shazam your turkey leftovers

I am a bit embarrassed to post this "recipe" but it is really tasty. I picked up some fresh, whole wheat pasta and a teeny, tiny bottle of white truffle oil from Russo's last week. I needed to shop in the fridge for the rest since we will be out for a few days. I found some string beans with the turkey.

This dish was ready in under 10 minutes and the truffle oil glamed up the pasta and leftovers. It was so easy to make that instead of grating some pecorino I just used the pre-grated cheese. You will only need a itsy bisty drizzle of the white truffle oil. The oil will have to suffice and I will day dream about what it might really feel like to unlock the truffle case at wegman's and touch one of the real life truffles. (you have never seem the locked truffle case at wegman's?)

cookin' for yourself when you're sick

My achy self slept in until about 10 today and whatever it is I have came on fast and strong. It seems every time this year something comes on. Last year I spent Christmas/New Years with my family wrapped in sweaters and scarves... I was crazy sick but not contagious (per my doc) so I still was able to snuggle and hug my nephews. Can never get enough snuggle time with those two cuties!

I am craving my dad's chicken noodle soup and saltines. My mom use to make us something special when my baby brother or I was ill. She would bring us a bowl of grated apple when we were blue. Don't know what it was about that but it is what I miss when I'm under the weather.

I took some of my own mushroom advice and whipped up another quick food fix. I really need some warming, soothing soup and am too beat to invest too much time. This soup took less than 10 minutes to get on the stove and simmering away. This will require you to fish around in the pantry and fridge for ingredients. That being said this is a fly by the seat of your pants recipe, just the bare bones and your own creativity.

I always have a jar of mish mash stuff. I put my rice, noodles, beans and what not in jars and whatever does not fit in the assigned jar I put into one big collective mish mash jar. This soup recipe is also packed with anti-oxidants (mushroom and tomato paste).

Soups on before the tea kettle boils recipe
add all these goodies to the pot and bring to a simmer

• 6 cups broth
• 2 carrots, grated (who wants to chop when you are so sick)
• 1 cup bulking stuff : lentils, orzo, rice, sweet potato, yada yada
• 1 tsp celery salt (too beat up to chop celery)
• 2 T tomato paste
• sqeeze of lemon jucie (secret ingredient)

Between nose blows I can get whiffs of this soup and it smells fab.

mushrooms make cooking easy

and if you can purchase them dried it is fool-proof way to whip up a quick and healthy meal. I recently found an Asian store to pick up gobs of dried shiitakes. Shiitakes are easy to rehydrate and use in tomato sauce, soups, chili, cream based sauce for pasta or a turkey surprise (kinda like a chicken pot pie using whatever is on hand).

I have to admit I had a fungus phobia and never really ate mushrooms until about 6 years ago. Mushrooms are a powerhouse of anti-oxidants and boost your immune system...add some to your chicken noodle soup when you are feeling blue this winter!

Here is what whfoods.com has to say about shiitake mushrooms...

• A symbol of longevity in Asia because of their health-promoting properties, Shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Now that their rich, smoky flavor has endeared them to American taste buds, these exotic hearty mushrooms can be found in supermarket shelves across the U.S.
• Recent studies have traced shiitakes' legendary benefits to an active compound contained in these mushrooms called lentinan. Among lentinan's healing benefits is its ability to power up the immune system, strengthening its ability to fight infection and disease.

Here is what was for dinner last week. I was able to whip this up in 20 minutes and the only thing I had to pick up at the grocers was light cream and fresh cremini (did not need but I wanted a variety in texture and flavor)

• 4 cups cooked whole wheat pasta
• 1 1/2 cups dried shiitake (add to 3 cups water and simmer until tender - 20 min)
• 12 oz cremini mushroom, sliced
• 1/2 cup onion, sliced (optional)
• 3 cloves garlic, chopped
• 1/2 cup light cream
• 1/2 cup dry white wine or broth
• 1/4 cup grated parm (optional)
• 1 T flour
• 1 T extra virgin olive oil
• thyme
• salt (optional)
  

Add the olive oil and cremini mushroom (and onion if using) to medium heat sauce pan and simmer for about 6 minutes then add the garlic and re hydrated mushrooms to simmer about 4 minutes longer. When all cooked down and combined add the flour and blend well cooking for another minute. Add the wine and stir followed by the cream, thyme and grated parm.

If you find it is not thick enough cook a bit longer or add a dab of flour. If you find it is too thick use the mushroom water (from re hydration).

Toss in the pasta and enjoy!!! I enjoyed mine with a bottle of Viognier. I have been experimenting with whites and this one hit the mark and complimented this creamy dish.

beautiful, buxom bulbs . . .

of garlic! I was a little behind the game this year and missed the Thanksgiving garlic planting. Earlier this week I replanted some of my bulbs from last season and added some new varietals from D. Landreth Seed.

http://www.landrethseeds.com/

Here is what D. Landreth says about the bulbs I added to my collection...

The Asiatic Garlic

The Asiatic, a hardneck sub variety of the Artichoke Garlics, are not well known in the US. The plants are vigorous. The bulbs are smaller than other artichokes, but the flavor is intense. The bulbs are streaked and tend to mature very rapidly. They should be harvested as soon as their leaves turn brown.

The type of Asiatic Garlic that I picked up is the Asian Tempest. Sounds so exotic, ey?!

Asian Tempest: Originally from South Korea and introduced into the US by Horace Shaw in Oregon, this strain produces incredibly sweet raw garlic that is delicious when baked.

The Striped Garlic

The striped garlic, hardnecks, are so named because of the striking purple stripes and blotches on the clove skins and bulb wrappers. These are the most beautiful of all garlic varieties, mature earlier than the standard Striped varieties and they also have outstanding flavor.

This is the huge, beautiful Chesnok Red bulb in the photo. Chesnok Red: Standard Purple Stripe. From Shvelisi in the Republic of Georgia, this outstanding garlic is perhaps the most consistent of any of the varieties offered. The large bulbs average 9-10 cloves. Flavor is excellent.

This reads like a pedigree, doesn't it? A garlic pedigree! beautiful

greek christmas sweets

okay, I am beat after a weekend of baking (Dan was a huge help)! I need another Glenna massage. The house smells of sugar, citrus, cloves, and cinnamon. Here is are some photos of the cookies and cakes we prepared this weekend for delivery this year. They are yummy, no good for you Greek sweets. I left out my very favorite (a vegan cookie that is dipped in a honey syrup) because one should only have so many honey soaked goodies at one time. So, take a peak!

The box contains

• Revani : a sweet syrup soaked caked made of a semolina flour blend and studded with walnuts
• Baklava : I use orange peal and cloves to flavor my syrup... mmm..
• Kourambiethes : a butter and almond cookie (above photo) baked with a clove stud then dusted with confectioners sugar
• Koulourakia : a twisted cookie that is perfect for dunking ...kinda like biscotti

leftover cheese ball and turkey enchalada-sanga...

yea, sounds kind of icky but . . . necessity is the mother of cheese ball and turkey enchiladas.


I am not going to post a recipe. This was a simple dinner that was rather tasty. I caramelized some onions, added garlic then set aside. Whipped up some rice and dug some corn from the freezer. Have some tortillas (corn or wheat..hopefully high fiber) that are still rollable? Use them. They are so old they don't roll? Then make this a layered dish using stale tortillas. Don't have stale tortillas? Make polenta and layer it into a cheese ball turkey enchilada-sangna.


I happened to have a jar of trader joe's enchilada sauce. You don't? Then just whiz some diced tomatoes in the food processor to a nice chunk and add some of your favorite tex-mex seasonings.

I did not have cheese for my enchiladas... but I did have a weird blob of left over rosemary and parm cheese ball lurking in the fridge! Once it melted in the dish Dan had no idea (insert evil laugh here) and he loved it. (more laughter)....

craft show redemption...via gardening

Well, I was certain I would never find a vendor I loved more that the sweet sellers. I did and I spent like mad (well, not really I'm a bit of a tightwad).

I made my Christmas list lickidy split.... gardening gloves (with a wrist wrap so no dirt under the finger nails), long gardening gloves for protection from raspberry bushes during pruning, a weeding hand tool, garlic, garlic garlic and the most glorious books about heirloom tomatoes, melons and squash. Go to B&N some day and look for tomato book and I am certain you will find more books on how to cultivate marijuana than tomatoes.

She also had the most glorious tomato cages. Dan and I have a plan for the tomato trees we plan on growing next season. We will see how that works out!

I picked up the garlic varietals that are in the photo and if I have not reminded you, my gardening friends, your garlic should be in the ground in the next few days.

The books are written by Amy Goldman. I am learning so much as I go along with this gardening process and she is a recognized expert. All 3 of the books are as beautiful as they are informative and I will suffer until Christmas when I can tear off the paper and devour these books. When you check out Amazon I have to tell you the I only paid $30 for the squash book. Dan and I struggled over buying out her inventory just to sell them on Amazon for $90 (they are listed at $200). http://www.amazon.com/Heirloom-Tomato-Recipes-Portraits-Beautiful/dp/159691291X/ref=pd_sim_b_2

Christmas Craft Shows is it about the crafts or food...

mmm... I suppose that depends on your perspective. Sure, I can sketch a quick pic or paint a lovely little work of art or design flowers into a fab arrangement. Walk in my shoes and it is all about the food, the more sugary the better. There are 2 vendors, in particular, that sell hard to resist sweets at this show and my book just happened to nestle in with the Amish made treats.

(there is a point to this sugar jibber jabber....keep reading)

I believe that I may have a compulsive disorder and not one that keeps my house in particular order, a sugar compulsion. I try my best to keep it out of the house. I don't particularly like baked fruits and have only eaten 2 apple dumplings in my time (today being the 2nd). It is easy to resist the dumpling for it's one flaw... the apple mush inside. How am I to resist dumpling that is a sweetened, buttery dough baked to golden perfection? Simply put, for the all the goodies that it is wrapped in...sugar makes me do it and all sense goes out the window and on to my hips. In my defense, I only had 4 bites of this dumpling and Dan had the pleasure of finishing it. I only had 4 bites because I plan on buying one of the Amish made toll house chocolate chip whoopie pies. That sweet icing sandwiched between two cookies will give one a healthy dose of sugar burn but that is what the french pressed coffee is for!

Then there is a gal named Marinell the beautiful baking diva (as seen in the above photo with Dan and her freshly baked choco chip coffee cake). This baking angel lives so close to this event that she finds the time to bake every night and bring her delicious creations each morning to share with a choice, lucky few. Yesterday it was brownies...moist brownies with huge chucks of rich chocochips. Dan loves her tasty delights. One of our favorites is her chocolate rum cake. She does not give out recipes which made me stretch my virtual muscles to begin a marathon of a recipe hunt. My hodgepodge recipe was not as good as hers....maybe I need more rum.

So, long and short is a great book that I picked up at a recent library book sale (support your local library by donating your time, books and buying their donated books). This is a book I did not know I was searching for and I'm slowly enjoying. Just as you would slowly enjoy a freshly prepared cannoli and smooth cappuccino (only like max crema's can make).

If you are interested in the history of sugar and our love affair with this treat pick up this book it is a great fun read. "The Taste of Sweet" by Joanne Chen at http://www.amazon.com/Taste-Sweet-Complicated-Affair-Favorite/dp/0307351912/ref=sr_1_1?ie=UTF8&s=books&qid=1259856494&sr=8-1

samosas

I made a batch of samosas this weekend. I used ground turkey, diced sweet potatoes, tomato, peas and spices. They were tasty. Not as spicy as I would have liked but Dan enjoyed them. I used whole wheat biscuit dough (from the twist and pop can) for ease. Listen, if anyone has a great recipe for the filling let me know! I'll post my recipe later, it was good but like I said not spicy enough...I need a better curry recipe.

pumpkin muffins

This is a favorite recipe that freezes well and is perfect for this season or if you have a dusty can of Libby's in the pantry. I might have shared that I love to buy pumpkin or squash, this time of year, cook it and freeze for later. This year I grew some of my own buttercup squash and picked up some local butternut to freeze.

This recipe substitutes the oil with applesauce. Here are the baskets of apples from Dick and Donna! I was so excited when I first saw these beauties. I shared many, made loads of sauce, 2 huge pies and I still have a small basket of them staring at me from the corner of the kitchen.

This recipe can be adapted with ingredients that you like. Some creative and yummy additions could be choco chips, shredded coconut, raisins, oatmeal, pecans and so on. Here is a thought that just came to me while editing . . . wonder if these could be made as a savory muffin. . . add goat cheese, cheddar, maybe and herb instead on the cinnamon and spice . . . in that case you may want to use the oil and not applesauce (too sweet??) Let me know if you experiment and find success.

preheat the oven to 375 degrees and prepare muffin tin

• 2 1/4c flour, spelt or your choice of healthy, unrefined flour
• 3/4c agave or 1 cup raw sugar **** if using agave mix with the wet ingredients, if using sugar blend with these dry ingredients****
• 1 1/2tsp cinnamon
• 1/2tsp nutmeg
• 1/2tsp cloves
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

in a large bowl whisk these dry ingredients, set aside

• 1 c pumpkin/squash, pureed
• 1/2 c banana, mashed or 2 eggs
• 3/4 c applesauce or oil

whiz these 3 ingredients in a food processor then add to the dry ingredients (don't mix yet). Add the remaining ingredients to the dry and mix by hand until just blended.

• 1/3 c buttermilk (if you don't have buttermilk make your own using by adding 1/2 tsp vinegar, blend and set aside for about 5minutes, works with non-dairy milk too)
• 3 T molasses
• 1 c dried cranberries or your mix!

fill each muffin at least 3/4 full and bake for approximately 25-30 minutes or until toothpick inserted in the center comes out clean. The recipe will make approximately 12 regular muffins or 24 minis.

substituting oil with applesauce for baking

This post is a shout-out to our friends in Gettysburg, Dick and Donna. I have been remiss in sending a thank you card this year and hope this will suffice.

The Dick and Donna team are long time friends of my BMW, Aunt-in-law Lonna. I have been lucky enough to tag along for a seasonal visit to apple country where Mott's still grows their own apples (apples from the USA!). We have the opportunity to pick all the organic apples that our car will hold. I was unable to make it this year but Dick and Donna filled the baskets that I sent. Thank you!! I shared at least a 3rd and am still trying to finish up the rest. I made 2 dozen jars of sauce and last night made 2 huge pies.

I have to admit it is a pleasure to visit these 2 world traveling, volunteering, community activists ...but... the best part of the visit is the Gettysburg Baking Co. Holy cannoli, do they make the best freshly baked bread... ever! They started out with a tiny store front and are now serving lunch from their new cafe. If you are out this way then you must stop! You can't find artisan bread bakers too often and you can watch as they work their craft. http://gettysburgbakingco.com/ Don't be stupid, stop here if you are in their neck of the woods.

Here are some photos from last year. Yes, I even took pillow cases to stuff with free, organic apples. We had just enough room to take Jane (Dan's adventure loving, always cheerful mom) back home with us. She makes Dan's favorite applesauce.

I like to process and jar the sauce to use throughout the year for baking and Dan (who can eat a jar at a time). When processing the apples I core and cube, leaving on the nutrient rich skin. After they cook down, I sweeten with agave. Dan likes chunky applesauce and I use a hand held blender to blend up the naturally sweet goodness (a FAV kitchen tool of mine). Listen, apples may just keep the doctor away because they are full of fiber and phytonutrients. Check out one of my favorite websites to learn more http://www.superfoodsrx.com/superfoods/apples/

I substitute applesauce for oils and fats in some recipes. It seems that this substitution works best in cookies, some brownie and cake recipes. If a recipe calls for oil I substitute equal portions or you can just replace a potion while still using a bit of oil. Check out my pumpkin muffin recipe!

the real way to get healthy, from the mouth of babes

I have to be brief. I am sharing a bit of wisdom from our niece Sara. Sara is pointing to her favorite cupcake from the batch made for her dad's birthday.

Dan and I just finished up our craft show and were relaxing on the couch when Sara came in to tell us, if you want to pick from candy or sweets and maybe a cupcake it will make you healthy!

scrolling out woodworks...loves chocolate chip cookies

I have no recipe to post today but chocolate chip cookies are really Dan's favorite snack. Scrolling it Out Woodworks is headed to Virginia this Wednesday for another art/craft show. People frequently ask what Dan's handiwork really is all about.

Let me toot a horn for Dan and share some of his meticulous work! He has been scroll sawing since he was 10. His grandfather gave him his first saw. What really lit his fire was the Atari game system. His parents told him if he wanted one he would have to earn half. The Lititz craft show was his big debut with pac man necklaces (yellow pac man on a yarn necklace). His success efforts landed him enough to purchase the Atari system. Do you think that gaming occupies his time now? No, my friend. Dan's love is his saw and you can see it in his work.

can't eat too much kale recipe

This is my favorite recipe, of all time, even if I said something else was my fav. I can’t get enough spinach, kale or chard . . . maybe I have a vitamin deficiency. It could be that this is such a nostalgic recipe for me. I made it frequently when I was misplaced, lost and living in Wisconsin for far too long.

My mom was visiting this past weekend, made a beeline to the garden and picked some of the last of my swiss chard to whipped up this dish. You can use kale or fresh or frozen spinach in this recipe. I made a 3 onion risotto using some of my leeks to serve on the side. The creamy risotto and rich chard was a perfect and healthy comfort food. It is perfect in it's simplicity.

• 1 lb fresh swiss chard, spinach or kale – if frozen use one cube of spinach
• 1 14 oz can diced tomatoes
• 1 medium onion
• 5 cloves garlic
• Red pepper flakes

In a large pan sauté the onions for about 4 minutes, add the garlic and diced tomatoes. Add the greens and cover and simmer on low until tender.

Occasionally, I will add a 14 oz can of tomato sauce or a can of V8 and some cooked rice, kamut, splet or quinoa.

phat turkey meatballs to rock your spaghetti

Everybody has a recipe for meatballs but mine is the best bar none... well, for a turkey meatball recipe that is. This recipe is superior because it is my father's recipe, they are baked not fried, freeze well, don't need eggs (enough poultry has been harmed in the process already) and they are quite tasty.

Listen, if you are not getting your oatmeal to start the day then get it to finish the day. Instead of soaking dried bread in milk/buttermilk and using it in a meatball recipe, I incorporate oatmeal. This is either my mom or my dad's genius idea. I don't waste the money on eggs to bind... use ground flax seed. Yea, it sounds weird but it works well and is another great excuse to sneak a bit of fiber and omega 3's into your diet!

I usually pick up a big batch of ground turkey at Costco and make meatballs galore to freeze. Use them in soups and not just with pasta. They are also great to have on hand for last minute guests. Again, this is a bare bones recipe so add what you like, skip what you don't. Either way these balls with rock your next party!! (that being said, did you pick up the new flight of the concords cd?)

• 3 - 2 ½ lbs ground turkey
• 1 ½ cups onion, finely chopped or grated
• 2 carrots, grated
• ¼ cup garlic, chopped
• 1 cup fresh parsley, chopped
• 1/4 cup bell pepper, finely diced
• ¾ cup rolled oats
• ¼ cup flax seeds, ground
• ¼ cup ketchup
• ¼ cup grated parmesan or pecorino cheese
• Wine?
• 2 T soy/tamari sauce
• 1T freshly ground pepper
• 1T oregano, dried
• 1 tsp thyme, dried
• Dash of red pepper flakes

Preheat the oven to 400 degrees. Prepare the baking sheet with aluminum foil and a light coating of cooking spray (from a can or your own olive oil pump sprayer) and space the balls with at least an inch between each other. Bake until they are roasted to a deep golden brown. Check every10 minutes and agitate them so they bake evenly.

blueberry crumb cake that will make you cry

This cake is so good it will torture you. You will want to eat more but know your limit should be one slice, one reasonably sized portion. You may sprout another personality eating this cake. I grew one for a job once (non-offensive, flat as a pancake personality phoebe that always continued to offend anyway...maybe it wasn't me that needed another personality to make the world go 'round). With crumb cake I have found you are either a crumb fan or a cake fan but the balance of flavors, moist cake and sugary sweet crumbs will have you devouring the whole fabulous thing !

This is not my recipe I will have to forward you to Ina Garten. I did make 2 minor tweaks to the recipe. I added 1/3 cup oatmeal to the crumbs and instead of sour cream I made my own buttermilk. I also used an 8 1/2 spring form pan and baked for 55 minutes.

Did you know?

. . . blueberries are a super food and it would be healthier for you to eat them alone rather than in this white flour, white sugar and buttery moist cake. Think about it, over a piece of this cake.

http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe/index.html

lentil soup is for champions!

Here is a recipe that is a favorite of mine. My father use to make this when I was younger (I am so young now so it was not that far off). This soup freezes well and there are so many variations; you can please a meat eater or vegetarians and still keep it healthy. Between Dan, myself and some family friends we cleaned up a double recipe in 3 days and Dan actually enjoyed it (without pig parts…again, no meat in this version).

Did you know?
. . . that if you love beans they will love your heart and bowels back? They are packed with soluble and insoluble fiber that sucks up gunk as it moves though your body and keeps all of your pipes clean. Lentils also help stabilize blood sugar levels and gives a slow burn while keeping you feeling full. Lastly, lentils are high in iron, incidentally so is red meat, which is also high in cholesterol (the same gunk you are trying to remove by eating more fiber rich foods).

So folks, pair this soup with the antioxidant rich tomatoes (processed tomatoes are more concentrated in antioxidants than fresh) and you have a crowd pleasing, super food cocktail!

This recipe will make 4 lbs of soup and is just the basic mix

• 1 cup onion, chopped
• 1 cup carrots, chopped
• ½ cup celery, chopped
• 5 cloves garlic, chopped
• 1 cup lentils, dry (I love to use French lentils as they stay firm but green lentils work well)
• 1 quart broth
• 1 T Olive oil
• 1 tsp oregano
• 1 tsp thyme
• 1 bay leaf (dad’s secret ingredient..maybe)

If you are feelin' funky add:

• 1 small can of tomato sauce & 1 14 oz can of diced tomato (my favorite addition, just like dad’s recipe)
• sun dried tomatoes
• rice / quinoa / kamut / spelt berries
• fennel
• spinach / kale / swiss chard
• sliced kielbasa or sausage (try to be aware of the sodium content)
• ham (did you know that pigs are as smart as dogs? www.rps.psu.edu/probing/pigs.html )
• red pepper flakes
• dash of cayenne
• tofu sausage

Saute the veggies over medium heat with olive oil for about 8 minutes adding the garlic for the last minute. Add the remaining ingredients, cover and simmer until the lentils are tender, about 20 minutes.

chia seed "tapioca" pudding

No, not what you spread on a molded clay figure of kermet the frog and wait for a mass of green fuzz to grow. Chia seeds have been around for a long, long time. I first heard of them when I did a short stint at Kimberton Whole Foods. One of my co-workers would add them in her smoothies to boost her fiber intake. Like flax seeds, they are rich in the omega fatty acids that we never get enough of.

Check out the below link to a blogger who can give great info on these seeds... they may just be the next new buzz in health food circles... soon to leave flax seeds in their dust. Don't you want to be one of the first people to mention these exotic seeds.
So, I saw a photo of this tasty mix on line (this is my photo) but no other details other than a chia seed "tapioca" and it sent me on a search for details. I love puddings but they don't have too much nutritional value. The chia seed spin on things makes this a healthful treat and is vegan, raw, gluten & dairy free. It is easy to prepare as you do not have to fire up the stove. Don't make too much because if it sits in the fridge longer than 3 or 4 days the seeds give it an astringent flavor that is hard to get off your tongue...unless you eats loads of chocolate and swedish fish and wash it down with some red wine. Also keep in mind, like several raw food recipes, nuts are full of fat and calories, you need to be mindful of the amount you eat!

• 1 cup cashew cream (1/2 cup raw cashews powdered in coffee grinder then "creamed" in a blender with water until desired consistency)
• 1/2 cup water / non dairy milk
• 1 tsp vanilla
• 5 T chia seeds
• 1 tsp agave, optional. you may like it less sweet. taste first you, can always add as much or little after it gels.

Put all the ingredients in a jar/container and shake it up to blend it. Let it sit at least 4 hours to "gel" and then enjoy! I like mine topped with fresh fruit.

Get creative with this. I'm sure you can make a chocolate version...coconut cream/water...orange blossom water...
http://foodsforlonglife.blogspot.com/search/label/CHIA%20SEEDS

stuff it!

bite your tongue! ... as do I and do it too often it becomes redundant. I'm talking about peppers, stuffed peppers. I like to make mine with a twist as I do with stuffed cabbage. So, we roasted and soon we shall stuff!

A darling gal at work was eager to make some stuffed peppers this week using some brought in by a patient for the staff. I picked the last of mine yesterday for fear of what frost might do to them.

I went to visit a friend yesterday and the conversation came around to stuffed peppers. It is just killing me ... this craving for stuffed peppers and not to mention lentil soup. Dan's craft show schedule and my daily demands has left no time to good food these past two weeks. I have yet to unpack from last weekend's show and must be packed tonight to leave early tomorrow for the next. When I get back next week I will share my recipe for stuffed peppers and will be making lentil soup for my lunch deliveries!

in the mean time... DID YOU KNOW??

• One small red, yellow or orange pepper provides 3 times the RDA of vitamin C (more than citrus). Vitamin C is an anti-oxidant cancer fighter. Red peppers are one of the few foods that contain lycopene and are packed with beta-carotene!
• All bell peppers have a healthy dose of fiber, which among other things helps lower cholesterol

a basket full of . . .

..basil! I just cleaned off the last of the basil bushes. My vegetable garden is nearly cleared. The last things hanging on are leeks, a few red onions, buttercup squash, Japanese eggplants, tollie, hot Hungarian and anchillo peppers. I don't have the heart to take them out before the very last veggies ripen. Hey, there are loads of sweat and tears in that garden. My brussels sprouts, swiss chard and red cabbage are still bearing goodies.

I have a sink full of basil that I'll be making pesto to freeze and I finished steaming the last lacinato kale to freeze for soups later this winter.

mac n' cheese

'tis the season for comfort food and this kind of comfort is not kind to your heart. This is a dish I whip up only once a year and it generally makes so much I share with my neighbors. The premise is simple and you can use what you find in the fridge to make this. I added some things that a friend said she has seen used in a recipe for mac and cheese.

• 1 pound box of whole wheat pasta
• 3/4 lb of cheese... get creative... I picked up the odds and ends pieces the deli sells (swiss, cheddar, farmer's, pepper, american) use cheddar if you like
• 1 lb box of Velveeta (it use to be cheese)
• bechamel sauce : melt 3T butter, add 1/2 cup onion and 1 clove garlic, enough flour until a paste forms (approx 4T) then gradually mix in milk until saucy (1 - 2 cups)
• 1 tsp mustard
• 1 tsp soy or Worcestershire sauce

make the bechamel sauce then add the cheese and cook over med/low heat until it is gooey, creamy good then mix in the cooked pasta. Lightly coat a 9x12 pan and scoop in the goods. Bake at 375 for 30 minutes!

roasted fall veggies

Roasting veggies is really easy to do. If you've got it, roast it. This is a deceptive photo of my first ever, homegrown and a bit unattended ... brussels sprouts! I have Dan hooked on these goodies. They are nice steamed (still a bit firm and not too mush) but roasting them brings out a great nutty flavor.

I am a bit sleepy and have to be at the office at 6:15am on Saturday for training in Philly. I will be brief with this recipe and ask that you take a look at what is local (check out B&H or your neighborhood co-op) and seasonal now and ROAST it . . . rock on!

you will need:

• veggies - a variety or the same but cut to similar size chucks - generally 1 inch cubes
• squash, zucchini, onions, garlic, fennel, brussels sprouts, beets, carrots, parsnips, yams, tomatoes, peppers (celery would be a bad idea) . . . why not chunk of apple??? mmm.. tossed in sugar and cinnamon? see where my mind is going? GET CREATIVE! pear? sneak it in with the savory veggies
• herbs - I sprinkle a bit of thyme on my veggies with some freshly cracked pepper
• a baking sheet lined with parchment paper or aluminum foil that has been very lightly coated with olive oil. I have found if you use too much oil it tends to steam things. Also, don't crowd the veggies or they will steam and not roast.
• an oven that you have preheated to 450 degrees. Once in check every 15 minutes to toss and cook until desired color is achieved.
• french pressed coffee/tea to sip and a book to read (as the veggies do there stuff)

what to do with your veggies:

• served them warm on top of some rice or quinoa pilaf
• share them with your pooch, really.
• make a cold salad with your favorite tasties (cranberries, raisins, candied walnuts, savory pumpkin seeds, apricot) and serve alone or on a bed of greens
• place in a blender and puree with some stock or cream (dairy or non-dairy) to make a soup
• puree it, add your favorite spices, ricotta cheese and milk until a desired texture to serve over pasta

flavor ideas:

• ginger, garlic and coconut milk
• cumin, garlic and chicken broth
• thyme, garlic, shallots

asian food store run!

I had to take a day to run out to an Asian food store to pick up some things for recipes that I can not find in the area. I took some friends to share the experience! We spent quite some time among many wonders. Some packaging had English words, all had photos or sneak-a-peak windows ... thus the delay in the store.

http://www.lotteplaza.com/branch/branch.php?Id=45&lan=ENG

I know there are so many food fads/lifestyles that come back to life every decade or so but something has to be said for centuries of cultural food traditions! It was wonderful to walk down the aisles and come upon some unique ingredients. Jane tried to talk me into some kind of eel paste in a jar but Dan prefers when I make his fresh.

I wanted to take a photo of some beautiful quail eggs that I happened upon in the HUGE tofu section but I was embarrassed for taking so many photos. Do people do that when they come to Shady Maple? I thought I had to show some respect. Here are a few photos that I snuck!!!

cookbooks anonymous, when and where should I be?

I found yet another cookbook that I am having a hard time living without, Apples for Jam. It has been 9 hours since I have seen it last . . . I have to admit that I took a recipe out of the book to see if I'd like it . . . granola. I just pulled a batch out out of the oven. I am experimenting with 3 recipes and this gal's is one. I day dream that if I ever write a cookbook it would be as beautifully scripted and photographed as this book. It the story of food and family written by Tess Kiros, who's father is Greek and mother Finnish.

I am unsure if I can post her recipe but I'll post a link to it. http://cookingupadream.livejournal.com/tag/granola

I am really busy and have some soup recipes I am experimenting with next!

vacation souvenirs

I don't need no flip flops, jewelery or t-shirts . . . local tasty treats are perfect for me! Yesterady we visited the historic village and lighthouse of Corolla. We stopped at a local bookstore and coffee shop. I ate my pumpkin cinnamon roll for breakfast today - it was too tasty for a photo. I have to find the recipe. We also purchased locally made lemon and lavender cookies. I have lavender I have wanted to try in a recipe and this is perfect.

We are off to read and search for sea glass. I finished Garden of Last Days by Andre Dubus II, author of House of Sand and Fog. The Garden was good but not as compelling as The House which I raced through with one eye open and holding my breath hoping "fate" would be kinder than reality. I am reading another Paulo Coelho, The Zahir. In my pile of books to read I also have... My Life in France, Food INC, Chuck Klosterman IV, and The Journey of Crazy Horse.

I am going to be brief, we have Internet but not too reliable and I am on vacation. I am better without this techno media. I just
wanted to share that even if you are on vaca you can eat healthy. I have balanced my high fiber breakfast (fiberful thomas' english muffins and apple) with my daily lunch salad with . . . fudge, wine, margaritas and John's fine peach pie!

My salad was easy to prepare with out all the at home conveniences!

• 1 can of chick peas
• 1 can kidney beans
• 2 cups of flash steamed broccoli
• 1 cup whole wheat pasta, prepared
• 1/2 cup carrots chopped
• 1 small red onion, chopped
• paul newman's olive oil and vinegar dressing, to taste
• 1 lemon freshly squeezed

oh, I and topped with a bit of feta and greek olives. yum!

I picked up some whole wheat naan and hummus to munch on. In case you are
wondering you can not make hummus in a blender... I tried.

I finished the book The Alchemist by Paulo Coelho. I enjoyed it's simplicity and found the profound and reminder to clear away all the nonsense and distractions in my life while following my dreams. It is the moments we remember not days! Here are 2 quotes that I enjoyed,

"At a certain point in our lives, we lose control of what's happening to us, and our lives become controlled by fate. That's the world's greatest lie."

"When you want something, all the universe conspires in helping you to achieve it"

I hate to be a bit morose but I have to share that on our first night here a family arrive not far from our home. The husband went to take a dip in the ocean at 9:30pm. There were strong rip currents, he never returned. The Coast Guard has been out in full force searching the coastline. Life is unexpected but death is a guarantee so it makes me wonder how we live our lives in this moment. How much integrity do our words hold? Do we know the power of our words? Do we build each other up or, as a result of our insecurities, tear each other down. What kind of memories do we leave with our loved ones?

It is just something I can't ignore when we hear a helicopter or see them searching the coast for this husband and maybe father. Enjoy the blessing of today!!!!

happy! happy! happy!

...after many months of waiting, working, money, dreaming, planning, sanding, scraping, headaches, backaches, painting, money, sweat & tears it is finally finished! The dept of ag inspector just left and the kitchen is certified commercially (I had the baking certif) and with just a few small hurdles to go and I can finally get moving!!!

here is a view of my favorite room of the house! The colors are in the shade of soothing sea glass and my 3 bay sink has a wonderful view (that does not make washing dishes a magical chore). I know this space with revive me and get my creative juices flowing...in addition to restoring some of that positive energy that some people just tap right out of me.

I should be finishing up on the packing for our holiday to the Outer Banks but I had to share this great news!!

We were away most of last week for a show in OC Maryland. It was a great opportunity to visit my parents as well. I removed an entire kale plant from the garden and my dad cleaned it up and prepared it for dinner with just a splash of oil and vinegar, YUM!

I wanted to prepare a kale dish for you but because I've been spread so thin with work and preparing for this inspection I have had no time and we will be leaving tomorrow (after the Lisa L show). I make a fab kale dish that is filling, tasty and healthy... you will have to wait.

father's fab chicken & phoebe's polenta

Here is yet another tomato recipe that is a favorite of mine, my father's chicken recipe. This recipe is easy to prepare and always pleases. On my last visit to spend time with family my dad made this recipe but used a new secret ingredient. As per usual, use this recipe as a guideline and add more or less of some ingredients and substitute others.

I reheated the chicken last night and wanted to whip up a "fresh" side, polenta. Not just any creamy polenta would do for this rich chicken so I added a few things I had on hand. I could have eaten this as dessert. Corn causes inflammation and I have been cutting it out of my diet but on rare occasions I have to give in.

father's fab chicken

• 4 chicken breasts, bone in & skin removed (use boneless but it is more moist when bone in)
• 1 can diced tomatoes
• 1 small can tomato sauce
• 1 large onion (2 cups), chunked as you would like it in a stew
• 3 carrots, chunked about 1"
• 2 sweet potatoes, cubed (peel or unpeeled)
• 6 cloves of garlic, minced
• 2 tsp oregano, dried
• 1/2 tsp pepper flakes (optional) I like the heat it adds
• splash of soy sauce
• 1/4 tsp Chinese five spice (if you don't have add a pinch of cinnamon and ginger)
• 1/4 c olive oil and lemon juice vinaigrette (I had some freshly prepared and left over so I tried it & liked it)

preheat the oven to 350. prepare a baking dish by coating lightly with olive oil. mix the diced tomato with the sauce and oregano, pepper flakes, Chinese five spice and soy sauce.

place the chicken breast in the pan and coat with the vinaigrette, top with the minced garlic and a freshly ground pepper. evenly spread the carrots, onion, garlic and sweet potato in the pan and pour the sauce on top. cover and bake for 30 minutes then uncover for the remaining 30 minutes.

polenta so tasty I'd like it for dessert too

1 large garlic clove, minced

2 tsp olive oil

1 tsp dried oregano

1 tsp butter

1/2 cup manchego cheese (this is what I had on hand, if you have cheese on hand you probably like it ... add it)

3 cups broth

1 1/2 cup corn meal

in a small saucepan over medium heat add garlic and olive oil, only for a minute, then add the broth and oregano and bring to boil. gradually whisk in the corn meal until it is creamy. Stir frequently and cook for 10 minutes on low heat. so creamy good!!!

eat more beans ... killer HUMMUS

what a tasty way to incorporate heart healthy beans into your diet. I should take some of my advice. I made my hummus last night and for lunch spread it on some whole wheat naan and toasted for 10 minutes in a 350 degree oven then topped with feta. Crazy good! sometimes when we keep it simple... Again, get creative and use specialty ingredients that tickle your fancy to made this hummus your own.

- roasted red pepper

- black beans & chipotle

- sun dried tomato & oregano

- roasted eggplant & garlic

so, you have the hummus, now what? Sure you can

• serve it with whole wheat pita/naan
• but why not put it on the pita/naan and toast it
• then top it with a fresh tomato, basil & mozzarella (smoked mozz yum...)
• or try a feta and dill with a squeeze of lime juice

Basic killer hummus recipe

• 3 c chickpeas
• 3-4 cloves garlic, chopped (start with 2 cloves and taste as you go)
• 2T sesame seeds, powdered in a coffee/spice mill
• 4 splashes tamari/soy sauce
• 3T lemon juice
• pepper
• cayenne, to taste
• olive oil and/or water to thin (use more water and less oil if you want low fat)

whiz all the ingredients in a food processor. I like mine with a bit of texture but not as thick as spackle. I add olive oil, maybe 1/4 cup, as it is blending then use water (to cut the fat) until the desired texture is achieved.

roasted tomato sauce

We have too many tomatoes. This sounds like a fabulous title for a children's book. . . So, Dan has been harvesting these little and gigantic gems for 2 weeks. All of the plants pulled through the blight quite well. The lesson learned this year, after having fun experimenting with so many varieties, to be a little more selective. Some produced better than others. The German Strawberry was the show off of the bunch. The fruits were gigantic, 2lbs. no kidding. There is no room in this garden for egos.

For the past few years I have been making this version of sauce and freezing it. I prefer it to the traditional sauce for its color, flavor profile and ease in preparing. This year I will can the version because I often forget what is in the freezer, list or no list. It adds a special flair to bland ravioli and a great texture to pasta. Who says tomato sauce is just for pasta? Try this on roasted squash, chicken or with seafood. I love roasting my veggies . . . all kinds. When the weather cools I share some of those recipes. This sauce is crazy easy to make and my quantity and basic ingredients can be changed. In the photo above you see all the ingredients prepared on the pan and ready to be roasted. Here it is, roasted tomato sauce.

• 3lbs (give or take) of tomatoes
• 3 cups carrots, sliced into 1/4" slices
• 3 onions, halved then sliced into 1/2 inch slices
• 8 cloves of garlic, give or take
• fresh thyme or oregano (if you like heat add crushed red pepper flakes. for something very different try a chinese 5 spice)
• if you want to add eggplant then chop it up . . . peppers? why hold back . . . for whatever you like in your sauce just roast with this blend.

preheat the oven to 425. I put aluminum foil on my pans and spray with non-stick spray/olive oil. Halve the tomatoes, removing as many seed as you can then place face down on the pan. Spread the other veggies in between and lightly spray the top with olive oil (I have a pump spray that is very handy) and sprinkle with salt, pepper and the herbs.

Keep them in the oven for 45 minutes to 1 hour, checking after 30 minutes. If you find that things are burning not roasting then crowd them up a bit. When they get nice and toasty (below) pull them and out and let them sit about 10 minutes. Then peel the skin from the tomato, it will come easily.

Put everything (less the skins) in a food processor or blender and whiz it to your desired texture. That's it. Freeze it, if you like, or give it to friends.

roasted zucchini and eggplant quinoa salad

Too much zucchini? I had a modest harvest that I am very pleased with. In addition to my swiss chard, garlic, tomato and zucchini, I also used some beautiful Japanese eggplants in this salad. The Japanese variety grows in a shape similar to the zucchini so that when sliced they were in perfect 1 1/2" discs instead of too much mushy, meaty eggplant. These are certainly on the keep list for next years garden. They are in the photo next to my white rat (ineffective rabbit repellent), mexican sage (attracts butterflies...unless they are frightened by white rat) and snap dragons.



This new recipe was born of necessity. We went to a family picnic on Sunday. Oh yes, you know the type. . . ribs, burgers, stuffed shells, casseroles . . . mac and cheese to die for (think I took a week off my life with the serving I ate). I tried to make something healthy to fill my plate but the mac and cheese would have none of it! This is a wonderful salad and served with garden fresh veggies that are packed full of vitamins. It has quinoa as a bonus!!!

Quinoa is a super old grain that is a complete protein, less the legs and eyes, that is also gluten free. You body will say thanks for eating this grain and so will your heart...unless you smoke or eat too much mac and cheese in which case your body will say why bother, pass the cupcakes.

Roasted zucchini, eggplant and quinoa salad

• 1 1/2c zucchini, 1" cubes
• 1 1/2c eggplant, 1" cubes
• 3 cloves garlic, chopped
• extra virgin olive oil

preheat oven to 425 degrees. spray the pan with a non-stick spray or lightly coat with olive oil. very lightly drizzle the veggies with olive oil and toss in the pan with the garlic and a pinch of salt and fresh cracked pepper. too much oil will make your veggies soggy so less is more and add it if you feel they need it. roast until they are light golden. be careful of oven steam, the zucchini has loads of moisture.

• 1/2 c quinoa, red or white, dry
• 1 c water (with some fresh herbs to season the grain as it cooks) or broth

rinse the quinoa in cool water until the water runs clear. this removes the naturally occurring saponin that coats the grain and sometimes gives it a bitter flavor and acts as the plant's natural bug repellent. in a small saucepan bring the water to a boil, add the gluten free quinoa and cover. Reduce to simmer for 10-15 minutes. leaving the lid on remove from heat and let sit for 10 minutes. fluff with fork after uncovered. set aside to cool with the roasted veggies in a mixing bowl.

• 1 cup whole wheat pasta, cooked
• 1 handful fresh tomatoes, chopped
• 2 cups swiss chard, chopped or course julienne
• 2 scallions, white and green parts, sliced
• zest of one lemon
• 3 T basil, julienned

mix with the veggies and quinoa.

dressing

• juice of 1 lemon
• splash of white wine vinegar
• olive oil to taste
• 1 tsp grainy mustard
• salt and pepper to taste