Creamy Eggplant Soup and a Blogher Food Recap

"You write to live twice".

Shauna spoke those words last weekend at the Blogher Food conference in San Francisco. The conference brought together 300 food bloggers from around the world to mingle, share, and learn from one another. 

My weekend started with media training at Ketchum. I had my first experience trying to articulate my mission, even when asked difficult questions in an unnerving way. It was a fabulous and very humbling experience. If you need some training, this is the place to go. I made several friends at the training, too. It's amazing how much you can learn about someone during an afternoon of mock interviews and mutual critiquing!

I had the privilege of speaking on a panel with Marla, Amanda, and Natanya on Friday morning. It was a blast giving new bloggers tips and trying to pass on as much practical advice as possible.

Friday evening, Helen, Kristen, Stefania, and Jane threw a party at Blue Sky Studios. The studio was set in a lively hot shade of pink with plenty of food, drink, and laughter flowing.

Saturday after our morning session, Pete and the kids joined a group of us for a lunch-time excursion to the Ferry Building. Katie and Susan, two new friends, came along (if you haven't checked out their blogs, you really must).

Saturday was my birthday, so I got to pick our lunch spot. As we walked through the ferry building I saw "Prather Ranch Meat Company" selling grass-fed meat and organic trimmings. I got myself a huge preservative-free, hot dog, slathered it with mustard, piled on the sauerkraut, and smiled a happy birthday smile. Afterwards, we stopped by Miette for a few macarons and ate them on the pier while watching the Fleet Week airshow.

Saturday afternoon I attended the session entitled "Do you have a cookbook in you?" Before the session started, my daughters got to meet Shauna and Dorie. The girls were thrilled to meet two ladies they admire so much.

As I thought about this gathering of people who enjoy enjoy expressing themselves about food, I kept returning to the idea, "You write to live twice." How wonderful for me to tell you about the weekend, and "live twice".  

After a wonderful (and tiring) trip, I needed some comfort food. This roasted eggplant soup was exactly what I was looking for. The vegetables are roasted to bring out their sweet flavor and then combined with chicken stock, cream and spices. It's blended together to make a creamy, satisfying dinner.

Creamy Eggplant Soup
My husband and kids are not huge eggplant fans, but they loved this soup. So if eggplant isn't your favorite I encourage you to give this one a try. Serves 8
Adapted from Abundant Harvest

1 (32-ounce) can whole tomatoes, drained
1 tablespoon organic whole cane sugar or sucanat

1 medium eggplant, peeled and cut into large pieces
1 small onion, quartered
6 cloves garlic, not peeled
2 tablespoons olive oil
Sea salt and freshly ground black pepper
6 cups chicken broth

1 tablespoon dried thyme
1 cup heavy cream
1/2 cup Parmesan cheese, grated
basil, for garnish

Preheat the oven to 350°F and adjust rack to middle position. Place tomatoes on an oiled baking sheet in an even layer. (This should take up about half of the baking sheet). Evenly sprinkle the tomatoes with whole cane sugar. Fill the rest of the baking sheet with the eggplant, onion, and garlic. Drizzle the olive oil over the eggplant, onion and garlic (rub the oil into the vegetables with your hands) and season generously with salt and pepper. Roast for about 45 minutes, until tender. When the vegetables are tender place them in a large stock pot (make sure and remove the skins from the garlic). Pour in the chicken broth and add the thyme. Bring to a boil and then reduce the heat to a simmer. Continue to simmer for 30 minutes until a knife can be inserted into the eggplant with little resistance. Puree the soup using a hand immersion blender or you can also blend until smooth in small batches in a blender. Stir cream into soup and season with salt and pepper if needed. Ladle into bowls and garnish with Parmesan cheese and fresh basil.

Kombucha and a Giveaway

I never thought I'd write a post about kombucha. In fact, I've had a running list of things "I'll never try".
Five years ago, my "never do" list looked like this:

1. I'll never grind my own grain. (Bought a small mill 3 years ago, totally converted now)
2. I'll never drink raw milk. (One taste and I was hooked.)
3. I'll never make my own sauerkraut. (I do now, on a monthly basis)
4. I'll never make homemade kombucha. (Well, you see the evidence of this)
5. I'll never make my own sourdough bread - on a regular basis. (Still haven't done this one)
6. I'll never have my own chickens. (I'm seriously considering it)

Apparently, my definition of "never" can be fuzzy.

If you've never tried kombucha, you must. It's a naturally effervescent, sweet fizzy tea (very sweet, in fact, I add a little water). It's so sweet you feel like you shouldn't be drinking it, like it's not allowed. But it's full of probiotics, live active enzymes, polyphenols (fight free radicals), glucuronic acid (a powerful detoxifier), and many other powerful nutrients.

A few months ago when the FDA pulled kombucha off of the shelves temporarily, I had to choose between going without or putting aside my pride and making my own. I ordered the culture and gave it a whirl.

Two weeks ago when my culture arrived in a little test tube I still wasn't so sure I wanted to go through with this. I had a feeling that once I started I might not ever stop. I boiled the water, added the sugar, brewed the tea, added the culture, and then safely tucked the jar away in the pantry to ferment. Seven days later, my kids were giddy to find out what it looked like. To my amazement, the culture had grown into a huge mushroom-like substance perched above sweet, fizzy tea!

I've tried two different recipes for kombucha, each with their own attributes. If it's your first time drinking kombucha then I'd try this recipe. If you've had it before and prefer a drink that's not quite as sweet, use the recipe below. You can purchase a kombucha mushroom here. If kombucha resides on your "I'll never make that" list, I recommend looking for Synergy Kombucha at your local health food store. They mix their teas with raw fruit juice for a fizzy, fruity flavor.

I'd like to give away a kombucha culture so you can start making your own. Please leave a comment between today (9/28/10) and Sunday (10/3/10). I'll draw a number at random and announce the winner on Monday. (Only one comment per reader please, and I can only ship to the United States)

Kombucha
While I don't use white sugar in my cooking or baking, the experts say it is essential for this recipe. The white sugar reacts with the tea and kombucha culture to produce acetic, lactic and glucuronic acid.
Recipe from Sally Fallon's, Nourishing Traditions (used with permission)
Makes about 2 quarts

3 quarts filtered water
1 cup organic white sugar
4 organic black tea bags (I used Newman's Own black tea bags)
1/2 cup kombucha from a previous culture (go to your natural foods store for this)
1 kombucha mushroom (or starter culture)

Boil water in a large pot. Add sugar and stir until dissolved. Remove from heat and add the tea bags. Steep tea bags until water has completely cooled. Remove tea bags and pour cooled liquid into a 4 quart or larger glass bowl (not plastic). Stir in 1/2 cup kombucha and place the mushroom on top. Cover loosely with a clean cloth or towel and transfer to a warm, dark place. Let mixture sit for 7-10 days. When the mixture is ready the mushroom will have grown a spongy pancake and the tea should be slightly sour and fizzy. Remove the mushroom and store in a glass container in the refrigerator until you are ready to use again. (After your first time making kombucha the mushroom will have grown a second spongy pancake. This can be used to make other batches or you can give one away to a friend.)  Pour kombucha into a glass jar or pitcher with a tight fitting lid. Store in your refrigerator.  Don't forget to cross kambucha off your "I'll never do that" list!

Homemade Coffee Creamer

My friends tell me the one thing they can't give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients. Have you ever read what's in those bottles? They are full of artificial colors, flavors, preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils. As far as I can tell, most of them don't even contain milk!

So if you're hooked on store-bought creamer then today's your day. I've developed several recipes so you can make your own creamer at home. Each recipe takes about 5-10 minutes to whip up. You can double or even triple them if you'd like to have enough creamer to last a little while.

Next time you have friends over for a gathering, make a few batches of homemade creamer, put them in cute bottles and have a coffee bar. You can include whipped cream, chocolate shavings, cinnamon sticks, etc. They are also fabulous poured over hot oatmeal at breakfast.

A great alternative to regular coffee is herbal coffee. Teeccino is an herbal coffee that tastes just like the real thing. I even put the herbal mixture in my espresso pot and brew herbal espresso. No caffeine or acidity and even the kids can have a cup!



Homemade Coffee Creamer
I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. If this doesn't matter to you, then simply skip this step.
Each recipe makes 2 cups

Cinnamon Strudel Creamer

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 1/2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 teaspoon almond extract

Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

Chocolate Almond

1 cup whole milk
1 cup heavy cream
2 tablespoons cacao powder
4 tablespoons maple syrup
1 teaspoon almond extract

Whisk together milk, cream, cacao powder, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in almond extract. Pour in a glass container and store in the refrigerator.

Pumpkin Spice

1 cup whole milk
1 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin spice
4 tablespoons maple syrup
1 teaspoon vanilla extract

Whisk together milk, cream, pumpkin, pumpkin spice, and maple syrup in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the vanilla extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

French Vanilla

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
1 vanilla bean

Whisk together milk, cream and maple syrup in a medium saucepan over medium heat. Cut vanilla bean in half, and scrape out seeds. Add seeds and vanilla bean to milk mixture. Turn off heat, cover the pot and steep for 30 minutes. After mixture has steeped, strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator. (If you don't have a vanilla bean on hand, simply replace it with 1 tablespoon of vanilla extract)

Peppermint Mocha

1 cup whole milk
1 cup heavy cream
4 tablespoons maple syrup
3 tablespoons cacao
1 teaspoon peppermint extract

Whisk together milk, cream, maple syrup, and cacao in a medium saucepan over medium heat. When mixture begins to steam, remove from the heat and stir in the peppermint extract. Strain through a fine mesh sieve, pour into a glass bottle and store in the refrigerator.

This post is linked to Simple Lives Tuesday

Meatloaf

Labor Day has passed, school is in full swing and the mornings are beginning to get cooler. Little by little it's beginning to feel like fall. I'm looking forward to this fall. Lots of new opportunities are on the horizon. Next month I'm attending the Blogher Food conference in San Francisco and I'm excited to announce I'll be speaking on the panel entitled, "New to Blogging? How to stand out in a crowded food atmosphere." I'm thrilled to meet many people whose blogs I've followed for quite some time and spend time with friends, talking about food and writing. If you are attending please let me know. I'd love to meet you!

One of my all-time favorite family meals for fall/winter is meatloaf. This is a new favorite, not something I grew up eating. For years I've made my meatloaf with breadcrumbs as a binder but the other day I wondered if a gluten-free grain would work just as well. I cooked up a small pot of quinoa and used it as a replacement for the breadcrumbs and it worked beautifully. The added whole grain provides benefits like extra protein and a bit of fiber. Our family usually fights for the leftovers the next day. I like to cut thick slices of leftover meatloaf and cook it in a little olive oil. Meatloaf sandwiches also score huge points, with good crusty sourdough.


Meatloaf
It's important to finely dice the vegetables, so I blitz them a few times in the food processor to save time. I usually serve this with buttermilk mashed potatoes or brown rice and a salad.
Serves 8

2 tablespoons olive oil
2 tablespoons unsalted butter
1 carrot, finely chopped
1 stalk celery, finely choppped
1 red bell pepper, finely chopped
2 teaspoons sea salt
1 teaspoon dried thyme
3/4 cup quinoa, cooked
1 large egg, gently beaten
1/2 cup heavy cream
2 pounds ground beef
6 pieces bacon, pastured preferred
2 tablespoons maple syrup

Preheat oven to 350°F and adjust rack to middle position. Heat oil and butter over medium heat in a large skillet. Add carrot, celery and bell pepper and saute for 5-7 minutes, until soft. Make a well in the center of the pan and add salt and thyme and stir until fragrant (about 30 seconds), then stir into the vegetables. Remove pan from heat, let cool for about 10 minutes. In a large bowl combine quinoa, egg, cream and beef. Add cooled vegetables and stir until combined. Pour mixture into a 9x11-inch baking dish and form into a large loaf. Arrange bacon in a criss-cross pattern on top and using a pastry brush, brush with maple syrup. Pour 3/4 cup of water on the bottom of the pan (the loaf will be surrounded by water. This keeps the meatloaf moist). Bake for 1 1/2 hours until golden brown. Let meatloaf rest for 10 minutes before serving.

Because of a lack of time this week, the second photo is from istockphoto.

Fudgy Chocolate Tarts

Last week I got to visit my friend Karin for a few days in Texas. As soon as we arrived, the kids ran off to play and she and I got to spend many hours catching up. Karin is one of my dearest friends. She's kind, loyal, a wonderful mother and wife and always has fantastic advice (she will be a bit embarrassed that I just said those things. Don't be Karin. They're all true). She introduced me to the world of organics (so really, this blog wouldn't be if it wasn't for her) and she also tested every single recipe for my cookbook.

I love going to her house because I know I'm going to get a great nutritious meal. She also isn't afraid to cook for me . . . I always tell my friends they can cook a hot dog and I'll be happy. Really.

A few weeks ago Karin told me about a chocolate, raw, and gluten free tart that was "out of this world". She asked me if I could recreate it for her and after a little time in the kitchen I came up with a fabulous version of what she explained to me. I'm so giddy that the recipe only uses five ingredients and is gluten free, raw, vegan, and organic. Honestly, you can't even tell it's raw. The filling is so incredibly fudgy and thick that it could suffice as a dessert all on its own.  Now, when the temperatures are in the triple digits you can have a perfect ending to your day and you don't even have to turn the oven on.

Fudgy Chocolate Tart

These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn't contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it's best to make them the day before serving. They keep in the refrigerator for one week.

Makes 4-3" tarts or 18 small tartelettes

Crust:

1 1/2 cups almond meal (finely ground)

6 tablespoons dark cocoa (such as green and blacks)

3 tablespoons maple syrup

3 tablespoons coconut oil

1/2 teaspoon sea salt

Filling:

1 1/2 cups dark cocoa

1 cup plus 2 tablespoons maple syrup

2 tablespoons coconut oil

1/2 teaspoon sea salt

Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of tartelette pans. Clean food processor bowl and blade.

Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.

Blueberry and Cornmeal Scones

Our travels continue!  Last week was a blast. Pete and I finished up our time without the kids at Big Cedar Lodge in Missouri. The beautiful lodge rooms provided scenic views of the wooded grounds and Table Rock Lake. Our time there featured a hike in the woods, some gorgeous sunsets, many hours rocking on the porch listening to the falls, and visits from the "cookie lady" who delivers fresh gingerbread cookies in the evenings.

The coffee house at Big Cedar

When we first saw the girls, they ran to us and gave us great big hugs. They had sunkissed skin and big smiles on their faces. They were anxious to describe their experiences and their stories delighted us. The camp counselors and staff displayed joy and character, including encouragement for the parents to raise children our children with wisdom and faith. We all said our goodbyes and drove on, two teary-eyed little girls in the back seat with full hearts ready to return next summer.   

We headed south on highway 65 through Arkansas and spotted a sign for "Serenity Farm" bakery on the side of the road. We pulled the car up to a quaint little bakery surrounded by flowers and vines. A cute dog greeted us on the front porch, followed by the scent of fresh baked goods. The bakery, to my surprise, is completely organic. I was thrilled to come across such a place! We ordered tuna melt sandwiches on sourdough, foccacia, almond croissant, an eclair, and two cups of coffee. The little pastry shop/cafe/grocer occupies an old house with creaky wooden floors and pale yellow-paneled walls. We sat in the dining room enjoying our little lunch, talking about lessons from camp and plans for the future. On our way out, we bought a few loaves or hearty sourdough to share with friends along the way.  

If you haven't yet discovered a treasure like Serenity Farms this summer, at least you can produce your own delicious, organic baked goods. Fresh ingredients, a little prep work, and some patience can enrich your day. A few weeks ago, I had an abundance of blueberries and whipped up a batch of these blueberry-cornmeal scones. They're subtly sweet, with a good crunch on the outside, and bright bursts of blueberry throughout. I hope they brighten your week.

Blueberry and Cornmeal Scones

These scones are best eaten within one hour of baking.

Adapted from Cooks Illustrated

Makes 8 scones

1 1/2 cups plus 2 tablespoons whole wheat pastry flour
1/2 cup cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoons sea salt
1 tablespoon honey
1 1/2 cups heavy cream
1 1/2 cups fresh blueberries

Preheat oven to 425°F and adjust rack to middle position.  Line a baking sheet with parchment paper.  Whisk together flour, cornmeal, baking powder and salt in a large bowl.  Add cream, honey, and blueberries and stir until a dough forms. Transfer the dough to a lightly floured surface and quickly pat the dough into a 8-inch round. Cut the dough into 8 wedges. Place the wedges on the parchment-lined baking sheet. Bake for 18 minutes until light brown. Cool for 5 minutes before serving. Serve warm.

Sugar Snap Pea Salad

This week my husband and I are on vacation at Lake of the Ozarks. We made the scenic drive from California in 2 1/2 enjoyable days. The kids loaded into the car with an atlas, books, binoculars, and a camera. They took turns looking out the window with the binoculars and snapping pictures at anything interesting they saw.

I'm thankful my kids find the simple things interesting. We played games, listened to lots of music, and laughed at the silly things the girls said. 

I packed lots of food and homemade snacks for the road trip, but after three days I was ready for a large salad. Though I enjoyed some great restaurants along the route, surprisingly none served organic vegetables.  This is a problem because if I eat a non-organic salad, I'll get a migraine headache so severe I won't be able to walk the next day. Carrots in a sandwich bag only take me so far, so I rely on extra ingenuity to get proper vegetables while traveling. It's difficult at times, but research, planning, and flexibility help when venturing out. 

After we dropped the kids off at camp we made a beeline for a wonderful organic grocery store and stocked up on vegetables, fruits, eggs, kombucha, and meat. This fresh sugar snap pea salad was just the thing I needed after many days of snacks and sandwiches.

It was evening when we finally made our way to the lake house. We had the music turned up and the countryside sparkled with the twinkling lights of fireflies. These captivating little creatures escorted us to our lakeside retreat. The lake house is beautiful, the moisture in the air is heavenly, and I find the sound of tiny waves against the docks mesmerizing. We're anticipating a few days of lazy mornings on the deck, afternoons in the water, and lots of reading. 

Sugar Snap Pea Salad

Serves 6

2 pounds sugar snap peas, trimmed

4 red radishes, sliced thin

1/2 red onion, chopped

1 medium cucumber, sliced

1/4 cup feta cheese, crumbled

2 tablespoons rice wine vinegar

1 tablespoon olive oil

Bring a large pot of water to boil. While water is heating, fill a large bowl with ice and water. Place beans in boiling water and cook for 3 minutes. Remove the peas with a slotted spoon and transfer the beans to the ice water. Lay a clean dish towel on the counter and, using a slotted spoon, transfer beans onto towel. Pat dry and pour peas into a large bowl. Stir in radishes, red onion, cucumber, feta cheese, vinegar, and olive oil.  Toss gently.  Serve immediately.

Chicken and Pecan Quiche

Are all eggs equal? I used to think so. Recent studies say conventional eggs differ nutritionally from organic, pastured eggs.  A 2007 Mother Earth News study concluded that hens raised on pasture may produce eggs containing "1/3 less cholesterol, 1/4 less saturated fat, 2/3 more vitamin A, 2x more omega-2 fatty acids, 3 times more vitamin E and 7 times more beta carotene." I find that pastured eggs are much richer and more flavorful than conventional eggs.

True "free-range" or pastured chickens freely roam outside to peck at the ground and eat plants, insects and worms along with their feed. How is this different from a "free-range - conventional" egg? The USDA defines "free range" as "allowed access to the outside". The key word here is "access". It doesn't mean the chicken ever saw the light of day, only that it had access. Conventional chicken feed consists of corn and soy (usually genetically modified), cottonseed meal, and antibiotics.

So, where do you buy pastured eggs? I've gotten them from some Whole Foods stores, local farmers markets, or straight from a local farm. Since my husband is in the military, we move every few years and many times I've thought I wouldn't be able to find the eggs I want, but I've learned to ask around - someone will know where you can find the ingredients you're looking for. Local Harvest and Eat Wild are also great resources to find pastured eggs in your area.      

Once you find the eggs you're looking for, whip-up this fabulous quiche. The mixture of whole wheat flour, cheese, pecans, and butter creates a crispy, cheesy crust good enough to eat on its own. The savory filling of chicken, eggs, sour cream, mayonnaise, and dill has a splash of tabasco sauce for a little kick. I usually serve it with a salad and hope we'll have leftovers for breakfast the next morning.

Chicken and Pecan Quiche
Serves 8-10

1 cup plus 2 tablespoons whole wheat pastry flour
1/2 cup cheddar cheese, grated
3/4 cup pecans, chopped
1/2 teaspoon sea salt
1/4 teaspoon paprika
1/3 cup coconut oil

3 eggs, lightly beaten
1/2 cup chicken broth
1 cup sour cream
1/4 cup mayonnaise
2 cups boneless skinless chicken breasts, cooked and chopped
3 drops Tabasco Sauce
1/2 cup cheddar cheese, grated
1/4 cup onions, minced
1/4 cup fresh dill, chopped
1/4 cup pecans, chopped

Preheat oven to 350°F and adjust rack to middle position.  Place flour, cheese, pecans, salt, paprika, and coconut oil in the bowl of a food processor.  Pulse 8-10 times until mixture comes together.  Pour mixture out into a round 10-inch tart pan and press dough evenly over the bottom and sides of the pan.  Place a sheet of parchment paper on top of the dough and fill with pie weights.  Bake for 10 minutes, remove pie weights and parchment paper and bake for an additional 5 minutes.  Set aside to cool.

Whisk together the eggs, broth, sour cream, and mayonnaise in a large mixing bowl.  Stir in the chicken, Tabasco, cheese, onion, and dill.  Pour into baked crust and sprinkle with 1/4 cup chopped pecans.  Bake for 45 minutes until center is set. Cool for 10 minutes before serving.

Baked Garden Tomatoes with Cheese

Spring is finally here!  I'm a very happy girl seeing markets full of sweet berries, plump sugar snap peas, and the first ripe tomatoes.  I love exploring the market with my kids.  They especially enjoy the free samples.  Last week, we met up with Molly and browsed the market together.  It's a blast shopping with her because she's made a point of really getting to know the farmers.  I've a lot read about this concept in magazines and newspapers, but have never seen it truly practiced.  I was shocked the first time we shopped together seeing nearly every farmer greet Molly by name! 

My kids took to Molly quickly and we all enjoyed collecting our fresh produce and discussing our plans for it.  If you haven't Molly's blog (Organic Spark) you should check it out.  I appreciate how deep she goes with each topic she covers.  She's also working on a TV show called "Farm to Table".  Hopefully, we'll all get to see it soon!

The piles of beautiful spring produce at the markets provide a good reminder to buy organic as much as possible.  Pesticides and herbicides don't stay on the outside skin of produce, they can soak into the flesh, too.  Fruits and vegetables with thin skins absorb the most chemicals.  According to the Environmental  Working Group, different pesticides have been linked to cancer, nervous system toxicity, endocrine (hormone) system effects, and skin, eye, and lung irritation.  If you would like to read further, here is a simple and easy to read website with basic information about pesticides.

My mom gave me this recipe a few years ago and I think it brings out the sweetness of a tomato better than any other recipe I've tried.  You can eat it alone as a side dish, or use it as a topping on fish or thick crusty pieces of sourdough.  May the wondrous variety of the produce markets put a spring in your step!  

Baked Garden Tomatoes with Cheese

Adapted from Epicurious

Serves 6

2 tablespoons extra-virgin olive oil

1 medium yellow onion, minced

3 garlic cloves, chopped

3 tablespoons green onion, minced

1 3/4 pounds (about 6) vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces

1 cup grated Pecorino Romano cheese

Preheat oven to 350°F and adjust rack to middle position.  Heat 2 tablespoons oil in a large skillet over medium heat.  Add onion and sauté until soft, about 5 minutes.  Add garlic and green onion sauté for 30 seconds, until fragrant.  Stir in tomatoes and reduce heat to medium-low.  Cook until tomatoes just begin to soften, about 5 minutes.  Pour tomato mixture into an 11 x 7-inch baking dish and sprinkle evenly with cheese.  Bake for 20 minutes, until cheese melts and is golden. Cool for 5 minutes before serving.

Potato Gnocchi Tater Tots

I haven't had this much fun making a recipe in a long time.  I noticed these little treats in Food and Wine Magazine and hoped they would taste as good as they looked - they were better! What a blast kneading the fluffy potato with a little flour and arrowroot, rolling it into tiny logs, boiling then frying them to golden brown perfection. They taste way better than the tots you find in a bag. 

These tater tots aren't something I'd make every week, but make a great, fun break from the every-day . . . You could make them with your kids or friends while watching a game on TV, then celebrate victory with crunchy, heavenly potato bites. Coconut oil would be great to fry with, but can be very cost prohibitive. In my research, I've discovered peanut oil is good when frying occasionally.  Serve the tots with a good organic ketchup or use this delicious recipe from "Kiss My Spatula" for the homemade variety.


Potato Gnocchi "Tater Tots"
adapted loosely from Food and Wine
Serves 4

3 large baking potatoes, about 2 pounds, scrubbed
1/4 cup plus 2 tablespoons arrowroot
6 tablespoons whole wheat flour
1/2 cup pecorino romano cheese, grated
1/2 teaspoon sea salt
1 large egg, beaten
Peanut oil, for frying
Organic ketchup

Preheat oven to 375°F and adjust rack to middle position.  Place potatoes in oven and bake for about 1 hour until a knife can be inserted without resistance.  Cool potatoes. 

Cut the cooled potatoes into large chunks and press them through a ricer into a large bowl.  Discard the skins (I baked them in the oven with a little butter and salt until crispy - a great snack!).  Add the arrowroot, flour, cheese, salt and egg to potatoes and stir until combined.  Knead the mixture with your hands until it forms a soft dough.  Cover the bowl with a clean towel and let it rest for 15 minutes. 

Bring a large pot of water to boil and also fill a large bowl with ice water.  Divide the dough into 4 portions and roll each piece into a long rope about 1-inch thick.  Cut the rope into 1 1/2-inch long pieces.  Repeat with remaining 3 pieces of dough.  Add 1/2 of gnocchi pieces to boiling water and cook until the dough rises to the top, about 45 seconds.  Immediately remove from the pot with a slotted spoon and place into the bowl of ice water.  Repeat with remaining dough.  Using a slotted spoon, remove gnocchi from ice water and place on a dry, clean dish towel.  Allow gnocchi to dry, about 30 minutes.

Heat 2 inches of oil in a large saucepan to 375°.  Carefully add 1/3 of the gnocchi to the oil and fry, turning the gnocchi until golden brown.  Remove from oil and place on a baking sheet lined with paper towels.  Repeat with remaining gnocchi.  Sprinkle with salt and serve immediately with ketchup.

Homemade Cheesy Hashbrown Casserole

This weekend, some friends threw a neighborhood Easter Egg hunt and picnic.  Over the years, we've learned if it's a party with military families, you show up on time.  The invitation said 4 pm.  I laughed (hard)when we walked around the corner (at 3:59pm) and saw orange cones blocking off the street, kids lined up with baskets, and Moms waiting with cameras for the egg hunt to start at 4pm sharp.  The children were "briefed" on the rules (only 12 eggs until everyone had gathered a dozen), then "released" in three age-grouped waves.  By 4:08, the eggs were all collected, baskets were all full, photos were taken, and we were on to other things . . . like swapping recipes.

I love revisiting the classics.  It's such a blast taking recipes I made as a kid, ridding them of the processed "convenience" foods, and cooking them using only organic ingredients.  I'll bet we've all seen Cheesy Hashbrown Casserole at a potluck or family gathering.  How can you not love the creamy combination of cheese, potatoes, and sour cream baked together until brown and bubbly?  Unfortunately, the recipe uses a can of cream of chicken soup - usually full of preservatives and additives.  Instead of the can, I came up with a quick recipe for cream of chicken soup and then stirred in potatoes, cheese, sour cream and herbs.  I think it tastes better than the original!

Cheesy Hashbrown Casserole
Serves 10

Soup:
4 tablespoons unsalted butter
1/2 yellow onion, chopped
1 stalk celery, chopped
1 carrot, chopped
1/4 cup whole wheat flour
3 cups chicken stock
1 sprig parsley
1 spring fresh thyme
1 bay leaf
1/4 cup cream
1 teaspoon sea salt

2 pounds russet potatoes, grated
1/2 cup melted unsalted butter
1 teaspoon sea salt
1/4 teaspoon pepper
1 cup sour cream
2 cups raw cheddar cheese

Preheat oven to 350 degrees and adjust rack to middle position. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook for 12 minutes, stirring occasionally until softened. Add flour and cook stirring with a wooden spoon for 2 minutes. Pour in the chicken stock, stir, and bring to a boil. Lower the heat and simmer. Tie the parsley, thyme and bay leaf together with kitchen twine and add to broth mixture. Simmer for 15 minutes.

Remove broth from heat and stir in cream and sea salt.  Pour soup into a blender and blend until smooth.  Pour soup into a large mixing bowl.  Add potatoes, butter, sea salt, pepper, sour cream and 1 cup of cheese to soup and stir until combined.  Pour mixture into a large baking dish and top with remaining 1 cup cheese.  Bake for 40 minutes until bubbling and golden brown. Cool for 15 minutes before serving.  Ensure you arrive at the party on time!

this post is linked to Real Food Wednesdays

Sautéed Baby Artichokes with Garlic and Lemon

On Saturday I attended the food blog forum in LA to pick up new ideas about blog writing and meet more people within the food-blogging community.  The sessions were incredibly helpful and it was a blast meeting up with new friends.  There were 6 sessions throughout the day and my personal favorite was Diane and Todd's session about food photography.  They are such a warm-hearted couple who gave a wealth of information and tips.  A large portion of their session focused on lighting, which I've come to learn is the most important element of photography.  We also had the opportuntiy to hear Jaden discuss authenticity and diversity when creating/writing a blog.  Then the very talented duo, Adam and Matt, hosted a session about food styling and food photography.  Adam said that every time he plates food (even if it's for his own dinner at home) he gets excited.  I love that!

It was so great to catch up with new friends and meet several other LA area bloggers. Being in a room with such creative thinkers was incredibly energizing.  It reminded me of the my early days at music school - you could literally feel the excitement and creativity twirling in the air. 

Sweet friends - Rachel and Jen

When I arrived back at home I was thrilled to see fresh baby artichokes in our weekly produce box.  We've received dozens of these little gems the over last few weeks and my family loves them sauteed with a little olive oil, garlic, and fresh lemon.  Of course, a bowl-full of artichokes and sunlight streaming into the kitchen was a great excuse to pull out my camera and practice some of the tips I learned this weekend.

 

Sautéed Baby Artichokes with Garlic and Lemon

Serves 4

10 baby artichokes

juice of 1 lemon

2 cloves garlic, sliced

2 tablespoons olive oil

Sea salt

Fill a large bowl with cold water and squeeze juice from 1/2  a lemon into the water.  Cut baby artichokes in half length-wise and then cut off the top third.  Pull off outer petals of artichokes until the leaves are half green and half yellow.  Place cut artichokes in lemon water.

Bring a sauce pan of water to boil.  Place artichokes in boiling water and simmer 7-10 minutes, or until you can easily pierce them with a knife. 

Heat 2 tablespoons olive oil in a large skillet over medium heat.  Place artichokes cut-side down in oil and cook for 2 minutes.  Add sliced garlic to pan and move artichokes around so the garlic is cooking in the oil.  Sauté 1 minute or until garlic and artichokes are lightly brown. Transfer artichokes and garlic to serving dish.  Sprinkle generously with sea salt and lemon juice.  Serve immediately.

Roasted Parsnips

Last night I watched the first episode of "Food Revolution" and it really struck a chord with me.  I was teary-eyed during most of the show and actually had to walk away from it for a little while to take a breath.  I knew the show was about Jamie Oliver going into a town and helping change their eating habits, but seeing how most American children eat on a daily basis was very difficult to watch.  I'm so thankful Jamie is willing to go against the mainstream and help people make a change. 

Whether you've been reading for a while or it's your first time here, I want you to know you're the complete reason I write this blog.  I truly want to help you succeed in the kitchen and enable you to feed your family healthy, delicious, homemade meals.  Seven years ago, I was a normal "supermarket shopper," looking for convenience, good taste, and price.  I didn't understand people who only ate organic foods or ground their own wheat, so if you're just starting out, I really do understand.  I understand this can all seem overwhelming and some days you'll want to throw in the towel, but I assure you that making even small changes can have a huge impact on your health and well being.

As many of you know, I have a cookbook coming out this fall.  The true motive behind writing the book was to enable more people to cook organic meals their whole family will love.  I really don't care how many books I sell or how many "hits" I get a day on my blog.  As long as I'm helping and teaching you to cook healthy meals at home, I've succeeded.  If you need more guidance or help, please feel free to email me and I'd love to give you more advice or point you to helpful sources so you can continue on your journey to healthy eating.

I've had many friends tell me they don't enjoy eating vegetables and I've found one of the most simple ways to add more veggies to your diet is roasting them in the oven.  It's simple and the high heat brings out the sweetness in any vegetable (in fact, many vegetables I don't enjoy raw or sauteed are fantastic when roasted).  I've received tons of parsnips in my produce box lately and we all loved them tossed with coconut oil, salt and pepper and roasted until golden brown and slighlty crispy.

Congratulations to ZarpandiT!  You're the winner of the Le Creuset baking dishes!  Please send me your information to: DeliciouslyOrganic [at] yahoo [dot] com.  I'm hoping you'll use them to create your own Food Revolution.

Roasted Parsnips

Serves 4-6

6 large parsnips, washed, trimmed and cut into 1/4-inch pieces

1 tablespoon coconut oil (click here to read more about this oil)

Sea salt and freshly cracked pepper

Preheat oven to 425 degrees and adjust oven rack to middle position.  Toss parsnips with coconut oil and season generously with sea salt and pepper.  Pour out onto an oiled baking dish in a single layer.  Roast for 15 minutes and then stir parsnips.  Roast for another 10 minutes until golden brown.  Serve immediately. 

Granola Bars

I've started at least 5 posts this weekend without completing a single one.  At first, I thought I'd apologize for not having much to say, but I came across this passage while reading My Life in France:

I don't believe in twisting yourself into knots of excuses and explanations over the food you make.  When one's hostess starts in with self-deprecations such as, "Oh, I don't know how to cook..." or "Poor little me..." or "This may taste awful..." it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not.  Besides such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!"...Usually one's cooking is better than one thinks it is.  And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile - and learn from her mistakes."

How true is this?  How many times have we made excuses for our cooking or heard others make excuses?  Isn't it completely awkward for both parties?  I've done this so many times - usually I say, "Oh, and the crust is whole wheat, in case you notice it tastes more 'wheaty' than you're accustomed to."  Why do I do this?  I'm actually a very confident cook, but when I serve my food to people who I know mainly eat processed foods, I feel like I need to give an explanation.  I've also been on the receiving end where a friend apologizes for her food (honestly, if someone makes me mac and cheese from a box I'm happy because I didn't have to make it myself....not that I advocate eating from a box). 

I completely agree with Julia Child and think we could all use a little kick in the pants and a reminder that if we're in the kitchen at all, cooking for just ourselves, a group of friends, or our family, that alone is cause for celebration and something to be proud of! 

So in keeping with the spirit of "no excuses," I'm excited to share a new granola bar recipe I whipped up this weekend.  My offering: toasted oats, crisp almonds, sweet shredded coconut, and dried fruit drizzled with whole cane sugar and maple syrup then baked until crisp on the outside and soft on the inside.  It's a snack you can take with you just about anywhere.  I know you'll love it!

By the way congrats to KJB!  You're the winner of the chef's torch!  Please email me your information at deliciouslyorganic [at] yahoo [dot] com. 

Granola Bars
I've included two variations for this recipe.  The first is a "regular" method and the second is a soaked method.  If you'd like to read more about soaking click here and here.
Adapted from Barefoot Contessa
Yields 12-16 bars

2 cups rolled oats
1 cup chopped almonds
1 cup finely shredded coconut
3 tablespoons unsalted butter
3/4 cup maple syrup
1/4 cup organic whole cane sugar or sucanat (to read more click here)
1 tablespoon vanilla
1/4 teaspoon sea salt
3/4 cup dried cranberries
3/4 cup dried apricots, chopped (unsulphered preferred)

Preheat the oven to 350 degrees.  Butter an 11 x 7 baking dish and line it with parchment paper.

Put the oatmeal, almonds and coconut on a sheet pan and bake for 10 minutes, until lightly browned.  Pour oatmeal mixture into a large bowl and add the cranberries and apricots.  Put the butter, maple sugar, organic whole can sugar, vanilla and salt in a small saucepan and bring to boil over medium heat.  Stir together until sugar has dissolved and then pour over the oatmeal mixture.  Stir until syrup coats mixture.  Pour into the baking dish and press the mixture with the back of a spoon evenly in the pan.  Bake for 25 minutes, until light golden brown.  Cool for 2-3 hours before cutting into squares.

Soaked Method:  The night before pour almonds in a large bowl and cover with water.  Add 1 tablespoon sea salt and stir.  Pour oats into another large bowl and cover with water.  Add 1 tablespoon lemon juice and stir.  Leave both bowls at room temperature overnight.

The next day, preheat oven to 170 degrees.  Strain almonds and oats (oats will be a very wet so press gently in the colander to release as much moisture as possible).  Spread almonds on sheet pan and the oats on an separate sheet pan.  Bake in oven for 12 hours, or until crispy. 

Pour oats into a large mixing bowl and crumble with your hands if they are clumped together.  Add almonds, apricots, and cranberries. Pour coconut into a large skillet and toast until golden over low heat.  Add to almond mixture.

Place the butter, maple sugar, organic whole can sugar, vanilla and salt in a small saucepan and bring to boil over medium heat. Stir together until sugar has dissolved and then pour over the oatmeal mixture. Stir until syrup coats mixture. Pour into the baking dish and press the mixture with the back of a spoon evenly in the pan.  Bake in oven for 4-5 hours, until golden brown.  Cool completely before cutting.