Category Archives: Deconstructing Food

Every aspect of food is interesting to me- from learning about the chemistry of each ingredient, to how it affects our mind and body, to how it satisfies our soul and palate. So, this is where I take a simple dish and deconstruct it for it’s nutritional value. After all, being healthy and fit is not achieved by mindless eating! Before you put it in your mouth, think about what the food provides you.

Farmer’s Market Find: Strawberries and Asparagus!

Posted on March 14, 2011 | 3 Comments

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We got the first crop of strawberries and asparagus already! Subtle signs that Spring isn’t too far away.  I am not entirely sure, but I think the two strawberry vendors at today’s market were from Southern California, where the weather is much warmer than here. Strawberries are just lovely, but they have a really thin, delicate outer and absorbs the pesticides and is listed number 1 in EWG’s Dirty Dozen list. The Dirty Dozen lists fruit and vegetables exposed to the most pesticides. I will have a lot more on the strawberry issue soon enough- California did silently pass the use of methyl iodide, scientifically proven to be very dangerous.

The take home message here is that buy organic strawberries and ask the farmer questions about their farming technique. I remember seeing one of the strawberry farmer’s last summer and spring at this market but I never talked to them. I wanted to ask them a lot more questions, because I am conflicted on  eating non-organic strawberries, but I got shy! It happens. Though, I did taste the pesticide-free strawberries and it was so good.

Smoked Salmon from Montery Bay’s Blue Ocean Smoke House

I splurged a little and got smoked salmon today ($10/6 ounces). We started eating smoked salmon much more after hiking the Kalalau trail in Kauai.  We packed smoked salmon, hard goat cheese, nuts, and grass-feed roast beef deli meat to sustain us on the two-day, 12 mile hike. Now we eat it for breakfast, a quick snack, or topped on a bed of different vegetables. Of course, we only eat wild Alaskan salmon from sustainable resources. If you are not sure about which fish are safe or sustainable check out the Monterey Bay’s Seafood Watch.

Celery Root- Swank Farms

We recently had celery root dessert at Ubuntu- I had no idea it looks like this in its original form.

Cheddar Cauliflower- Swank Hill Farms

No, they don’t taste like cheddar cheese! They are higher in vitamin A (the color) and taste like white cauliflower.

Tat Soi flowers- Happy Boy Farms

The tatsoi flowers are related to broccoli family and have a really nice taste to them. They are not as delicate as they look and taste wonderful sauteed with garlic, ginger, and little soy sauce.

I was at the Ferry Building for breakfast with a friend on Tuesday morning and the Tuesday market was going on. I bought a few oranges, asparagus, and ranunculus. There were tulips too, but I just adore ranunculus. The farmer gave me an awesome tip of just putting a spoonful of sugar in the water to help them bloom. They are still blooming!

Other purchases:

Spinach (Serendipity), Meyer lemons (Hamadas), Cara Cara oranges (Ken’s Top Notch Produce), Leeks (Happy Boy Farms), Button mushrooms (Far West Fungi), and Roma tomatoes (Swank Farms). I spent a total of $32 this week at the farmers market.

 

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Whole Grain vs Refined Flour

Posted on January 14, 2011 | 5 Comments

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It is day 13 of January Rules and I am going strong. Interestingly, I have been presented with opportunities to eat processed flours- like croissant sandwiches, Mac n’ Cheese from Grub, and pizza from Tony’s Coal Fired Pizza. Constantly. I normally do follow the three rules of January Rules, or at least I thought I did. I have come to realize that my weakness for food made with refined flour is greater than I thought and I make a lot of exceptions. Pizza, croissants, desserts, breads, pasta- oh you name it and I love it. Unfortunately, all of these things are made with refined flours that have very little nutritional value and contribute to empty calories, fatigue, malnourishment, constipation, mood swings, and preventable chronic diseases.

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Don’t Hate The Brussels Sprouts (with recipe)

Posted on December 1, 2010 | 4 Comments

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Brussels sprouts are my new favorite vegetable and they are in season right now! You might just be turned off from the title of this post, but I urge you to give fresh Brussels sprouts a try. I can’t remember the actual moment I fell in love with the cute yet oddly shaped vegetables, but it was only a year ago. Last winter, I noticed them in the grocery stores, farmers markets, and restaurants. I must have ordered Brussels sprouts at one of San Francisco’s  gourmet restaurants and decided that I had to recreate the dish at home. Aside from being super nutritious, they are really delicious if cooked properly. Another added bonus: Brussels sprouts take just as much time as cooking pasta and don’t require lots of prep work. Follow these simple Brussels sprouts tips to get you started on a positive relationship with the little green veggies.

1. Buy fresh and seasonal Brussels sprouts.
2. Use real butter or high quality olive oil.
3. Steam or boil them for at 3-4 minutes to remove bitterness
4. Add roasted nuts and seeds to enhance flavor and texture.  Try pecans, hazelnuts, or pine nuts.
5. Dried fruits and lemon juice also enhance flavor and texture. Try cranberries, pomegranates, or dried figs.
6. Lemon zest and lemon juice enhance the flavor of almost any dish, without fail. Use fresh lemons.

Sautéed Brussels Sprouts with Dill and Dates

Recently, I went to a cooking demo given by a friend, Teresa Piro, at We Olive SF. Teresa combined dill with Brussels sprouts, which inspired me for this recipe. This dish is elegant to serve as a side dish for a holiday meal yet simple enough to eat on a regular basis.

Ingredients
2 lbs Brussel sprouts, washed and trimmed
¼ cup Extra Virgin Olive Oil*
4-5 medjool dates, quartered
3 sprigs of fresh dill, washed and finely chopped
1 tbsp fresh (Meyer) lemon juice
½ cup of pecans, toasted and coarsely ground
1 tbs flaxseeds or sesame seeds
Sea salt
Pepper

Method

1. Fill a large pot ½ full with water. Bring to a boil over high heat.  Add the  Brussels sprouts to the boiling water and cook for 3-5 minutes. Or steam them using a vegetable steamer for 5 minutes.  Drain the Brussels sprouts in a colander and rinse under cold running water to stop them from cooking any further. Cut Brussels sprouts in half length-wise and set aside.


2. Heat the oil in a large heavy-bottomed skillet over medium heat. Add Brussels sprouts and a pinch of sea salt and cook, stirring often, until edges begin to brown, about 5 minutes. Remove from heat.

3. Pour lemon juice over sprouts and stir well. Toss in the pecans, flaxseeds, dill and dates. Season to taste with salt and pepper.

*You can also use a pure lemon flavored olive oil

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Farmer’s Market Find: Brussels Sprouts

Posted on November 28, 2010 | 3 Comments

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I debated going to the market today, since I have a fridge full of leftovers from Thanksgiving. Satish and I both want to keep our meals fairly light this week since we are still digesting our Thanksgiving dinner. I doubted the market would have been busy like last week, so opted on going and enjoying the quietness. There were less farmers today too; perhaps they were gone for rest of the season or just today. I bought a lot of Brussels sprouts. I never was a fan of Brussels sprouts or at least I thought I wasn’t. I actually never even encountered Brussels sprouts until my early 20′s, but I knew I didn’t like them because the kids on TV always hated them. So like broccoli, I thought it was another gross vegetable that no kid on the planet would want to eat. Then I saw just how cute they were at the farmer’s market a couple of years ago and started to cook with them. They are sooo good! I can’t understand why Brussels sprouts have such a bad rap. Anyway, they are super easy and quick to cook too. My favorite way to eat them is cutting them in half, cooking them on a skillet for 5 minutes, then tossing them with lemon juice, olive oil,  pecans, salt and pepper. I like to add shaved Parmesan cheese or dried cranberries when craving a heavier meal.  Cooking Brussels sprouts involve minimal patience and culinary skill. Brussels sprouts are related to the cabbage family and are best when in season. Try picking them in the same size so they cook at the same time. Smaller ones that are tightly closed are best. At the farmer’s markets and some grocery stores, you can buy them with their stalks still intact. This will keep them fresher longer, but storing loose Brussels sprouts in an air tight container will work too.

Brussels Sprouts on their stalk

Weekly Dinner Menu
Sunday: Stuffed Peppers (turkey and gravy), Arugula Salad (pomegranates, goat cheese, pine nuts)
Monday: Squash and Pistachio Quinoa, Kale Salad
Tuesday: Mixed Lentil Pilaf, Brussels Sprouts Salad, Roasted Beets and Persimmons
Wednesday: Turkey Tartine with Cranberry Sauce
Thursday: Sip, Snack and Shop on Chestnut Street
Friday: Leftovers
Saturday: Dinner at a friend’s place

How was your Thanksgiving?

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Taking the Can Out Of Cranberries

Posted on November 19, 2010 | 3 Comments
Deliciously shaped.

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Canned cranberries. I thought that was the only way it goes, never even having seeing cranberries in their fruit form. Then sometime 5-6 years ago, I saw Ocean Spray whole cranberries being sold at a supermarket. I popped one in my mouth and was really sorry. I always thought cranberries were really sweet, but was I wrong! I would have never guessed that cranberries were so bitter because they are super, duper sweet when coming out of the can. I examined the ingredients and nutritional information on the can and compared it to the whole, fresh cranberries. Here is what I found:

Canned Cranberry Sauce
Cranberries, High Fructose Corn Syrup, Water, Corn Syrup and Citric Acid

Whole Cranberries
Cranberries

Simple, Homemade Cranberry Sauce
Cranberries, water, sugar

Notice the significant difference between the ingredients used to make homemade cranberry sauce and the canned stuff. Sugar is not exactly the same as high fructose corn syrup (HFCS) and corn syrup. HFCS are created in a lab and does not come from the earth.  If you wish to believe the advertisements and propaganda put on by the industry, who have a lot of money to spare, I will not debate here.  By the way, the industry is calling HFCS and corn syrup “corn sugar“ nowadays to make it harmless and simple. You can decide for yourself. It’s just bad for you and it’s in virtually every packaged, processed, pre-made product.  The important message here is that you can control the amount of sugar you eat if you make the food at home. You can also choose sugar alternatives (Muscovado sugar, coconut palm nectar, dates, raisins, Agave nectar, raw honey, Stevia).  Also, another thing that everyone should be concerned with is Bisphenol A. BPA needs its own post(s) altogether, but everyone should be cautious of it as it has been linked to breast cancer, prostate cancer, obesity, just to name a few. BPA is used to line canned and pre-packaged food, which leaches into the food.

Cranberry sauce has to be the easiest Thanksgiving dish, ever. Of course, you can tap into you creative side and jazz it up by adding one or many spices, orange juice, or anything else you seem fit. I started taking pride in making my  cranberry sauce when I read the recipe on the back of Trader Joe’s cranberries and the sight of canned cranberries just make me a little uneasy. Also, cranberry sauce can be made well in advance and actually thickens in the fridge. It’s also super easy (and cheap) to take to potlucks. Check out the recipes below on how to make your own cranberry sauce. Also, if you want to really surprise your guests, try my Earl Grey Cranberry Sauce with Dates.

Simple
Homemade Cranberry Sauce- by Pioneer Woman (who won the Thanksgiving Throwdown against Bobby Flay)
Gingered Cranberry by Sauce by Closet Cooking
Jellied Cranberry Sauce by The Bitten Word

Creative
Earl Grey Cranberry Sauce with Dates by Club Dine In!
Bourbon Cranberry Sauce by The Craving Chronicles.

via 5 Second Rule

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Thanksgiving Side Dish: Potatoes Mashed or Not

Posted on November 15, 2010 | 7 Comments
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Mashed potatoes are delicious, but they do take some (messy) prep work  and time which may make you resort the the instant stuff for your side-dish. Instant potatoes have been an American staple for decades. They are cheap, have a long shelf-life, and come in many flavors. The sad thing about these convenient potatoes is that they are not real food. Instant potatoes are something created in a lab, with lots of chemicals and “foodlike substitutes”. These potatoes (along with all other convenience food) were invented for making lots of money for the industry and not to nourish your body. The strange thing is that potatoes are grown and available year-round in the United States and in abundant quantities, so we are not in need of potato substitutes.

Checkout this ingredient list from an instant mash potato box.

Potatoes (a blend of russet and red varieties), maltodextrin, parmesan cheese blend [(partially skimmed milk, cheese culture, salt, enzymes), sodium phosphate, salt, lactic acid], coconut oil, salt, corn syrup solids, partially hydrogenated oil (contains one or more of the following: soybean, cottonseed, sunflower), sugar, nonfat dry milk, mono and diglycerides, sodium caseinate, modified food starch, hydrolyzed soy protein, calcium stearoyl lactylate, natural and artificial flavor (including natural smoke and garlic flavor), parsley, garlic powder, spice, artificial color, sodium acid pyrophosphate, dipotassium phosphate, tricalcium phosphate, sodium bisulfite, disodium inosinate, disodium guanylate, citric acid, mixed tocopherols (vitamin e) and not more than 2.0% silicon dioxide added as an anti-caking agent.

Not much of that is real food, but created to act like food. Most of these ingredients could only be made in a laboratory; you just would not find the bolded ingredients growing from soil. Would you keep any of these ingredients  in your kitchen? Food is meant to rot, but these ingredients prevent the real food ingredients (potatoes) from going bad. Industrial processing causes us to rely on labels and trick our senses.  Since our organs and cells cannot recognize the processed food, our body is left confused and no longer can sense hunger and satisfaction, in which we end up eating a lot more. Thus, buying a lot more. Over a period of time, our body becomes weaker from continues processed food consumption and the lack of real food nutrients, causing us to be sick (mentally and physically).

I have vivid memories of making instant mashed potatoes for Thanksgiving and eating it up with canned gravy and canned cranberry sauce. My uncle would add real spices and herbs to the instant mashed potatoes and called it his creation. Everyone acknowledged that he made the best mashed potatoes. Good memories. We were innocent, believed the products we bought at the supermarket were real food, and heating is like cooking. But, now we can read labels and understand that most real food doesn’t need labels. We also now make the real stuff or versions of potato side dishes.

By skipping these fake potatoes, you may not need to worry about eating real food carbs. You can enjoy real potatoes, take in all of the health benefits, and not worry about chemicals and weird ingredients. Real potatoes provide essential building blocks for your body, which the instant stuff really can’t do (despite of the nutrition label). Potatoes grown from the earth contain vitamins A and B6, and phytochemicals. Potato skins contain fiber that is equivalent to that of many whole grains.

No peeling, no mashing, no mixing- just an easy, beautiful, delicious (not to mention healthy) side dish. I have given specific measurements for each spice, but it really is about how much flavor you want! Adjust accordingly to your preference. This is a perfect alternative to mashed potatoes.

Roasted Herb Potatoes

Ingredients
Serves 4
2 tbs. fresh rosemary or 1 tbs dried rosemary
2 tbs. dried oregano
or
2 tbs Herbs de Provence (instead of rosemary and oregano)
1 tsp. sea salt
1 tsp. freshly ground pepper
2 tbs. olive oil
3 large Yukon gold or Russet potatoes
3 tbs. Parmesan cheese, finely grated (optional)

 

Herbs and spices bring a lot of depth and flavor to any dish. They also contain tons of antioxidents and nutrients to keep you functioning optimally. So you can just skip the artificial flavors.

Method
1. Heat oven to 350F and prepare large baking sheet(s) with parchment paper
2. In a large bowl, mix oil, herbs, salt, and pepper.
3. Wash the potatoes well and slice 1/2 inch thickness
4. Throw the sliced potatoes into the bowl and mix well, using your hands.
6. Lay out the potatoes on the baking sheet, making sure to not overlap. Bake for 15 minutes and flip the slices over. Bake for another 15 minutes.
7. For extra texture and flavor, quickly sprinkle Parmesan cheese over the slices while they are still hot.

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A Perfect Cup of Pumpkin Chai

Posted on November 10, 2010 | 2 Comments
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Chai is a generic word for “tea”, but masala chai is a blend of spices and doesn’t necessarily include tea leaves. The basic masala chai consists of black tea leaves, milk, sugar, and an unspecific blend of spices. Each household and region also has their own blend of chai, therefore recipes vary slightly and greatly. For instance, chai from Kashmir (northern-most India) is typically made with almonds and green tea leaves. However, most regions of India use black tea leaves and does not add any nuts to the chai blend.  Chai originally was used as an herbal, medicinal concoction throughout India and it wasn’t until the 1800′s that tea leaves were mixed in with the chai blend. Each spice in the chai serves a specific, healing purpose. Ginger is universally known for it’s antiemetic (anti-nausea) properties as well as soothing for colds, flues, indigestion and arthritis. Cardamom is a digestive stimulant and expectorant (getting rid of phlegm or mucus). Cinnamon is a calming spice, almost like ginger.

In the last century or so, masala chai has become a recreational beverage and even a necessity. Masala chai is sold all over the streets of India by Chai Wallahs and has spread throughout the world.  As masala chai has globalized, so have the flavors. More and more tea houses, cafes, restaurants, and households are moving away from instant chai mixes and focusing on a brewing it from scratch and even innovating with the flavors.

Even though, I really enjoy my traditional cup of masala chai, I like to tinker with the recipes. To embrace Autumn, I have come up with the perfect pumpkin masala chai! This chai pairs perfectly with a warm slice of pumpkin bread or fresh pumpkin pie. It is easy to make in a large batch to serve at holiday parties or even after your Thanksgiving meal. You can blend the spices, pumpkin, and pumpkin butter up to a day ahead and leave it in the fridge.  Also, after  straining the chai, you can transfer back into saucepan, cover and leave it aside. Just reheat on low heat when you are ready to serve. Leave out the black tea and the children can enjoy this hot beverage before their bedtime to help them sleep or in the place of hot cocoa.

Everyone has a favorite holiday drink, weather its the White Peppermint Mocha from Starbucks, Muled Apple Cider, or Egg Nog. The Pumpkin Chai is my new favorite. What is your favorite holiday drink?

Pumpkin Masala Chai

Ingredients:
Serves 1
1/8 tsp of ground cinnamon
1/8  clove powder
2 peppercorns, crushed
1/4 tsp cardamom grounded
1 tsp  freshly grated ginger
2 tbsp pumpkin
1 tbsp pumpkin butter
1/4 cup water
1 cup whole milk
5 strands of saffron, soaked in 1 tablespoon water for 30 minutes (optional)
2 tsp. Assam tea (optional)

Cardamom pods to ground cardamom

I grate ginger weekly and store it in an air tight container in my fridge for easy use.

Directions:
1. In a bowl whisk spices (except saffron), pumpkin butter and pumpkin to combine both well. Transfer mixture to a medium saucepan and add 1/4 cup water. Simmer on medium heat  for two minutes.
2. Add the milk and give the saucepan a swirl. Lower the heat to low or simmer, cover, and let simmer for 5 minutes. Periodically, check on the mixture and swirl the pan so the none of the ingredients get stuck to the bottom.
4. Add tea leaves and turn heat up on high. Remove from heat when chai reaches a boil.
5. Strain tea into a teacup, add saffron strands with its water,  and enjoy warm!

*All organic, fair-trade ingredients preferred.
**Since the pumpkin butter is already sweetened, I do not add additional sugar.
***All ingredients can be adjusted to suit your tastes buds. More tea leaves will increase the color, caffeine and strength of the chai.

Try my traditional chai or Indian-Spiced Pumpkin Latte!

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Breaking Down Pasta (with recipe)

Posted on November 8, 2010 | 9 Comments
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One of the easiest meals to “make” at home is spaghetti. It’s so easy to make, that a five year old can do it.  All you have to do is take the pasta out of its package, put it in boiling water and leave it there for about 8 minutes. Next, drain and serve with pasta sauce from a jar. Though, boiling pasta and serving it with a sauce from a jar  is not really cooking.  Nor does the pasta have much nutritional value. Actually, most pastas are made with processed, refined white flour and are dehydrated (processed further) so they can have a long shelf-life. Also, switching to whole grain pasta may not make much a difference in health if you eat pasta on occasion.  The reason is that flour in general is highly processed and by the time it hits the shelves, it has lost almost all nutritional value. However, if pasta is an everyday staple, the switch maybe worth considering.

Reducing the amount of  pasta and  adding vegetables will not only make the dish more delicious, but more satisfying. Also, consider making the pasta a side dish, not the main course. I would be a liar if I said I don’t eat pasta. I love pasta, but I have come to love it only with vegetables and fresh sauces. I also prefer to eat fresh, homemade pasta (well, pasta bought at the Farmer’s Market). Growing up, I thought a side of garlic bread and a bowl of pasta with Ragu is how the beautiful Italians did it. Processed flour and more processed flour. Now, I know that pasta is usually served as antipasto (starter course) and not with side of bread.

Use vegetables that are available locally and/or seasonally to spruce up your pasta. You say, you don’t have time to cook vegetables. I say, you don’t need extra time. Pasta isn’t exactly health food, but fresh pasta is good to enjoy moderately and as a side dish. However, if you are going to make it the meal, using fresh pasta (the kind you have to refrigerate and is extremely soft) and adding bulk (vegetables and herbs) will make it more nutritionally sound and healthier. Fresh pasta is a bit more delicate and only takes about 3 minutes to cook. So if you are using fresh pasta, you will need to devote just five minutes more over the stove to have a hearty meal.

Farmer’s Market Pasta

Ingredients
Serves 2
1/2 pound dried spaghetti or any other kind of preferred pasta
or
1/2 ounces fresh pasta*
1 tbs extra virgin olive oil
1/4 cup onions, sliced
2 tbs garlic, minced
2 cup baby spinach
1 cup summer squash/zucchini, roughly chopped
1 medium tomato, roughly chopped (if available seasonally)
1/4 olives, sliced in halves
2 tbs lemon juice (optional)
1 tbsp dried basil or 3 tbsp fresh basil
1/2 tsp seal salt
1/2 tsp freshly ground black pepper

Methods:
Bring salted water to a boil. While the water is coming to a boil, prepare all the vegetables by washing and chopping. In a large saute pan,  heat the oil over medium heat. Add pasta to boiling water. Stir pasta constantly in the beginning to prevent it from sticking together. Add onions to saute pan and let cook for two minutes. Add garlic and squash, and cook for four minutes. Stir frequently. Add spinach, olives, salt, pepper, and basil. Stir to mix well for one minute and turn off the stove. Drain pasta and transfer to saute pan. Mix pasta and vegetables well. Drizzle olive oil over the pasta and serve warm.

*Fresh pasta: after dropping the fresh pasta in salted boiling water, stir it to separate. Boil for 3 minutes and drain.

 

Fresh pasta from the Farmer's Market- Santa Cruz Pasta Factory

 

I used Italian Herb Papperdelle pasta.

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Meatless Monday: Pistachio Quinoa and Butternut Squash

Posted on November 1, 2010 | 2 Comments
Chenopodium quinoa flowering

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Since Autumn has really hit San Francisco, I have fully embraced the seasonal vegetables. Pumpkin, squash, persimmons, carrots, potatoes, heirloom beans, grapes, pistachios, and pomegranates. Mondays are my favorite days to cook, because my fridge is full from my Farmers Market finds, and I can use all of the vegetables in any way I want. I am always asked how do I get my protein from following a plant-based diet, especially on my vegetarian days. I always answer saying that 1) We do not need as much protein as suggested by USDA 2) Naturally, there are plenty of options out there that do not consist of protein shakes and fake meats.

One of my staples is quinoa, because I can mix in the kitchen sink and it will still taste great. Quinoa is light, airy, slightly nutty, and just easy to digest. Not only is it gluten-free, it’s high in nutrients, making it a superfood.  It’s a complete protein, meaning it has all of the building blocks of protein (amino acids) needed for healthy development. It’s grown in South America. Even though, I am an advocate of local food (mainly produce), I like to be open to food that cannot be grown locally. Though, I have recently discovered that quinoa can be bought Fair-Trade, so it’s better for the environment and fair for the people who produce it. Other than quinoa’s nutrient factors, it’s super easy and fast to make. While the quinoa is cooking (no-stirring involved), I prepare the rest of the dish.

Quinoa can be found boxed or in bulk in most grocery stores, especially Whole Foods and Trader Joe’s. I think Safeway  shelves the quinoa in the specialty health food isle.

Pistachio Quinoa and Butternut Squash

Ingredients
1 cup quinoa (any variety)
2 cups water
1 small butternut squash (1 cup), cut into 1/2-inch cubes
1/4 cup chopped shallots
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon dried thyme or 1/2 teaspoon fresh thyme
1.5 teaspoon lemon zest (grated lemon peel)
1 tablespoons lemon juice
salt and freshly ground pepper, to taste
2 tablespoons  lightly toasted pistachios (optional)

Method
1. Rinse the quinoa in cold water and drain. Bring the water to a boil in a saucepan, add rinsed quinoa, and reduce heat to simmer. Cover and cook for 10-15 minutes, until water is absorbed. Or you can cook in a rice cooker, treating it like rice.

2.  In a large skillet, heat the 1 tablespoon oil/butter on medium-high heat and add the squash. Stir the squash pieces so they are all well coated with the oil/butter. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned. Transfer to a plate.Alternatively, you can roast the squash in the oven for 40 minutes on 350F.

3. In the same skillet, add 1 teaspoon oil/butter, shallots, ginger and garlic and cook, stirring, until shallots soften slightly. Remove from heat. Mix in the cooked squash, salt, pepper, and thyme. Add in the cooked quinoa, lemon zest, and lemon juice. Mix well and adjust seasoning if needed. Add pistachios on top and serve warm.

Cook the butternut squash on medium heat until they soften and become browned.

I like to the flavor of roasted squash better, so I just put the halved squash in the oven for 40 minutes on 350F. Once the squash has cooled, I peel and cut it up into 1/2 inch cubes.

When using lemon zest, opt for organic lemons and wash the the lemon thoroughly. It's best if you can get the lemon unwaxed.

I use a mallet make pistachio pieces.

Serve warm as a main or side dish.

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Real Bread and a Recipe

Posted on October 13, 2010 | 1 Comment
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Tartine is simply a French word for an open faced sandwich, usually with jam or a spread on top. And I LOVE tartines. They can be casual, easy, fancy, complicated, but always scrumptious. The key in making a tartine is using fresh, unprocessed bread. The bread should be simple, like an old-fashion country loaf, made with as little as four real ingredients.  Skip the loaves that contain sugars, preservatives, additives, hydrogenated oils, high-fructose corn syrup, and corn syrup. There is a distinct difference in taste and texture with breads made fresh at home or a small bakery compared to the bread found in supermarkets. Most breads sold in supermarkets are made on an industrial scale (mass-produced) and meant to have a long shelf-life (not grow old). Also, bread found in the supermarket is usually pre-sliced for your convenience, which would normally become stale a lot faster than an unsliced loaf of bread. To extend the shelf-life of the bread, the breadmakers (chemists) add a ton of  preservatives and possibly other additives to make the bread look attractive (dyes, bleach). The goal of industrial bread makers is to make the bread as cheaply as possible by using low quality ingredients, extending the shelf-life, and charging consumers the pre-sliced convenience fee. Taste and nutrition are really not important factors in the bread making process. However, a true bread maker puts in a lot of dedication and passion into making each loaf. Let’s compare the ingredient lists between typical store-bought bread and one that would be made at home:

Store Bought Bread

Enriched Bleached Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Whey, High Fructose Corn Syrup, Yeast, Contains 2% or Less of Each of the Following: Sugar, Wheat Gluten, Calcium Sulfate, Soybean Oil, Salt, Dough Conditioners (May Contain One or More of the Following: Mono- and Diglycerides, Ethoxylated Mono- and Diglycerides, Sodium Stearoyl Lactylate, Calcium Peroxide, DATEM, Ascorbic Acid, Azodicarbonamide, Enzymes), Guar Gum, Calcium Propionate (Preservative), Distilled Vinegar, Yeast Nutrients (Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate and/or Calcium Carbonate), Corn Starch, Vitamin D3, Soy Lecithin, Soy Flour.

Homemade/ Artisan Bread

Flour, Water, Yeast, Salt.

Slice your own bread, it’s worth it!

I  like to get my loaf from Tartine Bakery, Acme Bread, and La Boulangerie. Though I try not get it too often, as I cannot practice any restraint around a fresh, aromatic loaf. I like to eat tartines with warmed jams and nut butters, pure butter, fresh fruits, or heirloom tomatoes, cheeses,  grilled chicken breast, arugula, or farm fresh eggs.

Which loaf of bread would you feel comfortable eating and digesting? Which do you think is better for your kids and family?

Early Autumn Savory Tartine

Ingredients
1/2 cup cherry tomatoes
1 tsp garlic, chopped
2 tsp olive oil, plus more for coating pan
1/2 cup zebra zucchini, sliced
1/3 cup onions, sliced
1 small ripe heirloom tomato
2 slices of a country loaf bread
2 tbs sharp cheddar cheese, grated
2 tbs goat cheese, crumbles
2 tbs Parmesan cheese, grated
1 tsp dried basil
sea salt and freshly ground pepper


Methods

1. In a mixing bowl, toss 1 tsp olive oil, salt, pepper, garlic, and cherry tomatoes to mix well. Meanwhile, heat a cast iron pan (or nonstick skillet) on medium heat. Gently toss the cherry tomatoes in the pan and let cook until the skins are wrinkly and juice starts to burst out, about 7-10 minutes. Stir frequently.

2. In the same skillet or another, cook the onions until soft and translucent, about 10 minutes. Cook the zucchini until tender, about 5 minutes. You may need to drizzle a little olive oil over the pan so the onions or zucchini does not stick. Meanwhile, slice the heirloom tomatoes and reserve the juice.

3. Toast the slices of bread in a toaster or on the skillet (my preference, so it picks up flavor and oil from the vegetables). Sprinkle the cheeses over the bread immediately after it’s done toasting. Pour the reserved juice of the heirloom tomato over the bread. Layer the zucchini, onion and tomatoes over the bread. Sprinkle salt, pepper, and dried basil over the tartine. Enjoy warm with a side salad.

Makes two tartines.


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Posted in Deconstructing Food, Eating Tips, Meatless Mondays, Recipes

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