Jicama and Cucumber Salad

Combining cucumbers and fresh sage from my garden with crunchy jicama produced this delightful salad. It really hit the spot--the refreshing spot--we were in need of on the latest 100 plus degree day. Wow! Heat wave summer for sure.

Jicama and Cucumber Salad
3 cups cubed jicama, (1/2 inch)
2 cups cubed, peeled cucumber
1/2 cup sliced red pepper
1 tablespoon minced fresh sage
1 lime, zest and juice
1 teaspoon kosher salt
1/8 to 1/4 teaspoon red pepper flakes
Mix all ingredients in a serving bowl. Serve at room temperature or chill before serving.

Hints: Peel the jicama, slice it 1/2 inch thick then cut the slices up. I like the cucumbers peeled but you could leave the skins on. A zester and a lime squeezer are both real time savers. Use whatever fresh herb you have available, I chose sage but thyme, oregano, rosemary or mint would be good as well. And lemon verses lime is a viable argument.

I labeled this post as Mexican simply because of the jicama. This salad would be great with any type of main dish or even as a main dish. The jicama and cucumber open themselves to lots of flavors, complimenting many different cuisines.

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!

Golden Risotto (Lemon, Saffron and Carrot)

Risotto...blissful, delicious, stunning. The deep, rich golden color of this side dish is absolutely matched by its taste. Yes, it does take some time and attention to get a risotto right but it is not technically difficult-- if you can ladle and stir, you can make an awesome risotto.

Golden Risotto (Lemon, Saffron and Carrot)
1 tablespoon extra virgin olive oil
1 teaspoon butter
1 cup arborio rice
1/4 cup finely grated carrot
1/4 cup chopped cooked artichoke heart
2 tablespoons minced sweet onion
1/4 cup lemon juice
2 teaspoons lemon zest
1/8 teaspoon crushed saffron threads
2 cups hot water
2 teaspoons chicken stock paste
1/4 cup cream
1/4 cup grated Romano cheese
In a 10 inch skillet, heat oil and butter over medium heat until butter is melted. Stir rice into hot fat and cook for 4 to 5 minutes, stirring frequently. In another pan, heat water and chicken stock paste to boiling, then reduce heat to medium. Add carrot, artichoke and onion to the rice. Cook and stir for another 3 to 4 minutes. Add lemon juice, zest and saffron to rice and veggies. Stir to combine then add 1/3 cup stock to skillet and stir until the rice absorbs the liquid. Repeat until all the stock has been used (this will take 15 to 20 minutes). Check to see if rice is tender, if not, add hot water in 1/3 cup increments until it is tender. Add the cream and Romano, cook and stir to absorb most of the liquid. The risotto should be creamy and tender. Serve hot with additional Romano shavings as a garnish if desired.

Hints: I use my microplane to zest the lemon, grate the carrot and the Romano. It is necessary to have a starchy rice like arborio to get the consistency you are looking for. Fresh lemon is best. I used canned plain artichoke hearts packed in water but fresh would be fabulous. Just keep stirring and don't add too much liquid at a time.

This is a fresh tasting risotto, perfect for Spring. The color is fabulous on a plate...I served it with grilled pork tenderloin and a spinach salad with lemon vinaigrette in these photos. It was a lovely dinner.

Topped Sweet Potatoes

This is barely a recipe--more like some serving ideas but worth a post nevertheless. Sweet potatoes can be a meal by themselves with these toppings.

Bake sweet potatoes at 350 degrees for about 45 minutes and top each with one of the following combinations:
3 tablespoons crumbled cooked bacon
2 tablespoons crumbled gorgonzola
2 teaspoons maple syrup
This one is smokey from the bacon, salty and rich from the cheese and slightly sweet from the syrup.

Or try:
2 teaspoons butter
1 tablespoon pine nuts
1/4 cup sliced dates
1 teaspoon minced fresh rosemary
Melt the butter in a small skillet. Stir in pine nuts and cook until fragrant, about 30 seconds. Add dates and rosemary. Cook and stir for 1 to 2 minutes then slide over split hot potato and serve.
This topper is sweet and rich, the browned butter and the pine nuts lend a savory undertone to the chewy dates. The rosemary rounds out the flavors beautifully.

And finally:
1/4 cup finely shredded Balsamic Bella Vitano cheese (purchased at Costco)
2 tablespoons orange marmalade
Top split hot potato with cheese and then add marmalade.
Tangy, sweet orange flavor along with the slight nutty edge of the cheese combines to make a lovely flavor profile. Add some cracked black pepper for a slight kick if you like. (Romano cheese would also be delicious.)

All three of these toppers are delicious. Try a new style of potato bar at your next gathering and let me know how it goes!

Broccoli and Parsnip Stirfry

Three more days to enter the Apron Giveaway! Check it out and enter all three ways. You could use a new apron, couldn't you? Here is a quick veggie side dish that has loads of flavor and beautiful color. Broccoli is a very healthy option that is fairly reasonably priced. Add the parsnip and pistachios and you have a winning flavor combination.

Stirfried Broccoli and Parsnips
2 tablespoons coconut oil
2 cups broccoli florets
3/4 cup shaved parsnip
1/4 cup chopped onion
1/4 cup chopped pistachios
Kosher salt to taste
freshly ground pepper to taste (or red pepper flakes)
Heat a wok or large skillet over high heat. Melt the coconut oil in the wok. Stir in the broccoli and cook and stir for 1 minute. Add the parsnips and onion to the pan and continue to cook and stir for another 2 minutes. Add in the nuts and continue cooking and stirring for another minute. Season to taste with salt and pepper. Serve hot.

Hints: As with all stirfries, having the ingredients ready to go is a must. The broccoli  should be in fairly small pieces, you can chop it up but I think it looks nicer in florets. There will be a pretty good crunch left in the broccoli because it is not cooked very long. Substitute peanut oil for the coconut oil if you wish. Use peanuts, cashews, sunflower seeds or other nut for the pistachios if you don't have them on hand. I used half a large parsnip and shaved it on my mandolin but you could use a food processor, slicer or even a vegetable peeler. This dish will hold for a few minutes but not too long as the veggies will begin to get soft, so have it be one of the last dishes you make for dinner.

Parsnips are a underutilized treasure. I love them in soups and stews. This stir fry gives them a main role in the flavor profile. They are lovely--a bit sweet and quite mild. Broccoli can get boring in my opinion and needs some attention to reach it's potential. Cheesy, creamy sauces are great but tend to add lots of calories which is something you don't always want in a veggie dish.

Black Beans, Black Rice and Pomegranate Salad

Deep and Dark. Love this salad for Halloween or Thanksgiving! Dramatic looking black and red...loaded up with antioxidants and chock full of flavor, it is a rift on the old rice and beans combo that you find in many food cultures around the world. I created this one especially for Halloween but I am sure I will be serving it all pomegranate season long. (Thanks to Craig for the BOX of pomegranates! I'm putting them to good use.)

Deep Dark Salad
1 1/2 cups cooked black rice or Coconut Black Rice, or Cilantro Lime Black Rice
1 1/2 cups cooked black beans (canned is fine, home cooked is better)
1 1/2 cups pomegranate arils
1/3 cup finely diced purple onion
1 ripe avocado for garnish
Dressing:
1/3 cup orange or clementine juice
2 teaspoons balsamic vinegar
2 teaspoons cocoa powder
1 1/2 teaspoons salt
2 teaspoons honey
1/4 cup almond oil (or vegetable oil)
Mix rice, beans, pomegranate and onion together in a serving bowl. Blend all the dressing ingredients except oil in a small bowl.Heat for 15 seconds or so in a microwave or warm in a hot water bath. Whisk in the oil and pour over the salad. Toss thoroughly and garnish with avocado when ready to serve. Good served at room temperature or chilled. The flavors will meld more if allowed to sit for at least an hour.

Hints: It took me a few tries to get the right balance of flavors in the dressing. The rice and beans are solid enough flavors to stand up to the cocoa powder.  However, if you are scared, you can leave the cocoa powder out and it will be a citrus dressing and that may make some of you more comfortable. This dressing would be good on different salads, like a spinach and pear with pecans or Romain with apples and feta. I have also used lime juice instead of orange and found it needed another teaspoon of honey that way. See my post Pomegranate Sauce for a good way to work over a pomegranate. One medium pomegranate will yield about 1 1/2 cups of arils.

This may take a leap of faith but I think you will really, really enjoy this salad. It works as a side dish with pork or turkey cutlets, or a main dish salad served over a bed of mixed greens, add some fresh mozzarella or chopped nuts if you want to up the protein level. My family was split on this recipe the first time I made it and so I did some tweaking for this blog version. I really appreciate their willingness to go along with all my culinary experimenting and their great feedback on what works and what needs work. Thanks team!

Baba Ganoush - Eggplant Spread

My brother Craig brought me these sun-bleached beauties last week and I made some baba ganoush with them. He also brought me a BOX full of pomegranates, so watch for some jewel studded recipes soon. Thanks Craiger!
Baba Ganoush
3 eggplants
1 small onion
2 cloves garlic
1 1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil, plus more for garnish
1/4 cup tahini paste
2 tablespoons lime juice
1/2 teaspoon ground cumin
4 to 5 tablespoons Pomegranate Sauce or syrup, optional
Heat oven to 375 degrees. Place eggplants on a baking dish and roast for 40 minutes. Peel and quarter the onion. Drizzle with a bit of olive oil. Roast it and the whole garlic cloves with the eggplant for the last 20 to 25 minutes. Remove veggies from oven and allow to cool until you can handle them. With a sharp knife, pull the skin off the eggplant and break open. Remove as many of the seeds as possible by hand and discard. Chop the flesh roughly and put in a mixing bowl. Chop onion and add. Squeeze the garlic out of its skin into the bowl. Using an immersion blender, puree the veggies. Stir in the salt, olive oil, tahini paste, lime juice and cumin. Taste to adjust seasonings. Serve warm or cold garnished with olive oil and pomegranate preserves or pomegranate syrup. Spread on pita bread or naan.

Hints: This spread or dip can be very smooth or a bit chunky, depending on how you like it. An immersion blender is great but you could use a regular blender, food processor or even a potato masher. Roasting the garlic and onion along with the eggplant imparts a mellow, caramelized flavor that is delightful. The sweetness of the preserves or syrup is wonderful but not necessary to enjoy the baba ganoush. And you could spread it on sour dough bread if you don't have naan or pita, but I will be sharing a recipe for naan in a day or so and it is quite easy. Tahini paste is a distinctive flavor used in both baba ganoush and hummus. A jar of it will keep in the fridge for quite a while. It may be hard to find--I can only get it at Smith's here in town-but it is worth the search.

I thoroughly enjoy trying out different types of food. Whenever I hear of a new restaurant that is out of the ordinary, I can't wait to try it and often when I try new foods, I want to learn to make them myself. Exploring culinary artistry is one of my favorite pastimes. I had baba ganaush at a middle eastern restaurant the first time and thought it was a great way to serve eggplant. I also love Italian style eggplant.  If you know of a great way to cook eggplant, tell me about it--or invite me to lunch! 

Scallop Potaotes and Carrots

Potato, carrot and onion--not a revolutionary idea. One of my favorite veggie combos of all time, try it this way for a change of pace-

Scallop Potatoes and Carrots
6 medium potatoes
1 medium onion
6 medium carrots
1 teaspoon salt, divided
2 tablespoons butter, divided
freshly ground pepper
1 1/2 cups half and half
Slice potatoes thinly and divide into 5 parts. Peel and slice carrots thinly, divide into 4 parts. Peel and slice onion thinly, divide into 4 parts. Butter a oven proof serving dish. Place one portion of potato in a layer across the bottom of the baking dish, top with one portion of the onions and one of the carrots. Sprinkle 1/4 teaspoon salt and some fresh pepper over the top and dot with about 1/2 tablespoon butter; then layer another portion of potatoes, onions and carrots topped with salt, pepper and butter. Repeat twice more then finish with a layer of potatoes. Pour half and half over top slowly and dot with any remaining butter. Cover tightly and cook in a 300 degree oven for 2 hours or more, (depending on how deep the dish is,) or until the veggies are soft and the liquid is absorbed.

Hints: If I use my dutch oven that is quite deep, I bake this about 3 hours. If I use a glass 9 x 13 inch pan, it takes less time. I do not peel the potatoes but I do the carrots. This is a good go to side because my pantry usually has all these ingredients. I use a mandolin to do the slicing but a food processor would be slick to use.

Everybody that has ever had this dish has really enjoyed it. The flavor profile is universally appealing it seems. Not every dish can claim that, nor would we want them to but, it is good to have a few of these in your repertoire. 

Quinoa Salad w/ Arugula

A great idea for quinoa. Turn it into meal with a few veggies, nuts and lemony, herbed dressing. Serve hot or cold.

Quinoa Salad
2 cups cooked quinoa, hot or chilled
1 avocado, diced
1 nectarine, diced
1 cup mukimame (shelled cooked soybeans)
1 cup diced cucumber
1/2 cup chopped pistachios
3 cups arugula
Optional: 1 cup chopped cooked chicken or 4 ounces crumbled feta cheese
Dressing:
1/2 lemon, zest and juice
2 teaspoons each minced parsley and chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon almond extract
3 tablespoons almond oil
Mix all salad ingredients together, except arugula and chicken or cheese. Whisk dressing ingredients together and stir into quinoa mixture. Serve quinoa on a bed of arugula, topped with chicken or feta if desired. Serves 4 to 6 as a main course.

Hints: Thaw frozen mukimame by running water over it. I don't peel the nectarine but I do the cucumber. Spinach could be substituted for the arugula. This is a good vegan dish if you leave the chicken or cheese out because quinoa is quite high in protein. It is also gluten free if that is important to you. Without the cheese, it is dairy free as well.

I am learning to prepare quinoa in ways that we enjoy. New foods that are introduced into our lives are new opportunities to be creative. Some seem to be natural and we feel badly about all the years we lived without them. Others need some time to assimilate into our menus but turn out to be worth the effort. And some just never make the cut for one reason or another. I hope quinoa works out for you.    

Loaded Hasselbacks

There is something about a baked potato loaded up with bacon, cheese, sour cream and chives. This version cooks a bit faster and delivers on flavor big time. Straight up simple eating.

Loaded Hasselbacks
6 small baking potatoes
4 teaspoons butter
1 1/2 teaspoons kosher salt
6 slices partially cooked bacon, cut into 1/8 inch pieces
3/4 cup grated cheddar cheese
1/2 cup sour cream
2 tablespoons snipped fresh chives
Turn oven on to 400 degrees. Scrub potatoes clean and pat dry with paper towels. Slice potatoes at 1/16 to 1/4 inch intervals part way through, leaving at least 1/4 inch base intact along entire length. (Thinner slices will allow faster cooking.) Place on a baking sheet. Melt butter and drizzle over potatoes. Sprinkle with salt. Bake for 30 to 35 minutes, or until soft when pierced with a fork. Remove from oven and top with cheese and bacon. Return to oven and bake an additional 5 to 7 minutes. When cheese is fully melted and bacon is crisp, remove from oven and top with sour cream and chives. Serve hot. 

Hints: I use the Hormel bacon that is pre-cooked and snip it with kitchen shears into small pieces. Use your favorite baked potato toppings and create your own loaded version of Hasselbacks.(Hasselbacks are sometimes referred to as Swedish baked potatoes.)

These potatoes came about one evening when we needed dinner soon but I was tired. We had them as a main dish but they are side dish material, too.  Not a ton of work and use on hand ingredients-we have a small chive plant on the porch. Just what you need some evenings.

Vegetable Options

Harvests are potential bounty. They only matter if you actually use what you have harvested. I have not had a garden this year and I have missed the potential. But visiting farm stands this summer produced some mouth watering moments for me. Here is one such moment.

Egg Plant Parmesan
1 large eggplant
kosher salt
2 eggs
2 tablespoons milk
3/4 cup bread crumbs
2/3 cup extra virgin olive oil, divided
1 small sweet onion, diced
1 clove garlic, chopped
4 cups chopped kale, tough stems removed
1 teaspoon salt
 6 Roma tomatoes, roughly chopped
2 cup fresh basil leaves, chopped
1/4 cup tomato paste
1 cup water
3 ounces Parmesan cheese, grated
3 ounces Romano cheese, grated
Peel and slice eggplant into 1/2 inch slices. Sprinkle both sides with kosher salt and allow to rest for about 20 minutes. Beat eggs and milk in a shallow dish. Place breadcrumbs in another dish. Heat a skillet over medium high heat. Pour two tablespoons into skillet. Dip each slice of eggplant in egg wash then coat with bread crumbs and place in skillet. Brown on one side and then turn over to brown the other. Place browned eggplant into an oven proof serving dish in a single layer and set aside. Pour remaining oil into skillet. Add onions and garlic. Cook for 2 minutes. Add kale and salt and cook another 2 minutes, stirring frequently. Add tomatoes and basil, toss to mix. Cook for 5 minutes, until tomatoes begin to break down, stirring occasionally. Stir in tomato paste and water. Cover skillet and reduce heat to medium low. Heat oven to 350 degrees. Cook sauce, covered, 5 minutes longer. Spoon sauce onto eggplant slices (or put sauce under breaded slices) and top with cheeses. Bake uncovered for 20 to 25 minutes. Serve hot.

Hints: Spinach could be substituted for the kale if that puts you off. I used large eggplant but the thinner variety would work just as well. This is a one skillet way to cook the dish but you could be making the sauce and browning the eggplant at the same time in two pans. If using one pan, make sure to remove any blackened bread crumbs before beginning the sauce. I needed a 9x13 baking dish and a 7x10 dish as well to fit in all the eggplant I had. If you choose to place the sauce underneath the breaded eggplant, you will end up with a crispy top crust--both ways are good. And yes, once again I have opted for Romano cheese however, this time I included some Parmesan with it--do I get some credit for that?

Eggplant is beautiful. It takes to other flavorings so easily but must be salted and allowed to sit in order to lose it's natural bitterness. Adding kale was a risk that turned out well. Kale is also bitter but with the basil and tomatoes and the cooking time, it becomes quite nice in this sauce.  (There may be a metaphor here for people and bitterness if I think about it long enough.) Taking a risk will often times prove to be beneficial. And those times it doesn't pay off...oh well! Learn from them and move on; it's only dinner!

W.O.H. Salad

Dinnertime and no clue as to what we are having. "What's On Hand" W.O.H. becomes the criteria. Having things that are healthy (carrot, peppers), add flavor (ginger, poppy seeds) and/or are staples (vinegars, oils) on hand makes times like this less stressful and enhances creativity. Check out this salad we had last week. It was inspired by my Mom's carrot and raisin salads from the 60's--

Carrot and Red Pepper Salad
1/4 cup rice vinegar
2 tablespoons almond oil
1 tablespoon poppy seeds
1 teaspoon freshly grated ginger root
1/2 teaspoon raw sugar
1/4 teaspoon salt
1 bell pepper, finely diced
2 cups shredded carrots
Whisk vinegar, oil, poppy seeds, ginger, sugar and salt in a serving bowl. Add veggies and stir together. Serve cold or at room temp.

Hints: When time is short, a dish that can be made and served in one bowl is nice. Another person can help by getting the veggies prepped while you measure and mix up the dressing, but this is a rapidly put together salad on your own. A micro plane is unbeatable to grate ginger root. I think that you could use walnut oil or canola oil and apple cider vinegar or red wine vinegar and get great results. Just use what you have on hand--that's the whole point of this way of cooking.

Cooking for people makes me happy and creating something tasty and healthy with old favorites used in a different way is rewarding. Combine the two and I am happy and rewarded. What more could one ask for?

Grilled Spuds!

Just in time for your 4th of July celebration, a potato dish that you can grill along with your chicken or steaks. This recipe will work year round in the oven as well.

Grilled Baked Potatoes
4 medium baking potatoes
1/4 cup butter, softened
1 tablespoon dehydrated onion flakes
1 teaspoon beef stock paste
foil sheets for wrapping
Heat grill to medium. Scrub potatoes and slice each into 5 pieces. Place on foil sheets. Mix remaining ingredients in a small bowl until thoroughly combined. Spread about a teaspoon of the butter mixture between the slices of potato and wrap tightly with foil, sealing the foil by folding it over on itself. place potatoes on an upper grill rack if you have one, close the lid on the grill and cook about 40 minutes, turning once. If there is no upper rack or no lid, cook about 50 minutes and turn 3 or 4 times.

Hints: Check out my previous post on an herb version of this potato. Baking potatoes work best in this dish, but you can substitute new potatoes. Sometimes the butter mixture will be enough for 6 smaller potatoes. A decadent addition is bacon bits in the butter mixture. Check to make sure they are not charring on the bottom, turning them is important. They will cook faster if the heat is high. Watch them carefully to avoid drying out and charring. Double wrap if you are worried about it.

I tried cooking frozen waffle cut french fries on a screen pan on my grill and they turned out quite well, they are good if you are grilling a burger.  Potato salad is great for picnics...look for a recipe soon...but for summer steak and potatoes, these are tops. Idaho potatoes are one of life's great pleasures, baked, boiled, fried, mashed, scalloped or grilled, I love 'em!

"Cole" and "Slaw"?

These are two weird syllables! Wikipedia tells me it is an Anglicized version of the Dutch word "koolsla" meaning cabbage salad but originated in Ireland. Whatever. It is still good stuff and pretty healthy, too.

My Way or the Highway Coleslaw
3 cups shredded green cabbage (can be part purple cabbage)
1 small carrot, peeled and finely grated
1 can (6 or 7 ounce) unsweetened pineapple tidbits in juice
1/4 cup chopped fresh cilantro
1/2 cup plain Greek yogurt
1/4 cup Miracle Whip salad dressing (can use mayonnaise)
1 tablespoon rice vinegar
1 teaspoon micro-planed fresh ginger root
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon smoked paprika 
Mix cabbage, carrot, drained pineapple (reserve liquid) and cilantro in a bowl. In a separate bowl, mix the remaining ingredients together. Thin with 1 or 2 tablespoons of the reserved pineapple juice. Pour over the cabbage etc, mix, cover with plastic wrap and chill.

Hints: I think that the cut of the cabbage is important. I don't like the shreds too thick or too fine, so I use a knife rather than a food processor for the cabbage.  I will often make the dressing first in the bottom of a serving bowl, then add the veggies and mix. This may necessitate wiping the bowl's rim to serve but saves on dishes to clean. If you use mayo instead of Miracle Whip, you will probably need to add another 1/2 teaspoon or so of sugar. If you use too much pineapple juice to thin the dressing, it will not stick to the salad very well and will settle to the bottom of the bowl. If you use regular yogurt, you may not need to thin the dressing at all. You can also substitute flat leaf parsley for the cilantro. (If you use mayo, regular yogurt and parsley you are solidly in the "Highway" version.)

In Austria, Amy calls this type of dish "fresh kraut".  Which is fabulous the way she makes it. I think we need a good guest blogger on fresh kraut and sour kraut soon. Caraway seeds, bacon and apple cider vinegar--yummy! What do you say Amy?

Sweeter Side

Fried Apples
4 or 5 apples, Fuji or Gala preferred
1/4 cup butter
2 to 3 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
Quarter apples, core and slice about 1/4 inch thick.  Heat butter over medium high heat until melted. Add 1/4 of the apples, fry stirring frequently. When apples begin to brown slightly, add more and continue to cook. Repeat until all apples are in the pan. With the last addition, include the brown sugar. After the last addition, sprinkle with vanilla, salt and spices. Continue to cook until the last added apples are softened, the liquid in the pan becomes syrupy and most of the apples are nicely caramelized. Serve warm. 

Hints: Don't peel the apples. You can add a bit more butter if needed as the apples progress. The cinnamon, cloves and vanilla can be increased or decreased (or omitted) if desired. Increasing the sugar makes the dish a bit more dessert like and can be used as a topping for ice cream, sponge cakes or as a filling for crepes. The apples being at various firmness when serving is a critical part of the appeal of this dish, so don't add them all at once.

I remember fried apples from my childhood. They smell wonderful and are a nice side dish with pork, chicken or cheese based dishes. I usually have the ingredients on hand for this recipe in the fridge and pantry so it is a go to side dish at my house. Hope you enjoy!

Are They Really From Brussels?

Brussels Sprouts w/ Bacon and Onions
12 oz. Brussels Sprouts
4 slices bacon, cut into 1/4 inch pieces
1/3 cup sweet onion slivers (about 1/2 small onion)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon sugar
Par boil cleaned and trimmed sprouts until almost fork tender. Drain and cut in half lengthwise. Set aside. In a medium sized skillet, cook bacon until crisp. Remove and set aside. Remove all but 1 teaspoon fat from skillet. Add olive oil and allow to heat up. Stir fry onion slivers in oil until they are translucent and beginning to caramelize. Add halved Brussels sprouts and continue to stir fry for about 7 or 8 minutes. Sprinkle salt and sugar over veggies. Stir in bacon bits. Cook another minute or so. Serve hot.

Hints: Frozen sprouts are a good option for this dish. Tossing the veggies nearly continuously will keep them from burning.

Even if someone doesn't like Brussels Sprouts, they may like this dish. I've had a few converts over the years. Bacon can make just about anything palatable. I haven't tried the new craze of bacon covered glazed donuts but I bet they're awesome!

Yammy

Yam and Apple Scallop
1 1/2 to 2 lbs yams or sweet potatoes
2 apples (Gala or Fuji)
2 tablespoons butter, divided
1 cup orange juice
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon grated ginger root
3 teaspoons corn starch
Preheat oven to 350 degrees. Peel and thinly slice yams. Peel, core and thinly slice apples. Grease a 2 quart baking dish with 1/2 tablespoon butter. Place 1/4 of the yams in the bottom of the dish. Top with 1/3 of the apples. Repeat for a total of 5 layers, beginning and ending with yams. In a small bowl combine orange juice, brown sugar, salt, ginger and corn starch. Pour over yams and dot the top with the remaining butter. Cover tightly and bake for 1 hour. Serves 6 to 8 adults.

Hints: True yams are nearly impossible to find. Dark orange sweet potatoes are sometimes labeled yams in the produce section of our local stores. Use what you can find. Tart apples like Rome or Granny Smith are not the best in this recipe but may work if you add a bit more sugar. Red delicious end up too sweet. Honeycrisp or Jonagold are also good choices. I like to use fresh OJ and a little orange zest is a good addition to the recipe. The ginger flavor is very subtle and you could easily use 50% more (1 1/2 teaspoons) without ruining the end product. This dish reheats well in the microwave and the flavors seem to meld well after a day. I use an enamel coated cast iron dutch oven with a tight lid to cook these but they can be done in a ceramic or glass dish with a foil cover. Check the  cook time to make sure they don't scorch.

Neal says he likes yams cooked this way because they are not so "YYYYYYamy". I like them because they are not too sweet. They taste fresher and less starchy than some other sweet potato dishes. They are great as a side dish for poultry or pork. The color is wonderful and so is the aroma.

Grilling Veggies

Grilling vegetables is an efficient and tasty way to complete a meal when you are having a barbeque. Asparagus and peppers cooked over an open flame are the best! And so easy- just sprinkle a bit of olive oil and kosher salt on cleaned asparagus and quartered bell peppers and throw them on a hot grill for a few minutes, turning once. Here is a potato recipe I have used for years and never get tired of. (It can also be done in 350 degree oven if your grill is out of service.)

Herbed Potatoes
6 small baking potatoes
1/4 cup butter, softened
3 teaspoons grated onion or shallot
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons minced fresh parsley
1 teaspoon minced fresh rosemary or oregano or thyme
Heat grill. Scrub potatoes and slice lengthwise into 4 slices. Mix butter with remaining ingredients. Spread about 1 teaspoon of the butter mixture between slices, put each potato back together and place on a foil square. Seal each square by folding edges over 2 or 3 times to prevent liquid from escaping during cooking. Place on hot grill and cook for 20 to 25 minutes. Turn over and cook another 20 minutes or until tender.

Hints: Small potatoes cook faster but big ones work too. You may need to slice bigger ones into 5 or 6 slices. Fresh herbs and onions are best but dried ones are OK, (use roughly half the amount of dried herbs for this recipe). Don't use all the liquid from the grated onion, use mostly the solid parts. I put all the herbs together and mince them at once, just use twice as much parsley as the rest and measure 3 teaspoons after they are minced.

I love potatoes! They are getting a bad rap in the food press these days but I don't believe everything I read. Used to be that fat was the enemy, then certain sugars were evil and carb maligning has phased in and out. I've lived through enough scientific break throughs and fad diet advice cycles that I am jaded. Best advice? Just eat a variety of foods! Be aware of basic nutrients and try to get more veggies and whole grains. Use dairy and meat and eggs a bit and try to go local and fresh when you can. Most of all enjoy food! It's good for you!

Salad Days

I love a great salad any time of year and think we are fortunate to be able to get lettuce year round. This is a good one to serve during the holidays. It has a bit more umph due to the cheese and a tangy dressing that goes well with most main dishes. Try it with a squash soup for a light dinner or with your turkey sandwiches on Black Friday.

Mediterranean Mixed Salad
4 cups mixed greens or romaine peices
1/2 cup roughly chopped parsely
3/4 cup thinly sliced celery
3/4 cup cucumber quartered cucumber slices
1 cup pomegranate arils
3/4 cup feta cheese crumbles, about 6 ounces
Dressing:
1/4 cup fresh lemon juice, about 1/2 of a large lemon
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon sugar
1/3 cup walnut oil
1/8 teaspoon freshly ground pepper
Place greens into serving bowl and toss with parsley. Sprinkle celery, cukes, pomegranate and feta on top. Whisk dressing ingredients together in a small bowl and immediately pour over salad to serve.

Hints: Remove the stems from the parsley before chopping it, you don't really want the stems. As with all salads, make sure the greens are clean and fresh. Getting the arils out of a pomegranate is easiest if done in a big bowl of water--reduces the mess and time. Cut the pomegranate in half and submerge each half in water then gently pull apart. Use the best feta you can afford. Walnut oil is really wonderful but another type may be substituted. This dressing works for other salad combos very well. It is not sweet at all but has lovely tart and savory characteristics that go with lots of foods.

Nearly all lettuce salads with fruit components use sweet dressings, and many of them are nice. I have had some lately though that had a bit more nuance to them and I liked it.  A little sugar is fine for flavor balance but I feel we have overdone the sweet and I welcome the return of more complex flavors like this salad has. Sugar is not the enemy but it is not our best friend either. 
I am a big fan of The Nutrition Diva podcasts on itunes. They are excellent. Short, balanced and informative from a reliable source that has no agenda other than education. Check out the website, too.

Colorful Side

Pops of color on a dinner plate are just as necessary as they are in fashion. Here is a terrific pop of color for your fall menus. (Good Thanksgiving side dish!)

 Sweet and Sour Purple Cabbage
4 cups finely shredded purple cabbage
1 large apple, cored, peeled and finely chopped (I like gala or fuji)
1/2 cup water
1/4 cup cider vinegar
2 tablespoons brown sugar
1 tablespoon butter
1/2 teaspoon salt
Place cabbage, apple and water in a large skillet that has a lid. Cover and cook over medium high heat for about 10 minutes, stirring often. Remove lid and stir in remaining ingredients. Continue cooking over medium heat for another 10 to 12 minutes, stirring frequently. Add water a tablespoon at a time if needed to prevent scorching. If desired, add additional brown sugar and/or vinegar to taste during final cooking. Serve hot.

Hints: The cabbage will cook faster if it is shredded finely. Leaving the peel on the apple is ok. Be sure to use a variety of apple that is a bit sweet. Lowering the heat when the lid is removed allows caramelization to occur and that makes the dish tastier. Nearly all of the liquid will have cooked off when the dish is done. Great with pork or poultry dishes.

I made this for Claus and Amy when they were first dating and Claus was so excited because it reminded him of home (Austria). I hadn't realized until then that it was originally a Germanic dish. I usually serve this on November 1st as a tribute to the start of the Holiday season--with meatloaf and mashed potatoes. This is a meal from my family's favorite Christmas movie, A Christmas Story. We call it Ralphie's dinner. Cute Peter Billingsly!