Roasted Turnip Ghanoush

I just recently celebrated my birthday and was given a wonderful new cookbook titled Roots by Diane Morgan. It's a beautifully put together book of over 225 recipes centered around root vegetables and root spices with gorgeous photos to accompany. The chapters are dedicated to specific roots (beets, parsnips,etc.) tubers (potatoes, yams, etc.) rhizomes (ginger, turmeric, wasabi etc.) and corms (arrowhead, water chestnuts, etc.) and each is described with a little background on it's history and lore, variety, nutritional value, availability, proper storage, and basic preparation techniques.

I was thrilled when I opened this gift, especially since many of the root vegetables listed in this book are in abundance this time of year. I decided that I had to make one of the recipes and post it on The Flavor Effect for all of you to try. There are so many enticing entries that it seemed a bit overwhelming to choose just one, but once I flipped to the chapter about turnips and saw the first recipe, roasted turnip ghanoush, I knew it would be the winner.

Baba Ghanoush is a traditional Middle Eastern dish made up of roasted eggplant puree with sesame tahini and spices. This version substitutes turnips for the eggplant, and adds dates and yogurt to sweeten it up bit and give a creamy texture. Before cooking this recipe I had no idea how amazingly delicious it would actually be. The ghanoush gives a sweet, tangy, and slightly nutty flavor with a kick of spicy garlic that lingers on your taste buds and leaves you begging for more. It is the perfect dish for the next potluck you attend accompanied with some cut raw vegetables, crackers, or bread to dip into the spread. It would also be great to keep in your fridge as a condiment for sandwiches or bagels.

Turnips are very low in calories and are packed full of vitamin C, making them a perfect choice for winter months to boost your immune system when cold season seems to be at its peak. If you purchase turnips with the leaves still intact, add them to a soup or stir-fry instead of tossing them in the compost. They are an excellent source of vitamins A, C, and K as well as potassium and calcium.

Roasted Turnip Ghanoush:
Makes about 4 cups
Cook and prep time: 1 1/2 hours

Ingredients:
2 lbs. turnips (about 4 medium)
1 cup pitted dates
1 cup water
1/2 cup plain yogurt (I use goat yogurt due to the reduced lactose for easy digestion)
1/3 cup roasted sesame tahini
Juice from 1 lemon
2 cloves garlic
2 teaspoons sea salt
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped flat leaf parsley

Preheat oven to 375 degrees. Place unpeeled turnips onto a baking dish and bake for about 45 minutes to 1 hour or until very soft. Transfer to a bowl and cover to cool. The steam will make it easier to peel the skin off.

While the turnips are roasting, put the water and dates into a small sauce pot and boil for about 5 minutes until dates become soft. Transfer to a food processor and blend until pureed. Set aside to cool and measure out 1/3 cup to use in the ghanoush. The remaining puree can be stored in the refrigerator for up to a month and can be used for your next batch of ghanoush or simply use as a spread on some crackers or bread for a naturally sweet snack.

When the turnips are cool enough to handle, peel off and discard the skin. Cut turnips into small chunks and add to the food processor along with the yogurt, date puree, tahini, garlic, lemon juice, salt, pepper, and parsley. Process until smooth and creamy.

Transfer to a serving dish and enjoy!

Ghee: The Golden Elixir

Ghee, or clarified butter, is the nectar that fuels my kitchen. In my opinion, it is the most delicious cooking oil and condiment spread that I use (and perhaps a nice bottle of cold pressed, extra virgin olive oil would fall into that category too.) Ghee is the result of removing the milk solids and water from butter, leaving a beautiful amber colored oil. Ghee is a staple in Indian cuisine and used and praised in Ayurveda medicine for it's health benefits. Ghee has a greater amount of the "good" cholesterol high density lipoprotein (HDL) and is used as a catalyst for detoxification in the body by stimulating the digestive process. It can even be used topically as a skin salve to alleviate burns and scrapes.
Ghee has a very high smoking point (450-475 degrees Fahrenheit) meaning that it doesn't burn easily when used to fry or saute food. Since the lactose is removed in the cooking of the ghee, people with such an intolerance can enjoy the lovely buttery flavor without worry. Making ghee is simple and once you have a batch you will never want to run out- it is absolutely divine! Enjoy as a spread on toast, as a substitute for butter when baking, or in any cooking project you want!

Feel free to double this recipe if you have a larger household. Ghee doesn't require refrigeration for several weeks and can last months if kept cold after that.

Cook time: 30-45 minutes

What you'll need:
1 lb. organic, unsalted butter
1 medium heavy bottom sauce pot
1 fine mesh strainer
Cheese cloth
Spoon for skimming

Place butter into the pot and melt over medium heat, about 3 to 5 minutes.

Bring just to a boil and reduce to low heat allowing butter to simmer. The butter will begin to form a white foamy coating on the top as the milk solids rise and separate. After a few minutes these solids will start to sink to the bottom of the pot.

Continue to simmer the butter while using your spoon to occasionally scrape the remaining foam on top into a small dish . Over the coarse of the next 20 minutes or so you will need to do this a few times.

Once the all of the milky foam has been removed you will be left with a golden amber colored liquid in your pan. The brown milk solids that had sunk to the bottom will be clearly visible and the aroma will be reminiscent of caramel. Discard the removed white foam.

 At this point the ghee is ready to strain, however, I like to let my ghee cook for a few minutes longer to enhance the smell and give it a bit more of a nutty flavor.You can play around with the cook time and color of ghee the more you make it to see what suits you the best.

Set up your strainer and cheese cloth over a bowl. Remove the pot from the stove and pour the hot ghee through the strainer. Allow to cool off a bit before moving to another container.

Once the ghee is cool enough to handle, pour into an air tight jar or container to store. Once the ghee has completely cooled off it will solidify you can then put your lids on the jars. 

Ghee should be stored in a cool dry place and can be left without refrigeration for several weeks. 

Honey and Cinnamon Chevre Cheesecake w/ Almond Vanilla Crust

Since Valentines Day is right around the corner I've decided to go a little sweet on all of you. Even if you don't have a "sweetheart" this year you can share this recipe with your friends and family who will, after trying this delectable cheesecake, sing your praises until next February. In my opinion, a recipe like this  should used for a special occasion due to the fact that it is a fairly rich dessert. However, life needs some indulgences from time to time and this cheesecake is sure to hit the spot! .

My goal was to create dessert that most people can enjoy even if they have some dietary restrictions. This cheesecake is gluten free and has goat cheese and goat yogurt so that it's easier for your body to digest due to the lower lactose content. It's sweetened with honey instead of sugar so that you won't have such a large spike in your blood sugar levels. The ingredients are simple and delicious! The crust contains crushed almonds making a nice contrast to the creamy filling. It is sweet and slightly tart with a hints of vanilla and cinnamon leaving a truly divine flavor on your palate.

Cook and prep time: 1 1/2 hours
Chill time: 6 hours
Makes one 9" cheesecake

Preheat oven to 325 degrees

Crust:
1 cup almonds
1 cup gluten free flour:  I like to use Bob's Red Mill all purpose gluten free mix because of it's coarser texture and earthy flavor, but any gluten free flour will do.
1/4 cup butter, cubed cold
1 tablespoon vanilla
2 tablespoons honey

Filling:
1 1/2 cup chevre goat cheese
1 1/2 cup plain goat yogurt
4 eggs
1/2 cup honey
1 tablespoon vanilla
1 teaspoon cinnamon

Begin by putting the almonds, flour, butter, vanilla and honey into your food processor or blender. Mix until all ingredients are thoroughly chopped together making an almost dough like consistency. Since the honey and butter can sometimes stick to the edges,take time to stop the appliance to scrape the sides and then continue to blend the ingredients.
Once you have finished, scoop the contents into your cheesecake pan. Spread evenly on the bottom of the dish and press down to firmly pack the mixture, using a small flat bottomed glass if needed.

Next, clean and wipe out your food processor so that it's ready to make the filling. Put in the goat cheese, goat yogurt, eggs, honey, vanilla, and cinnamon. Blend until mixture is completely smooth. Pour the filling over the packed crust. Place cheesecake pan onto a cookie sheet and bake in a 325 degree oven for 45 minutes to 1 hour. The Cheesecake is done once the filling is slightly browned the edges and center and firm to the touch.
Allow to completely cool on the stove top and then move to the refrigerator to let it set for several hours. Cheesecakes have a much more desirable texture when they are cold and fully set. You can garnish each slice with a drizzle of yogurt and a sprinkle of cinnamon.
Enjoy!

Goat Cheese Frittata w/ Fennel, Leeks, Beets, and Garlic

Breakfast is by far my favorite meal because it really sets the pace for the rest of my day. If my morning is kicked off with plenty of veggies and protein I feel like I can do anything.
I wasn't a morning person for the longest time until I got into a routine of eating breakfast. I realized that the only thing standing in my way of a productive morning, free from the groggy haze that lingers over most of us in the early hours of the day is to eat a warm, delicious meal!
Breakfast time has helped stabilize my metabolism and gives me energy that I've never had before. I find that it's extremely important to eat foods that aren't full of refined sugars, like many breakfast cereals and pastries often have. These foods will spike your blood sugar dramatically giving you a quick wake up, but will soon fade and leave you with a foggy feeling in no time. If you want to feel great in the morning, take a little extra time for yourself and eat breakfast!
 Many people tell me that they don't have an appetite in the morning and wait until it's way past noon to even begin to think about eating. If you are someone who feels the same, my advice is to start with small meals and work your way up. Once your body gets used to having a real meal in the morning as opposed to 3 cups of coffee and a power bar, it will crave more nutrients upon waking and you will soon be in full breakfast swing!

A frittata is an excellent choice to make for a delicious breakfast. It is a baked egg dish with various ingredients used as filling. It is very similar to a quiche only without the crust. The recipe below is easy and can last you several days if you double the ingredients. Any left overs can be reheated for the next morning, and a slice of frittata is also great cold if you are on the go. All of the vegetables I've used are abundantly grown in the winter and make for an outstanding flavor combination! Make it on the weekend or your days off when you have a bit more time to devote to your frittata, as the beets can take up to an hour to boil until tender.


Prep and cook time: 1 hour 30 minutes
Serves 2-4

Ingredients:

• 1 medium or 2 small beets, any type or color is fine
• 1 small-medium fennel bulb
• 1 small-medium leek
• 3 garlic cloves, minced
• 2 oz. chevre goat cheese
• 6 eggs
• 1/4 cup goat milk (or any milk or cream that you desire)
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• Plain yogurt, black pepper, paprika, and fennel tops for garnish

Preheat your oven to 375 degrees.

Place your beet in a small pot and cover with water. Bring to a boil and cook for 45 minutes to an hour or until soft enough to easily stick a fork in.

While waiting for the beet to cook, cut the fennel bulb width-wise and coarsely chop. Leave the tops for garnish. 

Do the same with the leek but slice the entire leek, green parts and all. Make sure you rinse it thoroughly because dirt can often get stuck in between the leaves at the top. Many people only use the white part of this vegetable, but the green part is just as edible and brings a nice color to the dish.

Add one tablespoon olive oil to a medium pan and saute the fennel and leek over medium heat, about 5 minutes.

Once the beet is fully cooked, remove from stove top and place it in a bowl. Transfer to the sink and run cold water over the beet while you remove the skin. Skin will easily slip off by rubbing your fingers over the beet, leaving you with a more colorful and tasty layer underneath.

Once the skin is removed, cut the been into thin, one inch slices.

Take your baking pan and grease with one tablespoon olive oil. I like to use a cast iron skillet, but any medium baking dish that you have available will work just fine. Layer in the sauteed fennel and leeks, sliced beets and minced garlic. Crumble the goat cheese on top.

Crack eggs into a separate bowl. Add goat milk and salt. Whisk until thoroughly mixed together. 

Pour the egg mixture over the ingredients in the baking dish.

Place into your preheated oven and bake at 375 degrees for about 25 minutes. Frittata is done once the egg mixture is firm and slightly browned on top.

Garnish with plain yogurt, fennel tops, black pepper and paprika. Serve immediately.

Nice to Meet You! Have Some Soup.

It’s all about stayin’ fresh and keepin’ it real.  Healthy, seasonal, whole foods. No chemicals, hormones, antibiotics, unpronounceable additives, or heavy refining. Just good quality food as locally sourced and seasonal as you can manage.  

The fact of the matter is, whether you like it or not, the food you eat affects you inside and out. From obesity to mental health, many of the health problems humans face today are related to the diet they choose. If you eat great quality food everyday it will positively add to your overall well being. If you eat crappy, heavily processed food as your main source of sustenance,you are bound to run into problems down the road. 

The Flavor Effect is here not only to encourage you lovely readers to think differently about the choices you make when it comes to the food that you buy, but to also get into the kitchen and try out some new recipes that are sure to impress your taste buds. Whether it’s your New Years resolution to learn how to cook or you are an avid foodie who is constantly on the search for some new flare for your recipe repertoire, this blog is for you. I'll be sprinkling each post with some nutritional information and health benefits that I have acquired through my personal experiences and research. 

So, with that being said, let's kick off this blog with a lovely winter dish!

Creamy & Garlicky Parsnip Leek Soup w/ Lemon and Thyme:

It's winter time and a perfect season to hang out and warm yourself up in the kitchen. Although the bountiful autumn harvest is behind us, there is still plenty of delicious produce to choose from this time of year. One of my favorite root vegetables, the parsnip, is in full swing! I love parsnips because of their unique flavor- sweet, almost buttery, and a tad bit spicy. They are also a great source of dietary fiber and rich in potassium and vitamin C. Instead of going with the more common recipe for potato leek soup, I wanted a dish with a bit more of an edgy sensation and the parsnip definitely brings that to your palate. Leeks are also abundant this time of year, are high in fiber and rich in vitamin A. I'm not shy about using garlic in this soup, or for that matter, really any recipe that has garlic in it. Garlic is one flavor that takes your dish from boring to brilliant in just a few quick stokes of a knife. The lemon and thyme are lovely subtle additions that really make this soup sing. I use goat milk to create a creamy texture and flavor because it's a lot lower in lactose than cow dairy, but if you absolutely can't handle any dairy you could use coconut milk instead. It would change the flavor profile of the soup but would make for an excellent substitution. 

Prep and Cook time: 1 hour 15 minutes

Serves 6-8

Ingredients:

• 2 medium parsnips
• 2 medium leeks
• 8 cloves of garlic
• 1 quart chicken broth (or vegetable broth if you prefer)
• 2 cups goat milk
• 1 tablespoon olive oil
• Juice and zest from 1 lemon
• 1 tablespoon fresh thyme, minced + several sprigs for garnish
• 1 tablespoon salt (or more if desired)
• 1 teaspoon black pepper

Begin by cutting the parsnips into 1 to 2 inch cubes. Place in a medium pot and add about two inches of water to the bottom of the cubes. Cover and bring to a simmer over medium heat. Cook until thoroughly tender and almost fall apart when you stick a fork into them. 

While you are waiting for the parsnips, cut the leeks width-wise creating little rings using only the white end parts. *Do not discard the rest of the green stalks and leaves up top! Those can be sauteed and used for future meals. The white part is used in this recipe purely for aesthetic reasons since it will be blended up with the parsnips and will be similar in color.*

Using a medium saute pan, heat the olive oil over  a medium flame and add the leek rings. Cook until leeks become translucent. 

Once the parsnips are cooked, transfer to a food processor or blender and add 2 cups of the chicken broth, all 8 garlic cloves, and cooked leeks. Blend until thoroughly smooth.

Place mixture into a large soup pot and add remaining broth, the goat milk, thyme, lemon juice and zest, salt and pepper. 

Cook over medium heat for about 10 minutes then reduced to low heat and simmer for about 30 minutes. 

Garnish with thyme sprigs and enjoy!