(Don’t) Hold the Mayo!

After confessing my second trimester mayonnaise cravings on Facebook, fellow readers replied with their favorite mayo memories:

“when i was little i LOVED mayo sandwiches on white bread. and i also put mayo on hot dogs.”

“Mayo, bologne and diced green peppers on white! That was my mom’s obsession.”

“I used to love mayo and American cheese sandwiches when I was little. Aahhh!”

Mayo is the stuff childhood comfort food was made of; but as adults, we are expected to know better or at least order the low-fat variety. Usually I save my slather of mayo for egg salads and BLTs, but my inner child (literally) prefers a steady stream.

So, thought I’d make my very favorite pasta salad that comes straight from the people at Hellmann’s (food companies love to send RDs promotional samples and recipes–did you know mayo is naturally rich in Omega 3 ALA’s?). This recipe reminded me of something I had in Spain, where vinegar, fish and veggies make up many a large midday meals.

Tuna & Bow Tie Salad

Tuna & Bow Tie Salad (Hellmann’s)

• 8 oz bow tie pasta
• 6 T Hellmann’s Regular or Light Mayo
• 2 T red wine vinegar
• 2 T chopped fresh basil
• 1 clove garlic, minced
  
• 1/4 tsp ground black pepper
• 2 (6 0z) cans tuna, drained and flaked
• 1 (9 oz) package frozen green beans, thawed
• 2 cups halved grape tomatoes
• 1/3 cup chopped red onion
  

1. Cook the pasta according to the package; drain and rinse with cold water until completely cool.
2. In a large mixing bowl, combine mayo, vinegar, basil, garlic and pepper.
3. Add remaining ingredients and pasta; toss well. Chill if desired.

Chunk Light tuna makes a killer Tonnato sauce

Help for Haiti

Two reliable organizations to support in Haiti are The World Food Programme and Medicin Sans Frontiere (Doctors Without Borders). To donate now, simply click on a link below:

Donate to the World Food Programme

Donate to Doctors Without Borders

New Toy for a Healthy New Year!

The Zoku quick-pop maker

Watching my banana pops freeze

Roughly 10 minutes later...

The finished pop!

Happy New Year to all! In 2010 I have an even greater reason to eat healthfully–I’m eating for two! A baby Fridge and Tunneler will appear sometime in June, no doubt with a healthy appetite.

When you blog about food, and “pregnancy-induced nausea” hits for the greater portion of the first trimester, you slack a bit in the postings. A fairly good excuse, I think. While I still fit behind the sink and stove, we’ll see what the third trimester brings.

So each Christmas, Mrs. Claus-in-law brings her chef-in-law a fun kitchen tool or toy. This year I may have dropped a hint for the Zoku popsicle maker, a kit that produces frozen treats in less than 10 minutes. Instant gratification appropriate for the busy New Yorker (quick shout out to the Zoku company, fellow bridge and tunnelers located in Hoboken, New Jersey). I gifted the very same pop maker to my sister to make homemade treats for and with my milk-allergic niece Abigail. Here’s hoping she outgrows this allergy in 2010.

What would be the first pop of the new year? I had two ripe bananas, which steered me towards a pudding-style pop. This recipe is in honor of my niece Abigail, who loves bananas and sticks to soy milk these days.

Banana Soy Smoothie Pop with Honey and Nutmeg

• 2 ripe bananas
• 1 1/2 cups vanilla soymilk
• 1-2 tsp honey*
• pinch of nutmeg

1. Using an immersion (hand) blender or traditional blender, combine the above ingredients. Add more soymilk if mixture is too thick to pour into popsicle molds.
2. Pour into the Zoku molds, or regular popsicle molds, and follow directions for freezing.

(*Omit the honey if sharing with a child under one year of age)

Ode to City Snow: Gingerbread Snowflakes

Cutting out ginger snowflakes

Adding some detail...

Brown snowflakes--just like in NYC!

Ready to be iced

Gingerbread Cookies

(from Simply Recipes)

For cookies:

• 3 1/4 cups sifted all-purpose flour
• 3/4 tsp baking soda
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1/2 cup dark brown sugar, packed
• 1 Tbsp ground ginger
• 1 Tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/4 tsp finely ground black pepper
• 1/2 tsp salt
• 1 large egg
• 1/2 cup unsulfered molasses

1. In a large bowl, sift together flour, baking soda and spices. Set aside.
2. In a stand mixer fitted with the paddle attachment, cream butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. Divide dough into thirds, form discs, and wrap each in plastic. Chill one hour or overnight. Before rolling out, let sit at room temp 5-10 minutes.
3. Preheat oven to 350. On lightly floured parchment paper, roll a dough disc to 1/8″ thick. Cut out cookie shapes. Decorate with raisins or candy pieces if desired (and you don’t plan to ice them).
4. Transfer to baking sheets lined with parchment paper. Bake until just crisp, but not browned, 8-10 minutes. Let cool on pan a few minutes then transfer to a wire rack to cool.

Makes 16 5-inch cookies.

Royal Icing

• 1 egg white
• 1/2 tsp lemon juice
• 1 3/4 cup powdered sugar

1. Mix the egg white and lemon juice with a third of the sugar. Heat in microwave until the mixture’s temperature is 160.
2. Beat in the remaining sugar until stiff peaks form. If icing is runny, add more powdered sugar until you get the desired consistency. Fill a piping bag (or ziptop sandwich bag with tip cut off) and use to decorate shapes.

A Frozen Fillet a Day…

Catch of the Freezer

Growing up in lovely land-locked Oklahoma, fish “previously frozen” was par for the course at the local grocery and ultimately what ended up on our dinner plates. Mom mostly avoided the fish sticks and opted for “nice Orange Roughy filets” (only recently did I discover this fish is incredibly unsustainable and we probably contributed a tiny bit to wiping out a species–they didn’t tell you ANYTHING in the 80’s).

Choosing healthy, sustainable seafood with low carbon footprints and few contaminants can be one of the most daunting endeavors at today’s market.  The link above is to a piece in the NY Times about a responsible approach to eating fish. It involves a little defrost, but not much compromise on taste or cost. Also, when shopping look for the Marine Stewardship Council’s label (above), which means the fish has been certified sustainable. Definitely forgo the Orange Roughy and try some of these sustainable seafood options, low in mercury and PCBs, and safe to eat at least once a week*:

• Wild Alaskan salmon (NOT farmed Atlantic salmon)
• Rainbow trout (farmed)
• U.S and Canadian Albacore tuna
• Black Seabass
• Clams
• Anchovies
• Dungeness, King (U.S), and snow crab
• Crawfish
• U.S and Canadian Herring
• Farmed oysters
• Alaskan pollock
• Canned salmon
• Canned light tuna
• Sardines
• Scallops
• U.S and Canadian shrimp
• U.S and Latin American tilapia

*For adults 18-75 years old. Children are advised to eat these less often, 2-4 times a month depending on the species. For more information on the above, click on: Environmental Defense Fund

Forgotten Leftovers: Cans of Pumpkin

Pumpkin Bread with Pecans

You may have had good intentions of making pie, pudding or cheesecake; but come Cyber Monday, you’re left with unopened cans of pumpkin that may be destined to gather dust until next year. (I still remember that jumbo can of Libby’s that took up residence in our cupboard until being donated to the church pantry sometime in July). First off, feel good about what’s inside those cans: high fiber, low calorie, vitamin A-packed vegetable puree that is pre-cooked and recipe-ready. I’m including a sweet and a savory recipe below. All you need are two 15 ounce cans of pumpkin–or one of those jumbo cans of Libby’s.

The pumpkin bread recipe comes from my sister, Kristi, who bakes it every year during the holidays. Chopped pecans or walnuts added to the top before baking toast perfectly by the time the bread is done.

The Pumpkin and Yellow Pepper Soup comes from Cooking Light magazine and I prepared it for clients several times last fall.  The addition of smoked paprika gives it some heat, turning out an earthy, spicy and sweet concoction. One cup of this soup is only 88 calories, so you can feel just fine about indulging in some pumpkin bread for dessert.

Quick & Easy Pumpkin Bread

• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 1 cup canola or safflower oil
• 3 eggs
• 1 can pumpkin
• 3 cups flour
• 3 tsp pumpkin pie spice (or combo of cinnamon, ginger, nutmeg, allspice, cloves)
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp baking powder
• 1/4 cup coarsely chopped pecans or walnuts (optional)
  

1. Butter and flour two loaf pans. Preheat over to 350 degrees.
2. Beat sugars and oil in a large bowl. Mix in eggs and pumpkin; set aside.
3. Sift flour, spices, salt, baking powder and baking soda into a medium bowl. Stir into the pumpkin mix.
4. Divide the batter between the loaf pans; sprinkle with nuts, if using. Bake about an hour, checking for doneness at 50 minutes.

Pumpkin and Yellow Pepper Soup with Smoked Paprika

• 1 Tbsp olive oil
• 3 1/2 cups chopped yellow bell pepper (about 2 large)
• 1 1/2 cups chopped carrot (about 2 medium)
• 1 cup chopped onion (1 medium)
• 1/2 tsp Spanish smoked paprika
• 2 garlic cloves, chopped
• 5 cups fat free, low-sodium chicken broth
• 1/4 tsp freshly ground black pepper
• 1 (15 oz) can canned pumpkin puree
• 2 Tbsp fresh lemon juice
• 2 Tbsp unsalted toasted pumpkin seeds
• 1 Tbsp chopped parsley

1. Heat oil in a 4-6 qt heavy pot. Add bell pepper, carrot and onion; cook 10 minutes or until tender. Add paprika and garlic; saute 1 minute. Add 3 cups broth and black pepper; bring to a boil. Cover and simmer 20 minutes.
2. Using an immersion blender, blend the vegetables and broth until smooth. Stir in remaining 2 cups of broth and the canned pumpkin. Cook over low heat for 10 minutes, stirring frequently. Remove from heat & stir in lemon juice. Makes seven (1 cup) servings. Garnish each bowl with some pumpkin seeds and parsley.

Apple Butter: the choice of colonists everywhere

First off, Happy Thanksgiving! Many of you will prepare some dish for the occasion, something you look forward to eating all year; yet, reserve just for this day. To what degree your family’s spread resembles that shared in Plymouth, Massachusetts may be far from your mind (just pass the stuffing already). But curiosity got the best of me when I came across a copy of The Colonial Cookbook, by Lucille Penner.

Maybe it was just the light reading I needed, because I read it cover to cover and earmarked at least 10 recipes I wanted to prepare. I have to say I had “a moment” when, having read Colonial Cookbook’s recipe for fried ham with red-eye gravy, I went to the East Village restaurant Back Forty and found it on their brunch menu–it’s for real! (Red eye gravy, by the way, is a pan gravy made with strong coffee. Definitely a unique flavor that pairs well with salty/sweet ham. I ordered it and was not disappointed).

One of those earmarked recipes happened to be apple butter. Our final CSA pick up of the year supplied us with over a dozen empire apples, which I was quick to turn into–according to my colonial reference–a special favorite of the Pennsylvania Dutch:

“Apple butter was made everywhere in the colonies….at harvest time, a huge kettle was set up over an outdoor fire. The cooking and boiling of apple butter went on until there were no more spare jugs or crocks to be found.” So, equipped with my gas stove, a pot, and empty jelly jars, I was ready to be colonial for an afternoon.

Below is Penner’s recipe for apple butter, and some step by step photos.

APPLE BUTTER

• 3 cups sweet apple cider
• 2 pounds apples (around 6)
• 1/4 cup honey
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice, or mix of 1/4 tsp ground clove and 1/4 tsp ground allspice

1. Boil the cider in a 4 qt saucepan for 15 minutes.
2. While the cider boils, peel and core the apples; chop into small pieces.
3. Add apple pieces to the cider. Cover and cook over low heat until tender, about 1 hour, stirring often.
4. Remove the pot from heat. Using an immersion blender or masher, blend apples until smooth. Leave a little texture behind if you’d like. Stir in the honey and spices.
5. Put the pot back on the heat and cook over very low heat, stirring frequently until the mixture thickens, about 30 minutes. Cool the apple butter 1-2 hours in the pan. Transfer to jars and refrigerate. Makes about 2 pints.

Also, consider making the recipe in a slow cooker.

Adding chopped apples to boiling cider

Apples cooked for an hour then blended

Apples cooked until thickened, then cooled, jarred, and spread on pumpkin bread

‘Tis the Season(s) for THE DUMPLING

Several summers ago, chef Wai Hon Chu approached me to test 90+ recipes for a cookbook project with fellow chef and writer Connie Lovatt. Wai and Connie introduced me to the definition of a dumpling, “…a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon.”

So, wet heat (literally) was what I worked through that summer, learning that sticky toffee pudding and Mexican tamales are actually dumplings! And that I’m a huge fan of dropped dumplings (a Grunt and Cocky’s Joy come out on top for flavor and funny names). And I learned that my supportive husband, then fiance, will try anything I cook; although, we’re both still suspicious of tripe.

I’ve included photos taken during the testing period of some favorites, along with several potato dumplings appropriate for this season. Check out The Dumpling’s website for info on purchasing a copy and catching one of Wai’s dumpling making workshops: The Dumpling.com

Single-Husked Tamale Fold

Tamales Stuffed with Chicken and Tomatillo Sauce--Tamales de Pollo (Mexico)

Wontons with Red Chili Oil--Hung You Chao Shou (China)

Dumplings and Cocky's Joy (Australia)

Country Cabbage Soup with Large Cornmeal Dumplings--Soupe aux Miques et aux Choux (France)

Pumpkin and Lentil Ravioli with Browned Butter and Rosemary--Ravioli di Zucca e Lenticchie (Italy)

Potato Dumplings with Crouton Centers--Kartoffelklosse (Germany)

Potato Dumplings Stuffed with Ham, with Ligonberry Jam--Kroppkakor (Sweden)

No-Fuss Potato Dumpling with bacon and onion--Pyzy (Poland)

Potato Pancakes Go Purple

How do you celebrate Oktoberfest, a pile of purple spuds, and an amazing 7-0 TCU Horned Frogs football season?

You make potato pancakes, and you make them purple.

We held a tame (lame?) Oktoberfest celebration in our living room last night: no meat, one can of beer, and a Coen Brothers flick. I mashed up a pile of purple spuds from our CSA to make a dense & hearty pancake, a slight departure from the traditional grated, crispy variety. Below are some photos of the cakes and all the accoutrement–caramelized onions, strained yogurt and applesauce–along with a super easy recipe.

Oh, and Go Frogs!

Purple Potato Pancakes with caramelized onions, strained yogurt and applesauce

Purple Potato Pancakes with Caramelized Onions

• 7-8 medium purple potatoes
• 1 large onion, chopped
• 2 Tbsp extra virgin olive oil
• 2 Tbsp butter
• 1/2 cup milk
• 1 egg
• generous pinches of salt & pepper
• Spray oil (Pam)
• 1 cup applesauce
• 1/2 cup strained or Greek yogurt, or low-fat sour cream

1. Put the potatoes in a pot and just cover with water. Bring to a boil and cook until fork-tender 15-20 minutes. Strain and let cool.

2. In a small pot, heat the olive oil and add the onion. Cook over medium-high until some browning occurs. Turn down heat to low and continue cooking at least 20 minutes.
3. Peel the potatoes with a paring knife (skins should come off easily), and run through a ricer or mash with masher. Add butter and mix with fork. Add milk and egg and mix. Season to taste with salt & pepper.
4. Using an ice cream scoop, scoop out potato balls (about 15) onto a plate. Heat a nonstick griddle to medium and spray with oil. Cook four at a time, flattening the potato ball with the back of a spatula (spray spatula with oil to prevent sticking). Cook about 3 minutes each side, or until golden brown.
5. Serve with the applesauce, yogurt, and caramelized onions. Enjoy!

Mashed potato balls, cafeteria style (pre-smooshing)

The super-sweet caramelized onions

My simple yogurt-straining contraption (paper towel and a take-out container)

Kids Don’t Stop Learning During Lunch

Kids are like sponges, am I right? So they don’t stop absorbing their environment when they leave the classroom for the cafeteria. Unfortunately, the message that children must be sopping up in cafeterias across the U.S. is that time, convenience–and money–are more highly valued than health.

So, yet another obstacle in feeding kids healthy food: there are no kitchens in the schools. Over the last few decades, as parents gradually replaced hot meals at home with Hot Pockets, so did school systems. Check out Kim Severson’s piece in today’s NY Times Dining & Wine section:

Schools’ Toughest Test: Cooking