Tasty Plan

Green Tea Ice Cream

Fri, 17 May 2013 08:38:56 -0400

I acquired a love for green tea during my first winter at college. I say acquired because I neither did I grow up with tea or like it at first. I mean, I grew up in an hot and humid island, where the only source of caffeine, or hot drink for that matter, is espresso, short and dense. The first couple of sips of tea seemed bitter and pungent, but as temperatures dropped, tea seemed to be the only source of warmth during long winter nights. Every cup seemed to provide a sense of comfort that I couldn’t find anywhere else. With time, just liking developed into a dependence on the green stuff and a passion for the ritual. Either it be loose tea or bagged, the process of placing a tea bag into a mug, boiling water, pouring it into the mug, letting steep for several minutes, removing, then sipping away was fascinating and foreign. And with every tea experience I started to understand the complexities within each variation, the degrees of grassiness and depth of flavor.

This recipe celebrates matcha, a variety of green tea that is, above anything else, earthy and grassy. Matcha is different from regular tea in that it comes as a powder that can be directly poured and mixed into hot water. Because you are drinking the actual tea leaves, matcha is considered to better provide all the benefits of green tea. I just like the taste, and because it is almost summer, I believe that is delicious when eaten cold, in the form of slightly sweet ice cream.

Without any eggs or cream, this dairy free variation is easy to make, and requires no cooking. All the ingredients are poured into a high-powered blender until well incorporated then transferred into an ice cream maker. Because this required no actual heating or raw eggs, I encourage you to taste the ice cream and add more or less honey depending on what you like.

Green Tea Ice Cream

Adapted from here

Serves: 8

Cook time: 5 minutes active, 8 hours inactive

1 can good quality coconut milk
1 cup unsweetened almond milk
2 tbsp. matcha green tea powder
4 pitted dates
½ cup honey (or maple sugar)

Place coconut milk, almond milk, matcha powder, dates and honey in a blender. Blend at high speed for a couple of minutes until everything is combined, taste for sweetness and adjust as necessary. Refrigerate blended mixture for 30 minutes. Transfer into ice cream maker and follow manufacturers instructions. Pour ice cream into freezer save container and freeze for 4-6 hours before serving. When ready to eat let sit at room temperature for 20 minutes for ice cream to soften. Enjoy!

Roasted Radishes and Tahini

Sun, 12 May 2013 16:18:08 -0400

By the end of this week I will be on my way to the Northern parts of Italy. Consequently, my mind is set on leaving, more so than on anything else. As I begin to make my bag and think about this beautiful country I am travelling to, I cant prevent myself from reminiscing on the good old months I lived in Rome. I was, for the first time in my life, carefree, and truly thankful of everything the world had to offer. Maybe I was naïve, but who cares; I was having the time of my life and enjoying the simple things in life, without complications or problems. In the mean time, I leave you with a beautiful, yet minimal recipe of radishes and tahini.

These crunchy vegetables are about to get a make over! While radishes are usually eaten raw, when cooked, they become fork tender and sweet. As the radishes roast in the oven they become golden and crunchy, and the peppery tasty becomes less pungent and earthier. Lightly dressed with tahini and accompanied by nutty sunflower seeds, this dish works best as a side dish to a white mild protein, think eggs, tofu, or fish.

Roasted Radishes and Tahini

Serves 2-4

Cook time 30 minutes

2 bunches radishes
1 tsp. coarse sea salt
Fresh ground pepper
2-3 tbsp. olive oil
1 tbsp. tahini
1 tsp. sunflower seeds

Preheat oven to 450 degree Fahrenheit. Cut greens off radishes. Clean under running water using your hands to remove any dirt residue. Cut radishes into quarters. Place on baking sheet and sprinkle with salt and peeper. Pour olive oil and toss to coat. Place radishes into oven and roast for 25-30 minutes. Radishes will be ready when soft and golden.

Transfer roasted radishes onto serving bowl or plate. Add sunflower seeds and drizzle tahini over the top. Serve immediately or eat cold later.

Melt in your Mouth Green Quinoa

Sun, 05 May 2013 20:25:00 -0400

Today is Tasty Plan’s second birthday. To this date I have posted one hundred and thirty seven recipes, discovered at least twenty new ingredients, snapped thousands of photos and inspired you (I hope!) to cook more. Within these two years, I have become more passionate about cooking, and learned to respect photography as a difficult art to master. I now know that no matter how good it tastes, if the sun is not shinning through the kitchen window, Photoshop cannot fix an underexposed photograph. The sun will always be your best friend.

Within these two years I became a Master of Architecture, taught two architecture studios, got married, went to Belize, the Grand Canyon, Vegas, and Brazil. I lived in Cambridge, Miami, to end up in New York City. I started my first ever full-time job, and got two see my first design get built to completion, only to party later in it. I have discovered that I am tougher than what I thought, even though I have broken down at points. But time is powerful and helps heal.

I have discovered that New York City is an amazing place, full of hidden worlds within a door’s reach. I learned that the best food is sold at the Farmer’s Market, particularly when it comes to eggs, lettuces, and sprouts. I have learned not to go into Trader Joe’s after noon on any given weekend day, especially if a hurricane is coming, or wander into New Jersey on a Sunday evening. I have learned that there is always a wait, especially when it involves Botanical Gardens or a art galleries, and sometimes a three-hour wait for a table is worth it, and sometimes it is not. I have discovered Brooklyn as a safe haven from the hustle and bustle of the Big City Lights, and that it is important to value where we came from and how it shaped who we are becoming.

For this weeks post, I wanted to reflect on what has changed and what remains by recreating Tasty Plan’s first ever recipe: “Melt in Your Mouth Quinoa”. Back then I knew little about blogging, color photography, and had yet to pour out my heart to the Internet. The recipe called for simple ingredients (onions, quinoa, and chickpeas) and a straightforward cooking technique. This recipe was rooted in the cooking fundamentals on which I started this blog for: “easy to make, yummy” foods that allowed you to get off the take-out and into home cooked meals.

Because it seemed unfair to post the same recipe, I switched it up a bit to transform an already delicious recipe into something unique, exquisite, and delicious. The quinoa is cooked in caramelized onions. The chickpeas are roasted in spices, olive oil, and salt, for a crunchy addition. Raw asparagus, dill, and green onions add a pop of flavor and texture, making the dish spring-y and fresh. The salad is then drenched in a tangy dressing of mustard and red wine vinegar. Every mouthful is perfect, hearty, and delicious.

Melt in your Mouth Green Quinoa

Serves 4

Cook time: 35-40 minutes

Roasted Chickpeas

1 8oz. can chickpeas
½ tsp. ground cumin
1/8 tsp. ground cloves
Generous pinch of salt
1 tbsp. olive oil

Preheat oven to 450 degrees Fahrenheit. Rinse chickpeas under running water. Drain and pat dry. Transfer to a baking sheet. Add spices, salt and olive oil. Mix until chickpeas are well coated. Roast for 25 minutes or until golden and crunchy. Remove and set aside.

Mustard Dressing

2 tbsp. olive oil
1 tbsp. red wine vinegar
½ tbsp. good French mustard

Whisk all ingredients and set aside until quinoa is ready to serve.

Caramelized Onion Green Quinoa Salad

1 tbsp. olive oil
½ large onion
Pinch of salt
½ tsp. cumin powder
¾ cup dry quinoa
1.5 cups water or vegetable broth
6-7 asparagus spears (thinly sliced)
4 green onions (thinly sliced)
small bunch chives (chopped)*
¼ cup pumpkin seeds

Peel and chop half and onion into small cubes. Pour olive oil into a small pot over medium high temperature. Add onions to olive oil and sprinkle cumin and salt. Sauté for 3-4 minutes. Reduce heat to low and let onions cook for ten to fifteen minutes. Once onions soften and start turning golden in color, add quinoa. Mix quinoa into onion mixture. Coating the quinoa will make a looser, fluffier quinoa.

Add water (or broth) and stir once. Turn heat back to medium high to allow water to simmer. When most of the liquid has been absorbed, reduce heat to low and cover. Cook for fifteen minutes. Quinoa will be ready when translucent. You should be able to see a small white tail emerge from each grain.

Transfer cooked quinoa to a bowl. Add sliced asparagus, green onion and dill. Pour dressing and mix everything together. Top off with pumpkin seeds as serve immediately. Tastes great next day too.

I hope you enjoy this recipe as much as I do. For year three, I hope to hear more from you! I want to know what you like, what you don’t, and what do you want to learn to make? Enjoy!

* The original recipe called for dill, which would work, but I used chives.

Roasted Cauliflower and Beluga Lentil Salad

Sun, 28 Apr 2013 15:42:00 -0400

I woke up with a good feeling yesterday. The Greenmarket was calling my name, and I had to answer. After several weeks of an overabundance of potatoes and onions and a scarcity of anything worth my time, I was surprised to find ramps, ramps everywhere. Because they are only available for a few weeks during the early days of spring, I like to stock up on them and use them on everything while they last. Why some consider this newly acquired obsession with ramps a fad, I am a believer: ramps are delicious, you should eat them while they last.

Ramps are wild leeks with a garlicky taste and pungent aroma. Both the leaves and the stem are used when cooking, for an extremely versatile spring ingredient. You can sauté ramps in olive oil and garnish with Parmesan cheese, or cook them in butter for a delicious pasta dish. They pair beautifully with eggs, especially turkey and pheasant eggs. And because May is for salads, I am using ramps as base for a dreamy tahini dressing, which stands up to a robust salad of roasted cauliflower and beluga lentils.

Every ingredient in this salad complements each other for a wonderful pop of flavor with each bite. The dressing is creamy, engulfing each vegetable in a nutty, decadent dressing. Lentils are mild and hearty, making this salad satisfying. Cumin roasted cauliflower adds flavor and bite while delicate mache leaves keep each bite refreshing and light.

Roasted Cauliflower and Beluga Lentil Salad

Serve 2-3

Cooking time: 30-40 minutes

Salad:

¼ cup dried beluga lentils
¼ cauliflower head
½ tbsp. cumin powder
½ tsp. salt
1 tbsp. vegetable or olive oil of choice
1 cup mache (or green of choice)
1 oz. goat cheese (optional)
Handful cilantro for garnish (optional)

Dreamy Ramp Dressing

5-6 ramps
2 tbsp. tahini
2 tbsp. almond or olive oil
1 tbsp. red wine vinegar
pinch of salt
drizzle honey
¼ cup water

Preheat oven to 400 degrees Fahrenheit.

Place lentils in a small pot and cover with 4 inches of water and a pinch of salt. Bring to a boil. Reduce heat to a simmer and cook for 25-30 minutes. Lentils will be ready when al dente (tender with a bite). Drain and rinse under running water. Set aside.

While lentils cook, cut cauliflower into florets and place in a baking sheet. Sprinkle with ½ teaspoon of salt, cumin powder and oil. Place into oven and roast for 30 minutes. Cauliflower should be fully cooked with golden edges. Remove and set aside.

To make dressing, start by cleaning the ramps under running water. As the water runs through the stem peel off any bruised leaf. They peel off easily, so be gentle. Place clean ramps, tahini, oil, vinegar, honey, salt and water in a food processor. Pulse until well incorporated. Set aside.

When ready to assemble, place cauliflower, lentils and Mache in a large bowl and pour half of the dressing over the top. Mix until everything is coated. Add more dressing if necessary. Add goat cheese and chopped cilantro as garnish if using. Serve immediately and devour. Enjoy!

Sweet Pea Soup

Sun, 21 Apr 2013 19:03:57 -0400

If you have been following my blog for a while, you might have probably picked up on the fact that (1) I love cauliflower, and (2) I love sweet peas, and (3) they are a match made in heaven. Cauliflower is a fantastic ingredient to master. It is neutral in flavor and can therefore absorb whatever spices you through at it. It is also hearty enough to make salad a robust meal. You can roast it, grill it, sauté it, bake it, and even barbeque it. Whatever the season, reason, or craving, cauliflower is there to save the day.

This recipe is along the same vein as last week’s post. It is both a simple weeknight dinner alternative to pasta and a perfect starter to a fancy dinner party. Made using three basic ingredients, this soup can be served within less than thirty minutes. Its green color makes fit both a feast for the eyes, its flavor a feast for your taste buds. Either way you look at it, this recipe is a winner.

Hearty cauliflower is cooked in either water or broth for several minutes until soft. Sweet peas are added and pureed in a blender until silky smooth. Each bite is creamy and light, sweet and fresh. During these hot and cold spring days, there is no better alternative.

Sweet Pea Soup

Serves 2-3

Prep/Cook time 20 minutes

1 tbsp. olive oil (plus more for garnish)
½ cauliflower head (cut into florets)
1 pinch of salt
1 ½ cups vegetable broth (or water)
1 ½ cups sweet peas

Heat olive oil over medium high temperature in a pot large in enough to fit cauliflower. Add cauliflower and salt; sauté for five minutes. Add water or broth and reduce temperature to medium. Cover and let cook for ten minutes. Remove from cauliflower from heat and add peas. Cook peas in broth for one to two minutes. Pour ingredients into blender and puree until smooth. Transfer back to pot and reheat. Taste for seasoning and adjust as necessary. Serve into bowls and garnish with olive oil and fresh ground red pepper.

Fennel Frittata

Sun, 14 Apr 2013 20:20:17 -0400

People of my generation grew up with fast and processed foods. We thrived on convenience foods, Lunchables, and Doritos. I was lucky to have parents that believe that home cooked meals, sitting around a table, and sharing stories is the best way to encourage family bonding. Every night, no matter what, we would wait for each other and eat together. We would share both the good and bad parts of our days, sometimes we would argue, and sometimes we would laugh.

As a 20-something year old I value this ritual above any other. We try to have dinner together every night, even when it is past nine o’clock and we are just getting home from a long, exhausting, workday. Because of the hectic lifestyles we live, it is good to have several recipes in your back pocket for nights when making dinner seems like a drag. These recipes should be like a white canvas you can add to and build upon. Pasta is a great example. By using different vegetables, you can change the look taste and feel of the dish in an instant. But, we are all bored of pasta! So I am here to offer an alternative: Frittata.

I prefer frittatas that have a higher vegetable to egg ratio; I add just enough egg to bind the vegetables together. I also try to limit the amount of different vegetables I use, with the intent of keeping the flavor combinations clean and sharp, but feel free to make a party out of your omelet. This version is but one of the many things you could do. I particularly like the mild anise flavor of fennel paired with eggs, delicate and light. Cumin and Brussels sprouts add a mild heartiness to the dish.

I made this frittata with turkey eggs. I discovered this delicious delicacy last year at the farmers market. They are bigger than chicken eggs and have a slightly gamier taste. Of course you could use regular chicken eggs, but why not splurge, and try something new!

Fennel Frittata

1 tbsp. olive oil
1 shallot
1 small fennel bulb
5-6 brussels sprouts
1 handful fennel springs
1 tsp. cumin
1 pinch salt
4 turkey eggs (or 5 chicken eggs)
Handful fennel leaves

Preheat oven to 350 degrees Fahrenheit. To clean fennel, separate the bulb from the stalks by cutting with a sharp knife an inch below the point where they split up. Save fronds for later use. Cut base off. Check for any bruises the bulb might have, clean with vegetable peeler or remove the outer layer if necessary. Cut bulb into quarters and slice thinly. Slice shallots and brussels sprouts. Set aside.

Drizzle a tablespoon of olive oil onto a hot pan. Add shredded vegetables. Set temperature to medium. Add cumin and a pinch of salt. Sautee for five minutes, or until vegetables begin to soften. Add a sprinkle of water or oil if pan becomes dry as vegetables cook. Whisk eggs and pour over vegetables. Reduce temperature to low. Add fennel leaves. Cook for five minutes. Transfer to oven and bake for 10-15 minutes. Eggs should ne slightly runny, but set. Transfer to a plate. Garnish with leftover fennel leaves. Serve as slices along a nice green salad. PS. Leftovers are great for lunch. Enjoy!

Spring Asparagus Potato Salad

Sun, 07 Apr 2013 16:41:42 -0400

Several weeks ago I was craving spring, this week, I am making it happen. I am bringing spring to the Northeast, no matter what! Even if takes cooking a potato to find it.

Earlier this week I read a compelling article, which encouraged readers to start cooking as it were spring, by using local winter vegetables, or non-local spring vegetables.

This recipe makes use of such brilliant advice to make a springesque salad made up of local baby potatoes, California grown asparagus, and frozen peas. The dressing is light and tangy, binding everything together for a delicious combination of flavors and textures. Delicate potatoes in conjunction with crunchy Macadamia nuts pair beautifully against sweet peas and fresh asparagus. Because the main component of this salad is potatoes, it is hearty enough to eat either by itself or as a side dish.

One bite closer to spring, even during the dead end of winter. It is possible, and oh so delicious!

Spring Asparagus Potato Salad

Serves 1-2 people

Cook time 15-20 minutes

¾ cup baby potatoes
6 asparagus spears
½ cup frozen peas
¼ cup macadamia nuts (pistachios or hazelnuts might be a good alternative)
Handful fresh cilantro
1 tsp red wine vinegar
1 tsp raw honey
1 tsp Dijon mustard
3 tablespoons good olive oil
salt to taste

Fill a large pot with water and bring to a boil. Add one teaspoon of salt. Add potatoes and cook for 10-15 minutes or until soft. Thinly slice raw asparagus and place in clean bowl. Add defrosted sweet peas. Once potatoes are fully cooked, drain and cool under running cold water for a couple of minutes. Add to bowl with vegetables. To make dressing whisk vinegar, honey, mustard, and olive oil together until fully incorporated. Pour dressing over vegetables. Add nuts and garnish with fresh chopped cilantro. Eat immediately. Enjoy!

Pistachio Ice Cream

Sun, 31 Mar 2013 12:18:00 -0400

Ice cream has always been my favorite dessert. I mean, who doesn’t love ice cream? Ice cream is sweet, it is creamy, and it is decadent. It takes me back to the ice cream trucks and the gelato stores in Italy, childhood and college. It is instant gratification. Bliss.

I started making ice cream a few years ago because I found out how much I enjoy the process. It takes time, and patience. It is a slow process with several steps. With each step you can witness a transformation. Like baking, making ice cream requires following instructions and cooking at the right temperatures for the right amount of time. Unlike baking, making ice cream gives you the freedom to play loosely with flavor combinations. Once you have custard you can add any spice, any extract, any add-on. Think spicy Mexican chocolate ice cream, cinnamon ice cream, curry ice cream, or peanut butter and chocolate chip. The possibilities are endless.

Pistachio Ice cream is a classic flavor. For this recipe I used the best ingredients I could find. Laden with chunks of pistachio, this creamy concoction is nutty, aromatic, and decadent.

Pistachio Ice Cream

Cook time 15-20 minutes (active), 6 hours (inactive)

1 cup of white sugar
2 cups of milk
1 cup chopped roasted pistachios
4 eggs
1 cup heavy cream
1 teaspoon of almond extract

Combine milk, sugar, and pistachios in a saucepan. Stirring occasionally, heat milk over low temperature until sugar dissolves. Remove from heat and set aside. In a clean bowl whisk eggs together. Pour a quarter of the sweetened milk recipe into the whisked eggs. Stir for a couple of minutes. This step will temper the eggs and prevent them from scrambling, later on. Pour egg mixture into saucepan. Add heavy cream. Cook over low heat, continually stirring, for three to five minutes. Custard should thicken. To test for consistency dip a wooden spoon into custard. Custard should cover back of spoon without running. Once ready, immediately remove from heat. Add almond extract and pour into large clean bowl. Cover with plastic wrap and let cool completely in refrigerator.

Once custard has completely cooled pour into ice cream maker. Follow manufacturers instructions. Store in airtight container in freezer. Eat often and make again. Enjoy!

Citrus Chia Seed Pudding

Sun, 24 Mar 2013 11:41:00 -0400

I ask myself why I blog all the time. It takes time, effort, and a lot of enthusiasm. The benefits are neither immediate nor evident. Sure, taking sexy images is fun, writing is incredibly stimulating, and sharing my passion for food and healthy eating is priceless. Nonetheless, my indisputably skeptical self questions everything. What am I learning? How am I changing? How am I inspiring you?

If I had all the answers I wouldn’t ask the questions, and I wouldn’t be spending all this time on this blog if it did not make be happy. I am confident that this is worth it, even when I momentarily run out of ideas and want to quit, or when viewership sinks for several days. “Are people not interested in food anymore?”, I ask myself.

The ups are more abundant than the downs. I become ecstatic every time a friend tells me about how they can’t live without one of these recipes. A sense of accomplishment takes over when I make something that seemed difficult for the very first time. Everything becomes clear when the first thing I want to do when discovering a new ingredient is to share it with you. So here, a moment of clarity:

Chia is a powerful food.

I have been eating chia seeds for about a month. I felt its benefits immediately, the energy, the decrease in cravings, and the lasting sense of fullness. These seeds have been consumed for centuries in Latin America. A two-tablespoon serving of chia seeds is packed with fiber, amino acids, and protein. Because they expand to become to ten times its size when in contact with water, chia seeds can help you feel full for a very long time. You can add chia seeds to yogurt, or blend them into your smoothie. You can also make pudding.

This pudding celebrates chia seeds by putting them in the forefront. Soaking chia seed in almond milk for several hours before serving, transforms these seeds into a lusciously creamy pudding. Lemon juice adds acidity and tang for a balanced mouthful. I can only compare Chia seed pudding to Puerto Rican Arroz con Leche (Rice with Milk), a traditional dessert made with rice, milk, and sugar. Other people compare it to tapioca pudding.

The best part of Chia Seed Pudding is that you can eat it for breakfast or dessert. You can make it more dessert-like by adding cocoa powder, or swapping the almond milk for coconut milk for an even more creamy experience. You could also add cinnamon, vanilla or almond extract instead of lemon juice for a sweeter taste. And when something can be eaten either as your first or last meal of the day you know it must be good! I mean how many foods can you do that with?

Citrus Chia Pudding

Serves 4

2 cups almond milk (homemade is best)
2 tablespoons maple syrup
zest and juice ½ meyer lemon (or citrus of choice)
1/3 cup chia seeds
¼ cup chopped nuts for garnish (almonds, hazelnuts or pistachios)

Whisk almond milk, maple syrup, lemon zest and juice together. Place chia seeds into a large bowl. Pour milk over seeds and mix together using a spoon. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Store in refrigerator for up to three days. When ready to serve, garnish with chopped nuts, and a drizzle of maple syrup.

Sexy Banana Date Muffins

Sun, 17 Mar 2013 22:34:00 -0400

A good banana muffin should be moist. It should be sweet, but only just enough. It should be hearty, and belly warming. It should feel like comfort food, and remind you of home.

And while I think good banana muffins are delicious, the addition of mejdool dates makes them decadent, in a lush, and extravagant kind of way. I mean, dates are sexy! So, why not revamp a comfort delicious dish into something amazing?

This recipe makes amazing banana muffins. Every bite is balanced; a perfect combination of banana, caramel, and cinnamon. The best part is how easy and how simple it is to make. All ingredients are pulsed together in a food processor for just a couple of minutes. After about thirty something minutes in the oven these babies are ready to be devoured. Did I mention how healthy they are? They are also gluten free, and vegan! Lets welcome muffins back into our lives.

I think you will like these.

Banana Date Muffins

Makes 6 muffins

Cook time: 35-45 minutes

Adapted from here

2 small bananas (or 1 ½ large ones)
8-10 mejdool Dates (pitted)
1 egg
1 tbsp. coconut oil
1 tbsp. maple syrup
1 cup almond flour
½ tsp. cinnamon
½ tsp. baking soda
½ tsp. salt

Soak dates overnight in filtered water. Drain and cut into quarters.

Preheat oven to 350 degrees Fahrenheit. Place liners in muffin tin. Set aside.

Put bananas, dates, egg, coconut oil, and maple syrup in food processor, pulse until pureed and well blended. Add dry ingredients to batter and pulse until everything is incorporated. Scoop batter into cupcake liners, so that each one is ¾ full. Bake for 35-45 minutes. Muffins should be golden. Test for doneness by inserting toothpick into muffin. Should come out clean when ready. Remove muffins from pan and let cool. Enjoy!

White on White: Homemade Vanilla Almond Milk

Sat, 09 Mar 2013 18:23:00 -0500

This time of the year is almost over, and I am ready to welcome spring with arms wide open. Nevertheless, I will miss the snow. The pretty side of snow, the one that stays white, the one that is silent, the one that engulfs you.

Having lived in a tropical Island most of my life, I remember the first time I saw it, the first time it tingled my cheek as it fell from the sky. I ran outside, like a real newcomer, and enjoyed every flake as if there were no tomorrow. Little did I know that, those flakes where not snow, but “flurries”, and that a several months later the thought of snow would only make me think of that hot, humid, Island I now only visit twice a year. It has been a while since that day, but I still look at snow with awe and fascination.

This recipe is an ode to that day, an ode to innocence and naiveté. An ode to being curious and brave!

We all grow up attached to the commodities of modern life comfort. We love the processed stuff because it is tasty, easy, and accessible. There is nothing wrong with that! But there is beauty in the handmade. There is beauty in understanding how things are made, from the beginning to the end. There is beauty in letting go and exploring new things; there is beauty in stepping out of our comfort zones.

Making almond milk at home is easy. Most of the time is inactive, and goes into soaking the almonds. Peeling the almonds is tedious, but with a glass of wine and an episode of your favorite series, you will be done before you know it! Once you get that over and done with, transforming almonds into milk takes a mere five minutes! I like to soak and peel large batches of almonds when I have time. I place the peeled almonds in and air tight container in the freezer and use them whenever I crave almond milk.

Before you know it, with a smile of your face, you will rejoice the pleasure of accomplishment!

Homemade Vanilla Almond Milk

Makes: 1 liter

1 cup raw almonds
3 ½ cups water
1 tsp. vanilla extract
2 tbsp. maple syrup

Place almonds in a large bowl. Cover with water and soak for a minimum of 8 hours; 24 hours is ideal but not necessary. Drain almonds, and rinse thoroughly under cold water. Pat dry.

To peel almonds from their skin, start by holding an almond with your thumb and index finger. Press light pressure on one end until the almond pops out of its skin. Since the almonds have been soaking for quite a while, this should be easy. Place peeled almond in a clean bowl. Discard skin. Repeat until you have peeled all almonds.

Transfer skin free almonds into a powerful blender (Vitamix) with 1 ½ cup filtered water. Blend at high speed for 2 minutes. Add 2 more cups of water, vanilla and maple syrup. Blend at same speed for 2 more minutes.

Place nut milk bag, reusable produce bag, or pantyhose (clean, please!) over a one-liter jar. Leave enough fabric hanging off the edge so that you can hold it down as you pour contents through. You could even rubber band the bag to the neck of the bottle. Slowly pour all contents from the blender into the jar through the bag. Once you most of the milk has filtered through the nut milk bag, remove from the edge of the jar and lightly squeeze until all of the liquid passed through. You should have about 1/3 of a cup of nut residue inside the bag. Don’t throw it away!* Close jar tightly and refrigerate milk for three days. Enjoy!

NOTE: Almond pulp can be used in many recipes. I suggest incorporating it with your staple hummus recipe. It will make the softest hummus you will ever taste.

Craving Spring

Sat, 02 Mar 2013 19:41:00 -0500

I am craving spring, blue skies, fragrant blossoms, and crisp air. I am craving tender young vegetables and green stuff. I am craving garlic scapes and asparagus, sweet peas and radishes. Instead I get snowcapped mountaintops, an empty fridge, and uninspiring farmer’s market, and zero motivation to cook.

So where do I go in search of spring? The coldest place in this apartment, of course! Frozen vegetables are lifesavers. Because I cannot live without vegetables, and there are so few fresh ones available during this time of the year, I use them almost every week as add-ins to salads and pasta dishes. I especially love sweat peas. They add delicious sweetness to everything it touches. Sure, frozen anything that comes in a bag will never compare to fresh ingredients, but in times of serious withdrawal, they will save the day!

For this recipe I used frozen sweet peas and shelled edamame to make a delicious hummus-like spread. The combination makes for simultaneously robust and delicate addition to any meal. Spread over toast, use in sandwiches, or eat by itself! Fresh and sweet, this hummus is full of protein to keep you full and satisfied. Every bite will take you out of this end-of-winter funk and into a spring frame of mind. Spring on!

Spring Time Hummus

Makes about a cup

Cook/Prep time: 5 minutes

1 cup thawed and shelled edamame
1 cup thawed sweet peas
1 garlic clove
1 pinch salt
fresh ground pepper to taste
3 tbsp. olive oil
1 large handful fresh cilantro

Place all ingredients in food processor. Puree until smooth. Add water as necessary to thin hummus out if consistency it too thick. Serve immediately or refrigerate in a air tight container for up to four days.

*Hummus served atop bread, with shaved parmesan and cilantro.

Leek and Cauliflower Soup

Sun, 17 Feb 2013 17:07:00 -0500

Cauliflower is a staple in this house, especially during cold, gray winter months. There is something about it that is just special. Maybe I just love it for its capacity to go with almost anything. Or maybe, I just love it because it is versatile, and can be cooked in a million different ways. Or maybe I just love how easy it is to make, or how much nutritional bang you get for your buck.

This recipe came about on a late weeknight evening. I had very few ingredients left in the fridge and was craving soup. After a little bit of chopping and slicing, cooking and pureeing, I was able to enjoy this delectable soup. Made using basic ingredients, this soup is complex. It is sweet and spicy, earthy and delicate. Full of flavor, it is both light and filling; creamy and decadent, without the guilt.

Leek and Cauliflower Soup

2 tablespoons olive oil
1 leek (sliced)
½ large yellow onion (cubed)
2 cloves garlic (minced)
½ cauliflower head (chopped into florets)
1 celery root (peeled and cubed)
4 cups vegetable broth (plus more if necessary)

Garnish:

Fresh ground black pepper
Olive oil
Cilantro
Cashews

Place large pot over medium heat. Heat olive oil for 2-3 minutes. Add chopped onion and leek with a pinch of salt. Stirring occasionally, cook until they start to become translucent. Add celery root, garlic, and cauliflower florets. Cook for another 5 minutes. Add broth to the vegetables, and bring to a simmer. Reduce heat to low, and cook for 10-15 minutes, or until vegetables are tender. Remove lid, and let cool for 10 15 minutes. In small batches, transfer soup into a blender. Puree until creamy. Depending on your preferred consistency, you can add more vegetable broth for a thinner consistency. Return to content to the pot and heat through. Serve hot and garnish with cashews, fresh ground black pepper, olive oil, and cilantro. Enjoy!

Chocolate Chip Bliss Cookies

Sat, 09 Feb 2013 16:37:00 -0500

I live above a bakery. For the most part it is a good thing. The smell of freshly brewed coffee wakes me up on the weekends, and the always on ovens keep my apartment ~~warm~~ hot. But, the industrial sized dish washers steal my hot water in the morning, making the showering a experience choreographed dance, into the water, out of the water, one-two, one-two-three! But most importantly, the smell of chocolate chip cookies just drives me insane.

When working from home several months ago, the aromas would invade at that weird time mid afternoon when I am most vulnerable to sweets. It would creep through the wooden floors and impregnate the air with the sweet, delicate scent of melting chocolate. It would tease me; tantalize me! The only thing I could think about for hours was chocolate, butter, and sugar. As a control freak and catholic-raised-disciplinarian, I can easily resist temptation. From time to time, a little indulgence is a necessary evil and may even lead to beautiful recipes.

Indulgence led me to this perfect chocolate chip cookie that’s just in time for Valentine’s Day, weather you are enjoying by yourself or with a special someone. It is so easy; you could do it with your eyes closed.

I could talk about how this recipe is grain and gluten free, sweetened with maple syrup, made with raw cacao, almond flour, and coconut oil; a pretty healthy combination of good-for-you ingredients. But onto more important things, I like these cookies because they are tasty. Really tasty. They are small and cute, packed full of flavor. Interlaced with cinnamon and cacao, they are interesting and unique. Chocolate chips bring the whole thing together, for a mouthful of delicious chocolate bliss.

Chocolate Chip Bliss Cookies

2 cups of almond flour

1/8 teaspoon of salt

1/4 teaspoon of baking soda

1 teaspoon of cinnamon

1 tablespoon raw cocoa powder

1/3 cup of maple syrup (or raw honey)

1 teaspoon vanilla extract

4 tablespoons melted coconut oil (you can substitute with unsalted butter)

¾ cup dark chocolate chips (or as much as you want_

Preheat oven to 300 degrees Fahrenheit. Place parchment paper over a large baking sheet. Set aside. Combine dry ingredients in a clean bowl. Add maple syrup, vanilla extract, and coconut oil. Mix until everything is well incorporated. Add chocolate chips. Mix again. With your fingers make 1 tablespoon sized mounds and place in baking sheet. Since they will not spread you can keep them about 1 inch apart from each other. Bake for fifteen minutes. Reduce heat to 175 and cook for another 15 minutes. If you like your cookies extra crisp, turn oven off and let cookies cool in oven for another 10-15 minutes. Devour!

Not my grandmother's lentils

Sun, 03 Feb 2013 15:57:11 -0500

I cheated on my grandmother’s lentil recipe. There, I said it! Phew.

It had been a while since I started flirting with the idea of making dal, a year to be exact. I remember that day perfectly. We had been living in our Brooklyn apartment for less than a week. We woke up at four in the morning to take a four-hour bus to Cambridge with the objective of to bringing back everything that we had left in storage six months earlier. As soon as we stepped out of the bus into a slushy, snow covered Cambridge, we took a cab to storage, rented a truck, unloaded, loaded, and started making our way back, all in one day. It must have been around nine or ten in the evening when we parked in front of our building. We were starving, and had about five minutes to eat something before starting that crazy, exciting, and exhausting process of settling in. We ordered take-out from the only restaurant that was still open. Everything was ordinary except for that complimentary bowl of dal.

Let me start by saying that I have never been a fan of Indian food. I love the flawless use of spices, but the food always felt to heavy. Never having tried dal before, I was surprised at how tasty a simple bowl of pureed lentils could be. So aromatic, spicy, and delicious!

A couple of weeks ago, all that flirting became a reality when I stumbled upon a bag of beautiful orange lentils (masoor dal). Immediately after, I found myself cooking with those lentils, devouring every bite with gusto, discovering how delicious Indian cooking can be.

Traditional dal is made by boiling the lentils in water until cooked. A fried mixture of spices, onion, tomatoes, and garlic, is added to the cooked lentils right before serving. Because I don’t like following traditions, I slightly changed the recipe. I added onions, garlic, tomatoes, and spices in the beginning, and ribbons of fresh kale at the end. The result: a less fatty, more healthful variation, which is full of flavor, spice, and aromas.

Even though I will crawl back to my grandmother’s lentils, begging for forgiveness, I know I can have these whenever I feel like having fun, and reminiscing on new beginnings.

Masoor Dal with Kale

1 tbsp. vegetable oil
½ large yellow onion
1 shallot
2 gralic cloves
1” piece fresh ginger
1 tsp. salt
1 tsp. mustard seeds
1 tsp. cumin powder
2 tsp. curry powder
1 ½ cup fingerling potatoes
1 cup canned plum tomatoes
1 cup Masoor lentils (orange)
6 cups water or vegetable broth
1 cup kale (sliced into thin ribbons)

In a large pot over medium temperature, heat oil until hot. Add onions, shallot, garlic, ginger, salt and spices. Cook for five minutes, stirring frequently. Add potatoes. Stir for another five minutes. Add plum tomatoes, lentils, and either water to vegetable broth. Bring to a simmer, cover, and lower temperature. Cook for 30-40 minutes. Stirring occasionally. Taste for seasoning, and adjust as necessary. Lentils should be soft, and falling apart. If you prefer thicker consistency, lightly mash lentils using a whisk for a couple of minutes. When ready to serve, add thinly sliced ribbons of kale. Pour over rice, or eat by itself as a soup. Enjoy!

Fennel and Orange Risotto

Sun, 27 Jan 2013 19:23:20 -0500

I have made a lot of risotto in my life. It is my go-to entertaining dish of choice. Risotto is a classy dish. It is the kind food that is elegant, tastes great, but is also budget friendly. A little bit of Arborio rice goes a long way, and if you add a lot of suff, every bite can be different, and special.

The best part about risotto is that it can be made throughout the year using whichever seasonal ingredients you may have at hand. It never gets boring, and you can use it as a way of experimenting with new food, and flavor combinations. Take for example this risotto I made several months ago. Never having tasted mizuna, I threw it into the pot for a match made in heaven gastronomic experience!

I made this version a while back, and hadn’t had the chance to share. I think I was holding on to this recipe because it is the kind I would put on a menu if I ever opened my own restaurant (ha!). It is that good. I am serious!

What is so good about this risotto is how unexpectedly delicious sweet, zesty oranges can taste alongside a warm bowl of fennel infused Arborio rice. The rice is creamy, but also fresh, aromatic, and tangy. Each bite is a beautiful combination of anise and citrus. Don’t be intimidated by the ingredients list. It is worth it. I promise.

Fennel and Orange Risotto

Cooking time 40 minutes

Serves 4-6

½ inch slice fresh ginger
4 cups vegetable broth
1 tablespoon olive oil
1 medium fennel
2-3 shallots thinly sliced
2 garlic cloves
½ teaspoon of salt
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 cup dry white wine
1 cup Arborio rice
1-tablespoon butter
Segments from 2 oranges
Zest from 2 oranges
Handful fresh cilantro
Handful fresh parsley
1 sprig fennel leaves
1/8 cup Parmegiano Reggiano thinly sliced (optional)

In a small-medium saucepan, bring vegetable broth to a simmer. Reduce heat to medium. Add ginger to broth. The secret to really good risotto lies in the broth. Because I barely have time to make my own, I always add several slices of ginger to the store bought kind. Ginger adds depth in flavor and a hint of spice.

In a medium pot, heat olive oil over medium temperature. Add sliced fennel, shallots, garlic, pinch of salt, cumin and coriander; cook until soft (5- 7 minutes). Add Arborio rice and stir. Add white wine and cook until most of the liquid has evaporated.

Half a cup at a time, transfer vegetable broth into the risotto pot, stir frequently, but not consistently, until broth is mostly absorbed. Repeat, until you have used all of the broth. This should take twenty to twenty-five minutes. The best way to know is by tasting; cooked rice is soft, with a bite. If the rice is not fully cooked, stir in more water 1 cup at a time until ready. Again, tasting as you go makes for a great risotto and a good cook.

Once rice is cooked, taste for seasoning. Add more salt, if needed. Turn burner off, add butter and stir vigorously. This step will make your risotto creamy and luscious. Add herbs, orange segments and zest. Mix until well incorporated.

When ready to serve, sprinkle a couple slices of good Parmesan cheese, and several slivers of raw fennel. Serve immediately. If you, unlike me, eat animals, add a pan-seared scallop atop the rice. Enjoy!

Clean Vegetable Pho

Sun, 20 Jan 2013 17:06:00 -0500

Asian food is fascinating to me. I can only describe it as complex and mysterious. Dishes are flavorful and layered. Recipes have long ingredient lists and many steps resulting dishes that are sweet and savory, bitter and sour.

I am not trying to make generalizations. I know that there are a million different cuisines that can be categorized as Asian. Growing up I only knew of two: Chinese (oily broccoli chicken) and Japanese (bad sushi). Now, having had really good Japanese, Thai, Korean, and Vietnamese food I know how terrible the foods (no offence!) I enjoyed as a really were. Since, I have learned to appreciate the subtleties, and the differences that make these cuisines amazing. I only want to learn more.

I first experienced Pho while at college. With bitter winters and architecture school to deal with, our only escape was a handful of college town restaurants. Strangely enough, these were all Asian. One by one, I was introduced to an array of cuisines that were once non-existent. I ate Korean, and fell in love with bibimbap. I ate Thai, and fell in love with papaya salad. I ate Indian, and fell in love with curried vegetable soups. I ate Vietnamese, and fell in love with it all. From the pho, to the spring rolls, and don’t get me started on the salad.

This is my homemade attempt at making a very special dish. Pho has gained a lot of popularity in recent years, and for good reason. It is satisfying and tasty, full ingredients that make every bite special. This Vietnamese dish is typically made with beef or chicken broth, rice noodles, vegetables, and herbs. The most important part of Pho is its broth. Full of aromatic spices, such as anise and cinnamon, broth has to cook slowly. Variations on this dish as endless; here is mine.

This recipe is clean and flavorful. The broth is made using an array of vegetables and spices. It is aromatic and full of a satisfying umami flavor. Instead of using traditional vermicelli, I peeled parley root into slivers to resemble noodles, a brilliantly delicious substitution! Green vegetables add crunch and texture. Topped it off with crispy baked tofu, fresh cilantro, and scallions this soup is delicious, complex.

Vegetable Pho

Serves 4-5

Cook time 60 minutes

Inspiration for this dish came from here and here

Broth

1 onion cut into quarters
3 carrots
2 inch piece of fresh ginger
1 tsp. coriander seeds
1 tsp. mustard seeds
½ tsp. fennel seeds
1 cinnamon stick
2 tbsp. tamari (or soy sauce)
½ tbsp. sea salt
6 cups water

Noodles

1 large parsley root (peeled into slivers)

*you can also use parsnip or carrots if parsley root not available

Baked Tofu

6 ounces extra firm Tofu
Pinch of salt
Black pepper to taste
1 tsp. olive oil

Garnishes

1 cup broccolini (alternatively, use cauliflower, or broccoli)
1 cup string beans (alternatively, use snap peas)
Handful Cilantro chopped (basil or parsley could work too)
3 scallions
½ cup mung bean sprouts
*Quantities of garnishes are flexible and can vary to your taste

Additional garnishes

Lime wedges
Sriracha

To make broth, start by peeling and cutting onions and carrots. Cut unpeeled ginger into ¼” slices. Place all vegetables and spices, including soy sauce and salt into a large pot with 6 cups of water. Bring to a boil, reduce heat to low and let simmer for an hour. Strain broth through a sieve, and discard solids. Return broth to pot, and set aside over very low heat until ready to assemble.

If you are using baked tofu, preheat oven to 400 degrees. Cut tofu into ½” slices. Sprinkle with salt and pepper and drizzle with olive oil. Place in a large baking sheet. Cook for 20 minutes. Tofu should be crispy on the edges. Remove from oven and set aside.

To prepare noodles, start by washing the parsley root. Cut both ends, and peel outer skin. Using a vegetable peeler, peel away noodle sized pieces. A large parsley root should yield approximately 1 cup of “noodles”.

Clean and slice remaining garnishes as necessary. If desired, you can quickly cook broccolini and string beans in a pot with boiling water for 2-3 minutes to reduce bite.

To assemble pour about 1 cup of broth into separate bowl. Add about ¼ cup of noodles into each bowl, then vegetables, herbs, and additional garnishes. Eat hot. Enjoy!

Crunchy Chocolate Granola

Sun, 13 Jan 2013 16:19:23 -0500

I have been posting a lot on granola, mainly because it is one of those foods that you can really play with. The combinations are endless, and it is a great alternative to cereal. Granola is typically made using rolled oats, nuts and dried fruits. These dry ingredients are then soaked in a delicious concoction of sweeteners (honey, maple syrup, and/or sugar) and oils, then baked until crisp. While there is nothing wrong with it, there is always room to explore and new flavor combinations to test.

This granola recipe is different from traditional ones in that it is made using almonds, cashews, and quinoa as base. This grain free alternative provides more protein and healthy fats to keep you fuller longer. Infused with shredded coconut and a hefty dose of both chocolate chunks and cocoa powder, this granola makes for a real tasty (chocolaty) breakfast. Enough said.

Crunchy Chocolate Granola

Makes 4 cups

1 ½ cups raw almonds (soaked overnight)
½ cup raw almonds
1 ½ cups raw cashews (soaked overnight)
½ cup quinoa (thoroughly rinsed)
½ cup shredded coconut
1 tbsp. sea salt
½ cup maple syrup
¼ cup brown sugar
3 tbsp. coconut oil
5 tbsp. raw cacao powder
3 oz. bittersweet chocolate (chopped)

Start by soaking a 1½ cups of almonds and 1½ cups cashews overnight (8+ hours preferable).

Preheat oven to 250 degrees Fahrenheit.

When ready to make drain and rinse the soaked almonds through a sieve. Place in food processor and pulse until roughly ground. This should not take more that 4-5 5 second pulses. Add shredded coconut and pulse until combined.

Transfer to large bowl. Add rinsed quinoa and salt. Set aside.

In a small saucepan heat maple syrup, sugar, and coconut oil over low heat until melted. Remove from heat and add cacao powder. Whisk until incorporated.

Pour over processed almond, cashew, and quinoa mixture. Mix until well combined. Add whole almonds to mixture.

Evenly spread mixture onto a large sheet pan. You can line with parchment paper if desired. Bake in oven for 4 hours, mixing hallway through. Granola should be crisp and golden once ready. Let cool completely before adding chocolate chunks and store in airtight container.

Enjoy over yogurt, milk, or fruit.

Cauliflower Soubise

Sun, 06 Jan 2013 17:13:00 -0500

I think everybody in my family agrees that my mother is a rice-making queen. Every time family comes over for dinner, she whips up some crazy combination of ingredients, transforming ordinary rice into a feast worthy side dish.

One of my favorites growing up was simpler in nature, but equally tasty. This dish doesn’t really have a name, but we usually ate alongside braised chicken. To make the rice she would start by cooking onions until slightly caramelized and fragrant. Then she would add rice and broth. Within half an hour these three ingredients would marry beautifully, producing a combination of flavor that I can only associate to her cooking: sweet, hearty and effortlessly delicious.

When I came across a rice and onion recipe by Mark Bittman I knew I had to make a Tasty Plan version of this dish. It wouldn’t be like my mother’s, neither would it be like Bittman’s, but it would be inspired by both. It would be tasty, oniony (in a good way!), hearty, and healthy.

Soubise, as it turns out, is a traditional French recipe containing lots of onions, rice, cream, and cheese. This variation is made unique by swapping out the rice for cauliflower, a low calorie, and nutrient packed vegetable. Slowly cooked in a Dutch oven, the onions melt and caramelize, releasing a delicious sweetness unique to this vegetable. The cauliflower becomes soft and tender. The addition of coconut milk makes this whole thing scrumptious and decadent. With a sprinkle of cilantro all the flavor come together with a pop!

This side dish has a distinct combination of flavors, which is both new and reminiscent of its ancestors. It almost tastes like French onion soup, but it doesn’t. It is better. My mother would be proud.

Cauliflower Soubise

Serves 6-8

Cook time: 1 1/2 hours

1 tbsp. olive oil
3 large yellow onions (roughly sliced)
1 cauliflower (florets)
1 tsp. salt
½ tsp. freshly ground pepper
1” piece fresh ginger
1 sprig rosemary
1 cup vegetable broth
1 cup coconut milk
Handful of cilantro

Preheat oven to 300 degrees Fahrenheit. In a Dutch oven heat olive oil over medium temperature. Add onions, salt, and pepper. Cook for fifteen to twenty minutes, stirring occasionally until onions start to caramelize. Add cauliflower florets and ginger to pot. Stir. Pour broth over vegetables. Add rosemary and cover. Transfer to preheated over. Cook for 35 minutes. Remove from oven and let rest for another 35 minutes. Once ready to serve pour coconut milk over soubise, stirring occasionally until hot. Garnish with freshly chopped cilantro and a drizzle of olive oil. Enjoy!

Sweet Potato Fries & Ginger Beet Ketchup

Tue, 01 Jan 2013 15:49:00 -0500

Happy New Year!

Just because the Holidays are almost over, and we have to go back to work tomorrow doesn’t mean that we have to give up on eating tasty foods. Lets celebrate the first day of the year with a delicious and healthy alternative to one of this country’s most notorious foods: fries and ketchup!

There are a million things to love about fries. They are hot, salty, and crunchy. These addictive little suckers are bad; and one is never enough. But because they are so tasty, why would anybody want to eliminate them from their diet. I propose a solution that will have you indulging in healthy fries, by making just a couple of changes.

This recipe calls for sweet potatoes, baking, and homemade ketchup. Sweet potatoes have more vitamins and minerals than white potatoes. They are, in my opinion, tastier, and abundant this time of year. By baking the potatoes, you can control the amount of fat, just a drizzle is enough to make them crispy. The third change might be a bit of a stretch, especially if homemade ketchup screams Brooklyn hipster to you.

Because I have never made ketchup at home I saw it as a challenge. This ketchup is a delicious, tasty variation using beets, ginger, and spices. Unlike tomatoes, beets are in season, and match beautifully with sweet potatoes. Ginger seemed an obvious pair: spicy, sweet, and tangy.

To be honest, I was surprised at how easy it is to make. Vegetables and spices are cooked in vinegar for less than and hour. The aromas of cloves, cinnamon, onions and garlic will make your house smell delicious. A few pulses on the blender and, voila! Homemade ketchup.

Oven Baked sweet potato fries

Serves 4

3 sweet potatoes
Pinch of sea salt
Fresh ground black pepper
1 tbsp. olive oil

Preheat oven to 450 degrees Fahrenheit. Slice potatoes in half. Place flat side down and cut into ¼ inch slices. Cut each slice in half, or thirds depending on thickness. Place slices in large baking sheet. Sprinkle with sea salt, pepper and drizzle with olive oil. Toss potatoes until evenly coated. Spread evenly throughout pan so that the potatoes do not touch. Bake for 30-35 minutes. Stirring ever so often. Potatoes should be crisp with a soft center when ready. Remove from oven and transfer to a paper towel, patting dry any excess oil. Sprinkle with sea salt and serve immediate.

Ginger Beet Ketchup

Makes about a cup

4 small beets (or two large ones)
½ an onion (diced)
2 celery stalks
1 clove of garlic
¼ tsp. cloves
¼ tsp. cinnamon
Dash chile powder
Salt and pepper to taste
1 cup rice vinegar

Peel beets and cut into small cubes. Transfer to small pot and cook beets in ½ cup of water for 15 minutes over medium-low heat. Drain, and set aside. In the same pot, add onions, celery, garlic, beets and spices with rice vinegar. Cook over low heat for at least 30 minutes. Vegetables should be cooked thoroughly, and half of the liquid should have evaporated. Let cool. Transfer to blender and puree on high speed until smooth. Store in a jar with a tight lid for up to three weeks in refrigerator.

Enjoy.