Food for Thoughts

I thought I'd share this short trailer for Joel Salatin's new documentary: Fresh the Movie.  Joel and his unique sustainable farming practices were featured in Michael Pollan's book The Omnivore's Dilemma and Robert Kenner's movie Food, Inc.  Works like these do the important job of educating us all about where our food comes from and why we should care.  




Today I discovered evidence that the message is having an impact:  a new Bill the Butcher store opened up in my Greater Seattle neighborhood.  They offer a wide range of meat and poultry (and other gourmet items), all of which were produced locally using sustainable farming practices.  The local store is managed by Scott, a classically-trained chef who eagerly plies you with delicious samples while telling you about where they came from.  We left with some grass-fed beef that became our dinner--it was intensely flavorful, a cut above anything we could have bought at any of our usual places.  Bill's is going to be our butcher from now on.


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Crockpot, or not, Albóndigas Soup

Winter started out in the Fall this year with pipe-bursting temperatures.  Although mother nature has been kinder to us with the new year in the Northwest, I still crave steaming pots of bubbling soup when I come home from a full day of classes.  I have become a bit of an expert at whipping out my crockpot at 5 o'clock in the morning.  I chop my ingredients with a knife in one hand and a hot cup of coffee in another.  It takes some planning ahead but it is worth the effort.  This allows me to spend time relaxing and catching up with my family as soon as I arrive home in the evenings without having to worry about dinner preparations.


Albóndigas soup is one of my husband's favorites.  I use to make it regularly in the early years of our marriage.  It's been at least fifteen years since the last batch--way overdue. This Mexican meatball soup bursts with warm spices and colorful vegetables.  Don't let the long list of ingredients chase you away from making this delicious Latin dish--it's not hard to make and a lot of the prep-work can be done ahead of time.  I have posted two methods for you to choose from: simmer it slowly in the crockpot for 8 hours or for 30 minutes on the stove-top if you are short on time.  The choice is yours but either way it's sure to please everyone at your table. 

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Crockpot or not Albóndigas Soup  (serves 6) Here's how to save time:  Chop and prepare all the vegetables the night before and refrigerate until ready to use.  I like to use my food processor and pulse a few times to chop each one finely.   1 stick cinnamon, cut in three pieces 1 1/2 tsp cumin seeds 1/4 tsp ground cloves 2 tsp coriander seeds 1 tbsp olive oil 1 1/2 cups yellow onion, finely chopped (reserve 1/4 cup for the meatballs) 3 cups red cabbage, finely chopped 4 stalks celery, finely chopped 1 yellow bell pepper, finely chopped  2 turnips, peeled and diced 4 rose skin potatoes, diced (makes 2 cups) 1 cup delicata or butternut squash, diced 1 lb grass-fed lean ground beef 1 large egg, beaten 1/2 cup basmati rice, uncooked 1/4 tsp smoked paprika 1 tsp garlic powder 1 tsp oregano 1 bay leaf 1/2 tsp sea salt or more to taste 1 tsp chipotle pepper in adobo sauce, chopped (optional) 32 oz  chicken or vegetable broth 15 oz fire roasted tomatoes, chopped + juice Optional toppings for Serving:  Chopped cilantro Pepitas Diced avocado Crushed tortilla chips Crockpot Method:                   Printable crockpot recipe Cooking time may vary depending on the make and model of your slow-cooker.  You may need to adjust the cooking time according to manufacturer's instructions.                                      Place a large pot under medium heat, and saute the cinnamon, cumin, ground cloves, and coriander seeds for a minute or two until fragrant.  Place in a spice grinder and pulse until finely ground.  Set aside for now. Using the same pot, heat 1/2 tbsp of olive oil.  Add the onions mixing occasionally until they start to soften.  Add the cabbage, celery, bell pepper, 1/4 tsp sea salt and continue sauteing for another five minutes.  Transfer to the crockpot.  Add the potatoes, turnips, and squash and mix together. In a large bowl, combine the meat, egg, rice, 1/4 cup of chopped onion previously set aside, paprika, garlic powder, oregano, 1/4 tsp sea salt, and two teaspoon of the spice mixture.  Mix until thoroughly combined.  Form meat mixture into golfball sized meatballs and set aside. Add the remaining spice mixture along with the chipotle (if using), the broth, the tomatoes as well as the bay leaf into the crockpot  and mix well. Heat remaining 1/2 tbsp of olive oil in the pot under medium heat.  Brown the meatballs in batches until each one is golden brown on all sides.  Transfer into the crockpot.  Gently mix into the broth-vegetable mixture.  Set your crockpot on low temperature and cook for at least 8 hours.  If you have a timer, you can set it so that it stops cooking after 8 hours but still keeps it hot for your dinner. Serve with bowls of various fun toppings at the center of the table and enjoy! Stove-top Method:               Printable Stove-top recipe Place a large pot under medium heat, and saute the cinnamon, cumin, ground cloves, and coriander seeds for a minute or two until fragrant.  Place in a spice grinder and pulse until finely ground.  Set aside for now. Using the same pot, heat 1/2 tbsp of olive oil.  Add the onions mixing occasionally until they start to soften.  Add the cabbage, celery, bell pepper, 1/4 tsp sea salt and continue sauteing for another five minutes, stirring often.  Transfer to a large bowl.  Then add to it the potatoes, turnips, and squash and mix together. In another large bowl, combine the meat, egg, rice, 1/4 cup of chopped onion previously set aside, paprika, garlic powder, oregano, 1/4 tsp sea salt, and two teaspoon of the spice mixture.  Mix until thoroughly combined.  Form meat mixture into golfball sized meatballs. Heat remaining 1/2 tbsp of olive oil in the pot under medium heat.  Brown the meatballs in batches until each one is golden brown on all sides.  Return all the meatballs to the pot.  Add broth, all the vegetables, tomatoes, bay leaf, remaining spice mixture, and chipotle (if using).  Gently mix together and bring to a boil.  Cover and lower the heat to a simmer.  Continue simmering for 30 minutes.   Serve with bowls of various fun toppings at the center of the table and enjoy!

Picadillo with Sauteed Almonds

Picadillo is a Cuban dish.  This recipe is probably not very authentic but it makes for one delicious meal.  I have adapted it from a wonderful cookbook called: The 150 Best Slow Cooker Recipes.  My friend Marieke gave me the book as a gift years ago and I have been putting it to good use ever since.


This is ideal for a family meal or for company.  The leftovers are only enhanced the next day as the flavors mingle together and the ingredients become good friends.  Leftovers are rare when I make Picadillo, though:  it's just too delicious.

I made it with buffalo meat instead of my usual grass-fed beef.  Although I usually make it in the slow cooker, this time I made a few changes to try it on the stovetop.  It turned out beautifully!

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Picadillo with Sauteed Almonds (serves 6) Serve this wonderful dish with brown rice and sauteed greens.  I especially love sauteed collard greens with garlic. 1 tbsp olive oil 2 lbs ground buffalo  (or lean grass-fed beef) 2 tbsp of minced garlic 2 tsp oregano leaves 1 tsp sea salt 1/4 tsp ground cinnamon 1/4 tsp ground cloves 1 bay leaf 1 can 6 oz tomato paste + 1 can-worth of hot water 2 tbsp red wine vinegar 12 pimiento-stuffed olives, halved 1/2 cup slivered almonds 1 tsp olive oil Heat 1 tbsp olive oil in a large pot and brown the meat under medium to high heat. Add the garlic, oregano, salt, cinnamon, cloves, bay leaf, tomato paste and water, red wine vinegar. Mix well, bring to a boil, and reduce the heat to a simmer and cover. Simmer for 20 minutes Add the olives and continue simmering for 10 more minutes. In a small pan, heat the 1 tsp of oil and add the almonds.  Saute until golden and remove from the heat immediately. Sprinkle sauteed almonds on meat mixture and serve immediately. Printable Recipe

Enjoy!

Oh, Dukkah--Where Have You Been All My Life?

Every once in a while flavors find their way into your kitchen that renew your enthusiasm for good food. I discovered an Egyptian spice mixture called Dukkah on epicurious.com earlier this month. I couldn't resist the name. The ingredients in the mix include some of my favorite spices. The original recipe was for lamb chops--an excellent marriage of flavors. I used the leftovers to sprinkle on soup and almost everything I could think of--it's that good!

Authentic Dukkah is a mix of hazelnuts or chickpeas, seeds and a variety of spices. It is used as a dry dip for olive-oil soaked bread and to flavor everything from salads to meats.



The mixture from epicurious was made with pistachios instead of the more traditional hazelnuts or chickpeas. I altered it slightly. It was excellent and so easy to make. I am planning on concocting a new batch for our new year's eve meal this year. It will add an exotic flair to our celebration.

Pistachio Dukkah 1/2 cup roasted salted pistachios, shelled 2 tablespoons toasted sesame seeds 2 teaspoons ground cumin 1 tablespoon ground coriander 1/4 teaspoon sea salt Combine all the ingredients in a food processor and pulse until a finely coarse mixture is obtained. Store in an airtight container.

Artsy-Foodie's Tip: Spice mixtures keep in airtight containers at room temperature for a limited amount of time depending on the spices' oil content. However, the addition of nuts to the mix makes it more likely to spoil faster. You can still keep it at room temperature but just for a day or so before the oil in the nuts starts to break down. It's best keep it in the refrigerator if you are going to need it at a later date. You can always toast it slightly in a dry pan to revive the flavors. But be careful, it burns fast.






Other great ways to use spices:
Pumpkin Seeds with Spices
Cinnamon Izmir Kofte-Meatballs
Pea Vines and Zucchini Patties

Snow and Stick-to-Your-Ribs Meals

The weather has been unbelievable lately. Our city is paralyzed by snow. We are as stuck as the snowmen forming on front lawns all around us. It is a reminder that this is the season for slowing down and a perfect excuse to enjoy our families.

My children are loving it. They spend their days outside building snow caves and sledding down the hill. The cold air makes them ravenous by the time they're ready for the warmth of our home. I love stews for their ability to bind the people that share them. The aroma that fills the air as they simmer provides an open invitation to rest, chat and enjoy.


I'll take this opportunity to wish you all a very happy holiday season.

Happy Hanukkah!
Merry Christmas!
Joyful Kwanzaa!
Happy New Year!

Turkey and White Bean Stew with Millet Polenta For the Millet: 1 tsp olive oil 2 cups organic millet 6 cups water 1 tsp salt 1 tablespoon butter 1/4 cup sour cream 1/4 cup freshly shredded parmesan salt to taste For the Stew: 1/2 tablespoon olive oil 1/4 cup sweet onion, minced 1 large garlic clove, minced 1 Lb organic ground turkey, not extra lean 1 teaspoon salt 1/4 teaspoon ground cinnamon 2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper, or more to taste 2 cups cooked white beans, cannellini or white navy beans 26.4 oz carton chopped tomatoes 1/4 cup chopped parsley, optional for garnish To Prepare the Millet Polenta: In a medium to large pot, heat the oil and saute the millet for a minute then add the water and salt. Bring to a boil. Lower heat and simmer covered, stirring every once in a while. Cook for 25-30 minutes or until mixture is cooked and creamy (like polenta). Add butter, sour cream, parmesan and more salt to taste. Keep warm until ready to serve. To Prepare the Stew: In a large pan, heat the oil and saute the onions, garlic until cooked and slightly caramelized. Add the ground turkey and cook, mixing to break a part the clumps. Once the meat is cooked, add the salt cinnamon, oregano, basil and red pepper. Saute for another minute then add the cooked beans and chopped tomatoes. Mix well. Bring to a low boil and simmer covered for another 10 minutes, stirring occasionally. Serve on top of the millet polenta. Top each portion with freshly chopped parsley (if using).

A Kid's Favorite: Oven-Baked Chicken Strips

I remember the first time I ate chicken nuggets. I was twelve. A friend's mom picked me up to bring me to a school event. She stopped by McDonald's to feed her kids dinner. I had never entered a fast-food restaurant and I couldn't believe my luck. When asked what I wanted, I quickly and conveniently forgot that I had been fed a healthy dinner by my mother . I settled on the chicken nuggets. I don't remember if I liked them. All that remains of that night is the memory of how elated I was at being able to add "eating at a fast-food restaurant" to my life-experiences.

Nowadays, I only eat chicken nuggets when they are homemade. My kids are the ones who do not like fast-food. Thank you SuperSize Me! Truth be told, they weren't fans even before they saw this documentary.

Here's a version of chicken strips that is both healthy and delicious. It is based on a recipe I found on eatingwell.com.



Oven-Baked Chicken Strips with Spices (serves 4)

olive oil cooking spray
1/2 cup of almond meal
1/4 cup of garbanzo bean flour, or other
1 1/2 tsp sweet paprika
1/4 tsp ground cumin
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/2 tablespoon olive oil
1 cup of egg whites
1 to 1 1/2 pounds of chicken tenders

Preheat oven to 375F.
Prepare a cookie sheet with parchment paper. Add a thin layer of oil (sprayed on) to paper.
In a bowl mix the almond meal, flour, and spices. Add the olive oil and work in with a spoon or your fingers until evenly distributed.
In another bowl, pour the egg whites.
Take the chicken strips and coat them in the egg whites. Then, one by one, dip them in the almond mixture pressing each side to coat. Place the crumb coated chicken strips onto the prepare cookie sheet. Spray some olive oil on top of the strips.
Place in the oven to bake for 15-20 minutes. Chicken strips are cooked inner-temperature reaches 160F when checked with a meat thermometer. Keep an eye on it to avoid burning and to keep the chicken moist. Serve with your favorite dip.

Greek Meat Patties in a Tomato Sauce

My husband and kids really love meatball dishes. A few days ago, I came across a recipe for Soutzoukakia, a meat patty dish from Greece featured in From Tapas to Meze by Joanne Weir. The picture was gorgeous and immediately caught my attention. However, it was the inclusion of orange zest in the meat mixture that sealed the deal.



I decided to alter the recipe for my own convenience and dietary needs. Overall, my ingredient list is still true to the original spirit of Joanne Weir's recipe. I simplified things a little here and there.



This made one delicious meal. The meat patties were fragrant as well as moist, and yet they kept their shape beautifully. The sauce had a nice depth of flavor. It paired up perfectly with rice pasta and the salty olives provided a nice contrast to the sweetness of the tomatoes. There were absolutely no leftovers, only rave revues from my little crowd.

Soutzoukakia Meat Patties (serves 6)
I used chickpea flour but feel free to replace it with all purpose flour if you do not have any in your pantry and are not concerned with gluten or wheat intake.


3 tablespoons olive oil
1 cup onions, finely chopped
4 green onions, finely chopped
2 slices of gluten free bread, or other
3/4 cup red wine
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground allspice
4 cloves of garlic, put through a garlic press
1 1/4 pounds ground lamb
1 1/2 tablespoons orange zest
1/4 cup finely chopped parsley + 1/2 cup reserved
1/2 tablespoon fresh thyme, chopped fine
1 teaspoon salt
1/4 cup chickpea flour
1 28oz can of Italian tomatoes in puree
1 teaspoon of sugar
1/3 cup pitted kalamata olives

In a pan, heat 1 tablespoon of olive oil and sautee onion and green onion until tender and starting to turn golden (10 minutes).
In a large bowl, combine the bread and 1/2 cup of the red wine and mash the bread into the liquid. Add to the bowl the onion mixture, the cumin, coriander, allspice, garlic, lamb, zest, 1/4 cup of parsley, thyme and salt. With your hands, mix well until thoroughly combined. Refrigerate mixture for 30 minutes.

Form meat patties with about 1/4 cup of meat mixture for each. And coat each one with the chickpea flour.
In a large pot, warm 2 tablespoons of olive oil under medium heat. When the oil is hot, carefully add the patties and let brown for at least 5 minutes on each side or until golden brown. Then carefully remove them from the pot to a platter. Pour in the pot the tomatoes and sauce from the can, mash and break up the tomatoes with a spatula. Add 1/4 cup of red wine, and sugar. Scrape the bottom of pot with a spatula and continue mixing well. Simmer like this for ten minutes and reintroduce the meat patties. Cover and simmer for 30 minutes. If you wish to serve it with pasta, boil a pot of water at this time.



Here's another great meatball recipe for your enjoyment...

Izmir Kofte

A Wonderful Tasting Chicken Breast Recipe

About a month ago my friend Robin sent me an email which read: "this chicken recipe is a keeper..." And boy was she right. It's hard to believe that such a simple marinade could bring out so much flavor and keep a common, bland chicken breast so moist.
I'll be trying it with tofu next, but for now here's this wonderful recipe, with some minor alterations, for you to enjoy.



Cilantro Thai Grilled Chicken (serves 4)

2 garlic cloves, coarsely chopped
1/2 cup cilantro
2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

In the mood for chicken? Check out these other recipes:
Fig Chicken with Rosemary and Thyme
Grilled Chicken Tenders with Pumpkin Seed Pesto

Izmir Kofte-- A Meatball Dish With a Hint of Cinnamon

There are not many dishes that can claim to be regulars at our dinner table. I may love a dish and never make it again. After all, the culinary world is such a vast ocean to explore... The pleasure of discovery is what keeps me in the kitchen, happily creating and experimenting. One dish keeps coming back though, unapologetically breaking all rules.



I first made Izmir Kofte fifteen years ago. I was a young bride then, barely venturing into ethnic cuisine. I immediately loved the pillow soft meatballs perfectly flavored with cinnamon and swimming in a sea of tomato sauce. The chopped pistachios and parsley, a beautiful contrast to the deep richness of the red sauce, only added to the experience. Over the years, I have made them many times for guests and never has one left my table without requesting this excellent recipe.

Izmir Kofte (serves 4)
If you are not watching out for wheat or gluten, feel free to use regular slices of wheat bread.

Ingredients for the meatballs:

1 lb of lean grass-fed ground beef
1 egg
5 oz of Gluten-Free bread, soaked in water, squeezed dried and crumbled
1/2 cup finely chopped onions
1/4 cup finely chopped parlsey
1 tsp sea salt
1 tablespoon dijon mustard
1 tsp cinnamon
olive oil



Mix all the ingredients for the meatballs in a large bowl and mix really well- I like to use my hands for this step and the next. Then form ping-pong sized meatballs. Just make sure, to soap up your hands really well after handling raw meats and eggs. Heat a large pan, such as a seasoned iron pan or nonstick pan, with olive oil (about 1 tablespoon). In batches, if necessary, brown the meatballs and then transfer to a plate. You don't want to overcrowd the pan, this makes it more likely that the meatballs will fall apart or steam instead of browning properly.



Ingredients for the sauce:

1/2 tablespoon olive oil
1 cup of finely chopped onions
1 can of tomato paste (6oz)
2 1/2 cans of warm water (use the tomato paste can)
2 tablespoons of lemon juice
1 tablespoon of brown sugar
1 tsp of salt
1/4 cup of chopped raw pistachios
1/2 cup of finely chopped parsley

In a dutch oven, heat the oil. Add the onions and saute until translucent. Add the meatballs in the pot.
In a bowl mix together the paste, water, lemon juice, sugar, salt. Pour mixture on top of meatballs and give a gentle stir. Bring to a boil and then cover and keep simmering for 45 minutes. Give another gentle stir at about halfway through the cooking process. Sprinkle the chopped pistachios and parsley on top. Serve over rice.



If you enjoyed this post you might also enjoy:
Fig Chicken with Rosemary
Chermoula