Tart Summer Tart!

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Quick Strawberry Rhubarb Tart

With very little added sugar and the tartness of rhubarb, this fruity tart exactly that––tart! Sweeten it up a la mode with vanilla ice cream or simply enjoy it’s snappy flavor.

1 t butter
6 -8 squares puff pastry
2 cups strawberries halved
2 cups rhubarb sliced
1 t tapioca starch
1 T turbinado
1 T black strap molasses
2 T lemon juice
¼ t nutmeg
¼ t. cinnamon
¼ t salt
¼ t black pepper
1 t vanilla extract

Lightly coat a baking dish with butter. Then cover the bottom of it with puff pastry. Bake at 350º until golden. Allow to cool a bit.

Cut rhubarb on diagonal into ½” slices. Add to pot with turbinado. Cover and cook on low heat for 10 minutes to soften. Stir occasionally.

Trim green ends of strawberries and cut in half or quarters to equal 2 cups. Add to softened rhubarb with remainder of ingredients. Mix thoroughly. Spread mixture evenly on top of crisp puffed pastry and top with remaining raw puff pastry squares. Fold seams into a decorative design and perforate with 3 or 4 holes with a paring knife to release steam.

Bake for 40 minutes at 350º or until golden brown. Remove from oven and allow to cool thoroughly. Serve with a drizzle of pomegranate or vanilla ice cream.

3 Fool-Proof Steps to Moist Chicken Breast

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Part of the key to sticking to a diet, is that it has to satiate. Chicken breast is a great part of a diet designed to reduce weight, but they are so low in fat, they can be chalky and dry. Follow these 3 steps that add moisture, not fat. They guarantee moist, juicy chicken breasts every time!

1. Brine As soon as you get it home, rinse it and soak it in salt water until cooking.

2. Use a splash of white wine and fresh herbs to add lots of flavor. I used sprigs of mint, lemon verbena, tarragon and basil freshly clipped from my garden.

3. Cook on a very low temperature and with a lid to trap moisture. That means 250º in the oven or super low flame under your skillet. It will take longer at this temperature, but you can set it up and walk away. Cut with a sharp knife in the thickest part. As soon as the pink is gone, its done. Remember not to overcook it even at this low temperature and to remove it from the hot pan or baking dish or it will continue to cook. Cooking time will depend on your oven and thickness of the chicken breast, but expect about 60 minutes.

BBQ Tamarind Ribs

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Finger lickin' good BBQ Tamarind Ribs

BBQ Sauce:
1 cup tamarind sauce (alt: tamarind paste & water)
½ cup tomato paste
1/2 cup apple cider vinegar
¼ cup brown sugar
2 T peanut butter
1 T black pepper
1 ½ t pink peppercorns
1 t salt

Crush pink peppercorns with a mallet or heavy-bottomed pan. Chop fresh basil. Combine with all other ingredients for the sauce. Slather the ribs liberally and place into a baking dish. Marinate overnight if possible.

Oven or Combination Oven/Grill Method
Cover and bake at 300º for 1 hour. Then reduce temperature to 175º and bake covered, for another 3-5 hours. This can be done the day before and refrigerated overnight. Uncover and broil for 3 min each side immediately before serving or place on a BBQ grille to thicken the coating and brown.

Grill Method:
Grill with indirect heat (coals on one side and ribs on the other side) with the lid down. For that fall-off the-bone tenderness, use few coals and replenished when necessary so temperature is very low over a prolonged period. Soaked wood chips make a nice extra touch of smoky flavor. Slather with additional coat of BBQ sauce and finish for 3 minutes each side over direct heat for that finger-lickin’, sticky goodness that says 4th of July!

Pulled Chicken Molé

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Pulled Chicken Molé


3 cups vegetable stock
1 pound boneless chicken breasts
2 T olive oil
1 cup minced onion
2 t crushed garlic
1 t coriander
1 t cumin
1 t chili powder
1 t cinnamon
¾ t sea salt
1 t powdered arrowroot or kudzu
2 T cocoa powder
1 cup extra-ripe fresh tomato

Simmer the chicken cutlets in the vegetable stock in a 2-quart pot until only the center remains slightly pink. Reserve the stock in a glass jar or bowl and remove the chicken breast to a cutting board.

Mince the onions and the garlic and sauté them in the olive oil in the same pot on a medium heat. When the onions are translucent, but not brown, add all the spices and cook for 1 minute as you stir with a wooden spoon. Then add 1/2 cup of the reserved stock and slowly sift in the flour. Stir continuously adding the rest of the stock a little at a time. Lower the heat and simmer for 15 minutes to reduce, stirring occasionally.

While the sauce cooks down, tear the chicken into shredded pieces about 1 1/2” inches long and 1/2” thick with your fingers.

When sauce has thickened to consistency of heavy cream, remove it from the heat and puree with a pistol style hand mixer until it smooth (or puree in a blender.) Stir in the cocoa powder. Add the tomato, which has been cut into 1/2” cubes. Add the chicken and stir well to coat the chicken evenly. Gently reheat on a medium-low heat to finish cooking the center of the chicken pieces. Do not overheat or the cocoa will make the sauce bitter. Serve with soupspoons in deep bowls to savor every drop!

Real Margaritas

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Almost 20 years ago, my ayurvedic doctor said that if one is going to ingest alcohol, fine tequila and vodka were the best choices. (I had thought beer or wine for the lower alcohol, but she said it’s the sulfites in wine that are very unhealthy.) That’s the day I started trying good tequilas. Until then, like most Americans, Cuervo Gold was the only tequila I had ever had, but today, frankly, I pass on that brand.

The easy-to-find tequila brands that are my personal favorties are Tres Hermanos, Heradura, Cazadorez, and Centenario. Always choose reposado or añejo so to enjoy the nuances aging brings to tecquilas. Even silver tequilas are too medicinal tasting. Go for premium ingredients and sip, don’t chug!

There is nothing more delicious as the tartness of a real Margarita made from scratch with the finest, aged tequila plus a great liquor and fresh citrus juice.
In addition to foregoing the poor quality tequilas, I recommend never, ever using Margarita mix. All that high fructose corn syrup, synthetic yellow-green coloring and artificial flavors are as responsible for the morning after headache most people associate with Margariatas, as bad tequila is. I don’t even like bottled lime juice or those plastic limes that masquerade as real lime juice. What’s so hard about squeezing a real actual lime, anyway?

Buy most yellow tinged, softest fresh green limes you can find. To help release their juice, press on one firmly as you roll in between your hands or on a countertop. If it’s really unripe and hard, put it in the microwave for 5 seconds to soften it.

This is the classic, exalted to its greatest possible heights.

Tuxedo Margarita–the Premium Classic

1 1/2 oz anejo or reposado tequila
1 oz Grand Manier
1 oz lime juice
tad agave syrup to make it sweeter, if preferred

The best Margarita I ever had was at the One Aldrich Hotel in London. It’s easily recreated at home, if you prep a week ahead.

Blackberry Margarita

1 1/2 oz top shelf tequila reposado or añejo only
3/4 oz Chambord
2 oz fresh lime juice

Poke a pint of washed blackberries into the mouth of the tequila bottle and let them infuse for at least a week.
Use this flavored tequila and Chambord instead of the usual orange liquors. Shake vigorously and pour “straight up” into martini glass.
Garnish with a fresh blackberry and a slice of lime.

If that seems like too much work, here’s a good substitute for a Margarita:

Floridian Shortcut

3 oz fresh squeezed pin grapefruit juice
1 1/2 oz anejo or reposado tequla
pour over ice in a highball glass and stir
garnish with fresh lime wedge

5 Tricks to the Juiciest Turkey Ever!

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Tired of dry, tasteless holiday turkey? Follow the 5 Tricks for the Juiciest Turkey Ever video, and you’ll never eat dry turkey again. It’s so delicious, you won’t wait for a holiday to make it. It’s also high in protein and low in fat. Nope, you won’t need a stick of butter or even a pat of butter for this recipe.

When you choose your turkey at the market, be sure to look for organic and “air chilled”. You’ll pay more per pound for organic, if it’s been air chilled, you won’t be paying for water weight. Both chickens and turkeys are often stored in water, where they absorb water content. It’s much better to soak at home with salt water, where you know the water is clean. Plus the salt in your own brining water, will add to the flavor significantly. Pound for pound, you’ll end up paying about the same price for an air-chilled bird than a commercially produced, water-chilled bird. Choosing organic insures you will not be ingesting artificial hormones or antibiotics commercial birds are given and you’ll know the bird you are eating was raised more humanely.

These 5 tricks that guarantee a super moist, very tasty turkey are explained in the video, so enjoy!
Brine
Herb
Metal Insert
Water Bath
Higher Temperature for Shorter Cooking Time

Look for my Turkey Gravy Recipe video on YouTube.com/yogimarlon and please subscribe when you are there!

Crudités: A healthy party alternative

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By New Year’s, we often had our share of indulgences in fatty cheeses, the empty calories of most crackers and those awful, fried hors d’oeuvres we feel compelled to eat when they’re the only food available and we are imbibing. In support of our resolutions for the coming year, why not create a crudités? Each time I serve or bring one to a party, guests give a sigh of relief, I suppose because there’s something delicious and wholesome they won’t have to work off at the gym.

Now if you are thinking about those prepackaged crudités platters with baby carrots and stalks of celery with dry ends and broccoli that’s never touched, think again. Making your own is easy, naturally beautiful and inexpensive, too. The one pictured at the bottom of the post, cost only $8. (A quarter lb. of a fancy cheese can cost that much.)

Most of the work of creating a beautiful arrangement can be done the day before in about 15 minutes. Here are some tips to a great crudités!

1. Buy your fresh veggies at the farmer’s market if possible. Wash and refrigerate them until the day of the event.

2. Choose vegetables with a wide assortment of colors.

3. Use an extra sharp knife to cut vegetables into easy-to-handle shapes. Long shapes are more elegant. Get away from the kibbles and bits look. Put all cut veggies, especially celery and carrots, into baggies with a little water and a few drops of olive oil until it’s time to serve the platter.

4. Never use baby carrots. They’re essentially tasteless. Scrub full sized carrots with a toothbrush and cut into long spears. Don’t peel them or you’ll loose the most nutritious part. Orange carrots are fine, but look for the yellow, red and purple ones for their beautiful presentation.

4. Steam and chill vegetables such as broccoli, cauliflower, and zucchini.

5. Utilizing the crudité raw regulars such as celery, carrots, cherry tomatoes, is great.


6. Feel free to add some fresh berries. No apples slices, because they’ll discolor.

7. Skip the eggplant, potatoes and anything in the onion family for this one. Going for chlorophyl is best, not onion breath. Come on! It’s a party!

8. Do that cool 50′s housewife thing and carve radishes into rose blossoms. Just cut petals toward the center of the radish with a paring knife and soak in ice water so they open up.

9. Make a homemade thick dressing, so party guests won’t drip it everywhere. Vinaigrette won’t do. Consider using plain yogurt instead of mayo or sour cream and present it in a lovely glass instead of an ordinary bowl. My Russian dressing is super quick and easy, (See my video on 3 Salad Dressings for recipe . ) so there’s no excuse to use an awful & artificial bottled dressing. And please, don’t fuss over “double-dipping.” It’s not gonna kill anybody!

10. Keep it wrapped in plastic, so it stays moist until the moment of presentation. If it’s traveling, put a clean, moist dishtowel or paper towels under the plastic wrap. Serve well chilled and on a gorgeous platter.

I promise you, if you skip the step of par-cooking broccoli, cauliflower and zucchini, it will remain right where it started. Otherwise, if you look to your party platter among other party snacks well into the event, the crudités will be gobbled up and only your beautiful dish will be showing. Take notice around the room. It’s the skinny people who will be munching the most!

Wishing you good health and good times in the New Year!

Popcorn Cauliflower

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Hmm, you say you don’t like cauliflower or your family won’t eat it? Well, I trick my party guests and even kids into eating my Popcorn Cauliflower every time!

The cauliflower of yesteryear was over-cooked, which much like broccoli, releases a stinky sulphur odor. Batter dip and roast instead of boiling, and I’m betting you’ll love it, too. I make it for parties because it can be done ahead and reheated easily and frankly, I just get a little thrill out of people freaking when they realize they just ate cauliflower and loved it. I will say the chili-mayo dipping sauce is strictly for kids though. Its also very inexpensive, compared to other party foods like cheese and boxed crackers, which areladen with fat. (I’ll save my calories for a marguerite, if you don’t mind!)

I use dosa flour in mine, because I’m off wheat entirely and it’s made from lentils, which are ultra-high in protein. This recipe is easy-peasy. You might even get the kids in on this one. It’s easier than pancakes and much better for them.

Popcorn Cauliflower is great for parties!


Popcorn Cauliflower

½ T butter
1 large head cauliflower
2 eggs
1/2 T butter
1 head cauliflower
2 eggs
¼ cup flour
2 T dulse or flaked kelp
½ T sesame oil
1 t Dijon mustard
¼ t sea salt
¼ t black pepper
¼ t chili powder
¼ cup water (as needed)

Chili May Dipping Sauce:

½ cup canola mayonnaise
¼ finely chopped marinated green olives
2 T lemon juice
1 T horseradish
½ t chili powder

Preheat the oven to 375º.

Mix all the ingredients for the dipping sauce in a small bowl and place in the refrigerator to chill.

Using your fingers, snap off individual cauliflower florets or cut them off with the tip of a sharp knife from the core. Slice any of the florets in half that are 2” round or larger.

Place a buttered, glass, baking dish or cookie sheet in the oven to heat that will fit all the cauliflower in a single layer and allow for space in between the florets.

Beat the two eggs together with a fork, in a large, deep bowl. Add the remainder of the ingredients with only as much water needed to form a thick batter that will not quite pour.

Toss the cauliflower florets into the mixture and coat evenly. Then spread the battered cauliflower out on the hot baking dish, leaving space between each floret. Bake for 20 minutes or until the bottoms are crusty.

Using a thin metal spatula to preserve the coating, turn the cauliflower and bake for another 15-20 minutes or until crisp and lightly browned all over. Serve hot with the chilled chili mayo.

 

 

 

 

Cucumber Coconut Manna Hors’d Oeuvres

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Cucumber Coconut Manna Canapés

Organic, Persian or Kirby cucumbers
1 cup plain yogurt
1 cup  coconut manna
1 t dulse (optional)
½ t coarse salt
½ t pepper
¼ cup hemp seeds
1/2 oz red coconut oil

Choose cucumbers at the market according to best freshness and price.

Wash and cut chilled cucumbers on an extreme bias into thick, ½” oval shapes. Do not peel.

Heat coconut manna until liquefied. In a deep bowl, mix salt, pepper and dulse into yogurt to evenly blend. Pour in coconut manna and mix quickly and vigorously until it stiffens into a stiff cream, which takes only moments.

Pile 1/2 teaspoon of the mixture on to each cucumber slice. Sprinkle with hemp seeds and garnish with coarse salt and 1-2 drops red coconut oil. Serve immediately.

Nothing makes me happier than showing people superfoods are delicious and Nutiva certainly makes them. This recipe features 3 of their sensational products: coconut manna, hemp seeds, and their new responsibly harvested red palm oil! Party goers at Nutiva’s party during the Natural Product Expo gobbled up over 700 of these delicious, nutritious finger foods! Yum!

 

 

Crispy Asparagus with Lime Mayo

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Crispy Asparagus are coated in ground pumpkin seeds and spices!

10-12 thick asparagus spears
¼ cup raw pumpkin seeds
½ t ground coriander
½ t dulse or kelp flakes
¼ t ground fennel
¼ t kosher salt
¼ t black pepper

Sauce:
1 ½ T mayonnaise or Greek yogurt
1 ½ T fresh lime juice
zest of ½ lime
2 sprigs fresh thyme

Garnish Recommendations:
1 radish
2 springs parsley, basil, sage or cilantro

 

Rinse, trim the bottom ½” and remove the skin from the lower third of each asparagus spear with a vegetable peeler.

Evenly coat a baking sheet with 1 tablespoon of oil and place in an oven set to 350º.

Grind the pumpkin seeds into a fine powder in a coffee grinder. (Add coriander and fennel here, if spices are whole seeds.) Pour ground pumpkin seeds and the remaining spices into a rectangular baking dish at least as long as an asparagus spear and tap it to one of the longer sides. Roll each spear in the pumpkin seed and spice mixture and reserve at the empty side of the dish.

When all the spears are evenly coated, place them on the hot baking sheet and roast for 15 minutes before turning over each spear. Continue to bake for 10-15 more minutes or until the asparagus is tender and the coating is golden brown.

Zest ½ a lime in to a cup and stir in lime juice and mayo until smooth. Arrange the asparagus in a serving plate and pour a thin stream of the limo-mayo sauce over it. Sprinkle the white sauce decoratively with fresh thyme leaves and garnishes before serving.

Tip: For once, fat is better than thin!
Thin asparagus spears aren’t more tender than the big fat ones. It’s the insoluble fiber in asparagus’ skin that’s the tough part and overcooking it just makes it stringy and bitter,not more tender. Preferred are asparagus with a larger circumference. Then the ratio of tender soluble fiber beneath the skin is higher for a more chewable, flavorful experience. So go for the big ones!