Barbecued Salmon with Sumac

barbecued salmon with sumac

Marinate a salmon filet in olive oil, lemon juice, dried dill, salt and a sprinkle of the lemony Middle Eastern herb Sumac. Throw it on the grill for an easy and delicious summer meal. The salmon is moist and lemony.

marinade with sumac and dill lemon juice and olive oilMake the marinade with the juice of half a medium lemon and a couple of tablespoons of extra virgin olive oil (EVOO as the hipsters call it). Add a dash each of dried dill, salt and sumac. I buy the sumac in Arab markets in Berkeley. You can buy it online if you don’t have such markets where you live.

marinating salmonI marinated a 3/4 pound tail piece (tails don’t have bones) skin-side up, for about 15 minutes. Heat the grill to high and place the salmon skin-side down on it, basting the  salmon with a few tablespoons of marinade. Cover the grill and cook for about 5 minutes, until the top is pale in color and the skin is beginning to cook. Flip the salmon over and peel off the skin with a spatula. Baste the salmon with more marinade. Cook another 3-5 minutes until it is just done.

 

 

Chunky Kabocha Soup with Appeal

chunky-kabocha-soup-with-appeal

Kabocha squash has a delicious green peel.  My friend Randi turned me on to kabocha soup with chunks of squash with the peel. We cut it up and roasted it with the peel immersed in a 1/2 inch water bath until it was tender. This recipe can be made vegan with vegetable stock.

Makes about 1 gallon.

Ingredients:

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1 medium kabocha squash

1 small piece of ginger root, grated to make 2 tsp (more if you really like it gingery)

2 teaspoons coconut oil, divided

14 oz. can coconut milk

1 quart (4 cups) broth (chicken or vegetable stock)

a few grinds black pepper

1 tsp salt to taste

about 1/4 cup of roasted green pumpkin seeds (pepitas) for garnish

Preheat oven to 350′

cutting-stem-off-kabochaRinse off Kabocha and dry with paper towel. Cut off the stem.

Cut the squash in half and remove seeds. Cut squash into about 16 pieces. cut-kabocha-in-water-bathPlace in 8″ x 11″ x 2″ pan and fill pan with 1/2 inch water.

Sprinkle with 1 tsp melted coconut oil.

Roast for 45 minutes until squash is tender.

Let cool, then cut into bite-sized pieces.

While squash is cooling, grate ginger, discarding fibrous part. Saute it in 1 tsp coconut oil in a gallon size heavy pot.

After a minute, add broth and coconut milk and bring to a boil.

bite-sized-pieces-of-squashAdd the small pieces of squash to the broth. Stir in pepper.

Bring to a boil, then simmer for 45 minutes, stirring occasionally to break up the softened squash into the broth. Add salt to taste.

Serve topped with roasted pepitas.

Quinoa Tabouli

quinoa tabouliA dressed up tabouli made with protein rich quinoa instead of the traditional Bulgar wheat makes a delicious low-carb summer meal. I based my recipe on Mollie Katzen’s Bulgar wheat one in the classic moosewood cookbook  and added lots of extras like artichoke hearts, pine nuts and feta cheese.

Make the quinoa ahead of time and stir in the olive oil and lemon. Then refrigerate until cold. I used a food processor to mince the green onions, mint, parsley and artichoke hearts.  I learned the hard way not to use it for the cucumbers or red peppers (it got mushy) Just take out the sharp knife and chop chop!

Makes 10 cups

Ingredients

Tabouli ingredients

1 cup dry quinoa. You can use white or red

2 cups water

1 tsp salt

1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)

3 Tb high quality extra virgin olive oil

1 Tb garlic infused olive oil

 

1 bunch parsley -approximately 4 cups leaves makes 1 cup minced leaves

4 scallions, both white and green parts

3 sprigs fresh mint leaves (about 15 leaves)

3 medium tomatoes. I used dry-farmed tomatoes for outstanding flavor

1 red bell pepper

3 pickling cucumbers, peeled and seeds removed

1 avocado

14 ounce can artichoke hearts in water, drained and rinsed

15 ounce can garbanzo beans (chick peas), drained and rinsed

1/3 cup pine nuts

1/3 cup crumbled feta cheese

Rinse quinoa well under cold water, rubbing the seeds between your hands. Drain quinoa for a few minutes, then add water and bring to a boil in a medium saucepan. Reduce heat, cover and cook for about 25 minutes. It will make 1 1/2 cups cooked quinoa. You can also make it in a rice cooker using the white rice setting.

Transfer quinoa to a large bowl. Whisk together lemon juice, salt, and olive oils in a small bowl, then stir into the quinoa. Let it cool and refrigerate until cold.

Using the blade in the food processor, mince green onions, mint, parsley and artichoke hearts until feathery. Stir into cooled quinoa.

Dice red bell pepper, cucumbers, tomatoes and avocado and stir into quinoa along with garbanzo beans.

Serve cold, sprinkled with feta cheese and pine nuts.

tabouli with quinoa

 

 

 

 

 

Chinese-style Braised Eggplant with fresh Basil

servingBraised eggplant is one of my favorite Chinese dishes. Our favorite restaurant, King Yen in Berkeley, serves it fragrant with fresh basil. I picked up long Asian eggplants, fresh basil and green onions (scallions) from the farmer’s market. I added red bell peppers for color and Shiitake mushrooms for their wonderful texture and unami flavor. You can use fresh Shiitakes  or soak dried ones in warm water for a more toothsome feel. I’ve also made this successfully with large common (button) mushrooms.

I added a chicken breast for more protein. If you have leftover roasted breast you can chop it in bite sized pieces and add it in with the basil.

Vegetarians and vegans can omit the chicken (or swap it for tofu) and use vegetable broth.

I only add a teaspoon of Sriracha because I can’t handle much heat, but feel free to amp it up, adding it at the end to taste.

I got inspiration for my sauce from Martin Yan’s recipe http://www.yancancook.com/recipes/Spicy-Spicy/selected.php?CHOICE=eggplant_w_garlic_sauce

If you don’t have a wok, you can use a Dutch oven. This is even better the next day, when the basil has a chance to permeate the dish.

Be sure to do all the chopping and sauces prep before you start to cook so you’re not all stressed out while you’re cooking!

Serves 4

ingredients

Ingredients

2 Tb canola oil for frying

1 Chicken breast, about 3/4 pound

1 pound Asian eggplants (long skinny ones)

5 large Shiitake mushrooms or common mushrooms

1 medium or 2 small red or yellow bell peppers

2″ piece of fresh ginger to make 1 Tb grated ginger

5- 6 large cloves of garlic to make 1 Tb grated garlic

2 green onions (scallions). You can mince a slice of regular yellw onion to make 2 Tb if you don’t have green onions.

1/2 bunch fresh Thai or regular basil to make 1 1/2 cups basil leaves

1 can water chestnuts

Sauce:

3/4 cup chicken broth (I use Roz’s Jewish Chicken Soup )

2 tablespoons soy sauce

1 tablespoon rice wine or dry sherry

1 teaspoon balsamic vinegar

2 teaspoons sesame oil

2 teaspoons hoisin sauce

1 teaspoon Sriracha sauce (add more for more heat)

Thickener:

4 teaspoons (1 Tablespoon plus 1 teaspoon) water

2 teaspoons cornstarch

Prep:

shitakeIf using dried mushrooms, soak in warm water for 30 minutes, then rinse

Remove stems from shiitake mushrooms and chop into bite-sized pieces. If using common mushrooms, trim woody ends from stems, then quarter or cut in sixths.

ginger n garlicPeel and grate ginger to make 1 Tablespoon

Peel and grate garlic to make 1 Tablespoon

Chop eggplant at angles into uneven bite-sized pieces. This will prevent it from sticking to the pan.

Slice red peppers into strips

Slice green onions crosswise, Sliver the green parts and reserve for garnish.

Rinse and chop water chestnuts

Chop chicken breast into bite-sized pieces

Pull leaves off of basil stems to make 1 cup of leaves

Mix sauce ingredients together in a bowl

Directions:

stir frying before sauce addedHeat wok and add oil. Stir-fry chicken a few minutes to sear it, then toss with onions and red bell peppers. Add chopped vegetables and water chestnuts and stir-fry a few minutes over high heat.

Mix in ginger, garlic, and sauce with metal spatula to incorporate browned bits of chicken. Heat to simmering, then lower heat and cover wok. Simmer for 7 minutes, stirring occasionally to ensure that vegetables are submerged.

cooking with basilStir in the basil leaves and continue simmering covered for another 3 minutes until eggplant is thoroughly cooked and tender.

Stir in the thickener and bring sauce to a boil until it thickens

Serve over brown rice or on its own. Garnish with a few basil leaves and green onions.

ingredients in sun

Caprese Fruit Salad

Caprese Fruit Salad

This is a delicious summer fruit salad masquerading as a caprese salad.

I got the idea when I visited the SF Giants Baseball Stadium (AT &T Park) Organic Garden with our CHEFS students. After the garden tour, they gave each of us a delicious strawberry wrapped in a basil leaf.

Cut summer fruit: Strawberries, stone fruit such as plums, apricots and /or peaches. Mix in ciliegine, little balls of fresh mozzarella. Tear basil leaves and sprinkle over the fruit and mozzarella. Drizzle a little olive oil over the fruit and cheese.

caprese fruit appetizers

Make caprese salad appetizers by threading a piece of fruit, basil and half a ciliegine on a toothpick. Drizzle with extra virgin olive oil. I mixed in a bit of blood orange infused olive oil with the regular oil.

 

Kabocha Squash Coconut Soup

kabocha squash coconut soup with pepitasThis smooth rich soup is made with nutty kabocha squash, leeks and carrots and seasoned with a hint of ginger. It is rich and creamy from coconut milk. Brandy Giggey, my student in the Episcopal Community Services CHEFS program, http://www.ecs-sf.org/programs/chefs.html, helped me develop this recipe, and critiqued each batch. After a particularly gingery batch, she suggested that I saute the ginger to mellow out the flavor.

I’ve tried this recipe with both regular and light coconut milk. The regular milk gives a more pronounced coconut flavor, but the light is lower in calories. I’ll let you choose what’s right for you.

You can roast the squash and vegetables and/or make the vegetable broth ahead of time. You can cook the vegetables in the broth ahead of time, and then blend and heat before serving.

makes 3 1/2 quarts (15 cups)

IMG_3902

Ingredients

6 cups vegetable broth (recipe below) or chicken broth

1 small kabocha squash

14 oz can coconut milk

2 cups 1% milk (To make this vegan, use milk substitute)

3 large carrots, peeled

3 large leeks, split lengthwise and rinsed well.

1 tsp minced ginger

1/2 tsp coconut oil

1 Tb olive oil

1 tsp sea salt (to taste)

a few grinds pepper

¼ cup pepitas

Preheat oven to 350◦ Stab whole kabocha several times and roast for 30 minutes. Toss white part of  leeks and peeled carrots with olive oil on a foil-lined heavy pan. Leave squash in the oven and roast all the vegetables for another 30 minutes.???????????????????????????????While vegetables are roasting and cooling, prepare vegetable broth: Heat about 5 cups of water to boiling. Soak green parts of leeks in salad spinner and rinse at least 3 times, making sure to remove all the dirt. Roughly chop them and 4 celery sticks, and put in boiling water. Season with 1 tsp celery seeds, 1 tsp dried thyme, 2 bay leaves and 1 tsp salt, simmering 1 hour. Pull out green leeks and celery with a slotted spoon and discard. Strain broth into a large bowl, then pour back into pot to boil. (If you prefer, you can use chicken broth instead of vegetable broth.)

Cut top off roasted squash then let cool. Scoop out and discard stringy seed pod. Cut flesh from peel and into 1 inch chunks and slice carrots.  Saute the minced ginger in coconut oil for a few minutes, but don’t let it brown.

Heat broth and coconut milk and then add roasted squash, carrots, white part of leeks, and ginger. Simmer vegetables for about 30 minutes, and then  cool enough to blend.

Pour soup and milk into a large bowl. Fill blender half-way with liquid and then add vegetables. Liquefy and return to the pot. It took me about 3 batches to blend.  If you have an immersion blender, use that instead.

Add a few grinds of pepper, Stir in about 1 tsp sea salt, to taste, then simmer for another 15 minutes and serve.

Toast pepitas (green shelled pumpkin seeds) on a comal or heavy skillet at medium heat and toss on top of soup to garnish

Doogh – Refreshing Afghani Yogurt Drink

doogh drinkCucumber and mint make a refreshing combination, and when added to yogurt with a little salt, it’s the perfect drink for a hot day. This is popular to drink in Afghanistan alongside kabobs. Iranian doogh is made with seltzer and mint.  Most recipes I’ve seen call for full-fat yogurt, but I prefer nonfat. I made mine in a blender with ice water with a few small ice cubes. I used Europeans-style yogurt (Strauss brand) which has a loose consistency. If you use a thick yogurt, you may want to add more water. Serve ice cold. I like to crunch on salty pita chips on the side.

ingredients for doogh

Ingredients

2 cups plain nonfat yogurt

1 1/2 cup ice water

6 leaves fresh mint

1 inch slice of cucumber, peeled and chopped

1/4 tsp sea salt

Combine all ingredients in a blender. Run on highest setting for a minute. Garnish with mint leaves if desired.