Monday, June 27, 2011

Meatless Monday & A Pocketful of Possibilities


With all the packing we've been doing lately and are planning to do next month I've been making a million variations of the Calzones in the last five weeks.  They are getting easier and easier to put together and I'm having a great time creating new flavor combinations.

Spinach makes a great filling in the traditional Mozzarella/sauce version.  I used organic frozen spinach right from the bag and they worked out great.  My next Italian version will be an "everything" variation with a variety of veggies, pepperoni and red pepper flakes.

Pocket sandwiches are quick and have been a lot of fun, too.  Colby Jack cheese in the dough with ham or chicken works really well.  I've found thinner sliced meat works better and doesn't "pop" through the very soft dough. Marc can grab one from the fridge and run to school.
Shape edges slightly higher.

My newest is a Mexican version is my current favorite. Making the dough with Jalapeno Jack cheese and an extra scoop (two tablespoons) of flax meal makes a great crust.  The flax will help give the dough a bit more body and the crust a bit more crunch.

Let the dough sit for a few minutes after mixing while you mash two cans of black beans. Then mix a four ounce can of diced green chilies into the beans. If you want to spice things up a bit more, add a dash of your favorite hot sauce.

Using a sheet of oiled plastic wrap on the counter just as with the Calzones, spoon some dough onto the center. With wet hands shape a rectangle with slightly raised edges to hold the filling in.  I find making them about the size of my hand makes them easier to manage.

Use the bean mixture to fill the pockets, slide your left hand under the plastic wrap to fold, seal edges with wet hands and flip onto parchment lined baking sheets. Bake 425 until golden brown and serve with salsa.

Monday, June 20, 2011

Meatless Monday - Asian Salad Rolls


Chris wanted spring rolls for his Father's Day dinner and I happily obliged. I love to make these in the summer and in the past I've always made them all assembly line style and then served them. Recently we started putting all the ingredients on the table to make them together and it's much more fun. Chris requested grilled shrimp last night and they were wonderful, but today we had a vegetarian version for lunch and enjoyed them just as much.

Chris using Thai Peanut Sauce and San-J Szechuan on the one. Yum!


The table is chaotic, messy and fun. Marc is dipping his wrapper.

It's kind of like sitting down for fondue in that everyone is making their own meal and eating as they go.  You choose the fillings and the sauces you like so everyone is happy with their creation.  Your gluten free friends won't have any idea they're eating "gluten free".  On warm summer nights when you just don't want something hot or heavy these are the perfect thing.



You don't even need a recipe because it really is simple - just follow a few easy steps. As you prepare each step, just set it on the table.




First I prepare the veggies.  The easiest way is to use this tool.  You'll have nice long uniform shreds of carrot and cucumber if you do.  The first year I made them I didn't have one and just cut the veggies by hand so don't stress it if you don't happen to have one.  This time I used only carrots and cucumbers but you can sliver bell peppers, onions, radishes or anything you like.

Pick some herbs and wash a few leaves.  Basil, mint and cilantro make a great combination.

You'll need need one package of these rice noodles.  Rice sticks are very thin rice noodles which can be soaked rather than boiled.  Empty the package into a heat proof bowl and pour nearly boiling water over them.  They need to soak for about 10 minute.  Drain and use kitchen scissors to cut into sections about three inches.




Next step - your sauces - there are many ready made sauces that we usually have in our fridge.  These make them great for busy weekday nights.  Gluten free soy sauce, Trader Joe's sweet chili sauce and San-J Szechuan sauce are our favorites.  The peanut sauce is homemade and not typically used in salad rolls but it's a big hit here.



You'll need rice paper wrappers like this.  I buy mine at the Asian market and you'll find you will get about three times as many wrappers for your money by shopping there.  They are a little delicate and messy so it's nice to have plenty to practice on.

I use a ceramic pie plate filled with hot water to soak our wrappers.  Each person just slides a wrapper into the water and waits for them to become translucent which takes about a minute.

At this point each person just takes turns soaking a wrapper and filling their own spring roll. This one has rice noodles, veggies, herbs and sauce.  As you fold them up into little bundles the wrappers will stick to itself and make a nice little bundle.




We find that a lot of that yummy sauce drips on to our plates and now enjoy these with a bowl of rice.  Any sauce or filing that falls goes right into the rice and makes it so good.  This bowl had lots of fresh herbs and edamame on the side.

Hope you enjoy these as much as we do!

Wednesday, June 15, 2011

2 Recipes from 2 Favorite Sites

I have literally (literally Gabby) dozens of recipes bookmarked on so many sites waiting to be tried.  So today I decided to try a couple of them rather than clean my house.

Since I'm going out of town for a couple of days next week I want to pack up a few things I can take along easily to eat safely.  I'll be flying so no coolers for this trip.

Elana's Wheat Thin type cracker looked like a great place to start. They really do taste very much like Wheat Thins. Dare I say better?  They will be a great high protein snack for the plane and the hotel.  The recipe is easy and quick. I tripled the recipe so I could use an entire one pound bag of almond meal.  (Her recipe calls for almond pulp which is what is leftover from making almond milk.)  I added a tablespoon of water per cup of almond meal to add a little moisture.  I also subbed honey for agave.  My oven doesn't go as low as Elana's and I didn't want to monopolize it for a day so I chose to go ahead and bake them faster in a 350 degree oven.  I turned them over half way through for even baking.  They took about fifteen minutes.  The only thing I'd do differently next time is roll them a bit thinner.

Deanna's Almost Elvis cookies have been on my list for a while.  Bananas, Peanut Butter & Chocolate Chips!  So delicious!  Deanna bakes similarly to me and I never have to decrease the sugar or increase the protein.  I made some biscuit sized and they'll make great breakfasts on the road.  My version was not vegan - I subbed an egg for the chia and water Deanna uses, organic cane sugar for for the palm sugar and gf oats for the buckwheat groats.  Nothing that changed the flavor or texture significantly.  I'm glad I tucked a few in the freezer because they're nearly gone.  What would I do differently next time?  Triple this recipe, too.

Marc came home for lunch and we heated up some cashew curry and rice together.  We have a new way to enjoy it - not traditional but very good.  Red pepper flakes sprinkled on top gives it even more heat and is wonderful.

Now I really do need to clean.

Monday, June 13, 2011

Meatless Monday - Sri Lankan Cashew Curry


Emily, this one’s for you!  As I mentioned last Monday, Cashew Curry is my favorite dish my dear friend Migi prepares.  I've simplified the recipe since not all of us have access to curry leaves and other exotic spices and I used curry powder that Migi sends me. I think it still has the same basic (and yummy) flavor.  Here are two examples of Sri Lankan curry powder:



Although each are slightly different, both are Sri Lankan curry powders. It shows you have some leeway when making your own.  If you have a curry powder you like, by all means use it.

The only trick in the recipe is planning ahead.  The cashews should be soaked for several hours prior to starting the curry.  Just put a pound of whole raw cashews in a bowl of water to soak after breakfast.

It's that easy. What we buy as raw cashews have actually been heated to remove both their inner and outer shells so are not technically raw. This means they cannot soak as long as some other nuts and seeds.  See how plump they become?  They become sweeter as they soak, too.  Don't let them soak over six hours or they'll become slimy.

Years ago Migi explained that cashews should be soaked prior to cooking and I honestly didn’t get the “why” until reading Nourishing Traditions a few years ago. Soaking nuts and seeds before cooking makes them highly digestible as it neutralizes enzyme inhibiting phytic acid. Cashews don’t have as high a fat level as most nuts and are very high in many minerals so it's a healthy indulgence. 

Cashew Curry can be a main dish or a savory side and this recipe serves a lot and freezes well.

Sri Lankan Cashew Curry:

Soak 1 lb. whole RAW cashew in water for up to six hours.

In one tablespoon coconut oil sauté on large onion until just soft.

Add:

1 or 2 chilies, seeded and diced depending on how hot you want it.
2 cloves Garlic, minced
1 teaspoon Ginger, minced
1 teaspoon Turmeric Powder
1 teaspoon Curry Powder
½ teaspoon Salt

And continue to sauté until blended.  As the spice heat and and blend the aroma makes me so happy.

Add 2 cans (15 ounces) coconut milk.

Drain the soaked cashews and add to pot.  Bring to a simmer and cook for at least 30 minutes.  I like to simmer it an hour or so to really meld the flavors.



Serve as is over rice with a salad.  It’s an unusual side dish with grilled fish or chicken, too.  Migi serves it as one of many curries family style which is, of course, the very best way!  It's one of those dishes that tastes better the next day, too.  Enjoy!

Packing it all up. . .

Packing up the dinners was easy.  Saturday night we had Joe's favorite meal - Nachos.  After dinner I packed up some grilled chicken, black beans and cheese in a container and chips into a bag so he could repeat the meal Sunday night.  I put that container in the freezer with the two layered enfrijoladas.  Then because waiting until the last minute is often the way I roll I made another of Joe's favorites - lasagna pasta - which is an easy meal that I like to sneak extra veggies into.  We call it lasagna pasta because it's layered and has a cheesy filling like lasagna. I use inexpensive and easy to find rice pasta instead of gluten free lasagna noodles which I have to make a special trip for.

Here's what I do:

In an 11 cup rectangular Pyrex dish I pour one half of a 16 ounce bag of gluten free pasta.  Pour one half of a jar of pasta sauce over the pasta.  I usually puree a zucchini into the sauce.










In a blender container or bowl if using an immersion (stick) blender put 1 15 ounce container of ricotta cheese, two eggs, one yellow squash cut into large chunks, 1/2 cup Parmesan cheese, 1 teaspoon of oregano and a dash of garlic powder.  Blend until smooth.  The squash vanishes into the sauce and no one will be the wiser.  Pour over the pasta.

Slice 8 ounces of Mozzarella cheese and lay it on the cheese.



If your family enjoys more veggies, this is a good time to add a layer of thawed frozen spinach or any veggie you like. I want Joe to come home so I did not. =D

Pour the rest of the pasta and sauce over the top.  Fill the pasta jar about half full with water, put the lid on and give it a gentle shake.  Pour the diluted sauce carefully over the top.







Cover tightly with foil and set on a baking sheet.  Bake at 350 for approximately one hour.








Remove from oven, uncover and top with 8 ounces of shredded Mozzarella cheese and pop it back in the oven, uncovered until the cheese is melted and golden.

This time I just let the cheese melt onto the hot pasta since presentation was going to be a mute point once I piled it into the containers.

Once cooled, the containers were packed and put in the freezer overnight.



Here's how the cooler looked as we were packing it up - frozen water bottles supplemented the cool packs. The frozen meals were pulled out and packed up with dinners on the left, lunches in the middle and the breakfast bars on the right.  On top we the almost frozen yogurt.  On the very top was a note to the kitchen supervisor with my number.

As you can see, each large bag also has a sheet of information to keep things easy for the staff.  Keeping everything clearly marked and properly sealed may look like overkill but cross contamination is such a problem.

The cooler went into a hot trailer - which wasn't what I'd expected - and they had about six hours until they were at the camp site.  That should have worked just fine because the majority of the cooler was frozen solid.

Can't wait to have him home and hear all about it.

Packing Lunches for the Retreat


The house is very quiet without Joe here this week so it's a good time to get caught up on the retreat meal posts.  His lunches were the easiest to prepare.  I made Calzones and the Ham Pocket Sandwiches to alternate each day.

Remember the black bean brownie recipe I mentioned?  I used this recipe as inspiration for a chocolate coconut brownie bite which I'll post soon.  Three to a bag for each lunch dessert - popped into the freezer until Sunday.  

Chris peeled carrots for me as time grew short yesterday and we packed them up in bags.  Each bag of carrots and brownies just went right into the quart sized zipper bag the frozen calzone or pocket sandwich was in.  The quart sized bags went into one gallon sized bag and the information sheet I printed up slid right inside.  The kitchen supervisor only needs to hand Joe a bag each day for lunch.



Thursday, June 9, 2011

Still Baking. . .


Last night at church Joe was asked to go to the retreat center a day earlier to help set up for the retreat so that means a few more meals need to be packed and one less day to do it. He's so easy and doesn't care if he has a lot of variety so it's not a big deal but I don't want him eating too much of the same thing.

I decided to make these chocolate coconut bars to pack for breakfast. Baking with coconut oil is so much easier this time of year. Since we've already got a jump on summer weather the oil was soft and easy to scoop. Because I have lots of fresh farmer's market eggs I switched out the flax and water and used six large eggs instead.  Surprisingly, they were more chewy and firm with that sub and we liked them even more.



He'll need five breakfasts - so I packed up six bars just in case.  Three of these and three bars made with the oatmeal date jumbo recipe.  I just added a cup of chocolate chips to the recipe and patted it into a 13 x 9 pan to baked it for about 25 minutes.  They make wonderful granola type bars - a little crunchy but still chewy.  All the bars are roughly 2 1/2 by 4 1/2 inches large.

Sending cookie/cake bars may seem like an unhealthy way to start the day but remember that each recipe has a good amount of protein given the large amount of eggs, almond flour and/or peanut butter. I've also cut the sugar down to a minimum in each recipe.  The result is a nutrient dense treat.

Each bar is in it's own freezer bag and all in one larger freezer bag.  The outer bag will be marked with "breakfast bars",  his name, our church's name and my phone number in case there are any questions.

The kitchen staff can just grab one and a container of yogurt out of their bag and he'll be good to go.

Next up - lunch on the road and at camp. . . .

P.S.  Marc just walked in the door and told me he'd read my blog today.  He felt just a wee bit betrayed by the veggies in last night's layered enfrijolada dinner.  I just smiled.  =D

Wednesday, June 8, 2011

Sneaky Cha Cha. . .


As I continue to fill the freezer with my son's meals for his youth retreat next week my concern is balancing his meals with nourishing foods as well as making them enjoyable.  He's not a huge salad/veggie guy and I know if there's a serving of broccoli on the side of his plate it will very likely be ignored at camp.  My solution?  I'm sneaking veggies everything I can. Extra protein doesn't hurt either, since they'll be going non stop all week.

Sneaking veggies and other nutritious goodies into my family is a time honored past time around here.  Some attempts fall flat and others have become family favorites.

One favorite that I haven't made in a while is the Whole Food's Flourless Brownie Recipe. They're made with a can of black bean which you gets pureed into invisibility with all the other ingredients. I know that sounds strange but they are so good.  Really. They are fudgy and chocolaty and no one could tell the secret ingredient here. Sure you're still having sugar but you're also getting protein, fiber and minerals from the beans.  They are on my list to bake next. I'll be packing several for Joe's trip.

I decided to make a couple of servings of a layered enfrijolada stuffed with ground beef and black beans for two of his dinners.  The black bean sauce, cheese and corn tortillas are really a great protein on their own. Adding beef AND more black beans might be protein overkill at home but with the activity level he'll have each day it should work well.  A one pound bag of black beans simmered with onion, cumin, garlic, salt and pepper and was pureed for the sauce.

One large zucchini was grated into a pound on ground beef and one can of black beans.  It becomes less and less obvious as spices are added and it simmers.  It really doesn't disappear but it is almost flavorless with all the stronger flavors - neither Joe or I could taste it at all as we sampled some.






To get the right serving size for him I just layered everything into the containers.  Bean sauce, tortillas, filling, cheese, and repeated until full.   I normally use only glass for storing and cooking meals like this but that isn't practical to send to a camp kitchen.  I also don't use a microwave at home but that's what he'll be using at camp.



There's one more addition to the freezer we've packed.  Remember the Calzone experiment?  I've been playing around with different fillings. I used this cheese bread recipe for this version that has thinly sliced ham inside - it was perfect with the jalapeño jack cheese in the bread.  There are a combination of both pizza style calzones and ham and cheese pocket sandwiches in the freezer for his lunches so far.




The entree size containers will be put in a freezer ziplock and labeled by day, meal and heating instructions to make things easy on the staff.  The calzones and pocket sandwiches are in individual quart sized freezer bags which will be marked and they will each be put into a larger bag with the rest of his lunch items.

There are just a couple more items to make and some purchased items to pack.  So far everything is coming also smoothly.  I'll show you his choice for his other dinners and breakfasts soon.

Monday, June 6, 2011

Meatless Monday - Sri Lankan Lentils



I met my dear friend Migi over twenty years ago shortly after she arrived in California from Sri Lanka.  Migi is a skilled and generous cook and such a loving friend.  She was one of the hardest people to leave when we moved across the country.  

Our husbands met first and Keith invited us over for lunch one afternoon before Migi moved to the US. He cooked an amazing Sri Lankan spread.  I’d never had a meal quite like it and although the heat of the chilies just about did me in I was hooked.  The complex flavors of the spice mixtures, the creamy curries, the variety in each meal - it was so unlike anything I’d had before. 

We met Migi shortly thereafter and we instantly became friends.  Migi cooked nearly everything from scratch with whole food ingredients.  Sadly that was new to me at the time. I learned a lot watching her but still didn't quite get the whole lesson - it would be many years and a few health issues before I finally got it.  Her cashew curry was one she often made and is still my favorite comfort food.  The cashews are soaked for several hours prior to cooking and simmer in a coconut milk based curry – a flavorful curry but not too hot and if I could eat only one meal for the rest of my life I would be content with a bowl of basmati rice with cashew curry spooned over the top.

Sri Lankan cooking is similar to Indian but somehow lighter than most Indian food I’m familiar with. Because Sri Lankan cooking is influenced by Europeans, Indians, Arabs and others there is a wonderful mix and variety of flavors and styles.  The curries can be mild and flavorful to knock your socks off scorching.  A pot of basmati rice surrounded by chicken curry, cashew curry, lentils, curried veggies and a simple cucumber and tomato salad is a classic Migi meal.

Keith and Migi know how to entertain and their parties were relaxed afternoons full of friends and special food.  If we were very lucky she made Lampries – an entire meal of rice, Dutch meatballs, Sri Lankan curry and spicy sambols wrapped in banana leaves and steamed.  The package is opened on your plate and traditionally eaten with fingers – we did not have the dexterity and grace to manage that and used forks instead.   

What I’ve come to appreciate these last few years about Sri Lankan food is that much of it is naturally gluten free. Several years ago Migi gave me the most beautiful cookbook.  It’s The Complete Asian Cookbook by Charmaine Solomon.  Ms. Solomon is from Sri Lanka and has lived all over Asia and has chapters on India, Burma, Thailand, Vietnam, China and more.  She explains ingredients and techniques clearly as well as customs and typical meals.  It’s a wonderful book for anyone who loves any type of Asian cooking.  A bottle of gluten free soy sauce will make most of the book workable without other substitutions.

I count Migi as my Sri Lankan sister and am blessed she feels the same. When I miss her – and I often do – I tend to make lentils and rice.  Fast, easy and comforting.  Well, fast and easy because I’ve altered the recipe for weekdays.   Her version calls for lots of fresh garlic, ginger, curry leaves and other spices – this version comes together in minutes with ground powdered spices.  The spices are forgiving you really can't go wrong – add more or less heat as you prefer.

Easy Sri Lankan Lentils

In medium large saucepan over medium heat saute:

1 Cup Onion, chopped
2 Tablespoons Coconut Oil

When softened, add:

1 teaspoon Tumeric
1 teaspoon Ginger
½ teaspoon Garlic
½ teaspoon Curry Powder
½ teaspoon Salt
¼ - ½ teaspoon Cayenne Pepper
¼ teaspoon Black Pepper

Sauté until the spices are all mixed into the onions and be careful not to burn. Everything will be golden and the aroma will be wonderful.  

Add:

1 15 – 16 ounce can Coconut Milk
1 cup Water
1 cup Red Lentils (which are really orange) that have been sorted and rinsed and drained.

Simmer together for approximately 30 minutes.  Depending on your lentils you may need to add a bit more water – add about ¼ cup at a time.  

While the lentils are simmering I like to do something Migi taught me.  I sauté a cup of sliced onions in a little coconut oil until they’re really soft and just starting to turn brown and then add a half teaspoon or so of  black mustard seeds.  Give them just a minute in the pan and put a spoonful of the mixture over each serving of lentils.  They give the lentils another layer of yummy flavor.   

Serve with rice and sautéed vegetables of your choice for a healthy and flavorful meal.  We had kale from our garden with peppers and zucchini although I usually serve green beans with lentils because Migi usually does, too.