Goat Cheese Sweet Potatoes

A tasty snack for any day of the week. This used to be my favorite snack after a long day at work when I was in college. So satisfying, and so easy to make. I would buy all the ingredients from Trader Joes- easy and cheap and still tasty. Just the way I like it. Enjoy!

Ingredients:
1 LB sweet potatoes
1/4 cup water
1 TBS honey/agave nectar
1 package of fresh goat cheese

Equipment: 1 deep frying pan, 1 spatula

Preparation:
1. Cut sweet potatoes into rounds (peeling optional)
2. Place the cut sweet potatoes into a deep frying pan with the water and honey/agave nectar.
5. Cook on medium heat for about 15-20 minutes, turning the potatoes as they brown.
6. Cook the potatoes until they are just beginning to be soft, but not mushy.
7. Remove from the frying pan and place on serving ware.
8. Place a dollop of goat cheese on top of each potato round. Serve immediately. Great as a snack or appetizer.

Easy Chard Pesto Pasta

Since I am drowning in winter greens I have become a master of hiding the greens in everyday food. The recipe that follows is by far my best easy, quick, and tasty dish I have thrown Chard into. Great way to boost your antioxidants!

Ingredients:
1/2 1 yellow onion
1 bunch of Chard (about 1/2 a pound)
1 bunch of fresh basil
1/2 cup Pine Nuts
1/2 Cup Olive Oil
One Clove Fresh Garlic
1/4 cup green or kalamata olives
Dash of Cayenne
Salt to Taste

Preparation:
1. In a food processor dice the garlic and the onion.
2. Add in the basil, olive oil, and pine nuts and run processor until well combined.
3. Slowly Add in each chard leaf. Grind until well combined all pieces of chard are very small.
4. Add in the olives and cayenne and combine.
5. Transfer all of the contents from the food processor to a heated sauce pan. Add more olive oil if needed.Heat and cook for 10 minutes until the green tone turns a slightly deeper tone.
6. Toss with rigatoni, spaghetti, or any of your favorite pastas. Also great as a spread for sandwiches.

Pea Shoot & Smoked Bacon Soup

I received pea shoots in my CSA box last week and didn't know what to do with them. Fortunately they sent a recipe along with the veggies. Below is verbatim the recipe, except with minor changes to the meat contents. You can make this using chicken broth and traditional bacon.

Ingredients:
1 onion
3 Slices of Smoked "bacon" (I use Morning Star)
1 Medium Potato
1 Tbs Olive Oil
50g Pea Shoots (1 pack)
1 pint veggie broth
1 tbs sour cream

Preparation:
1. Finley chop the onion and fry in the olive oils in a saucepan for 5 minutes,
2. Chop the "bacon" into small pieces and add to the saucepan. Fry for for 5 minutes until the onions start to brown.
3. Peel the potato and chop in to 1cm square dice. Add the potato and the veggie broth to the saucepan. Boil for 1- minutes until the potato is soft.
4. Place the contents of the saucepan into a blender of food processor, and blend until smooth.
5. Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached.
6. Return to pan and reheat.
7. Serve in bowls with a swirl of sour cream. Serve with warm bread.

Apple Tarts

I made these tasty apple tarts on a whim when I had too many apples and a need for a dessert. These are quick and turn out really tasty. Serve with vanilla ice cream and a dash of cinnamon on top.

Ingredients:

Crust:
2 Cups White All Purpose Flour
1 Cup Water or Milk
6 TBS Butter
1 TSP Salt

Filling:
1.5 lbs Pink Lady or Pinova Apples
1/2 cup water
1/4 Cup Brown Sugar
2 TBS Cinnamon
1/2 TS Ground Cloves
1 TS Nutmeg
1/4 TS Salt

Preparation:
1. Take out butter and let stand. Chop all apples into small chunks.
2. Place all apple chunks into a food processor. Run processor for a few pulses until apples have reduced in size to 1/2 inch pieces.
3. Transfer the apples into a mixing bowl.
4. Add the sugar, water, and spices and salt into the bowl. Mix until well combined. Set aside.
6. Crust: Using food processor again, place the flour, butter, and water, and salt into the food processor. Pulse until the ingredients are well combined.
7. Transfer the dough onto a floured surface.
8. Using a rolling pin roll out the dough until it is about 1/4 cm thick.
9. Slice the dough into 6 equal parts. Cutting in circles works best.
10. Spoon the apple filling into each of the six dough portions.
11. Gather the edges of the dough and purse them together.
12. Bake at 375 degrees for 15 to 20 minutes, or until the dough is lightly browned.

Baked Brussels Sprouts With Blue Cheese

As part of my CSA (Community Supported Agriculture)Box we received 1.5 Lbs of Brussels sprouts this week. As they were very fresh and ready to eat I quickly did some research and came up with this rendition of baked Brussels and blue cheese. Enjoy! It's great with wild rice.

1.5 Lbs of Brussels Sprouts
1/4 Cup Lemon Juice Meyer Lemon
1/4 cup Olive Oil
2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Butter cut into thin slices
1 TBS of Crumbled Blue Cheese for garnish

Preparation:
1.Pre-Heat Oven to 375 F
2Cut all the Brussels Sprouts into quarters. Place them in an accommodating baking dish. (I used my 5X8 Corning Wear with lid)
3. Pour the olive oil evenly over the Brussels Sprouts
4. Pour the lemon juice evenly over the Brussels
5. Add the Salt and the pepper
6. Mix the contents until the Brussels are evenly covered with all the ingredients.
7. Place the thinly cut butter slices evenly on the top of the Brussels. Cover the Brussels and place them in the oven for 25 minutes, or until the Brussels are tender.
8. Once cooked place Brussels on your serving platters, or dinner plates, and add the desired amount of blue cheese to the top of the Brussels.
9. Eat and enjoy!

Community Supported Agriculture (CSA)

Well, I missed a week of posting. Didn't mean to, just got way too busy with the month of January. I'm back and ready for some posting action. Something new and exciting this month is I joined a CSA,or a Community Supported Agriculture delivery service. Since we are vegetarians we get one of the largest boxes of fruits and veggies delivered each week.It comes right to our door every Thursday. Quite a surprise since we don't know what to expect to receive. It's been three weeks since we started and we have received everything from Chard, Kale, Winter Greens, Carrots, Red Onions, Garlic, Russet Potatoes, Napa Cabbage, Leeks, and Fennel. We have also received lots of yummy fruit including apples, pears,and oranges, and tangerines. It's been a little difficult to change the way I cook and shop. Before I would make a list of recipes I wanted to cook and show accordingly. Now I have a box full of goodies I have to figure out what to do with. It's an adventure, but it's great!

If you live in or around the Bay Area check out Farm Fresh To You, they are awesome, reliable, and friendly. Totally worth looking into. I will try from now on listing which of my ingredients were made with my Farm Fresh to You Box Veggies. A culinary treat.

Cafe Gratitude- Berkeley

What are you grateful for? It read at the bottom of my tea cup as I took a sip of my blueberry rooibos tea. I'm grateful for...food...friends...and the opportunity to eat at the raw, vegan,alternative Cafe Gratitude.

The atmosphere is "chill" and relaxed with a hippy and radical vibe. I sat at a communal table wit a few locals who engaged in simple conversation as they peacefully sipped their raw brewed cup of joe. All set with a robust raw-foods menu and my hemp napkin I was ready to enjoy myself and the experience of Cafe Gratitude.

The specials of the day included: "I am festive," a raw dehydrated spinach enchilada with a cashew pate, "I am Blissful," a stuffed "tuna" avocado and a side salad, and a multitude of other positively named foods. It took me and my friends some time choose which item to feast upon for lunch. I went with the stuffed avocado, my one friend went with the "I am Cheerful" raw burger, and my other friend went with the "I am Graceful" Indian curry with red rice.

The service was quick and efficient and we were soon munching on our raw delights like three plump rabbits...or at least, that's how we felt as we chewed on the clover and sunflower sprouts that adorned the tops of our salads. The stuffed avocado was delicious and pungent with an actual "tune" flavor. The "I am Graceful" had a spicy kick and was the most filling of the three meals. The raw "burger" was small in proportion but surprisingly filling.

We splurged on dessert, and this is truly where Cafe Gratitude shines. We ordered the special of the day a chocolate mocha layer cake and a slice of the key lime pie. All raw. No cooking. And absolutely amazing! By the end of our excursion we had racked-up quite a bill, however it was worth every penny. The experience alone is part of the fun. At the end of our meal our server asked us the question of the day, "What are you blissful for?" and my answer? I am blissful for my full belly and the time well spent with friends.