Cover of Fast Vegetarian Feasts

Since I have been spending so much time studying and not cooking, I don’t feel like my meals have been too balanced for the last few weeks. I thought I would make a couple of dishes that will last for several meals and get back to my vegetarian roots with veggie focused recipes.

Yesterday I made Potatoes Simmered with Sage, Tomatoes and Peas. The recipe came from “Fast Vegetarian Feasts” by Martha Rose Shulman. It is a wonderful combination of colors and textures and the scent of Sage reminds me of cooler days. Somehow I like that reminder in the heat of summer!

Today I made Asparagus Soup with Arborio Rice which I found in the May 1999 issue of Veggie Life (yes I liked it enough to keep the recipe all these years!) I love Cream of Asparagus soup, but in the summer it is nice to keep the focus on the freshness of the vegetables. This recipe uses thyme and sage so I guess I am enjoying the thought of fall and Thanksgiving with family and friends.

Both recipes take a little chopping but not too much. All and all they are pretty easy to put together. If you are a vegetarian the potato dish can be either a main course or side dish. Being a pescatarian (I hate that label!) I baked a small piece of fish to go with it. You could probably add some cooked shrimp or to keep it strictly vegetarian add tofu to the dish. I thought about substituting edamame for the peas to add protein, but I love baby peas, so I left it “as is” this time.

Like most stews, this tastes better the second day after the flavors have had a chance to meld. If you are a carnivore, this dish would be wonderful with baked chicken.

The asparagus soup is just fine the way it is. Only a few suggested changes, I use fresh sage and thyme if I can get it and Vegetable broth or Chicken broth in place of the water.

Potatoes simmered with Sage, Tomatoes and Peas
6 Servings


1-2 Tablespoons butter, safflower oil or olive oil
1 medium onion , sliced
1 tablespoon fresh sage leaves torn into pieces or 1 teaspoon whole dried sage leaves
2 pounds potatoes unpeeled sliced ( I always use red potatoes but Yukon gold would be great too)
1 pound tomatoes, fresh or canned (with liquid) peeled, seeded and sliced ( I use canned diced tomatoes, but not with added herbs or garlic in it)
½ cup vegetable broth (omit if you used canned tomatoes with their juice)
2/3 cup dry white wine (have a glass too, it makes the cooking more fun!)
2 cups fresh shelled peas or 1 package frozen
Salt and Fresh ground black pepper to taste
½ cup freshly grated Parmesan Cheese (the good stuff!)

Heat 2 tablespoon of the butter in a heavy-bottomed saucepan or Dutch oven and sauté the onion with the sage until the onion is tender. Add the potatoes and toss with the onions for 1 minute, then add the tomatoes, wine and broth or liquid from the canned tomatoes and bring to a simmer.

Cover and cook slowly over a low flame for 1 hour, or until the potatoes are tender, stirring occasionally.

Stir in the peas and continue to simmer until the peas are tender and bright green, 5-10 minutes. Add salt and freshly ground pepper to taste and stir in the Parmesan. Remove from the heat and serve.

Asparagus Soup with Arborio Rice


8 servings

4 tablespoons margarine or butter
2 large sweet onions (preferably Vidalia) finely chopped
2 ½ pounds asparagus, tough bottoms removed cut into ½ inch pieces
1 teaspoon dried thyme (or a couple sprigs of fresh thyme)
½ tsp dried sage (or 1 tablespoon torn fresh sage)
1 bay leaf
3 quarts of water, vegetable or chicken broth. (I use vegetable broth from Whole Foods and I only use about half the amount of liquid the recipe calls for)Salt and Pepper to taste
1 cup Arborio rice (the kind that cooks in 15-20 minutes)

Melt margarine in a medium pot over low-medium heat. Add the chopped onions, cover and cook for 10 minutes, stirring occasionally, until onions are softened.

Add asparagus, thyme, sage, and bay leaf. Stir to mix. Cover and continue cooking for another 10 minutes, stirring occasionally.

Add water or broth, salt and pepper. Stir to mix. Raise heat to high, bring to boil, then reduce heat to low and cook at a low-medium boil for 30-35 minutes stirring occasionally.

Stir in rice after the first 10 minutes cover and continue cooking , stirring frequently (or the rice may stick) until the rice is tender and broth is rich. Remove bay leaf. Taste for seasonings.

Note: If you use water this is only 156 calories and has only 12 mg of sodium. The broth will add calories and sodium to the soup. You can use a low sodium broth instead of water if you want to limit the salt. It will have more flavor than plain water.

Sheila's Favorites

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I have no new recipes this week. I was studying for an exam so I haven’t done much cooking with the exception of the Salmon Dill Chowder I mentioned earlier. It was delicious, but I think I am the only one that likes to bake bread and make soup in the heat of summer. I will save the recipe for the fall to share with you.

Since I have no new recipes, I thought I would do something different and share with you some of my favorite products. I don’t eat a lot of processed food, but like everyone else, I don’t make everything from scratch.

So here are my favorite products:

Red curry paste: Taste of Thai Red Curry Paste http://www.atasteofthai.com/index.php?page=product&action=viewcat&id=1

I have mentioned this before in my recipe for Mahi Mahi in Red Curry Sauce. This is a mild curry. I find the other brands too hot for my taste.

Crackers: Blue Diamond Nut Thins all flavors but Hazelnut is my favorite http://www.bluediamond.com/index.cfm?navid=34

Ok, this is my addiction. Most people snack on chips, I snack on Nut Thins. The only down side is trying not to eat the whole box at one sitting.

Bittersweet Chocolate Chips:Ghiradellhi 60% Cacao Chips http://www.ghirardelli.com/products/chips_bittersweet.aspx

Make Chocolate Chip Muffins to die for with these. They are also great in Chocolate Chip Banana Bread. They are not waxy like the popular brands. They are creamy and gooey when warm.

Green Tea: The Republic of Tea, Green Tea Honey Ginseng http://www.republicoftea.com/

My morning fix. You just have to try this.

Black Tea: Bigelow Vanilla Carmel
I drink this in the evening to help me relax.

Flavored water : Metromint Spearmint or Peppermint flavored water..http://www.metromint.com/

You will either love this water or hate it, but I find the mint very cooling and refreshing. The Lemonmint tastes like the water you clean your hands in so skip trying that flavor. I am not a fan of the Chocolatemint either

Peanuts: The Peanut Shop at Williamsburg http://www.thepeanutshop.com/category/27

These are the absolute best peanuts I have had. They aren’t greasy and they are crunchy.

Hazelenut spread: Nutella http://www.nutellausa.com/history.htm

My German friend Susanna got me started eating Nutella. Actually I have never bought a whole jar. I buy little 99 cent samples at World Market and that is enough of a treat for me. Spread on Carrs Crackers.

Cajun coffee and Beignets: Café du Monde http://shop.cafedumonde.com/originals.html

Well if you have been to New Orleans, you know Café Du Monde is the place to go for chicory coffee and beignets. You can order the coffee and mix and feel like you are in New Orleans at home.

Salad dressing : Newman’s Own Lighten up Low fat Sesame Ginger Dressing http://www.newmansown.com/product_detail.aspx?cat_id=7&prod_id=14

I usually make my own dressings but when I am in a hurry or need to bring a salad to a party, I use this dressing. It goes great with a simple salad of baby spinach, toasted slivered almonds, mandarin oranges and bean sprouts

Pretzels: Newman’s own salt and pepper pretzel rounds http://www.newmansownorganics.com/food_pretzels.html

I love the pepper in these. They pack a lot of flavor so you don’t feel like eating too many and the profits go to a great charity.

Cocktail Sauce: Golden Dipt Cajun Seafood Sauce.
http://www.thefind.com/gifts/browse-golden-dipt-sauce

A little spicy but not hot. Great with boiled shrimp or crab claws

Pierogies: Mrs. T’s Potato and Onion Pierogies http://www.pierogies.com/retail/products.asp?ProdID=2

These Pierogies make a great easy meal. You can sauce them many ways, but I boil them and then brown them with some sliced onion and a little butter and that’s it.

Vegetarian Italian Sausage: Boca brand but it is hard to find. Second choice, Tofurkey Italian Sausage with Sun Dried Tomatoes http://www.tofurky.com/products/sausages.htm

Boca brand tastes the most like real Italian Sausage to me, without all the fat. I use them to make Sausage and Pepper Sandwiches in soups and in a pizza quiche. Since I have had trouble finding boca sausage in Florida I have used Tofurkey. It’s great in soups, but I wouldn’t use it in Sausage sandwiches.

Feta cheese: Vigo brand http://www.vigo-alessi.com/products/itemView.php?id=177

You see Atheno brand a lot, but I find it dry and tasteless. This is closer to traditional feta that is kept in brine. It is slightly salty and creamy.

Swiss cheese light: Tine Jarlsberg Light http://www.tine.no/page?id=185&key=9099

This is the only light cheese that actually has a cheese, not a processed flavor. It is found in most groceries but can be expensive. I have found it at Wal Mart for a better price.

Favorite cat food: Ok just joking. Rusty put me up to it. His favorite is Venison and Pea but sometimes he prefers Lamb and Rice.

Favorite Chips: Garden of Eatin Sesame Blues http://www.gardenofeatin.com/products/product/1078.php

As I mentioned, I am not a chip eater, but if I was these would be my choice. Made with all natural ingredients and the sesame adds a nice nutty flavor.

Favorite cookie mix: Toll House Slice and Bake Chocolate Chip Cookies.

This is my favorite mix, only because I can slice one at a time, controlling my cookie addiction. They are really a bit too sweet but who cares when they come out of the oven hot and gooey and you don’t have dishes to do.

Favorite premixed Chili Powder: Gebhardts http://www.mildbills.com/p-105-gebhardt-chili-powder.aspx
The taste of Texas, what more can I say

Favorite Everyday Wines:
Kim Crawford Sauvignon Blanc, Liberty School Cabernet Sauvignon,Ravenswood Zinfandel

I would love to hear about some of your favorite ingredients. So feel free to share your favorites with us.

Hatch Chiles are here!!!

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Well it’s that time again, Hatch Chile Season! If you know nothing about Hatch Chiles, you might think, “What is the big deal?” For those of us that have experienced Hatch chiles, it is a much awaited time.

The Hatch Chile festival is scheduled for Labor Day weekend. There are many events, a parade, the crowning of the Chile Pepper Queen and roasting of the chiles using gas powered roasters, either hand cranked or motorized.

Hatch is known as the Chile Capital of the world. The village of Hatch is located in the Rio Grande Valley. The high desert climate, low humidity and rich soil make it an ideal location for growing chiles. The green chile harvest has started and continues until the red chile harvest or until the first frost of the year.. The chiles are grown on family farms, not commercially and interest in Hatch Chiles has grown through word of mouth, not through marketing campaigns.

Location, soil, the long growing season and altitude in Hatch, New Mexico account for the quality and unique and much sought after taste of Hatch Chiles. The village only encompasses 3.1 square miles with just under 1700 people. The people of the area make a modest living. The 2000 census showed the median income for a family was $23,819.

Hatch chile refers to varieties of chile grown in the area. There are a number of chile varieties ranging from Mild to Extra Hot. Big Jim, a popular variety is considered mild to medium but there are many variations of heat within the heat range. Hatch chiles are those that are grown in the town of Hatch. During the Green chile season Mexican chiles are often marketed as Hatch chiles, so it is important to choose a reputable organization that sells authentic, Hatch grown chiles.Whole Foods and Central Market in Texas carry Hatch Chiles during the season. I believe they are reputable sources of the real item.

Capsaisin is what makes the chiles hot. It is found around the stem, membrane and seeds, the most potent heat is in the membrane. Water will not quell the heat from a chile. Yogurt and Milk are the best heat neutralizers, so if you are unsure of your reaction, keep some around.

Interesting to note, Capsaisin is found in many pain relieving products. There is evidence that capsaisin can deplete Substance P in sensory nerve terminals. Substance P is associated with initiation and transmission of painful stimuli. Studies have shown a benefit to those with Diabetes Neuropathy, Arthritis, Psoriasis and other conditions.

Chiles have excellent nutritional value with loads of B Vitamins, Vitamin C, Calcium, Potassium and Vitamin A. The chiles are best used roasted and peeled. You can either buy them this way or roast and peel them yourself. If choose to do it yourself, remember to wear gloves and “DO NOT”…and I mean “DO NOT” rub your eyes!!! Now that’s a hot tamale!

I can think of a million uses for roasted green chiles. I just love them. Add them to a grilled cheese sandwich. Include them in your homemade guacamole. Add some chopped green chiles to your mayonnaise with a squeeze of lime juice and use on sandwiches (chicken or veggie sandwiches are good choices). Make a green chile sauce to go over breakfast burritos. A grilled cheeseburger (meat or veggie) can be topped with some strips of roasted peeled Hatch chiles. Green chile pesto has many uses, over pasta, on crackers or used as a topping for burgers. Central Market makes some wonderful pesto. I have included their recipe if you aren’t in a place where you can visit the store.

Of course there are some traditional uses, Green Chile Stew with Pork (or the non-traditional Vegetarian Green Chile Stew with Tempeh) Green Chile Cornbread and Green Chile Enchiladas.

I hope you will check out the stores in your area and try a few dishes with the Hatch Chiles. If you can’t find a store that carrys them, you can order the Chiles on line. Usually you have to buy them in bulk but I found a supplier that offers them in smaller 5lb packages. They will roast and freeze them for you too. That way you can use them year round http://www.newmexicocatalog.com/html/fresh_green_chile.html .

Hatch Chile Pesto
recipe courtesy of Central Market in Dallas:

Six mild to hot Hatch chiles, or a combination to suit your taste
1/2 cup grated Parmesan cheese
1/2 cup packed fresh cilantro leaves
2 large garlic cloves
1/4 cup roasted chopped pecans
2 tablespoons fresh lime juice (or more to taste; I use a whole lime)
1 teaspoon salt, or more to taste
1/2 cup olive oil

Roast the chiles first, and de-vein and de-seed them. Combine the chiles and the cheese, cilantro, garlic, pecans, lime juice and salt in a food processor until everything is finely chopped. Add the olive oil slowly until all the ingredients become a smooth paste. At this point you can use it right away or you can freeze it for later use.

Hatch Guacamole
The bacon makes this guacamole unique. I suggest you try it if you are a meat eater. You can use pork or turkey bacon.

4 Haas avocados Halved, Seeded and Peeled
Juice of 1 lime
½ tsp ground cumin
5 slices of bacon cooked and crumbled (Optional, Vegetarians can substitute either imitation bacon bits or toasted pine nuts)
2 Hatch Chiles Roasted, Peeled, Seeded and Chopped
1 tbl chopped cilantro
Salt to taste (optional)
Blue Corn Chips

Mash avocado with lime juice and cumin. Add bacon or pine nuts, green chiles, cilantro and salt. Mix to combine. Serve with Blue Corn Chips.

Brunch Burritos

1 10 oz Package fresh spinach, washed, stems removed and chopped
½ package mushrooms cleaned and sliced
½ cup chopped onion
1 Tablespoon Olive Oil
¾ cup Monterey Jack Cheese, grated
Juice of ½ a lime
1 Tablespoon toasted Pinion (pine) nuts
4 medium flour tortillas (lowfat, lard free preferred)
1 Cup Homemade "Green Chile Sauce" (http://www.recipezaar.com/Chuys-Hatch-New-Mexican-Green-Chile-Sauce-40666 Vegetarians will have to use substitutions) or Hatch Green Chile Enchilada Sauce (available in some groceries and at Whole Foods market)

Sauté’ onion and mushrooms in the oil until onion is translucent. Add the fresh spinach and cook until it is just wilted. Add the pinion nuts and lime juice.
Divide mixture among the flour tortillas and fill them. Top with ½ a cup of the Jack Cheese divided. Roll the tortillas then wrap each in aluminum foil. At this point you can put them in a crock pot set on warm until ready to serve your guests.
Heat Green Chile sauce and when ready to serve pass out the Burritos and top with Chile Sauce and extra Jack cheese. A Mango Margarita would pair well with this.

4 servings

Popsicles: Not just for Kids!

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It’s hot out there! This time of year I start craving cold things, ice cream, sorbet, popsicles, shakes and just plain cold water with lots of ice. A number of years ago, I came up with a more healthy solution to my desire for high fat ice cream when I needed to cool off.

I bought fresh juices and made them into my own homemade popsicles. I see a lot of recipes for popsicles using a sugar syrup, but I haven’t felt the need to use syrup when the Natural Juices are great. The syrup does make them less “icy” but if I don’t need to add sugar, I don’t.

You can find Popsicle molds sometimes at Target. More recently I found some at Bed, Bath and Beyond. Of course Amazon has them as well.I prefer the round ones, but if you like your popsicles rectangular, there are molds for that too.

My favorite juices are by R.W. Knudsen. You can find them at Whole Foods or many Supermarkets. Pineapple Coconut is my all time favorite, but Guava Strawberry and Simply Nutritious Morning Blend packed with Vitamins and Minerals are also great choices.

Of course, over time, I have started finding other uses for my Popsicles. Most recently I decided to try making my Mona Vie dose of the day into a Popsicle. In addition to the antioxidants in it, the Mona Vie Active has Glucosamine and it tastes a whole lot better than the other liquid forms I have tried . Frozen, it is a great grab and go pop and I find I am more consistent with the Mona Vie popsicle rather than the juice alone. (For a Mona Vie distributor, link to this site www.monavie.com and use this distributor number 579716. My sister is my distributor!!)

I also came up with another idea, using the Popsicle plan for my after workout recovery drink. Blend in advance, freeze and you have them as needed. My favorite is Whole Foods brand Chocolate Soy Protein Powder blended with non-fat milk, banana and strawberries or blueberries (or both). If I want it a little sweeter, I add a teaspoon of maple syrup or honey. Freeze these and you have your recovery drink ready to go in a nice little icy package.

A Mango Lassi recovery drink pop is good also, fresh mango, Vanilla Soy Protein Powder (yes, soy…the vegetarians favorite!), Low fat or Fat Free Milk, Soy Milk or Vanilla Yogurt and a dash each of Cardamom and Ginger. Add a little honey if you want. Throw in an after workout meditation and you will be ready for Nirvana (or at least more relaxed and recovered!).

Now all of my ideas aren’t healthy but often healthier than not. My “less healthy” treat, I came up with because I had bought a bottle of KeKe brand Key Lime Liqueur
and there are only so many times when I want to make Key Lime Martinis. I filled the mold ¾ of the way to the top with Pineapple Coconut Juice then finished it with the Key Lime Liqueur. The Liqueur settled at the bottom and was a pretty green contrast to the white juice. The Liqueur stays a little softer than the juice, but it tastes great and you have just enough of an alcohol hit to make this a real “adult” indulgence.

Finally, I made a strawberry sorbet pop based on a recipe I found in Sunset Magazine (April 2007). I made a simple syrup with ½ cup white sugar and ¾ cup of water. I heat the ingredients in a saucepan over medium heat until the sugar is dissolved. Cool then add ¾ tablespoon of Orange Flower water and 1 tablespoon of lemon juice.

I take a pint of fresh, sweet strawberries, stem removed and put them in a blender. Blend, adding syrup to taste. If you want an elegant sorbet you can run the berries through a fine strainer to remove the seeds before adding the syrup. I went for a more rustic dish by skipping that step. Pour into popsicle molds and freeze.

The Sunset Recipe used Rose Water in place of the Orange Flower water but I didn’t have it on hand. I am sure that would taste great too! You could probably add a little chopped basil for a more sophisticated flavor or use honey in place of the syrup. If you use the honey, I would leave out the orange flower water and use an orange extract otherwise the honey may overpower the delicate orange flower water.

I hope these ideas will motivate you to come up with and make your own popsicle combinations. You can layer different flavor and colors, make lime pops and serve with a tequila to dip in. The ideas and flavor combinations are endless.
Stay fit, stay cool, and don’t forget to exercise!

A Healthy 4th of July BBQ

Image by Asten via Flickr

Independence Day is upon us. The grills are being cleaned and readied for the BBQ master. Shoppers are buying up the potato salad, macaroni salad and cans of baked beans from the groceries.I thought I might offer you a different option this year to lighten things up.

Back in the days when I was a Carnivore, my husband and I tag teamed making Turkey Burgers. They were a little trickier on the grill since they didn’t have all that fat to bind things together. We settled on him either being “very” careful turning them or using a grill basket which was much better. I have also added some egg or egg white to the burgers to bind them and that works pretty well too.

In my more domestic days I made fresh hamburger buns. Wow! Those really added a lot to the meal. If you can get some good buns from a bakery, not a grocery, I suggest you do.

Instead of heavy fat laden potato salad or the butter loaded scalloped potatoes my mother used to make, I make Buttermilk Herb Scalloped Potatoes. The Buttermilk is lower in fat. When cooked, it adds a very tangy cheesy texture to the potatoes. The herbs give the dish a fresh from the garden taste.

Then there is the macaroni salad. Now don’t think I am inhuman. I love my mother’s macaroni salad, mayonnaise and all but I have an alternative that I love equally. I got the idea while dining at Dakota’s restaurant in Downtown Dallas. They made a WheatBerry Salad with minced vegetables, blue cheese and a balsamic vinaigrette. I make it that way at times, but when my Albanian heritage kicks in, I make a Dilled Wheat berry Salad with minced vegetables, mint and Feta cheese. I dress it with the traditional fresh squeezed lemon and olive oil. The oil I use sparingly.

A bit outside the box, my Butter Beans Oreganato taste great and may help you add some of your own “Fireworks” to the occasion :).

So this year, try something outside of your comfort zone. These may not be “American” per se, but we are a melting pot in America and this "4th of July"
(or sometime this summer) I hope you try these recipes. I think you will like them and they are good for you too!!

Red Carpet Turkey Burgers

For the burgers:

1 lb “lean” ground turkey
1 ½ tsp liquid smoke (hickory if you are from the East, Mesquite if you are from Texas)
1-2 Jalapeno peppers seeded and chopped
1 Shallot minced
1 Garlic clove peeled and minced
S& P to taste
1 egg or 2 egg whites optional
4 Good quality hamburger buns
Garnishes:
1 small green or red pepper cut in strips
Lettuce
Grated low fat Cheddar or Swiss cheese
Country Dijon Mustard

Preheat a BBQ grill. Combine all the burger ingredients and mix. Gently form the mixture into 4 burgers. Place in a lightly oiled grill basket or very carefully on the prepared grill (remember to oil the grill before heating it so you don’t burn your eyelashes off!!)

Grill until cooked through turning once. Don’t try turning them multiple times or they will fall apart and you will be eating turkey hash!!

Another option you could try instead of the liquid smoke is using Hoisin sauce and substituting sweet green pepper for the Jalapeno. You could top this with sautéed shitake mushrooms and Light Swiss Cheese

Buttermilk Herb Scalloped Potatoes

3 Medium Yukon Gold Potatoes (or large redskin potatoes) sliced in ¼ inch strips
¼ onion chopped (or more to taste)
2 tablespoons whole wheat flour (white is ok too)
1 ½ tsp each dried thyme and rosemary crumbled
S&P to taste
1 ½ Tablespoon good quality Parmesan or Romano Cheese not the flavorless stuff
1 Cup Buttermilk
1 tablespoon Smart Balance margarine or margarine made with yogurt
Pinch of Paprika

Preheat oven or toaster oven to 350 degrees. Lightly grease an 8x11 loaf pan. Toss the potatoes with the whole wheat flour, salt and pepper and herbs. Layer half of the potatoes in the loaf pan. Top with chopped onion then repeat with another layer. Sprinkle the Parmesan over the top and dot the potatoes with Smart Balance or the Yogurt based margarine. Pour Buttermilk over all then sprinkle with Paprika
Bake (uncovered) for 1 to 1 ½ hours or until potatoes are tender.
Enough for 4 as a side dish.

Wheatberry Salad

1 cup dried wheatberries
2 cups water
1 Chicken or Vegetable bouillon cube (optional)
½ red or sweet onion, minced
1 medium carrot; minced
½ red bell pepper, minced
1 ½ oz feta cheese crumbled
Handful of fresh cleaned spinach torn into small pieces

Dressing:

1 ½ tablespoons fruity olive oil
½ large juicy lemon
1 tsp dill weed or 1 tablespoon fresh dill chopped fine
½ tsp dried mint crumbled or 1 tsp fresh mint minced (fresh is best here)
S&P to taste

Bring 2 cups of water to a boil in a medium saucepan. Add bouillon if you want. Add wheatberries, bring to boil then reduce heat and cook covered for 45-50 minutes until done but still chewy. Toss with a fork then let cool.

When cooled, add remaining ingredients except the dressing ingredients (onion through spinach). Mix. Add olive oil and dill. Mix to coat the berries with the oil. Squeeze the lemon over the salad and mix again. Add salt and pepper. Taste and make any adjustments to the dressing.

Refrigerate until ready to serve.

To make this with the Blue cheese instead, substitute the Blue Cheese for the Feta. Omit the dill, and mint and substitute balsamic vinaigrette for the lemon and oil. I love it this way too and it might be more “American”.

Butter Beans Oreganato

1 Can Butter Beans
½ lemon
½ Tablespoon Olive oil
¼ Teaspoon dried oregano crumbled
S&P to Taste

Heat Butter Beans in a pan on the stove or bowl in the microwave. When hot add the olive oil, oregano, salt and pepper and mix gently. Squeeze the lemon over all and mix again. Serve warm.

Have a Happy, Healthy and Safe 4th....and don't forget to exercise!!

The Herbalist

I love to garden and I love growing herbs. When I owned a house, my backyard was my herb garden. At one time or the other I have grown; Lemon Thyme (the best), Basil, Dill, Lavender that smelled incredible after a rain, Epazote a Mexican herb , Mexican Marigold Mint, Mint, Lemon Balm, Cilantro (that spread all over the yard), Salad Burnet, a cucumber flavored herb, Sage( which I never had much luck with), Lemon Grass, Curry Plant(good but toxic in large amounts), Nasturtium (the flowers are great in a salad) and even Bay leaf.

The thing I love most about growing herbs is picking and having them fresh for whatever meal I am preparing. Herbs and spices add so many flavors to a meal. I would like to share with you some of the uses I have come up with over the years. I will include some information and simple ideas for using herbs. Some of these will be very familiar to you, others may be new.

In Dallas there is a Nursery in Highland Park, Northhaven Gardens http://www.nhg.com/
that carries a variety of herb plants. If you are local to the area, you might check it out and try your hand at a few of the more unusual herbs. I use fresh herbs unless otherwise stated.

Here is a rundown of some of my favorites:

Chervil- This is a very delicate, mild licorice flavored herb. It is in the parsley family. I have found it fresh at the Grocery, WholeFoods or Central market in the packages you find in the fresh vegetable area.

My favorite use, I learned from my chef/friend Wade. He sliced fresh radishes added a dollop of good quality unsalted butter (European or Danish is best), topped it with a sprig of Chervil and a little good quality salt. That’s all there is to it and it is great.

I also like to make Chervil butter to add to fish, veggies or to use with scrambled eggs. Mix one stick of softened butter with 1/3 cup of chopped chervil.

Lavender is my favorite scent, but as a culinary herb it must be used sparingly or it will taste like soap. It is used in making Herbs de Provence.

You can buy a good quality Herbs de Provence and mix it with some fresh lemon juice, olive oil, salt and pepper. Put some of the marinade aside for use in grilling and the rest you can use as a marinade for Tuna or Salmon. Marinate it for at least 30 minutes. Grill the fish to desired doneness, basting with the reserved marinade. You can serve it as is or with some lemon (low fat) mayonnaise on toasted buns.

Here is a link to a recipe for a cheese spread that uses fresh lavender blossoms and other herbs. The pretty purple flowers make a very nice presentation. You can always use low fat cream cheese for this. http://www.vegetablegardener.com/item/3653/cream-cheese-with-herbes-de-provence-and-garlic

Rosemary- The stems make great skewers for grilled fish and the sprigs can be used as basters with a marinade. When you have a sore throat, hot rosemary lemonade can be very soothing. Heat a cup of water in the microwave (or on the stove) as you would for tea. Squeeze a half of lemon in it, add honey to sweeten it and steep a sprig of rosemary in the lemonade for a few minutes. Remove the sprig and enjoy. I also have made a similar tea with culinary lavender or with sugar infused with lavender.

Dill- Ok, my Albanian heritage comes out when I think of dill. You can cook salmon on the stove with lemon, butter and fresh or dried dill (or bake it topped with lemon and dill butter). You can make a cucumber salad with mayonnaise, white wine vinegar and dill ( also add cherry tomatoes and slices of sweet green or red pepper). I also use dill in making stuffed grape leaves in the Spring and add fresh sprigs of dill to Greek salad which I mentioned in an earlier post. I plan on making a salmon, potato and dill chowder. Sounds like a good combination.

Salad Burnet- Ok this one may not be too familiar and not so easy to find. I would check a nursery that has a variety of herbs. They may carry this one. Salad Burnet is a cucumber flavored herb. It is parsley like and the cucumber flavor is very subtle. I have used it in a recipe from the Moosewood Cookbook for Flounder Florentine. Basically you sauté onion, chopped spinach, and dill until the spinach wilts. Here I make my own addition of some chopped salad burnet. Mix in chopped toasted almonds and lemon juice, cool then spoon over flounder filets. Roll up, put in an oiled baking pan and bake at 375 until the fish flakes.

Oregano- We think of it as an Italian herb but it is also in Mexican and many other cuisines. If you haven’t eaten fresh Oregano, please try it, very different. A good use for it is in a sandwich of lightly toasted Rosemary bread, sliced ripe tomatoes, sliced sweet green peppers, feta or cheddar cheese, mayo and fresh oregano. If you have to add luncheon meat go at it but it is great as a veggie sandwich.

Bay Leaf- When I went to the Culinary Institute they had a bay tree growing out front. We would plan our menu then go out and pick the leaves fresh from the tree for cooking. My favorite use for bay leaf is Turkish Swordfish Kebabs. You have to first soak the bay leaves (especially if you buy then dried). You then alternate the fish, bay leaves and lemon wedges onto the skewers. Drizzle with olive oil, season and grill on high heat, turning until done.

Sage- You most likely think of Thanksgiving when you think of sage, however I like it in a stew of sliced potatoes, onion, tomatoes, wine, vegetable (or chicken) broth and fresh peas topped with Parmesan. I suspect you could add some chicken to make this a meal.

Basil-Well we all know a lot about this herb. It is the all time best with tomato dishes, whether sliced, sauced or otherwise. I like to make a pesto with Basil, toasted walnuts, really good parmesan not the flavorless stuff and olive oil. I sauté scallops then add the pesto a squeeze of lemon and serve over angel hair. Yum!

Well that is enough to take in for now. I will continue with other herbs and recipes in subsequent posts.
I would love some feedback on this blog, your cooking ideas and things you would like me to write about.

Enjoy.

On a visit to Dallas last year, I had a very special date at Roy’s, a terrific Hawaiian Fusion restaurant. The meal was wonderful as was the company and atmosphere.

Roy Yamaguchi was born in Tokyo and attended the Culinary Institute of America in NY at the age of 19. In 1988 after having worked in LA and opened his first restaurant there, Roy relocated to Honolulu. He opened the first Roy’s restaurant which brought him much prestige and accolades.

In addition to his delicious East-West Cuisine, he has a signature cocktail that I would like to share with you. He calls it the original Hawaiian Martini. It goes well with Asian or Hawaiian food. I am including an easy menu that I believe, pairs well with it.

The drink may also pair well with Caribbean and Florida fare. No matter what, it is a great drink!!

Of course, my version isn’t exactly the recipe at Roy’s. They use only Maui pineapples and Skyy Vodka and Stoli Vanil Vodka. When it comes to pineapples, I take what I can get but much prefer the Sugar Sweet Pineapples from Costa Rica. You can often find them at Costco and they are just as good for eating as they are for this drink. If you have Skyy and Stoli, great, but if not I am sure there are other good brands that will work too. I have also considered using White Rum and Vanilla Rum in the recipe. The best garnish I have seen not only includes a chunk of Pineapple but also a purple orchid, very pretty!

This is the recipe that Roy’s in Orlando has published. I have seen another version where they use sugar syrup or add more pineapple juice (for the light weight drinkers like me!), but this is the authentic recipe and the easiest too! You will need a large glass jar.


R O Y ' S H A W A I I A N M A R T I N I
Roy's Orlando-Orlando, FL
Adapted by StarChefs

Yield: approximately 12 (4-ounce) servings
 1-1/2 (750 mL) bottles Skyy Vodka (or 4-1/2 cups)
 1/2 (750 mL) bottle Malibu Rum (1-1/2 cups)
 1/4 bottle Stolichnaya Vanil (3/4 cup)
 1 pineapple cut into 1/2-inch thick wedges
 1/4 cup sugar
Layer the pineapple wedges into the jar. Pour in the remaining ingredients and allow the pineapples to marinate for at least two days. To serve, ladle approximately 4 ounces of the liquor into a stainless steel shaker half filled with ice. Shake 30 times, and strain into a chilled martini glass. Garnish with a wedge of marinated pineapple and enjoy!

Honey Teriyaki Salmon

If you are in Texas, an easier version of this recipe can be made with the Teriyaki Marinade that you find at Central Market. It is their label and is syrupy and sweet. There is no need for any honey added as this would make a great marinade by itself.

1 lb Salmon Filet (1 inch thick)
1 cup of Teriyaki Marinade
3 tbl Honey (maple syrup might be good too but less authentic)
Marinate the salmon in the teriyaki in a Ziploc bag for several hours.
Preheat a grill on high and oil the grill using the safest method you come up with (which isn’t spraying oil onto the grill unless you need shorter eyelashes and bangs).

Place salmon meat side down and grill approximately 5 minutes then turn over skin side down. Brush on some honey and cook for 5 more minutes until done.

Note: Fish should be cooked 10 minutes per inch normally, so if your fish is a different thickness, adjust accordingly.

Snow Pea Medley

Sauté Snow Peas, Sliced Red Bell Pepper and if you can find it a Maui Onion (Vidalia or Bermuda Onions are equally sweet) until done. Add a dot of butter and a splash of soy sauce, and then serve.

Some nice cooked short grain brown rice would round out the meal.

Dessert can be as simple as some pieces of Mango, Pineapple, Papaya and Guava or any combination you can find fresh. If you want something more decadent you can try ice cream.

Ben and Jerry’s makes a Chocolate Macadamia Ice Cream while Hagen Daz makes Mango or Ginger Ice Cream and Baskin Robbins makes Nutty Coconut.

Kilohana! Enjoy!