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PRODUCT: Harvest Pumpkin, Seasonal Tortilla Chips From Food Should Taste Good

How delicious are the fall flavor tortilla chips from Food Should Taste Good?

Very delicious! You can enjoy them plain, with a savory or sweet dip, or as “fall nachos.”

  • Harvest Pumpkin tortilla chips are as good as eating a cookie. Deftly spiced with cinnamon, clove, allspice and nutmeg (and a touch of cane sugar), stone ground corn is mixed with pumpkin, spices, sea salt.
  • Sweet Potato tortilla chips, which are made with a touch of sugar, can be served with fruit salsa, raspberry jam or apple butter; served with ginger snap dip, or instead of cookies with vanilla ice cream.

The all natural line is certified gluten free, certified vegan and OU kosher. The snack contains 19 grams of whole grains per serving. (The USDA recommends 48 grams of whole grains daily.)

 
RECIPE #1: GINGERSNAP DIP

This recipe, adapted from Taste Of Home, makes a “dessert dip.” For a less sweet dip, cut the sugar in half or eliminate it entirely.

   

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Sweet Potato and Harvest Pumpkin tortilla chips from Food Should Taste Good. Photo by Hannah Kaminsky | THE NIBBLE.

Ingredients For 3 Cups

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 2 teaspoons pumpkin pie spice*
  • 1 carton (8 ounces) plain Greek yogurt
  • 1 package (16 ounces) gingersnaps

 
 
*You can combine equal amounts of allspice, cinnamon, clove and nutmeg or adapt the spices and proportions to your preferences.>
 
Preparation

1. BEAT the cream cheese, confectioners’ sugar and pumpkin pie spice in a small bowl until fluffy. Beat in the yogurt.

2. REFRIGERATE until ready to serve.

 

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Gingersnap dip for cookies or seasonal tortilla chips. Photo courtesy Taste Of Home.

 

RECIPE #2: BISCOFF SPREAD DIP

Biscoff Spread looks like peanut butter but smells like gingerbread and is nut-free. It is made from spice cookies, called spéculoos cookies in Belgium, where they are the national cookie—a variation of gingerbread. (The cookies are called Belgian spice cookies in the U.S.)

The name Biscoff is a combination of “biscuits and coffee,” a nod to enjoying the cookies with your cup of java. The spread, a NIBBLE Top Pick Of The Week, was the winner of a recipe competition in Belgium that was held by the largest producer of the cookies. The winning concept: Grind the cookies into a “cookie spread” that can be enjoyed an alternative to Nutella or peanut butter.

Biscoff Spread is available at supermarkets nationwide and onlineonline; Trader Joe’s sells a private label version called Cookie Spread. In Europe, the generic version is called spéculoos spread.

This recipe, which was originally developed for dipping fruit and cookies, is equally delicious with pumpkin and sweet potato tortilla chips.

 
Ingredients For 4 To 6 Servings

  • 1/4 cup Biscoff Spread
  • 1 container plain lowfat yogurt (6 ounces or 3/4 cup)†
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Plus

  • Pumpkin and/or sweet potato tortilla chips for serving
  •  
    Optional Fruit To Serve Alongside The Chips

    • 1 red apple, washed and cored, cut into 1/4-inch thick slices
    • 1 small banana, peeled, cut into 1-inch slices
    • 1 cup whole or halved strawberries, washed and dried
    • 1 ripe pear, washed, dried and cut into 1/4-inch thick slices, or other favorite dipping fruit

     
    †Or, use lowfat vanilla yogurt and omit the vanilla extract.
     
    Preparation

    1. WHISK together the Biscoff Spread and yogurt until smooth.

    2. WHISK in vanilla and cinnamon. Place in small serving bowl. Serve with chips and optional fruit.

      

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    FOOD 101: Pastilla, Bastilla, Bisteeya, B’stilla

    pastilla-moroccan-kaminsky-230

    Alluring and delicious. Photo © Hannah
    Kaminsky | Bittersweet Blog.

     

    Pastilla, pronounced “bastilla” in the Arabic of North Africa, is a traditional Moroccan dish that crossed the Straits of Gilbraltar from Andalusia, Spain. It is transliterated from the Arabic pastilla, bastilla, bisteeya, b’stilla or bstilla.

    It all means “delicious,” says Hannah Kaminsky.

    Traditionally served as a first course of a special meal, this squab pie with flaky, crêpe-like dough is more often made with chicken these days. Fish, offal and vegetarian recipes are also made.

    In traditional recipes, the meat is slow-cooked in broth and spices, then shredded and layered in the pastry with toasted and ground almonds, cinnamon and sugar.

    “I may have never known about the wonders of pastilla, the mysterious pastry with a half-dozen different spellings, if not for the ethereal prose of Fatima Mernissi,” says Hannah. “So inspired by her lavish, unrestrained words of praise, this was my call to action, to secure a literal piece of the pie for myself.”

    Looking for a vegan substitute, she turned to chickpeas, noting:

     
    “Most curious with pastilla is the incongruous addition of powdered sugar right before serving; a light dusting of confectionery snow, frosting a decidedly savory main course.

    “Humbly, I must admit, it does work, tempering the hot, bold and intense spices without turning the pastry into a dessert. Though it could still taste equally delicious without the sugar, for those as hesitant as myself, I must urge you to just give it a shot.”
     
    RECIPE: CHICKPEA PASTILLA

    Ingredients For 3-4 Servings

  • 3 tablespoons olive oil
  • 2 medium yellow onions, finely chopped
  • 2 teaspoons granulated sugar
  • 1-1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 can (14-ounces) chickpeas (1-3/4 cups cooked), drained
  • 1/2 cup coarse almond meal
  • 1/2 cup vegetable broth
  • 1 tablespoon lemon juice
  • 3/4 to 1 teaspoon salt
  • 8-10 sheets frozen phyllo dough, thawed
  • Optional: confectioner’s sugar to garnish
  •  

    Preparation

    1. PREHEAT Preheat oven to 425°F. Lightly grease a 6-inch round springform pan.

    2. HEAT 1 tablespoon of the oil in a large saucepan or skillet over medium heat. Add the onions and sugar; cook for 8-10 minutes while stirring frequently, until lightly golden and aromatic. Add the ground cumin, coriander, ginger, cinnamon, black pepper and cayenne, cooking for a minute or two longer to gently toast the spices.

    3. ADD the drained chickpeas and almond meal, stirring to combine, before slowly pouring in the broth and lemon juice together. Cook for another minute to heat through and slightly thicken the mixture. It should be thoroughly moistened but not soupy. Season with salt to taste. Remove from the heat and let cool for 15 minutes before proceeding.

    4. LAY 1 sheet of phyllo across the bottom of the prepared springform pan, allowing the excess dough to hang over the edges. Lightly brush with the remaining olive oil, and then place another sheet of phyllo on top, turning it slightly so that the points stick out at different angles. Repeat this process so that you end up with 4-5 sheets lining the pan, covering the sides completely.

     

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    This baklava, made in a star-shaped cup, shows the numerous layers of phyllo dough. Photo courtesy Wikimedia.

     

    5. SPOON the chickpea filling into the center, smoothing it out so that it fills the pan evenly. If you end up with a bit too much filling to comfortably squeeze in, you can always use leftover sheets of phyllo later, to make individual parcels.

    6. COVER the filling with another sheet of phyllo, brush with olive oil and repeat the same process as before, ending up with another 4-5 sheets on top. Fold the overhanging dough back over the top, smoothing it down as neatly as you can. Give it a final brush of olive oil before sliding it into the oven.

    7. BAKE for 15-18 minutes, keeping a close eye on the pie until it is golden brown (it cooks quickly at this high temperature). Let cool for 5 minutes before unmolding. Sift a fine dusting of confectioner’s sugar on top right before serving.

    THE HISTORY OF PHYLLO DOUGH

    Phyllo (FEE-low), fillo or filo is the traditional dough of the Greek, Middle Eastern and Balkan cuisines. It is used for pastries from the sweet, like baklava (with honey and nuts) to the savory, like spanakopita (spinach and feta).

    Phyllo means “leaf” in Greek, and refers to the many tissue-thin leaves (so thin you can read through them) of unleavened flour sheets that comprise the dough. The paper-thin layers are separated by a thin film of butter.

    The earliest form of the dough was made in the 8th century B.C.E. in northern Mesopotamia, when the Assyrians made an early version of baklava, layering very thin pieces of dough with nuts and honey, and baking them in wood-burning ovens.

    The practice of stretching raw dough into paper-thin sheets is believed to have evolved in the kitchens of the Topkapi Palace in Istanbul, based on Central Asian prototypes.

    Greek seamen brought the concept home, and Athenian bakers created phyllo, the leaf-thin layers of dough, as early as the 3rd century B.C.E. Given the labor required, it was served in wealthy Greek households for special occasions.

    The dough (flour, water, oil and white vinegar) was made by gently rolling, stretching or pressing into the ultra-thin sheets. This takes time and skill, requiring progressive rolling and stretching into a single thin and very large sheet. A very large table and a long roller are required, with continous flouring between layers to prevent tearing.

    Machines for producing phyllo pastry were perfected in the 1970s. Today, phyllo is made by machine and available in the freezer section of most food stores, or fresh in some specialty markets.

    In preparation for baking, the dough is brushed with butter or oil; it must be worked with quickly as it dries with exposure to air. It can be cut into sheets and layered in a tin, cut into individual rolls or rolled up as one large roll.

    In any form, it is delicious!

      

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    TIP OF THE DAY: Sea Asparagus & Other Sea Vegetables

    Today’s tip is: Keep your eyes open for new foods. Then, share them with foodie friends.

    Hannah Kaminsky of Bittersweet Blog discovered sea asparagus—a vegetable that grows in or adjacent to salt water—on a recent trip to Hawaii. Sea asparagus grows in warm salt marshes and on beaches, there for the foraging. It is harvested wild, and also cultivated.

    What Is Sea Asparagus

    Sea asparagus (Salicornia europaea), also known as glasswort, samphire or sea beans, is a tender, green, spindly stalk that resembles tiny land-grown asparagus (although they are not related). It is a member of the Amaranthaceae family, which includes everything from amaranth, a high-protein grain, to ornamental cockscomb and picturesque tumbleweed.

    Sea asparagus can be purchased fresh in areas where it is harvested, and packaged in specialty food markets. You can purchase it fresh, frozen, pickled (this year’s stocking stuffer?) and in other forms (sea pesto, powdered seasoning) from Olakai Hawaii. The season in British Columbia is currently “in full swing,” according to West Coast Seaweed, another e-tailer.

    Fresh sea asparagus can be eaten raw, pickled or steamed (and then tossed in butter or olive oil); in a salad, as a side dish or a garnish (see the sushi photo below). Dried sea vegetables can be added directly to soups or stews and to the cooking liquid of beans or rice.

       

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    Invite a new vegetable to lunch or dinner. Sea asparagus photo © Hannah Kaminsky | Bittersweet Blog.

     
    No Extra Salt Required

    “Absorbing the sea salt like a sponge, sea asparagus can be quite salty if not thoroughly rinsed, and should never be salted no matter what else you add to it,” says Hannah. “Slightly crunchy when raw or par-cooked, it’s an exotic delight, and a surprise given my experience with flat, gelatinous, and/or stringy sea vegetables. As long as I can find sea asparagus, you can be sure that this salad will find its way to my table.”

    Hannah’s recipe was inspired by the serving suggestion printed on the label for Olakai sea asparagus, purchased in Hawaii. Hannah combined them with other local pleasures: tiny currant tomatoes, a local product even smaller than grape tomatoes, and sweet Maui onions.

    You can add a protein to turn the recipe into a luncheon salad. Consider grilled or smoked salmon (which makes the Hawaiian recipe lomi lomi), tofu, canned tuna, grilled fish or seafood. We used raw scallops: delicious!

    RECIPE: SEA ASPARAGUS SALAD

    Ingredients For 2-3 Side Dish Servings

  • 4 ounces fresh sea asparagus
  • 1 ounce sweet onion, diced
  • 1 tablespoon avocado oil or olive oil
  • 1 tablespoon fresh lemon juice
  • 4 ounces currant tomatoes (substitute halved cherry or grape tomatoes)
  •  
    Preparation

    1. SNIP off any brown ends on the sea asparagus before rinsing them thoroughly under hot water. Toss them in a bowl along with the diced onion, oil and lemon juice.

    2. MASSAGE the vegetables with your fingers for a minute or two, just to tenderize the stalks slightly. Add the tomatoes and mix to distribute throughout the salad.

    3. SERVE immediately or chill. The salad will keep for up to two days. Don’t be tempted to add any salt, since sea asparagus is already infused with sodium from the sea.

     

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    Sea vegetables as a garnish, here on inari
    sushi. Photo courtesy TastyIslandHawaii.com.

     

    WHAT ARE SEA VEGETABLES

    Vegetables don’t grow only on land. If you’re a fan of Japanese food, you’ve probably had one or more types of seaweed—a salad of hijiki or wakame, the nori wrapper of sushi rolls or a bowl of dashi (clear soup) made from kombu (kelp).

    Sea vegetables are loaded with of chlorophyll, dietary fiber and vitamins and minerals from the ocean, including calcium, iron, magnesium, phosphorus, potassium, sodium, vitamins A and C and trace minerals such as iodine and vanadium. Many health food advocates eat them for the nutrition (details).

    Sea asparagus, in particular, is an excellent source of calcium, iron and vitamins A, B2, B9 (folic acid), plus dietary fiber, amino acids and minerals.

    Look for sea vegetables in natural food stores in dried form. Just soak them in water for 10 minutes and they’re ready to use.

    If you like seaweed salad, you’ll like a mixed sea vegetable salad—say, arame/hijiki, dulse, sea palm and wakame. Try a mirin-tamari-ginger juice-soy sauce marinade, or a simple rice vinegar, olive oil and sesame oil vinaigrette.

     
    POPULAR SEA VEGETABLES

  • Agar Agar. Also called kanten or Japanese gelatin, agar agar is a clear, tasteless alternative to animal or chemical-based gelatin. It is sold in opaque flakes and dissolves in hot liquid. It thickens at room temperature and is used to firm up confections, jellies, pies and puddings.
  • Arame. These thin, wiry black shreds of seaweed have a sweet, mild flavor. In Western cuisine, they can be added to green salads, omelets, pasta salads, quiches and stir-fries.
  • Dulse. This reddish brown sea veggie is sold as dried whole stringy leaves or a powdered condiment. The leaves have a chewy texture and can be eaten like jerky; or, they can be pan-fried in sesame oil and added to salads or sandwiches. It is not reconstituted, but used as is.
  • Kombu. Thick, dark purple kombu is sold in strips or sheets. It’s the principal ingredient of the Japanese broth, dashi; and can be added to Western recipes in the liquid for beans, rice or soup.
  • Nori. Nori can be dark purple to blackish green in color. It is best known as the thin, flat sheets of toasted seaweed used to make sushi rolls (the sheets are not reconstituted, but used as is). It’s also available untoasted, and plain or flavored snack strips have become quite popular. We use julienned nori as a garnish for rice, soups, salads, casseroles or grains either crushed into flakes or cut into strips. Nori is also available in a flakes with a seasoning mix of sesame seeds, salt and sugar, called nori komi furikake. If you like nori, get some: You’ll enjoy it.
  • Sea Palm. This vegetable, brownish-green in color, looks just like a miniature palm tree. It’s also called American arame and is harvested from America’s Pacific Coast. Sweet and salty, it can be enjoyed it raw or sautéed, in soups or in salads.
  • Wakame. We always look forward to a bowl of silky, tender wakame-su, wakame seaweed marinated in rice vinegar. It is also a popular addition to Japanese soups.
  •  
    Ready, set: Enjoy discovering the world of sea vegetables.

      

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    TIP OF THE DAY: Meatless Monday

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    A delicious veggie burger for Meatless
    Monday. Photo courtesy Morningstar.

     

    Meatless Monday is a global movement that began in 2003, launched in association with the Johns Hopkins Bloomberg School of Public Health. It is now active in 34 countries and growing, with appeal to different constituencies:

  • Environmentally concerned citizens who want to cut back on the damage that raising animal crops does to the planet.
  • Nutrition advocates who aim for a diet lower in cholesterol, a harmful animal fat.
  • Vegetarians and vegans, who support ethical treatment of animals and want everyone to eat less (or no) meat.
  •  
    But it doesn’t go far enough. Eating “meatless” still allows the consumption of dairy products including cheese, which are part of the same cycle of environmental damage and cholesterol.

    Instead, go vegan. You don’t give up much more, and the options are equally delicious.

     

    Just a few examples:

  • Asian vegetarian dishes
  • Pasta Primavera
  • Portabella and other veggie burgers
  • Vegan lines like Field Roast’s delicious vegan meat products and Vegetarian Plus, gourmet vegan entrées
  • Vegan sushi
  • Vegan wrap sandwiches (recipes)
  •  
    Here’s a tasty family recipe from Hannah Kaminsky: vegan cheesesteaks.

    All you need are vegan cheese and vegan steak. Given the growth of top-quality vegan foods, that’s not hard to find.

    Hannah favors Daiya vegan cheese for the burger. “A pivotal player in the vegan cheese game,” she writes, “no other dairy-free shreds have achieved mainstream approval, initially making a splash back in 2009 as the very first meltable vegan cheese option.” Today, the company sells vegan slices that imitate the flavors of cheddar, Swiss and provolone.

     

    “These are not fine cheeses you’d want to eat plain, on a cracker or otherwise uncooked,” says Hannah. “Where they really come to life is under a hot broiler, melted down to gooey, creamy, and yes, stretchy sheets. Mild but with a pronounced tang and satisfying salty accent, they’re appropriately rich, imparting an addictive sort of fattiness upon any dish.”

    In her recipe, soy curls—available in natural foods stores—soaked in mushroom broth stand in for the steak, “tossed with lightly charred onions and roasted peppers, all smothered under a blanket of that prize-worthy provolone cheese. Altogether, it’s the kind of dish you could use to convert meat-lovers, cheese-lovers, and generally picky omnivores alike.”
     
    RECIPE: VEGAN CHEESECAKE

    Ingredients For 3 Sandwiches

  • 1-1/2 cups (about 2.8-3 ounces) dry soy curls
  • 1-1/2 cups mushroom broth
  • 4 teaspoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 red bell pepper, roasted and thinly sliced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1/4 cup reserved mushroom broth
  • 1 tablespoon reduced-sodium soy sauce
  • 3 hoagie rolls, split and toasted
  • 9 slices provolone-style Daiya cheese
  •  

    vegan-cheesesteak-hannahkaminsky-230

    Vegan cheesesteak for Meatless Monday. Photo © Hannah Kaminsky.

     

    Preparation

    1. PLACE the dry soy curls in a large bowl; cover with warm mushroom broth and let soak for 15-20 minutes, until the soy curls are fully re-hydrated and tender. Pour off (but reserve) any excess liquid.

    2. HEAT the oil in a large skillet over medium-high heat. Add the sliced onion and sauté, stirring often, until aromatic browned around the edges. Add the bell pepper, oregano and pepper and continue cook, stirring often, until the vegetables are wilted and soft; about 5 minutes.

    3. REDUCE the heat to low, sprinkle the vegetables with flour and stir to coat. Gently pour in 1/4 cup of the reserved broth along with the soy sauce, bringing the mixture up to a simmer. After another two minutes, remove the pan from the heat.

    4. ASSEMBLE: Divide the soy curl filling between the three toasted rolls and lay three provolone slices on top of each. Run them all under the broiler for 2-3 minutes, until the cheese is perfectly melted and gooey all over. Dig in immediately!

      

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    TIP OF THE DAY: Vegan Wraps For Earth Day

    We’re recommending vegan wraps for Earth Day. Animal-free foods are more sustainable, so today’s the day for a vegan lunch.

    These two recipes were sent to us from Red Rock Press, from their book, A White House Garden Cookbook by Clara Silverstein.

    Both are lettuce wraps, but you can also use tortilla wraps.

    The first recipe, Daniel and Annie’s Salad Wraps, originated in the children’s section of the New York Botanical Garden and contains the surprise—and optional—ingredient of an edible wildflower.

    You can serve these wraps with a dip, or spread mustard or Nasoya’s Nayonaise (excellent vegan mayonnaise) on the lettuce leaves before filling.

    RECIPE: DANIEL & ANNIE’S SALAD WRAPS

    Ingredients For 6 Servings

  • 6 lettuce leaves, plus 6 more for slicing
  • Spread or dip of choice
  • 1 kohlrabi bulb or 1 cup shredded cabbage
  • 5 radishes
  • 6 scallions
  • 6 mint or basil leaves (or more to taste)
  •  

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    Thus wrap is packed with arugula, carrots, cucumber, lettuce and red cabbage. Photo courtesy Online-Vegetarian-Deli.com.

  • Garnish: edible flowers (such as Johnny jump-ups, chive blossoms or nasturtiums—read all about edible flowers)
  •  
    Preparation

    1. WASH and dry the lettuce leaves. Peel and slice the kohlrabi. Wash and dice the radishes. Wash the scallions, and cut off and discard the root ends.

    2. LAY out 6 lettuce leaves on the counter top or a large plate. If using a spread, place atop leaves.

    3. CUT cut the remaining 6 leaves into ribbons with scissors. Into each lettuce leaf, lay some kohlrabi and radishes, 1 scallion (cut it in half if it’s too long), and 1 mint or basil leaf. Roll it up and pin closed with a toothpick as needed. Garnish the top with edible flowers.

    4. SERVE with your favorite dressing as a dip.

     

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    Tofu hummus wraps, a vegan sandwich with
    the added protein of tofu. Photo courtesy
    House Foods.

     

    The second recipe, Lettuce Wrap Treats, is almost a dessert, folding dried fruits and nuts and a dab of vanilla yogurt into the lettuce leaf.

    And, it couldn’t be easier to make!

    If you want to present the ingredients as a “build your own,” each person can choose his or her own mix of ingredients.

    RECIPE: LETTUCE LEAF WRAPS

    Ingredients Per Wrap

  • 1 lettuce leaf*
  • Fillings: 1 tablespoon each of any or all of the following: chopped apples, chopped celery, walnuts or pecans, raisins or dried cranberries
  • 1 tablespoon vanilla yogurt (regular or vegan soy yogurt)
  •  
     
    *Pick the largest, most pliable lettuce leaves that you can find. Leaf lettuces work really well for this.
     
    Preparation

    1. RINSE the lettuce in cold water and pat dry between sheets of paper towels.

    2. ADD the fillings to the center of the leaf. Top with a dollop of vanilla yogurt.

    3. FOLD the lettuce lengthwise over the toppings and then fold up the ends, like a burrito or a little package. Use a toothpick to secure as needed. Pick up and eat!

      

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