Beauty Health for Life

Ive got another fun find from the farmers market this week: callaloo. Im a sucker for leafy greens‚ especially one Ive never tried before.

Turns out Id had callaloo before; also known as amaranth greens, which Ive received in CSA shares past, callaloo is a Caribbean green similar in taste to and a tad heartier than spinach. Once you rinse away the dirt and cast off the stems, the deep green leaves are ready for any recipe that calls for leafy greens.

Since I spent the last month away from my stove, I was inspired to dig out an old favorite cookbook and fire up the hot box. I found the perfect recipe: Jamaican Cook-up Rice from Jay Solomons The Global Vegetarian. It combines traditional Caribbean flavors and whatever you’ve got hanging around your kitchen into a one-pot wonder.

I added some roasted tofu with a simple marinade to the party. If you want to keep things simple and all-in-one pot‚ stick with Solomons protein of choice: red beans or pigeon peas. And you can use any vegetables you like too; choose your own root veg, greens, and/or sub the eggplant with summer squash or zucchini.

CB, my cutie pal JBF, and I loved it. Rice, vegetables, and warm spices make this dish a perfect, stick-with-you lunch or supper. And it goes great alongside corn-on-the-cob thats perfectly in season.

Have you tried callaloo before? Whats your favorite leafy green? Spill in the comments! I could talk about greens all day.

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If you dig this recipe, you may fancy

• Tunisian-style Beans and Greens
• Gumbo Zherbes
• Pasta with Nettles, Sorrel, and Lemon

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Jamaican Cook-up Rice with Callaloo and Roasted Tofu
Makes 5 servings.
Adapted from The Global Vegetarian by Jay Solomon


1 tbsp canola oil
1 medium white onion, diced
1 medium green bell pepper, diced
6 small Japanese eggplants (about 12 oz), diced
1 habanero pepper, seeded and minced
2 cups vegetable stock
1 cup almond milk
1 cup brown rice
2 cups carrots, diced
1/4 cup fresh parsley, chopped
2 tsp fresh thyme, minced
1 tsp dried allspice
2 tsp salt
6 cups callaloo greens or spinach, torn

Caribbean Roasted Tofu
14 oz roasted tofu, cubed
2 tsp fresh thyme, minced
1 tsp dried allspice
1 tsp salt
black pepper to taste
1 tbsp lime juice
2 tsp canola oil

1) Preheat oven to 400F. Combine 2 tsp fresh thyme, 1 tsp allspice, salt, pepper, lime juice, and canola oil in a medium mixing bowl.

2) Toss cubed tofu in marinade until coated.

3) Spread evenly over baking sheet.

4) Bake for 30 minutes, stirring once.

5) In a large saucepan or stewpot, heat oil over medium heat. Combine onion, green and habanero peppers, and eggplant in pot and sauté for 7 minutes or until soft.

6) Add liquids (almond milk and veggie stock), rice, carrots, and spices. Cover and simmer over medium-low heat for 20 minutes or until rice is cooked through and liquid is absorbed, stirring occassionally. Add water as necessary to keep rice from sticking to the pot.

7) Stir in greens and tofu (or beans), and cook until greens are wilted. Serve warm with corn-on-the-cob.

8) Rejoice.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
348.4 calories, 8.9g fat, 13.6g fiber, 27.25g protein, $1.61

Calculations
Jamaican Cook-up Rice
1 tbsp canola oil: 120 calories, 14g fat, 0g fiber, 0g protein, $0.08
1 medium white onion: 40 calories, 0.2g fat, 0g fiber, 0g protein, $0.50
1 medium green bell pepper: 33 calories, 0g fat, 3g fiber, 1g protein, $0.49
12 oz Japanese eggplants: 79.5 calories, 0.75g fat, 11.25g fiber, 3.75g protein, $1.50
1 habanero pepper: 2.75 calories, 0g fat, 0g fiber, 0.25g protein, $0.12
2 cups vegetable stock: 40 calories, 0.2g fat, 0g fiber, 0g protein, $0.38
1 cup almond milk: 40 calories, 3g fat, 1g fiber, 1g protein, $0.50
1 cup brown rice: 720 calories, 6g fat, 12g fiber, 12g protein, $0.76
2 cups carrots: 100 calories, 0g fat, 8g fiber, 4g protein, $0.64
1/4 cup fresh parsley: 5.2 calories, 0g fat, 0g fiber, 0g protein, $0.28
2 tsp fresh thyme: 2 calories, 0g fat, 0g fiber, 0g protein, $0.08
1 tsp dried allspice: negligible calories, fat, fiber, protein, $0.02
2 tsp salt: negligible calories, fat, fiber, protein, $0.02
6 cups callaloo: 36 calories, 0g fat, 4.5g fiber, 2.25g protein, $1.50

Caribbean Roasted Tofu
14 oz tofu: 437.5 calories, 22.4g fat, 28g fiber, 112g protein, $0.98
2 tsp fresh thyme: 2 calories, 0g fat, 0g fiber, 0g protein, $0.08
1 tsp dried allspice: negligible calories, fat, fiber, protein, $0.02
1 tbsp lime juice: 4.75 calories, 0.02g fat, 0g fiber, 0g protein, $0.05
2 tsp canola oil: 79.2 calories, 9.2g fat, 0g fiber, 0g protein, $0.05
1 tsp salt: negligible calories, fat, fiber, protein, $0.02
Totals: 1741.9 calories, 44.57g fat, 67.75g fiber, 136.25g protein, $8.07
Per serving: 348.4 calories, 8.9g fat, 13.6g fiber, 27.25g protein, $1.61

I’ve been so bored by my lunches of late: repeat appearances of grain-bean-green bowls, salad after endless green salad, and I’ve been looking for something new and exciting, but simple enough to make quickly or ahead in bulk. I was seduced by the photograph accompanying this recipe Wild Rice and Edamame Salad at Chow.com.

Mmm...wild rice and edamame. So pretty! So healthy! So springy! But when I clicked through, the secondary and tertiary ingredients were woefully disappointing. Dried fruit and nuts? Five tablespoons of oil? Honey? So sweet! So oily! So blechy! (I probably hold the minority opinion here, but bear with me.)

But I was inspired. I tossed out the original recipe and recreated the dish based on what I wanted it to be: a savory and tangy, high-protein, high-fiber salad I can take to work for lunch or serve at a picnic. I replaced almost everything except the primary wild rice and edamame.

My first attempt was still a little oily (at 2 tablespoons), so I cut back even further and found success. I’d happened on fresh fava beans at my local market and thought they’d make a delicious alternative to the edamame for my second go. I was right, but here’s the thing. You really have to want fava beans.

It took me six episodes of the Big Bang Theory to shell two pounds of beans. Do you want to know the yield of my three-hour effort? One cup of fava beans and 10 pruney fingers. While the resulting salad was delicious, it was not better than the edamame version, and certainly not worth the toil if time is precious.

Third (and fourth) time was perfection. Back to edamame, I achieved the right balance of oil to lemon juice, dressing to salad, and bean to rice. And though I found my flavor grail, I think this recipe would be equally good with leeks or shallots, parsley or mint, and lemon juice or lime—whatever your taste buds desire. Maybe even dried cranberries and honey.

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If this recipe tips your canoe, swim on over to:

• Black Bean Salad with Fresh Corn
• Chopped Salad Rules
• Making Friends—Fava Beans Redeemed

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Wild Rice Salad with Edamame (or Fresh Fava Beans and Three Hours)
inspired by Wild Rice and Edamame Salad at Chow.com
Serves 6


1 1/4 cup edamame, shelled (or fresh fava beans, shelled and hulls removed*)
1 cup uncooked wild rice
3 cups water
1/2 cup carrot, grated
1/2 cup celery, finely chopped
1 tablespoon + 1 teaspoon olive oil
1 tablespoon lemon juice
1 tablespoon leek, minced
1 tablespoon fresh mint, chopped
2 teaspoons sea salt
1 tablespoon black pepper

*Check out this informative slide show for easy, if labor-intensive, fava bean management.

1) Cook 1 cup of wild rice in 3 cups of boiling water for 40 minutes or until fluffy and tender.

2) Make dressing by whisking together 1 tablespoon olive oil, lemon juice, leeks, salt, pepper, and mint in a large mixing bowl. Allow to meld while thawing your edamame or shelling fava beans, if you’re going the martyr route.

2a) Remove fava beans from pods, and then hulls from beans. This can take a couple of hours if youre alone. Netflix helps.

3) Quick-sautee edamame or fava beans in garlic and 1 teaspoon olive oil for 1 to 2 minutes. In a mixing bowl, toss dressing, rice, and beans with carrots and celery.

4) Serve at room temperature or chilled as a side or over salad greens.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
Edamame-style: 176.5 calories, 5.4g fat, 2.5g fiber, 3.8g protein, $49
Fava Beany: 168 calories, 4g fat, 2.3g fiber, 2.4g protein, $.61

Calculations
1 1/4 cup edamame: 236.3 calories, 10g fat, 10g fiber, 21.3g protein, $0.74
[1 cup fava beans: 187 calories, 1g fat, 9g fiber, 13g protein, $1.50]
1 cup uncooked wild rice: 571 calories, 2g fat, 0g fiber, 0g protein, $1.33
1/2 cup carrot: 26 calories, 0g fat, 2g fiber, 0.5g protein, $0.16
1/2 cup celery: 6 calories, 0g fat, 1g fiber, 0g protein, $0.08
1 tablespoon olive oil: 159.6 calories, 18.6g fat, 0g fiber, 0g protein, $0.11
1 tablespoon lemon juice: 6 calories, 0g fat, 0g fiber, 0g protein, $0.12
1 tablespoon leek: 54 calories, 0g fat, 2g fiber, 1g protein, $0.25
1 tablespoon fresh mint: 0 calories, 0g fat, 0g fiber, 0g protein, $0.04
2 teaspoons sea salt: negligible calories, fat, fiber, protein, $.02
1 tablespoon black pepper: negligible calories, fat, fiber, protein, $.02
TOTALS (with edamame): 1059 calories, 32.6g fat, 15g fiber, 22.8g protein, $2.87
PER SERVING (TOTALS/6): 176.5 calories, 5.4g fat, 2.5g fiber, 3.8g protein, $49

TOTALS (with fava beans): 1010 calories, 23.6g fat, 14g fiber, 14.5g protein, $3.63
PER SERVING (TOTALS/6): 168 calories, 4g fat, 2.3g fiber, 2.4g protein, $.61

Yesterday, Kris floored us with her Top 10 Kitchen Items list. So much good stuff—I use 6 of the 10 (pepper grinder, kitchen scale, food processor, bulk storage containers, tongs, and slow cooker) weekly, if not daily.

My choice of skillet, however, is cast iron all the way, and if I keep treating them properly, the two I have will be my nonstick pan of choice forever and ever, amen.

Growing up Southern, every kitchen I knew had a cast iron skillet for frying chicken and baking cornbread. It’s a versatile piece of cookware, which makes it great for tiny New York apartment. Once I started cooking again, after a long hiatus of take-out and junk food, the cast iron skillet was my first purchase.

Seasoning a Cast Iron Pan
If you’re starting out with a new cast iron pan, you’ll need to “season” it. Seasoning is essentially baking on a layer of oil to fill in any nicks or divots in the surface of the pan and create a protective layer that prevents rust. Season your new pan, even if it is “pre-seasoned.” If you’re salvaging an antique, seasoning will restore the beauty to its former glory.

The InterWeb is rich with tips for seasoning your cast iron pan. My tried and true method is a combo of Grandma/Dad/Mom’s and a trick I picked up on What’sCookingAmerica.com.

1) Clean the pan with a mild soap and hot water. Use a fine-grade steel wool, salt, baking soda, or this handy potato method from TheKitchn to remove rust. (See below.) Rinse and dry completely.

2) Pre-heat the oven to 350°. Line the bottom of the oven with a baking sheet or foil.

3) Coat the entire pan, inside and out (Thanks, WCA!), with vegetable shortening (or any neutral cooking oil). Wipe off the excess.

4) Turn the pan upside-down and place it in the oven. Bake for 45 minutes.

5) Remove the pan from the oven and wipe off the excess oil. Give the cooking surface (and sides) another coat of shortening, wiping off any excess. Return to oven for another 30–60 minutes.

6) Turn off the oven, open the door, and allow to cool a bit before removing the pan.

7) Again, wipe off the excess oil. Your cast iron pan is ready to use.


Seasoning can be repeated anytime your pan is getting a little sticky or funky. Acidic foods, like tomatoes, break down the coating. Also, water is the enemy. Case in point:

Last week, I left my 5” cast iron skillet on the counter next to the sink for a couple of days. In that time, I washed a couple of sink-loads of dishes and made several pots of tea, which I spilled repeatedly. (I’m a klutz.)

When I went to use my little pan for a quick egg breakfast, the entire underside was covered in rust. I cut a potato in half, sprinkled a little baking soda on the rusty area, and gave it a scrub. Seriously, I don’t know what it is about the potato, but combined with baking soda, it only took about three passes (slicing off the used bits of potato each time) and 10 minutes for all the rust to disappear—even from those little grooves. (Tip: If you’re in the market for a cast iron pan, don’t get one with little grooves on the bottom.)


Even though the cooking surface looked okay, I re-seasoned the pan anyway (coating the inside AND outside). Now it’s back in action, and the outside is way more rust-resistant.

Cleaning and Maintaining a Cast Iron Pan
There is much debate over whether or not to use soap on a cast iron pan. It all depends on your comfort. I am squarely in the no-soap camp, but do what feels right for you. You just may need to re-season more frequently.

1) Clean your cast iron pan immediately after cooking. Letting food sit, particularly acidic foods, will break down the coating you’ve worked so hard to build.

2) Rinse with hot water and remove any debris with a natural fiber or plastic scrub brush. Do not use metal on cast iron—scrubbers or utensils. You can prevent metal on metal crime.

3) Dry immediately and thoroughly. Lingering water = rust. I usually put the pan back on the stove for a minute to cook off any renegade droplets.

4) Since it’s back on the stove, apply a thin, thin, thin layer of oil to the cooking surface. Heat for a few minutes; wipe off the excess; and store in a cool, dry place.

Cooking with Cast Iron
The more often you cook with your cast iron skillet, the more nonstick it will become. Eventually, you’ll only need a little bit of oil for even eggs to just slide right off the pan.

Plus, as I said before, cast iron cookware is versatile. It can go from the stovetop to the oven and handle both like a champ: sauté up a mess o’ greens and then bake a batch corn bread. You can pretty much do anything with a cast iron pan.

Cast iron cookware may seem like a lot of work, but the investment in time and care is worth the return you’ll get in durability, functionality, and longevity. This is cookware you can pass down through generations.

Can I get an Amen?

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If you liked this ditty, you may like

• 10 Essential Kitchen Items for the Healthy Cook
• Desert Island Gadgets
• HOW Old Is That Oatmeal? When to Clean Out the Pantry