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Daikon Fettucine With Tomato-Basil Sauce
Makes 3 to 4 servings

1 pound (450 g) daikon
1 can (14 1/2 ounces/400 g) plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon chopped basil
Salt and freshly ground black pepper

1. With a swivel-blade vegetable peeler, peel the outer skin of the daikon and discard. Continue to strip the length of the daikon, peeling off long, narrow noodlelike ribbons. Soak “noodles” in cold salted water for 15 to 20 minutes.
2. Meanwhile, make the Tomato-Basil Sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash; mix with juice, about 2 cups.
3. In a heavy saucepan, heat the oil medium-hot. Saute the onion and garlic until softened, not browned, about 3 minutes. Add the tomatoes, reserved juice, sugar and salt. Boil vigorously, stirring often, until thick, 10 to 15 minutes. Stir in the basil. Season with salt and pepper to taste.
4. Drain the “noodles” on a kitchen towel, add to the sauce and toss gently, taking care not to break noodles. Cook just to heat through, about 1 minute. Divide on plates, teasing the fettuccine into mounds. Serve immediately.

- From Morimoto: The New Art of Japanese Cooking.

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Masaharu Morimoto’s Curried Mushroom Salad
from Morimoto: The New Art of Japanese Cooking

Curried Mushroom Salad
Serves 4

3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, smashed
¾ pound mixed fresh mushrooms (matsutake, shiitake, oyster, enoki or any other), diced
1 cup steamed white rice
2 tablespoons dry white wine
2 tablespoons dry white wine
2 tablespoons Madras curry powder
Salt and freshly ground black pepper
1 Belgian endive, separated into leaves
2 tablespoons minced chives, for garnish

1. In a large sauté pan or skillet, melt the butter over medium-high heat. Add the shallot, garlic, and mushrooms and sauté until the mushrooms begin to soften. 2 – 3 minutes.
2. Stir in the steamed rice and continue cooking for 2 minutes over medium heat. Add the white wine, then stir in the curry powder. Toss well. Season with salt and pepper to taste.
3. Arrange the endive leaves on four plates. Spoon the mushroom salad onto the leaves. Garnish with the minced chives.

Click To Play

Tim McIntire explains how he tricked his kids into thinking that Broccoli is a special treat.

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America’s Funniest Snack Food Comic

Boy, do we have a treat for Spices of Life viewers!! Meet Tim McIntire, HYSTERICAL comedian (and former junk-foodie). We had a BLAST romping around the supermarket and sharing our favorite snacks. I was trying to eat healthy and Tim, well…. You’ll just have to watch the video Healthy Food is a Laughing Matter

Nina’s Tip

“What in the world are “Funyuns?”

Tim’s Tip

“Who knew “ Terra Blues” could taste good?”

Hugo’s Tip:

“I prefer albacore, but sometimes Nina gives me the cheap stuff.”

AMERICA’S FUNNIEST SNACK FOOD COMIC

When was the last time you saw standup comedy in the snack isle?? Boston-based comedian Tim McIntire had Nina (and other customers) in stitches. Watch “ healthy food is a laughing matter,” or maybe we should just tease our viewers and say “have you ever watched someone get intimate with Funyuns?????”

Ingrid’s Best-Ever Chocolate Chip Cookie Recipe

As I say in the supermarket every now and then it’s healthy to indulge yourself. Try my assistant Ingrid’s AMAZING chocolate chip cookies. They are THE BEST!!! We like to eat them frozen, but watch your dental work!!

Healthy Snacks That Satisfy (other than fruits and veggies)

Some Suggestions:
• Terra Blue Potato Chips (40 % less fat and GREAT potato flavor)
• Unbuttered Pop Corn (Can be air-popped or made with some olive oil)
• Soy Crisps
• Whole Grain or Less Salted Pretzels
• Dry-Roasted Almonds and Peanuts
• Low Fat Yogurt
• Bowl of Less Sweetened Cereal with 1% milk or soy milk
• 1 or two “Greatest-Ever Chocolate Chip cookie (see recipe) and glass of cold milk (Feeds the soul)

Flickr photo by Stef Noble Some rights reserved.

As I say in the supermarket every now and then it’s healthy to indulge yourself. Try my assistant Ingrid’s AMAZING chocolate chip cookies. They are THE BEST!!! We like to eat them frozen, but watch your dental work!!

2 sticks unsalted butter
¾ cup light brown sugar
¾ cup sugar
3 tsp. real vanilla extract
2 large eggs
4 1/3 cups semi-sweet chocolate chips ( a little more than 2 twelve oz. bags)
2 1/3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt

1. Preheat oven to 375 degrees.
2. Beat butter and sugars together until creamy.
3. Add vanilla extract and eggs one at a time.
4. Add flour, baking soda and salt then beat thoroughly.
5. Fold in the chocolate chips, making sure they are evenly distributed throughout the dough.
6. Form small balls of dough with your fingers and place them on ungreased cookie sheets. Bake them for five minutes then rotate your cookie sheets and cook them for about 4-5 more minutes or until they are just cooked enough to maintain their shape when transferred to a cooling rack. They will not yet be golden brown.
7. Once the cookies have cooled enough to be handled, move them to a parchment paper lined tray and finish cooling them in the freezer. These cookies are chewy and delicious either frozen or room temperature once they have initially been freezer cooled.

ROASTED HOISIN SQUASH OR PUMPKIN
6 servings

3 ½ to 4 pounds acorn, butternut, pumpkin, or other type of fall/winter squash
Spicy Hoisin Sauce, mixed together:
6 tablespoons hoisin or sweet bean sauce
3 tablespoons soy sauce
2 ½ tablespoons rice wine or sake
2 ½ tablespoons sugar
1 ½ tablespoons minced fresh ginger
1 tablespoon minced garlic
1 teaspoon hot chili paste or crushed dried chilies
2 tablespoons water

2 tablespoons minced scallion greens for garnish (optional )

1. Preheat the oven to 425 degrees. Rinse the squash and drain. Cut in half and scoop out the seeds with a spoon. Arrange in a roasting pan with the cut edge up. Spoon some of the hoisin sauce over the squash and fill the crevice.
2. Pour about ½ inch of boiling water in the pan and place the squash in the middle shelf of the oven. Bake for about 40 to 45 minutes until the squash is tender. A knife pierced through the center should come out easily. Remove and sprinkle the top with scallions, if using. Cut the squash into serving portions if necessary or serve in the middle of the table. Diners can scoop out squash with the sauce themselves. Serve with steamed rice.

SOURCES
Other urban agriculture projects, some inspired by the Boston-area Food Project have sprung up around the country in the last few years. Check them out in your area. Here are a few sources. Heifer International (www.heifer.org) lists urban agricultural projects all over the United States and Canada, from Added Value and Herban Solutions in Brooklyn, NY, to From Growers to Leaders in Caledonia, Ill., to Dunbar Garden Project in Little Rock, Ark. Other sources are www.southsideclt.org, Providence, RI, www.janusyouth.org/what-we-do/urban-agriculture-services, Portland, Ore. www.thevolunteercenter2.net/org/1270530, St. Mary’s Urban Gardens, San Francisco and San Mateo County, California.

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