SEASONAL CHEF

Column 2, January 10, 2008

During winter months chances are you're sluggish because you are not eating right. Three energy robbers are, one the lack of iron, two the body is dehydrated, and three meals are skipped. Foods that are high in iron help the blood to deliver the oxygen necessary to boost your energy. Try a handful of raisins or dark chocolate covered apricots, a raisin granola bar, or two to three figs for a snack. Theoretically eating goat cheese with figs plus eight almonds can be considered a mini iron packed meal. Or what about naturally iron filled hummus plus antioxidant, carotenoids, and vitamin A loaded carrots to add to your productivity. Even one, just one, iron fortified oatmeal and molasses raisin cookie is a not a bad choice unless you eat the whole batch.

Dehydration is a big energy drainer. Drink water, water, and lots of it. Think vitamin carrying natural water filled foods such as grapes, oranges, grapefruit, and celery.

Eat an apple with a spoonful of organic peanut butter when there's no time for lunch. Apples have the vitamins and fiber while the peanut butter adds protein to increase the body's satiety index and energy will soar. Almonds, pumpkin seeds, and fruit leather all work when there's no time to eat a meal.

Finally, I am reminding myself to eat healthy if I must eat on the run. Sound familiar?

Creamy celery soup has absolutely no cream in it, but no one could guess because of its smooth comforting flavor.

Pomegranate juice, raisins, onions, and pine nut combination over fresh flounder fillets makes a marvelous healthy main dish to serve with saffron brown rice for dinner.

Cookies are not on most healthy eating program, but if your sweet tooth is craving a little something sweet, have only one along with a sliced orange for dessert. It's not so bad. Bon appetit!

CREAMY CELERY SOUP

Serves six generously

1 large onion, peeled and chopped

2 carrots, peeled and chopped

1 bunch celery, cleaned and chopped

1 large baking potato, peeled and cubed

1/2 head celeriac, peeled and chopped

2 to 3 tablespoons extra virgin olive oil

1 teaspoon unsalted butter

1/2 teaspoon celery seeds, crushed

1 teaspoon sea salt and freshly ground black pepper or more to taste

1 to 2 tablespoons chopped flat leaf parsley

2 tablespoons chopped fresh dill

8 cups good quality chicken or vegetable stock or more if necessary

To prepare:

In a large stockpot over moderate high heat, coat the bottom with olive oil. Add butter and when the foam subsides, add the onion, carrots, celery, potato, and celeriac. Stir to coat all the vegetables with oil, season with celery seeds, salt, pepper, parsley and dill. Cook until the vegetables and herbs are aromatic, about five minutes. Add stock to cover the vegetables by one inch. Cover and bring to a boil. REDUCE the heat and simmer with the lid ajar until the vegetables are tender, about thirty-five to forty minutes.

Remove from the heat, let stand fifteen to twenty minutes. Taste and correct the seasonings.

Working in batches puree the soup until smooth. Return the soup to the heat and simmer about ten to fifteen minutes. Serve garnished with fresh chopped dill and parsley.

Can be done ahead. Note the flavor improves with reheating.

FILLET OF FLOUNDER TURKISH STYLE

Adapted from back to square one, by Joyce Goldstein, 1992 William Morrow

Serves four

4 flounder fillet about 6 to 7 ounces each

1/4 cup extra virgin olive oil

2 large yellow onions, sliced

1/4 cup pomegranate juices

1/2 cup raisins plumped in 1/4 cup hot water and 1/4 cup pomegranate juice

Zest of one orange

Zest of one lemon

Sea salt and freshly ground black pepper to taste

1/3 cup pine nuts, toasted

To prepare:

In a large non-reactive skillet over medium heat, add the oil and when hot, add the onions and cook until soft and translucent, about fifteen minutes. Add pomegranate juice, plumped raisins and zest of orange and lemon. Cook until deglazed, about five minutes. Season to taste and set aside. Reheat while cooking the fish.

Remove the spiny column down the center of each fillet and discard the spine. Pat the fillets dry with paper towel and dust lightly with rice flour. In a skillet over moderate high heat, coat the bottom with olive oil and sauté the fish until light brown on one side, turn and sauté the other side, until the fish flakes to the point of a knife. Transfer to warm plates, top with hot onion/raisin mixture and top with pine nuts. Serve at once.

NOT SO BAD CHEWY MOLASSES COOKIES

About four dozen cookies

1/3 cup butter

1/2 cup organic sugar

2 eggs

1/2 cup molasses

2 tablespoons milk

1 1/4 cup unbleached organic flour

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1 cup raisins

1/2 cup oatmeal

1 tablespoon pure vanilla

To prepare:

Cream the butter and sugar together until light and fluffy. Add eggs, one by one beating well after each addition. Stir in molasses and milk. Sift flour, soda, salt cinnamon, cloves, and allspice together and mix into the batter. Stir in raisins, oatmeal, and vanilla. Chill the dough until firm or over night.

Preheat the oven 350 degrees F. Line baking sheets with parchment paper or lightly grease them.

Drop the dough by small teaspoonfuls about two inches apart on sheet. Bake for fifteen minutes. Let the cookies rest on the baking sheet for a moment or two and then remove to wire rack to cool. Do not over-bake. Store in airtight container.