Roasted Eggplant, Sweet Potato, and Yellow Squash Medley

Today's recipe came forth with a craving for eggplant. I know, I know. Who craves eggplant?! Apparently I do! I think eggplant unfortunately is considered by many as a perplexing vegetable. People don't know how to prepare eggplant (other than eggplant Parmesan) and therefore tend to avoid it. What a shame!

Nutrition Education:
Eggplant is a vegetable that is high in fiber, vitamins and minerals as well as phytonutrients. It is in the same family of tomatoes, bell peppers, and potatoes. In the US, our markets often carry the deep purple eggplant, but other varieties exist- white, green, and orange. (Read more here.)

Eggplant Medley Recipe:
Modified from The New Vegetarian Epicure Cookbook's Roasted Autumn Vegetables

Ingredients:

1 eggplant

2 sweet potatoes

1 summer squash

3-4 whole cloves of garlic
2 tbsp olive oil
2 tsp dried rosemary leaves

1 tbsp dried oregano
ground pepper

Directions:

1. Wash egg plant.
2. Cut off ends and then slice eggplant into quarters length-wise.

3. Cut eggplant into large bit size pieces.

4. Put in a large bowl and sprinkle and toss with salt .

5. Place chopped and salted eggplant in a strainer while you prepare the rest of the dish.
6. Wash and cut potatoes and squash into bite size pieces.
7. Mix together potatoes, squash, oil, rosemary, oregano, (extra 1 tsp salt if desired), ground pepper (amount as you desire), and garlic in a large bowl.
8. Rinse and drain eggplant before adding to bowl.
9. Spread vegetables onto two baking sheets.
10. Bake at 400 degrees for about 40 minutes. About 10-15 minutes into baking, be sure to rotate pans in the oven as well as to flip mixture. The dish is done when the vegetables are cooked and the potatoes have a light brown crispy look. (A fork is also a reliable tester as to whether or not the vegetables are thoroughly cooked!)

Enjoy!



Variation:
If you're looking to make this a meal of more than vegetables I suggest adding some seafood. I had a frozen bag of shrimp, scallops, and squid. I pan fried the seafood with olive oil and the same spices listed above for the vegetable medley. I also added diced tomatoes. It takes less than 10 minutes to cook the seafood. Mix with vegetables and Voila! Also, you could add this mixture (vegetables + seafood) over some linguine. I didn't have any or I probably would have!

Yerba Mate Tea-Yeah or Nay?!

Yerba mate is a plant; its leaves can be steeped in water and consumed as tea. It comes to us from Brazil, Paraguay and Argentina. It is becoming more popular in the US for its purported health benefits of improved mood, depression, and fatigue as well as weight loss among others. It appears that yerba mate consumed in moderation for short periods of time causes no obvious harm or side effects. (Additional research is still needed.) There is always caution on the amount of caffeine one consumes and yerba mate is just one of the many items that contain caffeine. It does appear that consumption of large amounts of this tea can increase your risk for cancer. Those who smoke and drink yerba mate together for a long period of time are at 3-7 times more likely to develop cancer.

I recently tried this tea and it has a very mild and subtle taste. I can't put my finger on a distinct taste or crowd cheering description, but I can say that it, along with many other teas, was enjoyable. Consumption in moderation appears to be harmless; therefore, if you are a tea connoisseur (or connoisseur in training), why not give it a try. On the other hand, if you are interested in yerba mate only for its supposed claim to fame health benefits, I suggest looking else where (i.e. Lifestyle measures!) For additional facts, check out WebMD and ConsumerReports.org. Happy learning!

Organic Oreo-like Cookies!

A cookie is a cookie. I would not classify a cookie as healthy. I would not classify an organic cookie as healthy. Organic by definition has nothing to do with how healthy a product is for you in terms of micro- and macro-nutrients (per se. There is room to argue this point, but that is for another day kids!)

(Organic, by FDA definition, refers to the ingredients of the food and also the production of the food product. Foods must be grown and processed using organic farming. There can be no use of synthetic pesticides, bio-engineered genes, petroleum or sewage-sludge based fertilizers. Organic livestock must have access to the outdoors and can't be given antibiotics or growth hormones.) What does Organic mean?

In terms of health, not nutrition per-se, organic labeling ensures that your product is not laden with chemicals.

A product I enjoy is Newman-O's cookies. They are organic cookies. Never did I think these were healthy. What I enjoy about them is two fold. First, the ingredient list is readable and comprehensible (without a double take or a dictionary near by.) Of great pleasure, there is no inclusion of HFCS (high fructose corn syrup) (and the crowd goes wild!:)) And maybe more importantly is the taste. These cookies taste like your regular ol' cookie! (and the crowd goes wild yet again.) But of course, sadly, cookies are cookies- organic or not- and one would be wise to limit them! :) Two thumbs up on my end; when there is the occasional room for a treat, these cookies are definitely the way to go!

Of note, I am not being monetarily paid to review aforementioned products.

Shellfish Stir-fry with Mochi

As promised, here is my Mochi dinner meal. While I was preparing this meal I was truly guessing on how I thought Mochi would taste. Without truly knowing I was also guessing on what to pair it with. Good news! All of my guesswork paid off and I truly enjoyed this meal. It's not something I typically make and I'm glad it came out a success. I suppose this is the true joys of cooking- experimenting and coming up with success a story! :)

Shellfish Stirfry with Mochi Recipe
1/2 bag frozen fish (I suppose it depends on the size of the bag. 1 serving = 3-4 oz cooked. Use any kind of fish you prefer. I chose a bag of frozen shrimp, scallops and squid.)
1/2 bag of spinach (plus or minus as to your preference)
2-3 scallions, chopped
tomatoes, chopped
2-4 cloves garlic (plus or minus as to your preference)
1 tbsp olive oil
salt and pepper (to taste)

Directions:
-Prepare Mochi as the directions on the back of the package state. (Chop into 2" squares. Place on cookie sheet and bake at 450 degrees for 8-10 minutes until crisp and light brown.)
-At the same time boil and cook frozen fish mixture until almost cooked. This is usually about 5-10 minutes. Be sure to almost fully cook (as it will be finished off in frying pan,) but to not overcook.
-In a frying pan warm oil and garlic. You should be able to smell the garlic. Add in spinach. When it is half cooked (or when half the leaves are wilted) add in the onions and tomatoes. This whole process probably takes about 10 minutes. Heat should be on low/medium.
-Add in (almost fully cooked) shellfish. Cook an additional 2-3 minutes or until fish is fully cooked.
-Add salt and pepper to taste.
-Dish stir-fry on plate next to fresh out of the oven Mochi!
-Enjoy!



Commentary:
What I enjoyed most about this meal was the crisp, yet chewy texture of this mild nutty tasting rice. I think it is a great replacement for a bread and I absolutely love the chewiness. The flavor of the stir-fry was also mild with a little kick of flavor from the garlic and scallions. I thought the two complimented each other well. If only I had added a glass of white wine... Give it a try. Let me know what you think!

Mochi- A Sweet Brown Rice

In one of my typical strolls down the shiny floors of my local market, I stopped abruptly as a radiant blue package caught the corner of my eye with its flashy sparkle! What caught my eye you ask?! Well, well, well, it was nothing more than MOCHI! Never heard of it? Well...

Mochi (per the package) is a traditional Japanese food made from a special short-grain sweet rice. We steam then pound the rice to accentuate its chewy texture and nutty flavor. Bake Mochi- amazing!- it puffs up, creating a chewy moist muffin with a crispy crust. Mochi is a satisfying whole grain treat known for promoting stamina! 100% non-dairy and wheat-free!

True to its advertisement (although I'm not so sure about the stamina part!), Mochi puffs up into a small ball of tasty goodness. It is quite chewy, but to me that's the draw. It has a very mild nutty flavor- not overwhelming at all. And of note, if you bake too much of it (by accident like I did) then you can refrigerate it in an air tight container and reheat later in the microwave. Surprisingly, the texture, chewiness and taste remained the same! (This is perfect for my cook now and eat later mentality!)

If you want to give a try, I found this product (Mochi by Grainaissance) at Whole Foods Market! So far so good! :) I think it makes a great substitute for a dinner roll! Stay tuned for my Mochi dinner meal!

Here's the website for additional information! (FYI the website displays multiple varieties. I tried the original version pictured on their page in the blue plastic!)
Happy tasting!



Of note, I am not being monetarily reimbursed for reviewing above said products or companies!

Pinenut Cranberry Salad Topped with Crumbly Apricot Cheese

I love salad. And I hope when I say that I am in the majority and not the minority. With that said, I dislike boring, tasteless salads. I do not consider iceburg lettuce topped with a few slices of tomatoes and shreds of carrots a true salad. It's three vegetables tossed together. (And how boring is that?!) So I'm always trying to create a new zesty, tasty combination of those 'oh so frightful' greens!

Recipe and Ingredients:
Place your favorite greens in a bowl. (I used a spring mix.) Peel and chop a carrot and put on top of salad. Chop a scallion and also add to dish. (Feel free to add any additional vegetables you have available.) Add a tbsp of White Stilton with Apricots Cheese, a tbsp of dried cranberries (I actually used orange flavored dried cranberries.), and a tbsp of pine nuts. Finally add your favorite low calorie dressing or vinegar. (I used red wine vinegar.) Voila!

Pair it with your favorite main dish and your meal is complete! Enjoy!

Banana what?

Sometimes just the simplicity of food is enticing enough for me! A quick, easy, tasty, healthy snack is nothing more than a sliced banana and a scoop of PB. It's kid friendly and adult friendly too. (And even if you have a peanut allergy, you can substitute for another nut butter such as almond butter. If you're really opposed to all nuts, then you could try sunflower butter or soynut butter!) Mmmm Mmmm GOOD!

va va va va va VDAY!

Valentine's Day is soon approaching and I couldn't let this holiday pass without a thought or two. It's probably no surprise to anyone that V-day is not my favorite holiday. I think it's just a budget booster for Hallmark. (At least somebody loves the day, right?! :)) Regardless, I think you can still enjoy the day without breaking the bank. If your loved one loves breakfast in bed, why not surprise him/her with your cooking talent. You could fresh squeeze some orange juice and make some home made french toast sprinkled with raspberries and strawberries! (See I'm even getting the reds and pinks in for you. I'm so creative!) If it's lunch she or he prefers, why not tap into that memory of yours and whip up their favorite dish. And if you're a romantic, there's always dinner for two in your dining room. Or maybe make your favorite dessert to eat while watching a movie of HER choice! (Yup fellas. Be prepared to watch a chick flick! Gasp!)

Hmmm. What would I like?! I think I'd like brunch served in bed with fresh chopped pineapple in a bowl and a fresh baked mini cinnabun with a cup of fresh ground and brewed coffee mixed with raw sugar and skim milk and a chocolate biscotti ready and waiting to be dunked. Maybe a kiss on the cheek and a cheesy handwritten poem read aloud! (hint hint, wink wink!)

Whatever you do, make it original, whimsical, light, and funny. Spare your wallet. Save those pennies for some upcoming adventure just for the two of you!

Happy creating! Happy Vday!

Amaranth Applesauce Delight

Amaranth is considered a whole grain. It is a relative of beets, swiss chard, spinach and quinoa, which probably gives it its unique nutritional qualities. It is rich in lysine (an amino acid) moreso than whole wheat. It is also high in calcium, iron, and magnesium. (Courtesy of WHF.) It has a light nutty flavor that I love.

So today's quick breakfast recipe is an amaranth dish as a substitute for oatmeal. Follow the instructions on the package. Boil 1 cup amaranth to 3 cups water. When water is absorbed, the amaranth is cooked. If you cook ahead of time for quick and ease of meal preparation later, just let cool a few minutes, then put in a bowl, cover and store in refrigerator.

When your ready to eat, take one cup of cooked amaranth (reheat if necessary) and mix with 1/3 cup of applesauce. Stir! Top with some slivered almonds and Voila!

Tofu Wrap!

Making tofu isn't as hard as it seems. It just takes a little practice. Open the package of tofu and dump out the liquid. Place tofu on a plate. Place second plate on top of tofu. Place something heavy on top to aid in pressing out additional liquid. Let stand for 15 or 20 minutes.


Drain liquid away. Next you can slice the tofu almost anyway you want. I knew that I wanted to make a wrap, so I sliced the tofu in thin lengthwise squares.


Then place in a dish and soak tofu in your favorite sauce or dressing. I used 'light' Italian. Let tofu soak up the dressing for at least 30 minutes. The longer it soaks, the more dressing or sauce it absorbs and the more taste it has!


After 30 minutes or so, place the tofu pieces on a pan covered in tinfoil. Bake in the oven for about 20-30 minutes at 350 degrees. (If your looking for other resources, here's a pretty good recipe on baking tofu!)


Once cooked to your liking, I like to create the perfect crisp topping by broiling the tofu for less than 10 minutes.


Remove from oven, let cool a few minutes, and slice into strips to add to your wrap.

While the tofu is cooking, look into your refrigerator and pull out any vegetables you have. I sliced carrots and sauteed them for less than five minutes in a sauce pan with apple cider vinegar over medium heat. In this case I'm not a measurer; I'd estimate I used 2-3 tbsp. When the carrots were just getting soft, I tossed in mushrooms and yellow and red peppers. The point is not to cook them to mush, but to soften and warm them up. The time I cooked them was very short. Remove from heat when soft and set aside.



Add an additional 1-2 tbsp of apple cider vinegar and spinach, shallots, and sliced cherry tomatoes over low heat for just a few minutes. Again, you want to warm them up and absorb the apple cider vinegar and NOT to turn them to mush.



Take spinach mixture and place gently on wrap. Next add the carrot mixture followed by the sliced tofu. Be sure to not add too much bulk; you want to be able to roll the wrap.



Roll wrap. Use a few toothpicks on each side if needed to secure the ends. Slice down middle and enjoy! If extra vegetables exist, just add them as a side dish! YUM!