Remarkable Read

“Ask anyone in Israel to name a wholly Israeli dish and the answer will be turkey schnitzel.” (Claudia Roden) 
I was catching up on GOOP, when I came across a Kosher menu which included a recipe for Turkey Schnitzel.  The note that the flour had been removed from the Turkey Schnitzel recipe so that it could be Kosher for Passover set me to find out why. 
About.com came up with my first answer via Ask the Rabbi, Rabbi Shraga Simmons in Jerusalem.  He explains the laws of the Torah forbid certain grains be eaten or possessed during passover.  There are a couple of flours that can technically be eaten, but to be safe, most Kosher cooks avoid flours of any kind, to eliminate the possibility of eating the forbidden grains inadvertantly.  I had to keep looking to find out why Matzo flour was allowed, when it is pretty clearly flour.  Wikipedia shed some light on that question.  The Jewish law that prohibits eating grains has a clause, the flour can not have touched water for more than 18 minutes, the time at which the resulting bread would be considered levened.  So, Matzo is made from flour and water, but it is mixed up and cooked well before the allowed 18 minutes.  This bread can then be ground up, made into flour, and used to coat the thinly sliced turkey breast to make Turkey Schnitzel.  Of course, I've simplified the issue; debates continue about the use of Matzos made with liquids other than water, and other subtleties which are thoroughly examined on many websites. 

Sunchokes

On a whim, I bought sunchokes; something I have never tried before.  I have been hearing good things about them lately, nutritionally speaking.  Turns out they are ugly and small.  I haven't determined yet if they need to be peeled, but I hope not, they are small and oddly shaped; they look really hard to peel.  In cooking, I have found success by following recipes as closely as possible the first time I prepare them.  But, I have been getting better at intuitive cooking.  So, today I am wimging it with sunchokes.  The name and appearance of these roots should turn anyone away.  But I'm trying to be more adventurous.  I am going to prepare a recipe like the one listed on this link, herb sunchoke au gratin.  I have all of the ingredients, except that I am going to use rutabaga instead of potatoes.  Any my thyme keeps dying, or getting eaten by bugs, so I only have oregano and rosemary, maybe cilantro.  We'll see how it turns out.

**UPDATE:  They do not need to be peeled, but they should be cooked thoroughly.  This version turned out hard and dry. It was not good and most of it got tossed out...next time I will parboil them before I do anything.

Greens and Rice

I became a vegetarian at the New Year.  I try not to call it a New Year's Resolution, because those are rarely kept, and hardly maintained.  But, I try to eat better: less meat, more vegetables, I joined a CSA to get some inspiration.  I wouldn't say the CSA is cheaper, and I probably won't do it for long, but it is more adventurous, it forces me to eat more greens than ever, and it reminds me that my ancestors ate these weeds, so they must be good for me.  I get things like mustard weed, or was it mustard greens...whatever, its leafy, and it looks like it would grow in a crack of the sidewalk.  But, I also get purple carrots, dwarf blue kale, kohlrabi, avocados and citrus.  The avocados alone are almost worth the weekly fee.  So, tonight I mixed up greens and rice, short grain brown rice simmered slowly with sauteed onions, swiss chard, spinach and kale.  I threw in a couple cloves of garlic, fresh oregano, salt and pepper, and a little soy sauce.  Serve with grated parmesian.  Quick, vegetarian, hearty, and full of healthy vegetables.  Load it up with brocolli, asparagus, artichoke hearts, mushrooms, sausage and/or shrimp. Its easy to make lots and it reheats well the next night. 

Weekly Menu

On the weekends, I try to put together a menu for the week.  It doesn't always work out, but it helps to have an idea of what I am making.  Here is what I made last week:

Monday: Chicken breast tenders baked like so...spray a casserole with olive oil, douse chicken in Italian Salad Dressing and lay it out on the bottom of the casserole, top with rinsed garbanzo beans, artichoke hearts, and diced tomatoes.  Top with dabs of Feta cheese all over.  Pour more Italian Salad Dressing over.  Bake about 20 minutes at 350, until chicken is cooked through.--I didn't serve this with any sides, because it was one of those days, but I could have served it with Orzo and wilted spinach.

Tuesday: Chicken Kiev with Bacon and Asparagus!!!  Follow the link to the recipe courtesy of Food Network.  Dear Husband prepared this dish.  I made mashed potatoes, to which I added Kraft Spinach and Artichoke Cream Cheese and 1/2 & 1/2 (YUM).  Nutritionally, this is not how we normally cook...But, there is a vegetable present.  DH prepared this meal exactly according to the recipe using our cast iron skillet, and it could not have been better.  Perfection!

Wednesday: Cajun Stroganoff...an on the fly creation.  I marinaded about 2 pounds of London Broil using Emeril's marinade, then braised it until tender in the marinade plus 1 can of diced tomatoes.  Cook penne pasta, or any shape, according to package directions and transfer to a large bowl.  Whisk about 1 cup of plain fat-free yogurt with about 1 cup of the cooking liquid.  Add to the pasta.  Add steamed green beans, and diced pot roast and toss to combine completely.  This dish comes out spicy, creamy and delightful.

Thrusday: Version of Shepard's Pie.  Chop 3 stalks celery, 2 carrots, and 1 potato into large chunks.  Boil the vegetables for about 5 minutes to soften.  Drain veggies.  Meanwhile, saute about 1/2 of a large onion in a dutch oven.  Add 2 T flour and cook for approximately 2 minutes, add 1 1/4 cup water and 1 packet of Au Jus Gravy Mix, add veggies, 1 can of peas that you rinsed, and the diced pot roast.  Stir thoroughly.  Crack open a tube of biscuits and place each biscuit on top of the meat and vegetable mix to form a top crust.  Bake at 350 degrees for about 20 minutes, or until biscuits are done.

Friday: Skillet Casserole with Rice, Sausage and Mushrooms.  Saute about 3oz of Turkey Italian Sausage until browned.  Add diced onions and saute until the onions are translucent.  Add about 4 cups of chopped mushrooms, stir and saute until mushrooms are tender.  Add 1 cup of short grain brown rice, stir and saute for 2 more minutes to toast rice.  Add 2 cups of liquid (I used 1/2 cup white wine + 1 1/2 cup water), broth, worchestershire, etc.  Bring to a boil, cover and reduce heat to low.  Simmer until rice is tender, about 30 minutes.  Add 1/2 cup shredded Sharp Cheddar Cheese and stir to combine.  Optional additions can include fresh sage, parsley, parmesian, pepper to taste, bell peppers, or spinach. 

Enjoy!

Weekend BBQ

Today we are having our family over for an afternoon BBQ.  Right now it is 7:32am, Saturday, 72 degrees and sunny.  We had a freak rain yesterday afternoon.  I got a picture that shows where the rainbow meets the hills.  I think it has landed in San Marcos; lucky ducks.  Onto our BBQ.  Today we will have:

Iced Tea

Grilled Sweet Potato and Green Onion Salad

Hot Kidney Bean Salad

Grilled Zucchini

Sesame Marinated Chicken Drumsticks with Wasabi Dipping Sauce

Chocolate Cake

We are also going hiking, with friends, at Torrey Pines State Reserve.  What are you doing this weekend?

Make

Here is a link one of my favorite reads on the web, Goop by Gwyneth Paltrow.  Her website is put together very well and it is not like any other website out there.  Unfortunately, she doesn't post very ofter.  It says once per week, but it is only one topic once per week.  However, it is quality stuff.  I noticed a new recipe that I am going to try, Bibimbop.  I don't know what Bibimop is, but I gather it is a Japanese rice bowl with veggies and a new sauce.  Gwenyth's recipes are very hard to make, as she has the strangest ingredients.  But, I live in the city and should be able to find this stuff.  I will let you know how it goes.

Meanwhile, Gwenyth also has a new post about FASHION.  Yeah!  You know Gwenyth gets to go to the good shows.  And has probably met every top designer.  This link is her latest GET post, which goest to her fall fashion guide.

Check it out!

Remarkable Read

Here is a link to one of my favorite recipe sites.  Canadian Family Magazine puts together a great site with tips on planning menus, school lunches, and nutritious, family friendly food.  I have made the Hoisin Salmon, Vegetarian Risotto, and some of the others.  I am in love with the Bento article, they are adorable, fun lunch ideas. 

I love that they put together slide shows with lots of ideas on one theme: like this article about 10 Weeknight Grab-N-Go Dinners.

Has this sight given you any ideas? 

Multi-Grain Pie

This Multi-Grain Pie recipe comes from Portion Savy by Carrie Latt Wiatt.  It is very good for you, filling, fiber rich, and all the good stuff.

Makes 9 pieces

3/8c steel-cut oats

3/8c raw brown rice

3/8c raw pearl barley

3/8c raw bulgur wheat

3/8c diced dried apricots

3/8c diced pitted dates

1/2c plus 2T brown sugar, divided

1/2t salt

4c water

2t cinnamon

Nutritional Facts per 1 serving: 156 calories, 0.9g fat, 3.6g protein, 35.0g carb, 0g cholesterol, 125mg sodium

But, I don't know how to measure 3/8's of a cup, and I don't like dates, so this is how I make it...

1/2c steel-cut oats

1/2c raw brown rice

1/2c raw pearl barley

1/2c raw bulgur wheat

1/2 c brown sugar

1/2-1 c any dried or fresh fruit: apples, blueberries, and cranberries are some of my favorites

4c water

2T cinnamon

Preheat oven to 350 degrees.  Coat a 9x9 inch baking dish (or loaf pan) with cooking spray.  Combine everything in the dish, or combine in another bowl and transfer.  Cover with foil and bake for about 1 hour, stirring every 15 minutes, until the grains are tender and the water is absorbed. 

This is a great dish to make on the weekend to eat all week.  I top it with milk and microwave it for about 1 minute.

3 Awesome Prepared Foods

Here are my favorite foods to get already made at the gorcery store.  They can be used for so many different meals, they are worth the price.

1) Thomas BetterStart English Muffins: these come in a variety of flavors and/or additives, but I like that they are only 100 calories and full of fiber.
USES:
Breakfast: toast and top with cream cheese and 1-2oz of nitrate free lunch meat (this satisfies me until lunch)
Lunch: Use as the bun for a veggie burger
Dinner: Use as the bun for a BBQ meat sandwich

2) Cascade Fresh Fat Free Plain Yogurt
USES:
Breakfast: serve and top with berries and honey
Lunch: tacos or quesadilla with this yogurt as a substitute for sour cream, add salsa for more nutrition and flavor
Dinner: Steak with Cucumber Riata
1 medium english cucumber, shredded
2 cups plain, fat-free yogurt, drained, (click here for a how-to video.  I use coffee filters, not towels like she does in this video)
1 clove garlic, peeled and minced
2 tablespoons fresh cilantro, dill or mint leaves, minced
cayenne or paprika to garnish
This Riata goes best with a spicy steak, as it counters the heat nicely.

3) Mrs. Dash Original Blend
Since this is salt-free you can use it liberally in almost any savory dish. 
USES:Breakfast: Add to eggs for a savory omlet
Lunch: Add to olive oil and vinegar for salad dressing
Dinner: Add to lean ground meat for flavorful patties of turkey, beef or pork
Use to flavor any vegetable that has been tossed in olive oil.  Roast in a hot oven on a foil lined baking sheet until the veggies are tender, or go further and toast until they begin to carmelize.

Chimichurri Sauce

Chimichurri sauce is a green sauce from Argentina that is now popular all over Central and South America.  If you follow the link, or Google Chimichurri you will get a lot of different recipes.  Here is one that I made recently that came out to be delightful.
1/2 c. cilantro (use parsley if you don't like cilantro)
6T balsamic vinegar
2T olive oil
2 garlic cloves
1T chipotle steak spice mix (the link isn't the exact one I used)
1t dried oregano
1t McCormick Montreal Steak Spice

NOTE: it is not necessary to buy both types of steak spice listed above.  Use 1T of whatever spice mix you already have, it should be peppery.  Add salt if the mix does not have salt. 

Combine all ingredients in a food processor or blender, except olive oil.  Slowly add the olive oil while the processor is running after all other ingredients have been combined.  Store for use later, or use it right away to marinate steak, chicken, pork or shrimp.
I used the sauce to marinate chicken tenders for approximtely 6 hours, reserving 1/2 of the sauce for use later.  I cooked the chicken in the oven, 350 degrees.  Along with the chicken, I roasted zucchini, onions and carrots that had been tossed in olive oil and chipotle steak spice mix.  I also prepared ouzo pasta and tossed it with about 3T of the chimichurri sauce. 
For presentation, I put the ouzo on the plate and stacked the veggies and chicken on top, then spooned a few tablespoons of chimichurri sauce on top.  It was scrumptuous and balanced.

Remarkable Read

Here is a link to a new blog I found, IowaGirlEats.
It is full of recipes, running tips and stories, and travel.   I especially like the recipe and am going to try the sweet potato fries recipe.  That is how I make a lot of my vegetables.  Chop them, put them in a sealing bag or large plastic container.  Pour olive oil over them, add your favorite dry seasonings and spices.  Roast at 400 degrees on a foil lined baking sheet that has been sprayed with non-stick spray.  Toss them once while cooking to get both sides roasty.  My favorite vegetable to do this way is green beans, they come out nutty.  Delish.  

Picnic Update

Everyone on Yelp said that Alex's Red Barn is one of the best in the valley.  Well, I think that wine is good if you like it, if not, it's not so good. 

Here is the run down of the 6 tasters for $10.  I tried Viognier, a light white varietal that I have never heard of.  It was very pallatable, but it didn't excite me.  After, came the Old-vine Sauvignon Blanc, a fuller bodied white.  It was also good.  I don't drink white wine much, so they were both fine, but nothing I would buy a whole bottle of.  Next came the Grenache.  It was very interesting.  It is a red, but a really wimpy one.  I think this was my second favorite of the day.  It is wimpy in a good way, very drinkable, summery, not sweet necessarily, but mellow.  Robust enough to go with a lighter beef preparation, maybe a beef salad.  This was followed by a Old-vine Cabernet Sauvignon which was my least favorite of the red wines.  It was very dry, but doesn't burn the mouth at all.  Next up, was their Syrah.  This is a pretty bold red, peppery, full of flavor, and delightful.  The set was finished with a Solera style Sherry, aka cream Sherry.  This tastes somewhat like cream soda mixed with Brandy.  It is mild and drinkable, but only in little sips.  It might be nice with some fancy vanilla bean ice cream, or that might be overkill.  Maybe it would be nice with orange slices, or broiled grapefruit...a play on the old Creamsicles.

After assembling the group we moved to a different winery, one that had put in a garden and picnic area that attracts customers and locals alike.  We had a southwest chicken salad with apples and corn.  A variety of tea sandwiches.  Fruit kabobs with mint.  Fresh gingersnaps with lemon sorbet.  Crudite with two dips.  Sparkling lemonade with, or without, Lemoncello.  Wine: Wilson Creek Sauvignon Blanc.

I decided to wear an ankle length skirt, a white T-shirt and bright coral colored sash instead of the oxblood tunic so that I wouldn't get too much sun.  We coastal dwellers commiserated over the hear, while the locals thought it was a lovely day.

Lunch Idea

pasta salad
(if preparing for children, have some fun with the pasta: bowties can be called butterflies, rotini can be slides, springs, or swirls, penne can be tunnels or tubes.  Or, buy fun shapes, like leaves, rabbits, or hearts.  This link has fun facts about all shapes http://www.ilovepasta.org/shapes.html)

makes 4 servings
8oz. whole wheat pasta, cooked according to package directions, drained and cooled
4 cups of vegetables such as:
-corn
-red, yellow and green bell pepper
-artichoke hearts
-olives, sliced
-zucchini and yellow crook neck squash, diced
-grape tomatoes, cut in half or sun-dried tomatoes
-carrots
-spinach, julienned
-basil, julienned
6 oz of protein such as:
-edamame
-kidney beans
-chicken, suggest grilled tenders
-hot dogs or sausage
-tuna, from a can or pouch
-cheese cubes
-garbanzo beans
-shrimp, cooked
italian salad dressing

this dish is best if it is allowed to marinate for a while before serving
combine desired pasta, vegetables and protein with dressing to taste
store in the refrigerator overnight,or longer

basic italian salad dressing
4 T olive oil
2 T balsamic vinegar
2 T chopped fresh parsley
1 T fresh lemon juice
2 garlic cloves, chopped
1 t dried basil, crumbled
1/4 t dried crushed red pepper
pinch of dried oregano
salt and pepper to taste
combine all ingredients in a blender or tightly sealed container for a vigorous shake