Four Nights A Week

Adventures in Eating

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Amy’s Writing, Photography and Art can be found at amybisson.com

  • 13 January 2014 Roasted Root Vegetables

    We visited a local market, Idylwilde Farms in Acton this week – one of my favorite places tImageo go. It is a place where high-end food products and wines can be found right next to the most beautiful produce imaginable. Our challenge this week was to find locally grown produce and, despite the fact that we’re right smack in the middle of January, we were able to do just that.

    The parsnips and carrots are both from Western Massachusetts. One of my favorite winter veg side-dishes is, roasted root vegetables. Roasting brings out the sweetness of both the carrot and parsnips making this one satisfying treat for a winter meal.

    Roasting vegetables, especially root vegetables, is a fairly simple process: hot (400 F) oven, chunks of cleaned veggies coated with olive oil, some seasonings of choice, and about 20 minutes. Here’s the “master” recipe for tonight’s dish:

    Roasted Carrots and Parsnips  2014-01-12-foodie-055

    • About 3  large parsnips, cleaned, quartered and chunked (2 inch long chunks)
    • About 3 large carrots, cleaned, quartered and chunked (2 inch long chunks)
    • Good quality olive oil to coat. Tonight I used half basil infused, half good old EVOO
    • A couple of handfuls of herbs – tonight we used fresh rosemary, salt and pepper

    Method

    • Preheat oven to 400 F
    • Clean and cut the parsnips and carrots. Place in a large bowl.
    • Add the olive oil to coat generously.
    • Toss in the herbs and salt and pepper. Mix well.
    • Spread in a single layer in a large baking pan.
    • Place in preheated oven and roast for 15-20 minutes. Test vegetables for doneness, remove from oven and serve.

    Image

  • 04 Jan 2014 Kale Chips

    2014-01-05-foodie-022We finally got an opportunity to visit the Chelmsford Agway Winter Farmer’s Market this weekend.  Not only was a great excuse for breaking out of the house after the end-of-week snowstorm, it was reinvigorating to visit with and buy from local farmers and businesses.

    And it was the perfect catalyst for getting both Adrien and me back on track with our food collaboration project, Four Nights a Week. Check out Adrien’s blog for more great photos.

    This week the kale looked great so we bought a bunch from local farmer, 2014-01-05-foodie-013Jones Farms and some very tasty salsa from Town Farm Gardens in Brookfield, MA.

    Kale Chips (adapted from many many recipes)

    Ingredients

    • Bunch of kale
    • Olive oil
    • Coarse Salt

    Method

    1. Thoroughly wash the kale leaves. Cut the thick spines off the leaves and rip into bite-sized pieces.
    2. Dry the kale (water and oil don’t mix). I used my salad spinner for this. Put the kale in a large mixing bowl so you can toss the olive oil and salt with the leaves.
    3. Drizzle on the oil – enough to coat (not drench). I’m guessing a couple of tablespoons were enough. Now sprinkle on the coarse salt.
    4. Spread the kale in a single layer on baking sheets. Don’t make the mistake of putting all the kale on one sheet or the leaves won’t crisp up.
    5. Bake at 325 F for 10 minutes or so — watch the leaves so that they dry and crisp but don’t brown.  Also, I know there are some bloggers recommending using a microwave, but I would not….. too easy for leaves to catch on fire.
    6. Take the pans out and let things cool off until you can handle. Serve and enjoy.

    2014-01-05-foodie-089

  • 08 Jan 2014 My Own Greens and Sweet Potato Soup

    2014-01-05-foodie-002Is there anything better than a nice hot soup on a wintry evening? I don’t think so.  Another item we picked up on our visit to the Chelmsford Agway Farmers’ Market was sweet potatoes. Not the beat up ones you see in big box food stores either. These were inspirational.

    And that’s how the idea for making a Greens and Sweet Potato Soup came to fruition.  I already had fresh baby spinach left from a previous shopping trip in the refrigerator, so creating the soup just became an exercise in putting together what tastes appealed.  So here’s the result, but if you’re feeling inventive, substitute away.

    2014-01-05-foodie-054                      2014-01-05-foodie-007

    Greens and Sweet Potato Soup

    Ingredients

    • 2 sweet potatoes, peeled and cubed
    • Small bunch of fresh baby spinach, cleaned and stemmed
    • Stalk of celery, chopped finely
    • Half an onion, minced
    • Clove of garlic, minced
    • Olive oil for sauteeing
    • About 2 tsp of Garam Masala
    • Couple of shakes of red pepper flakes
    • 4 cups vegetable stock

    Method

    1. Start by sauteeing onions, garlic, and celery in oil until the onions are limp.
    2. Throw in the Garam and pepper flakes for a few seconds so their oils are released.
    3. Add the cubed sweet potato and give them a minute or two.
    4. Now add the 4 cups of vegetable stock. Cover the pot and simmer until the sweet potatoes are soft.
    5. Add the spinach, stir around a bit, cover and cook until the spinach is wilted.
    6. Adjust seasonings (add salt and pepper if you wish) and serve.

    2014-01-05-foodie-107

  • 05 August 2011 Cucumber Salad with Olives, Oregano, and Almonds

    Adapted from America’s Test Kitchen. Cooking for Two 2012. (2012) Brookline, MA: Boston Common Press Limited Partnership. p 74.

    My Comment: Cucumber salads are the epitome of refreshing on hot summer days.  As a big fan of America’s Test Kitchens, I knew this salad would be perfection – a descriptor I would NOT have used with my previous iterations of this salad. Thanks to the chefs at ATK, here is a salad that has crunch and flavor.

    Ingredients:

    2 small cucumbers, peeled, halved length-wise, seeded and sliced thin
    2 1/2 TBSP white wine vinegar
    1 tsp extra virgin olive oil
    1 tsp sugar
    1/4 tsp  lemon juice
    salt and pepper
    2 TBSP chopped, pitted Kalamata olives
    1 small shallot, sliced thin
    12 tsp minced fresh oregano
    1 1/2 TBSP sliced almonds (toasted & chopped coarse) I omitted these

    Method

    1. Line baking sheet with paper towels and evenly spread cucumber slices on sheet. Refrigerate while preparing dressing.

    2. Bring vinegar to simmer in small saucepan over medium-low heat; continue to simmer until reduced to 1 TBSP, 3 to 5 minutes. Transfer to a large bowl and let cool to room temperatures, about 5 minutes. Whisk in oil, sugar, lemon juice, 12 tsp salt and pinch pepper until well combined.

    3. add cucumbers, olives, shallot, and oregano to dressing and toss to combine. Let sit for 5 minutes, then toss to redistribute dressing. Season with salt and pepper to taste and sprinkle with almonds.  Serves 2.

    Nutrition information (almonds included):

    Calories (60), fat (3.2 g), Carbs (8.2), Fiber (3.9), Protein (1.0).  Hormonal carbs (Metabolic Effect = 3.3)

  • 30 July 2012 Grilled Peppers Piedmontese

    Have you ever noticed how your weekly food bill creeps up when you don’t menu plan?  In addition to changing the way we are eating so that we’re more conscious of hormonal carbs, this week I was inspired to do more meal planning when we realized our food bills were getting out of control.  This recipe from the Boston Globe Sunday magazine seemed a good fit for an interesting side –

    Copyright © 2012. Adrien Bisson Photography.

    and at 6.9 grams fat and -58.8 hormonal carbs (yes!) it’s right on target for eating metabolically. We served with a lean boneless skinless chicken breast which shared the grill and was simply seasoned with salt and pepper.

     

     

    Grilled Peppers Piedmontese

    Adapted from Reid, Adam. Out of the oven, onto the grill. The Boston Globe Magazine. July 29, 2012. p 16.

    Copyright © 2012. Adrien Bisson Photography.Globe Magazine. (July 29, 2012). p 16.

    Ingredients:

    1 dry pint grape tomatoes (halved)
    4 garlic cloves, minced
    8 anchovy fillets, chopped
    2 TBSP extra virgin olive oil plus extra for drizzling if wanted
    Salt and black pepper
    3 TBSP chopped fresh parsley
    1/4 cup chopped fresh basil
    3 red bell peppers, halved lengthwise through the stem, membranes and seeds removed.

    Method:

    In a medium bowl, mix the tomatoes, garlic, anchovies, 2 TBSP oil, 1/2 tsp salt, black pepper to taste, the parsley and half of the basil.

    Prepare a medium fire charcoal grill or preheat a gas grill on high for 15 minutes (if using gas, adjust burners to medium).

    Grill the peppers open sides down until the edges char (6-8 minutes). Turn the peppers, divide the tomato mixture among them, cover the grill and grill until peppers are tender but not collapsed, 15 to 20 minutes.

    Arrange the peppers on a platter and drizzle with oil (I didn’t) and sprinkle with the remaining basil just before serving hot, warm, or at room temperature.

    Serves 6.  PER SERVING: 328 calories. Total fat 6.9 grams, Total carbs 4.7 grams, Fiber 1.1 grams, Protein 62.4 grams.

  • Changes, changes

    This blog has been in hibernation for more months than I want to admit, partly due to schedule demands and partly due to a major shift in eating.

    About 6 months ago I started to notice how s-l-o-w my metabolism had become and how little energy I had. Substitute sources for proteins in our mostly vegetarian diet were no longer easily digested.

    One change that I made was to join a fitness and training facility, SLS Fitness. Right across the street from the school in which I work, I no longer had an excuse about “getting to the gym” and with several colleagues also going, there was strength in number. The day Sherri Sarrouf came to talk to us about starting an exercise program was one of the best days of my life – everything she described made perfectly logical sense. Using rest-based training (Metabolic Effect), over the last six months my energy levels have been climbing and I am building more muscle.

    Stage II of the process involved working with Susan Kirby, a trainer and nutrition coach at SLS.  And here is where we’ve made some major changes to what and how we eat.

    While I no longer am strictly vegetarian, I am careful to eat lean proteins: chicken, turkey, lean fish.  I am using olive and coconut oils and eat so that at least half of my plate is vegetable.

    I compute hormonal carbs (carbohydrates – fiber – protein) and try to keep that number around 15 while I keep fats to 10 or less each meal.  I eat something about every 3-4 hours using the principles of Metabolic Effect as a guide. This is helping me keep insulin levels more level. Given that I was able to do this with very little trouble while on vacation, I think it’s a eating lifestyle I can deal with.

    We still cook and prepare meals at least 4 nights each week and eat very few prepared foods. So while this blog of collected recipes will no longer be strictly vegetarian, there still will be lots of ideas for home cooks who are vested in healthy eating.

    Enjoy!

  • Everything Has a Season

    It’s been a long time since my last food post.  The school year was a lot more insane than I expected. Adrien’s “real” business efforts have picked up. And I learned a bit about my own nutrition.

    I’ve stopped avoiding meat and become more of a (with a nod to Mark Bittman) less-meat-atarian.  Being of a certain age, I could no longer tolerate (digestively that is) a diet of beans and soy. It was difficult finding proteins that I could tolerate.

    Reliance on carbs was doing a number on my insulin production. So I’ve been working with a nutrition counsellor and rethinking what I do eat.

    This is my life-season for change. I am learning to eat proportionally according to what my body needs. My metabolism is mending now.

    And if you’re still with me – I will be posting some new meal finds in the next weeks. With and without animal/fish protein sources.

  • 01 Oct 2011 Cauliflower Gratin with Tomatoes and Feta

    Adapted from Madison, D. Vegetarian Cooking for Everyone. (1997). New York: Broadway Books. p 281.

    Cauliflower Gratin
    Copyright © 2011. Adrien Bisson Photography

    My Comment: I seem to be having a bit of a time management problem these days – and our diet has suffered. The change of the calendar to October is hopefully going to provide some inspiration to reconnect with the important things – eating healthful foods made at home.  Deborah Madison provides this gratin which is a family favorite – we love the creaminess of feta and the saltiness of capers. Have I mentioned cinnamon is my favorite spice?

    A note about nutritional information. I am no longer using Weight Watchers points, but through the Calorie Count website, can provide the information Weight Watchers and other nutrition-aware users to track food intake. Enjoy!

    Ingredients

    2 to 3 TBSP Olive Oil (less is more if you’re asking me)
    1 onion, sliced thinly
    2 garlic cloves, chopped
    1-1/2 tsp oregano
    1/8 tsp ground cinnamon
    1-15-oz can diced tomatoes (I use Muir Glen)
    1 tsp honey
    1 TBSP capers, rinsed
    salt and freshly milled pepper
    1 large cauliflowers (about 1-1/2 lbs) broken into florets
    Juice of 1/2 lemon
    2 to 4 oz. crumbled feta
    Parsley, finely chopped

    Method

    1. Preheat the broiler and lightly oil a 2-quart gratin dish.

    2. Heat oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano and cinnamon. Cook until the onion is wilted – about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the gratin dish.

    3. Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown – about 10 minutes.

    4. Garnish with parsley and serve. (If you are assembling the gratin ahead of time, cover and bake at 400 F until bubbling – about 20 minutes and the finish under the broiler).

    Nutrition Information: 

    Nutrition Facts
    Serving Size 40 g
    Amount Per Serving
    Calories

    80

    Total Fat 6.8g, Total Carbohydrates 4.9g, Dietary Fiber 0.8g, Protein 0.5g


  • 25 Aug 2011 Shrimp & Avocado Salad

    Adapted from Moosewood Collective. Simple suppers: Fresh ideas for the weeknight table. (2005). New York: Clarkson Potter. p. 167.

    shrimp and avocado salad
    Copyright © 2011. Adrien Bisson

    My Comment: I know, I know…. not strictly vegetarian. But once in a while I enjoy fish. Our CSA share this week included a bag of baby greens, garlic, and several beautifully ripe tomatoes. What could be better than fresh produce picked that morning?

    There is something wonderful about the combination of lemon and tarragon; I think I’d enjoy this salad even without the shrimp.

    Ingredients:

    1 pound peeled & deveined shrimp
    2 TBSP vegetable or olive oil
    2 garlic cloves, minced

    FOR THE DRESSING

    juice and zest of 1 lemon
    1 TBSP Dijon mustard
    1 TBSP chopped FRESH tarragon
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    1/2 cup olive oil (I use about half that amount)

    2 avocados
    2 tomatoes
    6 cups baby greens or torn lettuce

    Method

     1. Warm oil in skillet, add the garlic and shrimp. Saute until the shrimp turns pink (2-4 minutes). Set aside.

    2. Whisk together the dressing ingredients. Toss the cooked shrimp with about 1/4 cup of the dressing.

    3. Peel and pit the avocado and cut into wedges. Cut the tomato into wedges. Arrange the shrimp, avocado, and tomatoes on the greens and drizzle on more of the dressing.

    Serves 4. Nutrition: Calories 470. Fat 36.5, Carbohydrates 12, Fiber 7.7

  • 22 Aug 2011 Summer Panzanella

    Adapted from: Moosewood Collective. Simple suppers: fresh ideas for the weeknight table. (2005). New York: Clarkson Potter. p 108.

    My Comment: This is one of my favorite parts of the summer – when all

    Summer Panzanella
    Copyright © 2011. Adrien Bisson

     the tomatoes ripen at the same time 🙂 Not only do I have some heirloom tomatoes growing in my own garden, but we received some delicious orange-colored cherry tomatoes from our CSA and our neighbor shared some yellow and red cherry tomatoes too. What’s a cook to do except locate a tomato-friendly recipe and use them all up!

    Ingredients:

    1/2 loaf of crusty French or Italian bread (about 8 oz) (I used 1/2 of this amount)
    4 tomatoes (see note above)
    1 large ball of fresh mozzarella (about 5 oz)
    1/2 red onion
    1/2 cup fresh basil leaves
    1 cup pitted olives (used Kalamata)
    1 TBSP red wine or cider vinegar
    1 TBSP olive oil
    salt and pepper (fresh ground)
    Optional: extra vinaigrette

    Method:

    1.  Preheat the oven to 350. Cut the bread in half lengthwise and place in the oven until crisp – 5 to 10 minutes.

    2. Meanwhile, prepare the other ingredients and place them in a serving bowl: Cut to tomatoes and fresh mozzarella into 1/2-inch cubes (about 4 cups of tomatoes and 1 cup of mozzarella), peel and thinly slice the red onion, cut the basil leaves into thin strips and chop the olives.

    3. Add the vinegar and oil to the bowl and toss well.

    4. Cut the toasted bread into 1-inch cubes (7 to 8 cups). Add the bread cubes to the bowl and toss well. Let the salad sit for at least 10 minutes to allow the bread to soak up some of the juices. Add salt and pepper to taste (pass extra viniagrette on the side – but we found it didn’t need any extra dressing).

    Serves 4.  Nutrition information: Calories 282, Fat 15.3 g, Carbs 23.9, Fiber 3.6