Looking Back – Looking Ahead: 2012 is Upon Us

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By: Mary Ellen Psaltis

I’ve been eating my whole life (most of us have been, thank goodness) and have been writing about food for a long time. I love reading recipes for inspiration. Sometimes that is as far as it goes: a mouth-watering but imaginary dish inviting me to partake. And fortunately, I come across recipes that I not only use but also incorporate into my weekly meals.

What recipes am I taking forward into 2012?

From the many local chefs that have shared their skills, here a selected few that I like to repeat in my own kitchen:

 

Dirty Dave’s Pizza Parlor

www.dirtydavespizza.com

456-5610

Dirty Dave’s has been part of the Olympia landscape for a long time. Family owned and operated, Dirty Dave’s is a family restaurant known for its cashew pizza and a multi-meat, stacked sandwich called the Jake. They are also consistent supporters of youth sports and other community minded activities.

A giant pan of lasagna works for a big family or guests. You can make it ahead of time and cook it when you are ready. Dirty Dave’s version has no meat but is nevertheless ‘meaty’ with its thick slices of mushrooms and other vegetables. You can certainly add Italian sausage or ground beef, but it is not necessary.

Dirty Dave’s Vegi-Lasagna

3 cups marinara sauce (a 27.75 jar of pasta sauce is 3 cups

2 cups fresh mushrooms, sliced thickly

2 cups zucchini, sliced thickly

2 cups broccoli, medium chunks

1-2 cups onions, chopped (amount depends on how much you like onions)

1 T minced garlic (more if you like)

16-ounce carton cottage cheese (2 cups)

½ cup grated mozzarella (Dirty Dave uses a combination of five cheeses)

2 cups grated cheddar cheese

Mixed Italian Seasoning to taste*

Note: Italian Seasoning includes oregano, marjoram, thyme, summer savory, basil, rosemary and sage. Buy it our mix your own.

You can also all fresh, chopped basil to your lasagna for extra flavor.

Cook lasagna noodles according to package directions. Set cooked noodles into cool water to stop the cooking process and keep then from sticking together.

While noodles are cooking, lightly sauté vegetables in a little olive oil. Begin with the onions, then add broccoli. Add zucchini and mushrooms last as they cook more quickly. Set Aside.

In a small bowl mix the cottage cheese with the grated Parmesan and mozzarella. In a lightly greased 9” x 13” pan, place 2 layers of noodles. The restaurant puts two layers of staggered noodles (I do this now, too.) but it is OK to put them on top of each other. I put down 3 noodles across the bottom, then on top of that I put two noodles centered and a 3rd noodle cut length-wise in half on either side. This fully covers the bottom of the pan and gives a sturdy base to the lasagna.

Evenly spread one cup of the marina sauce. Cover sauce with ½ vegetable mixture and half of the cottage cheese mixture. Sprinkle on ½ cup cheddar. Put on a single layer of noodles. The restaurant uses two layers, but I use one.

Repeat one cup of sauce, the rest of the vegetables and cottage cheese mixture. Sprinkle with ½ cup cheddar. Place the last layer of noodles. Cover with the last cup of sauce, a cup of cheddar and a little more mozzarella.

Cook in preheated oven at 350 degrees for 45 minutes to 1 hour. Let it stand at least 15 minutes before cutting.

 

olympia foodOlympia Food Co-op

www.olympiafood.coop

956-3870 Eastside

754-7666 Westside

There are two locations for the Olympia Co-op – one off Pacific Avenue near the Ford Dealership and the other one the westside on Rogers. You do not have to be a member to shop there but membership is encouraged. Both co-ops feature foods that are organic and local and there are many items available in bulk. The Eastside Co-op has a lovely salad bar, which is where this salad recipe originated.

Quinoa is still being discovered in the US but it’s been around since the Incan civilization. Sometimes called a super food, it provides a nutrient dense option that tastes great. The Red Quinoa Salad has crunchy toasted hazelnuts, sweet pears and a multitude of delicious bits for a memorable salad.

You do have to cook the quinoa (pronounced “keen’wah”) but it’s fun to see the hard little balls grow a little tail. There is both red and white quinoa; I prefer the red as it has more gusto. After cooking the quinoa, the rest of the salad with dressing comes together easily.

Red Quinoa Salad with Hazelnuts and Asian Pears

1 cup red quinoa

3 T canola oil

¼ cup apple cider vinegar

½ t thyme

½ t black pepper

1 clove minced garlic

1 t salt

½ cup hazelnuts (toasted) or you can use other nuts

1 large Asian pear – or firm apple

1 small red pepper, diced

1 small red onion – thinly sliced

¼ cup loosely packed Italian parsley

You can roast your own nuts in a 350 degree oven – takes about 15 min. in a preheated oven.

Boil 2 quarts of water and add quinoa. You don’t need to rinse it ahead of time. Keep it at a boil until the quinoa is tender – about 15 minutes. Test for doneness. The sprout little tails. White quinoa cooks faster and the red has a little more bite – even when cooked. After it’s cooked, drain in a sieve or colander. Rinse with cool water and drain.

Mix the oil and seasonings in a large bowl. Add the chopped fruit. Toss. Add the pepper and onion, quinoa, nuts and parsley and fold together until thoroughly combined.

 

olympia foodTraditions Café and World Folk Art

www.traditionsfairtrade.com

705-2819

Traditions Café and World Folk Art is another Olympia long-timer. Their store is filled with items from around the world, making sure all to be fair trade. You will find interesting soups and sandwiches (and other warm items) on the café side of the store.

Dick Meyer’s gingerbread has been around since 1974. It’s a robust dark brown with a pleasantly dense texture. The holidays may be over, but gingerbread is still a welcome treat.

Tradition’s Gingerbread

1 1/8 cup canola oil

2 cups blackstrap molasses

4 eggs

2 cups warm water

4 ½ cups stone-ground whole wheat pastry flour

1 ½ T baking powder

2 t baking soda

1 T ground ginger

1 T dry mustard powder

1 T cinnamon

1 t ground cloves

Separate the egg whites from the yolks. Beat egg whites to a fluff and set aside. Combine the yolks, oil and molasses. Mix in the warm water.

Combine all dry ingredients, and whip with a wire whisk until mix is smooth. Fold in egg whites. Lightly oil pan (this recipe fits a 9×13 pan). Bake at 350 degrees for approximately 45 minutes or until a toothpick comes out clean. Baking times will vary with a deeper pan.

Hints:

Whipped Cream is a natural compliment to gingerbread. Use organic which whips up quickly and stays whole in the refrigerator.

Blackstrap molasses is defined as crude, dark and thick. Your choice of molasses will be reflected in your final product. There is light to dark, organic and one I like called Grandma’s.

 

Eat Well – Be Well

Here’s to Amazing Eating in 2012

 

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