Coaching Cooking

We oft think of tarts as sweet desserts. SO lets go further and try out this NOteworthy Cook book by Joan Frehling recipe for a CABBAGE tart.

6 cups of shredded cabbage
1/4 pound butter
5 beaten eggs
2 cups whipping cream
1 tsp of nutmeg
1/4 teasppon of garlic powder
salt to taste pepper to taste
1 9 inch unbaked pie shell, optional
In a heavy skillet cook cabbage in butter over medium heat, stirring until golden.
Combine egges,cream, and seasonings. Place cabbage in pie shell or lightly greased shallow baking dish. Pour egg mixture over cabbage. Bake in preheated 350 degree oven 45 minutes or until custard is set and lightly browned. If omitting pie shell, place baking dish in panof hot water for baking.
Serves 6-9
Now make this a super gourmet recipe by adding some ricoota cheese, cut pineapple ( small squares), some raisens or sliced mango. Mix in after 30 minutes of baking. Option by Mary MacIntyre.

Zuchinni pudding:
I am altering this recipe to make it fast and easier.
Grate 4 small zuchinnis
Prepare a no sugar vanilla pudding mix
(raw option: blend coconut milk, cashews, agar, agar and let set for 15 minutes in the fridge)
You can also look up a simple pudding recipe.

Mix grated zuchinni into pudding mix. If serving hot add grated cheese of choice. If serving cold let it sit in the fridge for 15-30 minutes.

From Noteworthy Cookbook, see the blog on Writers Unbound Blog.

Cucumbers in Sweet-Sour Sauce:
page 254

4 large cucumbers, peeled, halved lengthwise,seeded cut into 1/3 inch pieces.
2 tablespoons flour
2 tblsps butter, melted
1 cup beef both
2 tblsps of whtie wone vinegar
2 tblsps chopped dill
4 ounces drained capers

Cooked cucumbers in salted boiling water several minutes. DO NOT OVERCOOK. Drain Well.

Vegan soul food: Down-home cooking goes meatless
By JULIA TERRUSO
Philadelphia Daily News

terrusj@phillynews.com 215-854-5444

http://www.philly.com/philly/entertainment/20090723_Vegan_soul_food__Down-home_cooking_goes_meatless.htmlSOUL FOOD carries a certain connotation of deep fryers, heavy cream, lard and tastiness at the expense of arterial clogging. It doesn’t have to be that way.
Vegan food also carries a certain connotation - of tasteless but sensible cuisine dependent on faux tofu meats and processed fake cheeses. That’s not always the case, either.

Chef and self-proclaimed food activist Bryant Terry wants to set the record straight: Soul food can be fresh and even healthy; vegan cooking can have soul.

Terry’s cookbook, “Vegan Soul Kitchen” (Lifelong Books, $18.95), brings the flavor without the fat. It’s a collection of fresh fruit-, vegetable- and nut-based meals which, while classified as “vegan,” are also traditional family recipes with a hip and healthy flair.

“I thought it was important to make an intervention in the genre of African-American cookbooks,” Terry said in a recent interview. “In terms of books from major publishers, there isn’t a single book that presents African-American cuisine without animal products -

Read on and add culture to you life?!

Thesse recipes are terrific for people with special dietary needs (inc. gluten free). I love peaches and so I’ll probably try this one.

Elaina Love’s Raw Food Recipe for Peach Cobbler

Pie Crust

2 Cups Walnuts
1/4 Cup Raisins
1/4 Cup Dates
Pinch of Salt
Cinnamon

Put in Food Processor and pulse until crumbly. Take out 1/2 and put to the side for topping.

Process the rest until gummy.

Lay down on the bottom of a pie or glass pan.

Topping

6-7 Peaches sliced
1/2 Cup Dates
Tablespoon Psylium Husk
Pinch Nutmeg
Pinch Lemon Zest
Pinch Cinnamon

Put 1/2 of sliced peaches in the food processor with all other ingredients. Blend until smooth.

Take blended mix and add back to sliced peaches.

Pour on top of crust and add crumble on top.

Here’s where you can check out more of Elaina Love’s raw food recipes: www.PureJoyLivingFoods.com

Also, to see about more events in the Pacific Northwest, please visit www.RawVeganSource.com

Live Awesome!
Kev

Beets with Mint and Yogurt
2-3 beets, boiled or roasted in foil
2 cups plain yogurt
3/4 - 1 teaspoon salt
freshly ground black pepper
1/8 - 1/4 teaspoon cayenne (optional)
2 1/2 tablespoons finely chopped fresh mint
1 tablespoon oilve oil

Peel the beet and grate it coarsely. Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using. Mix. Add the mint and beet. Mix gently. Put the oil and garlic in a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix. This cool dish accompanies spicy lentils or curries well.

Adapted from the recipe in Madhur Jaffrey’s World Vegetarian
http://newearthfarm.org/recipes.html

http://www.farmfreshtoyou.com/recipes/beets040506.shtmlArugula Pesto
Recipe courtesy Michael Chiarello
Prep Time:
10 min
Inactive Prep Time:
hr min
Cook Time:
1 min
Level:
Easy
Serves:
2 cups
Ingredients
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoon pine nuts, toasted, plus 1 tablespoon
1/8 teaspoon vitamin C (optional)
1/2 cup freshly grated Parmesan
Instructions
Prepare an ice water bath in a large bowl, and bring a
large pot of water to a boil. Put the arugula in a large sieve and plunge it into the
boiling water. Immediately immerse all the arugula and stir so that it blanches evenly.
Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula
Copyright 2009 Television Food Network G.P., All Rights Reserved
FPRIVATE “TYPE=PICT;ALT=FoodNetwork.com”
2
Arugula Pesto
Recipe courtesy Michael Chiarello
into the ice water bath and stir again so it cools as fast as possible. Drain well.

Squeeze the water out of the arugula with your hands until very dry. Roughly chop the
arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2
tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds.
In this way the green of the arugula will thoroughly color the oil. Add the cheese and
pulse to combine. The pesto will keep several days in a tightly sealed container in the
refrigerator.

Pull out before dinner to get to room temperature. Before serving, add the remaining 1
tablespoon toasted pinenuts.

OK: Here’s a connection to many recipes, answers from the chef, and some recipes. Have lots of fun!

Adapted from “The Enchanted Broccoli Forest.”
Preparation Time: About 20 minutes to prepare, plus time to simmer and chill.
Yield: 5 to 6 servings
Printer-friendly format
Brace yourself for a stunningly colorful soup!
You can make this up to a day in advance. The seasonings intensify the longer it sits.
NOTE: Frozen cherries work very well here. The bonus is that they come already pitted. Defrost them first, and use about 3 cups.
1 1/2 pounds ripe red or purple plums
1 pound pitted dark sweet cherries
1/4 teaspoon salt
1 cup orange juice
1 tablespoon minced or grated fresh ginger
2 teaspoons Dijon mustard
1 to 2 tablespoons honey (to taste)
1 teaspoon grated orange zest
2 cups buttermilk or yogurt

OPTIONAL GARNISHES:
A drizzle of buttermilk
Fresh mint leaves, torn or minced
Thin slices of kiwifruit

Pit and coarsely chop the plums. Place them in a medium-sized saucepan with the cherries, salt, and orange juice. Heat to boiling, then turn the heat down to very low. Cover and simmer about 5 minutes.
Add ginger and mustard. Cover and simmer 15 minutes longer.
Remove from heat; stir in honey and orange zest. Let cool to room temperature, then puree in a blender or food processor. Transfer to a container with a tight-fitting lid, cover, and chill until very cold.
Whisk in the buttermilk or yogurt just before serving. Top each bowlful with a swirl of extra buttermilk, a scattering of fresh mint leaves, and thin slices of kiwifruit.

Mollie Katzen, with over 6 million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the prestigious James Beard Cookbook Hall of Fame, and largely credited with moving healthful vegetarian food from the “fringe” to the center of the American dinner plate, Ms. Katzen has been named by Health Magazine as one of “The Five Women Who Changed the Way We Eat.”

2 large leaves of swiss chard
2 carrots any size (I used fresh carrots with greens on top. You can leave tops on or emove them as you wish)
1 small handful of sunflower sprouts
1/4-3/4 cups of pumpkin seeds raw (More nuts the creamier texture)
2 chopped red plums
1 handful of fresh parsley or fresh cilantro
1/2 large peeled cucumber
1/4 cup of water.

In a blender add 2 ingredients to the water blend. Add 2 more ingredients until all are blended completely. Serve. Optional: chill.
Serves 2-4 depending on size of bowl. Have extra? Pour into a ball or other glass jar and store in the refrigerator. Freezing in a ziplock bag is also a consideration. The frozen soup can be chopped in to cubes and added to other sauces or sops as well.

In her fight for a cure she and her mother Kelley created a cookbook. I’ll include a recipe from the 235 page cookbook. They invited people to contribute recipes for this book. I don’t know what happened to Jessica, but she certainly woookred hard to help fun those who might find a cure for cancer. Ironically, I found this book at a Hospice Thrift store in Santa Fe NM, and so the $ I paid goes to help others with diseases as well.

Apricot Chicken from Rhoda Staub, NJ
2 broiler chickens, cut up
1 12 oz jar Apricot preserves
1 8 oz bottle of Russian Dressing
1 cup Hot Water
1 pkg dry onion soup mix
Preheat the oven to 350 degrees
Place chicken in roasting pan.
Stir other ingredients and pour over chicken. Bake for 1 1/2 hours, basting occassionally. Comments: This is always good for all ages. It is very easy and very tastey dish for “new cooks” to prepare. It also freezes well. Thanks you Rhoda, and Jessica and Kelly Parent, and their adventure during difficult times.
http://www.curesearch.org/our_research/index_sub.aspx?id=1971

in Ann Arbor, Michigan, is affiliated with the University of Michigan Medical School, part of the University of Michigan Health System and a key member of the COG member institutions. In addition, the University of Michigan Cancer Center is an NCI-designated comprehensive cancer center, one of only 25 nationally. C. S. Mott is an integral component of the Cancer Center. The Division of Pediatric Hematology/Oncology has a rich tradition of achievement in research and patient care in Pediatric Hematology/Oncology as well as Blood and Marrow Transplantation.

Kelly Parent, whose daughter Jessica was a patient at C.S. Mott, noted that the treatment her daughter received was incredible. When Jessica was first diagnosed with a brain tumor, Kelly and her husband, a neurologist in the University of Michigan Health System, consulted many professionals and facilities across the country. They were relieved to know that they didn’t have to leave Ann Arbor for quality care and found that to be true. In addition, she says, “During a very difficult time, Jessica felt so comfortable with her nurse. Dr. Patricia Robertson and the hospital staff were loving and friendly.”

Key faculty and staff at C. S. Mott include:

Division Chief
Dr. Laurence Boxer, Professor of Pediatrics and Communicable Diseases

Principal Investigator for COG and Director of Clinical Affairs
Dr. Ray Hutchinson, Professor of Pediatrics and Communicable Diseases

AskJean Blog features Lots of Helpful Information

for Your Special Diet

Hi, I’m Jean Duane, Alternative Cook and I’m so excited to have a new blog, chock full of lots of helpful stuff like recipes, baking tips, substitutions, book reviews, articles, information on getting diagnosed and much much more! Here is an overview of what’s on it right now. If there is something you’d like to learn more about, please tell me by sending an email to blog@alternativecook.com. I’ll research it and post it! (Stay tuned for GF tempura, and I’m still working on perfecting that biscuit…) PS, We had an email ‘malfunction’ last week when I originally sent this newsletter, so I’m sending it again since at least 1,000 on the list didn’t receive it. I apologize if you got it twice (but since then, I’ve added the Chicken Biscuit Pot Pie recipe from camp to the Blog.)

Blog Highlights

The Great Gluten Escape Camp for Kids just wrapped up another successful week in Gilmore, Texas. Read all about it and see the recipes we made.

http://alternativecook.com/askjean/

Learn about my favorite egg substitute, corn substitutions and soy substitutions in the new Bake Deliciously! Gluten and Dairy Free Cookbook which focuses on WHOLE grain baking and has over 150 recipes. http://alternativecook.com/askjean/

Having trouble finding all those ingredients to bake with? Look no further — click on “Stocking Your Pantry” to find most of the ingredients used in the Bake Deliciously! Gluten and Dairy Free cookbook. http://alternativecook.com/askjean/?page_id=14

Need to talk to someone, share information, meet others who live this livestyle? There look under the Blogroll to find the right organization to help you. http://alternativecook.com/askjean/

Discover the Secret to Filling a Cake with Marshmallow Filling. http://alternativecook.com/askjean/ Here’s a photo of the “Devilish Chocolate Cake” from Bake Deliciously! Gluten and Dairy Free Cookbook, page 58. It features Avocado Icing! No kidding, it is really wonderful.

Learn Tinkyada Tips — the absolute best GF pasta I’ve tried so far!http://alternativecook.com/askjean/

Is FOOD Making you SICK? Take the Food Intolerance Quiz to find out. http://alternativecook.com/askjean/?page_id=10

If you are about to go to the doctor to get resolution on the problems that have been plaguing you? You might be interested in “Five Questions to Screen Your GI Doctor for Celiac” to see how much they really know before you succumb to invasive tests. Everybody has an expertise — make sure your doctor is an expert with these simple questions. http://alternativecook.com/askjean/

And then go to the doctor equipped with a list of the Diagnostic Tests to Ask For. http://alternativecook.com/askjean/

Read Book Reviews such as the Living Gluten Free Answer Book by Suzanne Bowland

or Recognizing Celiac Disease by Cleo J. Libonati, RN

or The Great Chefs Cook Vegan by Linda Long

See all the books Jean recommends under the tab “Recommended Reading” http://alternativecook.com/askjean/?page_id=10

Here’s a great summer salad recipe — and you’ll have a new recipe for homemade mayonaise to boot! Roasted Sunflower Seed Cabbage Coleslaw. http://www.alternativecook.com/askjean/

Do you get motivated when you have cool cooking tools? Me too… Check out what the stuff that makes cooking fun under Cool Cook’s Stuff. http://alternativecook.com/askjean/?page_id=30

What would you like to blog about? Please email me at blog@alternativecook.com

Coming Soon Next Month on the Blog:

Book Reviews:

Gluten-Free Diet (A Comprehensive Resource Guide) by Shelley Case

Healthier Without Wheat (A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance) by Dr. Stephen Wagen (The Gluten Free Doctor)

Recipes:

Pasta from Elise Wiggins at Panzano’s Restaurant

GF Tempura Batter

More from the Great Gluten Escape Camp — Pot Pies and Fruit Cobbler

Featured Food:

Salt - How to use them to jazz up your cooking with different salts

Restaurants:

Laura’s Bistro in Plano, TX (near Dallas)

And a few fun surprises!

Cooking Lessons on DVD:

Instructional DVDs show you HOW to cook. You’ll learn cooking techniques you can apply to all kinds of cooking. Learn how to make beautiful nut creams, vegetable sauces and salsas, cheese sauces (without cheese that really taste great) vegan chocolate cake and much more!

Buy all four and SAVE $10. http://tinyurl.com/58js2h

Delightful No Bake Brownies at Whole Foods Market

The name says it all a fast and easy no-bake brownie perfect for a hot summer day when the last thing you want to do is bake, but the first thing you want to do is have a bite of rich, wonderful chocolate. Jean Duane, Alternative Cook will show you how to make this tasty treat. Alternative Cook, LLC produces DVDs, video streams and the Bake Deliciously! Gluten and Dairy Free Cookbook with over 150 baked recipes. Class will be held at the Tamarac Square Whole Foods Market at 7400 East Hampden Avenue. To ensure a seat, please phone the customer service desk at 303-488-2000.

You have received this newsletter because you corresponded with the Alternative Cook at www.alternativecook.com. Alternative Cook produces DVDs, video streams and soon a cookbook to help you make delicious meals the whole family can enjoy without gluten or dairy. (Remember, there’s always an alternative!)

http://www.animalvegetablemiracle.com/EGGS%20IN%20A%20NEST.pdf

A Year of Food Life

Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver

EGGS IN A NEST

(This recipe makes dinner for a family of four, but can easily be cut in half.)

2 cups uncooked brown rice

Cook rice with 4 cups water in a covered pot while other ingredients are being
prepared.

Olive oil – a few tbsp

1 medium onion, chopped, and garlic to taste

Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped

½ cup dried tomatoes

Add and sauté for a few more minutes, adding just enough water to rehydrate the
tomatoes.

1 really large bunch of chard, coarsely chopped

Mix with other vegetables and cover pan for a few minutes. Uncover, stir well,
then use the back of a spoon to make depressions in the cooked leaves, circling
the pan like numbers on a clock.

8 eggs

Break an egg into each depression, being careful to keep yolks whole. Cover
pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and
serve over rice.

3) Find an acupuncture D.O.M.
4)LOve yourself often.
5) Create short term plans. (Small succeses build faith and stamina)
6) Choose healthy foods.
7) Make a list of 3 things you can do today.
Dump the negative chatter one thought at a time. Replace those thoughts with prayers,affirmations, and a positive counter thought.

The following article has a few other ideas. Eat with love, honor your food, and proceed slowly.

Avoid Dieting Make Positive Changes Instead

Why is it that merely saying the “D” word, you know “diet” brings immediate thoughts of failure to the minds of many men and women around the world? Could it be that we have all learned through trial and error that diets simply do not work? I know many of you are sitting back with jaws dropped at the moment. After all, this is an article about dieting, right? It is and it isn’t. Dieting is the kiss of death for many while a new phase in your life or lifestyle adjustment may be just the thing that will mean success for you and your fitness and health goals.

In order to have real success you must make a lifestyle change. This is the only way that you will be able to shed those unwanted pounds without experiencing the horrible guilt that so many dieters go through each and every step of the way with their diets. Set goals for yourself. Keep them aggressive but realistic for fitness, dropping pounds, and eating new healthy foods. Even if your goal is as simple as eating 5 vegetable servings a day it is a great place to start.

Change your way of eating. Then change your way of seeing food and you will experience amazing changes in your attitudes toward your health, your body, and even your fitness level. As the first pounds begin to drop you will begin to experience more energy and less pain when exercising. This should help keep you motivated to do even more as time goes by.

Do not think that long term weight loss goals will be as easy to achieve as the first five or ten pounds. Consistency is vitally important when making these lifestyle changes. Take each day as it comes and begin again the very next day. This means that even if you fall completely “off the wagon” today, you can start over tomorrow. The trick is in staying the course more days than not and learning moderation and balance when it comes to straying from the straight and narrow.

There are many ways to fail when it comes to dieting and I know people who have failed in almost every one I can possibly imagine. There is no way to fail, however, when you are making positive changes in your life that are getting positive results. It may take weeks, months, or even years to reach your goal. As long as you are making steady and continuous efforts and progress, you are doing many great things for your health and well being.

You should also keep in mind that your children are people too when cooking for them. Just as you have foods you like and dislike they also will develop tastes over time. Those tastes may also change in time as well. It’s frustrating, I know, to spend time and money preparing a meal only to have your child push the plate away and refuse to even try the meal. For this, I recommend enlisting their help in the kitchen. Children are much more likely to eat the things they had a hand in preparing as a matter of accomplishment and pride. It’s psychological warfare I know but all is fair in war and dinnertime. (Erase that warfare idea. Kids love to help out and share their ideas. Encourage them with love and fun.)

Perhaps the greatest gift you can give yourself (much greater than the help in the kitchen) by ‘forcing’ your little ones to help prepare dinner is that they will learn to better appreciate your culinary efforts and eat peacefully rather than sullenly. This tactic has met with great success in my friends’ households when cooking for little ones. I hope you will enjoy the same degree of success as well.