Author: smartgreengourmet

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. . . And We’re Back!

Remember me?  The Smart Green Gourmet?  I used to have a lot of free time.  I used to scout the farmer’s markets of Cuba for the juciest Guavas for my salads and traipse through the ancient bazaars of Aleppo (back when they existed) for the most exquisite hues of saffron.  I used to blog about it all here, along with other musings on food, nutrition, and local restaurants.  And then I had a baby.

5+ years, 1 more baby, 1 Ph.D., 1 professorship, and 3 homes in 3 states later, I had to get real.  Blogging fell by the wayside.  I thought I’d taken the blog down.  But then I called a friend for a recipe, and she told me she still looked it up on my blog whenever she needed it.   I did too, and momentarily entered my pre-child life, virtually inhaling the rose vinaigrette as it pirouetted across my salad.

I barely have time to cook, much less blog.  So other then nostalgia, why blog?  Why now?

I still cook nearly every night.  I wouldn’t have it any other way.  Cooking is my escape and my creative outlet, and now one I share with two eager little lemon-zesters, garlic-pressers, and batter-tasters.  Family dinner is nourishment for our bodies and souls.  We cast our devices aside and laugh with each other in an hour of collective mindfulness.  We rejoice with each new food our little ones learn to love.  Each meal together marks a treasured moment in days that might be otherwise lost in a blur of work, commute, and household chores.  In a sense, then, this blog becomes a diary of the tastes, textures, and aromas of the great joys of daily life.

Also, I’m constantly on the hunt for healthy, mostly vegetarian, lactose-free, kosher recipes I can make ahead or make quickly while being distracted by two adorable children. Finding recipes each time in cookbooks or searching for them on my phone just takes too long.  Meanwhile, people keep asking for my recipes.   So I’m putting them here for friends and family, just like I used to.  And admittedly, I’m logging them here for myself.

And finally, I’m disturbed by the trend in delivered, pre-assembled meals that confronts me every day in my building’s elevator.  I just don’t get it.  Every time I try these meals with friends, they’re far more complicated and take longer than anything I make myself.  Meanwhile, my friends with dietary restrictions lament that they can’t find services to meet their needs.  Why?

Then a friend explained it.  The appeal of these services is that they cut the stress of decision-making.  Deciding what to buy at the store, and then again what to cook and eat, strains our already-taxed executive functions.

So let me make the decisions for you.  I’ll post my weeknight recipes.  My goal is to put together the functionality for you to be able to print out individual recipe cards and make shopping lists.  But I’m new to WordPress and my old photos didn’t even migrate properly from my prior Blogpost (yes, Blogpost) site, so getting this up and running will take time.

I will promise real food, eaten by my real family, that can be made real(ly) fast.  That’s it.  I can’t promise how often I’ll post.  I won’t promise excellent photography, either.  Buying food props would be laughable when it’s already a project to keep my kids’ toys in order.  I still don’t have a fancy camera.  I don’t have time to chop everything up so the beautiful colors are evenly distributed like specks of jewels throughout my grain salads, a la the incredible Heidi Swanson.  Also, dishes last night’s Balsamic Wild Rice Salad with Beet, Avocado, Sheeps-Milk Feta would only look good in a photo if I arrange them “just so,” which is impossible when I want the kids to make bedtime.  My son actually laughed at me when I tried to take a photo of the salad anyway, since the whole thing looked pretty brown after the balsamic vinaigrette was tossed everywhere.  It was delicious nonetheless.

I do promise that my minimalist blog will translate into delicious meals.  Hopefully they will provide daily joys for you to celebrate.

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Arugula Salad with Chicken and Honey-Harissa Dressing

Exotically delicious. I always have some little pieces of chicken left over on the bones after I carve a roast, which are perfect for a salad the next day. Harissa is a North African chili-garlic hot sauce. You can buy it at Middle Eastern supermarkets, at Whole Foods, or make your own.

Try adding sectioned oranges to the salad, and/or maybe a shpritz of lemon or orange juice to the dressing. I give you permission to play with your food.

Salad:
8-10 ounces of arugula, rinsed, spun, and dried
Shredded chicken (leftover from a roasted chicken, or 1-2 shredded legs or breasts)
1 c walnut pieces, toasted
12 dried apricots, chopped

Dressing:
1 T harissa
1 T honey
4 T EVOO
Salt and pepper to taste

1) Toss arugula and chicken in a large salad bowl.
2) Whisk together dressing ingredients. Toss with chicken and arugula.
3) Toss in walnuts and apricots. Serve.

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Pepperazzi


Baby you’ll be famous/chase you down until you eat this . . .

Sweet roasted red peppers and delicious cheese smolder atop a crispy cornmeal-flax crust. If you’re feeling more sinister than sweet, add some shreds of chili pepper to the mix.

Here I used sweet Jimmy Nardello peppers from my favorite farmer’s market stand, Ward’s Berry Farm of Sharon, MA. Jimmy Nardello peppers are thin and easy to work with, with easily digestable skins and seeds. My husband is lactose-int0lerant, so I used Soyakaas soy cheese (neither Ward’s nor Soyakaas have sponsored these statements). I find it melts better than the other lactose-free cheeses I’ve tried because it contains casein, or milk protein.

Total Time: 60 minutes
Work Time: 15 minutes
Serves: 2-4

8-10 Jimmy Nardello peppers, or red bell peppers
1/2 c cornmeal
1/2 c flaxseed meal
1/2-1 T salt
1 1/2 c water
3 T EVOO
1 c cheese or soy cheese

1) Preheat oven to 400 degrees.
2) Drizzle peppers with olive oil and roast 15-20 minutes until skins begin to blister. Remove from oven, cool, remove stems (and ribs, seeds, and skins if desired), and chop into bite-sized pieces.
3) Raise oven heat to 450 degrees.
4) Whisk together cornmeal, flaxseed meal, and salt. Slowly add water, whisking continuously to avoid lumps. Whisk in 1 T EVOO. Batter should be the consistency of heavy cream.
5) Heat 2 T EVOO in a 10″ ovenproof nonstick skillet. Add batter. When edges begin to crisp, transfer to oven. Cook until center is firm, ~30-40 minutes. Remove from oven.
6) Preheat broiler.
7) Top flatbread with 1/2 c cheese, peppers, and another 1/2 c cheese.
8) Broil 3 minutes and serve.

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Rosemary-Saffron Root Vegetable Puree

Root vegetables are high in fiber, very filling, and generally low in calories. I like to buy a bunch of “storage vegetables” at the end-of-season farmer’s market and experiment with different kinds of root vegetable purees. I stumbled upon a great formula: anything + 1 parsnip = delicious. The root vegetable puree above features celery root (celeriac, which sounds significantly more disease-like than “celery root”) and parsnip. Below I provide more of a set of guidelines than a recipe.

Root vegetables vary significantly in size, so season to taste. I served this as a base for some spicy chicken, so I intentionally kept it mild. You could easily kick it up with some white pepper, red pepper flakes, or even cayenne.

1 Parsnip, peeled and cut into 1″ chunks
2 celery roots, peeled and cut into 1″ chunks
vegetable stock or water to nearly cover the veggies
1 t saffron, toasted (optional)
2 t rosemary
1 t dry mustard
2 T butter or heart-healthy margarine
salt and pepper to taste

1. Place the root vegetables in a large saucepan or dutch oven. Add vegetable stock or water to nearly cover the veggies. Use less water if you like a thicker puree. Bring to a boil, then simmer until veggies are just tender.
2. Add the toasted saffron, rosemary, dry mustard, margarine, and salt and pepper to taste. Puree with an immersion blender or in a blender or food processor. Taste to adjust seasonings. Serve.

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Arugula Salad with Apples, Walnuts, Watermelon Radishes, and Rose Vinaigrette


A sweet rose vinaigrette pirouettes alongside the spicy kick of arugula and radishes in a salad that dances on your tastebuds.

Does rose vinaigrette smell better than it tastes? You be the judge, but one thing is for sure: your guests won’t stop talking about their sensory experience either way. Rose preserves are available at Turkish and Armenian grocery stores like Arax Market in Watertown. Middle Eastern and Indian groceries are also likely to have it in stock. You might try making this vinaigrette with rose water, which is more widely available at Middle Eastern, Indian, and health food stores.


Use watermelon radishes if you can find them. These tiny jewels, named because they look like watermelons when sliced open, add a burst of beautiful and surprising color to your winter table. I found mine (along with the other salad ingredients) at the Siena Farms stand at the Copley Square Farmers Market in Boston.

What follows below is more of a guideline than a recipe. All amounts can be varied to taste. Experiment with the right amount of rose jam and sweetener that works for you.

Time: 20 minutes
Serves: 6

Ingredients:

For the Salad:
8-12 oz Arugula (or several handfuls), washed, spun, and patted dry
2 apples, cut into 1/2-1″ chunks. (if making the salad in advance, toss cut apples with lemon juice and refrigerate)
2 watermelon radishes, washed, scrubbed, and cut into half-moons
handful walnut pieces

For the Vinaigrette:
1-2T rose preserves
1-2T honey
~4T EVOO
Juice of 1 lemon
Sprinkle of Cinnamon
Salt to taste

1. Toss together salad ingredients except walnuts.
2. Whisk together vinaigrette ingredients, adjusting rose and sweetness to taste.
3. Toss salad with vinaigrette. Sprinkle with walnuts. Serve to delighted and fascinated guests who will ask, “what smells so unbelievably good?”

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Southwestern Seitan Saute


It was “clean-out-the fridge” night in the SGG household, and this delicious, flexible saute hit the spot and got the job done. Serve with rice or warmed tortillas.

1 T EVOO or hemp oil
2 cloves garlic, minced
1 package “chicken-style” seitan
1 green bell pepper, diced
3 carrots, diced
1 c broccoli florets
1 T chili powder
1 handful pepitas
Salsa
salt to taste

1) Heat garlic and oil over medium-high heat.
2) When garlic is sizzling, add seitan and chili powder. Stir and cook 3 minutes.
3) Add broccoli florets. Add salt to taste. Stir and cook until broccoli is bright green and tender-crisp.
4) Add carrots and bell pepper. Cook until carrots are slightly softened but not wilted.
5) Sprinkle with pepitas.
6) Serve and pass salsa at the table.

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Malaysian-Inspired Sweet and Sour Tofu Soup

Inspired by fellow bloggers Annarasa and D.K., I’m trying out some Malaysian cuisine this week as part of the A.W.E.D. (A World of Epicurian Delights) event hosted by Annarasa. Beautiful, flavorful Malaysia inspires a soup loaded with flu-fighting foods, the perfect quick fix cure for your change-of-seasons cold.

Serves: 4
Total Time: 30 minutes
Work Time: 15 minutes

1T EVOO
1 onion, diced
2T fresh ginger, or about a 2″ knob, minced
1 chile pepper, seeds and ribs removed if you don’t like it hot, minced
1 pinch salt
1 small cinnamon stick
4c water
1 c wild rice
2/3 c orange juice
1 T shoyu
Gomasio (sesame seeds with sea salt)for garnish
Cilantro for garnish

1) Heat EVOO over medium-high heat in a 3 quart saucepan or dutch oven.
2) Add onion, ginger, chile pepper, and salt. Saute 5 minutes until onion is translucent and mixture is fragrant.
3) Add cinnamon stick, water, and wild rice. Bring to a boil and simmer until rice is al dente, about 20 minutes.
4) Add orange juice and shoyu. Stir and simmer just a few minutes to blend flavors.
5) Discard cinnamon stick. Ladle into bowls. Garnish with gomasio and cilantro and serve.

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Red Lentil Soup with Cilantro-Almond Pesto Drizzle


Happy, healthy, and hearty in half an hour. Try it paired with chickpea-flax skillet flatbread. Quantities are flexible. I used 3 T cilantro because that’s what I had leftover from last night’s dinner. With this recipe it’s hard to go wrong.

Serves: 4
Time: 30 minutes (10 active)

Ingredients:

For the soup:
1 small onion, diced
2 c red lentils, rinsed and picked over
1 bay leaf
1/2 t fennel seeds
1/2 t cumin seeds
1 T EVOO
pinch of salt
cayenne to taste
water or stock

For the drizzle:
3 T cilantro
1 handful almonds
1 clove garlic
big pinch of salt
3-5T EVOO

1. Heat EVOO, onion, lentils, bay leaf, fennel seeds, cumin seeds, and cayenne over medium-high heat, stirring regularly, for ~5 minutes, until onions are translucent and mixture is fragrant.
2. Cover with water or stock to 1″ above lentil mixture. Bring to a boil, then simmer 20 minutes.
3. Meanwhile, make the drizzle. Whir all drizzle ingredients except EVOO in a blender. Slowly drizzle in EVOO until mixture is desired consistency (from a thick pesto to a runny-er sauce, as you prefer).
4. Puree soup with an immersion blender. Taste and correct seasonings.
5. To serve, ladle into bowls, and add a dollop of the drizzle on top.

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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.