50 Women Game-Changers in Food - Judith Jones - Penne with Tuna, Plum Tomatoes, and Black Olives

Gluten-Free Pasta with Tuna, Plum Tomatoes, and Black Olives

I don’t know about you, but it feels as if summer is flying by. When my kids were young and I had three toddlers under the age of 3, I thought I was busy, but looking back at the days when my little ones were happy just splashing in the little blow-up pool in the backyard, or jumping in the sprinkler on a hot day, I realize how much I miss those precious years where we just hung out in our backyard.

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How To Eat Healthy When You Have Diabetes {Guest Post}

Healthy Eating Can Help Manage Diabetes

Today, I am thrilled to welcome back Lisa Corrado as a guest blogger to tell us how to help manage diabetes through diet. Lisa is a nutritionist and chef, and provides nutritional counseling and coaching, and supports corporate wellness initiatives. She blogs at A Moment in a Busy Life where you'll find healthy recipes and informative posts such as Drink Your Super Hero, Spicy Super Heros, Super Heros from the Sea, and more.
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Eating Right with Diabetes

For someone who has diabetes, glucose management is the name of the game. If you have diabetes, you know that what you eat (specifically carbohydrates) has a direct impact on your blood sugar levels. It's important to choose foods that give you the nutrients you need to be healthy, while helping you keep your glucose levels at a steady, appropriate level.

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CSA Box #7: Summer Vegetable Korean Lettuce Wraps

Summer Vegetable Korean Lettuce Wrap

This past week, I picked up my CSA Box #7, and found "pencil carrots", eggplant, tomatoes, arugula, Ailsa Craig onions (sweet and mild), green beans, swiss chard, cucumbers, fresh garlic, parsley, basil tops, zucchini, sweet "Trinity" corn, and green leaf lettuce. 

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50 Women Game Changers in Food - #7 Madhur Jaffrey - Cold Cucumber Soup Recipe

Madhur Jaffrey's Cold Cucumber Soup - This Soup Was Spicy and Flavorful!

It is so hot outside these days that I've been thinking about making some cold soup. Typically, I enjoy hot soups, and the only cold soup I've ever made is Gazpacho. However, I've been thinking about trying a cold cucumber soup with all the cucumbers I've been getting in my CSA Box.

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CSA Box #6: Cold Kim Chi Cucumber Soba Noodle Salad Recipe

Cold Kim Chi Cucumber Soba Noodle Salad

With the weather so hot lately, I've been craving Asian cold noodles. Two of my favorite cold noodle dishes are Kim Chi Cucumber Soba Noodle Salad and Cold Sesame Noodles. Recently, I made homemade Kim Chi with Napa Cabbage from my CSA Box, and still had some left. I also got lots of farm fresh cucumbers in my most recent CSA Box -- perfect for making some Kim Chi Cucumber Soba Noodle Salad.

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Baked Portobello Mushroom Fries {Secret Recipe Club}

Baked Portobello Mushroom Fries with Pesto

This is my third month joining in on the fun with the Secret Recipe Club, created by Amanda of Amanda's Cookin. This club has been growing each month and now has over 100 participants. The idea behind the Secret Recipe Club is to give bloggers the chance to try each other's recipes without the other bloggers knowing it until everyone posts their results.

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Korean Spicy Cucumber Salad "Banchan"

Korean Spicy Cucumber Salad "Banchan"

When it gets really hot outside like it has been lately, I crave the little cold Korean side dishes called banchan. My last CSA Box included some lovely cucumbers, perfect for making a quick Korean Spicy Cucumber Salad "Banchan."

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Bob's Red Mill Spar-for-the-Spurtle Contest and A GIVEAWAY!

I've been a fan of Bob's Red Mill grains and flours ever since my son was diagnosed with numerous food allergies. In fact, Bob's Red Mill's All Purpose Gluten Free Baking Mix was the first gluten-free mix I used when I first started learning to bake gluten-free. What I especially like about Bob's Red Mill's products is that their gluten-free mixes contain more nutritious whole grains and bean flours compared to some of the other gluten-free mixes on supermarket shelves. My kitchen cabinet is full of Bob's Red Mill Gluten-Free Flours, including their Garbanzo Fava Bean Flour, Teff Flour, Millet Flour, Sorghum Flour, and Brown Rice Flour.

I've made Gluten/Dairy/Egg Free (Vegan) Hot Soft Pretzels, Toll House Chocolate Chip Cookies, Carrot Coconut Pineapple Muffins, Coconut Pineapple Scones, and Cinnamon Spiced Scones using Bob's Red Mill flours, as well as homemade gluten-free bread. 

So, when Bob's Red Mill contacted me recently about spreading the word about their Spar for the Spurtle Recipe Contest, I responded with a resounding "Yes!" This contest is all about Bob's Red Mill's Steel Cut Oats, wholesome and hearty, which comes in both a regular and gluten-free version.  If you've never tried steel cut oats, you're missing out. One of my favorite recipes for steel-cut oats is Steel Cut Oats with Dried Fruit and Blueberry Compote. Although you might be thinking, "It's so hot outside - why would I cook up a pot of oats now?!" I can tell you I enjoyed a nice comforting bowl of hot oatmeal for breakfast in 90 degree weather during my recent trip to Orlando, Florida, and never gave it another thought.

So, get your thinking caps on and come up with an original steel cut oats recipe, savory or sweet. All you need to do is submit a 3-minute videotape segment demonstrating your own creative steel cut oats recipe (that can be prepared in 30 minutes from start to finish) by July 31 August 7, 2011. All entering videos will be posted on Bob's Red Mill's Spar for the Spurtle site, where fans can vote for their favorites. The top three contestants will be flown to Portland for a live cook-off, and be treated to a behind-the-scenes tour of the Bob's Red Mill facility by Bob Moore himself, in addition to winning additional prizes. The winner of the 30-minute cook-off will receive an all-expenses-paid trip for two to Scotland, including $2,500 in cash, to compete in the 18th Annual Golden Spurtle World Porridge Making Championship!

And now for the Giveaway - in addition to having a chance to win a trip to Portland and Scotland, the first five people who email me (Jeanette at JeanettesHealthyLiving dot com) to let me know you've submitted a video to the Bob's Red Mill Spar for the Spurtle Recipe Contest will receive a prize pack that includes a bag of Bob's Red Mill Steel Cut Oats and a Spurtle (a Scottish kitchen tool dating back to the 15th century that is traditionally used to stir porridge and prevent it from becoming lumpy), and a copy of Bob's Red Mill Cookbook: Whole Healthy Grains for Every Meal of the Day.

To enter the Spar for the Spurtle Recipe Contest and the Giveaway, simply submit your video To Bob's Red Mill's Spar for the Spurtle Contest. To enter to win the Giveaway, email me (Jeanette at JeanettesHealthyLiving dot com) and let me know you entered. For more information, visit Spar for the Spurtle.

So get cooking! Can't wait to hear what you all come up with.


The deadline for this contest has been extended to August 7, 2011.


Note: This contest is open to U.S. Citizens only.

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CSA Box #5: Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts

Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts

This week's CSA Box #5 featured Bunched Beets with Greens, Broccoli Raab, Cucumbers, Lacinato Kale, White Salad Turnips (which look like white radishes), Purplette Onions, Romaine Lettuce, Broccoli, Baby Arugula, Summer Squash and Zucchini.

I was out of town this past week at my son's baseball tournament in Florida. We had a blast between watching all the ball games and riding the roller coasters at the amusement parks. Our team won Bronze - congratulations CT Fury!! 

Since we were away, I missed the CSA Box pick-up day, so by the time I retrieved my CSA Box, a few of the leaves on the Beet Greens and Broccoli Raab had turned a bit yellow and wilted. The broccoli looked a bit yellow too, but it was still firm. Overall, the vegetables were still very fresh and intact.

Cucumbers, Broccoli, White Salad Turnips, Beets, Purplette Onions, Zucchini, Yellow Squash, Broccoli Rabe, Baby Arugula, Lacinato Kale and Romaine Lettuce were in my CSA Box this week.

According to the weekly CSA newsletter, "the biggest chunk of the farm is planted, and while trying to keep that weeded and watered, we have been trying to get the fall crops of cabbage, broccoli, cauliflower, carrots and beets in the ground. The weather has been for the most part quite pleasant, and crops continue to grow nicely, but about 10 days behind last year's pace."

After a week away without farm fresh vegetables, I was anxious to dig right into the CSA Box (my kids actually acknowledged they were tired of the amusement park food, and needed to eat some fruits and vegetables after they got home, which I was more than happy to oblige!). I washed and cleaned all the vegetables, and stored them in my refrigerator. That way, I could quickly throw together a dish using these gorgeous fresh vegetables over the next several days.

So what did I make with all the fresh vegetables from my CSA Box this week? I made an Arugula, Peach and Nasturtiums Salad with Toasted Almonds and Orange Vinaigrette, Roasted Broccoli with Garlic Scape Pesto, Simple Sauteed Kale, Korean Lettuce Wraps, Summer Squash Banchan, and Korean Spicy Cucumber Salad. In addition, I also threw together a quick no-cook pasta sauce, made with Swiss Chard Garlic Scape Pesto, fresh tomatoes, fresh minced garlic, kalamata olives, extra virgin olive oil, arugula, and fresh ground pepper. Tossed with hot gluten-free pasta and a bit of pasta cooking liquid, this pasta dish was absolutely scrumptious!

Arugula, Peach and Nasturtiums Salad with Toasted Almonds and Orange Vinaigrette

Gluten-Free Pasta with Fresh Tomatoes, Kalamata Olives, Garlic, Swiss Chard Garlic Scape Pesto, and Arugula

A new dish I tried was Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts as I wanted to be able to use the entire beet, including the greens before they went bad. 

Fresh Beets and Beet Greens Are Both Used In This Pasta Dish.

I found a lovely Bon Appetit recipe for Farfalle with Golden Beets, Beet Greens and Pine Nuts that sounded perfect. Although my beets were red, I didn't mind a bit of red staining on the pasta (I actually think it makes the pasta quite pretty). I also decided to roast the beets instead of just boiling them, to add deeper flavor and bring out the sweetness in these beets. For the gluten-free pasta, I chose Le Veneziane Farfalle, which is made in Italy. I recently discovered this gluten-free pasta (made with corn), and the quality is exceptional. Unlike brown rice pasta, Le Veneziane pastas are not gummy and I could not tell they were gluten-free.
My little guy and I enjoyed this Pasta with Roasted Beets, Beet Greens and Pine Nuts for lunch - a nice balance of flavors and textures. I got a big "thumbs up" from my little guy, the ultimate reward!

How To Roast Beets:

Roasted Red Beets from my CSA Box

Printable Recipe

Ingredients:

• 1 bunch of beets with greens
• water

Directions:

1. Preheat oven to 425 degrees.
2. Cut greens off of beets and reserve for later. Wash and trim beets, leaving a bit of the ends attached.
3. Place beets in a shallow pie pan with 1/4" inch of water.
4. Cover pan with aluminum foil.
5. Bake 40-60 minutes, until a knife pieces the beets easily. Roasting time depends on the size of the beets. I had small and medium size beets, and ended up baking them for 60 minutes.
6. Remove beets from oven and let cool.
7. Skin will peel off beets easily, either using a paring knife to gently scrape the skin off, or using your fingers.

Gluten-Free Pasta with Roasted Beets, Beet Greens and Pine Nuts

Adapted from Bon Appetit. I used red beets instead of yellow in the original recipe, and decided to roast them for a deeper, sweeter flavor profile. The caramelized onions are a must (although I adjusted the cooking time as it was too long in the original recipe). I also added a splash of raspberry balsamic vinegar to add a little bit of tang. A sprinkle of nutritional yeast on top (vegan version) or goat cheese would be nice. 

Gluten-Free Pasta with Roasted Beets, Beet Greens, Pine Nuts and Goat Cheese (for vegan version, use Nutritional Yeast)

Printable Recipe

Ingredients:

• 3 tablespoons pine nuts, toasted
• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 bunch beets with greens
• 1 tablespoon raspberry balsamic vinegar
• 8 ounces gluten-free pasta (I used Le Veneziane farfalle or bow-tie pasta)
• nutritional yeast or goat cheese, optional
• salt and freshly ground pepper, to taste
• fresh chives, for garnish

Directions:

1. Roast beets as directed above, reserving beet greens. Cut roasted beets into wedges.
2. Wash beet greens well, and cut into 1 inch pieces.
3. Cook pasta until al dente, according to directions. Drain pasta, reserving 1/2 cup pasta cooking liquid.
4. Heat olive oil in a skillet. Add onions and saute on low to medium-low until soft and golden brown, about 18-20 minutes. 
5. Add garlic and and stir 2 more minutes. 
6. Stir in beet greens along with raspberry balsamic vinegar. Cook for 2-3 minutes until tender. 
7. Toss cooked pasta with onion/beet greens, and roasted beets. Add pasta cooking liquid to moisten if desired. 
8. Season to taste with salt and freshly ground pepper.
9. Sprinkle with toasted pine nuts.
10. Serve with nutritional yeast or goat cheese, if desired.

Serves 3-4

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Frosty Kiwi Cooler and Kiwi Popsicles

Green Kiwi Popsicles

Recently, I received a sample of Zespri Kiwifruit in the mail, and was so excited to find that the box included both Zespri Green Kiwifruit and Zespri Gold Kiwifruit. Although I have enjoyed Green Kiwifruit over the years, I had never tasted Gold Kiwifruit until the BlogHer Food conference I attended last fall.

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CSA Box #4: Quick Kohlrabi "Kim Chi" Salad Recipe

Quick Kohlrabi "Kim Chi" Salad

In my most recent CSA Box #4, I was given a Kohlrabi, which I have only eaten raw once before. With hot summer weather here, turning on the stove is one of the last things I feel like doing these days, so a fresh Kohlrabi salad was on my mind.

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CSA Box #4: Vegetarian Stir-Fry Garlic Scapes with Five-Spice Pressed Tofu Recipe

Stir-Fried Garlic Scapes with Five-Spice Pressed Tofu

This past week, my CSA Box held a larger variety of vegetables than the last three weeks - Green Leaf Lettuce, Red Kale, Rainbow Swiss Chard, Bok Choy, Zucchini, Sugar Snap Peas, Cilantro, Radishes, Kolhrabi, more Garlic Scapes and a Tomato. My immediate reaction was "Yay, more Sugar Snap Peas, some Baby Kale, and Zucchini! But more Garlic Scapes? And what do I do with the Kolhrabi?"

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50 Women Game Changers in Food -#4 Martha Stewart's Cold Sesame Noodles

Cold Sesame Noodles

Now that it is getting so hot outside, I have been craving cold Asian noodles. There's something refreshing about eating cold Asian noodles in the summertime - light on the dressing, tossed with fresh vegetables. One of my favorite cold Asian noodle salads is a Cold Sesame Noodle recipe from an old Martha Stewart cookbook I've been making for years. Perfect for a summer barbeque or a picnic for the upcoming 4th of July weekend, this Cold Sesame Noodle salad can be prepared ahead of time and kept in the refrigerator overnight.

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