Un Diet Cookbooks

When is a diet book, not a diet book? Diets are often considered temporary, just until you lose weight, or get a medical condition under control. But if you are celiac, then gluten free is more than just a diet, but a a way of life. Some dietary changes are necessary, others might be considered optional. Several books have caught my attention recently, because on first glance you might think they are diet books, but they could really be seen as "lifestyle" books, because they represent changes for the long term, not the short term. 

Recently I was at a breakfast with Mark Bittman and he discussed his latest book, VB6. After being told his health was at risk, Bittman decided to adhere to a new way of eating, "vegan before 6 pm." Everyone wants to talk to him about cheating, and the first thing he did at the vegan breakfast was request dairy milk for his coffee. Let's just say he's flexible and that's probably key to his success. He's lost weight, lowered his cholesterol and blood sugar.

VB6 is not a cookbook, although it does include about 60 recipes, not all of them vegan, it's more about how to change the way you eat. Bittman also reduced processed non-whole grain foods like white bread, pasta and rice. Whether you go vegan before 6 pm or just start increasing the number of vegan meals you eat in general, the benefits seem pretty clear. And if you're worried about what options you'll have for breakfast, Bittman covers that too (think smoothies, cereal, tofu scrambles, nut butters on whole grain toast and fruit parfaits).

There are lots of gluten free cookbooks, but one of the latest ones comes from Kristine Kidd, who was the editor at Bon Appetit for more than 20 years. Unlike some other more complicated gluten free cookbooks, Williams-Sonoma Weeknight Gluten-Free is all about quick and fairly easy recipes. With the exception of xanthum gum, it doesn't rely on lots of unusual ingredients. It also has a resource section that offers sources of gluten free basics like flour, pasta, grains, tortillas and broth. The recipes have a California vibe to them, lots of grilled meats, pasta, salads and quick and easy dishes with grains like quinoa. It also has a can do attitude that makes it seem less daunting.

Some fab sounding recipes? Shrimp Avocado and Peach Salad with Chile and Lime, Braised Chicken with Fennel and Polenta, Sausage and Chard Risotto and Ginger Cherry Oatmeal Cookies.

There seem to be two camps when it comes to salt. Those who constantly advocate using it, and those who don't. While I use salt, I think over dependence on it can really be a crutch. Some people with kidney, heart problems or high blood pressure need to reduce sodium, that's just a fact. But even if you don't, aren't you curious about how you can lessen your dependence on salt to boost flavor?  I'm a fan of Jess Gouldman Foung's book Sodium Girl's Limitless Low-Sodium Cookbook which includes lots of cool tricks for creating robust flavor without adding any salt or salty ingredients. She even makes her own creative versions of salty foods like pickles and kimchi.

Don't Break Your Heart written by registered dietitians, is not as extreme as Sodium Girl in terms of reducing sodium (for example recipes will use low salt soy sauce or parmesan cheese). The book is focused on reducing sodium and to some degree unhealthy fat, for heart health and weight management. The recipes like Edamame Avocado Dip, Chicken with Golden Raisins, Green Olives and Lemon and Strawberry Gazpacho are much more interesting than the boring fare sometimes offered up by dietitians.

I'm not a big believer in the Paleo diet, but if it works for some people, so be it. Elana Amsterdam of Elana's Pantry has written a little volume called  Paleo Cooking from Alana's Pantry. Her recipes are gluten free, grain free and dairy free. Coconut Macadamia Tart Crust, Olive Oil Thyme Crackers made from almond flour, Cauliflower "rice" and her Flourless Brownies will probably help you look past the restrictive nature of this way of eating.

Frankly her recipes are appealing and easy and bottom line, that's probably key to making any change stick.


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Strawberries with Minty Dip

Sometimes, our time together is fleeting.  We don't intend for it to be like that, but so it goes.

I'm not one to make friends easily.  But one day at the park, I started chatting with another mom, her son being of a similar age to Max.  We somehow managed to get the kids happily playing together in the sandbox. She helped me with some Spanish words, I helped her with some English.  We made plans to meet up the following morning at a designated time.  I thought it would be the beginning of a wonderful friendship.

Alas, Max and I were the only ones at the park the next day.

At the farmer's market, I spotted a giant bunch of mint leaves.  So fresh and vibrant and green, I couldn't possibly not take home these leaves of freshness.  I placed the bunch in the fridge for safekeeping.  Or so I thought.  Just a few short hours later, I realized the mint leaves were rapidly deteriorating.  It was apparent that they needed to be used quickly.

Sometimes, there isn't any lesson to be learned.  No lesson or narrative to retroactively give meaning to events.  I'll never know why they never showed up at the park.  But I did learn that one must use farmer's market mint quickly.  This time, as a dip for strawberries.

And next time, I'll consult this Cooking Light slideshow for more ideas to use my mint.

Ingredients
1 large bunch of mint leaves
2 tablespoons walnut oil
2 tablespoons whipping cream
1/4 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 teaspoons lemon juice
touch of honey
pinch salt
fresh strawberries, for serving

Instructions
Put all the ingredients in a food processor and pulse until blended together like a pesto.  Serve with fresh strawberries.

Jordan 2011 Chardonnay--Wine on Friday

Recently I've been drinking more Chardonnay. I wrote an article for a magazine about it and the "anything but Chardonnay" phenomenon. Was I one of the sheep who avoided Chardonnay because of one style in particular, the butter bomb? Yes, I think I might have been.

All the sommeliers I interviewed were big fans of Chardonnay, but were very particular about the ones they liked. They told me about the regions they favored--which ranged from France to Chile and South Africa. The Russian River came up in conversation quite a bit as a preferred region. I think of Russian River and Pinot Noir, but it's also known for Chardonnay and even Zinfandel. They talked about minerality and a balance of acidity with structure. Chardonnay is the number one selling varietal in the world, it grows in lots of places and can be made in a very wide range of styles. Not just overly oaky.

It's easy to see why Jordan wines are so popular on restaurant lists, they are elegant. Jordan 2011 Chardonnay Russian River Valley has bright acidity and a long dry finish, I like the granny smith apple aromas but also the lemony flavor and slightly creamy texture. It paired well with local king salmon, cutting through the richness of the fish, but complementing it at the same time. It retails for $30, and I received it as a review sample.

Hazelnut & Vanilla Milkshake with Orange and Strawberries

An astonishingly large portion of my pre-teen and teen years were spent on the telephone.  A landline telephone.  And not one of the fancy cordless models.  One of those bulky models with a short corkscrew cord that makes it difficult to move.  But I somehow made it work.

Practice makes perfect, as they say.

I should probably note that we didn't have call waiting or caller ID, so my high levels of telephone usage got me in trouble.  Often.

And an astonishingly large portion of my time was (is?) on the phone - with one person.  Jess.  We met in 4^th grade. And we have been friends ever since.

It was around 5^th or 6^th grade that we started spending hours at a time on the phone.  Just talking about everything and about nothing.  We would clean our closets and pick out outfits and paint our nails, all whilst engaged in some chatting.  We sort of just assumed that as adults we would live right next door to each other in order to facilitate our incessant need to talk.  We still hold on to a sliver of hope that this will actually happen.
As of now, instead of living right next door to each other, we live on opposite sides of the country.

So we still use that handy phone.  Looking back, I like to pretend that Jess and I were just practicing and perfecting our phone habits for adulthood.  So I really don't think I should have gotten in trouble for my phone use.  Right, mom?  I'm pretty sure I'm owed some reparations here.

I seriously don't understand what we would have done in a pre-cell phone era.  I can't imagine that sending a telegram would have been a convenient thing to do in life.

So unlike most adults, we engage in our teenage behavior.  Because practice makes perfect, we are able to talk while scrubbing toilets, and washing dishes, and making dinners.  We talk about our favorite television obsessions, our favorite recipes, the big things, the small things.

Like coffee and coffee creamers.  This subject actually comes up an inordinate amount of the time.  I'm not really sure why.  It appears I have a fondness for the ever-classic hazelnut flavor.  Jess refuses to be tied down to a favorite, preferring to use whatever catches her fancy at the moment.

And we share ideas for creating delicious foodstuffs.  Like this hazelnut vanilla milkshake.  Instead of adding milk to the milkshake, I used hazelnut creamer.  I then upped the nuttiness with some toasted, ground hazelnuts.  Orange juice and orange zest add a bit of brightness, while cooled coffee brings some depth of flavor.  I added chopped strawberries because chopped strawberries should be added to everything (okay, maybe not everything but soooo many things).  The perfect accompaniment to a late night chat session.

What's Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight. Share your ID flavor at http://whatsyourid.com.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Ingredients
2/3 cup International Delight Hazelnut Coffee Creamer
2 cups vanilla ice cream
1/3 cup toasted hazelnuts, ground in a food processor
1/2 teaspoon orange zest
1 teaspooon fresh orange juice
2-4 tablespoons brewed coffee, cooled, optional
handful of chopped strawberries

Instructions
Using a blender, mix the creamer, ice cream, hazelnuts, orange juice, orange zest, and the coffee (if using).  Once blended, pour in a glass and top with a handful of chopped strawberries.

Grilled Corn with Gorgonzola, Apple, Chive Spread

9 years ago, Seth gave me a stuffed unicorn.  So soft and perfectly sized for hugging, it became necessary for sleeping.  Yes, I am aware that it is ridiculous to need a stuffed animal to sleep when you are approaching 30.

Max recently became attached to this unicorn.  And put his own spin on it, placing a sock on one and only one hoof.  It can now be found sporting an old tee-shirt of his - one featuring the solar system and a rocket ship - as well as a diaper.  You know, in case the unicorn has to go.

I guess I have to accept that it has become his.  Though now I am left without my own sleeping buddy (Seth - umm help please?).  And my sleep has been suffering as a result.

Instead of a unicorn, I can drown my sorrows in some corn on the cob.  Max's word for unicorn and corn are one and the same.  Both are referred to as "na."  And he apparently won't touch this "na."  So this is my "na."  And the unicorn is his.  If only the corn could be used as my stuffed animal.  Then everyone would be happy.

Ingredients
4-8 ears of corn

For the spread:
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon grated Granny Smith apple
1/4 cup Gorgonzola cheese
1 teaspoon ground toasted hazelnuts
1 teaspoon lemon juice
lots of fresh snipped chives - for both the spread and for sprinkling on the corn

Instructions
Grill corn using favorite method.  For this batch, we brushed olive oil over the corn, wrapped it in its own husk, and placed on the grill.  Once the corn was mostly cooked (Popping a kernel produces juices), we unwrapped it and placed directly on grates to get a little char.  In the past, we've grilled the corn directly on the grates exclusively (medium to medium high heat).

In a small bowl, stir together the mayonnaise, sour cream, grated apple, Gorgonzola, ground hazelnuts, and lemon juice.  Refrigerate until serving.  Before using, stir in a liberal amount of snipped chives and use remaining as garnish.

Date and Sesame Chocolate Bars

In Go Dog Go, there are two characters that we meet a few times throughout the book. A girl dog dons a perfectly acceptable hat and asks the boy dog if he likes her hat. He says no, and then they say their goodbyes. This happens three times, with three different hats. But the fourth time they meet is different. He finally likes her hat, and afterwards, the two drive off into the sunset together. And it isn't just any hat. It is an extravagant, an outlandish, a whimsical hat.
Objects hanging from the hat include:
- a fish
- a spider
- candy canes
- pinwheels
- a potted flower
- flag celebrating the letter "Z"
- a mouse

Though I find this to be a horrid example of interpersonal relations, this is how I feel about dried fruit. Show me some perfectly acceptable, perfectly lovely dried cranberries or cherries or grapes and I will say no, I do not like that hat. But mix the dried fruit with chocolate and more chocolate and some spices and sesame seeds and sesame paste, then finally, finally - I will like that hat.

For more snack ideas check out Cooking Light's slideshow of healthy snacks.  So much deliciousness!

Ingredients
1 cup pitted dates, chopped roughly
1 tablespoon tahini
1/2 teaspoon honey
1 1/2 tablespoons dark cocoa powder
pinch cardamom
pinch cinnamon
pinch kosher salt
1 tablespoon roasted sesame seeds
1-2 tablespoons mini chocolate chips
fleur de sel, for sprinkling

Instructions
Place the dates, tahini, honey and cocoa powder in the bowl of a food processor.  Pulse.  Add in the sesame seeds,  and chocolate chips and pulse again.  Take the mixture in your hands (it may help to spray them with a cooking spray) and work it into a sort of "dough."  Push the mixture firmly into a square-shaped, sandwich-size Tupperware-type container.  Cut into bars.  Sprinkle the top of the bars with fleur de sel.  I like to keep these bars in the fridge.

Salmon Tacos with Mango Corn Salsa

To be honest, I haven't been feeling very inspired in the kitchen lately. I've been busy with lots of things including travel, and when I'm home I've been trying to eat the food in the freezer since it is on the verge of overflowing. But yesterday I was at the store and I found local king salmon on sale and some beautiful white corn. I thought about the mango I had and just like that, a plan came together.

Sometimes ingredients speak to you and the lightbulb goes off. I diced the mango to serve with dessert a few nights before but it was firm and a little too sour. That's not good for dessert but it's excellent for salsa. The salsa can be used with chips, with roast chicken or scallops. It's actually pretty good without the tomatoes too. I was a little undecided as to which way I preferred it, so try it both ways and you tell me which you like better!

This recipe has a lot of parts, but you can make the salsa and the sauce for drizzling ahead of time. You can even use already cooked salmon if that's what you have on hand. Even though it's cooked on the stove and not on the grill, it really tastes like summer--the fresh corn, tomatoes and salmon look like summer too. Here's to a little summery inspiration!



Salmon Tacos with Mango Corn Salsa
Serves 4

Ingredients

2 teaspoons mild flavored oil ( I use rice bran oil)
1 ear of corn, white or yellow
1/2 cup diced firm mango
1/2 cup diced tomatoes, drained
2 scallions, chopped
1/2 - 1 serrano pepper, thinly sliced
1 Tablespoon freshly squeezed lime juice, or to taste

3-4 Tablespoons mayonnaise (I used wasabi mayo)
2 Tablespoons freshly squeezed lime juice
1 Tablespoon plain non-fat Greek yogurt

12 ounces wild salmon
Chili powder

8 Tortillas
1 1/2 cups finely shredded napa cabbage
Sprigs of cilantro, to taste, optional

Instructions

Make the salsa first. Slice the corn off the cob, you should have about 1/2 cup of corn kernels. Heat a skillet and add a couple teaspoons of oil. Add the corn and stir, cooking a couple of minutes until fragrant and sweet. Remove the pan from the stove and allow the corn to come to room temperature. In a bowl combine the mango, tomato, scallions and sliced serrano pepper. Add the cooled corn and lime juice and taste for seasoning.

Make the drizzle by whisking together the mayonnaise, lime juice and yogurt. Taste and adjust to your liking.

To cook the salmon, remove any bones and cut some slits in the skin. Heat a non-stick skillet and when it's hot, add the salmon, skin side down. Sprinkle the salmon with chili powder and cover with a lid. Cook until barely medium, about 120 degrees internal temperature. Break the salmon into chunks or large flakes. Do not overcook.

To prepare the tacos, heat a dry skillet and warm the tortillas over medium heat. When pliable and hot, top each tortilla with salmon, shredded cabbage, salsa and drizzle with the mayo sauce. Add cilantro if desired and serve.

Enjoy!