Coriander-Pineapple Acorn Squash

Thanksgiving is fast-approaching. This year, I'm not hosting, so my chance to play around with Thanksgiving flavors is now, just on a smaller scale.

This recipe is reminiscent of the sort of sweet yam dishes many people serve on Thanksgiving, but with squash instead of yams. No, there are no marshmallows ... sorry, kids.

Coriander-Pineapple Acorn Squash
1.5 lb. acorn squash
safflower oil spray
1/3 cup canned crushed pineapple
1 tsp. ground coriander seed
1 tsp. coarse salt
2 Tbsps. apple cider vinegar
2 Tbsps. brown sugar

Preheat the oven to 350F. Trim the top and bottom of the squash to create a flat surface on either side. Cut in half between the two ends, and remove the seeds and strings. Spray an 8x8" baking dish with safflower oil, and place the two haves of squash in the dish, trimmed side down. Bake for 30 minutes.

Cool the squash until you can handle it comfortably with your hands. Scrape the flesh of the squash into a mixing bowl. Add pineapple, coriander, salt and vinegar. Mix well. Scoop the mixture into the same 8x8 baking dish, and spread evenly. Sprinkle with brown sugar.

Place under the broiler for 5 minutes, or until the top is browned. Serve hot.

Serves 4-6.

Trader Joe's? The Jury is Out

I'm new to the wonders of Trader Joe's. I've heard such great things about it: the low prices, the large selection of organic and whole grain foods, the unique products. It seems like everyone I know raves about it. So, now that one opened just 10 minutes from my daughter's nursery school, I thought I'd better check it out.

I went for the first time last week and left empty-handed and a little let down and confused. I was unaware that most of the products they sell are their own brand. I suppose there must be a way to make such a variety of products and still have them all meet high quality standards, but it still doesn't make much sense to me. I always thought better products (food and otherwise) are made by companies that specialize in something. Now, I haven't actually eaten any of their products yet, so I really can't say if they break this rule. But that issue aside, there several other issues I have with TJ's.

I was a bit saddened by the focus on processed foods. It seems like at least 50% of the store is their store brand of stuff in a box - frozen meals, cereals, canned products, refrigerated prepared foods. I found it troubling to be in a store like that, especially when it has the reputation of being a healthy food store. Healthy food is whole food, not processed foods. I suppose there isn't a grocery store on the planet that doesn't have lots of processed foods (even most health food stores do), but I was expecting to get great deals on real foods, like grains, beans, spices, baking supplies, etc. (incidentally, some of those things can be found at TJ's, but they are less prominent than the processed stuff).

I thought TJ's was a mostly organic store, and although they do have quite a variety of organic foods, you have to be careful to look for the organic symbol. Many times, I thought I was spotting a great deal, only to notice upon closer inspection that the product wasn't organic, hence the low price. I was a bit thrown to see so much conventional produce, in particular.

There are also some environmental concerns that I have with TJ's. Although they certainly do some things right (using paper shopping bags instead of plastic, for example), their products (even in produce) are clearly not locally-focused. That means that buying produce from them, or any other potentially local product (dairy, meat, bread, eggs, honey) is not supporting your local farmers, and it is adding to your carbon footprint by transporting foods that could be sourced locally.

So, I obviously had some negative first impressions about TJ's. But in the week that followed, I thought about it again and reconsidered some things. I do buy some processed foods: bread, cereal, canned tomatoes and dry pasta, to name a few. So, I may as well save some money at TJ's and buy that stuff there, if it's good, and if it's truly a savings. I also don't buy everything locally: I try to buy nearly all local produce, and as much as possible I buy local meats, eggs, honey and dairy. But I can't buy local grain, flour, sugar or nuts, to name a few. So, I may as well save some money and buy that stuff there, too. Finally, although I buy nearly all organic products, I would consider buying some non-organic products at TJ's because their products are GMO-free, and that is a major concern for me in most conventional products.

I went back to TJ's today, and I did buy a few things, and at very good prices:
- Organic boneless chicken breasts @ $6.99/lb. - I have yet to find local boneless chicken breasts, and this is an excellent price
- Whole wheat organic spaghetti @ $1.29 for 16 oz. - that's $0.70 less than the spaghetti I usually buy, when it's on sale
- Organic whole wheat min-pitas @ $1.79 for 8 - I've never seen these anywhere else
- Whole wheat pizza dough (non-organic) @ $0.99 - I still would like to start making my own pizza dough, but for now (with the little one only 3 months old), I'll forgive myself
- Whole wheat small flour tortillas (non-organic) @ $2.29 for 10 - I haven't seen this size whole wheat non-GMO tortillas anywhere else
- Whole wheat large flour tortillas (non-organic) @ $2.69 for 10 - not sure this is such a great deal. If it were organic, it would be a great deal. At least it's non-GMO.
- Organic light brown sugar @ $2.99 for 24 oz. - this is a real bargain - the same amount would normally go for more than $5. Only problem is that it's not fair trade.
- I also thought about buying their dried unsulphured mango, but then I saw that the first ingredient is sugar, so I nixed that.

I have some guilt about buying all this stuff. None of it is ideal, but it's hard to argue with the prices given that they required only small compromises. Still, what good are ideals if you're willing to compromise them for a bargain? I don't know ... I have figured this one out yet.

Ultimately, I think what made TJ's a less than life-altering experience for me is the hype. I went in expecting a revolutionary shopping experience, and I came away feeling like all I saw was a different business model for the same old, same old.

Halloween Sweets Project for Kids

I'm going to disappoint a lot of folks in this confession: I'm not into Halloween. I think I went trick-or-treating twice in my life, and it was no big thrill. My mother is lucky her house was never egged or TP'd, as she gave out pennies on Halloween.

That said, I was inspired today to post about some fun food stuff to do with kids on Halloween. Another mother who is also a member of Holistic Moms Network posed the question of what to use to decorate cookies on Halloween that is not grossly unhealthy. So, I came up with a list of suggestions, and here they are.

Dark (brown, but almost black):
- Raisins
- Sprinkelz brand makes a few different types of sprinkles with no artificial colors.
- Carob chips
- Cacao nibs
- Use a microplane to shred some fair trade organic chocolate

White:
- Shredded coconut
- Coconut butter sweetened with agave, maple syrup, or your choice of sweetener, if you need something spreadable
- Cream cheese mixed with maple syrup and little vanilla (I stole that one from my friend, Rose)

Red (think blood):
- Pomegranate juice
- Beet juice

Orange:
- Egg yolk mixed with a little pomegranate or beet juice and sweetened (you'd need to then bake whatever you put this on)
- Turmeric mixed with pomegranate juice and sweetened - mix this into a white frosting or coconut butter to make it spreadable
- Steamed, pureed and strained pumpkin, winter squash or sweet potato mixed into white frosting or coconut butter
- Pureed mango (deepen the color with just a little molasses or brown sugar)

Purple:
- Blueberry juice

You could go the traditional route and have the kids decorate cupcakes or cookies. Maybe make a bunch of different color "frostings" for the kids to spread on them, and then give them a few other decorating options, like raisins, carob chips, shredded coconut and a bowl of pomegranate juice.

Another alternative to cookies and cupcakes is to make a jelly roll cake (with a healthier recipe - maybe this one), but don't roll it. You can get some Halloween cookie cutters and have the kids cut out Halloween shapes. That way, the decorating colors don't need to be spot on to still look Halloweeny.

For a very artistically inclined child, you could even give them a whole jelly roll cake to decorate so they have a full canvas to fill.

Despite my own disinterest in the holiday, I do hope you and yours have a healthy, happy, spooky Halloween!

Tofu Tacos with Cashew Sauce

Eight years ago, when I met my husband, I found out that I didn't have the adventurous palate that I thought I did; and even though his tastes were somewhat narrow compared to mine, he cooked things that I never considered. I even turned my nose up at some. Most baffling to me was tofu. Sure, I had eaten tofu here and there in Asian restaurants, but it was always because it happened to be on my plate mixed in with other more desirous things, not because I was specifically interested in ordering tofu.

I knew myself to be entirely open to foods of all sorts, so in realizing that I was wrong in this perception, I found myself in a challenging position. I didn't like being someone who wasn't open to new foods, even though I clearly was that person. So, I decided to simply be open and accept my newfound friend - tofu. And now, I'm a true fan.

As it turns out, tofu is a very complex food, which I am only beginning to understand. It can be eaten in any number of forms (soups, sauces, stews, frozen, fried, sauteed, grilled, baked ... you name it). It can take on virtually any flavor, so it can fit in any cuisine. Lots of culinary fun can be had with tofu, and that is what I am attempting to do.

This recipe is one of my adventures in tofuland.

Tofu Tacos with Cashew Sauce

16 oz. firm tofu
tofu marinade (see below)
safflower oil spray
20 leaves of greens (I used swiss chard and turnip greens), shredded
1/2 daikon, peeled and sliced into matchsticks
1 carrot, peeled and sliced into matchsticks
3-5 turnips, sliced into matchsticks
1 cup bean sprouts
cashew sauce (see below)
12 brown rice tortillas

Tofu Marinade
3 Tbsps. low-sodium tamari
1 tsp. sesame oil
1 Tbsp. brown rice vinegar
2 inches ginger, sliced
2 cloves garlic, sliced

Cashew Sauce
1/2 cup raw cashew butter
1/4 cup low-sodium tamari
1 Tbsp. brown rice vinegar
1 tsp. sesame oil
2 Tbsps. tahini
2 Tbsps. safflower oil
2 Tbsps. agave nectar

Place whole tofu brick in a bowl. Place another bowl or plate on top of the tofu and weigh it down with something heavy, such as a can of beans. Put the weighed down tofu in the refrigerator for 12-24 hours. Remove the weight, and pour off whatever liquid has accumulated in the bowl.

In a small bowl, whisk together marinade ingredients. Cut the tofu into four equally thick slices. Lay the tofu slices in a single layer in a small glass container or pan. Allow to marinate, refrigerated, for at least 4 hours, turning once.

Heat a large cast iron skillet over medium high heat. Spray with safflower oil. Once the pan is hot, add the tofu slices. Grill for 4-5 minutes on each side. Remove from pan. Once slightly cooled, cut tofu into thick strips.

In a small bowl, whisk together cashew sauce ingredients. It will be somewhat thick. If you prefer a thinner consistency, add water, 1 Tbsp at a time until you reach the desired effect.

Using one tortilla at a time, paint the center with a dollop of cashew sauce, add a few strips of the tofu and some of each of the vegetables. If using taco-sized tortillas, simply fold in half and enjoy. If using burrito-sized tortillas, bring one end over, fold in the sides, and then roll the wrap over the other end. Cut in half on an angle.

Serves 4-6.

Sweet & Sour with a Dash of Pomegranate

One of the things that really says Fall to me, other than changing leaves and sudden gusts of wind, is the appearance of pomegranates in the produce section. There are so many products on the shelves that feature pomegranates, touting it's superfood capacity as an antioxidant, but so few people actually eat pomegranates as they are naturally, and in the short season that they're available. I think that's a terrible shame. I believe that what is stopping people is the foreignness of the fruit, and the mystery of how to approach it. Once you learn how get into it and how to eat it (which is as simple as cutting it open and eating the kernels inside, which look a lot like red corn kernels), you can do a million things with them! They offer great color and taste contrast in savory dishes, and they offer textural interest in sweet dishes. Here are a few easy things to do with your pomegranate (that you will surely buy this week):

- Toss into a green salad
- Toss into a fruit salad
- Toss a handful into your morning oatmeal or cold cereal
- Eat as a snack (lots of fun for kids)
- Cranberry Apple Pomegranate Sauce
- Garnish savory dishes featuring fruit-friendly proteins, such as fish, pork, chicken or shrimp
- Make Sweet & Sour Stir Fry ........

Sweet & Sour Stir Fry
1/2 cup brown rice vinegar
1/4 cup mirin (sweet rice wine - sold in Asian food stores and some grocery stores)
1/4 cup lime juice
1/2 cup brown rice syrup (sold in health food stores)
1 Tbsp. unsulphured blackstrap molasses
2 inches of ginger, cut into chunks (no need to peel)
pinch coarse salt
14 oz. brown rice fettuccini
1/4 cup safflower oil
1.25 lbs. mahi mahi, skinned and cut into 1" cubes
1 head napa cabbage, shredded
2 carrots, cut in thin 2" strips
1 red pepper, seeded and cut into thin 2" strips
1 bunch scallions, cut into thin 2" strips
1/2 cup pomegranate kernels
1/2 cup raw cashews or peanuts, rough chopped (optional)

In a small saucepan combine the vinegar, mirin, lime juice, brown rice syrup, molasses, ginger and salt. Bring to a simmer over medium heat. Reduce heat to medium-low and reduce the sauce by about half (about 15 minutes). Fish the chunks of ginger out and discard, and reserve the sauce.

Cook the fettuccini according to package directions.

In a very large wok or stainless steel skillet, heat the safflower oil over medium-high heat. Add the fish and stir fry until just cooked. Remove the fish from the skillet and set aside. Add the cabbage, carrots and red pepper, and stir fry until the cabbage is wilted and the carrot has softened a bit (10 minutes). Return the fish to the pan and add the sweet and sour sauce. Stir to combine. Add the fettuccini and toss until combined thoroughly and heated through.

Serve in bowls garnished with a sprinkle of scallions, pomegranate kernels and nuts.

Serves 4-6.

Source of pomegranate photo: www.producepedia.com

Maple Orange Glazed Halibut

Tonight's dinner afforded me a very proud Mommy moment. My 3-year-old little girl completely cleaned her plate without any encouragement or prodding. Not that she's a bad eater - quite the opposite. Still, that she finished every morsel is really the best compliment I could get. And it feels particularly great that this meal was not at all "kid friendly"; that is, it didn't feature typical kid fare, like pasta, chicken nuggets, hot dogs, etc. Tonight's dinner was a wonderful example of just how much children can enjoy healthy, adult foods, if only we let them try them.

I don't typically buy Halibut. It's a very expensive fish. But last week, I saw some beautiful fresh wild Alaskan halibut steaks on sale for only $7.99/lb (Atlantic halibut should be avoided ... it's heavily overfished, and is therefore not a sustainable option). That's even less than I pay for my wild Alaskan Salmon, and that's frozen! I couldn't resist. It's a real treat for me. Halibut is a very sweet, moist, flaky fish. It's also very easy and quick to prepare, and needs very little adornment to make it special. Yum!

Maple Orange Glazed Halibut
1 lb. wild Pacific halibut steaks, cut into 3 portions (about 5 oz. each)
2 navel oranges
1 Tbsp. low-sodium tamari or soy sauce
1 Tbsp. pure maple syrup
pinch salt (optional)
safflower oil spray

Juice one of the oranges, and set juice aside. Zest the other orange, and set aside. Then supreme the second orange, reserving the supremes for garnish.

In a small saucepan, combine orange juice, orange zest, tamari, maple syrup, and salt. Bring to a simmer over medium heat, and then reduce heat to medium low. Reduce the mixture down until it thickens a bit, enough to coat the back of a spoon, about 5 minutes. Remove from heat.

Heat a large cast iron skillet over high heat. Spray the skillet with safflower oil. Once the skillet is hot, reduce the heat to medium high. Add the halibut portions. Cook for 5 minutes on each side. Then brush the top with the maple orange glaze. Turn and glaze the other side, allowing the glazed fish to cook 1 more minute on each side. Remove from pan.

Garnish the steaks with the orange supremes. I served this with a quinoa pilaf and green beans with toasted almonds.

Serves 3.

Mystery Meat for Lunch

What is it about school lunches? I always thought that it was just public schools that had dreadful cafeteria options, but apparently, even private schools that cost an arm and a leg are still feeding our kids pseudo-foods. What happened to the national health-consciousness trend (think Michelle Obama's organic garden)? Where are all the parents who are buying organic foods in increasing numbers, and where do their children go to school? Are all the statistics wrong, or are parents just ignorant of what goes on outside their homes?

As you may know from my previous post about my daughter's nursery school, we provide our own snacks for her because what is provided there is often questionable, to say the least. I'm not completely happy with the nursery school for a variety of reasons, and I'd love to find something closer to home (it's a 20-30 minute commute), so I've been keeping my eyes open.

Today, after coming out of the grocery store, I noticed a pamphlet on my car's windshield. Of course, I began immediately muttering profanities. Then I realized that the pamphlet was for a Montessori school that will be opening up in our area next year. I read the pamphlet with interest, went home and checked out the website. I was thrilled to see all sorts of great things, like natural material toys, mixed age classes, botany as a core subject area ... what fun! And it's walking distance from home! Yay! I thought I'd found a home for my kids! Then I see the bad news - lunch and snacks are provided by the school, included in tuition. What is lunch? Here is a sampling from their lunch menu:

Chicken Nuggets
Meatballs
Macaroni and Cheese
Grilled Cheese
Ham & Cheese
Mozzarella Sticks
Baked Ziti
Pizza
Corn Dogs
Hot Dogs
Beef and Macaroni

I can almost guarantee that these are all heavily processed, fatty, salty, sugary foods that are probably frozen or canned. Nevermind that this menu completely excludes vegan children, providing no options for them whatsoever. It's absurd for any child to eat a regular diet of these foods! All those great teaching methods will go to waste on children fed nothing but garbage. Kids need real, fresh vegetables, fruits, whole grains and wholesome proteins to sustain their energy, their growing bodies and their developing brains. And how will it affect our children if they regularly eat dairy foods full of hormones (known to cause early onset of puberty and reproductive cancers), meats full of antibiotics (which is how most antibiotics are consumed in this country, not by prescription), grain products stripped of their nutritional content (making them pure calories and nothing more), preservatives, stabilizers, artificial sweeteners, high glycemic sweeteners, and many other edible toxins? Will the Flintstones vitamin they took in the morning make up for everything lacking in their diets? For many of us, it matters what our kids eat. That needs to be the case even when our kids are in someone else's care.

Lunch is a part of every school day. In fact, for many kids, it's their favorite subject. That's no joke! What kids learn at the lunch table are life-long lessons, maybe ones that will ultimately affect them more than their ABCs will. A learning institution that doesn't see lunch as a learning opportunity, to teach kids how to get the most from their bodies and their lives, is failing its students, plain and simple.