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Vitamin C

Recipe
Broiled Halibut with Red Pepper/Black Pepper Sauce

2 Halibut steaks or filets (6 oz. each)
4 red bell peppers
¼ cup olive oil
¼ cup broth
½ tsp. black peppercorns (Tellicherry if you can find them)
¼ tsp. salt

Preheat the oven to 400ºF.
Toss the red bell peppers with some of the olive oil and lay out on a baking tray.
Bake for about 20 minutes, until the skins are blistered all around.
When you take the peppers out of the oven, place them in a bowl and cover them with plastic wrap so that they steam for about 10 minutes. Steaming them like this makes it easier to remove their skins.
When they are cool enough to handle, core the peppers and remove their seeds and veins. Rinse them of any white seeds and dry them off well.
In a blender, puree the peppers with some of the broth, and if needed, what remains of the olive oil.
Puree until smooth, and then add in the black peppercorns and salt, and continue to puree until they are well blended.
Alternatively, puree the red peppers and then season with some freshly ground black pepper for a milder flavor.

Turn the oven down to 375ºF.
Lightly coat the halibut filets with olive oil and season with salt.
Bake for 20 minutes, or until cooked through.
Serve with some of the red pepper/black pepper sauce.
Serves 2.

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October 17, 2007   |   0 comments
Tags: Antioxidant, Entrees, Fish, Healthy, North America, Omega-3's, Vitamin A, Vitamin C, Vitamin E
Recipe
Mamaliga with Roasted Beets and Feta Cheese

1 bunch small beets
Olive oil
Lemon juice
3 cups water
1 T olive oil
¼ tsp. salt
1 cup polenta
1/4 cup Bulgarian feta, crumbled
1 T roughly chopped fresh dill

Preheat the oven to 400°F. Cut off the root tips and stems from the beets. Rinse and scrub the beets to remove all of the dirt, and then dry them well. Toss them with some olive oil and put them on a baking sheet. Roast for about 45 minutes to an hour. You will be able to tell that they are ready to come out when their skin is blistered and loose.

When they are cool enough to handle, peel the beets and cut them into quarters.

Meanwhile, strip the leafy greens from their stems and rinse them well. Tear them up into small pieces, and toss them with the quartered beet roots, along with some freshly squeezed lemon juice and salt to taste.

Bring the water, 1 tablespoon of olive oil, and salt to a boil.

Slowly pour the polenta into the boiling water, whisking constantly.

Stir the mixture until the water is fully absorbed and very thick.

Using a spatula, pour it into a terrine mold lined with plastic wrap and smooth over the top. The cornmeal will bind together in the terrine mold.

Let the loaf cool a little, and when it has set, flip it over, and slice into pieces as if it were a loaf of bread. It might help to cut it with string instead of a knife.

Serve two slices with the dressed beets, along with the crumbled feta and dill.

Serves 4.

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September 20, 2007   |   1 comments
Tags: Antioxidant, Cheese, Entrees, Europe, Fall, Vitamin C
Recipe
Alpine Red Berry Dessert

2/3 cup Swiss- style yogurt (Emmi brand is perfect)
3 T creme fraiche
1 T sugar
1 cup strawberries and raspberries
1 T rolled oats (you can also use spelt flakes)
1 T pumpkin seeds
1 tsp. poppy seeds

Rinse the berries and dry them well.

Slice the stems off the tops of the strawberries and cut them into quarters.

Place the raspberries in a bowl and use a fork to mush them up a little bit, so that they are bruised slightly, and their juices are released.

Mix in the strawberries and sugar. Let them macerate for an hour if you have time.

Combine the creme fraiche and the yogurt in a bowl.

In the serving dish, place the berries with a little bit of juice on the bottom, covered with a nice even layer of the yogurt cream.

Toast the rolled oats and pumpkin seeds lightly, and let them cool off.

Decorate the top of the desserts with the oats, pumpkin seeds, and poppy seeds for a delightful texture.

Serves two for dessert.

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September 17, 2007   |   0 comments
Tags: Breakfasts, Desserts, Europe, Healthy, high-fiber, Music, Summer, Vitamin C
Recipe
Lamb, Barley, and Pistachio Kofte ala Turka

½ lb ground lamb
½ onion, fine dice
1 garlic clove, minced
2 T pistachios
¼ cup barley, soaked for four hours
½ cup water
1 tsp salt
¼ tsp cinnamon
¼ tsp cumin
Pinch of black pepper

Drain the barley and put it in a pot with the water.

Bring the water to a boil, then lower the heat, cover, and simmer until the barley is cooked through and fluffy.

Transfer it to a plate or bowl and let it cool to room temperature.

Making the barley should take 30 minutes maximum.

While the barley is cooking, grind the pistachios to a powder. If you do not have any kitchen equipment, use your knife, and chop them as fine as you can.

Mix all of the ingredients together with your hands.

Form the patties, making sure they are not too thick. They should look like mini burgers.

How you cook them will depend on your own taste or preference:

Bake them at 400F for 20 minutes.

Grill them outside on a nice day.

Or cook them in a pan on your stove top.

These should be able to make 8 medium sized koftes.

Roasted Eggplants:
2 medium eggplants, sliced in 1/2 inch discs
Olive oil
Salt

Sprinkle the eggplant with salt and let them sweat out their bitter juice for about ½ an hour.

Dry off their sweat with some paper towel and brush them with some olive oil.

Bake them at 400F for 30-40 minutes, or until they are nice and soft.

Pomegranate Yogurt:
1 T pomegranate molasses
1 cup plain yogurt
Some mint sprigs

Mix together the pomegranate molasses with the yogurt and garnish with mint. If you do not have pomegranate molasses, plain yogurt is perfectly fine.

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September 17, 2007   |   0 comments
Tags: Entrees, Meat, Middle East and North Africa, Nuts, Summer, Vitamin A, Vitamin C, Whole grain