Archive | October, 2011

Miso-Curry Delicata Squash

26 Oct

This meal cannot get any more “fall.” There is bright orange, deep purple, and forest green. Delicata squash gets roasted in the oven with purple potatoes and tofu and then everything gets combined with raw dino-kale and toasted pepitas. Dressed to the heights with a miso-curry sauce. Yum yum in the tum. I could eat this for days.

The dressing (or sauce?) is my favorite part about this dish. There are only 3 ingredients: olive oil, Thai red curry paste, and white miso. So easy and perfectly salty and savory, I was literally licking my plate clean because this sauce was so perfect. And what a great way to use more of the Thai red curry paste that I had from when I was making this Tofu Panang Curry. I recently bought a small tub of sweet white miso from Whole Foods and this was the perfect opportunity to use some (I’m also dying to make miso soup and this vegan fettuccine alfredo with my white miso).

This past Monday, October 24th, was “Food Day.” From the website:

Food Day seeks to bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way. We will work with people around the country to create thousands of events in homes, schools, churches, farmers markets, city halls, and state capitals.

In honor of Food Day I went to Eataly in NYC where farmers working with Eataly were there to give samples of their produce, dairy, meat, wine and chat with the customers. I purchased all of my produce and the pepitas for this Miso-Curry Delicata Roast from Eataly. And the best part? I only spent $12 (including a few other fruits and miscellaneous nuts and seeds purchased)!! Granted, I already had olive oil, red Thai curry paste, and miso at home. But 4 servings worth of food for only about $12 is dang-good. And this is what Food Day is all about. Healthy food should be affordable, accessible, easy to prepare, and tasty.

I feel healthy and comforted. Rock on.

Miso-Curry Delicata Squash

adapted from Heidi Swanson’s Super Natural Everyday 

serves 4

Ingredients

12 ounces/ 340 g delicata squash (aka 1 decent sized squash)

1/4 cup/ 60 ml extra-virgin olive oil

Scant 1/4 cup/ 2.5 oz/ 70 g white miso (I purchased mine at Whole Foods, I bought the “sweet” one)

Scant 1 tablespoon red Thai curry paste

1 package of extra firm tofu, cut into small cubes (I used a 14-oz pkg)

1 large handful of small purple potatoes, unpeeled and cut into chunks

2 tablespoons fresh lemon juice

1 bunch of dino-kale, tough stems removed and leaves chopped

1/3 cup/ 1.5 oz/ 45 g pepitas, toasted

optional: 2/3 cup/ 1 oz/ 30 g chopped fresh cilantro

Directions

Preheat oven to 400 degrees F.

Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2-inch thick half-moons.

In a medium bowl, whisk together olive oil, miso, and curry paste.

Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup/ 80 ml of the miso-curry paste. Use your hands to toss well, then turn your vegetables onto a rimmed baking sheet lined with parchment and arrange everything in a single layer. Roast for 25-30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. Keep a close watch, though; the vegetables can go from browned to burned in a flash.

In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.

Toss the roasted vegetables gently with the kale, pepitas, and if using, the cilantro. Serve family style in a large bowl or platter.

Baked Oatmeal, With Apples and Bananas

26 Oct

I like to ate ate ate apples and bananas
I like eat eat eat epples and benenes 
I like to ite ite ite ipples and bininis

I like to ote ote ote oplles and bononos
I like to ute ute ute upples and bununus

Mornin’ ladies and gents. I have oatmeal for you today. Baked oatmeal. Baked oatmeal that is so good I want to eat it for my breakfast, my mid-afternoon snack, and my dessert.

I recently purchased Heidi Swanson’s cookbook Super Natural Everyday. She has beautiful photos and healthy recipes using all of the ingredients that I want in my food. I want to be her. I want to make every recipe in the book. I am inspired.

This baked oatmeal has bananas, apples, and dried apricots. Baking everything together with milk and maple syrup gives the oats a sweet hearty taste. I like eating  mine with vanilla soy milk poured over the top and a little nob of peanut butter. What a cozy way to start the morning now that the weather has started cooling off here in New York.

As per usual, you can use any seasonal fruit and nut that you prefer in here, you can add extra spices like nutmeg and ginger, and feel free to throw in a few flaxseeds and some wheat germ for more oomph. You can even make it vegan by using non-dairy milk and adding ground flaxseeds instead of an egg. I only used about half of the amount of butter that the recipe calls for; you can omit it altogether or use Earth Balance buttery sticks.

Throughout her book, Heidi provides measurements in grams and ounces. After purchasing a food scale a few months ago, I am obsessed with measuring my flour, sugar, etc. in grams (155 g=1 cup of flour; 200 g=1 cup sugar…). Especially if you are an avid baker, I highly recommend you invest in a nice scale. You will use it all the time and it is less messy than using cup measures.

Happy Breakfast, Happy Fall, Happy Eating.

Baked Oatmeal

from Heidi Swanson’s Super Natural Everyday

serves 6 generously or 12 as part of a larger brunch spread

Ingredients:

2 cups/ 7 oz/ 200 g rolled oats

1/2 cup/ 2 oz/ 60 g walnut pieces, chopped

1/3 cup/ 2 oz/ 60 g maple syrup (or natural cane sugar)

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon fine-grain sea salt

2 cups/ 475 ml milk

1 large egg

1-2 tablespoons unsalted butter, melted and cooled slightly

2 teaspoons pure vanilla extract

2 ripe bananas, cut into 1/2-inch pieces

1 1/2 cups/ 6.5 oz/ 185 g berries or chopped apples or dried fruit such as golden raisins or apricots

Directions:

Preheat oven to 375 degrees F. Generously butter the inside of an 8-inch/ 20 cm square baking dish.

In a bowl, mix together the oats, half the walnuts, the baking powder, cinnamon, and salt (NOTE: if you are using sugar instead of maple syrup, add it here).

In another bowl, whisk together the maple syrup (if using), the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle 2/3 of the berries/apples/dried fruit over the top. Cover the fruit with the dry oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of thwacks on the counter-top to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.

Bake for 35-45 minutes, until the top is nicely golden and the oat mixture has set. Remove from oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter. Or, pour some more milk (I like vanilla soy milk) over an individual portion and enjoy with a spoonful of peanut butter.

Healthy On-The-Go Breakfast or Snack: Banana Walnut Quinoa Muffins

10 Oct

Another twist on the Everything Muffin. This time with mashed banana, cooked quinoa, walnuts, raisins, candied ginger, flaxseeds, and wheat germ. Spiced with cinnamon and nutmeg. All good things, combined into one muffin batter.

A hearty on-the-go breakfast or snack packed with protein and fiber to keep you satiated. Perfect for dipping into coffee.

The bananas and quinoa help keep the muffins moist and provide an even crumb with a slight crunch.

This recipe makes exactly 12 muffins. Gotta love that. And it was a great way to use up the leftover quinoa that I had from when I made this tofu panang curry last week.

I’m feelin’ good, people. Working at night lets me have my mornings to sleep-in, work-out, and cook up healthy meals and snacks to keep me nourished and excited about good food.

Banana Walnut Quinoa Muffins

INGREDIENTS:

2 ripe bananas, roughly mashed

2 eggs

1/2 cup canola oil

1 tsp vanilla extract

1 1/3 cup flour (I used AP, you can use whole wheat pastry flour if you like)

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp salt

2 tablespoons wheat germ

2 tablespoons flaxseeds

1 cup cooked quinoa

1/2 c. chopped walnuts

1/2 c. raisins

2 T. chopped candied (crystallized) ginger

PROCESS:

Preheat oven to 350 degrees F.

In a small bowl, mash your bananas and whisk in your eggs, oil, and vanilla extract. These are your wet ingredients. Set aside.

In a large bowl, whisk together your dry ingredients (flour, sugars, baking soda, salt, cinnamon, nutmeg, wheat germ, flaxseeds, quinoa). Make a little well in the center of your dry ingredients and add your wet ingredients. Stir with a wooden spoon or spatula until combined. Add in your nuts, raisins, and crystallized ginger.

Using an ice cream scoop or 1/4 cup measure, drop into lightly sprayed or oiled muffin tins (fill each tin about 3/4 of the way). Sprinkle with a touch of sugar. Bake for about 22-25 minutes, rotating halfway through the baking process.

Serve warmed with coffee, jam, peanut butter, yogurt, fruit, etc. Or take it on-the-go when you are rushing to go to work or school. Instant energy!

Tofu Panang Curry

5 Oct

I’ve been having cravings up the wazoo lately. Everything from pizza and burgers to dumplings (soup dumplings!) and curry, from fresh pasta with a buttery sauce to a giant burrito packed with beans rice guac and cheese. From pancakes to French Toast to ice cream and a brownie. I want it all.

I don’t go out to eat very often. I like to make my own breakfasts and lunches. I work in a restaurant at night where they feed me dinner. And on my days off I just want to cook something homemade and hearty.

This Panang Curry really hit the spot for me today. I made it for myself for lunch, my roomies will eat some for dinner, and there will still be enough for leftovers tomorrow and the next day.

The curry is filled with dark green kale, bright orange sweet potato, and soft lean tofu. Fresh ginger and garlic and some spices give this curry a lovely flavor balance of tangy spicy and smooth. Garnished with lime and cashews for a crunchy top-note and spooned over protein-packed quinoa.

As the weather is turning to fall, this curry is the perfect way to warm your body up and keep your spirits high with all the colors and texture and good-for-you nutrients. And leftovers make it so easy to just reheat and not have to worry about cooking for the next few days.

Meat-eaters, gluten-free goers, vegans, vegetarians, and locavores will all delight in the Thai-inspired stew. Now give yourself a pat on the back and serve this up for dinner tonight.

TOFU PANANG CURRY

adapted from Chole Coscarelli

*I find it useful to have all my ingredients chopped, measured out, and ready to go before I start cooking

**Also, feel free to sub out the sweet potato for some winter squash, the kale for chard or collards or spinach, feel free to add cauliflower or bok choy, tempeh instead of tofu…

INGREDIENTS:

1 1/2 tablespoons canola oil

1 small onion, thinly sliced

4 garlic cloves, finely chopped

1 tablespoon finely minced/chopped fresh ginger (peel with a spoon and grate on your microplane, or just chop by hand)

1/4 cup peanut butter

2 teaspoons turmeric

1 teaspoon cumin

1 teaspoon Thai Red Curry Paste (just look near the isle where you buy the soy sauce, teriyaki sauce, etc.)

1 1/2 cups water

1 14-oz can coconut milk

zest of 1 lime

2 tablespoons brown sugar (or maple syrup)

2 teaspoons sea salt

1 14-oz pkg of extra firm tofu, drained and cubed

1 sweet potato, peeled and cut into cubes

1 bunch of kale, cut off the stem and torn into pieces

juice of 1 small lime

1/2 cup roasted cashews (I have used those Chili Lime Cashews from Trader Joe’s in this curry before, SO GOOD!)

PROCEDURE:

(If making a grain, start cooking your rice or quinoa first so that it will be ready around the same time as your curry.)

Heat oil in large pot over medium-high heat. Add onions, garlic, and ginger and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined. Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste. Garnish with cashews and serve over rice or quinoa.

Jewish Cookie Love: Rugelach

4 Oct

Homemade Rugelach. Little Jewish crescent cookies filled with jam, nuts, and/or chocolate! A crowd-pleaser like you wouldn’t believe.

The dough is a combination of butter and cream cheese mixed together with some sugar, vanilla, salt, and flour. You chill the dough in disks, then roll out each disk, spread with filling, cut and roll into cute crescent shapes.

The filling could involve jam (many like to use apricot preserves, but I went with a mixed berry jam), cinnamon sugar, nuts, dried fruit, chocolate, or all of the above.

I remember back in the day when I was a novice baker, I made some whole wheat fig rugelach from a Whole Foods recipe. Those particular rugelach were not crescent shaped; I rolled them into logs and then cut the logs into 1-inch cookies. Yes, there are 2 different ways to shape rugelach. I remember making those fig rugelach over and over again for a long time.

Sorry fig rugelach, but there’s a new cookie in town.

I found my new go-to rugelach recipe: Ina Garten, you did it again. You wooed me with another of your baked goods recipes (also see: Brownie Pudding Amazingness).

I have a feeling that I will be making these cookies again, very soon.

Rugelach

**the recipe looks long and daunting. It is actually quite easy and a fun process albeit a bit messy. Ina and I just want to be thorough with the directions so you feel confident in your rugelach-making. And don’t forget that you can get creative with the fillings!

recipe from Ina Garten

makes 4 dozen cookies

Dough:

8 oz of cream cheese, at room temperature

8 oz unsalted butter (1/2 lb, 2 sticks), at room temperature

1/4 cup plus granulated sugar

1/4 teaspoon Kosher salt

1 teaspoon vanilla

2 cups (310 g) all purpose flour

Spread:

jam or preserves of your choice OR melted butter

Filling:

6 tablespoons granulated sugar

1/4 cup light brown sugar

1 1/2 teaspoons cinnamon

1 cup chopped walnuts + 3/4 cup raisins

OR 1 cup chopped chocolate

Sprinkle:

1 egg, lightly beaten

3 tablespoons of granulated sugar + 1 teaspoon cinnamon

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light (I did everything by hand). Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for at least 1 hour.

 To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts OR chocolate.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons jam or preserves or melted butter and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge thinly. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

OPTIONAL: Instead of sprinkling the cookies with cinnamon sugar, just do the egg wash, wait until the cookies have baked and cooled, then dust with powdered sugar.

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