Peanut Butter and Julie

Tilapia with Roasted Ratatouille

Ever since I watched Ratatouille on my flight over to Frankfurt, and then watched it again on my flight home, I have been meaning to prepare the classic French Provencal stewed vegetable dish.  This charming animated film about a young French country rat with an extraordinary palate, who became the culinary mastermind of a Parisian restaurant, put the traditional peasant's meal back on the gastronomic map.  Although I had heard of ratatouille, I had never tried it, and I knew little more about the dish other than the fact that it involves eggplant and is frequently misspelled.

The word Ratatouille comes from the French term touiller, which means "to toss food."  Because ratatouille is easy to make and requires little more than fresh vegetables, it started out as a dish for farmers and peasants.  Today, it is served as both a side dish and a meal, usually with a loaf of warm bread for mopping up every last bit.  Some chefs even choose to treat it as a filling for crepes or omelettes, or as a topping for bruschetta.  Tomatoes are a key ingredient, as are zucchini, onions, garlic, peppers, and aubergine or eggplant.

I am a big fan of roasting vegetables, and I will often roast a large batch of whatever is in season, tossed with olive oil and herbs, to keep in the refrigerator for a healthy side dish or snack.  Roasting allows the vegetables to caramelize a bit, resulting in a more robust flavor, and it worked very well for my first attempt at Ratatouille.  I opted to serve it with a lightly seasoned tilapia fillet for a healthy dinner, but it would be just as delicious on its own.  Who would have thought that a beret-wearing rodent would earn a place on my list of culinary influences?  Here are a few tips for this roasted ratatouille repast:

• If you don't have fresh thyme on hand, then substitute 2 teaspoons dried thyme for the 2 tablespoons fresh.
• Not a tilapia fan?  This recipe would work well with other types of fish too, such as halibut, monkfish, sea bass, snapper, or black cod.  Be certain to adjust the baking time to ensure that the fish is cooked through.
• The ratatouille can also be prepared on its own and served as a side dish to grilled chicken, steak, etc.  Add a 1/4-teaspoons of crushed red pepper flakes if you like a little extra heat in your food.
• You can use a jar of prepared marinara sauce as a substitute for the crushed tomatoes, but try to use one that is lower in fat and sugar.

Tilapia with Roasted Ratatouille

Serves 4

Ingredients:

1 large eggplant, cut into 1-inch cubes

1 medium zucchini, cut into 1-inch pieces

1 large red or yellow bell pepper, cut into 1-inch pieces

1 yellow onion, cut into 1-inch pieces

2 tablespoons olive oil, divided

2 tablespoons chopped fresh thyme

1 tablespoon minced garlic

1 (14 ounce) can crushed tomatoes

4 tilapia fillets (about 6 ounces each)

3 tablespoons finely chopped fresh basil, plus extra leaves for garnish

2 tablespoons drained capers

Preheat the oven to 450F degrees.  Toss the eggplant, zucchini, red pepper, and onion in 1 tablespoon of olive oil in a large bowl.  Add the thyme, season with salt and pepper, and toss again.

Coat a shallow roasting pan or baking sheet with cooking spray and then arrange the vegetables on the pan.  Roast until tender, stirring once, about 25 minutes.  Stir in the garlic and crushed tomatoes.  Cover loosely with foil and roast for 10 minutes longer. 

Remove the pan from the oven and stir in the chopped basil.  Rub the tilapia fillets with the remaining 1 tablespoon olive oil and season with salt and pepper.  Place the fish over the vegetables and cover loosely with foil.  Bake until the fish is cooked through and flakes easily with a fork, 10-12 minutes.  Top with the basil leaves and capers and serve. 

Healthy Cranberry-Orange Muffins

I have always been much more of a "muffin person" as opposed to being a "bagel person".  Perhaps this is because the first bagels that I ever tried were New York City bagels, the best in the world, and all of the other regional versions just didn't compare.  Although there are many establishments with names like "Big Apple Bagel", "Manhattan Bagel", or "Meat Packing District Bagel" (O.K., I made that one up) across the country, their product rarely holds a candle to the real deal off of Joey's Midtown Bagel Cart.  Another deciding factor in my preference for muffins is my strong dislike of cream cheese, a bagel's partner in crime.  I'm really sorry to tell you that you will never see a posting for cheesecake, rugelach, or onion dip on this site.  I also like the fact that muffins incorporate so much variety.  From apple spice to zucchini carrot, the moist cake-like treats are a tasty way to start the day.

Have you noticed how enormous muffins have become over the years?  Suddenly, our standard muffin tins look like mini muffin tins, and recipes that are supposed to yield one dozen only make half that much.  The average bakery muffin today can contain nearly 500 calories and is too large to fit into those small, single-serving pastry bags.  Fortunately, through fresh and high-quality ingredient substitutions, most muffins recipes are easy to make healthy and low-fat while still maintaining a delicious flavor.  I suggest saving those extra calories and extra cash and instead making a batch of these moist, low calorie, and reasonably sized Cranberry-Orange Muffins.   They're nutritious, filling, and would make a great breakfast alongside a bowl of fresh fruit.  Here are my tips for this healthy morning meal:

• Muffins will keep for 3-4 days, tightly covered at room temperature.  You can also freeze the muffins in a zip-top bag for up to 2 weeks.  Defrost at room temperature and then reheat, if desired.
• Some suggestions for additional "mix-ins" for this muffin batter include: diced bananas, shredded unsweetened coconut, golden raisins, or flax seeds.
• Instead of making muffins, pour the batter into a large loaf pan that has been sprayed with non-stick baking spray and bake for 40-50 minutes, or until a toothpick inserted into the center emerges clean.

Healthy Cranberry-Orange Muffins

Makes 12 muffins

Ingredients:

1 1/2 cups flour

1/2 cup raw wheat germ

1/2 cup dried cranberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup light brown sugar

1/4 cup sunflower, safflower, or canola oil

1 teaspoon grated orange zest

1/2 cup fresh orange juice

2 large eggs

1/2 cup sliced almonds

Preheat the oven to 375F degrees.

In a large bowl, whisk together the flour, wheat germ, cranberries, baking powder, baking soda, cinnamon, nutmeg, and salt.  Make a well in the center.

In a medium bowl, whisk together the brown sugar, oil, zest, juice, and eggs.  Add the egg mixture to the flour mixture and stir until just combined.  Gently stir in the almonds. 

Divide the batter among 12 muffin cups coated with cooking spray.  Sprinkle the tops with almonds or turbinado sugar, if desired.  Bake for 16-18 minutes, or until muffins are golden brown and spring back when touched in the center. 

Asian Turkey Meatball Lettuce Wraps

In a few of my previous posts, I have alluded to the fact that I sometimes have a tough time deciding what to order when I go out to eat.  It's as if the meal that I am about to order will be my only opportunity to ever try that particular establishment's cuisine, so it is crucial that I make the right selection.  And yes, I am that person who, when the server comes to take our order and he starts with me (which somehow always seems to happen), I say "Can you please start with someone else and then come back to me?", all the while hoping that one of the two entrees that I am wavering between has sold out, making my decision easier.  This dilemma even seems to occur at our favorite Las Vegas restaurant, Table 34, where I always end up ordering the same thing, always.  I pretty sure that it drives Eric crazy.

This ordering "issue" that I have is one of the reasons why I am so fond of the recent small plates and tapas trend that has emerged in the restaurant world.  Being able to order smaller sized portions of several menu items eliminates the need for me to narrow my selection down to one.  This also allows everyone at the table to choose what sounds good to them, taste a little bit of everything, and then go back to their favorites.

The now ubiquitous chicken and vegetable lettuce wraps, made famous by P.F. Changs, are one of my favorite appetizers.  Although I am not generally a fan of chain restaurants, these are not too heavy and can be made extra spicy with dollops of Chinese mustard and chili sauce.  This is a variation on the lettuce wraps, instead using baked meatballs made with lean ground turkey (you can use ground chicken as well).  Serve it as an appetizer or make a healthful, low-fat meal out of them.  Here are my tips for this healthy Asian appetizer:

• The meatballs can be formed up to 4 hours in advance, but do not roll them in the sugar until just before baking.  Cover and refrigerate until ready to bake.
• If Asian chili sauce is too spicy for you, you can choose a different condiment for dipping, such as black bean sauce, plum sauce, Asian mustard, or a little soy sauce mixed with rice wine vinegar and a drop of sesame oil.
• If you want to serve this in more of an entree format, these meatballs would be great over rice or atop a soba noodle salad--sort of an Asian spaghetti and meatballs!
• English cucumbers are the long, thin cucumbers that are wrapped in plastic in the produce section.  They are seedless and unwaxed, so they require less preparation.
• Lemongrass is a common ingredient in both Vietnamese and Thai cooking.  It has a citrus flavor and can be used dried, powdered, or fresh.  The outer stalk is tough, so only use the softer inner core for adding to recipes. 

Asian Turkey Meatball Lettuce Wraps

Serves 4-6

Ingredients:

1 pound ground lean turkey

2 tablespoons Asian fish sauce

1 tablespoon low-sodium soy sauce

2 shallots, minced

3 garlic cloves, minced

2 tablespoons minced fresh ginger root

1 stalk fresh lemongrass, trimmed and minced

3 tablespoons chopped fresh cilantro, plus more for serving

1 tablespoons finely chopped fresh mint, plus more for serving

2 teaspoons cornstarch

Salt and pepper to taste

1/2 cup sugar

1 head Boston or red leaf lettuce, leaves washed and separated

1 English cucumber, halved lengthwise and thinly sliced crosswise

1 red onion, halved and thinly sliced

Asian chili-garlic sauce for serving

Preheat the oven to 400F degrees.  Line a baking sheet with foil and set aside.

In a large bowl, combine the ground turkey, fish sauce, soy sauce, shallots, garlic, ginger, lemongrass, cilantro, mint, and cornstarch.  Season with salt and pepper and mix with your hands until thoroughly combined.

Spread the sugar on a small plate.  Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch diameter balls.  Roll the meatballs in the sugar until they are evenly coated.  Transfer the meatballs to the prepared baking sheet and then bake for 15 minutes, until they are lightly browned and cooked through.

Meanwhile, arrange the lettuce, cilantro, and mint leaves, cucumber and onion on a platter.  Transfer the meatballs to a the platter and serve with the chili sauce.

Toasted Coconut Pancakes

This is the time of year when people start to think about possibly dropping a few of those extra pounds in preparation for swimsuit and sundress weather.  The realization that this might be necessary usually occurs somewhere between that fifth Cadbury Cream Egg and bravely trying on last year's shorts.  After months of indulging in everything from handfuls of Halloween candy corns to flocks of Easter Peeps, suddenly doing a "180" and quitting sweets cold turkey is no easy task.

There are plenty of wonderful low-fat and low calorie recipes out there.  I have made some mouth-watering meals using the recipes from my Cooking Light  subscription.  Seasonings and fresh, high-quality ingredients can work miracles in the absence of sticks of butter and cups of cream.   But among all of these healthy recipes, I have found that very few outstanding ones fall into the "satisfy your sweet tooth" category, so I often try to create some that do.

These pancakes are both light and decadent tasting.  By incorporating a whole can of the light coconut milk in place of the typical whole milk or buttermilk, an almost custard-like texture is created on the inside to complement the crisp exterior.  This also eliminates the need for a large amount of butter or eggs.  The coconut flavor really comes through and, served with some fresh fruit, gives the pancakes a tropical twist!  Here are some tips for these creamy, calorie conscious, and coconutty pancakes:

• I really enjoy the pancakes topped with some macerated fruit and a little bit of pure maple syrup.  Wash and cut the fruit (bananas, strawberries, blueberries, etc.) and then toss it with a few tablespoons of sugar.  Let it sit for ten minutes.  The sugar will cause the fruit to start to soften and release its juices, or macerate.
• If desired, replace half of the flour with whole wheat flour.  This will give the pancakes a heartier, granier texture.
• Be sure not to overmix the batter so that the pancakes are light and fluffy.  Overmixing can work the gluten in the flour too much, resulting in a tough texture.
• For easy and even portioning, I like to use an ice cream scoop to drop the pancake batter onto the skillet or grill pan. 

Toasted Coconut Pancakes

Serves 4

Ingredients:

1 1/2 cups flour

2 tablespoons sugar

3 tablespoons toasted flaked sweetened coconut

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 (14 ounce) can light coconut milk

1 tablespoon butter, melted

1 egg

Sliced fruit and pure maple syrup (optional)

Preheat the oven to 250F degrees.

Combine the flour, sugar, coconut, baking powder, cinnamon, and salt in a large bowl.  Combine the coconut milk, butter, and the egg in a medium bowl and whisk to combine.  Add the coconut milk mixture to the flour mixture, stirring until smooth.

Heat a nonstick griddle or skillet over medium and brush with melted butter or spray with nonstick cooking spray.  Pour about 1/4 cup of the pancake batter per pancake onto the skillet.  Cook until the tops are covered with small bubbles and the edges begin to look cooked.  Turn the pancakes over and cook until the bottoms are browned.

Transfer the pancakes to an oven proof pan and keep warm in the oven while you make more pancakes with the remaining batter.

Serve the pancakes with sliced fruit and/or warm maple syrup.

Chocolate Toffee Chip Gelato

When Eric and I go out to dinner, we rarely order dessert.  Usually, we are dining with others and have gone through that whole "I'll order something if you order something" or "Let's just get one dessert for the table" dance if we opt to get something sweet.  In all honesty, I think that because I do so much baking, it really takes one heck of a dessert to pique my interest enough to give it a try.  I mean, key lime pie usually tastes like, well, key lime pie, and the same goes for creme brulee, flourless chocolate cake, and all of the other common desserts on restaurant menus today.

When we order a dessert for the table, I usually go along with whatever the others decide sounds the best, but if it were up to me, the decision would always be the same: ice cream, sorbet, or gelato.  Being someone who likes variety in her foods, the best case scenario occurs when a restaurant allows you to mix and match flavors (I once had fresh pear sorbet, cantaloupe sorbet and coconut gelato---yum).   Frozen desserts are definitely my weakness, and luckily I have Golden Spoon, my go-to fat-free frozen yogurt place that keeps me away from the Haagen Daaz.

Gelato is different from ice cream in that it is typically made with just milk and/or cream, sugar, and flavorings, while ice cream has eggs in its list of ingredients.   Gelato, like high-end ice cream, incorporates less than 35% air, resulting in a dense and highly flavorful product.  Gelato made with water and without dairy ingredients is sorbet (or sorbetto in Italy).  While it may be initially intimidating to attempt homemade ice cream or gelato, once you've tried it, you will be hooked.  Ben and Jerry, look out! Here are some tips for making this iced Italian treat:

• The gelato base will keep for one day, refrigerated and tightly covered.  The gelato will keep for 5 days in the freezer, but it seldom lasts that long.
• If you don't have the espresso powder, then you can omit it.   The espresso powder just adds  more depth to the chocolate taste.  Don't replace it with espresso or coffee grounds, as they won't dissolve and the gelato will taste grainy.  You can usually find espresso powder at specialty foods stores such as Whole Foods or Williams-Sonoma, or you can order it on-line like I do, from the King Arthur's Baking Company. 
• If you don't have an ice cream maker, and are possibly interested in buying one, you don't need to buy the most expensive top-of-the-line model.  I bought my Cuisinart 1.5 quart model for about $45 in 2000, and it makes fantastic ice cream.  My only complaint is that sometimes 1.5 quarts disappears much too quickly!
• For other variations on this gelato, try adding chopped toasted (and cooled) hazelnuts, pecans, or walnuts, toasted coconut, or swirl chocolate or caramel syrup in after the gelato has finished churning. 

Chocolate Toffee Chip Gelato

Makes 3 cups

Ingredients:

1/2 cup sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/2 teaspoon espresso powder

1/8 teaspoon salt

2 cups whole milk

5 ounces bittersweet chocolate, chopped

1/2 cup heavy cream

1/2 cup coarsely crushed toffee candy (Heath, Skor, etc.)

Whisk together sugar, cornstarch, cinnamon, espresso powder, and salt in a medium saucepan until blended.  Gradually add 1/4 cup of the milk and whisk until the cornstarch is dissolved.  Whisk in the remaining 1 3/4 cups milk.  Whisk over medium-high heat until the mixture thickens and comes to a boil, about 6 minutes.  Reduce the heat to medium and cook for 1 minute longer, whisking occasionally. 

Remove from the heat and add the chocolate.  Let the mixture stand for 1 minute and then whisk until smooth and melted.

Transfer the gelato base to a medium bowl and then mix in the cream.  Cover with plastic wrap and then refrigerate until very cold.

Process the gelato base in an ice cream maker according to manufacturer's instructions, adding the toffee bits during the last few minutes of churning.  Transfer to a container, cover, and freeze for a few hours before serving.