Chanterelle Tacos

FRIDAY: DINNER

Nightfall at the campsite.  Photo by Ramin Sharifi

After an amazing session of restorative yoga, it was time for dinner.  These Chanterelle Tacos are straight from Heidi Swanson's Super Natural Every Day cookbook. I used Jalapenos for a little more kick. Great if you give the tortillas a little char, and make sure you buy Mexican oregano. The yogis enjoyed them with black beans, chips, and salsa. 

     I'm new to mushrooms, I've never really liked eating them before this year. And I find that I'm more fond of the "exotic" type mushrooms. Chanterelles have a great earthy flavor and might even convert the mushroom-objector near you. 

Chanterelle Mushrooms and Onions.   Photo by Ramin Sharifi

Chaterelle Tacos

(Adapted from Super Natural Every Day)

 Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1/2 white onion, finely chopped
• 1 small serrano chile, or jalapeno finely chopped
• 2 cloves garlic, finely chopped
• Fine-grain sea salt
• 12 ounces chanterelles or mixed wild mushrooms, thinly sliced
• 1 1/2 teaspoons dried Mexican oregano
• 8 corn tortillas
• 1/2 cup freshly grated Parmesan

Serving suggestions:

I heated a can of black beans with some salsa and served it on top or along side these tacos, whichever you prefer. 

step 1.
    Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent.

step 2.
    Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid. I got two tips from a chef friend of mine for this recipe: 1. "Give mushrooms a lot of room," so use a big pan. 2. "Chanterelle's love butter," so I replaced oliv oil in this recipe for vegan butter.

step 3.
   While your mushrooms are cooking, warm your tortillas either over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. Or by wrapping a small stack in foil and placing over the heat. (You can also char them in the broiler if you have one available).

Step 4.     
   Remove the mushroom and onion mix from heat and sprinkle with oregano. Adjust salt if necessary

plating.
    Divide mushroom mixture among tortillas and sprinkle with Parmesan.

Catalina Yoga Retreat Part II

Friday: Lunch

Basil-Mint Pesto Pasta Salad with French Green Beans

This lunch was a great start to the retreat because it's impressive and it was easy to throw together after a long and exhausting 36 hours between all my prep and travel. 

 

    I found this great organic pasta made from farro. Farro is an Italian grain, compatible to barley, that gives the pasta a similar taste and texture similar to whole wheat. The Italians believe that a pasta should mimic the vegetables it's being tossed with, so I found a shape that closely resembled green beans. If you want to use different vegetables, like spinach and cherry tomatoes for instance, than you might want to use a different pasta shape. This is a great recipe to play with. Everything was tossed in a fresh mint and basil pesto, and I topped this dish with a sprinkle of pine nuts, a healthy serving of avocado, and a pinch of micro basil greens. The micro greens were inspired by Heidi Swanson, who adds sprouts to her cold pasta salads. I also use lemon zest because Giada says it makes everything better.

Our campsite. Photo by: Ramin Sharifi

Basil-Mint Pesto Pasta Salad 

with French Green Beans

Ingredients: 

• 1 lb Pasta
• 1/4-1/2 lb Green Beans
• 1 1/2 cup packed fresh mint
• 1 cup packed fresh basil
• 2-3 cloves garlic
• 1/3 cup olive oil (or until you get a texture you prefer)
• 4 tbsp. grated parmesan* cheese
• 1 lemon, juiced (plus a little zest)
• salt
•  pepper

 

Toppings:

Avocado
Micro greens
Pine Nuts

*NOTE: the Catalina retreat was completely vegan so I used a vegan parmesan. I recommend however, if you can tolerate lactose, to use the real stuff from Parma.


step 1.
   Boil your pasta until it is al dente. Immediately drop into an ice bath to stop the cooking process. Then let dry on a cookie sheet. You can toss lightly in oil and store this pasta in the fridge until you're ready to mix and serve.

step 2.
   Blanch the string beans. French beans are thinner than the "american" string beans and I like them better in this dish. You only need to boil them about 3-5 minutes and then transfer them to an ice bath also. This method is known as blanching.

step 3.
   Prepare your pesto. Puree mint, basil, garlic and lemon in food processor. Remove and mix in olive oil and cheese by hand. Salt and pepper to taste.

step 4.
   I finished steps 1 through 3 in San Diego and the last step was just to toss everything together and plate. I gave everyone a few slices of avocado, some pine nuts, and a pinch of micro greens.


...and then I took a nap in my tent until yoga time.

Catalina Yoga Retreat Part I

Photo Credit: Ramin Sharifi

    When one of my favorite yoga teachers, David Ezekiel, asked me if Food For The Mat would cater his yoga retreat, I didn't hesitate to say, ‘Yes!’ It hadn't occurred to me that I wouldn't be cooking in a kitchen, never mind the fact that I had no catering experience whatsoever. Still, I was confident that I could do it.

     I don’t easily turn down new experiences, and I had cooked for large dinner parties before, how different could this be? So when he told me that I would be cooking for up to 20 people at a campsite on the remote side of Catalina Island, you might think I would have a change of heart, but I just smiled and agreed to dive in.  I thought, “I’ll have fun with this,” and I knew it was testing my confidence.

    Two months later, it was the day before the retreat and the reality was setting in. I had driven down to San Diego to do my prep work in my sister’s kitchen. I knew I would need her food processor in addition to the comfort and kitchen assistance she provides. Here’s a brief glimpse at the timeline of the day:

• 6:30am – Wake up and go to my sister’s for her house keys
• 8am – Cashing my check from David to buy all the food
• 9am – Leaving Whole Foods with all the specialty/hard to find items
• 10am – Leaving Trader Joes with a spontaneous purchase of two insulated bags
• 11am – Leaving Sprouts with the final bit of produce
• 11:30 am – Picking up a breakfast burrito when my sister calls to tell me that she’s    locked out of her house because I have the keys
• 11:45am – Picking up my sisters kid from school
• 12pm – Begin unpacking my groceries

 At this point I’m feeling behind. It’s already noon and I haven’t cooked a thing. But Suzanne comes over with her baby and keeps me company as I get an extra batch of granola in the oven and start roasting the bell peppers.

    By 6pm, most of the roasting was done, so I went into town to pickup dinner. My first official break. By then, my sister is home to takeover so I can eat. Together we finished the pesto, hummus, lemon bars, and butternut squash. We got everything labeled and ready to be packed quickly into coolers in the AM. At 11:30pm, the kitchen was clean and we sat on the couch with a glass of wine, reveling in all that was accomplished. My prep-work was done. All there was to do now, was survive the next three days.

    In the morning, my brother-in-law helped me pack the coolers into my car, along with some borrowed camping gear. It was raining, and I was about 20 minutes behind schedule but I made the decision to stop for coffee anyhow. The rain wasn't a problem at first, but it didn't take long for accidents to break out all over town leaving the freeways essentially at a standstill. I’ll admit that I was worried I wouldn't make it to the port in time, but I used every possibility I could to weave ahead of traffic.

    I parked at the port roughly 30 minutes before boarding; A close call indeed. But the bulk of my hard work was over and I felt a wave of calm come over me as the fairy pulled away from the dock. I turned off my smartphone and officially let the retreat begin.

    By 6pm, most of the roasting was done, so I went into town to pickup dinner. My first official break. By then, my sister is home to takeover so I can eat. Together we finished the pesto, hummus, lemon bars, and butternut squash. We got everything labeled and ready to be packed quickly into coolers in the AM. At 11:30pm, the kitchen was clean and we sat on the couch with a glass of wine, reveling in all that was accomplished. My prep-work was done. All there was to do now, was survive the next three days.

    In the morning, my brother-in-law helped me pack the coolers into my car, along with some borrowed camping gear. It was raining, and I was about 20 minutes behind schedule but I made the decision to stop for coffee anyhow. The rain wasn't a problem at first, but it didn't take long for accidents to break out all over town leaving the freeways essentially at a standstill. I’ll admit that I was worried I wouldn't make it to the port in time, but I used every possibility I could to weave ahead of traffic.

    I parked at the port roughly 30 minutes before boarding; A close call indeed. But the bulk of my hard work was over and I felt a wave of calm come over me as the fairy pulled away from the dock. I turned off my smartphone and officially let the retreat begin.

    I parked at the port roughly 30 minutes before boarding; A close call indeed. But the bulk of my hard work was over and I felt a wave of calm come over me as the fairy pulled away from the dock. I turned off my smartphone and officially let the retreat begin.

Photo Credit: Ramin Sharifi

    Once we landed in Catalina, a truck took care of our luggage as we carried ice and propane up the ½ mile hike to our campsite. Once the tents were set up, I would prepare lunch; My first official test.

Would these yogis like my food?Would David be happy with his choice to hire me?Stay tuned to find out….

Butternut Squash Enchiladas

     It's not always easy to find good, not to mention, healthy food when you're driving on the freeway. Sometimes I'll find a smoothie bar, or a place for a good veggie burrito, but I'm more likely just to swing by a gas station for some sparkling water to hold me off until I can get a real meal. In my last entry, I mentioned I've been taking weekend trips to San Diego from Los Angeles. And each and every time, I find myself pulling off the freeway to visit and old favorite spot....

     The Roxy in Encinitas is located on the Coast Hwy just off the Encinitas Blvd exit on Interstate 5 and it has stolen my heart. I usually can't help but order the 'Avocado,' a sandwich stuffed with avocado and sprouts on yummy 7-grain toast, or their sweet potato fries which are by far the best I've ever had because they're fresh cut and not deep fried. But when perusing the menu for new options I spotted this:

"Squash Enchilada
Steamed banana squash mixed with fresh corn, bell peppers and low fat cream cheese. Rolled on a whole-wheat tortilla and topped with olives, tomatoes, red onions, cheese and enchilada sauce. Served with a side of brown rice. " -The Roxy

     Squash inside of enchiladas was mind-blowing! How have I been eating plain cheese enchiladas for so long? So of course, instead of ordering it, I decided to try my own version. The recipe that follows might just be one of my proudest new creations.

Butternut Squash Enchiladas

(Inspired by The Roxy)

see serving suggestions below for description of topping and sides

Ingredients:

• 1 Lrg Butternut Squash
• 3-4 Ears of corn
• 3-4 Ancho Chilis or Aneheim Peppers (Any sweet green pepper will do) 
• 1-2 Cans Mild Red Enchilada sauce (I use La Victoria)
• 1 Package shredded Mexican Cheese Blend
• 1 Package small whole wheat tortillas

350-375 degree F

step 1.
    Prepare your butternut squash as described in my previous entry "Butternut Squash Basics". Spoon out all the squash from the rind and puree slightly adding in a few tablespoons of the water from the baking dish.

step 2.
   Prepare your veggies. Halve your chilis and spoon out the seeds and then coat them in oil. It's good to put a little oil on the corn as well, maybe even some salt and peppper, but not much. The corn and chilis can go into the oven on the same tray, but the chilis must be skin side up.  Bake on a foil-lined cookie sheet for at least 20 minutes at 400 degrees. Rotate the corn half way through. Then change the oven to a broil. Take the corn out when it has browned a little bit,  and set aside, but you are going to leave the chilis in until the skin is blackened. When big black bubbles have developed on your chilis, put them immediately into an ice bath. A few minutes later, you should be able to wasily peel the skins off your peppers. Thinly slice them and chop into 2inch strips. Cut your corn from the cob and set aside.

step 3.
    In a mixing bowl, stir together peppers, squash, half of your corn, and about a cup of shredded cheese.

step 4.
    Slightly warm your tortillas before folding in the mixture. You can do this on a skillet or by wrapping a small stack of tortillas in a paper towel and microwaving for 30 seconds.

step 5.
    Coat each side of the tortilla in enchilada sauce before spreading on the squash and veggie mixture. Roll tightly. Once you've filled your pan, pour remaining sauce over the tortillas. Top with the remaining corn and cheese.

1

2

3

step 6.
    Cover with foil and bake for 30 minutes. Take the foil off and set the oven to broil to really get that cheese nice and bubbly.

 

The result is amazing! I'm so so happy with this dish, I've already made it twice! I know you'll enjoy them, and your friends and family will thank you.

Serving suggestions (as pictured) : 

• Cotija cheese
• Avocado slices
• Sour Cream
• Black Beans w/ Rotel

Butternut Squash Basics

I've been driving back and forth between Los Angeles and San Diego for the past few weekends. The downside is, I haven't had much time to blog, and I'm beginning to hate what really is a pretty scenic drive. But on the upside, I've been getting to spend some good quality time with friends and family, and I get to take advantage of my mom's splendid kitchen, and most of all, her abundance of produce.

     Butternut squash has got to be one of, if not THE favorite vegetable of my family. My mom typically prepares it with brown sugar and butter, but the recipe ideas for this generously sized squash seem inexhaustible. This squash is just beginning to reach harvesting size in my mom's garden and I imagine the season will last at least through December. Look forward to seeing some butternut squash recipes on this blog in the coming months. It's easily an autumn time obsession of mine.

     Before you can get creative however, you've got to know how to tame this beastly veggie. There are three basic ways you can prepare this for use in dishes and soups:

1. Peel & Roast
2. Peel and Steam
3. Bake in water 

     If you're short on time, go with #2, if you want to use oil and herbs, go with #1, but for me, the choice is always #3. I think it preserves the flavor best, and it delivers a great texture.

heat: 400-425 degrees F

time: 1hr- 1.5 hr

equipment: Large rectangular baking dish, aluminum foil

This method is always my first step in using this squash in dishes like lasagna, soup, or my Butternut Squash Enchiladas.

step 1.
  Slice your squash in half long ways, you'll need a good strong knife. If you've never cut into this squash before, you might be surprised at how tough it is. Also cut off the stem and then spoon out all the seeds.

step 2.
    In a large baking dish, place your squash face down. Pour some cold water into the dish until the water level is between 1/4 -1/2 inch deep. Sometimes I like to place a bouillon cube in the water to give a kiss of flavor to the squash. Cover with foil and bake at 400 degrees for 45-hour depending on the size of your squash. Honestly, I always cook my squash for at least an hour.

step 3.
   Set aside to and let some steam out. When the squash is cool enough to handle, flip it over and spoon out the good stuff. The rind of the squash should hold up against your spoon. You can save it and use it to serve your squash in later, depending on how you choose to prepare it.


Quick fix: Stir in a little butter, salt, and brown sugar. enjoy!

Whole Wheat Pizza Night

 

When I think of family style food, pizza is pretty high on the list. Especially since my family now includes an 8 yr old boy, a 5 yr old girl, a 4 yr old boy, a 3 yr old girl, and a 11 mo. old boy. Yes, my two sisters (pictured), have been busy making me a very happy auntie over the last 8 years. And if you can't tell, Rebekah, on the left, is due with another boy in November. It can be hard enough to get us all in one place, much less eating the same food at the same time, but pizza is one food that's pleasing to the palate no matter what your age. Take it a step up to build-your-own pizza, and you've got one big happy family!

This pizza dough is fool proof. I got it off The Food Network website and it needs no alterations. Only personally, when I'm rolling out my dough, I like to sprinkle a little cornmeal in with the flour on my rolling surface. It gives the crust added texture, and a bit of fanciness. 

FoodNetwork.com's Whole Wheat Pizza Dough

(Recipe Courtesy of Curtis Aikens & Foodnetwork.com)

Ingredients:

• 1 package dry yeast
• 1 1/4 cups lukewarm water
• 1 1/2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1 cup cornmeal (optional)

Step 1.

     Proof yeast in a small cup or bowl with lukewarm water. Give it a few minutes to dissolve and then add the honey to activate the yeast. Yeast feeds on sugar. Then gently whisk in the oil.

Step 2. 

     In a large bowl, gather whole wheat and all purpose flours, and salt.  Quickly stir in the yeast mixture to combine all ingredients. You should begin to form a large ball of dough as soon as possible. Working with flour is always messy, so be prepared to get in there and work the dough with your hands. Once a ball is formed, no kneading is necessary. Place the dough in a large oiled bowl and cover with plastic wrap or a damp kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in size.

Step 3.
     Punch down dough and transfer to a floured board. Divide dough into 4 equal portions and roll each piece into a ball (only I doubled this recipe and made 13 balls of dough to accommodate everybody). Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight. I also like to rub a little oil on each one to keep them from sticking to the plastic baggies. I always suggest that dough chills overnight. It makes it easier to work with. This way too, all the prep-work can be done a day ahead of time and all that's left is roll, top, & bake.

Step 4.
     Bring the dough to room temperature before proceeding. On a floured board (or with a litle cornmeal too), roll and stretch each piece of dough into a 7 to 8-inch circle. 

Tip for rolling: Get a pastry brush to remove excess flour before baking 

George had fun trying to toss the dough up in the air

 For the family, I pre-baked each pizza for about 2 minutes at 450 degrees, just so they could hold their shape to make it easier for topping and transferring to the oven.

Tip for topping: Spritz each pizza crust with cooking oil like Pam before topping

 After they're topped, pizzas should only take 5-10 minutes each for the cheese to melt to perfection.

My pops, before putting his pizza in the oven

Toppings I prepared: 

Mozzarella Cheese
Parmesan Cheese
Cheddar Cheese
Goat Brie
Tomato Slices
Arugula
Spinach
Asparagus (lightly sauteed and cut into 1 inch pieces)
Artichoke hearts (homemade)
Pepperoni (because I'm the only vegetarian in my family)
Caramelized Onion
Grapes (halved)
Sauteed Mushrooms
Olive Oil

The Simpson Family Special:

Caramelized onion, Grapes, Goat Brie, Olive Oil, and arugula (sprinkled over the pizza after baking)

Lucy, sneaking toppings

Juli, adding a drizzle of olive oil

3 Yr old Lucy adding cheese to her pizza

Enjoying time together around the dinner table

Miss Eleanor

4 yr. old Jack, showing off his big bite!

 

Spending time with family is good for your anahata (heart <3)

Summer Mango Salsa

Spotting whales from the Shake Shack at Crystal Cove

Family Vacation

The perfect time for making big portions of food, something I don't often get to do when cooking for myself in my little apartment. I got to make three great recipes for my family this week as we vacationed in Newport Coast, CA. The first, is a sweet mango salsa, the perfect compliment to the poolside beverage of your choice. My brother-in-law, who picked out this delicious beer for us, was practically begging me to make a second batch. This salsa is a healthy and colorful expression of summer, and a great way to change up a snack food favorite.

Honey Mango Salsa

Ingredients*:

• 3 mangos
• 2 red bell peppers
• 1 jalepeno pepper
• 2 serano chiles
• 1/2 red onion
• 2 Tbsp. honey
• 1/4 cup lime juice
• 1/4 cup cilantro
• salt & pepper to taste

*note: These measurements are guidelines. Everybody likes their salsa a little different. I like a little a lot of cilantro, and not as much heat. But if you like things spicy, feel free to throw in an extra pepper or chile. 

 

 

step. 1

peel and dice your mango. If you've never chopped a fresh mango before, it can be a little tricky because the center, or pit, is unusually shaped. I like to peel it first, and then cut lengthwise as close to the pit as I can, on both sides; splitting the mango into three pieces. 

 

 

   Then I make diagonal cuts toward the pit so I can figure out where it is, and then I slice chunks of the mango away from the pit. It can be a weird experience the first time, I'll be honest, so I suggest you buy an extra mango for practice. Once you get it, it's really easier to do than to explain. But you'll be thankful for your sous chef next time you see mango in your fruit salad. 

 

 Three fully diced mangoes should look like this:

step 2.

    Get the corn off it's cobb. I grilled my corn first so it had a little char on it, but this is optional. If you don't have a grill, you can rub a little oil on the cob and stick it under your broiler, rotating every 5 minutes or so. The honey and lime juice will deglaze the char later and you won't see any black corn in your salsa, but the smokey flavor will hang around for a subtle difference. 

 

step 3. 

  Chop your peppers. For your bell peppers and your chiles, you want to get out the veins and seeds. Just slice your pepper in half and scrape along the inside with a teaspoon until all the white parts and seeds are gone. Then chop finely. Go ahead and chop up that onion too. 

step 4. 

    In a small bowl, whisk together the honey and lime juice with a pinch of salt. Pour this over your fruit and veggie mixture and toss lightly. 

step 5.

    Chop your cilantro and gently fold into your salsa. Give it a taste, and add salt, pepper, or more spicy chiles as desired. 

 

Suggested serving: Sweet potato tortilla chips, or on top of a three cheese quesadilla.

A note on mangoes:  

If you're taking an iron supplement, which most vegetarians do in one way or another, the vitamin C in Mangoes will help your body absorb the iron into your blood. One raw mango carries almost 75% of your daily recommended value of Vitamin C.