TLT: Tofu, Lettuce, and Tomato
INGREDIENTS
1 ciabatta bread
1/3 pkg Soyganic Smoked Tofu, cut into 5 mm slices
1 Tbsp sundried tomato pesto
1/2 cup alfalfa sprouts
4 slice of a large tomato
1/2 cup shredded mozzarella cheese
DIRECTIONS
Preheat a Panini maker, grill pan, or griddle over medium heat to medium-high heat.
Cut ciabatta in half (one piece for the top and one for the bottom).
Spread 1/2 Tbsp tomato pesto on each half of the ciabatta. Layer on the cheese, followed by the tomato slices, tofu, and sprouts onto one half of the bread.
Top with the other half of the bread and place onto the Panini grill. Grill the sandwich for 1 to 2 minutes, until the bread is crisp and golden and cheese has melted. Cut in half diagonally and serve immediately.
Note: If you do not have a Panini grill, you can make the TLT Panini in a toaster oven or regular oven. Simply bake the Panini until the cheese has melted. The bread won't be quite as toasty, but you will still enjoy the great savoury flavour of the recipe.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Friday, June 25, 2010
Sundried Tomato Pesto
INGREDIENTS
1 259 mL jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper to taste
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
DIRECTIONS
Blend the sundried tomatoes and their oil, garlic, salt and pepper, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
1 259 mL jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper to taste
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan
DIRECTIONS
Blend the sundried tomatoes and their oil, garlic, salt and pepper, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Thursday, June 17, 2010
About Cottage Cheese
Cottage cheese is believed to be the first cheese produced, probably by the Egyptians or Greeks. Originally, it was made by allowing milk to sit at room temperature until it coagulated. The term cottage cheese was first used in 1848; it refers to the fact that the cheese was often made at home.
Cottage cheese is defined as a loosely packed cow's milk cheese distinguished by its slightly bland taste and the whey which is left in with the cheese curds. The cheese is designed to be eaten fresh, and is highly perishable. There are a number of uses for cottage cheese, ranging from a dish in and of itself to a substitute for ricotta in dishes like lasagna.
Cottage cheese is low in fat and high in protein and calcium. Cottage cheese is often mixed with fruit such as pineapple or melon, or used with granola. Others snip chives over their cottage cheese, or include it in recipes ranging from Jello to stuffed manicotti. Weight lifters in particular try to integrate cottage cheese into their diets, since the high protein makes it a good muscle builder.
Some consumers dislike cottage cheese because of the very mild flavour. In some cases, producers have addressed this by leaving some acid in, making a more tangy cheese, or by flavouring their cheese. Other consumers actively seek the cheese out because it is slightly bland, making it a great food for people who are sick, or pregnant women looking for a neutral-tasting source of protein.
Some suggestions for cottage cheese snacks:
- Apples, a drizzle of honey, and some cinnamon.
- With cantaloupe, papaya, peaches, pineapple, or bananas.
- On pasta.
- On toast with cinnamon (toast, top with cottage cheese, then toast again).
- With a little green onion, crunchy snow peas, shredded carrots, cucumber slices, and green or black olives.
- Chop a tiny piece of crystallized ginger and mix it in.
- Make a dip using a ranch or other dry dip mix.
- With tomatoes and chickpeas.
- Mix with stone ground mustard as a dip for veggies.
Avalon Dairy has recently introduced an organic 2% cottage cheese which we are pleased to be carrying. Enjoy!
Cottage cheese is defined as a loosely packed cow's milk cheese distinguished by its slightly bland taste and the whey which is left in with the cheese curds. The cheese is designed to be eaten fresh, and is highly perishable. There are a number of uses for cottage cheese, ranging from a dish in and of itself to a substitute for ricotta in dishes like lasagna.
Cottage cheese is low in fat and high in protein and calcium. Cottage cheese is often mixed with fruit such as pineapple or melon, or used with granola. Others snip chives over their cottage cheese, or include it in recipes ranging from Jello to stuffed manicotti. Weight lifters in particular try to integrate cottage cheese into their diets, since the high protein makes it a good muscle builder.
Some consumers dislike cottage cheese because of the very mild flavour. In some cases, producers have addressed this by leaving some acid in, making a more tangy cheese, or by flavouring their cheese. Other consumers actively seek the cheese out because it is slightly bland, making it a great food for people who are sick, or pregnant women looking for a neutral-tasting source of protein.
Some suggestions for cottage cheese snacks:
- Apples, a drizzle of honey, and some cinnamon.
- With cantaloupe, papaya, peaches, pineapple, or bananas.
- On pasta.
- On toast with cinnamon (toast, top with cottage cheese, then toast again).
- With a little green onion, crunchy snow peas, shredded carrots, cucumber slices, and green or black olives.
- Chop a tiny piece of crystallized ginger and mix it in.
- Make a dip using a ranch or other dry dip mix.
- With tomatoes and chickpeas.
- Mix with stone ground mustard as a dip for veggies.
Avalon Dairy has recently introduced an organic 2% cottage cheese which we are pleased to be carrying. Enjoy!
Vegetarian Meatloaf
Don't be fooled by the ingredients; the flavour is very much like meatloaf.
INGREDIENTS
500 g cottage cheese
4 eggs, beaten
1/4 cup extra virgin olive oil
1 package dry gravy mix
1 cup finely chopped walnuts, pecan, or sunflower seeds
1 1/2 to 2 1/2 cups corn flakes
1/4 cup chopped onion
1/2 can tomato paste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan or line it with parchment paper.
In a large bowl, combine cottage cheese, eggs, oil, gravy mix, walnuts, cereal, onion, and about a quarter can of tomato paste. Spoon into prepared pan.
Bake for 50 to 60 minutes. Meanwhile, combine remaining quarter can of tomato paste with about equal amount of water. Spread onto loaf and bake for about another 10 minutes.
Let the "meatloaf" rest for 5 to 10 minutes; turn out onto serving platter.
Serves 8.
INGREDIENTS
500 g cottage cheese
4 eggs, beaten
1/4 cup extra virgin olive oil
1 package dry gravy mix
1 cup finely chopped walnuts, pecan, or sunflower seeds
1 1/2 to 2 1/2 cups corn flakes
1/4 cup chopped onion
1/2 can tomato paste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan or line it with parchment paper.
In a large bowl, combine cottage cheese, eggs, oil, gravy mix, walnuts, cereal, onion, and about a quarter can of tomato paste. Spoon into prepared pan.
Bake for 50 to 60 minutes. Meanwhile, combine remaining quarter can of tomato paste with about equal amount of water. Spread onto loaf and bake for about another 10 minutes.
Let the "meatloaf" rest for 5 to 10 minutes; turn out onto serving platter.
Serves 8.
Thursday, June 10, 2010
Braised Rapini
INGREDIENTS
1 bunch rapini
1 Tbsp extra virgin olive oil
1 Tbsp oil from a jar of sundried tomatoes
2 garlic cloves, minced
1/4 tsp crushed red pepper
Pinch of sea salt
1/3 cup crumbled feta
3 large sundried tomatoes, drained and chopped
DIRECTIONS
Trim off tough bottoms of rapini stalks (about 1/4 inch from base of stalks). Place rapini in a large frying pan along with 1 cup of water. Cover and bring to a boil over medium-high, turning rapini occasionally. Reduce heat and simmer, covered, until stems are fork-tender, 5 to 8 minutes. Drain well to get rid of extra moisture. Transfer rapini to a platter.
Wipe pan dry. Heat oils in pan on medium heat. Stir in garlic and chili flakes. Stir-fry until garlic is tender and fragrant, about 1 minute. Return rapini to pan and toss with oil mixture and salt. Remove to same platter, then scatter feta and sun-dried tomatoes on top.
1 bunch rapini
1 Tbsp extra virgin olive oil
1 Tbsp oil from a jar of sundried tomatoes
2 garlic cloves, minced
1/4 tsp crushed red pepper
Pinch of sea salt
1/3 cup crumbled feta
3 large sundried tomatoes, drained and chopped
DIRECTIONS
Trim off tough bottoms of rapini stalks (about 1/4 inch from base of stalks). Place rapini in a large frying pan along with 1 cup of water. Cover and bring to a boil over medium-high, turning rapini occasionally. Reduce heat and simmer, covered, until stems are fork-tender, 5 to 8 minutes. Drain well to get rid of extra moisture. Transfer rapini to a platter.
Wipe pan dry. Heat oils in pan on medium heat. Stir in garlic and chili flakes. Stir-fry until garlic is tender and fragrant, about 1 minute. Return rapini to pan and toss with oil mixture and salt. Remove to same platter, then scatter feta and sun-dried tomatoes on top.
Basic Rapini
INGREDIENTS
1 bunch rapini (about 1 lb)
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1/4 tsp crushed red pepper
1/4 tsp sea salt
DIRECTIONS
Trim off tough bottoms of rapini stalks (about 1/4 inch from base of stalks). Bring salted water to a boil in a deep skillet, add rapini, cover and cook stalks until tender, about 6 minutes. Drain and pat dry.
In the same skillet, heat oil over medium heat. Fry garlic and crushed red pepper until garlic begins to brown, about 2 minutes. Add rapini and salt and heat through.
1 bunch rapini (about 1 lb)
3 Tbsp extra virgin olive oil
3 cloves garlic, sliced
1/4 tsp crushed red pepper
1/4 tsp sea salt
DIRECTIONS
Trim off tough bottoms of rapini stalks (about 1/4 inch from base of stalks). Bring salted water to a boil in a deep skillet, add rapini, cover and cook stalks until tender, about 6 minutes. Drain and pat dry.
In the same skillet, heat oil over medium heat. Fry garlic and crushed red pepper until garlic begins to brown, about 2 minutes. Add rapini and salt and heat through.
Thursday, June 3, 2010
The Good and the Bad of Ethylene
There are fruits that do not ripen further once harvested. Other fruits will continue to ripen after being harvested because they naturally produce a gas called ethylene (such as apples, tomatoes, and bananas). Ethylene is naturally occurring gas which is odourless and colourless.
Ethylene triggers the ripening process; this in turn produces more ethylene gas, which further accelerates the ripening process. When fruits and vegetables start to decay, they also emit ethylene. Excess amounts of ethylene circulates in enclosed areas, such as the refrigerator, causing all nearby fruits and vegetables to start to ripen and decay as well.
We can use ethylene to our advantage. If your bananas are too green, for example, put them in a closed paper bag with a ripe tomato or apple. The ethylene released by the tomato or apple will help ripen the bananas more quickly, so check them every day.
Where ethylene is a problem is in places like the crisper drawer of the refrigerator. To help minimize the problems, always remove any over-ripe items promptly. You will also want to store ethylene producers (mostly fruits) from ethylene-sensitive items (mostly vegetables), as the latter will spoil very quickly if stored with the former.
High ethylene creators:
Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (except for grapefruit), cranberries, figs, guavas, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes, and watermelon.
Most sensitive to ethylene:
Asparagus, broccoli, brussel sprouts, cabbage, carrots, cauliflower, chard, cucumbers, cut flowers, eggplant, endive, escarole, florist greens, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, potted plants, romaine lettuce, spinach, squash, sweet potatoes, watercress, and yams.
NaturzAire products
Green Earth Organics is pleased to be carrying NaturAire products as added help in the fight against excess ethylene (and against unpleasant odours too). We are offering three of this Canadian company's products to start. To see their whole line, check out their website, and let us know if there's anything else you want us to start carrying.
All three products are organic cotton pouches filled with a naturally occurring volcanic mineral. There are no added chemicals or fragrances. The products are scent-free, effective, and safe to use around children, pets, and persons with asthma or chemical sensitivities. The pouches are infinitely reusable: just recharge in hot sun or fresh air and reuse over and over again.
Fridge Deodorizer: Odours are positively charged and NaturzAire products have a negative charge, so they attract odours like a magnet. Odours then become trapped inside the millions of tiny cages inside the naturally occurring volcanic mineral. Use it in your fridge instead of baking soda to keep everything smelling fresh. The fridge product also absorbs excess moisture in the fridge, which reduces condensation build-up and increases the appliance's energy efficiency (it takes more energy to move wet air than dry air).
Home Deodorizer: Working the same way as the Fridge Deodorizer, one pouch will eliminate odours in an area up to eight feet for months before needing to be recharged.
Produce Keeper: The same odour-absorbing mineral also absorbs ethylene gas and moisture, so pop it in your produce drawer to help your fruits and veggies last longer.
Ethylene triggers the ripening process; this in turn produces more ethylene gas, which further accelerates the ripening process. When fruits and vegetables start to decay, they also emit ethylene. Excess amounts of ethylene circulates in enclosed areas, such as the refrigerator, causing all nearby fruits and vegetables to start to ripen and decay as well.
We can use ethylene to our advantage. If your bananas are too green, for example, put them in a closed paper bag with a ripe tomato or apple. The ethylene released by the tomato or apple will help ripen the bananas more quickly, so check them every day.
Where ethylene is a problem is in places like the crisper drawer of the refrigerator. To help minimize the problems, always remove any over-ripe items promptly. You will also want to store ethylene producers (mostly fruits) from ethylene-sensitive items (mostly vegetables), as the latter will spoil very quickly if stored with the former.
High ethylene creators:
Apples, apricots, avocados, ripening bananas, blueberries, cantaloupe, citrus fruit (except for grapefruit), cranberries, figs, guavas, grapes, green onions, honeydew, ripe kiwi fruit, mangoes, melons, mushrooms, nectarines, okra, papayas, passion fruit, peaches, pears, peppers, persimmons, pineapple, plantains, plums, prunes, quinces, tomatoes, and watermelon.
Most sensitive to ethylene:
Asparagus, broccoli, brussel sprouts, cabbage, carrots, cauliflower, chard, cucumbers, cut flowers, eggplant, endive, escarole, florist greens, green beans, kale, kiwi fruit, leafy greens, lettuce, parsley, peas, peppers, potatoes, potted plants, romaine lettuce, spinach, squash, sweet potatoes, watercress, and yams.
NaturzAire products
Green Earth Organics is pleased to be carrying NaturAire products as added help in the fight against excess ethylene (and against unpleasant odours too). We are offering three of this Canadian company's products to start. To see their whole line, check out their website, and let us know if there's anything else you want us to start carrying.
All three products are organic cotton pouches filled with a naturally occurring volcanic mineral. There are no added chemicals or fragrances. The products are scent-free, effective, and safe to use around children, pets, and persons with asthma or chemical sensitivities. The pouches are infinitely reusable: just recharge in hot sun or fresh air and reuse over and over again.
Fridge Deodorizer: Odours are positively charged and NaturzAire products have a negative charge, so they attract odours like a magnet. Odours then become trapped inside the millions of tiny cages inside the naturally occurring volcanic mineral. Use it in your fridge instead of baking soda to keep everything smelling fresh. The fridge product also absorbs excess moisture in the fridge, which reduces condensation build-up and increases the appliance's energy efficiency (it takes more energy to move wet air than dry air).
Home Deodorizer: Working the same way as the Fridge Deodorizer, one pouch will eliminate odours in an area up to eight feet for months before needing to be recharged.
Produce Keeper: The same odour-absorbing mineral also absorbs ethylene gas and moisture, so pop it in your produce drawer to help your fruits and veggies last longer.
Smoked Cheddar Souffle
INGREDIENTS
1 Tbsp dry breadcrumbs
3 Tbsp unsalted butter
3 Tbsp flour
1 cup homogenized milk
3/4 tsp sea salt
1/2 tsp freshly ground white pepper
1/4 tsp freshly ground nutmeg
3 large egg yolks, at room temperature
1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
4 large egg whites, at room temperature
2 Tbsp minced chives
DIRECTIONS
Heat the oven to 375°F and arrange a rack in the bottom third. Generously coat a 6-cup souffle dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
Melt butter in a small saucepan over low heat. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes. Gradually whisk in milk and bring to a boil, stirring frequently. Remove from heat and whisk in salt, pepper, and nutmeg.
Whisk egg yolks in a large bowl until smooth. Whisk about 1/3 cup of the milk mixture into yolks until smooth. Add remaining milk mixture, whisking until blended. Stir in cheese and set aside. Place a baking sheet in the oven to heat while finishing the souffle, at least 5 minutes.
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared souffle dish.
Place souffle on the heated baking sheet. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn't move if lightly touched), about 35 to 40 minutes. Serve immediately.
1 Tbsp dry breadcrumbs
3 Tbsp unsalted butter
3 Tbsp flour
1 cup homogenized milk
3/4 tsp sea salt
1/2 tsp freshly ground white pepper
1/4 tsp freshly ground nutmeg
3 large egg yolks, at room temperature
1 1/4 cups smoked cheddar cheese, grated and packed (about 4 ounces)
4 large egg whites, at room temperature
2 Tbsp minced chives
DIRECTIONS
Heat the oven to 375°F and arrange a rack in the bottom third. Generously coat a 6-cup souffle dish with butter and sprinkle it lightly with breadcrumbs to coat evenly; set aside.
Melt butter in a small saucepan over low heat. When it foams, add flour and stir occasionally until flour has cooked slightly, about 4 minutes. Gradually whisk in milk and bring to a boil, stirring frequently. Remove from heat and whisk in salt, pepper, and nutmeg.
Whisk egg yolks in a large bowl until smooth. Whisk about 1/3 cup of the milk mixture into yolks until smooth. Add remaining milk mixture, whisking until blended. Stir in cheese and set aside. Place a baking sheet in the oven to heat while finishing the souffle, at least 5 minutes.
Place egg whites in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed until soft peaks form, about 5 minutes. Increase the speed to high and beat until peaks are stiff and smooth but not dry, about 2 minutes more.
Gently fold 1/3 of the egg whites into the cheese mixture until blended and no white streaks are visible. Add remaining whites and chives and gently fold until thoroughly combined. Pour into the prepared souffle dish.
Place souffle on the heated baking sheet. Bake until it is well risen, the top is browned, the edges appear dry, and the center is set (it doesn't move if lightly touched), about 35 to 40 minutes. Serve immediately.
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