local goat cheese makes for easy recipes

I have been on the hunt for local goat cheese and rustled up a few leads but the one I connected with is Amazing Acres Goat Dairy in Elverson. I have heard that this cheese artisan sets up on Penn Avenue for the West Reading Farmers Market.

For a recent tasting at Shri Yoga on Penn, I ran out to Amazing Acres and if it was not a rainy day I would have taken a photo of the great goats who were checking me out from their cozy barn. I picked up fresh fromagina and chevre.

The owners shared that fromagina can be substituted in recipes that call for ricotta or mascarpone to make a sweet or savory recipe. Use it for a savory dip or add sugar (I used agave) and fresh/frozen fruit for a sweet alternative. I served chocolate wafers with a creamy fromagina that was blended with Weaver's Orchard cherries, vanilla bean, agave and walnuts.
Bet it might make a nice addition to a savory cheese cake.

Goat cheese is an easy savory to serve in a roll or ball. I rolled the chevre in cranberries, walnuts and rosemary from my garden. If you want to stretch the cheese or make it a bit softer try blending in an equal portion of cream cheese.

At a recent get together held at Epiphany Life Enrichment Center, I made a cranberry goat cheese log. Here is a link to an easy cranberry goat cheese log recipe, it is just as tasty as it is beautiful to present.

all in all...use simple, local ingredients and keep it real folks!

blood orange & avocado salsa

hey there! just a quick minute to share this yummy recipe that I found thanks to a recent Oprah magazine purchase. this is such a beautiful salsa and wouldn't it be yummy on seafood? this is the dip I took to the recent Shri Yoga Holiday Open House.

click here to visit the link to the Oprah recipe~

local mill

I forgot to mention that we met the owner of a local mill at the Christmas show last week. I am so excited to find a miller using locally grown grains! Better yet we might have a local connection to pick up the grain and save on shipping.

When we go to these shows I usually enjoy buying what is edible. We picked up several bags of whole wheat, buckwheat, whole wheat and buckwheat pancake mixes. They do sell the products in our neck of the woods, at Shady Maple, and will make great Christmas gifts. Ahhh...the day after Christmas with homemade waffles or pancakes from locally made grains!

So, here is the scoop. Burnt Cabins Grist Mill is a site to check out. They host tours and also have a family campground on the premises. As an aside, did you know that buckwheat is not a grain product? It is an herb related to rhubarb and thus contains no gluten. It is a great source of protein and anti-oxidants too. Substitute buckwheat in recipes but if you can tolerate gluten substitute 3/4 cup buckwheat and 1/4 whole wheat flour for each cup of flour. It is a bit dense.

2010: last craft show of the season

yipeee! Yes, this is the same book I was working on at this show in 2009...I had high hopes of finishing it this year.

We love doing these shows. We meet creative vendors with great stories who make for fun company. We also meet the most interesting customers. Cutting it so close to the holiday season keeps Dan very busy and us on the road. Coco and I love when the 2nd week in December rolls by because we finally get Dan back. There are those few demanding customers that need things past the order deadlines but Dan's "It's all good" attitude keeps folks happy.

So, here I sit as day 4, of 5, winds down at the Pennsylvania Christmas and Gift Show winds down. The promoters tell us it is the largest Christmas gift show in the US with about 700+ vendors. There is a hodge podge of handmade and China made gifts. We start at 10/9am and finish at 8pm. Needless to say it's a long day and very busy for Dan.

This year I had a few favorite vendors that I must share with you!

The first gal is the jewelry designer who made a pair of earrings that I always receive compliments on. They are actually a "Jesus fish" which this jeweler uses to share her testimony. I can't locate her website but if you would like her contact info just send me a note.

The next gal's designs are so much fun. I have seen her work at Hello Bluebird in West Reading . Tami is the owner and designer of Pink Andie Designs . Check out her website because she has a vegan doughnut recipe so you gotta love that! Tami incorporates vintage pieces into her bling. Her pieces are whimsical and just plain fun!

Okay, you know me and so you know it was not hard for me to find the bakers at this show. German Delights has been my stop at least twice. These 2 gals have artisan, authentic German baked goods. Oddly, what I love about their treats is that they are not too sweet. I love that there is so much attention to detail, like every little cookie or morsel was made just for me!

Last, but not least is a glass artisan that we met at a previous show, TJ Gallery Glass
Jennifer and Tom taught me so much about yard game and food. There work is funky and unique! Find TJ Gallery Glass on facebook too!

I could go on and on about the artist friends we have and have met on road. There are so many connections to make when considering gifts for the holidays or special events in all price points. Please consider buying local when gift giving. Your money is more likely to stay local to support a community when you buy from the artisan you get to meet.

Smoked turkey & kale stew

I found a similar recipe on a bag of kale that got me rolling with a few adaptions. It was a HUGE bag of kale, which did not hinder me. Dan has not been a fan of the leafy, dark greens and will only eat spinach if it is raw, in a salad (which is healthier, so I will give him that). I am generally the one to tackle kale by the arms loads.

Kale is one of the healthiest food around and here are a few reasons why you need to eat more kale...

• it is full of flavinoids which gives anti-inflammatory qualities and a fab anti-oxidant
• steaming kale makes it easier for your body to reach the maximum absorbency of nutrients it has to offer
• kale is a good source of calcium as well as fiber
• it is chock full of Vitamin K, A, and C
• visit WHfoods for the scoop
  

This is how I made my stew today, feel free to adapt it to your tastes. I love it with a crusty, handmade bread and cheese.

1 medium onion, chopped
4 cloves garlic, chopped
1 cup sweet brown rice, dry
2 cups french lentils, dry
4 cups sweet potato, cubed
1 bunch kale or swiss chard, coarsely chopped
1 lb smoked turkey breast, cubed
5 cups broth

saute the onions in 2 T extra virgin olive oil until just tender, add the garlic and stir until coated followed by the sweet potatoes. Cook this mixture over medium heat, stirring occasionally for 6 minutes then add the broth. Bring the mixture to a boil and add the lentils, rice and smoked meat, cover, reduce heat to med-low, and cook until the grains are tender.
Salt and pepper to taste but remember that smoked turkey will have loads of flavor.

a few good vegan / vegetarian cookbooks

let me preface this with... I have all but BabyCakes, Veganomicon, and Skinny Bitch.

The Skinny Bitch, Ultimate Everyday Cookbook author wrote Skinny Bitch, about vegan eating. The Veganomicon received great reviews and it chock full of creative recipes to keep vegans interested. BabyCakes...well, you have to love it just for her sassy writing style and yummy recipes for vegans and/or those allergy afflicted, sweet tooth junkies.

That said....

this stack makes an easy start for vegan cooking. A few folks have asked about cookbooks and since I have not written one to suggest to you I stopped at B&N to photograph a few favorites. I do have hundreds of cookbooks but there are those few that show their love with dog-eared and sticky note flags.

My all time favorite cookbook is the original Moosewood. B&N did not have the first Moosewood cookbook, which is the one I suggest you buy. All of the recipes are free hand with beautiful drawings. Moosewood is not vegan but it is vegetarian and you can easily substitute most recipes.

"Vegan With a Vengeance" was one of the first vegan cookbooks I picked up. The recipes are simple and ingredients easy to find...if you have a sweet tooth and won't fuss about sugar, you must pick up her "Vegan Cupcakes Rule the World." Isa gives great tips on what to sub for baking, that makes this vegan baking cookbook a great resource.

"Get it Ripe" is fun and teaches you about the ingredients that you can expect to use which makes it a great resource book on your vegan cookbook shelf. "Vegan Planet" is chock full of options too.

If you are able, buy your books from your local library's used book section....support the local library!

"I would have been a butterfly

...if Phoebe had not hung a bird feeder just above the dill weed that I have been chillin' on for weeks."

So, we (dan and his biz) have been busy and on the road for 3 weeks straight so I have not been cooking much, except for my lunch deliveries. I did not get around to planting fall crops this year and think I will be missing the Swiss Chard and Kale later this fall.

I was mucking about in the camera and found this photo and had to share it. I was such a moron and just like my bird feeder planted near a car hiding spot I put a bird feeder just above the home of this would have been butterfly. ugh! Still, is is a beautiful photo!

don't garden in flip flops

That will be the title of my first book. I've been thinking about it for the past 4 years...that I have been gardening in flip flops and now regretting it. I treated myself to a pedicure this Friday. I do a fine job on my own but it is nice to take a load off (as if personal hygiene is a real burden, huh?). So my toes are a sassy color of red more like a magenta... anyway, after such pampering I, like a fool, went out in the garden and mud today...in flip flops.

why one should not garden in flip flops (mistakes I have made)

1. Sharp sticks jab your tender feet
2. Raspberry or rose thorns really hurt if they get between your toes
3. It is really gross how dirty the bottom of your feet can get...sometimes I have hobbit feet (less the fur)
4. There is no support for the soles of your feet.
5. If you are not careful and over extend your toes when bending, you could cause a stress fracture or damage the capsule stuff that surrounds your toe joints. I accomplished this fete this year and it has been 6 weeks of pain. I can't sit still to ice it (except for this moment).
6. Heel Spurs...no, they are not callouses on your heels. A heel spur is a bony thing that will start to grow in a very sharp point on your heel, damage ligaments, and cause unbearable pain. I'm not saying that it is gardening in flip flops that caused mine (was diagnosed a bit ago). That, in combination with years in heels, contributed to this issue.

Be careful with your feet or you will end up like me... in boring flats and banning flip flops!

roasted beet chips

trying my hand at roasted beet chips... not sure what i think of this recipe. i have loads of beets from the garden so i can spare a few to experiment. we shall see. they are amazing in color, no?

ok, i just pulled the first batch out...these are disgusting! the recipe was rather easy...slice thin pieces of beets, lightly coat with oil, salt and roast at 375 degrees for 45 minutes to 1 hour and watch carefully so they don't burn. i have never eaten possum poo but i imagine it might taste as gross as these chips. i have defiled my beautiful beets to roast them. i'm wondering if i can use them in soup so they are not a total waste. oh ... blah the after taste... need to go find some wine to wash it down...and cat litter... later

day dreaming of posting

I just have to share this ... if you look closely in the center of the photo there is a hummingbird perched on the flower. I have taken a friend's advice and affectionately named him (her?) Patrick. I have several hummers but this one is spunky. I adore him! When he is not a peeping Tom he perches on the clothes line but is so tiny he looks like a clothes pin.

We have been busy. Dan's show season started and the garden is full and ready to be harvested! Dan pulled 12 pounds of beets for me yesterday! Something got at the leaves and left them like swiss cheese so I can't really steam them. Steamed beet leaves are amazing. I'll need to do some research for pest control once I identify the pests. We go on holiday in September. I have loads of reading and learning planned.
So, yesterday we pulled out Dan's grandmother's Victorio brand strainer to make tomato sauce. This is far easier than the boiling and peeling method of making sauce. My favorite tomato sauce recipe remains roasting. The recipe is in my blog from last season. I have no idea how many pounds of tomatoes we used for this sauce but we have approximately 18 quarts simmering away in my new/used roaster...uh, hope this works for a slow cook. I have no time to baby sit a pot for a day.

What is crazier in this photo, the colorful tomatoes or the pattern on our flooring?

attracting butterflies, birds and hummingbirds

Based on my bird experience I have vowed to be a better bird person...bird feeder hanger...bird lover??? whatever. I just need to learn what beneficial birds I want in the yard, how to get them here and make a happy environment so they stick around... and if I'm lucky I can Cinderella them and get them to help me with the laundry. Do they whistle while they work or is that the 7 dwarfs?I just picked up these 3 books and suggest them to you, bird lover wanna be. The first 2 are Rodale Organic Gardening books, Attracting Butterflies & Humming Birds to Your Back Yard and Attracting Birds to Your Back Yard. Birds in Your Back Yard is a Birds & Bloom Book.

I think I am a step ahead of the game this year. I planted red bee balm and some other hummingbird and butterfly loving plants! We have spotted a humming bird these past 2 seasons but I want him/her to make his/her home here!

I have been plating zinnias for years because the remind me of my father and his artist friend, David Ellinger. David loved to paint zinnias. I remember when dad took me to visit David, during a trip home from college, and he had stacks of paintings but the one that caught my eye was of zinnias. I have a few of his things hanging in the house now but not that zinnia! I do have beautiful memories with my artist and art loving dad!

Gluten Free Food Events in Berks

hello all who have a gluten intolerance or just choose to cut gluten from your diet. My friends at Gluten Free Food Rocks are hosting 2 big events in Berks. The first event is a gluten free vendor fair on August 21st with educators, vendors and samples.

If someone in your family becomes diagnosed with a gluten intolerance it can change the way many things are done in a household. Some can't even tolerate some personal hygiene products because of ingredients, some need to keep all the food prep equipment very separate. If you want to learn more join the folks at Gluten Free Food Rocks! Click here to check out their blog.

The GFFR will also be hosting a Gluten Intolerance night at the Reading Phillies August 29th. The details are on their blog.

does size matter?

Well, from what I read it does but it's kinda relative. Big summer squash, not so good. Big bottle of rich Shiraz, good.

I've read that the more frequently you pick squash, when they are at an ideal size of about 5-6 inches, instead of letting them get over sized and under flavored the plant will produce more squash for a longer growing season.

The cucumber, seen in the line up, is an Armenian cucumber. This one is a new favorite of mine for the thin, non-bitter skin and when they are sliced they are beautiful. This one got too big.

The bean...well it is some kind of crazy, Chinese long bean. It's crazy that it is so long. I planted this wizardly bean too late in the season so I have only 4 beans to show for it. I was hoping to grow so many that I could braid them into some funky dreads to lay over my cat's head for a rainy day photo shoot. Come on, like I have to to spend time with the cat...just thought it was a fun bean to experiment with. I'm saving the seeds for next year and will plant to eat eat.

sad story...looking for the upside

Picked up this great, melmac, handmade bird feeder at a local art show. It is my first bird feeder ever! Yea, yea so I get excited about a bird feeder, we all have our little pleasures. I filled it with the finest seeds that Home Depot has to offer. It was, in fact, a special blend of seeds. Hand selected to attract the finest song birds one's ears will hear. The prettiest little beauties to grace one's yard will come seeking this exquisite blend of seed. It was at least two weeks before the birds found the feeder.

Not long after they were enjoying the tasty delights that I had set out for God's little angels, I found a scattering of feathers under the feeder. I mentioned it twice to Dan. He was quick to change the subject, due to boredom of topic or he really could not comprehend why I was asking. I say this because I finally pushed for a response and it went something like... (I can't really remember the exact words other than "3 yr old" and "killed" because of the shock)...so, something like this... do you have the mental capacity of a 3 year old and you really don't get that birds did not get into a fight and thus the feathers, something killed a bird there!

I was shocked and horrified and not by Dan (he's the sweetest guy who meant no insult) but by the fact that I aided in the death of a bird that I only wanted to feed so that I could selfishly watch and maybe listen to a "thank you, phoebe... for the bird seed" song. ugh

I have since been refilling the bird feeder but may look for a new home to hang it. I bought 2 books from Rodale on how to attract butterflies, humming birds, and birds into my back yard and will do the required research. I hope they have lots of pictures and big (font) words that are easy to understand...

ricotta gnocchi with garden veggies

This recipe is adapted from a favorite cookbook that I picked up in Rehobeth last summer with hot pants Dan. The book is titled, A Colorful Cookbook: Apples for Jam, by Tessa Kiros. Tess, unlike me, is world traveled and schooled in fine cooking. Like me, her father is Greek and she loves color, simplicity, and pure food. Paging through her cookbook is like walking through a scrapbook of her childhood while unwrapping the gift of memories that she is going to give her children. I am charmed by this book.

So, I'm tooling around in the white section and find a simple recipe to compliment the yummy tomatoes and basil that are in the garden. I only have to turn the stove on for a bit to cook up these babies, it should not get too hot in this kitchen.
It took less than 10 minutes to prepare these little cheesy pillows. The were amazing!

15 oz cups ricotta cheese (Russo's Gourmet Food Market, for locals)
5 T grated Parmesan cheese
1 cup, scant all purpose flour
garlic powder, just a sprinkle
salt, just a pinchMix all of the ingredients together. Place in the fridge to chill. I found it easier to work with when it was cold. You will only need a bit of flour on your work surface and hands to roll out the mixture. You want to be careful not to make these heavy with excess flour and don't press had when working with the "dough." be gentle! Divide the mixture into 4 parts. Roll each portion out until it is a little thicker than your thumb and cut into pieces about 1/2 inch long.

Bring a large pan of salted water to a boil. Drop the gnocchi into the boiling water and cook for about 45 seconds, until they float to the surface. As they float up, lift them out with a slotted spoon and place them onto serving plate.

yard sale finds and artist goodies

50 cents each! The green glass globe was a Goggle Works artist sale goodie...$5.00 The flying saucer bird house (in the back) made from, collectible melmac, locally made. I am sure no birds will be using it...I have to read up on where to place birdhouses and hopefully get some tenants next season. Please put the word out, I'm looking for phoebe birds.

I'm going to be a cucumber

(I could be one of 3 varieties that phoebe planted...she lost track of name tags)

Maybe I need to find a new hobby. Shopping, fitness club junkie, baker, eating baked good, self pampering...

Gardening is back breaking, time consuming, requires planning. It all begins in the winter... picking seeds, ordering, starting them, keeping them alive and properly tagged. I am talking rotating crops, companion planting, bed spacing, layout, what time to plant which veggie, what goes in after the beans come out, tilling, retilling, soil health, attracting beneficials, keeping away the devil bugs without pesticides, fencing out rabbits and other hairy creatures, preventing blight, dreaming about blight killing the tomatoes, making sure the plants have enough water and at the right time of day, did I mention the amount of fluids lost in perspiration (not talking weight loss because I'd be back to my normal size by now)...or being a bit "dewy" - as the southerners would say)...I mean the amount of sweat equity is disturbing.

...but... oh my goodness, a baby cucumber makes me so proud and the sense of accomplishment, priceless! I'm finding that simplicity is breathing freely. Call me naive, it won't be the first time, but there are times when I step into the garden or by the flower beds and I just want to kick my heels up and scream just like Stewart, from MAD TV, .... "look what I can do!" My pockets don't have to be full but my heart should be light!

black garbanzo bean harvest

yes, please do adjust your screen because my harvest was itty bitty. This is the first time I planted garbanzo beans so there were no real expectations, just keep the plants alive until something grew. I planted about 8 plants. The beans grew in pairs per pod. Suppose I need to eat these black sheep of the garbanzo family before I commit an entire row for them in 2011.

I have limas that are still growing a few heirloom green beans to harvest. Those beds will be cleaned out for new plantings that will be harvested in the fall!

patty pan squash

Okay, we have all seen this before... stuffed summer squash but this is my,
"what's on hand" version. My kitchen has a wonderful scent wafting around in the breeze (it's hot and I have the fan on high).

I was excited to start these babies, heirloom benning's green tint squash. This is only my third year growing and I don't like the ordinary. These grow so quickly they are getting away from me. Dan picked these two this weekend and I plan on heading out to check for more when I'm done typing and the sun takes a break. So this dish is born of what I grew in the garden. It's pure love stuffed in a squash and baked!

• 2 squash, scooped out (dice up the scooped out part)
• Kernels from 2 ears of corn
• 1 sweet potato, chopped (neighbor's)
• 1 large red onion, chopped (okay, maybe not all from my garden...this is from Martin's...but I am growing onions)
• 1 green pepper, chopped
• 1/4 cup garlic bulbs, chopped
• 1 cup of cooked, organic sweet brown rice (try quinoa, spelt or kamut)
  
• 1 lb ground turkey
• 2 jars (approx. 3 1/2 cups tomato sauce...mine is roasted tomato sauce from last year)
• oregano, salt and pepper, to taste
  

saute ground turkey with a tablespoon of olive oil, onions, seasoning, and garlic. Just as the meat is browning turn the heat to med-low and add the sweet potato, corn, rice and tomato sauce. simmer for about 15 minutes.

okay... my oven is preheating now so wing the rest! I have the oven at 400 degrees and will cook, covered for 45 minutes but will check at 30 minutes. the squash should not be so overcook that it falls apart.

I have about 3 cups of leftovers. If you do, don't panic. Freeze it for later.

Growing Tomatoes - Dr. Weil

Growing Tomatoes - Dr. Weil

basil or fresh garden peas?

I know this is not a picture of basil but we all know what that looks like... I want to share a quick thought on what you can do with your basil! I made this for Christmas one year and my brother-in-law loved it.

I find it most efficient to make my pesto and freeze it in ziplock bags. I use a basic recipe of walnuts, garlic, basil, and cheese. I have been doing some googling to find out what people do to keep the color preserved. I have seen everything from quick blanch the leaves, citric acid to lemon juice.

Anyway, take some of your fresh or frozen pesto (about 1/2 cup) and mix it with sour cream or a blend of sour cream and yogurt. Whatever dairy combo that you use to make french onion dip should do. Of course, go by taste. Add a pinch of salt or a dash of soy sauce. Maybe you like it spicy so try some pepper flakes or powdered cayenne.

This makes a crazy good dip!

did you know?

• there are 60 varieties of basil
• it has anti-fungal properties
• it has anti-inflammatory properties
• the vitamin A in basil makes it a great at fighting free radicals
• check out this site to read more
  

what's better than roasted veggies?

fresh from the garden grilled veggies! Last weekend, during our heat stroke/heat wave, I fired up the grill and put on some fresh from the garden

• skewered red potatoes, onions and cherry tomatoes that were drizzled with some olive oil
• and corn on the cob
  
• summer squash
• beet greens (in an aluminum foil pocket with a little fresh garlic and olive oil)
  

I only tell you this, not so big revelation, to share that it makes wicked good leftovers, cold and over fresh greens with some feta for a great salad! Beautiful to look and and fab on the hips...unless followed by a mother-in-laws coconut cake...

I have been remiss but not lazy!

I've actually been busy and the only thing keeping me in my chair at this moment to make this post is the heat. Laundry on the line, garden peas calling my name, some tomato pruning on my to do list and painting the floor is a pressing need. It has been a whirlwind of a few weeks but as much fun as spring and summer has to offer!

Thanks to Dan's help with tilling and and putting up a rabbit gate the garden was well on its way. I thoughtfully laid out each row. I made a special trellis for the peas to wrap around and even mixed some sun flowers in for the birds. I tried to the best of my ability to make sure the crops were rotated by location and companion planted. I took my cordless i-pod docking station out and they listened to my funky, eclectic mix as we got things weeded, tilled and tended to!

I do need to do some tomato pruning and found a great site to give me the rules. Fine Gardening gave some great tips, click though to read about tomato care http://www.finegardening.com/how-to/articles/pruning-tomatoes.aspx Last year my plants got out of control but I'll be showing them who's the boss this time around. I believe there are at least 13 heirloom varieties out there and then some on the deck.

I also have the Henderson's lima doing wonderfully! I love limas and they are expensive at the farm stand....maybe there is something I am will be surprised about when they are harvested... will it take me days and days to get those little pearls from their shells?

I am most excited about my black kabouli bush garbanzo beans. When a new plant is introduced into the garden it is always a surprise to see how they will grow! I updated some photos in my phoebe's pure food facebook page so click through to see more.

tomatoes

I have been distracted (back from vacation, my day job, garden must go in and fun cooking) but share, in a quick post, about my tomato collection this year. This is my 3rd year growing tomatoes. The first year was an experiment with about 5 varieties, year two was a tomato explosion (about 12heirloom varieties), and this year... we'll see.

here is my heirloom plan

• Large Orange/Mennonite Orange
  
• Red Zebra
  
• Garden Peach (2)
  
• Henderson's Pink
  
• Matt's Wild Cherry
  
• White Beauty
  
• Opalka
  
• Orange Banana
  
• Brown Cherry
• Sungold Select
• Amish Paste
• Thai Sweet Cherry
• Yellow Pear Cherry
  

This Amy Goldman book is as informative as it is beautiful. Check it out the book and one of my favorite growers (where some of my tomato plants came from) http://happycatorganics.blogspot.com/

easy tzatziki on a hot spring day

easy tzatziki

• 15 oz yogurt, preferable from Cozy Corner Farms or Greek yogurt
• 1 hot house cucumber or 2 regular cucumbers, leave some of the peel and seed
• 2 T lemon juice, freshly squeezed
• 1 T vinegar
• 1 T fresh dill, chopped
• 2 tsp garlic, minced
• 1 1/2 tsp salt
• 1/2 tsp white pepper, freshly ground (use black if you don't have white. I prefer not to see the black flecks in this creamy white dip)
  

In a medium bowl over a sieve or into cheese cloth, grate half of the cucumber and chop the remaining half. I like this texture but you can either grate or dice all. Squeeze the excess juice from the cucumbers. You can drink this fresh, tasty shot of real juice or discard it. Mix all the ingredients and refrigerate for at least an hour for the flavors to marry. Serve with fresh veggies or toasty pita chips.

super sexy quinoa

Keen what??? Quinoa (pronounced KEEN-wah) is a highly nutritious seed from the Andes region of South America. It shares this photo with goat cheese. Super sexy? Well, sure it is. Quinoa is mysterious, exotic, the new buzz (chia seeds will be next), great for your body, and uncomplicated (to prepare). Don't you want the scoop?

Quinoa has an excellent nutritional profile

• exceptional source of protein – containing all essential 8 amino acids

• high in iron
• magnesium: relaxes muscles and nerves, helps support healthy bones & keeps blood circulating
• B vitamins: have a host of health benefits, check out www.whfoods.com

Quinoa is easy to prepare Rinse the quinoa, in a strainer and gently rub/agitate it, with cold water until the water runs clear. This process removes naturally occurring saponins which can give the grain a bitter taste. In a saucepan, combine quinoa and liquid (1 cup quinoa, 2 cups liquid), cover and bring to a boil. Turn off the heat and keep covered for 15-20 minutes. Remove lid and fluff with a fork.

Just a few ideas for using quinoa

• cook it with seasonings or in broth. Met someone at the wine walk who suggested preparing with pineapple juice and sazon then add pigeon beans

• toss with veggies
• blend or prepare with fruit juice
• add dried fruit, maple syrup or sweet spices
• use it in soups or stews
• makes a great breakfast cereal
• use is as a healthy substitute for rice. Makes a yummy pilaf and compliments a light seafood meal.

date and coconut cookies (vegan, GF optional)

This is a really easy cookie to make. You won't have to wait for butter to come to room temp or pull out the KitchenAid to incorporate all the ingredients. Maybe it is too easy and too tasty but no one has to know but you! When they are just out of the oven the are a tad crispy on the outside and warm and gooey on the inside; they taste like granola bar meets cookie. I enjoyed mine with some steamed soy milk that had a dash of cinnamon and a bit of agave.

I have to share a picture of my nephew after he the tried my cookie. This was the face he made... which was very different from the face he made when I offered him a gumdrop. Maybe I should have put gumdrops in this batch!

Here is the bare bones recipe. Use a bit of creativity, I did with my batch. I like cranberries, pumpkin seeds and some secret spices! some ideas... raisins, chocolate chips, favorite nuts, banana chips, ginger, oats... what do you like in your granola?

Date & Coconut Cookies

• 1/2 C nuts, roasted
• 1/2 C date pieces
• 1 1/2 tsp nutritional yeast
  
• 1/1 C shredded coconut (I prefer unsweetened)
• 2 C unbleached flour of your choice ( I used whole wheat pastry flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 C maple syrup
• 1 1/2 tsp vanilla
• 1/2 C oil, canola or vegetable

preheat the oven to 335 degrees. Chop the nuts and dates in a food processor with a few pulses. Add this nut & date mix to a larger mixing bowl with the yeast, coconut, flour, baking powder, and salt; mix well.

In a small bowl combine the maple syrup, vanilla, and oil. Stir the wet and dry mixes together and spoon onto a greased or lined cookie sheet. Bake for about 20-25 minutes.

cool on a rack and enjoy!

lunch delivery on hold

for 3 weeks! I am a bit behind the times and wish I had shared this earlier... I will be at the fabulous and funky Firefly gift shop on Penn Avenue this Wednesday for the wine walk. I am unsure if tickets are still available but suggest you click through the link on the "wine walk" for further details. I did this with a friends in the fall and had so much fun..

As a tease, here is what I will be sharing with some new folks on Penn:

Quinoa Caviar
organic quinoa, eggplant, onion, garlic, herbs and lemon juice

savory goat cheese balls
herbs from my garden and a citrus zest are in this goat cheese mix that is rolled in nuts

tzatziki
made with local yogurt (cozy corner) and served with fresh veggies

gardening notes: april

This was a long weekend with loads of man & women hours put in outdoors. It was perfect weather. The temps did not get over 60 degrees so it was ideal for doing grunt work without fear of heat stroke. This is the first time I have had so much time to prepare for planting. For the past two years, I scurry around after our vacation, mid-May, getting things into the ground as the weather has already warmed.

This weekend we filled the new garden area with soil, put a tiny wall in that low area, tilled one last time, raked dirt, and framed out my beds. This is exhausting work. Last year I did rows and this time around ... well, we shall see how this turns out.

I am by no means an experienced vegetable gardener. I had to prove myself with a teeny, tiny bed in 2008. It was about 8' x 8'. Dan said if I could master that area he would consider tilling a larger space. I planted tomatoes, arugula, carrots, chard, watermelon, and peppers to name a few.



Dan was surprised. I was hooked.

So, today my beds are ready. I started more seeds and plan on planting the same seeds direct, just in case. Funny thing (to me anyway) is last year's garden was really my first go at such a large space (15' x 20') and everything came in beautifully. I planted right into the soil with some work (tilling and peat moss). I used a plastic cover to help keep weeds at bay between plants and newspaper topped with grass clippings to reduce weeds between rows. (note: if you use grass clippings for the first time and catch a whiff of a death thing... chances are it is the clippings...)

This year's main bed is now 20' x 36' and my mini bed... still 8' x 8'. I plan on incorporating veggies in my flower and herb gardens again.

novice gardener's tip of the day: if you must have a garden tool in your hand...wear gardening gloves



ready to be filled!

gardening notes: mid march

I can't seem to locate my gardening journal from 2008 and 2009 so I will start to note in my blog and hope I never forget my password!

During the first week in March, I tried something new... I started seeds using organic seed starting soil and compostable containers:

• tollies peppers
• ancho chillies
• heirloom Chinese giant pepper
• heirloom cayenne long thin pepper
  
• heirloom golden marconi pepper
• heirloom yellow pear tomato
  
• heirloom Thai pink cherry tomato
• organic Valencia onion
• heirloom, organic Scotland leek
• heirloom red creole onion
• organic Ed's red shallots

I clearly labeled my little gems, kept them moist and in the sun. To easily maintain the moisture level, I put my seed containers in the lidded salad containers from Giant (the 16 oz organic salad greens plastic container)....thought this was pretty genius instead of using trays.

It was exciting to see the little buds emerge (as if I have anything to do with this little miracle). I tried to start seeds a few years back with no success... probably had something to do with that. There are 5 salad containers full of seeds. Almost all the seeds sprouted with the exception of the peppers. I set those containers aside to try some other seeds when I had a minute. 2 weeks later I found a minute and pulled out the containers only to find peppers sprouting! Guess they just needed to be ignored. They are doing well now.

We are still working our soil and waiting a bit before I get these seeds in the ground. They get to keep me company in the house for just a bit longer. Sometimes I let them outside, on sunny warm days. Wonder if I should play music for them so they can enjoy this nice, quiet time before I put them out in the hot sun, amongst all the bugs and they have to start working and producing?

6 week detox/diet completed

just saying... I made it! One slip up, new exercise habits in place and not missing sugar all that much! I say that with a ripe champagne mango in the kitchen that I am ready to peel and eat after finishing this post.

I have not missed the TastyKakes as much as expected but I have been mad for Haute Chocolate. I stopped in on the last day of the diet to indulge in an iced americano; the baked cinnamon rolls looked divine. So when you are in the area, make an appointment to stop by for a coffee, espresso or their signature hot chocolate (yum iced) and enjoy a treat!

p.s. I lost 9 pounds but bigger than that mastered my cravings and replaced it with better habits!

spaghetti squash, it's what's for dinner & gluten free

There is no meat here! I am down to my last week on this no white diet/detox. It has not been as difficult as expected. Have to admit to a minor breach in my resolve but this lapse lasted a short while and I made it worthwhile!

Even though the days are getting longer, in terms of daylight, I feel time is always running short. Had a recipe I wanted to share last week for baked chicken... another day, I suppose.

For dinner, I roasted the last spaghetti squash from my fall harvest. I was short on time and this worked well with a hands-off dinner prep.

• Preheat the oven to 400 degrees. Cut the squash in half and seed it. Line a baking/roasting sheet with foil and add 1/4 cup water.
• To add a bit of flavor, coat each half with olive oil, salt, and pepper. Before putting the squash, cut-side down on the roasted pan, tuck in some garlic cloves.
  
• To the finished squash (roasted at 400 degrees for about 1 1/2 hrs) I topped with my tomato sauce. So that protein was covered I made Dan grilled pork chops, seasoned with garlic and oregano. I had fake Italian sausage with my dish.
• Topped with shaved parm it hit the spot with little time over the stove and no wheat products.
  

Health Benefits of Rosemary Oil

check out this link for some interesting facts

Health Benefits Of Rosemary Oil | Natural Essential Oils | Organic Oils

rosemary

Spring is here, some of my seeds have been started and garden planning is in full gear! I found hope and inspiration while enjoying a coffee, waiting for my car repair. Just outside the cafe window I spotted a rosemary bush that has survived a few seasons in our climate. "Hope" and "inspiration," strong word to use for rosemary? Not if you have tried season after season to find a varietal that can survive our temps.

http://www.sclydeweaver.com/home.aspx

I love rosemary. I blend it's essential oils with others and almond oil using it as a moisturizer. It is fabulous for cooking and I may experiment with rosemary in baking this season (when I am off this detox and can eat what I bake). The scent of rosemary also reminds me of my parents and their home cooking. There is another post I'm sharing that you should check out if you are interested in the scoop on rosemary. I also encourage you to check out one of the blogs I follow, http://cloverleafherbs.blogspot.com/
Long and short, I spoke with the store manager about his rosemary tree (okay, it was not that big but it all depends on your perspective). Before she rang him, the barista assured me that he loves talking about his plantings. She was not wrong, the gentleman was gracious with his time and knowledge. He shared that his varietal is a Rosemary Officinalis, Hill Hardy but that the Gorizia type is also hardy for this area. I would love a bush this size...imagine the skewers I could use for kabobs!

The manager wrote this information on the back side of scrap paper, that turns out is a recipe card. I'll share that too!

Blue Cheese Salad Dressing

• 1 cup mayonnaise
  
• 3 T milk
• 2 T white wine or lemon juice
• 2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp dry mustard
• 4 oz blue cheese
  

put all ingredients in a blemder but withhold half of the cheese to crumble into the mixure. Makes 1 1/2 cups

a little something sweet with no added sugar

I have made many posts since birthday dinner at my in-laws...but only in my head. This "no white detox" is going well but pushing me to be a little creative and prepare food in advance because finding time to cook when I'm home at 7 is not easy.


After a long day outside, clearing garden beds, finding a possum in our barn and wrestling with our raspberry bushes I was ready to kickback and enjoy the sunset. Last night I made a veggie curry with organic short grain brown rice. I had dessert on my mind while preparing dinner. Costco has champagne mangoes and mine are ripening slowly. I can't add sugar and the naturally sweet coconut and mango was so yum, sweet and creamy.


coconut creamed mango dessert

3 tablespoons of organic coconut milk

1/4 cup of organic sweet brown rice

1/8 tsp vanilla extract

1 cup chopped mango, chilled



mix all but the mango and gently warm. top with mango and enjoy!!

a dash of cinnamon might be nice

broccoli soup but what's for dessert?

We are planning to visit Dan's family tomorrow night to celebrate a birthday. I got wind of the menu: wiener schnitzel (dan's father makes a beautiful schnitzel), peas, scalloped potatoes, boy's salad (a strawberry and banana jello mold with a layer of sweetened sour cream), and an eclair cake. I am sure there will be freshly baked bread too. So, based on this detox program I can eat the peas... Plan #1 remove my contacts for dinner Plan #2 take food

In preparation for tomorrow, just baked off one of the last spaghetti squash from my garden. I cut the squash in half and before putting it cut side down on the baking tray added garlic cloves, a splash of olive oil, and a dash of oregano. I also steamed some french beans and made a batch of broccoli soup.

The broccoli soup was simple and is quite tasty. I caramelized onions, added pressed garlic then broccoli pieces and broth. After about 15 minutes on medium heat, I used an immersion blender to smooth the soup. A few last additions included: quinoa, a splash of unsweetened soy milk, salt, white pepper and grated Parmesan cheese.

Lastly, I prepared a baked portabella and eggplant parmesan. Alton Brown shared a neat trick to substitute eggplant for pasta, like a fettuccine. He thinly slice the eggplant lengthwise, added a tad bit of salt, placed on a paper towel in a sieve and let it loose it's water while in the fridge. Presto, a healthy non-pasta. Anyway, I grilled some portabella (that was coated in pressed garlic), put it in a baking pan, topped it with ricotta cheese (mixed with minced garlic, oregano and mozzarella), the eggplant shreds, sauce, and finally a mix of mozzarella and smoked mozzarella.

not your mom's dieter soup...

...because it is lacking the ranch dressing flavor packet. Does anyone else remember this soup? Made of cabbage, a can of diced tomatoes, string beans, potatoes (maybe) and a packet of dry ranch dressing. Is it weird that I thought it was quite tasty? I feel this is more an early sign of my love of veggies rather than love of dieters . . . anything.

I raided the fridge last week to make something that followed this new 6 week detox. I'm calling it a detox because it sounds chic and it is more of a detox than a diet, whatever! Back to my fridge raid, I found the cabbage and collard greens, ginger and lemons. Soups on! Use any veggie you find as the yum is in the lemony, ginger broth.

I sauteed shallots and finely diced ginger then added the sliced cabbage and collards. The chicken stock was next followed by some quinoa. At the very last, I added slices of lemon. Lemon juice makes the best secret ingredient to most soups! Lastly some leftover cilantro. I enjoyed the simplicity of this soup.

Funny story(if you know Dan), I packed a hearty serving of soup for my lunch. The following day, when I was ready to head to work I could not find my soup. I called Dan to warm him he took my healthy soup in error. Now, he might have been spinning the truth but that night he said he, "actually enjoyed the soup"

phoebe vs. the tastykake kandy kake

if you live outside of the north eastern region of the US you may have never had a Tastykake. It is true what they say, "nobody bakes a cake as tasty as a Tastykake." When I went off to college it was Tastykake and a great pizza that I missed the most (in terms of food). Growing up we were never indulged with goodies and this may be were my sugar fix is rooted.

As part of a challenge from my boss (a healthy chiropractor), we are removing sugar from our diets. She may have more willpower than I, I tried to have some Jif with my apple this evening. I have trained Dan too well, he knew Jif is junk and has loads of sugar in it. I actually enjoyed the almond butter instead.

I'd rather master my cravings than have them master me! So what masters you? How much healthier would you be if you cut it out of your diet?

juz' sayn...

samosa lasagna - part 2

I think it turned out quite tasty; however, I would do a few things differently...

• maybe add some ginger and shallots to the butter/oil used for the bechamel sauce. I did use garlic powder and would do that again...or use fresh garlic.
  
• keep the ricotta in but not add pre-blended garlic seasoning mix ... it had oregano in it, blah!
• a dollop of cool yogurt may have been a nice way to serve it (yogurt thickened by "straining it in a coffee filter) ... maybe some fresh cilantro on top?
  

butternut squash lasagna meets samosas

a photo later...

I was going to make a quick lasagna for dinner tonight, short on time and needed an excuse to use some of the dozens of jars of homemade sauce we put up this summer. Thought I had a small bit of samosa filling that was from a test batch a bit ago but it turned out to be more like 3 cups of this tasty ground turkey, pea, and sweet potato filling. It was too much to have the Indian flavor lost in the tomato sauce. Yuck, what was I thinking...that Dan would not notice a bit of Indian meat in the tomato sauce? yup. So a new recipe idea began to form in my bitty mind. I have a feeling that Dan might at least try it...if I starve him.

I made a bechamel sauce and just as it neared thinning added 2 cups of squash puree (buttercup squash from the garden). I mixed 1 1/2 cups ricotta cheese with a garlic seasoning mix and some shredded cheddar. I know this sounds a bit gross but the scent wafting from the oven is tempting. This may be one of my MacGyver fridge moves that will either bomb or pleasantly surprise.

So, a layer of the squash bechamel sauce in a greased pan, whole wheat lasagna, samosa with ricotta, sauce and so on. Listen, if people can find pleasure from eating Hamburger Helper then this really deserves a chance. I used real, unprocessed healthy food!

We shall see tomorrow!

penzeys spices

hello, thank you to the lovely person that gifted me a Penzyes gift card for Christmas. My goodies arrived today! That's all... I am just wrapping up my prepared lunch for tomorrows delivery. The croutons just came out of the oven and the un-quiche smells divine!

Indian flatbread

Found a new recipe for an Indian flatbread in a food magazine. The process and ingredients seemed very simple. I enjoy the naan bread recipe that I blogged about a year ago.

This recipe was pretty much 1 1/2 cups flour, 1 tsp salt 1/2 cup warm water knead it 5 minutes, let it sit 30 minutes, divide into 6 pieces, roll out to about 9 inches and cook 1-2 minutes each side on a flat grill pan. Easy enough, right?

The first few flats of bread were kind of crunchy, it took a few tries before I got the hang of it. I must say I prefer the other recipe that did require more time though this one was tasty. I added some fresh rosemary and thyme.

In the small print of this post, I need to make a confession. We have friends from visiting from out of town. Every year we get together a tradition has developed, Shady Maple for the breakfast buffet. Today I had a bit of .... well, that is not important. What is important is the company for friends... over an oreo cookies 'n cream filled doughnut or maybe or the comfort in knowing though I ate loads of stuff my body does not need I did not eat a sampling of everything.

phoebe's snowed in vegan raspberry scones

this is what summer looked like...

• make hot tea
• laundry
• clean tub
• fill tub in case of power outage
• SCONES!!!!

I made only 3 batches of scones. Two recipes were a twist on Ina's maple oat scone and strawberry scones(made mine black cherry & almond). The 3rd batch were vegan raspberry scones (olive oil & agave). Here is the real mystery, when the scones were mounded and cooling on the kitchen island Dan came in and tried a warm one. Of all the scones he had to choose from, he had the vegan raspberry scone. All of the scones looked beautiful but he chose the scone made with whole wheat flour and agave. I made it very clear that the other treats were made with good ol' fashioned butter, eggs, and white flour (I lied about the flour), his usual preference. The raspberries are from his glorious raspberry patch...this might explain his selection.

• 2 cups spelt or whole grain white, unbleached flour
• 1 T baking powder
• 1/4 c rolled oats
• 1 tsp salt
• 1/3 c oil (I used extra virgin olive)
• 1/3 c agave
• 1/3 c hot water
• 1 tsp vanilla
• 1 c fresh or frozen raspberries
• optional: vanilla bean, seeded and white chocolate chips

preheat oven to 375 degrees

whisk the dry ingredients and add the wet stir until just combined and stir in the raspberries

use a 1/3 c ice cream scooper for ease. bake for 15-20 minutes.

dirty risotto...comfort food oolala

I have a great, fool-proof recipe that I use for risotto from a Todd English book, The Figs Table. This is a perfect comfort food and this week's weather begged for a pot! My version is fudged from the original. My aunt-in-law went to Myrtle Beach for the month of February and dropped off some things that she could not pack and did not want to spoil...okay guys, down there in MB your loss!

I was gifted garlic, red onion, fresh herbs for soup, a sweet potato, and a butternut squash. I already used the herbs and garlic for a simple tomato garlic soup with chick peas and orzo. The red onion was next to be used. Typically a basic risotto is creamy white and to use the red onion would alter that color, I further fudged it up by using dried mushrooms and the broth they were reconstituted in. Instead of the traditional white wine, I used red to further dirty my rice and lastly I found whole grain risotto!!! No photo for this post, it was dirty rice.

If you like Italian sausage (not passing judgment...being as some people keep pigs as pets is all) it might be nice in this mix, maybe with a bit of sage and thyme.

Four-Onion Risotto
this is Todd's recipe ** my alternations are in blue

serves 6-8

2 T butter **extra virgin olive oil
2 c leeks, thinly sliced **red onion
1 spanish onion, diced
5-6 shallots, thinly sliced
6 cloves garlic, thinly sliced (or pressed)
1 cup dried mushrooms, reconstituted
2 cups arborio rice **brown arborio
1/2 c white wine **red wine
6 cups chicken broth **organic beef broth
2 T thyme, fresh or 1 T dry
1/2 goat cheese **grated parm

Place a large stainless steel/non-reactive pot over medium heat and add the oil. Add the onions, shallots and cook until tender and translucent, about 7-10 minutes. Add the garlic and cook for another minute.

Add the rice and stir to coat. Add the wine and cook until it is absorbed.

Add the broth, one cup at a time, stirring with each addition, until it is absorbed, about 20 minutes. DON'T leave unattended! Add the herbs and cheese and serve while still creamy.

100 Pop Bud cookies

I am a bit behind in posting but have to share last weekends handy work ... 100+ cookies. No, you are not welcome to eat them, I'm not sharing, just sharing the photos. (FYI, if I have shared these cookies with you, know those are the ones that fell on the floor) With the help of Karen, our hostess and teacher, I learned how to make Pop Bud cookies. This is a modified dutch cookie recipe. Bud, Karen's father, wanted to removed the fat and cholesterol from the cookies so that he could enjoy them.

**side note: I can't advocate eating white flour and sugar, it is in fact, unhealthy as it robs vitamins from your body, is not nutritious, causes disease when eaten in excess (diabetes for one) and eventually turns to fat anyway; however, if you are vegan or eggs gross you out and cow juice (milk) turns your stomach and/or you don't really care about white flour or sugar... these cookies ROCK!!!! I fall into the first category and prefer to keep my distance from gooey eggs/chicken wannabes and cow liquid... unless they are in a divine recipe. Did I mention these cookies are wicked good??? I have enjoyed 2 with coffee while typing this post.


baking should be this much fun!!!

The recipe makes a batch of 100+ cookies and it would have been an arduous task if Karen had not laid out all the tools and ingredients. The recipe is basic (sour your own "milk", flour, sugar, oil, vanilla, salt, baking soda) but it makes such a huge batter for which you need a special spoon (must be mixed by hand), gigantic bowl, and a special frame and rolling pin to roll these bad boys out (we used a flyers cookie cutter, so these were bad boys cookies... the fighting, slashing and boarding kind).

Thank you Karen! Our next lesson opera fudge!