Late September and the plums are still plentiful

I love plums. We had an Italian prune plum tree in our backyard when I was growing up, and my most vivid memory of any first day of school was always the warm, sticky, gently bruised plums at the bottom of my brown paper bag. Yuck. OK, granted, not a good way to sing the praises of this fruit, but they were never intended to travel around in a thin, paper sack! Instead, they should be plucked off the tree or out of the fridge and eaten standing up or, better, lying flat on your back on the grass.

They are a lovely mix of sweet and tart, between the slightly honeyed flesh and the squint-provoking skin. This year, the plums we bought at Cherry Lane Farms, a local source here in Richmond, are the best I have ever had. So sweet and flavourful, not a watery one in the box. I have processed most of the 40 pounds into stewed fruit, frozen flat in freezer bags and stacked now in both freezers. The rest are tucked away in my fridge's crisper - they will ripen quickly if left at room temperature - once they are starting to soften they are sweet and should be stored in a cooler spot.

So what are plums doing on a cancer recipe blog? Well, funny you should ask. These little puppies are powerful good at fixing a whole bunch that ails you. They are high in vitamin C, helping your body both ward off infection and absorb iron. They also contain vitamin A and beta carotene, vital for a healthy body and good eyesight. Even more relevant for us, in recent years they have also been linked by some studies (here and here) to cancer prevention, including breast and gastrointestinal. The skin contains the same powerful antioxidants as blueberries, so wash but don't peel them. Do I also need to remind you about their fibre content? Any of you going through chemo right now need to remember this if you are having any, um, bathroom issues.

I urge you to get some before they are gone. I am off this weekend for another big box! And when you get sick of eating them raw, here are some inspiring recipes for adding plums to your diet.

1.  Grilled plum porridge from Butterfly Food's Ashley Colbourne via Style At Home.
2. Roasted plums with Greek yogurt, honey, and almonds. Two peas & their pod.
3. Spicy plum salsa for serving alongside grilled salmon, prawns or chicken. Martha Stewart.
4. Roasted plum and spinach salad. So pretty. Chatelaine.
5. Plum, beet and arugula salad. Lots of cancer fighters here, especially with the addition of walnuts or switching in watercress for the arugula. Best Health.
6. Stone fruit slaw. Ginger, vinegar, curry, red pepper and firm stone fruit. Earlier in the summer, try peaches or nectarines. But right now, use slightly under ripe Italian prune plums. Bon Appetit.
7. Roasted pork loin with poached plums. For our meat eaters. Epicurious.
8. My stewed plums. Easy. Just halve and pit many plums and put them with a little water in a heavy bottomed, large pot over medium heat. Sometimes, I add chopped apples, especially firm ones that don't fall apart - they add nice texture to the finished sauce. Stir to prevent the fruit from sticking and burning, and continue to cook until the plums are soft. I usually add raisins part way through the cooking process, and they plump up nicely from the warm juice. I also add a splash of vanilla and cinnamon to taste, near the end of cooking time. Taste before adding sugar - this year the fruit were so sweet I added NO SUGAR. Serve warm or cold, lovely with warm toast. This freezes beautifully. Bunny loves them for breakfast with a bit of toast on the side. 

Have a great week.

Recipe links - what's making my socks roll up and down this week!

1. Roasted chickpeas - yum, yum, yum. A great snack while watching TV, a satisfying addition to most salads, or just a simple side at dinner time. Easy and quick. Mark Bittman. 
2. Gazpacho from Vancouver food icon Diane Clement. We are at the height of tomato season so grab some at the local stand or farmers market and try this recipe. Eat Local Be Local.
3. Deconstructed fish tacos - these are beautiful - perfect for company on a warm end-of-summer evening as we try to squeeze the last bit of sunshine from the season. Or, throw them together for your family just because they are tasty! And good for you - the recipe was part of Mele Cotte's fifth annual Cooking to Combat Cancer drive this past spring. Mele Cotte.
4. Tuscan white bean stew. I hate to say it, but we are quickly approaching the days when a nice warm bowl of this will really hit the spot. Sigh. Mayo Clinic.
5. Salmon fish cakes and everyday green chopped salad are simple but tasty ways to put the boot to cancer tonight. Jamie Oliver's Food Revolution.
6. Mussels with zucchini and basil is a nice twist on simple steamers. And you probably know someone who is trying to fob zucchini off on you these days. Coconut and Lime.
7. Potato crusted wild pacific salmon. Five ingredients plus salt and pepper gets you a company worthy dish with a weeknight's effort. From Arsenal Pulp Press' As Fresh as it Gets via Food Network Canada.
8. Finally, just a reminder. This list of cancer fighting foods and spices is worth printing off and taping to the inside of a kitchen cabinet. Look at it often to ensure you are filling your diet with them. The Cancer Cure Foundation.

Grilled salads from the Today Show

Last week,  I included a post on the dangers of eating lots of grilled foods. If you are looking for ways to decrease your grilled meat dishes at your next bbq, consider these great salads featured on the Today Show this morning.

My favourite of the two - Panzanella Salad. I have loved every one I have ever made. And this one by chef David Creamer is full of great colourful vegetables and vibrant flavours. I'll try this one later in the summer when my heirloom tomatoes are at their peak. Right now, I'm tempted to roast and dice some beets from the garden to add after the salad has been dressed and tossed. Watercress also works well mixed with the romaine.

 

Panzanella salad

from chef David Creamer, featured on the July 18 episode of the Today Show.

Ingredients: 

Salad

• 1 cup chopped romaine (add red oak or other speciality greens if desired)
• 2 anchovies, filet
• 1/8 cup roasted red tomatoes
• 1/8 cup roasted yellow peppers
• 1/2 pieces of fresh lemon, half a lemon juice and zest
• 1/4 pound ciabatta bread
• 4 fresh basil, leaves
• 1/8 cup Italian olives
• 1/4 cup olive oil
• 1/8 cup parmesan reggiano
• Salt and pepper to taste

Vinaigrette

• 4 garlic cloves
• 1/4 cup champagne vinegar
• 2 tablespoons fresh oregano
• 3 tablespoons dried oregano
• 2 tablespoons fresh parsley
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3/4 cup olive oil
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1/3 cup Dijon mustard

Instructions:
To make the oregano vinaigrette: Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender.
Blend until smooth, while motor is running slowly add the oil and process until emulsified.
Put the mixture into a 10 to 12 inch salad bowl and add it to the fridge to chill.
To make the salad: Brush ciabatta bread with olive oil and season lightly with salt and pepper and place on grill, be sure to let some carbon build up on bread to add flavor to salad.
Once bread has been grilled, cut into 1 inch pieces.
In a medium bowl add chopped romaine and red oak, anchovies, roasted red tomatoes, roasted yellow peppers, fresh lemon(Squeeze juice from half of a lemon and zest), fresh basil, olives, ciabatta grilled crotons and salt and pepper to taste with 3 ounces of your freshly prepared oregano vinaigrette.
Toss making sure to coat greens and vegetables evenly. Place into bowl and top with fresh shaved parmesan cheese.

Up next in the garden, strawberries....

...cause, heck, they're ripe! And I really have to act quickly 'cause I am losing the war against the slugs...and the racoons...and the dog. Aaaaaagh!

If you took a look at EWG's dirty dozen, revised and re-released for 2011, strawberries are number 3 on the list. Non-organic strawberries, that is. And the ones I have growing in my garden haven't been touched by anything other than homemade compost and water. And, um, slugs, racoons and a dog...but say it with me - "NO MAN MADE TOXINS!" Organic baby.

I will be honest, I am also buying the dirty, dirty non-organic ones. I wash them well, but I know that only removes a fraction of the pesticide. But until my ship comes in, I can't afford to manage my strawberry habit on only organic ones. So, non-organic in moderation and backyard berries until they're gone.

In addition to being yummy dipped in chocolate or piled with whipped cream onto biscuits, strawberries are also good for you (though not necessarily prepared these ways). They are high in antioxidants (way up there with blueberries) and vitamin C, and are good sources of magnesium and potassium. They also are believed to have anti-inflammatory properties. So win-win-win.

1. A Christmas Green Smoothie Dessert - Strawberries, Baby Spinach, Aloe Vera, Bananas and Dates from the Green Smoothie Queen. This one you can make all year - keep some berries in the freezer.
2. Fresh Strawberry Salsa from Jeanette's Healthy Living.
3. Healthy Strawberry Oat Squares with Homemade Jam from Oh She Glows.
4. Avocados with Strawberry Salsa and Crispy Tortilla Strips from Epicurious.
5. Strawberry Pecan Salad from Canadian Living. Try subbing in roasted pumpkin seeds for the nuts if, like me, you are allergic to tree nuts, or if you don't have any pecans around. They are fantastic in salads.
6. Strawberry and Ricotta Pancakes from Delicious Magazine.
7. Strawberry and Leek Quesadillas from Sprouted Kitchen.
8. Roasted Strawberry Tomato Salsa from Great-Salsa.com
9. Strawberry Soup I from All Recipes. Chilled, it has just a touch of cardamom and smells amazing.
10. Finally, the one I am most excited about, Strawberry Salad with Speck and Halloumi from Jamie Oliver. Speck is a juniper-flavoured ham from the Tyrol area that bridges Austria and Italy. I'm substituting proscuitto 'cause I don't have a shmick where I'd find speck around here.

Our garden recipes - next up, rainbow chard

This week I am going to wax poetic about the prettiest little fellow in my garden, at least for now: rainbow chard. It is truly gorgeous. Rich green leaves with brilliantly crayon coloured gold, red and orange stalks. Here's what mine looks like right now.  

And it just gets better and better looking, unless some pesky bugs come and start chowing down. Note to self: buy ladybugs.

Rainbow chard is not just pretty - it's an important part of an anti-cancer diet. All varieties of Swiss chard are packed with vitamins C, E, and K, carotenes, chlorophyll, and fiber. They are all excellent sources of potassium, magnesium, iron, and manganese and good sources of vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid. A veritable roll-call of wee but mighty anti-cancer soldiers.

I urge you to pick some up if you see it at the produce stand or farmer's market. To help get you going, I have selected a range of promising recipes, but chard will substitute for spinach in almost any recipe you already like. The young leaves are mild and sweet tasting; once the plants are more mature they are, while still yummy, stronger in flavour. And, as with any green, if the centre spine of the leaf is tough,  remove it during prep.

1. First, a basic recipe for rainbow chard, from Dr. Oz, as featured in The Anti-Cancer Diet.
2. Seared Rainbow Chard with Leeks from Epicurious.
3. Rainbow Chard and Radicchio Sauté from Bon Appétit.
4. Rainbow Chard Salad with Raisins and Walnuts from The Kitchn at Apartment Therapy.
5.  Rainbow Chard with Garlic and Olive Oil from Livestrong. A good, simple, fast recipe.
6.  Rainbow Chard with Pine Nuts and Feta from Real Simple.
7. Fettuccine with Rainbow Chard and White Beans from MyRecipes. Try looking for beans packed in non-bpa cans like those packaged by Eden. Or consider soaking and cooking dry beans. Way cheaper...just sayin'.
8. Here's a similar one, Rainbow Chard with White Beans and Bacon from NYC Food Blog. Mmmm, bacon.
9. French Lentil Soup with Barley and Rainbow Chard from Jeanette's Healthy Living.
10. Italian White Bean, Turkey and Rainbow Chard Soup from Livestrong.
11. Rainbow Chard and Coconut Soup from Tastebook.

And, before we get too far into the growing season, consider planting some food in your backyard or on your balcony, deck or porch. One pot and a little sunshine can let you produce salad greens, herbs, even tomatoes, beets or carrots. Not much work and the payoff is very rewarding.

Have a great day!

Monday's recipe links

1. Green Pea Soup from the sublime Heidi Swanson at 101 Cookbooks.
2. Also from Heidi, Mostly Not Potato Salad, via Serious Eats.
3. Greens with Fruit and Mustard Vinaigrette from Mark Bittman.
4. Asparagus in Bed, adapted from Cucina Simpatica by Johanne Killeen and George Germon, by Matthew Amster-Burton of Roots and Grubs and Spilled Milk fame.
5. Brown Rice Salad with Citrus-Thai Basil Dressing from Saucy & Bossy.
6. So pretty. Green Beans with Apricots and Serrano Ham from food52.
7. Finally, Gordon Ramsay's Crispy Salmon via You Tube.

Monday's recipe links

Happy Memorial Day to my American friends and family! I hope you are sharing some good weather, good food and good times.

1. Quinoa with Currants, Dill, and Zucchini from 101 Cookbooks. 
2. Barley with Cucumber and Yogurt-Dill Dressing from Mark Bittman.
3. Lentil and Kohlrabi Salad from Chocolate and Zucchini.
4. Spring Salad with New Potatoes from Smitten Kitchen.
5. Squash Blossoms Two Ways from Tartelette.
6. Roasted Baby Leeks with Thyme from Jamie Oliver.
7. Fresh Strawberry Granita from epicurious.
8. Lemon and Watermelon Granitas from The Telegraph.
9. Chocolate Gelato inspired by Saveur but perfected by Cafe Fernando, Istanbul.
10. And in honour of my lovely step-daughter teaching English in South Korea, Kimchi Fried Rice from Orangette.

Our garden recipes - up first, beets!

My mother-in-law makes what must surely be among the world's best borschts, so I wasn't entirely surprised when my husband suggested we add beets to our garden plot this year. I was on board, but the boys took a little more convincing. They know that anything we grow in our garden is going to end up on their plates, so it was with what can only be described as modest enthusiasm that they agreed to help me plant them.

I get that beets aren't everyone's favourite vegetable. But they are one of mine. I love their earthy taste when they are roasted, their tart bite when they are pickled, the way they pair with orange, honey, dill, blue cheese or lemon. And you can't beat the beautiful colours of the roots, vibrant reds and golden oranges, and their deep green leaves.  They are worth growing simply for their lush beauty as you pull them from the soil.

Now as I do my cancer prevention research, I learn wonderful things about beets, both the roots and the greens. They are packed with folate which helps build strong bones.  They are a good source of potassium, an important mineral for heart function which may also decrease one's risk for stroke and osteoporosis. They contain magnesium, a mineral vital for maintaining bone health, and are loaded with the powerful antioxidant beta-carotene. They also contain betacyanin, a phytochemical that may have anti-cancer properties.

So if I haven't convinced you to give them anther try by now, you are one tough cookie. Maybe some recipes will soften you up?

1. First up, a great selection of recipes at Canadian Living. How about Beet and Orange Salad, Beet Risotto with Rapini, Beet, Apple and Spinach Salad, Honey Lemon Beets, or Sesame Wilted Beet Greens?
2. Golden and Crimson Beet Salad with Oranges, Fennel and Feta from Epicurious.
3. Grated Beet Salad with Blue Cheese from the kitchn at Apartment Therapy.
4. Beet Greens from Simply Recipes. A touch of bacon, some garlic, a pinch of red pepper flakes and a splash of cider vinegar make this a worthy side dish for your next roast chicken or poached salmon.
5. Finally, Eating Well's best beet recipes which includes Roasted Beet Crostini, Borscht, Beet Carpaccio, Salmon and Roasted Vegetable Salad, and Roasted Halibut with Pickled Beets.

Convinced you yet? I will just ask you what I ask the boys - promise me you'll just try them. You never know!

Today's unlikely cancer warrior...rhubarb!

In February of 2010, researchers at a British university released their findings that rhubarb showed signs of being a potent cancer fighter. The key, they said, were the polyphenols found in this and many other red vegetables. These polyphenols only get more concentrated with baking, something most rhubarb recipes call for. If you've ever chomped on a raw rhubarb stick, you'll understand why!

I love rhubarb. My husband loves rhubarb. I have said before that I am suspicious of people who don't. Except children. I will acknowledge that most people aren't born loving rhubarb. But once you do, you will learn to look forward to spring for it as much as for the change in the weather.

I hope you have a good source nearby. Check your farmer's markets and produce stands. The season isn't long so if you are a true nut like me buy extra and freeze it.  Fair warning - most of these recipes are high in sugar, so consume in moderation!

1. Mark Bittman's rhubarb crisp. I've mentioned it before but it is worth mentioning again. Yum.
2. Canadian Living compiled a great list of tested rhubarb recipes. Included are: rhubarb compote, strawberry rhubarb sorbet, rhubarb frozen yogurt, and rhubarb strawberry macaroon cobbler.
3. Rhubarb coffee cake from the Carbone Cancer Centre at the University of Wisconsin.
4. Rhubarb and orange compote from the World Cancer Research Fund.
5. Cranberry rhubarb chutney from Diana Dyer, MS, RD and cancer survivor.
6. Best rhubarb bars from Krumkake at Group Recipes.
7. Grandma's strawberry and rhubarb pie at the Food Network.

Happy cooking!

Monday's recipe links

1. Spicy No-Mayo Coleslaw from Mark Bittman.
2. Lentil and Kohlrabi Salad from Chocolate and Zucchini.
3. Asparagus Artichoke Salad from Simply Recipes.
4. Slow-baked Salmon with Carrot Cucumber Salad from Canadian Living.
5. As part of my never-ending search for healthier Thai recipes, Thai-Style Chicken Soup with Basil, Thai-Spiced Watermelon Soup with Crabmeat, Stir-Fried Pumpkin with Chiles and Basil, and, now that some believe coconut milk in moderation may actually be good for us, Thai Chicken-Coconut Soup. Epicurious - so check out the user ratings and comments.
6. And the best roast chicken in the world. Alice Waters via Ladies' Home Journal. Add lots of garlic and serve with roasted sweet potatoes and sauteed greens. Or that Asparagus Artichoke Salad up there!

Recipe links

I have been an inconsistent poster of late. Sorry regular readers! I blame my travelin' man and rambunctious monkeys.

1. Heidi Swanson's Spiced Coconut Spinach on 101 Cookbooks. Still on my spinach bender - I must be going through 4 to 6 cups a day! Note: on this recipe, at the time of my posting, Heidi has forgotten to indicate when to add the shallot/garlic paste. I would do it just before toasting the spices. I'll try it and let you know if that works.
2. Oooooh, pretty. Ribboned Asparagus Salad with Lemon at Smitten Kitchen.
3. Easiest Bean or Grain Salad on the Planet Recipe. A very flexible recipe and good guidance for those of us looking to increase our bean and whole grain consumption this spring. Mark Bittman.
4. Also from Mark Bittman's site, Halibut Steaks with Creamy Saffron Sauce.
5. Melissa Clark's Olive Oil Banana Bread via xo breakfast. Whole wheat flour, dark chocolate, lemon and olive oil together with potassium packed bananas? I think I could get my doctor to prescribe this!
6. And because we are closing in on strawberry season, another Heidi Swanson recipe, this one from her new cookbook. According to the interview she gave to Design Sponge, it's her favourite recipe in the book - Roasted Strawberries.

Monday's recipe links...um...on Tuesday

1. Coconut and brown rice pudding. Mark Bittman
2. A fantastic way to use up leftover pasta and extra greens and avocado, Heidi's Spring Pasta. 101 Cookbooks
3. Barley Salad. Some barley, cucumber, feta, mint...what a fresh start to spring! Cookstr
4. Vegetable Biryani. My husband has been in India for a week and a half and just announced today he has hit the Indian food wall. :-) I'll have to wait a few weeks before I try this recipe! Cookstr
5. Asparagus, two ways.  Food52
6. Also from Food52, also asparagus, Absurdly Addictive Asparagus, 'cause that is the best recipe name I've come across in weeks.
7. Strawberry scuffins.That's a scone crossed with a muffin and another Kim Boyce whole grain recipe via the Washington Post and xo breakfast.
8. And finally my own favourite breakfast recipe this week, poached egg on spinach. Lots of spinach, sauteed and seasoned with good salt (I use Maldon) and some fresh lemon juice. Top with an egg poached to your liking. A little pepper. Bada bing bada boom.

Monday's recipe links

1. Spring vegetables in parchment from The Wednesday Chef.
2. Also from The Wednesday Chef, Molly O'Neill's roasted carrot and red lentil soup.
3. Butter glazed radishes from Orangette. Ok - that may sound odd, but Molly has never let me down before.
4. Raw beet salad from Mark Bittman. Yum.
5. Kim Boyce's oatmeal pancakes from xo breakfast. Kim Boyce wrote Good to the Grain, a much-loved in Foodie Land cookbook on baking with whole grains.
6. Also from xo breakfast, a ridiculous sandwich. Like, in a terribly good way. Avocado, lettuce, tomato, fried egg and monteray jack cheese. Lord above. Pop on some bacon and I may have to marry it.
7. And what I'm making for my boys today, whole wheat chocolate chip skillet cookies. 101 Cookbooks.

Chickpeas!

Most of us are happy to indulge in garlicky hummus and pita chips when they are offered at a cocktail party. But when was the last time you included them in your evening meal? If you are thinking about including more vegetables and cutting back on red meat in your diet, chickpeas, or garbanzo beans, are a great part of your new plant-based diet. They are full of fiber, protein and healthful nutrients. And, they are surprisingly flexible, finding a happy home in dishes for breakfast, lunch and dinner. Even sweets!

Case in point:

1. Tunisian chickpea breakfast soup from Martha Rose Shulman, one of my favourite cookbook authors.
2. Italian breakfast chickpeas from Vegetable Matter.
3. Garbanzo-oat waffles from Mr. Breakfast. It calls for garbanzo flour. Click here to find out how to make your own if you can't find it in your grocery store.
4. Jane Mendel's Chickpea soup with crisp croutons from The Wednesday Chef.
5. Smashed chickpea salad from Smitten Kitchen.
6. Gordon Ramsey's flatbread, feta and chickpea salad. Includes a video. 
7. Chickpeas with baby spinach from the New York Times.
8. A great selection of chickpea recipes from Canadian Living. Like kale and chickpea soup and cheesy mac and chickpeas.
9. From Jamie Oliver, summer chickpea salad and something a little more timely, chickpea and potato curry.
10. Braised cod with chickpeas from Leslie Beck.
11. Chickpea ragout from the wonderful Jacques Pépin.
12. Chickpea cookies also from Leslie Beck. 
13. Chickpea blondies from Have Cake, Will Travel.
14. Chocolate chickpea spread from Bitter Sweet .

Sorry, one more note. I love hummus. And have been known to make a pretty good one. If I can pass along some hints, I have successfully made rockin' yummy hummus with very little added fat. Although I traditionally use canned chickpeas, tahini, olive oil, lime juice, garlic, salt and sometimes a touch of cumin and red pepper flakes, I have on occasion cut way back on the olive oil and tahini and instead loosened up the chickpea puree with water, low fat plain yogurt or vegetable stock! As long as I have a good quantity of lime juice and garlic, it's an easy way to make a yummy spread or dip without all the extra fat.

Monday's recipe links

Soup. I love soup. Especially on a day like today where there is slush melting in the driveway and water dripping off the eaves. Did I mention the wind and the frigid air? OK - I need some soup.

1. Rapini, leek and rice soup from Coconut and Lime.
2. Potato, leek and cauliflower soup, also from Coconut and Lime.
3. Soupe au pistou from David Lebovitz.
4. Celery root soup, also from David Lebovitz.
5. Butternut squash apple soup from A Cozy Kitchen.
6. White bean chowder from A Communal Table.
7. Coconut red lentil soup from 101 Cookbooks.
8. Cauliflower soup with gorgonzola, also from 101 Cookbooks.
9. Armenian apricot soup, also from 101 Cookbooks. Sorry, she really knows her soup.
10. Real mushroom soup from Jamie Oliver.

No way - these recipes look too yummy to be healthy

I got my new issue of Eating Well magazine today and I was shocked at the number of recipes I couldn`t wait to try. Wow, how times have changed. Before I was diagnosed with breast cancer, I tended to associate health food magazines with boring articles and brown rice. And kombu, fermented bean pastes and, of course, tofu. And weird goddess drawings. Now, I look at them and am shocked by the plethora of beautiful pictures and interesting recipes...when did they change? Funny what the fear of death does to one's perception. :-)

After half an hour or so of bookmarking recipes, I thought I should share. The common element is simply this - I would try this recipe even if I wasn't eating like my life depended on it. Now, I will warn you, there are many references to brown rice...but if you want to substitute white rice now and then, I won't tell. (But honestly, if you didn't know it was better for you - and if it didn't take so much longer to cook - wouldn't you choose it over white some of the time?)

I'm going to pour myself a glass of wine and try a couple of these out! I might even make some brown rice.

1. Balsamic and parmesan roasted cauliflower
2. Leek, potato and spinach stew (OK this isn't an exciting recipe for everyone, but I have always loved leeks and potatoes together - and this one gets great reviews)
3. Brothy Chinese noodles
4. Elise's sesame noodles
5. Grilled salmon with tomatoes and basil
6. Shrimp saganaki
7. Chicken sausage with potatoes and sauerkraut
8. Thai chicken mango stir-fry
9. Seared steaks with caramelized onions and gorgonzola 
10. Oven sweet potato fries or spicier chile-garlic roasted sweet potatoes
11. Layered mashed potato and mushroom casserole
12. Swirled cheesecake brownies

Monday's recipe links

Happy Valentine's Day! If you are cooking for someone you love tonight, you might be looking for some spectacular recipe right about now. In the interest of giving you some healthy options, I thought I'd share what I have been looking at as I make finale plans for my own supper with my three guys tonight.

1. Eating Well magazine has put together a great list of healthy, impressive recipes.
2. Heart healthy recipes from Everyday Food magazine. The baked beet chips are beautiful - not sure the kids would go for them, though.
3. Still with Martha but this time it's her tv show, another heart healthy meal. This one features a really lovely looking tuna recipe.
4. Gluten-free Valentine's recipes from Elana's Pantry. Lots of lovely little nibbles for those of you who have broken up with flour.
5. But I'm tired and Jon is off to play Ultimate tonight - so I'm going to fall back on a sentimental favourite - heart shaped pizzas (what Jon and I had on the snowbound at home Valentine's Day he proposed to me). This Fine Cooking recipe for pizza dough in the food processor is great - I do 1/3 whole wheat flour. Add slow roasted tomato sauce (cooling on the counter), really good mozza (trip to store) and some fresh basil (trip to store) plus a salad on the side and you don't need much else. OK - and a nice bubbly.

Hope you all have a wonderful day.

Monday's recipe links - today's feature: quinoa

Today I bring you all things quinoa! There must be something here to make you want to start adding this super food to your diet.

1. A good basic recipe for preparing quinoa including instructions on washing it. Always wash your quinoa before cooking it to remove its bitter coating.
2. Beets, spiced quinoa and yogurt. The New York Times. 
3. Delicious big bowl. Quinoa mixed with potatoes, walnuts, asparagus and onion. 101 Cookbooks.
4. Quinoa stir fry with kale, chili and nuts from UK food writer Hugh Fearnley-Whittingstall. The Guardian.
5. Tricolour quinoa featuring goat cheese, pine nuts, cherry and sun-dried tomatoes, basil and parmesan. Pretty! Canadian Living.
6. What I'm making this week - Black bean and tomato quinoa. Epicurious.
7. Or maybe I'll make this - Moroccan quinoa salad. 20 Minute Supper Club.
8. Quinoa and turkey patties in pita with tahini sauce. Martha Stewart.
9. A great quinoa cookbook - Quinoa 365: The Everyday Superfood.
10. Lastly - a story on the impact of the growth of quinoa's popularity on Boliva.The article also links to the below recipes. NPR. 

• Recipe: Quinoa With White Beans And Tahini Sauce May 11, 2010
• Recipe: Quinoa With Black Beans And Cilantro June 12, 2009
• Recipe: Quinoa With Plums And Lemon Oct. 8, 2008
• Recipe: Quinoa And Heirloom Tomato Salad With Garlic Pesto Sept. 17, 2008  
• Recipe: Quinoa Chowder July 16, 2008

Monday's recipe links - Minimalist style

This edition of links is going to be kind of focused. See, Mark Bittman (the man my husband allows me to worship) is ending his Minimalist column in the New York Times. He isn't retiring, simply moving on to pursue endeavours related to his new passion - campaigning for a return to real food on our tables. To that end, he will be advocating for eaters' rights in the opinion pages of the Times and in his new blog. He will also be featured in a new weekly column in the New York Times Magazine. Of course, you can also buy his new books Food Matters and the The Food Matters Cookbook.

The ending of the Minimalist column is a pretty big deal for some of us home cooks. We have turned to it weekly to get a dose of practical cooking advice and easy, doable recipes. Along the way, we have been exposed to new cuisines, innovative techniques and cool ingredients...and, Lord almighty, no-knead bread (can I get an amen?!). In recent years, we have been educated about eating better, for both ourselves and the planet.

In honour of his last column, Mark selected his 25 favourite recipes. I will include each of them here, along with a few of my favourites - because it's my blog and I can. :-) Many of these recipes are beautiful examples of how vegetables can be the star of a meal. Others are for dishes that are just flat out delicious - and delicious food is an important part of a happy life.

In the first list, the words are Mark's. In the second, they're mine.

1. RED PEPPER PURÉE The first Minimalist. Check out the roasting technique; it works. (Published Sept. 17, 1997)
2. CHICKEN UNDER A BRICK So popular that a group in Santa Cruz, Calif., made a T-shirt that reads, “We love chicken under a brick.” (Oct. 22, 1997)
3. PEAR, GORGONZOLA AND MESCLUN SALAD Not my invention, but truly a ’90s classic. (Nov. 19, 1997)
4. SPAGHETTI WITH FRIED EGGS Made this the other night; insanely easy and soothing. (March 10, 1999)
5. BRAISED SQUID WITH ARTICHOKES Braised fish, artichokes, sometimes potatoes, always garlic and powerful olive oil; that’s Liguria. (April 28, 1999)
6. PASTA ALLA GRICIA The basis for some of the simplest and best pasta dishes I know. (Nov. 8, 2000)
7. PUMPKIN PANNA COTTA The headline on this Thanksgiving column said it all: “No Time for Crust? Who Needs It, Anyway?” (Nov. 22, 2000)
8. WATERMELON AND TOMATO SALAD A Jean-Georges Vongerichten special; especially good with feta. (July 24, 2002)
9. 45-MINUTE ROAST TURKEY Many readers swear by this one. (Nov. 20, 2002)
10. CRISP-BRAISED DUCK LEGS WITH AROMATIC VEGETABLES This has many of the qualities of duck confit — but no fussiness. (Dec. 25, 2002)
11. SICHUAN CHICKEN WITH CHILIES Overcook the chicken, overdo the chilies, you’ll be happy. (Sept. 3, 2003)
12. BLACK COD BROILED WITH MISO Yes, you can do this at home. (April 14, 2004)
13. STIR-FRIED CHICKEN WITH KETCHUP Perhaps the highest and best use of ketchup. (May 12, 2004) 
14. CORN SALAD WITH SOY AND TOMATO Soy and tomato is a marriage made in heaven; the corn adds crunch. (Aug. 17, 2005)
15. PARSLEY-HERB SALAD Think of parsley as a green, not an herb, and you get the idea. (Sept. 7, 2005)
16. SOCCA (FARINATA) From my first taste of this, I’ve been an addict. Best made at home. (Oct. 19, 2005) (It's Cyn - Judy - do you remember making these for me and Jon when Boomer was a baby? It wasn't Bittman's recipe; it came from a book from Bill or someone. I remember the taste like it was yesterday. You made little ones and we got so excited we ran around the kitchen finding different toppings for them and dreaming up future tapas dinner parties that featured them. So yummy! Thanks for giving me so many of my happy food memories!)
17. STIR-FRIED LAMB WITH CHILI, CUMIN AND GARLIC As soon as I tasted this, in Flushing, Queens, I knew I had to make it. (Sept. 20, 2006)
18. NO-KNEAD BREAD My most popular recipe, and it isn’t even mine. Credit Jim Lahey. (Nov. 8, 2006)
19. SCRAMBLED EGGS WITH SHRIMP I know of no dish that exploits the texture of shrimp better. (Jan. 17, 2007)
20. PERNIL Just the other day, a guy stopped me on the subway and said, “Your pernil is terrific.” It’s not really mine, but I made it that weekend, and it is terrific. (Jan. 2, 2008)
21. SOUTH INDIAN EGGPLANT CURRY If you are an eggplant fan, this will really turn you on. If you’re not, this will make you one. (April 2, 2008)
22. BRAISED TURKEY Cooked this way, turkey will remind you of pork. (Nov. 12, 2008)
23. FENNEL AND CELERY SALAD My wife’s staple. Try it with toasted hazelnuts or pine nuts. (Nov. 26, 2008)
24. MEXICAN CHOCOLATE TOFU PUDDING What? Yes. (May 20, 2009)
25. MORE-VEGETABLE-LESS-EGG FRITTATA Just enough eggs to hold it together. One of those transformative recipes. (July 15, 2009)

And my favourites from the last few years (in addition to many of the above):

1. Crunchy Granola (January 9, 2009) This is my granola. Take a look - no fat is added. At all. I sploosh in a little vanilla and use a combination of pumpkin, sunflower and sesame seeds (I'm allergic to tree nuts). I also use agave syrup for some of the honey. But that's just how I roll. 
2. Tomato Soup with Bread (July 17, 2009) Makes me dream of summer.
3. Grilled Bread Salad (June 30, 2008) Pretty and delish.
4. Grilled Halibut with Remoulade (August 27, 2008) This is my go-to remoulade recipe. (But I usually sub basil in for the tarragon. My family understands this.)
5. Pad Thai (April 16, 2010) Easy.
6. Popovers (December 18, 2009) The man I married loves popovers as much as I do. I am suspicious of people who don't like popovers.
7. Rhubarb crisp (May 19, 2010) The man I married loves rhubarb as much as I do. I am suspicious of people who don't like rhubarb.
8. Simple Chocolate Layer Cake (November 30, 2009) My eldest child does not like chocolate cake, but I am not suspicious of him. He just takes after his Auntie Christi. It's not his fault. And that means...more chocolate cake for me! Woo hoo!  :-)
9. Free form apple or pear tart (October 10, 2008) People think you are special when you whip up one of these. But it's actually harder to make a proper pie. Go figure. (My sister is the pie maker in our family - she got the pie gene from our Granny. The secret? Cold hands!)
10. and last but not least, Brownies (May 22, 2008) They are sublime. Serve them with fresh raspberries. That there is an order.