Some days just don't seem to go according to plan. Like yesterday...the day started off alright, but when I was leaving to go to the eye doctor, I bumped into my cousin's rental car...Luckily, he didn't care. I come back to my parents, pack to go home and find out that my great Uncle had passed away (my family is having a rough time). Then my husband and I go to lunch, go to my favorite grocery store. Everything is looking up. We have a really yummy, if really spicy, dinner in downtown Asheville (at a restaurant that allows dogs on the patio-Rags got to come). Salsa's has these lava bowls...I had no idea food could get and stay so hot. Chicken in a coconut sauce over black beans and rice...heaven! Then we are driving home and I find out that things are going crazy with the approval of the new pastor for our church. So I have been up, down, up, down, up, and down again...but I get home and look at the garden...things look up again. Isn't it nice to end on a good note? The roller coaster that was my day finally ended as I went to bed.
From our garden we found a huge zucchini (which we left to try and get seed for next year) plus 2 reasonable sized zucchini which we harvested. Our first cucumber was harvested last night, plus some hardy little carrots that managed to survive. We will try a different way next year...the soil is just to rocky here. And we had 11 cherry tomatoes, they are supposed to be gold but some over-ripened into a lush red. But they will still taste good! If only we had our Brandywines!
Tonight we are having a tapas night based off some good finds a gourmet grocery and our garden. I can't wait...fresh figs wrapped in mozzarella and prosciutto, tomato bruschetta, and a rice stuffed zucchini blossom. I can't wait to see how the zucchini blossom turns out. We haven't tried that before. Anyway...Here is my favorite recipe for bruschetta...of course it changes from time to time.
Tomato Bruschetta
Ingredients: 1 cup diced tomato, 1/2 cup diced mozzarella cheese, 3 tbsp good olive oil, 6 fresh basil leaves, 12 slices french bread
Directions: Using 1 tbsp of the olive oil, brush each side of the french bread and broil to make toasts. Mix together the tomato, cheese, and remaining olive oil. Gently tear the basil leaves into pieces and mix into the tomato mixture (this must be done right before it is stirred in). Serve on the warm toasts.
Enjoy!
Tuesday, July 13, 2010
Monday, July 12, 2010
Looking Deep into the Ocean: Shrimp and Scallops over Cheese Rice
Have you ever just sat on the beach and looked at the ocean? Seen a storm come in over the sea? There is something mystical about the ocean, powerful, peaceful, free. The ocean has the power to sooth a hurt soul, to cleanse a spirit. If you moisturize properly after, the sea will clear up your complexion, walking on the sand is like getting a free pedicure. Sometimes, all you need is a peaceful view of the ocean, and you're free. The ocean is mighty, it can destroy ships and swamp islands. Perhaps it is the oceans mysterious moods that captivate us so much.
Seventy percent of the earth’s surface is covered in water. Only 2% of that water is actually potable. Most of this water is in the sea. Yet we rely on water for much of what we do. In fact, without water, humans, and countless other species on earth, could not survive. If we admire the beauty of the ocean, it allows us to understand conserving our earth’s resources. We must preserve our earth in order to truly be free.
A recipe from the sea:
Shrimp and Scallops over Cheese Rice (serves 2)
Ingredients: 1/2 c. frozen shrimp, 1/2 c. frozen scallops, 1 chopped zucchini or summer squash (small), 1/2 c diced onion, 1 tbsp oregano, 2 tsp cumin, 1 bay leaf, 1 tsp taco seasoning, 1 box italian cheese rice, 2 tsp olive oil
Directions: Make rice using package directions. Meanwhile, add olive oil to large skillet. Add onion, shrimp and scallops. Saute 5 minutes. Add remaining ingredients. Saute until cooked through and squash has started to brown. Serve over rice.
This recipe is easily doubled and tastes best when both types of squash are used.
Look deep into the ocean. Accept all of it’s mystery. Look deep into the ocean. Allow yourself to be set free.
Enjoy!
Seventy percent of the earth’s surface is covered in water. Only 2% of that water is actually potable. Most of this water is in the sea. Yet we rely on water for much of what we do. In fact, without water, humans, and countless other species on earth, could not survive. If we admire the beauty of the ocean, it allows us to understand conserving our earth’s resources. We must preserve our earth in order to truly be free.
A recipe from the sea:
Shrimp and Scallops over Cheese Rice (serves 2)
Ingredients: 1/2 c. frozen shrimp, 1/2 c. frozen scallops, 1 chopped zucchini or summer squash (small), 1/2 c diced onion, 1 tbsp oregano, 2 tsp cumin, 1 bay leaf, 1 tsp taco seasoning, 1 box italian cheese rice, 2 tsp olive oil
Directions: Make rice using package directions. Meanwhile, add olive oil to large skillet. Add onion, shrimp and scallops. Saute 5 minutes. Add remaining ingredients. Saute until cooked through and squash has started to brown. Serve over rice.
This recipe is easily doubled and tastes best when both types of squash are used.
Look deep into the ocean. Accept all of it’s mystery. Look deep into the ocean. Allow yourself to be set free.
Enjoy!
Friday, July 9, 2010
Storms: Turkey Avocado Wraps, Herbed Mayo, Pasta Salad
Storm. It is a word that describes many things. A thunderstorm, a lightening storm, a hurricane, a tornado, a wind storm. A stormy mood. I have those. I am sure that those around me do not always enjoy my storms...but I enjoy watching actual storms come in across the mountains. Price and I will go up on the Blue Ridge Parkway and watch storms come in from far away. The sky goes dark and lightening comes up and hits a tree with a resounding crack. I know of little that can be more appealing. It is especially fun when you go up with a picnic and eat lunch or dinner as the storm comes in. I usually take Turkey Avocado Wraps and Pasta Salad...along with apples or bananas or pears and cookies. The recipes follow...Enjoy!
Turkey Avocado Wraps (serves 2)
Ingredients: 2 tbsp herb mayo (see recipe below), 1/2 lb sliced deli turkey, 4 big lettuce or 6 small lettuce or spinach leaves (anything but iceburg!), 2-4 tomato slices, 1 sliced avocado, 4 red onion rings, 2 slices good cheese such as gouda, provolone, or munster, 2 sun-dried tomato wraps
Directions: Spread half the mayo on each wrap. Layer half the lettuce, tomato, turkey, onion, cheese, and avocado on each wrap. Fold in a burrito fold.
Wraps may be refrigerated and served up to 6 hours later.
Herbed Mayo
1 cup mayo
4 tbsp of any combination of any of the following herbs: oregano, basil, parsley, marjoram, thyme, or savory
Mix all ingredients together in a bowl. Chill for 30 minutes. Can be stored in air tight container for up to 1 week.
Pasta Salad
Ingredients: 1 box whole wheat pasta, 1 large diced zucchini, 1 large chopped carrot, 1/2-1 16oz bottle italian dressing, 1 large diced tomato or 8 quartered cherry tomatoes or 16 halved grape tomatoes, parmesan cheese for sprinkling...if serving as a meal add 1 c. pepperoni mini’s
Directions: make pasta according to package directions adding the carrot to the pasta water at the very beginning. Add the zucchini in the last 3 minutes of pasta cook time. Drain and rinse pasta with cool water. Add dressing to taste and mix in the tomatoes and pepperoni if using. Chill thoroughly before adding the cheese. May be made up to 24 hours in advance. Can be stored in an airtight container in the fridge for up to 1 week.
Enjoy!
Turkey Avocado Wraps (serves 2)
Ingredients: 2 tbsp herb mayo (see recipe below), 1/2 lb sliced deli turkey, 4 big lettuce or 6 small lettuce or spinach leaves (anything but iceburg!), 2-4 tomato slices, 1 sliced avocado, 4 red onion rings, 2 slices good cheese such as gouda, provolone, or munster, 2 sun-dried tomato wraps
Directions: Spread half the mayo on each wrap. Layer half the lettuce, tomato, turkey, onion, cheese, and avocado on each wrap. Fold in a burrito fold.
Wraps may be refrigerated and served up to 6 hours later.
Herbed Mayo
1 cup mayo
4 tbsp of any combination of any of the following herbs: oregano, basil, parsley, marjoram, thyme, or savory
Mix all ingredients together in a bowl. Chill for 30 minutes. Can be stored in air tight container for up to 1 week.
Pasta Salad
Ingredients: 1 box whole wheat pasta, 1 large diced zucchini, 1 large chopped carrot, 1/2-1 16oz bottle italian dressing, 1 large diced tomato or 8 quartered cherry tomatoes or 16 halved grape tomatoes, parmesan cheese for sprinkling...if serving as a meal add 1 c. pepperoni mini’s
Directions: make pasta according to package directions adding the carrot to the pasta water at the very beginning. Add the zucchini in the last 3 minutes of pasta cook time. Drain and rinse pasta with cool water. Add dressing to taste and mix in the tomatoes and pepperoni if using. Chill thoroughly before adding the cheese. May be made up to 24 hours in advance. Can be stored in an airtight container in the fridge for up to 1 week.
Enjoy!
Sunday, July 4, 2010
Happy 4th!
May you have a wonderful Independence Day celebrating with family and friends. Eat good food! Watch fireworks! and remember all the Veterans and Military currently serving our country.
Happy Independence Day!
Happy Independence Day!
The Eco Impact of Food: Red Beans and Rice with Sausage
Anyone who has read the Omnivore's Dilemma by Michael Pollen or seen Food, Inc., Supersize Me, or any other type of movie or book like this knows that the way we consume our food from ground to table, is a system that needs help. Our current industrial food system needs help...it's not good for the environment or good for our health. Anyway, at some point in the past year I have slowly evolved from eating whatever to actually looking at what I'm consuming. I'm not going to pitch a fit if the food I eat isn't super healthy or eco-friendly. I like junk food as much as the next person. But my choices have slowly gotten more healthy, more whole, less synthetic and processed ingredients. And its not because I don't like french fries and soda, it's because anyone who actually knows what goes into their food will attempt, in the long run to choose better.
I don't eat beef. When I cook at home, I try to pick humanely treated, hormone free, naturally fed meat. If you want to go vegetarian, fine. But picking humanely treated meat will definitely lower your meat intake. 1) It costs more 2) It tastes better so 3) a little goes a lot further.
I have a garden...with zucchini, tomatoes, cucumber, corn, and winter squash...
I buy local at a produce stand and the farmer's market...
I go to organic, all natural grocery stores...
And I buy mainstream foods, because sometimes you just can't do without that Oreo.
I look at the eco-impact of the fish I eat...Look at salmon for example. The wild population in Alaska is the best kind to eat...the population in Washington state is being overfished. And farmed salmon releases a lot of pollutants to the water and the fish are fed a vegetarian diet...salmon are carnivores!
So eat what you want...but know exactly what you are eating, because maybe, just maybe, that will help people become more aware of what we are doing to our earth, to give them a motivation to protect it. To eat in a way that is good for our bodies and our environment...Just...KNOW WHAT YOU EAT!
Red Beans and Rice with Sausage (serves 4)
Ingredients: 1 can red kidney beans, 1 c. brown rice (cooked according to package directions), 1tsp ground chili pepper, 1 tsp dried oregano or 1 tbsp fresh, 1 bay leaf, 2 bun-sized sausage links such as polska kielbsa (sliced), cheese, sour cream and salsa to serve
Directions: Mix the beans, herbs and spices, and sausage in a pot. Simmer for 5-10 minutes to heat through and add flavor. Serve over the rice with the cheese, sour cream and salsa according to your preference.
Enjoy!
I don't eat beef. When I cook at home, I try to pick humanely treated, hormone free, naturally fed meat. If you want to go vegetarian, fine. But picking humanely treated meat will definitely lower your meat intake. 1) It costs more 2) It tastes better so 3) a little goes a lot further.
I have a garden...with zucchini, tomatoes, cucumber, corn, and winter squash...
I buy local at a produce stand and the farmer's market...
I go to organic, all natural grocery stores...
And I buy mainstream foods, because sometimes you just can't do without that Oreo.
I look at the eco-impact of the fish I eat...Look at salmon for example. The wild population in Alaska is the best kind to eat...the population in Washington state is being overfished. And farmed salmon releases a lot of pollutants to the water and the fish are fed a vegetarian diet...salmon are carnivores!
So eat what you want...but know exactly what you are eating, because maybe, just maybe, that will help people become more aware of what we are doing to our earth, to give them a motivation to protect it. To eat in a way that is good for our bodies and our environment...Just...KNOW WHAT YOU EAT!
Red Beans and Rice with Sausage (serves 4)
Ingredients: 1 can red kidney beans, 1 c. brown rice (cooked according to package directions), 1tsp ground chili pepper, 1 tsp dried oregano or 1 tbsp fresh, 1 bay leaf, 2 bun-sized sausage links such as polska kielbsa (sliced), cheese, sour cream and salsa to serve
Directions: Mix the beans, herbs and spices, and sausage in a pot. Simmer for 5-10 minutes to heat through and add flavor. Serve over the rice with the cheese, sour cream and salsa according to your preference.
Enjoy!
Saturday, July 3, 2010
Out to Breakfast: Avocado BLT Scrambled Eggs
Mimi's Cafe...true, it's a chain, but their food is wonderful. Mixed Berry pancakes, french toast, ciabatta sandwiches, avocado blt omelets, sweet muffins...it's like finding your favorite breakfast over and over again. Now the avocado blt omelet left a bit to be desired, but here is a recipe for avocado blt scrambled eggs you can try at home to make your palette soar.
Avocado BLT Scrambled Eggs (serves 2)
Ingredients: 1 avocado, peeled and sliced; 1 tomato, half sliced, half diced; 4 slices of bacon, cooked, 1/2 c. spinach, chopped; 4 large eggs; 2 tbsp milk; 1/2 tsp salt; 1/4 tsp cayenne pepper; 1/2 c. shredded cheese blend; 1/2 tbsp butter
Directions: Mix the eggs, milk, salt, cayenne pepper, and half the cheese in a bowl. Melt the butter in a skillet over medium high heat. Add the eggs, spinach, and diced tomato. Scramble the eggs until cooked. Divide the eggs onto two plates and top each with half the remaining cheese, and half each of the bacon, tomato slices, and avocado.
Enjoy!
Avocado BLT Scrambled Eggs (serves 2)
Ingredients: 1 avocado, peeled and sliced; 1 tomato, half sliced, half diced; 4 slices of bacon, cooked, 1/2 c. spinach, chopped; 4 large eggs; 2 tbsp milk; 1/2 tsp salt; 1/4 tsp cayenne pepper; 1/2 c. shredded cheese blend; 1/2 tbsp butter
Directions: Mix the eggs, milk, salt, cayenne pepper, and half the cheese in a bowl. Melt the butter in a skillet over medium high heat. Add the eggs, spinach, and diced tomato. Scramble the eggs until cooked. Divide the eggs onto two plates and top each with half the remaining cheese, and half each of the bacon, tomato slices, and avocado.
Enjoy!
Friday, July 2, 2010
You can inherit a love of food...
My grandmother loved food. She was growing up during the Great Depression, so I am not exactly sure how this love of food developed, but I remember with great clarity wacky cake (a recipe developed during the Great Depression for a desert that didn't have a lot of flour or sugar) served with fresh whipped cream. I even managed to overdose on the whipped cream as a little girl...to the point where I wouldn't eat it again for many years.
My grandmother was a gourmet cook who loved Frank Sinatra and Broadway musicals. She was vibrant and funny, and very stubborn. She was definitely in charge of our family, a crazy matriarch who made sure her opinion was not only known, it was followed.
I remember the first time I tried hot tea...with my grandmother. Raspberry flavored, always raspberry. My grandmother loved fresh raspberries and anything with a raspberry flavor. When I went to college I found this little candy shop that sold locally made twists (kind of like twizzlers) that came in a raspberry flavor. Granma couldn't get enough of them. So I always brought some when I came to visit.
If it is possible to inherit a love of food, Granma would definitely have been the person to inherit from, but not anymore. She died last evening. May all of our family remember what a wonderful woman she was.
A crazy, wonderful, loud, stubborn liver of life.
My grandmother was a gourmet cook who loved Frank Sinatra and Broadway musicals. She was vibrant and funny, and very stubborn. She was definitely in charge of our family, a crazy matriarch who made sure her opinion was not only known, it was followed.
I remember the first time I tried hot tea...with my grandmother. Raspberry flavored, always raspberry. My grandmother loved fresh raspberries and anything with a raspberry flavor. When I went to college I found this little candy shop that sold locally made twists (kind of like twizzlers) that came in a raspberry flavor. Granma couldn't get enough of them. So I always brought some when I came to visit.
If it is possible to inherit a love of food, Granma would definitely have been the person to inherit from, but not anymore. She died last evening. May all of our family remember what a wonderful woman she was.
A crazy, wonderful, loud, stubborn liver of life.
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