Showing posts with label slow food. Show all posts
Showing posts with label slow food. Show all posts

Wednesday, May 1, 2013

Happy Muffins




These muffins are packed with vitamins, protein and are just so healthy but don’t taste it – if you know what I mean. Adapted from a blog here- I added a few more health nut treats. They are packed with flavor, texture even I really want to go back for another (trying to restrain myself)! The kids have no idea how much good protein, vitamins & fiber are packed in these “Cupcake Muffins”. Just don’t forget the happy sprinkles!

Ingredients:
3/4 cup of cooked quinoa (I cooked a batch with 1:1 ratio of apple juice and water for sweetness)
1/4 cup of light brown sugar
3/4 cup of a flour (I only use King Arthur)
1/4 cup of wheat germ
1/4 cup of gluten free flour blend (I used Bob’s Red Mill blend)
1 teaspoon of baking soda
1/2 teaspoon salt                                                                                                                                   1/3 cup shredded unsweetened coconut


1 tbsp Chia omega oil
1/4 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract                                                                                                                 ¼ cup agave syrup 
2 eggs, room temperature                                                                                                                     ½ cup peanut butter                                                                                                                                1 mashed banana
1/3 cup of old fashioned oats
1 cup of blueberries (frozen or fresh- I used frozen)


Directions:
Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.
In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, banana, Chia oil, agave, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats and blend.  By hand, blend in the blueberries gently.
Fill your muffin cups 3/4 of the way, top with happy sprinkles to make the kids think they are a special treat and bake for 20-28 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!


Can you believe this dry quinoa was made into the delicious  muffins?

Don't forget the sprinkles!


Saturday, February 23, 2013

Power Nachos

hey sorry about the lack of post over the winter! (was catching up on important things like my twitter feeds and facebook statuses) but i am back baby!

had to make dinner last night with what was on hand, refusing to thaw anything from the freezer, I utilized fridge components: 


Talk about fiber, protein, color, vitamins and flavor! My son asked for seconds! I think what was missing was fresh cilantro and lime juice. Diced mangoes on top would've been sublime, too. Anything you would've added?




Friday, August 31, 2012

dressing a field grouse


it is a special thing you can teach your kids: to live off the land. not only is it a survival skill to be able to fend for one's self, it more importantly (and probably more realistically) teaches children the respect for the life they are about to consume. while I am not all obsessed and eccentric when it comes to "respecting" the food, I do believe there is a serious epidemic of ignorance in our youth and culture- in regards to being disconnected from where we receive our sustenance. growing up, we ate carrots with the dirt on, crab apples with enough pucker to top a lemon, venison disguised in fajitas and duck on the dinner table in the spring. as most of us do, I have come full circle and seen the value and cherish the way I was raised- taking little for granted. perhaps if we were the ones doing the killing, dismembering, gutting, feathering and preparing of the majority of out foods, we would be less gluttonous, entitled and blasé. more thankful, aware and simpleminded in our approach to consumption. one can hope.

“I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”


― Wendell Berry, What are People For?


Tuesday, August 21, 2012

better butter

i challenge you:
trying "churning" your own butter at least once. rewards for your hard work?
stronger forearms. rich golden, creamy butter. buttermilk! and the street cred for having made your own.

it's easiest to simply place cream in lidded jar and... shake! after a few minutes, you will start to hear a thunk against the sides as the buttermilk separates from the butter. give a few more shakes until you see the two distinct forms. add a bit of sea salt and voilà!

*extra special? add fresh Herbs de Provence and roll into log on saran wrap. refrigerate until solid and slice into medallions to top any dish for extra 'wow' factor.

Sunday, June 10, 2012

bakery noveau in west seattle

Bakery Noveau


While their acclaim is widely known via Sunset Magazine, Seattle Magazine, and many more, their delicacies still wow me every time I enter through their narrow doors. There is such an offering of goodies for your eyes to feast on; from pastel colored Macarons, an array of savory & succulent sandwiches, little cakes and tarts fit for a queen or Alice in Wonderland, and lastly, flaky croissants and pastries reminiscent of Paris' specialties. You must go and love it. Even my kids clamor to line up and drool over little treats and they devoured the Niçoise olive tuna sandwich and pizza by the slice.
I am hungry just describing it!

Saturday, November 19, 2011

grilled pizza


while this picture is a belated summer dish, it looked so lonely sitting in "my pictures" folder with no attention. So here's a recipe that you can still do out in the snow this winter, just bundle up at the BBQ or you can use your oven's broiler for the same effect.

  • using naan or other flat bread, begin by grilling one side until slightly crispy (to prevent from getting soggy after adding toppings)
  • spread a thin layer of pesto, and add sliced marinated mozzarella.
  • Then top with a cornucopia of various grilled veggies. (I used red onions & tomatoes.)
  • Sprinkle some sliced fresh figs, coarsely chopped basil, grilled flank steak & feta on the top-
  • grill with closed top for about 4 mins or until cheese is melted.
  • Before serving give a drizzle of strawberry balsamic vinegar or balsamic reduction to add a nice ZING to the overall flavor.
voila! a gourmet dinner for two in less than 30 mins. oh, and don't forget a nice bottle of Amarone or Pinot Noir from the Willamette Valley would go nicely.

Wednesday, September 14, 2011

Oysters



photo courtesy of Brad Lovejoy
as one of the best heminway quotes goes
“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”


― Ernest Hemingway, A Moveable Feast
a festival dedicated to those precious pearly little shellfish. i'll take 'em cooked, baked, or raw on the half shell. (no frying, please!) the festival in Shelton, on October 1st & 2nd will have tastings, pairings, schuckings, and... fresh oysters.
so, who's coming with me?


Friday, September 9, 2011

with a moo moo here

some people say the whole "local" or "locavore" movement is just a bunch of hype... but i have to push up against it in regards to the wealth and abundance we have in our own backyard here in the PacNw. after a long and bordering on indulgent trip to Metropolitan Market, the kids and I left with some fresh Washington Peaches, Pluots, seattle loose teas that the kids smelled and picked out, fresh baguettes, Valhalla coffee, and lastly a jar of every dairy product that Twin Brook Creamery (from Lynden) had to offer. WARNING: the chocolate milk is the thickest and most addicting treat that you've ever let slip past your lips.


As I pour the "half & half" into my coffee, the sobering thought that coffeemate will never again cut it. Darn you, good food!

Sunday, April 3, 2011

foraging for delicacies

since i was a little girl, i've had fond memories of mushroom hunting with my dad in the woods behind our house growing up. (out in good 'ol Sedro Woolley) it was a feast for the senses as we would hike through the carpeted old-growth forest and cut off the chantrelle mushrooms at the base with our little bone handled pocket knives. when we got home, dad would saute them and add them to a number of dishes- i can't quite remember what they were added to as they definitely were the star of the show.

if you live in the kitsap area, here is a mycological society: KPMS

but now its spring and the mushroom du mois is the morrel.
here is a soup recipe i'd love to try:

Morel Soup
From "mushroom" by johnny acton and nick sandler

14 ounces small Morels
cup sweet butter
2 finely chopped shallots
1 quart chicken stock
1 cups heavy cream
6 egg yolks
Salt and freshly ground black pepper

Fry 8 of the Morels in half of the butter for 4 minutes over medium heat. Watch out: they spit! Set them aside, leaving any excess butter in the pan.
Finely chop the remaining Morels, and fry in the rest of the butter along with the shallots. Add the chicken stock and bring to a boil. Remove from the heat, pour in the cream and whisk in the egg yolks along with a little salt and pepper. Return to the heat and slowly bring back up the temperature, whisking continuously. The soup will thicken slightly like a thin custard. As soon as it does, serve with the Morel garnish on top. Serves 4.
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Monday, March 14, 2011

Spring poached eggs

for one of my first food posts in a long time, celebrate the cusp of spring with poached eggs. i found a wonderful Mt. Townsend Creamery Camebert cheese at the grocery store, let it melt over the top and then added a sprinkling of fresh herbs that survived the winter. mmm....

click here for a great video on how-to poach eggs from Cuisine at Home

Tuesday, February 15, 2011

pesto parmesan swirl bread

in anacortes, near my mom's old dress shop, we used to stop at an italian restaurant on the way home to get some ooey gooey pesto parmesan bread to take home. usually only half made it there, but i've never forgotten that savory treat. if you want the recipe, please just ask.
after going through the whole dough making & punching process, slather, i mean SLATHER with basil pesto

then give a hearty blanket of freshly shaved parmesan inside and on top when rolled


voila!




i also made cinnamon, pecan & orange swirl, but that's more conventional:

Monday, February 7, 2011

a post with an agenda



so spring is around the corner, so along with my renewed vigor for all things gardening related, my food justice bone has been flexed. (can you flex your bones?) while the topic is so vast and filled with politics, conspiracy theories, dirty lobbyists, and points and counterpoints, i plan to share some resources with you and my view from a humble theoligical perspective.

To Garden With God, by Christine Sine
my dad recently had a plesant fellowship day at his church where member Grahm Kerr shared a flavorful root soup with a coconut milk base and they hosted author & speaker Christine Sine. as my dad shared with me her principles, i couldn't help finishing his sentences and get excited. as i see on the page here, her love for dirt, community, vegetables and God echo my heart's passions. the bright side of our conversation included yummy recipes, their church's plans for their community garden & heirloom veggies.

as with many things i felt compelled to open my mouth and share my passionate distain for the corrupt & greedy side of gardening. in a word it could be summarized by saying Montsano .  while i wouldn't go so far as to call it the Halliburton or Enron of agriculture... some would. whether you object to the scientific practice of genetically modifying seeds, or the slew of ecosystems that have been altered and/or killed due to the harsh chemicals, this monolith has also oppressed many small time famers that do not have the backing to fight against such giants. an article in Vanity Fair addresses one aspect of their evil here:
Most Americans know Monsanto because of what it sells to put on our lawns— the ubiquitous weed killer Roundup. What they may not know is that the company now profoundly influences—and one day may virtually control—what we put on our tables. For most of its history Monsanto was a chemical giant, producing some of the most toxic substances ever created, residues from which have left us with some of the most polluted sites on earth. Yet in a little more than a decade, the company has sought to shed its polluted past and morph into something much different and more far-reaching—an “agricultural company” dedicated to making the world “a better place for future generations.” Still, more than one Web log claims to see similarities between Monsanto and the fictional company “U-North” in the movie Michael Clayton, an agribusiness giant accused in a multibillion-dollar lawsuit of selling an herbicide that causes cancer.
another giant still that threatens the american people and health is none other than another media favorite, (que the duh duh duh) Corn Sugar... formerly known as High Fructose Corn Syrup. yay, smart source groups have changed the name to a more palatable name. while many say the jury is still out on its health and medical detriments- one thing is for sure, the mega crop used not necessarily for corn consumption, but the fructose counterpart is a threat to the earth. its effects of planting the crops (also soy has the same effects in the U.S.) as a "monocrop" is not natural to the environment thus rendering the soil depleted of its nutrients and relying more and more on fertilizers and pesticides.

the toil that our overconsumption takes on the earth (ok, some call it a 'global footprint') to me is less of a political and 'green' concern persay, but one of stewardship. so often the very people that scoff at the mention of using less, more sustainability and any hint that our fast paced lifestyle is affecting the environment are sometimes very often the people who keep meticiculously green & manicured lawns, a balance bank account, and a well running car... as fellow Christians, they do this in name of "stewardship". my only plea to both sides would be that we would see our stewardship on this earth would ring out further than our mailboxes. be it CAFOs (chicken factories), obliterating ecosystems with the use of pesticides, or animals treated with antibiotics and fed questionable meals they were never meant to eat- there is a trickle down effect to the farmer and their hancuffed obligation to the "man" and the voracious consumer who wants more more more and cheap cheap cheap.

i end all of this with the hugest disclosure that i am a hypocrite- i ate fried chicken from Safeway the other day (assuredly it is not free-range, local and sustainably raised), i have shopped at mega-marts that sell cheap goods by means of oppressing the makers of that good. the list goes on. it'd be hard to live in america and not have a Liz Lemon moment on 30 Rock when she she realizes the ec0-friendly "butt-minimizing" jeans she's in love with are not really made in USA but the leftovers from Halliburton and made by orphans on a prison island name Usa... Ok, that's a colorful example, but I am not dellusional to think that my day to day spendatures don't affect someone. and that's perhaps all i am asking of my fellow brothers and sisters in Christ. that would would be aware of our careless actions. we should take account of such verses as Zech. 7:10, Jeremiah 5:28, Jere 7:6...
"Do not oppress the widow or the fatherless, the alien or the poor. In your hearts do not think evil of each other.''
I believe we have a responsibility as followers of Jesus that we would reflect Him as we go about our day. to think of our actions and be aware of the consequences. to seek justice for the oppressed. to not opress and prostitute ourselves in the name of convenience. to take in less as a choice- not because its easy but because our focus is not comfort but our goal is to make disciples of all nations and show people the love of Christ.

Monday, November 15, 2010

serenity brownies. its not just about baking.

i sit here still licking the last of the batter off the spoon like i did when i was little. waiting as the windstorm's force is threatening to call off this whole brownie making process and make me sit in the dark with a bowl of half melted chocolate and a belly aching for ooey gooey goodness. but, i think i might be safe. with the brownies in their right place (in a 350 degree oven nestled in a perfect cradle of parchment paper and pyrex) and the smells wafting, i think i accomplished my goal. true, the obvious eventual goal is to indulge a late night craving of double chocolate heaven, but as is the joy of baking for me most of the time is that i was able to... go away. some may call it their "happy place", some refer to it as "me time"... whatever it may be to you, it was a place where bills & budget spreadsheets dared not enter, a place where little fingers were not licking every surface that they may think would be sugar (but they wind up dissapointed, but not detered when they find its only baking soda) and a place where i can just be. my mind thinks about the texture of the pecans, the velvety river, no- placid lake of butter and semisweet baking chips melting into eachother and the beautiful way that dark cocoa powder incorporates with stark white flour. made me think about whipping cream with cocoa powder in it- taking it from plain to rich. "hmmm... i think i will make a double chocolate cream pie- complete with chocolate whipping cream for our church's agape feast..." anyway, back to my serenity brownies. i kept thinking about that during the baking process- what movie is that from: "serenity now."? well, i found it. with the timer due to beep in just a few mins, i finally found what i was looking for at the end of a long day. where i used to pick up a paint brush to a canvas to escape to a thoughtful place, now, my tools are a bit more readily available in short small windows now that i am a mom to two precious little ones. a kitchen aid, some quality baking chocolate and lots and lots of butter (yes, Julia, you are so right) i am free to make a creation even if it won't last till morning.

*here's the recipe. i added pecans instead of walnuts and 1tsp of instant espresso powder to enhance the wonderful cocoa taste. enjoy, and hopefully you can tap into your "happy place" whether in eating them, or making them.

Sunday, October 24, 2010

pumpkin seeds


Inspired by a recipe in this month's issue of Sunset using Quatre épices (four spices),I decided to try it for seasoning our yearly pumpkin seed batch. However, I made it sweet, salty AND spicy. Alter amounts of seasonings as preferred... all measurements are complete estimates, as I just added and spiced by sight alone.
1. spread out raw pumpkin seeds fresh from pumpkin (or saved in the fridge up to a week) evenly in single layer on greased cookie sheet. preheat oven to 375.  

 2. mix the following together in a cup:
1/4c. brown sugar
1/4tsp each of. cinnamon & salt
1/8tsp or a generous "shake shake" each of nutmeg, white pepper, cloves & ginger

3. toss all of the seeds with spice mixture and for an extra little "glaze" or crackle, sprinkle white sugar over the top of all the seeds spread out on the sheet

4. bake for 10 mins or until golden. voila! snack away!
i must say, this is my favorite fall pumpkin seed recipie so far!

and, for festive background music, here is one of my favorite artist's Devendra Banhart singing "Pumpkin Seeds"


Wednesday, August 11, 2010

Summertime Grilling

What's in season right now? Salmon, blackberries and green beans. So i threw together a whole meal based on the above to enjoy after a hard day of working outside... Makes my mouth water just looking at it now. Grilling potatoes and baby carrots is very easy in a little foil "envelope". Same goes with beans. Add some olive oil and some Lavender Lemon Pepper (from last year's lavender festival in Squim). Lastly, I made a little dill yogurt aioli for the salmon and potatoes. The "Chobani" yogurt is a good one. Our whole family loves it- especially baby Adelaide. Happy Summer eating!

Fresh

So far this summer we have enjoyed little samplings of produce from our garden. While last year was a wonderful year for the tomato, our summer (if you call it that around here) has been unseasonably cold so we have had to rely on more cold tolerant crops. Carrots have been a choice favorie, along with peas, chiggioa beets , rainbow swiss chard, and of course the easy, quick growing radish. Here are a few snapshots of our modest, but choice bounty. What have been your best producers this summer?
~also, green beans are on the rise and I can't wait for winter and summer squash! my garden is filled with them!