Fresh picked apples at Harvest time

When apples are in season, there are a wide range of varieties to choose from. Red Delicious, Gala, and Fuji are crisp and juicy all by themselves. For baking, a nice balance of sweet and tart flavors can be made by combining Rome Beauties with Granny Smiths. For use in soups and sauces, the softer Johnathans, Cortlands, or McIntoshes all work well.

Apples are a great way to get fruit into your diet. From grab and go whole apples, to diced into a salad of baked whole for a yummy simple dessert, the possibilities are endless. We all know that apples are a great healthy snack. They are especially yummy with peanut butter on them. A slice of sharp cheddar cheese makes another tasty topping.

Golden Delicious apples bake up quickly

But did you know that apples are useful in the kitchen in other ways too?

Here are 4 tips to get the most out of an apple.

1) Green tomatoes will ripen faster when placed in a paper bag with an apple in it.

2) Try stuffing an apple inside a whole chicken the next time you roast one up to make it juicier.

3) Hardened brown sugar will soften easily when placed in a bag with an apple wedge.

4) Apples will absorb extra salt from homemade soups and stews. Just add few wedges to balance out too mush salt.

Got a handy use for apples? I’d love to hear about it.

Rapini is a perfect side dish for any Italian meal

Heirlooms are precious things. They are passed down through generations. In the vegetable world, an heirloom is one that has kept it’s traits through generations of open pollination versus through grafts and cuttings of other vegetables. Heirloom varieties such as tomatoes for example, were commonly grown in earlier periods of human history. Those varieties are not part of modern, large scale agrigulture which supplies the food generally found in grocery stores. Today’s tomatoes are bred for their productivity, and ability to stand up to processing or resist pesticides.

The popularity of gowing heirloom varieties in home gardens has spread across North America and Europe over the last decade. Another heirloom vegetable is Rapini.  Known as brocoli rabe, it is widely popular in Italian cuisine. Rapini has a pleasing bitter flavor often lacking in our American diet. In our greenhouse plot over at Nancy’s Garden here in Frisco, CO, we grew rapini with good success for our first crop. The leaves were abundant and we harvested them often as we waited for the crowns to develop.

The simplest way to prepare Rapini is the steam or blanch it first, then sautee it in olive oil with garlic. A sprinkle of crushed red pepper gives the dish some spice. I like to finish it off at the table with a healthy topping of ramano cheese. Italians often serve Rapini by itself as a side dish, cooked with canelinni beans as an entrée, or stirred into rissoto.

Potoatoes are another heirloom crop growing over at Nancy’s Garden. Plot holders Janet and John simply took some fingerling potatoes that had begun to sprout and buried them in one of the outdoor plots. Janet & John have been plot holders since the garden started in 2010. John said one of the

Potatoes growing in garden

challenges that popped up in the greenhouse this year are voles. The voles eat the roots of the plants as well as the tops and can kill plants. Filling in their tunnels is one way to deter voles. Using mice traps is another way John controls the vole population.

Since the planting season started early this year, we have sown a second round of rapinin over at our plot. As the seedlings begin to break ground, the must be thinned out so they have room to grow and fully develop. It is a fun experience to grow edible crops. The heirloom varieties are espicially rewarding because they are often not availble in grocery stores.

Learn more Mediterranean cooking and enjoy the benefits of this renowned cuisine here:

Kindle eBook Mediterranean Diet Recipes Cover

I call this ” Somethin’ Outta Nothin’ “…

Using little bits of left over items together reduces food waste and helps save on food costs.

Here at 9000 feet elevation, our crop choices are limited. The best success comes with cold tolerant crops such as  kale, lettuce, and spinach. Herbs like cilantro, mint, and parsley can be grown fairly easily too. Many gardeners experiment with peppers, tomatoes, and zucchini with varying degrees of success. These warmth loving crops can do OK in greenhouse environment. Often it depends on their specific location inside the greenhouse.

In our plot we have radishes, lettuce, mustard spinach, kale, collards, rapini, arugala, spinach, and cilantro.  It has been so amazing to witness the process from start to finish.

Arugala and Rapini

Placing seeds in the dirt, seeing them sprout, harvesting the new growth, and finally tasting that incredible flavor of homegrown food. Mostly the kale and collards get cooked. The other varieties end up in salads or on sandwiches.

Recently, I have begun to use the tender greens I have been harvesting in a new way. I like my greens lightly cooked. Stirring them into a hot pot of freshly cooked grains does the job quite well. In this case, I cooked a pot of Quinoa flavored with curry powder and some shredded zucchini. As to pot came off the stove, I stirred in a variety of chopped greens. My recent harvest included arugala, mustard spinach, and rapini.

chopped greens and diced radish

All of these have a bright, peppery flavor that compliments the quinoa beautifully.

To finish the dish, I sprinkled on garam masala, a spice blend, and a bit of flax oil. A  topping of fresh cilantro and diced radish, also grown in the greenhouse, added an extra kick of greens and some crunch. This is quite a change of pace from a bowl of oatmeal. I find the savory combination of greens and seasonings gets me going much more than the typical sweet flavorings of oatmeal.

Greenhouse Quinoa

I highly recommend the experience of growing edible crops. Even if you are limited to a flower pot in  a window sill, the rewards are worth the effort.

More recipes are available in my new eBook for Kindle, Mediterranean Diet Recipes

Photo of finished dish

Thai cuisine never ceases to amaze me. The variety of textures, shapes, and colors is a feast for the all the senses. With Valentine’s Day approaching, I can’t think of a better style of cooking to share with someone you care about. One of the fastest ways to a person’s heart is definitely through their stomach.

This dish originally called for tofu, which my wife, Kathy is not fond of at all. Tofu is one texture she cannot, shall we say, appreciate. I set out to find a substitute. Something that mirrored the color and appearance of the original ingredient was needed. The final selection surprised even me. Of all things, humble cauliflower rose to the occasion.

The main Thai ingredient in this dish is roasted chili paste. It is spicy of course, and also has a deep and complex flavor.

Use in stirfrys and soups

Cauliflower, with its mild flavor is a perfect compliment. In this case, opposites definitely attract! The bumpy surface gives the overall dish a great visual appeal. A splash of fish sauce, known as nam pla, gives the dish a distinctively Thai flavor.

The original recipe calls for onion and zucchini. I also added some red bell pepper to highlight the color of the chili paste. Together, these three vegetable lend a sweet influence to counter the fiery chili paste. Of course you can tone down the heat by adjusting the amount of chili paste to suit your preference.

This dish works nicely as a vegetable side dish. To make it more of entrée and move it to the center of the plate, add in a handful of shrimp. For a vegetarian version, simply stick with tofu in place of the cauliflower. To go fully vegetarian, substitute 2 oz. vegetable stock, 1 teaspoon of soy sauce, and a pinch of salt for the fish sauce. Serve with steamed jasmine rice. If you are feeling ambitious, add coconut ginger soup to the menu along with a cashew nut salad. A cup of Thai tea from Yogi Teas will top things off nicely.

A caffeine and sugar free Thai tea

Let a Thai meal bring you closer to your Valentine. I encourage you to prepare the meal together and share in the smells, colors, and textures of this delightful cuisine. Afterward, you can experiment on each other with Thai massage.

RECIPE:

Cauliflower in Roasted Chili Paste

Ingredients

1 Tbs Vegetable oil

3-4 Cloves Garlic, coarsely chopped

1/2 cup Onion, cut lengthwise into 1/2 inch wedges

1 /2 Cup Red Bell Pepper, cut 1″ long into strips

1 Cup Zucchini cut into semi circles

2 tsp Roasted Chili Paste

1 Tbs Fish Sauce

2 Cups Steamed Cauliflower florets

Heat a wok or large skillet over medium high heat. Add the oil and toss in the garlic, onion and red bell pepper.  Cook until translucent, about a minute.

Add the Zucchini and cook, stirring occasionally until shiny and tender, about 2 minutes.

Reduce heat and add the chili paste and fish sauce. Toss well. Add in the cauliflower and toss until coated and heated through.

Serve with steamed Jasmine rice.

A Cuisinart gold toned coffee filter (center) works great

While some recipes call for layers of cheese cloth in a colander, I have found a Cuisinart coffee filter to work quite well and be easy to clean up. And bowl or container that will suspend the filter is fine. The goal is to allow space for the whey to drain out.

The yogurt will thicken considerably the longer it stands. In the first stage it will be like sour cream. At this point it is great in dips, on sandwiches instead of mayonaise or in salads. Think curried potato salad…

Scoop yogurt into strainer

… When the yogurt reaches the consistency you like, transfer it to a clean container and store it in the fridge.

If it gets too thick, stir a bit of the whey back into it.

As it get thicker the flavor will change until it tastes like a mild cheese.

Creamed dishes such as spinach that call for dairy will be tasty with strained yogurt.

The remaining whey can be discarded.

The liquid whey can be discarded

Delicious and Easy to Prepare - Chicken Picatta

Chicken is one of the most popular food items on the plates of America. Often considered humble, it is the stuff of family dinners.

The Med Diet focuses on lean protein. Boneless, skinless chicken breast fits that description well.

Every once in a while it rises to the occasion when a light, easy preparation is called for. Here, finished with a splash of white wine and a sprinkle of capers, chicken takes a starring role on the plate.

The name Picatta means sharp. Fresh lemon juice is responsible for the name in this case. The finished dish is bright, lively, and delicious. This is perfect for small number of people, perhaps even only two

CHICKEN PICATTA:

(Serves 4)

4 Boneless Skinless Chicken Breast (sliced horizontally and lightly pounded thin)

1/2 cup flour

1/2 tsp paprika

4 Tbsp olive oil (divided)

2 Tbsp butter (divided)

1 Tbsp capers (divided)

1/4 cup white wine (divided)

1/2 lemon (sliced into four wedges)

Parsley for garnish

1) Place flour in a shallow bowl and add paprika. Mix well.

2) In a medium skillet heat 2 Tbsp. olive oil over medium-high heat.  Dust 2 chicken breasts with flour on both sides and add to pan. Do not crowd the pan. Cook until browned on one side, then turn. Continue until cooked through and remove from pan to a warm plate.

3) Add 1 Tbsp butter, white wine, capers to pan and cook, stirring 1- 2 minutes.

4) Pour pan juices over chicken. Sprinkle each breast with one lemon wedge.

5) Wipe pan with a paper towel and return to stove. Repeat procedure with remaining ingredients and garnish with parsley. Serve immediately.

A hollowed out pineapple shell makes a smashing serving dish!

After a particulalry stressfeul travel experience in southern Thailand, Kathy and I were both craving something to calm our nerves. The carbs of the rice and sweetness of the pineapple worked magic on our frame of mind.

After an overnight lake tour, our guides had dropped us off at a bus stop in a small village and were headed back to their base. We were headed in the other direction towards the airport. Unwittingly, we had left a small backback containing all our money and passports in the truck. With not so much as bus fare in our pockets, we managed to hitch a ride from a local on a moped to the police station. After explaining our situation, the policeman was driving us to the bus stop and would explain to the driver to allow us to ride back to the tour base to gather our belongings.

 As we were pulling out of the police station, we saw our tour guides in their truck and flagged them down. They had been looking for us once they discovered the backpack we had left behind. We quickly transferred vehicles, and chased down the bus that was headed for the airport. All of this happened in the course of 30 minutes. Finally we were back on track and headed in the right direction thanks to the amazing helpfulness of the Thai people.

I recomnend this dish anytime, and especially when you need to feel comforted. Remeber, you will need rice that has been cooked and cooled to prepare this dish (or any fried rice dish).

PINEAPPLE  FRIED RICE

Serves 4-6

 4 cloves Garlic (smashed & chopped)

1-2 Thai Chilies (smashed)

1 Cup Carrot (grated)

1/2 Cup Onion (chopped)

4 Cups Jasmine rice (cooked and chilled)

8 oz. Crushed pineapple with juice

4-6 Green onions (cut into 3/4 inch lengths)

1/4 Cup Roasted Cashews

2 Tbsp Fish Sauce

1/2 tsp Crushed Red Chili

 Additional Garnish:

            Fresh Mint (chopped)

            Crushed Red Pepper

 1) Heat the oil in a wok and fry the garlic and chilies until fragrant. Add the onion, and then the carrot, and cook over high heat stirring constantly for one to two minutes until soft.

 2) Add the rice and continue frying over high heat, stirring constantly. Add the pineapple, cashews, and spring onions. Season with fish sauce and soy sauce and cook a moment or two longer, until rice is well mixed and piping hot.

 3) Pile the rice onto a serving dish, sprinkle with mint and crushed red pepper.

 Note:

For a truly smashing presentation, serve the rice in the hollowed out half of a fresh pineapple.

This delicious Indian soup is easy to make. It provides a great refresher at any time of day.

Enjoy this recipe from the Moosewood Collective.

 MULLIGATAWNY SOUP

1 1/2 Cups Chopped Onions                    1 Medium Red or Green Bell Pepper,seeded and chopped

1 Celery Stalk, Chopped                              1 Firm Tomato, Chopped

2 Tbs Ghee                                                        1 Small Chili, seeded & chopped

1 tsp Turmeric                                                 1/2 Cup Unsweetened grated coconut

 1 Tbsp Ground Coriander                           1 Cup Coconut Milk

4 Cups Water or Vegetable Stock             2-4 Tbs Fresh lemon or Lime Juice        

1/2 tsp Salt                                                        2 tsp Chopped Fresh Cilantro

1 Medium Carrot, Chopped                           

1 Large Potato, cut into Small Cubes

 1) In a medium soup pot, saute the onioins and celery in the ghee.

 2) When the onions are becomming translucent, add the chili, turmeric, and ground coriander. Saute for a minute, stirring to prevent spices from burning.

 3) Add the water or vegetable stock, salt, carrot, and potato.  Bring to a boil, then reduce the heat, cover the pot, and sever the vegetables for 10 minutes.

 4) Add the pepper, tomato, grated coconut, and coconut milk.  Simmer gently for another 10 minutes or until the vegetables are tender.

 5) Add the lemon or lime juice and cilantro.  Adjust the seasonings.  Serve at once or, even better, let it set for an hour or so to bring out the flavors and then reheat gently and serve.

 Even if only 2-3 are represented this is a step in the right direction and can reduce feelings of still being hungry in spite of eating sufficient calories.

 The flavors are Sweet, Salty, Savory (spicy), Sour, & Bitter.

Representation does not require and entire dish with one of these predominate flavors. For example, a simple stir fry of brocoli & beef sesoned with garlic & soy sauce has Bitter, the brocoli, Sweet, the beef, Savory, the garlic, and Salty, the soy sauce.

A glass of water (no ice) with lemon in it would add Sour to the meal & now you have a grand slam!

When a meal that is dominated by one or two flavors, say pasta with tomato sauce, the brain keeps thinking something is missing, but may not be sure what. Often people will just have another helping of the same thing & get the crazy “i’m stuffed, but I still want something more” sensation (remember too, that it takes 20 minutes for your brain to receive the signal from your stomach that enough food has been eaten).

Repersenting all 5 flavors does not have to mean eating a bigger quanitity of food. It means being aware of what is on the plate in front of you and making adjustments to seasonings, or substituting an additional flavor for a part of one already present. In our pasta example, topping the dish with a good romano cheese can add a salty element. Reducing the serving size of the pasta, and adding in a green vegetable, especially a bitter one like escarole or broccoli, will make a huge difference.