Have I ever mentioned that even as a kid I didn't like candy? Or pizza? My Mother claims that I even liked liver and onions until I hit elementary school and learned my tastebuds weren't as cool as everyone else. So it probably doesn't come as much of a surprise that I've never liked fried foods. I've honestly never really understood what all the fuss was about....it just seemed like greasy, tasteless...I don't know what. Well, I think I've seen the light. What I made tonight was oh-so-yummy. I always know I have a dinner winner when I start thinking about what I am going to write in my blog as I'm eating. And, I have to tell you, the key to this dish is in the oil. You have to use coconut oil. Not only because it is so much better for you (I'd even go so far as to say it is healthy -- though NOT fat free) but because the crispy, sweet flavor is what makes this dish. And, to think I didn't think I liked fried foods.
1 15 Oz Can Cooked Chick Peas, rinsed and drained
1 Garlic Clove
1/4 Cup Onion, chopped
1/4 Cup Cilantro, chopped
1/4 Cup Parsley
1/2 Cup stone-ground wheat crackers
1 Tsp Cumin
1/2 Tsp Salt
Coconut Oil
Puree all ingredients (except oil) in food processor. Make sure the mixture is throughly combined. Heat medium saute pan heat with aprox. 2 tablespoons of oil over medium heat. You want the pan to have a thin coating of oil. Form patties using about 1 tablespoon of the mixture and add the patties to the pan and saute for 4 minutes on each side or until golden (you may have to add a little more oil if your pan get too dry). Remove the patties from the pan and place on a paper towel lined plate (to absorb any extra oil). Try not to eat all of the patties before you serve them.
I served the falafel with a sweet potato and chard soup.
Here is the recipe:
1 large yellow onion
1 T coconut oil
1-2 cloves garlic, chopped
1 large yam
6-7 green onions, white and green parts
6 cups mineral broth
1 bunch Swiss chard
fresh ground black pepper
a dash fresh lemon juice
Chop the onion coarsely and sauté it in the olive oil, stirring often on medium heat until it is soft and beginning to color. Add the chopped garlic, and keep cooking on a low flame, stirring often, until the onion is golden brown, about fifteen more minutes. Meanwhile, peel the yam and cut it in 1/2" dice. Wash the chard, slice the greens off the stems, and cut the leaves into 1-2" pieces. Thinly slice the chard stems. Wash and trim the green onions and cut them in 1/2" pieces. Combine the yams, chard, green onions and broth in a soup pot and simmer gently, covered, for about twenty minutes. Add the sautéed onions to the soup, and simmer another ten minutes, then taste. Add fresh ground black pepper, and some lemon juice to taste. I blended everything at the end as I think it makes it a little more kid-friendly and also easier to digest, but you don't have to do the same.
Stay warm, everyone! It is cold out there!
Sunday, January 23, 2011
Thursday, January 20, 2011
Mulligatawny
So. We've established I've been in a soup mood lately. It's cold and I've been looking for ways to incorporate tumeric into our diets. As a result, I decided to take a leap of faith and try an Indian recipe tonight. Why is that such a big deal? Well, for starters, I hate Indian food. I made this pot of Mulligatawny while we had friends over for a playdate this afternoon and I dreaded eating it. I can't tell you what I nice surprise this sweet and spicy dish was. It was a little spicy for the kiddos so I may adjust the seasonings next time, but for now I'll give you the recipe as is.
2 tbsp. coconut oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 teaspoon cumin
1 teaspoon tumeric
2 cups sweet potato and parsnip
Salt and freshly ground black pepper
6 cups Mineral Broth
3 tomato stewed tomatoes
2 cups eggplant and frozen peas
2 tablespoons curry powder
Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes. Add the soft vegetables and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste, adjust the seasoning, and serve.
Here is a little bit of information on tumeric based on what I found online:
"Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.
The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.
Here are 20 reasons to add turmeric to your diet:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.
Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.
Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant."
2 tbsp. coconut oil
1 medium onion, diced
1 carrot, diced
1 stalk celery, diced
1 teaspoon cumin
1 teaspoon tumeric
2 cups sweet potato and parsnip
Salt and freshly ground black pepper
6 cups Mineral Broth
3 tomato stewed tomatoes
2 cups eggplant and frozen peas
2 tablespoons curry powder
Put oil into a large, deep pot over medium heat. When hot, add the onion, carrot, celery, cumin, and turmeric. Cook, stirring, until the onion softens, about five minutes. Add the hard vegetables and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and tomato; bring to a boil, then lower the heat so the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft, about 15 minutes. Add the soft vegetables and curry powder and adjust the heat once again so the mixture simmers. Cook until all the vegetables are very tender, about 15 minutes. Taste, adjust the seasoning, and serve.
Here is a little bit of information on tumeric based on what I found online:
"Turmeric is one of nature's most powerful healers. The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.
The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.
Here are 20 reasons to add turmeric to your diet:
1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.
2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.
5. Reduces the risk of childhood leukemia.
6. Is a natural liver detoxifier.
7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.
8. May prevent metastases from occurring in many different forms of cancer.
9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.
10. Has shown promise in slowing the progression of multiple sclerosis in mice.
11. Is a natural painkiller and cox-2 inhibitor.
12. May aid in fat metabolism and help in weight management.
13. Has long been used in Chinese medicine as a treatment for depression.
14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.
15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.
16. Promising studies are underway on the effects of turmeric on pancreatic cancer.
17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.
18. Has been shown to stop the growth of new blood vessels in tumors.
19. Speeds up wound healing and assists in remodeling of damaged skin.
20. May help in the treatment of psoriasis and other inflammatory skin conditions.
Turmeric can be taken in powder or pill form. It is available in pill form in most health food stores, usually in 250-500mg capsules.
Once you start using turmeric on a regular basis, it's fun to find new ways to use it in recipes. My favorite way to use it is to add a pinch of it to egg salad. It adds a nice flavor and gives the egg salad a rich yellow hue.
Contraindications: Turmeric should not be used by people with gallstones or bile obstruction. Though turmeric is often used by pregnant women, it is important to consult with a doctor before doing so as turmeric can be a uterine stimulant."
Tuesday, January 18, 2011
Potato & Corn Chowder w/ Fresh Sage
I know I haven't posted in awhile. Between the holidays, multiple school programs, launching my business and dealing with some deaths in the family, things have been crazy busy here. The good news is that we are almost done with January and before we know it, it will be time to plant our spring garden. I don't know about you, but I'm ready for the weather to turn and start playing outside and enjoying a bit of sunshine. The good news about these cold, winter, days where we are stuck inside is that I have lots of time to cook and experiment with new recipes. Tonight I made the most amazing soup and just had to share it with you.
If you want recipes from me more often, make sure you sign up for my newsletter. I'll be giving out recipes weekly (at least through the winter). Just send an email with "SUBSCRIBE" in the heading to joy@notjustkale.com.
Potato & Corn Chowder with Fresh Sage
2 tablespoons coconut oil
1 cup diced sweet onion
1 cup diced celery
1 medium Japanese sweet potato (the white kind - chopped)
1 large Russet potatoe (chopped)
4 cups mineral broth (see July post for recipe)
1 tablespoon dried thyme
2 teaspoons onion powder
4 tablespoons fresh chopped sage
1 tablespoon sea salt (or to taste)
1 teaspoon pepper
1 bag frozen sweet corn
1 cup whole milk
1. Heat large soup pot on medium temperature.
2. Add oil and increase heat to medium high.
3. Add onions and celery.
4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
5. Add potatoes and continue to cook for 5 minutes.
6. Add mineral broth and dry thyme.
7. Bring to a boil and cook for 10 minutes.
8. Add onion powder, sage, salt, pepper and frozen corn.
9. Continue cooking for about 10 minutes stirring occasionally.
10. Temper and add milk, cook until potatoes are tender. (5 minutes)
If you want recipes from me more often, make sure you sign up for my newsletter. I'll be giving out recipes weekly (at least through the winter). Just send an email with "SUBSCRIBE" in the heading to joy@notjustkale.com.
Potato & Corn Chowder with Fresh Sage
2 tablespoons coconut oil
1 cup diced sweet onion
1 cup diced celery
1 medium Japanese sweet potato (the white kind - chopped)
1 large Russet potatoe (chopped)
4 cups mineral broth (see July post for recipe)
1 tablespoon dried thyme
2 teaspoons onion powder
4 tablespoons fresh chopped sage
1 tablespoon sea salt (or to taste)
1 teaspoon pepper
1 bag frozen sweet corn
1 cup whole milk
1. Heat large soup pot on medium temperature.
2. Add oil and increase heat to medium high.
3. Add onions and celery.
4. Sauté until lightly caramelized, stirring frequently (about 10 minutes)
5. Add potatoes and continue to cook for 5 minutes.
6. Add mineral broth and dry thyme.
7. Bring to a boil and cook for 10 minutes.
8. Add onion powder, sage, salt, pepper and frozen corn.
9. Continue cooking for about 10 minutes stirring occasionally.
10. Temper and add milk, cook until potatoes are tender. (5 minutes)
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