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February 26th, 2007 - Barbara Feiner
I’ve posted three recipes in honor of Chinese New Year: Braised Black Bean Pork, Almond Gel and Sweet Sesame Balls. As the 15-day celebration comes to a close, consider creating a Tray of Togetherness for your family.
Eight is considered the luckiest number in Chinese culture, bringing good fortune and happiness. A traditional Tray of Togetherness features eight special treats, including dried fruit, seeds and nuts. You can find the ingredients at your local natural and organic food store or at a nearby Asian market.
In the example shown here, you’ll see (clockwise from top center):
- Sesame sticks, said to bring many children
- Red melon seeds, because the color symbolizes happiness and joy
- Candied winter melon, representing growth and good health
- Kumquats, because the gold represents prosperity
- Peanuts, signifying longevity
- Lucky money candy, leading to a sweet and prosperous year
- Lotus seeds, attributed to fertility
- Longans (an Asian fruit), said to bring many good sons
And if you want to wish someone good fortune in Cantonese, just say: “Kung Hay Fat Choy.”
Book Pick of the Day: Chinese Healing Foods: Keep Your Body and Soul in Balance with Powerful Natural Foods and Seasonings
Photo courtesy of Panda Express
Tags: chinese new year, holiday, holiday recipes, tray of togetherness
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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 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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December 22nd, 2006 - Barbara Feiner
 Looking for a way to simplify your holiday to-do list?
Imagine a table lavishly spread with platters of mouthwatering miniature crab cakes, tender tiny quiches and flaky mushroom turnovers. Markets are offering a wide assortment of high-quality, pre-made appetizers, which can be thawed or reheated in your oven.
Add this simple from-scratch sauce for a unique flair. It’s divine with hot appetizers like vegetable turnovers. To ensure your party planning stays stress-free, you can prepare the sauce up to 24 hours ahead and keep it refrigerated.
White Wine Cream Sauce
Yields about 2 cups
- 2 tablespoons butter
- 4 teaspoons minced shallots
- 1/2 cup white wine
- 1 pint heavy cream
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt
- Salt and pepper to taste
- Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.
- Add wine and cream; cook 12 minutes over medium heat, stirring frequently.
- Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.
- Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.
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 courtesy of Nancy’s Specialty Foods
Tags: food recipes, holiday recipes, white wine cream sauce
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November 23rd, 2006 - Barbara Feiner
 Happy Thanksgiving from OrganicAuthority.com!
If you’re hosting today’s organic holiday dinner, you may feel as though you’re running a marathon. Planning for the unexpected will allow you to enjoy your own party. Here are some tips on reducing stress from the experts at Bed Bath & Beyond:
- Don’t cry over spilled wine. A microfiber tablecloth allows spills to bead up and wipe away cleanly.
- Have folding chairs on hand for extra seating.
- Use chair covers to protect your dining chairs from stains.
- An inflatable bed is the answer to that unexpected sleepover guest. When the guest leaves, simply deflate and store it for the next visit. Don’t forget the extra sheets and blankets.
Above all, relax and enjoy the company of family and friends!
Tags: holiday recipes, holidays, thanksgiving
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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.
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 America’s Dairy Farmers
Tags: cranberry-sage brown butter, food recipes, holiday recipes, thanksgiving
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November 21st, 2006 - Barbara Feiner
 Top your Thanksgiving rolls or breads with this delicious Pumpkin Five-Spice Butter. It’s easy to prepare this spread ahead of time. Just allow refrigerated crocks or containers to sit at room temperature 15 minutes before serving.
If you’re a guest at a friend’s or relative’s home, you can present the butter as a special hostess gift. Just wrap a crock with a festive bow.
This butter also adds richness to sweet potatoes, carrots, parsnips and beets.
Pumpkin Five-Spice Butter
1 cup (2 sticks) unsalted butter, room temperature
1/3 cup canned or fresh pumpkin purée, strained (to remove any excess water)
1 tablespoon orange or lemon zest, finely grated
1½ to 2 tablespoons Chinese five-spice powder
Salt to taste
Confectioners’ sugar or honey powder for sweeter applications (optional)
1/4 cup chopped walnuts or pecans (optional)
- Place the butter in a medium mixing bowl. With an electric mixer (fitted with a paddle) or wooden spoon, beat until light and fluffy. Scrape down the sides.
- Add pumpkin purée, zest and five-spice powder, scraping down the sides of the bowl, and beat to incorporate all ingredients. Taste for five-spice powder and salt. Add confectioners’ sugar, if desired.
- Stir in nuts, if desired, and taste again for salt.\
- Scrape into a small bowl, serving crock or butter molds and cover tightly; or shape into a long roll in a grease-proof paper (plastic, wax or parchment) for storing and slicing as needed.
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 America’s Dairy Farmers
Tags: holiday recipes, pumpkin five-spice butter, spread, thanksgiving
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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
Tags: food recipes, holiday recipes, moist and savory stuffing, thanksgiving
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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.
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 Town House Crackers
Tags: food recipes, holiday recipes, sweet potato toppers
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October 27th, 2006 - Barbara Feiner
In France, pumpkin has become a chic ingredient in sweet and savory tarts, puddings, gratins and soups. It’s definitely the star of the show in our end-of-the-week recipe. All of the ingredients can be found in your local natural and organic food store. Visit us on Monday for more pumpkin recipes!
Pumpkin Bisque
Makes 6 servings
1 tablespoon canola oil
1 apple (any kind), peeled, cored, seeded and coarsely chopped
1 leek, white part only, finely chopped
4 cups fat-free, reduced-sodium chicken or vegetable broth
1 sweet potato, peeled, halved lengthwise and cut in 1/2-inch slices
1 can (15 oz.) puréed pumpkin (not pumpkin pie filling)
1/4 teaspoon dried thyme leaves
Salt and freshly ground pepper, to taste
4 teaspoons finely minced chives, for garnish
- In a large, heavy saucepan, heat oil over medium-high heat. Sauté apple and leek until the leek softens, about 4 minutes.
- Add the broth, sweet potato, pumpkin and thyme. Bring the soup to a boil over high heat; then reduce the heat and simmer uncovered until the yam and apple are soft when pierced with a knife, about 20 to 25 minutes.
- Transfer soup to a blender or food processor and purée. Add salt and pepper to taste. Divide among 6 bowls. Garnish with the chives and serve.
Recipe and photo courtesy of the American Institute for Cancer Research
Tags: holiday recipes, pumpkin, pumpkin bisque
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