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Healthy Recipes

Warm and Spicey Clam Broth with Cous Cous

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The cool is coming in and already I am feeling the day’s light getting shorter. Aside from the childish pleasure of running out the door and not having to remember a sweater- I love the long days of golden light that we get in the summer months in the North, and I will really miss them.

I love the Fall though. More than anything, I truly enjoy the change. I am reminded every few months that no matter how much I desire it, change is happening. Life is a river. We are the river- and it’s joyous to embrace the flow. Have you ever swam against a strong current and then tried swimming with it? Going against is hard and you get nowhere fast- but going with nature’s flow makes one feel powerful and exhilarated. It’s hand over fist glory- Look at MEEEEEEEEEEEE!

My birthday is coming up soon. It’s a big one. One that makes a person usually take a few moments to evaluate. One often asks:  Is this where I expected I’d be at this point in my life? The answer is, I am always here. I am always in this moment right here, right where I am supposed to be. So decade markers mean nothing as I move forward into change, they simply just do not matter.

I used to resist change. I used to fight for the exact spot and location of where I wanted to be, and then hold onto it for dear life. I thought this was right and good- I also thought it was success.

I now think differently.

Change means growth. Change means lessons learned (hopefully). Change is life.

Besides, who really wants to complain?  Cooler days means it’s more fun to turn the oven on, or invest an afternoon in a roast. It’s also wonderful for a soup like this one- warm and spicy and easy to make. So perfect for sharing on a cloudy day when there is nowhere to go. Steaming bowls of broth, warm friends and glasses of crisp wine.

Cooler weather is also wonderful for snuggle lovely sweaters- and really, don’t you just love that feeling when the air nips and your sweater keeps you warm and toasty? I just have to remember now to pull one down from the shelf and take it with me.

A small lesson learned. (hopefully)

Spicey Clam Broth with Cous Cous
any small clam will work in this dish from vongole, to cherry stones. If you’re not a fan of clams, you can substitute shrimp or fish filets too.
 
serves 2
 
1T Olive Oil
1 clove of garlic, minced
generous pinch of red chili flakes
1c rough chopped tomatoes
3c of mild vegetable broth or chicken broth
.33c whole wheat cous cous 
2 dozen cherrystone clams
Cilantro to garnish
S&P to taste
 
In large sauce pan warm the oil and gently sautee the garlic. After 2 minutes add the tomatoes and chili flakes. Cook until the tomatoes are wilted but still juicy-about 3 minutes.
 
Add in the broth and bring to the boil. Add the cous cous and gently boil for 15 minutes.
 
Add the scrubbed clean clams and cover the pot. Allow to cook for another 4-5 minutes until the clams are open. Turn off from heat and allow to stand for 2-3 minutes.
 
Serve into shallow bowls and garnish with fresh cilantro leaves.
 
 
 
***This dish is wonderful with a Viognier or a light Chardonnay***
 
 

Heavenly Roasted Peppers with Artichoke Puree

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Fall colored roasted peppers with a light green artichoke puree.

Taking the time to make fresh roasted peppers is well worth it in my book. Not only do I appreciate the better flavor, but I don’t drown them in oil either- which they simply DO NOT need! Peppers are packed in oil are to preserve them, but I eat mine right away. Instead of all that oil, I dress them with this fantastic artichoke spread, that will steal the show the next time you serve it.

Roasting peppers is a little time consuming, I won’t kid you. I usually throw mine into the oven when I’m in the midst of doing other things. If I can’t get to skinning them right away I’ll do it later- though between you and me- skin-on ain’t no bad thang either.

For company I’ll do them up right, but once a week I throw in a nice big tray of roasted peppers to keep them in the fridge for a great afternoon snack- or an addition to a sandwich.

This batch was a result of falling in love with all the colors at the farmer’s market. Seriously, how could I resist? I pulled them into my arms like I was arranging flowers. Once they were roasted I had a blast arranging them into a contemporary painting of colors on the platter.

I’m also really loving this artichoke dip. This was a bit of stroke of serendipity when I came up with this. At Fairway they sell lovely little jars of artichoke puree for a mere $9 each. On the other side of the aisle are the bins of pickles, olives and- artichokes. Do I need to explain my thinking?

The addition of the rosemary is just stellar. The pine flavor rosemary makes the artichokes sparkle and it compliments the peppers too. I make myself a good batch of this. It’s so good on so many things.  Rather than mayo I use this garlicky spread on my sandwiches. The flavor is amazing and it’s just as satisfying.

Strips of bright colored peppers with a nice addition of artichoke puree

So now you can add a brightly colored serving of delicious and healthy vegetables into your weekly menu.

Roasted Peppers with Garlicky Artichoke Puree
If you prefer to use pre-made peppers, that’s fine. Drain off the extra oil and reserve for salad dressing. The artichoke dip is also wonderful with other veggies too. You’ll fall in love, I promise.
 
serves 3 plus one cup of dip
 
6 peppers of varying types
1 can of artichoke hearts packed in water
1 small clove of garlic, crushed and rough chopped
2t fresh lemon juice
S & P
1T olive oil 
1T fresh rosemary
 
Preheat oven to 350˚ and line cookie sheets with foil
 
Slice peppers in half and deseed. Arrange top down on sheets. Roast until blistered and a bit shriveled. Abt 45 mins.
 
Allow the peppers to cool, then peel off skins. Slice into thin strips and arrange on a plate.
 
 
In a food processor combine drained artichokes, garlic, S&P and olive oil.
 
Puree until smooth. If necessary you can add a little water to reach desired consistency.
 
Spoon puree over the peppers and top with chopped fresh rosemary.
 
Store leftover puree in the fridge for up to a week.
 
 
 

Healthy Labneh with Honeycomb and Seeded Crackers

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Homemade fat free labneh served with honeycomb and pistachios.

Homemade labneh has become a salvation. September has come barreling in with its usual madness. The days are whirlwinds of new routines, the sorrow as Summer fades, and the scramble to make sense of the new feel and rhythm of the season.

I am back to graduate school and this semester is packed. I’m only taking 3 classes, but they are all reading and writing heavy. This week alone was approx 400 pages of books and articles. It’s all wonderful stuff, and I am not the least bit unhappy about the subjects- it’s just well… whew! The tomes and pages are lined up at the end of my desk and they just haunt me. Reeeead meeeee. Reaaaad meee nooooooooow!

In another week or so I will get into my groove. I always do. Patterns will develop and a cadence and pace will fall in line and soon all will be in lock step. But for now- it’s more like organized chaos and that just freaks me out. Sometimes a lot, sometimes only a teeeny bit.

Cooking always brings me solace, and though it’s time away from demanding pages- it’s also a break from my thinking mind. There is quiet in my kitchen, and satisfaction in seeing something come to life in my hands as a result of time spent. There is something to that right? This is one of the reasons we like to cook, isn’t it? After putting in time and energy and your own particular flair into your food, there it is. On a plate. Looking all yummy and lovely. Look what I made!

And then, of course, you get to eat it.

Every day is theater. Every go round is a creation. Sure, not every day is award worthy, but hey, that’s okay- but I find it so soul satisfying. Sort of like coasting on a bike after long uphill climbs. What a blessing.

Homemade Labneh is a wonderful snack to have around. Making your own Labneh requires little more than time. Somewhere along the line I acquired a yogurt strainer (which I also use to make homemade ricotta btw). I dumped in a carton of Greek yogurt, covered it, and forgot it over the weekend. After 2 days I had lovely thick “cheese”. A very similar consistency to cream cheese with 0% saturated fat. Awesomeness. Nibble on it for your breakfast, or dress it up, like here, when you want to impress.

Rosemary fig seeded crackers

For now it’s the perfect snack for me to nibble on while I read. The Seeded Fig Rosemary Crackers above are the perfect accompaniment. I made these for a post earlier this year. I keep an unsliced loaf in the freezer and then defrost, slice and bake off when needed. There recipe is here. The beauty of that? I can slice off just as much or little as I need. (just a nice little aside).

The honeycomb I brought back from Thailand. Yes, it did ooze a bit into my luggage. Yes, I did have it wrapped up, but what can I say? It’s worth it. I am a bit excited about honey these days. I’m falling in love with it the way a sommelier can fall in love with Pinot Noirs. They are all so different tasting and aromatic. Sort of like golden jewels of deliciousness. My friend Gail Dosick has a friend who started a bee colony not too long ago (Thank you! the world needs people like you!) and I’m hoping I might get a bit of a taste of her first harvest. I hear it’s floral and divine. {fingers crossed}

Here come the holidays. This is a great go to. Lovely and rich tasting- but healthy and wonderful.

So no real recipe- like I said, strain a container of 0% Greek yogurt through a fine sieve or cheesecloth in the fridge for a day or so and you’re good to go. If you can’t find honeycomb regular honey is just fine.

Happy early Fall my darlings!