Baby Eggplants: The Cute Factor

The other day at Sprouts, a local grocery store, a woman saw me selecting baby eggplant.

She asked, "Do you like those?"

"Oh, I adore them," I said. "They're much sweeter and more tender than large eggplants."

"How do you cook them?" she asked.

"Lots of ways," I replied. "You can saute them, stuff them, broil them."

She screwed up her mouth, looked perplexed. "Mmmm... I don't know," she mumbled.

I scanned her shopping cart and noticed she had a bag full of baby eggplants in it. I said, "Well, you must like them too."

"Me? No, I don't really like eggplant," she said. "I only bought these cause they're just too cute to pass up."

Blame it on the cute factor — you know, when you buy something not because you love or need it but because it's too cute to pass up.

We continued talking, and I gave her several suggestions of how to cook baby eggplant. She seemed relieved. In fact, baby eggplant are quite versatile: They can be grilled, broiled, sauteed or baked and pair well with Asian, Indian, and Mediterranean flavors.

Here are eight great ways to enjoy baby eggplant:

1. Make eggplant chips: Slice paper-thin, toss in olive oil and salt and bake at 350 for 15 to 20 minutes, turning once, until crisp.

2. Broil 'em: Thinly slice, brush with olive oil and broil until browned. Douse with fresh lemon juice, salt and pepper and sprinkle with finely chopped fresh mint or basil.

3. Stuff 'em: Cut off the tops and scoop out the flesh. Saute flesh with olive oil and shallots and transfer to a bowl. Add some bread crumbs, Parmesan cheese, parsley, egg, salt and crushed red pepper. Mix together and stuff eggplants. Bake at 350 for 20 to 25 minutes, or until tender.

4. Glaze 'em: Thinly slice and broil or grill until tender and brown. Drizzle with a warm balsamic-honey reduction and sprinkle with chopped fresh rosemary.

5. Saute 'em: Saute thin slices in olive oil until browned and tender. Toss with goat cheese, lemon zest, lemon juice, extra virgin olive oil, and mint.

6. Pickle 'em: Pickled eggplant is a unique addition to an antipasto platter. Check out these pickled eggplant recipes from Punk Domestics.

7. Grill 'em: Slice slightly thicker and brush with olive oil. Grill for 4 to 5 minutes per side, or until lightly charred. Serve with Romesco sauce or drizzle with a balsamic reduction.

8. Curry 'em: Cut into chunks and saute in olive oil with diced onions and chilies. Add Indian curry powder or other spices such as garam masala and turmeric. Add coconut milk and a thickening agent such as cornstarch, and cook until sauce is thickened. Serve over basmati or jasmine rice.

Or make the Asian Chicken and Baby Eggplant recipe below.

How about you? How do you cook with baby eggplants?

Asian Chicken and Baby Eggplant with Toasted Sesame Seeds and Cashews
Makes 4 servings

Printable recipe.

Chicken marinade:
4 (1/2 -pound pieces) of boneless, skinless chicken breast (2 pounds total)

3 tablespoons low-sodium soy sauce

Juice 1 lime

1 tablespoon sesame oil

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

Rice:
1 cup wild rice or brown rice
2 1/2 cups water

Eggplant:
10 to 12 baby eggplant, stems removed, and thinly sliced

2 tablespoons sesame oil, divided

2 scalions, thinly sliced
1/4 cup chopped fresh cilantro, plus extra for garnish

1 tablespoon lightly toasted sesame seeds

2 tablespoons roasted unsalted (or salted, if you prefer) cashew halves

1. In a large Ziploc bag or tightly closed container, add chicken and marinade ingredients and shake well. Refrigerate for a minimum of 2 hours or up to 6 hours. 


2. Place rice and water in a medium pot and bring to a boil. Reduce to a simmer, partially cover and cook for 25 to 30 minutes or until the water is absorbed and the rice is cooked through yet still firm.

3. Take chicken out of the refrigerator 20 minutes before cooking. In a large non-skillet over medium heat, warm 1 tablespoon sesame oil. Add the chicken. Cook for 4 minutes without touching. Flip and cook an additional 2 minutes. Add remaining 1 tablespoon sesame oil and eggplant slices. Cook for 4 to 5 minutes, or until the eggplant begins to soften and brown. Add the scallions and cilantro, and stir. Cook until the chicken is nicely browned all over and the eggplant is tender. Spread rice evenly on a serving dish and sprinkle with sesame seeds and cashews, and, if desired, chopped fresh cilantro.

Here are more baby eggplant recipes you might enjoy:
Chili Eggplants recipe by Teczcape
Lebanese-Style Stuffed Baby Eggplant recipe from Fresh Cracked Pepper
Stuffed Baby Eggplant in Peanut Sesame Sauce recipe from The Steaming Pot
Grilled Baby Eggplant with Queso Fresco and Lime recipe from Not Eating Out in New York

Forget the Caribbean. Just Give Me Some Black Beans and Rice

The other day I received a flyer advertising a romantic Caribbean get-away. It showed a scantily clad, deliriously happy couple lounging on the beach, cocktails in hand. I ripped it in half and tossed in the recycle bin.

When you're married to someone whose Twitter handle is @Dermdoc, lying on the beach isn't in your future. Consider this: Last summer when our local Target ran out of sunscreen, they called us.

So the only thing worth going to the Caribbean for would be the food. Caribbean food is a fusion of many cuisines including African, Ameri-Indian, French, and Spanish making, making it deliciously unique. Given its temperate climate, the Caribbean produces an astounding array of exotic fruits such as passionfruit, guava, cherimoyas, and coconuts which feature prominently in both sweet and savory dishes. And their beloved jerk seasoned meats and fresh fish, are often accompanied by two of my favorite foods: plantains and black beans.

Caribbean black beans and rice. If you've never had it, I'm sorry; you've been missing out. I had my first taste about 12 years ago in an eclectic Caribbean restaurant in Asheville, North Carolina. I was smitten and still am.

What makes Caribbean black beans so good? They're flavored with an enticing combination of ingredients including refreshing ginger, sweet pineapple and orange juice, aromatic allspice, and savory thyme. Spooning Caribbean black beans atop a bowl of white or brown rice makes a happy, humble vegetarian dish that you'll find yourself returning to again and again. And if you'd like to add some protein, may I suggest some pan-seared chili-lime shrimp?

Caribbean Black Beans and Rice
Serves 4
Printable recipe.

1 cup white or brown rice of your choice
3 cups water
2 teaspoons extra virgin olive oil
2 small garlic cloves, minced
1 medium white onion, finely chopped (about 1 cup)
1 (14-ounce) can black beans, drained
1/4 cup pineapple juice
1/3 cup orange juice
1 teaspoon orange zest
1 teaspoon freshly minced ginger
1/4 to 1/2 teaspoon cayenne pepper, depending on how hot you like it
1/8 teaspoon allspice or nutmeg
2 teaspoons fresh thyme

1. In a medium heavy saucepan over high heat, bring rice and water to a boil for 2 minutes. Reduce heat to low, partially cover, and cook until water is absorbed and rice is tender, about 20 minutes.

2. In a medium pot over medium heat, saute garlic and onions in olive oil until fragrant and lightly browned, about 3 to 5 minutes. Add remaining ingredients, and stir until combined. Cook over low heat until heated through, about 8 to10 minutes. If beans become too thick, simply add a little bit more juice or water. Serve atop white or brown rice.

Optional garnishes: Chopped ripe mango or diced fresh pineapple.

You might also like these Caribbean-inspired recipes:
Slow Cooker Caribbean Jerk Chicken recipe from A Year of Slow Cooking
Caribbean Style Black Bean and Delicata Squash recipe from Lisa's Kitchen
Caribbean-Style Steamed Cabbage and Carrots recipe from Coffee and Vanilla
Bluebeard's Rum Custard Pudding recipe from Trini Gourmet

The Secret to Amazing French Onion Soup

You know what the secret to amazing French onion soup is? Brandy.



Next time you make French onion soup, skip the white wine and add brandy instead. You won't taste a strong liquor flavor, but you will notice a complexity and depth of flavor that lingers delicately on your lips.

Brandied French Onion and Fennel Soup
Makes 8 servings
Printable recipe.

Note: The licorice flavored fennel complements the sweet onions and brandy in this soup. If you're not a fennel fan, then add 2 more onions. For a variation, you can also use smoked Gouda or rye bread.

1/2 cup unsalted butter
2 medium fennel bulbs, finely chopped, about 1 1/2 pounds
5 medium yellow onions, thinly sliced, about 2 pounds
1 cup brandy of your choice
7 cups beef broth
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 to 3 teaspoons minced fresh thyme, depending on your likeness
3/4 pound shredded Gruyere cheese
8 thin slices of French bread, toasted

1. In a large, heavy bottomed saucepan or Dutch oven over medium-low heat, melt butter. Add fennel and onions turning to coat. Cook for 35 to 45 minutes, stirring occasionally. This allows the onions to "sweat" and become meltingly tender, browned, and sweet. Add brandy and cook for 5 minutes until slightly reduced. Add beef broth, salt, black pepper, and thyme and stir. Reduce heat to low and cook for 15 to 20 minutes.

2. Pour soup into individual bowls. Top each with a piece of bread, toasted side down, and top with 1/8 of the shredded cheese. Broil for 2 to 3 minutes, or until browned and bubbly. Serve immediately.

You might also enjoy these onion soup recipes: 
English Onion Soup recipe from Never Enough Thyme
Beef and Onion Soup recipe from The Food in My Beard
Italian Onion Soup recipe from Ms. Adventures in Italy
English Onion Soup with Sage and Cheddar recipe from Erin Cooks

Santa Maria-Style Barbecue

Barbecue. You know what it means, right? Are you sure? Having grown up in Rhode Island I always thought a "barbecue" referred to an outdoor cookout featuring grilled hot dogs and hamburgers. It wasn't until we moved to North Carolina that we discovered "barbecue" had nothing to do with hot dogs and hamburgers and everything to do with slowly cooking a whole hog over some flames.



Now that we live in Southern California, I've fallen for Santa Maria-style barbecue made from tri-tip, a flavorful, triangular cut of beef from the bottom sirloin.

Santa Maria-style barbecue originated in the Santa Maria Valley in Central California in the 19th century. After cattle round-ups, American cowboys, known as vaqueros, would host huge gatherings that featured beef skewered and cooked over a red oak fire. The beef was simply seasoned with salt and pepper and served with Pinquito beans, salsa, bread, and simple desserts. It hasn't changed much in almost two centuries.



So when my local supermarket had tri-tip roast on sale recently, I bought one, then I came home and emailed my friend Joe (@steakperfection on Twitter) for a recipe. A beef aficiando, I knew Joe would have a tried-and-true tri-tip recipe; I didn't know that he'd kindly take the time to write remarkably detailed instructions for me. (Thank you, Joe!)

Below is Joe’s recipe and instructions for his authentic Santa Maria-style tri-tip. It’s long, but just read it through first before doing anything, and you’ll see, it’s really not complicated, just very detailed, and oh-so-worth the effort. The finished tri-tip is unabashedly rich, tender, and juicy.

And just in case you're wondering, tri-tip tastes better if it you eat it while wearing a cowboy hat.



Santa-Maria Style Barbecue from Joe 
Serves 6 to 8
Printable recipe.

Ingredients:

A very well-marbled tri-tip roast, 2 to 3 pounds
Inexpensive vegetable oil
Garlic powder, not garlic salt (or raw garlic)
Black pepper, coarsely ground
Kosher (big-grain) salt

Equipment:

A corning bowl big enough to lay the tri-tip in and season
Tongs
An instant-read thermometer (or two is better)
A rack (like a cookie rack) over a cooking sheet, where you'll let your tri-tip rest for 5 minutes after cooking
Aluminum foil to cover the tri-tip when it's cooked
A non-carbon knife (ceramic is best) for slicing the tri-tip before serving (carbon imparts a metallic taste)

Preparation:

Did you remember to fill your grill's gas tank?  Hope so . . .

20 to 30 minutes before you want to start cooking, clean the grill, turn the temperature to its highest settings, and close the lid. If possible, it should reach 750F at grill level. You can tell without an infrared thermometer by doing this: if you can put your hand 3" above the grill and count to 3, it's not hot enough.

Remove all layers of fat, fat chunks, and silver-skin from the tri-tip.  Make sure to remove the fat from the pocket on the short side of the triangle. When removed, there will be a deep pocket there.  Discard the fat (or use it for tallow). The only visible fat remaining will be tiny specks and streaks of fat, which are too small to trim and which will melt quickly on the fire.

Dry the tri-tip with paper towels (including inside the pocket). Bring it to room temperature. If you're doing this alone, use one hand (I use my left) to get "dirty" holding the tri-tip and rubbing in the rub, and use the other hand (I use my right) to pour on the ingredients.

Before you start, take the tops off the oil, salt, garlic and pepper containers (remember you'll have only one hand, once you start). Place the tri-tip into a corning or glass bowl with 2" edges. We'll first season one side of the tri-tip, then flip it over to do the other side. Ready, set, go -

(a)  Pour a thin layer of vegetable oil on the outside and into the pocket of the tri-tip.  Then rub it all over fairly evenly (with the 'dirty' hand). The only purpose of the oil is to make sure that the seasonings stick.

(b)  Next, pour a very thick layer of garlic powder on the top. (If you're using fresh garlic, rub in several cloves of fresh garlic all over, leaving a thick layer of paste.) The tri-tip should be almost completely yellow with the garlic powder.

(c)  Now pour lots and lots of black pepper on the tri-tip. Rub it in gently (so that it coats the tri-tip). If the pepper begins to fall off, pour a little more oil into your 'dirty' hand, and "pat" the oil onto the tri-tip, so that the pepper sticks. If you've used enough garlic powder and pepper, there will be one or two tablespoons extra in the bottom of the dish. The tri-tip should be almost completely black with the pepper.

(d)  Finally, you're ready for the Kosher salt.  Usually, I have to add more oil at this point, so that the salt will stick. Add lots of salt, so that the surface is white with lots of black-pepper highlights and the occasional yellow background. The idea is to create a thick layer of seasoning on the outside of the tri-tip, that will create an exterior with a dry, crunchy texture and intense flavor profile, to contrast with the lush, beefy, juicy interior.

Now use your 'dirty' hand to flip over the tri-tip, and repeat the process from (a) through (d). There is usually enough seasoning in the bottom of the pan to start the second side, but you'll probably have to add more of each. Again, don't forget to season the pocket and the three edges of the triangular tri-tip.

If you want, you can cover and hold the tri-tip for 2 hours before cooking. (If you need longer, refrigerate it.)

I'll assume that your grill temperature is almost 750F, that the outside temp is around 70F, and that there is no huge humidity or breezes/winds. (All three affect cooking time.)

When you're ready to start grilling ready, set your iPhone's (or your kitchen) timer for two minutes. You're going to flip the tri-tip from one side to the other every two minutes during the cooking process. Put the tri-tip on the grill (use tongs, not a fork, to prevent loss of juices) and close the lid as fast as possible. Start your timer. Don't peek. After two minutes, quickly open the grill, flip the tri-tip and close the lid. Continue to do this for a TOTAL of 8 minutes (rare - my fav) or 10 minutes (med-rare). If your grill isn't hot enough (I'll bet it isn't), the tri-tip will take up to twice as long.  Use an instant read thermometer (or two of them, which is better in case one if off - just average the two thermometers) to tell when the tri-tip is done. Take it off at 115 (rare) or 125 (med rare), measured in the middle of the tri-tip  Insert the thermometer(s) from the side of the tri-tip, so that they go into the center. Put the cooked tri-tip onto the rack, and cover it with a "tent" of aluminum foil. The goal: don't let the foil touch the tri-tip, because you don't want to lose that exterior crust that you worked so hard to create.

Let it rest for 5 entire minutes. (This will total about 7 minutes by the time you start slicing:  that's a good thing.) Now move the tri-tip to your cutting board. Using a very sharp knife, cut slices about 1/8" thick (i.e. thin) across the grain.  The tri-tip has a strange grain structure -- hard to explain, but you'll know it when you see it. You'll be cutting almost perpendicular at the point of the triangle and then angle in more and more as you reach the middle of the triangle. Watch for the meat grain, and you won't have any problem. If your cutting board has a little juice from the cutting, dribble it only your serving platter.

For more information about steak, visit www. SteakPerfection.com.

Top photo credit: FCC, randy pertiet. Remaining photos, Susan Russo.

Fresh Strawberry and Lime Cream Scones with Lime Glaze

Happiness is a glossy, cherry red, heart-shaped strawberry.



Elation is a Fresh Strawberry and Lime Cream Scone with Lime Glaze.

How do you feel now?

Fresh Strawberry and Lime Cream Scones with Lime Glaze
Makes 8 large or 10-12 small scones
Print recipe only here.

If you've never paired strawberries and lime, then get ready for a delicious surprise. The tangy lime enhances the strawberries' sweetness and makes the glaze a mouth-tingling treat!

Scones:
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
The zest of 1 small lime (about 1 tablespoon
The juice of 1/2 small lime (about 2 teaspoons)
3/4 cup fresh strawberries, cut into small pieces

Egg Wash:
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Glaze:
1/2 cup confectioner's sugar
1 teaspoon lime zest lemon zest (1/2 teaspoon if you'd like a less pronounced lime flavor)
2 teaspoons lime juice (1 teaspoon if you'd like a less pronounced lime flavor)
a few drops of milk as needed

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the strawberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool. Cool completely before glazing.

8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.

Looking for more strawberry recipes? Then check out my Strawberries 101 post. You'll find several sweet and savory strawberry recipes as well as everything you need to know about selecting, storing, and eating strawberries.

You might also like these breakfast treats featuring strawberries:
Baked Strawberry Pancakes recipe from Lisa's Vegetarian Kitchen
Strawberry Chocolate Chip Muffins recipe from Gluten-Free Goddess
Whole Grain Protein Waffles with Strawberry Banana Compote recipe from Good Things Catered

Nectarine and Raspberry Crumble. It's Not a Cobbler or a Crisp.

It's that time of year again when people everywhere find themselves completely confused about crisps, crumbles, and cobblers, not to mention brown bettys, slumps, and grunts. I talked about this last year, and many of you bravely fessed up to your own inability to remember which is which. I think I'm finally starting to remember. How 'bout you? Think you know the difference yet? Let's find out.

(Click here to cue Jeopardy music.)

And no cheating, Dad.

1. This dessert has a dough-like crust, which can be enclosed or made as a biscuit topping.
What is a ___________.

2. This dessert is made by mixing fruit with sugar and spices and topping it with a streusel, which is a mixture of butter, sugar, flour, and nuts.
What is a ___________.

3. This dessert is made by mixing fruit of your choice with sugar and spices then topping it with a crisp mix made of butter and sugar and a binding agent such as flour or oatmeal.
What is a _____________.

OK, hands off the keyboard, folks. Let's see how you did. #1 is a cobbler. #2 is a crumble. #3 is a crisp. If you missed any, don't worry. The best way to learn something is by doing it -- so make all three desserts and eat them!

Start with the simplest of all, my Triple Berry Rhubarb Crisp.



Then try the bit more complicated but still very doable Fresh Apricot and Cherry Cobbler with Buttermilk Biscuit Crust:



Finally make this Nectarine and Raspberry Crumble. Nectarines are coming into season right now, and their sweetness and aroma blend beautifully with tart fresh raspberries. The fruit is perfumed with fresh ginger and vanilla extract then coated with an irresistible streusel topping made with brown sugar, pecans, and a medley of spices. It's delicious as is, but I won't discourage you from topping it with a scoop of vanilla ice cream or a dollop of silky creme fraiche.



Nectarine and Raspberry Crumble
Serves 6
Print recipe only here.

Crumble:
4 tablespoons unsalted butter, room temperature
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg

Filling:
4 cups sliced fresh nectarines, about 7-8 medium sized fruits
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cups fresh (or unthawed frozen) raspberries
2 teaspoons minced fresh ginger
2 tablespoons cornstarch dissolved in 3 tablespoons water
2 teaspoons pure vanilla extract

Center a rack in the oven and preheat to 350 degrees F. Coat a 9-inch round pie dish with cooking spray.

To make the crumble, place the butter in a bowl. Using your hands, break it into small pieces, then work in the sugar, flour, and pecans. Gently mix it, breaking up any large clumps. Using a rubber spatula stir in the cinnamon, ginger, and nutmeg. Set aside.

To make the fruit filling, in a heavy bottomed saucepan over medium-high heat, melt the butter. Add the nectarines and sugars. Cook until slightly tender, stirring occasionally, about 5 minutes. Add the raspberries, ginger, and dissolved cornstarch. Stir until the mixture begins to thicken and bubble up, about 2 minutes. Turn off the heat, and stir in the vanilla extract.

Pour the fruit filling into the prepared pie dish, and sprinkle the streusel evenly over the top. Bake for 25-35 minutes, or until the topping is golden and fruit filling is bubbling up around the edges. Allow to cool before serving. It's best served at room temperature or just slightly warm.

You might also like:

Peach and Blueberry Galette





Mini Custards with Limoncello-Spiked Raspberry Sauce





Summertime Strawberry Pie




Here are more delicious summertime crumbles:
Aran's Almond and Cherry Crumble
Chris's Blueberry Crumble
Christine's Peach and Blackberry Crumble
Joey's Nectarine Crumble
Julie's Apricot Berry Crumble

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Healthy Chili Your Kids Will Love and Supporting Healthy Schools Campaign

A few weeks ago I claimed that when I was a kid, the best part of my school day was when it ended. That was because I knew when I got home my mom would have an after-school snack waiting for me.

What I didn't say was that the second best part of my school day was lunchtime. I was lucky since I never ate in a school cafeteria. There were no soggy bologna and cheese sandwiches for me. Instead when I opened my lunch box, something delicious made by my mom was waiting for me. Come to think of it, I was truly fortunate.

Sometimes it was basic like homemade chicken or lentil soup in a thermos; other times it was fancier like baked veal cutlets. Then there were the days I opened my lunch box and discovered an eggplant parmigiana sandwich or a spinach pie (I would have to stifle a squeal of delight.) Then I didn't feel quite so bad about missing the capital of South Dakota on my quiz that morning. (It's Pierre.)



One of my mom's keys to making healthy and delicious lunches was to buy food in bulk. Then she would plan ahead: most Sundays she would bake extra chicken cutlets or make a huge vat of vegetable soup that could be used for our lunches all week long. Of course we did get the occasional ham and cheese or pastrami sandwich, but never bologna. Blegh. And though most days we got a sweet treat like a cookie, Mom made sure that every day included fresh fruit that we liked. Because really have you ever seen a child actually eat one of those sad, mushy red delicious apples that comes on their school lunch tray?

So even though I don't have little ones to make lunch for, I still think providing children with healthy and flavorful lunches is important. That's why I'm submitting my healthy chili to Leena of Leena Eats who is hosting "Fresh Voices for Fresh Choices: A healthier school lunch, one story at a time." Leena has joined the Healthy Schools Campaign in an effort to "give our kids fresh, healthy food at school and a chance to be active during the day."

Like most kids, I still love not-necessarily-good-for-you-food like pizza, macaroni and cheese, and chili. However, with a little tweaking, you can reduce the fat and calories in these dishes and pump up the nutrition.

My Healthy Chili is made with extra lean hamburger (84% or 92% works well) and is chock-full of nutritious veggies like zucchini, red bell pepper, beans, and tomatoes. It's made with lean protein, which is necessary for building muscle and bones; it's high in vitamin A, which helps maintain ocular health, vitamin C, which helps the body heal more quickly, and lycopene, a carotinoid associated with a lower risk of cancer. Plus it's rich in fiber, which is important for promoting digestive health as well as lowering the risk for high blood pressure and heart disease.

And if that isn't enough to convince you, then just eat it because it's delicious. My older brother and his wife have been making this chili for their lunches, and the last time I spoke with him, he said, "We can't stop eating that chili! It's sooo good." It's amazing what a little cinnamon can do.

If you'd like to get involved and help support school wellness programs, then visit www.healthyschoolscampaign.org/childnutrition to learn how and to sign the petition. Because all children deserve a lunch that tastes good and is good for them.



Healthy Chili

This healthy chili is made with extra lean hamburger and is packed with good-for-you veggies. Enjoy it on its own, or serve it with baked tortilla chips or warm whole wheat tortillas.

Makes 6-8 servings
Print recipe only here.

2 tablespoons canola oil
1 large yellow onion, finely diced
1 pound extra lean hamburger (I use 84% or 92% lean)
1 red bell pepper, diced
2 small zucchini, diced
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans, drained
1 (15 oz) can pinto beans, drained
1 (28 oz) plus 1 (14 oz) can diced tomatoes with juices
1/2 cup water*
1/4 cup dark brown sugar
2 heaping teaspoons fajita spice
1 teaspoon ground cumin
1/4 teaspoon cayenne**
1/4 teaspoon ground cinnamon


In a large pot over medium-high heat, warm canola oil. Add onions and saute until translucent and lightly browned, about 5 minutes. Add ground hamburger and saute until lightly browned, about 8-10 minutes. Add red bell pepper and zucchini and cook for 5 minutes. Add corn, beans, tomatoes, water, and brown sugar; stir well. Add fajita spice, cumin, cayenne, and cinnamon; stir well. Reduce heat to low; partially cover and simmer for 20-25 minutes, or until thick and soupy. Cook longer if you like your vegetables softer. If desired, sprinkle with a little cheddar cheese and fresh cilantro before serving.

*Note: I use 1/2 cup water for a thicker chili, but use as much or as little as you wish to achieve desired level of soupiness.
**If your child doesn't like too much heat, then simply reduce or eliminate the cayenne pepper.

Your kids might also like these healthy dishes:

Healthy Muffins





Mom's Chocolate Pudding with Bananas and Graham Crackers (and learn how to make sure your children are getting enough calcium in their diet)




Italian Escarole and Bean Soup

Orange Cauliflower Mac 'n Cheese (yes, it's healthier and good)

Hey, Dad, I Finally Like Spaghetti Squash!

No, this is not a picture of a sea anemone. It's spaghetti squash. And though my mom doesn't like it, she makes it all the time for my dad since it's his favorite type of squash. Her favorite, by the way, is buttercup. I know this because the three of us have the same conversation every year as if it's a revelation:

Dad: "What did you buy at the farmers' market this week?"

Me: "Some butternut squash."

Mom: "Ooh, yeah? I love butternut squash. But you know what's even better? Buttercup. You should try it."

Me: "Yeah, Mom, I have tried it, but I don't like it as much as butternut."

Mom: "How could you not like buttercup squash?!"

Dad: "You know what the best squash is? Spaghetti squash. Your mother makes it with tomato sauce and cheese. Oh, I love it like that. You should try it."

Me: "Yeah, Dad, I have tried it, but I don't like it as much as butternut."

Mom: "Oh, yes, your father loves that spaghetti squash. I don't. Blegh."

Dad: "How could you not like spaghetti squash?!" (Then, convinced that this is the year he will persuade me) "Well, you don't know what you're missing."



Well, Dad, you'll be happy to hear I finally agree with you. I didn't know what I was missing, until last week. My local supermarket had a sale on winter squash, so I ran right over to stock up on acorn and butternut, only to find a bin filled with a dozen spaghetti squash. Yeah, sure, I thought, that's cause no one wants it. Since I cannot pass up a bargain, I bought one anyway.

I had buyer's remorse the minute I got home. I didn't want it with tomato sauce. Let's face it, spaghetti squash is not the same as spaghetti no matter how hard you try. Then I thought of making an herb pesto but was all out of sage. And that's when it hit me. My favorite way to eat real spaghetti is with butter and salt.


Once the squash was cooked, I excitedly scooped out the cooked flesh, which is the best part of cooking spaghetti squash anyway. Then I added butter, salt and black pepper, and some grated Reggiano-Parmigiano.

It was good. OK, it was better than good. It was delicious. It tasted like, well, spaghetti. The firm luminescent gold strands of flesh become deliciously coated with melted butter just like pasta. For a richer more savory flavor, sprinkle some fresh thyme, rosemary, or parsley on the squash before serving. This is a simple, fresh, and comforting side dish that I'll be happy to make again.

My parents and I will likely have our annual squash talk this week. I have a feeling it's going to end a little differently this year though. So, what's your favorite squash?

Baked Spaghetti Squash with Butter and Cheese

Makes 4 servings
Print recipe only here.

1 small spaghetti squash (about 2 pounds), halved lengthwise, seeds removed
1 tablespoon plus 1 teaspoon butter
2 tablespoons grated Reggiano-Parmigiana cheese, plus 2 tablespoons for garnish
a few pinches of coarse sea salt and several cranks of freshly ground black pepper
a sprinkling of fresh thyme, basil, or parsley, optional

Preheat oven to 375 degrees F. Line a baking pan with tinfoil (for easy clean up). Place squash halves flesh side down and pierce all over with a fork. Cook for 45-50 minutes, or until tender.

Using a fork scrape the hot flesh from the squash and place in a bowl. Add butter, 2 tablespoons cheese, and salt and pepper. Lightly toss until well combined. Garnish with remaining 2 tablespoons cheese and herbs, if using. Serve immediately.

You might also like:

Olive Oil, Caramelized Onion, and Sage Sweet Potatoes




Roasted Acorn Squash with Medjool Dates and Toasted Almonds

• Spaghetti Squash New Mexican from Karina's Kitchen
• Spaghetti Squash with Garlic, Parsley, and Parmesan from Coffee & Vanilla

I'm sending this to Scott of Real Epicurean who is the hosting this week's Weekend Herb Blogging, now managed by Haalo.

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Thanksgiving Side Dish Recipe: String Beans with Prosciutto, Pine Nuts, and Meyer Lemon

Sometimes I wonder if I'm truly an American. I mean, I have never eaten a peanut butter and jelly sandwich on white bread, I have never eaten at Taco Bell, and despite its nearly iconic status in American cuisine, I cannot abide green bean casserole. You know the one -- green beans with cream of mushroom soup, topped with crispy fried onions.

Growing up, I never knew what a casserole was; my mom (and grandmother) never made them. After hearing about green bean casserole from friends at school, I felt like I was missing out -- I told my mom, "It has fried onions on top! It's like green beans with Funyuns!" The next day she bought the ingredients for green bean casserole; I couldn't have been happier.

Unfortunately, she made the green bean casserole in front of my grandmother, Nan. I still remember her look of shock when my mom opened the can of fried onions. "Onions in a can? Who ever heard of such a thing? And who puts soup on string beans?" she said, "Bah, that's American food." I reminded her, "Nan, we are American." "Yeah," she replied, "but we cook Italian."

Despite Nan's protests, I got my green bean casserole. I was giddy with anticipation. Unfortunately, with the first bite, my giddiness ended. Green bean casserole was nothing more than mushy green beans topped with salty soup and greasy onions.

I declared, "I don't like it." Though she didn't say a word, I could see the smile of satisfaction on Nan's face.



If Nan could still make green beans, this would be her style: Prosciutto, Pine Nuts, and Meyer Lemon. I made this side dish last Thanksgiving, and it was such a hit that there were no left-overs. It's no wonder. The combination of salty prosciutto, earthy pine nuts, and tangy Meyer lemons enlivens the string beans.

Although you could add the prosciutto raw to the string beans, cooking it for 30-60 seconds renders it irresistibly crisp and savory, like bacon, but much better. It's an easy way to dress up otherwise humble string beans and will surely please your guests. I'd keep the string beans al dente; they'll remain brilliantly colorful and will have that satisfying snap when you bite into them.

I'm not even gonna get into what Nan thought about sweet potatoes and marshmallows.



Green Beans with Prosciutto, Pine Nuts, and Meyer Lemon
Serves 4
Print recipe only here.

1 pound string beans, trimmed
1 tablespoon pine nuts
1 teaspoon olive oil
2 ounces prosciutto, cut into thin strips*
the zest of ½ Meyer lemon (about 2 teaspoons)**
the juice of ½ Meyer lemon (1 ½-2 teaspoons)
coarse sea salt, to taste
7-8 cranks freshly ground black pepper
extra virgin olive oil, for drizzling

In a deep pot, boil the string beans for 2 minutes. Drain and plunge into a bowl of ice water to stop cooking and maintain their color. After about 2 minutes, drain and pat dry.

Place pine nuts in a small, dry skillet over medium heat. Shake pan in a back-and-forth motion until pine nuts are golden and aromatic, about 1-2 minutes. Set aside.

In a large skillet, warm 1 teaspoon olive oil. Add prosciutto strips; cook for 30-60 seconds, or until just crisp. Add the string beans to the skillet and stir well. Add the lemon zest, lemon juice, and salt and pepper; stir and heat through, 1-2 minutes. Sprinkle with toasted pine nuts and additional lemon zest, and drizzle with a little extra virgin olive oil. Serve immediately.

*You can substitute pancetta or bacon for the prosciutto, if you prefer.
**Meyer lemons, which are available at Whole Foods and Trader Joe's, are sweeter and less acidic than regular lemons, but either works well.

You might also like these other Thanksgiving side dishes:

Roasted Acorn Squash with Honey-Lime Glazed Pepitas





Olive Oil, Caramelized Onion, and Sage Sweet Potatoes





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Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes

One of the first posts I ever wrote was entitled "Of Yankees and Yams." I recounted a humorous incident I had with a farmer in North Carolina. He had informed me (and I in turn informed you) that yams are really just an orange fleshed sweet potato. Since then, a few people contacted me explaining that they are indeed different. After months of exhaustive research (OK, more like an hour yesterday), I hereby unequivocally, resolutely declare that yams and sweet potatoes are different.

So here's the question:

What is the difference between a sweet potato and a yam?

And here's the answer, according to the Library of Congress:

Although yams and sweet potatoes are both angiosperms (flowering plants), they are not related botanically. Yams are a monocot (a plant having one embryonic seed leaf) and from the Dioscoreaceae or Yam family. Sweet Potatoes, often called ‘yams’, are a dicot (a plant having two embryonic seed leaves) and are from the Convolvulacea or morning glory family.

Food Blogga Translation: Yams and sweet potatoes are different vegetables.

It turns out my local market has gotten it wrong too. What they have been labeling as yams are really red-skinned, orange-fleshed sweet potatoes. Apparently, sweet potatoes' skin and flesh ranges in colors, and they come in "hard" and "soft" varieties. It is the soft varieties, which become moist when cooked, that are typically labeled "yams" here in the United States.

Again, the Library of Congress: when soft sweet potatoes were first grown commercially in the US, there needed to be a way to differentiate them from hard ones. Apparently, African slaves in America had been calling the soft sweet potatoes yams since they looked like yams from Africa. As a result, soft sweet potatoes became known as yams in the States.

Considering that the U.S. produced 1.8 billion pounds of sweet potatoes in 2007, chances are you've bought some even if you didn't know it. And chances are that you're going to buy some for Thanksgiving too.



Whether it's sweet potatoes with marshmallows, sweet potato biscuits, or sweet potato pie, most of us will eat sweet potatoes this Thanksgiving. At my house it's going to be Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes. Though I typically drown my sweet potatoes with butter and brown sugar, I decided to go less sweet and more savory this time. Use a high quality extra virgin olive oil and the freshest sage you can find.

And if you find yourself arguing with gathered guests at your dinner table that yams are different from sweet potatoes, then feel free to cite this seminal article: Blogga, Food. "Thanksgiving Side Dish Recipe: Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes." Food Blogga 4 November 2008: Vol. 2.

Olive Oil, Caramelized Onion, and Sage Mashed Sweet Potatoes
Serves 4
Print recipe only here.

2 large sweet potatoes, washed, peeled, and diced (4 cups diced)
4 tablespoons olive oil, divided
1 large yellow onion, thinly sliced
2 tablespoons light brown sugar
4-5 large sage leaves, thinly sliced, or to your taste
1 teaspoon coarse sea salt
7-8 cranks of freshly ground black pepper
1-2 teaspoons quality extra virgin olive oil, for drizzling

Place diced potatoes in cold water in a medium saucepan. Bring to a boil and cook until tender when pierced with a fork. Drain immediately.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add sliced onions and brown sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes.

In a small skillet over medium heat, add remaining 2 tablespoons olive oil. Add sliced sage leaves and saute until lightly crisp. Remove from heat.

Using a hand-held potato masher or an electric mixer, mash potatoes to desired consistency. Add the caramelized onions and the crisp sage leaves in olive oil to the potatoes. Season with coarse sea salt and freshly ground black pepper. Stir until well blended. Drizzle with extra virgin olive oil and sprinkle with sea salt before serving.

You might also like:

Roasted Acorn Squash with Honey-Lime Glazed Pepitas




Roasted Acorn Squash with Medjool Dates and Toasted Almonds




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Dandelion, Persimmon, and Medjool Date Salad

Do have any weeding to do? If so, you may want to keep the dandelion greens for your next salad. No kidding. Look at the definition of dandelion greens: edible leaves of the common dandelion collected from the wild; used in salads and in making wine.

People have eaten dandelions for centuries. The name comes from the French, who called them dent de lion, or "lion's teeth" because of their sharp, serrated leaves. In fact, all parts of the dandelion are edible, though most people prefer the leaves to the flower and the root. You can harvest dandelions in your yard, especially during the spring and fall when they're at their tastiest, but I buy mine at the supermarket.



Dandelion greens have a bitter flavor similar to chicory, endive, and escarole and are best when paired with sweet or salty foods. Try them raw in salads or cooked; they can be boiled, steamed, or lightly sauteed. Also, season them generously with salt, which reduces the bitterness.

If, like me, you like a "bite" in your salad greens, then you won't be disappointed with this Dandelion, Persimmon, and Medjool date Salad. My inspiration came from a particularly productive trip to the farmers' market on Sunday morning where I purchased crisp Fuyu persimmons and succulent Medjool dates. The sweet fruit acts as a foil to the bitter salad greens which are drizzled with a deliciously tangy vinaigrette made of honey, Dijon mustard, orange juice, and fresh rosemary.

Now, just think of all the money you'll save by not having to purchase any more weed killer.

Dandelion, Persimmon, and Medjool Date Salad
Makes 4 servings
Print recipe only here.

Vinaigrette:
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon grainy Dijon mustard (or regular Dijon plus 1/2 teaspoon mustard seeds)
1 teaspoon honey
2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon minced fresh rosemary
salt and pepper, to taste

Salad:
2 bunches dandelion greens, washed, stems removed, and chopped**
2 small Fuyu persimmons, each cut into 6 wedges
4 Medjool dates, thinly sliced
2 tablespoons lightly toasted pecans, sliced lengthwise

For the vinaigrette, whisk all ingredients in a small bowl and set aside.

In a large bowl, add the dandelions and persimmons. Pour half of the vinaigrette and toss until coated. Divide evenly among four plates. Add dates and pecans to each plate. Drizzle with the remaining vinaigrette.

**Dandelion greens are available at most supermarkets as well as organic specialty markets. Bitter greens such as chicory, frisee, and endive make good substitutes.

You might also like:

Watercress, Seckel Pear, and Brie Salad





Bulgur Salad with Chickpeas, Cranberries, and Toasted Almonds





Broccoli Rabe (Rapini) on Crispy Polenta with a
Rosemary-Goat Cheese Sauce




This week Kalyn of Kalyn's Kitchen is celebrating her third year anniversary of Weekend Herb Blogging. In fact, it will be Kalyn's last official hosting since she is passing the torch to Haalo of Cook (almost) Anything At Least Once. Thank you, Kalyn, for your time, dedication, and enthusiasm.

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How to Make Italian Pizzelle Cookies in 5 Easy Steps

Pizzelles are Italian waffle-like cookies made from flour, sugar, eggs, and butter and typically flavored with anise or vanilla. The name pizzelle comes from the Italian pizze, meaning "flat" or "round."

Believed to be the oldest cookie in Italy, pizzelles have a unique history. According to legend, in 700 BCE, snakes had infested Abruzzo, in south central Italy, and after they were banished, the townspeople celebrated by eating pizzelle. To this day, pizzelles are eaten to celebrate the Festival of the Snakes, now known as the Feast Day of San Domenico.

Pizzelles were originally baked over open fire using irons that were embossed with a family or village crest. Today they are made using a pizzelle iron, which is similar to a waffle iron, but has an attractive floral pattern rather than a grid. Need a pizzelle iron? Click here for some resources or here for specific models. Don't forget to read the story about how I received my new pizzelle iron.

Pizzelles
Makes 60 pizzelles.
This recipe makes a thicker, firmer pizzelle--my family's favorite.
Print recipe only here.

6 eggs
2 cups granulated sugar
1/2 pound butter (2 sticks), melted
2 teaspoons vanilla extract
1 (or 2) teaspoons anise seed**
1 tablespoon anise extract
4 tablespoons baking powder
7 cups all-purpose flour

Preheat pizzelle iron. Coat with cooking spray and wipe off excess with a paper towel. You do not have to re-apply.

Beat eggs and sugar. Add cooled melted butter, vanilla extract, anise seeds, and anise extract. Sift flour and baking powder in a bowl and add to the egg mixture. Beat for a few minutes, or until the batter becomes thick. It will have a dough-like consistency. Knead with your hands for a couple of minutes until dough is smooth and has a sheen. With your hands, roll into one-inch round balls and place in the center of the pizzelle iron grids. Close the cover of the iron and bake for about 45 seconds, or until golden brown. Remove from iron and place on a cookie rack to cool.

Dust with confectioner's before serving, if desired.

Pizzelles will last for a couple of weeks if stored in an air-tight container and kept in a cool area.

**The original recipe calls for 1 teaspoon anise seed. However, I like a stronger anise flavor, so my dad put 2 teaspoons of anise seed and 1 tablespoon of anise flavoring. With all the flour in the recipe, it's not overwhelming, but put as much or little as you'd like.


Here's a step-by-step guide showing you how to make pizzelles.



1. Mixing the ingredients. Here Dad is adding anise extract to the cooled melted butter, vanilla extract, and anise seed mixture.



2. After mixing the batter with an electric beater, knead the dough by hand until smooth.



3. Roll the dough into 1-inch balls.



4. Place the dough balls on the center of each grid. Close the cover and bake for 45 seconds, or until golden brown. Note that every pizzelle iron is different and baking time can range from 35-70 seconds, so experiment with yours.



5. The finished pizzelles with be lightly golden brown. Remove from the grid immediately and allow to cool on a wire rack. Pizzelles will harden as they cool and will have a crisp, biscuit-like texture.



Pizzelle irons come in different beautiful designs though this simple flower pattern is most typical.

They will last for a couple of weeks if stored in an air-tight container and kept in a cool area.


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