S.C. 2.4-2.6: Parsnip Chips and C.C. #8 Parsnip Potato Latkes with Nut Roast and Dill Tahini Sauce

I admit -- I was skeptical about the brain-sized (and, with some, brain-looking) parsnips.  They looked like they survived the winter, but did they taste good?

YES!

Although I was sad to lose my parsnip club/talisman/baton/horcrux?, its subsequent dissection was in the name of love and the future of happy tummies (uh oh...allusion central today).  On Thursday, I made mushroom burgers (since the hub didn't get to have them the other week) with parsnip chips (blurry picture thus none here).  I simply roasted the chips on 400 degrees for about 40 min. a la homefries (which is pretty much what they looked like).  Some of the thinner slices were more chip-like; next time, I'll have to get out the mandoline. On Saturday night for Couple's Cooking #8, we made seared Nut Roast (a testing recipe for Carla's newly revised and contracted Slow Cooker Cookbook!!!) with Parsnip Potato Latkes with Sauteed Kale and Dill Tahini Sauce (from Veganomicon).

In the Nut Roast recipe, Carla suggested kale as an accompaniment, so that was the inspiration for this side (though I didn't see or use her recipe).  I sauteed a head of cleaned, destemmed (throughout), thinly sliced kale with half of a red onion (thinly sliced) in a tad of olive oil.  Heat the oil over med. and saute onions for about 3-4 min. Then, add kale, salt, and pepper.  Saute until kale is softened but still vibrant green -- about 3-4 min.

No recipe for the Nut Roast for obvious reasons.  However, there are gluten-free, soy-free, vegan recipes on the internet that I think could substitute for this roast.  I saw a quinoa roast recipe in my reader the other day that sounded intriguing.

The Dill Tahini Sauce is from Veganomicon, but I found an adaptation of that recipe here that is closer to my variation.  I used only 1/4 c. dried dill and 1 T. olive oil, but I added 2 T. white balsamic vinegar and black pepper.  Makes a substantial amount of sauce/dressing and works well as a vegetable dip (we initially tested flavor with carrots), as well as latke/roast topping.  We are going to try it on salad this week too.  A little bit goes a long way here.

The Parsnip Potato Latkes -- these were tricky because most recipes called for white/wheat flour, egg, or both.  I ended up taking some guidance from this recipe, because I wanted to be sure that chickpea flour could work here.  If you haven't used this flour before, it is gross in the raw.  Although the latkes would eventually be pan-fried, I just wanted some confirmation of alleviated flour issues.  I followed the directions in the linked recipe; I just replaced the onion/zucchini with 3 c. grated potato and about 1.25 c. grated parsnip.

I thought this dish turned out to be pretty fancy and one that I'd be proud to serve at a holiday gathering.  It is very filling and diverse in its flavor offerings.

As for yoga, I went to classes on Thursday and Friday.  Thursday was centered around a Chair pose series -- ouch.  Friday included tri push ups, i.e. three-legged dog to plank to push-ups -- ouch again.  Both were challenging but exhilarating as always.  Yesterday, I started the "Couch to 5k" running series, now that it is nice enough to run outside (YAY!); then, I closed a lovely day (which included a trip to Loving Hut vegan restaurant!) with a quiet self-directed relaxation practice.  In a few minutes, I'm off to class again!

One quick final note: I tried to use that Yoga Free app to program my own routine the other day (one of two that I noted in a previous post but promised a report on).  It crashed repeatedly while I was creating a program, so I deleted it.  I continue to use and enjoy 101 Yoga Poses.

50 again here today -- WOOHOO!

S.C. 1.7-2.3: Clean Cocktails, Quinoa Comfort Bowl, and...PARSNIPS!

Spring Cleaning Week 1: Stats in Review

1.  Yep, I succumbed to a distraction. One.  I don't regret it, I did it mindfully, and it didn't break me (as it did last time).  Technically -- a failure to some; physically, mentally, emotionally -- a success for me!

2. I lost 2.2 pounds.

3. I have been on my mat for 11 days straight.

[Days 1.7-2.2: I completed the "Reclined Warm-up" and "Relax" practices on the 101 Yoga app. Yesterday, I enjoyed a "Relaxation" podcast by frequent YJ contributor Jason Crandell.  I think I liked this even more than using the challenge series because I didn't feel compelled to look at the screen, which enabled me to focus more intently on my practice.  I'm anxious to try more of these podcasts which are available on the Yoga Journal website.

4. I came home with a loaf of my Grandma's homemade bread, and I put it right in the freezer.  It was warmed by the sun when I returned home.  I did not eat it. M.I.R.A.C.L.E.

5. I feel fantastic and inspired.

If you've cleansed any level or even one item, have tried any of the recipes, or have completed one of the yoga practices, I'd love to hear from you about your experience!
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Cleanse cuts of go-to pantry items have also prompted more mindfulness about dining diversity.  I feel a bit like I'm walking in my friend Em's shoes, as she (by choice) consumes a plant-based diet and (by necessity) abstains from gluten and soy.  I also have my "Revisionist" hat on for savory dishes (instead of the usual sweets...poor, neglected treat blog).  Instead of some of Carla's delicious rolls of same flavor, I've made polenta cakes.  On the "alcohol doesn't deserve a fancy glass, you do!" train, I've started to clean up some of favorite cocktails.  After a long trek home and a hard day's work at the farm, I added a few new twists to the Quinoa Comfort Bowl, and soon, I'll return to my roots (ba dum ching!)...because they are enjoying the hopefully ephemeral refrigeration of my front porch.

Caramelized Onion and Roasted Garlic Polenta 
with Spiced Aduki Beans and Brussels

I'm not sure we did the dish justice with this picture, but it will give you an idea of the set-up.  I made my Maple Brussels which add color along with some diced tomato.  Only three?  Not to worry, I ate way more brussels than pictured here, but as you may recall, Grandma can only have a few of this type of vegetable.  Here's what we did for the main course:

3 small onions
--> (thinly sliced and caramelized, i.e. heat a pan to medium with
      oil to coat; tan onions for about 30 min. (standard caramelizing instructions))

1 small head garlic, roasted
 -->(400 degrees for about 40 min.; remove papery outside as much
      as possible, cut top off to just reveal cloves (usually the middle cloves,
      but not surrounding), rub with a bit of olive oil (top and bulb itself), wrap
      in foil, roast (standard directions))

1 c. cornmeal (mine was finely ground...I would use a medium grind next time for better polenta texture)

Follow directions for cornmeal; stir garlic and onions in during final minutes of prep.  (We actually started broth/water with onions and garlic which made it difficult to discern water/time needed for polenta, thus ours was a bit wet.  I think the approach noted here will work better.)

Let polenta set for recommended time.

NOTE:  I would do this part of the polenta prep either in the morning on the day you plan to serve the meal or, preferably, the day before.  Here's why: the onions and garlic, though they can be done at the same time, take a bit of time (and hour or so from cutting to completion), and the polenta takes about 15-20 min. to cook; then, the polenta has to cool and set firmly.  Much of the time is inactive, but still, this part takes about an 1.5 hrs. of prep plus additional setting time which exceeds that needed to make the remainder of the dish.

Spiced Aduki Beans

1 15.5 oz. can aduki beans, rinsed and drained
1/4 t. each of cayenne and ground coriander
1/8 t. cinnamon

(adjust spice level to your taste)

In a small pot over med.-low heat, combine all ingredients.  Mash some of the beans ( about a quarter of the batch) and stir with other beans.  You want the mix to stick together but be mainly whole beans (Aduki work well for this type of need, because they are fairly soft to begin with -- much more so than black beans.)  Heat mix through.

To serve:

1. Remove polenta from the fridge and cut into in 2" x 2" squares and then brown as directed on the stovetop (you can also use a broiler/bake method, but I like the pan crisp on these).
2. Topped browned polenta with 1/4-1/3 c. bean mix, some guacamole (I used doctored store-bought this time), and some fresh diced tomatoes.  Enjoy!

Mixed reviews:  Grandma and I thoroughly enjoyed this dish.  It then had a reprise at home with Matthew who wanted a bit more of "something."  He didn't have diced tomatoes...and I think that may have been the issue.  Although it seems like a small component, there were diced tomatoes in my doctored guac and sprinkled on dish; the acid boosts the flavor of beans and helps bring the dish together.


Clean Cocktails
Here are some great cocktails to gently start up that metabolism before dinner and celebrate the achievements of your day!

 

"Clean" Lemon Drop Martini

Grandma, eager to try her
"Clean" Lemon Drop Martini

"The Cleaner" Cocktail
Read this post by Vegan Epicurean
in which she explains the various health benefits of grapefruit

Lemon Drop:
agave
lemon zest (preferably from organic lemon)

Per glass
1 T. freshly squeezed lemon juice
3 T. lemon lime seltzer ( I like Adirondack)

One large lemon makes about 4 cocktails.

1. Microplane the entire lemon of zest, and then juice lemon.
2. Prepare glasses by squeezing some agave onto your finger and syruping the top edge of the glass about 1/2" around the top.  Squeeze more agave onto your finger as needed to complete glass. Press glass into accumulated zest to coat rim.
3. Carefully pour lemon juice into the glass and top with seltzer; add one ice cube to the center of the glass and serve.

"The Cleaner"
One grapefruit equals 4 drinks.

2 T. freshly squeezed grapefruit juice (preferably from organic pink/red grapefruit)
Seltzer
4 grapefruit pieces (use grapefruit spoon to take 2 sections from each half of the grapefruit).

1.  Rinse grapefruit; cut it in half and remove sections as directed.  Then, juice halves.
2.  Put one section in the bottom of each martini glass.  Then, add grapefruit juice and seltzer to about 1/2-1" below the top of the glass.  Enjoy!

Don't forget to toast yourself or your friends!

Quinoa Comfort Bowl
When I got home from my day at the farm on Wednesday, all I wanted was healthy comfort.  I didn't want much fuss and really just wanted a cleanse-friendly yumminess to appear before me.  No such luck -- however, the quinoa did call to me when I opened the fridge to try to figure out a plan.  The hub was gone at a work event, but I missed him so I switched up this dish to include one of his favorites -- the pistachio.

I never really liked pistachios prior to vacationing with the hub's family.  Spumoni? Ew.  Pink pods? No thank you.  However, the sweetness of roasted, unsalted pistachios has moved them up the nutty ladder for me.  I didn't add many here, so if you really like them, you might want to double or triple the amount that I've included (the hub didn't even know they were in there), but just remember, nuts have good, but plentiful, fat.

1 c. quinoa, cooked according to package directions in vegetable broth (use broth for water req.)
1 sweet potato, peeled and diced
1 head of broccoli,  cleaned, thinly sliced, and chopped (about 1" thins)
1 small red onion, thinly sliced and diced
3 garlic cloves, finely minced
1/4 shelled pistachios, finely chopped
1/2 c. dried cranberries, finely chopped
1.5 T. white balsamic
garlic oil/ olive oil/water
salt and pepper


1. Prepared sweet potatoes like homefries (diced potatoes combined with 1 T. roasted garlic oil, rosemary, salt, pepper 400 degrees, cooked 40 min. shuffling around at mid-point). Prepare quinoa and set aside.  Do these steps first; prep vegetables during inactive wait time.

2. Add 1 T. olive oil to coat large saute pan and heat over med. heat.  Add onion; saute for 5 min. until they are softening.  Add garlic and broccoli; saute for another 5 min.  Add water as needed to keep veg. from sticking/burning (I used about 1/4 c. through the duration of this portion of the recipe).

3. Add cranberries and white balsamic.  Stir to combine, cook for a min.  Then add prepared sweet potatoes, pistachios, and quinoa (add by the spoonful -- mix should look fairly balanced between all ingredients).  Make sure all components are heated through (additional time here will depend on timing/holding approach to quinoa and sweet potatoes.  Mine stayed fairly warm, so I only needed about 3 min. to complete cooking).

4. Salt and pepper to taste -- some extra pepper is nice in this dish.  Serve and enjoy!

I've posted a variation of this dish before (I think); there is no overwhelming flavor and that is the beauty of the bowl.  The flavors all complement each other but also maintain their individual taste.  It is all I can do not to eat all of this myself.

Serves 4-6

I've been listening to an "All Songs Considered" broadcast of "The Best of the 90s."  I don't want it to end.  It is hilarious.  Anyway, it has apparently, if unconsciously, evoked other childhood memories...including commercials.

This is a (HUGE) parsnip...

This is my (behatted and enclosed) brain...

This my brain...

                                                                 next to an incredibly HUGE parsnip!

Any questions?

Despite the insanity of this New England winter, parsnips survived and thrived through it all.  What shall I do with my freshly unearthed and inaugural treasure from the farm?

"Roots and Crucs" Two Ways and the Continuation of a Friday Family Tradition

Roots 'n Crucs Pizza

Maybe, somewhere deep down, the hub and I knew when we met that we had an eternal bond -- a bond that was founded in shared family tradition, a tradition that was reinforced virtually every Friday night, regardless of the season, participants, or ages.  PIZZA NIGHT!

Both the hub and I grew up with skilled pizza makers.  Even now, we eagerly try (usually successfully) to convince my mother and his father to make pizza when we are all together.  Although the hub and I have no doubt enjoyed many a pizza night outside of these full family gatherings, admittedly (she adds shame-facedly) -- we rarely do our own pizza entirely from scratch. But tonight... perhaps we made a solid start toward reinstating this tradition in our own home, though my toppings may be a bit more unconventional than traditional.

Roots and Crucs. (i.e. Cruciferous Vegetables) Two Ways
Saturday is usually market squared day at the homestead; we hit up the farmers market for a plethora of produce and then whatever larger supermarket best meets our needs for the week.  This week, I was ahead of the game, because ( by way of cleaning up said homestead) I sorted through various coupons and thus decided to just get the shopping done ahead of the pre-Thanksgiving crowd.  Although I was not actually going to the Christmas Tree Shop, I do LOVE a bargain, especially on groceries.

In addition to actually shopping for groceries, I much enjoy organizing my pantry and fridge -- a lovely ritual cleansing and recentering.  I know, I know...I am very involved with my foodstuffs.  That really shouldn't surprise you.  (The hub and I celebrated our "Wood" wedding anniversary this year, and I admit that I probably showed more jubilation over this year's wood shelf that he added to the pantry than previous more luxurious gifts!)  Anyway, when I got home, I noticed several lone root veggies chillin' in the crisper.  I recalled that here and there I had bought a singular veggie or pack of veggies for a recipe and then ended up using the other ingredients required by the intended recipe for something else.  Thus, my gracefully aging celeriac and the stalwart parsnips continued to persevere, even if relegated to the bottom of the drawer.  Enough, I declared!  I have vowed to limit food waste to trimmings and such, so I knew I had several things to prepare today so as to achieve my goal and reap the benefits of these flavorful veggies.

With some lingering lettuce and sunflower sprouts, I whipped up a salad for the weekend and early part of next week.  Then, with the root vegetables which (this time around) included one white turnip, one celeriac, 1 lb. carrots ( about 5 due to subtraction of 2 for fur helpers),  1 small pkg. (1lb.) parsnips, 1 yellow beet, 1/2 sweet potato remant, 1 small red onion, 1 remnant of garlic bulb (approx. 2/3 of med. original), I made Jae Steele's "Maple-Roasted Root Vegetables" which I found in my copy of her cookbook Get It Ripe.  The recipe is pretty much as simple as it sounds.  Mill around doing other kitchen fun for approximately an hour wherein you make pizza dough and occasionally shuffle around the veggies, and then....

Voila!

This picture hardly does justice to the glory of the maple-caramelized goodness that wafted from the oven at almost the moment of the pans' entry.  Nor does it do justice to the crispy outside of the veggies and gorgeous autumn colors of the dish.  Now, you can simply stop here...and you will convert people to all of these veggies, if you can manage to share the bowl.  Trust me, if there had not been a pizza plan, I would have been quite content to carry on with eating from said  for dinner bowl (maybe just with a fork instead of my fingers).

However, there was a pizza plan, and I still had some brussels sprouts, a broccoli crown, and some brown rice to put to use.

Complete Dish #1: Root 'n Crucs PIZZA
Call me a heretic if you want, but this is the best pizza I have ever had -- hands down.  If I had known what roots could do for my pizza experience, I would have branched out from my spinach garlic (with period crucs) haze years ago.

Roots n' Crucs Pizza Prior To Baking -- add a little Mozz. Daiya and GO!

In addition to the "roots,"  I sauteed up those "crucs," as well as a few mushrooms,  and added them to my roasted garlic tomato sauce-topped spelt flour crust.  The sauce was some leftover Muir Glen Pasta Sauce, and I found the crust recipe here http://www.food.com/recipe/easy-no-yeast-pizza-dough-254063.  Although both of our parents' recipes use yeast and their doughs are great, sometimes, you don't want that much fuss.  We LOVED this dough.  It made two perfectly-sized pizzas (about 6"); the crust was thin, but in about 20-22 min., it comes out fully cooked and with a flexible, lightly browned crust.

Dish #2: Warm Roots n' Crucs Salad
I simply added the leftover brown rice to my bowl of veggies and will warm in the oven in upcoming days for some additional wonderful meals.  I thought about adding something to increase wetness of the dish, but I decided that I like the vegetables to lend all the creaminess.  If you are mindful about oil usage, you can make this dish extremely healthy and delicious!

Slightly blurry, but the vibrant color and varying, yet complimentary, texture of this dish are evident!

Just in case you thought I forgot about dessert, check out THE REVISIONIST'S TREATERY! Also, if you recall my mentioning of pretzel fun, I was waylaid by pizza exploration. Check out the pretzel posts tomorrow!

Don't miss out -- add those roots and crucs to your pizza! The brussels were once again a brilliant surprise. And to think...I once only ate them disguised by a block of cheese. Shame on me! As for the missed opportunities with parsnips, celeriac, beets, and turnips, I have many more years of penance...

Enjoy the weekend...and the many ways in which to use a diverse offering of produce!
K