Cherimoya - Orgasmic and Addicting!

Never in my life have I experienced such ecstasy as when I scooped out the creamy white flesh of a Cherimoya (pronounced chair-uh-MOY-yuh) and tasted it.  I know you're thinking "is she for real?"   I can't begin to describe the incredible flavor of this fruit.  My first spoonful, had me wondering if this tasted like a coconut, pineapple, banana, apple, or mango - YES, all of the above and then some. TOTALLY UNBELIEVABLE!!!   It's not too acidic or too sweet but just right.  Goldilocks and the Three Bears would be in 7th-heaven. 

The Cherimoya is the king of fruit with flavors more luscious than you could ever imagine plus contains a host of health benefits.  In fact, this ancient Incan fruit was once reserved for royalty.  So scrumptious that Mark Twain called it "deliciousness itself" or in other words, "the most delicious fruit known to man."

The Cherimoya resembles an artichoke in color and shape, with a leathery skin (not to be eaten) that has a scaly pattern.  Slice it open though and you will discover an ivory, firm custard-like flesh, also called "custard apple," with large black seeds that are not edible.

Choose Cherimoya that are firm and allow to ripen at room temperature. As the Cherimoya begins to ripen, the skin will begin to turn a darker green and will yield to gentle pressure, just like that of an avocado. Refrigerate softened Cherimoya and use within 2-4 days for best flavor.

I've been raving about this phenomenal piece of fruit but haven't mentioned how I discovered it!

Two weeks ago I received an email from Melissa's Produce asking me if I would like to try some of their products to test and share on my blog.  I was excited about this opportunity to test my culinary skills in creating dishes for fruits I wasn't familiar with, and two high protein grains as you know, I love to cook with.

The list of unique products were:

Cherimoya
Ojai Pixie Tangerines
Feijoas
Beets
Farro
Red Quinoa

You can find Melissa's Products in St. Louis at Dierbergs grocery stores or click here for a location in your state. If you can't find it at your grocery store request it from the produce manager.

Now that I've received these special culinary delights, "my mission" has been to sample and compose dishes both my family and readers will enjoy. 

During the course of the next 2 weeks I plan to share my creations and discoveries using these ingredients.  I hope you will try and enjoy them as much as my family has.

For my first recipe (below) I decided to pair the Cherimoya and Farro. 

I've prepared Farro before, a grain that resembles barley when raw, and love it's nutty flavor and chewy consistency.  Farro has been found to stimulate the immune system, lower cholesterol and help maintain blood sugar levels.   While farro does contain gluten, the gluten molecules are weaker than modern wheat, making it easier to digest.

Per ½ cup raw farro:

• 1.5 g of fat
• 0 g saturated fat
• 0 mg of sodium
• 34 g of carbohydrates
• 5 g of dietary fiber
• 2 mg of iron
• 6 g of protein
• 4 mg of niacin
• 60 mg of magnesium
• 2 mg zinc

In addition to minerals and vitamins, farro is rich in antioxidants, phytonutrients, lignans and betaine. 

After tasting the Cherimoya I searched recipes online.  All I found were sweet, dessert-type dishes, so I decided I'd concoct a savory dish. 

Let it be noted, the Cherimoya need not be disguised in any other form than in the raw.  It's flesh is like none other and will delight anyone that tries it.  But if you're inclined to fabricate dishes like I am, I think you'll enjoy this recipe without sacrificing the flavor of the Cherimoya.

With the Cherimoya's tropical flavors I wanted to feel like I was in paradise so I designed:

"Coconut Encrusted Tilapia

on a Bed of

Farro with a Cherimoya Sauce"

Ingredients:

4 (8 oz.) pieces of Tilapia

1 pkg. of Melissa's Farro (follow package instructions)

3/4 cup Panko Bread Crumbs

3/4 cup Unsweetened Organic Coconut

salt and pepper

1 egg

1 tablespoon milk

Sauce:

2 Cherimoya, seeds discarded, flesh removed and set aside

1/2 cup unsalted chicken stock

2 teaspoons Dijon Mustard

2 teaspoons dry mustard

1/2 cup Yuzu Rice vinegar (or regular rice vinegar)

1/3 cup canola oil

salt and pepper to taste

Directions:

Heat oven to 350F degrees.  Line pan with foil and spray with non-stick spray

Follow package directions for Farro 15 minutes prior to putting fish into the oven.  Farro will take approximately 30 minutes to prepare.  This way everything will be ready at the same time. (Season as desired.  I didn't season it with anything - I like it as is).

Combine milk and eggs in a bowl and whisk together

Combine Panko and Coconut in another bowl and combine

Dip Tilapia pieces one at a time in the egg mixture, then into the Panko/Coconut mixture, season with salt and pepper and place on lined sheet pan, until all pieces have been coated.

Bake for 15-18 minutes, uncovered.

Sauce:

Heat chicken stock and reduce down to 1/4 cup.  Set aside to cool.

Once stock has cooled, combine first 5 sauce ingredients in blender and puree until smooth.  Then slowly add in the canola oil while blender is running on low speed.  Add salt and pepper to taste.  Set aside until ready to serve.

The Cherimoya sauce looks like thick cream but as you can see there's nothing unhealthy in this sauce.  It's delicious!  Makes about 2 cups of sauce.

To Plate:

Place Farro on plate, top with Tilapia and drizzle Cherimoya Sauce over the top.  I also served this with fresh strawberries that I blended together as I ate.  Serve with fresh veggie of choice. 

This dish was a true delight!  I felt like I was in the tropics.

Note: Cherimoya is incredibly delicious raw.  Please try it plain, my recipe or create your own.

Farro, can be served plain, combined with other vegetables or fruits to make a nice light and healthy salad, in soups or any way you can think of.

I hope you'll check out Melissa's for a store near you.  With unique products like these you won't want to miss out!

Enjoy!

Ultimate Rice Cooker Cookbook Giveaway

Last week I posted a recipe for Wheat Berry Salad with Orange Glazed Chicken.  Many of you are well aware when cooking certain types of grains it can take hours.  It wasn't until I prepared this Wheat Berry Salad that I learned I could utilize my rice cooker to do the task. I thought rice cookers were just for rice!

Babysitting my stove for 1 1/2 hours isn't my idea of fun, especially if walking away can lead to stuck burnt grains on the bottom of my pot.  But, I was thrilled to read that there is a cookbook dediciated to all the foods you can prepare in your rice cooker.  Now my rice cooker doesn't have to be an appliance that collects dust most of the time but one that can be used often.

Beth Hensperger and Julie Kaufmann who wrote "The Ultimate Rice Cooker Cookbook" share 250 No-Fail recipes from breakfast dishes straight through to dinner and dessert all using your handy little rice cooker.

For those of you that don't have a rice cooker I highly recommend getting one.  Up to now I used mine most often when teaching sushi classes to make sushi rice or at home for jasmine rice.  Rice comes out perfect every time, and all I have to do is put in the rice with water and turn on - the machine does the rest.

Rice cookers come in a broad range of prices however, you don't have to purchase the most expensive one.  In fact, I've seen them for as low as $7 at Walgreens and Target and have personally used those with great success.  The one I currently own was given to me as a gift from my sister.  It was a bit pricey but works like a charm.  I've had mine for probably 20 years. 

If you cook any type of grain at all, do yourself a favor - purchase a rice cooker and sign up for my giveaway.  Of course if you've already got one you definitely want to enter for your chance to win this fantastic cookbook. 

In it's 10th Anniversary edition Hensperger and Kaufmann will help you make Risotto, Polenta, Chilis, Soups, Porridges, Puddings, dishes like Steamed Halibut Steaks and Scallops with Sweet Red Pepper Sauce, Tamales, Poached Dried Figs in Red Wine Sauce among so many others.  Who knew your rice cooker could be so versatile?  No me!

For your chance to win The Ultimate Rice Cooker Cookbook simply post a comment letting me know why you'd like to win this cookbook, and if you own a rice cooker what dishes you currently prepare in it?

For a second chance to increase your odds of winning, "Like Me" on Facebook and post in the comments section below.

For a third chance of winning, "Follow By Email" in the top right of my blog and post a comment letting me know.

The giveaway for The Ultimate Rice Cooker  Cookbook will be selected at Random on Monday, March 19th, 2012. Please be sure when posting your comment to provide a link where you can be contacted.  This way in the event you win The Ultimate Rice Cooker Cookbook I'll be able to reach you for your mailing address.

Remember, if you don't win you can always purchase the book on Amazon.

Good Luck!

THE WINNER OF THE ULTIMATE RICE COOKER COOKBOOK IS:

Nami @ Just One Cookbook

CONGRATULATIONS NAMI!

Healthier Eating in 2011!

We all know that eating an abundance of fresh fish, fruit and vegetables plus daily exercise is the best way to live a healthy lifestyle. However, for many it's a hard thing to do. We're well aware that fruits and vegetables contain disease-fighting phytochemicals and antioxidants, but most people do not realize whole grains are often an even better source of these key nutrients.

Whole grains have some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber.

The medical evidence is clear that whole grains reduces the risks of heart disease, stroke, cancer, diabetes and obesity. Few foods can offer such diverse benefits.

People who eat whole grains regularly have a lower risk of obesity, in addition to lower cholesterol levels.

Because of the phytochemicals and antioxidants, people who eat three daily servings of whole grains have been shown to reduce their risk of heart disease by 25-36%, stroke by 37%, Type II diabetes by 21-27%, digestive system cancers by 21-43%, and hormone-related cancers by 10-40%.

Not a fan of whole grains? Well guess what? Most of us weren't years ago either but my family switched a long time ago. At first my kids were like why does the rice taste different, why is the pasta brown? Although we try to limit the amount of carbs that we eat, when we do it's in whole grain form.

Honestly, it's simple to make the switch. Switching to whole grains and other foods can give you more nutrition, more whole grain fiber and overall better health.

Here's a few easy tips to make that change over. I know you can do it. Think of it as the new and healthier you in 2011!









EAT HEALTHY WITH THESE EASY SWITCHING TIPS

Switch your breakfast cereal - Choose a whole-grain cereal: oatmeal , Cheerios, etc.










Switch white rice for brown rice - White rice has little nutrition. The action is all in the germ and kernel, which are removed from brown rice to make it white.
















Switch out rice for barley - Select whole or hull barley (with the bran intact) rather than the prettier pearled or hull-less barley. Why? Barley is even more nutritious than brown rice. It has even more dietary fiber and protein, and is rich in copper, iron, magnesium, manganese, phosphorus, potassium and selenium and zinc; plus vitamin B6, folate, niacin, riboflavin.

Switch white potatoes for sweet potatoes - Use sweet potatoes in all of your potato recipes: baked, French fried (try baked sweet potato fries), potato salad, etc. Sweet potatoes are a nutritional powerhouse, filled with dietary fiber, complex carbohydrates, protein, vitamins A and C, iron and calcium. Substitute mashed sweet potatoes or mashed cauliflower for mash white potatoes.

Switch your pasta to whole wheat - Given how much pasta Americans eat, this is one of the easiest ways to get more whole grain into our diet.

Switch your bread, bagels and crackers to whole wheat/whole grain varieties - If you can’t find whole grain crackers in your supermarket, you’ll find them at Whole Foods and other natural food markets—where you’ll also find whole grain hot dog and burger buns. Another very simple and healthy switch.

Make a bean dish at least once a week.













Make quinoa (one of the healthiest foods in the world) twice a week: as a side, in a salad, etc.

Try farro (spelt), another delicious whole grain.

Serve bean dip or hummus instead of mayonnaise and sour cream based dips. If you want a creamy dip, switch mayo and sour cream for fat-free Greek yogurt.

Snack on popcorn (a whole grain), tortilla chips (whole grain) and whole wheat pretzels instead of white-flour pretzels and potato chips.

Switch conventional potato chips for sweet potato chips.

Serve corn chips (whole grain) and whole-grain pretzels instead of potato chips.

Cook more of these whole grains: amaranth, barley, black/brown/red rice, buckwheat (kasha), bulgur (cracked wheat used to make tabbouleh), corn or cornmeal (including polenta), farro (spelt), kamut (khorasan wheat), millet, oats (oatmeal, whole or rolled oats), popcorn, quinoa, rye (whole), teff, whole wheat and wild rice.

It's really quite simple!

Of course, when snacking it's always best to make healthy choices. It's better to have fresh veggies and a healthy dip instead of chips. But if chips is the snack of choice make it whole grain.

Most of all do yourself a favor in 2011. By making healthier food choices you'll have an abundance of energy that you never knew you had and your body will be thanking you for how incredibly wonderful it feels.

If you'd like to learn some healthy recipes for the New Year contact me to sign up for my Mediterrean Feast in-home culinary class or for one or more of my Light and Fit class menus.

I Wish You a Happy and Healthy New Year!