Appetizers and Snacks Archives | Page 7 of 10

Sweet Cinnamon Date and Roasted Parsnip Spread Recipe

March 10, 2013

A few years ago I attended a cooking show with the Voltaggio brothers back in Lexington. They did several interesting creations during that show, but one that has stuck in my mind since was a roasted parsnip and date spread for toast.

Confession: I don’t love dates or parsnips. I can handle dates in moderation and the less sweet variety. Parsnips are a little too earthy for me, but I can handle them roasted with other root vegetables.

So why did this combination stay in my head for 2 years? You got me. I have no idea.

I think maybe it is because I’m always looking for something that is low in added sugar that can fulfill my crazy sweet tooth.

At the Farmers Market on Friday, I happened to come across both parsnips and dates, and I was reminded of that combination once again. I bit the bullet and bought both to see if I would even like this intriguing creation.

I’m thankful to California that I now have several varieties of dates to choose from. Back in Kentucky it was usually Medjool dates or the diced kind coated in sugar that are sold during the holidays. And I’m thankful to the vendor who had them all labeled – sweet, less sweet, more sweet, etc. I like it simple.

I picked up a variety that she had labeled, Caddy Candy. Although now I’m wondering if my memory serves me right because I can’t find that name associated with dates anywhere. But for what it’s worth, these are less sweet.

So I roasted up the parsnips, just like they did in the show, and then blended them with dates in the food processor. I wanted a little more flavor so I added a little cinnamon, some vanilla and a little olive oil to help with consistency.

This is such a great combination! Even for someone who doesn’t like dates and parsnips. It’s a naturally sweet spread perfect for sourdough toast. I can see it working with oatmeal, pancakes and waffles, too.

Sweet Cinnamon Date and Roasted Parsnip Spread

2 medium parsnips, peeled and cubed (about 1 to 1 ½ cups)

Pinch of sea salt

8 to 10 medium-sized whole, pitted dates

½ tsp vanilla

¼ tsp ground cinnamon

1 to 2 tsp extra virgin olive oil (optional)

Preheat the oven to 400 degrees F.

Spread the parsnip cubes in a single layer on a baking sheet. Spray or drizzle with just a little of the olive oil. Add just enough to lightly coat them and keep them from sticking. Sprinkle them with the pinch of salt.

Roast for 20 – 25 minutes, or until they begin to brown and are tender all the way through. Remove from the oven and set aside to cool.

Transfer the parsnips to a small food processor. Add the dates. Pulse until a spread begins to form. Add the vanilla and cinnamon. Pulse until smooth (or as smooth as you can get it). Add 1 to 2 teaspoons of olive oil as you puree if you want a thinner, more spreadable consistency. Makes about ¾ cup.

Hog Island Oyster Farm – Marshall, California

February 26, 2013

I was just about to post an Instagram photo when I noticed two little words at the top of my phone.

No Service.

Not only-one-bar, or the dreaded E, but no service. Zip, zero.

Wait a second. We moved from rural Kentucky to California, right? And you are telling me we don’t have service here.

We were headed to Marshall, California. A small community in Marin County, tucked inside the Tomales Bay. After some twists and turns, carefully passing an entire Tour de France of cyclers, and smiling back at enough happy dairy cows to supply my morning coffee for years, we reached our destination – Hog Island Oyster Farm.

It turns out you don’t need cell service. You don’t need anything at all in this patch of paradise except oysters, lemon, butter, hot sauce and maybe some wine.

A visit to Hog Island was among the many tips we received when we announced – we’re moving to the East Bay. I was introduced to their oysters a few years ago when I visited San Francisco, but this, this is different.

This is the farm. This is rural California in all its glory. And as my husband and I said to each other a few minutes after we arrived – this is why you live here.

There are two options for diners at Hog Island. You can order raw oysters shucked for you at The Boat along with bread, cheese and wine or beer, and take a seat at one of the shared picnic tables (first come, first served).

Your other option is to reserve one of the (5, I think) picnic tables many weeks in advance. With my husband’s birthday in mind, I made a reservation for the end of February back in early January. Here you have a grill and a table to yourself. You bring along your picnic and grilling gear, extra eats, and wine or beer.

Oysters can be purchased near the entrance. You shuck them yourself, and then eat the delicious suckers raw or toss them on the grill. They provide shucking gear, lemon, hot sauce, freshly grated horseradish and Hog Wash (rice vinegar, shallot, jalapeno, cilantro and lime juice.) I’ll add that you are free to order anything from The Boat as well including oysters already shucked for you.

My tip – reserve a picnic table and get the early time slot.

We arrived at 10:30 and were among the first guests there on a Saturday morning. The tranquility of the area set the stage for our entire day. It was absolutely amazing.After soaking it all in, we headed over to buy our oysters.

I’ve never been a huge raw oyster fan. That was before I had a Hog Island oyster straight out of the tank, shucked for me. It tasted like the bay – light, salty, and refreshing. We ordered the Atlantics to eat raw, and the small oysters to put on the grill.

Two things I learned during our trip – 1) I cannot shuck an oyster to save my life, and 2) I love grilled oysters!

Fortunately, my husband was up for the challenge of shucking them all. And a challenge it was. It takes a lot of strength and just the right angle, something I couldn’t master in 3 hours.

If one were to shuck an oyster correctly (from what I understand), you would place oyster cup side down and insert the tip of the shucking knife into the pointed end at the hinge. Once the ligament pops, you slide the knife in along the inside of the top, flat shell and pop it off. Slide the knife under the meat to release it from the shell and remove any pieces of shell that might have broken off.

After gathering a few tips from the staff, we topped our open oysters with a little butter and placed them on the heated charcoal grill. Once the edges of the oyster began to brown we took them off with tongs, topped them with hot sauce and lemon juice, and ate them with a fork. Raw oysters are good, but the grilled are now my favorite.

After filling ourselves with oysters and sourdough bread, we were left with enough time to watch the water (my very favorite pastime), and take in what was around us. The area got crowded by lunchtime, but it was much less so than I was expecting. I’m sure it would be different in the summer. I’m also sure we will find out personally because we will be back a few more times this year. It may be the only time I actually look forward to seeing the words – No Service.

Sautéed Purple and Lacinato Kale Salad with Almond Dressing Recipe

February 20, 2013

I should probably warn you that the phrase “we explored a new Farmer’s Market” is likely to become common on the blog. That’s because there are 8 throughout the week within a 5 minute drive (some within a short walk), and probably 10 more within 15 to 20 minutes. So far I have only been to 2. I have a lot of exploring to do.

So…

We explored a new Farmer’s Market this past weekend. This time, in Berkeley, and I stumbled upon a beautiful box of purple kale. As much as I consider myself a kale connoisseur with the few varieties I’ve grown and the many kale recipes you find on this blog, I now realize I have been living a lie.

I knew there were other kale varieties, but I had no idea they were so pretty, so different in texture, so…tasty. I asked on my Facebook page who had tried purple kale, and I’m in the minority. Apparently, you all have been enjoying it without me for quite some time. Well, I was ready to join the club.

Along with purple kale, I have wanted to try Lacinato (Dinosaur) kale for at least a year or two and I was finally granted the opportunity. After staring at these leafy greens (and purples) in my kitchen for a couple days, I finally decided that I couldn’t get too fancy with the preparation. I needed their true flavors and colors to come out.

The Lacinato is top left.

I’m not a huge fan of raw kale. Massaged in oil it’s okay, but I prefer it to be stirred around a skillet even if it’s only for a few minutes. I tossed this sautéed kale salad in a super easy dressing of almond butter with a slight tang from rice vinegar. So far I’ve eaten it warm, room temperature and cold, and I have yet to find a way I don’t like it.

Sautéed Purple and Lacinato Kale Salad with Almond Dressing

1 1/2 tbsp olive oil

2 cloves garlic, minced

1 lb. Lacinato kale, chopped

½ lb. Purple kale chopped

2 tbsp raw almond butter

2 tbsp sesame oil

1 tbsp rice vinegar

2 tsp mascavo sugar (or brown sugar)

¼ tsp sea salt

Heat the olive oil in wok or skillet over medium-high. Add the garlic and the kale. Stir to coat the kale in oil. Add 2 tablespoons of water to help gently wilt the kale. Cook about 2 minutes total, allowing the water to cook off, and remove the kale from the heat.

In a small dish, mix together the almond butter, sesame oil, rice vinegar, sugar and salt. Transfer the kale to a bowl and pour on the dressing. Toss to coat. Top with roasted almonds before serving if desired. Serves 4-6.

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

February 6, 2013

You remember this garden, right?

Well, I had to leave that garden in Kentucky. I miss it dearly, but there are new adventures ahead. They might even be more challenging adventures that will teach me a lot.

Why? Because this is our new garden.

Smaller, yes. But I’ve learned over time that it’s difficult to kill a plant that you stick in the ground. A plant in a pot is a whole different story. So begin my adventures in balcony and container gardening!

We started small with herbs, spinach, arugula, lettuce and chard, and I couldn’t resist trying out a few strawberry plants. (There’s also a new citrus tree, but I’ll save that for another post.) Everything is perky and green so far so I have high hopes.

It’s doing so well that I decided to trim off a little arugula for a salad. The spinach has a ways to go so I picked that up at the Farmer’s Market this past weekend. And you just know that oranges had to be in there somewhere.

Cheese is a requirement on my salads and the more flavorful and stronger the better. I like goat cheese. Well, some goat cheese. I seem to be getting pickier. If it’s mild in grassy flavor then I’m a huge fan.

Instead of topping my salad with goat cheese, I blended it with the dressing. Wow, do I love this dressing – nutty, sweet, tart and creamy. It’s a thin dressing so if you prefer something thicker I’d suggest cutting back a bit on the orange juice or adding a little more cheese.

Fingers crossed that there are more apartment garden salads to come!

Arugula and Spinach Salad with Goat Cheese Orange Walnut Dressing Recipe

3 cups spinach

1 cup arugula

1 orange, peeled and sliced

¼ cup dried cranberries

Dressing

2 tbsp chopped walnuts

1 tbsp chèvre (goat cheese)

1 clove garlic

Juice of one orange

Sprinkle of salt and pepper, to taste

Arrange the spinach and arugula on two plates, about 1 ½ cups spinach and ½ cup arugula on each. Top each plate of greens with half of the orange slices. Sprinkle 2 tablespoons of cranberries on each salad.

To make the dressing, place all ingredients in a small food processor. Pulse until the walnuts are ground fine and all ingredients are combined. (Makes about ¼ cup.)

Drizzle each salad with half of the dressing. Makes 2 servings.

Where to Eat in 2013

January 13, 2013

Hello from California!

The move has been made and I’m working on getting comfortable in my new kitchen. I’m excited to start this new year in a new place and to see where my experiences take me and the blog.

I have to be honest. I can already feel things shifting a bit. I still want to cook with all the amazing ingredients that are now available to me, but I’m also in a place where there is some pretty amazing food (and drink) being made by others.

This year, along with recipes you are probably going to find more places dine and events to attend. I also hope to put the focus back on the global aspect of my blog. I have so much more to learn about the cuisines of other countries and it’s time to start trying more in my own kitchen.

Considering we’re already halfway through January, I really don’t want to look back and recap last year. But in 2012 I took part in 2 cross-country road trips, a trip to Toronto, a visit to New York City, a trip to Vegas, a day in Sonoma and Napa Valley and New Years Eve in Santa Barbara. Not to mention our explorations of Kentucky.

So, yeah. I have a few food recommendations for you.

So let’s not look back at the best eats of last year, but let’s look at it as where you need to eat and drink in 2013! These are my picks so start planning your road trip

Kansas City, KS – Oklahoma Joe’s

We moved my husband out to California last September. That was road trip #1, to the north via I-80. What an amazing drive! I want to do it again already.

We didn’t have our food planned out, but left it to tips from friends and popular TV shows along the way. First up, Oklahoma Joe’s in Kansas City. It turns out Anthony Bourdain kind of likes the place too.

I like barbecue, but I’m not all crazy for it. And I don’t understand all the allegiances to different types. I like all of them for different reasons. But, oh my goodness. This food was amazing! My husband and I are still talking about it months later. The meat, the sauce, the hour-long line, the restaurant-in-a-gas-station atmosphere. It was one of the best meals I had all year.

My favorite was the burnt ends sandwich, and the beans were as perfect as they can get. Slightly meaty, loaded with barbecue flavor. I’m usually not a fan of ribs, but I’d order them again in a second.

Salt Lake City, UT – Red Iguana

We had no plan when we got to Salt Lake, but after checking out the FoodNetwork app we found the Red Iguana which had been on an episode of Diners, Drive-ins and Dives. It’s described as pre-Hispanic Mexican, and the big draw? 7 kinds of moles.

I got the Mole Verde. This wasn’t your classic, chocolately mole, but it was delicious. The chicken was so tender and the sauce was full of spicy flavor. My husband got the Mole Negro and this is what I think of when I think of mole – rich, dark, slightly spicy sauce. It was my favorite.

Toronto, Canada – Steam Whistle

In July last year, I made my first trip to Canada. It’s hard to believe I hadn’t been before! And yes, I know. Everyone is telling me that I need to see more places, but I LOVED Toronto. One of our favorite things was the local beer, Steam Whistle. We did the brewery tour, and the bar just happened to be one of the most affordable places to grab a beer so we hung out for a while and enjoyed it.

New York City – Momofuku Noodle Bar

I traveled to New York City in October for the first time since I was in high school. Needless to say, a lot has changed. Mainly that I now have a deep appreciation for good food. I recapped the trip last year, but a round up on where to eat in 2013 wouldn’t be complete without a mention of Momofuku Noodle Bar. It was the first place I went when I got to the city, and I’m already planning to take my husband back this year.

The corn ramen was the special on my visit and it didn’t disappoint. The blackboard lists the farms where a majority of the food is sourced, and with a huge bar for seating it is perfect for dining alone if you are traveling on business like I was.

Sonoma, CA – The Girl and The Fig

Over the Thanksgiving holiday we took our first trip to California wine country. Knowing we would be in Sonoma around lunch time, we did what every food-lover does. We ate at The Girl and The Fig. We made reservations for lunch, as you should too because although the restaurant was only half full when we arrived, every table was taken by the time we left.

We started with a cheese plate and that was good, but the best part of it was the dried fig cake made in house. It was delicious with the cheese.

I had a simple lunch of a tasty grilled cheese, but for me my husband’s meal was the best. The pork belly sandwich with a slightly sweet apple slaw.

Stanford, KY – Bluebird Cafe

If you think a small-town, rural restaurant can’t compete with food-cities around the U.S., I encourage you to go to Bluebird. On a downtown street that barely has one stoplight, this place will amaze you. With locally sourced ingredients and a creative menu that would rival any restaurant in the big city, Bluebird serves Kentucky favorites with a twist.

Our first couple visits were for breakfast where I enjoyed the breakfast fries with smoked gouda sauce. We finally made it for lunch just before we moved – a fried green tomato BLT on a whole wheat sorghum bun. Yes, yum.

Santa Barbara, CA – East Beach Grill

We stayed in Santa Barbara on our final leg of the official move which also happened to be New Years Eve. (This time we took I-40 through the southern US.) Other than the wonderful ocean views, we experienced very little of what this awesome town has to offer. But we did manage to have pancakes on New Years morning. The East Beach Grill was close to our hotel, dog friendly and rumor had it they offered some amazing wheat germ pancakes. The rumors were true. I had a stack of blueberry and my husband a stack of strawberry while we relaxed outside with the pugs and enjoyed the view of the ocean.

Oakland, CA – Bocanova

There will be many more Oakland favorites to come, but I definitely found a place I love with only a few days of being here. Bocanova in Jack London Square has unique cocktails and one fine happy hour. One of my favorite appetizers is the Dungeness Crab Deviled Eggs with Chipotle Aioli.

That about sums it up. Hopefully I’ve shared enough to keep you busy. And full. Recipes will resume soon, but for now I’ll leave you with one of my favorite offerings at our Farmer’s Market. Gorgeous greens with edible flowers. Happy New Year!

P.S. I was having some trouble with formatting on this post. The names of the cities and restaurants are links that will take you to the restaurant website.

20 Holiday Cookie Recipes

November 30, 2012

Even though I compiled this list in 2012, I return to it every year during the holiday season. It contains links to my favorite holiday cookie recipes which have all been featured here on Fake Food Free.

20 Holiday Cookie Recipes | Fake Food Free

Friday is a good day for news, right?

As in, big news.

As in, life is being flipped upside down, but in a very good way kind of news.

As in, we’re moving from central Kentucky to the East Bay in California news!

Perfect because I was so ready to share that! And we are so excited!

From the food perspective, just in case you are unaware (although I doubt you are), the East Bay is a incredible food destination. Well, really the entire area. In addition to a past stop in San Francisco, I’ve visited twice so far in the moving process. In that short amount of time I’ve enjoyed Peruvian cuisine, vegan soul food, seafood, Montreal-style bagels, Hong Kong-style bakeries, craft beer, and of course, wine.

Then there are the amazing Farmer’s Markets. The fact that I will have access to fresh figs, nuts, artichokes and avocados is surreal for me. Yes, you should expect some posts soon!

And fortunately, there are lots of places to run. I think all the food access may have subconsciously played a role in my decision to register for the San Francisco Marathon in 2013!

I should finally arrive in California on New Year’s Day so Christmas will be light around here, but I still plan to get in plenty of baking. I may not have a tree up, but I refuse to pack the mixing bowls and cookie sheets just yet.

As for right now, I just got back from a California visit and you’ve probably noticed my week long blogging break has turned into almost two. I’ll be back in the kitchen this weekend, but I want to kick off the Christmas season with a cookie round up.

If you are looking to add some cookies made with whole grain flours and minimally refined sugars to your baking list, look no further. Some traditional treats are mixed in, but many of these fit those criteria.

I’ll be back next week with a review of what is turning out to be my favorite cookbook of 2012! Meanwhile, tell me what you are baking this year!

(Clicking on the name will take you to the recipe.)

Chocolate Covered Marzipan Cookies

Matcha Tea Cookies with Gooseberry Filling

Chocolate Almond Oatmeal Cookies

Jamaican Coffee and Spice Biscotti

Honey Cinnamon Oatmeal Raisin Cookies

Peanut Butter Chocolate Chip Cookies

Lemon Rosemary Thumb Prints with Peach Jam

Ginger Rum Molasses Cookies

Chocolate Crinkle Cookies

Whole Wheat Double Chocolate Cranberry Cookies

Russian Tea Cakes

Cherry Nut Cookies

Fiery Peanut Butter Cookies

Bourbon Chocolate Chip Pecan Cookies

Spicy Chocolate Peanut Butter Cookies with Curry Glaze

Crunchy Peanut Butter Date Balls

Whole Wheat Black Sesame Cookies

Chewy Chocolate-Tahini Puffed Grain Squares

Chocolate Snowballs

Pumpkin Peanut Butter Cookies

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

No-Bake Running Snacks and Christmas Carols

November 4, 2012

As I pulled up to a stoplight on my commute to work last Thursday, the radio scanner stopped on a local station. I sat there for a few seconds before my ears recognized what I was hearing.

A Christmas carol.

Normally, this time of year, I would immediately change the station and swear off any mention of winter wonderland, snowmen and reindeer for a few more weeks. But not that morning. I listened and I thought – this is kind of nice.

It felt a little like a guilty pleasure, a secret I should keep to myself. Kind of like when you have the second cookie you don’t need. Or the no-bake chocolate snowball.

That is, unless you are talking about these No-Bake Chocolate Snowballs.

I came across the recipe when I was catching up on Michelle’s blog at Find Your Balance Health, and I couldn’t wait to try them.

There are many healthy bars, protein bites and energy cookies around the web and these are perfect pre- and post run snacks. The only problem is that many use dates as the base, and while I can handle them in moderation, I get tired of that date flavor.

Big bonus, these don’t have a date in sight! I’m already on my second batch and I’m still loving them. You can get the recipe at Find Your Balance Health. It’s nice and simple, and bananas, nut butter, maple syrup and unsweetened coconut just happen to be staples in my kitchen.

Turn up the Christmas carols and grab a couple snowballs. Around here 2012 is going to be one great holiday season!

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette Recipe

October 28, 2012

Several months ago I was asked to contribute one of my recipes to a new cookbook. I took a look at the project and I was immediately drawn to the theme – recipes from different regions across the US. I gladly took part by sharing my Banana-Bourbon Scones with Walnuts.

After much anticipation, Country Comfort: Cooking Across America by Mary Elizabeth Roarke and Chef Nicole Roarke became available just a few weeks ago!

This is such a fun cookbook filled with recipes from chefs, bloggers and home cooks across the US, along with delicious recipes and tips from Chef Nicole. The book is split into 5 regions, and each has recipes for main courses, salads, sides and desserts.

This cookbook does not contain photos, and you know how much I love my photo-filled books. But honestly, it was easy for me to overlook. There are so many creative recipes in it that the more I read the more I have to make.

My scones can be found in the Southeast section, and my good friend Andrea’s (of Food Embrace) Summer Corn Chowder and Kale Hash can be found in the Midwest. A few others that caught my eye – Shepherd’s Pie with Herbed Mascarpone Polenta (Northeast), Carolina Sour Cream Pound Cake (Southeast), Chilled Pinot Noir and Door County Cherry Soup (Midwest) and Fingerling Potatoes in Smoked Gouda Cheese Sauce (Northwest).

I was excited to receive my copy last week. I quickly set out to make one of Chef Nicole’s recipes from the Northwest featuring the state nut of Oregon, filberts (hazelnuts). This is the perfect winter salad. The spicy flavor of the fresh ginger in the dressings will warm you right up, while the kale and broccoli feel light and healthy. In addition to this salad, I can think of so many uses for this dressing. I loved it.

A couple notes. The recipe calls for blended oil which is explained more in the cookbook. It’s basically two oils blended (such as soy and olive oils). Blended oil can be purchased or made at home. There are only a few oils I use in our kitchen (olive, virgin coconut and sesame) so I stuck with all olive oil along with the sesame the recipe calls for. And as hard as I try, I just don’t like raisins in anything other than a baked good. I substituted dried cranberries, but I’m sure the golden raisins would be delicious if you enjoy them.

Kale and Hazelnut Salad with Sesame-Citrus Vinaigrette

Reprinted with permission

Serves 2; yields 1 cup dressing

Per her sister Liz’s request for a healthy lunch, Chef Nicole created a salad inspired by Oregon’s state nut, the hazelnut, also known as a filbert.

Dressing

¼ cup sesame oil

½ cup blended oil (see my note above)

Paste from 1 clove garlic

Zest of ½ orange

Zest of ½ lemon

¼ cup segments and juice of 1–2 oranges

½ teaspoon fresh ginger, peeled and minced

½ teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon turmeric

Kosher salt and freshly cracked black pepper, to taste

Salad

1 head kale, washed, ribs removed and discarded, and leaves sliced into bite-sized pieces

1 cup broccoli florets

1⁄8 cup thinly sliced red onion

¼ cup hazelnuts, toasted and roughly chopped

¼ cup golden raisins

Dressing

Combine both oils in a pourable liquid measuring cup, and set aside. Combine the remaining ingredients in a mixing bowl. To emulsify the dressing, vigorously whisk the mixture while slowly pouring the oils in a constant, steady stream (see tips on emulsification with Chef Nicole Roarke on YouTube).

Salad

Toss all the salad ingredients in a large bowl. Prior to serving, add dressing to taste.

Lettuce Wraps with Pork, Apple and Tamarind Recipe

October 6, 2012

I hate to be that person. The one who squeezes produce before they by it. I minded my manners on my last visit to the Farmer’s Market, and simply selected my basket of apples by sight alone. Big mistake. I grabbed one for a snack on the drive home only to find that it was soft, along with the rest in the basket.

You should know something about me and soft apples. I can’t stand them. If the first bite isn’t so crisp that it pops, I can’t even finish it. I know, I know. It’s a bit dramatic, but it’s the truth.

So this whole recipe started with soft apples. Since the basket I bought wouldn’t be good for eating fresh (by my standards) I had to find some more creative ways to use them.

The apples led me to a sweet and savory ground pork dish, which then led me to having it over rice, which then led me to wrapping it up in a lettuce leaf. I’m not quite sure why I don’t make lettuce wraps more often. I need to move them up the list of my go-to dishes.

I used sticky rice for this version, but any type of rice will work. Or you can use rice noodles, or leave it out all together.

Lettuce Wraps with Pork, Apple and Tamarind Recipe

~ 1 lb ground pastured pork
1 medium onion, chopped
3 cloves garlic, minced
1 apple, cored and diced
1 tsp tamarind concentrate
1 tbsp tamari or soy sauce
1 tsp fresh ginger, grated
1/4 tsp crushed red pepper
4 green onions, sliced (for garnish)
1 to 1 1/2 cups cooked sticky rice
1 head romaine lettuce

In a heavy skillet, brown the pork over medium-high heat. Break it up into small pieces as it cooks. After 2-3 minutes, add the onion, garlic and apple. Continue to cook until the pork is fully browned and no longer pink. Drain any excess grease, if necessary.

Add the tamarind, tamari, ginger and crushed red pepper. Sprinkle on some of the green onions.

Prepare about 3 lettuce leaves for each person. Top each leave with a portion of rice, and then the pork. Garish with any remaining onions. Serves about 4.

Smoky Tomato Jam

September 25, 2012

You will never hear me use the word guilt in association with food and eating. Personally, I think it is a damaging word that has shaped our thoughts on eating habits, weight and health for far too long.

That being said, I have one exception.

The garden.

When this time of year rolls around and I see hot peppers so heavy on the plant that they touch the ground, and tomatoes that are ripe, but a little ugly, I start to feel guilty. It’s food, I can’t let it go to waste! And while I’m exhausted from thinking of ways to use it, I just can’t leave it out there to rot, or pull up the plants knowing they have some life left in them.

So with a full freezer, I turned to a little more canning this past week.

First up? Tomato jam.

I’d been entertaining the idea of making tomato jam, most of the summer, but never committed. Then I found a recipe from Food in Jars for Orange Tomato Jam with Smoked Paprika. It was the smoked paprika that got me. I love that stuff!

Smoky Tomato Jam Recipe for summer | FakeFoodFree.com

So I gathered up the last of the tomatoes, and got cooking. Our orange tomato plants are done producing, but I still had Better Boy and San Marzano hanging on. They worked perfectly. I also used dried ginger (half the amount) instead of fresh, and skipped the cayenne simply because I didn’t have any dried on hand.

You can find the recipe on the Food in Jars blog. This jam is the perfect balance of sweet, spicy and smoky. Next year, I will be pulling this recipe out early to get a head start during prime tomato season. Yes, it’s that good.