I don't know why, but I love the act of coming up with my plan for Christmas. My first draft is here. But I've had a chance to narrow and specify the plan a bit. Also, we just took a trip to Montreal. So in this second draft of the plan, there are crepes! And maple syrup!
Things to be prepared the day before:
* Deviled eggs
* Fruit salad and/or fruit plate
* Spicy dressing for potatas bravas
* 20-layer crepe cake, with a little apricot jam in some layers
* A plate of deli meats (prociutto, salami, sopressata)
Things to cook on Christmas morning:
* Figs or dates wrapped in bacon (they can be prepped the day before and baked that morning)
* Potatas bravas
* Gimme Lean vegan breakfast sausage
* Platter of bagels, cream cheese, tofu cream cheese, smoked salmon, tomato, and onion
* Warm, mulled cider
* Coffee, sweetened with maple syrup (something else from Montreal and totally delicious)
December 7, 2011
November 20, 2011
Beautiful Kale Salad (for Thanksgiving)
I had the best kale salad a few months ago at Beauty & Essex, and I wondered if I could recreate it. The kale in the salad seemed so, so, so tender and mild, that I wondered if it was a young kale marketed specially to restaurants.
But it turns out the salad is remarkably easy to recreate, and it uses just standard kale found in the average grocery store.
Beautiful Kale Salad
Inspired by a salad served at Beauty & Essex.
1 large head of organic kale (flat leafed or purple)
Here is a picture of the Kale & Apple salad served from Beauty & Essex. The photo comes from an article by the NYPost.
But it turns out the salad is remarkably easy to recreate, and it uses just standard kale found in the average grocery store.
Beautiful Kale Salad
Inspired by a salad served at Beauty & Essex.
1 large head of organic kale (flat leafed or purple)
1 large organic granny smith apple
3-4 slices of free-range thick-sliced bacon, cooked, chopped
1/3-1/2 cup of chopped honey-roasted nuts (preferably walnut or pecan)
1 lemon
a few tablespoons of organic, cold-pressed olive oil
some crumbled ricotta salata
salt and pepper
1) Cook the bacon so that it is crispy but not too crispy.
2) After washing and drying the apples and kale, cut the spines from the kale. Roll the kale leaves gently, then cut into thinner slices. Cut the apple into matchstick french fry sized pieces.
3) Toss the kale, apple, bacon, and chopped nuts together with the juice of 1 lemon and the olive oil.
4) Add salt and pepper if you like.
5) Top with crumbled ricotta salata.
3-4 slices of free-range thick-sliced bacon, cooked, chopped
1/3-1/2 cup of chopped honey-roasted nuts (preferably walnut or pecan)
1 lemon
a few tablespoons of organic, cold-pressed olive oil
some crumbled ricotta salata
salt and pepper
1) Cook the bacon so that it is crispy but not too crispy.
2) After washing and drying the apples and kale, cut the spines from the kale. Roll the kale leaves gently, then cut into thinner slices. Cut the apple into matchstick french fry sized pieces.
3) Toss the kale, apple, bacon, and chopped nuts together with the juice of 1 lemon and the olive oil.
4) Add salt and pepper if you like.
5) Top with crumbled ricotta salata.
Here is a picture of the Kale & Apple salad served from Beauty & Essex. The photo comes from an article by the NYPost.
October 28, 2011
My Plan For Christmas
So, I'm slowly developing a plan for Christmas brunch. This year I'm thinking of a tapas style.
This is what I have so far:
* Gougeres (French Cheese Rolls)
* Figs or dates wrapped in bacon
* Potato puff pastry
* Cheesy polenta waffles
* Gimme Lean vegan breakfast sausage
* Poached pears
* Warm, mulled cider
I figure as I come up with ideas, I'll add them here to this post. Then come December, I'll have a whole list of possible recipes!
This is what I have so far:
* Gougeres (French Cheese Rolls)
* Figs or dates wrapped in bacon
* Potato puff pastry
* Cheesy polenta waffles
* Gimme Lean vegan breakfast sausage
* Poached pears
* Warm, mulled cider
I figure as I come up with ideas, I'll add them here to this post. Then come December, I'll have a whole list of possible recipes!
October 9, 2011
There is a God: Peanut Butter, Chocolate Chip, & Pretzel Cookies
I've often been completely disappointed with most homemade peanut butter cookie recipes I've tried. They're never good enough. Usually they end up not peanut buttery enough. Even the flourless type ends up not being good enough for my palette, because to compensate for the lack of flour, they contain a decent percentage of sugar. And the sweetness slightly overwhelms the peanut butter flavor.
So, I've often thought about making a "slightly flourless" peanut butter cookie. Inherently, a regular peanut butter cookie recipe but with less flour, in order to make the peanut butter more prominent. But I know: To add the flour, I'd need to increase the moisture.
And that's what I did. And they turned out GREAT. First try!
Peanut Butter, Chocolate Chip, and Pretzel Cookies
These are remarkably similar to the cookies I just ate from Sigmund Pretzelshop, which makes me happy. The only thing is that their cookies were bigger in size and a little saltier. I think in the future, I might add a touch of salt to this recipe.
1/2 stick of butter (room temperature)
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup peanut butter
2 T. honey
1/2 tsp. vanilla
1 large egg
1/2 cup all purpose flour
1 tsp. baking soda
1/2 cup chocolate chips or chunks
6-7 large salted pretzel rods, crushed
Makes 20 chunky cookies.
1) Beat the butter, granulated sugar, and brown sugar together.
2) Add the peanut butter, honey, and vanilla. Mix.
3) Add the egg. Mix.
4) Add the flour and baking soda. Mix.
5) Add the chocolate chips and crushed pretzel rods. Mix.
6) At this point, preheat the oven to 350 degrees.
8) Butter the cookie sheets lightly. Roll the dough into balls, and place the balls about 2 inches apart. Gently, with your three middle fingers held together, press down into each ball just so that it is a little squashed.
9) Bake for 10 minutes.
10) Let cool 2 minutes. Then enjoy.
Pictures from the process:
So, I've often thought about making a "slightly flourless" peanut butter cookie. Inherently, a regular peanut butter cookie recipe but with less flour, in order to make the peanut butter more prominent. But I know: To add the flour, I'd need to increase the moisture.
And that's what I did. And they turned out GREAT. First try!
Peanut Butter, Chocolate Chip, and Pretzel Cookies
These are remarkably similar to the cookies I just ate from Sigmund Pretzelshop, which makes me happy. The only thing is that their cookies were bigger in size and a little saltier. I think in the future, I might add a touch of salt to this recipe.
1/2 stick of butter (room temperature)
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup peanut butter
2 T. honey
1/2 tsp. vanilla
1 large egg
1/2 cup all purpose flour
1 tsp. baking soda
1/2 cup chocolate chips or chunks
6-7 large salted pretzel rods, crushed
Makes 20 chunky cookies.
1) Beat the butter, granulated sugar, and brown sugar together.
2) Add the peanut butter, honey, and vanilla. Mix.
3) Add the egg. Mix.
4) Add the flour and baking soda. Mix.
5) Add the chocolate chips and crushed pretzel rods. Mix.
6) At this point, preheat the oven to 350 degrees.
8) Butter the cookie sheets lightly. Roll the dough into balls, and place the balls about 2 inches apart. Gently, with your three middle fingers held together, press down into each ball just so that it is a little squashed.
9) Bake for 10 minutes.
10) Let cool 2 minutes. Then enjoy.
Pictures from the process:
October 4, 2011
Mmm, Cookies
So the theme of this blog is eating with health and the environment in mind--buuuttt, lately all I want to do is make cookies!
Yesterday, I bought an amazing cookie from food vendors in Madison Square Park. It was a huge cookie: peanut butter, chocolate chip, and big pretzel pieces. I would have loved a few more pretzel pieces thrown in there, but even so, it was a fantastic cookie.
The vendor was Sigmund Pretzelshop, and they have a regular location on Avenue B.
I think my next cookie recipe experiment will be to mimic the flavors in this cookie but in the form of a bar: a blondie brownie, with peanut butter, chocolate chips, and lots of broken-up pieces of pretzels.
Here is an image of the "Wanko" cookie.
Yesterday, I bought an amazing cookie from food vendors in Madison Square Park. It was a huge cookie: peanut butter, chocolate chip, and big pretzel pieces. I would have loved a few more pretzel pieces thrown in there, but even so, it was a fantastic cookie.
The vendor was Sigmund Pretzelshop, and they have a regular location on Avenue B.
I think my next cookie recipe experiment will be to mimic the flavors in this cookie but in the form of a bar: a blondie brownie, with peanut butter, chocolate chips, and lots of broken-up pieces of pretzels.
Here is an image of the "Wanko" cookie.
September 30, 2011
Chocolate Chocolate Chip Cookie with ZEST, Part Deux
So for the last post, I came up with a cookie recipe. This recipe involved various stuff (nuts, orange zest) added to a base recipe I found online. The base recipe involved only 1 stick of butter and some milk, which was a little unusual.
The cookies were fantastic, flavorful, tender--buuutt, a day or so later, they turned dry and crumbly. They completely lost their pizazz.
So I decided to try the same flavors but with a different base cookie recipe--a more typical base recipe involving 2 sticks of butter. This time, here we are a few days later, and the cookies still have a fantastic texture, chewiness, and flavor. Hoorah!
Chocolate Chocolate Chip Cookie with Orange Zest, Dried Cherries, and Walnuts
(An adaptation of a basic chocolate chip cookie recipe )
2 1/4 cups all-purpose flour
1/2 cup chopped walnuts (crunched by hand)
1/3 cup dried cherries (each ripped in half or chopped)
zest of 1 orange
1) Beat both sugars, butter, and vanilla in a mixing bowl until fluffy.
2) Add the eggs one at a time. Mix.
3) Add the cocoa, flour, baking soda, and salt. Mix.
4) Add in the chocolate chips, dried cherries, walnuts, and orange zest. Mix.
5) Preheat oven to 375 degrees.
6) Drop spoonfuls of dough onto the cookie sheets, about 2 inches apart. Bake for about 9-11 minutes. Let cool on the cookie sheets before taking off the cookie sheets.
While my husband and I really love these, I already have Variation #3 in mind. A minor change, but I think it could be significant. This past variation had the right flavor and maintained its composure over time. But I think the dough was too thick (I think caused by the addition of the cocoa powder), so the cookies are more cake-like. I think if I diminished the flour to compensate for the addition of the cocoa powder, the cookies might have a touch more of the consistency I am going for.
1 3/4 cups all-purpose flour (up to 2 cups if the consistency of the dough needs it)
1/2 cup chopped walnuts (crunched by hand)
1/3 cup dried cherries (each ripped in half or chopped)
zest of 1 large orange, or 2 regular sized oranges
Pictures from Variation #2
The cookies were fantastic, flavorful, tender--buuutt, a day or so later, they turned dry and crumbly. They completely lost their pizazz.
So I decided to try the same flavors but with a different base cookie recipe--a more typical base recipe involving 2 sticks of butter. This time, here we are a few days later, and the cookies still have a fantastic texture, chewiness, and flavor. Hoorah!
Chocolate Chocolate Chip Cookie with Orange Zest, Dried Cherries, and Walnuts
(An adaptation of a basic chocolate chip cookie recipe )
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks of butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup fair-trade dutch-processed cocoa
1 cup chocolate chips1/2 cup chopped walnuts (crunched by hand)
1/3 cup dried cherries (each ripped in half or chopped)
zest of 1 orange
1) Beat both sugars, butter, and vanilla in a mixing bowl until fluffy.
2) Add the eggs one at a time. Mix.
3) Add the cocoa, flour, baking soda, and salt. Mix.
4) Add in the chocolate chips, dried cherries, walnuts, and orange zest. Mix.
5) Preheat oven to 375 degrees.
6) Drop spoonfuls of dough onto the cookie sheets, about 2 inches apart. Bake for about 9-11 minutes. Let cool on the cookie sheets before taking off the cookie sheets.
While my husband and I really love these, I already have Variation #3 in mind. A minor change, but I think it could be significant. This past variation had the right flavor and maintained its composure over time. But I think the dough was too thick (I think caused by the addition of the cocoa powder), so the cookies are more cake-like. I think if I diminished the flour to compensate for the addition of the cocoa powder, the cookies might have a touch more of the consistency I am going for.
1 3/4 cups all-purpose flour (up to 2 cups if the consistency of the dough needs it)
1 teaspoon baking soda
1 teaspoon salt
2 sticks of butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup fair-trade dutch-processed cocoa
1 cup chocolate chips1/2 cup chopped walnuts (crunched by hand)
1/3 cup dried cherries (each ripped in half or chopped)
zest of 1 large orange, or 2 regular sized oranges
Pictures from Variation #2
September 13, 2011
Chocolate Chocolate Chip Cookie with ZEST!
No pictures yet. I'm lazy and the kitchen is almost done ...
But I wanted to post this recipe so that I don't forget how I made it. Because it is friggin' fantastic. Sort of insane.
I recently had an amazing ice cream cookie sandwich made with chocolate cookies at a specialty chocolate shop here in Brooklyn. Tonight, I made these cookies. And then I went ahead and made an ice cream sandwich using two cookies and cherry vanilla ice cream ... My husband and I both agree that these ice cream sandwiches were actually better and more luxurious and more impressive than the ones sold at the fancy chocolate shop.
Chocolate Chocolate Chip Cookie with Orange Zest, Dried Cherries, and Walnuts
(An adaptation of this classic chocolate cookie recipe)
1 stick butter, room temperature
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla
1/2 cup fair-trade dutch-processed cocoa
1 & 1/2 cups flour
large handful of chocolate chips
large handful of dried cherries (each ripped in half or chopped)
large handful of walnuts (crunched by hand)
zest of 1 orange
1/4 cup milk
3/4 tsp. salt
1/4 tsp. baking powder (heaping)
1) Beat the sugar and butter in a mixing bowl until fluffy.
2) Add the vanilla and egg. Mix.
3) Add the cocoa, flour, chocolate chips, dried cherries, walnuts, and orange zest. Mix.
4) Add the milk. (Add a little more until the cookie dough is the right consistency.)
5) Add the salt and baking powder. Mix.
6) Chill for 15 minutes (up to 30 minutes if needed). During this time, preheat the oven to 350 degrees and butter the cookie sheets.
7) Drop spoonfuls of dough onto the cookie sheets, about 2 inches apart. Bake for about 12-15 minutes. Let cool on the cookie sheets before taking off the cookie sheets.
But I wanted to post this recipe so that I don't forget how I made it. Because it is friggin' fantastic. Sort of insane.
I recently had an amazing ice cream cookie sandwich made with chocolate cookies at a specialty chocolate shop here in Brooklyn. Tonight, I made these cookies. And then I went ahead and made an ice cream sandwich using two cookies and cherry vanilla ice cream ... My husband and I both agree that these ice cream sandwiches were actually better and more luxurious and more impressive than the ones sold at the fancy chocolate shop.
Chocolate Chocolate Chip Cookie with Orange Zest, Dried Cherries, and Walnuts
(An adaptation of this classic chocolate cookie recipe)
1 stick butter, room temperature
1 1/4 cups granulated sugar
1 egg
1 tsp. vanilla
1/2 cup fair-trade dutch-processed cocoa
1 & 1/2 cups flour
large handful of chocolate chips
large handful of dried cherries (each ripped in half or chopped)
large handful of walnuts (crunched by hand)
zest of 1 orange
1/4 cup milk
3/4 tsp. salt
1/4 tsp. baking powder (heaping)
1) Beat the sugar and butter in a mixing bowl until fluffy.
2) Add the vanilla and egg. Mix.
3) Add the cocoa, flour, chocolate chips, dried cherries, walnuts, and orange zest. Mix.
4) Add the milk. (Add a little more until the cookie dough is the right consistency.)
5) Add the salt and baking powder. Mix.
6) Chill for 15 minutes (up to 30 minutes if needed). During this time, preheat the oven to 350 degrees and butter the cookie sheets.
7) Drop spoonfuls of dough onto the cookie sheets, about 2 inches apart. Bake for about 12-15 minutes. Let cool on the cookie sheets before taking off the cookie sheets.
April 18, 2011
Kitchen Nearly Completed--I Can't Wait to Cook!
Soon soon soon, we will have a kitchen again. Not only that but a nice one, with doors on the cabinets-n-stuff.
Here is a draft of what I want to cook as soon as we have a kitchen:
* Homemade Lasagna
* Mediterranean Fish
* HUGE Quantities of Caramel Corn
Meantime, my husband and I have been pleasurably overdosing in take-out and instant foods. But as it turns out, there's a limit to the amount of frozen mac-n-cheez I actually want to eat. Huh, didn't know that. We've had to become somewhat inventive.
For example, today, desperately needing a healthy dose of green veggies, I found frozen creamed spinach in my grocery store. I microwaved it and spread it thick on multi-grain crackers. Sounds weird, but it was awesome. It would be great on crispy grilled Italian bread. I'm actually planning on eating it as a healthy-ish comfort food snack in the future, even after the kitchen is completed.
Here is a draft of what I want to cook as soon as we have a kitchen:
* Homemade Lasagna
* Mediterranean Fish
* HUGE Quantities of Caramel Corn
Meantime, my husband and I have been pleasurably overdosing in take-out and instant foods. But as it turns out, there's a limit to the amount of frozen mac-n-cheez I actually want to eat. Huh, didn't know that. We've had to become somewhat inventive.
For example, today, desperately needing a healthy dose of green veggies, I found frozen creamed spinach in my grocery store. I microwaved it and spread it thick on multi-grain crackers. Sounds weird, but it was awesome. It would be great on crispy grilled Italian bread. I'm actually planning on eating it as a healthy-ish comfort food snack in the future, even after the kitchen is completed.
April 1, 2011
Hiatus
Hola, so our kitchen is getting redone. Demolition starts in a couple days.
Hoorah!
But meantime it means I won't be doing much cooking. Researching is more likely. For example, I found this website today, treehugger, seems like a pretty awesome and varied source of information.
TTFN!
Hoorah!
But meantime it means I won't be doing much cooking. Researching is more likely. For example, I found this website today, treehugger, seems like a pretty awesome and varied source of information.
TTFN!
March 20, 2011
Cool Photo Summary
So, I've been getting bzzzzzz-ay the last few weeks. Bachelorette party 1, bachelorette party 2, wedding 1. Not much time to blog. But still eating healthy. And when home, putting together those quick staples that, luckily, I can never get enough of! Miso soup, lentil soup (organic boxed), PBJ with organic PB and high fiber bread. I can eat PBJ three meals a day and still want more.
Still, even when busy, it's easy to fit in a quick article here or there. Especially articles with pictures ...
Like this great photo summary from Huffington Post called the 12 Things You Should Definitely Buy Organic. It's a great summary of toxins to watch out for in foods and household products. And, they use data from one of my all-time favorite organizations, EWG.
Still, even when busy, it's easy to fit in a quick article here or there. Especially articles with pictures ...
Like this great photo summary from Huffington Post called the 12 Things You Should Definitely Buy Organic. It's a great summary of toxins to watch out for in foods and household products. And, they use data from one of my all-time favorite organizations, EWG.
March 16, 2011
No-Think Health Tip #1
So many ways to try to be healthy or healthier. Oy! The easiest way is the one we don't have to think about.
That's why I'm all for replacing brands of food I regularly buy with better/healthier versions. My brain doesn't have to think when I go to the store. And my brain likes it when I can think less about this stuff, and spend more time thinking about Criminal Minds and Sudoku.
That's why I'm all for replacing brands of food I regularly buy with better/healthier versions. My brain doesn't have to think when I go to the store. And my brain likes it when I can think less about this stuff, and spend more time thinking about Criminal Minds and Sudoku.
No-Think Health Tip #1: Replace your pasta with healthier pasta.
There are now many brands of whole-grain pasta. Brands I've never heard of. The pasta aisle in my grocery store is suddenly an array of weird crappy ol' brands announcing their healthy versions. So I checked out the nutritional breakdown on their packages, and guess what I found? Some brands "whole grain" versions we're nearly the same as their "non-whole-grain" counterparts. Of course, corporate liars and corporate greed. Some brands say whole grain but really, they're just a teeny pinch of little whole grain, maybe some ground up cardboard added in, and not much more.
But there are some brands that offer better options. Next time you go to the grocery store, read your labels. Find the pasta brand at your grocery store that offers (1) fewer calories for the same serving size (grams) and (2) more grams of fiber.
For example, consider a common brand, Barilla.
Serving size: 56 grams
Whole grain: 180 calories, 6 grams of fiber
Regular: 200 calories, 2 grams of fiber
Now that shows a difference that is pretty awesome. Three times the amount of fiber in the whole grain version!
There are now many brands of whole-grain pasta. Brands I've never heard of. The pasta aisle in my grocery store is suddenly an array of weird crappy ol' brands announcing their healthy versions. So I checked out the nutritional breakdown on their packages, and guess what I found? Some brands "whole grain" versions we're nearly the same as their "non-whole-grain" counterparts. Of course, corporate liars and corporate greed. Some brands say whole grain but really, they're just a teeny pinch of little whole grain, maybe some ground up cardboard added in, and not much more.
But there are some brands that offer better options. Next time you go to the grocery store, read your labels. Find the pasta brand at your grocery store that offers (1) fewer calories for the same serving size (grams) and (2) more grams of fiber.
For example, consider a common brand, Barilla.
Serving size: 56 grams
Whole grain: 180 calories, 6 grams of fiber
Regular: 200 calories, 2 grams of fiber
Now that shows a difference that is pretty awesome. Three times the amount of fiber in the whole grain version!
Here We Go!
For a while now, I've been thinking about writing tiny blog posts. Sometimes I like reading blogs that are like "Top Tips for Shinier Teeth" or "5 Silliest Things to Say on a First Date." They're hilarious and a fun read.
So, I am going to try one of those type o' blog posts! Here we go!
So, I am going to try one of those type o' blog posts! Here we go!
March 3, 2011
Roasted Root Vegetables
It's totally the time of the year to crave warm, baked starchy goodness. The nice thing about this recipe is that you get a wide variety of vitamins and types of vegetables. (Not just white potatoes)
When you cook this recipe for yourself, try to add in types of vegetables you might not eat as frequently along with the more common veggies (again, white potatoes are a pretty common food). Or think about throwing in types of vegetables that are different colors (and contain different minerals). With this recipe, you could easily add in cauliflower florettes, beets, turnips, celeriac root, fennel, or other dense vegetables.
Roasted Root Vegetables
I based what I did on this excellent and clear recipe from Wolfgang Puck. But I did a couple little things differently.
organic carrots
organic potatoes (Yukon)
organic parsnips
organic common sweet potatoes
organic Japanese sweet potatoes
organic cold-pressed olive oil
organic cold-pressed safflower oil
salt
pepper
1) Slice the vegetables into 1/2-inch thick slices.
2) Preheat the oven to 400 degrees.
3) Toss the vegetables in olive oil, safflower oil, salt, and pepper. Use just enough oil so that the vegetables are lightly coated.
4) Once you've tossed them, be sure to organize them so they all lay flat on baking sheet. I put them on three large cookie sheets. I used three because of the amount of vegetables I had. Use however many baking sheets you need so that all your vegetables lay flat on the baking sheet, single-layer. Avoid any piling or layering.
5) Cook for 45 minutes. Use a metal spatula to stir the vegetables every 15 minutes. Whenever you stir them, be sure to again have the vegetables lay in a flat array on the pan before returning to them to the oven.
Meaner, Greaner, Leaner
* Safflower oil. It's pretty cool. I'd never tried it before, but it's great when cooking foods for long periods at high temperatures. Also, recent studies show that it is high in linoleic acid, which is an essential fatty acid. But since these are recent studies, I don't want to suddenly act like safflower oil is some super-oil. Therefore, I bought a small bottle and mixed it in this recipe with olive oil, which I know helps lower or manage bad cholesterol and increase or support good cholesterol.
More Pictures from the Process
When you cook this recipe for yourself, try to add in types of vegetables you might not eat as frequently along with the more common veggies (again, white potatoes are a pretty common food). Or think about throwing in types of vegetables that are different colors (and contain different minerals). With this recipe, you could easily add in cauliflower florettes, beets, turnips, celeriac root, fennel, or other dense vegetables.
Roasted Root Vegetables
I based what I did on this excellent and clear recipe from Wolfgang Puck. But I did a couple little things differently.
organic carrots
organic potatoes (Yukon)
organic parsnips
organic common sweet potatoes
organic Japanese sweet potatoes
organic cold-pressed olive oil
organic cold-pressed safflower oil
salt
pepper
1) Slice the vegetables into 1/2-inch thick slices.
2) Preheat the oven to 400 degrees.
3) Toss the vegetables in olive oil, safflower oil, salt, and pepper. Use just enough oil so that the vegetables are lightly coated.
4) Once you've tossed them, be sure to organize them so they all lay flat on baking sheet. I put them on three large cookie sheets. I used three because of the amount of vegetables I had. Use however many baking sheets you need so that all your vegetables lay flat on the baking sheet, single-layer. Avoid any piling or layering.
5) Cook for 45 minutes. Use a metal spatula to stir the vegetables every 15 minutes. Whenever you stir them, be sure to again have the vegetables lay in a flat array on the pan before returning to them to the oven.
Meaner, Greaner, Leaner
* Safflower oil. It's pretty cool. I'd never tried it before, but it's great when cooking foods for long periods at high temperatures. Also, recent studies show that it is high in linoleic acid, which is an essential fatty acid. But since these are recent studies, I don't want to suddenly act like safflower oil is some super-oil. Therefore, I bought a small bottle and mixed it in this recipe with olive oil, which I know helps lower or manage bad cholesterol and increase or support good cholesterol.
More Pictures from the Process
February 27, 2011
Borox: Not Green
I love the movement on so many blogs and websites lately toward green cleaning supplies. I definitely have a few favorites I use at home. (Check out my blog on making homemade deodorant.)
But I've often wondered about a couple ingredients commonly seen in these "green" recipes for making your own cleaners. Anytime a recipe for a homemade "green" cleanser includes a store-bought manufactured product that is not labeled as green or ecologically safe ... well, you got to wonder.
One common ingredient in these online recipes that always made me raise an eyebrow was Borox.
Now, I just recently learned that my eyebrows were onto something. According to the Environmental Working Group, Borox is not the green clean alternative many have hoped it would be.
Check out EWG's blog on the topic. They very clearly describe the possible health effects of Borox, such as skin and eye irritation as well as hormone disruption. The blog also recommends lovely alternatives, such as vinegar and lemon juice.
But I've often wondered about a couple ingredients commonly seen in these "green" recipes for making your own cleaners. Anytime a recipe for a homemade "green" cleanser includes a store-bought manufactured product that is not labeled as green or ecologically safe ... well, you got to wonder.
One common ingredient in these online recipes that always made me raise an eyebrow was Borox.
Now, I just recently learned that my eyebrows were onto something. According to the Environmental Working Group, Borox is not the green clean alternative many have hoped it would be.
Check out EWG's blog on the topic. They very clearly describe the possible health effects of Borox, such as skin and eye irritation as well as hormone disruption. The blog also recommends lovely alternatives, such as vinegar and lemon juice.
February 22, 2011
Miso Soup
I was over-hungry, you know? Kind of jittery-hunger, needing food NOW. But most quick foods would worsen the problem (quick foods = usually simple carbohydrates that turn into sugar in the blood, resulting in quick energy, inflammation, etc.).
I wanted something that would steady me, ground me, fill me up.
How had I forgotten about the miracle of miso soup? Thankfully, I remembered ...
Simple Miso Soup
1 T. organic cold-pressed oil (olive, vegetable, safflower)
1 small onion, diced
2 cloves of garlic, diced
6 cups of water
1-2 vegetarian bouillon cubes (I used Rapunzel's vegan, organic bouillon)
organic non-GMO tofu, cubed (a half package, about 7 ounces)
4 diced organic scallions
organic non-GMO miso paste (follow instructions on your package)
1/2 t. dried parsley
1/2 t. dried basil
1/2 t. garlic-chili paste
1) On medium heat in a large pot, saute the onion in the oil until the onion is translucent and slightly browned. Add the garlic, and continue cooking until the garlic is also slightly browned.
2) Add the water, bouillon, garlic-chili paste, dried parsley, and dried basil. Allow this basic broth to simmer slightly, and be sure to mix until the bouillon has thoroughly dissolved.
3) Add the cubed tofu.
4) When you are ready to serve, add the miso paste. To do so, take out a cup of the broth and dissolve the miso paste in it, then add this back into the soup pot. Add the amount of paste as directed on the brand you have purchased for 4-6 cups of water. Do not boil the soup once you have added the miso paste.
5) Add the scallions, and you are ready to serve!
Meaner, Greener, Leaner!
* Miso soup is a great, healthy meal. Low in calorie, high in protein, and rather filling. Be careful about the sodium--no need to add salt to the broth as the bouillon and miso paste will both have sodium.
* In my opinion, the most important health choice you can make with this recipe is picking organic, non-GMO tofu. Genetically modified soy has many serious problems associated with it: (1) the planting of GMO soy crops is affecting the genetic diversity other soy crops, (2) companies like Montasanto are actually claiming ownership of crops with their genetic modifications, which means a non-GMO crop that was fertilized by GMO-seeds or spore carried by the wind can and has been argued in courts as "owned" by Montasanto. This creates a big problem for many farmers and is linked with increasing poverty and poor health in South America, and (3) GMO itself is being linked to health problems, such as sterility and birth defects.
* Check out these various websites for more information:
Say No to GMOs!
Millions Against Montasanto
Union of Concerned Scientists
Here is another picture from the process.
Two bowls of soup: one for me, one for my husband :-)
I wanted something that would steady me, ground me, fill me up.
How had I forgotten about the miracle of miso soup? Thankfully, I remembered ...
Simple Miso Soup
1 T. organic cold-pressed oil (olive, vegetable, safflower)
1 small onion, diced
2 cloves of garlic, diced
6 cups of water
1-2 vegetarian bouillon cubes (I used Rapunzel's vegan, organic bouillon)
organic non-GMO tofu, cubed (a half package, about 7 ounces)
4 diced organic scallions
organic non-GMO miso paste (follow instructions on your package)
1/2 t. dried parsley
1/2 t. dried basil
1/2 t. garlic-chili paste
1) On medium heat in a large pot, saute the onion in the oil until the onion is translucent and slightly browned. Add the garlic, and continue cooking until the garlic is also slightly browned.
2) Add the water, bouillon, garlic-chili paste, dried parsley, and dried basil. Allow this basic broth to simmer slightly, and be sure to mix until the bouillon has thoroughly dissolved.
3) Add the cubed tofu.
4) When you are ready to serve, add the miso paste. To do so, take out a cup of the broth and dissolve the miso paste in it, then add this back into the soup pot. Add the amount of paste as directed on the brand you have purchased for 4-6 cups of water. Do not boil the soup once you have added the miso paste.
5) Add the scallions, and you are ready to serve!
Meaner, Greener, Leaner!
* Miso soup is a great, healthy meal. Low in calorie, high in protein, and rather filling. Be careful about the sodium--no need to add salt to the broth as the bouillon and miso paste will both have sodium.
* In my opinion, the most important health choice you can make with this recipe is picking organic, non-GMO tofu. Genetically modified soy has many serious problems associated with it: (1) the planting of GMO soy crops is affecting the genetic diversity other soy crops, (2) companies like Montasanto are actually claiming ownership of crops with their genetic modifications, which means a non-GMO crop that was fertilized by GMO-seeds or spore carried by the wind can and has been argued in courts as "owned" by Montasanto. This creates a big problem for many farmers and is linked with increasing poverty and poor health in South America, and (3) GMO itself is being linked to health problems, such as sterility and birth defects.
* Check out these various websites for more information:
Say No to GMOs!
Millions Against Montasanto
Union of Concerned Scientists
Here is another picture from the process.
Two bowls of soup: one for me, one for my husband :-)
February 19, 2011
Saturday Night Mango Margaritas
My husband and I went to Costa Rica in December. It was aaawwwwesommmee! We spent the last couple days of our trip on the Pacific coast. By two o'clock in the afternoon, the black sand beach was scorching. Lucky for us, there was a single restaurant on the beach ... with some small outdoor tables, a little shade, and some amazing mango margaritas.
I decided to recreate these tasty drinks for us to enjoy at home.
Mango Margaritas
I loosely followed this excellent recipe from Michael Chiarello.
-I used 2 large mangos to make the mango puree. Then I used half of that to make these two mango margaritas (about a cup and a half of mango puree). I like them extra mango-y, so it worked for me. I froze the remaining half of the mango puree for some future night.
-I also like a lot of lime juice. So, unlike the recipe, I didn't rim the glass with a lime wedge, instead I added a bunch of lime juice to the mix itself (about a half a lime's worth).
-Also, I chilled the tequila and the mango puree before mixing everything together, which resulted in a very smooth creamy blended drink. Just like in Costa Rica!
Meaner, Greener, Leaner!
* I bought some organic mangos for this recipe. But according to EWGs study of pesticides in various produce, they've found that there is a relatively low level of pesticides in non-organic mangos. Mangos are actually #5 on their "Clean Fifteen" list. Not bad! So organic or nonorganic mangos are good to go!
* To get the EWGs shopper's guide to produce, go here.
Here are more pictures from the process.
Brand-new blender pureeing the hell out of the mango, sugar, and water!
Voila!
I decided to recreate these tasty drinks for us to enjoy at home.
Mango Margaritas
I loosely followed this excellent recipe from Michael Chiarello.
-I used 2 large mangos to make the mango puree. Then I used half of that to make these two mango margaritas (about a cup and a half of mango puree). I like them extra mango-y, so it worked for me. I froze the remaining half of the mango puree for some future night.
-I also like a lot of lime juice. So, unlike the recipe, I didn't rim the glass with a lime wedge, instead I added a bunch of lime juice to the mix itself (about a half a lime's worth).
-Also, I chilled the tequila and the mango puree before mixing everything together, which resulted in a very smooth creamy blended drink. Just like in Costa Rica!
Meaner, Greener, Leaner!
* I bought some organic mangos for this recipe. But according to EWGs study of pesticides in various produce, they've found that there is a relatively low level of pesticides in non-organic mangos. Mangos are actually #5 on their "Clean Fifteen" list. Not bad! So organic or nonorganic mangos are good to go!
* To get the EWGs shopper's guide to produce, go here.
Here are more pictures from the process.
Brand-new blender pureeing the hell out of the mango, sugar, and water!
Voila!
January 31, 2011
When the World Stinks, Make Deodorant
You know the whole: When life gives ynou lemons, make lemonade? Yeah, well, this week the world has been stinking a bit (see this ABC article about the USDA deregulation of GMOs, motherf**&$!!).
So, I decided, when the world stinks, make deodorant.
Homemade Coconut Deodorant
This recipe allows me to reuse a plastic container (no more tossing out used deodorant containers), use organic products I already have in my home, and make something I need with my own arm-power (instead of having it made in a factory with fossil fuels).
Ingredients
organic, cold-pressed coconut oil
baking soda
organic corn starch
There are a lot of recipes online--with slightly different proportions. So, it really depends on how much you want to make. I used 4 T of oil, and then I started out by mixing in 4 T of baking soda and 2 T of corn starch. I kept mixing in more (more than what I found online) until the deodorant was the consistency of thick cake batter. Once it cools to room temperature, it solidifies more.
Here are some links to various instructions, if you want to check out other's recipes:
* a recipe with just powder and starch from 1greengeneration
* a recipe similar to mine but with addition of essential oils from associated content
* a recipe with instructions for making deodorant the consistency that can be put into an empty deodorant stick from little house in the suburbs
TIPS & INFO
* My delightful neighbor gave me a sample of her homemade deodorant a few months ago, similar recipe, which I've been using. And I think that it is BETTER than store bought deodorants, natural deodorants, or salt deodorants. I find this recipe does a better job dealing with odor than any other deodorant I've ever used. And, I get to smell like coconut to boot!
* In general, the coconut oil will be more solid when it's cooler out and more liquid when it's warmer. Most recipes online need more soda and starch to be the thick consistency I like--you might find you need to add more to get the consistency you like as well.
* If the deodorant liquifies during warmer months, you can add more soda and starch if you like.
Here are more pictures from the process.
So, I decided, when the world stinks, make deodorant.
Homemade Coconut Deodorant
This recipe allows me to reuse a plastic container (no more tossing out used deodorant containers), use organic products I already have in my home, and make something I need with my own arm-power (instead of having it made in a factory with fossil fuels).
Ingredients
organic, cold-pressed coconut oil
baking soda
organic corn starch
There are a lot of recipes online--with slightly different proportions. So, it really depends on how much you want to make. I used 4 T of oil, and then I started out by mixing in 4 T of baking soda and 2 T of corn starch. I kept mixing in more (more than what I found online) until the deodorant was the consistency of thick cake batter. Once it cools to room temperature, it solidifies more.
Here are some links to various instructions, if you want to check out other's recipes:
* a recipe with just powder and starch from 1greengeneration
* a recipe similar to mine but with addition of essential oils from associated content
* a recipe with instructions for making deodorant the consistency that can be put into an empty deodorant stick from little house in the suburbs
TIPS & INFO
* My delightful neighbor gave me a sample of her homemade deodorant a few months ago, similar recipe, which I've been using. And I think that it is BETTER than store bought deodorants, natural deodorants, or salt deodorants. I find this recipe does a better job dealing with odor than any other deodorant I've ever used. And, I get to smell like coconut to boot!
* In general, the coconut oil will be more solid when it's cooler out and more liquid when it's warmer. Most recipes online need more soda and starch to be the thick consistency I like--you might find you need to add more to get the consistency you like as well.
* If the deodorant liquifies during warmer months, you can add more soda and starch if you like.
Here are more pictures from the process.
January 24, 2011
Ack! Busy .... But still enough time to sign a petition against Monsanto!
So I've been working days, nights, and weekends ... this doesn't mean I'm not cooking or making sure to try to eat decently. But it does mean I don't have time to take photos-n-stuff.
In the past couple weeks, I tried to make split-pea soup for the first time. After 12 hours of cooking, the dehydrated split peas were still not fully rehydrated. So, I strained them out of the soup and ate the broth. Delicious, but nothing to write home about ...
And I recently made excellent mashed potatoes (with skins for the nutrients) and used organic vegetable broth and cumin instead of the traditional high-cholesterol options of milk or cream. Success! Super tasty! But no time to take photos, and I have no idea about the exact measurements, potato to broth ratio.
Anywho, even if your 2011 has started out with a bang like mine, then I urge you to still make time to sign this petition at Food Democracy Now!!!
Es muy importante. I mean, can you believe that this whole Monsanto fiasco/crappola is still going on and that they're still such a powerful malicious force in food? So, sign the petition to say "Hell No! Monsanto should not grow GMOs!" I want this corporate regime out of my belly! I like to think of my signature on this petition as a typed-out middle finger.
In the past couple weeks, I tried to make split-pea soup for the first time. After 12 hours of cooking, the dehydrated split peas were still not fully rehydrated. So, I strained them out of the soup and ate the broth. Delicious, but nothing to write home about ...
And I recently made excellent mashed potatoes (with skins for the nutrients) and used organic vegetable broth and cumin instead of the traditional high-cholesterol options of milk or cream. Success! Super tasty! But no time to take photos, and I have no idea about the exact measurements, potato to broth ratio.
Anywho, even if your 2011 has started out with a bang like mine, then I urge you to still make time to sign this petition at Food Democracy Now!!!
Es muy importante. I mean, can you believe that this whole Monsanto fiasco/crappola is still going on and that they're still such a powerful malicious force in food? So, sign the petition to say "Hell No! Monsanto should not grow GMOs!" I want this corporate regime out of my belly! I like to think of my signature on this petition as a typed-out middle finger.
January 7, 2011
A Healthy Replacement for Brownies? Cherry Chocolate Baked Oatmeal
I swear, when I first tried baked oatmeal, I never meant to be so smitten and stuck on it. But here I am, months later, still insanely enthralled! It's such a versatile recipe that I can play with it and turn it into a myriad of different flavors.
Unlike my earlier breakfast version, this version is for dessert. And my husband agrees with me: this cherry chocolate baked oatmeal is as good as a brownie, chocolate rice pudding, or chocolate cake. It's that good!
Sweet-n-Healthy Cherry Chocolate Baked Oatmeal
I posted an early version of this recipe. This version is for a smaller batch (I did not have enough oats in my cupboard for a full batch).
4 c. organic steel cut oats
1 c. organic bran flakes
1 T. yogurt
3 organic, free-range eggs
1/2 c. organic soy milk
1/2 c. organic milk
1/4 c. fair trade cocoa powder
3 T. organic maple syrup
3 T. organic agave nector
1 tsp. vanilla extract
2 tsp. cinnamon
1/3 c. organic dried cherries, finely chopped (Michigan cherries!)
1/4 c. chocolate chips (not Nestle brand)
1) Put the oats, bran flakes, and yogurt in a large container or bowl. Completely cover with water and mix to combine the yogurt throughout. Cover the container with its top, a clean dishcloth, or plastic wrap. Let sit overnight.
2) Strain in a colander. Lightly with the back of a large spoon to be sure most of the excess water drains.
3) Beat the eggs and milk together. Stir the eggs and milk into the drained oats and bran flakes, along with the cinnamon, vanilla extract, maple syrup, agave, and cocoa powder. Then, stir in the dried cherries and chocolate chips.
4) Grease an 8 x 11 glass baking dish with coconut oil or vegetable oil. Preheat the oven to 375 degrees F.
5) Pour the mixture into the prepared baking dish. Bake for 35 minutes, at which point the baked oatmeal should be solid yet moist.
6) Allow to cool for a few minutes. Then, slice into about 20-24 squares and serve immediately. They're delicious for more than a week.
Meaner, Greener, Leaner!
* I mention the value of organic oats and soaking oats in my initial baked oatmeal post.
* Let's compare this to brownies. The traditional brownie recipe contains 2 sticks of butter, 4-6 eggs, 1-2 cups of white sugar, baker's chocolate, and a half cup of processed flour. This is to make a batch of brownies in only an 8 x 8 inch baking dish (approximately 16 servings). This cherry chocolate baked oatmeal recipe, by contrast, contains healthy oats, no butter (i.e. prime source of LDL/bad cholesterol), and half as many eggs. In addition, this recipe gets its sugar from pretty terrific sources and still only contains about half the sugar (this is when I calculate by including the full quantities of dried cherries and chocolate chips as if they are just sugar). And this recipe makes a lot more servings.
* Seriously, you gotta' try it!
Here are more pictures from the process.
I love the reflection off the mixing bowl. Double trouble. The mirage of sweetness and the real thing.
Unlike my earlier breakfast version, this version is for dessert. And my husband agrees with me: this cherry chocolate baked oatmeal is as good as a brownie, chocolate rice pudding, or chocolate cake. It's that good!
Sweet-n-Healthy Cherry Chocolate Baked Oatmeal
I posted an early version of this recipe. This version is for a smaller batch (I did not have enough oats in my cupboard for a full batch).
4 c. organic steel cut oats
1 c. organic bran flakes
1 T. yogurt
3 organic, free-range eggs
1/2 c. organic soy milk
1/2 c. organic milk
1/4 c. fair trade cocoa powder
3 T. organic maple syrup
3 T. organic agave nector
1 tsp. vanilla extract
2 tsp. cinnamon
1/3 c. organic dried cherries, finely chopped (Michigan cherries!)
1/4 c. chocolate chips (not Nestle brand)
1) Put the oats, bran flakes, and yogurt in a large container or bowl. Completely cover with water and mix to combine the yogurt throughout. Cover the container with its top, a clean dishcloth, or plastic wrap. Let sit overnight.
2) Strain in a colander. Lightly with the back of a large spoon to be sure most of the excess water drains.
3) Beat the eggs and milk together. Stir the eggs and milk into the drained oats and bran flakes, along with the cinnamon, vanilla extract, maple syrup, agave, and cocoa powder. Then, stir in the dried cherries and chocolate chips.
4) Grease an 8 x 11 glass baking dish with coconut oil or vegetable oil. Preheat the oven to 375 degrees F.
5) Pour the mixture into the prepared baking dish. Bake for 35 minutes, at which point the baked oatmeal should be solid yet moist.
6) Allow to cool for a few minutes. Then, slice into about 20-24 squares and serve immediately. They're delicious for more than a week.
Meaner, Greener, Leaner!
* I mention the value of organic oats and soaking oats in my initial baked oatmeal post.
* Let's compare this to brownies. The traditional brownie recipe contains 2 sticks of butter, 4-6 eggs, 1-2 cups of white sugar, baker's chocolate, and a half cup of processed flour. This is to make a batch of brownies in only an 8 x 8 inch baking dish (approximately 16 servings). This cherry chocolate baked oatmeal recipe, by contrast, contains healthy oats, no butter (i.e. prime source of LDL/bad cholesterol), and half as many eggs. In addition, this recipe gets its sugar from pretty terrific sources and still only contains about half the sugar (this is when I calculate by including the full quantities of dried cherries and chocolate chips as if they are just sugar). And this recipe makes a lot more servings.
* Seriously, you gotta' try it!
Here are more pictures from the process.
I love the reflection off the mixing bowl. Double trouble. The mirage of sweetness and the real thing.
Hi! Time to Get Cooking!
Just saying "Hi!" Back from vacation.
How was your vacation and holidays and time with family and candles and reindeer's bright noses? I hope it was good.
I got to spend my vacation eating delicious casado after casado and hanging around with these puppies. (One night I literally turned into a granny and stowed away leftover crusts off bread from dinner into a napkin in my bag to hand out to the town's pup population.
While I had a great time, it's nice to be back. Time to get cooking!
How was your vacation and holidays and time with family and candles and reindeer's bright noses? I hope it was good.
I got to spend my vacation eating delicious casado after casado and hanging around with these puppies. (One night I literally turned into a granny and stowed away leftover crusts off bread from dinner into a napkin in my bag to hand out to the town's pup population.
While I had a great time, it's nice to be back. Time to get cooking!
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