Preparing for Hurricane Irene - What I learned {Greek Salad with Tomato, Cucumber, Peppers and Feta Cheese}

Greek Tomato Cucumber Pepper Feta Salad - Horiatiki Salata

This past week after the earthquake on the East Coast, and in anticipation of Hurricane Irene, everyone was busy stocking up on food, gas and supplies, before hunkering down for the impending storm. As the countdown began before Irene would hit, things got a little crazy. People started getting antsy as supplies ran low. A policeman was stationed outside Costco's, people started honking impatiently, and doing all sorts of crazy driving maneuvers (like backing out full speed onto a major road without looking!). Shelves ran bare - there were no flashlights, D batteries or water to be found, and gas stations started running out of fuel as the realization that people might be housebound for days set in. 

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50 Women Game-Changers In Food - Lidia Bastianich - Sweet and Sour Marinated Vegetables (Caponata)

Sweet and Sour Marinated Vegetables - Caponata

I think our local area is at the peak of summer season produce, with my CSA Box filled with eggplant, bell peppers, tomatoes and zucchini. At the beginning of the season when my share was fairly light, I treated each vegetable that came in my CSA Box as a treasure, featuring them in recipes on their own or combined perhaps with one other vegetable. However, as the summer bounty has increased, I have found myself with loads of vegetables at their peak, and have found the best way to enjoy them is to combine them in dishes so my family can enjoy them farm-fresh.

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A Healthy Banana Split

This Healthy Banana Split is made with 100% Fruit.

Did you know that today is National Banana Split Day? Created by a 23-year old pharmacist in 1904, the banana split is a popular American dessert, traditionally served with a banana split in half, three scoops of ice cream (chocolate, strawberry and vanilla), and topped with chocolate syrup, crushed pineapple, walnut ice cream topping, whipped cream and a cherry. This dessert comes in at over 1000 calories!

Dole Bananas has partnered with Tastespotting today to rally the food-blogging community to invent a healthier banana split with less than 350 calories.

I entered the challenge on the late side today (I've been driving my kids around all day and just got home!), but didn't want you to miss out on the fun. The Healthy Banana Split I came up with is made with 100% fruit.

The three scoops of "ice cream" I made were entirely fruit based, blackberry, strawberry and banana. For the blackberry and strawberry "ice cream", I blended half a banana with 1/3 cup frozen fruit in my Vitamix blender (note: you need a heavy duty blender to make this; otherwise, you will need to add some almond or coconut milk to the fruit and freeze until firm). For the banana "ice cream," I simply blended frozen banana chunks until creamy and smooth.

For my version of the Healthy Banana Split, I used half a banana, one scoop each of the blackberry, strawberry and banana ice cram, and topped it off with fresh strawberries, pineapple and blueberries. That's it! 

The approximate calorie count for my Healthy Banana Split is 280 calories (2 bananas, 1/2 cup strawberries, 1/3 cup blackberries, 1/2 slice pineapple, 1 tablespoon blueberries).

My little guy was the taste tester and he gave it a thumbs up (he thought it was real ice cream). Enjoy!

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College Bound and An Easy Tomato Paste Pasta Sauce Recipe

"Tomato Paste Pasta"

This past weekend we dropped our oldest son off at college where he will be a freshman. I never thought it would be as hard as it was. A few days before we left, a friend called and asked if I was sad, and I replied, "not really." Well, I was dead wrong. I think between the jet-lag from our recent vacation, unpacking everything from that trip, and then packing up my son for college, I just didn't have time to really think about what was to come. 

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Warm Roasted Corn Salsa Recipe

Warm Roasted Corn Salsa

I just got back from our summer family vacation and have missed all the fresh produce from the weekly CSA Boxes (fortunately, I was able to find some vegetable loving friends who were more than happy to pick up my shares while I was gone). Although my family enjoyed some amazing tropical fruits while we were away, I missed my East Coast vegetables. Before we left for vacation, I was wondering how I would get through all the zucchini, corn and cucumber that had been showing up in my weekly CSA Boxes, but having been away for several weeks, it was a welcome sight.

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50 Women Game-Changers in Food - Patricia Wells - Zucchini Carpaccio with Avocado, Pistachio and Pistachio Oil

Zucchini Carpaccio Salad with Avocados and Pistachios

As many of you know, I bought a share in a CSA ("Community Supported Agriculture") this growing season, which means I pick up a box of local vegetables each week, full of whatever is ripe for the picking from the local farm.

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Simply Tropical Fruits - Papaya and Passion Fruit

Fresh Papaya and Passion Fruit, a Simple Tropical Combination, served elegantly.

We just spent the past few weeks in paradise - on the island of Maui in Hawaii. There's nothing that I look forward to more this time of year than spending some quality down time with my family. No sports, no meetings or appointments, no place we have to be at any time (except for a dinner reservation!). Sunsets over the ocean every night, daily dips in the pool, relaxing and just being still. These are all the things that I am grateful for to help me get rejuvenated before we all return to the scheduled life we start living once school begins. 

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Inspiration and a Tropical Guava Pineapple Banana Smoothie Recipe

It's hard to beat the sunsets in Hawaii.

This summer, we returned to paradise for our family vacation - on the island of Maui (or at least it's as close to paradise as I've been so far!). With our oldest son leaving for college this week, family time has been especially precious, as it is hard to predict how many more family vacations we will be able to share together. I know things will never be the same. We won't see him as often. Our family dynamics will change. Life will be different. But it's all good. It's the cycle of life.

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Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins {Vegan}

Gluten/Dairy/Egg-Free Mocha Chocolate Chip Muffins

Recently, I received a sample of whole grain flours and mixes from King Arthur Flour, some of which were gluten-free, including their Gluten-Free Baking Mix, Gluten-Free Whole Grain Mix, and Gluten-Free Ancient Grain Mix. The first gluten-free recipe I came up with using King Arthur Flour's Gluten-Free Flour Mixes were a stash of fluffy Gluten/Dairy/Egg-Free Pancakes.

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Korean Bean Sprout Salad "Banchan"

Korean Bean Sprout Salad "Banchan"

This summer, I've been a bit obsessed with the little Korean side dishes called Banchan that accompany traditional Korean meals. Perhaps because it's been so hot lately, or that I opt for simple quick dishes in the summertime, these little cold side dishes are especially appealing and a fun way to enjoy a variety of fresh vegetables.

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50 Women Game-Changers In Food - Irma S. Rombauer - Sauteed Boneless, Skinless Chicken Breasts with Tomatoes, Capers, and Basil

Sauteed Chicken Breasts with Tomatoes, Capers, and Basil

This summer has been a nice time to try new quick and easy recipes, the simpler the better, the less time behind the stove even better. Our baseball season wrapped up this past weekend, and today I am sharing a recipe for Sauteed Chicken Breasts with Tomatoes, Capers, and Basil, from Irma S. Rombauer's The Joy of Cooking that I made on one of our game days. This dish can be made ahead of time - even better in my book.

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CSA Box #9: Pasta with Caramelized Onions, Wax Beans, Fresh Corn, Tomatoes and Jalapeno

Pasta with Caramelized Onions, Wax Beans, Fresh Corn, Tomatoes and Jalapeno

Each week, my CSA Box has been getting heavier and heavier, which is a good thing. I remember the very first box which was unexpectedly light. After a slow start, my CSA Box has been getting fuller by the week.

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Vegan Mango Panna Cotta with Kiwi, Mango and Strawberries

Mango Panna Cotta topped with Gold Kiwi Fruit, Mangoes and Strawberries.

During the summertime, I love all the fresh fruit that's available, especially berries, melons, and tropical fruits like mangoes, kiwi fruit and papaya. Recently, I was sent a box of Zespri Kiwi Fruit, and had the chance to experiment with both Green Kiwi Fruit and Gold Kiwi Fruit. I have to say that I am partial to Gold Kiwi Fruit, perhaps because it's more unusual or because I like its more tropical flavors. Now that I've run out of these Gold Kiwi Fruit, I've been on the lookout in our local supermarkets and have seen them in a few stores. Although Gold Kiwi Fruit is not as easy to spot as Green Kiwi Fruit, it's definitely worth the effort to look for them - you won't be disappointed.

Zespri Gold Kiwi Fruit

I made Kiwi Popsicles and Frosty Kiwi Coolers with the Green Kiwi Fruit, which were very quick and easy to make. However, I wanted to make something a bit fancier with the Gold Kiwi Fruit, they're that special.

This summer, I bought a pack of agar agar from our local Asian grocery store. It perked my interest as I remember when I was growing up, my mom made some desserts using agar agar. However, after bringing it home, I didn't know what to do with it. The agar agar I bought came in long strands. The agar agar I remember my mom using was in "bars."

Unlike gelatin, which is derived from the collagen inside animals' skin and bones, agar agar comes from seaweed. I never really thought about this until I googled gelatin and found that, not only is gelatin used in "JELL-O" gelatin mixes, but also gummy bears, marshmallows, and some yogurts. After I read this, I was a little grossed out - who knew?

Whereas gelatin must be refrigerated to gel, agar agar sets up at room temperature in an hour, requiring no refrigeration. That's one thing I like about vegan foods - since there's no dairy or eggs, there are no worries about leaving food out at room temperature for a short period of time.

When I started researching how to use the agar agar I bought, I saw that most recipes used powdered agar agar or agar agar flakes. I also noticed that the proportion of agar agar to liquid to make it gel was roughly 2 teaspoons of agar agar powder or 2 tablespoons of agar agar flakes to 2 cups of liquid.

Agar Agar Flakes that I made by grinding Agar Agar Strands in a coffee grinder.

One resource suggested grinding agar agar in a food processor, blender or coffee grinder. I first tried the food processor, which failed to break up the strands of agar agar. So, I cut the agar agar strips into smaller pieces and put them in the coffee grinder, and I ended up with nice agar agar flakes.

I came across a recipe for Vegetarian Vanilla Panna Cotta on the Enlightened Cooking and decided to use this as a reference. To highlight the tropical theme I wanted to convey with this dessert, I made a Mango Panna Cotta, topping it with some Zespri Golden Kiwi, Mango, and Strawberries.

Vegan Mango Panna Cotta with Fresh Fruit

I happened to have some So Delicious Passionate Mango Yogurt which was perfect for this tropical theme, but vanilla yogurt would work just as well.

Whoops! I ran out of strawberries, but these were still really good.

Printable Recipe

Ingredients:

• 1 1/4 cup coconut milk
• 1/4 cup organic sugar
• 2 tablespoons agar agar flakes
• 1 cup So Delicious Passionate Mango Yogurt
• 1 mango (you should have about 1/2 cup)
• 1 teaspoon vanilla extract
• Kiwi Fruit, Mango, or other fruits, cut up, for topping

Directions:

1. In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat.
2. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
3. Add yogurt and vanilla extract to bowl and process until blended.
4. Divide among ramekins or dessert glasses. Cover tops with plastic wrap. Agar agar will set in 1 hour. If you are not serving it right away, transfer panna cottas to the refrigerator.
5. Just before serving, top with fresh Kiwi Fruit, Mango, and any other fruit you like.

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