Week 34--Ginger

I love ginger!  Yes, another funny flavor that I didn't grow up eating much of.  As it turns out, ginger is great for my tummy so my body loves it too :) To be exact, it is the root we are most familiar with, with its spicy and fragrant flesh.  Perhaps you may associate it with Asian cuisine but in fact in Western cultures ginger is also consumed in foods and drinks such as gingerbread, ginger snaps, and ginger ale to name just a few.  It is also used in many spice mixes and added to the all American pumpkin pie.  Some even enjoy it in their morning lattes or Chai teas. What's not to like about ginger?

Aside from its many culinary uses, ginger is widely consumed for its medicinal properties as well.  Ginger is a stimulant and carminative (gas preventing), and is used for many intestinal problems such as dyspepsia (indigestion), gastroparesis (delayed gastric emptying), constipation and colic.  Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.    Tea brewed from ginger is a common folk remedy for colds. (Source:  http://en.wikipedia.org/wiki/Ginger)

This week's recipe was inspired by one of my favorite bloggers, Emily Malone from Daily Garnish (http://www.dailygarnish.com/).  It is Ginger/Sesame Tofu.

Here is what you need:

Ingredients

2 1lb packages of firm organic tofu
1 tsp sesame seed oil
2TB organic sesame paste (Tahini)
4TB organic liquid aminos or soy sauce
2 cloves of garlic minced
1tsp Chinese seasoning
1 inch ginger peeled and minced
1TB chili garlic sauce (optional)

Preparation

1. Slice the tofu into 6, 1/2 inch slices and press between 2 towels to drain all the liquid (~20 minutes)
2. Cut into 1/2 inch cubes and set aside
3. In a separate bowl mix together sesame paste, aminos, garlic, ginger, and chili sauce if you are using it.  Set aside.
4. Heat a wok or skillet to medium/hot and coat with sesame oil.   Brown tofu on all sides (~20 minutes).  Add Chinese seasoning. (Note:  If your skillet is not hot enough the tofu will begin to "water" so make sure to keep the heat on high.)
5. Once the tofu has browned add sauce and stir for about a minute.  Turn off heat.  You don't want to dry out the tofu so if you have an electric stove remove pan from burner.  Serve and enjoy!

Week 33-Dill

I love fresh herbs, don't you?  A few weeks ago I learned about the medicinal properties of some herbs and I made a commitment to incorporate one that I don't use very often--Dill.

Dill has been used in traditional medicine to prevent jaundice, to treat headaches, boils, lack of appetite, stomach problems, nausea, liver problems, and much more.  (Source:  http://en.wikipedia.org/wiki/Dill).

Today's recipe is an egg salad which includes fresh dill and I used it for tea sandwiches in my friend's English Tea themed baby shower.  The recipe can be found here: http://whatscookingamerica.net/Sandwich/SandwichEgg.htm

Putting on the Ritz Egg Salad Tea Sandwiches

Ingredients:

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 tablespoon finely-chopped fresh dill weed
6 tablespoons unsalted butter, room temperature
20 slices best-quality white bread**

** Choose the best-quality white or wheat bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

Preparation:
Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended. NOTE: This mixture can be refrigerated, covered, up to two days.
Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.
Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 10 whole sandwiches or 20 halves or 40 fourths.

Here is the whole spread :)

Week 32--Fennel

Licorice fan?  I am.  Yes, just one of the strange quirks I've discovered about myself as I "mature." I didn't grow up eating it but I quite enjoy it.  When I first tried fennel I was sort of taken aback by its strong licorice taste.  I guess I didn't expect that from a vegetable.  It took me a while to figure out how to incorporate it into my cooking but now I can't get enough of it.  This week's recipe features it in both raw and cooked form.  But first, let's learn a bit more about this amazing vegetable.

Fennel seed gives Italian sausage its characteristic flavor.  It is an essential ingredient in many curries and is used in South Asia as a breath freshener and a digestive aid.  Indeed, outside of North America fennel seed is as much a staple as cinnamon or nutmeg.  You've encountered it if you've treated yourself to an herbal chai lately or if you've used a cough drop, taken a laxative, or sipped any one of a number of well-known soft drinks. It's even used as an aromatic in room sprays and a masking agent in insecticides. (Source:  http://whatcom.wsu.edu/ag/homehort/plant/fennel.htm) 

Fennel has many medicinal uses.  It can be made into a syrup to treat babies with colic, for adults fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders.  Fennel has been known to aid in the production of breastmilk. Furthermore, fennel may be an effective diuretic and a potential drug for treatment of hypertension.  Ancient Romans regarded fennel as the herb of sight. Root extracts were often used in tonics to clear cloudy eyes.  Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma. (Source:  http://en.wikipedia.org/wiki/Fennel)

Ok, now on to the food. This week's recipe can be found here:  http://www.myrecipes.com/recipe/white-bean-artichoke-chard-ragout-with-fennel-relish-10000000701090/.  I made a few modifications so my version is listed below.

Here is what you will need:

Ingredients

• Ragout:
• 1 tablespoon olive oil
• 3 cups thinly sliced leek (about 2 large)
• 1 cup (1/2-inch-thick) slices carrot
• 3 garlic cloves, minced
• 3 cups cooked beans.  I used pinto beans because that's what I had.
• 2 1/2 cups chopped fennel bulb (about 1 large)
• 1 cup chopped red bell pepper
• 3 or 4 zucchini squash, sliced
• 3/4 cup water
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 jar of marinara sauce.  I used Trader Joe's Organic Marinara Sauce.
• 2 cups vegetable stock
  
• 1 (9-ounce) package frozen artichoke hearts, thawed
• 2 cups chopped kale
• Relish:
• 1 cup boiling water 
• 6 sun-dried tomatoes, packed without oil
• 3 cups shredded fennel bulb (about 1 large)
• 1 cup diced yellow bell pepper 
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

1. To prepare ragout, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add leek, carrot, and garlic; cover and cook 5 minutes or until tender.
2. Add beans and next 11 ingredients (through artichokes). Cover and cook for 20 minutes or until vegetables are tender. Add kale and cook an additional 5 minutes. 
3. To prepare relish, combine boiling water and sun-dried tomatoes; let stand 15 minutes or until soft. Drain; chop. Combine sun-dried tomatoes and remaining ingredients; let stand 30 minutes.

To serve pour about 2 cups of ragout and top with relish.  Enjoy!

Missing recipes

I'm 2 recipes behind on this blog.  I will be posting soon...

Week 31--Tomatoes

Is there anything better than home-grown tomatoes?  I highly doubt it.  Every Summer I look forward to them, their sweetness and intense flavor.  Surely nothing like what you find in a supermarket, even though they are available year round. Tomatoes are consumed in almost every nation around the world but they are said to have originated in South America and spread by the Spaniards during colonization.

Tomatoes contain lycopene, one of the most powerful natural antioxidants.  In some studies, lycopene, especially in cooked tomatoes has been found to help prevent prostate cancer.  Lycopene has also been shown to improve the skin's ability to protect against harmful UV rays.  A study done by researchers at Manchester and Newcastle universities revealed that tomato can protect against sunburn and help keeping the skin looking youthful (Side note:  Before I ever knew of sunblock my mother used tomato juice on our skin and hair).

Lycopene has also been shown to protect against oxidative damage in many epidemiological and experimental studies.  In addition to its antioxidant activity, other metabolic effects of lycopene have also been demonstrated. Tomato consumption has been associated with decreased risk of breast cancer, head and neck cancers, and might be strongly protective against neurodegenerative diseases.  Tomatoes and tomato sauces and puree are said to help lower urinary tract symptoms.  Tomato consumption might be beneficial for reducing cardiovascular risk associated with type 2 diabetes. Pasta anyone? (Source:  http://en.wikipedia.org/wiki/Tomato)

On to the food.  This week I prepare for you a Red Bean and Quinoa "Ceviche."  Here is what you will need:

Ingredients


4 cups cooked quinoa
4 cups cooked red beans (please don't use cans.  Fresh beans are so much better!)
6 to 8 scallions finely sliced (whites and light green parts only)
1/4 cup chopped cilantro
6 tomatoes, seeded and finely chopped

Dressing
2 avocados, peeled and seeds removed
1 jalapeno chili
Juice of 2 limes
3 to 4 garlic cloves
1TB cumin
1tsp paprika
salt and pepper to taste

Directions


1. In a food processor mix all dressing ingredients and pulse until smooth.
2. In a large container mix quinoa, beans, scallions, cilantro and tomatoes.  Pour dressing on top and mix well.  Season with salt and pepper to taste.
3. Refrigerate for at least one hour or overnight.
4. Enjoy!

Note:  My ipad doesn't have a very good camera.  The salad is bright and colorful with a hit of green color to it.  This picture doesn't reflect its appeal.  Hope you enjoy it!

Week 30--Corn

Last week at the farmers market I found some amazingly sweet (and Organic!) corn.  You may not be aware but about 98% of sweet corn found on the market is genetically modified.  If you haven't already done so, I recommend you watch any of these documentaries:  The Future of Food and/or The King of Corn.  In these you will hear astounding stories of farmers and their experience with Monsanto, a firm who has monopolized the corn market, but also other grains and seeds such as wheat, soy, sorghum, and alfalfa and has genetically modified the grains to produce a certain yield and/or characteristic.  The process is not natural.  Scientists are experimenting with grains and seeds at the gene level, removing and replacing DNA particles with venum-type components whose effects cannot be accurately  measured in such a short span of time.  What's worse is that these grains and seeds are freely distributed (and consumed!) in this country and around the world and we are not aware of their prevalence.  If you eat any non-organic wheat, soy, or corn, you are consuming genetically modified grains.  It's in your toast, cheerios, yogurt, ketchup; you name it, if it's not organic, it's probably there. Scary stuff indeed.

Enough preaching, let's get to the food :)

This week I prepare for you a Red Bean and Sweet Corn Chili.  I added beef but you can certainly keep it vegan but omitting it.  Here is what you will need:

Ingredients

1lb. Organic, 100% grassfed ground beef (I used the Trader Joes brand)

4 cups of corn kernels (from 2-3 ears of corn)

4 cups of cooked red beans (use canned beans if you must.  I can't get myself to do that, I'm too Mexican that way!) 

1 large onion, finely chopped

1 large red bell pepper finely chopped

1 jalapeno, seeded and stemmed and chopped (Use more if you like more heat.  I made it mild to keep it kid-friendly)

3 to 4 cloves of garlic minced

6 to 8 roma tomatoes chopped

1 cup of beer

1TB cumin

1/4 cup chopped cilantro

Vegetable or chicken stock as needed (Preferred, although I just used water)

3 to 4TB ground chili (I used Guajillo but if you want a milder chili use California or New Mexico)

1tsp olive oil

salt and pepper to taste

Directions

1. Start by browning the ground beef in the olive oil.  Once no longer pink add onion and peppers and continue to cook until vegetables soften.

2. Add beans, corn, cumin, ground chili, and garlic.  Cook until fragrant (about 2 minutes)

3. Add beer

4. Add tomatoes, cover and let simmer for about 10 minutes.

5. Add stock or water as needed to desired consistency.  Season to taste.

6. Continue to simmer for about 30 to 40 minutes (or longer if you desire).  About 5 minutes before turning off the heat add cilantro and cover.

7. Sprinkle with cayenne pepper for an extra kick and enjoy!