Adventures in Food

Lemon Ricotta Spaghetti with Arugula

2011-08-10T19:21:00.000-07:00

Serves 2 to 3

1/2 pound spaghetti [I use whole wheat but use whatever you prefer]
1/4 cup extra virgin olive oil
2 cloves garlic, sliced lengthwise as thinly as possible
2 tablespoons lemon zest, from 1-2 lemons
juice from 1 lemon
1 pinch red pepper flakes
1 cup fresh ricotta, homemade or best quality
4-6 tablespoons leftover ricotta whey or leftover pasta boiling water
4 cups lightly packed arugua
salt
Bring a pot of well salted water to boil
While the water is coming to a boil, slice the garlic and put a small saute over low heat. Add the olive oil, the garlic, and a nice pinch of salt. Let the oil and garlic slowly heat up. You don't want the garlic to brown. You are just warming the oil and letting garlic infuse it.
While the oil and garlic are doing their thing, zest the lemon and wash and dry the arugula.
Once the water comes to a boil, add the pasta and cook until al dente. Drain and reserve some pasta water if you don't have any ricotta whey.
Once the pasta is boiling, turn the heat under the saute pan to as low as it goes and add the ricotta, lemon zest, and a pinch of red pepper flakes. You just want it all to warm it up while the pasta is cooking.
Once you drain the pasta, add it to the saute pan and toss well. Add 1/4 cup of whey or cooking water and the arugula and toss again to coat and wilt the arugula. If you feel it is too dry, add up to 2 more TB of whey or cooking water. Taste for salt and add the juice from 1/2 a lemon and toss once more.
Serve, topping each bowl with a few sprinkles of coarse salt or fleur de sel and a few drops of lemon juice."

from here

Simple Potato and Leek Soup

2011-03-21T06:04:00.000-07:00

2 large leeks
2 pound yukon gold potatoes, cubed
5 cups vegetable broth
2 cups water
1 tablespoon unsalted butter
1 teaspoon minced fresh dill
1/4 teaspoon white pepper
1/4 cup dry white wine
1/4 cup whipping cream (optional)

1. Remove the leeks' root and tough outer; halve lengthwise.

2. Soak in 10 cups of water with 2 tablespoons of white vinegar for 30 minutes.

3. Rinse well and chop.

4. Melt butter in a large stock pot over a medium-high heat.

5. Add chopped leeks, cook till softened.

6. Add the remaining ingredients.

7. Simmer over a medium-low heat until the potatoes fall apart (about 1 hour).

8. Remove from heat.

9. Using an immersion blender, puree to desired thickness.

from HERE

Hearty Greens Soup

2011-03-21T06:01:00.000-07:00

Serves 6 to 8

Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
Ingredients:

2 tablespoons olive oil
3 cloves garlic, chopped
1 medium yellow onion, chopped
1 bay leaf
Salt and pepper to taste
4 plum tomatoes, cored and chopped
2 carrots, chopped
8 cups water
1 bunch Swiss chard (about 3/4 pound), roughly chopped
1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped
1/2 pound dried bowtie (farfalle) pasta
1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish
1/4 pound baby spinach
Directions:

Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

~I really want to try this one - haven't found any place to get Parmigiano Reggiano rind :(

Moroccan Lentil Soup

2011-02-07T20:51:00.001-08:00

Ingredients

2 onions, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
6 cups water
1 cup red lentils
1 (15 ounce) can garbanzo beans, drained
1 (19 ounce) can cannellini beans
1 (14.5 ounce) can diced tomatoes
1/2 cup diced carrots
1/2 cup chopped celery
1 teaspoon garam masala
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon olive oil
Directions

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

from HERE

Red Lentil Dal with Cumin Fried Onions and Wilted Spinach

2011-02-07T05:48:00.000-08:00

Red Lentil Dal with Cumin Fried Onions and Wilted Spinach

2 cups dried red lentils, rinsed
6 cups water
1 (1 x 1 inch) hunk fresh ginger, peeled but left whole
1/4 tsp ground turmeric
2 cloves of garlic, 1 peeled but left whole, the other chopped
1 cinnamon stick
1/2 bunch spinach (about 2 cups) washed thorough, stemmed, dried and chopped coarsely
1 3/4 tsp salt
1 tbsp vegetable oil
1 1/2 tsp cumin seeds
1 medium sized onion, sliced in half and then into half-moons
1/4 tsp cayenne
1 dozen grape or pear tomatoes, halved lenthwise
a squeeze of lemon (optional)

1. Place the rinsed lentils in a heavy-bottomed pot and add water. Add the ginger, turmeric, whole garlic clove and the cinnamon stick. Bring to a lively simmer, then lower the heat, cover and cook the lentils at a gentle simmer for about 30 minutes. Remove the ginger, garlic and cinnamon stick. Add the salt, taste, then add more as needed.

2. Add the spinach, give it a quick stir, and return the cover to the pot. The spinach will wilt quickly.

3. Meanwhile, in a 9 or 10 inch skillet, heat the oil over medium heat and add the cumin seeds. Cook briefly (15 seconds) then add the garlic and onions. Cook over medium heat, allowing the onions to brown at the edges, at least 5 minutes. Add the cayenne and tomatoes, stir to coat, and taste for salt. Transfer the fried onion mixture to the dal, stir, and serve. If using squeeze the lemon over the dish as a last minute flavour spritz.

This recipe is from The Meat Lover's Meatless Cookbook by Kim O'Donnel.

Found online HERE

Easy Lentil Loaf

2011-02-05T12:07:00.000-08:00

Ingredients:

1 1/2 cups lentils
3 1/2 cups water or vegetable broth
2 onions, diced
2 cloves garlic, minced
3 tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or barbecue sauce
1/2 tsp sage
1/2 tsp Italian seasoning
Preparation:

Pre-heat oven to 350 degrees.
In a large soup or stock pot, simmer the lentils in water or vegetable broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.

Sautee the onions and garlic in olive oil for 3 to 5 minutes, or until soft.

Combine the onions, garlic and olive oil with the mashed lentils and add the rice, salt, ketchup or barbecue sauce, sage, and Italian seasoning.

Gently press the mixture into a lightly greased loaf pan. Drizzle a bit of extra ketchup on top if desired.

Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up.

Makes six servings.

Nutritional information:
Calories: 325; Calories from Fat: 69
% Recommended Daily Value:
Total Fat: 7.6g; 12%
Saturated Fat: 1.1g; 5%
Cholesterol: 0mg; 0%
Sodium: 315mg; 13%
Total Carbohydrates: 50.0g; 17%
Dietary Fiber: 15.5g; 62%
Protein: 14.4g
Vitamin A 2%, Vitamin C 11%, Calcium 5%, Iron 25%

from HERE

Barley and Vegetable Soup

2010-10-29T11:59:00.000-07:00

Ingredients
3/4 cup pearl barley
11 cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
Salt to taste
1/2 bunch parsley

Instructions
1. In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.

2. Meanwhile, heat the olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook the vegetables for about 5 minutes, until they begin to soften.

3. Add the remaining vegetable stock and simmer 30 minutes, covered.

4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into bowls. Serve garnished with chopped fresh parsley.

from here

Black Bean Smothered Sweet Potatoes

2010-10-23T15:16:00.000-07:00

(This is one of our favorites!)

Ingredients:

2 medium sweet potatoes
1 15-ounce can black beans, rinsed
1 medium tomato, diced
2 teaspoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro

Instructions:

1. Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees Fahrenheit until tender all the way to the center, about 1 hour.)

2. Meanwhile, combine beans, tomato, oil, cumin, coriander and salt in a medium microwave-safe bowl; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

3. When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

from HERE

Garden Vegetable Lasagna

2010-10-07T05:48:00.000-07:00

NGREDIENTS:
8uncooked lasagna noodles
1tablespoon olive or vegetable oil
1garlic clove, minced
3cups Green Giant® Frozen Broccoli Cuts
1 1/2cups (about 4 oz.) sliced fresh mushrooms
1medium red, yellow or orange bell pepper, coarsely chopped (about 1 cup)
1egg
1(15-oz.) container ricotta cheese
1teaspoon dried Italian seasoning
1(26 to 28-oz.) jar chunky vegetable tomato pasta sauce
8oz. (2 cups) shredded 6-cheese Italian cheese blend

User Rating:
DIRECTIONS:
Cook lasagna noodles as directed on package. Drain; place in cold water to cool.
Meanwhile, heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat. If necessary, cut broccoli into smaller pieces.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand 15 minutes before serving.
High Altitude (3500-6500 ft):
Thaw frozen broccoli before use.
Nutritional Information:
1 Serving (1 Serving)Calories 410(Calories from Fat 160),Total Fat 18g(Saturated Fat 8g,Cholesterol 60mg;Sodium 800mg;Total Carbohydrate 41g(Dietary Fiber 4g,Sugars 11g),Protein 21g;Percent Daily Value*:Vitamin A 63%;Vitamin C 58%;Calcium 42%;Iron 14%;Exchanges:2 1/2 Starch;1 Vegetable;2 Fat;Carbohydrate Choices:3 ;*Percent Daily Values are based on a 2,000 calorie diet.

from pillsbury.com

Pasta Pan-Fried with Butternut Squash, Fried Sage, and Pine Nuts

2010-10-07T05:42:00.001-07:00

1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Olive oil
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)

1. Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

2. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

3. Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

4. Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve. Repeat the last step with the rest of the ingredients.

We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.

from treehugger.com

Pumpkin Dumplings

2010-10-06T14:57:00.000-07:00

Pumpkin Dumplings Bon Appétit | July 1997
Remarkably easy and delicious dumplings that are similar to Italian gnocchi. Serve these with grilled meat or sausage. (I think they'd be a good meal on their own, with a salad...AH)
Yield: Makes 4 Side-Dish Servings

1/2 cup canned solid pack pumpkin
1 large egg
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1/8 teaspoon (generous) baking powder
1/2 cup all purpose flour

3 tablespoons butter
1/2 cup grated Parmesan cheese

Bring large pot of salted water to boil. Whisk pumpkin, egg, salt, nutmeg and baking powder in large bowl to blend. Mix in flour (dough will be soft).
Dip 1/2-teaspoon measuring spoon into boiling water to moisten. Scoop up generous 1/2 teaspoon of dough and return spoon to water, allowing dough to drop. Working in 2 batches, repeat dropping 1/2 teaspoonfuls of dough into water, first dipping spoon into water to moisten each time. Boil dumpling until cooked through, about 10 minutes. Using slotted spoon, transfer to colander and drain.
Melt butter in heavy large skillet over medium heat. Add dumplings. Sauté until beginning to brown, about 8 minutes. Transfer dumplings to bowl. Sprinkle with cheese and serve.

from epicurious.com

Butternut Squash Lasagna with Basil Bechamel

2010-09-03T18:18:00.000-07:00

Adapted from Giada di Laurentiis

1 tablespoon olive oil
1 winter squash (at least 2-3 pounds total)
1/4 butter
1/4 cup all-purpose flour
3 1/2 cups skim or 2% milk
a pinch of nutmeg
3/4 cup (lightly packed) basil leaves
12 no-boil lasagna noodles
2 cups part-skim shredded mozzarella
1/3 cup grated Parmigiano-Reggiano

Preparing the squash:
Peel the using a sharp knife. (You can alternatively use a vegetable peeler, but I find that a knife is quicker.) Pitch seeds, or set aside to roast at a later date. Cut the squash into 1/2 inch cubes, toss with olive oil, and season with salt and pepper. Add squash to pan, and cook over medium-high heat until squash starts to caramelize at the edges, about 5 minutes.

Once the squash starts to caramelize, add 3/4 cup water and simmer over medium-low heat for 5 minutes.

If you have the time (or have the ability to plan ahead, a quality I do not possess) you could roast the squash instead of on the stove. Roasting the squash would really enhance the flavor of the dish, and would be pretty hands-off. Cube the squash as mentioned above, season with salt and pepper and toss with olive oil, and roast at 400 degrees until cooked through.

Transfer cooked squash to a food processor and pulse until smooth. If you have a small food processor, you may want to do this in two batches.

Making the Bechamel:
Melt butter over medium heat in a large saucepan. Once the butter has melted, add the flour and whisk for approximately 1 minute, or until the butter and flour are incorporated and the raw flour smell is gone. Gradually whisk in the milk, and bring to a boil.and simmer for 5 minutes, or until the sauce coats the back of a spoon. Whisk in the nutmeg. Transfer half of the sauce to a blender, and add the basil. Blend basil and bechamel until smooth. Return the basil sauce to the rest of the bechamel in the saucepan and stir to incorporate. Season sauce with salt and pepper to taste.

Note: When blending hot liquids, always make sure that you crack the lid of the blender while blending, otherwise your hot liquid can build up and burst out of the blender container.

Assembly:
Preheat oven to 375 degrees. Put a layer of bechamel in the bottom of the pan, and cover with 1 layer of noodles. Spread squash puree over the noodles, and sprinkle with cheese. Repeat sauce, noodles, squash, 3 more times. (Note: You can stop here, cover with foil, and freeze for up to a month if you prefer.)

Tightly cover lasagna with foil and bake for 40 minutes. After 40 minutes, sprinkle on the parmigianno-reggiano and remove the foil; allow to cook for an additional 15 minutes uncovered, until the top of the lasagna is golden brown. Let stand for 15 minutes before serving. Serves eight as a main course.

from HERE

coconut ginger lentil soup

2010-08-26T17:47:00.001-07:00

1 T vegetable oil
1 small onion, diced
1 carrot, diced
4 cloves garlic, minced
1 celery stalk, diced
1 t red chili flakes
1 t cumin seeds, freshly ground using a mortar & pestle
1 T grated ginger root
1 T curry paste (I used Patak’s Balti)
1 c red lentils, rinsed
3 c water or vegetable stock
1 tiny can coconut milk
1 T candied ginger, diced
yogurt (optional)

In a large soup pot, heat up the oil and saute the onion, garlic, carrots and celery until soft, about 5 minutes. Add in the cumin, chili flakes, ginger root and curry paste and saute for another minute. Stir in the lentils and add in the water or stock. Lower heat and simmer for 15 minutes, until lentils are somewhat soft. Add in the coconut milk and the candied ginger and simmer for another 10 minutes. Serve with a dollop of yogurt.

From: Everybody Likes Sandwiches

Greek Salad

2010-05-29T15:43:00.000-07:00

Ingredients:

Lemon Dressing
1/4 cup vegetable oil
2 tablespoons lemon juice
1/2 teaspoon sugar
1 1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Salad
7 oz spinach, torn into bite-size pieces (5 cups)
1 head Boston lettuce, torn into bite-size pieces (4 cups)
1 package (4 oz) crumbled feta cheese (1 cup)
4 medium green onions, sliced (1/4 cup)
24 pitted ripe olives
3 medium tomatoes, cut into wedges
1 medium cucumber, sliced
Directions:

In tightly covered container, shake all dressing ingredients.

In large bowl, toss salad ingredients and dressing. Serve immediately.
Tips & Techniques:

Did You Know?

Tangy feta cheese is Greek in origin and is traditionally made from sheep or goat milk. Sometimes referred to as pickled cheese, feta is cured and stored in its own salty whey brine.

Substitution

Make it even more authentic by replacing the regular ripe olives with kalamata olives.

from veganloveplanet.com

Shiitake Mushrooms and Pea Pods

2010-05-21T05:42:00.001-07:00

Haven't tried this - but just imagining the flavor has me hungry this morning!

Shiitake Mushrooms and Pea Pods

Ingredients
1 pound snow or sugar snap peas
1/2 pound fresh shiitake mushrooms or 1 cup dried
2 teaspoons canola or grape seed oil
1 teaspoon toasted-sesame oil
2 teaspoons light brown or raw sugar
1/4 cup sake or dry sherry
2 tablespoons shoyu or other natural soy sauce

Instructions
Trim the ends and any strings from the pea pods. If using fresh mushrooms, trim the stem ends and discard (or save for soup).

Slice the mushrooms into 1/2-inch-wide slices. If using dried mushrooms, put them in a bowl with enough cold water to cover. Place bowl in microwave, uncovered, and microwave on high for 1 minute.

Let the mushrooms sit in warm water until completely softened, about 30 minutes, then drain, squeeze out the liquid (save for soup), and cut off and discard the tough stems. Cut the caps into 1/2-inch-wide pieces.

Heat the oils in a skillet and add the mushrooms. Sauté over medium-high heat, stirring, until the mushrooms just begin to brown. Sprinkle the sugar over the mushrooms and add the wine and shoyu.

Cook and stir for 1 minute, and steam until the pea pods are just tender-crunchy and bright green, about 2 minutes. Remove cover and continue to cook, until most of the liquid is evaporated.

Serve immediately.

Chili Noodle and Cashew StirFry

2010-04-24T08:09:00.000-07:00

I found the most amazing recipe... check it out here -

***Chili Noodle and Cashew Stir Fry***

As one commenter on that post suggested, I used angel hair pasta instead of the noodles and it was really good...

Black bean & Avocado Salad

2010-03-31T05:52:00.001-07:00

1/4 cup cilantro, minced
juice and zest of 1 lime
1 Tbsp white balsamic vinegar
1/4 tsp ground cumin
1 tsp honey
3 Tbsp olive oil
Salt and black pepper to taste

1. In a small bowl, combine all ingredients. Whisk to emulsify. Set aside.

For the Salad:

1 19 oz can Black beans, rinsed and drained
1/2 a red pepper, diced
1 avocado, cubed

1. Add all ingredients to medium sized bowl, toss with dressing and serve.

(REALLY great scooped onto an organic baby greens salad!!)

Best "Get well soon" chicken soup

2010-03-24T10:15:00.000-07:00

Because lemongrass and ginger are both good for upset stomachs, and chicken broth is good for colds, this would be an excellent "get well soon" soup!

Lemongrass Chicken Soba Noodle Soup

4 stalks lemongrass
1 pound skinless organic chicken thighs
Coarse salt and ground black pepper
1 small carrot, peeled and diced
1 small onion, chopped
2 garlic cloves, chopped
1/2 ounce fresh ginger, peeled and minced (3 tablespoons)
2 tablespoons soy sauce
2 ounces soba noodles
2 scallions, trimmed and cut into 1-inch lengths
4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 cup thinly sliced bok choy or other Asian greens
1/4 cup chopped fresh cilantro or basil

1. Remove any tough ends or hard outer husks of lemongrass, cut into 2-inch pieces, and smash with the side of a knife. Tie lemongrass in a loose bundle with cheesecloth.

2. Rinse chicken and place in a medium soup pot. Add 6 cups cold water to cover chicken. Season with salt and pepper. Bring to a boil and skim the surface thoroughly of any impurities that rise.

3. Lower the heat and add carrot, onion, garlic, ginger, and the lemongrass bundle. Adjust heat so water barely bubbles. Cover and poach chicken for 25 minutes. Lift chicken out of the pot and transfer to a plate. When it's cool enough to handle, pull meat off the bones and shred the meat into large pieces. Set aside.

4. Add soy sauce to broth and return to a boil. Add noodles, scallions, shiitakes, and bok choy; cook for 4 minutes, stirring occasionally, or until noodles are tender. Add chicken and heat through. Discard lemongrass bundle. Stir in the cilantro or basil before serving.

____________

I substituted regular white mushrooms, chicken broth, and boneless skinless chicken breasts and it was still fabulous!

Mushroom and Barley Ragout

2010-03-02T05:42:00.000-08:00

3 cups cooked whole barley (see below)
4 dried shiitake mushrooms
2 cups hot water
1 tbsp butter
8 oz cremini mushrooms, stemmed and sliced
1 tbsp olive oil
2 onions, finely chopped
4 stalks celery, diced
2 carrots, diced
4 cloves garlic, minced
2 tbs ginger, minced
1 tsp cracked black peppercorns
1/2 tsp Chinese five spice powder
1 cup dried brown lentils, rinsed and drained
4 cups vegetable stock
1/4 cup reduced sodium soy sauce
finely chopped green onions for garnish

1. In a bowl, combine dried shiitake mushrooms with hot water. Stir well. Let stand for 30 minutes. Strain through a fine sieve, reserving mushrooms and liquid separately. Pat mushrooms dry, remove stems and chop finely.

2. Meanwhile, in a deep skillet, melt butter over medium heat. Add cremini mushrooms and cook, stirring, until they begin to release liquid, about 5 minutes. Transfer to a bowl.

3. Add oil to pan and heat for 30 seconds. Add onions, celery and carrots and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, ginger, peppercorns and 5 spice powder and coo, stirring, for 1 minute. Stir in reconstituted and fresh mushrooms. Add barley and lentils and stir well. Stir in stock and reserved mushroom soaking liquid. Bring to a boil Reduce heat to low. Cover and simmer until lentils are tender, about 40 minutes. Stir in soy sauce. Garnish with green onions.

* For barley: Add 1 cup barley to rapidly boiling water. Cover and reduce heat. Cook until barley is tender, from 50 minutes to 1 hour and 45 minutes depending on the type of barley used. Yields 3 cups of cooked barley. Whole (hulled) barley is the whole grain. Pot barley leaves some of the bran and germ intact, and with pearl barley, must of the bran and germ have been removed.

From The Complete Whole Grains Cookbook by Judith Finlayson.

Baked Quinoa with Spinach and Cheese

2010-03-02T05:41:00.001-08:00

1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.

2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.

3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.

4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Wrap your mind around this...

2009-10-22T17:39:00.001-07:00

It takes 16 pounds of grain and 5,214 gallons of water to produce a single pound of beef.

Maybe if more of us were vegetarian, there would be more food in the world to feed the hungry...

Southwestern Bean Chili

2009-09-29T09:49:00.000-07:00

(very easy to make vegetarian by leaving out the boullion)

Ingredients

* 3 cups water
* 1 15-oz. can red kidney beans, rinsed and drained
* 1 15-oz. can black beans, rinsed and drained
* 1 14 1/2-oz. can Mexican-style stewed tomatoes, undrained
* 1 10-oz. pkg. frozen whole kernel corn (2 cups)
* 1 cup sliced carrot
* 1 cup chopped onion
* 1 4-oz. can diced green chile peppers, undrained
* 2 Tbsp. instant beef or chicken bouillon granules
* 2 to 3 tsp. chili powder
* 1 tsp. bottled minced garlic
* 1/3 cup all-purpose flour
* 1/4 cup yellow cornmeal
* 1 tsp. baking powder
* Dash salt
* Dash ground black pepper
* 1 egg white
* 2 Tbsp. milk
* 1 Tbsp. cooking oil

Directions

In a 4-quart Dutch oven combine water, kidney beans, black beans, undrained tomatoes, corn, carrot, onion, undrained chili peppers, bouillon granules, chili powder, and garlic. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, for dumplings, in a medium mixing bowl stir together flour, cornmeal, baking powder, salt and pepper. In a small mixing bowl combine egg white, milk, and oil. Add to flour mixture; stir with a fork just until combined. Drop dumpling mixture into 6 mounds atop the bubbling soup. Cover and simmer for 12 to 15 minutes or until a toothpick inserted into the center of a dumpling comes out clean. (Do not lift lid while dumplings are cooking.) Makes 6 servings.
Nutrition Facts

* Calories 269,
* Total Fat (g) 4,
* Saturated Fat (g) 1,
* Monounsaturated Fat (g) 1,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 0,
* Sodium (mg) 681,
* Carbohydrate (g) 53,
* Total Sugar (g) 6,
* Fiber (g) 10,
* Protein (g) 14,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Percent Daily Values are based on a 2,000 calorie diet

Fried Pumpkin

2009-09-25T13:33:00.000-07:00

Not the healthiest way to eat pumpkin, but it sure sounds good - similar to the previous recipe.

INGREDIENTS: (4 servings)
1 lb 5 oz Pumpkin
2 Eggs
3 1⁄2 oz Butter
2 oz White Flour

BreadcrumbsMilk

Salt

Remove the rind and seeds of the pumpkin and cut into medium slices.
Put the slices in a casserole dish and add salt to taste.
Cover with milk and cook for 10 minutes, then drain.
Beat the eggs in a mixing bowl and lightly salt.
Melt butter into a frying pan.

Flour the slices of pumpkin, dip the egg and coat with breadcrumbs, pressing lightly each slice.

Fry until golden.
Place thepumpkins over kitchen paper and serve hot.

Baked Squash

2009-06-05T12:08:00.001-07:00

1/3 c. bread crumbs
1 egg, beaten
1 tsp. Italian Seasoning
4 small zucchini (or yellow squash) quartered
1/4 c. Parmesan cheese

Combine Parmesan, bread crumbs and seasoning in a shallow bowl.

Dip squash in egg, then in crumbs.

Place on cookie sheet and bake at 450 for about 20 minutes. Serves 3-4.

This could be interesting....

2009-06-01T07:35:00.001-07:00

Organic Vanilla Almond Milk

1 cup raw almonds
4 cups filtered water
Pinch of sea salt
1 tbsp vanilla extract
3 tbsp raw honey

Method

Soak the nuts in water for 12 hours. You should rinse and drain the nuts at least once during this period.

Combine the nuts with the filtered water in a blender. Break all the nuts down but don't let the blender heat the mixture.

Strain the mixture through the nut bag. Add sea salt, raw honey, and vanilla extract and mix thoroughly.

The milk should keep for about five days.

(You can get the nut bag mentioned below at your local health foods store)

Lentil Soup

2009-03-25T17:27:00.000-07:00

This from thekitchn.com

To make it vegetarian, I left out the meat and added a drop or two of liquid smoke to replace the smokiness, and changed the chicken stock to vegetable stock - It was still fabulous!
______________________________________________
Fridge-Clearing Lentil Soup
Makes 10-12 servings

2 tablespoons olive oil
1 large onion (of any color), chopped
5 cloves garlic, peeled and chopped
1/4 pound chopped bacon, pancetta or ham, optional
Coarse salt and freshly ground pepper
1/2" - 1" knob ginger, peeled and minced
1/2 teaspoon dried red pepper flakes, optional
2 bay leaves
1 pound dried green lentils, picked over and rinsed
4 - 6 cups chicken stock, vegetable stock or water
28 ounce can crushed tomatoes
4 cups chopped fridge-cleared vegetables (cauliflower, carrots, broccoli, leafy greens, etc.)

Yogurt, sour cream or crème fraîche plus chopped herbs and/or chopped onion for garnish

In a large soup pot (6 quart capacity or more), heat olive oil over medium heat and sauté the onion 1-2 minutes until softening, then add garlic and bacon. Add a teaspoon or so of salt and a few cranks of pepper. Cook until bacon browns a bit, another minute or so. Add the ginger, optional red pepper flakes, bay leaves, and lentils. Pour over enough stock to cover. Raise the heat to bring to a boil then lower to a simmer over medium low heat and cover.

If adding hard vegetables like carrots, add them after 15 minutes. This is also when to add the tomatoes. If adding medium-hard vegetables like cauliflower or squash, add after 20 minutes. If adding leafy greens, add when lentils are almost cooked through.

Cook a total of 30-40 minutes, checking in every 10 minutes to stir the pot. Soup is done when lentils and vegetables are tender, but not falling apart. If soup needs more liquid at any time, stir in a cup or two. (It should look like thick soup, but not like thick chili.) When consistency is right, check for seasoning and adjust as needed. Fish out the bay leaves and discard or compost.

For a smoother soup, blend some or all of it in a blender (careful when the soup is hot to blend in small batches.) Return the blended soup to the pot and stir. After blending it may need more liquid. It also will probably need more liquid after cooling and reheated as leftovers.

Garnish with a dollop of yogurt and or chopped onion or herbs.
________________________________________

Five Spice Soup

2009-01-23T08:34:00.000-08:00

I found this at planetgreen.discovery.com this morning... haven't tried it but I plan on it!

Five Spice Soup

6 cups vegetable broth or water
1/2 pound firm tofu
2 tsp Chinese five-spice powder
1 large shallot head, sliced thinly
3 cloves garlic, crushed
2 tbsp black bean sauce
1 tbsp soy sauce
1 bunch tatsoi, chopped (substitute spinach, cabbage or other vegetables)
1 large sweet potato, sliced
2-3 small turnips, cut into bite-size pieces (about 2 cups)
2-3 scallions, cut on the bias
handful of cilantro
1 package buckwheat soba noodles, cooked according to package directions

1. Heat several tablespoons of oil in large soup pot. Saute shallots and garlic just until they start to brown. Add spice powder and tofu, stir-frying to coat (add additional oil if needed). Add soy sauce, black bean sauce, broth, sweet potatoes and turnips. Bring to a boil then reduce heat, cover and cook until turnips and sweet potatoes are cooked about 20 minutes.

2. Add tatsoi and cook 5 more minutes. Adjust seasonings to taste.

3. To serve, scoop some noodles into a large bowl, spoon soup over noodles. Garnish with cilantro and scallions.

Oops!

2008-11-25T08:45:00.000-08:00

I accidentally erased some of my posts here!! Darn it.. I don't know how to get them back, either, so I guess they are just gone... *sigh* It looks like it was all the recipes with meat in them... and it wasn't intentional, I was messing around with the labels and they just seem to be gone! Sorry!

Vegan Stuffed Acorn Squash

2008-11-25T08:29:00.000-08:00

Watch the video, HERE.

Serves 8

INGREDIENTS:

4 acorn squash, halved lengthwise; seeds and membrane removed (see note)
1 cup organic brown rice
1/2 cup wild rice
4 cups vegetable broth or water
1/4 teaspoon sea salt
1 TBSP olive oil
1 medium onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped (you may use any nut of your preference)
1/2 cup dried apricots, diced
1/2 cup cranberries
1/2 teaspoon sea salt
2-1/2 teaspoon ground ginger
1/8 teaspoon each ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
INSTRUCTIONS:

1. Preheat oven to 375º F.

2. Cook both varieties of rice together in broth or water with ¼ teaspoon of salt (omit salt if broth is already salted).

3. Meanwhile, place squash halves, cut side down, into a large shallow baking dish or cookie sheet (you may need two). Bake for 30 minutes.

4. In a skillet, sauté onion in olive oil until it becomes transparent. Add the celery and sauté a couple of minutes. Remove from heat. Using a large mixing bowl, blend this mixture together with the cooked rice, cranberries, nuts, apricots, and remaining seasonings.

5. When done, remove the partially baked squash from the oven. Spoon out some of the cooked squash and mix it with the rest of the ingredients. Be sure to scrape only a little; you want to leave squash in the shells, too.

6. Press the rice mixture into each squash cavity, mounding rice as much as possible. (Depending on how large the squash are, you may end up with some leftover rice mixture, which makes a great side dish by itself.)

7. Cover with aluminum foil and bake for 30 minutes or until squash flesh is thoroughly tender.

Note: Don't discard the nutritious squash seeds. Instead, rinse the seeds and remove the membrane. Pat dry. Spray a baking sheet with olive oil and spread the seeds evenly on the sheet. Spray seeds lightly with olive oil or with mix with Earth Balance and sprinkle with sea salt or any other favorite seasoning (optional). Bake the seeds in a 375º F. oven for about 15 minutes, or until they're golden brown. Enjoy immediately as a warm snack, or store them in an airtight container for up to one week.

chooseveg.com

French Toast Casserole

2008-11-12T05:15:00.000-08:00

French Toast Casserole

Butter for greasing the pan
1 loaf Challah bread in 1-inch slices, any kind will do
2 cups whole milk (3 if letting sit overnight)
3 eggs
2 tbsp sugar
1/2 teaspoon salt
1 tsp vanilla (optional)
3 tbsp liquer of your choice (optional)
1/4 cup raisins or almonds (optional)
1/4 tsp cinnamon
1 - 2 tbsp butter

Generously grease a 9×13-inch baking dish with butter.

Arrange bread in two tightly-packed layers in the pan. Cut one slice into smaller pieces to fill in gaps. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.

Whisk milk, eggs, sugar, salt, vanilla or liqueur and pour over the bread. Sprinkle with cinnamon and sugar and dot with butter. Wrap tightly with plastic wrap and refrigerate. The bread will absorb all of the milk custard while you sleep.

Bake at 425 for 30 minutes, or until puffed and golden.

Cut into generous squares and serve with maple syrup.

planetgreen.discovery.com

Pumpkin Bars

2008-11-10T11:05:00.001-08:00

Bars:
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting:
1 package (3 oz) cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup nuts, walnuts, pecans, or hazelnuts

Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with nuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Thanksgiving

2008-11-08T15:12:00.000-08:00

We are studying Colonial America in our homeschool, and decided to find a traditional recipe from that time period to make for Thanksgiving dinner this year... This is what we are going to make!

Indian Pudding.
Indian “pudding” is not a pudding as we think of them today. It was a popular dish, primarily used as a dessert, in the American colonies in the 1700’s. Indian pudding was a recipe similar to a Native American dish called supawn, the colonists just added some traditionally English ingredients to the Native American cornmeal.
Ingredients:
1 T. margarine
2 ½ cups milk
¾ cup cornmeal
2 eggs
½ cup molasses
¼ t. salt
Directions:
1. Preheat oven to 300 degrees Fahrenheit.
2. Use the margarine to lightly grease a baking dish.
3. In a saucepan, mix the milk and cornmeal together over medium heat, stirring often.
4. Cook about 15 minutes or until thickened.
5. In a bowl, lightly beat the eggs.
6. Gradually add the eggs to the cornmeal mixture, stirring constantly.
7. Add the molasses and salt. Stir.
8. Remove cornmeal mixture from heat and pour into the baking dish.
9. Bake, uncovered, for about 45 minutes and then serve warm.
This will have the consistency of a bread pudding if lightly cooked and of a moist spice bread if cooked longer. You may have to try this more than once to get it the way you prefer.

Vegan Eggplant Parmesean

2008-11-06T10:29:00.001-08:00

Ingredients

2 Eggplant @2 1/2 lb (1 kg) sliced 1/4" thick slices
4 slices Wholegrain (Wholemeal) bread

TOMATO SAUCE
1 medium Onion chopped
2 cups Canned Tomatoes no salt added
3 cloves Garlic minced
1 tsp Oregano dried
1/2 tsp Basil dried
1/2 cup Vegetable Broth (Stock)
1/4 cup (2 tblspn) Tomato Paste
1/4 tsp ground Black Pepper

"CHEESE SAUCE"
1 cup Tofu, firm
3/4 cup Light Soy Milk
3/4 cup Vegetable Broth (Stock)
3 tblspn Cashew Butter (or Tahini)
1 1/2 tsp Onion Powder
2 tblspn Nutritional Yeast (I used Torula)
1/2 tsp Salt
1/8 tsp Pepper
3 tsp Cornstarch

Directions

If wished salt the eggplant slices, rinse and pat dry (I didn't and it didn't make a difference)
Prepare the Tomato Sauce by sauteing the onion until translucent add the rest of the ingredients and simmer for @15 minutes.
Meanwhile broil (grill) the eggplant slices, spraying with a little canola spray until browned on both sides.
Place all the "cheese sauce" ingredients into food processor and blend until combined. (It will be slightly runny).
Toast the bread and process into crumbs.
Preheat the oven to 350 deg F (180 deg C) and assemble the dish as follows:
Spray dish lightly with canola spray and place half the eggplant slices in the bottom. Sprinkle with 1/3 of the breadcrumbs then half of the tomato sauce finishing with half of the "cheese sauce". Repeat the process once more with the remaining ingredients finishing with the last 1/3 of the breadcrumbs.
Bake uncovered for 35 to 40 minutes until lightly browned. If wished sprinkle with chopped fresh basil leaves and vegan parmesan.
Serves 6

sparkpeople.com

Pasta with Zucchini in a Lemon Basil Cream Sauce

2008-11-03T06:20:00.001-08:00

1 tbsp olive oil
1 spring onion, or two green onions, peeled and roughly chopped
2 small zucchini or yellow summer squash, or a combination, washed and cut into 1/4" slices
1/4 cup fresh thyme leaves, or 1 tbsp dried
1/2 cup 10% cream or 18% if you are feeling a bit decadent
Juice of 1/2 lemon
Salt and pepper to taste
Enough cooked pasta for 2
Parmesan cheese (optional)

1. Heat olive oil in a skillet. Add the onion and cook until translucent, about 5 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in thyme.

2. Add the cream and lemon juice and heat through. Add salt and pepper to taste.

3. Spoon over pasta and garnish with fresh thyme and add parmesan cheese, if using.

From Planet Green's Food and Health

Vegetarian Pad Thai

2008-11-03T06:18:00.000-08:00

Makes 4 to 6 servings

12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
1/2 cup light soy sauce + 3/4 tsp for eggs
1/4 cup packed light brown sugar
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1/3 cup peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (1/4 pound)
1/2 cup roasted peanuts, coarsely chopped

1. Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

2. Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.

3. Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise. Cut shallots crosswise into very thin slices.

4. Rinse tofu, then cut into 1-inch cubes and pat very dry.

5. Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Spread fried shallots on paper towels. (Shallots will crisp as they cool.)

6. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon.

7. Lightly beat eggs with 3/4 teaspoon soy sauce. Add eggs to hot oil and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

8. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

9. Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

10. Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

Sprinkle pad thai with peanuts and fried shallots and serve with, cilantro sprigs, and Sriracha.

from Planet Green's Food and Health

Chickpea Salad (for Sandwiches)

2008-11-03T06:15:00.000-08:00

Don't put the chickpeas into a food processor because they will be too finely chopped. The uneven texture that you get by mashing them with a fork is what you want. This recipe is infinity adaptable. You can use cilantro instead of parsley, add some hot peppers, use whatever is in your cupboard. If you use a mayonnaise substitute, it is vegan. Chickpea Salad
Serves 4

2 cups cooked chickpeas (or one 15 oz can)
2 tbsp minced red onion
1 rib celery, finely diced
1 medium carrot, peeled and grated
4 tbsp mayonnaise or Vegenaise
4 tsp dried oregano
1 tsp fresh parsley, finely chopped
1/2 tsp scallions, chopped
3/4 tsp tamari
freshly ground pepper to taste

1. Min a mixing bowl, mash the chickpeas with a fork. Add the remaining ingredients and mix until incorporated.

From Planet Green's Food and Health

From the Old Farmer's Almanac

2008-10-29T09:04:00.001-07:00

Pumpkin Scones
Yield: 12 scones

* 3 tablespoons butter
* 2 tablespoons brown sugar
* 1/2 cup pureed pumpkin
* 1 egg, beaten
* 1/2 cup milk
* 1/2 cup dried fruit bits or raisins
* 2-1/2 cups self-rising flour
* pinch salt
* melted butter to glaze

Preheat oven to 400 degrees F. Cream butter and brown sugar together. Mix in pumpkin. Stir in egg and milk, then add dried fruit or raisins. Sift together flour and salt and add to creamed mixture. Knead a few times on lightly floured surface, then form into a rectangle about 3/4 inch thick. Cut into 2- to 3-inch squares and brush with melted butter. Place 2 inches apart on lightly greased cookie sheet. Bake for 15 minutes. Serve hot, with butter and preserves.

Great sites...

2008-10-21T05:10:00.000-07:00

Old Fashioned Living has an extensive gardening section... check it out HERE!

And great gardening blog, at "A Garden of Grace and Whimsy"

I've been studying up on herbs, and making a list of what I want to plant in my herb garden for the first year... Rick and I together are making the vegetable list... and Isaiah and I are making the flowers list!

I can't wait until spring comes AND WE'RE IN OUR HOUSE, wherever that may be! (I believe we'll be in a house by Thanksgiving... especially since the FEMA rent starts November 5th!!)

Hungarian Mushroom Soup

2008-10-20T05:10:00.001-07:00

Hungarian Mushroom Soup
Ingredients:
6 whole shallots, sliced thin
1 cup butter, sweet
3 tbsp hot paprika
3 tbsp sweet paprika
6 tbsp flour
5 cups vegetable broth
10 cups sliced mushrooms
4 cups sour cream
1/3cups chopped fresh dill

Directions:
1. Melt butter in large soup pot over medium heat.
2. Add shallots & saute til softened.
3. Stir in both paprikas; reduce heat to low.
4. Stir in flour; cook ROUX, stirring 3 minutes.
5. Stir in broth & mushrooms.
6. Bring to a boil, stirring occasionally.
7. Boil 20 minutes.
8. Add sour cream, ½ cup @ a time; stir well after each ½ cup.
9. Reduce heat to low.
10. Add dill, salt, pepper.
11. DO NOT BOIL @ THIS POINT! GREAT TO FREEZE

From the Old Fashioned Living website

Garlic

2008-10-15T08:37:00.000-07:00

M\I don't know how many of you are interested in growing garlic, I confess - I post this mainly for my own reference!

A great article on planting and growing Garlic from Organic Gardening:

"# Soil preparation: Garlic will tolerate some shade but prefers full sun. While I've seen cloves sprout in gravel pits, garlic responds best in well-drained, rich, loamy soil amended with lots of organic matter. Raised beds are ideal, except in very dry regions.

# Planting: To grow garlic, you plant the cloves, the sections of the bulb; each clove will produce a new bulb. The largest cloves generally yield the biggest bulbs. To get the cloves off to a strong start and protect them from fungal diseases, soak them in a jar of water containing one heaping tablespoon of baking soda and a tablespoon of liquid seaweed for a few hours before planting. Plant garlic in the fall.

# Spacing: Place cloves in a hole or furrow with the flat or root end down and pointed end up, with each tip 2 inches beneath the soil. Set the cloves about 6 to 8 inches apart. Top the soil with 6 inches of mulch, such as straw or dried grass clippings mixed with leaves. You'll see shoots start growing right through the mulch in four to eight weeks, depending on your weather and the variety you've planted. They stop growing during winter, then start again in spring. Leave the mulch in place into spring; it conserves moisture and suppresses weeds (garlic competes poorly with weeds).

# Watering: Garlic needs about an inch of water each week during spring growth. If you have to augment rainfall with the garden hose, stop watering by June 1 or when the leaves begin to yellow in order to let the bulbs firm up.

# Scape Sacrifice: By mid-June, your garlic will begin sprouting flowery tops that curl as they mature and ultimately straighten out into long spiky tendrils. These savory stalks, known as scapes, should be removed to encourage larger, more efficient bulb growth. However, before adding severed scapes to the compost pile, try incorporating their mild garlic flavor into a delicious scape pesto, scape dip, or scape soup (see www.dakotagarlic.com for more recipes).

# Fertilizing: Start foliar-feeding your garlic every two weeks as soon as leaf growth begins in spring (typically in March) and continue until around May 15, at which point the bulbs begin to form, says Darrell Merrell, host of the "Garlic Is Life" Festival in Tulsa, Oklahoma. Merrell uses 1 tablespoon liquid seaweed mix and 1 tablespoon fish emulsion mixed into a gallon of water.

Harvesting Hints
When half to three-quarters of the leaves turn yellow-brown, typically in late June or early July (depending on the variety and the weather), it's harvest time. Carefully dig up each bulb; do not pull, or you may break the stalk from the bulb, which can cause it to rot. Once it's harvested, get it out of the sun as soon as possible.

Tie the garlic together in bundles of 6 to 10 bulbs (label them if you've grown more than one variety) and hang them to cure for about four to six weeks in a shaded, dry, and preferably drafty area.

When your garlic is thoroughly dry, trim the roots, taking care not to knock off the outer skin. Cut off the stalks about 1½ inches above the bulb if you plan to keep the garlic in bags. Recycled mesh onion bags are perfect for storage. "

Grilled pumpkin with sea salt and rosemary

2008-10-11T14:55:00.000-07:00

Ingredients:
Sugar pie pumpkins (preferably on the small side)
Olive oil
Fresh rosemary, chopped
Sea salt

1. Heat grill to medium-high.

2. Wash and cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.

3. Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. You want to make sure that the pumpkin is tender.

4. Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.

From Mother Earth News

More veggies!

2008-10-07T10:39:00.000-07:00

From the Gooseberry Harvest Kitchen Cookbook

OMGosh, I have to try this!

2008-10-03T06:52:00.000-07:00

We eat LOTS of stews, chili's and beans... this sounds like another fabulous (and cheap!) meal!

Chickpea Curry

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp mustard seed
1 dried chili, or 1/2 tsp chili flakes
1 tsp cumin
1 tsp turmeric
1 tsp coriander seed
1 tbsp salt, or to taste
1 can chickpeas, drained and rinsed
2 ripe tomatoes, diced or 1 cup canned tomatoes, roughly chopped
1 tbsp chopped cilantro for garnish (optional)

1. Heat oil in a large pot and add onions and garlic and cook until translucent, about 5 minutes.

2. If you are an exacting cook like Hugh, prepare the chili as above, adding the mustard seeds to the mortar and pestle as well. If you are a lazy cook like me add all the spices to the pot and cook until fragrant, about 1 minute.

3. Add the chickpeas and tomatoes and cook, stirring occasionally for about 20 minutes. Serve with bread or rice. Add cilantro garnish if using.

from planetgreen.com

Black Bean Salsa

2008-10-01T05:52:00.000-07:00

This excerpt is from Good 'n Planty, a very good blog I found through my weekly newletters from Organic Gardener.

"Black Bean Salsa (from Simply Recipes)

Ingredients

1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste

Method

Make sure to rinse and drain the beans, if you are using canned beans.

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.

Serves 6 to 8."

And another one from the same site:

'Butternut Squash Lasagna, adapted from this recipe.

Ingredients:

* 1 tablespoon olive oil
* 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
* Salt and freshly ground black pepper
* 1/2 cup water
* 1/4 cup butter
* 1/4 cup all-purpose flour
* 3 1/2 cups whole milk
* 4 oz. goat cheese
* Pinch nutmeg
* 3/4 cup (lightly packed) fresh basil leaves
* 12 cooked lasagna noodles*
* 2 cups shredded whole-milk mozzarella cheese
* 1/2 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor or mash with a fork. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the goat cheese. Cool slightly. Finely chop basil and add to sauce. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. "

Go check out Good 'n Planty today!

Vegetarian Chili

2008-09-26T05:10:00.001-07:00

I've never had chili with mushrooms in it, I don't think... this will be interesting to try!

* 2 cup(s) mushrooms, fresh , whole
* 1/2 cup(s) pepper(s), green, bell , raw, chopped
* 1 cup(s) onion, white , raw, chopped
* 8 teaspoon pepper(s), green chile , diced
* 1 teaspoon garlic, minced
* 2 cup(s) tomatoes, whole, canned , without added salt
* cooking spray
* 1 teaspoon broth, reduced-sodium vegetable , without msg
* 1/2 cup(s) water
* 1/2 teaspoon cumin, ground
* 1/8 teaspoon pepper, cayenne , dried, ground
* 2 teaspoon chili powder
* 2/3 cup(s) beans, black , canned
* 5 1/4 ounce(s) vegetarian crumbles , burger substitute, soy
* 1/3 cup(s) beans, chili , canned

Spray skillet with cooking spray and heat over medium heat. Slice mushrooms and sauté in skillet until browned. Remove from pan.

Spray a Dutch oven or stockpot with cooking spray and heat over medium heat. Add onions and peppers to the kettle and sauté until vegetables are soft. Add garlic, tomatoes, broth, water, chili powder, cayenne pepper, cumin, beans, and soy crumbles, and simmer gently for about 20 minutes. Add mushrooms and simmer another 15 minutes. Serve hot.

Interesting recipe...

2008-09-24T14:14:00.000-07:00

Meatless Fall Casserole

Ingredients
1 head cauliflower flowerets, cut bite-size
5 carrots cut into 1/2 inch pieces
4 large broccoli crowns, cut into bite-size pieces
1 red bell pepper cut in.1/4 inch wide strips
1 green bell pepper cut in.1/4 inch wide strips
1 yellow bell pepper cut in.1/4 inch wide strips
2 med yellow onions
fresh garlic to taste, chopped and roasted
1/2 cup fresh parsley
3 cups oats with sage, oregano, salt and pepper to taste
3 eggs
1 cup water
1/3 cup olive oil
1/2 cup slivered almonds
1 cup grated cheese (optional}
1 cup vegetable broth

Directions
In large mixing bowl, pour oats, spices, eggs, and water. Mix and form into patties. In large frying pan, pour oil and heat until hot; fry patties. Cut all vegetables as described, shred cheese. Quick roast garlic (slice cloves and lay on cookie sheet) in 350F degree oven for about 1 minute each side. In an 11x13 glass bake ware put in all vegetables, pour in vegetable broth, and crumble oat patties over vegetables. Mix lightly and sprinkle parsley over top. Cover with foil and bake at 350F degrees. When done, open cover and sprinkle with shredded cheese and slivered almonds. Serve hot. Prep time:20 minutes. Cook time: 30 minutes. Makes 8-10 servings as side dish and 4 servings as main dish (serve with hearty bread).

Sloppy Lentils

2008-09-19T09:49:00.001-07:00

3 cups water
1 cup lentils, rinsed
salt to taste (optional)
1 cup chopped onion
3 tablespoons olive oil
15 oz can diced tomatoes
2 cloves garlic, minced
1/2-1 (6 ounce) can tomato paste
1/2 cup ketchup
1 teaspoon mustard powder
1 tablespoon chili powder
3-5 tablespoons rapadura, molasses, or honey
1 dash Worcestershire sauce
1-2 Tbsp barbecue sauce
salt and ground black pepper to taste
4 hamburger buns, split

Soaking Step (for benefits read here), optional: Allow lentils to soak over night in warm filtered water with 2 Tbsp acid medium. Rinse and cook as described below.

Combine water and lentils in a saucepan; season to taste with salt if desired. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 30 minutes, stirring occasionally.

Meanwhile, cook onions with the olive oil in a large skillet over medium heat until the onions have softened and turned translucent, about 4 minutes. Add tomatoes and garlic, and cook for 5 minutes. Stir in tomato paste, ketchup, mustard powder, chili powder, molasses and Worcestershire sauce; simmer 5 to10 minutes until thickened.

Drain lentils and reserve cooking liquid. Stir lentils into sauce mixture, adding cooking liquid or water as needed to obtain the desired “sloppy joe” consistency. Serve on buns.

Mug Cake Recipe

2008-09-10T10:19:00.000-07:00

You all REALLY need to try this!! It came from a woman named Susan in one of my knitting groups.

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips(optional)
A small splash of vanilla essence
1 coffee mug

Add dry ingredients to mug, and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla essence, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT!
(this can serve 2 if you want to feel slightly more virtuous).

And why is this the most dangerous cake recipe in the world? Because
now we are all only 5 minutes away from chocolate cake at any time
of the day or night!

Sparkling roasted vanilla lemonade

2008-08-31T20:19:00.001-07:00

Ingredients

Makes 6 1/2 cups; serves 6 to 8

* 10 lemons, trimmed, halved crosswise, and seeded
* 1 cup sugar
* 1 cup water
* 1 vanilla bean, split and scraped, pod reserved
* 1 1/2 to 2 cups club soda

Directions

1. Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
2. Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
3. Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

Helpful Hint

Roasting the lemons takes the edge off the acidity.

Summer Rolls with Sweet Chili Dipping Sauce

2008-08-31T20:13:00.001-07:00

Recipe courtesy Tyler Florence

3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.

Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.

Sweet Chili Dipping Sauce:

1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.

Yield: 1 cup

Schmooey

2008-08-31T06:01:00.000-07:00

Delicious one-dish meal...even non-vegan/vegetarians will love it!

Ingredients:

1/2 package fake meat crumbles
3-4 tablespoons olive oil
15 oz can sweet corn
15 oz can small green peas
28 oz can diced tomatoes
1 teaspoon diced garlic (I use the kind that comes in jars)
chili powder
salt
garlic powder (if you like lots of garlic)
2-2.5 cups Minute Rice

Directions:

In a large pot, saute fake meat in olive oil, with diced garlic, salt, chili powder, and garlic powder.

Cook until meat is sizzling, but make sure not to burn.

Add tomatoes, corn, and peas (and the juice from all the cans...this is what the rice will cook in) to the meat and herbs.

Stir it all together, adding more seasonings (lots more chili powder, some garlic powder) and allowing everything to cook together for a few minutes.

Add Minute Rice to the pot and drop heat to low. Cover and allow it all to simmer until rice is done. It will take longer than 5 minutes like the rice box says, but just be patient until the rice is tender.

From Planet Green recipes...

2008-08-22T07:46:00.001-07:00

Zucchini Basil Soup

2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves

1. Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.

2. Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids), or use an immersion blender.

3. Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

4. Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.

Wow!

2008-08-12T04:27:00.003-07:00

I am hoping to find zucchini at the farmer's market this weekend, so I can make this!

Pasta with Zucchini in a Lemon Basil Cream Sauce

1 tbsp olive oil
1 spring onion, or two green onions, peeled and roughly chopped
2 small zucchini or yellow summer squash, or a combination, washed and cut into 1/4" slices
1/4 cup fresh thyme leaves, or 1 tbsp dried
1/2 cup 10% cream or 18% if you are feeling a bit decadent
Juice of 1/2 lemon
Salt and pepper to taste
Enough cooked pasta for 2
Parmesan cheese (optional)

1. Heat olive oil in a skillet. Add the onion and cook until translucent, about 5 minutes. Add zucchini and cook until barely tender, about 5 minutes. Stir in thyme.

2. Add the cream and lemon juice and heat through. Add salt and pepper to taste.

3. Spoon over pasta and garnish with fresh thyme and add parmesan cheese, if using.

A New Way to Serve Brussel Sprouts

2008-06-30T15:25:00.000-07:00

This recipe looks great - we love brussel sprouts anyway!

Another reason to grow your own...

2008-06-09T15:29:00.000-07:00

From Consumer Reports:

Perdue, Pilgrim's Pride, and some other poultry companies inject, immerse, or vacuum-tumble some of their products with broth or salty solutions to try to make them more tasty, juicy, and tender. But pumping up meats can also add water weight and sodium. The Department of Agriculture requires labels on what it terms "enhanced" poultry and meat, including beef and pork, to reveal the amount of solution but has set no maximum level. The practice has become so prevalent, some chicken producers say, that about 30 percent of chicken sold at market may be enhanced.

When our reporter visited eight supermarkets in the Washington, D.C., area he found chicken and turkey products ballooned with 10 to 30 percent of their weight as broth, flavoring solution, or water. Sodium levels ranged from 190 to 840 milligrams per serving, far higher than in poultry that isn't juiced up. That some of these enhanced products claim they're "natural" is ruffling feathers. Seventy percent of people surveyed by the Consumer Reports National Research Center last June said they think that the label "natural" should mean no salt water was added.

The USDA is under pressure from Congress and even some in the poultry industry to tighten the rules, and a USDA spokeswoman says the agency is determining its next steps. Meanwhile, to avoid paying chicken prices for salt water, you'll need to read labels.

Almost all of this chicken is labeled "100% natural" - and it is, but it's up to 30% "natural" broth injected into the meat... Which means that part of the weight that you pay for is broth when you think you're paying for meat! These labels do ave small print that tells you this, you really need to read those labels!!

Food shortages

2008-06-07T07:40:00.000-07:00

Yahoo's headline for this news story was: " Food Scarcity 'Creating New World Order'"
I don't like that term, "New World Order", but I guess we all knew it was getting closer...

BEIJING, Jun 4 (IPS) - Unprecedented food scarcity is beginning to dictate the rules of a new political order where individual countries are scrambling to secure their own food supplies with little concern for the rest of the world, says the founder of the Earth Policy Institute.

Recent manifestations of national food insecurity like export restrictions imposed by some grain-producing countries are the troublesome portents of an "entirely new chapter in the book of food security," Lester Brown told foreign correspondents in Beijing on Tuesday.

"We are in the midst of the most severe food crisis in the world's history," Brown said. "This is not your mother's food shortage...but a chronically tight food situation, a serious and long-term problem.''

Politicians have been meeting in Rome to find global solutions to soaring food prices and civil unrest caused by food shortages, but in reality many countries are already acting unilaterally to secure supplies for the future.

From Africa to Asia, countries are scrambling to buy or lease land overseas to grow crops and feed their people. China, which has to feed the world's largest population, has taken the lead by contracting land in Tanzania, Laos, Kazakhstan, Brazil, and others.

India has set its eyes on Uruguay and Paraguay, while South Korea is looking for farming deals in Sudan and Siberia. Libya and Egypt for their part have been negotiating deals to lease land in Ukraine.

The worry here, according to Brown, is that "the more influential countries would be able to secure food supplies, leaving a number of low-income, less influential countries with no food to import."

"This could create a lot of desperate countries," he says. The United Nations says soaring prices of basic foods such as rice and other cereals could affect around 100 million of the world's poorest people. In Asia, rice prices have almost tripled this year alone, leading many governments to fear the consequences if the poor cannot afford to buy their staple food.

To protect their domestic consumers, India, Vietnam, Indonesia, and China have all taken steps to restrict exports. This year has seen China's first grain trade deficit in decades. It has scrapped export rebates for wheat, rice, paddy, maize and soybeans, and it will start imposing export duties of 5 to 25 percent.

read the rest of this long article HERE

Homemade yogurt

2008-06-05T08:00:00.000-07:00

I'm pretty psyched.... I just found THIS BLOG POST at "Fake Plastic Fish" on how to make yogurt without a yogurt maker, and I never knew it could be so easy! I can't wait to try this!!

Be sure and check out HER LIST for cutting out the use of plastics in her life, too! This is one of my favorite blogs.

Interesting...

2008-06-05T07:26:00.000-07:00

The best policy response to food shortages is to let the market do its thing, according to the National Farmers Federation.
Responding to the release of a new report "High Food Prices - Causes, Implications and Solutions", NFF president, David Crombie, said if the United Nations' stated goal of a 30pc increase in global food production by 2030 is to have any hope of coming to fruition, the paramount objective of food policy must be to encourage a workable system of production, distribution and consumption.
"This means a global recommitment to agricultural research and development investment in pursuit of higher farm productivity - including technologies, new plant varieties, inlcuding genetically modified crops, new farming systems and irrigations systems, with a focus on climate adaptation," Mr Crombie said.
"Foreign govenrments must leave their domestic policies at home and once and for all abandon their trade distorting subsidies, tarrifs and other artificial barriers, which only mire production by sending the wrong market signals to farmers as food producers."
Mr Crombie said govenrments must not intervene to impose limits on food exports, nor distort the flow of food stocks to the production of bio-fuels.
"The only workable policy response is to facilitate an open, market-oriented system for the production, distribution and consumption of food that enable farmers to respond to genuine market demands and ensure consumer needs are met."

rest of article HERE

I pretty much agree with him on "trade distorting subsidies, tarrifs and other artificial barriers", but I strongly disagree on the genetically modified crops... I guess it depends on whether you are looking at immediate and long term health benefits/hazards or just filling bellies...

Food Waste

2008-06-04T15:54:00.000-07:00

Timothy Jones of the University of Arizona studies food loss; he says that 50 percent of the food in America, with a value of a hundred billion dollars, is just wasted. It rots in the field when prices are low and farmers don't bother picking it; it is thrown out from supermarkets because it doesn't look perfect or has been on the shelves too long; huge amounts of it are thrown out at fast-food restaurants that leave cooked food on the steam trays or under the heat lamps and throw it away after specified times.

In the home, Americans waste 14 percent of their food purchases, including leftovers and stale dated products. Jones estimates that the average family of four tosses out close to $ 600 per year in fruit, meat, vegetables, and other unidentifiable substances at the bottom of the crisper drawer.

Read rest of article HERE

This is my biggest pet peeve... wasting food! That $600 a year would look much better in the bank than in the trash!
There are times when Rick will get something out and forget to put it away... I'll find a half full bowl of leftovers or whatever on the counter in the morning when I get up... he'll be like - "Oh, yeah... guess I forgot." It's like trying to keep tabs on a teenager... lol
of course there have been times when I have forgotten we had leftovers - and let them spoil. I'm really lucky that I have no picky eaters, and no one here has a problem with eating leftovers - we usually finish them up for lunch the next day. That makes it easier when I plan menus for several weeks at a time, I only have to come up with one meal a day, the leftovers scheduled for the next days lunch, and breakfasts are easy - Rick rarely eats it, and Isaiah always wants cereal... I usually eat oatmeal. boring, I know, but it's so good for you!

A post mostly about sourdough...

2008-05-20T07:39:00.000-07:00

We haven't got over to the greenhouse yet... Things are just all so far behind this spring!
Of course, by this time last year our garden had been wiped out by the tornado, so...

I'm working on perfecting my wild yeast sourdough starter. I know that "traditionalists" tell me that the only way to make a starter is with flour and water. Period. And yes, that is the original way to do it.
I'd like to experiment, though, with something different... I have one new recipe for starer using pineapple juice (doesn't that sound interesting?) but I'd have to go out of town for pineapple juice, and we're not planning "a trip out" anytime soon.
Does anyone reading this blog have an interesting sourdough starter recipe? I'd love to hear about it!
(If anyone is interested in the pineapple juice starter recipe, I'd be glad to post it!)

The funniest thing I've ever learned making sourdough bread? If you store your starter in the refrigerator in an old pickle jar, make sure all the pickle smell it out of the jar first! Otherwise, you could end up with pickle flavored bread... lol Trust me. I know this! Now I just use a wide mouth canning jar... lol

How to make a great compster

2008-05-14T14:55:00.000-07:00

Meat and Dairy Create More Emissions Than Miles

2008-05-12T06:01:00.000-07:00

A study by the prolific Carnegie Mellon University researcher Christopher Weber found that food transport accounts for only 11 percent of food-associated greenhouse gas emissions, while production contributes a whopping 83 percent. Specifically, nitrous oxide and methane -- mainly byproducts of fertilizer use, manure management and animal digestion -- make up a far bigger piece of the emissions pie than emissions from transporting our food from faraway places.

The study noted that U.S. consumers can do more to reduce greenhouse gases by eating one-seventh of a week's calories from chicken, fish or vegetables instead of red meat or dairy than buying all local foods.

READ ENTIRE ARTICLE HERE

Any Opinions?