Monday, December 21, 2015
I bought some “OO” flour, and fresh eggs. Since I am not one for reading manuals, I watched a video on youtube. Measure the flour in the provided measurement cup (250g flour), mix the 1 egg with a bit of water (and in my case, saffron dissolve in the water) in the second measurement cup, and wait for pasta to be pressed out of the maker 3 minutes later.
Saturday, December 19, 2015
|The tree is decorated.|
|This year I painted the Christmas cards.|
|With help from this little fella. He decided to not just supervise but get in on the action.|
|Outdoor kitty is still out and about and supervises the late season raking of leaves.|
|Recent lunches. Spiralized carrots, pomegranate seeds, hummus and frozen figs and strawberries. Or sauteed mushroom and corn, with hummus and fresh campari tomatoes. Or apple cake and tea (with the beautiful Starbucks 2015 Christmas Mug collection).|
Sunday, December 6, 2015
Wednesday, November 25, 2015
There is a tad bit of snow on the ground, and the cold has started. The wind blisters cold around the face, and tries to sneak in between buttons on the coat. Thoughts of hot chestnut praline lattes sound appealing and highly desirable when I take a few steps between the car and the stores. Today is a busy travel and last groceries shopping day, before the world in the US will settle down, hover around the oven and baste the turkey. Making some exotic cocktails while catching up and taking peeks at the sizzling bird.
Just in time for a veggie loaf, which might be a great addition for the vegan or vegetarian at the Thanksgiving feast.
makes about 8 servings
- 1.5 cups of cooked chickpeas (divided)
- 1 cup of cannellini beans or white navy beans (divided)
- 1/2 TB coconut oil
- 1 shallot, peeled and diced
- 1 clove of garlic, minced
- 1/2 cup frozen edamame
- 1/2 cup of chopped frozen spinach or chopped kale (thawed)
- ½ cup cut up broccoli (cut florets into small pieces)
- 1/2 cup corn kernels (fresh or frozen)
- ¼ cup chopped carrots
- 1 ts boullion powder, dissolved in 1 TB of water (e.g. Rapunzel)
- 1 TB dried thyme
- 3 TB barbecue sauce
- 3 TB nutritional yeast
- 3 TB pepita seeds (or roasted pine nuts)
- 1 egg (or flax egg for a vegan version)
- ½ cup or more panko (breadcrumbs)
- ground black pepper
- pinch of cayenne powder (optional, if you like some spice)
- If using canned chickpeas and bean, rinse and drain both in a colander. In a food processor, process 3/4 of the chickpeas and beans. Pulse to make a coarse mixture. Set aside.
- Heat a skillet over medium heat with coconut oil, and saute onions and garlic. Cook until translucent. Add edamame, spinach, broccoli, corn, carrots, and dissolved bouillon and simmer for 5 minutes.
- Add 1/2 of the veggies to the mixture in the food processor and pulse some more.
- Transfer all ingredients (pulsed mixture, remaining sauted veggies, chickpeas and beans) to a mixing bowl. Mix in the thyme, BBQ sauce, nutritional yeast, and breadcrumbs. Add the pepper and cayenne (if using). Taste for flavor and add more salt of pepper if necessary.
- Add egg, and mix in.
- Transfer the mixture a dry loaf pan. Press in the mixture and even out the surface.
- Decorate with some BBQ sauce or apply it as glaze.
- Bake in pre-heated 400 degrees F for 35 minutes or until a toothpick from the center comes out clean.
- Cool for 10 minutes, and serve in the pan.
Sunday, November 22, 2015
I take back everything I ever said about butternut squash soup. Because there is really only one pumpkin soup in my book, and that is soup made from kuri squash, also called sunshine squash or hokkaido squash. It just has this wonderful, mellow nutty flavor compared to which butternut squash is simply bland.
It’s not even difficult to cook. I usually buy the smallest kuri possible, the little 1 pound babies, and that’s good enough for 2-3 servings of soup. I leave the skin on, and cut it (also simpler because the squash is small) into sections, and scoop out the seeds, which I roasted separately.
An added flavor booster is this little gnarly cousin of the celery stalk, the celery root (or celeriac). It makes the soup slightly thick, similar to adding potatoes. It has a very strong flavor, so a little slice goes a long way.
So, there you have it. A kuri squash, 1-2 carrots, celeriac, and broth, cooked until both the carrots and squash are tender, cooled, pureed and ready to eat the finest, and boldest natural kuri squash soup.
Red kuri squash soup
makes 2-3 servings:
- 1 ts olive oil
- 1/2 red onion, peeled and diced
- 1 small 1 pound red kuri squash, cut into section, seeds removed (also known as Japanese squash, orange hokkaido, or uchiki kuri squash)
- a 1/2 inch thick and 4 inch long strip of a celeriac (root)
- 2 small diced and peeled carrot
- 4 cups vegetable broth
- Salt and pepper
- sour cream, to serve
- fresh thyme, chopped, and pepitas to serve
In a large pot, heat olive oil. When hot, add the onion and soften (ca. 3 to 4 min). Add the vegetables and cook for 2 minutes, stirring. Cover with broth, and a lid, and simmer for 25 minutes on medium low heat, or until the vegetables are soft. Cool the soup and puree in a blender, or use an immersion blender and purée the hot soup. Add more stock or water if necessary. Serve.
Wednesday, November 18, 2015
Recently I found a new way of cooking beets. Coffee ground roasted! Raw beets, wrapped in foil, and baked under a crust of a coarse salt coffee grinds mixture. The infusion of both the salt and the coffee gives the beets an extra dimension, yes, they are quite salty, but the coffee complements the beet flavor without overpowering it.
Coffee roasted beets
- 2-4 beets
- 1/2 cup coarse kosher salt
- 1/2 coffee grinds (before or after brewing)
Once the beets are soft, remove all the salt and coffee grinds, and peel the skin of the beets (scrub off the mixture on the exposed side of the beets, if you halve them). They are ready to be used in salad, like this classic beet, apple, gorgonzola and walnut salad with balsamic vinaigrette.
Beet salad with apple, gorgonzola, walnuts and coffee roasted beets
- 1 coffee roasted beet (see recipe above), peeled and cut into slices
- 1 shallot, peeled, thinly sliced
- 1/2 teaspoon coconut oil (or other light flavored oil of your choice)
- 1/4 apple with skin, thinly sliced
- 1 TB gorgonzola cheese
- 5 walnuts, chopped and toasted
- 3 TB balsamic vinaigrette
Sunday, November 15, 2015
People start to feel down, when it’s getting dark by 4pm and a long evening is ahead. I just see it as endless time to get cozy. Huddle with the cats in front of the fireplace, and light cashmere fir scented candles. Slow down. Drink hot peppermint tea. Watch a Hitchock movie. Read a book. Unpack the water color palette and paint the pages in my planner. Knit mittens.
Life slows down in the winter months, at least in the evenings. During the short days, everyone is busy, rushes to the stores, buys thanksgiving décor, the first holiday presents, and grabs cans of green beans and jars of crunchy onions on the way out. The chicken man at the FM has a long list of organic, local turkey orders. There is red and gold or silver everywhere, and a buzz in the air. Memories of Christmas and Thanksgiving past bubble up and shape the hopes for the coming season. We will be busy until the Holidays and New Years. Then, at least in New England, the cold and the snow will come. And skiing season. And more firewood.
So, there is plenty to look forward to.
Saturday, November 14, 2015
Sunday, October 25, 2015
First, there is operating a huge knife and cutting a very hard squash in half. Then, removing the seeds with a spoon. Followed by peeling and cutting the squash into chunks. That’s a butternut squash workout.
This soup needs only 1 step, maybe 2: cutting the squash in half and removing the seeds.
Then, the squash halves or quarters are places in a slowcooker, half filled with vegetable broth, a carrot, some onion, and the slowcooker produces a ready to puree and eat soup in 4-5 hours.
Butternut squash soup in the slow cooker
Makes 4-5 servings.
- 1 x 2-3 pound organic butternut squash
- 1 small sweet onion, peeled and diced
- 1 teaspoon coconut oil
- 1 large carrot, peeled
- some fresh thyme
- vegetable or chicken broth, about 4-5 cups
- 1/2 cup coconut milk
- 1 teaspoon curry powder (optional)
- Cut the butternut squash in half with a large knife. Be safe! The knife can slide of the butternut squash skin.
- Remove seeds with a spoon.
- Potentially, cut the halves in quarter so that they fit better in the slow cooker.
- Optionally: peel the butternut squash with a vegetable peeler.
- Place in a large slow cooker.
- Add the peeled carrot.
- In a pan, heat the coconut oil and saute the diced onion for 5 min (sauteeing the onion adds a nice, nutty flavon).
- Add onions to slow cooker.
- Add herbs.
- Fill the slowcooker to half with vegetable broth.
- Set slowcooker to high, and cook for 4-5h. (You can shave off one hour if you add hot broth).
- During the last hour, add the coconut milk.
- Use an immersion blender and puree the soup.
- Add the curry powder, and stir. Taste for salt and adjust.
Tuesday, October 20, 2015
This is a recipe inspired by my sister. Once I saw her brownies, glazed in dark chocolate, I was smitten and I had to try to make them immediately. It took a while until I had my act together, and added the glaze instead of just eating the brownies.
The recipe is quite straightforward: take your favorite boxed brownie mix (or make it from scratch or make them even vegan), mix according to instruction, but add additional cocoa (and a few other secret ingredients), underbake (just 22min), and then glaze with dark chocolate
Add about 1/4 cup of dark chocolate extra to the boxed mix. Also add a teaspoon of instant espresso to the dry ingredients, and a teaspoon of vanilla to the wet. Mix the wet ingredients separately.
I used a ‘brownie’ pan since I like the crust of brownies. One package makes 1 pan.
Bake 23 min at 325F.
Cool the brownies and cut them in quarters.
Dunk the chocolate bites in the melted chocolate, and place on a cookie sheet lined with parchment paper to dry.
After about 1hour, they are ready to eat!
Sunday, October 18, 2015
Roasted Butternut Squash soup in a Mason Jar
A roasted butternut squash soup is easy to make and nothing spells fall more than a butternut squash soup, whether the squash is roasted first and then cooked, spiced with curry and orange, and classic with celery and carrots. It also transports well as a lunch meal.
Vegan lentil, walnut, and mushroom meatballs
Meatballs! Is there more to say about comfort food? This is a light and tasty version with lentils, walnuts and mushroom that taste meaty, as they should.
Roasted Butternut Squash Pasta Alfredo with Sage
A creamy pasta sauce with cashew nuts, nutritional yeast (for the vitamin B12), and some miso. Delight pure!
Kale Butternut Squash Mini Muffins
These muffins are a classic: with kale or baby spinach, roasted butternut squash, tiny, cubed feta and sunflower seeds. Technically not all-vegan however the feta gives it a great flavor and heartiness. They store really well, and are a great addition to the lunch box, for kids and adults alike.
Vegan Cream of Mushroom Soup
At last, the classic – a vegan, home-made cream of mushroom soup, made with a mix of dried mushroom and fresh, roasted mushroom, and broth.
Friday, October 16, 2015
Friday, October 9, 2015
It’s a long weekend ahead. The seasons seem to be one month behind this year, the foliage only just started, and we have wonderful, sunny days that are still nice and warm, and one can walk around with a t-shirt. Nevertheless I seem to be obsessed with finding the right winter coat, like this one, or this one, or maybe this one (<——I actually manage to order one yesterday when it was 40% off, now it is sold out!) ? It is not really that I need a coat, and they are better bought in the spring when they go on sale. If the style stays classic, it won’t change much for the coming season besides the colors.