Crispy Tilapia, Lemon-Thyme Quinoa, Sauteéd Bok Choy

This is a leftover from last month that I just got around to typing up. This fish stick is a little fancier than your average minced and frozen variety. By blending the seasonings into the buttermilk-egg bath, you avoid the loss of flavor caused by heat. Instead the subtle garlicky, lemony flavor cozies right up into the fish. You won't even miss the tartar sauce!

The side dishes we flavored to compliment the fish. I used red quinoa, because that's what I happened to have on hand; however, an variety will do. The bok choy is super quick and provides a leafy green to balance out the meal.

Crispy Tilapia Fish Sticks

Ingredients:

1 egg

1/4 cup buttermilk

2 cloves garlic

1 tsp fresh thyme leaves

1/2 tsp lemon zest

12 oz tilapia, cut into 1" wide strips

salt and pepper to taste

1 c coarse bread crumbs (panko, for example)

Directions:

Preheat oven to 425F.

In a blender, blend egg, buttermilk, garlic, thyme, lemon zest, and a pinch of salt and pepper; transfer to a shallow bowl. Place the bread crumbs in a separate shallow bowl.

Season the tilapia strips with salt and pepper. Dip each strip into the buttermilk mixture, allowing excess liquid to drain off, then coat in bread crumb mixture. Lay on a baking sheet and repeat with remaining fish sticks. Bake for 10-12 minutes, or until fish flakes easily with a fork. Makes 4 servings (about 2 fish sticks per person).

Lemon-Thyme Quinoa

Ingredients:

2 c fish or vegetable stock (or amount required per your quinoa package directions)

1 c quinoa

juice of 1 large lemon

2 tbsp olive oil

1 small shallot, minced

1 tbs fresh thyme leaves

salt and pepper to taste

Directions:

Prepare quinoa according to package directions using stock of choice.

Meanwhile, whisk together the remaining ingredients to form the dressing. Toss the dressing with the prepared quinoa until it is well mixed. Serves 4.

Herb Sauteéd Bok Choy

Ingredients:

2 tbs light olive oil

1 medium yellow onion, diced

1 clove garlic, minced

2 tsp lemon zest

1 head bok choy, rinsed, and sliced into 1/4" inch ribbons (including stems)

1 tbs fresh thyme leaves

1/4 c fresh basil leaves, chopped

salt and pepper to taste

Directions:

Heat olive oil over medium heat. Add onion and cook for about 5 minutes. Stir in garlic and zest; cook an additional minute. Add the bok choy and oregano into the pan; stir to combine with the onions. Cook it for a couple more minutes, or until cabbage just begins to wilt. Remove from heat.

Toss cabbage with the fresh basil and season to taste. Serve immediately. Makes 4 servings.

Slow-Roasted Chicken, Harvest Vegetables, Rosemary Scones, and Pumpkin Mousse

I'm a few days late, but here is our typical Samhain feast. Traditionally (as in, before modern culture turned it into a demonized commercial festival), Samhain represented the end of summer and a celebration of the summer harvest. In addition to giving thanks for the harvest, Samhain was also a day to remember loved ones that have passed to the other side (or, simply put, died). It was common custom in pre-Christian times to set a place setting at the table for deceased ancestors and to recite a prayer to honor those that came before as well as those to come in the

future:

With the gift of remembrance

I remember all of you.

You are dead but never forgotten,

and you live on within me

and within those who are yet to come.

Because I'm a fan of celebrating the original meaning of most holidays, I share this with the offspring. We don't go as far as to set an extra place at the table, but I do like to make a traditional meal and make a toast to our roots. If you can't tell from my holiday selection, there is a strong Celtic vein or two in my body.

Enough history....on to the food! This meal is meant to make use of seasonal ingredients. In the normal world, this is when hens would be full-grown and root vegetables would be most plentiful. The use of rosemary is a common theme, because traditionally rosemary is for remembrance.

Because the majority of the dishes make use of the oven (requiring different cooking temperatures, of course!), I have had to adapt my timing. The harvest vegetables include instructions for preparing while the chicken is in the oven. During the last hour of the roasting time, I prepare the dough for the scones. Then, once the chicken and veggies are out of the oven, I reduce the heat and pop the scones in to bake while the chicken rests. The pumpkin mousse can be made up to a day in advance.

Speaking of the mousse, I have no photo of it. Not that a photo would look especially exciting....just imagine pale pumpkin orange cream in a wine glass, topped with a dark chocolate drizzle. Or, better yet, make it and enjoy the dessert in person!

Slow-Roasted Chicken

Ingredients:

4 tbs butter, room temperature

2 cloves garlic, minced

1 tsp fresh rosemary leaves, minced + several whole sprigs of rosemary

1 tbs fresh thyme, minced + several whole sprigs of thyme

1 tsp lemon zest

5-6 lb whole chicken, innards removed, rinsed, and patted dry

salt and pepper

1 lemon, cut into fourths

1 medium yellow onion, cut into fourths

Directions:

Preheat oven to 275F.

Combine butter, garlic, rosemary and thyme leaves, and lemon zest. Form a log of butter on a piece of plastic cling and wrap the cling securely around the butter. Place the butter mixture in the freezer to harden.

Season the inside of the chicken breast well with salt and pepper. Using your hand, separate the

skin from the breast meat gently (you want the skin to remain intact and attached to the bird). Rub the space between the skin and the breast liberally with salt and pepper. With a paring knife, make several one-inch slits in the breast meat, spacing the slits about an inch apart. Stuff the bird with the lemon, onion, and sprigs of herbs.

Remove the butter from the freezer, unwrap, and slice into as many rounds as you have slits in the breast meat (probably around 6-8). Push one round of butter into each slit. Using cotton string or twine, tie the chicken legs together. Place the chicken in a baking dish breast-side down. Bake in the oven, uncovered, for about 45 minutes per pound. When the chicken reaches an internal temperature of 150F, flip the chicken to breast-side-up, return to the oven, and turn the heat up to 400F. Roast another 15 minutes, or until internal temperature reaches 160F. Remove from the oven, cover with foil, and allow to rest 15 minutes before carving.

Harvest Potatoes

Ingredients:

2 tbs peanut oil

2 tsp fresh thyme, minced

1/2 tsp fresh rosemary, minced

4 cloves of garlic, minced

1/2 tsp each salt and pepper

2 lbs fingerling potatoes, large potatoes cut in half

2 medium carrots, sliced

1 stalk of celery, sliced

Directions:

Preheat oven to 400F (or follow the directions in the note for preparing these potatoes along with the Roasted Chicken).

Combine the oil, herbs, garlic, salt, and pepper. Toss the vegetables in the oil mixture to coat. Place in a baking dish and bake 30-35 minutes, or until tender.

To prepare while the chicken roasts: Start the vegetables in the oven in the last hour of the chicken's roasting time. Remove the vegetables at the same time as the chicken.

Rosemary Scones

Ingredients:

3/4 c milk

1 tbs lemon juice

1 3/4 c unbleached all-purpose flour

1 tsp salt

1 tsp sugar

3 1/2 tsp baking powder

6 tbs butter, room temperature

1/2 c grated cheese

1 tbs fresh rosemary leaves, minced

1 tbs fresh thyme, minced

1 tbs olive oil

extra rosemary leaves for garnish, if desired

Directions:

Preheat oven to 375F. In a small bowl, combine milk and lemon juice. Set aside to allow to curdle (alternatively, use 3/4 cup of buttermilk).

In a large bowl, sift together flour, salt, sugar, and baking powder. Cut in the butter until mixture becomes crumbly. Stir in cheese and herbs. Add curdled milk and mix in until dough comes together.

Knead dough on a floured surface, adding flour as necessary to prevent sticking. Form dough into a 7-inch circle. With a floured knife, cut into 8 wedges. Place wedges about an inch apart on a greased baking sheet. Cover with cling wrap and place in freezer for ten minutes.

Remove baking sheet from the freezer and discard the cling wrap. Brush tops of the dough with olive oil and garnish with rosemary sprigs, if desired. Bake in preheated oven 20 minutes, or until tops are pale golden brown. Serve immediately.

Pumpkin Mousse

Ingredients:

1 -15oz can pumpkin

3 c heavy cream

3/4 c fine sugar

1/2 tsp pumpkin pie spice blend

3 tsp vanilla extract

1/2 c bittersweet chocolate chips or chocolate drizzle (recipe below), if desired

Directions:

In a meadium saucepan, combine pumpkin, one cup of the cream, sugar, spice, and one teaspoon of the vanilla. Bring to a simmer over medium heat, stirring frequently. Remove from heat and cool completely.

Once pumpkin mixture is cooled, beat the remaining cream and vanilla to medium peaks. Fold whipped cream into the pumpkin mixture until well-combined. If desired, top with chocolate drizzle or chocolate chips before serving. Serves 8.

Chocolate Drizzle

(adapted from this Almost Vegan recipe--thanks Amber!)

Ingredients:

2 1/2 tbs coconut oil

1/2 c fine sugar

1/4 c + 2 tbs unsweetened cocoa powder

1/4 c heavy cream

1/8 tsp vanilla extract

pinch sea salt

Directions:

In a small saucepan, melt the oil over medium heat. Whisk in sugar and cocoa powder until smooth. Slowly add cream, whisking constantly until sauce is smooth and heated through. Remove from heat, stir in vanilla and salt, ans set aside. Allow to cool completely before drizzling over the mousse.

Tomato-Cauliflower Soup with Thai Flavors

'Tis the season....no, I'm not following the lead of certain radio stations and starting my caroling in November. The next line in this particular ditty would say something witty about soup, for that is what our new-found freezing temperatures has me in the mood for. Well, that and the (also new) sore throat....

This is a product of another fridge-busting attempt. It's easy, soothing, and satisfying. The cauliflower lends a creaminess and body to the soup, which was a nice surprise. I had my bowl with a grilled cheese sandwich that I also infused a bit o' the Thai into by rubbing the bread with garlic and lime, adding cilantro and garlic-chili sauce to the insides, and grilling in a mixture of coconut and sesame oils. Did I just create an Asian fusion comfort food? I think so!

Tomato-Cauliflower Soup with Thai Flavor

Ingredients:

2 tbs coconut oil

1 tbs coriander seeds

1 medium yellow onion, chopped

1 clove garlic, crushed

1 tsp ginger, finely chopped

1/4 tsp salt

1/2 tsp pepper

1 -28oz can crushed tomatoes with basil

1/2 head of cauliflower florets

2 tsp garlic-chili sauce (more or less, to adjust heat)

1 tsp agave nectar

3 c water

2 lime wedges

handful of fresh cilantro, chopped (if desired)

Directions:

In a large stock pot combine the oil and coriander. Heat over medium heat for 5 minutes.

Add the onions and cook another 5 minutes, or until onions are soft and translucent. Add the garlic, ginger, salt, and pepper; cook 3 more minutes. Transfer onion combination to a blender and pureé.

Return pureéd mixture to pot and add tomatoes, cauliflower, chili sauce, agave, and water. Bring to a boil over high heat, then reduce heat to low. Cover and allow to simmer until the cauliflower is soft, about 20 minutes. Add lime wedges and simmer 5 more minutes.

Remove from heat and discard the lime wedges. In batches, pureé the soup in a blender until the desired consistency is reached (I like to leave about one-fourth of the soup "as is" for a chunkier texture). Season with additional salt and black pepper and garnish with cilantro, if desired. Makes 6 servings.

Sushi and Watermelon Rind Kim-chi

I have had a decrease in timeliness when it comes to posting lately. Not that I've had a LOT to post, by any means....quite a few repeats these days. I do have a few recipes to get off my conscious, though, so let's move on to playing ketchup--er, catch up.

A couple of weeks ago, I decided to make some sushi--or at least to roll some things in seaweed, as some of the maki does not contain any rice. I used this venture as a means to use up some ingredients I had lying around. My goal was to make a decent meal of sushi without making a special trip to the store. As you can see, I did all right!

In the first column on the left, I have a version of a spicy tuna roll, except this is a spicy shrimp roll. I used silken tofu instead of mayo in the spicy mayo. The second column is a mushroom, jalapeño, and cream cheese roll. Next is silken tofu and watermelon rind kim-chi. Last but not least, is a roll that used raw grated sweet potato and cauliflower instead of rice; the center contains fresh asparagus. I also created a handroll out of the left-over bits, which you can see in the picture below.

The watermelon rind kim-chi is a simple raw recipe that makes use of something that typically goes to waste. By using this easy pickling technique, you can eliminate trash and provide a nice spicy boost to many of your recipes. Personally, I love it on salads! You can see my jar of kim-chi in the photo below with my mis en place lined up and ready to go.

Watermelon Rind Kim Chi

Ingredients:

rind from 1/2 large watermelon, skin and pink flesh removed, cute into 1/2" pieces (comes out to about 3 cups of rind)

2 medium carrots, shredded

1/4 c salt

1 clove garlic, minced

1" fresh ginger, minced

2 stalks green onion, chopped

1/2 small yellow onion, chopped

3 tbs crushed chili pepper flakes

1 tbs honey

2 tsp rice vinegar

Directions:

Toss watermelon rind and carrot with salt in a large bowl. Allow to sit overnight at room temperature.

Add garlic, ginger, onions, chili flakes, honey, and vinegar to the salted rind mixture; toss to combine. Pack kim-chi into glass jars, adding a few spoonfuls of the red liquid that has formed. Allow to rest at room temperature for 24-48 hours, then transfer to the refrigerator. The flavor intensifies over time. Makes about 3 cups of kim-chi.

Sushi Rice

Ingredients:

1 c sushi or short grain rice

1 1/4 c water, plus extra for rinsing rice

1 tbs rice vinegar

1 tbs sugar

1/2 tbs salt

Directions:

Place the rice into a strainer and rinse with cool water until the water runs clear.

Place the rice and 1 1/4 cups of water into a medium saucepan. Place over high heat and bring to a boil. Once it begins to boil, reduce the heat to the low cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Allow to cool, uncovered, for 15 more minutes.

Whisk together the vinegar, sugar, and salt in a small bowl. Transfer the rice into a large wooden or glass mixing bowl and slowly sprinkle in the vinegar mixture while slowly stirring. Fold thoroughly to combine and coat each grain of rice with the mixture. Make sure rice is room temperature before rolling.

Spicy Shrimp Roll Filling

Ingredients:

3 tbs silken (extra soft) tofu

1 tbs Sriracha

1 tbs lemon juice

1/2 tsp tamari

1/4 tsp salt

1 3.5oz can baby shrimp, drained well

Directions:

Whisk tofu, Sriracha, lemon juice, tamari, and salt until well-combined. Mix shrimp into sauce to evenly coat. Makes about 3/4 cup of filling.

Sushi -- Maki-style*

Ingredients:

sushi mat (typically bamboo, but any material that will easily roll will work)

prepared sushi rice (see recipe above)

nori (toasted or dehydrated seaweed sheet)

fillings of choice

small bowl of rice vinegar to wet fingers

Directions:

Assemble your ingredients, making sure that fillings are cut into 1/4" strips. Lay the mat flat. Place a sheet of nori on top of the mat. Starting 1/2" from the edge of nori closest to you, thinly spread the rice from left to right edges up until 1" of nori remains at the edge farthest from you.

Place your ingredients in a horizontal line about 1" from the bottom edge of the rice layer. The filling should amount to about the diameter of one finger. Starting at the edge closest to you, roll the rice and nori layers up and over the filling, using the mat to tighten as you go. Roll until you reach the edge farthest from you. Using the vinegar, wet the exposed edge of the nori and complete the roll. The tighter you roll, the better! To serve, slice into 1" rounds. Top with

Sriracha, toasted sesame seeds, or roe, if desired; serve with soy sauce, wasabi, and pickled ginger. Each roll makes 8 bite-sized pieces. Two cups of prepared rice will make about 6-8 rolls.

To create the hand roll, or temaki, shown to the right of my sushi rolls, place the ingredients on a diagonal, leaving a good two inches from what will become the bottom corner. Roll the nori corner to corner over the filling, stopping halfway to fold the bottom corner over the filling. Wet the edge with vinegar to seal the roll.

Raw Rice-less "Sushi" Roll

Ingredients:

1/2 tbs rice vinegar

1/2 tbs sugar or agave nectar

pinch of salt

1/4 c raw sweet potato, shredded andpressed between paper towels to remove excess moisture

1/4 c raw cauliflower florets, finely chopped

4 stalks of raw asparagus, trimmed

1 nori sheet

Directions:

Whisk together vinegar, sweetener, and salt. Combine vinegar mixture with sweet potato and cauliflower. Using the method described above, spread the sweet potato combination onto the nori as if it was sushi rice. Place the asparagus spears 1" from the edge of the sweet potato layer closest to you and roll as with a standard sushi roll. Cut into 1" rounds and serve.

*There are many places that describe how to roll sushi, complete with photos. I described the method to the best of my ability, but if you have never seen it done I suggest searching on-line for videos demonstrating the proper technique.

Goat Cheese Stuffed Tomatoes and Mushroom Hummus

It's party time! With all the talk of football parties, holiday parties, and back-to-school parties, I thought I'd post a couple of stand-by favorites to such occasions. Of course no party is complete without hummus, and posted here I have a variation on my Basic Hummus Recipe. Stuffed tomatoes make an appearance at most my functions; if I find myself function-less, then there is nothing wrong with using this as a side dish.

Speaking of parties, my vegetarian sister has kindly granted me permission to throw her a baby shower. It's not until the end of November, but rest assured there will be more party-friendly foods to come!

Goat Cheese Stuffed Tomatoes

Ingredients:

8 medium tomatoes

2 tbs olive oil

4 oz baby bella mushrooms, chopped

2 shallots, finely chopped

1/4 tsp salt

1/4 c diced zucchini

4 oz goat cheese, room temperature

1/4 cup fresh parsley, chopped

2 tbs fresh oregano, chopped

1 tbs fresh thyme, stem removed

1/2 cup Italian-style bread crumbs

1/2 tsp freshly ground black pepper

1/3 c Parmesan cheese, grated

additional salt and pepper, if desired

Directions:

Preheat the oven to 375F.

Cut across the stem end of each tomato to create a flat surface. Using a melon baller, scoop out the pulp each tomato. Chop the pulp and then set aside on paper towels to drain.

In a small skillet, heat the olive oil over medium heat. Add the mushrooms and saute until mushrooms begin to soften (about 5 minutes). Add shallots and saute 2 mote minutes; add garlic and saute until shallots are translucent.

In a medium bowl, combine mushroom mixture, salt, zucchini, goat cheese, parsley, oregano, thyme, and drained tomato pulp. Gradually stir in bread crumbs, pepper, and 1/4 cup of the Parmesan until mixture starts to come together.

With a paper towel, pat dry the inside of each tomato shell. Season inside of tomatoes with salt and pepper, if desired, then fill each tomato cavity with the goat cheese mixture. Sprinkle remaining Parmesan on top of the stuffed tomatoes and bake in preheated oven for 20 m inutes, or until tops are golden brown. Serves 8 as a side dish, or 4 as a main course.

Hummus with Mushrooms

Ingredients:

1/4 c + 1 tbs olive oil

8 oz mushrooms of choice, sliced, dark ribs removed

2 cloves garlic, halved

1/4 tsp salt

1 can (15.5oz) chickpeas, rinsed and drained

2 tbs tahini

1/4 c water

zest and juice from 1 lemon

pinch cayenne pepper

additional olive oil, water

salt/pepper to taste

Directions:

Heat 1 tbs olive oil in small skillet over medium heat. Add mushrooms and saute for about 5 minutes, or until mushrooms are soft. Add garlic and 1/4 tsp of salt and saute another 2-3 minutes, or until garlic starts to soften.

In food processor, puree mushrooms, garlic, beans, tahini, 1/4 c olive oil, 1/4 c water, lemon zest, juice, cumin, and cayenne to a medium-fine texture. Add about half a tsp each of salt and pepper to start.

While blending on medium speed, slowly add equal parts oil and water until paste smooths to desired consistency.

Transfer to a bowl, add salt and pepper to taste, and serve. Makes about 2 cups.