pineapple spear in the center and wrap the dough over by lifting the husk sides to meet in the middle. Slightly press the dough together and seal the husk by folding the bottom up along the center seam. Place seam side down. Repeat with the remaining dough. Heat a large pot of water fitted with a steamer to boiling. Place some extra corn husks in the bottom of the steamer to protect the tamales from contact with the boiling water. Stack the tamales upright or at an upright angle so that the juices won't drip out of the open end. Steam for 1 hour. Serve warm with caramel sauce.

Peanut Butter Banana Tamales
dried corn husks
1/2 batch Dessert Tamale Dough, chilled
4 tablespoons chunky peanut butter
2 medium size bananas
48 milk chocolate chips
Caramel sauce for serving, optional
Soak the corn husks in warm water for 20 minutes. Cut the bananas in half then the halves into quarters so that they are long and slender pieces. Place one corn husk on work surface. Spread approximately 3 tablespoons of the dough on the corn husk, leaving 1/2 inch on sides and top. Leave 1 1/2 inch on the bottom. Place 1 teaspoon peanut butter down the center of the tamale. Place 1 piece of the banana on the peanut butter and 4 chocolate chips along side it. Pull sides of husk together to seal the tamale then fold the bottom of the husk up along the seam and place seam side down. Repeat with the remaining dough. Heat a large pot of water fitted with a steamer to boiling. Place some extra corn husks in the bottom of the steamer to protect the tamales from contact with the boiling water. Stack the tamales upright or at an upright angle. Steam for 1 hour. Serve warm with caramel sauce.

Hints: You could use almond milk to make these dairy free. The dough needs to be light and fluffy so don't under beat. It is much easier to spread out if it is chilled. Dip your fingers in water and spread it out in as even a layer as possible. Check one of the tamales in the center of the stack to see if the husk pulls away cleanly after an hour of steaming, cook another 10 minutes if it doesn't, then check again. The narrow end of the pineapple and banana fit better at the bottom of the tamales. Chopping the pineapple into small pieces would work fine too. Be sure that the dough meets in the middle to fully encase the filling. I pile a bunch of the extra husks under on end of the stack to elevate it. These keep well in the fridge for a few days; just pop them in the microwave for a minute with the husks on to re-heat and eat.

Tamales are on my radar. What a great concept: packets of fabulousness just waiting to be devoured! They have been a real hit at my table, both the sweet and savory varieties. They are so versatile, accepting nearly any filling you can think of with grace and aplomb. Let me know what you think would be an incredible filling for further experimentation because I am in the TAMALE ZONE!

Grilled Curry Cauliflower

The Grill is out! Here we go...I grilled some sausages and cooked the cauliflower at the same time. Add a salad and there's dinner!

Grilled Curry Cauliflower
1 head cauliflower
2 tablespoons olive oil
1 to 1 1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Clean the cauliflower. Slice thru the whole head at 1/4 inch intervals. Break or cut into smaller pieces. Pour half the oil in a 8x12 inch disposable aluminum pan. Add the cauliflower and top with the remaining oil. Sprinkle the curry, salt and pepper on the cauliflower and toss. Place pan on a medium hot grill and close the lid. Cook for 6 or 7 minutes and then toss again. Cook another 5 minutes with the lid down. With tongs, place some of the largest pieces directly on the grill for 1 minute and turn to cook another minute. This will add some char to the dish. Return the charred pieces to the pan and serve hot.

 

Hints: If you have a larger head of cauliflower, use more curry powder (salt and pepper too). If the head is smaller, use less. Char the large pieces, the ones that won't fall thru the grill grate, then add back and mix into the rest of the cauliflower to spread the charred flavor.

Grilling is one of my favorite things associated with Summer. Doing a whole dinner quickly on the grill is a great way to maximize flavor gained and minimize time expended.

Dessert Tamales: Cherry Chocolate

Different in a very good way, dessert tamales for Cinco de Mayo! Cherry chocolate filling in cocoa dough with a flourish of ganache and chopped nuts--this is a very good way to celebrate! ( Click here for Oh-so-good Veggie and Chicken main dish tamales.)

Cherry Chocolate Dessert Tamales
Dough:
2 cups masa harina
1 cup cocoa powder
2 1/4 cups hot water
1 1/2 teaspoon vanilla extract
3/4 cup coconut oil
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup sugar
1/4 to 1/2 cup cold water
Mix masa harina and cocoa together in a bowl. Add vanilla to 1 cup of the hot water, then pour into the masa harina and cocoa, stir to mix. Add another cup of hot water and mix again. Add the remaining hot water if needed to form a stiff but pliable dough, similar in consistency to play dough. Set aside to rest for 15 minutes. Whip coconut oil, salt and baking powder with the paddle attachment of a stand mixer for 5 minutes. On a medium speed, beat in about 1/3 cup of the masa cocoa mixture along with 1 tablespoon cold water and 2 to 3 tablespoons sugar. Beat until thoroughly incorporated. Repeat process until all the masa cocoa and sugar is mixed in, using only enough water to keep dough loose. Whip the mixture on a higher speed for 15 minutes. Dough should be light and fluffy, about the consistency of butter cream frosting but not as smooth. Cover dough with plastic wrap and chill for at least 2 hours.

Filling:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1/4 teaspoon salt
12 ounces fresh or frozen dark cherries, pitted
Combine sugar and cornstarch in a small sauce pan. Stir in orange juice and salt. Add cherries and bring to a boil over medium heat, stirring often. Continue to cook, stirring constantly, for 10 to 12 minutes or until cherries have broken down and mixture is very thick.

Assembly:
Cocoa masa dough
Cherry filling
1 cup milk chocolate chips
Soak 1/3 of an 8 ounce package of corn husks in very hot water for 10 minutes. Place about 1/4 cup dough in the center of a corn husk. Spread it out about 1/4 inch thick to 1/2 inch from sides and 1 1/2 inch from bottom. Spoon 1 tablespoon of cherry filling down the center and top with 4 chocolate chips. Pull sides of husks together and seal the filling inside by connecting the dough edges. Wrap the corn husks together and fold up the bottom. Set tamale upright in a dish then repeat with remaining dough and filling. Place tamales nearly upright on a bed of corn husks in a steamer and steam for 1 hour or until husks pull away easily from tamales. Serve warm with ganache (see Hints for recipe) and garnish with chopped pistachios or flaked coconut.

Hints: Get more tips for tamale making here. Beating the dough long enough to get it light is very important. Working with chilled dough is much easier. Wet your fingers as needed when spreading the dough. This is a hands on recipe. The filling will spill out if you don't keep the open end up when cooking. Make a nest with extra corn husks and prop one side of the group up by bunching the husks underneath. A simple ganache is made from 1 1/2 cups chocolate chips and 2/3 cup cream heated in a skillet over medium low heat until melted together, stirring constantly. The tamales can be cooked then chilled or frozen and reheated to serve. Use a steamer or a microwave to reheat. The cherry filling is great for empanadas or turnovers.

This is a fun way to serve the classic cherry chocolate combo differently. The corn flavor of the masa harina is strong and lends an earthiness to this lovely dessert. Gluten and dairy free (without the ganache, use a chocolate syrup instead), this dessert will appeal to nearly everyone at the party!