Creating an eating style that includes family meals with a pretty setting entices one to eat and enjoy a variety of foods. Our dinner meal including a variety of fruits and vegetables, whole grains and protein is served on a bar where my husband and I face each other and enjoy the moment. I've always enjoyed setting a pretty table, and find trying new recipes to be a creative outlet. It's Sunday, and our vegetable soup base started with beef bones from a local farm, seasoned and browned with sauteed vegetables. These were transferred to a crockpot where more vegetables were added and allowed to simmer much of the day. The soup was served with the crusty Irish Soda Bread I made Friday. The new recipe I tried today is from Cooking Light Magazine and a perfect way for me to use the rest of the fresh pineapple I'd sliced earlier in the week. I liked this recipe because it has little added sugar.
Grilled Pineapple Lemonade
(Serves 4)
Heat a grill pan to medium high. Cook pineapple slices 5-6 minutes on each side, until dark char marks appear. Remove from the pan and cool.
6 ounce fresh pineapple, sliced
Mix sugar in hot water. Pour into pitcher.
4 cups hot water
3 tablespoon sugar
Place pineapple and lemon juice in a food processor and process until smooth. Pour pineapple mixture through a fine-mesh strainer into pitcher. Stir well and serve over ice.
3/4 cup fresh lemon juice
Rather than pair the stir fry with rice-I decided to try rice cakes. Brown rice is my choice, as it is whole grain, with the bran and germ intact and more nutrients than white rice. The recipe was inspired by Cooking Light Magazine.
Brown Rice Cakes
(2 Servings)
Cook rice with water in counter top pressure cooker for 45 minutes. Release pressure, drain and cool.
1/4 cup brown rice
2 cups water
Saute garlic and shallots in buttery spread 3 minutes.
2 teaspoon minced garlic
2 tablespoon shallots, minced
1 tablespoon Earth Balance Buttery Spread
Add broccoli and saute 2 more minutes. Remove from heat.
1/3 cup broccoli flowers, chopped fine
In a bowl, beat egg. Add seasoning, vegetable base and wheat germ. Stir in cooled rice and broccoli-vegetable mix.
1 egg, beaten
1/2 teaspoon Mrs. Dash
1 tablespoon wheat germ
1/4 teaspoon vegetable base
1/3 cup shredded aged cheddar cheese
Heat a 10 inch skillet greased with olive oil spray. Portion rice mixture using 1/4 cup scoops into skillet. Flatten and brown 2 minutes on each side. Remove from pan and serve.
Makes 4 (1/4 cup) patties.
Aged cheese is a good source of probiotic bacteria.
For gluten free cakes, use oat bran or flax seed meal instead of wheat germ.
Yogurt and milk brushed on the crust of this Irish Soda Bread produced a rich bronze crust, and the golden raisins on the inside added a delicious sweetness to this moist loaf. We smelled the pickling aroma of our beef and vegetable meal cooking in the crockpot earlier in the day, and our senses were again pleased with the smell of the fresh baked bread. I combined a couple recipes to arrive at this one, and ground the hard spring wheat berries in my countertop flour mill as the oven was preheating.
Irish Soda Bread
(Serves 12)
In a bowl, combine all purpose flour, baking soda, salt and orange zest.
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest
In a separate bowl, combine whole wheat flour and raisins.
2 cups whole wheat flour
1 cup golden raisins
In bowl of electric mixer, beat egg and sugar.
1 egg
1/4 cup sugar
Combine liquid ingredients in a 2 cup measuring pitcher.
1 cup skim milk
1 tablespoon lemon juice
3/4 cup plain nonfat yogurt
1/4 cup Earth Balance Buttery Spread, melted
Alternately add dry ingredients, then liquid ingredients to the mixing bowl. Stir just until combined. Turn dough into an 8 inch cake pan greased with olive oil spray. With floured hands, smooth and round top of dough. With a sharp knife, cut an "X" in the top of the dough.
Mix yogurt and milk. Brush dough with this mixture, then sprinkle with salt.
1 tablespoon plain nonfat yogurt
1 tablespoon evaporated skim milk
Pinch of salt
Bake at 425 F. 20 minutes. Reduce heat to 375 F and bake 35 minutes more. Remove from pan and cool on rack.
My #1 way to use those local Farmers Market Beets-these Red Velvet Cupcakes with Mascarpone and yogurt frosting are so moist and delicious. The cake recipe was inspired by Southern Living Magazine. I developed the frosting recipe after searching the internet for a mascarpone-yogurt combination. Like most recipes I make, I reduce the added sugar, use 1/2 whole wheat flour and use good fats.
When beets were rationed during World War II, cooks used beet juices to enhance the color of their cakes. The lemon juice enhances the color even more.
Red Velvet Cupcakes
(Serves 15)
Microwave beets in a dark microwave container for 8-10 minutes. Cool.
10 ounce red beets, peeled and cut in 1 inch chunks
In bowl of electric mixer, beat eggs and sugar.
4 eggs
1/2 cup sugar
Process beets and lemon juice in food processor.
2 tablespoon lemon juice
Add milk and oil.
3/4 cup cup skim milk
3/4 cup oil
In a separate bowl, mix flours, cocoa, baking powder, salt and soda.
1 1/4 cup whole wheat pastry flour
1 1/4 cup all purpose flour
3 tablespoon unsweetened cocoa (100% cacao, not Dutch processed)
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
Alternately add dry ingredients with beet-liquid ingredients to egg-sugar mix. Stir just until combined.
Portion 1/4 cup batter into each greased muffin tin section.
Bake at 350F. for 20-25 minutes, until pick inserted in center comes out clean. Cool in pans on wire rack 5 minutes. Remove cakes to rack and cool completely.
Frosting
In electric mixer with whip attachment in place, beat cheese, yogurt, evaporated milk, sugar and honey for about 5 minutes until soft peaks form.
8 ounce Mascarpone cheese
1/4 cup nonfat plain yogurt
1/4 cup nonfat evaporated milk
2 tablespoon sugar
2 tablespoon honey
I stored the frosting in the refrigerator and frosted each cupcake at serving.
Wednesday was my birthday and I made these cupcakes. My husband takes most of the cupcakes and a container of the frosting to his friends at the shop. I now have the reputation there of helping the guys to lower their triglycerides!
My most special treat was that my 92 year old mother arranged for my sister to buy cupcakes to take to the senior center in her hometown, where they sang Happy Birthday and enjoy an assortment of delicious mini cupcakes!
Buckwheat granola and old fashion oats form the base to my cereal, fruit and yogurt breakfast. I added more milk to my cereal and drank a cool dried apple and cinnamon water on the side. What a fun and filling breakfast to start a beautiful sunny day! The granola recipe is from Cooking Light Magazine.
Buckwheat Granola
(1 quart)
Combine oats, coconut, nuts, pepitas and buckwheat groats in a large bowl.
1 1/2 cups old-fashioned oats
1/2 cup unsweetened flaked dried coconut
1/2 cup nuts, coarsely chopped
1/2 cup unsalted raw pepitas
1/4 cup uncooked buckwheat groats
Combine oil, honey, salt and cinnamon in a mixing cup.
2 tablespoon oil
2 tablespoon honey
1/8 teaspoon salt
1 teaspoon cinnamon
Pour honey mixtures over oat mixture. Stir well to coat. Spread in a single layer on a parchment paper-lined baking sheet. Bake at 375F for 20 minutes, stirring once after 10 minutes. Cool.
1 serving is 1/3 cup.
Appalachian recipes and home ground spelt knots made for another delicious dinner. The Black Walnut Fish recipe and grainy side dish are based on recipes from Susi Gott Seguret's "Appalachian Appetite" cookbook. The Spelt Knot recipe is from Food and Wine Magazine. I ground the spelt grain in my counter top flour mill. While I purchased the grain at the local co-op and am uncertain of the origin, I was please to read that most of the nation's spelt is grown in nearby Ohio. The yeast bread proofs and rises 3 times and produces a perfect "poofy" baked product.
Spelt Knots
(16 rolls-8 servings)
Mix all purpose flour, yeast and sugar in bowl of electric mixer with dough hook in place. Gradually add warm water. Beat at medium high speed for 2 minutes.
1 cup all purpose flour
2 teaspoon active dry yeast
1/2 teaspoon sugar
1 1/4 cups warm water (125F)
Add oil, salt and 1 cup more all purpose flour to bowl. Beat at medium speed 2 minutes, scraping bowl down.
1/4 cup olive oil
1 cup all purpose flour
1/4 teaspoon salt
Gradually add spelt flour, kneading after each addition until dough leaves side of bowl, about 8 minutes.
2 1/4 cups spelt flour
Place dough in bowl greased with oil. Turn to cover both sides of dough ball. Cover bowl and allow dough to rise 1 hour.
Punch dough down. Turn. Cover and allow to rise another hour.
Punch dough down. Divide into 16 balls on floured surface. Cover and let rest 30 minutes.
Roll each ball into a 9 inch rope. Tie into a knot. Place knot on baking sheets covered with parchment paper. Cover and let rise 1 hour.
Melt buttery spread in a small saucepan. Saute garlic in buttery spread for 8 minutes. Turn off heat.
1 tablespoon Earth Balance Buttery Spread
3 teaspoons garlic, minced
Brush dough knots with garlic buttery spread. Sprinkle with salt or other topping of choice.
1/8 teaspoon salt
1 teaspoon sesame seed
Bake at 425 F. for 20 minutes.
Dumplings sound like such filling food, but I made just the right amount for my spouse and I. The filling is a simple shrimp, scallop, ginger and shallot mix, only 3 each shrimp and 2 scallops per serving. The dumplings are steamed.
The broth of my soup is made by simmering the tails and peels of the shrimp, then straining before adding the remaining ingredients. Nutrient rich carrots, spinach and red, yellow peppers add vital vitamins and minerals.
Seafood Dumplings
(6 Dumplings-2 Servings)
Mix 4 tablespoon flour with water. Stir with a wooden spoon until mix forms a ball. Add 3 tablespoon more flour. On a floured surface, knead dough for 4 minutes. Place in a floured bowl. Cover with plastic wrap. Allow to rest 30 minutes.
10 tablespoon flour
4-5 tablespoon boiling water
Divide dough in 6 pieces. On a floured surface, flatten each piece and roll to a thin circle, about 4 inches in diameter.
In food processor, combine garlic, seafood, celery, shallots and seasoning.
2 cloves garlic
6 jumbo shrimp, tail on
4 scallops
2 tablespoon celery with leaves
1/2 teaspoon grated fresh ginger
18 teaspoon black pepper
1/8 teaspoon salt
2 tablespoon shallots
Fill each dough circle with 1 tablespoon seafood mix. Bring ends together. With floured fingers, pinch dough together.
Line bamboo steamer with cabbage leaves. Place dumplings on leaves. Place steamer tray in a pan filled with 1 inch of simmering water. Place cover on bamboo steamer. Cover pan with another lid. Steam for 8 minutes.
Serve 3 each in a bowl of soup.
Chinese Soup
(Serves 2)
Simmer shrimp tails and shells in water for 10 minutes.
2 cups water
Shrimp tails and shells
Strain tails and shells and discard, reserving broth.
Saute carrots, shallots and ginger in sesame oil.
3/4 cup peeled and chopped carrots
1/4 cup shallots, minced
1/2 teaspoon fresh ginger, grated
1 teaspoon sesame oil
Return seafood broth to pot. Add chicken broth, soy sauce and spice. Bring to a medium boil. Heat for 10 minutes.
2 cups low sodium chicken
2 tablespoon reduced sodium soy sauce
1/8 teaspoon 5-spice powder
Add peppers and spinach. Stir until spinach wilts.
2 mini sweet peppers, seeded and cut in rings
3/4 cup spinach leaves
I buy seafood with the MSC (sustainable stamp). The seafood choice is a good alternative and portions are small. I also compost all fresh vegetable peels and stems. The carrots were grown locally. For tonight's dinner, we had no waste.
