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I haven't been blogging here in SO long.  I am blogging much more frequently at Whatever the Weather.  Please visit there if you have a chance.  :)

January 4th Menu

Breakfast: An Apple, oatmeal and hot coffee.

Lunch: A tortilla wrap, filled with left over black eyed pea and blackbean vegan "hoppin johns" and lettuce, baby carrots, a pink lady apple, iced green tea with ginger and lime

Dinner: Left over curried chickpeas and veggies from Sunday made into psuedo falafel (by processing 1 cup left over curry with 1/2 cup corn meal and 1/2 cup flour and making into patties), topped with cumin-spiced tomato and red onion, served with a green salad, with carrots, red cabbage, pea pods, apples and walnuts and a lime and olive oil dressing. Iced green tea with lime.

A Fresh Start

I have a goal to only clean, healthy foods this year. It is always my goal, but a new year seems like the perfect time to start fresh. I may occasionally post my day's menu here, as a way of keeping track of how well I am meeting my goal.

I noticed this morning that I am low on some of the important healthful ingredients that I like to keep on hand. I am out of whole wheat flour, for example, and whole flax seed. There are no nuts left in the house. In regard to fruit, we are down to a few pink lady apples, two or three bananas, and a few frozen blueberries and cranberries. As I finish this post, I will be heading off to write a meal plan for the week and a really good shopping list. I've gotten out of the habit of shopping with a list... I rush in to the grocery store on my way home from classes and grab a few things, and my cupboards are beginning to reflect the effects of that haphazard approach. I can't promise a cornucopia of posts here, but I hope to post more often than last year (which I think was a grand total of "Once.")

A Very Quiet Country Kitchen

To anyone happening by here... I justed wanted to write a little note explaining my prolonged absence from the kitchen. In real life, I do spend time in the kitchen. I still bake most of the bread my family eats and still do most of the cooking, but being in school full time allows me less free time (for blogging) than in past years. I don't want to remove this blog because I hope to return to it when life and time allow. I actually have a photo of some homemade soup that I hope to write about soon...

In the meantime, please feel free to look through the old recipes.

Bulgar Stuffed Acorn Squash

Ingredients:

6 to 8 cloves garlic, roughly chopped

1 15 oz. can stewed or diced (Italian) tomatoes

15 or 20 black or favorite type of olives - sliced

1 15 oz. can quartered artichoke hearts

1/2 to 1 cup white wine (such as Pinot Grigio)

black pepper and sea salt to taste

1 cup vegetable broth

2 Tablespoons olive oil

1 cup bulgar (cracked wheat) presoaked and drained

3 acorn squash, cut in half (scoop seeds and clean middle)



Directions:

Saute garlic in 2 tbsp olive oil over low heat. Add artichoke hearts, and cook until they get a little bit of color. Add 1/2 cup wine (reserve remaining wine to add only if more liquid is needed.) Cook until wine is slightly reduced, concentrating the flavor. Add canned tomatoes and juice, sliced olives and 1 cup of vegetable broth. Add the presoaked (& drained) bulgar. Add black pepper and sea salt to taste and simmer while liquid reduces slightly.


Prepare acorn squash, by cutting in half and scooping out seeds and pulp. Preheat oven to 350 degrees F. Pile the bulgar filling in the acorn squash halves and bake until flesh is tender (approximately 1 hour.)


Notes: This filling would be good in other "stuffable vegetables" such as butternut squash, peppers, tomatoes or zuchinni. We roasted our squash seeds in the oven, lightly seasoned like we do our pumpkin seeds.


photo by Haiku, November 29, 2007
original recipe by Aisling, November 29, 2007

Cobbler Days

As our weather has caught up with the calendar, bringing cold nights and frosty mornings, I have started to bake more again, and to pull the large pot out of the wide drawer under the stove more often. These are cobbler days and pot-of-soup nights.

photos by Aisling, October 2007: 1 & 2) Peach and Blueberry Cobbler served for breakfast last weekend 3) Corn Chowder with garden fresh dill

Apple Granola Salad

I came up with this "salad" this morning, when I discovered that there wasn't any soymilk to go with the granola that I made yesterday. It was simple, but a really satisfying breakfast.

1 large apple grated (I used Granny Smith)

1 cup granola (I used homemade Vanilla Maple Granola)

1/2 cup dried fruit (I used raisins)

Mix and enjoy!

Wordless Wednesday: Summer Breakfast

"He who fills his stomach with melons is like he who fills it with light--there is baraka (a blessing) in them." ~ A Middle Eastern Proverb

photo by Aisling, cold cubes of cantaloupe or musk melon, July 25, 2007

Greens & White Beans Sandwich Filling

This is a very simple sandwich filling, that can be made in just a few moments.

Chop by hand or (lightly) in a food mill, and mix together:

• 1 15 oz. can Cannelini (white kidney beans) smash slightly with a fork or roughly chopped
• 1 cup frozen chopped spinach (thawed and drained) or about 1/2 cup fresh chopped
• 1 small onion finely chopped
• 1 small carrot finely chopped (I made ribbons of carrot with a veggie peeler and the chopped those.)

Dressing (this makes more than you need):

• 1/4 lemon juice
• 1/4 cup oil (canola or extra virgin olive oil)
• 1 teaspoon granulated garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon salt

Pour about 1/2 the dressing over beans & spinach mixture and serve on break, rolls or in a wrap. Serve the remaining dressing over a salad as a side dish, or save it for later. You may also use a favorite bottled dressing.

To make this lighter, skip the oil and just drizzle with lemon juice and spices, and serve in lettuce leaf wraps. Today, I had mine open-face on freshly-made wholewheat bread, with a glass of Peach Passion Ice Tea.

Later in the summer, I hope to make this again with swiss chard from my garden and summer squash in place of, or in addition to, the carrot.

photo by Aisling, July 9, 2007

Fresh Strawberry Pie

Local strawberries are available at the farm market now, so on Sunday, I made a strawberry pie as part of our Father's Day dinner. The pie crust recipe is based on one I clipped from a magazine years ago, and the pie filling is based on one in the Better Homes and Gardens Cookbook I received almost 20 years ago as a bridal shower gift. I have doubled the amount of strawberry glaze the cookbook calls for, because I slice the strawberries rather than use them whole. The recipe which follows, is the way I make it.

You will need about 6 cups (1 and a half quarts) of fresh strawberries altogether - and more to nibble on while you work. Better get at least two quarts! *grin*

Pie Crust

1/4 cup shortening (I use Smart Balance Non-Hydrogenated Shortening)

1 cup flour

2 to 3 Tablespoons cold water

Cut the shortening into the flour, using a pasty cutter or the whisk blade of a mixer. Add cold water until dough forms. Roll out on floured surface and transfer to pie dish. Pierce with a fork. Bake until lightly golden (maybe 15 minutes - keep your eye on it!)

Strawberry Glaze

2 cups fresh strawberries

2 cups water

1 and 1/2 cups sugar

6 Tablespoons Cornstarch

Place strawberries and water in pan. Smash berries into small pieces (with potato masher.) Bring to boil, then turn down and simmer 2 minutes. Strain, retaining juice and discarding berry "pulp." Place sugar and cornstarch in pan, and whisk in strained juice. Simmer over medium heat, stirring constantly, until thickened and translucent.

Assembling the Pie

Slice about 4 cups of strawberries, then layer in the cooled, precooked crust, alternating with glaze. I start with a layer of glaze in the bottom of the crust, then lay in a single layer of strawberry slices, then pour on a layer of glaze, more strawberries, etc. Make the top layer as pretty as possible, saving some large, nicely formed slices for this layer. Chill about 3 to 6 hours before serving.

photos by Haiku, June 17, 2007

Rice and Roasted Vegetables

I like the simplicity of eating just rice with roasted vegetables. If you add a protein-rich legume to the mix, you have a complete, healthy meal. Tonight we roasted chick-peas and edamame (soybeans) with sweet potatoes and served them with rice, cooked in vegetable broth and seasoned with turmeric and black pepper to taste.

You can really use any combination of vegetables and seasonings, but we used this tonight:

2 small sweet potatoes, peeled and cut in small cubes

1 15 oz. can chick peas (garbanzo beans)

about 6 to 8 oz frozen edamame, thawed and shelled

crushed red pepper, crushed garlic cloves and paprika to taste

Roast in a 400 degree F. oven (start the sweet potatoes first for about 10 or 15 minutes) until everything has a bit of golden brown color.

Simple and delicious... and look at all that healthy color!

A Really Simple Breakfast

Sometimes I don't want to make a recipe. I just want to eat something really simple, almost straight "from the vine." This morning's breakfast was along those lines. I halved an avocado and removed the pit. I filled the center with some store-bought (gasp!) red-pepper hummus and sprinkled it with paprika. Wah-la! Breakfast, eaten with a spoon. It was perfect!

photo by Aisling, June 3, 2007

Tofu and Broccoli Fried Rice

Ingredients:

* 2 TBSP Olive or Canola Oil
* 1 medium onion
* 5 cloves garlic
* 8 oz chopped fresh or frozen broccoli
* Approx 1 tablespoon sesame seeds or Asian Grill Seasoning Mix
* 3 or 4 cups already cooked Rice
* 8 oz Extra Firm Tofu
*Soy Sauce

Directions:

Cut the tofu in small cubes. Splash with a small amount of oil (maybe 2 teaspoons), soy sauce and seasonings (cayenne, paprika, black pepper, etc.) Bake at 400 degree for about 20 minutes until golden brown and "toasty."

Saute onions in oil over medium heat until translucent. Add in garlic and broccoli. Sprinkle with sesame seeds or Asian Grill Seasonings. Stir until garlic is tender. Cover with rice. Sprinkle with Soy Sauce (and any other seasonings that appeal to you!) You can add 1/2 to 1 cup veggie broth with 2 tablespoons cornstarch stirred into it to thicken if you wish, or leave it as is without a sauce.

Remove the tofu from the oven and toss gently into the fried rice.

Mix it up: Add more color and flavor with carrots, and red pepper, and scallions. Or add Asian flair with water chestnuts, bamboo shoots or bean sprouts. This is a vegan version, so there is no egg, but you can certainly add it. We vary the seasonings and vegetable ingredients based on what we happen to have on hand and be in the mood for. I often use left-over rice so the quantity varies.

Lemon & Oil Salad Dressing...

This is a method more than a recipe. I vary the ingredients according to what is on hand and what I am in the mood for. The basic idea is to mix about equal amounts oil and acidic juice (I use more juice and less oil), add crushed garlic and seasonings, shake and let the flavors blend.

1/4 cup oil (such as extra virgin olive oil or canola)

1/3 lemon juice (or lime juice, or vinegar of choice)

2 to 3 cloves crushed garlic

1/4 teaspoon crushed red pepper (more or less to taste)

2 teaspoons herbs (oregano, thyme, tarragon, whatever you like!) (Again: use more or less to taste!)

Just put all of the ingredients in a jar, put on the lid and shake well. Taste test and adjust seasonings. Allow to "rest" for a while so that the flavors blend before drizzling on green or pasta salad. Recently I have made this with a combination of Canola Oil, Lime Juice, Garlic, Crushed Red Pepper, Thyme and Oregano. It was delicious!

photo by Aisling, Greek Oregano in the herb garden, May 6, 2007

Eating the Rainbow

I try to add as much color to my cooking as possible, hoping to maximize the nutritional value through the variety of antioxidents and phytochemicals that come in different colored fruits and vegetables. Last evening's salad was an example. I just used what was at hand, to create a colorful, healthy main dish salad.

It included:

• Cooked red beans


• Slivers of aspargus


• Bits of red onion


• Shredded carrots


• Homemade tomato salsa


• Red Peppers


• Baby Spinach


• and Ribbons of Romaine Lettuce

Haiku made a lemon juice and oil dressing, infused with garlic and herbs which we drizzled liberally over our salads. Some steamed aspargus and baked potatoes with chives rounded out the meal for the vegetarians. The omnivores added a little something from the BBQ, and everyone was happy!

photo by Haiku, April 22, 2007

In my pantry: IZZE

Several months ago Haiku and I stumbled across a new-to-us product that we were eager to try: IZZE Sparkling Clementine. The beverage was crisp and refreshing; we were not disappointed. Since that time we have tried many of the available flavors and have enjoyed them all. I believe my two favorites are the Sparkling Blackberry and the Sparkling Pomegranate. Their website is fun to peruse: IZZE

I am eager to learn more about their involvement Project Reach which is briefly referred to on the product packaging. This project, in coordination with Global Education Fund, provides education based development for the farm workers and their families in the regions which provide the fruit for the IZZE products. Read more about this project here: IZZE & Project Reach.

I like what the manufacturer says about their product, right on the glass bottle: "We stay true to the fruit. IZZE is naturally sweet. No refined sugar. No caffeine. No artificial anything. Ever. It's just natural fruit juice with a splash of sparkling water. Naturally delightful. Refreshingly different."

It's nice to have an alternative to my usual water, coffee or tea, that I don't have to feel guilty about! *grin*

photos by Haiku, April 17, 2007

Easy Red Lentil Vegetable Soup

Ingredients:

• 16 oz Red Lentils
  2 quarts vegetable broth (or water and appropriate amount of buillion)
• 1 medium red onion
• 6 cloves garlic
• 16 oz frozen mixed veggies
• 1/2 to 1 tsp cumin
• 1/2 to 1 tsp turmeric
• 1/2 to 1 tsp thyme
• 1/2 to 1 tsp paprika
• 1/2 tsp crushed red pepper
• freshly ground black pepper to taste
  

Directions:

Rinse lentils well and place in soup pot with 2 quarts vegetable broth. Add chopped onion and garlic. Bring to boil. Add seasonings. Cover with lid and simmer 1/2 hour. Add 1 bag frozen mixed vegetables. Simmer 10 more minutes. Adjust seasonings to taste. A squeeze of lemon may be added to the pot as well. Serve with chapatis or other flat bread.



Aisling's Notes: I used a frozen stir-fry vegetable mix for this, which included broccoli, mushrooms, carrots, red pepper, water chestnut and celery.

photos by Aisling, April 15, 2007

Stuffed Zucchini

This is more of a "how to" than an actual recipe, because I just made these up as I went along and didn't really measure. They turned out really well though, so next time I will pay more attention to myself as I make them. *grin*

Ingredients:
3 large zucchini
1/2 of a medium onion
5 or 6 cloves garlic
8 to 10 baby bella mushrooms
1/3 block extra firm silken tofu, chopped in small bits or crumbled
1/4 cup white wine
2 tablespoons soy sauce
1 teaspoon oregano and/or thyme
black pepper to taste
seasoned bread crumbs *

Directions:
Half the zucchini and pare bottoms if necessary so that the "boats" are stable. Cut a cavity into each zucchini and score with a knife. Scoop cut bits of zucchini out with a spoon; reserve. Saute tofu in 2 tablespoons olive or canola oil. When brown, add mushrooms, onion and garlic. Season to taste with herbs and pepper. When mushrooms are golden on both sides, splash in the wine and soy sauce. Then add the chopped reserved zucchini and cook for just a couple more moments until the wine and soy sauce cook down by about 1/2. Spoon this mixture into the zucchini "boats." Sprinkle with seasoned bread crumbs.

Bake in a 400 degree F. until bread crumbs are browned and zucchini edges are a bit golden in spots (about 15 to 30 minutes.)

Note: I made my own bread crumbs, though of course store bought would work well too. Mine were from homemade wheat bread, seasoned with anything that Haiku thought smelled good from the spice drawer! That included oregano, dry mustard, and cayenne pepper. Very yummy!

photo by Haiku, April 8, 2007

In my pantry...

I love to keep certain items on hand in my pantry. I don't buy a whole lot of prepared foods, preferring to make things from scratch and know exactly what is in the food I am feeding my family. Despite that, there are a few favorite items I always have on hand, and a few "luxury" items that I wish I could always have on hand. From time to time I will feature one of those items here, so that the products I enjoy will benefit from positive word-of-mouth advertising.

Haiku and I spend most Saturday nights at a local coffee house for an open-mike night. Mostly we are observers, but we have each performed a time or two! Several weeks ago, I purchased a tea that became an instant favorite. The lovely brew, known as Throat Comfort, was produced by Yogi Tea. I had so much fun exploring their website the other day, and have a free sample of three different teas headed my way soon.

Throat Comfort Tea is a sweet soothing blend of organic herbs, including Licorice Root, Fennel Seed, Cherry and Cinnamon Bark, Orange Peel, Slippery Elm Bark, Cardamom, Ginger, Mullein Leaf, Black Pepper and Clove Bud.

photo by Haiku, April 6, 2007

Ginger Chickpea Stew

This fragrant stew was inspired by a recipe in one of my "heart smart" cookbooks. The original had chickpeas and tomatoes, broth and spices. I thought there wasn't enough going on for a filling meal, so I revamped the recipe based on my tastes and what I had on hand at the moment. The result was delicious, filling and very nutritious:

Put all of this in a big pot:

1 quart vegetable broth
2 cups cooked chickpeas (or 1 sixteen ounce can)
1 small red onion chopped
4 cloves garlic minced or chopped
1 16 oz can diced tomatoes
1 potato grated
1 potato cut in small cubes
1 sweet potato cut in small cubes
1 cup chopped spinach

Season with:

1 Tablespoon grated fresh ginger root
1 teaspoon oregano
1 teaspoon coriander
Freshly ground black pepper to taste

Put the lid on and cook over medium heat until potato and sweet potato cubes are falling apart and shredded potato has thickened the broth; 30 to 40 minutes. Adjust seasonings to taste.

Note: You could sauté the onion and garlic in extra virgin olive oil before adding the broth and other ingredients. It’s so good without that though, that I prefer to skip the oil and keep things lower in fat. Also, this is a slightly sweet stew. For a change of pace Southwestern or Indian Spices would also be delicious. I'm going to try one of those options the next time I make this stew.

My omnivore husband loved this in his thermos for lunch the next day. He told a co-worker that he liked it even better than the beef stew I sent with him the day before.

photo by Haiku, February 2007