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

 

 

 

 

 

Autumn Salad with Pomegranate, Fuji Persimmon, Strawberries and Nuts

early autumn salad

I make this salad in early Autumn, when Pomegranates and Fuji Persimmons are appearing and there are a few decent strawberries left. As the season progresses, you may not find the strawberries, but the sweetness and fall colors of the persimmons and Pomegranate seeds still brighten this salad. I added a handful of raw shelled pistachios and sliced raw almonds for delicious flavor, texture and protein. Throw them together with mesclun (mixed lettuce greens) or baby spinach. It’s fine undressed or with a bit of blue cheese dressing.

Agua fresca del melón -Fresh Melon Drink

agua de melon                                  agua de melon honeydew

This refreshing natural beverage is a perfect compliment to spicy Mexican food. I add no sugar or sweeteners to mine, using a ripe sweet melon and water only. This is wonderful with any kind of firm melon, such as cantaloupe or honeydew. This is similar to agua de sandia.

melon

I large melon

4 cups water, or 3 cups water, 1 cup ice

If you make this the night before your party, you only need to add water and refrigerate. Stir before serving, as the beverage will separate.

Wash melon well.Cut melon in half and scoop out seeds. Scoop out melon fruit and fill the blender, then add 2 cups of water for each blender quart. Blend on high until fruit is liquified. I think it’s sweet enough with just the ripe fruit, but you can add a bit of sweetener if you like.

Peachy Pie

sliceLate summertime brings fresh peaches, the sweet juice dripping down my chin. And of course peach pie. Make your own pie crust, topping with either a full crust or a fancy lattice. You can also top with a crumb crust.
Compared to commercial pies and most recipes, I use very little sugar, letting the natural sweetness of the peaches bring out their flavor. I also don’t peel the peaches, since the peel brings a pretty red color to the pie.

cut pie

Preheat oven to 425’ Move oven rack to lowest level.

Use 6 soft medium or 5 large peaches =2 ½ lb peaches= 5 cups sliced peaches. Slice peaches ¼ inch thick on skin side and place in a large bowl.

Sprinkle over peaches:

¼ cup brown sugar

2 Tb white sugar

3 ½ Tb quick cooking tapioca

2 Tb lemon juice

¼ teaspoon almond extract

a couple of shakes of  nutmeg

a few shakes salt.

Stir gently with a large spoon. Let peaches stand 15 minutes, and stir occasionally.

???????????????????????????????Pour into bottom crust and top with 2 Tb butter cut into small pieces.

Cover with upper crust or lattice and crimp together tightly. Cut steam vents in top if using solid upper crust. Brush with a bit of milk and sprinkle about a spoonful of raw sugar evenly on top.

Immediately place on lowest rack of preheated oven. Bake for 30 minutes.

Line a jelly roll pan or baking sheet with foil. This will make clean up much easier. Slip it under the pie and lower oven to 350’.  Bake 30 -35 minutes more until thick juices bubble up through the vents and the top crust is browned. If outer crust begins to burn, cover it with a foil pie protector. If the top gets too brown before its time, tent with a sheet of foil.

If you can stand to wait until the pie cools, the juices will solidify and it will be easier to serve, but that never seems to happen in my house.

DSC02992

Lemon Ricotta-Cornmeal Pancakes

Inspired by a similar pancake I ate at the organic restaurant Gather in Berkeley, I invented this recipe. I loved the lemon ricotta cream with the grated Meyer lemon. It is sublime mixed with apricot jam and fresh peaches. Flax seed meal amps up the nutrition level.

Combine milk with lemon juice first, and let it sit while you mix the other ingredients. The lemon juice will curdle the milk so it resembles buttermilk.

Makes about 15 medium-sized pancakes

Mix milk and lemon juice:

2  2/3 cups milk (I use 1%)

1 tsp Meyer lemon juice

Mix other wet ingredients:

¾ cup low-fat ricotta cheese

2 large eggs

½ tsp grated rind of Meyer lemon

2 tsp vegetable oil

2 tsp melted butter

Mix dry ingredients:

1 cup cornmeal

1 1/4  cup whole wheat pastry or finely ground flour. If you can’t find this, use 3/4 cup whole wheat flour and 1/2 cup all-purpose white flour

1/4 cup ground flax seed

2 tsp baking powder

½ tsp baking soda

1/8 tsp salt

2 Tb sugar

Stir in:

½ cup sliced blueberries

1/2 cup pecan pieces

Directions:

Combine wet ingredients, mixing well.

Alternate 1/2 of milk mixture and dry ingredients, stirring only until lumps disappear. Fold in blueberries and nuts if desired.

Heat oiled skillet or pancake grill. Rub a cube of butter over surface. Fry pancakes over low-medium heat.

Lemon-ricotta cream:

1/3 cup ricotta cheese

½ tsp lemon juice from Meyer lemon

½ tsp grated Meyer lemon rind

1 tsp sugar

Whip ingredients together for about 2 minutes. Serve over pancakes with fresh strawberries and peaches. Top with apricot jam or maple syrup if desired.

Strawberry Sauce – naturally sweet with fruit juice

This strawberry sauce is made with only fruit. I used only strawberries and strawberry jam sweetened with white grape juice. It was sweet enough that I didn’t need to add sugar or other sweetener.

Necessity being the mother of invention,  when I was ready to serve blueberry walnut pancakes to our guests yesterday, I suddenly realized we were out of maple syrup. Having no time to run to the store, I grabbed a bag of frozen strawberries and microwaved them. I put them in the blender with fresh strawberries and several tablespoons of strawberry fruit spread  and hoped for the best. The guests and my family were delighted with the results! I guess you could say that the jam got me out of a jam…..

I froze the leftover sauce and will warm it up next time I make pancakes, French Toast or waffles.

Ingredients: (Makes about 1 1/2 cups)

2 cups fresh or frozen strawberries (or a combination of both)

3 Tb strawberry fruit spread sweetened with white grape juice (I used the Whole Foods 365 brand). You can substitute 2 tsp maple syrup.

Microwaved frozen strawberries until warm. Pour into blender jar with strawberry jam and blend until pureed.

Eggplant Marinara


Rich with eggplant, mushrooms and fresh tomatoes, spicy with Italian sausage,  garlic and pepper, and fragrant with fresh herbs, this marinara sauce is ideal for pasta or Lasagna. There are two ways to make this marinara: with eggplant purée or sliced Italian eggplant. You could even use both for an extra helping of vegetables. I roasted the mushrooms to bring out their earthy flavor.

I took a tip from The Breakaway Cook Eric Gower, and added ground dried mushrooms for umami, (Japanese for savory deliciousness), which wonderfully expands and rounds out flavors.

Along with my homegrown herbs, I add a fresh bay leaf. I pick them when I get the chance to hike in the hills around Berkeley and Palo Alto. Their aroma brings me memories of my youth hiking and biking those hills. Just be careful about leaving them in too long – the fresh ones are very strong and can overpower the sauce, making it bitter. Just leave it in about 15 minutes.

Serves 8 (with pasta)

3 links turkey Italian sausage or vegetarian sausage

1 Tb olive oil

1 onion, chopped fine

1 Tb  salt (to taste)

½ tsp. red chili flakes

5 cloves garlic, crushed and minced

3 Tb minced fresh oregano OR  3 tsp dried oregano

1 tsp. minced fresh rosemary

1 tsp. minced fresh thyme or 1/2 tsp dried thyme

1 tsp. minced fresh tarragon or 1/2 tsp dried tarragon

several grinds black pepper

2 bell peppers and/or red bell peppers. (can substitute 3 cups frozen or 2 cups jarred roasted red peppers)

1 small (6 oz) can tomato paste

¼ cup red wine

2 lbs or 14 large soft Roma tomatoes (substitute 24 oz can of crushed tomatoes and 24 oz diced tomatoes

1 Tb sugar to taste

1 bay leaf

3 dried mushrooms

1 roasted globe eggplant  and/or  4 Italian eggplants, cut in rounds and quartered

1 cup quartered mushrooms

1  14-oz can artichoke hearts, quartered

I bunch (1/4 cup minced) fresh basil

Italian eggplant method: Roast or barbecue eggplant and peppers. Discarding ends, slice eggplant into rounds, then quarter the rounds.

Globe Eggplant Method: Pierce globe eggplant with a fork, and roast in a heavy oiled baking pan in 400’ oven for 1 hour until it collapses.  Roast red peppers and mushrooms for the last ½ hour alongside the eggplant. You can roast the vegetables a day ahead of time.

You can also barbecue the eggplant peppers and mushrooms.

While eggplant is roasting and cooling, make the rest of the sauce.

Slice, quarter and brown sausages and drain the fat.

Sauté onion and salt in olive oil until it begins to soften, about 2 minutes Add sausage, chopped fresh or frozen bell peppers (if not roasting them), chili flakes, garlic, oregano, rosemary, thyme and black pepper. Sauté another couple of minutes until herbs release their fragrance.

Add tomato paste, then fill tomato paste can with water then stir in the tomato paste that has stuck to the can.

Halve Roma tomatoes and scoop out seeds and fibrous ribs.

Pulse tomatoes in food processor until desired consistency is reached. I did mine on the chunky side. (If you are using canned tomatoes, add them instead.) Stir into tomato paste and herb mixture. Add sugar to balance the acidity of the tomatoes.

If using chopped Italian eggplant, add it to sauce.

If using globe eggplant, scrape it out from the peel and mince it. Stir it into the sauce.

Quarter mushrooms and mix in sauce.

Grind the dried mushrooms until pulverized in a clean coffee grinder or spice grinder. Stir into sauce.

Add 1/4 cup wine and sip some on the side…

If using roasted bell peppers, stir them into the sauce.

Stir well and let simmer for an hour. You can make this in a crock pot and let it simmer for several hours.

Add quartered artichoke hearts and tarragon for last 10 minutes of cooking. Just before serving over pasta or making lasagna, stir in basil and cook a couple of minutes.