Staying Stylish in Suburbia

Foodie Friday

Friday, April 5, 2013

                                 Source: scotchandscones.tumblr.com via Juniper on Pinterest

Clean, Mean, Eating Machine

All of a sudden I'm hearing more and more about the catch phrase "clean eating." From what I gather it basically entails cooking the way I aspire to eat anyways, meaning fresh, seasonal, local and mostly unprocessed foods. Not that I always manage to pull that off mind you. Moving has made our eating habits less than stellar as of late. But the worse I eat the more I dream of doing better, especially now that I'm eating for two. With spring still promising to show up any day now and seasonal produce preparing to pop up in local marketplaces, there should be no lack of inspiration in regards to vibrant ingredients. But if you can't find the right components just yet, consider this article by David Tanis in the The New York Times Dining and Wining section on "Banishing Winter with the Taste of Spring." In it, he argues that even though there may be a lack of spring ingredients still in many local market places (especially on the east coast) that should not deter us from attempting to appease our restless tastebuds. I especially liked his suggestion to mimic spring by making lighter meals and using simple ingredients such as citrus and fresh herbs to brighten things up a bit. It is amazing what even a bit of mint can do to ease the winter weary soul. One hint of it in my drink or salad and my mind goes straight back to summer camp. I am all at once a carefree kid again, barefoot and brazen, reaching to pluck a sprig of wild spearmint from the back porch of the dining hall. Delicious!Here are a couple of recipes from the food blog, Naturally Ella, that I'm thinking of making this week. What about you. Any good tricks up your sleeve to put a little spring pep back in our pallets? 



KALE & COUSCOUS

                                           

Ingredients
  • 1 cup kale, de-stemmed and shredded
  • ½ cup Israeli Couscous, uncooked
  • ½ cup chickpeas (drained, if using canned)
  • ¼ cup feta
  • Dressing:
  • 2 Tablespoon Olive Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon honey
  • ⅛ teaspoon salt
  • 2 Tablespoons green garlic (or ¼ cup green onions)
Instructions
  1. Place couscous in a pot and cover with water. Bring to a boil, reduce to a simmer, and let cook until Cous Cous is tender, 5-8 minutes. Remove from heat and drain.
  2. While Couscous is cooking, Whisk together oil, vinegar, honey, and minced garlic. (you can also whiz the green garlic in the food processor and then add the other dressing ingredients.)
  3. Once cous cous is done cooking, toss with kale. Let sit until kale is slightly wilted. Add in dressing, feta, and chickpeas. Toss all together and serve.
  4. If you want it warm, heat 1 tablespoon of olive oil in a pan. Add in chickpeas, cooking for 1-2 minutes until heated through. Add in Kale and cook until slightly wilted. Toss with Couscous and Dressing.

GRILLED CHEESE CREPES WITH SHAVED ASPARAGUS 

Ingredients
  • Crepe:
  • ½ cup whole wheat pastry flour
  • ¼ teaspoon salt
  • 2 eggs
  • ¾ cup milk
  • 1½ tablespoons butter, melted
  • Filling:
  • ½ pound asparagus
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • ¼ cup green onions
  • pinch salt and pepper
  • Mozzarella Cheese
Instructions
  1. In a medium skillet, heat olive oil over medium low heat. Shave or thinly slice asparagus and dice green onion. Toss green onion and garlic in with olive oil and heat for 2-3 minutes, just until fragrant. Add in asparagus and heat until asparagus turns a nice bright green color, only another 2-3 minutes. Sprinkle with salt and pepper, set aside.
  2. Whisk together flour, salt, eggs, milk, and melted butter until smooth. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 30 seconds. Flip and cook for another 15 seconds. Place done crepes on a piece of parchment paper (be sure not to fully stack crepes.)
  3. Once crepes are finished (this will make about eight) place a couple spoonfuls of asparagus and a bit of mozzarella on half the crepe. Fold over to cover the filling, then fold again to form a ¼ circle.
  4. Return crepe to pan over medium low heat and cook until each side is golden brown and mozzarella has melted. Serve with a slight drizzle of olive oil and extra green onions.

                              




                                         Source: thegardenerseden.com via Juniper on Pinterest

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