Sweet Potato-Apple Hash

On a recent visit to the farmer's market, I was inspired by a whole foods seasonal recipe which was a sweet potato and cranberry hash with honey for the sweetener. It tasted delicious (yes, there are plenty of samples at the North Hills Farmer's Market). With many apples at hand, I decided to do a take on this recipe and use the apples for the majority of the sweet flavor.




Sweet Potato-Apple Hash:

Ingredients:

1 apple, diced
1 large or 2 medium sweet potatoes, diced
1/2 medium onion, diced
2-3 tbsp dried cranberries
1 tbsp vanilla extract
1 tsp lemon juice
2 tbsp water
2 packets of Truvia/sweetener
1/2 tsp ground cinnamon

Recipe:

(1) Preheat oven to 400 degrees F. Dice the apples, sweet potatoes, and onion. Toss in a large bowl.
(2) Add the dried cranberries, vanilla extract, lemon juice, water, sweetener, and cinnamon. Mix and spread onto baking sheet.
(3) Bake in the oven at 400 degrees F for 30-40 minutes. Check after 20 minutes to toss the hash and allow to evenly brown.

Enjoy the tasty fall goodness!

Lemon - Apple Squares

It's been about a week since I last posted. And this time, words are quite necessary. I decided to try a NEW, yes a NEW, recipe from Kashi's website. You may be wondering why words are needed. Well let's just say I adapted this recipe to my own liking, higher protein, lower sugar, and lots of whole grain goodness. I have to also emphasize that this a new recipe attempt as my previous post about the Wholesome Sour Cream Apple Muffins has caused quite a stir in our house. My husband finally read the post, and let's just say he is now paying attention to ensure that his leg is not being pulled.

With this recipe, comes a warning, don't try it first thing out of the oven. You may wonder why the entire pan is empty in a few short minutes. It tastes like apple pie crossed with raisin bread. Yum.

Lemon - Apple Squares

Recipe adapted from Kashi recipes

Ingredients

2 cups, finely crushed Kashi GOLEAN® cereal
1 cup whole wheat flour
1/2 cup organic raisins
1 teaspoon cinnamon
1 teaspoon baking powder (aluminum free)
1/2 cup nonfat greek yogurt
1/2 cup cane syrup or sugar free pancake syrup
1/2 cup egg substitute
1/4 cup almond milk
1/8 cup canola or olive oil
1 tbsp lemon juice
1 teaspoon pure vanilla extract
9 packets of sugar substitute (7 Splenda, 2 Purevia)
2 cups apples, finely diced

Directions

1. Pre-heat oven to 350°F.
2. Spray 8"x11" or 6"x12" pyrex baking pan with Pam baking spray.

3. In a medium bowl, mix first five ingredients. Mix well, then set aside.
In a large bowl, mix together applesauce, greek yogurt, sugar substitute, egg substitute, milk, oil, lemon juice, and vanilla. Then add diced apples and mix well.

4. Add dry ingredients to wet mixture and mix well. Spread evenly in oiled and floured 8" x 11" bake pan and bake 40-45 minutes or until knife comes out clean. Cut into squares. Makes 20-24 squares.

Eat up!

Sweet and Spicy Black Bean Salad

For a festive start to the new year, we brought our friends together for a great bash. It involved some football, some delicious bites, followed by some soca music and tasty beverages.

In order to create something light, yet delicious, especially after many holiday parties, we made a menu of ginger-peach chicken with multigrain waffles, sweet potato fries, and black bean salad. The latter could be eaten alone or topped onto a chip.

All of the food was joyfully received (and eaten. I may even saw a licked serving platter.) Additionally, I received many complements on the black bean salad. especially as everyone was shocked by the sweet, tangy, and subtly spicy combination.

To satisfy the many questions, I have provided the recipe here for more to enjoy. Happy 2013!!

Sweet & Spicy Black Bean Salad

Ingredients:

2 cans - reduced sodium black beans
1 can - whole kernel sweet corn
1/4 cup mild salsa
1 tsp garlic powder
2 tsp red pepper flakes
1/4 tsp adobo light
1/2 tsp freshly ground black pepper
1 tbsp lemon juice
1/4 tsp habanero hot sauce
1 splenda packet or sugar substitute
1 tsp lime juice

1/2 red onion, diced
1-2 tsp cilantro, fresh & finely chopped

Recipe:

(1) Drain and rinse the black beans and corn kernels. Set aside.
(2) Mix the salsa, diced cilantro, hot sauce, lemon and lime juices, black pepper, splenda, garlic powder, and adobo until well combined.
(3) Combine the black beans, corn, diced red onion, and spiced salsa.
(4) All to marinate for 4 hours to overnight in the refrigerator.
(5) Garnish with cherry tomatoes or fresh cilantro sprigs and serve.

Moroccan Pickles: Using surplus home-grown goodness

I planted my first garden this year, or should I say my mom planted my first garden. I called will a "help me" plea. I didn't know how to use the hard-clay soil in North Carolina. I was use to the soft soil of Massachusetts. She was excited to visit and to help. I was thrilled and I have been reaping the benefits since. We decided to plant several herbs, including scallions, green onions, basil, thyme, and more. For the vegetables, I insisted on lettuce, so, of course my mom planted three different types, 4 heads of each. So you get the idea, when I would be satisfied with one or two plants of each vegetable or fruit, she went all out and doubled, sometimes tripled, the number. It has been terrific and so far controllable (however, this is only the beginning of the harvest season).

With extra herbs on hand, extra vegetables, I decided my first try at quick pickles using the recipe from Joy of Cooking plus several additional seasoning. Think Moroccan Sweet Pickles:

Moroccan Sweet and Spicy Pickles:

Ingredients:
1 tbsp whole mustard seeds
1 tsp Harissa
2 tsp lemon juice
1/2 tsp Cayenne Pepper
3 cloves garlic
black pepper
1 1/2 tsp salt
1 cup water
1/2 cup white vinegar
1/2 cup cider vinegar
1 cup sugar or sugar substitute (I prefer Stevia + Splenda)
2 dashes of garlic powder
Surplus veggies (I used cucumbers, green onions, scallions, zucchini)

Recipe: see the Joy of Cooking

Importantly, make sure to pre-clean and sterilize your mason jars before pickling. I usually do it the day before to have it ready for the process.

Mushroom-Sausage Bake with Blue Cheese Crumble

In preparation for a small brunch, I created this very quick and easy dish that combined some ingredients in my kitchen (and in my garden). This came out wonderful. I love the combination of mushrooms, thyme, and blue cheese. The sausage made this more substantial dish. I say if you have these ingredients on hand, go for it and maybe open some lovely Rosé for a quick brunch with friends.


Mushroom-Sausage Bake with Blue Cheese Crumble

Ingredients:

8 oz white button mushrooms, chopped and rinsed
1.5 links spicy chicken sausage (my favorite brand is Aidell's), chopped
1 tbsp Spanish Thyme, finely chopped
3 cloves of garlic, finely chopped
1/4 tsp black pepper (white pepper would also work well)
1 tsp garlic powder
2 tbsp egg white

Crumble:
1/2 cup toasted (preferrably day-old) bread, torn into pieces (I used some whole wheat crepes but any bready item on hand will do)
1 tbsp shredded part-skim mozzarella cheese
1 tbsp blue cheese, crumbled
1 tbsp fresh parsley, chopped
1 tsp garlic powder

Recipe:

(1) Preheat the oven to 300 degrees F. In a non-stick skillet, on medium heat, add chicken sausage. Sauté until browned.
(2) Next add the mushrooms and garlic. Cook until the mushrooms are tenderized but not completely cooked through. Lower heat to simmer or "low" once the sauté reaches this point.
(3) Meanwhile, prepare crumble in a food processor. Add all the ingredients (no water or butter needed as the cheese will provide all of the binding texture). Pulse until small crumbles form.
(4) Prepare the baking pan, lightly spraying with canola oil (if needed).
(5) To the mushroom-sausage sauté, add the egg whites. Toss completely and immediately pour into the baking pan. Cover sauté with the blue cheese crumble.
(6) Bake for 15 minutes or until browned.

I hope you enjoy the tender mushroom melody with the sausage and blue cheese. Yum!

Sausage-stuffed jalapenos

Moving to the south has been a wonderful change. The seasonal ingredients like jalapenos growing in my backyard is phenomenal. We have also been taking advantage of a CSA box, Lee's Produce NC, for a weekly delivery of fresh ingredients straight from the farm. If you have the option for this in your area, I would highly recommend it. With a bushel of jalapenos to use, I came up with this recipe using pantry ingredients.

Sausage-stuffed jalapenos


Ingredients:

1 smoked sausage link, finely-chopped

4-6 medium to large jalapenos

1/8 cup cottage cheese

1/8 cup fat free sour cream

2 tbsp greek yogurt (strain if runny)

1/8 cup salsa

shredded cheese (cheddar, mozzarella, gouda, or your favorite)

black pepper and salt, as needed

Recipe:

(1)         Cut jalapenos in half, length-wise. Using a spoon, scrape out the insides of jalapenos and save in a medium-sized mixing bowl. (Note: if you don’t want these two spicy, these contents can be discarded.)

(2)         Preheat oven to 450 degrees F.

(3)         Add to the mixing bowl the diced sausage, cottage cheese, sour cream, greek yogurt and salsa. Add salt and black pepper to taste.

(4)         Spoon the contents of the mixing bowl into each jalapeno half. Top with shredded cheese.

(5)         Bake jalapenos for 20 min in the oven or until slightly browned at the edges.

(6)         Remove stuffed jalapenos from oven and allow to cool 5 min before enjoying.

This recipe is fantastic if you need an appetizer for a party or a potluck. We just couldn't stop popping them in our mouths once this got out of oven. Enjoy the spicy goodness.

Hot Cross Buns (Easter Sunday recap)

It has been a little while since I have blogged but I have been busy, both enjoying friends, learning about wine, and revisiting my tried and true recipes.


This past Easter was shared with a lovely group of friends, where they provided a delicious feast, and I provided my wholesome version of a sweet treat, Hot Cross Buns. I was asked, is this a dessert or a side? Well the answer is, it can be both, depending on how sweet you make it.


I love it this way, as a side dish, not too sweet but sweet enough.


Hot Cross Buns
adapted from Allrecipes.com


Ingredients:

• 1 tablespoon active dry yeast
• 3/4 cups warm milk (110 degrees F)
• 1 egg white + 1 egg, beaten
• 3 tablespoons butter, softened
• 1/4 cup white sugar or 4 splenda packets + 1 stevia packet
• 2 cups whole wheat flour
• 3/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon cinnamon
• 1/2 cup dried currants
• 1 tbsp orange/grapefruit zest
• 1/2 cup confectioner's sugar
• 1 cup whole wheat pastry flour
•  
• 1 egg yolk, lightly beaten
• 2 tablespoons water
• 2 teaspoons milk (almond, skim, or your favorite)

Recipe:

1. Put warm milk, butter, 1/4 cup sugar (or sugar substitute), salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
2. When 5 minutes of kneading are left, add currants, orange/grapefruit zest, nutmeg, and cinnamon. Leave in machine till double.
3. Punch down on floured surface, cover, and let rest 10 minutes.
4. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
5. Mix egg yolk and 2 tablespoons water. Brush on balls. This step will help give that golden brown color on the crust.
6. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
7. To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

I don't know (actually I do) why these are only made and eaten once a year. Such a shame. This recipe needs to be used much more often. :)

Braised Kale with Apples and Rosé

I recently had a few girlfriends over to catch up, watch a movie, and relax. It was an enjoyable evening. I only had a limited time to prepare a few sides for the movie-watching experience. With a lot of kale from a recent trip to the grocery and some delicious Rosé from Chatham Hill winery I decided on this pairing.


Braised Kale with Apples and Rosé


Ingredients:
canola or olive oil spray
1/2 red onion, chopped
1/2 apple, diced
1/2 bell pepper, chopped (optional)
1 bunch of Kale, chopped
1/2 cup of Rosé wine
Seasoning blend (my favorite is from Trader Joe's)
2 tbsp apple cider vinegar
salt and black pepper, to taste


Recipe:
(1) Spray a sauté pan with canola oil.
(2) Add red onion, apple, and bell pepper, if using, to pan and allow to brown slightly.
(3) Add the kale and the next three ingredients. Allow the kale to cook until completely wilted and slightly brown.
(4) Add salt and pepper, to taste.



Enjoy the braised kale with a glass of the Rosé. It has lovely strawberry flavor notes. This was so quick and easy. A great way to get your calcium, vitamin B6, vitamin C, fiber, and, of course, your daily wine.

Yummy Tex-Mex Slaw

For our monthly potluck, I recently put together a southwestern slaw that I adapted from allrecipes.com. I didn't realize it would be such a hit so even though I don't have a picture, I will post the recipe. If I were you, scale up how much you make because this one is hard to stop eating, the cabbage does shrink in size after the incubation, and you might want to leave some aside for yourself after serving it.

Spicy Tex-Mex Slaw
adapted from Allrecipes.com

• Ingredients:
• 
  
• 3 cups shredded cabbage
• 1 can corn, drained and rinsed
• 1 onion, diced
• 1 red bell pepper, diced
• 2 jalapeno pepper, diced (seed only if you don't want it spicy)
• 3 tablespoons chopped fresh cilantro
• 1/4 cup canola oil (optional: I left it out)
• 4 tablespoons apple cider vinegar
• 1 tablespoon white sugar or 2 stevia (sugar alternatives)
• 1 tablespoon pimento sauce (can be found in the caribbean food section)
• 2 tablespoons dried garlic 
• 1 tablespoon barbeque sauce
• 1 teaspoon garlic salt
• pepper to taste

Recipe:

1. In a large bowl, toss together the cabbage, corn, onion, red pepper, jalapenos, and cilantro. Set aside.
2. In a small bowl, whisk together the vinegar, bbq sauce, sugar, garlic salt, and pepper. Pour over vegetable mixture and toss to combine. 
3. Cover and refrigerate for at least one hour. I refrigerated overnight.

Roasted Vegetable Salad with Chickpeas

A quick, easy, and delicious preparation for lunch is a roasted vegetable salad tossed with chickpeas. I made this for lunch for the week and it was the perfect thing to look forward to on the rainy, wet days. I used green beans, tomatoes, and yellow squash. Incorporate whichever veggies are convenient, your favorite, and even better, in season.

Roasted Vegetable Salad with Chickpeas


Ingredients:


2 tomatoes, sliced
2 yellow squash, sliced
3 cloves of garlic, finely diced or minced in can
canola oil spray
1/2 tsp seasoning salt, such as Adobo
1 tsp pepper
1 tbsp Za'taar spice blend
1 tbsp red pepper flakes


Recipe:


(1) Preheat the oven to 450 degrees F.


(2) In a bowl, toss the chopped vegetables with the garlic, seasonings, and spray with a few sprays of canola oil. This is definitely a way to reduce the fat and calories from a dish incorporating roasted vegetables. Tossing before laying on a tray, will reduce the amount of oil needed to coat.


(3) If you are patient, separate and spread the vegetables on a baking trays lined with aluminum foil. If you are not patient, simply pour the vegetables out onto the lined trays without sorting. The sorting will help as some vegetables will cook faster than others (e.g. tomatoes will finish before the squash). Bake for 15-25 minutes. If you do sort, pull out the baking trays when the vegetable looks slightly brown at the edges and look and feel tender to the touch.


(4) Toss the roasted vegetables with the drained and rinsed chickpeas. Finish with the red pepper flakes, Za'taar, and salt/pepper to taste.






Enjoy this salad alone or with your favorite sandwich...a fall/winter treat.

Thanksgiving Recap and Cornbread Stuffing

 Thanksgiving Day was awesome!

 
I have finally recovered from the Thanksgiving indulgences, pies, cakes, turkey (lots of it), ham, and stuffing. It was a wonderful day. I learned how to make my first Turkey. I have to say (not boasting) that it actually was a beautiful golden bird. My mom taught me how to make this beauty.


The stuffing, which was baked with turkey, was yummy.


Here is the recipe:


Ingredients:


1 8x8 pan of cornbread (see my recipe for cornbread muffins), cubed
1/4 loaf whole wheat bread, cubed
1/2 head of garlic, minced
1.5 bunches of celery, diced
1 onion, diced
2 cups low-sodium beef stock
1/2 cup dried mushrooms, rehydrated (I used a wild mushroom mix from Chile but cremini mushrooms or porcini will work well)
1/4 cup dried cherries or dried fruit


Recipe:


(1) Cube the cornbread and toast in the oven at 400 degrees for 15 min (until brown).
(2) Mix with the remaining ingredients.
(3) Add the beef stock and toss to combine.
(4) Then bake in a oven-proof pan for 45 min - 1 hr at 350 degrees or stuff in the turkey for the 4 hour cook time.


Enjoy the deliciousness. Make extra as this is a hit.

Cherry Pepper Corn Muffins

My husband has been craving cornbread. I have been craving all things spicy lately. In preparation for his upcoming exam, I decided to create a cornbread that was inspired by delicious jalapeño cornbread but also sweetly inspired by pie.


Cherry Pepper Corn Muffins




Ingredients:


2/3 cup cornmeal
1/3 cup whole wheat pastry flour
1 cup whole wheat flour
1 1/4 tbsp baking powder
1/8 tsp salt
5 packets of splenda + 1 packet of Stevia or 1/3 cup sugar
3 tbsp Smart Balance margarine or butter, melted
1/3 cup unsweetned applesauce or 1/3 cup vegetable oil
1/4 cup dried cherries, finely chopped
1 HOT pepper, finely chopped


Recipe:


(1) Preheat oven to 350 degrees. Spray muffin pans with canola oil or line with muffin liners.
(2) In a small bowl, mix the flours, cornmeal, baking powder, salt, and sugar. Add the dried cherries and pepper to the mix.
(3) In a medium bowl, mix the margarine and apple sauce. 
(4) Carefully add the dry ingredients to the wet ingredients, mixing only until everything is combined. Since using the whole wheat flour, gluten formation will happen quickly so minimize mixing.
(4) Add 2-3 tbsp of the batter per muffin cup.
(5) Bake for 20-25 minutes or until a toothpick in the center of a muffin pulls out cleanly.


Enjoy the sweet and spicy combo. I certainly enjoyed them with a cup of cinnamon tea and also with a bowl of chili. A multipurpose food ;)

Apple Cider Swiss Chard

It was middle of the week, after a long day and running behind schedule, I needed a recipe that would be quick and under 10 minutes to prepare for guests that arriving any moment. I decided to finesse Swiss Chard that was sitting in the refrigerator, waiting for some attention.

Apple Cider Swiss Chard


Ingredients:


1 bunch Swiss Chard, chopped
1/2 onion, chopped
2 tbsp garlic, minced
1 tbsp apple cider vinegar
Canola oil cooking spray
salt and pepper, to taste


Recipe:


(1) Thoroughly wash and pat dry the swiss chard before use.


(2) Spray a medium saucepan with canola oil over medium heat. Add onion and garlic to brown. 


(3) Add Swiss chard to the saucepan, with any residual liquid serving to aide the cooking process. Add the apple cider vinegar. Sauté the chard until wilted. Add salt and pepper to taste.


This side pairs well with seafood, poultry, and red meat. The acidity of the vinegar will also pair well with many wines, such as a dry pinot grigio or very dry riesling. Feel free to add some spice like Cayenne if you want some heat and most importantly, enjoy!

Summer Brussel Sprout Panzanella

The summer produce in San Francisco is phenomenal. I have mentioned before how I love farmer's markets. I will miss them here but I am looking forward to enjoying what North Carolina has to offer. 


Inspired by some great seasonal produce, I decided to combine apricots, brussel sprouts, red onions, and left-over multigrain loaf to make a summery, light bread salad, known in Italy as a Panzanella. 

Summer Brussel Sprout Panzanella

Ingredients:


1/2 red onion, chopped
1-2 tbsp white wine
1 cup brussell sprouts, chopped
3 small apricots, sliced


Juice of 1/2 lemon
1 tbsp olive oil
salt
pepper
merquen seasoning or garlic-onion powder (optional)


olive oil spray

Recipe:


1. Preheat oven to 450 degrees F. Spray sheet pan with olive oil. Lay apricots and brussel sprouts flat. Roast in the oven for 10-15 min until browned on sides (turn mid-way to brown on each side).
2. Slice multigrain loaf and toast twice to brown on all sides. Chop into cubes.
3. Meanwhile, saute chopped red onions with white wine in a small pan, sprayed with olive oil, until browned or caramelized.

4. Mix the roasted brussel sprouts with the caramelized onions, apricots, and toasted bread cubes.
5. Prepare vinaigarette in small bowl, whisking together the lemon juice, olive oil, salt, pepper, and seasoning.
6. Add vinaigarette to panzanella (bread salad) before serving. 

Lime-Infused Black Bean Stew

In a recent food challenge with my friends, we decided to explore South American cuisine in our cooking. My family is from Trinidad and Tobago, in the West Indies. Trinidad neighbors Venezuela and has been also influenced by the English, Portuguese, East Indian, French, African, and Chinese cuisines, to name a few. Growing up, I was exposed to all of these cuisines in addition to the derived "West Indian" cuisine. 


I was very excited to embark on South American cooking as the flavor brought me home. Using ingredients in my pantry, I decided to do a lime-infused black bean stew, which uses minimal ingredients but packs a lot of flavor.




Lime-Infused Black Bean Stew


Ingredients:
1 can reduced sodium black beans, drained and rinsed
2 limes, juiced
1/2 medium onion, chopped
1/4 cabbage, diced
4 tbsp tomato paste
1/2 cup apple cider vinegar
1 tsp ground coriander
1/4 tsp salt
1/2 tsp ground black pepper
spray canola or olive oil
1/2 cup vegetable broth or chicken broth
1 1/2 cup water


Recipe:
(1) In a medium pot, sprayed with canola oil, brown the chopped onions.
(2) Add the black beans, vegetable broth, and 1 1/2 cups of water.
(3) In a separate saucepan sprayed with canola oil, add the cabbage and cook for 4-5 minutes covered.
(4) In the pot with the black beans, add the vinegar, lime juice, tomato paste, and coriander.
(5) Cook the black beans uncovered until reduced to two-thirds the original volume.
(6) Add the cooked cabbage to the pot of black beans. Season with salt and pepper to taste.


Serve with Tortilla chips (I love the Multigrain Food Should Taste Good chips). Enjoy!

Garlic Parmesan Biscuits

I recently visited my fiancé in Durham. He is a very handsome Californian man with Southern roots (and a taste for good, Southern food). He had been craving biscuits for a while. I surprised him, while I was there, with a cheesy, garlicky version of a whole grain biscuit recipe from Enlightened Cooking. If you are a bread lover, a garlic lover, or a cheese lover, you have to try these biscuits. They are so easy to make. Good luck trying to limit yourself to just one.

Garlic-Parmesan Biscuits
adapted from enlightenedcooking.blogspot.com


Ingredients:

3 cups white whole wheat flour (or all-purpose flour)
4 teaspoons baking powder
2 teaspoons sugar or 1 packet of Splenda
2 tbsp garlic powder
1 tbsp dried granulated garlic
3 cloves of roasted garlic, mashed
1/4 cup of parmesan cheese (grated)
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup cold unsalted butter, cut into small pieces
3/4 cup vanilla soymilk + 3/4 cup plain or vanilla yogurt (such as Dannon light) 
or 1 and 1/2 cups low-fat buttermilk




Recipe:

1. Preheat oven to 425°F.
2. In a large bowl whisk the flour, baking powder, sugar, baking soda, garlic powder, granulated garlic, and salt.
3. Cut in the butter with fingertips or a pastry blender until mixture resembles fresh breadcrumbs. 
4. Mix the soymilk (or milk) with the yogurt and mashed garlic cloves. Let sit for 2 minutes at room temperature. 
5. Add the milk-yogurt mixture to the breadcrumb-like ingredients with the parmesan cheese. Stir with a fork until just moistened.
6. Turn dough out onto a lightly floured surface and knead lightly 4 times (not more). 
7. Roll dough to a 3/4-inch thickness and cut with a 2 1/2-inch biscuit cutter (or a large jar top). Save the ends of this dough. It can be used for pies, turn-overs, and more!
8. Place on a baking sheet. Bake 12-13 minutes or until golden. 


Makes 12-14 biscuits.