tag:blogger.com,1999:blog-20384507564832021832024-03-23T03:16:20.400-07:00Stealth CookingStealthy Recipes for a Healthy Lifeby Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.comBlogger481125tag:blogger.com,1999:blog-2038450756483202183.post-75932757401043887962024-03-04T13:07:00.000-08:002024-03-04T13:07:04.277-08:00Dairy Free Mushroom Alfredo Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6x2EctZth7nkaAezLHMl6Ij0N39QpNWTIj8uTA-Yx_jgGOBZ7Bdk4kGICWUQmhxqqJE2R9kPbKX59AOOqrufgYEYNoyfhtZQ3Ammj4AVykW2jLZwwiyUcnshousc33g-1iUqG_3-SYbVa_40wo0CDjzt7XMCNoz0OLMbAHwxB2iAFaPgX3n78IUGFWM/s4032/IMG_5298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6x2EctZth7nkaAezLHMl6Ij0N39QpNWTIj8uTA-Yx_jgGOBZ7Bdk4kGICWUQmhxqqJE2R9kPbKX59AOOqrufgYEYNoyfhtZQ3Ammj4AVykW2jLZwwiyUcnshousc33g-1iUqG_3-SYbVa_40wo0CDjzt7XMCNoz0OLMbAHwxB2iAFaPgX3n78IUGFWM/s320/IMG_5298.JPG" width="240" /></a></div><p>I'd been looking and looking for a good substitute for the dairy ridden alfredo sauces that don't work well for me. Finally, I found one that works! Of course, I had to change things up just a bit, but the basics remain the same. My heartfelt thanks to thevegan8.com for the inspiration!</p><p>Ingredients:</p><div style="text-align: left;">1 cup sweet onion, diced</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">3/4 cup low sodium chicken broth</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">1/3 cup raw unsalted cashews</div><div style="text-align: left;">up to 1 additional cup low sodium chicken broth</div><div style="text-align: left;">1 tsp lemon juice</div><div style="text-align: left;">1 Tbs nutritional yeast</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp butter</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">8 oz cremini mushrooms, sliced</div><div style="text-align: left;">(remainder of the low sodium chicken broth)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">fettucine of your choice</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add the onion, garlic, and 3/4 cup chicken broth to a nonstick pan set over medium heat. Cook until the onion is translucent, and the chicken broth has evaporated, about 10 minutes. Transfer the onion mixture to a blender and wipe out the skillet. Add the salt, cashews, about 1/2 cup more of the chicken broth, plus the lemon juice and nutritional yeast to the blender. Blend until smooth, adding additional chicken broth if the mixture is too thick. Heat the butter and olive oil in the skillet over medium heat. Add the garlic and mushrooms. Cook until the mushrooms turn a dark brown, adding any remaining chicken broth. Cook the fettucine according to package directions. To serve, mix the fettucine with the alfredo sauce, then spoon some of the mushrooms on top. Garnish with fresh parsley or basil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 3-4</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaXyXTa5cza1WeOBjWZxR5iwyWQr2l64bKVvKqCMl0DsU0cWnHr1sKlXAVQbRMwD769otVDRNuG0ojakgkJpI5EtcC9q4HFOyMlV70m89IbcwhhTZFMaJJsbP_kNmwpjai4gdf_c45ts7cQBMJ8fZZ5-hd75Ukwmb-iFPD7F1lPQNvKYFwp34Cgk7XnA/s4032/IMG_5302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaXyXTa5cza1WeOBjWZxR5iwyWQr2l64bKVvKqCMl0DsU0cWnHr1sKlXAVQbRMwD769otVDRNuG0ojakgkJpI5EtcC9q4HFOyMlV70m89IbcwhhTZFMaJJsbP_kNmwpjai4gdf_c45ts7cQBMJ8fZZ5-hd75Ukwmb-iFPD7F1lPQNvKYFwp34Cgk7XnA/s320/IMG_5302.JPG" width="240" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Use vegetable stock to make this a vegan recipe. Add some bacon or prosciutto to the mushrooms to make a meat lover happy. Use gluten free noodles to make this gluten free. Whichever option you prefer, enjoy!</span></div><div style="text-align: left;"><span style="color: #bf9000;"><br /></span></div><p><br /></p>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-68275466100376592842024-02-07T14:29:00.000-08:002024-02-07T14:29:52.271-08:00Very Veggie Noodles<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCxz-u192Iy9dJsWQJ-BmPBJCX7jJFtBG0KaeLQ_wmregSb2bMI4aglrKjy0ZgqUaKlShXfdlacrBqL2xZhhWoxzHVGZNt76tDvvQHBEHiq4ShMRQymIb-GCQU2rKcEq92awxPZVv6arfuXEEOqGJWpzilvae0IHAEQ69sgyBYtyEXFr15pbY_o8Jyxk/s1200/veggie%20noodles%2001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCxz-u192Iy9dJsWQJ-BmPBJCX7jJFtBG0KaeLQ_wmregSb2bMI4aglrKjy0ZgqUaKlShXfdlacrBqL2xZhhWoxzHVGZNt76tDvvQHBEHiq4ShMRQymIb-GCQU2rKcEq92awxPZVv6arfuXEEOqGJWpzilvae0IHAEQ69sgyBYtyEXFr15pbY_o8Jyxk/s320/veggie%20noodles%2001.jpg" width="320" /></a></div>I first tasted a dish similar to this one at a delightful little cafe in Dubrovnik called Nishta. They called their dish Pastalicious. It was on their gluten free, vegan menu. As you can see, I added a few shrimp, just because it seemed like the right thing to do at the moment. Make it without the shrimp for a vegan version, or add them if you like. Either way, this dish is quite delicious!<div><br />Ingredients:</div><div><br /></div><div>extra thin rice noodles, enough for two servings </div><div><br /></div><div>1 tsp olive oil</div><div>1 clove garlic, minced </div><div>1 tsp minced ginger</div><div>6 shrimp</div><div><br /></div><div>1 tsp olive oil</div><div>4 oz mushrooms, brushed clean, stemmed, and sliced</div><div>1 rib celery, sliced</div><div>1 carrot, peeled and sliced</div><div>1/2 cup thinly sliced red pepper </div><div>1/2 cup yellow beans</div><div>4 spears asparagus, cut into 1 inch pieces</div><div>1 stalk lemongrass, cut into 3 pieces</div><div>1-2 Tbs red curry paste </div><div>5 oz coconut milk </div><div><br /></div><div>1/4 cup roasted cashews</div><div>1 green onion, thinly sliced</div><div><br /></div><div>Directions:</div><div><br /></div><div>Bring a large pot of water to a boil. Cook the rice noodles according to package directions. When, cooked, drain the noodles. </div><div><br /></div><div>Cook the shrimp and vegetables while the water is coming to a boil and the noodles cook. To cook the shrimp, heat the teaspoon of oil in a nonstick skillet. Add the garlic, ginger, and shrimp and cook until the shrimp just turn pink, 2 or 3 minutes. Remove the shrimp and aromatics from the skillet. Add the second teaspoon of oil to the skillet along with the vegetables. Cook until the mushrooms begin to change color, about 5 minutes. Add the lemongrass stalk, along with the curry paste and the coconut milk. Cook another minute, just until it begins to thicken. Add a little more coconut milk, if the sauce is too thick. Add the shrimp to the vegetables, then add the drained pasta, and mix everything together. </div><div><br /></div><div>To serve, remove the lemongrass stalk, then divide the noodles with veggies and shrimp between two plates. Top with some of the roasted cashews and green onion. </div><div><br /></div><div>Serves 2</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7pYNIZFnSKp8OGIaVoIUfBrhjvipy_lObyRhm4ExbqCcrki7rpONcThOQbgJW377T4KpslikW6ptKIZrJ5P30sYfMWtnqB_zeUgk60M8GtF0RSIjfWYuCcH2S4fv_KWd710h6RQKpU8PS_4Y7OW8eKLFa7U5Tr7IyAn56ot1Q4alRNobRTnAcsoQ3fMI/s1200/veggie%20noodles%2002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7pYNIZFnSKp8OGIaVoIUfBrhjvipy_lObyRhm4ExbqCcrki7rpONcThOQbgJW377T4KpslikW6ptKIZrJ5P30sYfMWtnqB_zeUgk60M8GtF0RSIjfWYuCcH2S4fv_KWd710h6RQKpU8PS_4Y7OW8eKLFa7U5Tr7IyAn56ot1Q4alRNobRTnAcsoQ3fMI/s320/veggie%20noodles%2002.jpg" width="320" /></a></div><p><span style="color: #bf9000;">Stealthy Cooking Tip: I used Mai Fun style noodles, which are very thin rice noodles, to make this dish. They're gluten free! Because they are so thin, they give this dish a silky texture. Adding the crunchy cashews on top, mixes things up a bit, and the juxtaposition in textures makes this dish exciting to the palate. </span></p></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-34228229687957008562024-01-09T13:55:00.000-08:002024-01-09T13:55:48.496-08:00Blistered Balsamic Asparagus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTFmK-23RrWubPL4-cS5_57-1xyrKqjb2atBVidDqnspVP_WYYv36CybLGDjtnyzAvQ5Krljc7yTVoHiMqSlwe07Gtyf68jlGaptD3D_05tR38OEeiZMDbzWHufOac_3x-NL9Oc1qb6M0HLN7SPVBH_jtF5dNTd7YolilzFu-W0DBhUbRmBij8geHSoM/s1200/balsamic%20asparagus%201001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTFmK-23RrWubPL4-cS5_57-1xyrKqjb2atBVidDqnspVP_WYYv36CybLGDjtnyzAvQ5Krljc7yTVoHiMqSlwe07Gtyf68jlGaptD3D_05tR38OEeiZMDbzWHufOac_3x-NL9Oc1qb6M0HLN7SPVBH_jtF5dNTd7YolilzFu-W0DBhUbRmBij8geHSoM/s320/balsamic%20asparagus%201001.jpg" width="320" /></a></div><p>This is one of the easiest ways to fix asparagus ever! And, it's delicious! And, it always disappears! And, it's fast! And, it's versatile! </p><p>Ingredients: </p><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">5-8 spears asparagus per person, woody ends trimmed off</div><div style="text-align: left;">1/4 cup water</div><div style="text-align: left;">several grinds sea salt</div><div style="text-align: left;">1 tsp balsamic vinegar per dozen spears</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the olive oil in a nonstick skillet. Add the asparagus and cook for 1 or 2 minutes, until the asparagus begins to brown in places. Add the water and let the asparagus continue to cook until the water evaporates. Add the balsamic vinegar, continuing to cook until the vinegar thickens, about 1 more minute. Serve. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcaJipkc810VP1zmrNdnZMfB0YfsYifP78tGJ1qqp6fpqGBvNj4DbR7mfERaq7i1cK_Y4O1SGYQm6TXB_KW3o-MxPHQMhuiRZZSkoUoQIw86LjlOH9H844K8f0cadEqjVY6dZV0QTGQ3gGtryu5UZvqop9MxXZAcmbcMzzADle7J5Gg05RJ9cNXcwD8U/s1200/balsamic%20asparagus%202002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXcaJipkc810VP1zmrNdnZMfB0YfsYifP78tGJ1qqp6fpqGBvNj4DbR7mfERaq7i1cK_Y4O1SGYQm6TXB_KW3o-MxPHQMhuiRZZSkoUoQIw86LjlOH9H844K8f0cadEqjVY6dZV0QTGQ3gGtryu5UZvqop9MxXZAcmbcMzzADle7J5Gg05RJ9cNXcwD8U/s320/balsamic%20asparagus%202002.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: I have substituted ponzu plum sauce on occasion, especially if I want to serve the asparagus with an Asian influenced meal. However, I prefer the balsamic sauce - it's quick, easy, and is certainly a people pleaser in my house!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-22116626420698317382023-12-06T18:09:00.000-08:002023-12-06T18:09:32.470-08:00Stuffed Butternut Squash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_oLzp6cfTXrC1rJBVTvYkwJsvJfcILFRk_zqQ22npu2G9FGgueZD2dfmyq8A40XIDkpCCnKDJXW380kxUZSjXHTHuyY0-bVMhvEAWxzEsOluOicCu8IJKfnVVaF-nBqTXWsi_N2KkMNTOfDMNUhOVYahAoRSrYUD6-95DY9BCnJgigT3PaKX8ssFYGs/s1200/butternut%20101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_oLzp6cfTXrC1rJBVTvYkwJsvJfcILFRk_zqQ22npu2G9FGgueZD2dfmyq8A40XIDkpCCnKDJXW380kxUZSjXHTHuyY0-bVMhvEAWxzEsOluOicCu8IJKfnVVaF-nBqTXWsi_N2KkMNTOfDMNUhOVYahAoRSrYUD6-95DY9BCnJgigT3PaKX8ssFYGs/s320/butternut%20101.jpg" width="320" /></a></div><p>It's fall here, and my delight with orange produce is at its highest. This savory squash dish is a perfect fall side or main dish. I enjoyed it as a main with a side of salad and applesauce. Mmmmm</p><p>Ingredients: </p><div style="text-align: left;">1 medium butternut squash</div><div style="text-align: left;">1 link sausage, casing removed, or vegan sausage</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1 stalk celery, thinly sliced</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">1/2 cup chopped onion</div><div style="text-align: left;">1 cup chopped mushrooms</div><div style="text-align: left;">1 Anaheim chili, seeded, deveined, and chopped</div><div style="text-align: left;">1 Tbs chopped fresh sage or 1 tsp dried sage</div><div style="text-align: left;">1/4 cup cream cheese, or vegan cream cheese</div><div style="text-align: left;">1 Tbs chopped fresh parsley</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 425F. Cut butternut squash in half, lengthwise, then scoop out the seeds. Spray a cookie sheet with oil and place the squash cut side down on the sheet. Roast for about 15 minutes, then turn over and continue roasting until the squash is tender, about 30 more minutes. Prepare the stuffing while the squash roasts. Place a nonstick sauté pan over medium heat. Cook the sausage, breaking it into small pieces while it cooks. Remove the sausage from the pan, draining the remaining fat. Add the olive oil to the pan along with the celery, garlic, onion, mushrooms, and pepper. Cook until the vegetables are tender, about 5 minutes. Add the chopped fresh sage to the vegetable mixture. When the squash is tender, remove it from the oven. Scoop out some of the squash, leaving about a 1/2 inch thick layer of squash. Chop the squash, then add it to the vegetables. Divide the vegetables between the two squash halves. Top each half with some of the cream cheese. Roast an additional 10 minutes, until the top of the mixture begins to turn slightly brown. Sprinkle each half with the parsley, then serve. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2 generously, or 4 as a side dish</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5v0qDyl7lCAP-Tx9OWFiOeGrjOfmdZikrIkfeCMVmSGmBA_QBf4tJCRjXIx65AXjNykVIy4zhWwfMd7tRglnslxjCK4yvpkiQHIfUSe1rByACn8FVL2KspL_bP9qW569fH7Oq9451KzDgeab-kpolYDwlMGaa_WisOJPSKcmlOEHsQVghUN7c-kjiCA/s1200/butternut%20201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid5v0qDyl7lCAP-Tx9OWFiOeGrjOfmdZikrIkfeCMVmSGmBA_QBf4tJCRjXIx65AXjNykVIy4zhWwfMd7tRglnslxjCK4yvpkiQHIfUSe1rByACn8FVL2KspL_bP9qW569fH7Oq9451KzDgeab-kpolYDwlMGaa_WisOJPSKcmlOEHsQVghUN7c-kjiCA/s320/butternut%20201.jpg" width="320" /></a></div><br /><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Adding sausage to anything makes it taste better ... especially to the meat lovers in the house. There are several plant based sausages available, if you want to make this a vegan dish!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-90427178900094486322023-10-02T14:54:00.008-07:002023-10-02T14:54:00.143-07:00Asian Style Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVB5pgbuskh835iClt0d1UkuCkQSSoeXcz76YudCFt45EGBTW_AoPlZ4338t0cy6UZSf2cd32nzduKq51ylSa3VSm-zoAMnjDX04d3_G_3ojUhfl0_eWaLuYuHHss_MKoEw_yT1IcD_a5gjZUiT5iz6ahw3zPLKi8F_mEvOnhyDAZqtgNAfQoj1L2UMk/s1200/asian%20chicken%20soup%2011.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVB5pgbuskh835iClt0d1UkuCkQSSoeXcz76YudCFt45EGBTW_AoPlZ4338t0cy6UZSf2cd32nzduKq51ylSa3VSm-zoAMnjDX04d3_G_3ojUhfl0_eWaLuYuHHss_MKoEw_yT1IcD_a5gjZUiT5iz6ahw3zPLKi8F_mEvOnhyDAZqtgNAfQoj1L2UMk/s320/asian%20chicken%20soup%2011.jpg" width="320" /></a></div><p>It's that time of year! Chicken soup time! Here's a soup that hits the spot when you want chicken noodle soup plus crave Thai or Vietnamese food. It's a mash up of many different cuisines and cultures, making it an answer to many different tastes. </p><p>Ingredients: </p><p>8 oz rice noodles</p><div style="text-align: left;">2 cups water</div><div style="text-align: left;">1 tsp miso paste</div><div style="text-align: left;">1 tsp chicken soup stock base</div><div style="text-align: left;">1 can light coconut milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1/2 onion, sliced vertically</div><div style="text-align: left;">1 tsp minced garlic</div><div style="text-align: left;">1 tsp minced ginger</div><div style="text-align: left;"><div>1 tsp curry powder</div><div>1 Tbs low sodium soy sauce</div><div>1 tsp fish sauce</div><div>1 tsp turbinado sugar</div></div><div style="text-align: left;">2 carrots, peeled, then peeled lengthwise into strips</div><div style="text-align: left;">2 baby bok choy, cut into 1/2 inch pieces</div><div style="text-align: left;">1 Anaheim chili, seeded, deveined, and chopped</div><div style="text-align: left;">1 lemongrass stalk, cut into 4 or 5 inch lengths</div><div style="text-align: left;">2 cooked chicken thighs, shredded (see note)</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 Tbs chopped Thai basil</div><div style="text-align: left;">2 Tbs chopped mint</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Bring a large pot of water to boil. Cook the rice noodles according to directions, usually about 5 minutes. Drain. Make the soup stock in the pot used to cook the noodles, by mixing the mist paste, soup stock, coconut milk and water together. Bring to a boil, stir to make sure everything is well mixed. Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and ginger and cook until fragrant, about 3 or 4 minutes. Add the curry powder and sugar, stirring so that it doesn't scorch. Add the onion mixture, along with the vegetables, lemongrass, and the chicken to the soup stock. Bring to a boil, reduce to a simmer, and cook a few minutes, just until the vegetables are tender and the chicken is hot. Remove the lemongrass.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Note: if you don't have cooked chicken, use fresh chicken. Slice it into 1/2 inch by 1 inch pieces, then add it to the cooked onion mixture. Stir and cook until the chicken is cooked through, about another 3 or 4 minutes. Then, add the onion and chicken mixture to the broth along with the vegetables. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">To serve, place some of the cooked rice noodles in a bowl. Top with some of the chicken vegetable soup, then garnish each bowl with some of the Thai basil and mint. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2 generously, or 4 as a side dish or starter</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZfcSbarr34T0rd_kMcLNcfDdVN7WmSThbqNIa4qn9Z3mlxkw7C55uEvWIY_wEi7ktlP2k3kZYuWCnTEolUzlFAuoPeHURkDM0LiRCkz_Dzf2fSqs9o1cCewHpyBaWmTP3GakXnw8juIbIL89_MBdLmd6lvV4cO3tLvfoSinP3kXlxCBxigyaccOaiZs/s1200/asian%20chicken%20soup%2022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZfcSbarr34T0rd_kMcLNcfDdVN7WmSThbqNIa4qn9Z3mlxkw7C55uEvWIY_wEi7ktlP2k3kZYuWCnTEolUzlFAuoPeHURkDM0LiRCkz_Dzf2fSqs9o1cCewHpyBaWmTP3GakXnw8juIbIL89_MBdLmd6lvV4cO3tLvfoSinP3kXlxCBxigyaccOaiZs/s320/asian%20chicken%20soup%2022.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #b45f06;">Stealthy Cooking Tip: I find that it's hard for me to keep fresh ginger, well, fresh. Instead, I buy frozen minced ginger that comes in convenient 1 tsp portions. I find Dorot Brand at Trader Joe's in their frozen food section. Dorot also makes frozen garlic, which is useful if you don't use garlic very often!</span></div><div style="text-align: left;"><br /></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-13073343846627904122023-09-18T15:00:00.001-07:002023-09-18T15:00:00.143-07:00Chilean Sea Bass with Lemon Wine Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8s4YuCvGifGmNFeuqhngnnLaXbTWim_-pxptay6KAl4brVRpWYFe0nAKfYxfH65qhEc81iICi8kltOAi7AGylTJQPogpK9FmTYHvVU6g2NtO7y5oPxZWT3-agTLZwTSf6CIvk8J22yu0ke0WJK49e93LjM6YxaIoWt6tVZ6GYRb6GmRS25MwpIsFg_g/s1200/SeaBass%201003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8s4YuCvGifGmNFeuqhngnnLaXbTWim_-pxptay6KAl4brVRpWYFe0nAKfYxfH65qhEc81iICi8kltOAi7AGylTJQPogpK9FmTYHvVU6g2NtO7y5oPxZWT3-agTLZwTSf6CIvk8J22yu0ke0WJK49e93LjM6YxaIoWt6tVZ6GYRb6GmRS25MwpIsFg_g/s320/SeaBass%201003.jpg" width="320" /></a></div><p>Chilean Sea Bass is my first choice whenever I see it on a menu at a restaurant. I've had it prepared so many ways, and it's always delicious! Chilean Sea Bass is wonderful on its own, simply sauteed in a small amount of olive oil and butter, but it also takes well to many sauces. This is one of my favorite sauces, simple, healthy, yet full of flavor. </p><p>Ingredients: </p><p>1-1/4 lb Chilean Sea Bass</p><div style="text-align: left;">1 tsp butter</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">2 lemons, 1 sliced, the other juiced</div><div style="text-align: left;">1/4 cup white wine, I used savignon blanc</div><div style="text-align: left;">1 additional tsp butter</div><div style="text-align: left;">2 Tbs capers </div><div style="text-align: left;">2 Tbs fresh parsley or basil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: Heat the butter and the olive oil in a skillet placed over medium heat. Add the lemon slices and cook until slightly brown, then turning to brown the other side. Remove the lemon slices. Add the seabass to the skillet and cook for about 4 minutes per side, depending on thickness. Perfectly cooked seabass will flake easily and will be opaque all the way through. Remove the cooked fish from the pan, covering it to keep it warm. Return the skillet to medium heat. Add the white wine, lemon juice, the additional butter and capers. Swirl until the butter melts and the liquids simmer for about 30 seconds. The sauce will thicken slightly. To serve, cut a medallion of fish, top with a lemon slice, then some of the sauce. Garnish with parsley or basil. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcDJkU4TBCsHVrjelIeUnidz_M4Rq5Tor3KLeo_v7WDHgi74SwPRAiSJ9UYZsJq8YREifamXYt6DF3ZFin8ssDq6vwTzJ4v-05fFq2V-DfTWM83--BrxIVU-MpXBqrqrdQ5jKbeVbfrW-r5kYunvFRaXU-LSYPdKJAGQju0jT43tpx6xbHlOZzKZ7aFI/s1200/SeaBass%202004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcDJkU4TBCsHVrjelIeUnidz_M4Rq5Tor3KLeo_v7WDHgi74SwPRAiSJ9UYZsJq8YREifamXYt6DF3ZFin8ssDq6vwTzJ4v-05fFq2V-DfTWM83--BrxIVU-MpXBqrqrdQ5jKbeVbfrW-r5kYunvFRaXU-LSYPdKJAGQju0jT43tpx6xbHlOZzKZ7aFI/s320/SeaBass%202004.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Let's talk about sustainable fish. I keep tabs on the seafood watch, as it changes from time to time. Sea Bass is a tender white fish, that retains its firmness and has a subtle flavor. Giant sea bass from the Pacific are still close to endangered and should be avoided, but Chilean Sea Bass is managed and is considered a viable option by the Monterey Bay Aquarium Seafood Watch. It's a bit pricey but is absolutely delicious for a special occasion ... or when I find it in the fish section at Costco! </span></div><div style="text-align: left;"><br /></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-71126255201517769922023-09-03T17:16:00.005-07:002023-09-03T17:16:37.235-07:00Vegetable Biryani<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qfi6dqDRkgH_n4B8Eib1rP1SzdTdDDwVPCYeGURhShM881RsVwW4BQl57-E3rDeS_O2hj2zyRzreHIbSubW7WNtt6cV5aC86NPMB8yFVzoeyGo205NTEIRTWaWo0LgX6sSkJt5_5nwfXJRL8oHHg_IuXhlIPU7yjgAlO5Cc7KyLm-G32e7u1kq4B0RM/s1200/Biryani%201001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qfi6dqDRkgH_n4B8Eib1rP1SzdTdDDwVPCYeGURhShM881RsVwW4BQl57-E3rDeS_O2hj2zyRzreHIbSubW7WNtt6cV5aC86NPMB8yFVzoeyGo205NTEIRTWaWo0LgX6sSkJt5_5nwfXJRL8oHHg_IuXhlIPU7yjgAlO5Cc7KyLm-G32e7u1kq4B0RM/s320/Biryani%201001.jpg" width="320" /></a></div><p>Biryani is a rice dish with mixed vegetables, spices, and sometimes meat. It is thought to have originated in either India or Persia, and is enjoyed throughout both areas. I enjoy it here in the US, as many do! I most frequently make this as a hearty side dish with plenty of vegetables, and that is the version you'll see here today. I use whatever veggies I have on hand - carrots, green beans, peas, onions, peppers. The one constant is rice. I almost always use basmati rice, but really any kind of rice will yield delicious results. </p><p>Ingredients: </p><div style="text-align: left;">1/2 cup basmati rice</div><div style="text-align: left;">1 cup low sodium chicken or vegetable stock</div><div style="text-align: left;">1 tsp minced ginger</div><div style="text-align: left;">1 tsp minced garlic (1 clove)</div><div style="text-align: left;">1/4 cup diced onion</div><div style="text-align: left;">1 carrot, peeled and thinly sliced</div><div style="text-align: left;">1 Anaheim chili, seeds removed, and diced</div><div style="text-align: left;">1/2 tsp garam masala</div><div style="text-align: left;">1 pinch saffron</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 cup green beans, ends removed and sliced crosswise into 1/2 inch pieces</div><div style="text-align: left;">1 tsp butter</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 Tbs chopped mint</div><div style="text-align: left;">2 Tbs chopped cilantro</div><div style="text-align: left;">1 Tbs chives, cut into 1/4 inch pieces</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Place rice through saffron in a rice cooker or a small saucepan set over medium heat. If using the saucepan, bring to a boil, cover and reduce to a simmer. Cook until the rice is tender, about 20 to 25 minutes. If using the rice cooker, cook until done. Add the green beans and butter, then stir to combine. Replace the cover and let the rice steam for another 5 minutes. Serve, topping each serving with some of the mint, cilantro and chives. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2 (generously)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ND7woRGOA1_Qw_ra2KvY2sky_uYsng4bKSqB-6ekXsNM8MLFnfcWiOBh_69shvrkgZptiWTIPk957yYVD6rSz5Z7Av-DJCzH070Z8U81AMu1KxJ0i2hDbqCumU6PPvhDYUOC5Sy7BOS_CdG1CXsX_Fm3x02SMSWLgAqrvQ881R1dyvZEPPHfJZGgR_g/s1200/Biryani%202002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3ND7woRGOA1_Qw_ra2KvY2sky_uYsng4bKSqB-6ekXsNM8MLFnfcWiOBh_69shvrkgZptiWTIPk957yYVD6rSz5Z7Av-DJCzH070Z8U81AMu1KxJ0i2hDbqCumU6PPvhDYUOC5Sy7BOS_CdG1CXsX_Fm3x02SMSWLgAqrvQ881R1dyvZEPPHfJZGgR_g/s320/Biryani%202002.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Biryani is usually made by cooking the vegetables first, then adding a layer of cooked rice, finished with a layer of spicy sauce. I've simplified this by simply putting everything in one pot. True, it's similar to a pilaf, but the end result is delicious, so I'm okay with that!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-8040051926957780912023-08-20T15:26:00.001-07:002023-08-20T15:26:58.420-07:00Panang Curried Corn Chowder <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJAnNPaWprtD7fXwBITD-wBkv7mnNMfs70hNZokCCUy7wpbBKgkCaBHDBZqAX3goEDi1IDfVzQPjYVY1bLsYhr-b-MFS1yU3MXNUdxN5IITg_g756Drm_7ed34rfa8jqaXpTbwIH3OEN4G4fdm30O_FTreshH1fCeLVjhAqg2lF_G5894svqH2G1B6Iw/s4032/IMG_4150.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJAnNPaWprtD7fXwBITD-wBkv7mnNMfs70hNZokCCUy7wpbBKgkCaBHDBZqAX3goEDi1IDfVzQPjYVY1bLsYhr-b-MFS1yU3MXNUdxN5IITg_g756Drm_7ed34rfa8jqaXpTbwIH3OEN4G4fdm30O_FTreshH1fCeLVjhAqg2lF_G5894svqH2G1B6Iw/s320/IMG_4150.jpeg" width="240" /></a></div><p>There’s something about fusion cooking that I find exciting! I love combining the tastes of Thai Panang curry with all American corn chowder. Thai hot and sweetly spicy sauces combine with the comfort food taste of potatoes and corn, all in a chowder. How fun is that? I’ve made this recipe super quick and easy by taking the shortcut of using a premade curry sauce instead of making the sauce from scratch. I’ve found Panang curry sauces at a local Asian market, but also at specialty food stores like Sprouts or Whole Foods. </p><p><b>Ingredients </b></p><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1/2 cup chopped sweet onion</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">1/2 cup chopped red pepper</div><div style="text-align: left;">1/2 cup sliced mushrooms </div><div style="text-align: left;">1 cup diced potatoes, Yukon gold or white potatoes </div><div style="text-align: left;">1 cup corn</div><div style="text-align: left;">1 13 oz jar Panang curry sauce</div><div style="text-align: left;">1-1/2 cups chicken stock</div><div style="text-align: left;">1/4 tsp red pepper flakes</div><div style="text-align: left;">1/4 cup Thai basil, chopped with a few florets left whole for garnish</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Directions </b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Heat the olive oil in a soup pot set over medium heat. Add the onion, garlic, pepper, and mushrooms. Cook for several minutes until the onions are translucent and the mushrooms begin to brown. Add the curry sauce and chicken stock. Reduce the heat to low and simmer until the potatoes are tender. Ladle the soup into bowls, topping with a pinch of red pepper flakes and some of the Thai basil. Garnish each bowl with a Thai basil floret. Enjoy! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yC8Mes9vT3XDnkzGeOLnuZZlZYT5pbdg1ioLVvM6uBi5rE6nXGGxOh5QpiYmrZX1lT7Ch3s-QIXu-gcse475eWx5bPGhfSsJ7fafYaFuNJfAaYVIssFcp4uUkyuBfx_4PSe6sojJ_QJHOzrLwkcaMB_BLGO9-AYF0S5SKEqr9f3YawT0nywD3ez2tiI/s3022/IMG_4151.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2266" data-original-width="3022" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yC8Mes9vT3XDnkzGeOLnuZZlZYT5pbdg1ioLVvM6uBi5rE6nXGGxOh5QpiYmrZX1lT7Ch3s-QIXu-gcse475eWx5bPGhfSsJ7fafYaFuNJfAaYVIssFcp4uUkyuBfx_4PSe6sojJ_QJHOzrLwkcaMB_BLGO9-AYF0S5SKEqr9f3YawT0nywD3ez2tiI/s320/IMG_4151.jpeg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Fusion cooking is a fun way to introduce new flavors. It’s also a way to shake up your menu pattern, giving your tastebuds something new to explore. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-52146757237800598062023-07-26T14:29:00.000-07:002023-07-26T14:29:58.321-07:00Vegan Pesto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8Kyc6BoSJwvaEVZcpTHUg8Zo_88WDkk3KpdNsLPxnglJx9z9xYixkwXx6ovshl_If9kS5OgzuWvIruCSkaZA1_Px7agtj3xXqAqfxn7QIJGzLxBsaM7_hlO13ckq08fl83I9nv6bkABWQACTvrbOFpOu6wjLj-yHMJg-OjH0S8LQ8RrxG2DbaoRlR9I/s1200/vegan%20pesto%201001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8Kyc6BoSJwvaEVZcpTHUg8Zo_88WDkk3KpdNsLPxnglJx9z9xYixkwXx6ovshl_If9kS5OgzuWvIruCSkaZA1_Px7agtj3xXqAqfxn7QIJGzLxBsaM7_hlO13ckq08fl83I9nv6bkABWQACTvrbOFpOu6wjLj-yHMJg-OjH0S8LQ8RrxG2DbaoRlR9I/s320/vegan%20pesto%201001.jpg" width="320" /></a></div><p>I love pasta with pesto, or vegetables with pesto, or chicken with pesto - you get the picture! Here's a version of pesto that I visit and revisit often throughout the summer months when either basil or kale are plentiful in the farmers market or in my garden. I also make it, though not as often, in the winter months - when I can find fresh greens at the grocery store. </p><p>Ingredients: </p><div style="text-align: left;">1 cup basil or kale, chopped</div><div style="text-align: left;">2 Tbs pine nuts</div><div style="text-align: left;">1 Tbs lemon juice</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">1/4 tsp sea salt</div><div style="text-align: left;">1 tsp nutritional yeast</div><div style="text-align: left;">2 Tbs extra virgin olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Put all of the ingredients into a food processor. Process until mixed. I usually leave my pesto chunky, though sometimes I like it smooth. Chunky or smooth depends on what I'm serving it with. I find that I like pasta with smooth pesto, and veggies or chicken with chunky pesto! </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eVjWXoxPtBZhHv6Vu7KSJxSvehxz5B2Cs2I-mmfcsidtm9qVhU1kSSmjE4-bjmXTy4dbIpUm1LuOhxb0sV92WXAyzR1Ebb1by0XYd1dtsCjl6penSlSR6-l-J2xzdNnm-k1jt1WQIS3FMwghOSnwdGBU429GklkP6gnHWjlP2KaQ_ZwqFBMZZpFYCCY/s1200/vegan%20pesto%202002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eVjWXoxPtBZhHv6Vu7KSJxSvehxz5B2Cs2I-mmfcsidtm9qVhU1kSSmjE4-bjmXTy4dbIpUm1LuOhxb0sV92WXAyzR1Ebb1by0XYd1dtsCjl6penSlSR6-l-J2xzdNnm-k1jt1WQIS3FMwghOSnwdGBU429GklkP6gnHWjlP2KaQ_ZwqFBMZZpFYCCY/s320/vegan%20pesto%202002.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Either pesto sauce will add a lot of "green" to your meal. Don't be fooled by the color! While there are a lot of good ingredients in pesto, you still need actual greens in your diet. I usually add a green salad to a meal with pasta. Or, I've been known to switch the pasta from the main dish to a side dish, serving it alongside a protein with an additional side vegetable.</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-84891110087545328292023-07-16T15:03:00.000-07:002023-07-16T15:03:10.613-07:00Stuffed Portobellos on Creamed Millet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nOtzCTDf60McEwwsr94X2HpfPffRAAoKXm92JoOqL8IJkFdzqLrJ3JZRGj5T0poX868iZstfnTXSBASYweZM3CblaimGJD0thwbcq50QtoO7wVyHuegmBAyNeu1a2OqRil_IOggtc277zR20gzNXNGktRJT7Otx6IPIQlA8R60OkM9WwgMCU-oec2d4/s1200/port%20millet%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nOtzCTDf60McEwwsr94X2HpfPffRAAoKXm92JoOqL8IJkFdzqLrJ3JZRGj5T0poX868iZstfnTXSBASYweZM3CblaimGJD0thwbcq50QtoO7wVyHuegmBAyNeu1a2OqRil_IOggtc277zR20gzNXNGktRJT7Otx6IPIQlA8R60OkM9WwgMCU-oec2d4/s320/port%20millet%201.jpg" width="320" /></a></div><p>I had a dish similar to this when I was at a wonderful seaside restaurant - in Croatia. The food would have tasted wonderful wherever it was served, but from where I sat, it tasted just as spectacular as the view. Many dishes in the area are "creamed" or "creamy", but almost none of them use cream. Instead, the term refers to using a blender to make the dish smooth. In this case, I used both stock and coconut milk to help smooth the millet, turning it into a creamy porridge to set off the savory mushroom on top. The restaurant was called The Botanist, located in Zadar, and it's a vegan restaurant. I took some liberties with my interpretation, and used an egg and some chicken stock in this dish. I've added notes to make it vegan. </p><p>Ingredients: </p><div style="text-align: left;">1/2 cup millet</div><div style="text-align: left;">1 cup low sodium chicken or vegetable stock</div><div style="text-align: left;">1/2 cup water</div><div style="text-align: left;">1/2 cup light coconut milk</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 portobello mushrooms</div><div style="text-align: left;">1/2 cup breadcrumbs or gluten free breadcrumbs</div><div style="text-align: left;">2 Tbs minced onion</div><div style="text-align: left;">2 Tbs finely chopped red pepper</div><div style="text-align: left;">1 tsp minced garlic</div><div style="text-align: left;">1 tsp parsley</div><div style="text-align: left;">1 tsp oregano</div><div style="text-align: left;">1/2 tsp sea salt</div><div style="text-align: left;">several grinds of pepper</div><div style="text-align: left;">1 egg (or 1/4 cup stock)</div><div style="text-align: left;">1 Tbs Parmesan (can use vegan Parmesan)</div><div style="text-align: left;">1 pinch paprika</div><div style="text-align: left;">1 pinch pink sea salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat oven to 400F. Remove the stems and gills from the mushrooms. Combine the bread crumbs through the egg or stock in a large bowl. Use your hands to lightly mix them together. Divide the bread crumb filling between the mushrooms. Top each mushroom with the Parmesan. Place the mushrooms on a nonstick ovenproof pan and cook for 30 minutes. Make the creamed millet while the mushrooms are cooking. Combine the millet and the liquids in a saucepan. Bring to a boil over medium heat. Lower the heat to a simmer, cover and cook for 20 minutes. Use an immersion blender to make the mixture smooth. Taste the creamy millet, and add salt to taste. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Divide the millet between two plates. Top each with one of the mushrooms. Sprinkle some of the Paprika and sea salt over each serving. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KB_h0a8UXWXoJwd3rVe6bTASwEVyq7suS1ChuePdxdm8epWYsljOUfjvYig6K6ljrPEDhaPFVmLo79shWDWWhmTyX5O33ddgcunxFkLfZ3C5Z4H-gfznsFU7_RDEmebyrV7FBGHmOXz0VOLK7isqLD63qrjdayBXRIHc0J1AZPTBZhmgZujQaUX4Nx0/s1200/port%20millet%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KB_h0a8UXWXoJwd3rVe6bTASwEVyq7suS1ChuePdxdm8epWYsljOUfjvYig6K6ljrPEDhaPFVmLo79shWDWWhmTyX5O33ddgcunxFkLfZ3C5Z4H-gfznsFU7_RDEmebyrV7FBGHmOXz0VOLK7isqLD63qrjdayBXRIHc0J1AZPTBZhmgZujQaUX4Nx0/s320/port%20millet%202.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: It gets a little easier to make dishes vegan all the time. Vegetable stock makes a good substitute for chicken stock. There are several brands of vegan Parmesan available as well. While the egg helps to hold the filling together, it isn't necessary. Vegetable stock will do the job just fine! I've included both methods. Aren't options fun!</span></div><div style="text-align: left;"><span style="color: #bf9000;"><br /></span></div><div style="text-align: left;"><br /></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-42593374047075700962023-07-04T18:19:00.000-07:002023-07-04T18:19:42.357-07:00Early Summer Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAn_Dbqi-6wxvIdo-nGQc_NCoXz5SsMSWoQiiH5GNx8Z6YumGvsuNjIyXpu_gn5EmkpbeicJDZ7AlDBjhY1YJgmqkT8gOTZsn-PCUYywcn9s-9X-gLlAGqITAZ-VgDgInAkmTFe8ARVnjaPBRP5NqdSstay5BA4NQ1GgBn56fqKUp9edq_KbohrRGcn4/s4032/IMG_3741.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNAn_Dbqi-6wxvIdo-nGQc_NCoXz5SsMSWoQiiH5GNx8Z6YumGvsuNjIyXpu_gn5EmkpbeicJDZ7AlDBjhY1YJgmqkT8gOTZsn-PCUYywcn9s-9X-gLlAGqITAZ-VgDgInAkmTFe8ARVnjaPBRP5NqdSstay5BA4NQ1GgBn56fqKUp9edq_KbohrRGcn4/s320/IMG_3741.jpeg" width="240" /></a></div><p>Here's a salad that makes use of the fresh vegetables that can still be found in the market in early summer. Not to worry if you can't find some of them, just substitute with another vegetable that is in season. </p><p>Ingredients:</p><div style="text-align: left;">1/2 cup fava beans</div><div style="text-align: left;">1/2 cup quartered kumquats</div><div style="text-align: left;"><span>1/4 cup thinly sliced celery</span></div><div style="text-align: left;"><span>1/4 cup chopped mint leaves</span></div><div style="text-align: left;"><span>1/4 cup chopped and massaged kale leaves</span></div><div style="text-align: left;"><span>1/2 cup baby arugula</span></div><div style="text-align: left;"><span>2 green onions, bulbs and greens thinly sliced</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>4 Tbs <a href="https://www.stealthcooking.com/2021/02/balsamic-orange-salad-dressing.html" target="_blank">balsamic orange salad dressing</a></span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>Directions: </span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;">I always forget how delicious fava beans are! Prepare them by popping the beans from their husks. Bring a small pan of water to a boil. Drop in the fava beans and boil for one minute. Drain and rinse under cold water. Pop the fava beans from their inner skin. Mix the vegetables together with the greens. Top each serving with green onions and 1 tablespoon of the dressing.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtid7FJWmY88RKPBaBo4FVrqxLaMFqrRLSwWAmBtoaYZS54Fs47R92q3XJfH8xPOZ32RDNYdhuPvV2aukC3m7N_8ES8xs-Joqt1oF0bwRmuXz9oFbM9MnbXgJ0mDJWWdtB_aZlEVa8OuD6VfKTqu5nLgmmtCubDe1eJJNWihyfKRGw3-sjPRfyI9lWdjU/s4032/IMG_3742.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtid7FJWmY88RKPBaBo4FVrqxLaMFqrRLSwWAmBtoaYZS54Fs47R92q3XJfH8xPOZ32RDNYdhuPvV2aukC3m7N_8ES8xs-Joqt1oF0bwRmuXz9oFbM9MnbXgJ0mDJWWdtB_aZlEVa8OuD6VfKTqu5nLgmmtCubDe1eJJNWihyfKRGw3-sjPRfyI9lWdjU/s320/IMG_3742.jpeg" width="240" /></a></div><div style="text-align: left;"><span style="color: #b45f06;">Stealthy Cooking Tip: Here's some substitution ideas. Substitute edamame, garbanzo beans, or green beans for the fava beans. Use mandarin or regular orange slices in place of kumquats. Use fennel instead of celery. Replace the mint with either fresh basil or parsley. Use mixed greens for the combination of kale and arugula. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-41361883412673601952023-06-12T18:18:00.011-07:002023-06-12T18:18:00.171-07:00Cicchetti Appetizers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ir0eZau763bQR1w-TSQP1UhI13OGmQ6iN3M333tlUVgHmWy2nGBiFAFWOoRhaW-HIJQ2BDhHHYXiN7TbXI6DZJjR9B09IXA59-jOap-ojnSJpQ9jgKqKIviWghTQ0JmP1jawSJQxMSyEpe5ewSn728s0HDWEdBenNUGPRCQkjKBdZMv3KpfmGtR7/s4032/0BF122B6-2DBB-4518-819D-502FC5919EC9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ir0eZau763bQR1w-TSQP1UhI13OGmQ6iN3M333tlUVgHmWy2nGBiFAFWOoRhaW-HIJQ2BDhHHYXiN7TbXI6DZJjR9B09IXA59-jOap-ojnSJpQ9jgKqKIviWghTQ0JmP1jawSJQxMSyEpe5ewSn728s0HDWEdBenNUGPRCQkjKBdZMv3KpfmGtR7/s320/0BF122B6-2DBB-4518-819D-502FC5919EC9.jpeg" width="240" /></a></div><p>Cicchetti (pronounced "chi-KET-tee") are small plates popular in Venice. They're like appetizers, but can just as easily be eaten for lunch or as a delicious snack in mid afternoon. It's said that the name derives from the Latin word ciccus, which means "little". These may be little, but they're big on flavor! We had cicchetti at a very posh (and expensive) restaurant, but the cicchetti were very reasonably priced, making it well worth our while to have stopped here. And, it was the cicchetti in the window that drew our attention, not the lunch menu. I've included the photo of the vegetarian version and a fish version that I had for lunch but, at least so far, I've only recreated the vegetarian version!</p><p>Ingredients: </p><div style="text-align: left;">4 slices baguette, sliced on the diagonal</div><div style="text-align: left;">1 Tbs olive oil</div><div style="text-align: left;">1 eggplant, sliced lengthwise into 1/2 inch thick slices</div><div style="text-align: left;">1 zucchini, sliced lengthwise into 1/2 inch thick slices</div><div style="text-align: left;">1 red pepper, sliced lengthwise into 1/2 inch thick slices</div><div style="text-align: left;">4 vertical slices sweet onion</div><div style="text-align: left;">1 Tbs extra virgin olive oil</div><div style="text-align: left;">1 clove garlic, peeled and minced</div><div style="text-align: left;">several grinds of sea salt</div><div style="text-align: left;">several grinds of pepper</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat a grill pan over medium high heat. Toss the vegetables in the olive oil, then season with garlic, salt, and pepper. Place the vegetable in the grill pan. Cook until grill marks appear, then rotate once, to make hatch marks on the vegetables. Turn the vegetables over and repeat. The finished vegetables should be cooked through, so they are soft and pliable, but not browned. Toast the baguette slices, then brush with the extra virgin olive oil. Pile some of the arugula, then arrange one slice each of the eggplant, zucchini, onion, and red pepper onto a baguette slice. Repeat with all four slices. You can anchor them with a toothpick if they're unruly!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4 as a light appetizer or 2 as a light lunch</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDRWuz9bAevBUICwPQjd0jQDcKY09IkFcpftQVLSVQn6gAPLf50Jl0Qi-BU_4zibyk0heWF20YWXED62keyJ4aR1MzgLUVsFtJj0ihGB_KERBqfOAGJDCUD786GuKYJBVnKNGOIaFZo_jECzraj5csJZGqvTnoP-v7nwq-jeZy64cElhKWXtPc3Mm/s1200/chicetti%201001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZDRWuz9bAevBUICwPQjd0jQDcKY09IkFcpftQVLSVQn6gAPLf50Jl0Qi-BU_4zibyk0heWF20YWXED62keyJ4aR1MzgLUVsFtJj0ihGB_KERBqfOAGJDCUD786GuKYJBVnKNGOIaFZo_jECzraj5csJZGqvTnoP-v7nwq-jeZy64cElhKWXtPc3Mm/s320/chicetti%201001.jpg" width="320" /></a></div><br /><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: If you're looking to save some money, yet still enjoy incredible tastes, look for restaurants that are available to serve appetizers and drinks. We had cicchetti, followed by desserts and coffee at <a href="https://www.oficinaormesini.com/images/yootheme/ristorante/2023%20MENU%20carta%20OFICINA%20ORMESINI%20Ristorante%20Marzo%202023%20allergeni.pdf" target="_blank">Oficina Ormesini</a>. We enjoyed our food immensely, at a fraction of the cost of a full meal. </span></div><p><span face="Roboto, arial, sans-serif" style="background-color: white; font-size: 14px;"><span style="color: #bf9000;"><br /></span></span></p><p><br /></p>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-13759286978941271962023-05-29T11:02:00.001-07:002023-06-05T17:13:08.764-07:00Venetian Style Spritz<div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9nUwzPOrVZhouaheoJCXq5PCQ1l8Qz3ej_VX7LyCCJhhGOnGSVI0ygRTE168n1msNzrDF7CfBGRUxXNae3DypafVJRr3PO2wnCIoSmJTcW7NGe5VhBU9y8Rqh_juTENIN4BWrYvUbAwaeC6soOUzoREM_-IgfMpso1ORaAGYYd5ccK-G0FpJSOnr/s320/48F4D753-067E-4FAE-A2D4-D9A19F6BB737.jpeg" width="240" /></div><p>I'm just back from a trip! I wasn't sure when I'd ever get to travel again. But, travel I did. Venice was the first stop. We stayed in a VRBO right in the middle of the oldest part of Venice. The owner of the unit was born and raised in Venice, and lucky for me (and all of us), she was a foodie! She pointed us in some amazing directions, plus she suggested some truly delicious restaurants as well as types of food and drink. The afternoon drink of choice in Venice is the spritz, a delightful drink that's part prosecco, part sparkling water, and part Select. The bartender where I had my spritz added both an olive and a dried orange slice when I asked for a Spritz, Venetian style. I've included the photo of the spritz I had there, at <a href="http://oficinaormesini.com" target="_blank">Oficina Ormensini</a>, where the food was just as good as the spritz! (More on that later.)</p><p>Ingredients:</p><div style="text-align: left;">3 oz prosecco</div><div style="text-align: left;">2 oz select</div><div style="text-align: left;">1 oz sparkling water</div><div style="text-align: left;">1 Italian green olive</div><div style="text-align: left;">1 dried sweetened orange slice</div><div style="text-align: left;">ice</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fill a white wine glass at least 1/2 full with ice cubes. Add the prosecco, select, and sparkling water, stirring gently to combine. Spear the green olive with a long toothpick, then add it and the orange slice as garnishes. Serve and enjoy. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 1</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaH8gq80ocwKzPGx5sGrFrmKjQv7XjV_7kaRPViPG_DcqWVzravrn_ACRVUU9hr-z27Mlztg5Yiabzr_0BRt-PYbeEO6j_6k50_FB-4v-YzFysSODJKvpBO3ylciCkS-EQBsLCmj4KYkYuA65kuj8FRwJekhUBkXpwqqE4D4R_rwK9t0hWKnK2wxa/s1200/select%201002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaH8gq80ocwKzPGx5sGrFrmKjQv7XjV_7kaRPViPG_DcqWVzravrn_ACRVUU9hr-z27Mlztg5Yiabzr_0BRt-PYbeEO6j_6k50_FB-4v-YzFysSODJKvpBO3ylciCkS-EQBsLCmj4KYkYuA65kuj8FRwJekhUBkXpwqqE4D4R_rwK9t0hWKnK2wxa/s320/select%201002.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCcwZOxEkeMh3oVJWTIo2bKnnaKQCX4Z57Zx-afZYcMiF1NyZsPq7nmV9ppzyvqMXbs4_HrnWBde9AoXG8lvFQxUIMjM9DOOX3-UrSx-s87SfN90-vIIWIVXujr4yHAMw4EEQW1WTWQKc3ubwggJGn72Bd1o8XT04hNnCKpj7elHYu-WnINW9ilGs/s1800/select%202003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCcwZOxEkeMh3oVJWTIo2bKnnaKQCX4Z57Zx-afZYcMiF1NyZsPq7nmV9ppzyvqMXbs4_HrnWBde9AoXG8lvFQxUIMjM9DOOX3-UrSx-s87SfN90-vIIWIVXujr4yHAMw4EEQW1WTWQKc3ubwggJGn72Bd1o8XT04hNnCKpj7elHYu-WnINW9ilGs/s320/select%202003.jpg" width="213" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #b45f06;">Stealthy Cooking Tip: Select is an aperetivo similar to Aperol, but with a Venetian twist. It's been made in Venice for over 100 years, so many of the people there think of it as their own. I had my spritz with a late lunch when it was warm and sunny - it was very refreshing and cooling. Enjoy!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-37013202469138782552023-05-04T15:59:00.002-07:002023-06-10T19:05:42.603-07:00Gnocchi with morels and green beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuIORsveculHG-mjGSMOklwt3qPfKFoTTuXzeJPcMRV7CoaUEM9oMDl3LWmH7Nnfwvr0YkWJWTZzxBWejxrysHURAWZOb79y0lqWtnW-HryGEPVn2ZKNIkILETNrvqVDmHcRr542V2s1b3KHGFCHoiE1MtqEJwy-x_jnX3g9Y2iCbCCgV9KmNcmff/s6000/Morel%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="6000" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuIORsveculHG-mjGSMOklwt3qPfKFoTTuXzeJPcMRV7CoaUEM9oMDl3LWmH7Nnfwvr0YkWJWTZzxBWejxrysHURAWZOb79y0lqWtnW-HryGEPVn2ZKNIkILETNrvqVDmHcRr542V2s1b3KHGFCHoiE1MtqEJwy-x_jnX3g9Y2iCbCCgV9KmNcmff/s320/Morel%201.JPG" width="320" /></a></div><p>I saw these morel mushrooms at the farmers market and couldn't resist. I mean, how many times do you find fresh morels? I so rarely see them that I snap them up whenever they make an appearance. This time, I mixed them up with green beans and green onions and tossed the resulting mixture over some gnocchi. Delicious! </p><p>Ingredients: </p><div style="text-align: left;">8 oz fresh or frozen gnocchi</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1 tsp butter or vegan butter</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">4 to 8 oz fresh morel mushrooms</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">4 to 8 oz fresh or frozen green beans, cut into 2 inch lengths</div><div style="text-align: left;">2 green onions, cut into 2 inch lengths</div><div style="text-align: left;">1/4 to 1/2 cup vegetable or chicken stock</div><div style="text-align: left;">1/4 cup white wine (optional)</div><div style="text-align: left;">1 Tbs butter or vegan butter</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 Tbs Parmesan cheese</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyGIAoy_j0YsL3y7Yliilc9JQmprbbUsZH9XXuIOrEHzN8eT71AevLG9Qtp6x55yiNz24jDEGNFI8kxGiUytVILOLeuYGZ-jsxV6McILcJmFz0dGgEgJmE6b3vB281NtYyrt_CD4Kwi6b7OIJFn_zV9CKmzYZ6Mm6buivndkpY8Wfked_EXu9jVAR/s1200/morel%202002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyGIAoy_j0YsL3y7Yliilc9JQmprbbUsZH9XXuIOrEHzN8eT71AevLG9Qtp6x55yiNz24jDEGNFI8kxGiUytVILOLeuYGZ-jsxV6McILcJmFz0dGgEgJmE6b3vB281NtYyrt_CD4Kwi6b7OIJFn_zV9CKmzYZ6Mm6buivndkpY8Wfked_EXu9jVAR/s320/morel%202002.jpg" width="320" /></a></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Set a large pot of water over high heat and bring to a boil. Cook the gnocchi per package instructions, usually about 3 to 4 minutes. Drain and set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Clean the morels, by inspecting them for dirt (or bugs) and brushing them clean. Cut off the woody ends and discard, cut the morels in half, or cut them in quarters if they are very large. Heat 1 tsp of olive oil in a large skillet over medium high heat. Add the mushrooms and cook until the mushrooms begin to brown, about 3 or 4 minutes. Add the garlic, along with the green beans and green onions. Cook for an additional minute or two, just until the vegetable begin to soften. Add the stock and wine, if using, and cook for until warm. Stir in the butter until the mushroom mixture is smooth and creamy. Remove the mushroom mixture to a plate and set aside. Return the empty skillet to the stove. Heat the additional teaspoon of olive oil and butter in the skillet and add the drained gnocchi to the skillet. Cook, turning midway, until the gnocchi is browned is spots, about 4 minutes. Add the mushroom mixture back to the skillet, stirring to combine. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dish up the gnocchi with mushrooms. Top with Parmesan cheese, if desired. Enjoy!</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFWFhAE_1-QFovvlQ4eloe1cjPIkRQ7ATbfDYouuovLdZxh7CJSe-y-Bq71mUAKok4BgIrTYoFO0-1xonHsaRDxFWmZqdJBEnf1JmdSYsv9tyntZ7CFcZNcRRsNdqJEjfBge5UMgCVFYuS9B0sAJ8eFpuYnt8wxkcb-bAEBlkInPD0-sG180RAttW/s1200/morel%203003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFWFhAE_1-QFovvlQ4eloe1cjPIkRQ7ATbfDYouuovLdZxh7CJSe-y-Bq71mUAKok4BgIrTYoFO0-1xonHsaRDxFWmZqdJBEnf1JmdSYsv9tyntZ7CFcZNcRRsNdqJEjfBge5UMgCVFYuS9B0sAJ8eFpuYnt8wxkcb-bAEBlkInPD0-sG180RAttW/s320/morel%203003.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Look for morels at your local farmers market. You'll likely find the freshest wild mushrooms there. In addition, there are some mushroom growers who may have fresh morels, though they're still seasonal, making their debut each spring. Many vendors will help you pick out the best mushrooms. I always ask them first. However, if they're busy, look for mushrooms that are firm and dry. Avoid mushrooms that are soft and wet or hard and dried out. Enjoy your morels!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-81290647880391805572023-04-10T14:51:00.002-07:002023-04-10T14:51:00.205-07:00Overnight Oats with Chia and Fruit<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvAaOeT2J6tfOJzMdsZTvSK68eF557ed3I3OlyBKGpKGWjo3qL0KBy9Ss7p-KJGercWgs52SLISzaL7Y783_2QwoWd6jb18DEH42ppGk8jE2tvBIPE3p2n58KpbyBUjmXNf7qOOt3ZeoZeIT-_Z2FsEiZeRpQ2bkF1hp0Tv-Db9-R-hzIO4wIY8p4/s1200/oatmeal%20chia%202008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvAaOeT2J6tfOJzMdsZTvSK68eF557ed3I3OlyBKGpKGWjo3qL0KBy9Ss7p-KJGercWgs52SLISzaL7Y783_2QwoWd6jb18DEH42ppGk8jE2tvBIPE3p2n58KpbyBUjmXNf7qOOt3ZeoZeIT-_Z2FsEiZeRpQ2bkF1hp0Tv-Db9-R-hzIO4wIY8p4/s320/oatmeal%20chia%202008.jpg" width="320" /></a></div><p>I've enjoyed overnight oats with chia for quite a while, but I found this combination of fruits to be the best! Blue Bottle Coffee in San Francisco makes their vegan overnight oat and chia cup with coconut milk and this combination of fruits. They also make an incredible cup of coffee! Here's my best approximation of their tasty breakfast oatmeal cup. </p><p>Ingredients: </p><div style="text-align: left;">1/2 cup old fashioned oats</div><div style="text-align: left;">1/2 cup milk or milk alternative, I used soy milk</div><div style="text-align: left;">1/4 cup yogurt or yogurt alternative, I used cashew milk plain yogurt</div><div style="text-align: left;">1/4 tsp vanilla</div><div style="text-align: left;">1 Tbs honey</div><div style="text-align: left;">2 tsp chia seeds</div><div style="text-align: left;">1 Tbs dried cranberries, chopped</div><div style="text-align: left;">1 Tbs dried apricots, chopped</div><div style="text-align: left;">1 Tbs dried and sweetened pineapple, chopped (or 1/4 cup chopped fresh pineapple)</div><div style="text-align: left;">1/4 cup chopped fresh orange slices</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the oats, milk and yogurt, vanilla, honey, and chia seeds together and stir until combined. Mix in the dried fruit and let everything chill overnight in the refrigerator. In the morning, add the fresh ingredients, either on top of the oats or mix them in. I like this cold, right from the frig, but if you like your oatmeal hot, you can heat this up for a quick minute or so in the microwave. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6gGEohKa3lVM1ynEwtjjUCnEC8HtkEtGoXdGETkXTwVOAESfo9CdegK39K34GbNUVEKl-i9myHtKAY7aqrcZIIABgTewPArX1R9-hXOEzavxo6fk9vujQzuMSdv2QLjmUpksK7xREGLFAhAuBWp0xEkJf7KDKH7y9j7aqKiIomstnNIOo4W2skh4/s1200/oatmeal%20chia%201007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6gGEohKa3lVM1ynEwtjjUCnEC8HtkEtGoXdGETkXTwVOAESfo9CdegK39K34GbNUVEKl-i9myHtKAY7aqrcZIIABgTewPArX1R9-hXOEzavxo6fk9vujQzuMSdv2QLjmUpksK7xREGLFAhAuBWp0xEkJf7KDKH7y9j7aqKiIomstnNIOo4W2skh4/s320/oatmeal%20chia%201007.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: When you find a combination of foods that's new and exciting to you, try to remember it and incorporate it into your cooking. I used my phone to take a photo of the ingredients, so I would remember the combination of fruits that I felt make this rendition of overnight oats so special. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-4012223313823964842023-03-28T13:43:00.001-07:002023-03-28T13:43:50.886-07:00Roasted Springtime Fingerling Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKuqxMNjFVjywuANl814z9bqpXfLPzPj45yhz1Dui2-r_eoysuRPcIa7SVkxzjPVHOi_RyuxlJJusP7nrXqHXCXYvxBlMI7ZZqWZsr7UN4TYxTZcaa7VoSBCPoB3ZALwATpynrP1i0GmDuN1II0ehrEy8TH5HvK2JQaFm3XlabfVNCVZQBEtzrFME/s1200/fingerlings%201001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKuqxMNjFVjywuANl814z9bqpXfLPzPj45yhz1Dui2-r_eoysuRPcIa7SVkxzjPVHOi_RyuxlJJusP7nrXqHXCXYvxBlMI7ZZqWZsr7UN4TYxTZcaa7VoSBCPoB3ZALwATpynrP1i0GmDuN1II0ehrEy8TH5HvK2JQaFm3XlabfVNCVZQBEtzrFME/s320/fingerlings%201001.jpg" width="320" /></a></div><p>Spring is the time for fingerling potatoes and new potatoes. I found some beautiful fingerlings last Sunday while I was exploring a new (to me) farmers market. Exploring farmers markets is one of my favorite ways to spend some time on a weekend morning! Fingerling potatoes are elongated and shaped somewhat like a finger. New potato is the name given to potatoes that are dug up young and are still small and tender. All spring potatoes have thin skins, so there's no need to peel them. Being so young, they are also very tender. Being so small, they roast up quickly. Grab them if you find them!</p><p>Ingredients: </p><div style="text-align: left;">1 pound fingerling or small new potatoes</div><div style="text-align: left;">2 tsp olive oil</div><div style="text-align: left;">1/4 tsp garlic salt</div><div style="text-align: left;">1/2 tsp paprika</div><div style="text-align: left;">1/4 tsp dried oregano</div><div style="text-align: left;">1/4 tsp dried parsley</div><div style="text-align: left;">1 tsp chopped fresh rosemary</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat your oven to 425F. Slice the potatoes lengthwise. Toss the potatoes with the rest of the ingredients in a small bowl. Pour the potatoes onto a baking sheet. I like to take the time to place the potatoes with the cut side down, as the side that has contact with the baking sheet gets brownest. I also like to use my oldest, and darkest, baking sheet because that dark brown color also helps to brown the potatoes. Roast for 18 to 20 minutes, checking for doneness by tasting a potato. If you like, you can flip the potatoes halfway through the roasting time, to brown the potatoes on both sides. </div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uVtNKNYSlazmI1xJgPEKOdiAIhm0ludesKhVKqbkrnArEEBpEmOSXEv_tVdxq-z1Bfjvb3ydubedzD3h0eWtsO7gTNrcN-gj6uNtiGKa9eQyETNUUR985ZCUofntB6ojDGxZBpfM564xxVGSU-ynq4Yjp3bRwcPr9fenQ4apT3f1SZ7WvN9rV3BA/s1200/fingerlings%202002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uVtNKNYSlazmI1xJgPEKOdiAIhm0ludesKhVKqbkrnArEEBpEmOSXEv_tVdxq-z1Bfjvb3ydubedzD3h0eWtsO7gTNrcN-gj6uNtiGKa9eQyETNUUR985ZCUofntB6ojDGxZBpfM564xxVGSU-ynq4Yjp3bRwcPr9fenQ4apT3f1SZ7WvN9rV3BA/s320/fingerlings%202002.jpg" width="320" /></a></div><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: If you prefer, you can roast the potatoes on a foil lined baking sheet. That makes for less cleanup, but your potatoes won't get as brown. However, I've found that my well used and very brown baking sheet doesn't stick much to foods, so it's very easy to clean!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-66654254813582592102023-03-10T11:59:00.001-08:002023-03-10T11:59:16.460-08:00Olive Oils<p>There are olive oils and then there are olive oils. The labels can be confusing enough. Olive oil, light olive oil, seasoned olive oil, extra virgin olive oil. Which to buy? Which to use? </p><p>Firs of all, why use olive oil? All olive oil is high in monounsaturated fatty acids. When olive oil is substituted for saturated fats, like butter or coconut oil, those monounsaturated fats help lower your "bad" LDL cholesterol. Other health benefits are attributed to its antioxidant and anti-inflammatory properties. </p><p>So why extra virgin? The answer lies in how different olive oils are made. Regular olive oil is manufactured using high heat, or sometimes chemical solvents. According to Howard LeWine, MD, of Harvard, these highly processed olive oils lose some of the antioxidants called phenols. He further says that "extra virgin olive oil is pressed mechanically from ripe olives and processed without high heat or chemical solvents. This protects chemicals in the oil called phenols ... experiments suggest that higher concentrations of phenols may provide extra antioxidant effects."</p><p>I always, always have extra virgin olive oil on hand. I have two current favorites. California Olive Ranch makes several extra virgin type oils all of which are delicious, and they are readily available at most grocery stores. My other favorite is the family blend EVOO from Napa Valley Olive Oil. Then have an online store, but if you have the opportunity, I recommend a visit to their store in St Helena in the heart of Napa Valley. </p><p>You may notice I say "current" favorites? I try new olive oils all the time. Always EVOO (extra virgin olive oil). Others that I've liked in the past include Kirkland EVOO from Costco, and Trader Joe's EVOO. </p><p>Sometimes I splurge and buy an extra nice bottle of olive oil to drizzle on top of foods. These are small bottles that I've been introduced to through an olive oil tasting. I find them when I travel, at the farmers market, when I go to small specialty markets, or even sometimes at wineries. They taste a lot like the olives they were made from and are best used in small quantities, not only because of their olive forward taste, but because of their expense! I never use them to cook with because heat burns off their delicate flavor. </p><p>One final note on olive oils. While I do love them, you'll notice that many of the recipes in Stealth Cooking use just small amounts of oil, then add another less oily ingredient, perhaps a tasty stock, to make the cooking techniques healthier overall. While the oil from olives has many health benefits, there can be too much of a good thing! It's still important to use any oil in moderation, so you don't see depp frying, or a roux made with oil in my recipes. </p><p>Happy olive oil shopping!</p>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-49277832226589740522023-02-28T15:04:00.003-08:002023-03-28T13:44:44.588-07:00Tamal Stuffed Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAceD9ZkJt_K4U7d1_ZDyjQ2kMquqw7rYfogsMpM4fon-q-pJxKHpkIxThl53Sv1kiSPgvGr3yifDPCk48CipWmQi4WNCVM9so19DJFPj1eYS0cCIeYNiIt5qPN3fp43zQRx4gBD6W40mIKneQTcPLQaq43_mnttKF-XbmXOAGqE1V3BYtO99MZ5js/s1200/img_7444001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAceD9ZkJt_K4U7d1_ZDyjQ2kMquqw7rYfogsMpM4fon-q-pJxKHpkIxThl53Sv1kiSPgvGr3yifDPCk48CipWmQi4WNCVM9so19DJFPj1eYS0cCIeYNiIt5qPN3fp43zQRx4gBD6W40mIKneQTcPLQaq43_mnttKF-XbmXOAGqE1V3BYtO99MZ5js/s320/img_7444001.jpg" width="320" /></a></div><p>I recently visited Tucson and had the good fortune to eat at El Charro restaurant. It's been in business for over 100 years, and there's some very delicious reasons why! I've had something different each time I've visited there, and everything has always been delicious. This time, I had an appetizer that was stuffed with a vegan tamale mixture, and it was soooo tasty that I had to make my best approximation of it when I got home. If you're ever in Tucson, make sure to eat at El Charro in Old Town - it's one of my all-time favorites!</p><p>Ingredients: </p><div style="text-align: left;">20 baby portobella mushrooms or 4 large portobellas</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup masa harina</div><div style="text-align: left;">1/4 tsp baking powder</div><div style="text-align: left;">1/2 tsp salt</div><div style="text-align: left;">3 Tbs plus 1 tsp extra virgin olive oil</div><div style="text-align: left;">3/4 cup to 1 cup broth</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/4 cup cooked quinoa</div><div style="text-align: left;">2 Tbs chopped onion</div><div style="text-align: left;">1/4 cup chopped nopalitos, rinsed, drained, and patted dry (or Anaheim chilis)</div><div style="text-align: left;">1/4 cup corn, cut off the cob, or microwaved and drained if frozen, or drained if canned</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 cup green enchilada sauce</div><div style="text-align: left;">1/2 cup green salsa</div><div style="text-align: left;">1/4 cup nopalitos, rinsed, drained, and patted dry</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 cup fresh tomato salsa</div><div style="text-align: left;">1 cup fresh avocado salsa or guacamole</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: Heat the oven to 325F. Prepare the mushrooms by removing the stems. If you're using the larger portobello mushrooms, scrape out and discard the brown gills. The smaller mushrooms won't usually have ripened gills, so they won't need to be removed. Prepare the tamale filling by mixing the masa together with the baking powder and salt in a large bowl. Pour in 3 tablespoons of the olive oil, then use your hands to mix everything together. When squeezed, the mixture should slightly hold together. If it doesn't, add the additional teaspoon of olive oil and mix together by hand. Add 3/4 cup of chicken or vegetable broth and mix with a mixing spoon. If the mixture is very dry, add another 1/4 cup of stock. Fold in the quinoa, onion, nopalitos, and corn. Choose a baking dish that will hold the mushrooms in one layer. Mix the enchilada sauce, salsa, and nopalitos together, then pour enough of the sauce to cover the bottom of the baking dish about 1/4 inch deep. Generously fill each mushroom with some of the tamale filling then place in the baking dish. When the dish is full, cover tightly with either foil or a tight-fitting lid (I used both!) and bake for 45 minutes. Check to see if the filling is cooked and the salsa sauce is bubbling. Cook an additional 15 minutes if needed. Serve by spooning some of the green enchilada sauce mixture over the mushrooms, along with the tomato salsa and avocado on the side. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4, more as an appetizer</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0mTVjLHK3No54B6RaNT-Z20zpQdj9sxpWjD_KxFO-Q3b2Fp_RH-AJn1eXJsByzUsoqoCQgVbkBmhc_GMqDJlQop4BZ6yrtH4i_VBEhFcKJvi-naFq7vrBvN2T39tGNQ8aSvg0hVuGuO1jhpKTu0xEbKcDxsgw8BFKFkj-ZsokXQZjvYpI0ZlUpq-/s1200/img_7446003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0mTVjLHK3No54B6RaNT-Z20zpQdj9sxpWjD_KxFO-Q3b2Fp_RH-AJn1eXJsByzUsoqoCQgVbkBmhc_GMqDJlQop4BZ6yrtH4i_VBEhFcKJvi-naFq7vrBvN2T39tGNQ8aSvg0hVuGuO1jhpKTu0xEbKcDxsgw8BFKFkj-ZsokXQZjvYpI0ZlUpq-/s320/img_7446003.jpg" width="320" /></a></div><br /><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Nopalitos are available canned, with a surprising amount of spice to them! They'll add tons of flavor to your dish. If you can't find them, use canned or fresh Anaheim chilis. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-14481522934929601252023-02-23T13:07:00.000-08:002023-02-23T13:07:11.023-08:00Brussels Sprouts Salad with Kale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_VS_WbIC0JLCBtgRoIAdA3oUYSe-itWGwbnoBzRPI6EbtxHBptP5D-Yk6vD7OLQLIcyDxTiPBNM_0s_hxfix1OZ1eCur_cxdXZlD3QxN6h9qHHhifL5lF1gClaCXTuvf1hS4F6p2Ge2P7syi-yY4ypVmRFPt3nI-qzNRsq0zVZzLeXl7e2OEW5jZ/s1200/brussels%20kale%202002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_VS_WbIC0JLCBtgRoIAdA3oUYSe-itWGwbnoBzRPI6EbtxHBptP5D-Yk6vD7OLQLIcyDxTiPBNM_0s_hxfix1OZ1eCur_cxdXZlD3QxN6h9qHHhifL5lF1gClaCXTuvf1hS4F6p2Ge2P7syi-yY4ypVmRFPt3nI-qzNRsq0zVZzLeXl7e2OEW5jZ/s320/brussels%20kale%202002.jpg" width="320" /></a></div><p>Brussels sprouts are still available here, but not for long. So, it's time for one of my last fresh brussels sprouts salads of the season. Here's one of my favorites. It includes kale, which I'm getting from the garden. I planted it last fall, and it's ready now. </p><p>Ingredients: </p><div style="text-align: left;">1 cup thinly sliced Brussels sprouts</div><div style="text-align: left;">1 cup Kale, ribs removed and thinly sliced </div><div style="text-align: left;">1 pear, cored and thinly sliced</div><div style="text-align: left;">2 Tbs pomegranate arils</div><div style="text-align: left;">2 Tbs pecans</div><div style="text-align: left;">2 Tbs <a href="https://www.blogger.com/blog/post/edit/2038450756483202183/4474060453104248983" target="_blank">pomegranate dressing</a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss the sprouts together with the kale and pear. Top with the arils and pecans. Drizzle the dressing over the top. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2 generously or 4 as a small side salad.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bMyodEmvKsxThLVN6fgzeY3J2J4ccKJVZLPaiQLmG6_BGUkwzwvODTL7V-dm27cyUndbSGz774DnGOWiaT6yRUIAa-DoHO5vYqAmezeF6sqxkCk5dpFXRxHQx68UW3dT1kZT5D-7Y7dh9ev5R6IYW1vz8JFAX5ef9xtZnG2DdgrUFhigDcMka_2z/s1200/brussels%20kale%201001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bMyodEmvKsxThLVN6fgzeY3J2J4ccKJVZLPaiQLmG6_BGUkwzwvODTL7V-dm27cyUndbSGz774DnGOWiaT6yRUIAa-DoHO5vYqAmezeF6sqxkCk5dpFXRxHQx68UW3dT1kZT5D-7Y7dh9ev5R6IYW1vz8JFAX5ef9xtZnG2DdgrUFhigDcMka_2z/s320/brussels%20kale%201001.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #b45f06;">Stealthy Cooking Tip: Enjoy produce while it's fresh, and most likely, locally grown. It will definitely taste better and will help support your local growers!</span></div><div style="text-align: left;"><br /></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-5445079804821534432023-01-16T17:00:00.001-08:002023-06-11T16:18:31.860-07:00Chanterelle Chicken<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVdYps-qTqc0ECoxsJZzXZLTD2kb6frCfryeCCafRENKRUP8uEALti2Nv_64-8c8frIUzaxTOAyyWf4444AsVHeSXwGwbB6HLvxY24wzNL6jNyy07sOBxipcXpx1e1OqrtzhhT3MB7CMjIGQY6yclcJICqMEhmvOZ-SmU1hq7mzhpntTVqxulkQ9y/s1200/chick%20chanterelle%201003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVdYps-qTqc0ECoxsJZzXZLTD2kb6frCfryeCCafRENKRUP8uEALti2Nv_64-8c8frIUzaxTOAyyWf4444AsVHeSXwGwbB6HLvxY24wzNL6jNyy07sOBxipcXpx1e1OqrtzhhT3MB7CMjIGQY6yclcJICqMEhmvOZ-SmU1hq7mzhpntTVqxulkQ9y/s320/chick%20chanterelle%201003.jpg" width="320" /></a></div><br />This is Paul's chicken recipe, and it is delicious. Thank you, Paul, for sharing, and for allowing me to post this here on Stealth Cooking! The chanterelle topping is slightly reminiscent of coq au vin, and that's very slightly! White wine instead of red, and much less saucy than the French version. Here you go ~<p></p><p>Ingredients: </p><div style="text-align: left;">2 chicken breasts</div><div style="text-align: left;">several grinds of salt and pepper</div><div style="text-align: left;">1/4 cup all purpose flour</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp butter</div><div style="text-align: left;">1 Tbs olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1/2 pound chanterelle mushrooms, cleaned and thickly sliced</div><div style="text-align: left;">1 tsp butter</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1 shallot, sliced</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">1/2 tsp dried thyme</div><div style="text-align: left;">1/2 cup white wine</div><div style="text-align: left;">1/2 cup chicken stock</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vV4hgjDAs_xqX9XWDIH32RxG4kLS49PSKuzCIOx5_U8WjJDU2NeiacNDmmGc7H5U59tRYRYmNv_3Ti0pwz03VTRpW94dcQ-xoZItgI_d_DcPK9KjuaOOVxrvfJATEZV4glleLocnYEz_LEn0MRPh2Kp6on7yzlUS9cqApswds9Q-vlMU3OcoR0yh/s1200/chick%20chanterelle%202004.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0vV4hgjDAs_xqX9XWDIH32RxG4kLS49PSKuzCIOx5_U8WjJDU2NeiacNDmmGc7H5U59tRYRYmNv_3Ti0pwz03VTRpW94dcQ-xoZItgI_d_DcPK9KjuaOOVxrvfJATEZV4glleLocnYEz_LEn0MRPh2Kp6on7yzlUS9cqApswds9Q-vlMU3OcoR0yh/s320/chick%20chanterelle%202004.jpg" width="320" /></a></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pound the chicken breasts until they are very thin, about 3/8 to 1/2 inch thick. Give several grinds of salt and pepper on each side of the breasts. Dredge in flour. Heat the butter and olive oil in a nonstick skillet set over medium heat. Cook the chicken breasts for 2 or 3 minutes per side, then remove to a plate and cover. Clean the mushrooms by brushing off the debris with a damp paper towel. Heat the remaining butter and olive oil in the skillet that was used to cook the chicken. Add the mushrooms, along with the shallot, garlic, and thyme and cook for a couple of minutes until the mushrooms begin to soften. Add the wine and chicken stock and cook for another minute or so, until the mixture is slightly thickened. Serve by topping each chicken breast with some of the mushrooms. Enjoy!</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 4</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #b45f06;">Stealthy Cooking Tip: If your chicken breasts are very thick, you can butterfly them before pounding them. To butterfly a chicken breast, you simply cut it in half lengthwise. Making the breasts thin, allows a quick cooking time while still cooking the chicken thoroughly. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-48647861431971555362023-01-03T15:06:00.000-08:002023-01-03T15:06:00.196-08:00Asian Cabbage Slaw<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF7JRnCzSwFvvwfdatGYRL2iq7ZLJd1mSUxA0mt_dwpxUkPk80clA6NZV2aOXko2Tf7CNnSzlAfx6fBUEMzeFOWxhsM_7sGFfIycoIPoqQncRUolv8TtQAHZiMb9x2vYU3W3JVYMc9dQr6gxtGXppxREHyoIDHdiZmwxCKE0LeYEZCDXYVDs6jWTB/s1200/Asian%20Salad%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF7JRnCzSwFvvwfdatGYRL2iq7ZLJd1mSUxA0mt_dwpxUkPk80clA6NZV2aOXko2Tf7CNnSzlAfx6fBUEMzeFOWxhsM_7sGFfIycoIPoqQncRUolv8TtQAHZiMb9x2vYU3W3JVYMc9dQr6gxtGXppxREHyoIDHdiZmwxCKE0LeYEZCDXYVDs6jWTB/s320/Asian%20Salad%201.jpg" width="320" /></a></div><p>This recipe was born out of a desire to have an Asian type of salad with Pad Thai. All I had in the frig was some cabbage ... and here is a remarkably delicious result. While I haven't encountered too much cabbage in Thai cooking, it is frequently used in Vietnamese cooking, so I knew (or at least hoped) the flavors would meld well with Thai food. The dressing replicates dressings used for salads throughout Southeast Asia.</p><p>Ingredients: </p><div style="text-align: left;">1/4 head cabbage, thinly sliced</div><div style="text-align: left;">2 carrots, peeled and grated on the large side of a box grater</div><div style="text-align: left;">1/2 shallot, thinly sliced</div><div style="text-align: left;">1/4 cup mint, chopped</div><div style="text-align: left;">1/4 cup cilantro, chopped</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Dressing:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">2 Tbs lime juice</div><div style="text-align: left;">1 Tbs water</div><div style="text-align: left;">4 tsp brown sugar</div><div style="text-align: left;">1 Tbs fish sauce</div><div style="text-align: left;">1 Tbs rice vinegar</div><div style="text-align: left;">1/4 tsp sea salt</div><div style="text-align: left;">1/8 tsp red chili flakes</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the salad ingredients together in a medium bowl. Mix the dressing ingredients<span> together in a small bowl, then pour the dressing over the salad. Enjoy!</span></div><div style="text-align: left;"><span><br /></span></div><div style="text-align: left;"><span>Serves 4</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsHwY77xm-Vysm0M7StnO23VSURTxTNOXHU2jFWaYfnOdNw_4cMVLTEqS4iRimXLOfn9eDQl7Gqte77GjpCddC_emTuW8qblh4xvktkbRwpK7iai48D6zsouDNxXE8N0eGdgT-2hk9dP-_teVWLzWULxhy7ISLSNgpkM2WZ9mV0Jvx9PSNwRvy_lk/s1200/Asian%20Salad%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsHwY77xm-Vysm0M7StnO23VSURTxTNOXHU2jFWaYfnOdNw_4cMVLTEqS4iRimXLOfn9eDQl7Gqte77GjpCddC_emTuW8qblh4xvktkbRwpK7iai48D6zsouDNxXE8N0eGdgT-2hk9dP-_teVWLzWULxhy7ISLSNgpkM2WZ9mV0Jvx9PSNwRvy_lk/s320/Asian%20Salad%202.jpg" width="320" /></a></div><span style="color: #bf9000;">Stealthy Cooking Tip: </span><span style="color: #bf9000;">As an added bonus, the cabbage and lettuce stay nice and crunchy, even after the dressing is poured on, so feel free to make this salad ahead of time, then just refrigerate until ready to eat. I initially made much more than we could eat at one meal, and can attest that it even stays crunchy the next day!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-44740604531042489832022-12-23T17:09:00.004-08:002023-07-25T15:52:37.228-07:00Pomegranate Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqimtgRLQlAHMWDjgIoqr6JjNABAZRIIYCaFK1-X8wbpjaCgAxZT9M0JEUmfWJIj4Z7aj_jnGsxocSbq6AEm7-PMuRufZX-_aLem_JNR4JTX-j5Md09fpe3DAz-FYd0xdbF_rdoMDXbF8WvKI7077xqadbq7sxKMqe5an31H9o67oYpyyaRP0ApKym/s1800/Pom%20dressing%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqimtgRLQlAHMWDjgIoqr6JjNABAZRIIYCaFK1-X8wbpjaCgAxZT9M0JEUmfWJIj4Z7aj_jnGsxocSbq6AEm7-PMuRufZX-_aLem_JNR4JTX-j5Md09fpe3DAz-FYd0xdbF_rdoMDXbF8WvKI7077xqadbq7sxKMqe5an31H9o67oYpyyaRP0ApKym/s320/Pom%20dressing%201.jpg" width="213" /></a></div><p>I tried many versions of pomegranate salad dressings, and this one is my clear favorite. It's amazing with any holiday salad, especially those that use pomegranate arils. I particularly like it with the Caribbean Salad. </p><p>Ingredients: </p><div style="text-align: left;">1/4 cup pomegranate juice</div><div style="text-align: left;">1/4 cup extra virgin olive oil</div><div style="text-align: left;">2 Tbs white balsamic vinegar</div><div style="text-align: left;">2 Tbs maple syrup or honey</div><div style="text-align: left;">1 tsp Dijon mustard</div><div style="text-align: left;">1 pinch sea salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: Put all of the ingredients in a jar. Shake or whisk to combine. This dressing will keep for 1 to 2 weeks in the refrigerator. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: When you're trying something new (like pomegranate salad dressing), try lots of versions until you find your favorite. Everyone's taste buds have similarities, but we're all individuals. Keep trying until you find what works best for you. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-43810711095091480802022-12-09T09:25:00.003-08:002023-06-11T16:21:27.883-07:00Caribbean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPPDyQNdOusAgeSkUeN5zIXqaxhKWIHRaHiMvOkp3hcnwy4qmWXm4d_zuYQozdBHPP4Jtotv7rde0BhlMK0N0p2172PT6xnXSTnK0Cwv-sktFocdO7D_mUaLonuHqeXwqaHjMH3Mxcb1d2kkuKA9lflbM4DKulK6UzExO6XRNNbS2KNITlZkFYxS5/s1200/caribbean%20salad%202002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPPDyQNdOusAgeSkUeN5zIXqaxhKWIHRaHiMvOkp3hcnwy4qmWXm4d_zuYQozdBHPP4Jtotv7rde0BhlMK0N0p2172PT6xnXSTnK0Cwv-sktFocdO7D_mUaLonuHqeXwqaHjMH3Mxcb1d2kkuKA9lflbM4DKulK6UzExO6XRNNbS2KNITlZkFYxS5/s320/caribbean%20salad%202002.jpg" width="320" /></a></div><p>This beautiful salad is equally at home on the holiday table or with a Caribbean style meal. It somehow reminds me of holidays with the red and green of the pomegranate arils and the pistachio nuts, and also reminds me of the warmth of the Caribbean with the pineapple. Whichever type of meal you decide to serve this with, it's sure to please both the palate and the eye. </p><p>Ingredients: </p><div style="text-align: left;">1 cup salad greens</div><div style="text-align: left;">1/2 cup pineapple pieces</div><div style="text-align: left;">1/2 cup orange slices</div><div style="text-align: left;">1/2 cup pomegranate arils</div><div style="text-align: left;">2 Tbs pistachio nuts</div><div style="text-align: left;">4 tsp salad dressing</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix the salad greens with the fruit. Toss with the dressing, then top with nuts. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6O0GEMTHcAu42o2rfff8IytcL-aejlIC_SmQKQ--72fsr0adEsZwZGmcMbhu01IOAAWiqTsDIY1x-tdL_4bCAN_eOzilo7glWOmlQ0mWYl0gqM0OauUL7i_gvd_j3iZNLG2YuJWGuYjl6maUCR7cbWc1TqlvrixRQVi8YUP8PE-jbafxsdl9enWX/s1200/caribbean%20salad%201001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1200" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha6O0GEMTHcAu42o2rfff8IytcL-aejlIC_SmQKQ--72fsr0adEsZwZGmcMbhu01IOAAWiqTsDIY1x-tdL_4bCAN_eOzilo7glWOmlQ0mWYl0gqM0OauUL7i_gvd_j3iZNLG2YuJWGuYjl6maUCR7cbWc1TqlvrixRQVi8YUP8PE-jbafxsdl9enWX/s320/caribbean%20salad%201001.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Please both the eye and the palate. Food that is beautiful to the eye inspires the diner to eat and enjoy. Salads have so much going for them! This one has a mix of green vegetables (the lettuce mixture) along with fruits and nuts. You'll notice that this recipe goes easy on the dressing. The oils in dressings are certainly part of a healthy diet, as every body needs some oil to help absorb vitamins. We just don't need lots of oil! Use dressings made with healthy oils - either extra virgin olive oil or canola oils. Both of those oils have the fats necessary for vitamin absorption but lack the saturated fats that are less healthy. </span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-23160583567499131312022-10-31T12:47:00.005-07:002023-06-11T16:24:55.853-07:00Potato Soup with Chickpeas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcfvNAkAloEGdqLYC-1Bce30zu-ef8mjYsypi07lO15Dwp4H52PzV-kzZNLXdDIw_AOPRuCwu6ikKJLpusvXAXrXF9m3hft4BsBjMG7ORktFSTq9yJ_m4V-hZODMQgOoCuLv4W16h6lL6gpJadrQT7fbX7UzrXo3d9wRp_XI4krBpMFi5PH5kX789/s800/potato%20chickpea%201001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcfvNAkAloEGdqLYC-1Bce30zu-ef8mjYsypi07lO15Dwp4H52PzV-kzZNLXdDIw_AOPRuCwu6ikKJLpusvXAXrXF9m3hft4BsBjMG7ORktFSTq9yJ_m4V-hZODMQgOoCuLv4W16h6lL6gpJadrQT7fbX7UzrXo3d9wRp_XI4krBpMFi5PH5kX789/s320/potato%20chickpea%201001.jpg" width="320" /></a></div><p>I really enjoy my Purple Carrot boxes - their recipes are innovative, fun, and delicious. This recipe uses some of their tricks: mixing miso with bullion as a soup base, then adding multiple layers on top of the finished dish for taste, texture, and visual appeal. Enjoy!</p><p>Ingredients: </p><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;">1/2 cup sweet onion, chopped</div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">1 link Andouille sausage, cut into 1/2 inch pieces</div><div style="text-align: left;"><div>2 cups water or 1 cup water and 1 cup low sodium chicken broth</div><div>1 tsp chicken bullion, if not using chicken broth</div><div>1 tsp white or yellow miso</div></div><div style="text-align: left;">1 cup yukon gold potatoes, diced</div><div style="text-align: left;">1/2 cup carrots, peeled and cut into 1/2 inch lengths</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 can chickpeas, rinsed and drained</div><div style="text-align: left;">lemon zest</div><div style="text-align: left;">1/4 tsp pepper</div><div style="text-align: left;">1 tsp olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">1 tsp fresh thyme leaves, plus thyme sprigs for garnish</div><div style="text-align: left;"> or 1 tsp dried thyme</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Preheat the oven to 425F.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the olive oil in a large soup pot. Add the onion and garlic and cook for about 2 or 3 minutes, just until the onion begins to turn translucent. Add some water to the pot if the vegetables start to stick. Place the Andouille sausage into a microwave proof container and cook on high for 1 minute. Drain the sausage, discarding the fat, then add the sausage to the soup pot. Add the water, along with the bullion and miso. Then add the potatoes and carrots. Bring to a simmer and cook, about 15 minutes, until the potatoes and carrots are tender. Taste the soup, adding salt and pepper to taste. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Toss the chickpeas with the lemon zest, pepper, and olive oil and place on a baking sheet. Roast for 15 minutes, until the chickpeas start to get crispy and slightly brown on the outside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serve by ladling soup into bowls, then topping each bowl with a generous spoonful or two of chickpeas. Finish by garnishing with thyme leaves. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 3 or 4</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw25W7wq5Rqcg87NGDqLKojD0CNQsHb-auGQ1aoZHqruXnOyIeuYio_4ey8f_551bEqBgKcnp443KS-_Qhxp1IHLQrs96-v8wEFYceAtmVS4MfhNHfbtP_LM8VSeYJIiLNih-8zqqU4laLim8rM7uJml0xnG18w1O9SuZXyJIQ0WSCZVJyZIKDHzR/s800/potato%20chickpea%202002.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikw25W7wq5Rqcg87NGDqLKojD0CNQsHb-auGQ1aoZHqruXnOyIeuYio_4ey8f_551bEqBgKcnp443KS-_Qhxp1IHLQrs96-v8wEFYceAtmVS4MfhNHfbtP_LM8VSeYJIiLNih-8zqqU4laLim8rM7uJml0xnG18w1O9SuZXyJIQ0WSCZVJyZIKDHzR/s320/potato%20chickpea%202002.jpg" width="320" /></a></div><div style="text-align: left;"><span style="color: #bf9000;">Stealthy Cooking Tip: Meal kits have been all the rage for a while now. Of course, I had to jump on the bandwagon to see what all the fuss was about. The Purple Carrot meals are vegan and come with the ingredients already measured out and packaged together in one bag. I find they combine ingredients in ways that are frequently new to me, like crunchy chickpeas on top of smooth tasting soups. They've also introduced me to some ingredients that are just now becoming easy to find in the regular supermarket - think gochujang! Trying new foods, new combinations, or new meal kits, is another great way to expand our horizons and find new ways to enjoy healthy meals. </span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0tag:blogger.com,1999:blog-2038450756483202183.post-69402216511880915032022-09-30T14:38:00.001-07:002023-06-12T17:57:11.740-07:00Paella Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlthbmlGP-7uaaNJ8WZ_Lam0mvVWuBl-C8wfWNl-vRBoVISMPREKZM6VfRBSeAHamdrv3qaNeVP4XzhJxSIQnevrELLK8n2Ea1H_jF1f5J2kgr1Oc7POk-uEACaUQCDc6gJphO99C7wq38gYGc298ZoiRE_69hnHXnPYYYUq__RsROc5RE0fcUU17K/s800/paella%20salad%201001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlthbmlGP-7uaaNJ8WZ_Lam0mvVWuBl-C8wfWNl-vRBoVISMPREKZM6VfRBSeAHamdrv3qaNeVP4XzhJxSIQnevrELLK8n2Ea1H_jF1f5J2kgr1Oc7POk-uEACaUQCDc6gJphO99C7wq38gYGc298ZoiRE_69hnHXnPYYYUq__RsROc5RE0fcUU17K/s320/paella%20salad%201001.jpg" width="320" /></a> </div><br /><p>It's so hot here in Sacramento - it was 116F a couple of days ago. All I want to eat are cold salads - but salads that have some interest. Here's a salad based on the ingredients in Paella, but it's cold and delicious!</p><p>Ingredients:</p><div style="text-align: left;"><div>1 chicken thigh, cut into 1 inch cubes</div><div>8 small scallops, shrimp, or mussels</div><div>1 link andouille sausage, thinly sliced</div><div>1 Tbs olive oil</div><div>1 shallot, chopped</div><div>1 clove garlic, minced</div><div>1 tsp dried oregano or 1 Tbs fresh oregano</div><div><br /></div><div>for the salad:</div></div><div style="text-align: left;">1 cup mixed salad greens</div><div style="text-align: left;">1 cup arugula</div><div style="text-align: left;">1/2 cup thinly sliced sugar snap peas</div><div style="text-align: left;">1/2 cup thinly sliced celery or fennel</div><div style="text-align: left;">1/4 cup thinly sliced green onion</div><div style="text-align: left;"><br /></div><div style="text-align: left;">for the vinaigrette:</div><div style="text-align: left;">1/4 cup red wine or sherry vinegar</div><div style="text-align: left;">1 lemon, juice one half, cut the other half cut into wedges for garnish</div><div style="text-align: left;">2 Tbs. honey</div><div style="text-align: left;">1 tsp mustard (whole grain preferred)</div><div style="text-align: left;">1 tsp paprika</div><div style="text-align: left;">1/4 tsp oregano</div><div style="text-align: left;">1 pinch cayenne (optional)</div><div style="text-align: left;">1/4 cup extra virgin olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Directions: Prepare the chicken, scallops, and sausage. Heat the olive oil in a nonstick skillet. Add the shallot and garlic and cook until the shallot begins to soften, about 2 minutes. Add the oregano, then the chicken. Remove the chicken when cooked, usually just a few minutes. Add the scallops to the pan and cook until just opaque, about 3 to 5 minutes. Remove the scallops and add to the chicken. Add the sausage to the pan and cook. Remove the cooked sausage from the pan, placing it on paper towels to drain, and allow to cool. Mix the salad greens with the vegetables in a large salad bowl. Make the vinaigrette by mixing the vinegar with the juice of 1/2 lemon, the honey mustard and the spices. Drizzle in the olive oil, mixing as it is added. Add the cooled chicken, seafood, and sausage to the salad, then toss with two tablespoons of the dressing. Add salt and pepper as desired. Serve, with lemon wedges on the side.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Serves 2 generously</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVgY9v_w9wBQmuhkmJDF0TbsbrVOQ_5ZGpzZ4q8Udwlf5YLTKhexjNzEdJF86uVdJx2jqrPk0HHmTNuG2SEPQMgUqq6XSqBM7tKU65eRYZ7uczBoZl7EXQzm9ABa4wmoM05BAcOxitZXOUectFxA39vDaRy5o-O2XkIg194xk9S65kSFR69NK0oQb/s800/paella%20salad%202003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVgY9v_w9wBQmuhkmJDF0TbsbrVOQ_5ZGpzZ4q8Udwlf5YLTKhexjNzEdJF86uVdJx2jqrPk0HHmTNuG2SEPQMgUqq6XSqBM7tKU65eRYZ7uczBoZl7EXQzm9ABa4wmoM05BAcOxitZXOUectFxA39vDaRy5o-O2XkIg194xk9S65kSFR69NK0oQb/s320/paella%20salad%202003.jpg" width="320" /></a></div><br /><div style="text-align: left;"><span style="color: #b45f06;">Stealthy Cooking Tip: As you can see, I added some shishito peppers on the side - they just looked so festive with this Spanish inspired dish. If you need more substance with your salad, simply add 1/2 cup of Spanish Rice to each serving. You can find microwavable Spanish Rice by Seeds of Change that is ready in 90 seconds, so it won't heat up your kitchen too much!</span></div>by Maire Gilberthttp://www.blogger.com/profile/14958204240364054378noreply@blogger.com0