Summer and Fall Flavors

To me, nothing beats the summer flavors of tomato and basil. A simple caprese salad (tomato, basil, mozzarella, balsamic vinegar, and olive oil) is one of the most satisfyingly delicious meals you can eat. And after purchasing an additional 20 pounds of tomatoes from our CSA, Brendan and I had our fill of the tomato-basil combo. But just as satisfying as those summer flavors is the warm taste and smell of fall vegetables being roasted in the oven, with just a hint of olive oil, salt, and pepper. This post is a tribute to the best of summer and best of fall flavors.  

Best of Summer: Tomato-Basil Quinoa
Serves 4
Ingredients:
-1 cup quinoa
-1 tablespoon olive oil
-2 cloves garlic, minced
-1/2 teaspoon red pepper flakes
-1 tablespoon tomato paste
-3 small tomatoes, diced
-1 bunch of swiss chard, chopped
-1/4 cup basil, chopped
-1 15oz. can low-sodium navy beans, drained & rinsed
-Parmesan cheese
-salt & pepper, to taste

Directions:
1. Cook quinoa according to package
2. Heat olive oil in a skillet over medium heat. Add the garlic and red pepper flakes, and stir for 1 minute. Add the tomato paste and stir for another 1 minute. 
3. Add the diced tomatoes and cook for 5 minutes
4. Add chopped swiss chard and cook until wilted (3-5 minutes)
5. Toss in the basil, beans, and cooked quinoa. Mix well to make sure everything is heated through (particularly the beans).
6. Serve with Parmesan cheese grated on top. 

Best of Fall: Roasted Harvest Vegetables 
Modified from: Fight Back With Food, by Editors of Reader's Digest
Serves: 6

Ingredients: 
-1 pound brussels sprouts, halved
-1 butternut squash, peeled and cubed
-1 head of cauliflower, chopped into bite-size pieces
-2 apples, chopped into large chunks
-1 onion, quartered (skin still on)
-3 tablespoons olive oil (remember, 3 teaspoons = 1 tablespoon)
-1/4 cup sun-dried tomatoes, chopped
-2 green onions, sliced
-1/4 cup Parmesan cheese, grated
-1 tablespoon dried rosemary
-2 teaspoons garlic powder
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper

Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Mix brussels sprouts with 2 teaspoons of olive oil. Mix well.
3. Spread sprouts on a baking sheet and bake for 10-15 minutes, until browned and crispy. 
4. Repeat steps 2 & 3 for squash, cauliflower, and apple. Spread onion quarters with remaining 1 teaspoon of olive oil and roast on the corners of one of the baking sheets.
*My oven fits two baking sheets, so I was able to do two rounds of roasting veggies.
5. When onions are done, peel off the skin and chop the roasted onion into bite size pieces. 
6. Combine all roasted veggies (and apple!) in a large bowl. 
7. Add remaining ingredients to the bowl (sun-dried tomatoes through pepper) and mix well. 
8. Serve hot or at room temperature. 

Best of Summer & Fall: Roasted Beet Salad with Basil Dressing
Modified from Cooking Light
Serves 6

Ingredients for salad
-4 beets, roasted and sliced 
-1 fennel bulb, thinly sliced
-fronds from fennel bulb, chopped
-1 small head of endive, sliced
-1/3 cup walnuts, chopped
-6 cups baby spinach, or any other type of salad greens
-3 tablespoons crumbled goat cheese (or whatever type of cheese you prefer)
-salt & pepper, to taste

Ingredients for salad dressing
**The salad dressing is out of this world, crazy-good. Be prepared to fall in love. 
-3 tablespoons red wine vinegar
-1 tablespoon honey
-1 teaspoon grated orange rind
-orange juice from 1/2 an orange (should be about 2 tablespoons)
-2 tablespoons fresh basil, chopped
-2 teaspoons olive oil
-2 teaspoons dijon mustard
-1/4 teaspoon salt

Directions
You can follow the exact directions from Cooking Light, but I recommend my way of roasting the beets. And you can add the cheese at the very end.
To roast beets: 
1. Preheat oven to 400 degrees. 
2. Place whole beets (with skin) in an oven-proof container, with just a bit of water in the bottom, covered with aluminum foil. 
3. Roast for 50 minutes. 
4. When you can easily pierce the beets with a fork, the beets are cooked. 
5. Let the beets cool. 
6. Once you can handle the beets, use your hands to peel off the skin--it should slide right off. 
7. Cut the beets into slices for the salad.

An Evening Alone

Most days now I am cooking for two--my boyfriend and myself--but there are still occasions when I eat alone, and therefore must revert back to my days of cooking for one. After two years of experience, I've gotten pretty good at preparing a meal just for myself. And now, because the occasions are rare, it is actually quite fun creating a meal just for me. When I recently had an evening alone, I decided to try out a recipe I had been eager to make: Tofu Saag with Brown Rice, from the Skinny Bitch Ultimate Everyday Cookbook. It may not sound exciting...in fact, it probably sounds odd to many of you...but the description in the book caught my eye and I'd been wanting to make the dish for some time now. The book's recipe makes four servings, so I made a few adjustments to create a meal suitable for one. That is not the only alteration I made... 

I used frozen spinach instead of fresh (because it's winter time and fresh spinach is way more expensive than the frozen stuff). I significantly increased the amount of coconut milk, because I wanted a strong coconut flavor. And when I went to put in a 'dash' of cinnamon, the bottle cap flung open and I ended up with WAY more cinnamon than necessary...an unintentional WOW factor was added to the dish. The extra cinnamon was amazing. I finished the dish off with some sriracha, for a little spice. Obviously an optional addition for those of you with more sensitive palates. 

So here is my solo and slightly altered version of the recipe. Obviously you can double, triple, or quadruple it to make a meal for more people. But sometimes an evening alone is fun. Enjoy!

Tofu Saag with Brown Rice 
Serves 1
Ingredients
-1/4 onion, chopped
-1 teaspoon olive oil
-1 cup frozen spinach
-1/4 cup coconut milk
-1/2 teaspoon cumin
-1-2 teaspoons cinnamon (depending on how crazy you want to get!)
-pinch of salt
-pinch of ground black pepper
-1/5 block of firm tofu, cubed (about 3/4 cup)
-1/2 cup cooked brown rice
-sriracha!

Directions
1. Heat oil in a sauce pan over medium heat. Add onion and cook for 1-2 minutes, until onion starts to brown
2. Add frozen spinach and sauté until spinach starts to thaw (about 2 minutes)
3. Once thawed, add coconut milk, cumin, cinnamon, and salt. Stir well and let simmer for 2 minutes. 
4. Add tofu and pepper, and cook until tofu is heated through (about 2 minutes)
5. Serve over brown rice and top with sriracha!

PS--some suggestions for using the leftover coconut milk: 

1. My new favorite snack: 1 cup frozen spinach, 1/4 cup coconut milk, dash of cinnamon, 1 tablespoon raisins or dried currants. Microwave the spinach and milk for about 1 minute and 30 seconds. Add the cinnamon and raisins. Perfect for your post-lunch munchies!

2. Pina-Colada Oatmeal: 1/2 cup dry quick-cooking oats, 1 cup water, 1/4 cup coconut milk, 1/2 cup frozen pineapple bits, 1 tablespoon shredded coconut. Combine oats, water, and pineapple. Microwave for 1 minute and 30 seconds. Add coconut milk and shredded coconut. Delish! 

Party Food vs. Healthy Food

The holiday season is over. No more cookie swaps, gift exchanges, or $200 ticket purchases for a new year's eve party that ends up being a dud. But just because the presents, trees, cookies, and awkward midnight kisses are gone does not mean that all fun times must come to an end. Parties, get togethers, and post-new years gatherings can still occur! Sure, you made the resolution to eat healthier; however, parties and healthy food can co-exist. Don't believe me? 

At my 2012 new year's eve party I made a wide array of dishes. There were vegetarian, gluten-free, and lactose-free options. I tried to accomodate all potential food allergies, restrictions, and diets. Attendees of the party can attest that the food tasted awesome--leftovers were few and far between. However, unbeknownst to many guests, basically everything they ate at the party was healthy. A few treats went untouched by my magic healthy-food-wand (like the onion dip and cookies). But the other typically fatty and caloric dishes--like artichoke dip and caesar salad--were actually healthy versions of their not-so-good alter-egos. 

The next time you plan a party, cook dinner, or want to impress your friends, make some of these delectable party treats that are actually pretty great for our bodies too. It's 2013...we should all know by now that tasty food can be healthy too.


Caramelized Onion and Shallot Dip (from Bon Appetit)
(vegetarian, gluten-free)
This is still a "sometimes" dish. But to make it healthier, use all greek-yogurt instead of sour cream. That's the only "unhealthy" component of the dish. I followed the recipe verbatim, so I figure you can just look at the link, rather than have me type it all out for you!


Lemon and Herb Hummus (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-2-15oz. cans of chickpeas (preferably low-sodium), rinsed and drained
-2 cloves of garlic, cut into a few pieces
-2-3 tablespoons tahini (sesame seed paste)
-1 lemon, juiced
-1 teaspoon red pepper flakes (less if you don't like spicy)
-1/4 cup olive oil
-1/4 cup parsley, chopped 
-3 tablespoons dill, chopped
-3 tablespoons basil, chopped
-2 tablespoons water (more if needed)
-1 teaspoon salt

Directions:
1. In a food processor or blender, combine the chickpeas, garlic, tahini, lemon juice, red pepper flakes, and olive oil. Pulse.
2. Add water, to help mixture become a smooth consistency.
3. Scoop hummus into a large bowl and add all the herbs and salt. Mix well. 
4. Serve with raw veggies, baked pita chips, bread, or chips!

Tofu Salad (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-1 block of extra-firm tofu, water squeezed out of it and chopped into small pieces
-1/4 cup golden raisins
-2-3 celery stalks, diced (small)
-1/4 cup parsley, chopped
-3 tablespoons sun-dried tomatoes, diced
-3 tablespoons whole-grain mustard
-1/2 lemon, juiced
-3 tablespoons olive oil
-1/2 teaspoon salt
-1 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes

Directions:
1. To make dressing: combine mustard, lemon juice, and oil in a small bowl. Whisk together and set aside
2. Combine tofu, raisins, celery, parsley, sun-dried tomatoes, salt, pepper, and red pepper flakes in a bowl. 
3. Add dressing to tofu mixture and stir well, making sure that all of mixture gets coated. 

Baked Artichoke Dip (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free)
Serves 8
Ingredients:
-3/4 bag frozen spinach, thawed and excess water squeezed out of spinach
-1.5-15oz. can of cannellini beans, rinsed and drained
-1-14oz. can of artichoke hearts, drained
-2 garlic cloves
-1 teaspoon red pepper flakes
-1 teaspoon dried oregano
-1 teaspoon salt
-1/4 cup parsley, chopped
-3 tablespoons olive oil
-1/2 lemon, juiced
-1/2 cup Parmesan cheese, grated
-1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 400 degrees fahrenheit. Coat an 8x8 baking dish with oil.
2. Combine the garlic, red pepper flakes, oregano, salt, and parsley in a food processor. Pulse a few times, to coarsely chop.
3. Add the beans, artichoke hearts, olive oil, and lemon juice. Pulse until a chunky puree forms. Place mixture in a bowl.
4. In a separate bowl, combine the Parmesan cheese and mozzarella. 
5. Add half of the cheese mixture and the spinach to the bowl with the bean-puree. Mix well.
6. Spread mixture into greased 8x8 baking dish. Sprinkle remaining cheese on top of mixture. Bake for 15-20 minutes (top should be browned and bubbly).

Caesar Salad
(gluten-free)
Serves 8-10
Ingredients:
-2 heads of romaine lettuce, chopped
-2/3 cup silken tofu
-1/2 lemon, juiced
-2 tablespoons Dijon mustard
-2 cloves garlic
-2 teaspoons anchovy paste
-1/2 teaspoon salt
-1/4 cup Parmesan cheese
-2 tablespoons olive oil
-2 tablespoons balsamic vinegar

Directions:
1. To make dressing: combine tofu, lemon juice, mustard, garlic, anchovy paste, salt, parmesan cheese, oil, and vinegar in a food processor. Pulse until mixture is a smooth consistency. 
2. Toss romaine with dressing. 
*Try adding some croutons, shaved parmesan, or chunks of cooked chicken!

Sweet Potato Wedges (adapted from The Sprouted Kitchen)
(vegetarian, gluten-free, lactose-free)
Serves 8-10
Ingredients:
-10 sweet potatoes, cut into thick wedges (leave the skin on; just be sure to wash the sweet potatoes well)
-3 tablespoons olive oil
-4 teaspoons paprika
-2 teaspoons garlic powder
-1 teaspoon chili powder
-1/4 cup fresh rosemary, minced
-1 teaspoon salt
-1 teaspoon ground black pepper

Directions:
1. Preheat oven to 400 degrees fahrenheit
2. In a large bowl combine all ingredients together, making sure to evenly coat the potatoes
3. Spread potatoes evenly onto baking sheets. Be sure not to overcrowd the baking sheet--otherwise potatoes won't become crispy
4. Bake in the oven for 30-40 minutes. Check every 10 minutes to toss potatoes and make sure they are browning, but not burning (black color).

Cranberry-Chip Cookies
These are so darn good that trying to make them healthy would just be a sin. One cookie never hurt anybody...just don't eat all 60 at once!
Makes 60 cookies
Ingredients:
-2 sticks butter, softened
-1 cup light brown sugar
-1/2 cup granulated sugar
-2 teaspoons vanilla extract
-2 large eggs
-1 teaspoon baking soda
-1/2 teaspoon salt
-2 1/4 cups all-purpose flour
-1-12oz. bag of semi-sweet chocolate chips
-1/2 12oz bag of white chocolate chips (about 1 cup)
-1 1/2 cups dried cranberries

Directions:
1. Preheat oven to 375 degrees fahrenheit
2. In a large bowl, use an electric mixer to beat together butter, both sugars, and vanilla extract until fluffy.
3. Beat in the eggs, baking soda, and salt
4. On low speed, gradually beat in flour until well combined
5. Using a spoon, add both kinds of chocolate chips and dried cranberries.
6. On non-greased baking sheets, drop heaping teaspoons of dough about two fingers apart. 
7. Bake for 8-10 minutes, until edges are brown. 

This is not "health" food, but every party should have a few treats!