Why I Want to Work for Kashi

I want to work for Kashi. Take a look at their part of their mission statement:

Everyone has the right to healthy food... We love being able to give people all-natural, minimally processed foods that are free of highly refined sugars, artificial additives, and preservatives. Because when we eat well, we feel well....

What's not to like about that? Kashi makes good-for-you-food that actually tastes good. And if you've lived through the Snackwell's and rice cake (aka styrofoam circles) mania of the '90s, then you know that's no easy task.



My current favorite Kashi product is 7 Whole Grain Pilaf, which is great any time of the day. Not only is it deliciously chewy, nutty, and satisfying, but it's super healthy too: 1 cup of this pilaf has twice the fiber and protein of brown rice. In this recipe for Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad, succulent shrimp, sweet pineapple, creamy mango, and chewy Kashi are tossed in an addictive sweet and sour dressing. Topped with crunchy cashews and toasted sesame seeds, this salad has it all.

I'm not receiving any free products or money for this post. However, if any Kashi people are reading this, I wouldn't turn my nose up at a coupon for Heart to Heart cereal -- I'm currently all out. And if you're from the Kashi Human Resources department, I have a discernible palate, get along well with people, know all 19 whole grains, and own a pair of well-worn Birkenstocks. I'm available for part-time work.



Shrimp, Pineapple, and 7 Whole Grain Pilaf Salad
Makes 2 main or 4 side servings.
Print recipe only here.

Salad:
1 cup cooked Kashi 7 grain pilaf**
12 extra large or jumbo shrimp, cleaned and deveined
2 teaspoons sesame oil, divided
1 large celery stalk, julienned
1 large carrot, peeled and julienned
1/2 cup fresh pineapple, diced
2 tablespoons each Thai basil, mint, and cilantro
1 tablespoon cashews, coarsely chopped
1 teaspoon toasted sesame seeds

Dressing:
2 teaspoons toasted sesame oil
2 teaspoons rice vinegar
4 teaspoons low-sodium soy sauce
1 teaspoon light brown sugar
2 teaspoons minced fresh ginger
1 Thai chile, finely chopped (with as many seeds as you'd like)


Following cooking instructions for the Kashi pilaf or grain of your choice.

Place the shrimp in a medium bowl with 1 teaspoon sesame oil, salt and pepper. Toss well to coat, and set aside for 5-10 minutes.

Meanwhile, place all other salad ingredients (except sesame seeds) in a bowl, and toss gently.

To make the dressing, whisk all ingredients together in a small bowl and set aside.

Heat remaining 1 teaspoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook 5 to 6 minutes, turning to ensure that they brown evenly on both sides.

In a large bowl, combine cooked pilaf, vegetables, and shrimp. Pour dressing evenly over the salad and toss well to coat. Garnish with toasted sesame seeds.

**Kashi 7 Whole Grain Pilaf is available at most major supermarkets and specialty markets such as Whole Foods. Other chewy whole grains such as barley, brown rice, or wheatberries can be substituted.

You might also like:

Asian Noodle Salad with Tofu and Mango





String Beans and Tofu with Thai Peanut Butter Sauce





Grilled Shrimp Skewers with Fresh Pineapple Chutney





Mediterranean Wheatberry Salad with Lentils and Chickpeas





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A Pea Pasta Fit for a Princess

My mom says I have expensive taste. You wouldn’t know it by the stores I go to, such as Marshall’s and Loehmann's. Yet, when it comes to eating, I like high quality foods and am more than willing to splurge.

That’s why I didn’t hesitate to buy saffron. Well, that’s not really true. I did hesitate. Not because of the price; because I have an uneasy relationship with saffron. It’s sort of like kissing someone, and the "wow" factor just isn’t there. You know, he’s a nice guy, but there aren’t any fireworks. So, you give him another try, and it’s great. Then the next time it's only so-so. You know what I mean? That’s been my experience with saffron. (Not with guys; Jeff has always been a great kisser).

I’m unequivocal when it comes to food -- when I don't like something, I don't usually try it again. Which is why I’m surprised about my willingness to give saffron another chance. When I first tasted it in a great Indian restaurant, I found its floral overtones unpalatable. I thought I would be put off saffron forever after that. However, another delicious Indian restaurant redeemed saffron for me by serving it in a lovely rice and pea dish. Since then, I've had it in Spanish and Middle Eastern dishes and have begun cooking with it (to mixed results). Yet, the recipe I share today is a keeper. And coming from me, that is high praise.

Given my ambivalence toward saffron, I decided to do a little research. Saffron has been cultivated for over 3000-4000 years. It is used throughout the world, most notably in Asian, Indian, Arab, Spanish, and Moroccan cuisines and can be found in both savory and sweet dishes as well as drinks.

Saffron is extraordinarily expensive at $1000 a pound. (No, I didn’t make a mistake with the zeros). Why so pricey? Because saffron is manually picked from the stigmas of the crocus flower. It is incredibly labor and time intensive, as a result. Additionally, it takes a football field’s worth of saffron threads to make just 1 pound! Fortunately, only a tiny amount is needed for most recipes, so you don’t need a second mortgage on your house to cook with it.

Most chefs and home cooks alike recommend using saffron threads instead of powder to ensure that you are receiving true saffron and superior flavor. The threads should be soaked in water prior to using in the recipe, and suggested soaking times range from 20 minutes to several hours. I soaked mine for 2 hours (see recipe).

In this recipe, the saffron was fragrant (not overpoweringly so) and slightly smoky. I loved it in the creamy sauce, which was satisfying yet not too rich. For a vegetarian version, simply omit the shrimp, which is how I ate it.

I also recommend using fresh English peas (see my pea primer for more). Just look at these perfectly round, shiny peas nestled together. They are sweet-natured and delicate and should be treated with care. That’s why I add them at the end of the cooking process. The heat from the sauce cooks them enough; overcooking peas not only makes them mushy but also depletes them of their nutrients, including Vitamins C and K.

I am submitting this post to Kalyn of Kalyn's Kitchen, the founder of the ever-popular Weekend Herb Blogging. Incidently, I am pleased to announce that I will be hosting Weekend Herb Blogging here July 9-15.


Pasta Shells in Creamy Saffron Sauce with Shrimp and Fresh Peas
Print recipe only here.

8 ounces pasta shells
1 tsp saffron threads
3 tsp water
2 shallots, thinly sliced
2 Tbsp butter
2 cups milk (whole or low-fat)
2 Tbsp flour
2 Tbsp dry white wine
2 cups fresh shelled English peas
Salt and pepper, to taste

2-3 Tbsp olive oil
24-28 extra large or jumbo shrimp

Cook pasta in salted water according to instructions.

Place 1 tsp saffron threads in a small bowl with 3 tsp water, and let rest for a minimum of 2 hours; the threads will swell in size. If you don’t have the time, then use this quick soak method. When you are ready to add the saffron to the sauce, just drain the water, but don’t crush the threads. Since saffron is intensely flavored, I suggest adding just a few threads at time and tasting as you go until you get the desired amount.

In a medium saucepan, over medium heat, melt butter. Add shallots, and sauté 2-3 minutes, or until softened. Add milk and flour, and stir until well combined and sauce begins to thicken and bubble. (I used low-fat milk, but whole milk’s added fat would make an even creamier consistency). Add white wine and a pinch of the prepared saffron threads. Add the fresh shelled peas to the sauce, and cook for 1-2 minutes. Season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp, and sauté for 5-7 minutes, turning to ensure that they brown evenly on both sides.

Add the cooked pasta and shrimp to the saffron sauce, and toss well to coat. Gently heat through, and serve immediately. Makes 4 servings.

BTW-I just found a delicious sweet saffron pilaf dish that Kate made over at Kate in the Kitchen.
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Forget Chocolate, Eat Fennel on Valentine's Day

As a little girl, my favorite candies were Twizzlers ® and black jelly beans. Every Easter I would pick all the black jelly beans out of the bowl and leave the rest for everybody else. Though I rarely eat jelly beans any more, I love to cook with fennel, which has a distinctive licorice scent and flavor.

Although fennel has become fashionable over the last couple of years, this herb has actually been enjoyed in cooking since antiquity (see Lucretia Drusilla's "Whole Cooked Goat with Fennel" from her 02 February 53 BCE post). Many cultures use fennel as a culinary ingredient and as an herbal medicine, and as evidenced at my house, it’s a staple in Italian cooking.

It is a remarkably versatile herb and pairs beautifully with fruits such as oranges and apples as well as classic Mediterranean ingredients such as olives and eggplant. When eaten raw, its crunchy celery-like texture and sweet licorice flavor gives depth to salads. When sautéed or roasted, it takes on a savory quality. In fact, all parts of the fennel, from the bulb to the feathery fronds, are edible.

And since it’s St. Valentine’s Day this week, I thought you'd like to know that ancient Romans considered fennel an aphrodisiac and likely would have used it instead of chocolate for a romantic evening. As so many culinary trends are cycical, I'm predicting that fennel will become the new chocolate for Valentine's Day.

I can see it now: Food Network's Fennel February, heart-shaped fennel treats on the cover of Gourmet, contestants choosing fennel for the Passionate Dish Elimination Challenge on Bravo's Top Chef....

By the way, I have submitted this post for Weekend Herb Blogging which is being hosted by Kalyn of Kalyn's Kitchen this week.

Tagliatelle with Pan-Seared Shrimp and Fennel
Makes 2 servings
Print recipe only here.

4 oz tagliatelle (or linguine-type pasta)
4 Tbsp olive oil
1 small garlic clove, minced
1 small fennel bulb, thinly sliced
20-24 extra large raw shrimp
¼ cup sliced mixed green and black olives, such as Nicoise, Cerignola, or Kalamata
2 Tbsp sun-dried tomatoes, thinly sliced
1 Tbsp fresh basil, thinly sliced
1 Tbsp fresh parsley, thinly sliced
A few shakes of crushed of red pepper
Salt, to taste

Cook pasta in salted water according to directions.

In a large skillet over medium heat, add 2 Tbsp olive oil. Add fennel, and sauté for 3-4 minutes until it begins to brown; add garlic, and sauté 1 more minute. While the fennel is still slightly firm, remove from heat, and place in a bowl. Add the olives, sun-dried tomatoes, basil, parsley, crushed red pepper, and salt.

In the same skillet over medium-high heat, add another 2 Tbsp of olive oil. Add the shrimp, and sauté for 5-7 minutes, turning to ensure that they brown nicely on both sides.

Add the cooked pasta and the fennel mixture into the skillet with the shrimp; toss well. Plate the pasta; sprinkle with more fresh basil and parsley. Finish it off with a drizzle of good extra virgin olive oil.

weekend herb blogging

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Q:"What happened to your neck?" A:"Polenta."

My mom loves to tell this story. One day she went to visit her friend Dee. When Dee opened the door, my mom immediately noticed a half-dollar sized, bright red mark on Dee’s neck. Concerned, she asked her, “What happened?” Gingerly touching the area, Dee answered in one word, “Polenta.”

If you’ve ever made polenta, then you understand. When it boils, it takes on an bubbling lava-like behavior. When the bubbles burst they make a mess of your stovetop (and if you’re not careful a mess of you too). Despite these bodily risks, I make polenta all the time. I typically use regular polenta, but the quick-cooking kind is often not bad. Although heretical to some chefs, I do not cook my polenta for one or two hours; rather, I cook it for about 30 minutes. In his cookbook, “Jamie’s Italy,” Jamie Oliver (whom I have a culinary crush on) says he cooks it for 40-45 minutes; I've done that too. Just be sure that the polenta has absorbed the liquid and has become thick. That’s when it’s done.

Polenta is one of the classic Italian "peasant dishes." Growing up, we often ate it with a simple marinara sauce and grated cheese. It's wonderfully versatile though. You can make it soft and creamy or so firm that you can cut it into slices and sautée until crispy. It can made with just water or a mixture of water and milk, like I did here (it comes a bit creamier that way). The fruit salsa is adapted from an original recipe in Cooking Light. I used Satsuma tangerines (pictured on the tree next to my apartment here) because they're in season. After reading a wonderful blog at Smitten Kitchen, I realize that some people really don't like cilantro; if you're one of them, just omit it or substitute with mint.

Fiery Shrimp with Avocado-Pomegranate-Tangerine
Salsa served over Soft Polenta
Print recipe only here.

SALSA:
1 small Hass avocado, diced
1 Satsuma tangerine or other tangerine
¼ cup pomegranate seeds
1 tsp lime juice
1-2 scallions, thinly sliced
1 tsp honey
½ small jalapeno, de-seeded (omit if the heat in the shrimp is enough for you)
½ tsp fresh grated ginger
1-2 Tbsp each of cilantro and basil
Salt, to taste

SHRIMP:
1 Tbsp canola oil
14-16 extra large shrimp, peeled and deveined
½ small jalapeno, with seeds (why else would I call it “fiery”?)
1-2 tsp lime juice
A pinch of lime zest
A pinch of salt

POLENTA:
½ cup yellow polenta
1 cup water
1 cup fat-free milk*
1 tsp butter
Salt and pepper, to taste

To prepare the polenta, simply combine the water, milk, butter, and salt in a medium saucepan and bring to a boil. Slowly pour in the polenta, whisking all the while. The polenta will start to bubble and spit pretty quickly. When it does, place a cover on it leaving a little space for the air to escape; reduce heat to a low simmer, and stir every few minutes, making sure to scrape the pan so the polenta doesn’t stick. After about 10 minutes, add some more water and stir to keep the polenta from becoming too dry. Cook another 15-20 minutes or until the consistency is thick and creamy; Jamie says it should “lollop off the end of a spoon.” Most chefs add butter to it at this point, but for this recipe, I find it too rich. It’s up to you.

To prepare the salsa, simply mix all of the ingredients in a bowl and toss gently to coat.

To prepare the shrimp, mix the cleaned shrimp with the remaining ingredients. Heat the oil in a skillet over medium-high heat. Add the shrimp and sauté for 5-7 minutes, turning to ensure that they brown nicely on both sides.

To serve, plate the polenta; add the shrimp and salsa; garnish with cilantro and basil. This makes 2 servings.

*TWO MORE CENTS: I actually have to use Lactaid milk which works fine. Also, I eat mine with tofu instead of shrimp.

Care of polenta injuries: According to my husband Jeff (who has just 5 months left of his Dermatology residency), if you develop a blister, do not pop it. This increases the risk of infection. If the blister becomes intolerable, however, then use a sterile needle to punch a small hole and let the blister collapse back on the wound. (Four years of medical school and four years of residency to learn that).

Note: Food Blogga is not meant to diagnose or cure any diseases caused by careless cooking. If you are injured by polenta, consider dialing 911 and purchasing cover up make-up.