This is St. Patrick’s Day season, which means it’s time to incorporate refreshing shades of green in our menus. As winter meanders along, we start to crave some colour, so here are some green food suggestions.
Kiwi bread
As I was restocking the house with food, the grocery stores and Costco all had large containers of antioxidant and fibre-rich kiwi fruit on special. I have always liked kiwi and so does my family.
When my kids were taking lunches to school, they always wanted me to cut the fruit in half and send it with a spoon. To eat, just scoop out the flesh, but this only works if the fruit is not too ripe. If it is a bit soft, try using it in different ways, like in salad instead of strawberries or baked into a sweet treat.
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- 2 c. all-purpose flour 500 mL
- 1 tsp. baking powder 5 mL
- 1/4 tsp. baking soda 1 mL
- 1/2 tsp. salt 2 mL
- 1/2 c. butter or margarine, softened 125 mL
- 2/3 c. sugar 160 mL
- 2 eggs
- 1 c. peeled mashed kiwi fruit (ripe) 250 mL
Preheat oven to 350 F (180 C). Prepare one (9X5x3inch/22x12x5 cm) loaf pan for baking.
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In another large mixing bowl, cream butter and sugar together until fluffy. Add the eggs one at a time to creamed mixture, beating well after each one. Stir in kiwis. Now fold in dry ingredients gently, stirring only until batter is completely moistened.
Spoon batter into the loaf pan and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from the pan and enjoy. Add a side of cheese if desired. Makes one loaf. Source: www.food.com.
Pistachio Chocolate Chip Cookies
As always, we want food value in everything we eat. Do not waste any time on empty calories! I do love a handful of pistachios as a snack. I prefer to spend the money on shelled ones, since I had an incident while eating them during harvest and surprise! I broke a tooth right in half. I guess I was too forceful with that shell.
When I saw this cookie recipe with added pistachios, it was a must do because this nut is loaded with healthy fat, fibre, protein, antioxidants and some B vitamins.
- 1 1/2 c. all-purpose flour 375 mL
- 1/2 tsp. sea salt 2 mL
- 3/4 tsp. baking powder 3 mL
- 1/2 tsp. baking soda 2 mL
- 1/2 c. unsalted butter, at room temperature* 125 mL
- 1/4 c. granulated sugar 60 mL
- 3/4 c. brown sugar 175 mL
- 1 large egg
- 1 tsp. vanilla extract 5 mL
- 3/4 c. chopped pistachios, shells removed 175 mL
- 1 c. chopped chocolate or chips of your choice 250 mL
- sea salt for sprinkling
Preheat oven to 350 degrees F. Prepare a cookie sheet and set aside.
In a large bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
In a large mixing bowl, cream the butter and sugars together until light and fluffy, about three minutes, with an electric mixer. Add the egg and vanilla and beat for an additional two minutes.
With the mixer on low, slowly add the dry ingredients. Mix until just incorporated.
With a spoon, stir in the pistachios and chocolate. Using a spoon or cookie scoop, form cookie dough into balls. Place balls onto the prepared baking sheet, about two inches apart. Sprinkle cookie dough balls with sea salt. Bake cookies for 12 minutes, or until lightly browned around the edges.
Let cookies sit on baking sheet for two minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to four days. Good for dipping!
*Note: If you are using salted butter, simply reduce the added salt by a pinch.
Makes 24 cookies. Source: adapted from www.twopeasandtheirpods.com.
Green Salad with Apples
This salad is light but substantial all in one bite. The green apple gives a nice crunch and added fibre. Serve with a side of protein to make a complete meal if desired.
- 5 c. greens like romaine lettuce or a blend 1.25 L
- 1 large or 2 small Granny Smith apple(s)
- 1/3 c. dried cranberries 80 mL
- 1/4 c. green pumpkin seeds or chopped nuts of your choice 60 mL
- 1/3 c. chilled goat cheese or feta, crumbled 80 mL
Apple cider vinaigrette:
- 1/4 c. oil (I used extra virgin olive but any oil will work) 60 mL
- 1 1/2 tbsp. apple cider vinegar 22 mL
- 1 1/2 tsp. honey 7 mL
- 1 tsp. Dijon mustard 5 mL
- 1/4 tsp. salt 1 mL
- ground black pepper, to taste
Make the dressing. In a cup or jar, whisk together oil, vinegar, honey, mustard and salt until well blended. Season to taste with pepper. Set aside.
Just before serving, place the greens in a large serving bowl. Chop the apples into pieces, with or without skin, and place into the greens. Top with dried cranberries and seeds or nuts. Use a fork to crumble the cheese over the salad.
Drizzle the salad with just enough dressing to lightly coat the leaves once tossed. There will likely be some left over. Gently toss to mix all of the ingredients and serve. Makes four side salads.
Source: www.cookieandkate.com.
Greenhouse-grown microgreens are trending in produce departments. I really favour the arugula greens. Loaded with nutrition, these baby greens give a real flavour boost. I love to add them to smoothies and on top of salads but in winter I add them to sandwiches, including grilled cheese, flatbreads and pizzas.
What a great way to sneak in greens. Friday night pizza just got a little more healthy. Often I buy packaged pizzas from the grocery store and add to them at home. My favorite brand is Dr. Oetker Rising Crust varieties and I always add micro greens and more cheese.
If there is time, it is fun to make your own dough and add your own toppings. Here is an easy recipe.
Homemade Pizza Dough
- 1 c. warm water 250 mL
- 1 tbsp. active dry yeast (1 standard pkg.) 15 mL
- 1 tbsp. sugar 15 mL
- 1 tbsp. oil 15 mL
- 1 tsp. salt 5 mL
- 2 – 2 1/2 c. all-purpose flour (spooned & leveled) 500 – 625 mL
Preheat oven to 500 F (260 C). Allow it to heat for at least 15-20 minutes as you shape the pizza.
Whisk the warm water, yeast and granulated sugar together in a large mixing bowl. Cover and allow to rest for five minutes.
After five minutes, add the oil, salt and flour. Stir until the dough is well combined and a ball begins to form. Add more flour if needed for the proper consistency. With floured hands, turn the dough out onto a lightly floured surface and knead for five minutes. The dough is ready if it bounces back when you poke it.
Optional: You can let this dough rise in a bowl with a damp cloth covering for 10 minutes or so but this is not necessary.
On the floured surface, roll the dough to your desired size and place on a piece of parchment paper and onto the pan. Prepare the baking sheet or pizza pan if you do not have parchment paper.
Cover dough lightly with a clean kitchen towel while you gather your pizza toppings.
Start with sauce. Then I suggest pepperoni, mushrooms, peppers, pineapple, fresh parsley, and now a micro green! The choices are personal. Customize to your own taste. Top with grated cheese.
Bake for 12-15 minutes or until the crust is golden brown. Slice and serve.
Makes one pizza. Source: www.joyfoodandsunshine.com.
I was lucky to become a Jilly Box subscriber. Subscription boxes are great ways to try new products in an efficient way. Check the offer out at www.jillybox.com.
One product I love and want to share with our readers is the Super Greens Drink in Orchard Peach by ine+nutrition. This product is a great support for health and tastes very good. Order online at www.inenutrition.com.
A squeeze of lime gives a burst of tart flavour. It is also a great source of vitamin C. This citrus fruit squeezed into a cool glass of iced club soda or sparkling water is an alternative to sugar-filled pop. Add a slice for colour and get more taste from the oils in the skin.
Drink it as a non-alcoholic cocktail or add a shot of your favourite clear spirit. I like white rum or vodka. Great for a St. Patrick’s Day toast if you do not fancy green beer.
May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face;
The rains fall soft upon your fields …
Cheers!
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
