Fruity Couscous Salad

December 21st, 2006 - Barbara Feiner

This dish accompanies yesterday’s recipe for Spinach Salad with Pineapple Chile Vinaigrette. A photo of the composed serving plate appears below.

Fruity Couscous Salad

Serves 4

1/4 cup pineapple juice (saved from canned pineapple, below)
1/4 cup water
1/3 cup couscous
1/3 cup dried cranberries
1/3 cup raisins
1 cup canned chunk pineapple, packed in juice
1/4 cup chopped green onions
2 tablespoons light raspberry vinaigrette

In a small saucepan, bring the pineapple juice and water to a boil.
Add the couscous, cranberries and raisins. Cover pan and turn off heat. Steep for 5 minutes.
Fluff couscous with a fork, and place into a mixing bowl to cool for 10 minutes.
Add remaining ingredients and stir to combine.
Mold the couscous salad in a 1/2-cup measuring cup. Unmold onto salad plate.

Note: 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.

Recipe and photo courtesy of the Produce for Better Health Foundation

Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese

December 8th, 2006 - Barbara Feiner

Vinegar is a must-have ingredient for intriguing salad dressings, and this week’s recipe is no exception.

The extended vinegar family includes favorites like apple cider, balsamic, rice, wine and white distilled vinegars. Each variety offers its own distinct flavor and appeal.

All of the ingredients in this recipe should be available at your local natural and organic food store.

Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese

Serves 4

1 bunch baby beets
2 teaspoons white vinegar
1 lb. baby spinach
1 small red onion, peeled, sliced and caramelized
2 tablespoons chopped fresh mint
3 oz. goat cheese, crumbled
1/2 cup toasted hazelnuts

Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
4 to 5 dried plums, snipped
1 teaspoon coarse Dijon mustard
Freshly ground pepper to taste

Combine all vinaigrette ingredients with whisk; set aside.
Rinse and scrub baby beets. Trim each end; place in small saucepan with water to cover. Add white vinegar. Bring to boil over high heat. Reduce to simmer and cook until tender, about 25 to 30 minutes. Drain and cool.
Place spinach in large bowl with onions and mint. Cut beets into quarters and add to salad. Top with goat cheese and hazelnuts. Drizzle salad with desired amount of vinaigrette; toss and serve immediately.

Recipe and photo courtesy of The Vinegar Institute

Tags: food recipes, Organic Food Recipes, salad, salads, spinach and beet salad
Posted in Organic Food Recipes | 1 Comment »

Cranberry-Sage Brown Butter

November 22nd, 2006 - Barbara Feiner

Yesterday, I posted a recipe for Pumpkin-Five Spice Butter, which can accompany your Thanksgiving bread basket. Today’s recipe offers an alternative flavor.

This spread is equally good with or without dried cranberries. Use it during the holidays on potatoes, vegetables or meats. It is also delicious year-round: Toss with pasta or as the final touch on broiled or grilled fish.

Cranberry-Sage Brown Butter

1 cup (2 sticks) unsalted butter, softened, divided
1/2 cup onion, finely diced
1 clove garlic, minced
2 tablespoons fresh sage, chopped
1 teaspoon sea salt
1 teaspoon pepper, freshly ground
1/4 cup dried cranberries, finely diced (optional)

In a medium skillet, melt 1 stick of butter over moderate heat. When butter begins to foam, add onion and garlic, and continue cooking until butter turns a nut-brown color. Remove from heat, and stir in sage, salt and pepper; cool completely.
Place the remaining butter in a medium mixing bowl and, with an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
Add the brown butter mixture and beat to incorporate, scraping down the sides. Stir in cranberries, if desired.
Scrape into a small bowl, serving crock or butter mold and cover tightly; or shape into a long roll in grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.

Roasted Vegetable Medley

November 17th, 2006 - Barbara Feiner

This Roasted Vegetable Medley blends colorful caramelized vegetables, making it a perfect Thanksgiving side dish.

The medley delivers deep flavor, infused with garlic and herb aromas, all achieved through no-fuss roasting in a smart white baking dish that’s the perfect foil to the colors offered by nature’s bounty.

Porcelain bakeware moves from kitchen to oven to table for timesaving one-dish meals that are just right for the holidays.

Roasted Vegetable Medley

Serves 4

1 green pepper, cut into 1½-inch slices
1 red pepper, cut into 1½-inch slices
1 medium-size sweet potato, cut into wedges
2 carrots, cut into 1/4-inch slices
1 small cauliflower, cut into 3/4-inch pieces
1 sweet onion, cut into wedges
6 whole garlic cloves, peeled
3 tablespoons olive oil, divided
1 tablespoon fresh rosemary, chopped, or 1/2 teaspoon dried
1 tablespoon balsamic vinegar
3/4 teaspoon salt, divided
2 zucchini, peeled, cut into 3/4-inch pieces
6 white mushrooms, quartered
1 tablespoon fresh basil, chopped

Preheat oven to 400°F.
In large bowl, place green and red pepper, sweet potato, carrots, cauliflower, onion and garlic with 2 tablespoons oil, rosemary, vinegar and 1/2 teaspoon salt. Toss thoroughly to coat.
Spread loosely in oiled baking dish. Roast until vegetables are almost tender, about 20 minutes, stirring once.
Toss zucchini and mushrooms with remaining oil and salt; add to baking dish, stirring to distribute evenly.
Roast 10 to 15 minutes more, until all vegetables are tender and fragrant.
Remove from oven; toss fresh basil with vegetables and serve in baking dish.

Recipe courtesy of Corelle Dinnerware and CorningWare Bakeware/Lou Manna photos

Moist & Savory Stuffing

November 14th, 2006 - Barbara Feiner

Thanksgiving is just over a week away, and food is at the heart of this holiday celebration.

Using chicken broth instead of water adds rich flavor to Moist & Savory Stuffing. This recipe from Swanson Broth has become a classic, and the company now offers certified organic chicken broth. You can add dried cranberries and chopped pecans or sausage and mushrooms to jazz up the flavor and add some texture.

Moist & Savory Stuffing

Makes 4 cups

1¾ cups Swanson Certified Organic Chicken Broth
Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
4 cups herbed seasoned stuffing mix

Heat broth, pepper, celery and onion in 2-quart saucepan over high heat to boil.
Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.
Add stuffing and stir lightly to coat.

Savory Stuffing with Cranberries and Pecans: Stir 1/2 cup each dried cranberries and chopped pecans into stuffing mixture.

Sausage & Mushroom Stuffing: Add 1 cup sliced mushrooms to vegetables while cooking. Stir 1/2 lb. cooked and crumbled pork sausage into stuffing mixture.

Recipe and photo courtesy of Swanson Broth

Sweet Potato Toppers

November 10th, 2006 - Barbara Feiner

For a Thanksgiving appetizer that’s both easy and elegant, Grant Achatz of Alinea Restaurant in Chicago suggests a sweet, creamy combination of cinnamon, ginger, brown sugar, sweet potatoes and whipped cream. Serve this dip with crackers or fruit for a scrumptious starter that celebrates the best flavors of the season.

Sweet Potato Toppers

Serves 20

4 cups whipping cream
1/4 cup granulated sugar
1 teaspoon salt
2 large sweet potatoes, peeled and cut into 1/2-inch-thick slices (about 1¾ lbs. total)
3/4 cup bourbon or orange juice
1/2 cup raisins
1/3 cup firmly packed brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
Garlic and herb-flavored crackers

In large saucepan, combine cream, granulated sugar and salt. Add potatoes. Bring to boil; reduce heat. Simmer, covered, about 20 minutes or until potatoes are tender.
Drain potatoes. Place potatoes in food processor. Cover and process until smooth. Cover and refrigerate at least 1 hour.
Meanwhile, in small saucepan, combine bourbon and raisins. Bring to a simmer. Remove from heat. Let stand for 1 hour.
Drain raisins. Pat lightly with paper towels.
In shallow dish, combine brown sugar, cinnamon and ginger. Add raisins. Stir until coated.
Generously spread sweet potato mixture on crackers. Top each with 3 or 4 raisins.

Recipe and photo courtesy of Town House Crackers

Fiery Fruit Salsa

November 1st, 2006 - Barbara Feiner

With this recipe, you’re only 15 minutes away from a flavorful salsa that offers equal amounts of vibrant color and versatility. Canned organic tomatoes add a rich smoky flavor.

Fiery Fruit Salsa

Makes 6 servings (1/3 cup each)

1 can (14.5 oz.) Muir Glen organic fire-roasted diced tomatoes, drained
1/2 ripe medium mango, peeled and diced (3/4 cup)
1/4 cup sliced green onions (4 medium)
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon finely chopped chipotle chile in adobo sauce
1/4 teaspoon coarse salt (kosher or sea salt)

Place drained tomatoes in food processor. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.
Serve with meat or fish, or with tortilla chips as desired.

Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Recipe and photo courtesy of Muir Glen Tomatoes

Sweet Potato Biscuits

October 13th, 2006 - Barbara Feiner

Sweet potatoes are nutritional powerhouses—an important source of beta-carotene, vitamin C, potassium and fiber.

This recipe for Sweet Potato Biscuits uses canola oil, which has the lowest saturated (bad) fat of all popular vegetable oils. It contains no trans-fat or cholesterol; it’s high in monounsaturated (good) fat and contains omega-3s and vitamin E.

These moist and tender biscuits—brightly colored, with a hint of sweetness—are nutrient-packed and taste great, and the recipe is quick and easy to make. Double the batch to share them with family and friends.

Sweet Potato Biscuits

Makes 12 biscuits

2¼ cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
Dash salt
2 eggs
3 tablespoons canola oil
2 tablespoons milk
1 cup cooked and mashed fresh sweet potatoes

Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder and salt.
In separate bowl, whisk together eggs, canola oil, milk and mashed sweet potato.
With fork, stir together moist and dry ingredients, just until combined. Turn out onto well-floured board and knead once or twice to form ball. Roll out to 1/2 inch thick.
Cut into biscuits using a 1½ -inch cookie cutter. Place biscuits on prepared baking sheet.
Bake 12 to 15 minutes or until golden brown and cooked through.

Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic foods, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Recipe and photo courtesy of the Louisiana Sweet Potato Commission and the Manitoba Canola Growers Association

Backyard Brawl Baked Beans

September 15th, 2006 - Barbara Feiner

For special occasions, I make a large pot of baked beans, starting from scratch with bags of dried beans. They’re beyond delicious, but they take an entire afternoon to cook, and I have enough leftovers to feed a small country.

Now, I occasionally cheat. You can make a pot of “homemade” beans by adding select ingredients to the canned variety. Our end-of-the-week tribute to Southern-style barbecue features a recipe that will convince your guests you’ve been laboring over a hot stove since 6 a.m.

Backyard Brawl Baked Beans

Makes 4 servings

4 slices thick-sliced bacon, chopped
2 cups chopped onion
1/2 green pepper, chopped
2 garlic cloves, chopped
2 (16-oz.) cans vegetarian beans, drained and rinsed
1/3 cup molasses
1/2 cup spicy barbecue sauce
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon dark brown mustard
1 tablespoon dry mustard
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper

In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard and cider vinegar. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.
Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

Serving Suggestions

Bacon-Wrapped Barbecued Shrimp
Southern-Style Cole Slaw

Suggested Reading

The All-American Bean Book

Recipe courtesy of Jack Daniel’s Sauces

Southern-Style Cole Slaw

September 8th, 2006 - Barbara Feiner

Temperatures have exceeded 100° this week, and barbecues are still in full swing here in Southern California. In many parts of the country, however, cooler temperatures signal an end to grilling season.

I’ll offer a fond farewell to Southern-style barbecue in next week’s blog posts. For now, our end-of-the-week recipe can be enjoyed at an outdoor cookout or indoor feast.

Southern-Style Cole Slaw

Makes 4 servings

1/4 cup apple cider vinegar
2 tablespoons dark brown sugar
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
Pinch of ground allspice
3 oz. red onion, finely diced
6 oz. green cabbage, coarsely chopped
4 oz. cucumbers, peeled, seeded and coarsely chopped
3 oz. red pepper, coarsely chopped
2 oz. green pepper, coarsely chopped
3 tablespoons olive oil

In a medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to a simmer over a medium heat.
Stir in onion; remove from heat and allow to stand 5 minutes to cool.
Meanwhile, toss cabbage, cucumbers and peppers in a mixing bowl. In another bowl, whisk olive oil into the cooled vinaigrette mixture.
Pour mixture over vegetables, and toss to coat. Season with salt and pepper to taste.

Recipe courtesy of Jack Daniel’s Sauces

Fruity Couscous Salad

Spinach and Baby Beet Salad with Balsamic Vinegar and Plum Vinaigrette, Hazelnuts and Goat Cheese

Cranberry-Sage Brown Butter

Roasted Vegetable Medley

Moist & Savory Stuffing

Sweet Potato Toppers

Fiery Fruit Salsa

Sweet Potato Biscuits

Backyard Brawl Baked Beans

Southern-Style Cole Slaw

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