Sass & Veracity

Brussels Sprouts and Pistachios

I've always loved Brussels sprouts.  I guess the fact that my mother didn't cook vegetables in general until they were soft and grey helped.  The Brussels sprouts we had on our plates were most often whole, frozen, then cooked in a bit of water for a short time before butter and salt were added.  No nonsense, and flavorful -- if you're someone who enjoys a bit of a cabbage taste.

Brussels sprouts are a cruciferous vegetable and like broccoli, cauliflower, kale, bok choy, and cabbage, are extremely good for you.  Research has shown that specific types of cancer are less prevalent in individuals who regularly eat cruciferous vegetables -- or vegetables that contain sulphorous compounds, which contribute to their strong flavor.  I know that doesn't always encourage people to want to try them, but I believe that often, the reason people won't eat vegetables is because they've been prepared improperly, and they're not sure what they're supposed to taste like.

Recently, I received a variety of lovely nut and dried fruit products from Oh Nuts! to sample in recipes of my choice.  They sell an amazing variety of bulk items and gift products perfect for the holidays -- whether you're cooking, or making gift baskets.  Their Shelled Raw Pistachios are a perfect compliment to sauteed Brussels sprouts.

What you can learn from this recipe is that sauteed Brussels sprouts have quite a nutty flavor -- and not because of the pistachios!  If you're someone who's not thrilled about Brussels sprouts, this recipe will change your mind.  I know it.

NON-Cowboy Caviar: Beat the Heat

When the weather is warmer or more humid than I like, or when I don't want something packed with calories disguised as butter, or cream, or bacon, I crave food that has a bite, some salt, and involves work.

No, the work isn't about the preparation -- it's about chewing.  Chewing, crunching, and savoring the most amazing combination of flavors, that is.

Oh, and little or no heat.  That would be heat from a stove or a grill, because I can't imagine life without the heat that comes from a nice jalapeno.  And since Grace of A Southern Grace is having a little "Beat the Heat" shindig over at her place, I thought this just might be perfect. 

The first time I made this salsa it was the early '90s and I was desperate for food packed with nutrients, and absolutely no fat.  I'd had my youngest son a year earlier, thought I was looking just fine, and then saw a photo of myself at a wedding that rudely informed me otherwise. Where, oh where did that second chin come from?   So, I was hell bent for leather to lose weight and get fit.  No-fat diets were all the rage back then, and I went a bit crazy eating things like fresh strawberries dipped in Cool Whip, and smearing apple butter on my dry toast.  Eating lots and lots of pasta with fresh tomatoes and basil.  And, wonder of all wondrous things, learning how to stomach non-fat milk.  Unbelievable.  For exercise, I took a swimming test, then promptly learned how to row.  You know.  Those long skinny boats that lots of people sit in with the slidey seats?  They all stroke at the same time when that person at the end yells at them?  Yes, those.  I know.  I was 36 years old.  What in hell was I doing?  Well, the other women were my age and older, so that made it easy (such a liar...)  But they were buff, and I was, um...pudgy. 

Where was I?

Salsa. About that time, I started making this salsa. Wait.  Salad.  So, maybe it's a salsa salad.  I think that's the closest name for it, although in years since, I have seen it called Cowboy Caviar, which some people think morphed from Texas Caviar.  Now, I learned what I know about cowboys from old movies, and I'm not, nor ever will be from Texas. And most importantly, I have lived in San Diego for most of my life, so there's no way I'd call my chunky bowl of low carb, low fat flavor either of those names.

Besides, some of the other versions have ingredients that are NOTHING like mine.  They call for:

• Sugar.  Sugar?  Yes, the recipe I just saw on a site that will remain unnamed called for 1/2 cup sugar. *yuck?*  How could you taste anything else?  Why bother to put in the veggies?
• Oil -- 3/4 cup of vegetable oil.  Wow.  That's a ton of oil for anything.  Like a bit of salad with that fat, do yah? 
• Canned tomatoes.  *pauses while supressing a bit of nausea*  Okay, I can see how this might be necessary -- especially in a pinch.  Like when you find out the fresh tomatoes you thought were fresh are moldy.  But only then.  Seriously. *shudder*
• Pickled jalapenos.  I could talk a very long time about this, but will spare you.  Pickled jalapenos and fresh jalapenos have absolutely nothing in common.  Okay, yes, they're the same chili, but that's where the commonalities end.  The only thing pickled jalapenos are used for are nachos.  Especially ball park nachos.  With extra cheese sauce, please.
• Eggplant.  Now this is actually interesting.  And when I made this latest batch of my salsa salad, I did happen to have an eggplant which is quite lonely right now since I've forgotten what I bought it for. But after thinking about it, the eggplant would dominate the flavor and it wouldn't taste like my salsa salad anymore.  Maybe something Italian, though.
• Celery.  Sure, it's crunchy, but nope.  Not in this.  It just doesn't work.  It would change the entire taste.  Celery belongs in other things like my mom's potato salad, and chicken noodle soup or gumbo. School lunch boxes.  I like celery, but not in this.  No way.
• Cabbage.  Hmmm...I can see that the crunchiness is perfect, but in much the same way that celery doesn't work, cabbage isn't quite there, either.  Close, but no cigar.  Cabbage would definitely make it more salad than salsa.  It would be hilarious to see someone balance shards of cabbage on a loaded tortilla chip and actually get it all into their mouth, however.
• Black-eyed peas.  This is what seems to most characterize Cowboy Caviar.  I've never made mine with them, however, since I think of black-eyed peas as belonging in a steamy pot with greens.
• Cumin.  I like cumin and use it frequently.  Since I focus more on the chunky stuff in my recipe than the other ingredients, I haven't thought of using cumin.  It sounds like it would be tasty, though.  So maybe.
• I still can't get over the sugar.  OMG.  Seriously.

But there are other versions that are very, very similar to mine.

What exactly are the rules for my salsa, anyway?  You know me -- they change depending on what I have in the house, and whether I want a salsa or a salad, but the basics are always present -- and one ingredient that shouldn't be left out if you can avoid it.

Kelly's "Beat the Heat" Salsa

For the chunks...

• Fresh tomatoes:   cut in chunks, seeded, or not
• Cucumbers:  peeled or not, seeded or not, English or not
• Onions:  chopped red, green, or both
• Black beans:  canned, cold, drained and rinsed well
• Corn:  freshly scraped off the cob or canned, and yummy if it's grilled or browned in a skillet first
• Cilantro:  Fresh, chopped, stems and all
• Avocado:  Firm and ripe, chopped
• Cotija cheese:  crumbled

For the flavorings...

• Garlic:  Fresh and chopped
• Jalapeno:  Fresh and minced, roasted is perfect
• Lime juice:  Fresh squeezed
• Salt & Pepper
• Salsa Verde:  Canned, and Embasa if you can find it.  Absolutely have to have it. *swoon*

Other ingredients I've added from time to time...

• Rice:  cooked and cooled
• Feta:  instead of cotija
• Green chilis:  canned, drained, chopped
• Peppers:  orange, yellow, or both, seeded and chopped
• Corn:  canned, Green Giant confetti style
• Chicken:  cold chunks
• Olive oil:  2-3 T when I'm making a salad

Chop and layer all the chunks at least 30 minutes before serving.  Trifle bowls are great for this.  Mix the other flavors in a small bowl and let sit until about 10 minutes to serving.  When you're ready to serve, pour the sauce mixture over the ingredients and toss well.  Taste and adjust flavor to your liking.  Mine usually needs a bit more salt, more heat, and added tang. 

If you're making it for the family, then just mix the ingredients in a bowl without messing around with the layers.  Most of the time, we can't wait, so dig in with a tortilla chip that can stand up to shoveling it in our mouths without snapping off.

I've taken this to Little League team parties and have seen the kids demolish the bowl in record time.

Also good on...

• Grilled chicken
• Grilled seafood
• Carne asada
• Mixed Green salad
• Crostini

Definitely NOT Cowboy Caviar.  But I'll bet it would make Clint's day.   

Sesame Ginger Chicken Salad: It's a Meal

My hunkster is more than a little dismayed about the weight he gained over the busy season this year, so guess what we've been eating?

Salad.  Lots of it.

But we're regular salad eaters, so this isn't dismal news.  I just make the salad the main course when we're feeling tubby.  My lanky almost sixteen-year-old son tolerates it for a couple of days and then invariably wants to know where the meat is.

Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby was a birthday present from a good friend many years ago.  One of the most frequent ways I've used it is to get dressing ideas.  I don't have difficulty putting salad ingredients together ever.  But I do struggle from time to time with more than the same old citrus based dressing I tend to rely upon.

It had been quite some time since I made what is often referred to as a Chinese Chicken Salad, and although I was in the mood for something Asian inspired, I didn't want canned mandarin oranges, or any fruit, for that matter, in our dinner.  At least not this week.  Give us time, and we'll be desperate.

So I settled on a crunchy combination of vegetables with sauteed chicken and a dressing I altered because although I loved the sound of the ingredients, the quantities were pretty bold -- especially the sugar.  There's no point in eating salad if the dressing is loaded with calories, right?

Asian Inspired Chicken Salad with Sesame Ginger Dressing

Dressing
1/4 c. vegetable oil
1-2 T sesame oil
1/3 c. rice wine vinegar
1/4 c. soy sauce
2 T fresh minced ginger
salt & pepper to taste

In a small jar with a lid, mix all ingredients and shake.  Taste and adjust flavors to your liking.  Pour over salad and toss, or pass around to pour on individual salads.

Salad
4 boneless chicken breasts
1/2 small head savoy cabbage, shredded
1 head romaine lettuce, chopped
1 c. snap peas
1/2 large red pepper, sliced thin
1 large carrot, peeled and sliced
4 green onions, chopped
1-1/2 c. bean sprouts
1/2 c. cilantro, coarsely chopped
1/8 c. roasted sunflower seeds

Season chicken pieces and saute in a bit of olive oil until both sides are golden brown and the meat is no longer pink.  Set aside to cool, then cut into large pieces.  Set aside.

In a very large bowl, add romaine, then savoy.  Arrange chicken pieces around the exterior, filling the center with carrots, peas, red peppers, onions, and cilantro.  Sprinkle bean sprouts around the exterior, and toss in the sunflower seeds.

Notes:  The original dressing called for 1/3 c. sesame oil, 1/2 c. soy sauce, and 1/4 c. sugar!  I should try harder to give recipes I haven't tried a break before I adjust them, but I couldn't get past so much sesame oil.  Two tablespoons added plenty of flavor without overpowering the other flavors.  And the sugar?  No comment.  If sweetness is something you enjoy, some honey would be nice in this.

This is a huge salad that nicely stuffed the four of us.  I would think that with all the chewing we did, some calories were burned in the process maybe?

Cheers!

Pumpkin Oat Muffins with Pepitas

A week or so ago, I baked my very first pumpkin.  I'd never tried it before, so thought I'd give it a go.  While commenting about this on others' blogs, I received some great advice from a baker I truly admire.  Peabody of Culinary Concoctions by Peabody told me that fresh pumpkin works best in soup or bread, and not so much pie. If anyone would know, she would.  You have to check out her recipe list.  Goodness gracious, but it puts on calories just looking at it!  And she has quite a few decadent pumpkin recipes to drool over.

So with that, I have had the opportunity to make Cranberry Pecan Pumpkin Loaves (which I haven't posted yet, although I did create a photo album in my sidebar-- and only a foodie would do that) and these Pumpkin Oat Muffins which I made for a friend.

From start to finish, these delicious, moist muffins took very little time to make -- excluding the pumpkin roasting time, of course.  They are very low in calories and fat, if that matters to you.  It does to me, because although I shared these with my friend in a lunch I took to her office, I enjoyed several more myself. 

This recipe was inspired from one in The Enlightened Eater's Whole Foods Guide by Rosie Schwartz.  It is an excellent book packed with information about the power of phyto foods.  I love the recipes because they don't taste like something created for a diet.  They're just excellent recipes with healthy ingredients.

Pop one of these tasty morsels into your mouth with some morning yogurt, and you're good to go! 

Pumpkin Puree

Roast 2 baby pumpkins that have been split in half and cleaned of seeds and fiber, cut side down in a 350 degree F oven for about an hour.  Let cool until easily handled without burning yourself, then scoop out the pumpkin and into a food processor.  Puree until smooth.  My two pumpkins yielded about 3 c. of puree.  I froze it in three separate bags until I was ready to use it.  Thawing time is very short.

Pumpkin Oat Muffins with Pepitas
Makes 12 regular sized muffins

Topping
1/4 c. traditional oats (not the quick cook variety)
1 T dark brown sugar
1 T melted butter
1/8 tsp. cardamom

Muffins
1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. oats (same as above)
3/4 c. dark brown sugar, packed
1 T baking powder
1/2 tsp. cardamom
1/2 tsp. cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground  cloves
1/4 tsp. freshly ground nutmeg
1/2 tsp. baking soda
1/4 tsp. kosher salt
2 T. chopped pepitas
1 c. freshly cooked pumpkin puree (or canned puree -- not pie filling)
3/4 c. 1% milk
1/3 c. vegetable oil
1 egg, slightly beaten

Directions

Preheat oven to 400 degrees F.  Insert paper cups into two six-count regular sized muffin pans, or spray the bottom of each cup with Pam.

Make the topping and set it aside:  Combine oats, sugar, melted butter and cardamom to a crumbly consistency.

For the muffins:  In a large bowl, mix both flours, oats, sugar, baking powder, spices, baking soda, salt, and pepitas.  In another bowl, combine pumpkin puree, milk, oil, and egg.  Add to the dry mixture stirring until just combined and moist.  Distribute into cups evenly and sprinkle topping on each.  Bake 20-22 minutes, checking to see if the tops are set and dry.  Cool briefly before removing from pans.

If you want to add some calories, a bit of honey mixed with whipped cream cheese is excellent with these.