It’s January, and my own health isn’t feeling so tip-top. During my journey on the Camino de Santiago, I walked 20 miles a day, ate whatever I wanted, and felt fantastic. The problem is I’ve kept eating that amount, and added a boatload of cookies, cakes, and sweets during the holidays. So much in fact that I am oozing sugar cookies out of my pores (I should not be getting breakouts at this age), and the muffins I love so much have become a giant muffin tire around my hips and back. No joke. I can feel it.

So like many others who jumpstart a nutritional change on January 1, I am too (also, my annual physical is in two weeks, and I’m embarrassed to go there and have the doctor tell me I’ve gained 20 pounds). No joke. Those loose-fitting pants from the Camino? Not so loose anymore. Rather, what’s the word? Snug. (Even though I’ve been pretty committed to spinning the last couple months, I’m pretty sure the newly thickened thighs are not all muscle.)

It’s not weight I’m concerned about. It’s health. I’m celebrating another birthday this month (and it’s not 18), and I need to really pay attention to how I age. I had been all set to de-tox for three weeks (no refined flours, sugars, etc. for three weeks. First week: fruits & veggies. Second week: tofu, legumes, beans. Third week: fish). Then Patty tells me to watch Forks Over Knives (learn about the 5% Diet and the movie here) and go vegan. We had a heated argument. I told her she was going too extreme. I had tried vegan for a month a year ago after reading The China Study, and then, well, bacon rocks. She sighed in exasperation, not understanding how I could be so stubborn and stupid.

My answer: whatever.

I come from a family who loves to eat. So much so that my mom has Type 2 diabetes, hypertension, high blood pressure, and high cholesterol (probably a few more things that I forgot). She isn’t overweight, quite tiny actually, so she thinks she’s actually fine. When she went from pills to insulin shots, she thought that was a sign of improvement (not kidding). She proudly skips her other medications because she thinks she will overdose (not kidding). She said her doctor was a bad doctor for threatening to “fire” her because she won’t listen to him. He tells her to change her diet and exercise.

Her answer: whatever.

My dad, on the other hand, ten years her senior is fit as a fiddle, with a cholesterol 20 points below mine, and can do yoga positions I only dream about. He is also the cook in the family, and so has been the one plying us with dinners full of meat and rice (for whatever reason, this diet has not negatively affected him). And he has never been able to say no to my mom. So he continues to succumb to her demands for duck, lobster, and sweets.

You would think these two were two little old, uneducated people who don’t understand how their diet is linked to their health. But oh no, no. My mom isn’t even in her 60s yet and she continues to instruct me on how to eat better (“turnips help to cut down blood sugar”…perhaps, then why is yours so high?). My dad loads us up with healing broths when we visit.

So why do they insist on wanting an early death?

I really have no idea. Whatever the resistance is to change is probably what is also killing so many people prematurely, or at least, making their elder years really crappy.

I figured, if not one of her kids (or a really adorable grandson) can convince my mom to change her eating habits, perhaps a movie might. Forks Over Knives has been on my Netflix forever, so I decided to go ahead and rent it (Netflix, you are starting to be economically un-smart for me.) since I was visiting my folks over the holidays. I made my parents sit and watch it.

My mom’s reaction: this is stupid, This woman is still fat, (before wandering off like a 2-year old).

My dad’s reaction: we should try this.

My mom’s reaction to my dad’s reaction: Of course eating less meat helps (huh?) I crammed before my last bloodwork and my doctor was pleased with the results (we have progress!)…but I can’t be bothered to eat like that all the time. This is stupid. Everyone needs meat and enjoy sweets. I’ll get sick if I don’t (and..end progress. Regress).

As if she isn’t sick right now. She’s stabbing herself daily with  insulin and complaining about leg and foot pain (signs of diabetes-related nerve damage). We’ve all tried to scare her, cajole her, teach her how to pick out how the whole grains, everything, but she seems to insist on dying early and painfully. It doesn’t help that she’s stubborn and opinionated (runs in the family).

Do I sound pissed? Well, let me put it this way: it is not going to end well. My dad is going to end up taking care of my mom, carrying her up the stairs when she has no legs or feeding her when she can’t do it herself because she’s had a stroke. The Beanie Baby, aka Mister Strong, will not have his grandmother around for long, or at least, not in great condition (interestingly, my grandmother – my mom’s mom – lived healthy well into her 90s.  She understood the concept of hari hachi bu. Her one weakness was vanilla ice cream).

So although my mom seems insistent on trapping her young-at-heart, young-in-mind spirit into an old woman’s body and we’re not sure what to do about it, here are a few things I am doing because at least these steps are within my control:

• Practice what I preach – commit to the whole foods/planet-based/little-no-meat/no overly processed-packaged food way of eating. For those of you know me, this is a HUGE deal. But I have ZERO desire to age in a way that I could avoid by taking preventive measures. Perhaps by changing my diet and forcing my family to adjust to it when I visit will convince my mom that she needs to change, too.
• Stop beating around the bush – try and help others be aware of what they eat directly affects their health (and their life span and their families). It’s selfish for people to eat in a way that leads them to avoidable premature death or preventive chronic conditions. Not only are taxpayers paying for what-could-have-been unnecessary medications, but kids are then also left without their parents or aunts, etc. (Yes, Mister Strong’s dad, I’m looking at you).

So to jumpstart the steps I can take, here is a delicious (DEE-LICIOUS), healthy, whole-foods recipe that might even convince my mom that “whatever” isn’t going to cut it anymore. For other awesome, vegetarian recipes, check out the Telegraph.

Don’t tell Patty. She loves to tell me, “I told you so,” especially when it’s for my own good.

Whatever.

Roasted Acorn Squash with Wild Rice & Quinoa Stuffing
I used wild rice harvested by canoe, thanks to ZomppaLiz’s dear husband. You can make the rice ahead of time, and the flavors of the rice will continue to harmonize over a few days, making leftovers awesome.

Ingredients
6 small acorn squashes (nice to have individual portions), halved lengthwise and seeds removed
3 TB honey
3 TB dark brown sugar
1 medium yellow onion, finely chopped
3 medium shallots, finely chopped
6 celery stalks, finely chopped
3 TB thyme
3 TB rosemary
1 TB cayenne pepper (or more, for a bigger kick)
1 1/2 cups wild rice (or red, brown, or black)
1 1/2 cups quinoa
3 cups vegetable broth
Balsamic vinegar
1 cup chopped walnuts
1/4 cup dried cranberries
1/4 cup raisins
Oil
Salt
Pepper

Directions
1. C wild rice and quinoa in veggie broth (2:1 water:grain ratio). Bring broth to boil, cover for 20 minutes until fluffy. Remove from heat.
2. Preheat oven to 450F. Rub each half of acorn squash with honey and brown sugar. Season with bit of salt and pepper.
3. Bake acorn squash for 30 minutes until tender (fork should go right in).
4. While baking, add a bit of oil in deep skillet and add onions, shallots, and celery (can use veggie broth instead of oil). Season with salt, pepper, thyme and rosemary (and really, any other herbs you prefer) until soft (about 6-7 minutes).
5. Take mixture and stir into rice. Add walnuts, cranberries, and raisins. Season with salt, pepper, and balsamic vinegar (makes flavors pop).
6. Stuff each half of acorn squash with rice and return to oven for another 20-25 minutes until squash is totally tender and edges browned.

A spongy, vanilla cake drenched in a mix of evaporated milk, condensed milk, heavy cream and a splash (or more) of rum takes the term “triple threat” to a whole new level. Topped with homemade whipped cream and fresh fruit, this cake is something you can whip up, literally, for a get together or holiday that will leave the crowd asking for thirds.

Tres Leches, or three milk cake, is a very popular dessert in Latin America. Where this cake originated is a sticky subject. Since it is so delicious, and has been adapted to include classic flavorings from differing countries in South America, many people take pride in saying their country came up with it first. Though some may squabble about which version is most authentic, there is no argument when it comes to its importance at the table as a sweet indulgence to end any meal.

Although it is not known for being a traditional postre, or dessert, in Venezuela, I make it every year for the holidays. Why is that? Because it is ridiculously delicious, easy to make, and has rum. What more could you ask for?

So when I was in my teens my mom thought we should try making Tres Leches. By “we” she meant “me,” and since it was one of my favorite cakes I took the challenge. At that time, I only had a whisk for the job. Mami told me that the traditional way of making it made it taste better, so during those first few tries the cake took a bit more effort and time than it does now. Today, I can thank Tres Leches (and my mom) for giving me toned arms and a deep appreciation for electric mixers. As the years passed I catered the recipe to my family’s tastes, adding cinnamon, an extra splash or two of rum and a touch of almond extract for an added twist.

The beauty of this recipe is that you can’t go wrong. The steps are easy to follow, the ingredients, for the most part, are already part of your pantry’s arsenal and anything that is saturated with this much milky goodness always gets raves reviews. It is the perfect opportunity for you to take a recipe, add your own secret ingredient and make it your own. It is time to bring a new desert to the table this season, so take out your mixer, put on that apron and count your eggs to make this cake because sugar, milk never tasted so good.

Buen Provecho!

Torta Tres Leches

Cake
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
¼ teaspoon almond extract – secret ingredient

Milk Topping
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
¼ cup preferred rum (or more)

Whipped Topping
Remaining heavy cream (from 1 liter carton)
3 tablespoons of sugar
½ teaspoon vanilla extract

Add Ons
Fresh berries or assorted fruit.

Guide

1. Preheat oven to 350 degrees F. Prepare a 9 by 13-inch pan and set aside.
Tip: An aluminum pan is easier. Grease the pan and add a few spoonfuls of flour. Lightly tap and shake the pan to lightly coat. Turn pan over sink and lightly tap to remove excess flour.

2. In a bowl, beat egg whites on low speed until soft peaks form. Slowly add sugar until stiff peaks form. Incorporate yolks into mixture, one at a time, until completely integrated.

3. Sift, or thoroughly mix, the flour and baking powder.

4. Add dry ingredients to the egg mixture, alternating with milk.

Tip: Do this step quickly to keep your cake batter fluffy and airy. Do not over mix.

5. Add vanilla and cinnamon. Stir batter once or twice to incorporate. Pour cake into prepared pan and bake until golden.
Tip: An aluminum pan will take 25- 35 minutes for the cake to be done. Add 10-15 minutes if baking in stoneware. Cake is cooked through when a toothpick is inserted into the center, removed, and remains dry.

6. In a bowl combine the evaporated milk, condensed milk, heavy cream and rum.
Tip: This step can be done in advance, while the cake is baking in the oven. It can also be chilled along with the cake overnight.

7. Remove cake from oven. With a fork, or skewer, poke holes into cake. Pour milk topping over cake while it is still warm from the oven.
Tip: This part is fun for the kids. You can’t have too many holes, just make sure the surface of the cake remains level.

8. Let cake sit and cool to room temperature. Cover and refrigerate until chilled.
Tip: Cooling should take a few hours, or can be left overnight in the fridge.

9. Combine the remaining heavy cream, vanilla and cinnamon in a bowl. Using a mixer, whip heavy cream until peaks form.
Tip: The peaks should hold their shape enough to use a pastry bag with assorted tips if desired. Do not over whip, or you will end up with sweet butter instead of sweet whipped cream.

10. Once the cake is completely chilled, top with homemade whipped cream and berries.

And finally, admire, eat and enjoy!

This dinner is the conclusion of the Christmas celebrations that start on December 16^th with the first posada. Posadas are processions that have been a tradition in Mexico for 400 years. Some researchers believe that the tradition may have been started by early friars who combined Spanish Catholicism with the December Aztec celebration of the birth of the god Huitzilopochtli.

Posadas are a reenactment of the struggle that Mary and Joseph went through to get lodgings when they arrived to Bethlehem, according to the Bible story. Typically, several families in a neighborhood will schedule a night for the Posada to be held at their home. At the end of every procession, people sing villacincos (Christmas carols). Children break open star-shaped piñatas to obtain candy and fruit hidden inside. In some occasion a party, complete with drinks and music, follows after the traditional posada.

Like in any other Mexican celebration, food plays a very important part in posadas and Christmas. At posadas the hosts usually serve ponche (a warm drink made with seasonal fruits and piloncillo. Other dishes can be atole or tamales. Even though posadas are planned gatherings that are part of the Christmas festivities, they can seem informal compared to la cena de Noche Buena.

Some classic dinners for this night are turkey, Norwegian cod, romeritos, baked ham and many others depending on the region of the country. One of my most delicious memories of this time of the year is Noche Buena salad. This sweet salad combines some of the produce that is easily found this time of the year in Mexico, including one of my favorites, jicama. There are several versions of this salad, but here’s a recipe for a simple one that will be a perfect and colorful addition to your Christmas dinner.

Noche Buena salad recipe

Ingredients:

3 large beet roots or 6 small ones, sliced
6 cups of water
¾ cups of sugar
1 large jicama, peeled and sliced
3 oranges, sliced
1 romaine lettuce, sliced
1 cup roasted peanuts

Preparation:

1. Boil beet roots and sugar in 6 cups of water. Let them cool down and save the water.
2. Serve cold with slices of jicama, orange, peanuts and lettuce.
3. Pour a couple of spoonfuls of the beet water over the salad, this is what gives it the special flavor.

Buen provecho and happy Holidays!

On Friday, I attended the dinner of the 26th Annual Sustainable Agriculture Conference held by the Carolina Farm Stewardship Association. During a time when all I seem to see on TV are celebrities getting married or divorced – all on heavily-sponsored reality shows, of course – I was amazed at the  1,200 people there who cared more about the Earth and what we eat than they care about whether celebrity A wears the dress better than celebrity B (though in full disclosure, I wholeheartedly admit I do check out People Magazine as a guilty pleasure).

By the way, why are celebrities celebrities? By definition, we are celebrating them – for what? Making YouTube videos? Why not celebrate farmers? You know, the people who make it possible for us to eat?

The keynote speaker of the dinner was none other than Dr. Joan Gussow, “matriarch of the local food movement.” Dr. Gussow spoke to the crowd of 800 farmers and local food advocates over a fantastic dinner prepared by the chef of the Sheraton Imperial in Durham, NC with ingredients all sourced locally (the regular menu there tries to be as seasonal as possible). Yes, a locally-sourced, catered dinner for 800 people – hard work, but possible.

I sat next to a lovely young couple who was recognized as one of the new farmers – she and her fiance just bought some land after serving in the military and are starting a farm called Pitchfork & A Prayer Organics. They were there to learn and to share – and simply inspirational…I can’t wait to hear more from them and their journey to begin a much-needed family farm. Hmm…anyone have some urban farmland they’re selling?

Some of you have heard me speak about Dr. Gussow before – many people talk about her – she is one of the few individuals who speak truth to power. She spoke about the seriousness of our current situation – our broken food system, our messing around with Mother Nature with known but ignored or unknown consequences, our compromised health, our exploitation of the most vulnerable, our blinded rush without understanding limits to growth. As she spoke, I could not help but feel so grateful that I had the opportunity to be inspired by her as my professor – she changed the course of my career by challenging my thinking and pushing me to do something about our current situation (hence, hello, Zomppa).

She also was one of the first people who made it clear – in non-negotiable terms – that when it comes to the Earth and our food, messing around with one thing will mess up something else. We cannot eat in isolation, we cannot consume in isolation. You might be drinking a cup of coffee while reading this. Imagine the number of human beings and animals and organisms who were directly involved in allowing you to taste that coffee, not to mention natural resources used, from the coffee bean you chose to the cup you’re holding to the water you brewed with it to the coffee machine you used to the ability of your hand to lift the cup to your mouth to….

It’s overwhelming.

Yet, as Bill McKibben noted in his book Eaarth (please read this book), although there are politicians out there who either refuse to believe (or refuse to do anything about the fact) that our climate is changing or that toxic chemicals leached into the soil are affecting our species and other species, some bad sh** is happening. So it’s time to wake up, people. What you do and eat everyday affects everything else and everyone else. Your coffee appeared at your table not only because of your hard work and efforts, but others as well.

Dr. Gussow ended her talk on an optimistic note (as she always does after scaring the bejesus out of me). She noted that 20 years ago, there was no way that a head chef at a huge convention hotel would agree to or embrace catering a meal for 800 with locally-sourced ingredients, or that 1,200 new and experienced farmers could gather in a room talking about organic fertilizers without being viewed as subversive, or that people from all walks of life are walking away from the broken system and returning to the Earth.

So we are surely waking up – but we have to stop hitting that snooze button.

To help us wake up is an easy-to-make, easy-to-impress (I’m all about easy breakfasts) Mushroom Egg Bake (local eggs, local mushrooms, local tomatoes, local cheese, and muffins baked at the Whole Foods bakehouse in North Carolina…sorry, haven’t yet gotten to making my own muffins – though I should!).

Good morning.

Mushroom Egg Bake
Serves 4 (or 2 hungry people)

Ingredients
2 English muffins
1 tomato
1 cup sliced mushrooms (wild, Baby bella, or portobello – your choice)
1/4 cup cheese (or more or less if you want, Cheddar, PepperJack, Gruyere – use your imagination)
Chopped parsley
Thyme
Rosemary
Salt
Pepper
4 eggs

Directions
1. In skillet, saute sliced mushrooms with thyme, rosemary, salt, and pepper (add whatever seasonings or herbs you want – that’s the great thing about this – experiment!)
2. Preheat the oven to 350F
3. Put one half of muffin in each of four small ramekins
4. Scoop sauteed mushrooms and make a well
5. Crack an egg in the well
6. Add chopped tomatoes
7. Add shredded cheese
7. Garnish with parsley
8. Bake
9. Eat
10. Thank our farmers

Who doesn’t love the smell of fresh bread in the oven? Often times it is easier to buy bread than to make it, but not in this case. Pão Caseiro, translated as house bread, is a typical staple in the Portuguese kitchen. Comprised of flour, yeast, water, salt, sugar and olive oil it is not only easy to make but it uses inexpensive ingredients that are staples in the kitchen. With some time and a little effort these ingredients combine to not only make delicious hearty bread but also fill your home with the sweet smell of home baked pão.

My father taught me this recipe a few years ago when I approached him about learning some traditional Portuguese dishes. He immediately jumped to pão caseiro telling me that this recipe is simple and inexpensive because it is a staple in the humble home. There are many variations of this recipe concerning not only the quantity of ingredients, but of the ingredients themselves. Our recipe was derived from some trial an error as my father recalled his childhood, remembering the times he helped his mother prepare the pão for the week.

Growing up through the war and living on a farm, he recounted that his family survived and thrived on this bread largely because it didn’t use costly ingredients such as cream, milk, lard and eggs. There was a shortage of these ingredients as the war waged on so it was more profitable to sell them than to use them.

While we were kneading the dough my father told me about his mischievous childhood days, like the time he snuck into his family’s chicken coop and ate some of the eggs. When his parents found out he was given double chores for a week, but he is thankful that he had to do more chores instead of losing out on the extra little loaf of pão his mother would make him. He told me some things are best when they are straight out of the oven, especially a little loaf of pão.

We love food not only for being delicious, nutritious and simply delightful, but also for the memories they hold and the history they carry with them. Páo caseiro for me gives me some insight into my family, my father, and my heritage. It is also just simply delicious with some olive oil, butter or all on its own warm from the oven. I invite you try this recipe to get a little taste of Portugal.

Bom proveito!

Pão Caseiro

Ingredients
4 cups unbleached flour (or 2 cups unbleached flour 2 cups whole wheat flour)
1 teaspoon sea salt
2 teaspoons white sugar
1 tablespoon olive oil
1 – 1 ½ tablespoons yeast or 1 yeast packet
1 cup + warm water

Directions
1. In a bowl combine flour, salt, sugar, yeast and olive oil.
2. Make a well in the center of the dry ingredients mixtures and add ¾ cup of water. Incorporate with flour mixture.
3. Continue mixing and adding water a little bit at a time until the dough separates from the sides of the bowl.
Tip: In a stand mixer, combine all ingredients except for water. On lowest speed add water a little bit at a time until dough separates from edges of bowl. Mix for up to 2 additional minutes to knead dough.
4. On a floured surface knead dough for 15 minutes until soft and pliable. Additional flour may be necessary.
Tip: If dough was made using a stand mixer, knead dough on a floured surface until it is no longer sticky, about two minutes. Additional flour may be necessary.
5. Set aside in an oiled bowl, covered, for an hour or until doubled in size.
Tip: Turn on the oven until it hits 105 F, or feels warm. Immediately turn off oven and place the bowl inside the oven for half an hour or until doubled in size.
6. In a preheated 400 F oven bake bread for 25-30 minutes or until golden and crisp on the outside.
Tip: Spray or brush tops of bread with olive oil before baking for a crisper shell.

Let cool a bit and enjoy!

What is Jicama (hee-kah-mah)? The name jicama comes from the Nahuatl Xicamatl and it is also known as yam bean, Mexican potato and Mexican turnip. Although Jicama is a vine, the name commonly refers to the edible tuberous root of the plant. Its taste is mildly sweet and crispy and it’s perfect as a refreshment on a hot day when eaten raw.

Jicama (Pachyrhizus erosus) belongs to the legume or bean family (Fabaceae) and is native to Mexico, Central and South America where it is a popular dietary staple. It had been cultivated by all major Mesoamerican civilizations. The Spanish introduced it to the Philippines in the 17th century and from there to Southeast Asia and China. Today it is most prominently used in Mexico, South China and in the U.S.

The crop is cultivated in frost-free climates, grown in rows from seeds, and within a year this vine is harvested for its large taproot. To eat jicama, only the fibrous brownish peel must be removed. The rest of the plant, a legume with trifoliate leaves, is thrown away since it might be poisonous.

Jicama can be eaten in raw salads, although in Mexico the ivory-colored flesh is marinated with lime and sprinkled with chili powder. The skin is typically peeled before eating it raw. Raw jicama taste is described as crisp, sweet and nutty, similar to a pear or an apple, or a cross between an apple and a potato.

Jicama it’s also delicious when cooked as a vegetable. It maintains much of its crispiness when cooked and it’s perfect when it’s sautéed with other vegetables or used in stews.

1 cup (100 gr) of raw, sliced jicama is an excellent source of vitamin D (24 mg) and also contains:
Calories: 46
Protein: 0.86g
Carbohydrate: 10.6g
Total Fat: 0.11g
Fiber: 5.8g

Here are two recipes to use jicama. One is for a salad that was delicious and refreshing and the other for a light and healthy spring rolls dinner. Enjoy and buen provecho!

Jicama salad
Ingredients:
1 small jicama, sliced
1 small butter lettuce
1 small red Boston lettuce
1/4 lb cherry tomatoes
2 radishes, sliced
1/2 red onion sliced

For the dressing
2 TB olive oil
The juice of 3 key limes
1 TB honey
1/2 tsp dill
1 TB chilli powder or dried peppers (the ones used for pizza)
Salt and pepper to taste

Directions
1. Place the lettuce at the bottom of a platter and arrange jicama, tomatoes, radishes and onion on top.
2. In a small bowl mix all the dressing ingredients very well and drizzle over the salad.
3. Serve and enjoy.

Jicama and chicken filling for Spring Rolls
Makes enough for 6-8 spring rolls
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients
1 chicken breast
1 TB yellow mustard
1 TB olive oil
1/4 red onion, sliced
1 small green bell pepper, deveined and sliced
1 small jicama, julienned – approximately 1 lb (1/2 Kg)
1 lime
2 tsp paprika or chili powder
Salt and pepper to taste
6-8 rice paper sheets

Directions
1. Seasoned chicken breast and spread mustard on top. Grill until done and cut in medium size cubes. Set apart.
2. In a large skillet sautee onion, bell pepper and jicama for 7-9 minutes. You want the vegetables to stay crunchy.
3. Add the juice of the lime, paprika and salt and pepper to taste and mix well. Let it cool down.
4. Build your spring rolls. Here’s a very good video on how to do this.
5. Serve cool and enjoy.

Sounds good doesn’t it!? This month’s recipe from BakingBar is Strawberry Fool. The ‘Fool’ in various guises of different fruits has been around in Britain since the mid 17th Century. Just a wee bit of history for you there too.

For those of you lucky enough to live on the emerald isle of Ireland you will know only too well that our summers are somewhat lacking in warmth and dryness so what better way to brighten up your day than with this low-fat alternative of a traditional English dessert.  This versatile dessert makes an excellent breakfast, brunch, lunch or even snack.

Once you taste a Strawberry Fool you’ll understand why it has always been such a prevalent English dessert and with this variation you won’t need to feel guilty about piling on any extra pounds.

Why not prepare this the night before for a grab-and-go snack the next day? If you have kids who have a sweet tooth, this strawberry fool added into their lunchbox will likely fool them into thinking it is one of the sugar packed yoghurts which are so often found on our supermarket shelves.

The Ingredients:

• 450g Pot of Greek Yoghurt or Natural Yoghurt
• 220g Fresh Strawberries
• 2tbsp Honey
• 3tsp Fresh Lemon Juice
• 1 Crushed Digestive Biscuit or similar biscuit

The How-To:

• Wash and cut your strawberries, removing the stalk.
• Crush these in a glass bowl using a fork or potato masher. Break them up as much as possible to release the juices.
• Add the 2tbsp of honey to the strawberries, stir and set to the side for about 20 mins.
• While you are waiting pour the Greek or natural yoghurt into another bowl and beat in the lemon juice until the yoghurt is smooth.
• In a small glass beaker (or even a cocktail glass works well) spoon 2tbsp of the strawberries into the bottom of the glass, followed by 2tbsp of the yoghurt and repeat until the glass is sufficiently full.
• Sprinkle with a little crushed biscuit and you’re ready to serve!

You will be able to make 3 or 4 desserts with this recipe depending on the size of the glass you use. Store in the fridge until you are ready to eat.

You’re Done!

Remember to stop by our website http://www.bakingbar.co.uk for lots more recipes.

When Mongolian conquerors invaded India around the 13th century, they did one good thing: they introduced the Persian and Afghan food culture to India. This, along with India’s own, rich food culture, marked the Indian culinary renaissance. The kormas, kebabs, koftas, pulaos and the most flavourful of them all – the biryanis –started acquiring their Indianised reincarnations in the royal Muslim kitchens of the nizams and nawabs of India. There were specialised royal cooks for making the biryani, and it is believed that there were more than 50 distinct kinds of biryanis in India itself, thanks to India’s rich treasure of a variety of aromatic spices!

The exact origin of this culinary masterpiece is lost in time. Some people even think that biryani actually existed even before the 13th century in India, during the period of Babur’s rule, which is much before the mughals came to India, although in a slightly different form. Another legend says that Timor, also known as Tamerlane, brought it down from Kazakhstan via Afghanistan to Northern India.

Although the nizams and nawabs relished the biryani themselves, interestingly, some people believe that these were never a part of the menu for the royal guests; they wanted to keep their own recipe a secret! Each of the royal cooks had their own patented method and ingredients for making the biryani, which soon became associated as an incredible part of the food culture of that region. The result was Hyderabad got its own form of biryani, Lucknow relished the other kind, the Awadh and Kolkatta had their own delicious versions – all extremely competent!

The secret of cooking the perfect biryani

Making biryani is what we call it a “culinary masterpiece” in India. It really takes a lot of practice and patience before one makes that “perfect” biryani. Traditionally, to create a magical effect, an array of ingredients, such as kewra (Pandanus flowers) water, rose petals, rose water, mint leaves, jasmine flowers, lemon, milk and saffron were added to this dish for perfecting it in terms of the flavour, colour and smell. The right amount of ingredients added at the right time of cooking, the quality of rice, the amount of heat, the kind of vessel used for cooking and the right cut of meat are some of the factors determining the taste of the final dish. The authentic biryani must use the succulent meat from the front thighs of a male goat, along with the bones and cut into big pieces. Traditionally, game meats included peacock, partridge, deer, boar and hare. With the passage of time, chicken, turkey, prawns, lamb, beef, vegetables, mushrooms and fish have been replaced in place of those game meats satisfactorily.

The biryani should be cooked in its own steam, covered with a tight lid and additionally sealed with wheat-flour dough. The secret is in the spices too! The correct quantity of spices and mint leaves, the use of pure ghee (clarified butter) and the best-quality aromatic rice (e.g., the long-grained basmati rice) are indispensable in order to prepare an authentic biryani. The age-old way of testing whether the biryani has been properly cooked was to throw a handful of biryani on the ground: if all the rice grains fell separately, it meant that the biryani was just perfect!

The ways of cooking: kacchi and pukki

Pukki—The method in which the meat and the rice are cooked individually and then combined together in layers. This process is easier and less time-consuming. The North Indian biryanis, e.g., the Lucknow biryani, is a type of pukki biryani.

Kacchi—In this method, the raw, marinated meat is layered with raw or half-cooked rice. The South Indian Hyderabadi biryani is a form of kacchi biryani.

The apparatus

Traditionally, in an earthen pot called handi, the meat, spices, mint, coriander leaves, the essences, crisp-brown onions, rose petals (optional, depending on the type of biryani) and rice were layered, the bottom and top layers being the rice always. Saffron dissolved in milk is poured from the top. The handi was sealed with a flour dough and put on hot coal embers to cook.

These days, in our modern kitchens, we don’t use handi or coal, but rather, use any deep-bottomed vessel (preferably non-stick) with a tight lid and the usual gas oven. The trick is to use a thick pan under the main vessel (i.e., the main vessel should sit on this pan), in order to avoid the bottom layer of meat to get burnt, while slow-cooking for about 40-50 minutes.

I am happy to share with you all a Hyderabadi-style kacchi biryani recipe.

Nizami Chicken Biryani

Ingredients:

2 whole chicken leg pieces

6 meaty pieces of chicken, with bones

2 onions

1 cup yogurt

2 cps aromatic rice (like the basmati variety)

5 bay leaves (divided)

4 1-inch (divided) cinnamon sticks

6 cloves (divided)

8 peppercorns (divided)

4 green cardamoms (divided)

1 black cardamom

¼ tsp nutmeg powder

4 mace petals*

1 tsp cumin powder

1 tsp coriander powder

1 tsp cumin seeds

1 TB garam masala powder

8 drops kewra essence**

8 drops rose water

1 tsp saffron strands

½ cup warm milk

1 cup coriander leaves, chopped

1 cup mint leaves, chopped

6 tsp ghee (divided)

6 tsp salt (divided)

3 cups water

Wheat flour dough: For sealing the lid

Directions:

1. Fry the finely cut onion strips in 2 tsp ghee, till these become crisp and brown. Remove in a bowl and set aside.

2. Add the saffron strands to the warm milk, keep aside.

3. Marinate the chicken for 1 hour with 2 tsp ghee, 3 tsp salt, 1/4th cup each of chopped coriander and mint leaves, cumin seeds, the coriander and cumin powders, two bay leaves, two cinnamon sticks, three cloves, four peppercorns, two green cardamoms, the black cardamom, nutmeg powder, mace petals and the yogurt.

4. For the rice, boil the water and add 2 tsp ghee and two cinnamon sticks. Also add half each of the cardamoms, cloves, peppercorns and bay leaves to it. Now add the rice and 3 tsp salt and cook till it is 40% done. Switch off the gas and drain the water well. Reserve the spices in the rice.

5. In a heavy-bottomed non-stick vessel, add the marinated chicken. This becomes the first layer. Then add 1/4th cup coriander-mint leaves on it, topped with some fried onions, spreading evenly, which becomes the second layer.

6. The third layer is a layer of rice.

7. Again, add coriander-mint leaves (1/4th cup) and some fried onions at the top of this and spread this out.

8. Add half the saffron-milk mixture to this from the top, in a circular motion. In the next layer, add the remaining rice. The topmost layer would have the remaining 1/4th cup coriander-mint leaves. Top this up with the rest of the onions. Finally, add the garam masala powder, kewra essence, rose water and the rest of the saffron-milk mixture, in a circular manner.

9. Now cover the vessel with the lid tightly and seal it with a dough. On a medium flame, first put a thick-bottomed frying pan. The main vessel containing the biryani should sit on this frying pan. Cook over the medium flame for 10 min. Now lower the flame to the minimum and slow-cook for 40 min.

10. Remove the seal now, take some portion of biryani from the top portion in a plate and percolate down to bottom to collect a little bit of each layer. Enjoy this dish with kachumber, made by mixing yogurt, chopped onions, chopped cucumber, chopped tomatoes, a little salt and red chilli powder!

*Mace is the outer orange-coloured covering of the nutmeg seed, which looks like a small, dry, hard flower. Although both nutmeg and mace are from the same plant, both differ in their taste. Actually, it is an optional ingredient. However, to those who are very particular about authenticity, if one does not get mace, a pinch or two of extra nutmeg powder would do the trick!

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When I was around 5 or 6 years old, Strawberry Shortcake™ ruled my world. (Along with Star Wars, but that’s a different story.) The Berry Bake Shop™ dominated my collection and stood surrounded by Strawberry’s friends: Blueberry Muffin™, Apple Dumpling™, Raspberry Tart™, the Purple Pieman™, Orange Blossom™ (not really a baked good, but whatever!), Lemon Meringue™, and Huckleberry Pie™. But, don’t be confused. Strawberry S. was the real star here. The bake shop was shaped like a strawberry. The confections you could “build” contained strawberries, and the most distinctive scent of all the dolls came from Strawberry. (Let’s be honest, Raspberry Tart™ smelled terrible.)

Strawberry Shortcake. Source: fourthgradenothing

Why did Hasbro (American Greetings, at the time) choose Strawberry as their leading lady? Well, for one, strawberries are *awesome*. Who doesn’t love strawberries? Have you ever seen even the pickiest kid look at the bright red, juicy berry and say, “yuck”? If you’ve ever attempted a pick-your-own strawberry excursion, you know it’s next to impossible to actually arrive at home with any berries left. No pits or seeds to spit out; the chin-dripping juice of a ripe peach in a convenient pop-in-your-mouth size; the visual appeal of vibrant red fruit against woodsy green stems; a sweet smell that tickles your nose before it even hits your taste buds- yes, the strawberry has it all.

Margie's Strawberries

In my classes, strawberries are my favorite illustration of seasonal eating. Anyone who’s ever purchased (or grown their own) strawberries straight from the farm knows they are vastly different from those white-centered, crunchy behemoths obtained at a chain grocery. Their season is actually quite short (usually a month to six weeks in most areas) and, because they don’t ripen once picked, strawberries must be plucked at their peak and eaten almost immediately. At the Farmer’s Market, the berries are often smaller, but oh-so juicy with no need to be hulled. Strawberries are instant gratification in a fruit. They not only *can* be experienced instantaneously, but *must* be.

Even the name “strawberry” has significance. According to Harold McGee in “On Food and Cooking”, the word “berry” has it’s root in Indo-European language and means “to shine”. Meanwhile, the word “straw” has origins that point to a definition of “to spread”. Put those together and you have “to spread shine”. Strawberry. Spreading sunshine. Shine on, strawberry, shine on.

This season, I’ve featured strawberries in salads and dressings and muffins. Now, let’s put them in a cocktail! A perfect summer sip that doesn’t even feel guilty, because it’s packed with vitamin C and looks so darn good to boot. It’s Strawberry Shortcake™, all grown-up.

Strawberry Sipper
(The Food & Wine recipe I riffed off of called this a “Redhead in Bed”. Being rather naive when it comes to double-entendre…I thought Olivia Newton John’s “Physical” was about exercise for YEARS…I didn’t get the moniker at first. Now, I see it’s more like [How to Get A] Redhead in Bed. I think this drink is too pure for such a saucy name. But, how you use it is up to you.)
Serves about 10.

Gather ingredients. 3 pounds (about 2 quarts) of strawberries, stemmed and hulled, if needed. 2/3 cup sugar (you may use less if the strawberries are quite ripe and juicy). 1/2 cup plus 2 tbsp of citrus vodka (for non-alcoholic version use seltzer/sparkling water or club soda). 1/4 cup (about 2 limes) freshly squeezed lime juice (lemon may also be substituted). Ice. 1/3 cup chilled Riesling wine (omit for non-alcoholic version). Mint leaves, optional.

Prepare equipment: blender, pitcher and serving glasses.

Toss strawberries with sugar and let them sit for about 10 minutes or so to release some of their juices. While this is happening, squeeze limes (or lemons) for juice. In the blender, place 1 cup of ice, half of strawberries/juice, half of vodka/non-alcoholic substitute (1/4 cup plus 1 tbsp), 2 tbsp lime or lemon juice and a few mint leaves, if desired. Blend and pour into pitcher. Repeat with second half of ingredients.

To serve, pour from pitcher to a glass filled halfway with ice and top with a splash of Riesling (if using alcohol). Garnish with strawberry and mint leaf, if desired. I like to serve with a straw. Enjoy summer!

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One year ago this week, I was terribly unhappy. Then, the Farmer’s Market changed my life. Hyperbole, you say? (Congratulations on your extensive vocabulary, incidentally). I say, truth. (My vocabulary *is* smaller than yours). After a very depressing winter, an unclear career direction, and a severe case of the blahs, I made a decision. The decision was to hit the reset button on my life, starting with my diet. The most profound change I made being to basically eliminate most processed foods from my diet. (Exceptions being minimally processed foods…like, I’m not going to go out and grind my own flour or anything. Some food innovations are OK; let’s not get crazy). A year later, I haven’t even had things like deli meats, candy (nope, not even Halloween or Easter), sodas, Subway™, or cereal (other than plain oatmeal). I don’t miss it. Possibly because, I’ve also been undeniably cheerful, felt amazing and rocked the best skin I’ve seen in years. Coincidence? Maybe. Maybe not.

After the decision, I basically had to learn to make a lot of food from scratch. I’m a runner and not a dainty eater to start. A girl’s got to feed herself. Problem was, I had my safe little dozen or so of fruits and vegetables I felt comfortable with and from which I had never really strayed. (In fact, one year I even made a New Year’s resolution to start experimenting with greens. Every week, I would purchase a new green to try. The greens would then sit in my vegetable bin until they turned into a liquid, and I threw them out. That’s *kind of* an experiment, right?!) Boredom was bound to set in quickly. The Farmer’s Market changed all this. I began finding local markets in the D.C. area to inspire myself to cook with new and different ingredients.

DC Farmers Market

And it worked! Wandering the aisles, blinded by vibrant colors, helped by friendly farmers, enticed by amazing scents, I began to experiment a little more with my vegetable cooking each week. My diet got healthier. I got happier. Then, I got a job. Followed by, a whole career; part of which is doing demos teaching *other* people how to use that fresh, gorgeous produce in their own homes. See, I wasn’t kidding. The farmer’s market has enlivened and enriched my life.

Now, I’m one of those encouraging people at the market, showing off all that a good farm can offer. And I’m going to bring a little of that to you in this weekly column: Melissa@Market. So, come to the market with me. Explore the aisles. Pick a new ingredient. Listen to the farmer who says, “Go on. Try it…You’re just going to love it.”

It might just change your life.

Garbanzo Beans & Greens

Garbanzo Beans and Greens

Adapted from a 2011 Cooking Light recipe
Serves about 4

Oh, oh, oh- greens you have come a LONG way in my life. From your mushy pile in the depths of my fridge, you have risen to become the star of my kitchen. Kale, Collards, Escarole- I don’t care which hearty green you use in this recipe, because they are all spectacular.
And yes, this recipe calls for bacon. Bacon is my little secret to getting people who think they don’t like vegetables to eat vegetables. A little goes a long way, and that smell…well, I think we all know about the smell. Enticing, to say the least. I buy responsibly-raised local bacon at the market, but if you’d prefer you can substitute 2 tablespoons olive oil (or one tablespoon olive oil, one tablespoon butter for that richness).

Ingredients
2-3 strips bacon
1 cup chopped carrots (about 3 medium)
1 medium onion, chopped
2 garlic gloves, minced
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper
3-4 cups vegetable broth (depending on desired thickness)
2 15-oz. cans garbanzo beans, drained (if you’d prefer fresh, just pre-soak and cook them)
4 cups kale (or other hearty green), chopped or torn

Toppings: Plain Greek Yogurt (I get the 2%), Feta crumbles, lemon wedges (optional)

Directions
1. Cook bacon in a dutch oven or soup pot on medium heat. Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.)
2. Crumble bacon and set aside.
3. Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.
4. Add garlic and stir for a minute or so longer.
5. Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.
6. Turn up the heat and add broth and beans. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring every now and then.
7. Add kale and cover the mixture and simmer for about 10 minutes.
8. Sprinkle in bacon crumbles (if desired) and stir.
9. Top with desired toppings. Serve with pita, naan or crusty bread for a delicious meal.

Life’s already too short- eat your veggies!

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