tag:blogger.com,1999:blog-83898131544712682592024-03-13T17:26:17.764-04:00bitchin' in the kitchenJill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-8389813154471268259.post-1654608450947529072012-08-05T19:54:00.000-04:002012-08-05T21:15:17.939-04:00Eat Your Veggies in (Vegan) Mint Chocolate Chip Ice Cream Format<div class="separator" style="clear: both; text-align: center;">
<a href="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcR0RG1MuKoXzxx96thxsSrupzkPMsaHfPxuY5oCQ6FCyDHRKAzy" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://encrypted-tbn0.google.com/images?q=tbn:ANd9GcR0RG1MuKoXzxx96thxsSrupzkPMsaHfPxuY5oCQ6FCyDHRKAzy" /></a></div>
I am totally not kidding!<br />
This is a crazy recipe, but it tastes amazing! More important for me, there's no dairy-hangover.<br />
<br />
How did we run across this? In Whole Foods--the VitaMix Guy was there doing a demo and tastings. My children love the sample tables at the health food store and this live demonstration was intriguing to them. They watched as VitaMix Guy threw a packed cup of spinach, ice, half of an avocado, a touch of peppermint flavoring (organic) and agave nectar in this amazing appliance and flipped it on. Instantly, it was pulverized into a creamy, green "ice cream". Then, they added vegan mini chocolate chips, switched it on for just a few seconds (so the chips were still chunky, but the chocolate flavor got mixed in).<br />
<br />
My boys ate their <i>entire portion </i>and then, miraculously, went on an expedition to find avocados and spinach in the produce section because they wanted me to make it at home. I looked at the VitaMix guy with incredulity as my kids sauntered back cheerfully, piping, "These are organic avocadoes, right?", and "Hey, mom, I'm not sure if this is spinach, but it looks like it." They were beet greens, actually, but they worked just fine! VitaMix Man turned to me, took a little bow, smiled and said, "You're welcome!". <br />
<br />
<u><b>Vegan Mint Chocolate Chip Ice Cream</b></u><br />
<br />
I don't have a VitaMix blender, so I modified the recipe:<br />
Note: Use liquids sparingly to keep it more like ice cream and less like a smoothie.<br />
Makes 4 servings.<br />
<br />
<ul>
<li>2 cups mild-flavored greens (we used beet greens, but baby spinach will work, too)</li>
<li>1 tsp organic peppermint flavoring</li>
<li>3 cups ice</li>
<li>1 ripe avocado (for creaminess)</li>
<li>3 T agave nectar</li>
<li>almond (or other) milk in a small quantity</li>
</ul>
To aid in blending, I added almond milk sparingly to help the blades turn.<br />
Blend until smooth.<br />
Stop the blender. Add:<br />
<ul>
<li>1 handful of vegan chocolate chips </li>
</ul>
and blend until incorporated (but not completely pulverized--it will ruin the beautiful green color)<br />
EAT!<br />
<br />
<br />Photoflowerhttp://www.blogger.com/profile/16202961710510902178noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-46759859876471995632012-01-22T15:49:00.000-05:002012-01-22T15:49:12.805-05:00Dresden Plate Video tutorial<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/uq6mBtJYsnI" width="560"></iframe><br />
<a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85848/nshopis/92c559b80336635fdedd3a01b490ffea.png" style="border: 0px currentColor !important;" /></a>Nickihttp://www.blogger.com/profile/13227971652407680764noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-89216701799268065382011-09-15T18:00:00.006-04:002011-09-16T01:04:02.293-04:00Apple Pie Battle of the SexesI've agreed to let my husband, Brian, battle me in the State Apple Pie contest at this year's Durham Fair. Last year we both entered items in the baking competition, but different categories. Two of mine earned "first premium" ribbons---zucchini bread and baklava---but my apple pie earned a dismal "third premium." The pie was a hippy version with a whole wheat flour crust, and my top crust cracked on the drive over to the fair. Brian scored a "first premium" ribbon for his classic French macarons in the Guys Only category. His taste of victory whet his appetite for more, and he has set his sights on...his wife.<div><br /></div><div>So, the stakes are high---very, very high and it definitely feels like a Man vs. Woman thing even though Brian would argue vehemently that it's not. I have decades of baking experience under my belt and actually considered becoming a pastry chef. Brian has a strong competitive spirit and fine (read: maddening) attention to detail. We learned last year that the judges want a very simple traditional apple pie. Normally I'd say, "Screw that!" and do another hippy version, maybe with some kind of pecan streusal sprinkled on top and agave syrup for the sweetener, but I can't risk earning another third premium and suffering lifelong humiliation if Brian should score higher. So traditional it is.</div><div><br /></div><div>We're both making trial pies tonight. I'm using the following Alton Brown recipe for inspiration and will be going for a traditional appearance with a few, hopefully delicious, taste twists thrown in.</div><div><br /></div><div><a href="http://www.foodnetwork.com/recipes/good-eats/super-apple-pie-recipe/index.html">http://www.foodnetwork.com/recipes/good-eats/super-apple-pie-recipe/index.html</a></div><div><br /></div><div>I'll keep you posted with photos and updates and would love feedback.</div><div><br /></div><div>Wish me luck!</div>Christinahttp://www.blogger.com/profile/01945003674737773009noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-33835344596753745912011-07-28T08:06:00.000-04:002011-07-28T08:06:18.649-04:00Cukes and more cukesAnybody else have lots of cukes? A link to a huge collection of cucumber recipes:<br />
<br />
<br />
http://awaytogarden.com/cucumber-growing-qa-and-the-best-pickles-ever#more-15073Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-30208802491375893142011-07-26T19:01:00.000-04:002011-07-26T19:01:59.282-04:00Oh-My-Goddess DressingStill waiting for most of our tomatoes (only sungolds have ripened for us so far), but we've had plenty of cukes and the herbs keep growing, so..... goddess dressing for our steak salad w/garden cucumbers. oh my!<br />
<br />
1/2 cup plain yogurt<br />
1/4 cup sour cream<br />
1/4 cup mayo<br />
1/2 cup packed garden herbs (I used oregano, basil, thyme, sage and rosemary)<br />
2 cloves garlic<br />
1 slice lemon<br />
salt and pepper (not too much--this is so flavorful already)<br />
<br />
Food process and chill until ready to use.Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-30622135474410535292011-05-29T06:03:00.000-04:002011-05-29T06:03:40.544-04:00Caprese Pasta SaladA great, easy pasta salad w/ingredients that everyone (at least everyone w/any common sense) likes:<br />
<br />
1/3-1/2 cup olive oil (depending on how much coating you like on your noodles)<br />
1/8-1/4 cup balsamic (how much zing do you like?)<br />
a couple spoonfuls of pesto (optional)<br />
1 clove garlic (or more!)<br />
salt and pepper to taste<br />
1 pound pasta (farfalle or orechiette work well)<br />
1/2-1 pound fresh mozz, diced<br />
1 pint cherry tomatoes, halved or quartered<br />
1 cup basil leaves, julienned<br />
<br />
Combine oil, vinegar, pesto, garlic salt and pepper in a big bowl. Add cooked pasta, mozz, tomatoes and basil and toss. Enjoy!Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-91652365496887231082011-05-23T08:40:00.000-04:002011-05-23T08:40:28.095-04:00Recipes from the Garden: Ham and Leek pizzaI found some volunteer leeks growing rampant in the vegetable garden (so that's what those giant, globular flowers were last summer). I got rid of most of them to make way for tomatoes and cukes, but left a few, hoping they will self-seed again this summer.<br />
<br />
Anyway, I sauteed a vidalia onion w/the white parts of the leeks and some garlic for about 20 min, then topped the pizza w/red sauce, mozz, the onion mix and ham and the green parts of the leeks. It was a good spring-but-not-quite-feeling-like-spring-because-it-won't-stop-raining meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ox-9LjBUx_Q/TdpVcMTEw9I/AAAAAAAAA_U/LMVllC1057Y/s1600/IMG_5012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Ox-9LjBUx_Q/TdpVcMTEw9I/AAAAAAAAA_U/LMVllC1057Y/s320/IMG_5012.JPG" width="320" /></a></div>Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-87999404086223537132011-04-24T07:31:00.000-04:002011-04-24T07:31:14.894-04:00Yummy Granola MixOven: 325<br />
<br />
Mix:<br />
2 cups oats<br />
1/4 cup flaxseed or wheat germ<br />
1 tsp cinnamon<br />
1 tsp salt<br />
1/4 cup sunflower seeds or soy nuts<br />
<br />
Mix:<br />
1/3 cup oil (or 1/2 for more clumps)<br />
1/3 cup honey (or 1/2 for more clumps)<br />
1 tsp vanilla<br />
<br />
Pour wet ingredients into dry ingredients. Mix well with hands, forming clumps.<br />
<br />
Bake 10 minutes. Add 1/3 cup nuts and 1/3 cup coconut. Bake 10 minutes more.<br />
<br />
Remove and cool. Add dried fruit and choc chips, if desired.Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-39880833567746939802011-02-22T20:41:00.000-05:002011-02-22T20:41:46.201-05:00Pizza--the Joy of AdamThis is basically the Joy of Cooking pizza dough recipe tweaked by me based on my dude-in-law Adam Shopis' research and teachings.<br />
<br />
Mix 2 1/4 tsp. yeast in 1 cup hot water.<br />
<br />
In Kitchen Aid bowl:<br />
3 1/2 cups flour<br />
1 Tbsp Salt<br />
1 Tbsp Sugar<br />
2 Tbsp Olive Oil<br />
Mix with wooden fork or paddle attachment on low.<br />
<br />
Add yeast/water. Add between 1/4-1/2 cup more water. Mix with fork until it starts to come together.<br />
Then use bread hook attachment and mix on medium low for 10 minutes. Dough should stick to bottom of bowl but not sides. Add water or flour accordingly if necessary.<br />
<br />
Coat large bowl with oil. Form dough into a ball and put in bowl. Cover tightly with lid or plastic wrap. Let rise 60-90 minutes in a warmish place. Sometimes I start the dough in the oven for 10-15 minutes with the oven light on, but you will have to remove it in order to:<br />
<br />
PREHEAT THE OVEN TO IT'S HIGHEST SETTING FOR ONE HOUR. If you have a convection oven, use that setting. Make sure the pizza stone is in there on the lowest rack.<br />
<br />
Make your pizza as usual, but if you've preheated properly, the pizza should only take 4-7 minutes so WATCH IT VERY CLOSELY until you know how quick your oven is going to cook your pizza.<br />
<br />
The great thing about this dough is you really can't screw it up too badly (and believe me I've tried). It's going to be soft, crispy brown on top with crust bubbles and it is always delicious. Mangia!!!!Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-41162516718381035392011-02-21T16:40:00.003-05:002011-02-21T19:02:36.741-05:00Sardines with Capers and PastaI bought a package of sardines in olive oil a couple months back after having read that they're a safe and sustainable source of Omega 3s (not to mention cheap). But, they lingered in my cupboard because I did not know what the heck to do with them. I looked for recipes online, and the majority of them were dips, not something I'm overly interested in. So, I decided to try the following, and really really liked it. My husband liked the taste but not the smell. My 21 month old daughter liked the flavor of everything together, but wasn't a big fan of the fish itself. I'm going to make it a couple more times, and fully expect everyone to be on board by the third try. Let me know what you think!<br /><br />----------------<br /><br />Sardines in Olive Oil, Lemon, and Capers over Pasta<br /><br />Saute a chopped onion or a few shallots over low heat in a generous amount of olive oil. After the onions have softened a bit, add a clove or more of chopped garlic. Continue to saute over low heat until the onions are translucent. Add the capers, with some of the pickling juice, and the juice of one lemon, and allow it all to heat up together. Add two or more cans of sardines packed in water or olive oil, and allow them to heat through. I recommend the olive oil packed sardines. They have a better look and texture. Add your cooked pasta, salt and pepper to taste, and toss them all together, breaking up the sardines a bit. I used whole-wheat angel hair pasta. The sauce was definitely able to stand up to the whole wheat. You may want to add some of the saved pasta water here. I didn't the last time I made it, but will the next time since I think it'll improve the "sauciness." Sprinkle with fresh chopped parsley and Parmesan and serve!Christinahttp://www.blogger.com/profile/01945003674737773009noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-63850158198712098722011-01-30T13:03:00.003-05:002011-02-11T09:06:31.065-05:00Oatmeal: From yuck to yum!!<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;">Here is a great idea from our guest blogger, Jim: </div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><div style="text-align: auto;"><div style="text-align: left;"><br />
</div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"></span><br />
<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline;"><div style="text-align: left;">I never liked Oatmeal. As a kid I remember my Grandma or Aunts trying to convince me to like it by covering it with sugar. My Dad would try to get me to like it by putting maple syrup on it. Sleepovers at friends houses would run up the risks of being served instant oatmeal. To me, it just seemed like yesterdays cereal, warmed up a bit with some raisins thrown in. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">From College on I never had to deal with oatmeal. Might sit across from someone in the cafeteria shoveling warm paste into their mouth, but that was about it. As soon as I was out of the dorms, and to this day, regardless of who I lived with, I was the cook, chef or primary destroyer of food goods in all households and oatmeal was not in my arsenal. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">About 15 years ago I read a fitness and health book written by a guy named Bill Phillips. In his book he talked a lot whole grains and unprocessed (or less processed) foods. I was struck by the idea that forcing my body to work harder by digesting whole grains I could almost get some free exercise by just eating. Oatmeal was at the top of his list of healthy whole grains. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To be clear, he was talking about WHOLE OLD FASHIONED OATS. Not the packages with sugar and malt in them, and not even 1-minute oat, which he explained were whole oats that had been further pressed and perforated or cut down into smaller pieces to make them absorb liquid quicker. That secondary processing did make them cook quicker, but it also was robbing your body of the chance to get that extra 'exercise' of breaking them down. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">It struck me that the less I cooked them, the more my body would have to work to digest them, and this is how I came up with the way I cook oatmeal. Steeping instead of boiling yields a light fluffy oatmeal instead of soup or paste. I love it because it is very quick and easy to do before school, requires no planning as you can always come up with a variation based on what you have in your kitchen, and my girls will eat it a few times a week with no protest. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1.5-2.5 cups liquid * </div><div style="text-align: left;">3 cups whole old fashioned oats (eyeball this. after a few tries you will figure out how many oats to add so all the liquid is absorbed. you need a lot less liquid than you think. if there is too much liquid left, you can strain it out)</div><div style="text-align: left;">pinch salt </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">unsalted nuts (optional) </div><div style="text-align: left;">raisins (optional) </div><div style="text-align: left;">sugar (optional) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">* water is the most healthy choice, but produces a finished product too bland for me so I use milk (skim or vanilla soy) or 1 cup juice (apple, cranberry.) Liquid combos that work: water and cranberry or apple, soy milk and cranberry or just milk. Don't try cow milk and juice...train wreck!<br />
<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Take a big saucepot and put it on high heat. Add all 3 cups of liquid and pinch of salt bring to boil uncovered. As soon as the liquid starts to boil add the oats and stir for 30 seconds or until all oats are wet, then cut the heat and cover with a tight lid. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Let oatmeat steep for 5 minutes (covered) then fluff with fork and serve. For my girls I garnish with what they call a "sugar spoon" which is a teaspoon pressed into the top of their oatmeal filled with sugar. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Variations: </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">When adding spices I add them right after I add the liquid to the saucepot. Raisins or other dried fruit I add right after the oats, just before I kill the heat and cover the pot. Nuts I add right at the end of the steep (the cover and let steep for additional minute or two.) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Apple Pie - Use apple juice as your juice, add cinnamon with the salt and add an apple finely diced when you add the oats. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Gingerbread - Use cranberry as your juice and add nutmeg, clove, all spice, cinnamon and ginger with the salt. (you can really amp this one up by replacing 1 cup of liquid with coffee or expresso. Being a complete cheapskate I use the coffee left over from the prior day. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Cranberry - Use cranberry as your juice and add dried cranberries (or Craisins) with the oats and pecans at the end.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="http://3.bp.blogspot.com/_NF0Usn7jU-M/TUXJQjMdDhI/AAAAAAAANi0/oNdfJxjvAWw/s1600/DSC_4070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="268" src="http://3.bp.blogspot.com/_NF0Usn7jU-M/TUXJQjMdDhI/AAAAAAAANi0/oNdfJxjvAWw/s400/DSC_4070.JPG" width="400" /></a></div></span></div></span><br />
I can't wait to try this!Anonymoushttp://www.blogger.com/profile/13638945874069891229noreply@blogger.com2tag:blogger.com,1999:blog-8389813154471268259.post-3840181386912647342011-01-12T12:01:00.001-05:002011-01-12T12:01:09.050-05:00lunch todayvelvety lemon chicken soup. i've made it lots of time.....always delicious. and it's quick!<br />
<br />
http://www.epicurious.com/recipes/food/views/Velvety-Lemon-Chicken-Soup-14580Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-2166275038566486682011-01-11T17:05:00.000-05:002011-01-11T17:05:08.360-05:00My Go-To MealOkay, ladies, I recognize that with young ones you do need to present healthy meals and did so also when I had young ones. I also admit that I was much more creative in the kitchen when I was a stay-at-home Mom. But now since it is only the two of us we generally are very easy to please and only go full hog during holidays. So, I LOVE easy.<br />
<br />
<br />
So, what do I keep in my freezer to put together really quickly that will tantalize the taste buds? I keep several bags of Cavatelli made with Ricotta and several bags of frozen chopped broccolli. If I am lucky I will also find a few Sweet Italian Sausage links but it is not essential to the meal but sure does add zip.<br />
<br />
Here goes:<br />
<br />
Chop two LARGE onions<br />
10 cloves of garlic sliced thin or chopped, I prefer sliced(I generally use more...the more the better...the more the sweeter)<br />
Two bags of frozen Broccolli<br />
About 1/2 cup of chicken broth, just enough to steam up the broccoli and keep the pasta moist (If none available you can use some of the pasta water.)<br />
Salt and Pepper to taste<br />
Olive Oil, of course<br />
One pound bag of frozen Cavatelli<br />
~1/4 cup white wine <br />
<br />
Sautee garlic and onion till golden in olive oil (I don't skimp). When golden add brocolli and sautee over HIGH heat for about three minutes. Add broth and wine and cover for about 3 minutes over Medium Heat or until fork tender. Cook Cavatelli. When done mix all together and serve.<br />
<br />
Now, if you are fortunate to have sausages on hand you either barbecue them (that's what we do on our Jenn-Aire), broil them, or fry them. Start the sausages before you start the broccolli. When sausages are cooked (I like mine crispy) slice into pieces. When the broccolli mixture is done add the sliced sausages and cook for about another three minutes to meld all the flavors.<br />
<br />
Of course you can always sprinkle with some cheese if you choose. Very easy and SO VERY DELICIOUS. And yes, this is healthy. But I also admit that it is just as easy to pop some Trader Joe's Orange Chicken in the oven and have dinner twenty minutes later.....that's when I get lazy.<br />
<br />
Hope you have a chance to make this. It really is quite tasty. Sometimes we treat ourselves to some already made broccoli rabe and sausage from A&S. Broccoli Rabe is a very healthy food. Sausage, probably not so much!<br />
<br />
Bon Apetito<br />
NickiNickihttp://www.blogger.com/profile/13227971652407680764noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-4531372313793511482011-01-11T07:42:00.001-05:002011-01-11T13:05:00.571-05:00Giada's Couscousthis was so good and easy and pretty too! apples, cranberries, almonds and maple syrup....yum!<br /><br /><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe/index.html">http://www.foodnetwork.com/recipes/giada-de-laurentiis/israeli-couscous-with-apples-cranberries-and-herbs-recipe/index.html</a>Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-35538912790597048732011-01-09T21:25:00.004-05:002011-01-09T21:41:40.267-05:00I saw this on the food network and gave it a try. I really liked it and it was super easy. Enjoy with crunchy bread.<br /><br />I also like it because it is super cheap and most likely you have all the spices already.<br /><br />I copied the recipe below but here is the direct link to the food network site: <a href="http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html">Moroccan Soup</a><br /><br /><span style="font-weight:bold;">Moroccan Spiced Chickpea Soup</span><br /><br />Cook Time:1 hr <br />Level: Easy<br />Yield: 6 servings<br /><br />Ingredients:<br /><br />1/4 cup extra-virgin olive oil, plus more for garnish<br />1 large onion, medium diced<br />6 to 8 cloves garlic, pressed<br />1 teaspoon ground cinnamon<br />1 teaspoon ground cumin<br />1/8 teaspoon cayenne pepper<br />1 heaping teaspoon sweet paprika<br />1 (14.5-ounce) can chopped tomatoes<br />3 (15-ounce) cans chickpeas, drained and rinsed well<br />1 quart vegetable broth or reduced-sodium chicken broth<br />1 teaspoon sugar<br />Kosher salt<br />Freshly ground black pepper<br />1 (5-ounce) package pre-washed baby spinach<br /><br />Directions:<br /><br />Heat olive oil in a large pot over medium-high heat. <br /><br />Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. <br /><br />Add spices and saute a minute or so.<br /><br />Add tomatoes, chickpeas, broth, and sugar. <br /><br />Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. <br /><br />Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.<br /><br />Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.<br /><br />Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. <br /><br />Stir in the spinach and let heat through until wilted, just a couple minutes.<br /><br />Season again, to taste, with salt and pepper.<br /><br />Serve soup, drizzled lightly with extra-virgin olive oil, if desired.Anonymoushttp://www.blogger.com/profile/13638945874069891229noreply@blogger.com2tag:blogger.com,1999:blog-8389813154471268259.post-43886679649035386412011-01-07T21:33:00.004-05:002011-01-07T21:40:06.341-05:00Standby MealHere is my standby meal...<br /><br /><span style="font-weight:bold;">Enchiladas</span> (makes about 8 medium or 6 large)<br /><br />This is a very simple recipe I received from my great friend, Christie. It is very easy and the recipe is on the smaller enchilada sauce can in case you ever forget it (but we added the beans and rice). The can will tell you if you need one or two cans of sauce, I just can't remember.<br /><br />1 lb Ground Beef<br />1 can refried beans<br />2 servings of cooked rice (I use minute rice usually)<br />1 Bag of Shredded Cheddar Cheese<br />1-2 Cans of Enchilada Sauce (hot or mild)<br />Flour Tortillas (any size. I think I use the middle size)<br /><br />Filling:<br /> Cook Ground Beef and Drain<br /> Cook Rice at Same Time (microwave works well for us)<br /> Add Beans, Rice and 1/3 to 1/2 of cheese bag to Cooked Beef (looks gross but it will taste good)<br /><br />Make Enchilladas:<br /> <br /> Take a Tortilla and add as much of the above filling to it and roll it up<br /> Place filled tortillas into a baking dish (I usually spray it with cooking spray first)<br /> Top with Remaining Sauce and Remaining Cheese<br /><br />Bake:<br /> Bake at 350 (I think) for 15 minutes just to warm it all up. It will say the temp on the enchilada sauce can.<br /><br />Enjoy!!Anonymoushttp://www.blogger.com/profile/13638945874069891229noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-38707796069914273132011-01-07T14:36:00.000-05:002011-01-07T14:36:31.641-05:00Weeknight GoTo MealWhat's your favorite homemade weeknight go-to meal, something quick but fresh and healthy? When I was in Boston last summer, visiting my brand new nephew, Adam and Mia made french bread pizza with a baguette, something I hadn't thought of in years.....so easy; so good!<br />
<br />
Lately, our favorite has been "Rainbow Ramen," made from those cheap ramen noodles that cook up in about 1 minute, mixed with whatever colorful veggies we have and whatever meat we have in the fridge. It's a big hit every time, and since I discard the nasty (but admittedly delicious) packets, it's pretty healthy too. Here's the recipe:<br />
<br />
1. Marinade/Meat:<br />
If using meat, julienne and marinate for 30 minutes. For 1 lb. meat:<br />
2 Tbsp. soy sauce<br />
1 Tbsp. minced ginger<br />
1 Tbsp. minced garlic<br />
<br />
2. Prepare sauce:<br />
1/4 cup soy sauce<br />
3 Tbsp. rice wine<br />
1 1/2 tbsp. sugar<br />
1 1/2 tbsp. worcestershire<br />
1/2 teaspoon sesame seeds<br />
<br />
3. Saute meat in 2 Tbsp vegetable oil over med-high heat. Remove from pan.<br />
<br />
4. Saute veggies in 2 Tbsp oil: onions, scallions, red cabbage, carrots, peppers, snowpeas, etc. If using onions, give them a 1 minute headstart before adding other veggies. Cook other veggies 1 minute. Add sauce.<br />
<br />
5. Cook 3 packages ramen in boiling water for 2 minutes. Drain and toss in a big bowl with veggies and meat.Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-66867726888397953452008-11-02T17:17:00.003-05:002008-11-02T17:24:11.590-05:00November BluesWell, it's November 2 and we finally had to dismantle our garden last week. We had our first freeze, and I had gotten the tomatoes off a few days before. They are sitting in two bowls: one red, one green. I don't eat them anymore the way I did in August, sliced with salt, savoring every bite. This year, we had such a good yield that for the first time I decided to cook some of them (I found that to be a sacrilege before this year).<br /><br />So, we will have the last of our red tomatoes this week in a pasta recipe with sausage, tomatoes, spinich and cream. I'll only simmer the tomatoes in the cream long enough to make the sauce pink.<br /><br />And maybe I'll put aside one last tomato to slice and eat raw with salt. It's going to be a long wait til next August.Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-80256373594773757122008-09-13T14:25:00.002-04:002008-09-13T14:37:28.100-04:00Slow cooked lentil stew with hamThis year we joined a meat CSA (locally raised meat) and occasionally find ourselves with cuts of meat we're not quite sure how to cook. (Each month we get 10 lbs. of different cuts of pork, beef, lamb and chicken.) This past month, we received a very thick ham steak with big wads of fat at the edges, which didn't quite excite me. I'm not a huge ham fan and didn't like the idea of grilling it and eating it hot off the press. Instead, we cut it up leaving the fat intact and threw it into our slow cooker with a bunch of vegetables and lentils. The result was a delicious lentil ham stew -- perfect for a cool fall evening or for a work lunch. It reminded me of the lentil soup Mom used to make us.<br /><br />Here's what I threw into our 5 qt. slow cooker for 10 hours:<br /><br />1 thick ham steak cut up (Bacon is also a good substitute.)<br />3-4 red potatoes<br />2 medium onions<br />3 stalks of celery<br />1 green pepper<br />2 cups of rinsed green lentils<br />6 cups of water<br />4 cloves of garlic<br />salt and pepper to taste<br />thyme<br /><br />Put everything together in the SC and cook for 10 hours on low. <br /><br />The slow cooker is my new favorite kitchen appliance. It's a great way for a busy family to make a healthy, delicious dinner during the week.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-51399996933781273422008-08-08T12:22:00.002-04:002008-08-08T12:34:36.616-04:00Vietnamese Style FajitasI make this for Rachel and Mike when they come over because they flatter me with rave reviews for it, and I usually forget about it otherwise. We will be seeing them tonight, so Orion and Maia helped me mix up a batch of the dressing. This is from <span style="font-style: italic;">Cooking Under Wraps,</span> and it's a great recipe as is, but here it is w/my changes:<br /><br />Chile Dressing:<br /><br />grated zest and juice of one lime<br />3 tbsp. soy sauce<br />2 tbsp. brown sugar<br />1 jalepeno<br />fresh ground pepper<br />1/4 cup olive oil<br />2 tsp. garlic<br /><br />Make dressing ahead if possible and let it sit.<br /><br />Chicken, pork or steak<br />2 bell peppers<br />1 large onion<br /><br />Grill these. Blacken peppers, steam in paper bag and peel. Slice meat, onion and peppers fajita style and toss with the sauce. Serve on warmed tortillas with any or all of the following:<br /><br />lettuce<br />mint<br />cilantro<br />tomatoes<br />avocado<br />sour cream<br />shredded cheese<br /><br />I usually keep these separate since I have a couple people at my house with very particular tastes, but pre-kids I used to throw the lettuce, tomatoes and herbs in there with everything else.Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-2117035282981113692008-08-06T08:00:00.003-04:002008-08-08T12:21:39.752-04:00Early Girl<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jjGhivdS6I0/SJmUZHt8YXI/AAAAAAAAAoY/3vTQaPr3I1M/s1600-h/early+girl.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_jjGhivdS6I0/SJmUZHt8YXI/AAAAAAAAAoY/3vTQaPr3I1M/s320/early+girl.jpg" alt="" id="BLOGGER_PHOTO_ID_5231375601456931186" border="0" /></a><br />Our first early girl tomato! I picked this after it got pretty red on the vine on July 30th, which was 66 days after transplanting (on May 25th). Also featured are some red cherry tomatoes and some sungolds, both of which we've been getting since July 19th or 20th. Our second early girl will be ready today or tomorrow.<br /><br />Here's how all our garden plants are faring (this is more an inventory for me than anything else):<br /><br />Early Girl (from local nursery): healthy<br />Mountain Fresh: (nursery): healthy and prolific<br /><br />Sungold: (heirloom from farmer's market): a little scrawny and sparse, but tall with a fair amount of fruit<br /><br />Green Zebra: (farmer's market heirloom): beautifully healthy and bushy, lots of flowers but no fruit....I'll be very bummed if this one doesn't pan out.<br /><br />Better Boy (nursery) and Striped German (farmer's market): These are both in a location that turned out to be too shady. They are small (but healthy), with only a few fruits.<br /><br />Cherry Tomato (in pot): Initially the best plant (got HOT in the full sun on our patio), it got attacked by aphids and it is now a sad, spindly plant.<br /><br />And the 2 surprises: a plant that got crushed by a lattice that I threw in the flower garden, and is overcrowded but healthy and producing some fruit, and an insanely healthy volunteer cherry tomato plant that is growing like wild out of our compost bin.Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-3319807082442190972008-07-31T12:51:00.002-04:002008-07-31T13:01:10.066-04:00Potato Leek SoupI just got back from Chicago and we had no food in the house. I was hoping to go to a farmer's market but the ones near me were not happening for four more days so I went to the grocery store and bought any vegetable that I thought looked good and figured when I got home I could figure out what to make with them. I am hoping to do the same thing next week but with farmer's market veggies.<br /><br />This week I made couscous salad with onion, tomatoes from the garden, green pepper, chick peas, and lime. It was missing something so next time I will look up a recipe and see what I could add...any suggestions? We did add curry but it was still a little dry.<br /><br />Then I used the same veggies and added black beans and corn the next night making a salsa salad with some quesadillas. <br /><br />I had leeks, onions and potatoes so I am currently making soup. Here is the recipe I found. I will let you know if it is good. <a href="http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/">http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/ </a> Yes, out of season but at least I am headed in the right direction. <br /><br />I am currently reading "Animal, Vegetable, Miracle" that Mia and Jill both liked. It is eye opening and inspiring. I hope to apply much of what I am learning to our family table.<br /><br />JCAnonymoushttp://www.blogger.com/profile/13638945874069891229noreply@blogger.com1tag:blogger.com,1999:blog-8389813154471268259.post-68258579419123508612008-04-26T09:24:00.002-04:002008-04-26T09:30:10.697-04:00Janet's More or Less ChickenHere is my favorite thing to make when we have friends over. It is really easy and everyone loves it. You serve it in a big pot on the table and give each person a big piece of crunchy bread. I usually use some sort of French bread. Not the really skinny kind, more the type you could put some of the chicken into and make a sandwich. <br /><br /><br />More or Less Chicken<br /><br /><br />½ Tbsp Olive Oil<br />1 Tbsp Oregano<br />1 tsp Red Pepper Flakes<br />3 crushed garlic cloves<br /><br />8 Chicken Breasts (you can use fewer without altering the rest of recipe)<br /><br />1 Large Can Whole Tomatoes w/ juice<br />1 ½ Cups White Wine<br />1 cup Kalamata Olives (buy ones with no pits)<br />¾ cup Raisins<br />½ cup Pine Nuts<br /><br />One Bunch of Scallions cut into 2 inch long pieces<br /><br /><br />1. Sizzle the first 4 ingredients together in a large pan for one minute.<br />2. Add whole chicken breasts and brown on each side. (You can use the chicken strips if you want to)<br />3. Add the next 5 ingredients and simmer for about 30 minutes.<br />4. Add the scallions and cook 5 more minutes<br />5. Enjoy!Anonymoushttp://www.blogger.com/profile/13638945874069891229noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-2736671896985534752008-04-24T16:50:00.003-04:002008-04-24T16:55:42.689-04:00Shortcut to Heaven<span style=";font-family:arial;font-size:85%;" >This is an abbreviated approach to an authentic pizza crust from Adam's awesome mother starter, with yeast he alchemically captured from the air. By abbreviated, I mean it still takes 3 days, but without as much fussing on day 3. It's so freakin' worth it.<br /><br /></span> <p class="MsoNormal" style="margin-left: 0.25in; text-align: center; line-height: 200%;font-family:arial;" align="center"><span style="font-size:85%;"><u>Making Starter<o:p></o:p></u></span></p> <ol style="margin-top: 0in;font-family:arial;" start="1" type="1"><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Measure out ¼ cup of mother starter into big bowl.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Fill ¼ measuring cup 2/3 full of water. Dissolve starter into it.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Add ¼ cup flour. Stir until combined.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Leave on counter all day or overnight. (Now feed the mother: add 1/8 cup flour and a tad less water. Leave on counter for 1-2 hours.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Stir down new starter and repeat steps 2-4.</span></li></ol> <p class="MsoNormal" style="line-height: 200%;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: center; line-height: 200%;font-family:arial;" align="center"><span style="font-size:85%;"><u>Making Pizza<o:p></o:p></u></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">1.5 cups flour</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">1 tsp. Sugar</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">¾ tsp. Salt</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">3 T. olive oil</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Scant ½ cup water</span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <ol style="margin-top: 0in;font-family:arial;" start="1" type="1"><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Pulse dry ingredients in food processor.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Add oil and scant ½ cup water. Process until dough forms sticky ball.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Knead dough until smooth, adding more flour if necessary.</span></li><li class="MsoNormal" style="line-height: 200%;"><span style="font-size:85%;">Put in oiled bowl; turn dough in bowl. Cover with plastic wrap and let rise until doubled, about an hour.</span></li></ol> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="font-family:arial;"><span style="font-size:85%;">Use or refrigerate. Punch down dough when ready, and prepare pizza.</span></p> <p class="MsoNormal" style="margin-left: 0.25in; line-height: 200%;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <span style=";font-family:arial;font-size:85%;" ><br /></span>Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com0tag:blogger.com,1999:blog-8389813154471268259.post-14609369293054231512008-04-24T16:47:00.003-04:002008-04-27T07:34:28.957-04:00Healthy Pancake Make-Ahead Mix<span style="font-size:85%;"><span style="font-family:arial;">Why use Bisquik (loaded with trans-fat) when you can quickly whip up a batch of dry mix on your own? I have tinkered with this quite a bit, and have upped the milk from 1/2 to a whole cup (I like my pancakes a little on the thin side). Here 'tis:</span><br /><br /></span> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:85%;">Healthy Pancake Dry Mix and Recipe</span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: center;font-family:arial;" align="center"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">Dry Mix</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">2 cups all-purpose flour</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">¾ cup wheat flour</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">¼ cup flaxseed</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">6 tsp. baking powder</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">1/3 cup sugar</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">1 ½ tsp. Salt</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">Mix all ingredients and store in an airtight container. If it won’t all be used within about a week, store in fridge because flaxseed spoils quickly.</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">Pancake Recipe:</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">1 cup dry mix</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">1 egg</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">1 cup milk</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">2 Tbsp. Oil</span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;"><o:p> </o:p></span></p> <p class="MsoListBullet" style="margin-left: 0in; text-indent: 0in;font-family:arial;"><span style="font-size:85%;">Because of the oil in the pancakes, you don’t really need any in the pan. These pancakes have such a nice flavor that when you have regular old pancakes again, they will seem bland and boring!</span></p> <span style="font-size:85%;"><br /><br /><br /></span>Jill Bhttp://www.blogger.com/profile/18226708027663912141noreply@blogger.com2