Friday, December 30, 2011
Vacation includes fine dining. Mine was tapas at the ever beautiful Cleonice in Ellsworth.
Thursday, December 29, 2011
Wednesday, December 28, 2011
The fabulous ingredients about these patties is still the chopped medjool dates, which makes them surprisingly sweet with the smokey-ness of cumin and mexican oregano in the background. I like vegan dishes spicy, so I added some Sriracha to the mixture. Herbs like thyme would be great, too.
- 1/2 cup dried lentils (red, green or beluga, or all of them)
- 1/4 cup dried chickpeas
- 1 bay leaves
- 1 garlic clove
- 2 cups water (as soaking liquid)
- 1/2 cup breadcrumbs
- 2 flax eggs or 2 eggwhites (flax egg: 1 TB ground linseeds, 2 TB water, mixing and waiting for 5 min for them to gel)
- 1 ts cumin
- 1/2 ts sweet paprika
- 1 ts mexican oregano
- 4 TB Trader Joes red pepper spread
- 1 TB hot sauce (Sriracha, optional)
- salt, pepper to taste
- 5 medjool dates, chopped
Drain the lentils and chickpeas, remove the bay leaf, keep the garlic clove, and pulse the mixture coarsely in a food processor. The mixture should keep a lot of texture and not be too smooth.
In a mixing bowl, mix the chopped lentils and chickpeas with the remaining ingredients. Mix well. Heat a pan with some olive oil so that the patties won’t stick. Form little patties (I got about 25 small patties from the mixture) and fry on medium heat, about 10min on the first side, and 4 min on the second side. You want to leave them in the pan (or griddle) longer at first so that they stay intact when you turn them over. Serve!
Tuesday, December 27, 2011
Here is the first inmate I entertained today. A wonderful 2-year old long-haired gray-white girl. Very smart, very loving. And while I played someone stuck a sticker on her kennel. “I’ve been adopted !”. I am not surprised.
I almost adopted her myself.
And then there was the nursery. With 4 little, 3-months old brothers, 3 orange tabbies and one gray kitten, scared to death. The only place to hide was the litterbox.
Or behind the cushions.
Maybe, the litterbox is better after all.
So, go, and explore and maybe you have room for one more kitten or cat or dog.
Thursday, December 15, 2011
It is colder outside, milder than usual this time of the year in Maine, but a mix of rain and snow and a gray sky makes for warm comfort food. Salads are typically a combination of chopped raw vegetables, but a winter version is a combination of precooked or prebaked winter vegetables ---- in my case today it was a freshly sauteed portalla mushroom with olive oil thyme baked butternut squash cubes, chickpeas and french string beans baked with red onion slivers, all heated in a skillet and served with feta crumbles. My kind of winter salad. Looks the ground outside, mostly green with a few snow flakes.
Sunday, December 11, 2011
I poured all the almonds in the food processor, added a 1/2 TB of honey and pulsed the nuts. I scraped down the walls a few times, and then let it run. And let it run. And let it run. According to the recipe it should be buttery after 10min. But after 10 min it still looked like coarse dark almond meal (center picture). So, I let the processor run for another 5 min, and another 5 min, and another 5 min….. For a while there I suspected that the only thing that would get to a liquid consistency would be the food processor’s motor. But I put faith in those recipes telling me “Be patient!” After about 30min, I gave it a rest (and the food processor a cool down). It looked like the picture in the bottom right, a thick fudge like consistency. After another 1/2 hour I added a tablespoon of sunflower seed oil, and let the food processor do its thing a while longer.
Overall, it took about 1 hour until the almond butter had the required consistency (top right picture). Phew! Tastes good, though. And the food processor survived, too.
Friday, December 9, 2011
Thursday, December 8, 2011
Wednesday, December 7, 2011
Cinnamon spiced candied nuts
- 3/4 cup slivered almonds
- 3/4 cup walnut halves, chopped into medium sized pieces (or chopped pecans)
- 1/2 TB butter
- 1 ts vanilla extract
- 2 TB brown sugar
- pinch of salt
- 1/4 ts ground cinnamon
- pinch of ground cloves (cautious, this is a strong flavor, add very little).
Sunday, December 4, 2011
One of my favorite salad and meal ingredients in the fall/winter is baked squash from my winter squash collection. With a big serrated bread knife I cautiously forcefully cut the red kuri/kabocha squash into sections, remove the seeds, and line the slices on a foil-linned baking sheet. Same with a delicata squash. Some salt and pepper, and baking for 35min at 425F. Baked squash is sweet…. like sugar.