Good for the Heart & Soul: Pumpkin Spice Latte
December 18, 2010 § 3 Comments
A few days ago I putzed around a nearby market, ambling in and out of the bulk bin aisles. Each time I turned the corner, I noticed another stack of canned, organic, pureed pumpkin on sale — above the roasted almonds, next to the tamari-flavored pepitas, underneath the bins of flaky nutritional yeast and clumpy falafel mix. Pumpkin pies, breads and muffins are on their way out; eggnog, citrus-anythings and biscotti are on their way in. While I wholeheartedly embrace these sweet, seasonal additions, I’m not quite ready to give up my favorite pumpkin recipe. A few weeks ago I caroled and crooned over morning mochas. This piping hot, pumpkin beverage is on par with it’s chocolate-y counterpart. A few times a week, I fill up my leaky travel mug and perfume my little office with smells of pumpkin and cinnamon. My shelves are now stockpiled with pumpkin puree and I just refilled my mini, glass jars of autumn spices.
Ingredients (serves 1 large or 2 small cups):
1 cup almond milk (plain)
1/2 cup coffee, strongly brewed
1 tablespoon pumpkin puree
1/8 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 teaspoon pumpkin butter*
1/2 teaspoon honey (or more, to taste)**
*I use Trader Joe’s (it’s my favorite!) but you can also make your own.
**If following a vegan diet, swap honey with maple syrup.
Method:
1. Prepare coffee. My method, using a french press: Place 2-3 tablespoons of ground coffee beans in the bottom of the glass jar and heat water on the stove until boiling. Remove boiling water from heat and let cool for just a moment (so it stops bubbling), then pour water into french press and steep 4 minutes.
2. Meanwhile, combine almond milk, pumpkin puree, spices and pumpkin butter in a small saucepan on the stove. Heat on medium-high heat and whisk, on-and-off, as the liquid begins to heat. When the coffee is prepared, pour into the almond milk mixture and continue whisking.
3. Stop whisking when bubbles start to appear around the edges of the pan (don’t bring the whole mixture to a boil). Take a quick taste. If too bitter for your preference, add a half teaspoon of honey and whisk until combined. Serves two small or one generous portion.
Diet Notes: gluten-free, vegan (see asterisk)
Good for the Heart & Soul: Mocha!
November 21, 2010 § 2 Comments
It’s by no means “bone-chilling-cold” in Tucson, Arizona. But the nighttime temperatures are scooting toward the 30s and I’m afraid to use my gas heater. As such, I’ve come up with a good reason to untangle myself from 18 very-warm blankets each morning. May I present my latest, daily, sweet-tooth habit: A piping hot, creamy, good-for-the-soul mocha. This isn’t your standard (400 calorie) coffee-shop, chocolaty-espresso drink, but rather, a slightly-less-decadent, winning morning addition to my yogurt & granola addiction.
For the past two weeks, I’ve scuttled out of bed (toes scampering across cold tile) to heat up the water pot while I commence the unexciting doldrums of morning (washing face; yawning). Minutes later, water pot whistling, I whip up a mocha (or a pumpkin latte; recipe coming!). When the drink is steaming-hot, I fill up my travel mug. The house smells rich and spicy. I get ready for work. I walk to the university. When I arrive, I unlock the thick, wooden door and open the flappy blinds by my two desk windows. I wheel the horrendously squeaky chair over to the desk past two, crammed bookshelves, a road bike and cardboard boxes stuffed with plant presses and old newspaper clippings, and I settle in by the humming computer. I sip my special drink, beginning the work day.
Ingredients:
1 cup almond milk (plain)
1/2 cup strongly-brewed coffee
1/4 teaspoon cinnamon
1 heaping tablespoon dark cocoa powder (high quality)
1 tablespoon hot chocolate powder (high quality)*
pinch evaporated cane sugar or spoonful of honey, to taste**
1/4 tsp. vanilla (optional)
*As an annual splurge, I buy this Fair Trade cocoa from Conacado in the Dominican Republic.
**For those on a vegan diet, omit honey and swap with maple syrup.
Method:
1. Prepare coffee. My method, using a french press: Place 2-3 tablespoons of ground coffee beans in the bottom of the glass jar. Heat a half cup of water on the stove until boiling. Remove boiling water from heat and let cool for just a moment (so it stops bubbling), then pour water into fresh press and steep 4 minutes.
2. Meanwhile, combine almond milk, cocoa, hot chocolate powder and cinnamon in a small saucepan on the stove. Heat on medium-high heat and whisk, on-and-off, as the liquid begins to heat. When the coffee is prepared, pour into the almond milk mixture and continue whisking.
3. Stop whisking when bubbles start to appear around the edges of the pan (don’t bring the whole mixture to a boil). Add vanilla. Take a quick taste. If too bitter for your preference, add a half teaspoon of honey or evaporated cane sugar and whisk until combined. Serves two small or one generous portion.
Diet Notes: gluten-free, vegan (see asterisk)
Coconut Macaroons with a hint of Marzipan
October 21, 2010 § 1 Comment
Apart from the butter & flour & powdered sugar glory of the 3-ingredient Mexican Wedding Cookie (or Russian Tea Cakes), I’m not sure there’s an easier cookie out there than macaroons. With only 7 ingredients (two of which are vanilla and almond extract) and a sprinkling of white whole-wheat flour (a mere 2 tablespoons), this recipe comes together in seconds. You don’t even have to beat the egg whites!
I started measuring coconut flakes at 8pm on the nose; by 8:15 the gas oven puffed marzipan-smells into the living room; by 8:25pm I sat down on a cushioned chair with a plate of warm cookies, a mug of spiced tea and my midterm mail-in election ballot in front of me, ready for circling.
There’s only one stipulation to this recipe: Find the unsweetened coconut flakes. The sweetened plastic coconut shreds will ruin this cookie (coconut is the primary ingredient after all!). You can find unsweetened, all-natural coconut flakes at a regular grocery store or in some bulk food bins.
Ingredients:
1 + 1/3 cup shredded coconut (unsweetened)
1/3 cup evaporated cane sugar
2 tablespoons white whole-wheat flour (white flour is fine)
1/8 teaspoon sea salt
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Method:
1. In a small bowl, combine shredded coconut, cane sugar, white whole-wheat flour and sea salt. Toss with a fork.
2. When thoroughly mixed, add egg whites, vanilla and almond extract. Stir until the dough comes together.
3. Scoop tablespoon-sized balls onto a greased baking sheet. Bake 18-20 minutes until golden brown along the edges. Cool completely on a wire rack before packaging. They stay fresh, on the counter, for several days.
Southwest Cilantro & Lime Black Bean Salad
June 7, 2010 § 1 Comment
A few months ago I over-zealously planted seven tomato plants in my backyard. Now, thanks to the scorching, 100+ degree temperatures, I have tomatoes overflowing from giant serving bowls on the counter-top. I eat cherry tomatoes by the handful for mid-morning, mid-afternoon and before-bed snacks. Today I diced four beefy ones that I’d picked yesterday and I naively thought I’d made a dent… only to walk outside and pick five more and discover seven others on the verge of ripeness. (I think it’s time for gazpacho!)
In the meantime, I’ve been digging into some fantastic salads. Today I made tabbouleh with (gobs of) tomatoes, lemon, mint, parsley and red onion – all growing right out my backdoor! (I love this way of living!) A few days ago I whipped up this bean salad (photo above, recipe below) for a light lunch. It’s an old family standby: A chunky mix of beans, corn, vegetables and creamy slices of avocado, bound together in a cilantro + basil + lime dressing. It’s zingy, fresh and extremely addicting. But I have one small concession: its shelf-life is short. It’s best eaten the day-of (although it can make it to day two after a chilly, overnight rest in the fridge). And it’s perfect at room temperature. It can be a side dish or main dish, and is a great addition to picnics and potlucks. I like serving it as a main dish with tortilla chips or pan-heated corn tortillas.
Ingredients:
3 medium-sized tomatoes, chopped
1/3 cup chopped scallion, shallot or early onion (including the green part)
2 cups black beans, cooked
2 cups corn
1/4 cup basil, chopped
1/3 cup cilantro, chopped
2 avocados, chopped
4 tablespoons fresh lime juice (approximately 2-3 limes)
1 tablespoon olive oil
1/2 + teaspoon sea salt
1/4 + teaspoon pepper, freshly ground
1/2 – 1 teaspoon evaporated cane sugar, to taste
Methods:
Chop vegetables and herbs; set aside. Squeeze limes and reserve juice in a bowl. Slice avocado and to prevent discoloration, immediately toss in lime juice. In a large bowl, combine beans, corn, herbs and vegetables. Gently toss and add avocado + lime, a bit of olive oil, sea salt, evaporated cane sugar and pepper to taste. Serve at room temperature.
Diet Notes: Gluten-free, vegan, nut-free
Pomegranate Pops with OJ, mint & chocolate nubbins
May 22, 2010 § Leave a Comment
With projections of 95-98 degree highs by our local weather forecaster, there’s no time like the present to start guzzling smoothies and making popsicles. I’ve made many-a frozen treat in my day but these little pops (inspired by Giada) might be the most refreshing frozen bites yet. This icy snack is a bit tart thanks to the pomegranate and has great texture from the cocoa nibs. (Note: If you can’t find cocoa nibs, try dark chocolate shavings. I tried both, but the former adds a delightful crunch.) The OJ balances out the pomegranate juice with a summery sweetness. But it’s the mint that makes makes this dessert sing!
Ingredients:
2 cups pomegranate juice
1 cup fresh orange juice
1/2 cup water
3/4 cup evaporated cane sugar
3/4 – 1 cup mint leaves, loosely packed
1/2 cup cocoa nibs/shaved dark chocolate
Methods:
Heat water, cane sugar and mint on the stove until sugar completely dissolves and the mixture just comes to a boil. Take off the stove, remove mint and cool. Meanwhile, measure juices and combine in a large bowl. When minty-syrup has cooled to room temperature, combine with juices. Ladle a few spoonfuls of mixture into each pop container. Sprinkle chocolate chunks into each cup and using a spoon, stir to let some of them sink toward the middle. Insert plastic attachment or popsicle stick all the way into the cup/container. Freeze at least 6 hours before serving. When ready to serve, dip molds/cups in warm water briefly before unmolding. Don’t feel daunted if you’re lacking pop containers — instead, use small, freezer-proof plastic cups or disposable paper cups and popsicle sticks.
Diet Notes: Vegan, nut-free, gluten-free
Chocolate-Chunked Banana Bread
May 3, 2010 § 1 Comment
A few weeks ago I filled my grocery basket with 18 fair trade bananas, on sale at my local supermarket. Ever since, I’ve been pureeing bananas (hello, banana soft-serve “ice cream”!) around the clock. But while the “soft-serve” is undeniably addictive and a cinch (blend 1 overly-ripe, frozen banana in a Cuisinart until smooth & top with chocolate!), my obsession these days has been banana bread. My family and workmate have been extremely obliging, helping me tweak each trial and, at long last, I think we’ve finally nailed a good combination of ingredients.
A few notes about this recipe: Many of my quick breads & muffins use only oil (no butter) to yield a moist bread that has a longer shelf life. I wanted this bread to be moist, but also firm enough to handle a spread. I was wary of using only butter because I didn’t want it to be tough and chewy. So, I dabbled with a new butter/oil experiment: I decided to mix them. I used half oil, half butter. I loved the texture and crumb size and was pleased that it maintained its moisture, even after several days on the counter top.
Another note: do be sure to measure the quantity of banana “mush” that you put into the bread. You don’t want to skimp here. I’ve experimented with various amounts and want to caution: when I used a mere 1 cup (approximately 3 medium bananas) the results were only so-so. My workmate determined that there wasn’t enough banana flavor and I thought the bread was denser got stale faster. Stirring 1.5 cups of banana mush into the mix does the trick. However, if you only have a scant amount of banana-mush, replace the missing quantity with additional plain, whole-milk yogurt.
To ensure an aesthetically-attractive loaf, nicely cooked through the middle with no burned edges, I suggest taking a peek 45 minutes into the baking time. If the top looks golden brown, I tent a piece of aluminum foil over the top and curl under the pan edges and continue baking until the knife-test comes out clean (usually just over 1 hour).
One final note: This recipe also makes great muffins. For one of my trials, I made two different sizes of muffins (small and very small) to give away at work. If you’d like to do the same, I suggest lowering the oven by 25 degrees (300 degrees on convection; 325 degrees standard oven) and baking between 17-23 minutes, depending on the size of the tin. The muffins and loaf freeze and thaw perfectly, so don’t hesitate to make in advance and enjoy later in the week.
Ingredients:
1 + 1/2 cup mashed banana (approx. 4 medium-sized)
2 eggs
1/4 cup evaporated cane sugar
1/2 cup brown sugar
3 tablespoons vegetable (or neutral-tasting) oil
3 tablespoons unsalted butter, melted
1/4 cup plain, whole-milk yogurt
1 teaspoon vanilla
1 cup whole wheat flour
1 cup white flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup dark chocolate, chopped in chunks and slivers
Methods:
1. Preheat oven to 325 degrees on convection. Alternatively, heat oven on standard setting at 350 degrees. Grease a loaf pan; layer bottom of pan with parchment paper and grease the parchment paper.
2. In a mixing bowl, combine mashed banana and sugar. Beat until thoroughly incorporated. Melt butter (in an oven-proof dish in the heating oven or in the microwave). Allow it to cool for a few minutes before adding to the liquid batter. One at a time, add each egg, followed by the yogurt and vanilla.
3. In a separate bowl mix flours, soda and sea salt. Chop chocolate into chunks and combine with flour mixture. (This will prevent the chocolate from falling to the bottom of the loaf.)
4. Bake in the oven for 60-70 minutes, but take a peek around 45 minutes. If your oven runs hot, the loaf might be browning too rapidly on top (mine always does). If so, tent with tin foil and continue baking. The loaf will be finished when the knife comes out clean. Let the bread rest for about 5 minutes before removing from the pan. Cool completely on a wire rack. This loaf stays good on the counter for several days and freezes and thaws wonderfully.
Diet Notes: Nut-free
Espresso Double-Chocolate Cookies
April 7, 2010 § 1 Comment
It has been eons since my last cookie bake-off. This winter I used my oven for two primary purposes: to test out a new grapefruit sourdough muffin and to roast about 10 too many rutabagas. Suffice it to say, I’m glad to be back in the kitchen whipping sugar into butter.
Trial 1 of my Chocolate Espresso cookie experiment was a flop even though my dad loved them! Now, let me back up a second. Generally speaking, my dad is my recipe barometer. He loves to try new foods and he’ll also tell me if my bowl of quinoa tastes like pebbles. But no one in my family (save my grandpa and perhaps a smattering of cousins) likes or has ever liked coffee, save moi.
Knowing I was solo on the coffee-fan bandwagon, I made these cookies one afternoon when I was home alone; I planned to tote them to a gathering with friends later that night. But, as luck would have it, my dad arrived as I was scraping the cookies off the sheet pan. “Oo!” he said, eyeing the cooling rack. “Uh, just warning,” I said, pointing my spatula at the cookies, “These are espresso cookies. They’ll taste sort of like coffee.” My dad hesitated and then picked up a cookie. Taking a tremulous bite he chewed a moment and then, to my surprise, he grabbed two more: “I love them!” he said, “They don’t taste like anything!”
Sigh.
Back to the drawing board.
Clearly, the flavor in those cookies were lacking – not enough coffee and definitely not enough chocolate. I also found the texture to be a bit off; they were gooey in the middle when they were warm, but resembled fossilized pancakes after they cooled. So, I started tweaking. I doubled the cocoa powder; I added more chocolate-covered espresso beans. I let the dough rest longer in the fridge. I added brown sugar and whole wheat flour for good “chew,” but balanced both with their respective counterparts – a bit of white flour to add a little airiness, plus a bit of evaporated cane sugar (you can use white sugar if that’s what you have handy). Several batches and 2 pounds of chocolate-flavored espresso beans later, I found a winner. Each bite is speckled with crunch (both from coffee bean and chocolate) and the surrounding cookie dough has flavor. And an added bonus: I can eat three cookies without any caffeine-induced jittery aftershocks.
Ingredients:
3/4 cup white flour
1/2 cup whole wheat flour
1-2 tablespoons espresso powder (*err on the lighter side if you want a stronger chocolate flavor)
1/2 cup cocoa powder, high quality
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 stick (1/2 cup) unsalted butter
1/2 cup evaporated cane sugar
1/2 cup brown sugar
2 eggs
1/2 tablespoon vanilla
2 tablespoons almond milk (or milk alternative)
1 cup chocolate-covered espresso beans
1/2 cup dark chocolate chips
Methods:
1. Cream butter and sugars for several minutes, whipping air into the mixture so that it turns creamy-colored and fluffy. Add eggs, vanilla and almond milk. Beat an additional minute or two.
2. Combine flours, baking soda and powder, cocoa and sea salt in a separate bowl and mix with a fork until combined. Slowly fold flour mix into the wet dough and, if using an electric mixer, stop just before the dough is fully incorporated. Stir the remaining few times with a spoon and hand-mix chocolate-espresso beans and chips into the dough.
3. Chill dough a minimum of 6 hours, preferably over night. This is key – allowing the dough to rest will yield a lasting, chewy texture. After chilling, preheat oven to 375 degrees. On a greased baking sheet, scoop dough into balls. For large cookies (approximately the size of a large lime) bake 11-13 minutes. For smaller cookies (approximately 3/4 the size of a golf ball) bake 8-10 minutes. The edges won’t appear brown and the center will appear gooey and underdone – don’t fear. Let them sit (and continue baking) on the warm sheet for 5 minutes before moving to a wire rack to cool completely.
“A Hint of Orange” Yogurt Bread
April 3, 2010 § 2 Comments
This past week has come-and-gone with many bleary-eyed yawns and loads of quick breads and muffins. It’s April and my work schedule has gone topsy-turvy! My work crew and I are watching and recording pollinators – like hummingbirds and carpenter bees – and blooming flowers at 5:45 every morning, on a small hill that’s a part of the Tucson Mountain range. I love mornings, but I’ve got to say, with a 4:30am wake-up call, even yogurt – my breakfast of champions – sounds miserable. Instead, I’ve been packing thick wedges of sweet and savory breads in my backpack all week that I enjoy during the 6 o’clock hour. I’ve been nibbling slices of this moist, aromatic bread up and down the trails, while catching glimpses of deer, nuthatches and on Friday, a roadrunner all puffed up from the early morning chill… Now that’s a breakfast tradition that’s pretty tough to beat!
This loaf and I have been through a lot of trials – this last week I think we hit five! I’ve dabbled with the sugar ratio and found that 1/2 cup brown sugar + 1/4 cup evaporated cane sugar is my favorite. However, if you’re looking to scale back, remove the evaporated cane sugar entirely (not the brown sugar – it’s key!) and replace it with 1 tablespoon of molasses. I’ve tried it and it was still quite good if you’re looking for a more savory bread. One word about the bulk of this bread – the whole wheat flour & oat bran: This loaf isn’t as dense as a brick! Thanks to the oil and brown sugar (which are hygroscopic), this bread retains great moisture. And the yogurt and baking powder also contribute to the fluffy texture. A final note about the baking time: Don’t be alarmed if the top of the bread looks as if it’s browning too rapidly; when fully cooked, the edges will be brown and the top will turn a golden-caramel color; double-check with the knife test just to be sure. This loaf freezes wonderfully and also stays moist for several days on the counter-top.
Ingredients:
1/3 cup vegetable oil
1/2 cup brown sugar
1/4 cup evaporated cane sugar
2 eggs
1.5 teaspoons orange (or grapefruit) zest
1 cup whole wheat flour
1 cup oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 cup plain, whole-milk yogurt
Methods:
1. Preheat oven to 325 degrees on convection. If your oven doesn’t have convection, amp up the heat to 350 degrees. Line the bottom of a bread pan with parchment paper. Grease parchment paper and pan and set aside.
2. Combine oil, sugars, eggs and orange zest.
3. In a separate bowl, mix dry ingredients. Toss with a fork.
4. Combine portions of flour mixture and yogurt alternatively into the liquid mixture until just incorporated. Don’t over-beat or gluten will form, yielding a tougher bread. Pour batter into bread pan and bake for 44-47 minutes until top is dark, golden brown and a knife comes out clean. Let cool for 5 minutes and remove from pan. Cool completely on the counter.
Diet Notes: Nut-free
Banana Crumb Muffins
February 13, 2010 § 2 Comments
I’ve been experimenting with a new muffin recipe. While I promise not to walk you through each of my blunders, Cooks’ Illustrated-style, I thought I’d take a moment to share two distinct changes I made from the original recipe, and why I veered off course.
If you take a peek at the ingredient list below, you’ll see a 1/3 of a cup of vegetable oil. The original banana crumb recipe – inspired by Marcia, a Tucson Bunco Babe – called for 1/3 cup melted butter. While that recipe yields delicious, flavorful results, I found that when I swapped oil for butter, the muffin was so moist it seemed to melt in my mouth. What’s more, when I used oil, the shelf life of the leftovers was longer and maintained the texture, while my buttery muffins grew stale and chewier in the same amount of time.
The second distinct change I made was the inclusion of brown sugar in the batter. I recently learned from the latest Cooks’ Illustrated magazine that brown sugar – like corn syrup – is hygroscopic (meaning both corn syrup and brown sugar attract and retain water). That’s why cookie dough that contains high levels of either of these two ingredients yields moister, chewier cookies. The original muffin batter calls for 3/4 cup of sugar. I swapped out a third of the sugar and replaced it with brown sugar. The results were wonderful: the muffins were moist with a subtle, warmer flavor that I attributed to the more molasses-y taste of brown sugar.
For the record: I love dense muffins (especially berry-bran!). But this time, I wanted to create a light, airy muffin that you might eat with an afternoon cup of coffee or tea. I was aiming for coffee cake, not pound cake.
Muffin Ingredients:
1 cup white flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 bananas, mashed (approx. 1.5 cups)
1/2 cup evaporated cane sugar
1/4 cup lightly-packed brown sugar
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla
Crumb Topping:
1/4 cup lightly-packed brown sugar
2 tablespoons whole wheat flour
1/2 teaspoons ground cinnamon
2 tablespoons butter
Methods:
1. Preheat oven to 375 degrees and grease muffin tins. In a medium-sized bowl combine flour, soda, powder, salt and spices. Combine with a fork.
2. In a separate bowl, lightly beat egg. Add banana, sugars, oil and vanilla. Mix until thoroughly incorporated. Slowly add flour mixture to liquid, gently stirring. Stir just until incorporated; don’t over-beat. (If the batter is over-stirred, gluten will form, yielding a denser muffin.)
3. Prepare crumb mixture: combine flour, cinnamon and sugar in a small bowl. Break in butter until the dough resembles coarse peas. Set aside.
4. Ladle muffin batter into greased tins. Fill 3/4 of the way to the top. Sprinkle with crumb topping. Bake 15-18 minutes until toothpick comes out clean. Let sit in muffin tins for about 5 minutes before removing. Serve warm or at room temperature. These muffins also freeze and thaw wonderfully.
Diet Notes: Nut-free
Winter Salad (with pecans, yams & feta)
February 3, 2010 § 1 Comment
I’ve been trying to scale back on side dishes and salads. Instead of using an encyclopedia of ingredients on a salad, or clogging up my table with too many bowls and platters of non-main-course fare, I’m trying to use great ingredients, fewer of them and not dirty every bowl in the cupboard for each meal!
Here’s a salad I made a few afternoons ago that was simple and vibrant. With the exception of the feta, everything in the bowl — from the cilantro to pecans — was sourced from local Arizona farms. It was a hearty side dish that we ate with thick slabs of eggplant lasagna and homemade bread. This salad didn’t go overboard on textures, and was packed with flavor from the crisp greens, leafy herbs, warm yams and salty, savory cheese.
Ingredients:
3 large handfuls red-leaf lettuce
1 bunch scallions, chopped (including green part)
1/2 cup cilantro, ripped
2 small yams/sweet potatoes
1/2 cup pecans/walnuts
2 tablespoons evaporated cane sugar
1/3 cup crumbled feta
edible broccoli & arugula flowers (optional)
Orange-Mustard Dressing
1 orange, juiced (approximately 1/4 cup)
1-2 tablespoons red wine vinegar
1/4 teaspoon sea salt
1 large garlic clove, minced
2 teaspoons dijon mustard
olive oil, to taste (at least 3 tablespoons)
Methods for the Dressing:
Using a fork, combine all ingredients except olive oil in a medium-sized bowl. While whisking, add olive oil in a steady stream until the dressing reaches the desired consistency. Test it. If the dressing is too sharp, add a bit more olive oil and a pinch of salt.
Methods for the Salad Prep:
1. Preheat oven to 375. Fill a small pot of water and heat on the stove. Chop yams/sweet potatoes into bite sized chunks and boil for 5-7 minutes until slightly tenderized. Drain. Toss in olive oil, salt and pepper and bake in the oven until soft, about 10 minutes. (Alternatively, skip the boiling step and bake approximately 30 minutes.) If crisp potato edges are preferred, broil the final 3-4 minutes.
2. Wash lettuce & spin/pat-dry. Rip into bite-sized pieces. Chop scallions and crumble feta.
3. Chop/crumble pecans into big hunks. In a small pot or pan, combine pecans and 2 tablespoons of sugar on medium heat until the sugar melts and coats each pecan (about 5-7 minutes). Keep an eye, stirring frequently — they burn easily. Remove from heat when pecans are thoroughly coated and begin to brown and become fragrant. Set-aside and cool completely.
4. Once sweet potatoes are crisp, remove from oven. If you top the salad with the hot potatoes, you risk wilting the greens — not as attractive, but still delicious. I let them cool about 10 minutes before combining all the ingredients, so they’re still warm. I serve the dressing on the side and let my guests spritz; if you’d rather dress the whole salad, wait until just before serving so the greens don’t wilt.
Diet Notes: Gluten-free
