The oddly delicious zucchini crumble

It isn't that I don't like zucchini, it is just that I find them uninspiring.  They are okay to look at, I don't mind eating them, but thought of cooking them is not thrilling.  This was until I found a strangely appealing "'zapple' crisp" recipe in the Jan/Feb 2006 issue of Yoga Journal.  I love apples.  I love apple crumble.  Maybe I can trick myself into loving zucchini?  And with that, I was off to the market for some zucc.

6 cups zucchini, quartered lengthwise and sliced

1/2 cup fresh lemon juice (about three lemons)

3/4 dry sweetener

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 tablespoon cornstarch

1/2 teaspoon salt

1 1/2 cup rolled oats

1/2 cup butter (I used olive oil, but the top will be crumblier with butter)

Preheat oven 375 F.

Simmer zucchini in the lemon juice for 15 minutes.

Add 1/2 cup of the sweetener, cinnamon, and ginger.  Cook for 5 minutes.

Add cornstarch and stir.

Pour zucc mixture into pie pan.

Mix oats with remaining sugar, salt, and butter until crumbly.

Spread oat mix over zucc.

Bake for 20 minutes.

Serve warm with ice cream.

I'm sold.

Chitta Vritti's Jerusalem Artichoke Soup

I've tried to 'convert' the recipe to american measures but I'm not very good at writing recipes in english so you might want to look it over and perhaps express some things differently if you like to post it.

(if someone wants to help me with this please feel free! ~CH)

Anyways, this is how it goes:

4 persons

0.5 kg jerusalem artichoke

1 shallot

0,4 cup (1 dl) white wine~

2,1 cup (5 dl) vegetable stock ~

1 cup (2,5 dl) cream (you don't need it to be heavy whipping cream. you probably have some kind of cream with less fat that can be used for cooking?)

(1 tbs. lemon)

1 tbs. butter

100 g sliced smoked salmon

chives

Peel and slice the JA in smaller pieces. Let it 'melt' in a pot with a chopped shallot and some butter, without it getting fried. Ad vegetable stock, white wine, a little lemon if you like, juice and cook until it's soft (10-15 min). Turn into blender jar or use immersion blender and blend smooth. Thicken with cream. Savour with salt and pepper and heat again. Serve with slices of smoked salmon and chopped chives. Yummy :)

roasted vegetable salad

roasted asparagus, baby eggplant & cauliflower tossed with kalamata olives, cherry tomatoes & mixed field greens, drizzled with balsamic & olive oil, fresh shaved romano cheese if desired.

this is what i do when i am overwhelmed with the amount of produce i've purchased & it's too cold outside to eat a lettuce salad. the roasting really improves the flavor, although many would rather leave all of it raw, in the summer i might not roast them. pine nuts are good on this, too. of course you can substitute any veggies you have on hand.

roasted veggie soup

spring is here. time for delicious vegetables!

it's been awhile since i made an exclusively vegetarian soup, and boy was it hard to get flavor!

3 carrots
3 stalks celery
1 bulb garlic
8 oz. portobello mushrooms
1 onion (any kind)
evoo
1 bay leaf
fresh thyme
dried oregano, thyme & basil
1 half bunch fresh parsley

rough chop & sprinkle the above veggies with sea salt & evoo. roast at 350 for 20 minutes. add 2 cups water & roast another 10 minutes. put in large pot with 6 more cups water & add herbs & cook to reduce a couple inches over medium uncovered for 2 hours.

2 large shallots thin sliced
3 T. butter
6 oz. crimini mushrooms
6 oz. fresh shitake mushrooms

in large frying pan, sautee 10 minutes.and add the roasted garlic. thin slice the mushrooms, add & cook 10 more minutes. do not stir, allow the mushrooms to stick to the pan, then scrape them. remove from pan & set aside.

1 red pepper
1 large bunch thin asparagus

thin slice the above, sautee 10 minutes, keep asparagus tips aside to cook later.

drain the stock & be sure to remove all veggie & herbs. combine it with the rest & cook over low another hour.

sear asparagus tips in dry pan. use them to garnish.

you can make this with just about any of your favorite herbs & veggies. it is a bit time-consuming, due to the long cooking time & roasting (which i had to do in batches because i only have a toaster oven)

chicken soup for the soul

i made this yesterday. my own recipe. the broth was made with a broasted chicken, a trick i learned from rachael ray, used in chili once.

broth
-1 broasted amish chicken with meat pulled & set aside. throw skin & bones into pot with
-10 carrot tops, 4 sliced carrots
-a whole bunch of celery tops, 4 sliced celery
-a few new potatos
-one turnip chopped
-a bulb of roasted garlic-including skins
-fresh rosemary,thyme,marjoram,basil,parsley branches
-3 leek tops
cook 3 hours, add water as it cooks down-i used about 16 cups total, which gave me about 8 cups in the end.

cook a few chopped carrots, 2 leeks, head of another roasted garlic bulb squeeze out, some chopped celery, one white onion, handful of cayenne pepper, some green salsa, salt, pepper & adobo to taste in evoo (extra virgin olive oil). add the stock & chicken. cook 90 minutes. before serving, add fat goulash noodles, juice of 3 lemons & a bunch of chopped parsley. cook 7 minutes.

ode to the brussels sprout

Brussels sprouts are among the same family that includes cabbage, collard greens, broccoli, kale, and kohlrabi. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fibre. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. Brussels sprouts are cruciferous.-wiki-



1 lb. brussels sprouts trimmed & cleaned
sea salt to taste
olive oil
european butter
one onion (optional)

i LOVE brussels sprouts. but often i wonder how many different ways i can cook them. they do not need much. butter & salt is enough. i think i ate sprouts like this in the south years ago. i had never thought of cooking them this way.

run the sprouts through the large chop on a food processor or thin slice. do the same with the onion if desired.

heat a skillet over high with some olive oil. put in chopped sprouts & onion, cook uncovered stirring frequently. sprinkle with sea salt. after about 10 minutes, drop a few slices of butter on top, toss & watch. this will crisp them up.



this needs nothing more. i made it without the onion & it was just perfect, but i will try an onion next time.
i ate the entire batch of this for lunch. this is amazing & way easy.

crispy buttery brussels sprouts. you will never go back to steaming these bad boys again if you try them this way. something about the crispiness they become.

Restaurant-style carrot ginger dressing

Who doesn't want to lick the bowl after one of those amazing thai salads? They could put anything in there, and that dressing would make it taste good. But you just can't recreate it at home. The store bought variety tastes, well, store bought. After some time in the kitchen, some mixing, and some tasting, by George, I think I've got it!

I made this "Indian-style" (no measurements), so you'll have to trust your instincts...

Carrots
Fresh ginger
Garlic (just a little)
Balsamic vinegar (small amount for tang)
Oil
Tahini
Water
Sweetener (I used maple syrup)
Pinch o' salt

Throw everything in blender and taste often until you get it just right.

This tastes good on everything!

Good luck!

baked potato soup

t's kind of fun when you are stuck with coming up with a meal using only what you have on hand. today, i created baked potato soup. and i thought about what i like in a baked potato & tried to get that idea in the soup. it was a success, but kind of a naughty creation. butter & hwc. however, you can definitely produce something tasty with a lot less dairy. yukon golds work nice in soup. they are the creamiest.

-4 small-medium yukon gold potatoes
-2 small yellow onions sliced thin
-1 bulb garlic roasted 45 minutes
-olive oil
4 cups veg stock
adobo,(mexican mix heavy with cumin) or your favorite potato spice, salt, pepper to taste
half stick butter (not necessary, but tasty. i think you could probably leave it out if you wanted to make it more healthy.

sautee onions, garlic & potatoes together in some olive oil 10 minutes. add the spices. pour in enough veg stock to cover the potatoes. drop in butter & distribute evenly. cover & cook until they begin to fall apart, usually 20 minutes. transfer to blender or food processor & puree. put back on low heat & add shreaded

-half cup swiss
-half cup white chedder
-half cup pecoino romano

this is what i had on hand. i think the cheese combos are endless. and you can definitely reduce that down.
keep stirring & watch carefully over low heat. add half cup hwc (heavy whip cream), half & half, or milk.
cook about 10 minutes stirring frequently, constantly because it starts to turn into a kind of fondue.

if i had sour cream, i would have added it as a topping, fresh parsley, chives & bacon bits, even steamed choped broccoli would be nice as a topping. but it's pretty darn good without any topping. satisfying & filling, pretty easy to make. and it tastes like a baked potato.

exotic veggie winter mushroom soup

2 small yellow onions halved & sliced thin
one garlic bulb roasted 40 minutes, squeezed into pan
1 chili (jalapeno or serano) roasted, seeded, chopped fine
2 portobello caps chunky chop
4-8 oz. crimini mushrooms chunky chop
.5 oz. dried porcini, soaked 30 minutes in veg stock & then ground up (in small grinder)
half stick butter
8-10 cups vegetable stock
1/2 cup full bodied red wine
tamari to taste
salt
thyme
and one package of near east wild rice/lentil mix

sautee onions in olive oil. add mushrooms & some salt. cook 10 minutes med. heat. toss in the porcini & it's soaking liquid, the hot peppers, tamari, butter, wine, thyme, squeeze in the roasted garlic. cook another 10 minutes. add contents of near east packet and rest of stock. cook an hour, adding more stock if needed.

Blue Cheese Vinaigrette

this is my favorite home made dressing. i'm not even a fan of that kind of cheese, but making it into a vinaigrette makes it much more subtle. this is not my own recipe. it is from bon appetite magazine.

7 tablespoons olive oil
2 teaspoons minced garlic
3/4 cup crumbled blue cheese (about 2 1/2 ounces)
1/4 cup white wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh basil

Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 teaspoons minced garlic and sauté until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining 6 tablespoons olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. (Vinaigrette can be prepared 2 days ahead. Cover and refrigerate.)

this recipe can be altered, use gorgonzola instead, leave out sugar or hot sauce, substitute chives for basil, etc. very easy to make. best made at least several hours before using, as the flavors improve in the fridge. i think it's important to keep it in a glass jar, too.

mexican chicken salad

one jicama julienne chop, skin removed
1 lb. shreaded chicken brest
1 bunch cilantro chopped
1 bunch scallions slivered
2 serrano peppers minced, seeds removed
juice of one lime

mix above ingredients

2 avocados
juice of 2 limes
i cup sour cream

blend above & toss with vegetables

Pepita Crusted Tofu

I adapted this recipe last night from Isa Chandra Moskowitz's Vegan with a Vengeance. Honestly, I've been eyeing it for a while but thought it would be a pain to make. It wasn't!

Ingredients:

Oil

3/4 cup pumkin seeds (pepitas)

1/2 cup cornstarch

1/4 cup fresh oregano (I didn't have any, so I just dumped some dried ground oregano)

1/4 teaspoon salt

1 pound extra firm tofu ( I don't know how much I used, it was whatever I had in a tupperwear in the back of my fridge

Flour

Water

Directions:

Set oven to 350F. Dump the seeds in a blender until they are crumbly and powdery. It is ok if there are some whole seeds. In a bowl, mix the the seeds, cornstarch, oregano, and salt. In a bowl next to that, place some flour (probably about a cup), and next to that, a bowl with about a cup of water. Okay, so now you have three bowls lined up: flour, water, and seed mixture. Cut your tofu into whatever size you like. Now dip each piece of tofu into the flour, then the water, and then the seeds. Oil up a pan, arrange the coated tofu, and then into the oven they go. Check on them every once in awhile to make sure they don't burn and flip them so all sides get toasty. I think I cooked mine for about an hour, maybe. :) When you're ready to eat, it is probably a good idea to drain the pieces on a paper towel so you don't go into an oil coma. Enjoy!

Wish I had a picture. You'll just have to believe me that these are great! It is so hard to bread tofu, and this recipe really works...

easy lentil soup w/herbed yogurt

1 bag brown lentils, soaked overnight
2 T. olive oil
10 cups or more vegetable stock
one large yellow onion chopped small
3 carrots cubed small
2 celery stalks cubed small
2 limes
8 oz. greek yogurt
handful of fresh herbs-mint, basil & cilantro

saute onion in oil 10 minutes. add carrots & celery, saute 5 more minutes.
drain the lentils & mix in.
add the stock.
cook 1-2 hours, add more stock if it needs thinning.
squeeze limes before serving.

chop the herbs & mix with the yogurt. place a spoonful on top.

Oatmeal with Ayurvedic Ideas

Spicing food for mood is interesting.

Here's the deal:

• 1/3 - 1/2 c Old Fashioned oats
• 2/3 - 1 c water
• Cinnamon
• Nutmeg
• Cardamom

Optional additions:

• Butter
• Cow's milk
• Soymilk
• Sugar
• Nuts
• Seeds
• Raisins
• Cranberries
  

Cook the oats in the microwave for approximately a minute and a half. Add stuff by intuition.

If you are feeling spaced out/anxious/ungrounded/famished use the cinnamon, and go a little heavy on the nutmeg and cardamom. If you're in a bad state, make sure to throw some butter in there, and go with the cow's milk. If you're on the brink of insanity, find some nuts or seeds in the pantry and throw them in there, too. And go very easy on the sugar.

If you are feeling heavy/sluggish/unmotivated/slow, go heavier on the cinnamon and nutmeg, light (or skip) the cardamom, and skip the butter. Opt for the soymilk and be reasonable with the sugar. Maybe a few raisins or dried cranberries to cheer things up even more.

quinoa salad with cherries and almonds

couple handfuls sliced/slivered almonds (or pepitas)
1 ½ cups quinoa, rinsed and drained
handful basil leaves, julienned
approx 1 cup dried cherries (or cranberries* or raisins), roughly chopped
1 peeled, seeded and diced cucumber
3 or 4 Tbs plain dairy or soy yogurt
3 or 4 Tbs olive oil
2 Tbs apple cider vinegar
splash mirin
small spoonful honey (can replace with agave nectar if vegan)
dash salt

in dry skillet, brown almonds -- 5 or so minutes.

in separate pot bring 3 cups salted water to boil. stir in quinoa and dried cherries or whatever dried fruit you are using. once it comes back to a boil, reduce heat, cover and simmer 15 minutes or so. remove from heat and allow to sit, covered, for another 15 minutes or so.

once quinoa is cooled, toss it and the cherries together with the almonds, basil, and cuke in a large serving bowl. whisk yogurt and all ingredients listed below it in small bowl. pour over salad and toss to coat. let sit about an hour for flavors to develop. can serve room temp or chilled.

*note: when i use cranberries, i love to add in a few slices of fresh goat cheese. mmm.

Spicy Beets & Greens

• Bunch of beets, with greens
• Mustard seeds
• Ground coriander
• Ground cumin
• Turmeric
• Salt
• Pepper
• Olive Oil

Wash, peel and chop up beets and greens. Heat oil in pan. Add mustard seeds and spices (about a teaspoon of each). Wait until the mustard seeds start to pop in the oil. Add beets and greens. Salt and pepper to taste. Cover and cook until tender.

Nice with a side of brown rice (maybe some melted cheddar cheese on the brown rice?).

Sorry about the poor display -- I was hungry and not in food photographer mode!

another pasta e fagioli recipe-the naughty version

the first thing i've cooked since getting back from india.
perfect for this cold weather.

10 pieces pancetta
1 yellow onion small diced
3 garlic cloves minced
one carrot small diced
one celery rib small diced

fry the pancetta whole & chop when crispy, put back in pot. add rest of above ingredients. sautee medium 10 minutes.

add
4 cups organic chicken stock
16 oz can petite diced tomatoes in garlic & olive oil
16 oz can any white beans, smash 1/3 cup
6 fresh rosemary sprigs
2 T. dried basil
2 T. dried oregano
sea salt & white pepper to taste

cook 1-2 hours, removing rosemary sprigs 20 minutes into cooking.

16 oz box italian macaroni, such as conchiglie

cook seperate till al dente-8 minutes top, drain.

add bunch chopped fresh parsley, combine with desired amount of noodles & top with the highest grade pecorino pepato italian cheese you can find.

serve with crusty italian cibatta bread

Roasted Butternut Squash Soup

Okay, I'm here to provide slacker recipes. Easy, few ingredients, and tasty! My current favorite involves:

1 butternut squash
Butter
Allspice
Nutmeg
Sage
Salt & pepper
1 c plain soymilk

Poke a regular size squash (10-12 inches long) with a knife a few times and put in oven. Turn oven on to 400 and set timer for an hour.

*** Go do things (like primary series, for example) ***

When timer goes off, take squash out of oven and put on counter to cool a bit. If you’re in a hurry, proceed after a couple of minutes, and if you’re not, forget about it again for however long you like.

***

Slice squash in half, lengthwise.

Scoop out seeds, then chop squash into 2-inch pieces.

In a saucepan, melt a blob of butter. I use a couple of teaspoons, but you can use as much as you want.

When the butter is warm, add allspice. Sniff it to see if you like how much is in the pan. I usually use a little more than a teaspoon, but if it smells really good to me, I’ll add more.

Do the same thing with nutmeg.

Now, add some sage. It’ll make it all smell green and warm. Again, you’ll be able to tell how it’s going to taste by how it smells.

Throw squash pieces in the pan with butter and spices and add water, just enough to cover the squash.

Add salt and pepper.

Bring to a boil, then reduce to a simmer. Put a cover on, very slightly ajar to let steam escape a little.

Check back in half an hour. (Some crim research poses might be nice right about now.)

***

The squash will be breaking up and liquefying. Stir it all up and smoosh big chunks against the side of the pan with a spoon to break it up more. Add a little water if it’s getting too thick, but just a little.

Judge how much more you want the squash to break down. I usually give it another 20-30 minutes.

***

When squash is broken down to the consistency you like, take pan off heat and stir in a cup of plain soymilk.

Add more salt and pepper to taste.

***

Have a bowl of this soup with a side of brown rice and a few kalamata olives.

Cheddar & Chive Biscuits (from BLT Fish)

I haven't made these yet, but these were fantastic. Melt in your mouth, sweet and spicy at the same time. They give out the receipe, so thought I'd share!

makes 8 biscuits.

1 1/2 C flour
2 t baking powder
1 t salt
1/4 t cayenne pepper
3 T shortening
3 T butter
1 T chopped chives
1 C sharp cheddar
1 1/4 C cream

Mix together the flour, baking powder, salt and cayenne.

Cut the shortening and butter into the flour mixture. Do not overmix.

Do leave the butter and shortening in small pieces.

Toss in the chives and the cheese.

Toss in cream, just until the mixture comes together. Do not mix too much.

Bake at 375 degrees for 15-17 minutes.

Serve with sea-salt butter and maple syrup.

matzo balls

i love this blog's philosophy: "food is love." for my first post, i thought i'd share the recipe that i associate most strongly with love. my grandma would make matzo ball soup at least once a month -- even in summer in las vegas -- and her house always smelled like warm broth and fond memories. whenever my nose would even *think* about running, my mom would have a pot boiling on the stove. and of course matzo ball soup was mandatory at every passover seder.

enjoy!

the BESTEST matzo balls:

1 cup matzo meal
4 large eggs
2 tablespoons fat at room temp: oil, butter, or schmaltz if you use
1 tablespoon salt
1/4 cup seltzer
possibly 1/4 cup water, depending on how humid it is
pinch nutmeg, white pepper, ginger
cold metal mixing bowl

in mixing bowl, combine matzo meal, eggs, fat, salt and spices. mix well. add seltzer and water, if necessary, and mix again. cover and refrigerate for 1 hour. while refrigerating, put scooping spoon in freezer.

when you are ready to make the balls, you have 1 of 2 options: scooping a golf-ball sized amount of dough and dropping into salted boiling water, or dropping directly into the veggie/chicken broth in which the balls will be served. i always drop into the broth itself because i don't care about clear broth. however, if you'd like your broth to remain untainted, drop into water and transfer right before serving. either way, cook covered in simmering liquid for about 20 or so minutes, and serve up!

Pie Crust=Kapotasana

Yes, I had lots of time on my hands today and it's amazing what you can do with flour. I made pizza for half jesus and his buddies--yes, I made the crust myself.
It may be a small thing to many of you, but I have always steered clear of anything involving yeast because it is completely foreign to me. My mother was not a baker, she was a cook--well, she still IS a cook.

After that, Jesus reminded me that I was on deck to make PIE. This is my fifth pie in my whole life. Thanks to Tova (who seems to have far reaching tentacles in the blog world--some very obscure, barely traveled blogs cite Tova on MANY things), who unlocked the secret of pie crust for me this summer. Since then, many areas of my life have improved and I attribute this to pie.



As I was making my pie, I had gotten every other blessed thing about the pie ready to go but was puttering around doing 'other things'. A little light bulb went off. This is what I do before kapotasana. I procrastinate. When I'm being a good girl and sticking to the second series routine, this comes in the form of at least 5 breaths in down dog before followed by ten breaths on my knees and a bunch of pseudo panty adjusting or sudden fascination with my index finger, and after that, some serious arm reaching. Then, finally kapotasana. When I'm doing my criminal, non-ashtanga practice, it means I do vajrasana, eka pada rajakapotasana, and gomukhasana, with all the above breathing and stretching thrown in. Then, finally, kapotasana. It's never ever the awful painful pose that I anticipate (well, sometimes it is), and yet, each day I put myself through the mental torture of 'omg, here comes kapotasana' right around pasasana time. So I do this with pie crust, too. Pie crust is, like, HARD to mix up. You have to use your muscles, and I don't like to do that! Plus, your hands get messy and I don't like that either. And there's the possibility that you will fuck up the crust. Fear. Fear of kapotasana and of pie crust. But I feel the fear and do it anyway. Someday perhaps I will have a chitta vritti free kapo and pie crust. I hope.

Pizza recipe:
1 pkg active dry yeast
1 cup warm water (105-115 degrees)
2 1/2 cups all purpose flour (never heard of 'one purpose flour', but oh well)
2 tbsp vegetable oil
1 tsp sugar
1 tsp salt
Dissolve the yeast in the warm water in a large bowl. Stir in remaining ingredients and 'beat vigourously' for 20 strokes. Let sit for 5 minutes.

I used a large cookie sheet for this pizza--just spread a little olive oil on the sheet first and then spread out the dough (put some flour on your hands first). I top it with any kind of spaghetti sauce I have on hand and use fresh mozzarella and any other topping I can get away with. The fresh mozarella cooks up a bit watery--I am going to squeeze the next batch I use to try to remove some of the water.
Bake on the lowest oven rack at 425 for 15-20 minutes.


Tova's Pie Crust:
2 cups flour
2 sticks butter (cut into tablespoons)
2 teaspoons salt
ice water
mix the flour and salt, then using a pastry blender cut the butter into the flour mixture. the butter should still be visible in the mixture as small pea-size bits. if you over mix, all will be lost!
put this mixture back in the fridge for a few minutes especially if it is a hot day. drizzle 8 tablespoons of ice water over this mixture gently toss with your fingers. then see if you can gather the mixture into a ball. it is again crucial here not to mix, just gather. if you need more water (and you will need more), drizzle a teaspoon at a time, and see if you can gather it up. too much water will make a NOT flakey crust, but the point is not to just dump a load of water in there. once the mixture just holds together, roll it out onto a well floured surface or parchment paper. keep the surface well floured so the crust doesn't stick to counter or the rolling pin. roll the dough to about an eighth of an inch thick. slide the round into your pie dish--and easy way to do this is to fold it in half and in half again and then unfold it in the pie pan (it's fun, too). trim the edges and do whatever fancy stuff you might like. prick the bottom and sides of the crust with a fork before filling (or pre-baking if you want to use this crust for a different kind of pie).

Apple filling for a 9 inch pie:
6 cups of thinly sliced, pared apples ( about 6 apples--whatever you like--we think granny smiths are too tart)
3/4 cup of sugar
1/4 cup of flour
1/2 tsp nutmeg
1/2 tsp cinnamon
dash of salt
2 tbsp butter (you can leave this out. i forgot it...)

heat the oven to 400
mix all the dry ingredients and then toss in the apples. Turn it out into the pie crust. I usually have enough crust to make a lattice top but not to cover the pie completely.
Bake for 50-60 minutes. Apples need to be thin or they will not cook properly. Enjoy the admiration of all.

Richie's World Famous Eggnog '79

As requested by Rick, here is the eggnog recipe. Throughout the 70's my dad tinkered with his eggnog recipe. The '79 vintage came out particularly good - and that is the recipe we have stuck with ever since.



24 egg yolks
16 egg whites
1/2 t. salt
2 1/4 c. sugar
12 c. milk
4 c. heavy cream
3/4 c. rum
1 c. brandy

Blend egg yolks, whites, salt and sugar together in a blender. In a large pot, scald milk (120 degrees). Add egg mixture and heat SLOWLY, stirring constantly, until it reaches 170 degrees. (If you heat it too fast, or don't stir enough, you will wind up with scrambled eggs! bad!) The mixture should thicken till where it coats the back of a spoon - but using a candy thermometer is the best way to make sure it's really cooked. Let cool to room temperature - you can put the pot in an ice bath in the sink if you don't want to wait around forever for this part.
Whip cream, fold into milk mixture. Stir in rum and brandy.
Chill.
Serve garnished with nutmeg.

This recipe makes A LOT - like almost 2 gallons. You may want to make half or even a quarter recipe, unless you are having a big party. Or you just really like eggnog and aren't worried about fat and cholesterol and want to gain some weight. To give you an idea of how freewheelin' things were back in the fat-laden 70's, my dad used to make a QUADRUPLE batch of this stuff!

Pasta Pomodoro

I'm prefacing this by saying I have no recipe that I follow - I eyeball everything. If you have questions, please feel free to shoot me an email!

This recipe goes with a pound of pasta - I like rigatoni with it. If I am keeping it very, very simple, like if I have no fresh basil, sometimes I'll substitute fusilli. But rigatoni is good because it catches the pieces of tomato and the herbs.

Ingredients

olive oil
1 small to medium onion (sweet), finely chopped
a few garlic cloves, sliced paper thin, or minced with the onion
about half a very finely chopped carrot (use a food processor here if you have one)
dash red pepper flakes
1 can San Marzano tomatoes with juice (or any other "peeled plum tomatoes with basil") - the San Marzano brand works well here, otherwise Progresso or Tutto Rossa
good salt
fresh basil, slivered - I used about half a bunch last night, maybe more?

Directions

Saute onion, garlic and carrot in olive oil over medium-low heat until everything is translucent and golden (be careful not to burn the garlic). Approximately 10 minutes? Stir frequently.

Add red pepper flakes, to taste. (If you were doing this as an arrabiata, add the red pepper flakes earlier, so they infuse with the olive oil.) Cook a minute more.

Add the tomatoes, breaking them apart with the back of a spoon or a fork. Sprinkle with salt to taste and bring everything to a boil.

Turn down to simmer, and after about ten minutes, add the basil.

Cook for about half an hour more, checking seasonings.

In the meantime prepare the pasta until it's al dente - when it's done, add the pasta to the sauce, and finish it there, maybe a minute more, so it really absorbs the flavors before serving.

P.S.

I usually find that the basil and salt are enough, but some people like oregano, bay leaf or pepper. Occasionally I'll saute some pancetta with the onion instead of carrot - carrot adds natural sweetness, but if you want something smokier, use pancetta instead. You can also start the sauce by sauteeing some sausage, hot or sweet, in a little olive oil. Then take the meat out and saute the onions/garlic in the fat before adding tomatoes and then add the meat back in once the sauce is hot.

It's very versatile, make it yours!

Merry Christmas!

And the winner of this cookie assortment is... cranky housefrau! Yes, this lovely tin of cookies is making its way to her doorstep even as we speak. You may be asking, "Hey, why didn't I get a cookie assortment?" Well, cranky did propose marriage to me, after all....

Green Bean Salad

2 lbs green beans, trimmed
1/4 cup walnut oil
1/4 cup white balsamic vinegar or champagne wine vinegar
2-3 cloves garlic chopped or pressed
1 shallot chopped
sea salt and pepper to taste
1/2 cup dried cranberries
1/2 cup pine nuts
butter

blanche the green beans, then run under cold water so they don't cook anymore. mix oil, vinegar, garlic, shallot, salt and pepper and pour over green beans. let the green beans soak for a few hours (or overnight), mixing every so often. pour off excess dressing. the pine nuts can be toasted in the oven, or in a frying pan with butter and salt. they should get browned but be careful not to burn them. toss the pine nuts and cranberries over the beans and mix up. eat the batch in one day, and the next day eat nothing but gummi bears. this is what Carl says.

Cookie Preview

This weekend is going to be my cookie baking frenzy. After I have all the cookies made, I will post a nice photo of the whole assortment. However, for those who cannot wait and want to start their own baking frenzy, I am posting some requested recipes now!

Sugar Cookies
This is the magic recipe that solved cranky housefrau's cutout cookie problems! I have no idea where this recipe actually came from, my mom has used it forever.

1 c. butter
1 c. sugar
2 eggs
1 t. vanilla
3 c. flour
1/2 t. baking soda
1/4 t. salt
1 t. baking powder
1/2 t. nutmeg

Cream butter and sugar together. Add eggs and vanilla, mix well. Stir in flour and other dry ingredients.
Chill dough 2 hrs. before rolling out. Roll 1/4" thick and cut into shapes.
Brush with egg wash and decorate w/colored sugar.
Bake on ungreased cookie sheets, 6-10 min at 400 degrees

Cheery Cherry Bars
Contrary to what cranky thought, I did not make this one up. I wish I could take credit for it, but like the apple brownies, we have the Methodists to thank for this one! It came from my grandmother's church in New Canaan, CT.

1 c. butter
1 1/4 c. sugar
1 egg
1 t. vanilla
2 1/2 c. flour
1 1/2 t. baking powder
1/2 c. chopped pecans
1/2 c. chopped maraschino cherries
3 1/2 oz. flaked coconut
6 oz. chocolate chips

Cream butter and sugar together, add egg and vanilla. Mix in flour and baking powder. Add pecans, cherries, coconut and chips. Spread in greased jelly roll pan. Bake at 325 degrees for 25 minutes.

oden

most of you know i recently spent 3 months teaching yoga in tokyo. and spent most of my time eating, getting fat, exploring the amazing world of japanese cuisine, something one could never know much about because all we seem to see outside of japan is teriyaki, sushi & tempura. japanese food is super easy & fast to prepare, mostly because most of the work is already done, and the japanese are really simple & into convenience. you can buy beer & ramen in the thousands of vending machines all over the place. i recently visited our local japanese mall, mitsuwa, for the finest ramen in the chicagoland area & shopped for food to cook at home. and this is one of the things that is SO delicious, SO simple & SO fun. all you need to do is purchase this oden kit, which has everything you need. takes 15 minutes. pour a couple cups of water, put the lovely fish cakes, mochi bags, root veggies & tofu with the pack of seasoning in a pot & that's pretty much it. this dish is served in "live clubs"- music venues, rock concerts, dj nights, parties, everywhere. i was there in the winter, and this is a very hearty heathy vegetarian winter meal that i highly recommend.

oh-here's a beer vending machine in case you have any doubts that it actually exists. i heard it did, but did not believe it until i saw it for myself



and a very sexy beverage machine



now THAT"S hot!

that's it for me for awhile here. going away for 5 weeks, i don't anticipate cooking in india, but if i take another food class, i will definitely post about it here. have a lovely holiday!

Pasta Fagioli

Ingredients

olive oil
garlic cloves (I used about 3 big ones), diced
1 medium onion, diced
2 15 oz cans cannellini beans
4 C chicken broth
1 28 oz can chopped san marzano tomatoes (with about 1/2 of the juice left in the can after you take them out to chop them)
tubetti (or other small macaroni), cooked al dente
locatelli romano cheese, grated
salt and pepper to taste

Directions

1. Saute onion and garlic with olive oil over medium heat until everything is golden and translucent.

2. Stir in chicken broth and beans with their liquid. Add a little salt/pepper, bring to a boil, add tomatoes, and return to a boil. Turn heat down to low and cook for another 15 minutes. Add salt and pepper to taste.

3. If you’re using all the soup at once, cook a 1 lb. box of tubetti until al dente, stir it into the soup, and let simmer for a few more minutes before serving. Otherwise, spoon some tubetti into the serving bowl(s), ladle the soup over it, and sprinkle with the cheese.

If you refrigerate/freeze this soup with the pasta in it, it’ll soak up all the soup and you’ll end up with pasta/beans, which is lovely but it’s not pasta fagioli. The soup does freeze very well.

dolmas

dolmas are easy, but super time consuming. it takes a bit to get the hang of how to roll them. this is how i do it-

buy a jar of grape leaves. rinse them well, steam 20 minutes, lay them out to dry a bit, notice there is an outside & inside. the filling can be anything you can dream up, but i like to cook a couple cups of long grain assorted wild rice cooked in a flavorful stock & seasoned with salt & pepper. take a handful of kalamata olives chopped fine & mix it with crumbled feta cheese, cool the cooked rice & mix it all together. add fresh herbs, such as mint leaves. about a teaspoon rolled into a ball, place in the center of the leaf (make sure you brush them with some olive oil), fold the bottom up, then left, right, top nice & snug. brush with olive oil. place in steam basket. steam completed rolls 10 minutes or so. chill.

yogurt is good for dipping. one cup of greek yogurt, fresh lemon juice, basil, mint mixed together.
hummus dip is also quite good.



these are excellent for travelling, driving long distances, snacks & they keep well, improve with time.

the classic cobb salad

this is my first attempt at a cobb salad. i did a bit of research, and learned about how the cobb was invented, (as most good recipes are) out of a need to use up various leftover ingrediants. it makes sense, but who on earth would have leftover fine bleu cheese, ripe avocados, roasted pine nuts, organic heirloom tomatoes, organic baby greens, hard boiled egg, roasted corn cut from the cobb, fresh sweet peas, no-nitrate organic bacon, organic chicken with a creamy tarragon green goddess dressing-

green goddess dressing

2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 teaspoon anchovy paste, or to taste
1 1/2 teaspoons white-wine vinegar, or to taste
1 small scallion, minced
2 teaspoons minced fresh tarragon leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley leaves

In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste.

i had tried to copy a cobb from a local restaurant called, "toast". this is the original

beet salad

simple, delicious.

carmelized onions, beets, feta cheese, roasted pine nuts tossed in red wine vinegar, olive oil, mustard, salt, pepper

i love beets!

Beta vulgaris roots contain significant amounts of vitamin C, whilst the leaves are an excellent source of vitamin A. They are also high in folate, soluble and insoluble dietary fibre and antioxidants. It is among the sweetest of vegetables, containing more sugar even than carrots or sweet corn. The content of sugar in beetroot is no more than 10%, in the sugar beet it is typically 15 to 20%.
An average sized cup (225.8 grams) of sliced beets will contain:
Food energy 31 Cal (130 kJ)
Carbohydrate 8.5 g
Dietary fiber 1.5 g
Folate 53.2 µg
Phosphorus 32 mg
Potassium 259 mg
Protein 1.5 g
Beets, like kale, spinach, carrots and turnips, can be a source of nitrates and should not be fed to infants under 6 months of age.
Beetroots are rich in the nutrient betaine. Betaine supplements, manufactured as a byproduct of sugar beet processing, are prescribed to lower potentially toxic levels of homocysteine (Hcy), a naturally occurring amino acid that can be harmful to blood vessels thereby contributing to the development of heart disease, stroke, and peripheral vascular disease.

mini chunky monkey muffins

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
11/2 cup large milk chocolate pieces
3/4 cup walnuts, toasted in your oven, chopped large
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. line mini muffin tins with foil cups. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.
Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 3/4 full into cups, top with a chocolate piece & large walnut piece.

Bake about 20 minutes (do toothpick test) nice if they are browned on top. Turn out onto rack and cool. should make around 4 dozen.

annabella's minestrone

here's annabella's minestrone



scroll down to find her recipe. this is excellent, hearty, perfect for the fall weather.

Gobi Baigan

OK, so see I don't always eat meat! This is how I make Indian vegetable dishes. The photo is cauliflower and eggplant, but this recipe is good with pretty much any vegetable you want to use - cauliflower, green beans, potatoes, peas, zucchini, mushrooms, OKRA! (my personal favorite), or anything else you might like. It is an adaptation from Julie Sahni's cookbook; I highly recommend her books for Indian cooking.

1 head cauliflower
1 eggplant
4 T. ghee
2 t. cumin seed
1 t. ground cumin
2 T. ground coriander
1 t. turmeric
1/2 t. red pepper
2 finely chopped fresh ripe tomatoes (or one can diced tomatoes)
4 t. kosher salt (or to taste)

Cut cauliflower into flowerettes. Slice and quarter eggplant. Measure out all the spices. Heat the ghee in a deep heavy-bottomed pan over medium high heat. When the fat is hot, add the cumin seeds and fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric and red pepper all at once, stir for a moment, then add cauliflower and eggplant. Fry, stirring constantly, until the vegetables begin to sear a bit (about 5 minutes). Add tomatoes and continue frying about 3 minutes, until the fat begins to separate from the sauce. Add 1/2 - 1 c. boiling water (enough so that the vegetables are not totally dry) along with the salt. Reduce heat and simmer, covered, until the vegetables are tender and cooked through (15 - 20 minutes).

In the photo, this is pictured with Trader Joe's Tandoori Naan, which I find to be really quite good. You can also of course serve with rice. The original recipe prepares this dish with significantly more water, so it makes like a soup. The way I make it, it comes out more like a typical Indian vegetable dish in gravy like you get in a restaurant. Of course, you can add more or less water based on how saucy you want the dish. I love to make this with okra, in which case you should use barely any water and also a chopped onion.

The original recipe also calls for a half cup of ghee, but I cut that in half because I find the dish doesn't really need that much, and if you plan to eat it leftover too much fat always separates out when you are reheating and makes things kind of gross, even though it tastes great when first cooked. However, if say your teacher has told you to eat more ghee, here is a great opportunity to do so!

doris' liver eats

healthy dog biscuits

half cup liverwurst
six tablespoons shortening
half cup water mixed with half cup dry milk
half cup wheat germ
half cup bran
half cup ground flax seed
one egg
two & one half cups whole wheat flour

mix & roll out. cut into shapes. bake on ungreased sheet at 350 for half hour.

the recipe can be changed for allergies. i have used yogurt instead of egg, replaced rice flour for the wheat flour, used bacon instead of liverwurst. however, the most successful taste to the dogs seem to be the original recipe. i make these in a toaster oven, since i don't own an oven.

Minestrone

10 C chicken broth (I used the low sodium, fat free)
8 garlic cloves smashed a little
3 chopped garlic cloves
1 box mezzi rigatoni
extra virgin olive oil
8 fresh sage leaves
2 springs fresh rosemary
2 chopped carrots
2 chopped celery stalks
1 chopped onion
¾ pounds sausage (I used sweet, but I think hot would also be good, or you can omit this if you want a vegetarian version)
1 28 oz can mostly drained and chopped tomatoes (I left a little of the juice in)
2 28 oz cans drained cannellini beans
½ bunch of chopped Italian parsley
1 bay leaf
juice of half a lemon
salt/pepper
parmigiano-reggiano cheese

1. Heat the broth with the 8 cloves of garlic. Bring to a boil and simmer about 15 minutes, then discard the garlic.
2. At the same time, heat about ¼ C of olive oil with the sage and rosemary over medium heat. Cook about 5 minutes, so that the herbs infuse with the oil.
3. Discard herbs and add the chopped garlic, carrots, celery and onions. Sauté about 5 minutes until the vegetables are beginning to soften, but not yet brown. Take the vegetables out and set aside.
4. Drizzle some more olive oil into the pan and add the sausage if using, breaking apart with a spoon. Cook until nicely browned.
5. If a lot of excess oil/fat has accumulated, drain it. Add back the vegetables and add in tomatoes. Cook about 5 minutes, until everything is heated through.
6. Add beans, parsley, chicken broth, bay leaf, lemon, salt and pepper. Boil and simmer for about half an hour.
7. At the same time, prepare the mezzi rigatoni (adding salt and a little oil to the water), cooking only until al dente.
8. Add the cooked rigatoni to the minestrone.
9. Sprinkle with as much fresh cheese as you want, then serve.

happy saturday

Mmmmmmeat.

Well, as a confirmed omnivore I was feeling a little dismayed that, although Cranky said this blog did not need to be vegetarian, all the recipes (until bindifry's latest posts) were just that! So, I decided when I was making my steak the other night that I would put this post up. These are not complicated recipes, they are just the way I cook meat!

Flank Steak
This cut is often labelled "London Broil" in the market. This is the marinade my mother has used forever for flank steak. Yummm.

4-6 T. olive oil
juice of one lemon
one clove garlic, minced

If your lemon is exceptionally large or juicy, you may want to just use 1/2. Similarly, if you have small garlic cloves, or like things extra-garlicky, use 2 or 3 cloves. The amount of oil is not really precise either, just an estimate - put in as much as you need to cover the steak.
Put the steak in a ziploc bag with these items and marinate at least 2 hours (longer is better - put it in the marinade in the fridge in the morning, make it for dinner!) You can also marinate it in a pan, covered, but you will need to flip the steak at some point with that option.
This is best if you can cook it on a grill. You can also do it under the broiler in your oven, if like me, you do not have the ability to grill. The amount of time you will cook it depends on the thickness of the steak, the method of cooking, and your personal preference for doneness. The steak pictured here was quite thick, though it was also grass-fed beef which tends to cook a bit faster than your standard corn-fed beef you'd get in the store, and I broiled it about 9 min/side in the oven. Grills will run hotter than the oven. Anywhere from 7-12 min/side is a good guideline.

I wish I could take pictures as nice as bindifry - I wanted to make this look better than just a hunk of dead cow, but well, let's face it, it is a hunk of dead cow. (Yes, I am fully aware of what I am eating, thank you!)




Chicken Rub

Mix together in equal portions:
Salt
Pepper
Onion Powder
Garlic Powder
Pride of Szeged 100% Hungarian Sweet Paprika

I don't usually measure, but I would guess about one teaspoon of each should do it for a chicken. Rub this on a whole chicken and vertically roast at 350 degrees approx. 20 min/lb. I like to do a 3-4 lb chicken for about 1 hr. 10 mins. It is very important that you use 100% Hungarian Paprika, and epecially the "Pride of Szeged" brand!!! (If you cannot find Pride of Szeged brand you may substitute another paprika as long as it is Hungarian, and preferably from Szeged if possible.)

I just made up this chicken rub myself one day and found it super-tasty. Traditionally I always just did the skin but my sister has also rubbed this inside the chicken, which I am sure is great too. One of the great benefits of the vertically roasted chicken is you get delicious crisp skin all over the chicken, no soggy bottom where the chicken has been roasting in its own juices. In order to fully enjoy your chicken, as the chef I recommend that when you remove your chicken from the vertical roaster to the plate, you immediately rip the skin off the back and eat it yourself before it sogs up. This is your personal reward for doing the cooking. (If you are one of those people who thinks chicken skin is evil - well, don't bother making this recipe. And you are really missing out, imho.)

chili master

i've been experimenting with chili recipes for over 20 years, and each batch changes. this is todays

4 poblano peppers
4 ears corn
1 bulb garlic
1 jalapeno or serrano
1 banana pepper
1 lg onion
1 lg shallot
olive oil
8 cups of any kind of stock
14 oz can chopped tomatos
1 sm can tomato paste
1 jar pasta sauce of your choice
chili powder, cumin, oregano, salt, pepper, adobo
1-14 oz can each red, white & black beans drained & rinsed
1 broasted chicken pulled apart off the bone (if you want meat)
2 bunches cilantro
juice of 4 limes
1/2 cup heavy whip cream or half & half (also optional)
any desired toppings-i prefer avocados, scallions, sour cream & shreaded sharp cheddar.

-roast poblanos, corn, garlic,& hot peppers in your oven.
-in a big pot, thin slice & sautee onion & shallot in olive oil. after they start to carmelize, chop & add the roasted goods.
-start to slowly add some stock, then all the spices to taste-add 14 oz can chopped tomatos, tomato paste, remaining stock & pasta sauce.
-throw beans & chicken (if you want meat)
-cook a couple hours over low without a lid (so it can reduce)
-the last hour, add cilantro, limes, & cream.
-add toppings when plating.

classic nicoise salad

baby plum tomatoes, nicoise olives, yukon gold potatoes, green beans, organic hardboiled eggs, yellowfinn tuna steaks, red & green leaf lettuce, feta & home made dressing of fresh thyme, basil, olive oil, red wine vinegar, shallots, anchovy paste, garlic, salt, pepper.

bloodberry soup

use glass container. (this does make a difference)
thin slice strawberries. sprinkle with raw sugar. cover in fridge overnight.

in the morning, bloodberry soup for breakfast.

this works well with watermelon.



and the blueberry/mango combo.

Fusilli with Tomatoes, Lemon and Arugula

The photo isn't that great, but I'm so excited to actually be in the kitchen that I thought I'd share. I don't often eat cream sauces (although I make a yummy agnolotti with vegetables in a cream sauce that I will have to post about sometime) but this fusilli is surprisingly light. It also looks kind of elegant in the right serving pieces if you have someone you're looking to impress. Enjoy!

Ingredients:
olive oil
4 garlic cloves, chopped
2C cream
2-3 lemons (zest and juice two of them, third goes in at the end if you need it)
1 lb. dried fusilli
1 pint grape tomatoes, cut in half (if you really like tomatoes, add more)
4C chopped arugula (leaves only – no stems)
grated pecorino romano
good salt/pepper

Steps:
1. Saute garlic in olive oil over medium heat for a minute or two (do not let the garlic brown).
2. Add the cream, zest and juice of two of the lemons, and salt and pepper to taste. Bring to a boil, then lower the heat and simmer about 15 minutes, until the sauce begins to thicken.
3. Boil water (adding salt/olive oil) and cook the fusilli until al dente. When the fusilli has about 5 minutes left, add the tomatoes to the sauce.
4. Drain the fusilli, put it back into the pot, and pour the sauce over it. Add the arugula and cook on low heat for a minute or two so that the pasta absorbs some of the sauce.
5. Taste the pasta. If it needs more lemon flavor, slice the last lemon and toss it in with the pasta. If the lemon balance is just right, you can use a few slices of lemon for garnish.
6. Sprinkle with as much of the grated cheese as you like, add more salt/pepper if you want to, and serve.

leek & mushroom soup with brie croutons

leek & mushroom soup with brie croutons

leeks, portobello & shitake mushrooms, butter, hwc (heavy whipping cream), dry sherry, chicken stock, green onions topped with brie croutons & chives.

kitchen trinkets

we'll start with my favorite plant. it needs no water. just sunlight & the leaves flap up & down.



these are popular conguitos. spanish (?) chocolate covered roasted peanuts imported from portugal. weird. yummy. spanish? my friend is fascinated with this and actually found its own website:
conguitos



and a cool coffee mug with a lid to keep things warm. notice he's playing a guitar



and finally, a great glass "cup-o-noodles" with a lid to keep things warm. when i make soup, i like to carry some to the owners of the bar i work in so they can taste.

toothpick helper

frog spatula

vintage fabric

for future aprons. ok tova. lots to choose from, some more expensive then others. this is what i got



the one on left is 32" by 44"-probably only enough for 2 half aprons.
the one on the right is 3.16 yards-plenty for a few whole aprons. what do you think? i'm willing to use it up. it cost me about 21 bucks, i can send it to you tomorrow.

I am lazy!

hey everyone...

so I signed up to be on this blog and I love reading it and I want to participate but I'm not cooking much these days! I'm a lazy New Yorker who goes out too much, or gets deliveries.

Until I actually get it together to make a decent meal (which should hopefully be within the next week or so), is it OK if I just share some recipes? I promise to take pictures when I make it into the kitchen.

also - there are some recipes where I do my own thing and can explain how to do it, but other recipes that I follow. Can we post cookbook recipes that are awesome as long as we give proper credit?

you are all kitchen goddesses!
: )
anna

bindifry's humble collection

here's mine (smaller to fit better) if you click on it, you can view it larger.



let's see yours!

vintage apron fun

how many of you are like me-sport an impressive collection of vintage aprons that you actually use? let's show those beauties off! this is the last one i bought. it came with the hot pad holder that can be attached to the apron with a big orange button.

insalata lino

avocado,tomato,fresh mozzerella,basil,italian sea salt, pepper, italian balsamic & high quality olive oil. simple. healthy. delicious.

named after my yoga instructor lino miele
who is from rome.

Apple Brownies

This recipe is from the Methodist Nursery School, c. 1972. After the apple-picking field trip, they sent all the kids home with a basket of apples and this recipe. (Please note that you should feel free to substitute any shortening for the "oleo" - I have firsthand knowledge of these being made with butter as excellent - but for posterity's sake I will leave the recipe in its traditional form.)

1 c. oleo
2 c. sugar
2 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. cinnamon
4 apples, peeled cored & chopped
1 c. chopped nuts

Cream oleo and sugar together. Add eggs and vanilla. Mix dry
ingredients separately, then add to oleo mixture. Stir in apples and
nuts and spread in greased 13x9x2 pan. Bake at 350 for 40 minutes.

Scones!

3 cups flour
3/4 cups sugar
1 1/2 tsp baking powder
1/2 tsp salt

mix dry ingredients

with pastry blender cut in:
2 sticks cold butter

in a bowl mix together:
1 egg
1/2 cup milk
1 tsp vanilla

gently mix the liquid into the flour and butter mixture. you should be left with a fairly cohesive ball of dough. the dough should be rolled to about an inch thick. you can cut the dough into whatever shapes you want.

place on an ungreased cookie sheet and bake at 385 degrees until the tops start to brown, about 20 mn.

if you want to add raisins, other dried fruit, ch. chips, crystallized ginger (yum!) mix this in after you have cut the butter into the flour mixture. i have never attempted fresh fruit in this recipe, mostly because this would render them inedible to my family.

mexi-feast

i invented an avocado salsa & discovered the world of using high quality jar salsas. i'm especially fond of the frontera foods line, their salpica line is great, too. i made this first, then went on a full-on mexi kick. this stuff takes no time to make, is delicious, filling & not too fattening. these recipes are inspired by rachael ray, who has no problem cutting corners when cooking.



bindi's avocado taco

2 avocados (not extremely ripe) chopped
3 scallions minced
3 roasted garlic cloves minced
i bunch cilantro chopped
1/2 jar any kind tomatillo salsa (frontera is best-the one with the olives..)
sea salt to taste
2 ears roasted corn cut off cob
juice of 1 lime

mix together. spoon onto olive-oil pan fried tortillas-flour or corn. you DO want to roast ears of corn. i tried again with frozen corn roasted & it was rubbery.

i decided to use a jar of black bean dip (also frontera salpica) and this became a fine appetizer/snack. notice the use of the avocado salsa as a dip.

black beans & 4 cheese quesadilla



olive oil big pan. spread 10 inch flour tortilla with black bean dip top with thin thin shreaded taco cheese (such as taco flavored sargento). sandwich with another tortilla. press together. grill 30 seconds each side (on med-high flame). cut into triangles, add dollop of sides, such as sour cream, salsa, guacamole, or avocado salsa.

then i went for a jar of the habenero lime salsa-extra hot-and came up with some more tacos. these can also be made the same way with fish, such as perch. totally easy, fast, delicious.

habenero lime shrimp/seafood tacos



carmelized leeks, roasted garlic, roasted poblano, shrimp, cilantro & limes in a lime habenero salsa.

if you have questions, please post them in the comment section. the above tacos could easily be made with tofu, seitan, or tempeh if you are a veggie.

I am So Hungry I Could Eat your Head!

Hi there! Do you like to eat food instead of your sister's head? Do you sometimes cook this food you eat? Do you use a recipe? Well, if you do, i want it.
I am trying to put together a cook book of Ashtangis' favorite recipes and also some personal bio's and yoga and food pictures. Then i want to have the book published and sell the book and give the money to a yoga related charity. Hopefully i will sell more than one book. Will you help me? because if it is all my recipes and pictures of me it will be boring. And if i have better recipes then maybe my son won't eat my daughter's head.

So send me your recipes, bio's, and pictures!

tsteiner at stny dot rr dot com

Hey, Thanks!

Ashtangis, Get Cooking!

So. i have this idea that i want to put together an Ashtangi Cook Book. the recipes will have nothing at all to do with being healthy, or vegetarian, or vegan, or anything like that, although, healthy, vegetarian, or vegan recipes won't be banned. I want it to be the food we love to cook and eat. The recipes don't need to be fancy. If you want to participate, send me three of your favorite recipes and a little blurb about you and your yoga practice and a picture or two would be great, too! If you are a wine aficionado (Jenna?) you could put in a wine paring with your recipe! I think this would be a great way for us to get to know each other, and i am also hoping that if i actually get this published and sell a few of them we can give the money to a charity. Um, so if you have any knowledge or experience in publishing (Yogamum?) please let me know!

tsteiner at stny dot rr dot com

PS you don't have to be a blogger to contribute! if you like to comment (Divas?) or just lurk silently you can contribute, too!

PPS if you like to keep your blog identity separate from your real life identity i can have you published as one or the other, so that both stay separate and private :)