Month: October 2009

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Chickpea-Flax Skillet Flatbread

I was intrigued and inspired by the skillet flatbread experiments over at Bitten, and wondered if I could use this new weeknight dinner tool to bring more whole grains and fiber into our diet. Flatbread made with flaxseed meal proved too dense and bitter, but a mix of chickpea flour and flaxseed meal makes for just the right flavor complexity. I’ve been making this simple flatbread at least once a week with a salad or hearty soup for a light, healthy meal.

If you’ve heard the buzz about flax as a superfood, it just may be true. Flaxseed meal is high in fiber, lignans, alpha-linoleic acid, and protein, and is low in carbs. It has been associated with a host of medical benefits, explained by the Mayo Clinic here and with less jargon by about.com here. Chickpea flour, also known as besan, is also loaded with fiber and protein. You should drink plenty of water with Chickpea-Flax Skillet Flatbread and other foods containing lots of fiber.

You can add any number of seasoning combinations to this flatbread. I’ve included some suggestions below. Experiment!

Time: 30 minutes
Serves: Up to 4? But sometimes I eat the whole thing myself. I often make a second flatbread as soon as the first one comes out of the oven.

Ingredients:
1/2 c chickpea flour (besan)
1/2 c flaxseed meal
1 t salt
2.5-3 T olive oil
1-1.5 c lukewarm water
pepper to taste

Optional seasonings:
1 T fennel seeds and 2 t garlic powder or 2-3 cloves minced garlic
1/2 diced onion and 1T rosemary (shown above; creates an onion-kulcha-like effect)
1 T herbes de provence

1) Preheat oven to 450 degrees.
2) Combine the chickpea flour and flaxseed meal in a medium sized bowl with salt and pepper. Whisk to break up lumps. Slowly add 1.5 c water, whisking until lumps disappear and batter is the consistency of heavy cream. This makes a custardy-textured flatbread; use less water if you like more of a cracker. Whisk in 1 T olive oil.
3) Heat a 10″ (medium-sized) nonstick skillet over high heat. Add 1-2 T olive oil to coat the pan well. When oil is shimmering, add the batter.
4) Pop the pan into the oven. Bake 18-20 minutes, until edges begin to crisp and center is set. (Oven times may vary; you can let it bake for longer, ~30 minutes, if you prefer).
5) Keeping pan at least 2″ from broiler, broil about 2-3 minutes until flatbread is spotty-brown throughout.
6) Flatbread will release easily onto a plate. Cut into wedges, or simply break off pieces and enjoy.

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Chickpea-Flax Skillet Flatbread

I was intrigued and inspired by the skillet flatbread experiments over at Bitten, and wondered if I could use this new weeknight dinner tool to bring more whole grains and fiber into our diet. Flatbread made with flaxseed meal proved too dense and bitter, but a mix of chickpea flour and flaxseed meal makes for just the right flavor complexity. I’ve been making this simple flatbread at least once a week with a salad or hearty soup for a light, healthy meal.

If you’ve heard the buzz about flax as a superfood, it just may be true. Flaxseed meal is high in fiber, lignans, alpha-linoleic acid, and protein, and is low in carbs. It has been associated with a host of medical benefits, explained by the Mayo Clinic here and with less jargon by about.com here. Chickpea flour, also known as besan, is also loaded with fiber and protein. You should drink plenty of water with Chickpea-Flax Skillet Flatbread and other foods containing lots of fiber.

You can add any number of seasoning combinations to this flatbread. I’ve included some suggestions below. Experiment!

Time: 30 minutes
Serves: Up to 4? But sometimes I eat the whole thing myself. I often make a second flatbread as soon as the first one comes out of the oven.

Ingredients:
1/2 c chickpea flour (besan)
1/2 c flaxseed meal
1 t salt
2.5-3 T olive oil
1-1.5 c lukewarm water
pepper to taste

Optional seasonings:
1 T fennel seeds and 2 t garlic powder or 2-3 cloves minced garlic
1/2 diced onion and 1T rosemary (shown above; creates an onion-kulcha-like effect)
1 T herbes de provence

1) Preheat oven to 450 degrees.
2) Combine the chickpea flour and flaxseed meal in a medium sized bowl with salt and pepper. Whisk to break up lumps. Slowly add 1.5 c water, whisking until lumps disappear and batter is the consistency of heavy cream. This makes a custardy-textured flatbread; use less water if you like more of a cracker. Whisk in 1 T olive oil.
3) Heat a 10″ (medium-sized) nonstick skillet over high heat. Add 1-2 T olive oil to coat the pan well. When oil is shimmering, add the batter.
4) Pop the pan into the oven. Bake 18-20 minutes, until edges begin to crisp and center is set. (Oven times may vary; you can let it bake for longer, ~30 minutes, if you prefer).
5) Keeping pan at least 2″ from broiler, broil about 2-3 minutes until flatbread is spotty-brown throughout.
6) Flatbread will release easily onto a plate. Cut into wedges, or simply break off pieces and enjoy.

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Coffee With a Cause: Support Parkinson’s Research


In honor of the NYC Marathon this weekend, The Coffee Bean & Tea Leaf® pledges to donate $1 per bag of its delicious marathon blend coffee to The Michael J Fox Foundation for Parkinson’s research through marathon Sunday, 11/1/09.

The blend is a “smooth-bodied coffee that is rich in caramel flavor, with a nutty and fruity aroma, and a crisp finish” sure to get you through a marathon of a work week. Please support this coffee for a cause here.

The SGG will not be running the NYC Marathon this year but she will be cheering Team Fox Members along while drinking this delicious coffee.

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Coffee With a Cause: Support Parkinson’s Research


In honor of the NYC Marathon this weekend, The Coffee Bean & Tea Leaf® pledges to donate $1 per bag of its delicious marathon blend coffee to The Michael J Fox Foundation for Parkinson’s research through marathon Sunday, 11/1/09.

The blend is a “smooth-bodied coffee that is rich in caramel flavor, with a nutty and fruity aroma, and a crisp finish” sure to get you through a marathon of a work week. Please support this coffee for a cause here.

The SGG will not be running the NYC Marathon this year but she will be cheering Team Fox Members along while drinking this delicious coffee.

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Weeknight Mushroom Ragu


I was home alone on a Sunday night, staring down Peter Berley, Mario Batali, and some hen-of-the-woods mushrooms that I’d picked up at the farmer’s market. Peter said to oven-roast the mushrooms before returning to the skillet — too fussy for a weeknight. Mario demanded his delicious tomato sauce as a basic ingredient, and I had none on hand.

Could I make a rich, delicious mushroom ragu using only a skillet and a knife, without having so much as removed an onion from the pantry drawer, in only 30 minutes? Nah. I could do it in 25. Boys? Game on.

Time: 25 minutes
Serves: 4, with whole-wheat pasta, thick slices of toasted whole-grain bread, or polenta.

Ingredients:
2 T EVOO
2 large cloves garlic, minced
2 medium onions, diced
1 bay leaf
3 baby carrots, sliced (optional)
12-16 ounces of wild mushrooms, or a mix of wild and button mushrooms, chopped coarsely or sliced into pieces appropriate for a chunky sauce
1 c red wine
1 t salt
1.5 t thyme
1 14.5 ounce can diced tomatoes
2 T tomato paste
1 T butter or heart-smart margarine (optional)
salt and pepper to taste

1. Heat olive oil in a 12″ skillet over medium-high heat until shimmering.
2. Add onions. Saute about 5 minutes until golden-brown. Add garlic and bay leaf and carrots, if using.
3. Add mushrooms. Saute about 8 minutes, stirring occasionally until ingredients are well-mingled and mushrooms have released most of their liquid.
4. Add wine and stir to deglaze pan.
5. Add salt, thyme, tomatoes, and tomato paste. Grind in some fresh black pepper. Reduce heat.
6. Stir in additional 1T butter/margarine, if desired. Taste to adjust salt and pepper and correct seasonings.

image shared pursuant to the GFDL

Posted on

Weeknight Mushroom Ragu


I was home alone on a Sunday night, staring down Peter Berley, Mario Batali, and some hen-of-the-woods mushrooms that I’d picked up at the farmer’s market. Peter said to oven-roast the mushrooms before returning to the skillet — too fussy for a weeknight. Mario demanded his delicious tomato sauce as a basic ingredient, and I had none on hand.

Could I make a rich, delicious mushroom ragu using only a skillet and a knife, without having so much as removed an onion from the pantry drawer, in only 30 minutes? Nah. I could do it in 25. Boys? Game on.

Time: 25 minutes
Serves: 4, with whole-wheat pasta, thick slices of toasted whole-grain bread, or polenta.

Ingredients:
2 T EVOO
2 large cloves garlic, minced
2 medium onions, diced
1 bay leaf
3 baby carrots, sliced (optional)
12-16 ounces of wild mushrooms, or a mix of wild and button mushrooms, chopped coarsely or sliced into pieces appropriate for a chunky sauce
1 c red wine
1 t salt
1.5 t thyme
1 14.5 ounce can diced tomatoes
2 T tomato paste
1 T butter or heart-smart margarine (optional)
salt and pepper to taste

1. Heat olive oil in a 12″ skillet over medium-high heat until shimmering.
2. Add onions. Saute about 5 minutes until golden-brown. Add garlic and bay leaf and carrots, if using.
3. Add mushrooms. Saute about 8 minutes, stirring occasionally until ingredients are well-mingled and mushrooms have released most of their liquid.
4. Add wine and stir to deglaze pan.
5. Add salt, thyme, tomatoes, and tomato paste. Grind in some fresh black pepper. Reduce heat.
6. Stir in additional 1T butter/margarine, if desired. Taste to adjust salt and pepper and correct seasonings.

image shared pursuant to the GFDL

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Green Bean and Cherry Tomato Salad with Salmon, Walnuts, and Mustard Vinaigrette . . . and Other Ways.


I recently went to the farmer’s market, saw a woman try a green bean, and start moaning. I chose to keep my public expressions of joy over these magic beans a little more restrained, but I must admit — they really were that good. Since then I’ve been bringing home green beans and heirloom tomatoes every week to make a salad. Each week has been different. Sometimes the salad is a side dish with a simple balsamic vinaigrette. Other times it’s a main course, with walnuts, canned salmon, and Omega-3s to spare. Whatever it is, it takes no more than 15 minutes, it’s stunningly delicious, and it’s so fresh that it makes me feel almost as if I’ve picked the fruits myself. Once you’ve found your favorite farmers market stand, I offer you the following expanding list of ideas. You may steam the green beans first, or just leave them raw. With some whole grain bread or this wonderful socca from Bitten, you’ll soon be in whole food heaven.

Time: ~10-15 minutes
Serves: 2-6, depending on whether you are planning a salad or main course, which variety you make, and what you accompany it with.

Base Ingredients:
1 lb green beans, tips removed
1 pint cherry tomatoes

Green Bean and Cherry Tomato Salad with Walnuts, Canned Salmon, and Mustard Vinaigrette (pictured above):
Flake 1 can (wild) salmon over the green beans. Whisk in a small bowl 2 t dijon mustard, 2 t honey, 2-3 T sherry vinegar, 2-3 T EVOO, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad and sprinkle with (toasted) walnuts.

Green Bean and Cherry Tomato Salad with Whole Grain Croutons and Lemon Vinaigrette:
Toast chunks of whole grain bread tossed with garlic (or – gasp – garlic powder), salt, and pepper or red pepper flakes to taste. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss with salad; add croutons.

Green Bean and Cherry Tomato Salad with Toasted Hazelnuts, Goat Cheese, and Balsamic Vinaigrette:
Lightly toast hazelnuts in a small skillet or toaster oven. Meanwhile, in a small bowl whisk 2-3 T balsamic vinegar, 2-3 T EVOO, 1-2 T honey, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad; sprinkle with hazelnuts and crumbled goat cheese.

Green Bean and Cherry Tomato Salad with Toasted Macadamia Nuts and Lemon Vinaigrette:
Toast macadamia nuts in a small skillet or toaster oven. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss dressing with salad; sprinkle with macadamia nuts.

Green Bean and Cherry Tomato Salad with Corn and Spicy Lime Vinaigrette:
Whisk in a small bowl or blend in a blender or mini-food processor juice of one lime, red pepper flakes, cayenne pepper, or fresh hot pepper to taste, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Toss with green beans, cherry tomatoes, and 1 can corn kernels or fresh corn kernels.

Green Bean and Cherry Tomato Salad with Olive Oil and Balsamic Vinegar:
Simple. Delicious. Done.

Posted on

Green Bean and Cherry Tomato Salad with Salmon, Walnuts, and Mustard Vinaigrette . . . and Other Ways.


I recently went to the farmer’s market, saw a woman try a green bean, and start moaning. I chose to keep my public expressions of joy over these magic beans a little more restrained, but I must admit — they really were that good. Since then I’ve been bringing home green beans and heirloom tomatoes every week to make a salad. Each week has been different. Sometimes the salad is a side dish with a simple balsamic vinaigrette. Other times it’s a main course, with walnuts, canned salmon, and Omega-3s to spare. Whatever it is, it takes no more than 15 minutes, it’s stunningly delicious, and it’s so fresh that it makes me feel almost as if I’ve picked the fruits myself. Once you’ve found your favorite farmers market stand, I offer you the following expanding list of ideas. You may steam the green beans first, or just leave them raw. With some whole grain bread or this wonderful socca from Bitten, you’ll soon be in whole food heaven.

Time: ~10-15 minutes
Serves: 2-6, depending on whether you are planning a salad or main course, which variety you make, and what you accompany it with.

Base Ingredients:
1 lb green beans, tips removed
1 pint cherry tomatoes

Green Bean and Cherry Tomato Salad with Walnuts, Canned Salmon, and Mustard Vinaigrette (pictured above):
Flake 1 can (wild) salmon over the green beans. Whisk in a small bowl 2 t dijon mustard, 2 t honey, 2-3 T sherry vinegar, 2-3 T EVOO, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad and sprinkle with (toasted) walnuts.

Green Bean and Cherry Tomato Salad with Whole Grain Croutons and Lemon Vinaigrette:
Toast chunks of whole grain bread tossed with garlic (or – gasp – garlic powder), salt, and pepper or red pepper flakes to taste. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss with salad; add croutons.

Green Bean and Cherry Tomato Salad with Toasted Hazelnuts, Goat Cheese, and Balsamic Vinaigrette:
Lightly toast hazelnuts in a small skillet or toaster oven. Meanwhile, in a small bowl whisk 2-3 T balsamic vinegar, 2-3 T EVOO, 1-2 T honey, 1 clove minced garlic, and salt and pepper to taste. Toss dressing with salad; sprinkle with hazelnuts and crumbled goat cheese.

Green Bean and Cherry Tomato Salad with Toasted Macadamia Nuts and Lemon Vinaigrette:
Toast macadamia nuts in a small skillet or toaster oven. Meanwhile, whisk in a small bowl zest of 1/2 lemon, juice of 1 lemon, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Add a drop of honey if dressing is too acidic. Toss dressing with salad; sprinkle with macadamia nuts.

Green Bean and Cherry Tomato Salad with Corn and Spicy Lime Vinaigrette:
Whisk in a small bowl or blend in a blender or mini-food processor juice of one lime, red pepper flakes, cayenne pepper, or fresh hot pepper to taste, 3T EVOO, 1 clove minced garlic, salt and pepper to taste. Toss with green beans, cherry tomatoes, and 1 can corn kernels or fresh corn kernels.

Green Bean and Cherry Tomato Salad with Olive Oil and Balsamic Vinegar:
Simple. Delicious. Done.

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Simmered Japanese Squash with Ground Chicken

Sweet, succulent squash makes this dish both simple to make and crowd-pleasing. Even my picky nieces would eat it as children.

This recipe calls for a Japanese kitchen gadget called otoshi buta, or a wooden drop lid, pictured at left. The drop lid fits inside the pot, directly atop the food, to help the food simmer faster. Don’t have a drop lid? Neither do I. Just use a regular pot lid 1-2 sizes smaller than your pot.

Shoyu is Japanese soy sauce. It can be found at Japanese markets, at Whole Foods, and increasingly, at regular grocery stores. It’s deep, mellow flavor is much more complex than regular soy sauce.

You can use ground turkey in this dish instead of chicken but it tends to dry out. I’d recommend kneading the raw turkey with an onion and some of the shoyu before adding it to the pot to help keep it moist.

Time: 30 minutes
Serves: 4, accompanied by rice, soba noodles, or whole grain bread

Ingredients:
1 medium butternut or red kuri squash, or 2-3 delicata squash, peeled, seeded, and cut into 1″ chunks.
1/2 pound ground chicken
4 t shoyu or soy sauce; more to taste
1.5 T agave or 5 T sugar

1) Place the squash, 1 1/4 cups of water, agave, and 2 t shoyu in a 3-4 quart saucepan. Cover with the drop lid. Bring to a boil over medium-high heat until squash is tender.
2) Using an oven mitt, remove the drop lid. Crumble chicken over the top of the squash. Sprinkle with remaining 2 t shoyu or more to taste.
3) Replace pot lid (not drop lid). Cook 3-4 minutes until chicken is cooked through.

This recipe is adapted from Masako Yamaoka, “A First Book of Japanese Cooking,” Kodansha International, 1996.

This Wikipedia and Wikimedia Commons image is from the user Chris 73 and is freely available at http://commons.wikimedia.org/wiki/File:OtoshiButa.DropLid.jpg under the creative commons cc-by-sa 2.5 license.
Posted on

Simmered Japanese Squash with Ground Chicken

Sweet, succulent squash makes this dish both simple to make and crowd-pleasing. Even my picky nieces would eat it as children.

This recipe calls for a Japanese kitchen gadget called otoshi buta, or a wooden drop lid, pictured at left. The drop lid fits inside the pot, directly atop the food, to help the food simmer faster. Don’t have a drop lid? Neither do I. Just use a regular pot lid 1-2 sizes smaller than your pot.

Shoyu is Japanese soy sauce. It can be found at Japanese markets, at Whole Foods, and increasingly, at regular grocery stores. It’s deep, mellow flavor is much more complex than regular soy sauce.

You can use ground turkey in this dish instead of chicken but it tends to dry out. I’d recommend kneading the raw turkey with an onion and some of the shoyu before adding it to the pot to help keep it moist.

Time: 30 minutes
Serves: 4, accompanied by rice, soba noodles, or whole grain bread

Ingredients:
1 medium butternut or red kuri squash, or 2-3 delicata squash, peeled, seeded, and cut into 1″ chunks.
1/2 pound ground chicken
4 t shoyu or soy sauce; more to taste
1.5 T agave or 5 T sugar

1) Place the squash, 1 1/4 cups of water, agave, and 2 t shoyu in a 3-4 quart saucepan. Cover with the drop lid. Bring to a boil over medium-high heat until squash is tender.
2) Using an oven mitt, remove the drop lid. Crumble chicken over the top of the squash. Sprinkle with remaining 2 t shoyu or more to taste.
3) Replace pot lid (not drop lid). Cook 3-4 minutes until chicken is cooked through.

This recipe is adapted from Masako Yamaoka, “A First Book of Japanese Cooking,” Kodansha International, 1996.

This Wikipedia and Wikimedia Commons image is from the user Chris 73 and is freely available at http://commons.wikimedia.org/wiki/File:OtoshiButa.DropLid.jpg under the creative commons cc-by-sa 2.5 license.