Miz Chef

Cooking Up a Healthy Life


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Celery Root Bisque with Oats

 

Celery root, also known as celeriac or knob celery, is one of those vegetables that confounds many people. What is it? Is it really the root of the celery plant? What do you do with it? What does it taste like?

Celery root is related to celery, but it’s a different variety. Whereas celery is cultivated for its stalks and leaves, celeriac is cultivated for the root. Its flavor is definitely celery-like, only deeper and earthier. It’s kind of off-putting in its appearance—big, bulbous, knobby, and usually dirt-encrusted—and is not used as commonly as other root vegetables. But like so many overlooked vegetables, it’s rising in popularity.

As to what you can do with it, many things. You roast them, saute them, gratinee them, use them in soups and stews, and, as in this recipe below, puree them for a smooth, silky bisque.

Celery root bisque is often thickened with potatoes, but I’ve chosen instead to use oats, a trick I learned in culinary school. Oats not only increases the soups nutrition factor, but also makes it less starchy.

Speaking of nutrition, celery root contains vitamin C, vitamin K,  vitamin B-6, potassium, phosphorus, and fiber. It’s been shown to be beneficial for bone health, heart health, and lowering the risk of diabetes.

Enjoy!

Celery Root Bisque with Oats

Makes 6 to 8 servings.

2 large celery root knobs
2 tablespoons olive oil
4 cups chopped celery
½ cup chopped shallots
1 tablespoon kosher salt
5 cups vegetable broth
1/3 cup rolled oats
½ cup parsley*
2 tablespoons fresh thyme*
Freshly ground pepper to taste

*Don’t worry about chopping the herbs or if you have some stems. They’re going to be pureed.

Peel the celery root with a knife or vegetable peeler. Cut up the roots into cubes (you should get about 10 cups). Heat the oil in a large soup pot or Dutch oven. Add the celery and shallots and ½ teaspoon of the salt and sauté until softened, about 5 or 6 minutes.Add the celery root and 1 teaspoon salt and stir. Pour in the broth and add oats. Bring to a boil; lower the heat to medium-low, and simmer, covered, until the celery root is tender, about 40 minutes. Stir occasionally.Stir in the parsley and thyme and remaining salt.Transfer the soup in batches to a blender and puree until smooth. Pour each batch into a bowl. When all the batches are in the bowl, stir it to blend. Add pepper and stir. Taste the soup for seasoning and add more salt and pepper, if desired.If you’ve made the soup ahead of time, pour it back into the pot and heat gently over medium-low heat before serving.

Keep it stored covered in the refrigerator up to 5 days.

 

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Balsamic Roasted Japanese Yams

Japanese yams, also known as satsumaimo, are considered a type of sweet potato. They have a purplish skin, but unlike the sweet potatoes Westerners are used to, Japanese yams have a whitish flesh. They are sweeter than white potatoes but less sweet than orange sweet potatoes. (I don’t call sweet potatoes yams because, really, yams are a completely different thing. But I won’t go there right now.)

Although Japanese yams are low in protein, they are high in vitamins and minerals, such as A and C and potassium and fiber, antioxidants. And it is said by some that they have anti-aging effects. I don’t know if that last part is true, but Japanese yams still make a healthy alternative to white potatoes, and even standard sweet potatoes. They’re perfect for anyone with wheat issues, or who are on low-calorie diets because, yep, they’re low in calories, too.

A lot of fuss has been made around Japanese yams in the last few years. In fact, there’s even a diet with Japanese yams as the focus. They have been touted as a powerhouse health food. I’m clueless as to the validity of this belief, but what I do know is that they’re delicious, and including them in your meal plan is another way to diversify your vegetable intake.

This recipe is very quick and easy and makes for a flavorful side dish for any meal. Enjoy!

Balsamic Roasted Japanese Yams

Makes 4-6 servings.

2 lbs. Japanese yams, rinsed
1/3 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
Freshly black pepper to taste

Preheat the oven to 375 degrees F.

Trim the ends off the yams and discard. Slice the yams into ½-inch circles and place them in a medium bowl.In a small bowl, whisk together the remaining ingredients. Pour this over the yams and mix well so that all the yams are coated.Get a piece of foil large enough to enclose all the yams and lay it flat. Transfer the yams to the foil and close it tightly to form a packet. (If you can’t do it with 1 piece of foil, then make 2 packets.)

Place the packet(s) on a baking sheet and roast for 30 to 40 minutes, or until they’re tender when pierced with the tip of a knife. (You will have to open up the foil to test them.)When they’re tender, open the foil carefully (the steam will be hot and can burn you) and spread it out flat. Spread the yams out as evenly as possible, and put them back in the oven for another 10 minutes to brown. Turn them over halfway through to get both sides browned. Taste for seasoning and sprinkle them with more salt, if desired.

Transfer them to a serving platter. Serve immediately.


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Tempeh Hash

Hash is one of those kitchen sink recipes—it can be made with anything you have on hand—but usually requires potatoes to be considered hash. It used to be a way for restaurants to salvage scraps of food, leftovers from other dishes. And while it’s still a utilitarian dish that helps people use up scraps, it’s become standard dish in its own right. It’s become a breakfast staple with many variations. This is a healthy version because it features tempeh.

Originally from Indonesia, tempeh is a fermented soybean cake. Indonesians consider it a meat substitute and, in fact, it is high in protein. It makes the perfect meat alternative for vegetarian dishes, as it does in this hash recipe. Have it for breakfast, or any other meal.

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Release of World Party!!

World Party Front CoverAt long last, I can finally announce the release of my latest cookbook, World Party: Vegetarian Appetizers, Hors d’oeuvres and Party Plates.

Thai Peanut Dumplings

Thai Peanut Dumplings

This is both an excitement and a relief because this book has been on a long and arduous trip. I first got the idea for it, and began researching recipes and cuisines for it, in 2002. I spent many years testing and developing recipes to duplicate the dishes I’d read about and sampled, but in such a way that they would stay true to the originals as much as possible while making them meatless.

M'Baazi

M’Baazi

I started with a list, and that list grew and grew. Over the years, I added recipes, deleted recipes, changed recipes, and in a few cases I was so determined to make a particular recipe work that I just kept testing and testing until I came up with the right result. Sometimes a recipe simply didn’t work and I tossed it. Occasionally I would discover that I’d confused one dish for another, and sometimes I had a recipe that I couldn’t find the proper name for in its originating culture. In those cases, I researched high and low on the internet and in books and magazines, asked friends and coworkers if they knew, asked friends to ask their friends and coworkers if they knew, posted questions in special interest groups on Facebook, etc. I found out the answers to some, and found out that I had others all wrong.

An Indian Feast

An Indian Feast

As I met and talked to more and more people from different cultures, my list expanded but, oddly, also shrank. So many cultures have more common threads than we imagine, and as I started to examine my recipes, I began to realize that there were more similarities than differences. It was a fascinating and educational journey I went on.

Pot Stickers

Pot Stickers

The one thing I’ve learned from this project, if nothing else, is that no matter what clothing people wear, what religion they practice, what rituals they perform, what kinds of jobs they hold, or how much money they have, we are more similar than we are different. You can see this in the very similar dishes that are shared between nations, with maybe just a spice or two, or a cooking method, differentiating them.

Arepitas with Black Bean-Corn Salsa

Arepitas with Black Bean-Corn Salsa

Eating is the one thing that every single human being on earth must do to survive, so it’s no wonder that food is the common bond across the planet. No matter where you go in the world, a signal that you are welcome is the offer of food. When you are a guest at someone’s home, it always gives your hosts tremendous pleasure to feed to. It is the global sign of hospitality, and many customs and rituals were created around food. In some places, to refuse food is an insult, or to not finish it all is a sign of poor manners. Some cultures expect you to belch loudly when you’re done to show that you are satisfied.

Food always brings brings people of the world together.

Australian "Roo" Burgers

Australian “Roo” Burgers

It’s my hope that through food, we can find common ground and sit at the table together to share a meal.

So take a trip around the world. If you can’t do it physically, do it in your kitchen and at your table. Try new recipes and explore new flavors, and invite your friends and loved ones to share in the journey. Most of all, enjoy it. Peace.

A Spanish Feast

A Spanish Feast

 

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Ah, The Cranberry Sauce

Still looking at the bowl of leftover cranberry sauce in the fridge? The nice img_0020thing about cranberry sauce is that it has a pretty long shelf life (the sugar acts as a preservative). But the question is always, what do I do with it all?

Well, I’m here to help. Once again, here is my list of 12 things to do with leftover cranberry sauce.

  1. Mix a tablespoon of it into chicken or tuna salad.
  2. Make a salad dressing. Add 1 or 2 tablespoons to a homemade vinaigrette.
  3. Use it as a sauce for meats, vegetables, fish, and (my favorite) vegetarian “chicken” patties.
  4. Mix about ½ cup to 1 cup of it into cheesecake before placing it in the oven. (Just swirl it in; don’t overmix.)
  5. Dollop some on top of slices of pound or angel cake.
  6. Stir about 1 cup of it into a big pot of chili.
  7. Make ketchup out of it—add it to a traditional homemade ketchup recipe.
  8. Turn it into salsa by adding some minced jalapeno or some chili powder and cumin to it, or a chutney by adding other dried or fresh fruits, such as raisins, chopped dates, or chopped apple.
  9. Use it as jam for toast, muffins, or bagels.
  10. Mix about ¼ cup into muffin batter (these will be the best cranberry muffins ever!).
  11. Use it as an ingredient in homemade ice cream.
  12. Add it to a breakfast bread.img_5650

This recipe is a healthy loaf (which many people appreciate after Thanksgiving), using whole wheat flour and flax seeds. You can have a healthy post-Thanksgiving breakfast or snack while still enjoying holiday flavors. You don’t need a lot of sugar, either, because there are sweeteners already in the sauce. As for the flax seeds, use a clean coffee grinder to grind it until you get a coarse powder. Enjoy!

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Cranberry Sauce-Walnut Bread

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoons flax seeds, ground
2 tablespoons sugar or maple crystals
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
½ cup cranberry sauce
½ cup chopped walnuts

Preheat oven to 375 degrees F. Line an 8 x 4-inch loaf pan with parchment paper so that parchment sticks out of the sides (or grease it very well).

In a medium bowl, whisk together flours, flax seeds, sugar, baking soda, cinnamon, allspice, nutmeg, and salt.img_5633In a small bowl, mix together eggs and buttermilk.img_5634Mix this into the flour mixture just until all dry ingredients are moistened.img_5635Stir in the walnuts. Swirl in the cranberry sauce, but don’t mix it in completely—you just want it to run through the batter.img_5638Spoon batter into loaf pan. Bake until lightly golden on top and a toothpick inserted in the center comes out fairly clean, about 20 to 25 minutes. Some moist cranberry on the toothpick is okay.

Set pan on a wire rack to cool for 10 minutes. Turn loaf out onto the rack. Serve warm or cool completely.

If you have any cranberry sauce left, dollop a spoonful on each slice.img_5654

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Cranberry Sauce with a Sorghum Twist

cranberry enhancedA few years ago, I introduced a recipe for Cranberry Sauce with a Sorghum Twist. I think using sorghum syrup is a great way to enjoy traditional dishes without using white cane sugar.

In my cranberry sauce, it also adds a different dimension to the flavor. And it’s still one of my favorite cranberry sauce recipes.

So, below is a reprint of my original post from 2013. I hope you like it. Have a fun, safe, and peaceful Thanksgiving.

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Mashed Purple Potatoes

img_6345

Thanksgiving is coming up and people are always looking for new and different ways to serve favorite and/or traditional dishes. Purple potatoes are a great way to liven up the table.

Purple potatoes are originally from South America (where img_6316potatoes in general are originally from), particularly Peru and Bolivia. In fact, they’re sometimes referred to as Purple Peruvian potatoes. While they taste pretty much the same as standard white potatoes, because of their pigment, purple potatoes are high in antioxidants—4 times as much as white potatoes. Antioxidants are cancer-fighting agents, are good for immunity and heart health.

I found some beautiful purple potatoes at the farmers’ market and decided to mash them. Their dramatic blue/purple color makes this a special dish while still giving everyone the scrumptious mashed potatoes they’ve come to love and expect.

Enjoy.

Mashed Purple Potatoes

6 small to medium purple potatoes
2 tablespoons olive oil
1 tablespoon half-n-half
½ teaspoon sea salt
Freshly ground black pepper

Scrub the potatoes and cut them in halves or quarters. Place them in a medium pot, cover with cold water, and bring to a boil.img_6317

Lower the heat to low, partially cover, and simmer until the potatoes are tender when pierced with the tip of a knife. Drain well and let cool a bit. When they’re cool enough to handle, peel off the skin.img_6338

Place the potatoes in a mixing bowl. Add the oil, half-n-half, salt, and pepper. Mash with a potato masher. (Don’t use a food processor or blender, as this will make the potatoes gummy.)img_6339

Check the potatoes for seasoning and adjust, if needed.

 

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