Yup. A short but a quickie.
That's what I got for you...
Crisp Autumn mornings makes my head spin and coffee steam. While the leaves change, I fantasize about Apple Crisp and fall goodies. Just the other night, I made a Roasted Veggie Savory Tart with Roasted Garlic Dip. Sure, roasting adds to the cooking time but what a better way to heat your home (though this time of year leaves me desperately missing my wood stove).
I haven't made many tarts YET!! (and I do stress yet. I feel it coming on. the tart explosion.) This one was a free-forming beauty (and sadly the battery died in my camera). I would say about 95+% of the ingredients were local AND organic (which is so sexy to me). The crust needs some improvement, which a-okay with me - just means that I will have to make more! It was super fragile, made with hand-ground walnuts, sesame seeds, flaxseeds along with buckwheat, whole wheat pastry flour, and sun-dried tomato oil.
The garlic dip I feel will be a staple of mine this season. Super delish, super easy. Roasted garlic, ground almonds, and balsamic vinegar... oh my.
For those of you who needs recipes (and I know who you are...) all I can say is, workin on it.
Happy Autumn.
Wednesday, September 15, 2010
Friday, September 10, 2010
Boo...
Anyone notice that I've been MIA this summer?!? Just checking... (while putting a Strawberry Rhubarb Crisp in the oven)
Thursday, July 22, 2010
Pesto is for the People
I LOVE pesto. Smother me in pesto... seriously.
So I'm continuing on with my CSA-friend theme here. As we were liberating the winter squash last weekend, we discussed her possible allergic reaction to walnuts. I, personally, was heartbroken by just the sound of this. Along with pesto and good music, I LOVE walnuts. My dog does too. Watch out!
The topic of pestos came up - with the smell of basil was in the air. She asked about nut alternatives: pine nuts, being a little pricey; walnuts, making her tongue itch. She mentioned almonds. and I thought.... hmmm, interesting choice, I suppose. And then it just popped in my head like alfalfa sprouts gone wild. (drum-roll please) Sage Almond Pesto. What a delightful idea. Ever since that afternoon, i have not been able to put it out of my mind.
So naturally I snagged a bunch of sage from her farm and quickly picked up some organic almonds from the co-op, toasted them up right and started grinding away.
The finiish product was (the obvious) Sage and Toasted Almond Pesto, using farm garlic scapes. I made a Penne dish with the last of the broccoli rabe, sun-dried tomatoes, beet greens and the magnificent pesto. Delish!
Specifically, in terms of the pesto: I found it to be a tad on the bitter side. Now there are multiple theories circulating in brain as the cause and what to do. Could have been the simple fact that I used it up right away. Pesto tastes oh so good when all the flavors have the time to marinate and get cozy together. Also, next time I might try cutting the sage with a little parsley - that always does wonders. And a few other tricks up my sleeves I wish not to mention at this point in time.
Bottom line is... I LOVE PESTO.
So I'm continuing on with my CSA-friend theme here. As we were liberating the winter squash last weekend, we discussed her possible allergic reaction to walnuts. I, personally, was heartbroken by just the sound of this. Along with pesto and good music, I LOVE walnuts. My dog does too. Watch out!
The topic of pestos came up - with the smell of basil was in the air. She asked about nut alternatives: pine nuts, being a little pricey; walnuts, making her tongue itch. She mentioned almonds. and I thought.... hmmm, interesting choice, I suppose. And then it just popped in my head like alfalfa sprouts gone wild. (drum-roll please) Sage Almond Pesto. What a delightful idea. Ever since that afternoon, i have not been able to put it out of my mind.
So naturally I snagged a bunch of sage from her farm and quickly picked up some organic almonds from the co-op, toasted them up right and started grinding away.
The finiish product was (the obvious) Sage and Toasted Almond Pesto, using farm garlic scapes. I made a Penne dish with the last of the broccoli rabe, sun-dried tomatoes, beet greens and the magnificent pesto. Delish!
Specifically, in terms of the pesto: I found it to be a tad on the bitter side. Now there are multiple theories circulating in brain as the cause and what to do. Could have been the simple fact that I used it up right away. Pesto tastes oh so good when all the flavors have the time to marinate and get cozy together. Also, next time I might try cutting the sage with a little parsley - that always does wonders. And a few other tricks up my sleeves I wish not to mention at this point in time.
Bottom line is... I LOVE PESTO.
Wednesday, June 30, 2010
Tempeh... what?!?
My friend started a CSA this year, specializing in fermented goodness. As trade for helping at her farm, she gives me tasty samples from time to time. Ex. Soy Oatmeal Tempeh. yum!
Here's one of the many tasty dishes I've explored with the local tempeh from Proud Peasant Farm.
Thai Tempeh Pilaf with Kale and Basil.
description to follow. anticipation can be so much fun! :)
Here's one of the many tasty dishes I've explored with the local tempeh from Proud Peasant Farm.
Thai Tempeh Pilaf with Kale and Basil.
description to follow. anticipation can be so much fun! :)
Thursday, June 17, 2010
Enough is Enough... then there were Coconut Thai App Bundles
So.... A life of a socialite (meaning, I like my friend time) equals no blog time! I've thought about this spot for some time, and then some more. And low and behold - still no posts. I've decided that photo shoots are not mandatory for posts and just share my cooking... regardless.
I've got a lot of catching up to do. With that in mind, I'll just share my most current cooking delight. From now on, if someone (meaning YOU) is in dire need of a visual and/or a recipe i have not provided, let me know. That will get my ass moving to actually post pics and also let me know people are reading. :)
Yes, yes. Thai food! This refreshing appetizer dish was inspired by my wonderful, monthly potluckers. Thai was the theme, and Thai it was. ACTUALLY... it ended being Tie Night for Thai Night, but that's a whole nother story.
Leaf-Wrapped Coconut Cashew Bundles with Dipping Sauce.
I've got a lot of catching up to do. With that in mind, I'll just share my most current cooking delight. From now on, if someone (meaning YOU) is in dire need of a visual and/or a recipe i have not provided, let me know. That will get my ass moving to actually post pics and also let me know people are reading. :)
Yes, yes. Thai food! This refreshing appetizer dish was inspired by my wonderful, monthly potluckers. Thai was the theme, and Thai it was. ACTUALLY... it ended being Tie Night for Thai Night, but that's a whole nother story.
Leaf-Wrapped Coconut Cashew Bundles with Dipping Sauce.
Wednesday, January 20, 2010
Yup. I haven't eaten in over a month.
JK... though you would think that since there hasn't been a peep from the Kitchen Sink. (I really did not intend for that to rhyme.)
But just like my blog of a sister wrote... time to break the seal.*
Last night wasn't entirely vegan fare, which I can deal with, it's more about the process that goes in it and the people you're with. I've been visiting with dear, out-of-town friends in the past week or so. Ole Wool Socks Carey and I invaded a friend's kitchen with plucked-from-the-Kennebec-River-the-night-before smelt, roasted buttercup squash, asian greens stirfry, and balsamic marinated tempeh. And did I mention the 3 bottles of wine?!?
*Reference to this comment made possible by http://www.booknboob.com/my_blog
But just like my blog of a sister wrote... time to break the seal.*
Last night wasn't entirely vegan fare, which I can deal with, it's more about the process that goes in it and the people you're with. I've been visiting with dear, out-of-town friends in the past week or so. Ole Wool Socks Carey and I invaded a friend's kitchen with plucked-from-the-Kennebec-River-the-night-before smelt, roasted buttercup squash, asian greens stirfry, and balsamic marinated tempeh. And did I mention the 3 bottles of wine?!?
*Reference to this comment made possible by http://www.booknboob.com/my_blog
Sunday, December 13, 2009
my Mexican friend
Alright, that's not true (but I'm sure I have a Mexican friend somewhere out here)... this post was requested by a personal favorite of mine who casually mentioned her husband being Mexican (which is also not true). Vague references to personal jokes... got to love them.
So, this is the truth. I was feeling like some sort of casserole when I was invited to a Mexican potluck (I know - casserole and Mexican?!?). However, I found this recipe in Crescent Dragonwagon's "Passionate Vegetarian" ginormous cookbook and tweeked it for my tastes. Everyone was pleasantly satisfied with the dish... and amazed that it was vegan (sorry no pics - I baked it at my friend's, cause that's how I roll, and was too embarrassed for a photo shoot). Enjoy, Sly and Kevin.
Calabacitas Cobbler with Cornmeal Biscuit Crust
Calabacitas:
2 tsp veg oil
1 onion, diced
1 finely minced serrano or jalapeno pepper, may include membrane and seeds (but watch out!)
1/2 tsp cumin seeds
1 tbs water or veg stock
1/2 to 1 sm butternut squash, peeled and cut into 1/4-in cubes
3-6 sm zucchini, stems removed, cut into 1/4-in cubes
1/4 tsp salt
Heat oil in skillet over med heat. Add the onion and saute until onion starts to give aroma (2 min). Add the pepper and cumin seeds, and saute until onion begins to soften (2-4 min). Add the squash and water/stock. Cover and steam until the squash starts to soften (4-8 min). Uncover, raise the heat slightly, and add the zucchini. Saute, stirring often, until the zucchini is crisp-tender (5 min). Season with salt.
Salsa Verde y Blanca with Tofu:
1 10 1/2-oz box soft silken tofu
2 serrano chiles, stems removed, seeds included, coarsely chopped
1/2 cup cilantro leaves
1 tsp salt
4 cloves garlic, quartered
1/2 cup nondairy milk
Combine all ingredients except the milk in a food processor and work your magic to make a chunky puree. Add the milk and buzz a few more times.
Cormeal Biscuit Topping:
1 3/4 cups whole wheat pastry flour
1/4 cup stone-ground yellow cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs veg margarine, veg shortening, or applesauce (if you're conscience of fat)
1 tbs veg oil (see line above)
3/4 - 1 cup sourmilk (1 tbs vinegar + 3/4 c nondairy milk)
Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shortening item and oil and cut the fats into the flour mix. Add the sourmilk and stir until mixture forms a ball (more milk may be needed if too crumbly). Knead 4-5 times... just a lil firming (so don't over knead).
So now to make a union...
Preheat oven to 425oF. Combine the calabacitas and salsa in a nonstick pan over low to med heat and cook slowly, stirring often. Spray 8 1-cup ramekins or an 8-in square glass baking dish with cooking spray. Transfer the heated calabacitas mix into the ramekins or dish. Top with the biscuit mix and bake for 12-15 minutes, until the topping is brown and the calabacitas mix is fragrant and bubbling.
So, this is the truth. I was feeling like some sort of casserole when I was invited to a Mexican potluck (I know - casserole and Mexican?!?). However, I found this recipe in Crescent Dragonwagon's "Passionate Vegetarian" ginormous cookbook and tweeked it for my tastes. Everyone was pleasantly satisfied with the dish... and amazed that it was vegan (sorry no pics - I baked it at my friend's, cause that's how I roll, and was too embarrassed for a photo shoot). Enjoy, Sly and Kevin.
Calabacitas Cobbler with Cornmeal Biscuit Crust
Calabacitas:
2 tsp veg oil
1 onion, diced
1 finely minced serrano or jalapeno pepper, may include membrane and seeds (but watch out!)
1/2 tsp cumin seeds
1 tbs water or veg stock
1/2 to 1 sm butternut squash, peeled and cut into 1/4-in cubes
3-6 sm zucchini, stems removed, cut into 1/4-in cubes
1/4 tsp salt
Heat oil in skillet over med heat. Add the onion and saute until onion starts to give aroma (2 min). Add the pepper and cumin seeds, and saute until onion begins to soften (2-4 min). Add the squash and water/stock. Cover and steam until the squash starts to soften (4-8 min). Uncover, raise the heat slightly, and add the zucchini. Saute, stirring often, until the zucchini is crisp-tender (5 min). Season with salt.
Salsa Verde y Blanca with Tofu:
1 10 1/2-oz box soft silken tofu
2 serrano chiles, stems removed, seeds included, coarsely chopped
1/2 cup cilantro leaves
1 tsp salt
4 cloves garlic, quartered
1/2 cup nondairy milk
Combine all ingredients except the milk in a food processor and work your magic to make a chunky puree. Add the milk and buzz a few more times.
Cormeal Biscuit Topping:
1 3/4 cups whole wheat pastry flour
1/4 cup stone-ground yellow cornmeal
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tbs veg margarine, veg shortening, or applesauce (if you're conscience of fat)
1 tbs veg oil (see line above)
3/4 - 1 cup sourmilk (1 tbs vinegar + 3/4 c nondairy milk)
Sift the flour, baking powder, baking soda, and salt into a medium bowl. Add the shortening item and oil and cut the fats into the flour mix. Add the sourmilk and stir until mixture forms a ball (more milk may be needed if too crumbly). Knead 4-5 times... just a lil firming (so don't over knead).
So now to make a union...
Preheat oven to 425oF. Combine the calabacitas and salsa in a nonstick pan over low to med heat and cook slowly, stirring often. Spray 8 1-cup ramekins or an 8-in square glass baking dish with cooking spray. Transfer the heated calabacitas mix into the ramekins or dish. Top with the biscuit mix and bake for 12-15 minutes, until the topping is brown and the calabacitas mix is fragrant and bubbling.
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