Dec 222011
I will admit there are days I look in my fridge and no inspiration comes.
Ha who are we kidding, that’s almost every day.
But yesterday, inspiration struck in the form of parchment paper packets.  I found the basic recipe in Clean Eating, but chose to use my dad’s fresh caught fish and the seasonal veggies I got from my CSA.  It was so easy that I’ll be doing a lot more packets going forward-even veggie only ones. 
Mind you, they weren’t pretty-between the over stuffing of fresh veggies, the light coconut oil separating/not coming out smooth and then leaking out the sides, and finally, the ends….at the last minute I asked myself what the heck I was going to secure the ends with. I could have used toothpicks possibly, and I couldn’t find paperclips, so I went with safety pins. Very resourceful, I felt.
Even with a few mishaps, the result was completely mouth watering.
The steam from the packets produced tender veggies and flavorful fish without lots of fat and calories.  So grab yourself some parchment paper and get cookin!
Florida Coconut Curry Thai Fish Packets
Inspired by Clean Eating, Jan/Feb issue, Amy’s Thai Style Coconut Curry Hailbut Packets
Serves 4


4 40z fillets of white fish of choice (I used fresh caught flounder my dad caught.)
Sea salt and fresh ground pepper, to taste
1 14oz can light coconut milk
½ red onion, thinly sliced
Handful yum yum peppers, sliced (or 1 bell pepper, any color, seeded and chopped)
1 large head broccoli, crown chopped and stem sliced
2 cups snow peas
1 bunch green onions, chopped (extra reserved for garnish)
½ cup basil, torn
½ cup chopped fresh culantro or cilantro
1 lime, sliced
1 tsp curry powder
red pepper flakes, to taste
  1. Preheat oven to 400F.  Cut four 15 inch squares of parchment paper.
  2. Lay each fillet on a piece of parchment paper and season with salt and pepper. Pour half the coconut milk over fillets, divided evenly.
  3. Layer red onion through red pepper flakes.  Pour remainder of coconut milk over top, dividing evenly over fillets.
  4. Fold top and secure ends. (All I had was a few safety pins.)
  5. Cook 15 to 17 minutes until the fish is opaque.
  6. Open packets and slide onto plate.
Nutrition Facts
4 Servings
Amount Per Serving

Calories 242.1
Total Fat 5.1 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.2 g
Cholesterol 46.5 mg
Sodium 160.8 mg
Potassium 1,346.3 mg
Total Carbohydrate 14.9 g
Dietary Fiber 6.9 g
Sugars 3.0 g
Protein 36.5 g

Vitamin A 86.2 %
Vitamin B-12 25.9 %
Vitamin B-6 42.3 %
Vitamin C 332.9 %
Vitamin D 0.0 %
Vitamin E 22.2 %
Calcium 29.4 %
Copper 7.7 %
Folate 34.5 %
Iron 18.5 %
Magnesium 43.0 %
Manganese 27.2 %
Niacin 47.8 %
Pantothenic Acid 14.8 %
Phosphorus 44.8 %
Riboflavin 19.5 %
Selenium 82.6 %
Thiamin 14.0 %
Zinc 9.6 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

May 182011
Spanish Tortilla is simply a potato and egg omelet cooked with olive oil.
Ever since that spring day at the farm when we celebrated the warmer weather with a farm-to-table potluck, and I had the good fortune of trying a fellow member’s Spanish Tortilla, I have wanted to try my hand at making it myself.
Especially since I had pulled two boxes of potatoes out of the ground with my own hands.
Life started getting in the way and I simply couldn’t find the time until I ran across Megi’s post for a Spanish Tortilla on her blog, Linden Tea.  It looked so mouth watering that I couldn’t wait another minute!
Out my box I selected the best of each; Purple, Yukon gold and New potatoes.  There were so many that in the end a full extra pound of potatoes was added to fill out the recipe.  I just couldn’t leave any behind!  This change pleasantly shifted the focus of the dish from a lighter breakfast-egg dish to a more weighty dinner-portion dish centered around the potatoes.
Potatoes get such a bad rap but when they aren’t processed, deep fried in oil and are eaten in moderation, they are actually really healthy!  They are a very good source of vitamin C, a good source of vitamin B6, copper, potassium, manganese, and dietary fiber.  
A hint of garlic and some green spinach sounded like it would hit the spot for a complete dinner.  I used a mixture of both fresh and frozen.
 What a treat!  Slow cooking the onions and potatoes over low heat adds a subtle carmelized sweetness and the spinach was a nice earthy break in the texture.   

Rustic Spinach-Garlic Spanish Tortilla

Altered from Linden Tea
8 Dinner Portions
(0r 12 Appetizer Portions)


2 1/2 lbs potatoes (I used Yukon Gold, Purple and New Potatoes)
2 large onions, peeled
2 cloves garlic
1/4 cup olive oil
Sea salt and fresh ground pepper
10 ounces fresh or frozen spinach (thawed and squeezed dry if frozen), chopped
8 farm fresh eggs, room temperature


1. Slice the potatoes with a mandolin (Do not peel, skins add a rustic texture and extra fiber!).  Layer in a Dutch oven; seasoning with salt and pepper between the layers. 

2. Slice the onions a bit thinner with the mandolin, layer on top of the potatoes, seasoning as well.  Press garlic cloves and layer on top of onions.  Spread gently and evenly. 

3. Pour olive oil over entire mixture.  Cover and heat over medium heat.  Simmer until onions have reduced and potatoes are soft but not cooked through; about 30 to 35 minutes.  Remove from heat and cool.  Drain excess oil.

4. Preheat oven to 350.  Pour 1/2 onion and potato mixture into a casserole dish sprayed with cooking spray.  Spread spinach evenly, season with salt and pepper. Layer second half of onion potato mixture on top.

5. Whisk eggs and pour over slowly and evenly.  Bake uncovered for 45 to 50 minutes until golden and bubbly. 


Nutrition Facts  
8 Servings  
Amount Per Serving  
Calories 237.2
Total Fat 10.8 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.5 g
Cholesterol 136.9 mg
Sodium 225.1 mg
Potassium 843.4 mg
Total Carbohydrate 27.6 g
Dietary Fiber 4.0 g
Sugars 1.4 g
Protein 8.6 g
Vitamin A 47.5 %
Vitamin B-12 5.9 %
Vitamin B-6 19.7 %
Vitamin C 56.6 %
Vitamin D 7.4 %
Vitamin E 4.6 %
Calcium 7.9 %
Copper 12.8 %
Folate 20.0 %
Iron 12.1 %
Magnesium 13.6 %
Manganese 26.9 %
Niacin 9.0 %
Pantothenic Acid     4.6 %
Phosphorus     18.8 %
Riboflavin 13.2 %
Selenium 2.2 %
Thiamin 9.9 %
Zinc 7.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.  

Apr 202011
Watermelon Radish
Recently we made a salad with shrimp on the grill and I whipped up some balsamic vinaigrette. I had sliced up some of my fresh watermelon radish I got from my csa but I have never been never a hugeradish fan so I was trying to figure out something creative to do with them rather than use them raw on a salad.  On a whim I placed them in the left over dressing and when I took them out the next day to taste them they were delicious, tasting mostly like the dressing and still had a nice firmness.  I checked Epicurious for a pickled radish recipe to get general ideas on the measurements and sure enough there it was! A pickled daikon with ginger; so my recipe is inspired by that and the watermelon radish recipe is my own creation.  Apple cider vinegar is so very good for you that I thought why not use it to make a bit sweeter recipe.
This is another project to have your kids help with. I sliced the radish on a mandolin and my daughter layered them in jars, poured each ingredient into the bowl for the vinegar mixture, mixed it up and then helped me pour it over the radish.  She really loved the cider vinegar with honey and salt so I made a little cup for her of it with a bit of water, sans salt. Never would have pictured a two year old liking cider vinegar that much but I guess she takes after her mama.
I think next time I will use more vinegar just because I like my pickled veggies REALLY vinegar-y but overall they taste great on salads and I have been wrapping them up in rolled turkey slices as a snack for work. 
 Pickled Watermelon Radish in Apple Cider Vinegar and Sweet Honey
Thinly sliced watermelon radish to fill a medium jar
1/3 cup apple cider vinegar, I used Bragg
1 cup water
2 Tbsp honey or agave nectar
1 tsp salt
1 tsp dry mustard
1. Place the radish in a medium air tight jar; mix vinegar through mustard in a small bowl; pour over radishes.  Refrigerate and use on sandwiches, salads or whatever!


Ginger Spiced Pickled Daikon Radish
Thinly sliced daikon radish to fill a medium jar
1/3 cup rice vinegar
1 cup water
1 tsp salt
1 tsp red pepper flakes
1 Tbsp agave
Thinly sliced fresh ginger, to taste
1. Place the radish in a medium air tight jar; mix vinegar through agave in a small bowl; pour over radishes.  Top with fresh ginger. Refrigerate and use on sandwiches, salads or whatever!
Jan 252011

I am officially shocked.  As a self proclaimed beet hater, I have now fallen in love with beets.  When I knew I was getting them with my CSA last Thursday I figured I’d better browse around for some ideas.  I found a simple recipe at Blue Egg Kitchen that would be a great base and an interesting beet chutney recipe on several blogs that originally came from Bon Appetit.  

The soup turned out creamy and flavorful and was simple to prepare.  The only seasoning I used (and it needed) was a bit of salt.  The relish added a tangy/sweet flavor from the vinegar and raisins.  

Make them both together or they are great alone.  The relish would also be excellent with pork and if you make the soup I encourage you to experiment with different seasonings to change up the taste and make it your own.  Then report back, of course, so I can try it out!

Carrot-Beet Soup and Beet Relish with Raisins and Fresh Ginger

Carrot-Beet Soup and Beet Relish with Raisins and Fresh Ginger

4 Servings
Carrot-Beet Soup slightly altered Blue Egg Kitchen 
Beet Relish with Raisins and Fresh Ginger slightly altered from Bon Appetit
1 Tbsp Earth Balance buttery spread
1 Tbsp extra virgin olive oil
1 medium yellow onion
4 carrots
3 clove of garlic
1 large sweet potato
2 beets
4 cups vegetable broth
Coarse sea salt, to taste

1. Roughly chop onion, carrot and garlic.  Place into food processor and pulse a few times to create a finer chop; pour into medium bowl.  Follow the same process with the sweet potato and beets but leave those in the food processor as they will be added later.

2. Melt the Earth Balance and olive oil in a saucepan over medium heat, then add the onion, carrot, garlic, and a splash of broth, and cover. Cook about 8 to 10 minutes. Add the potatoes and beets and broth; simmer, mostly covered, until all vegetables are soft, about 30 minutes.

3. Remove pot from heat and blend using an immersion blender or in small batches in a standard blender.  Season with coarse sea salt, to taste.

Nutrition Facts
4 Servings
***4 WW Pts Plus
Amount Per Serving
Calories 150.1
Total Fat 7.0 g
Saturated Fat 3.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 4.5 g
Cholesterol 12.8 mg
Sodium 994.8 mg
Potassium 714.3 mg
Total Carbohydrate 20.5 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Protein 2.9 g

Vitamin A 234.6 %  (WOW!)
Vitamin B-12 8.5 %
Vitamin B-6 14.2 %
Vitamin C 27.1 %
Vitamin D 0.0 %
Vitamin E 4.3 %
Calcium 4.7 %
Copper 19.3 %
Folate 12.5 %
Iron 9.3 %
Magnesium 5.3 %
Manganese 42.8 %
Niacin 31.1 %
Pantothenic Acid 5.2 %
Phosphorus 19.6 %
Riboflavin 12.7 %
Selenium 9.7 %
Thiamin 5.7 %
Zinc 5.6 %

Beet Relish with Sweet Raisins and Fresh Ginger
6 Servings


1 Tbsp olive oil
1 3/4 cups chopped red onion
1 2-inch-diameter beet, peeled, cut into 1/4-inch cubes
1/2 cup water
1/2 cup champagne vinegar (or sub any vinegar you like)
3 tablespoon raisins
3 tablespoons agave 
2 teaspoons chopped peeled fresh ginger
1 Tbsp whole grain mustard  
Pinch of whole cumin seeds


1. Heat olive oil in a pot over medium heat. Add chopped red onion, a bit of water and the beet cubes until onion is softened; stirring frequently, about 8 minutes. Add 1/2 cup water and bring mixture of a boil until thickened, about 5 minutes.

2. Add vinegar, raisins, agave, ginger, mustard, and pinch of whole cumin seeds. Reduce heat to medium-low and simmer until beet cubes are tender and relish is thick, stirring often, about 8 minutes. Season to taste with salt and pepper. 

Nutrition Facts
6 Servings
***3 WW Pts Plus
Amount Per Serving
Calories 93.0
Total Fat 2.4 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 64.4 mg
Potassium 183.1 mg
Total Carbohydrate 18.9 g
Dietary Fiber 1.4 g
Sugars 13.4 g
Protein 1.0 g