“Red, White & Blue-Black” Eggplant Casserole
This eggplant casserole will become a family favorite. Make ahead of time and pop in the oven for dinner!
All posts tagged: vegetarian
Ottolenghi’s “Surprise Tatin”
When you have an abundance of cherry tomatoes, this is a sure fire way to make them the star of dinner.
Beets 101
A lot of people don’t know how to cook beets correctly, so they end up being tasteless blobs that turn your fingers red. This is a short, simple post on how to cook them correctly, which I learned from the PBS Victory Garden cookbook — which is one of the most comprehensive cookbooks on vegetables. Unfortunately I think it’s out of print. 😞 Here’s how to make beets so that they are not only completely tender, but extremely sweet. Cooking them slowly at low heat caramelizes the sugar in them and makes them taste almost like dessert. Roasted Beets This works for any amount of beets. Our favorite are the golden beets. (yellow) Preheat your oven to 275º (yes, not a typo, only 275) I take a shallow pan, I use a ceramic one, and I cut the stems off the ends and trim any extra stuff. Do not peel them. Place them in the pan, and drizzle about 3 tablespoons of olive oil on top of them, I shake the pan around a bit …
Kale and Fennel Gratin Casserole
My husband hates kale. Almost all kinds. But he thought this was good. That should tell you this isn’t your average kale recipe! I adapted this from my local organic farm CSA, and it was a hit at our house. You can make it dairy free without the cheese, it just won’t be as thick. Enjoy, it’s like a great spinach quiche sans crust. Fennel, Kale and Rice Gratin Gluten free, Low Carb, (can be dairy free, see below) Serves 4-6 click here for a PRINTABLE RECIPE large bunch kale, stemmed and washed (you can use curly kale, like above OR lacinto kale, which looks more like a flat big leaf spinach, either one works. I like the flat one best) 3 tablespoons extra virgin olive oil 1 large yellow onion, finely chopped 2 medium bulbs fennel, trimmed, quartered, cored and chopped (about 2 cups chopped) Freshly ground pepper to taste 2 large garlic cloves, minced ¼ cup chopped fresh dill (or 1½ T dried dill) 4 eggs ½ cup coconut milk (the kind in …
T2T’s Falafel
This is absolutely my take on falafel. Falafel is a vegetarian patty originally made with either chickpeas, fava beans or a combination of both. Mine is made with chickpeas and is gluten free. Falafel has been around for centuries, and with good reason. High in protein and economical to make, falafel is a great staple to add to your culinary arsenal. Yes, it has carbs, but is high in fiber, and has tons of good vitamins and minerals, especially if you use fresh spices. Common in the middle east, falafel is now international, and can be found in almost any major city in all countries. Note you have to soak beans overnight, so start this a day ahead. And don’t think you can used canned ones, it will not work… T2T’s Falafel see below for nutrition info 2 cups dried chickpeas (also known as garbanzo beans) ¼ cup fresh flat leaf parsley, stems removed ¼ cup fresh cilantro (if you hate cilantro, skip it and double the parsley) ¼ cup fresh mint leaves 3 cloves …
Kohlrabi Slaw with cherries
One of the cool things about using a CSA provider is getting “surprise” veggies you have not cooked previously. A few weeks ago, Kohlrabi showed up in our box. Kohlrabi are part of the cabbage family, and have an odd sputnik look to them. (OK, that dated me…) Here’s a recipe that not only uses them, but is DELICIOUS! Want a twist on coleslaw? Here it is, but first, a rundown of the benefits of eating Kohlrabi. Low in fat, high in fiber, potassium, and a ton of Vitamin C, and they are in season now! This recipe is low in net carbs (watch out for the dried cherries, if you eat a lot, it will increase the carbs, and they are yummy!) Kohlrabi, Fennel & Cabbage Slaw with Cherries Ingredients: ¼ cup roasted salted sunflower seeds 2 medium bulbs Kohlrabi 1 small head fennel, outer leaves removed, shredded 2 cups shredded green cabbage 1/8 cup dried, tart, unsweetened cherries (no sugar) small fistful of coarsely chopped fresh dill (or dried, 2 tsp) Dressing: ¼ …
Thai, Coconut, Broccoli and Cilantro Soup
This recipe originated from Donna Hay Magazine. I made it tonight, and it was delicious. I did a few modifications, but this is one of the healthiest soups I’ve seen! Cilantro is a GREAT detox herb, and gives great flavor to this soup. If you HATE cilantro, leave it out or switch to flat leaf parsley. We made a supper of this soup, wheat free crackers, babaganoush, hummus, olives, and some fig flavored goat cheese. Easy and done! Serves 4 Ingredients: ¼ cup store bought green curry paste (she calls for 1/3, but that was too spicy, so if you don’t like a lot of spice, go less, you can always add more at end) 1 13½ oz. can unsweetened coconut milk 3 cups water 1 lb. broccoli (organic) florets, broken into small pieces 2 cups organic baby spinach leaves 1-2 cups cilantro leaves, preferably organic 3 shallots sliced thinly coconut oil Place the green curry paste in a medium saucepan. Cook for a minute under medium heat until you can smell the spices. Add …
Black Bean and Corn Salad
I love this salad for a few reasons: it uses all that is summer, it provides protein, and it can be made ahead. In fact, it is BETTER if you let it sit for a few hours in the frig. We can make a batch of this and it keeps a few days in frig. Not to mention it is really pretty! If you are staying away from all carbs, omit or halve the corn and add some diced jicama. Printable recipe here. Ingredients 1 cup fresh cooked corn (I used two cobs), cooled and cut (can use frozen organic corn also) 4 green onions or scallions (white parts only) chopped fine OR ¼ cup finely diced red onion 1 can (16 ounces) organic black beans 1 small handful (½ small bunch) of chopped fresh cilantro (or basil if you don’t like cilantro) 1 pint grape tomatoes, sliced in half or quarters (cut large cherry tomatoes into quarters) ~ 20-30 green olives, sliced in half Optional: add diced avocado for a burst of fiber and …
Eileen’s “Tastes Like Summer” Salad
I threw together this salad today that was inspired by a salad we created in the cooking class at Food As Medicine recently. Using what’s fresh, I gave it a new spin. Similar to tabbouleh, it makes a great side dish, we had it with lamburgers one night and local wild rice brats on July 4th. Yes, this does have a few carbs, but good ones. As you make this, keep in mind that any ingredient can be modified. If you hate cilantro, leave it out, if you adore basil, add more. If you are addicted to spicy, add some. You cannot screw this up! Just go slow and keep tasting it until you like it. Summer Quinoa Salad ½ cup quinoa, rinsed and cooked (I used white quinoa variety) 1 cup red seedless grapes, halved 1 handful parsley, stemmed and chopped 1 handful cilantro, chopped (stems are ok, they have same flavor as the leaf!) 1 small bunch of basil 1 handful mint, stemmed and chopped ¼ Cup Olive Oil (up to ¹/3 cup …
What are Garlic Scapes?
We went to the farmers market this morning, and my husband was intrigued by what looked like a bunch of long curly green onions. But we knew they were not onions! We asked and were informed they were “garlic flowers”. We got home, looked it up, and found out they were Garlic Scapes! What the heck is a garlic scape? We asked the same question. And so we investigated and purchased some and went home and made scrambled eggs with sauteed garlic scapes and baby asparagus. Yum. Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. You can find them in the early summer and mid-fall at farmers’ markets. What to do with them? There are some great links at the bottom of this page. Also: Roast them! Place the scapes in a hot pan with olive oil and pan-roast them for 2 minutes, or until golden brown. Add …
The Better Pasta
Recently I had an appointment with my Nutritionist, who is responsible for millions of people getting healthy. Kathie Swift, MS, RD, LDN is the practitioner who introduced Mark Hyman, M.D. to both functional medicine and food as an avenue to health. She was the person who taught half of my week long workshop in 2008 when I began my wellness odyssey and I am eternally grateful to her for her wisdom and guidance. She is the person I turn to when I get stuck in my weight loss journey, and she is brilliant and up to date on all things regarding food and medicine. We were recently talking about the “holes” in eating gluten free (things we miss) and I mentioned that my husband and I occasionally ate Einkhorn pasta (a wheat pasta using the original wheat from Italy that hasn’t been hybridized and modified the way our wheat has, thereby making it much less reactive). She suggested we try some of the low carb pastas made from alternative beans (black bean and mung bean). …
Artichoke Lemon Hummus
Eileen’s Artichoke Lemon Hummus I made this recipe up on the fly one summer day when I was having friends over. Many hummus recipes are too thick and pasty for me, almost so thick you couldn’t dip with them. I wanted something a bit more refreshing for the summer. This has been such a hit with my kids I make it almost all the time instead of regular hummus. Makes 20+ portions. You can easily cut this in half if you have a smaller family… or don’t want to eat hummus for every meal! 😉 Two 15 oz can chick peas (garbanzo beans), drained 1 cup tahini (sesame paste) ½ cup olive oil 1 lemon, juiced 4 cloves garlic 1 can drained artichoke hearts– NOT the kind in oil, the canned kind 1 pinch red pepper flakes or Aleppo Pepper sea salt ground black pepper Put all in food processor. This is a recipe that the amounts aren’t crucial; add more garbanzos, less artichokes, whatever. Add more ground red pepper flakes to make it spicier. …
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