Bowl Licker

Mangos are such a lovely fruit to pair with salad greens, and the nutty crunch of the coconut gives this simple salad just enough texture to be flavorful without having a dry texture. This dish is an easy addition to a summer BBQ or is lovely as a stand-alone lunch plate. To turn this salad into an entree add some chicken, cooked prawns, or scallops. You shouldn’t feel guilty that this meal will take you all of 15 minutes to pull together. A tavola!

Mango Coconut Salad & Citrus Vinaigrette

Salad Ingredients

2 ripe mangoes, peeled, seeded, and chopped (either use champagne or red blush mangos)

4 cup mixed greens, washed and dried

1/2 cup unsweetened shredded coconut

1/4 cup goat cheese, crumbled

Citrus Vinaigrette

Vinaigrette Ingredients

1/2 cup freshly squeezed citrus (blood oranges, oranges, limes etc.)

1/2 shallot, minced

2 TBS Champagne vinegar

2 tsps extra virgin olive oil

salt and pepper to taste

Salad & Dressing Assembly Directions

Prepare the vinaigrette: Place citrus juice, shallots, vinegar, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.

Heat a small skillet over medium high heat. Add in the coconut and stir until golden brown and fragrant, about 3-5 minutes. Let cool.

In a large salad bowl, toss together lettuces, mango and the citrus vinaigrette. Taste and adjust salt and pepper seasonings. Garnish with toasted coconut. Serve immediately.

Note: To turn this into an entree top chicken or fish.

Serves 2.

I had the opportunity to spend some time Pam Anderson on her recent book tour for “Cook Without A Book – Meatless Meals“. Even at a glance, I could tell that this collection of recipes and techniques, for part-time and full-time vegetarians, was going to leave me wanting to turn the pages over and over again. The format of the book really breaks the chains of strict recipe cooking by providing one master formula recipe then suggesting numerous proposed variations. Call me a cooking geek, but this book is FUN!

And since we are discussing fun – how about a give-away? Yes, I have two copies of this book to give away and I can promise that the lucky winners will not be disappointed. At the end of this post, leave a comment and let me know if you consciously ever observe one (or more) meatless days (that includes you my vegetarians, sport your bravado!).

Note: Of the three pizza’s (AKA nearly danish like delights) depicted, I made were two of Pam‘s fave combos, and then, in keeping with the theme of her book, I created one of my own. (Photo cooking highlights at end of post.) I made some minor changes – wheat dough and no extra drizzle of honey so that a few of my diabetic friends could also indulge in these beauties:

- Blueberries, sliced almonds, and lemon zest

- Raspberries, sliced almonds, and lemon zest

- Fuyu Persimmon, green apple, cinnamon and pecans (Gina’s creation)

Master Formula Fruity Breakfast Pizzas

Ingredients

1/2 cup (4 oz) Neufschatel (or reduced-fat cream cheese)

2 TBS honey or agave nectar, plus more fore drizzling

Flavorings (pick 1)

1 lb store bought pizza dough (I purchased wheat)

Cornmeal, for baking sheet (or cooking spray)

2-3 cups fruit (pick 1 or more)

1/2-3/4 cup nuts (pick 1)

Directions

Adjust an oven rack to the lowest position and preheat the oven to 500 degrees.

Microwave the cream cheese for 15 seconds to soften slightly. Mix the cream cheese with the 2 TBS honey and the flavoring.

Cut the dough into 4 equal parts and stretch each portion into a rectangle about 12 inches by 4 inches, arranging all 4 crosswise on a large cornmeal coated (or cooking spray coated) baking sheet. Spread the cream cheese mixture over each portion of the dough. Top with fruit and sprinkle with nuts.

Bake until the crusts are crisp and golden brown and the fruit is bubbling, 10-15 minutes. Remove from the oven; drizzle with additional honey or agave, cut into portions, serve hot or warm.

Serves 6-8

**Flavoring Options (pick 1)**

- 1 tsp ground cinnamon

- 1/2 tsp vanilla extract

- 1/2 tsp ground ginger

- 1/4 tsp finely grated lemon or orange zest

- 1/4 tsp almond extract

**Fruit Options (pick 1 or more)**

- Firm, crisp apple or pear — quartered, cored, each quarter halved crosswise, and sliced

- Fresh Figs — quartered

- Apricots or plumps — pitted and sliced

- Peaches (peeled) or nectarines — halved, pitted, each half halved crosswise, and sliced

- Strawberries — stemmed and sliced

- Fuyu Persimmons –- peeled and sliced into thin squares

- Blueberries, raspberries, blackberries (halved if large)

- Pineapple — peeled, cored, and cut into medium dice

- Seedless grapes — halved

**Nuts (pick 1: buy roasted nuts or toast them yourself)**

- Toasted walnuts, pecans, hazelnuts, pistachios, chopped

- Toasted whole (chopped), slivered or sliced almonds

**Pam’s fave combos**

- Apples, hazelnuts, and cinnamon

- Figs, pistachios, and vanilla

- Apricots, slivered almonds, and orange zest

- Strawberries, sliced almonds, and orange zest

- Blueberries (or raspberries and/or blackberries), sliced almonds, and lemon zest

- Pineapple (or peaches), pecans, and ginger

- Grapes, walnuts, and cinnamon

To say that these last few months have been a whirlwind of activity is a far cry from true. Life has not been uneventful or dull between all of the hats I juggle but that is the emblem of this decade, we multitask and walk a fine line to balance all that life throws our way. The exciting news is that amidst all of this activity a sequel to my first cookbook was released- Taste This! The Delicious Sequel.

Book signing and all, things are off to a very exciting start as we look down the barrel at 2012. In honor of this personal milestone (which was only possible due to the love and support of my family and friends) I wanted to share a wonderful holiday vegetarian appetizer recipe from the cookbook. And if you are tempted to try more of the recipes, your fingers are a few key strokes away from the online purchase button (look to your right hand side of this page) .

Tortellini Skewers

Ingredients

1 (16 oz) jar roasted red peppers

20 oz package tortellini, cooked and tossed with olive oil

1 bunch fresh basil, leaves washed/dried and removed from stem

4 (14.75 oz) marinated artichoke hearts, 1/8-1/4 inch slices

1 box large cocktail tooth picks

Cook tortellini according to package directions. On a large cocktail toothpick, layer according to above order.

Makes 4 dozen

A few out takes from the first cookbook signing held at the Golden Gate Yacht Club (Thank you Norbert and Madeleine)!

When my friends at Tortilla Land generously sent me some of their newly formulated gluten free corn tortillas I began to think about creating a vegetarian harvest taco. With the Thanksgiving holiday lurking, time was of the essence, so I admittedly took a few short cuts to arrive at this recipe but the longer version for preparation is certainly an option!

Harvest Taco

Lentil Pesto

1 (17.63 oz) package lentils, approximately 2 cups cooked

1/2 cup ricotta

1/2 cup vegetable broth

Taco Filling

1 TBS vegetable oil

1 small yellow onion, sliced lengthwise

2 cloves garlic, minced

1 1/2 cups pumpkin or mixed root vegetables, skin removed, cut similar size

1 TBS butter

1/2 cup vegetable broth

1 medium size zucchini, halved and sliced 1/4 inch thick

1 cup mushrooms, sliced

1 1/2 cups prepared chestnuts, coarsely chopped

1 tsp fresh sage, chopped

1 sprig rosemary, whole

2 tablespoons chili powder (medium-spicy blend)

salt to taste

14 Tortilla Land corn tortillas

cheddar cheese

avocado (optional)

sour cream (optional)

Tabasco sauce (optional)

Directions

In a blender combine cooked lentils (premade or homemade), ricotta and vegetable broth. Mix on high until well blended. Keep a bit of the texture and resist the temptation to add more broth to smooth it out. Set aside in a bowl.

In a large skillet, heat oil over medium heat. Add onion and saute a minute or two, then add garlic and pumpkin or root vegetables. Add butter and cook for 5-7 minutes until slightly browned. Add in broth, cover skillet with a lid and cook for 10-12 minutes until vegetables begin to soften.

Begin to prepare tortillas according to package directions. Keep tortillas warm in a 200 degree oven on a heat proof plate. Place optional garnishes in serving bowls.

In the skillet, add oregano and chili powder, stirring until well combined. Add salt to taste. Before adding in zucchini, mushrooms and chestnuts check to see if other vegetables are almost soft enough to eat. Allow 10 minutes for zucchini, mushrooms and chestnuts to cook as it is best if these have a bit of crunch to them.

To prepare tacos, layer ingredients over warm tortillas in this order: lentil pesto, cheese, harvest taco filling, and additional garnishes as desired. I served the tacos with two additional dishes — refried beans and Spanish rice.

Serves 4-6

With Thanksgiving lurking around the corner like an anxious turkey, I am always trying to plan out a few vegetarian dishes for those who choose to skip the bird feast. This recipe is a newly developed favorite. It is one that requires that you stick close to the kitchen, but it is not difficult to pull together. The first time I made these au gratin potatoes it accompanied a lovely leg of lamb. It was so well received, it is now back on my list for the holidays. (Blatant Teaser- Be sure to come back next week as I’ve been working on a bit of a Thanksgiving dessert surprise that is sure to be a crowd pleaser.)

Potato and Onion Au Gratin

Ingredients

2 tsps garlic, minced
2 lbs russet potatoes (approximately 4), peeled
Nutmeg, ground
salt and pepper, to taste
1/4 cup Emmentaler, grated
1 white onion, sliced
1 cup milk
1 cup heavy (double) cream

Directions

Peel potatoes and thinly cut crosswise into slices of equal thickness. Preheat oven to 375 degrees position a rack in the middle of the oven. Butter a 1 1/2- 2 quart rectangular baking dish. It is important that the baking dish is large enough that the potatoes, once layered, do not come over the lip of the dish.

Peel the onion and slice in half. Slice each half thinly lengthwise.

Sprinkle garlic on the bottom of the baking dish. Layer half of the potato slices over the garlic, potatoes should be overlapping. Sprinkle with nutmeg, salt, pepper and cheese. Layer onion slices evenly over the potatoes, then add the next layer of potatoes.

Carefully pour the milk over the potatoes and be certain to cover all of the slices. Then pour 1/2 cup of the cream over the potatoes, making sure that each slice is covered with milk. Sprinkle with nutmeg, salt and pepper.

The potatoes will require a total of 60-80 minutes of baking time. For the first 40-minutes of baking, baste the potatoes with the milk and cream mixture, every 10 minutes. It may be necessary to tip the dish slightly when scooping up the liquid with a large spoon. To achieve a nice golden brown color it is important to evenly cover the potatoes with the liquid. For the remaining 20-40 minutes, of baking, baste the potatoes with the remaining 1/2 cup of reserved cream, every 10 minutes. Be sure to coat the potatoes evenly.

Remove from oven and serve immediately.

Serves 4-6

Leftovers? Preheat oven to 350 degrees and bake for 10-12 minutes.

I have struggled as to what to name this newest creation, beyond the obvious, “yummy cheese crust with seasoned tomatoes’, but that just didn’t sound flashy enough. I hope the above name will inspire you to take a chance on this French-esque vegetarian recipe. I’ll confess, there was a fleeting moment when I thought I should brand this creation in honor of the World Series Champions- The San Francisco Giants -but I am certain that they feel my support despite my lack of a dedicated recipe.

While the recipe reads rather long, it is because some of the ingredients are for the crust and the other ingredients are for the filling. I recommend you read over the full recipe once so that you know what to anticipate on each of the steps, none of which are very complicated (shhh, your guests will never know!). The perfect accompaniment to this dish is a salad with a light balsamic vinaigrette and a glass of crisp white wine.

Now for a brief PSA about Gruyère cheese: For those whom have not had the opportunity to work with Gruyère cheese, it is like Emmenthaler Swiss cheese, only slightly milder. So if you like Swiss cheese, you should like it. Depending on the age of the cheese, the flavor is sweet but slightly salty. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex.

Upside Down Gruyère Tartes Tomatee

Ingredients

2 3/4 cups and 2 TBS flour
1 1/2 tsp salt
2 1/2 tsp granulated sugar
1 3/4 cups Gruyère cheese, grated
1 cup (or two cubes) plus 1 TBS unsalted butter, cold and cut into small pieces
1/4 cup plus 1 tsp ice cold water (no cubes)
1 1/2 large yellow onions, diced
4 cloves garlic, minced
3 lbs cherry tomatoes
1/2 cup basil, chopped
1 egg
dash of pepper

Directions

Shred Gruyère cheese and set aside.

In a food processor,combine and mix the following ingredients until crumbly and resembles a coarse meal:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup shredded cheese
1 cup butter

With machine running, pour 1/4 cup water through the ingredient tube. Use the pulse setting until dough holds together without becoming too wet or sticky. Best not to process in the machine more than 30 seconds as butter will begin to melt and change consistency. An easy way to test for the correct consistency is to squeeze a small amount together: if it does not stick but crumbles, add more water at TBS at a time.

Divide dough into two equal balls. Flatten each into the shape of a disc and wrap tightly in plastic. Chill for 1 – 1 1/2 hours.

In a large skillet, over medium heat, add:
1 TBS butter
onion
garlic

Stir occasionally, until onion is translucent in color, approximately 5-8 minutes. Set aside to cool.

In a large bowl, add tomatoes and toss with:
1/4 cup PLUS 2 TBS flour
1/2 tsp salt
1 1/2 tsp sugar
basil
pepper

When onion mixture is cool, add to the above bowl of tomatoes. Using six individual 3-inch ceramic lipped round dishes, evenly divide tomatoes.

Heat oven to 375 degrees.

Remove dough from refrigerator and roll until 1/8 inch thickness. I like to roll the dough out in the plastic wrap as it helps the dough keep its form a bit easier and is also less of a mess to clean up. When it is nearly the size I want it, I replace the top layer of plastic wrap with parchment paper to keep it from sticking without having to supplement with additional flour which would make the dough too heavy.

Using a knife, or a pasta cutter, cut out square pieces of dough that are about the size of each dish when placed upside down on the dough. Each crust should be tucked in around the tomatoes to make a sealed pocket.

In a small bowl, mix egg with 1 tsp water. Bush egg glaze over the crust and then sprinkle crust with remaining shredded Gruyère cheese.

Bake approximately 35 minutes, until crust is golden brown and insides are bubbling. Resist temptation to eat this immediately and allow it to cool for 10 minutes so that the juices can properly set up – AND to ensure that no tongues are burnt when taking that first bite!

Notes:
1) Any remaining dough can be frozen up to one month.
2) This dough also makes good crackers if you want to roll them out into cute shapes and serve with a nice cheese spread.
3) I like to make the crust a day before, to cut down on actual time in the kitchen, if you do this then you will want to bring the discs of dough to room temperature for 20 minutes before rolling out.
4) If you are pressed for time, you can make one large 9 1/2-10 inch pie but you will need to reduce the tomatoes down to 2 lbs total and increase the cooking time to 50-55 minutes.

that I couldn’t come up with anything more unusual than my submission to the chocolate contest, BAM, here I come to try to inspire you to make Cactus Taco Filling. Why? Well it is a fun vegetarian main or side dish alternative and it is a dish that will be well enjoyed!


While I have attempted to cross post from my original piece done for the SV Mom’s Blog, technical difficulties have prevailed on my end and I am now going to just do my best to fill your foodie appetite for a new recipe. That said, for the full story behind this recipe please do read on at Silicon Valley Mom’s Blog: Mi Pueblo San Rafael’s Newest Latin Supermarket

Cactus Taco Filling (Nopales en Ensalada)

Ingredients

1 ½ lbs paddle cactus leaves (nopales), spines removed cut the size of French Green Beans
4 TBS white vinegar
½ tsp oregano, dried but not ground
¼ cup cilantro plus more for garnish, fresh chopped
1 large potato, peeled then cubed
salt and pepper, to taste
1 yellow onion, sliced length-wise
3 tomatoes, diced
2 TBS vegetable oil
1 package corn tortillas, cooked
sour cream (optional)
Panela or cotija cheese (optional)

NOTES:
Mexican and other Latino markets, like Mi Pueblo, often sell prepared cactus leaves, which is MUCH easier than having to wear gloves and use a paring knife to remove spines. If you would like to see a good video on how to do this I recommend Zarela Martinez’s son, Food Network star, Aaron Sanchez clip that shows you how to work with Nopales & Chayotes.

Directions

Cut the fresh cactus leaves into strips. In a saucepan, boil cactus with 1/2 cup water and a large pinch of salt, covered, for about 10 minutes, or until tender. Drain and rinse well in cold water to remove the slippery film which develops from boiling. In a bowl, combine cactus with white wine vinegar, oregano and cilantro. Let sit for 30 minutes.

I typically cook my tortillas on top of an oven burner, at low heat, for 15-25 seconds on each side. This does tend to mess up an electric burner — it is a bit less of a mess on a gas burner. You can also pan fry them by spraying a non-stick spray in a pan and turning once on each side or there is always the popular oil pan fry method. To keep cooked tortillas warm, place in a cloth or paper towel on a plate while preparing the remainder of tortillas. Set aside. Note: Plastic wrap or aluminum foil used to keep the tortillas warm often creates a damp tortilla unless there is an ample amount of paper/cloth involved to absorb the moisture.

Heat vegetable oil in a saute pan and add the potatoes and cook for 15 minutes on medium-high heat, stirring frequently to prevent from sticking to bottom of pan. Salt and pepper to taste. Add in the onion and cook 5-7 minutes until translucent. Lower to medium heat and add in the tomatoes for 5 minutes, stirring regularly. Add the cactus for 5 minutes to warm and absorb the flavors. Transfer to a serving dish and garnish with cheese and additional cilantro.

Serves 4-6

This is an original recipe post to Silicon Valley Moms Blog.