April 18th, 2007 - Barbara Feiner
 It’s Mushroom Week at OrganicAuthority.com, and Bob Greene—the man responsible for Oprah Winfrey’s dramatic weight loss—has included this nutrient-dense super-food in his recently published book, The Best Life Diet.
“I recommend bolstering your diet with fresh mushrooms,” he says. “From Portabella and shiitake to common white button, mushrooms have a unique flavor that goes well with so many foods and contain the antioxidant selenium.”
Here’s another great recipe featuring ingredients available at your local natural and organic food store.
Sautéed Mushroom Salad
Makes 4 servings
8 cups spring mix (assorted baby salad greens)
1 tablespoon olive oil
1 pound white button or crimini mushrooms, cleaned, trimmed and quartered
1/2 cup shallot or onion, thinly sliced
1/2 cup red pepper, diced
1 teaspoon garlic, minced
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons chives, minced
- Divide spring mix among 4 serving plates; set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
- Turn the mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot or onions begin to soften.
- Remove from heat and transfer to a separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately.
Recipe and photo courtesy of the Mushroom Council
Tags: food recipes, mushrooms, Organic Food Recipes, salad, sauteed mushroom salad
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April 17th, 2007 - Barbara Feiner
 We’ve been talking about mushrooms lately, with a basic shopping primer and a new recipe for Mushroom Sauté with Toasted Walnuts.
But did you know that, while mushrooms have been used medicinally in Eastern medicine for centuries, Western medicine is now beginning to pay more attention to their scientifically demonstrated healing properties?
“Shiitakes are one of the three types of wild mushrooms with the greatest health benefits,” says nutritionist and registered dietitian Karen Collins, a consultant for the American Institute for Cancer Research. “Research suggests that shiitake mushrooms have a potent immune-stimulating effect, including improved resistance to infections, liver protection and cardiovascular benefits.”
Cultivated mushrooms (buttons and crimini) also have anticancer properties, as well as small amounts of calcium and vitamin B12, Collins notes. Cook with them, she says, and “you are doing a kindness to your body and your palate, as well.”
Tune in tomorrow for another great mushroom recipe, featuring ingredients available at your local natural and organic food store.
Book Pick of the Day: A Cook’s Book of Mushrooms: With 100 Recipes for Common and Uncommon Varieties
Tags: food recipes, mushrooms, vegetables
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April 13th, 2007 - Barbara Feiner
 Our end-of-the-week recipe features three mushroom varieties in a tasty sauté. You can substitute any three mushroom favorites, depending on availability and preference.
All of the ingredients should be available at your local natural and organic food store.
Mushroom Sauté with Toasted Walnuts
Makes 4 servings
2 tablespoons walnuts
1 teaspoon olive oil
2 cups thinly sliced Portobello mushrooms, stems removed (about 1–2)
2 cups thinly sliced shiitake mushrooms, stems removed (about 6)
2 cups thinly sliced white mushrooms, stems removed (about 6)
2 tablespoons minced parsley
2 garlic cloves, minced
1 tablespoon balsamic vinegar
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
- In small skillet, toast walnuts over medium heat for 2–3 minutes, until lightly browned. Remove from heat and set aside.
- In large skillet, heat oil over medium-high heat. Add mushrooms and cook, without stirring, about 2 minutes.
- Begin stirring. Add parsley and garlic, and sauté for 3–5 minutes, or until mushrooms release their liquid and begin to darken.
- In small bowl, combine balsamic vinegar, sugar and soy sauce. Add to mushrooms and cook 1 minute. Top mushrooms with walnuts and serve.
Book Pick of the Day: The Shiitake Way: Vegetarian Cooking With Shiitake Mushrooms
Recipe and photo courtesy of the American Institute for Cancer Research
Tags: food recipes, mushroom saute, mushroom saute with toasted walnuts, mushrooms
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April 6th, 2007 - Barbara Feiner
 Our traditional end-of-the-week recipe will be a hit at any Easter table.
Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Squash Casserole
Makes 8 servings
- 3 cups cornbread stuffing mix
- 4 tablespoons butter, melted
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 2 small yellow squash, shredded (about 2 cups)
- 2 small zucchini, shredded (about 2 cups)
- 1/4 cup shredded carrot
- 1/2 cup shredded Cheddar cheese
- Mix stuffing and butter in a medium bowl. Reserve 1/2 cup stuffing mixture for topping. Spoon remaining stuffing mixture into an 11”x8”x2” shallow baking dish.
- Stir soup, sour cream, yellow squash, zucchini, carrot and cheese in a large bowl. Spread vegetable mixture over stuffing mixture. Sprinkle with reserved stuffing.
- Bake at 350°F 40 minutes or until hot and topping is golden.
Book Pick of the Day: The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash
Recipe courtesy of Campbell’s Cooking Soups
Tags: casserole, food recipes, squash, squash casserole
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April 5th, 2007 - Barbara Feiner
 Many of the casseroles we associate with Mom’s home cooking call for condensed “cooking soups” (cream of mushroom, cream of celery, cream of chicken, etc.). Today, you have your choice of several organic brands, which means you can add a natural twist to comfort-food favorites.
Condensed soups were invented by the Campbell Soup Co. in the late 19th century. Through an evaporation process, the water was removed, allowing the company to package and ship its products more economically. Once customers added water or milk, they were good to go—and sales show no signs of slowing as Americans embrace the simplicity of one-dish cooking.
Organic broths have been shelf staples for several years, and mainstream companies like Swanson’s (a Campbell’s brand) have joined the fold. Organic cooking soups are available from companies like Health Valley and Amy’s Kitchen. They should be easy to find at your local natural and organic food store.
So, pull out some of Mom’s favorite casserole recipes, and get cooking! And don’t forget to tune in tomorrow, when we’ll feature a great recipe for a creamy Squash Casserole that blends loads of fresh vegetables with cream of chicken soup. It will make a perfect addition to your Easter table.
Book Pick of the Day: Cooking Soups for Dummies
Tags: casserole, food recipes, Organic Food Recipes
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April 4th, 2007 - Barbara Feiner
 This Southwest-inspired salsa will disappear when placed alongside an Easter ham and scooped up with tortilla chips. Combine the delicious flavors that complement ham and stir in some chopped fresh cilantro, if desired, just before serving.
All of the ingredients should be available at your local natural and organic food store.
Mango and Black-Eyed Pea Salsa
Makes about 4 cups
- 1/3 cup olive oil
- 1/2 cup vinegar
- Juice of 1 lime
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 15½ -ounce cans black-eyed peas, drained and rinsed
- 2 mangoes, diced
- 3 tomatoes, diced
- 3 green onions, finely chopped
- Salt and pepper, to taste
- Combine oil, vinegar, lime juice, cumin and garlic powder in medium bowl.
- Add black-eyed peas, mangoes, tomatoes and green onion; toss gently to coat.
- Season with salt and pepper.
- Refrigerate 4 hours and serve with tortilla chips.
Book Pick of the Day: The Bean Bible: A Legumaniac’s Guide to Lentils, Peas, and Every Edible Bean on the Planet!
Recipe courtesy of Cook’s Ham
Tags: black eyed peas, food recipes, mango, salsa
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February 23rd, 2007 - Barbara Feiner
 I’ve posted two recipes in honor of Chinese New Year: Almond Gel and Sweet Sesame Balls. Our end-of-the-week recipe for the Year of the Boar is, quite fittingly, a delicious entree: Braised Black Bean Pork.
All of the ingredients should be available at your local natural and organic food store.
Braised Black Bean Pork
Makes 4 to 6 servings
- 2 pounds boneless pork shoulder, trimmed
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup plus 2 tablespoons black bean sauce with garlic, divided
- 3 tablespoons soy sauce
- 2 tablespoons dry sherry
- 1/2 pound lotus root or 12 canned baby corn ears
- 1 pound carrots
- 3/4 pound turnips
- 1 bunch green onions, cut into 1-inch lengths, separating tops from whites
- Hot cooked rice
- Cut pork into 1-inch cubes; coat lightly with cornstarch.
- Heat oil in Dutch oven or large saucepan over medium-high heat; add pork and brown on all sides.
- Stir in 1-1/3 cups water, 1/4 cup black bean sauce, soy sauce and sherry; bring to boil. Cover and simmer 30 minutes.
- Meanwhile, peel lotus root, carrots and turnips; cut into 1-inch chunks. Add lotus root to pork mixture; simmer, covered, 10 minutes.
- Stir in carrots and turnips; cover and simmer 20 minutes.
- Stir in 2 tablespoons black bean sauce, white parts of green onions and corn (if using); simmer, covered, 5 minutes.
- Add green onion tops; cover and simmer 1 minute longer. Serve over rice.
Book Pick of the Day: The Niman Ranch Cookbook: From Farm to Table With America’s Finest Meat
Recipe and photo courtesy of Kikkoman International Inc.
Tags: braised black bean pork, food recipes, pork recipes
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February 16th, 2007 - Barbara Feiner
 Yesterday, we planned for Chinese New Year festivities with a recipe for Sweet Sesame Balls. Today’s dish is a refreshingly light and silky Almond Gel.
All of the ingredients can be found in your local natural and organic food store.
Almond Gel
Makes 6 to 8 servings
- 2 envelopes unflavored gelatin
- 3 cups Pearl Unsweetened Organic Soymilk
- 2/3 cup sugar
- 1¾ teaspoons almond extract
- 1 pound fresh fruit, chopped
- Sprinkle gelatin over 1/2 cup water in small bowl; let stand 10 minutes to soften.
- Meanwhile, combine soymilk and sugar in saucepan. Cook over medium-high heat, stirring occasionally until hot and steaming; do not boil.
- Remove from heat; blend in gelatin and extract.
- Cool slightly and pour into 8-inch square glass baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight until firm.
- To serve, cut gel into 1-inch cubes; place in individual bowls and top with fruit.
Book Pick of the Day: Revolutionary Chinese Cookbook: Recipes from Hunan Province
Recipe courtesy of Kikkoman International Inc.
Tags: almond gel, chinese new year, food recipes, holiday recipes, kikkoman
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February 15th, 2007 - Barbara Feiner
 Sunday marks the beginning of the 15-day Chinese New Year celebration. In China, the New Year’s Eve dinner is so important that if family members cannot attend, empty seats are kept to symbolize their presence.
Confections like these Sweet Sesame Balls are served to wish good fortune to all. Today’s ingredients, except those noted, should be available at your local natural and organic food store.
Sweet Sesame Balls
Serves 5 (2 sesame balls each)
- 1/4 cup all-purpose flour
- 1/4 cup water
- 1/2 cup sweet lotus paste (available at Asian grocery stores; red bean paste can be substituted if you cannot find it)
- 1/2 cup sesame seeds
- 7 cups cooking oil
- Powdered sugar
- Mint leaves
Group A
- 1 cup sweet rice flour (available at Asian grocery stores)
- 1/3 cup cold water
- 2 tablespoons sugar
- 1/4 tablespoon baking powder
- Pour flour in mixing bowl. Boil water and mix with flour. Add Group A ingredients to the bowl and mix together.
- Form 10 balls out of the mixture and pound flat.
- Place 2 teaspoons of sweet lotus paste in each flattened ball; roll into a ball shape again. Roll balls in sesame seeds.
- Heat oil to medium-low heat in wok and place balls inside. Deep-fry for about four minutes, or until outside is golden brown and balls float on top of oil.
- Remove balls and set on plate. Garnish with powdered sugar and serve with mint.
Book Pick of the Day: Blue Ginger: East Meets West Cooking with Ming Tsai
Recipe and photo courtesy of Panda Express
Tags: food recipes, organic recipes, sweet sesame balls
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February 14th, 2007 - Barbara Feiner
 Happy Valentine’s Day from OrganicAuthority.com!
If you’ve been following the blog over the last week, we’ve already planned your really red organic dinner with Valentine Salad, Maple Wasabi Glazed Salmon and Triple-Berry Granola Crisp.
Now it’s time to put the final touches on your card or letter. Here are some tips for expressing your love from the experts at Crane & Co.:
- Small is beautiful. A few well-chosen words can be just as effective as an epic effort. In fact, leaving certain details to the imagination can make your note more intriguing.
- Your handwriting, however hieroglyphic, should not hold you back. It’s more personal than any fancy font on your computer. And, says graphologist Barbara Harding, because you take your time with handwriting, the results are more thoughtful.
- Write what you dream about. Go with what you know. Recall the first time you met or a recently shared experience that was particularly special. Be witty, romantic or passionate—but be yourself.
- Borrow brilliance. If you’re stuck, incorporate a quote from your favorite author, song or movie—or, even better, one that you and your significant other have shared in the past.
- Unplug your love. If you’re tempted to send an e-card, pause for a moment and consider what will have the greatest impact on your relationship. A handwritten card or letter is something to cherish. Create a memory that can be saved and savored for decades to come.
Book Pick of the Day: A Kiss Is a Kiss Is a Kiss: A Celebration of Romance Hollywood Style
Tags: food recipes, holiday, holiday recipes, valentine's day
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