Follow me on Twitter or Facebook. 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 … Continue reading
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In order to maintain healthy, unprocessed eating habits, you have to do some advance planning and thinking. This will prevent you from loading up on junk food and then feeling sluggish and guilty afterward. I always make a tentative meal plan each Sunday morning (before heading out to the farmers market). I pin recipes I want to try, analyze the items I have in the fridge, and make a grocery list. Then, I head off to the Farmer’s Market. The planning process takes me about 15 minutes, (sometimes longer if I get distracted by all of my cookbooks and pins). I also always default to a few staple recipes, so I make sure my pantry and fridge is always stocked with the items needed. Of course, it took me a little longer when I first started this planning process. Since the both of us work from home, I plan out lunches too. Though, even if we were commuting to an office, we would take a bagged lunch (more on that later). I like to spend 30-40 minutes in the kitchen each day and then be done with cooking and cleaning. I also like making large quantities at once, so we can eat the leftovers or transform them to something else rest of the week. Two vegetarian staples I always keep on hand and make in large quantities are quinoa and French green lentils. I always have these two in my pantry, because they store well and they are cheaper to buy in bulk. Also, when my fridge is empty and I don’t have any fresh vegetables, I can make do with these two. (A lot healthier and tastier than pasta.)
1. Quinoa– Quinoa (pronounced Keen-wah) is a South American complete protein grain. A complete protein grain means that it has a balance of essential amin0 acids (needed for tissue development), vitamins, and minerals. Quinoa has a nutty flavor and is rich in antioxidants. Even though, quinoa is not a true grain, it is used as a grain and substituted for grains because of it’s cooking characteristics. It has the same preparation method as rice, taking only 15 minutes to cook, and can be used in casseroles, soups, salads, stir-fries, and stews. Quinoa tastes even better when it’s Fair-Trade!
Quinoa comes in many varieties- red, black, white, pink. This one is a red varietal.
2. Lentils– Lentils are widely used in India, Africa, and Europe and boasts many health benefits. They can be cooked in a variety of ways and have an earthy flavor. Lentils are an essential source of inexpensive protein in many parts of the world. They also contain fiber, folate, vitamin B1 and minerals. Lentils are not as daunting to cook once you give it a try. Some lentils are super easy and quick, others require overnight soaking or a pressure cooker. I like using French Green Lentils (FGL), because they are super easy to prepare, higher in fiber, and I have mastered them.
I cook large batches of either quinoa or FGL (sometimes both) at the beginning of the week and use them as a base for our meals or quick snack. For instance, I can spruce up cooked quinoa with dried fruit and nuts for a power snack. Or, I can mix in vegetables with the lentils and have it be dinner. On Meatless Mondays, I usually center one meal around either the quinoa or lentils.
About 1 cup dried FGL will be sufficient for Satish and I to use throughout the week.
FGL are very satisfying with mixed, seasonal vegetables, olive oil, and seasoning.
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Most of our memories of vegetables are bland, blah, and ugh. At schools we were served pre-cut and pre-diced corn, carrots, and peas. There were no spices to give these large agriculturally farmed vegetables flavor or depth. It was no wonder that we ate the cheese burgers filled with chemicals, fake flavors, and sodium and threw away the vegetables. Some people still shiver at the thought of carrots and peas. I was the same way too, especially when I saw vegetables crinkle cut like this:
However, real carrots, straight from the farm, in heirloom varieties taste better than candy. And real, non-GMO corn is delicious plain or prepared with other vegetables and meats. A few weeks ago, my dad checked out a local produce stand where the back of the store was actually the farm. He came back and said to me, with a childish grin on his face, “I really liked the carrots. They tasted so good.”
Heirloom Carrots
Wash and peel the skin, rub olive oil, sprinkle salt, pepper and dried basil, bake for 15-20 minutes on 350 degrees. Enjoy as a snack or side dish.
So if you give vegetables a second (or third) chance, you may find that they are not that bad after all. Of course, try to pick up fresh, seasonal vegetables for maximum flavor and nutrition. Sprinkling spices and herbs will go a long way in your appreciation for vegetables.
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We danced all last night to popular ’80s music performed live by Tainted Love. The music brought back a lot of good memories and it was just plain fun. This morning, we woke up to the sound of rain drizzling outside and I was really excited. I am not normally a huge fan of cold, wet weather but I had been craving it. Fall represents luscious pumpkin desserts, savory butternut squash dishes, hot specialty drinks, and sexy boots. Okay, well in San Francisco, we always wear boots, but it just feels refreshing to wear boots in October. Today was the perfect day to make the pumpkin spice latte I have been craving since the begining of the month. I contemplated going to the Farmer’s Market, since I didn’t know how many vendors would still be there due to the rain and I still had a fridge full of vegetables from last week. (I really overbought at the market last Sunday.) Though, I really needed a butternut squash to make soup and was running low on fruits. We have been eating a lot more fruits for breakfast, since forgoeing processed cereals for the October: Unprocessed challenge. I really couldn’t fathom getting fruit from the supermarket- fruit from Safeway just evokes distasteful emotions, especially since I have been shopping at the FM for six months consecutively. It is just so hard to go back to conventional produce once experiencing the diversity and deliciousness of the FM. So I put on my rainboots, grabbed two reusuable shopping bags, my Canon S90 and headed to the Fort Mason Farmer’s Market. The Nike Women’s Marathon had just ended and the streets were open to cars again. There were a good amount of dedicated FM shoppers getting their weekly groceries. Oddly, I really enjoyed the space and quietness. Though, it was cold, really cold. Despite the quietness, cold and missing vendors, I still managed to fill up my bags with persimmons, Asian apples, carrots, unique lemons, pomegranates, squashes, and peppers.
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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?
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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Over the weekend, I learned a lot about different dietary needs and restrictions. For so many reasons, people follow either a vegan, vegetarian, lacto-ovo-vegetarian, gluten-free, etc. diet. Not all of their reasons are political, environmental, erratic, religious, or trendsetting. Some people choose specific diets for serious health reasons, such as Celiac Disease. Giving up food that you have always loved but your body cannot tolerate is emotionally draining. It’s like being in a life-long marriage that has come to a sudden end. However, finding food “that loves you back” (Gluten Free Girl) will give you your life back! Also, following a certain diet doesn’t mean you have to be stuck eating disgusting, bland food. There is a world of food beyond meat, potatoes, wheat, and lettuce.
At the food bloggers picnic, I only ate gluten-free food and I couldn’t even tell that the food was any different than “regular” food. We had chickpeas and dill, butternut squash and grapes, brownies, wild rice, quinoa, cookies, truffles, and pies. I had wanted to make Upama, a South Indian breakfast, but decided that it was easy enough to make something gluten-free. I flipped a coin between butternut squash gratin and a pilaf. I settled on the pilaf after buying beautiful cauliflower at the market that morning. The pilaf (seasoned rice dish) is something my mom often makes and isn’t anything extraordinary or of culinary genius. It’s comforting, delicious, and simple.
Ingredients
1 cup Basmati rice
1 tablespoon Ghee, butter or olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ginger, grated
1 medium onion, sliced
1/2 cup leeks, sliced
1 large potato, cut into cubes
1 cup cauliflower florets
1 cup green peas
1 1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
2 cups water
1/2 lemon
1/2 cup cilantro, chopped, for garnishing
1. Wash and soak rice in water for 30 minutes and drain. This helps the rice cook evenly and properly.
Cover the rice in enough water to soak for 30 minutes.
While the rice is soaking, prep the vegetables.
2. Heat Ghee in a flat, deep pan/pot for 30 seconds on medium heat. Add the cumin, coriander, and turmeric and let the spices cook for 1 minute. Add ginger, leeks and onions and sautee for 3 minutes. Add potatoes, cauliflower, peas, salt, and pepper and mix well; cook for 1 minute. Add the rice and mix well.
Ghee is simply unprocessed, clarified butter. It is slightly liquidy and stores well in a jar, kept away from bright light and heat.
Cook the spices alone first to bring out their oils and aroma.
Stir the onions and leeks once, before adding in the other vegetables.
The rice!
3. Pour in the water and bring to a boil. Cover and cook on low heat until the water evaporates, about 15-20 minutes.
Cover the pot once water is boiling. Remeber to reduce heat to low and leave pot covered!
4. Squeeze the half lemon over the pilaf and stir once. Transfer to a serving plate and garnish with cilantro. Serve immediately. Serves 4-6.
Cilantro will brighten up the dish and provide extra flavor.
Can be eaten as the main meal or as a side dish. Great comfort food in the Fall and Winter.
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San Francisco has been on fire this weekend! It was Fleet Weekend, the SF Giants had a great comeback victory, and all of the savviest food bloggers were in town for the BlogHer Food Conference. On Sunday, Local Bay Area Food Bloggers and Gluten Free Girl gathered for a post-conference potluck picnic at Dolores Park. The day was perfect, as temperatures reached the low 70’s, F18’s flew over our heads, and we munched on butternut squash, rice pilafs, brownies, pies, and a bunch of other really good, fresh food. It was pretty amazing to casually hang out with other food bloggers and taste first-hand what I normally just read and drool through their words and pictures.
Before I made my way over to the picnic, I routinely walked over to the Fort Mason Farmer’s Market. The entire area was really busy with people, cars, bikes, and balloons for the Fleet Week Air Show. The market was really busy too, with so many out of towners checking out the goods we had to offer. Though, I took a step back and noticed the all of the farmer’s knew the regulars and made conversation with each of them. Community.
Beets are abundant year round in the Bay Area, but available tastefully in the Fall.
Berries are still around, but not as sweet- great for making syrups and jams!
First sighting of the season- Persimmons!
If you already don't know- I L-O-V-E tomatoes!
Farmers Market's tomatoes, that is.
Salad greens with edible flowers make any meal special.
Aren't these funky looking? I bet they are delicious, but I need to figure out how to cook them first!
These reminded me of Thanksgiving and I freaked out a little. Who decides if Thanksgiving is at my parents or his parents?!
Pictures from the weekend:
Enjoying delicious Paneer kebabs while the F-16 Vipers impressed thousands.
Fleet Week Air Show
Gluten-Free Pie baked by Eat The Love
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I am love with farm fresh vegetables, particularly tomatoes. I fell in love with tomatoes when in first grade I got to take home a small tomato plant from a school field trip to a greenhouse. About 15 years later, my parents went on a vacation leaving my brother, a blooming tomato plant, and myself to fend for ourselves. For some reason, I couldn’t let the beautiful heirloom tomatoes rot on the vine and there must have been a dozen ripe tomatoes. These tomatoes were shiny, imperfect in shape, large, dark greenish red, and plump. I had an urge to use all of them up at once, so I decided to make an Italian meal. I had no clue on how to make my own sauce, but I had convinced myself that it was easy. I also convinced myself that I didn’t need to look online for methods on making your marinara from scratch. I cut each tomato in half, put them into the food processor, and liquefied them until they became a thin juice….to make a long story short, we had liquidy lasagna for dinner. And my brother and I still swear that it was the best lasagna we’ve ever had.
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Follow Club Dine In! on Twitter The kids love their veggies and will eat them up without creating a scene, but you will have to show them how. Five years ago, Chez Panisse Foundation, Center for Ecoliteracy, and Berkeley Unified … Continue reading
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June gloom lasted until September; the sun would only come out to tease us and quickly retreat as soon as we put on our sunblock. Well, Summer is finally, really finally upon us in San Francisco. The birds are chirping at 6 AM and I have not woke up to the sound of fog siren almost all week. All of the restaurants with an outdoor patio or rooftop are booked and the lines at Bi-Rite Creamery and Humphry Slocombe are growing by the minute. Thus, it was ironic to find apples, pears, dried fruit, and pumpkins at the FM this past weekend. I decided to have brunch with a good friend at the Ferry Plaza Market on Saturday. To my surprise, the market was not crowded as it normally is. Actually, there were no lines or a thick crowd to push yourself through. Everyone must have been at the beach.
Side note: I unlocked the CNN Healthy Eater Badge on 4Square by checking into the farmer’s market. Read more about it here.
Ferry Plaza Saturday Farmer’s Market:
Ferry Plaza Saturday Farmer's Market
Cranberry Shelling Beans
Dried Peaches
Purple and Green Okra
All sorts of grapes can be found since we live so close to wine country!
Oranges! Oranges are normally a winter fruit, but they can grow year round in some parts of the state. These are from..
Age-dried goat cheese that does not need to be refrigerated! Great for hikes and picnics.
Basil and tomatoes, the epitome of Summer!
Happy Girl Kitchen perserves! The raspberry-lemon is so good! I topped pancakes with the jam.
Pink Pearl Apples have a pink flesh and tart flavor. They are great for cooking and baking and retains their pink color.
Pumpkin, oh yes, Halloween is only 4 weeks away.
I love the views this FM offers- the Bay Bridge, connecting San Francisco to the East Bay Area.
Beautiful array of different peppers. Such a sight!
Chestnuts
Asian Pears aka Apple Pear are my favorite type of apples. They are really juicey, sweet, and crisp. Contrary to their name, they are not a cross between apples and pears.
A flat of tomatoes were being sold for only $12- significant drop from 3 weeks ago, where they were being sold for $20/flat. Don't these heirlooms look like giant candy?
My Sunday morning ritual: walk/jog through Crissy Field before getting my week's groceries at the Fort Mason Farmer's Market.
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