Grow Your Own – Healthy Eating in the New Year

Jan. 3, 2012 - PRLog -- The easiest New Years resolutions to keep are the ones that you enjoy keeping – start 2012 right with a healthy attitude and a collection of delicious recipes that you’ll WANT to keep cooking. “A White House Garden Cookbook” by Clara Silverstein has exactly that – a full four-score and seven recipes that are not only healthy but also incorporate herbs and vegetables that can be easily grown right at home (like the Broccoli Clam Chowder recipe below).

The White House garden, restored and expanded under Michelle Obama in 2009, is “having a tremendous impact” according to Sam Kass, Senior Policy Advisor for Healthy Food Initiatives. More people are trying to incorporate healthy eating habits into their daily routines, and children especially are being exposed to new information and ideas about the need for a healthy lifestyle from schools, parents, and public advertising initiatives. More initiatives and activities for Michelle Obama’s Let’s Move! campaign are planned for 2012.

“A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” includes tons of tips and recipes to start the New Year right. Now also available as an eBook for just $6.39 at http://www.CommunityGardenRecipes.com, the book is also available right now for just $14.97 – a 40% discount off the list price! Soups are some of the easiest dishes to make and can also be amongst the healthiest – try this Broccoli Clam Chowder recipe to see for yourself. More information is available by contacting Daniel@RedRockPress.com or calling 1-212-362-8304.

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Broccoli Clam Chowder

This is basically broccoli soup with a clam garnish, which means you can make your own variations. If you don’t eat shellfish, use fish or chicken stock in the soup, and garnish it with small chunks of firm white fish, such as cod. Use vegetable stock, and make it a vegetarian soup with a potato and tomato garnish, topped with a sprinkle of chopped herbs.

Tip: If you opt to use clams in the following recipe, steam them first thing so you have clam juice for the chowder.

Chowder:
•   6 garlic cloves
•   4 shallots
•   1 leek, white part only
•   1 small onion
•   2 heads of broccoli
•   1 stalk lemongrass
•   1 tablespoon butter
•   1 sprig of thyme
•   8 cups clam juice or chicken or fish or vegetable stock (or substitute bottled clam juice)
•   1 bay leaf
•   Salt and pepper, to taste

Garnish:
•   2 tablespoons olive oil
•   6 fingerling potatoes, sliced
•   1 bunch broccoli rabe
•   Salt and pepper, to taste
•   36 clams, steamed (optional)
•   16 grape tomatoes, sliced in half

For the soup:
1.   Slice the garlic cloves, shallots, leek, and onion. Wash the broccoli, slice the stems, and reserve the green florets for the puree. Smash the lemongrass stalk to release its flavor.
2.   In a medium saucepan, melt the butter. Add the garlic, shallots, leek, onion and thyme and sauté until fragrant. Add the broccoli stem slices and sauté until the broccoli is softened.
3.   Pour in the stock, bay leaf, and lemon grass stalk. Simmer for about 20 minutes.
4.   In the meantime, fill a pot with water, sprinkle in some salt, and bring it to a boil. Set a bowl of ice water next to the stove. Add the broccoli florets and blanch for 1 minute. Remove the broccoli florets with tongs or a slotted spoon, and immediately plunge them in the ice water. Drain, purée the broccoli florets in a blender, and set it aside in a bowl.
5.   Remove the lemon grass from the soup. In the same blender, spoon in the soup and vegetables and purée the mixture, working in batches if it doesn’t all fit at once.
6.   Strain the soup through a fine sieve or strainer set over a bowl, pushing with the back of a spoon to help it go through. Stir in the green broccoli-floret purée and season the soup with salt and pepper. Set it aside.

For the garnish:
1.   In a sauté pan, heat the olive oil. Add the potatoes and cook until they begin to soften.
2.   Add the broccoli rabe and sauté until softened. Season with salt and pepper.
3.   Add the tomatoes and clams (optional) and continue sautéing until heated through. Spoon the vegetables and clams into a soup plate or bowl and pour the broccoli soup around.

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Daniel Kleinman
Red Rock Press
Daniel@RedRockPress.com
212-362-8304
http://www.CommunityGardenRecipes.com