Asian Slaw Recipe

colorful and crunchy | pamela salzman

I love salads and have since I was a kid.  Give me a good basic vinaigrette and I will come up with the craziest salad combinations.  Whatever I have in the refrigerator or the pantry is fair game.  Quinoa, fresh herbs, sprouts, cooked beans, last night’s leftover vegetables, rice, whatever!  I always try to wash a few heads of lettuce and make a vinaigrette on Sunday so that a delicious salad is only minutes away any day of the week.

thinly slice your cabbages

The only tricky part about salads is making sure you’ve got good seasonal produce to work with.  Lettuce is grown all year round in California, but tomatoes and cucumbers are not.   So my winter salads tend to focus on things like avocados, fennel and citrus fruits.  But I also love making winter salads with a base of something other than lettuce, such as kale or cabbage which are super fabulous at this time of year, and might I add super nutritious!

you can prep this in advance if you like

Dr. Mark Hyman just came out with a new book called The Blood Sugar Solution Cookbook.  I am a huge Dr. Hyman fan!  I love his message about keeping blood sugar balanced, and I also followed his 30-day blood sugar challenge last year which had great health tips every day.  I haven’t had a ton of time to really get into the new cookbook, but I immediately  made the Asian Slaw since I happened to have all the ingredients on hand.  Yummers!

dressing

Cabbage is one of the most affordable and nutritious vegetables.  It has loads if fiber, Vitamin C and beta-carotene which aids in tissue repair. It can also help to protect against tumors and inhibit the growth of cancerous cells.  Another benefit, especially at this time of year, is that cabbage can stimulate the immune system.  All good stuff!

asian slaw | pamela salzman

This slaw is very easy to make provided you have a good sharp knife so you can slice the cabbage thinly.  It’s a nice change of pace from typical mayonnaise-based slaws (not my fave.)  If you don’t have a nut-free house, definitely add the cashews as that was my favorite part of this salad.  Otherwise, try toasted and salted sunflower seeds.  It was great paired with a piece of simply roasted fish and baked sweet potatoes.  Leftovers were still delicious the next day with a quinoa, sugar snap pea and cilantro salad.  With St. Patrick’s Day coming up, cabbage will be really cheap, so stock up and cook up some news ways to enjoy this tasty and versatile veg!

Save Print
Asian Slaw
Author: 
Serves: 6
 
Ingredients
  • 1 large head green cabbage, finely shredded (I used a medium head.)
  • ½ small head red cabbage, finely shredded
  • 1 large carrot, peeled and finely shredded
  • 2 teaspoons unrefined toasted sesame oil
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 6 scallions, sliced thinly
  • ½ bunch (about 1½ oz) fresh cilantro, roughly chopped
  • Juice of 2 limes
  • Sea salt
  • ½ cup chopped roasted unsalted cashews (I used roasted salted.)
Instructions
  1. Place all the vegetables in a large serving bowl.
  2. In a small bowl, whisk together the sesame oil, olive oil, scallions, cilantro, and lime juice, and season to taste with salt.
  3. Pour the mixture over the cabbage and toss well.
  4. Let the slaw sit in the refrigerator for at least 30 minutes. Garnish with cashews before serving. Any leftovers can be stored in refrigerator for up to 4 days.
Notes
I felt as though it could have used a little more dressing, so I would add the dressing to most of the cabbage and then add more cabbage until you feel as though you have the balance of cabbage to dressing that you’re looking for.

Italian wedding soup recipe

I love new beginnings and thankfully we have so many opportunities to start fresh.  For me, the first day of school, beginning of summer, first day of spring and of course, January 1st are all times of the year when I take a minute to regroup, reflect and think about what I’d like to do better or differently.  I even think of Sundays in the same way, a time to prepare for the week ahead.  I am an obsessive list-maker so I start with my menu for the week, as well as errands that need to get done, calls to be made, projects that need to be completed, etc.  But January 1st is a day when I think about bigger goals whether it’s being more physically active, learning how to meditate, eating dinner as a family 5 nights a week, or stepping away from the computer by 8:00 pm each night (sounds like a dream, yes?).

Most people I know make resolutions about food and their health or just take this time after holiday indulging to cleanse or go on a diet.  I’ve never been able to restrict my daily fuel consumption to juices for a few days without becoming a complete raging you-know-what, so instead I try to return our diet to lighter, but always nourishing foods.  It is still the middle of winter after all, and too many cold and raw foods may leave you feeling imbalanced and out of harmony with nature.

I recently spent the week with my family in NY and had a great time cooking with my mom and sisters.  I think we made a soup or stew every single day for either lunch or dinner.  Kids usually like soups, especially if you let them add fun foods on top like tortilla chips, popcorn or shredded cheese.  Soups are also a great opportunity to get in some homemade stock which is such a great immune booster at the time of the year when we need it most.  I’d like to share with you one of my kids’ favorites, Italian Wedding Soup.  Honestly, I didn’t do my homework here and I can’t tell you the origins of the name, but you can call it whatever you like, including “chicken soup with baby meatballs” which is what Mr. Picky calls it.  He ate three bowls of this the other day which makes me happier than getting into my skinny jeans.  If you have a picky eater, you know what I’m talking about.

My grandma used to make a version of this with small pasta and escarole, but I think white beans are much more nutritious than pasta.  The way I prepare this here is rather brothy, but I don’t see why you couldn’t add more vegetables or beans and make it heartier.  Either way, whenever I eat this, it always feels like a big loving hug and I can’t think of a better way to start a new year.

5.0 from 1 reviews
Save Print
Italian Wedding Soup
Author: 
Serves: 8
 
Ingredients
  • FOR THE MEATBALLS*:
  • 1 large egg
  • ¼ of an onion, grated
  • ¼ cup dry whole grain bread crumbs (purchased or just toast fresh breadcrumbs)
  • ½ cup fresh bread crumbs (1 slice of bread, hard crusts removed, processed in food processor)
  • ⅓ cup Pecorino or Parmigiano cheese
  • 1 pound ground turkey, preferably dark meat
  • 1 Tablespoon finely chopped parsley
  • 1 clove garlic, finely chopped
  • ¾ teaspoon sea salt
  • freshly ground black pepper to taste
  • FOR THE SOUP:
  • 2 Tablespoons unrefined extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 10 cups chicken or turkey stock, preferably homemade
  • 1 ½ cups cooked cannellini beans or 1 15-ounce can, drained and rinsed**
  • sea salt and freshly ground pepper to taste
  • 10 ounces baby spinach, stems trimmed or 1 head escarole, chopped
  • 2 Tablespoons freshly grated Pecorino or Parmigiano, plus extra for garnish
Instructions
  1. To make the meatballs, stir the first five ingredients in a bowl to blend. Add the remaining meatball ingredients and combine well with your hands. Using a half tablespoon or a mini-ice cream scooper, scoop the meat mixture into your hands and from them into 1-inch diameter meatballs. Set aside on a plate or baking sheet.
  2. To make the soup, warm the olive oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until the onions are translucent.
  3. Add the broth, beans and 2 teaspoons salt. Bring to a boil and carefully add the meatballs (if using escarole, add this now too.) Lower to a simmer and cook until the meatballs are cooked through, about 8-10 minutes.
  4. Stir in the spinach and grated cheese and cook until spinach is just wilted.
  5. Taste for seasoning. Serve with additional grated cheese, if desired.
Notes
*To make this vegetarian, use your favorite vegetarian meatballs and vegetable broth.

**Traditionally served with ditalini or pastina. If you prefer to use pasta, add already cooked pasta to the soup and the end with the spinach. Another option is to add cooked Arborio rice or green peas.

 

Whole Wheat Carrot Cake with Dairy-Free Frosting Recipe

I was married almost 17 years ago, so I guess it’s not crazy that my husband would have forgotten what flavor our wedding cake was.  I’m just surprised, because he was very involved in all decisions.  I know you’re thinking that it sounds sweet to have your fiance interested enough in your wedding to have a say in everything, but trust me, kind of annoying.  Regardless, we were talking about our wedding cake the other day and my husband remembers it as carrot cake, which it was certainly not.  Of course, there’s nothing wrong with carrot cake for a wedding cake, but ours was a simple white cake with chocolate chocolate-chip buttercream filling.

He probably thinks it was carrot cake because we both love it so much.  And we both agree that carrot cake should be moist and dense and chock full of carrots and raisins and walnuts.  I remember many a date when we shared a large slice of carrot cake for dessert.  You know the kind.  Two or three layers of sweet, nubby cake sandwiched between even sweeter, creamy, tangy icing.  Sounds great until you learn that a huge piece of bakery or restaurant carrot cake contains about a entire day’s worth of calories.  And don’t think they’re using natural sweeteners, friends.  If I were 22 again and doing two hours of step aerobics every day, I could probably get away with it.  But not no more!

Fast forward two decades later when at least one of us is trying to consume desserts in moderation and bake them with less refined ingredients so we can make it to our 50th wedding anniversary and beyond.  Yes, that’s why I make carrot cake in a 13 x9-inch baking dish instead of as a layer cake.  I think it’s super delicious too, but for me at least, one square is plenty.  And before you think I’m no fun at all, don’t think I’m skimping on flavor here.  This carrot cake delivers the same sweet, spiced goodness that you would expect from the traditional.  Ok, maybe not the same sweetness.  When I got motivated to come up with a higher quality carrot cake, I went to my trusty Ina, who uses a whopping 2 cups of sugar in her cake.  Although in her defense, so does everyone else.  In my recipe I use coconut palm sugar and much less of it.  Listen, there’s a whole pound of carrots in this cake and carrots are sweet.  There are also raisins and even diced pineapple if you choose to use it.  And even if you don’t frost this cake, it’s plenty sweet.  Personally, I was happy as a clam with this cake unfrosted, but I knew my students would be expecting something more.  Of course I couldn’t go with a typical cream cheese frosting, because they don’t come to my kitchen for that.   So I am also offering you something very alternative, but perfectly yummy and thick and creamy and won’t make you sick to your stomach after you eat it.  And it’s vegan!

I’m thinking with Father’s Day coming up, this would be a fun dessert to make.  You can even do it in a muffin tin for individual cupcakes.  There are lots of ways you can adapt this recipe to make everyone happy.  Drop the pineapple if you wish.  Use pecans instead of walnuts.  Add some nutmeg or cloves.  Make Ina Garten’s cream cheese frosting if you don’t believe me that this one is great.  Just don’t ask me if you can make this cake without carrots because that question was already asked in my class last month and my answer is “no.”  Instead you have my blessing to go make the white butter cake with chocolate chocolate-chip buttercream filling that you really want.

Save Print
Whole Wheat Carrot Cake with Dairy-Free Frosting
Author: 
Serves: makes a 13x9-inch or 2 9-inch round pans
 
Ingredients
  • 1 ¼ cups coconut palm sugar or granulated sugar
  • 1 ¼-1 ½ cups unrefined oil (I use melted coconut oil, but olive or high-oleic safflower is fine, too)
  • 3 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups plus 1 Tablespoon whole wheat pastry flour, divided
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 ½ teaspoons sea salt
  • 1 cup unsulphured golden raisins (or dark raisins if you prefer)
  • 1 cup walnuts, chopped
  • 1 pound carrots, shredded (about 4 cups)
  • ½ cup fresh pineapple, finely chopped (or frozen, thawed)
  • Raw Cashew Frosting (optional)
Instructions
  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 13”x 9” pan.
  2. Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until thick and sugar has dissolved a bit. Add the vanilla and stir to combine.
  3. In another bowl, whisk together 2 ½ cups flour, cinnamon, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. In a small bowl, combine the raisins and walnuts with 1 Tablespoon of flour and add to batter. Fold in the carrots and pineapple and mix well.
  5. Pour batter into pan. It should be super thick. Bake for 45–55 minutes, or until a toothpick comes out clean. Allow cake to cool completely in pan over a wire wrack.
Notes
If you like things very sweet, you can increase the sugar to 1½ cups and the recipe will work fine. I also give a range for the oil. Use 1¼ cup if you plan to eat it all the same day it's made and if you like a lighter cake. Use 1½ cups if you like it a little heavier and if you want it to cake to stay moist for several days. I used 1½ cups in these photos and 1¼ cups in my classes.

Raw Cashew Frosting:

This is a lovely, just-sweet-enough frosting which you can use for lots of cakes and cupcakes. It is dairy-free and if you use maple or agave, it is also vegan. You cannot substitute another oil for the coconut oil, since that’s what helps the frosting become firm and spreadable once it has been refrigerated. I use Grade A maple syrup here, which is less mapley than Grade B.

2 cups raw cashews, soaked in water for at least 5 hours

½ cup unsweetened almond milk or water (water is just as good)

¼ cup unrefined coconut oil, melted

3 Tablespoons raw honey, Grade A maple syrup or agave

¾ teaspoon pure vanilla extract

pinch or 2 of fine grain sea salt



Process all ingredients in a food processor, scraping down the sides if necessary, until perfectly smooth. This can take 5-6 minutes. Or use a high powered blender like a Vitamix for about 45 seconds. Refrigerate to allow it to firm up enough to a spreadable consistency. Keep refrigerated until ready to use.

 

Chickpea Burger Recipe

If I had to pick one cuisine to stick with for the rest of my life, it would be a tough a call.  But I could easily live off of Mediterranean food every day.  I love the emphasis on fresh vegetables, olive oil, legumes and whole grains, cheeses and fish.  Whether it’s Italian, Greek, or Israeli, this way of eating is definitely my comfort zone.  And living in Southern California makes cooking Mediterranean-style quite easy with an availability of similar varieties of fresh produce, nuts, dates and olives.

As I’ve mentioned before, one of my favorite things to do is to take a not-so-healthful food that I love and turn it into something I can enjoy regularly.  Many years ago I decided to try making falafel (the deep-fried Middle Eastern chickpea nuggets) a little less “deep-fried.”  (Ok, not everything Mediterranean is healthful.)  Many iterations later I found myself with a delightful, substantial chickpea burger which in turn began my obsession with veggie burgers.  I don’t love meat and poultry so much, although I think they are excellent sources of protein if you can find organic, pastured varieties.  But I do love hearty, flavorful vegetarian food that makes me feel satisfied, especially anything bean-based which is loaded with low-fat protein and tons of insoluble fiber.  I also like having recipes like this for entertaining when I always like to offer a vegetarian option (you’d be surprised how many people choose not to eat meat these days.)

These chickpea burgers are a favorite of mine and my whole family, even Mr. Picky who I am pleased to announce tried one for the first time last week with ketchup.  Do what you’ve gotta do, friends.  They are definitely a far cry from falafel, though.  In fact, the only ingredients that falafel and these chickpea burgers have in common are chickpeas and cumin.  But if I do it right, they’re crispy on the outside, moist on the inside and with flavors that remind of falafel.  I usually eat veggie burgers sans bun since I find that they are plenty starchy without adding bread.  But when serving them to family and friends, I offer warmed, whole wheat pita halves and an array of yummy toppings including sprouts, avocado, tomato slices, lettuce, cooked onion and most importantly, a creamy and refreshing sauce.  In my opinion, it’s all about the condiments!

Chickpea burgers (and veggie burgers, in general) are fabulous for entertaining and for busy weeknights since they are best formed in advance and refrigerated so they firm up a bit.  Out of the fridge, they cook up in minutes on a hot griddle or skillet.  Once you realize how tasty these are, you’ll make a double batch and freeze half.  If you freeze them, just don’t forget to place a piece of wax or parchment in between each patty so that they don’t stick together (ask me how I know this.)  These burgers may not take you back to your last visit to the Mediterranean, but I hope they’ll keep you from visiting the freezer section of your supermarket!  Enjoy~

 

 

 
 
 
 
 
View this post on Instagram
 
 
 
 
 
 
 
 
 
 
 

 

A post shared by Pamela Salzman (@pamelasalzman)


4.8 from 5 reviews
Save Print
Chickpea Burgers
Author: 
Serves: makes 8 patties
 
Ingredients
  • 4 cups cooked chickpeas, drained and rinsed if canned
  • 2 large eggs, preferably free-range
  • 2 cloves garlic, minced
  • 2 teaspoons sea salt
  • 2 teaspoon ground cumin
  • ½ teaspoon cayenne pepper (optional)
  • zest of 2 small or 1 super big lemon
  • ¼ cup flour (whole grain flour, cornmeal or almond meal all work)
  • 6 Tablespoons (or a heaping ⅓ cup) chopped parsley
  • 2 carrots, grated
  • ½ red onion, small dice
  • Oil or ghee for sautéing
  • Yogurt-Tahini Sauce
  • ¾ cup plain yogurt (full fat or low fat)
  • 3 Tablespoons tahini
  • 1½ Tablespoons lemon juice
  • ½ cup chopped parsley, mint or a combo (my favorite)
  • ¼ - ½ teaspoon sea salt
  • Oil or ghee for sautéing
  • 4 6½ -inch whole wheat pitas, halved and warmed, if desired
  • Suggested accompaniments: sprouts, avocado, tomato, lettuce, grilled onions
Instructions
  1. Place the chickpeas, egg, garlic, salt, cumin, cayenne, lemon zest, flour and parsley in food processor. Pulse until a coarse mixture forms that holds together. It should be moist and sticky.
  2. Place chickpea mixture in a bowl and mix in grated carrot and red onion. Take a ½ cup of the mixture and firmly press it into a patty about 3 ½ inches in diameter and ¼ inch thick. You can also form these into mini-patties for appetizers. Place on a plate or a baking sheet and refrigerate for at least 30 minutes and up to overnight. Cover if refrigerating for more than a few hours.
  3. Heat a couple tablespoons of oil or ghee in a large skillet over medium heat until hot, but not smoking. Add patties to the skillet (do this in batches, if necessary) and cook until crisp and golden brown on the underside, about 6 minutes. Carefully turn over and cook until golden brown on the other side, about 3-5 minutes more.
  4. Serve with or without a warmed pita half or a hamburger bun and suggested toppings.

 

 

Ginger and honey-glazed carrots

This is always the time of year that I appreciate living in California.  Whereas the ground in my parents’ New York garden is still frozen, I am pulling carrots out of mine.  Joy!  I planted a new variety this year called Purple Dragon and they are really something special.  Purple skins with an orange interior — what kid wouldn’t think that’s cool?  I always ask Mr. Picky to help me in the garden since that is supposed to be a strategy to help encourage your little ones to try new foods.  Not sure it’s working on my son, but my daughters both eventually became excellent eaters, so we’ll keep planting.

I have always felt that carrots are underrated.  They are quite nutrient-dense, especially in beta-carotene, a powerful antioxidant and anti-cancer compound which the body converts to Vitamin A.  Carrots are known for building healthy eyes and skin.  In fact, the beta-carotene in carrots can help protect your skin against sun damage.  But don’t forget to eat your carrots with a little high-quality fat to help you absorb all that valuable (and fat-soluble) beta-carotene.  So if you’re going to eat raw carrots as a snack, dip them into some hummus or a homemade vinaigrette.  Yum!

I’ve mentioned before that grated carrot salad is my absolute favorite way to eat carrots, but Ginger and Honey-Glazed Carrots is a close second.  Braising the carrots with honey, ginger, butter (or coconut oil) and a touch of water brings out this amazing caramel-y sweetness that you never knew existed.  I know how much we all love to roast vegetables with olive oil, but heating olive oil over 350 degrees for such a lengthy period of time oxidizes the oil and creates free radicals.  Not a big deal every now and then, but it’s nice to have some other tried and true methods to prep your vegetables that won’t damage your oil.

You definitely don’t have to use purple carrots in this recipe.   I’ve been making and loving Ginger and Honey-Glazed Carrots for years with the more familiar orange variety, as shown in most of the photos here.  Sometimes I buy thin carrots (see the 1st, 3rd and 5th photos) and cook them whole, which I think is so pretty.  But otherwise the larger carrots do just fine if I slice them thickly on the diagonal.  Heirloom carrots come in several fun colors besides purple.  I’ve seen yellow and white, as well.  But don’t peel the purple ones since the inside is orange (snore.)

Several of you have asked me for menu ideas when I post a recipe.  I’ll try to remember to offer a few suggestions going forward.  I’ve made these carrots twice in the past two weeks and everyone devoured them.  Once I served them with Spice-Rubbed Salmon and Coconut Basmati Rice (recipe coming soon), and the next time with Roasted Chicken, Potatoes and Fennel.  These carrots are really versatile and can go with many different entrees and side dishes, but I don’t normally serve them with another sweet dish.  Or you can just stand over the stove like I did with my daughter and eat them straight out of the pan with sweet honey carrot deliciousness dripping down our chins.

 

4.0 from 1 reviews
Save Print
Ginger and Honey-Glazed Carrots
Author: 
Serves: 5-6
 
Ingredients
  • 1 ½ pounds carrots, tops removed and peeled if necessary (or 1 ¼ lbs. without tops)
  • 1-2 Tablespoons unsalted butter or unrefined coconut oil (or more if you like it very glazy like I do)
  • ½ cup water
  • 2 ¼-inch slices of ginger
  • 1 Tablespoon raw honey (vegans can use Grade A maple syrup)
  • ½ teaspoon sea salt
Instructions
  1. If the carrots are very small and thin, leave them whole. Otherwise, cut the carrots on the diagonal into approximately 1 ½-inch slices.
  2. In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the butter, water, ginger, honey and salt. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the carrots and turn heat to low. Cover and simmer for 5-10 minutes (5 minutes for thin carrots, 10 minutes for thick wedges)
  3. Remove the lid and simmer until all the liquid has reduced to a glaze and carrots are tender, approximately 10 more minutes. Remove ginger and serve warm or at room temperature.

 

 

“Special occasion” chicken pot pie and other ideas for a delicious Valentine’s Day

Chicken pot pie is one of my family’s favorite meals and this recipe, adapted from The Loaves and Fishes Cookbook, is the best one I’ve ever tried.  Pot pie falls in my “10%,” that is 90% of the time I try to eat as whole and clean as possible, and the other 10% is what it is.  For the last 15 or so years, I have made pot pie once a year and when I do, my son always asks me, “is it a special occasion?”  Many years ago, my younger daughter and I hosted a mother-daughter Valentine’s Day dinner at our home and we made a few of these pot pies with hearts cut out of the crust.  Since then, we decided to make this our family’s Valentine’s Day tradition.

 

Chicken Pot Pie is really comfort food at it’s best.  It’s a perfect winter dinner and I’ve never met a chicken-eating child (even Mr. Picky) or adult that didn’t think this particular recipe was just delicious.  Most pot pies are a blend of chunks of chicken meat and vegetables in a savory, tasty mixture and topped with a crust of sorts.  Usually I make a savory pastry crust, but in a pinch I have made a drop biscuit batter and topped the casserole with that.  Even though this recipe is pretty perfect as is, I think you can have equal success with leftover turkey, adding in different vegetables such as parsnips or turnips, or using store-bought pastry crust or puff pastry.

Pot pie is definitely not something you can decide at 6:00 pm that you would like to make for dinner and expect to sit down at 6:30.  But even if you are typically out of the house  in the few hours before dinner, there is no reason to be discouraged from making this recipe on a weeknight.  You just need to plan ahead and follow a few of these tips:

  • You can use pre-cooked chicken from a rostisserie or whole roasted chicken and shred the meat the day before.
  • You can chop your carrots and onions the day before or make the entire filling the day before and pour it into your casserole dish and refrigerate it, covered until you’re ready to bake.
  • You can make your pie crust a few days before.  Allow it to sit out of the refrigerator for about 20 minutes before rolling it out.  Or you can roll out the whole thing, lay it on parchment or plastic wrap and fold it in quarters to store it in the fridge.
  • Pot pie freezes very nicely, well wrapped.  It is best to thaw it for 24 hours in the refrigerator before baking.
  • If you use store-bought crust, defrost the crust before laying it on the casserole.
  • Puff pastry is also an easy way to cover the casserole.  Follow the directions on the box.
  • You can also use drop biscuits to cover instead of a crust.
I actually debated whether or not to post Chicken Pot Pie at all since it is not completely consistent with both the way I eat and the kind of food I teach in my classes.  But what I do try to encourage is cooking from scratch and with love and eating together as much as possible.  And I think we can agree that there’s as much to gain from those habits as there is from vitamins and antioxidants.
 
 
Chicken Pot Pie not your thing?  Here are some other ideas for making everyone feel a little extra love on Valentine’s Day:
 
  • Check out the recipe for Salmon with Roasted Beets and Blood Oranges.  You can make the recipe as is, or you can slice the cooked beets into 1/4-inch slices and cut out hearts with a heart-shaped cookie cutter.  Heart-shaped beets are an adorable addition to any salad.  See next idea for what to do with the leftover beet scraps.
  • For a shocking, hot pink vinaigrette, place 1/4 cup of chopped, cooked beet pieces in a blender with your favorite vinaigrette ingredients and process until completely blended.  Pick up some cooked beets from the supermarket salad bar to save time.  In this picture I used Everyday Salad Dressing #2, but stirred in the shallots after the vinaigrette was completely blended with the beets.  My kids freaked for it!
  • Orange and Rosemary-Glazed Chicken — Easy, delicious and fool-proof.  Serve with a rice pilaf with dried cranberries and a green vegetable like broccoli or spinach.
  • Fish in parchment — Season halibut with salt and pepper.  Add a dollop of pesto or slivered basil leaves and some halved cherry tomatoes.  Serve with Lemon and Cumin-Scented Quinoa or roasted potatoes and sauteed kale or roasted cauliflower.
  • Spice-Rubbed Wild Salmon served with baked sweet potato wedges and steamed asparagus with that fun pink vinaigrette.
  • Whole Roasted Chicken — comfort food at its simplest.  Serve with roasted root vegetables and green salad.
  • Chicken Paillard — serve with roasted cherry tomatoes instead of fresh.
  • Pantry Pasta with meatballs and a green salad
  • Chicken Noodle Soup with pasta hearts — cook lasagne noodles and cut out hearts with cookie cutter.  Add to soup.
  • Raspberry Sauce — Make a simple syrup by combining 1/3 cup water and 1/4 cup sucanat, coconut palm sugar or natural cane sugar in a small saucepan over medium heat.  Stir the mixture until sugar is dissolved.  Place 5 ounces (about 1 cup) frozen raspberries and simple syrup in blender.  Blend until smooth.  Strain if you don’t like seeds.  I like to serve the sauce with fresh raspberries on top of heart-shaped French toast, pancakes or ice cream.  Heart-shaped pancakes are not realistic for more than two people.  Heart-shaped French toast is great for a larger brood.
  • Cut a heart out of a piece of bread for sandwiches or toast.  Toast the hearts and use as croutons.
  • Hot pink hummus with heart-shaped chips — check here for how to make baked tortilla chips, but use a heart-shaped cookie cutter instead of cutting the tortillas into wedges.  Same basic steps to make pita chips.
  • Chocolate Fondue — Set a heat-proof bowl over a pan of simmering water.  Add 12 ounces of chopped dark, bittersweet or semisweet chocolate and 3/4 cup heavy cream.  Whisk until chocolate is melted.   Serve with fresh strawberries, apple wedges, or chunks of banana.  Always a hit for minimal effort!
  • Chocolate Chip Oatmeal Cookies — makes a great Valentine gift!
Do you have any favorite Valentine foods?  Please share!
 
5.0 from 1 reviews
Save Print
"Special Occasion" Chicken Pot Pie
Author: 
Serves: 8
 
Ingredients
  • PASTRY
  • 2 cups unbleached all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 12 Tablespoons (1 ½ sticks) unsalted butter, cut into pieces
  • 1 Tablespoon fresh lemon juice
  • ¼ cup ice water
  • FILLING
  • 3 pounds boneless, skinless chicken breasts (or equivalent amount of cooked chicken, shredded or chopped into bite-size pieces)
  • ½ cup (1 stick) unsalted butter
  • 2 medium onions, peeled and chopped
  • 3 carrots, peeled and diced
  • ½ cup unbleached all-purpose flour
  • 1 ½ teaspoons sea salt
  • 1 teaspoon paprika
  • 4 cups chicken stock
  • 1 teaspoon Worcestershire sauce
  • 1 10-ounce package frozen peas, thawed
  • ½ cup chopped fresh parsley
  • 1 egg yolk
  • 1 Tablespoons heavy cream or whole milk
Instructions
  1. To make the pastry, place the flour, salt, pepper and butter in the bowl of a food processor fitted with the metal blade. Pulse 5 times. Add the lemon juice and water and turn on the machine for 3 seconds. Using your hands, scrape the dough onto a floured surface and work it together into a smooth ball. Cover with parchment paper or plastic wrap and chill for 30 minutes.
  2. Preheat the oven to 375 degrees.
  3. To cook chicken: bring a large pot of water to a boil and add chicken breasts. Simmer for 7-8 minutes. Drain. Save the pot for later use. When chicken is cool enough to handle, cut into bite-size pieces and add back to pot. It is fine if the chicken is not cooked all the way through. Set aside.
  4. Heat butter in a large skillet over medium heat. Add onion and carrot and sauté until onion is translucent. Add the flour and sauté for 3 minutes over medium-low heat, stirring constantly. Add the salt and paprika. Mix well. Add the chicken stock gradually while stirring and bring to a boil. Stir in the Worcestershire sauce. Taste the mixture for seasoning and add extra salt and pepper if needed.
  5. Add peas, parsley and onion-carrot mixture to chicken in the pot and combine well. Transfer to a 13 x 9–inch casserole dish.
  6. Roll out the pastry dough 1-inch larger than the area of the casserole dish. Cut hearts from the dough with cookie cutter, if desired, otherwise make a few small slits in the dough for steam to escape. Place the dough on top of the filling and crimp the edges.
  7. Beat the egg yolk with the cream and brush the top of the pastry with the mixture. Place dish on top of a baking sheet and bake for 50-60 minutes or until golden brown.
Notes
You can cut this recipe in half and bake it in an 8 x 8-inch pan. You can also make individual pot pies in oven-proof bowls or large ramekins.

 

 

 

Chicken and Avocado Soup

Even though I’m a big football fan and I love a good game (especially when my team wins), when it’s over, it’s over.  Whether the outcome of the game is favorable or unfavorable, life goes on and so do I.  So football is finished until next year, but eating happens multiple times a day everyday.  And today I am much more focused on what to do with Super Bowl leftovers!

Quinoa cornbread became breakfast.  Chili went into thermoses for lunch.  And topping bar items can make their way into frittatas, quesadillas or soup for dinner.  This particular soup was not my brain child, but as often happens in my life, my kids leave the house and are amazed by what they’re “missing.”  A while back my mother-in-law took them to Cafe Rio, a “fast casual dining establishment,” and they went bonkers for the Tortilla Soup.  It’s is a brothy and flavorful chicken stock-based soup with some vegetables and whatever add-ins you choose.  Whereas the younger two kids asked me if we could go there for dinner some night and have it again, my older daughter knew me better than that and suggested I try to copy the soup at home.  Great idea!

So one day my friend Cheryl and I went on a secret reconnaissance mission to the local Cafe Rio to check out the famous soup and see exactly how they do this thing.  Truthfully, their method is pretty genius and it’s the perfect soup to make at home for a family or a group.  The server adds into a cup your choice of chicken, guacamole, salsa, cheese, cilantro, and tortillas, and then ladles a flavorful chicken soup on top.  Yep, that’s it.  And except for being unbelievably salty, the soup was rather tasty.   You know how much I love a do-it-yourself situation (less work for me!)  Can you picture how easy this is if you have cooked chicken and salsa already made?  This comes together in minutes, I tell you, and everyone makes it the way they want.  You want it to be vegetarian?  No problem!  Just sub a great vegetable stock for the chicken stock and add in some pinto beans for protein.

Even though my intent was to copy Cafe Rio’s soup, I ended up making a couple of my own tweaks, such as using chopped avocado instead of guacamole (but definitely use the guac if you have it) and adding a squeeze of lime at the end.  I used poached chicken the day I took these photos and give you directions for that in the recipe, but I have used leftover grilled chicken or the meat from a whole roasted chicken, too.  And sometimes I add quinoa to mine if I’m not in the mood for chicken, and I love that, too.  But the method behind this soup is giving me all sorts of ideas for how to use up some tasty leftovers.  If you make the soup base as directed here, I have chopped up leftover enchiladas and added them for an “enchilada soup,” but I bet you could add in taco meat and some tortillas for a “taco soup.”  I’m excited by the possibilities, plus I think I just made my meal plan for the week!

 

5.0 from 1 reviews
Save Print
Chicken and Avocado Soup
Author: 
Serves: 6
 
Ingredients
  • 1 or 2 large bone-in, skin-on chicken breast halves (depending on how much chicken you want in your soup)
  • ½ large onion, peeled
  • 1 Tablespoon additive-free kosher salt (such as Diamond Crystal)
  • A few peppercorns, crushed
  • A few garlic cloves, crushed
  • 2 Tablespoons unrefined, cold pressed, extra virgin olive oil
  • ½ large onion, diced
  • 3-4 scallions, thinly sliced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 jalapeno, seeded (if you don’t want too much heat) and diced (optional)
  • 1 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • 8 cups chicken stock, preferably homemade
  • 2 teaspoons sea salt (double this if you use unsalted stock)
  • freshly ground black pepper to taste
  • ½ cup pico de gallo (fresh tomato salsa)
  • 1-2 avocados, peeled and cut into chunks or guacamole
  • 1 lime, cut into 6 wedges (my favorite part!)
  • Other possible add-ins: tortilla chips, chopped cilantro, shredded cheese
Instructions
  1. Poach the chicken: Place the chicken breast, onion half (halved again), salt, pepper and garlic into a medium saucepan. Add enough cold water to cover the chicken. Bring to a boil over high heat and lower heat to a simmer. Simmer chicken for 25 minutes. Remove from heat and allow chicken to sit in the liquid until cool enough to handle.
  2. In a large pot, warm the oil over medium heat. Add the chopped onion, scallions, carrots, celery and jalapeno. Sauté until onions are tender, about 5 minutes. Add garlic and cumin and cook for 1 minute.
  3. Add the chicken stock, salt and pepper and bring to a boil. Lower heat and simmer until carrots are tender, about 4-5 minutes.
  4. Pull chicken from liquid and remove skin and bones. Shred chicken into bite-size pieces. You can divide chicken amongst the 6 individual bowls or add it all to the pot.
  5. Put a heaping spoonful of pico de gallo and avocado chunks/guacamole in each individual bowl and ladle soup on top. Squeeze lime on top and sprinkle with corn tortilla chips and fresh cilantro, if desired.

 

 

Rustic butternut squash soup with fennel and wild rice

One way that I have learned how to be a more confident cook is by identifying certain “formula” recipes and then just changing the ingredients around to come up with something that seems like a different recipe. One day last year after I was bored with making Mushroom and Barley Soup for the umpteenth time, I changed a few ingredients based on what I had in the fridge and voila!  A new soup was born.  After a weekend of over-indulging (I keep leaving the house just before 4:00 when I know the craving for pumpkin pie will hit), this is exactly the kind of thing I want to eat.   It is light, but filling and very satisfying.  A bonus is that it is awesome with turkey stock, which I have loads of right now.  The kids are also happy to have this soup in their thermoses at school for a nourishing lunch, especially if I toss in a little shredded leftover turkey.

 

You can use any vegetables or grains you want or even substitute white beans or chickpeas, but one of my rules for a good diet is variety.  The day I made up this soup, I poked around the pantry and found a lonely bag of wild rice that I hadn’t said hello to in a while.  Funny thing about wild rice is that it’s actually not a rice at all, but really a grass.  And most of the wild rice that we find in our local markets is not really “wild,” but cultivated.  I love it all the same.   (Not) wild (not) rice is an absolutely delicious and nutritious whole food that you probably never eat.  It is nutty and almost smoky-sweet with a great chewy texture.  Wild rice is extremely high in folic acid (an essential B-complex vitamin lacking in many people’s diets), potassium and fiber.  Plus, that dramatic black color provides some powerful phytonutrients that aren’t easy to come by in nature.

Although this recipe came about as a pleasant surprise (just like my third child!), it has since become a regular in my repertoire.  Some things in life are just meant to be.

5.0 from 1 reviews
Save Print
Rustic Butternut Squash Soup with Fennel and Wild Rice
Author: 
Serves: 6-8
 
Ingredients
  • 1 Tablespoon unrefined, cold-pressed extra-virgin olive oil
  • 1 Tablespoon unsalted butter (or use all oil)
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 fennel bulbs, trimmed and chopped
  • 3 sprigs of fresh thyme
  • 1 cup wild rice (or whole grain of choice -- adjust cooking time accordingly)
  • 2 teaspoons sea salt (double this if using unsalted stock) + more to taste
  • 1 teaspoon freshly ground black pepper
  • 8 cups vegetable, chicken or turkey stock (preferably homemade)
  • 1 medium butternut squash, peeled and chopped (about 5 cups)
  • a few green leafies, such as Swiss chard, coarsely chopped (if using chard, chop stems and keep separate from leaves)
  • 1-2 Tablespoons apple cider vinegar, to taste (optional)
Instructions
  1. In a large stockpot, melt the oil and butter over medium heat. Add onion, garlic, carrot, celery, and fennel (add chopped chard stems, if using.) Sauté until vegetables are tender, about 8 minutes.
  2. Stir in the thyme, rice, stock, salt and pepper. Bring to a boil, partially cover and reduce heat. Simmer for 25 minutes.
  3. Stir in butternut squash, cover slightly and simmer for an additional 25-30 minutes or until squash is tender. Add chopped greens and stir until wilted.
  4. Taste for seasoning and garnish with fennel fronds, if desired. If you like a little acidity, add a few drops of apple cider vinegar. (I think the soup is better with the vinegar.)