Foodbuzz

Winter

Quick and Delicious Ways to Eat Citrus

 

Monday, March 5th, 2012

This time of year can be kind of uninspiring when it comes to produce.  It’s not quite the season for asparagus, strawberries and rhubarb, but most of us have eaten all the squash, apples, and cabbage we can handle til next fall.  Luckily, we have citrus.

Lemons, limes, oranges, grapefruits, satsumas, tangelos, blood oranges, kumquats – all such brightly colored and flavored fruits that offer just what we need for these last few weeks of wintry weather.

What does one do with citrus, besides just peel and eat?  Here are a few quick and delicious ideas:

Citrus and Fresh Herb Salad

Pomegranate Citrus Salsa (don’t have pomegranate? Sub dried cherries or cranberries)

Homemade Orange Julius

Cranberry Lemon Scones

What are your own favorite ways to use winter’s best citrus?  We’d love to hear!

Image source: Mattbites via Anthology Magazine

Roasted Brussels Sprouts

 

Monday, January 16th, 2012

roasted brussels sprouts

Roasting vegetables is really magic.  Just a light toss in oil and salt is all you need to turn any veggie into something you can’t get enough of.

Take Brussels sprouts, for instance.  Hardly the world’s most popular vegetable, these little cabbage-like balls go from bitter to  a delightfully crispy, flavorful side dish when you roast them.  Eat them simply roasted, add them to a salad, or toss them with lemon juice, dried cranberries, and shelled pistachios after cooking for a slightly more interesting dish.

roasted brussels sprouts

What exactly is roasting?  Simply baking at a high temperature, maybe 400 degrees or above.  I like to roast veggies at 425 or 450, on a foil-lined baking sheet, until they are slightly browned and crispy-looking (like these Brussels sprouts).  They only thing to remember is not to overcrowd your baking sheet, because if the veggies aren’t somewhat spread out, they’ll steam each other and you won’t get the crispy roasted veggie flavor and texture.

Here are a few more roasting tips.

Thank you to my dear friend Christa for taking these lovely sprouts pictures!  I highly suggest checking out her Pinterest page – she has the most wonderful taste and you’ll never see so many beautiful photos!

Arugula Salad with Quinoa and Dried Cherries

 

Saturday, January 14th, 2012

winter salad

Traditional salads often taste terrible during winter.  Yellow, powdery tomatoes + flavorless cucumbers + watery iceberg lettuce = blech!  But that doesn’t mean you can’t make fabulous winter salads in a flash – you just need different ingredients.

My favorite winter salad lately is arugula (baby greens are hearty enough to make it through winter in many parts of the country) with quinoa, apples, green onions, dried cherries, goat cheese, and spicy almonds.  Add any vinaigrette and you’ll have a delicious addition to any winter meal.  Or, turn this winter salad into an entree by adding add cooked chicken, boiled egg, baked tofu, or garbanzo beans.

winter salad recipe

A few more terrific winter salad ideas:

Sarah’s Crunchy Fruity Winter Salad

Kale Salad with Avocado and Croutons

All sorts of winter salad ideas

How to Make Tasty Salads During Winter

 

Friday, December 16th, 2011

salad

This time of year, I make salad for dinner whenever we are not at a holiday meal or party.  It helps to balance out the heavy food, baked goods, candy, etc. that we inevitably eat when we’re not at home in our routine.  And also, winter salads taste really good!

A few tricks for delicious salads during winter:

  • Use heartier greens like spinach, kale, cabbage, or lettuces in your market that look good
  • Add roasted vegetables – since not many traditional salad veggies are in season, roasted veggies add flavor and excitement.  Try roasted cauliflower, broccoli, baby tomatoes, green beans, sweet potatoes, or halved Brussels sprouts.
  • Add winter fruits like apples, pears, orange or tangerine segments, and grapes.
  • Choose a creamy cheese like feta or goat – when tossed with everything these almost become part of the dressing and make the salad more flavorful
  • Sprinkle on some grains – wild rice, quinoa, couscous, or any other interesting grain will add texture and flavor plus make the salad a little heartier.  Canned beans also work well, as these never go out of “season.”

Last night, I made the salad pictured above.  Baby spinach, turkey, olives, goat cheese, roasted grape tomatoes, green onions, and sliced white mushrooms.  To Tyler’s salad, I added homemade croutons…

salad recipe

(Note: It’s not that I didn’t want croutons…I just ate all my croutons before they ever made it onto my salad…good example of why cooking when you’re starving is not ideal! )

Normally, I make one of these easy homemade dressings, but last night I was too lazy so I just drizzled on some olive oil and champagne vinegar.  I thought this would be boring but it was actually really good.

Another salad I’ve been really into lately is this one:

salad recipe

Arugula, apples, walnuts, green onions, dried cranberries, and roasted cauliflower.  I never thought cooked cauliflower would go with fruit or any sweet taste, but it goes quite nicely.

Moral of the story: don’t be afraid to make salad in the winter.  It just takes a few ingredients that are outside the lettuce-tomato-cucumber box to make it great!

Crunchy Fruity Winter Salad

 

Wednesday, March 9th, 2011

winter salad

Today’s guest post comes from one of my favorite food bloggers, Sarah Murphy-Kangas, aka The Leftoverist.  Her blog, In Praise of Leftovers, is for anyone who’s ever opened the fridge and been overwhelmed by what to do with its contents.  It’s for inspiration at the end of a long workday, parents at home with kids, and novice cooks who want to get more comfortable in the kitchen.

Hello! I’m honored to be writing a guest post for Amelia’s blog. She’s been a longtime reader of mine, and I’m flattered that she wants to include me here.

She knows that, when I’m not making up yet another variety of granola, I’m incessantly posting about salads. Of course, summer is prime salad time, at least for those of us in the Pacific Northwest. In the winter, it can be slim pickings. Yes, there’s greens–lettuce, cabbage, kale, collards, chard–but not much else in February. But not for The Leftoverist! (That’s me.) I can make a salad out of almost anything, in any season. My salad rules go something like this:

  • Be creative with greens. Mix thinly sliced cabbage with lettuce or spinach. Try ribbons of collard greens or whole herbs–mint, basil, or, in winter, big leaves of Italian parsley or celery leaves.
  • Make my own dressing. I do not buy dressing. It’s expensive, usually flat-tasting, and it takes just a couple minutes to make.
  • Include something crunchy. For me this is usually toasted walnuts or almonds, but sometimes it’s homemade croutons.
  • Include a bit of protein. This can be cheese, tuna, garbanzo beans, hard or soft boiled eggs, smoked salmon, shredded chicken or turkey if it’s around.
  • Mix savory and sweet. This salad is a class example of that (though I don’t always do it).
  • Cut salad ingredients into uniform size so I can get a bit of everything onto your fork at the same time. There’s nothing worse than getting a 2 inch length of rock-hard carrot in your salad!
  • Throw in a handful of cooked whole grains if you have them around–brown rice, barley, couscous, wheat berries.
  • I pour the dressing over the salad (not too much!), then gently mix it all up with my hands, making sure to coat everything evenly. This ensures that you get a taste of delicious dressing in each bite and that you don’t use too much.
  • Reserve some of the salad ingredients to sprinkle over the top. This serves two purposes: 1) It’s pretty and 2) Guests or fellow potluckers can see exactly what’s in your salad.

Wherever you are, I hope you’re enduring this winter and maybe even enjoying it. This little salad might help.

Crunchy Fruity Winter Salad
Serves two as a main course

For the salad:
4 big handfuls mixed greens
1/4 c. thinly sliced red onions
2 stalks celery with celery leaves, thinly sliced
1 granny smith apple, cut into small dice
2 medium carrots, peeled, and shaved into coins or strips with a vegetable peeler
1 oz. feta cheese, crumbled
1/2 c. cooked grains if you have them around (I used cold brown basmati rice)
1/4 c. toasted almonds, coarsely chopped

For the dressing:
1 clove garlic, minced
1 1/2 tsp. kosher salt
freshly ground pepper
2 Tb. honey
3 Tb. apple cider vinegar
1/4 c. extra virgin olive oil
handful dried cherries

Toss all salad ingredients in a large bowl, reserving a bit of ingredients for the top.  Mix all dressing ingredients except for dried cherries together, tasting and adding more of anything to taste. Add dried cherries and let macerate for a few minutes. Drizzle most of the dressing over salad, tossing gently. Add more to your liking.

Small Bites for Your Oscar Party

 

Friday, February 25th, 2011

salmon sandwichThe Oscars take so long to watch that it’s crucial to have plenty of good eats for your guests to munch on during the show.  These easy-to-make finger foods are sophisticated enough for a red carpet affair but casual enough for all-night noshing.  Plus they can be served at room temperature, so you can kick up your feet and join the celebrity gossip the moment people arrive.  Happy Oscar Viewing!

1. Smoked Salmon Sandwiches

salmon sandwichSpread some light cream cheese on thinly sliced bread (try Pumpernickel or seedy multi-grain).  Sprinkle chopped green onions and fresh baby dill sprigs into the cream cheese, then top with thin cucumber slices, smoked salmon, and some leafy greens.  Cut sandwiches into small squares or triangles.

2. Roasted Veggies with Herb Aioli

goat cheese tartSimply mix together 1/2 cup mayonnaise with 1/2 cup plain Greek yogurt, then add 1 finely chopped garlic clove and a big handful of chopped fresh herbs (try cilantro, parsley, basil, and/or chives).  Roast whatever veggies you like for dipping.  Here are some veggie ideas and roasting tips.

3. Goat Cheese & Tomato Tarts

goat cheese tartThese look fancy, but they’re seriously easy. Buy frozen puff pastry dough (I like Trader Joe’s or Whole Foods) and thaw in the fridge. Take out one sheet at a time (it needs to stay very cold) and cut into 9 squares with a pizza cutter.  Use a fork to poke holes in the middle of each square, leaving a border with no holes so that the edges puff up (see how the edges above are puffy but the middle is flat?).  Put a few blobs of goat cheese and 3-4 baby tomatoes (or a few chunks of canned diced tomatoes) where you poked the holes in each square.  Bake at 425 for ~15 minutes or until edges are puffy and brown and middle looks cooked.  Sprinkle with fresh thyme and/or oregano leaves.

Want more appetizer ideas?

5 No-Prep Appetizers

Roasted Chickpeas with Pistachios

Easy Snacks from the Pantry

Warm Olives with Almonds

Potato Chips with Creme Fraiche and Caviar

Spinach Artichoke Dip

Easy Green Soups

 

Friday, February 11th, 2011

green soup recipe

Wait!  Just because I said “green soup” doesn’t mean you have to run away.  I swear you’re going to love these :)

Why make a green soup?  Because salads aren’t that tasty during winter months, there are tons of hearty cooking greens available, and we all want to be warmed up with a cozy mug of soup.  Plus, if you read yesterday’s post, you know that you need the calcium that dark leafy greens provide.  So gather up your courage and try one of the following recipes.  You won’t be disappointed.

Green Soup with Ginger

Simple Provencal Greens Soup with Croutons

Creamy Fennel and Greens Soup

Barley Soup with Greens, Fennel, Lemon, and Dill

Mushroom and Barley Stew with Greens

**The green soup pictured above was made by my friend and fellow personal chef in Los Angeles, Kari Lauritzen**

What to Do with Kabocha Squash

 

Thursday, January 6th, 2011

Kabocha squash may look like a pumpkin’s ugly cousin, but its actually one of the sweetest, tastiest squashes.  As with all squash, I like to roast it.  You can either cut it into wedges and roast those, like this, or roast it whole.  What I usually do is wash and dry the outside of the squash, cut off the top (but save it), then mix together 1 Tbsp chopped fresh sage with 2-3 Tbsp butter and use your fingers to rub this all over the inside of the squash.  Sprinkle the inside of squash generously with salt & pepper, then replace the top, rub the outside of the squash with a little oil (to prevent the skin from burning) and roast it on a foil-lined baking sheet at 425 for about an hour, or until the squash is tender when you poke it with your finger.  Remove the top, take a big scoop out of the inside, and eat it.  Yum!

(Squash will look a little like this when it comes out of the oven).

Citrus and Beet Salad with Avocado and Arugula

 

Wednesday, December 8th, 2010

Winter is here, and salads with fresh ingredients are harder to come by.  But thinking outside the lettuce-and-tomato box can lead you to some delectable winter delights, like this citrus & beet salad, which uses produce that shines during these chilly months.

Citrus and Beet Salad

Print This Recipe

Number of Servings: 6

    Ingredients

  • 1 whole Avocado, cut into chunks
  • ¼ whole Red Onion, thinly sliced
  • 3 large Orange, peeled and cut into segments
  • 4 small Beets, cooked and peeled
  • 2 whole Grapefruit, peeled and cut into segments
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cups Arugula
  • ½ teaspoon Kosher salt
  • 1 pinch Ground black pepper

    Directions

  • 1 Cut fruits and veggies.

    Peel grapefruit and oranges with a knife, so you cut off the white pith. Cut each fruit into segments over a large bowl, discarding the tough middle of each fruit. Cut each cooked beet into small wedges and add to the bowl, then add the red onion slices and avocado chunks and mix everything together gently with your fingers. (The acid from the citrus fruits will keep the avocado from turning brown).

  • 2 Serve salad.

    Pour salad onto a wide-rimmed platter. Add a large pile of baby arugula leaves on top, then drizzle the whole thing with olive oil and sprinkle with salt & pepper. Serve immediately. (If making ahead, leave out the arugula until ready to serve).

Print This Shopping List

  • Fruit

    • 3 large Orange

  • Oils

    • 2 tbsp Extra Virgin Olive Oil

  • Pantry

    • ½ teaspoon Kosher salt

  • Vegetables

    • 2 cups Arugula
    • 1 whole Avocado
    • 4 small Beets
    • ¼ whole Red Onion

  • fruit

    • 2 whole Grapefruit

  • spices

    • 1 pinch Ground black pepper

Note: some grocery stores sell pre-cooked beets in packages — look for those if you’re short on time, or used canned whole beets in a pinch.

Chicken Tortilla Soup

 

Monday, October 25th, 2010

chicken tortilla soup

The weather has turned in most parts of the country, and it’s time to warm up with some soup.  Chicken tortilla soup is one of my favorites, because its super flavorful but low in calories and high in veggies.  Here’s my recipe (this is a great time to use one of these rotisserie chickens):

Chicken Tortilla Soup

1 large onion, chopped

3 stalks celery, chopped

2 large carrots, chopped

1 poblano pepper (or bell pepper), thinly sliced

3 cloves minced garlic

2 jalapenos, seeded and ribs removed, finely chopped

2 tsp ground cumin

2 cups chicken breast chunks

1 15-oz can fire roasted tomatoes

1 quart chicken broth, plus 2 cups water

Juice of 1 lime

1 small bunch cilantro, rough chopped

Salt & pepper to taste

4 corn tortillas, cut into strips

Heat a large heavy-bottomed pot over medium heat.  Pour 1 Tbsp canola oil into the pot, then add onions, carrots, celery, jalapenos, peppers and a sprinkle of salt & pepper.  Saute 5-8 minutes, then add garlic and cumin and saute one minute.  Add can of tomatoes, broth, and water and bring to a gentle boil, then reduce heat to medium-low, cover, and let simmer until veggies are fork-tender.  Stir in the chicken, lime juice, and 3/4 of the cilantro.  Remove from heat and serve with tortilla strips and a pinch of cilantro on top of each bowl.

Updated Game Day App

 

Thursday, December 31st, 2009

We all love a good Chip Buffet, but if you’re looking to add some culinary flare to your New Years Day, try these delicious stuffed dates.  People will pop them in their mouths like popcorn!

Stuffed & Wrapped Dates
Medjool Dates (the big ones–CA dates are too tedious to work with, even if already pitted)
Mascarpone Cheese
Blue cheese
Toasted Pecan Halves
Prosciutto di Parma (optional)

Leave cheeses at room temperature for 30 minutes so they’re softer and easier to work with.  Scoop some Mascarpone cheese into a bowl, then crumble desired amount of blue cheese into the Mascarpone and mix together with a small spatula.  I usually use about 1-2 tbsp blue cheese for 1/4 cup Mascarpone (this amount stuffs at least 20 dates), but use however much you want depending on how strong of a blue cheese taste you like.  (If you’re not a blue cheese fan, you can do half Mascarpone and half goat cheese),

Remove pits from dates by slicing one side open enough to pull the pit out.  Using a small spoon, small icing spatula, or butter knife, stuff a small amount of the cheese into each date.  Then stuff a pecan half into the cheese and set date aside.

Take a thin slice of prosciutto and cut it lengthwise into 3 long strips.  Place a date at one end of one of the strips and roll it up in the prosciutto.  Repeat with remaining dates & prosciutto slices.  (To make vegetarian, just omit the prosciutto.  Or, wrap date in a large basil leaf and stick a toothpick in it so it holds).

Enjoy!!

My Favorite Holiday Cookies

 

Tuesday, December 9th, 2008

ginger snap recipe
In need of a new cookie tradition in your family?  Going to a holiday party and want to impress the crowd?   Try one of these recipes — you won’t be disappointed!

  1. Ginger Crinkle Cookies.  Even if you’re not a huge fan of ginger snaps or molasses cookies, you’ll like these! And to boot, they’re as healthy as a good cookie can get.
  2. Peanut Butter Popcorn Balls. Like a cross between a Rice Krispie treat and caramel corn — yum!

1 10-oz bag marshmallows
2 tbsp butter
1/4 cup peanut butter
1/2 cup raisins (I like golden raisins)
2 Tbsp chopped peanuts (or just use crunchy peanut butter)
10-12 cups popcorn (unsalted & unbuttered)

Melt butter, peanut butter, and marshmallows together in a pot over low heat on the stove. Stir constantly so the mixture doesn’t burn. When melted & smooth, remove from heat and pour in popcorn, nuts & raisins. Quickly form into about 12 balls. (Note: make sure to remove all unpopped kernels from the popcorn so no one breaks a tooth — try using a slotted spoon to help you just scoop the popped kernels).

3.  Sugar Cookies with Candy Cane Frosting.  First, make these cookies, or if you’re short on time, use this delicious store-bought dough.  Then, make this frosting:

3/4 cup sugar
3 large egg whites
1 cup (2 sticks) unsalted butter, room temperature, cut into tablespoons
1/4 tsp peppermint extract
1/4 cup crushed candy canes (or other peppermint candies)

  • In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.
  • With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add peppermint extract. Beat on low speed until smooth, about 5 minutes. Fold in candy cane pieces.
  • Frost cookies once they are completely cool.

4.  Coconut Biscotti.  After these cool completely, dip half of them into melted dark chocolate and place on wax paper to harden. (For the dip I just melt 1 cup of semi-sweet chocolate chips in the microwave, in 20 second intervals — takes less than 1 min — then stir til smooth)

5.  Grandma Dixie’s Homemade Oreos.  These are my grandma’s invention, so when you take them to a party and get rave reviews (believe me, you will) please share that they’re from Grandma Dixie!

2 packages Devil’s Food cake mix (18 oz each)
4 eggs, lightly beaten
2/3 cup vegetable oil
1 8-oz package Light cream cheese
1 stick unsalted butter, at room temperature
3 to 4 cups powdered sugar (sifted, or whisked to get rid of lumps)
1 teaspoon vanilla

Heat oven to 350 degrees.  Beat eggs, cake mix, and oil. Roll into small balls, and place on an ungreased cookie sheet. Flatten slightly with fingers and bake 8-10 min.  In a large bowl with a hand mixer, or in a stand mixer, beat cream cheese, butter and vanilla until smooth. Mix in powdered sugar, 1 cup at a time. When consistency is like a fluffy frosting, it’s done. Spread a hefty spoonful on the bottom of one cookie and place another similar-sized cookie on top.  These cookies are best made 1-2 days ahead, as the frosting will meld into the cookie and the cookie will hold together better after it sits.