Happy Earth Day!  And what better way to celebrate than to recycle your food?!  OK, that doesn’t necessarily scream ‘appetizing’ but here’s my thought.  I adore leftovers.  With the exception of fish (save salmon for my salad) most foods cooked the day before have had more time to permeate their flavors, especially when it comes to dishes like soup or stews.  And not only does eating leftovers maximize your mileage of that item, it also saves on your pocketbook. I call this recipe a transition dishin’, as it combines one item going out of season, and another one coming in (depending on the green you use.)  Lentils, of course, are available year round and are a super nutritious, high-fiber protein.  Sweet potatoes add a mega-dose of vitamin A, Swiss chard (or spinach or kale) provides everything under the sun, including calcium and antioxidants, and cumin allows for our digestive tract to respond beautifully to it all.  But beyond the health benefits, this dish is the recipe that keeps on giving.  I added it to my eggs the next day, and then on top of lettuce two days later.

Lentils with Sweet Potatoes and Greens – Serves 4

1 tablespoon olive oil
1 cup chopped onion
2 large garlic cloves, minced
2 tsp. ground cumin
1 teaspoon cumin seeds
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups chopped Swiss chard or other greens (about 3 ounces)
Salt, to taste
1 lime cut into wedges
1 cup plain, whole-milk organic yogurt
1/2 cup chopped raw almonds

1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in greens and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds and lime. Serve immediately.

There is something so satisfying about a dish that combines sweet and savory.  It may be because I can’t make up my mind which is more desirable.  In this case I don’t have to choose – succulent prunes are married with tender chicken to make one of my favorite entrees, Chicken Marbella.

I first found this recipe in the “Silver Palate Cookbook,” which to this day has many go-to dishes for entertaining.  Then it was reintroduced in my chef class with an easier version that doesn’t require an overnight marinade.  The prunes are balanced nicely with salty capers and olives; and the vinegar provides a wonderful acidity.  I serve the chicken over polenta or whole wheat couscous alongside my winter standby, steamed broccoli.

Chicken Marbella – Serves 8-10

Ingredients
1 whole free-range chicken, cut into pieces
3 Tbs olive oil
1/2 cup dry sherry
1 cup red wine vinegar
salt and pepper, to taste
1 ½ TB unrefined organic sugar, Sucanat
1/4 cup fresh oregano, chopped
10 cloves garlic, pressed
1/3 cup capers, and some juice
1/2 cup green olives, sliced
1 ¼ cups dried organic pitted prunes
1/4 cup parsley, chopped

1 In a shallow dish combine: olive oil, sherry, red wine vinegar, salt, and sugar. Stir to dissolve salt and sugar. Stir in ¼ cup of the chopped oregano, garlic, capers and some of their juice, and olives. Taste and adjust if necessary. Cut each prune into three pieces and add to the dish with marinade. Add the chicken pieces and marinate for at least 30 minutes, turning once or twice.
2 Place the chicken and the marinade in a wide, heavy skillet and bring to a boil. Reduce heat to low and braise, covered, for 20 – 30 minutes, gently turning pieces halfway through.
3 When meat is tender and juices run clear, gently remove the chicken and place on a platter, tented with foil to keep warm.
4 Turn heat to high and reduce braising liquid until thickened. Pour sauce over the chicken, top with chopped parsley and serve.

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I know you’re all planning your menus for the big game on Sunday…OK, not ALL of you.  Nonetheless, this time of year begs for soups, stews and beans!  The beauty of cold, wet weather is that it gives us ‘permission’ to stay inside and create dishes which require low and slow methods.  Beans fall into that category, with their pre-soak and longer cook time, enabling the flavors to permeate from the stove to the table.

So where does the Super Bowl fit into this?  Well, I was thinking that a nice bowl of chili would be a great halftime dish…so I started perusing my trusty “Heirloom Beans” bible book.  And that’s when I came across my favorite bean recipe (of all time?) – Borlotti Beans with Tomatoes over Polenta.

According to the book, the Rancho Gordo borlotti beans are a beautiful dense, velvety bean with a gorgeous pot liquor (KS: is this legal?) Borlotti are in the Cranberry Bean family and they’re believed to have originated in Colombia and then bred in Italy to their exacting standards.

I like these beans for their ‘mushroom’ characteristics and put them in many stew-type dishes. San Marzano are Italian tomatoes that are heartier and more dense than other types.  The tomato sauce is ideal prepared in advance, making it perfect for a party…or an evening dinner for two.

Borlotti Beans in Tomato Sauce over Polenta – Serves 4-6

Tomato Sauce
3 TB unsalted butter
1/2 medium yellow onion, chopped
1 medium fennel bulb, trimmed and chopped
3 garlic cloves. minced
4 tsp. fresh chopped oregano (2 tsp. if dried)
1/4 tsp. red pepper flakes
1 small carrot
One 28-oz. can whole San Marzano tomatoes
Salt and pepper

Polenta
4 cups water
1 tsp salt
1 cup polenta
2 TB unsalted butter
1/2 cup Parmesan
1/2 cup feta

2 cups cooked* borlotti beans
1/3 cup chopped flat leaf parsley

In a medium pot, heat butter over medium heat.  Add onion, fennel, garlic, 2 tsp. oregano, red pepper and a pinch of salt.  Saute until vegetables are soft and fragrant, approx. 10 minutes.  Add carrot and saute 2-3 minutes more.  Add tomatoes with their juice, stirring to break up with spoon.  Add another pinch of salt. Reduce heat to low and simmer until tomatoes are reduced, at least 1-2 hours.  Add remaining oregano and more salt and pepper to taste. Serve on top of polenta.  (Can be made up to two days in advance.)

About 25 minutes before serving, bring water to boil in medium-heavy bottomed saucepan,  Add salt and whisking continuously, pour polenta into water in thin stream.  Reduce heat to low and cook, stirring constantly until mixture softens and grains soften.  Polenta should pull away from sides of pan, approx. 20 minutes.  Stir in butter and 1/2 cup Parmesan; season with fresh pepper.

Add beans to tomato sauce and warm them together over medium-low heat, stirring occasionally.  Stir in parsley about 5 minutes before serving.

Spoon polenta into warmed shallow bowls and make a well in the center of each serving.  Spoon tomato sauce into the well.  Garnish with feta or Parmesan.

This recipe may have a few more ingredients than my usual posts, but again – it’s low, and slow, and oh-so good.

*Here’s a great video on how to cook the beans.

This post is part of Fight Back Friday by Food Renegade and Friday Food Fix by The WHOLE Gang.

Last night my cooking class featured easy, low-calorie foods.  Two of them have appeared before – cauliflower couscous and raw kale slaw.  The addition was halibut ‘en papillote,’ or the fancy (French) way of saying ‘fish in a pocket.’  It is the easiest preparation ~ no fuss, no mess.  And the ‘wow’ factor for those at the dinner table is the ultimate endorsement.

Halibut is a cold water fish high in Omega 3s – good for the heart, skin and brain.  Currently Alaksan halibut is out of season, but its California counterpart is in its prime.  California halibut is slightly more delicate than Alaskan, but it is equally as flavorful. I prefer its texture – flaky, yet not so meaty it requires a knife.

Halibut en Papillote – Serves 4
Any white fish would work here, shrimp or scallops, too. The beans I used were Runner Cannelini – large white beans from Rancho Gordo – pre-soaked and cooked. You could opt for the smaller Navy Bean, too. In addition to the nutrients from the fish, beans provide additional protein and fiber; and the fennel is a wonderful digestive aid.  I wanted to provide a little acid and color, and while fresh tomatoes are out of season, I mixed in some roasted diced tom’s from Muir Glen.

Ingredients
1 pound halibut, rinsed and patted dry
1/3 cup diced tomatoes
1 cup cooked white beans
1 small fennel bulb, halved, cored, and thinly sliced
1/2 cup fresh flat-leaf parsley, chopped
2 TB extra-virgin olive oil
1/2 tsp sea salt
1/2 tsp black pepper
6 lemon slices

Directions
1. Heat oven to 400° F. Gently toss the tomatoes, beans, fennel, parsley, oil, salt, and pepper in a large bowl.
2. Cut halibut into 4 pieces
3. Tear off four 15-inch squares of parchment paper and arrange on baking sheet. Spoon some of the bean mixture along the center of the parchment.

Place the fish on top of the bean mixture and add lemon slices.

Fold the edges over several times to seal like a ‘turnover.’
4. Bake for 12 minutes. Transfer each packet to a plate. Serve with a knife to slit the package open, and be careful of the steam that will escape. Voila!

One of the class participants didn’t care for halibut before, but when she exclaimed !she’d make this! I knew we had a winner.  Serve with cauliflower ‘couscous’ and kale salad.

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I always have a drawer full of sweet potatoes on hand and have been using them in everything from sweet to savory.  This recipe from Delicious Living Magazine (the free one you get at health food stores) intrigued me with its addition of almonds and yogurt, for both added texture and subtle creaminess.  The pairing of lentils and sweet potatoes is lovely, and the garnishes did not disappoint.  This stew is a great way to warm up the palate on a cold winters’ night.

Curried Lentils with Sweet Potatoes – Serves 4

The lentils, sweet potatoes and greens offer abundant nutrients, especially low calorie protein and fiber.  Just one serving contains 20 grams, which is over half of your daily requirement!  Curry powder is anti-inflammatory from the inclusion of turmeric, so feel free to add more to taste.  This stew can be served alongside fish, or on its own with salad and whole grain bread.

1 TB olive oil
1 cup chopped onion
2 large garlic cloves, minced
1-2 TB curry powder
1 TB minced fresh ginger
1 tsp ground cumin
1 cup lentils, rinsed
21/2 cups low-sodium vegetable broth
1 medium sweet potato (about 8 ounces), peeled and cut into 1/4-inch cubes
4 cups organic baby spinach leaves (or any dark leafy greens – I used kale)
Sea salt, to taste
1 cup plain, organic whole-milk yogurt
1/2 cup chopped raw almonds

Directions:
1. Heat olive oil in a medium pot; add onion and garlic and sauté until soft, about 5 minutes. Stir in curry powder, ginger, and cumin and cook for 1 minute. Stir in lentils and broth; bring to a boil, reduce heat, and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes longer, until water is absorbed and sweet potatoes are just tender. Stir in baby spinach and cook for 1 minute longer, until spinach is just wilted. Add salt and adjust seasonings to taste.
2. Transfer to four serving bowls and top each with 1/4 cup yogurt and 2 tablespoons chopped almonds. Serve immediately.

Many nights I forage in my kitchen looking for inspiration to make dinner.  When I can’t find her, I rely on Plan B: “go with what ya got.”  Yesterday I pulled out some portabello mushrooms I had been wanting to use for just this type of dish.  Like baked potatoes. portabellos are great for filling with all types of flavors.  They are quite meaty and absorb whatever liquids you use for marinade.  I paired them with the sweet potatoes I had left over from Thanksgiving, and another main course was born.

When I’m ‘batchin’ it, I  tend to whip together dishes that aren’t necessarily ‘blog worthy.’  Sure, they taste great, but they might be a hodge podge and not the best looking on camera.  Once I took a bite of this hearty goodness, I just knew I had to share it with you.

Stuffed Portabellos – Serves 2
Sweet potatoes are a terrific source of vitamins A (beta carotene), C, and B6 as well as calcium, potassium, and iron. They are high in fiber so they will stick to your ribs, keeping your blood sugar and appetite in check. One cup of baked sweet potato has 4 grams of protein and less than 100 calories.

2 portabellos mushrooms. cleaned and gutted
1 TB tamari sauce (or low sodium soy)
1 TB olive oil
1 clove garlic, minced
2 sweet potatoes, scrubbed
1/2 lime, zested
1 TB lime juice
2 TB olive oil
2 tsp. cumin
1 tsp. sea salt
1 TB chopped cilantro

Marinate mushrooms for one hour in olive oil, garlic, and tamari.

Meanwhile, preheat oven to 400.
Wrap sweet potatoes in parchment paper and foil and bake for approx. 30 minutes, or until soft.

Pour off excess marinade from portabellos and grill for 3 minutes on each side.

Once potatoes are cool enough to handle, remove flesh from skin and put into saucepan or skillet.
Add olive oil, cumin, salt and lime and cook on low heat until warm.

Scoop potato mixture onto mushroom and top with chopped cilantro.  Serve with green a salad and lime vinaigrette.

I am part of something new and exciting this week.  Seven fellow food writers are joining together for a “Progressive Thanksgiving Dinner Party“  and you are invited to attend!  Each of us will be offering recipes every day this week comprising an entire holiday meal. You will have several options for each category, depending on taste and food combinations.  Yesterday we started with beverages at Whole Life Nutrition and Gluten Free Organics.  Today I will be presenting an appetizer, along with two more from Book of Yum and Gluten Free Organics.

Goat Cheese with Cumin and Mint – Serves 8-10

This is a holiday favorite each year both for its exotic taste and festive color.  It is simple to make and a definite crowd pleaser.

1 large log fresh goat cheese (about 11 oz.)
2 TB cumin seeds, lightly toasted and crushed
Freshly ground pepper
3 TB extra virgin olive oil
¼ C minced mint leaves, plus sprigs for garnish
1 English cucumber, scored with a fork
½ C pomegranate seeds

Directions
1.    In small bowl, mix goat cheese with cumin, pepper and mint.  (Can be made ahead and refrigerated for up to 2 hours.)
2.    Trim and remove ends of cucumber, then slice into ¼’ inch rounds.  Arrange on serving platter.
3.    Top with cheese mixture and drizzle with olive oil.
4.    Sprinkle pomegranate seeds over top and garnish with extra mint.

> This spread could also be served with gluten-free crackers.

**Here’s the schedule of where to go next for the main course, side dishes and salads…and dessert:

Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at Whole Life Nutrition Kitchen and Gluten Free Easily
Diane, Stephanie, Shauna  and Ali will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, Gluten Free Girl and Whole Life Nutrition Kitchen
Jean, Ali and I will be serving DESSERT on Friday, Nov. 20 at Whole Life Nutrition Kitchen, Gluten Free Organics and Cook4Seasons

>>And for more healthy tidbits and recipes, now you can follow me on Twitter!

It has been an incredibly stormy day here…flash flood warnings and blustery winds.  No one told me winter had arrived, but I’m preparing just the right foods in case the power goes out (again): applesauce, chicken stock, and pasta with meatballs.

With the last of summer tomatoes to use (I know, I’m covering almost every season here!)…and my frozen ground turkey about to thaw, I thought it would be a perfect time to start rolling the meat and pull an old classic together.

Turkey Meatballs and Pasta - Serves 6

I have saved batches of sauteed tomatoes with olive oil, garlic and basil for times like this. Use fresh or your favorite marinara sauce and combine with meatballs and whole grain pasta.  There are wonderful varieties available in most stores now.

1 lb. ground turkey
1/4 c. grated Parmesan cheese
1 egg, lightly  beaten
1 tsp. chopped basil
1/2 c. almond meal (can use bread crumbs)
1/4 c. fresh parsley
1/2 tsp. dried oregano

Mix gently and shape into 1 1/2-inch meatballs. Try not to over ‘handle.’ Saute in large skillet until browned and no longer pink.

Mix with tomato sauce or place on top of pasta with sauce. Garnish with extra Parmesan.

>>Turkey has many health benefits. One 5-ounce serving provides almost half of the recommended daily allowance of folic acid, and is a good source of B vitamins, zinc and potassium. These nutrients have been found to keep blood cholesterol down, protect against birth defects, cancer and heart disease, aid in nerve function and growth, boost the immune system, regulate blood pressure, and assist in healing processes. Keep this recipe handy for post-Thanksgiving, when we need an extra dose of energy:)

There are tons of deals to be had on tomatoes at the farmers’ markets, even heirloom varieties.  I recently purchased a box for $1/lb. because the fruit was either blemished or going a little soft.  That’s a savings of up to $10!  The flavor was intensely sweet and juicy, but with enough acid for balance. And some were just perfect for slicing…which is how we used them last night.

I purchased a whole Arctic Char (like salmon) from the seafood vendor at the farmers’ market and made up a batch of tomato corn salsa to top.  With this semi-Mexican theme going, I decided to create an heirloom tomato tart using cilantro and zucchini.  Here’s what evolved:

Heirloom Tomato and Zucchini Tart with Cilantro Goat Cheese

If you haven’t discovered Vicolo pizza crust, now is the time. They use cornmeal as their base which offers a nice, crunchy texture and is hearty enough to hold several toppings.  Truth be told, I had one in the freezer for about 5 months and it was still fresh as ever.

1 fresh pizza or tart crust
2 TB olive oil, separated
2 medium zucchini, grated
2 cloves garlic, minced
3 oz. fresh goat cheese (I used Laura Chenel)
2 TB chopped cilantro, plus more for garnish
2-3 heirloom tomatoes, thinly sliced
1/4 C freshly grated Parmesan

Prepare your pizza crust – if fresh, roll out; if frozen, defrost. Brush with 1 TB of olive oil. 
Saute garlic in 1 TB olive oil for about one minute, and add zucchini.  Cook until lightly brown and allow to cool.
In food processor, mix goat cheese and cilantro until creamy.  Spread over the top of the pizza crust in an even layer. Cover cheese with zucchini.
Arrange tomato slices in circle on top and brush with more olive oil.  Season with salt and pepper to taste.
Bake at 425 on pizza stone or cookie sheet for 15 minutes.
Turn oven to broil.
Sprinkle the top with Parmesan and place pizza back in oven to broil for 5 minutes, or until golden brown.
Garnish with cilantro and serve.

I am still craving fresh, sweet corn (and from the looks of it…Indian Summer is in the forecast!) and through my friend Steve at Rancho Gordo, I found a recipe which combines another favorite food – beans.  Tomatoes are finally in their prime, and put them all together for a wonderful side dish (to ribs) or along with a salad as a main course.  For the health benefits, you get lots of fiber (beans and corn), vitamin C (tomatoes) and antioxidants from the garlic.  All in, this dish costs about $1.25 per serving!

Beans with Roasted Corn and Tomatoes – Serves 8

For the tomatoes, I bought “Sweet 100’s” which are like candy right now.  The beans I used from RG are similar to pintos, but fresh and creamy. Feel free to substitute black beans or whatever type you have on hand. To save energy, if you have a slow cooker, great.  If you have a pressure cooker, even better.  Just remember that pre-soaking aids with digestion.

1 pound Yellow Indian Woman Beans
1 yellow onion, chopped
6 cups water
2 teaspoons salt

2 cloves garlic, minced
kernels from 5 ears of corn
1 tablespoon olive oil

5 ripe tomatoes, chopped if large; cut in half if small
1 cup fresh chopped cilantro leaves
1 lemon, cut in 8 wedges

Directions

1. Pick over beans and rinse well.
Chop onion and add to pot along with water and salt. Stir to mix, then cover and turn on high. Add more hot water if needed to keep beans covered. Turn down heat if needed to keep beans at a very low boil.
2. About 2 1/2 hours later, mince garlic. Shuck corn*, rinse, and cut kernels off cobs. Test a few beans to see if they are done. When the beans are creamy but still holding their shape, heat olive oil in a large skillet over medium heat. Add garlic and stir once or twice, until garlic is fragrant. Add corn kernels and cook until parts of the corn starts to brown, stirring occasionally so corn doesn’t stick to the skillet or burn.
3. Meanwhile, prepare tomatoes and cilantro.
4. To serve, mix beans with tomatoes, corn, and cilantro. Place a lemon piece to the side to be squeezed onto the beans as desired.

*You can also grill the corn and remove kernels once cooked.

Due to the quantity it provides (and the amount of time needed,) this is a great dish to serve at BBQ’s or parties.

This recipe is part of Nourishing Gourmet’s “Pennywise Platter.”

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