Sauce Number Two

So, this post is actually from a few weeks ago - internet difficulties kept me from posting it. Now my garden is under a fresh 22" blanket of snow, summer suddenly seems so long ago, and I have lots of green tomatoes slowly ripening in the basement. Here's a quick peek back in time, with some luscious tomatoes to warm you on a cold snowy night, and a recipe to put on your roster for next year:
If you still have a bounty of tomatoes in your corner of the world, and the shortening days have you feeling the urgency to lock all that summer flavor up in jars before the snows fall, here’s a family favorite.

It’s a bit of a variation on a classic recipe from Marcella Hazan, the Julia Child of Italian cooking, combined with a staple sauce often made on the farm in Tuscany where I WWOOFed.

The sauce is descriptively dubbed “Sauce Number Two” in Marcella’s book. It is incredibly quick and easy to prepare, and captures all the fresh summer flavors of the garden beautifully. Using plum tomatoes or a similar sauce/paste tomato is important because they don’t contain as much water as other tomatoes. This leaves you with a nice thick sauce that doesn’t require much cooking down, keeping all the flavors bright and separate. If you have an abundance of tomatoes, this recipe can easily be doubled, tripled, you name it. You may have to increase cooking time slightly if you do.

2 lbs fresh plum tomatoes (like Romas)
2/3 c chopped carrot
2/3 c chopped celery
2/3 c chopped onion
1 TBSP chopped garlic
1/3 c olive oil
salt
sugar
lemon juice

Cut the tomatoes in half, and get them started over medium heat in a covered pot for 10 minutes. Add the carrot, celery, onion, garlic, and 1 tsp salt, and cook uncovered at a strong simmer for about 15-20 minutes, or until the vegetables are starting to loosen up, but are still maintaining their individuality. The carrots and celery should be a little soft, but still ‘al dente.’ Run the sauce through the food processor. I like to puree half the sauce until it is smooth, and the other half I leave a little chunky so the sauce has some tooth to it and you can see little bits of carrots and celery. Return to heat, stir in olive oil, and gently simmer uncovered for 10 minutes.

At this point, depending on how sweet your carrots were and how salty your celery, you can adjust to taste with salt, a pinch of sugar or a squeeze of lemon juice. Perfect in its simplicity, it is ready to serve or freeze. Variations before serving include adding some fresh chopped herbs like basil or organo, or a sprinkle of red pepper flakes or cayenne. The northern Italians on the farm wouldn’t dream of contaminating the sauce with garlic, so you can omit for another option. Capellini or angel hair are my favorite pastas for this delicate sauce, especially Dad’s homemade pasta. It’s also great with roasted eggplant or spaghetti squash.

Vinojito?....YES Please!

Ok, the name is still work in process, but the beverage...Delightful! Another Monika/Reiber Garden Inspiration...

• Fresh mint - washed well, dried and crushed
• Lemonade
• Icey cold white wine (really whatever is on hand)
• Am I forgetting anything?

Mix until desired taste. Drink while cold. Repeat.

Some may choose to substitute basil for the mint. I have yet to try that, but it is on my life list. Blessings my fellow foodists!

Panzanella...A Garden Delight!

My sweet cousin was in town, leafing through a beautiful Italian cookbook of my mom's, noting her favorites. One was Panzanella. I liked the picture. The tomatoes were full and juicy, the bread looked crunchy, the oil was dripping off the peppers...my mouth was watering. She turned the page and we started oohing and ahhing over the next photo. Panzanella became a distant memory.

A few days later as my handsome hubby and I were gleening beautiful peppers and tomatoes from our garden (truthfully, his garden), that mouth-watering photograph popped back into my head. Thankfully, Scott dosen't eat tomatoes, so I get them all to myself! I started chopping...red plump tomatoes, crunchy green peppers, onions sweet and fragrant. I added fresh basil (yes, from our small yet bountiful garden), two cloves of crushed garlic, s/p, olive oil, and balsamic vinegar.

We had a few errands to run before we fired up the bbq so my beautiful salad got to sit and be merry for a bit. We came home to a house that smelled heavenly! Scott took care of the sausages on the grill while I put some dill rye in the toaster. I tore the hot toast and tossed it in the bowl. The juice from the tomatoes and the oil/vinegar/garlic coated the toast. I took a forkful. Then another. It was simple, fresh and oh so delicious! Not your typical panzanella, but definately one for the blog. Thank you Monika for opening my mind to what our garden had to offer. I just wish Scott liked tomatoes...well at least to sample...

Gluten Free Biscuits

It has been a long time since I have posted an entry. This recipe, however, is well worth the wait! While many of you know of my love of muffins, you might not all realize that I also like nothing better than a warm biscuit, fresh out of the oven with some melting EB and agave drizzled over the top. My dabbling in gluten-free baking has brought mild success, but this recipe here is a winner! It will satisfy palates of all types. They turn out light colored, not too wholesome looking! And when you take a bite, you won't be able to resist! Crunchy on the outside, rich buttery, flaky on the inside...these biscuits require no EB! These biscuits have converted me into a big fan of the coconut oil. I am thrilled with how these turned out and hope that you will be too!

Gluten-free Biscuits

1/2 cup brown rice flour
1/2 cup almond flour
1/4 cup tapioca flour
2 tsp baking powder
1/2 tsp xanthan gum
3/4 tsp sea salt
1/4 cup chilled coconut oil (throw it in the fridge for a little bit - it's worth it!)
1/2 cup almond milk with 1 T apple cider vinegar

Preheat oven to 425.

Mix all the dry ingredients. Cut in chilled coconut oil (it'll work if it's liquid, but it does improve the texture if it's chilled!). Add the almond milk/vinegar mixture. Stir until just combined. Dough should be a little sticky.

If you're feeling fancy, bring out those biscuit cutters. Otherwise, drop biscuits will taste just as delicious. Lightly brush the tops of the biscuits with coconut oil before baking. If desired, sprinkle a little additional salt on top, or some cinnamon and sugar for a sweeter treat.

I baked mine at 425 for about 20 minutes. They turn out with a little golden color coming through when they're done. I put mine in the toaster oven without preheating, so keep an eye on yours - they might not need quite so much time!
As I was experimenting, this is a small recipe - makes four good sized biscuits. Double or triple as needed!

Awesome Contest!!!!

Are you finding this recession to be the most depressing thing since, well, The Great Depression? (Still wondering just what was so Great about it too. Anyone?) With the unending litany of job losses, "the current economic climate" being a driving force behind anything we do lately, the increasing distrust in our government and divisiveness between political factions, no wonder we're all stressed out. It's scary. Not horror movie fake-blood we know it's not real scary, but omg am I going to be able to continue taking care of myself and my loved ones? scary. So... yup, the worst possible kind of scary. Awesome.

Well, don't go driving off any cliffs just yet, folks. I insist on believing we're all going to come out of this just fine. Why? Because we are actually awesome. You, me, us - we are all awesome. Go ahead, give yourself a pat on the back and dance around a little. Now go hug a friend. Feels good, doesn't it?

An example of this awesomeness, and the ability to make lemonade out of depressing recessions, is Beth's latest post. Go check it out; I'll wait here.

...

I know, right? How cool is that? I love this idea so much, I am going to steal it. I mean... pay it forward. While the clock's ticking down on Beth's contest, I'll be plotting and scheming over here. So head over to her blog and enter your awesome self in her contest, and then check back with us for more awesomeness in the next week or so. And in the meantime I challenge YOU to up the awesome ante.

Pineapple = Foe?

These pictures are a little old, think Easter. But I thought I should post something as proof of life. It has been a busy summer, solider back from war, buying a house, moving across the country, etc. It hasn't left me a lot of time to play in the kitchen. Anyways, Jack likes to eat piña, but he had never seen a whole one before, it was quite amusing and I think you might agree.

First, you have to study what exactly it is.

Then you pick it up. Whoa, what is this? Not cool, get it away from me!

Doing everything Fred does, backwards and in high heels

Okay, just one more and I'll stop, I swear.

I can't remember how I ran across this, but I can't wait to try it. So many possibilities for a ginger lover here: ginger-lime mojitos, ginger-mint soda, ginger-blueberry buckwheat crepes, ginger-orange hot and sour sauce for mock-duck stir-fry, ginger hyphens galore!
But everything starts with ginger syrup. I hope you're not shy about sugar (or ginger).

Oh My Freaking Yum

This is kind of a violation of the tacit rules of this blog. This isn't my recipe, and I haven't even tried making it (yet). But it calls for pomegranate molasses. Pomegranate molasses, people! I'm having a little freak-out right here in my online living room just salivating over that idea. Join me:
Eggplant Lentil Stew with Pomegranate Molasses

Summer Sippers

It's been a while, but here are some great, inexpensive patio wines to whet your palates. Best drunk in the out-of-doors, my dearies - and don't forget your sunscreen!

Pavao Vinho Verde - Portugal ~$6
Vinho Verde means green wine, and the grapes for this are actually harvested a bit underripe - truly green. Their youth adds a slight effervescence to the bottle, and this playful summer wine is an absolute must for any patio gathering. Try it with green grapes and fresh cheese to underscore its unfettered frankness. Joyously refreshing, it's wonderful with salads, seafood, cucumbery gazpacho, or just hanging by the pool. (No photo, sorry, but just look for the peacock!)

Castano Rosado - Spain ~$11
Stop right there! Stop judging! This is NOT White Zinfandel, Boone's Farm or Matteus. This is GOODNESS IN A BOTTLE. Pink wines have gotten a bad rap, but traditional roses are best dry and drunk young. This one's perfectly lovely, thank you very much, and it is pleased to meet you too. Mostly from the monastrell grape (also called Mourvedre or Mataro, and one of my all-time favorites), this blend has such a heady nose I almost forget to drink it. Almost... but not quite. Fruity and berrylicious, but not sweet, with a wonderful fullness and an ethereal almost-smoky quality, it's fantastic with cheeses, berries, and - oh yes - chocolate. Go ahead and try it at home with some spicy bbq'd tempeh (or chicken) from the grill.

Three Winds Pinot Noir - France ~$9
Pinot's a notoriously tricky grape. It's the friend who always has to pee on road trips, who always gets sunburned at outdoor concerts, who's never on time for anything and can't plan further than five minutes ahead, but who can be an outrageous load of fun. Because the grape is so sensitive to changes in climate, terroir, and temperature, decent bottles tend to be expensive. This one isn't. Not super deep or complex, this is a great spontaneous summer wine to enjoy right now. And go ahead and put a slight chill on it. Light-bodied, fruity reds are terrific drunk at cellar temperature on a hot summer day.

Red Guitar - Spain ~$10
A blend of old vine tempranillo and grenache, this is my go-to summer bottle. Old vine grapes come from vines that have been producing for over 50 years - these vines won't tolerate your nonsense, young man. They produce far fewer grapes, but each one is perfection incarnate. Wines from old vine grapes tend to be quite complex, sophisticated, rich and full. This one also manages to be juicy, fresh, and energetic. It's the elderly neighbors who drive the beautifully waxed Oldsmobile, who keep their lawn perfectly manicured, and who love nothing better than having the neighborhood kids over for a rousing battle of croquet and lawn darts.

Waffles

In my quest to fuel a triathlete with candida, I have come up with a few successful gluten-free, sugar free creations. I am very excited about these waffles - they come out really nice and crisp. Of course, if you do not have candida, you can use agave, maple syrup, honey, or turbinado to sweeten to your preferred taste. This recipe makes about 2 1/2 waffles on a standard waffle maker, so you might need to double or triple depending on the crowd (or quadruple if you've got plans for an 8 hour day of training!)

Gluten-free waffles

1/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup almond flour
2 T flax
1 T baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp vanilla
1 T grapeseed oil (or oil of choice, hazelnut would be delicious!)
1 cup almond milk (or milk of choice)
5-6 drops stevia, or 1-2 T sweetener of choice

Grind flax seed. Pour into medium mixing bowl along with all other dry ingredients. Stir to combine. Add liquid ingredients and stir until well combined. For a standard waffle machine, use 1/2 cup of batter for each waffle.
Serve warm with agave, maple syrup, fresh fruit, or yacon syrup.
I wish I could post a picture to tempt you with, but our camera is still MIA - I've noticed our blog is lacking in pictures to drool over lately, but hopefully our camera will reappear sometime soon!

Care Packages

I was reading Beth's blog (which always makes me hungry), and she was writing (as she often does) about home-grown and locally produced foods in North Dakota. You can't broach that topic without kuchen coming up at some point, and the thought of it suddenly made me so homesick for NoDak I could have cried a blizzard.

I'm not from North Dakota originally, but I think that makes me love it even more, because I know it'll never really be mine. Being a non-native, my eyes were always open for the new things my surrogate home state had to offer. I think my first kuchen experience was in the kitchen with Mon in our wood-paneled campus apartment right next to the railroad tracks, back in the Good Old Days. Her grandma (whose culinary skills are legendary) had sent some of her magnificent home-made prune kuchen down from Rugby. Monika introduced me to more of her grandma's German-Russian recipes, like the day I came into the kitchen and found her cutting dough bits into boiling water with a pair of scissors. I'd never seen such a thing; I thought scissors were for opening packages, not for cooking. Knoefla soup! Who knew? Turned out Monika kind of was opening up a care package for me with those scissors. It was one of those pivotal moments where you feel your mind opening up to the creative possibilities of comfort food.

Lucky for me I love cabbage and potatoes, the kinds of foods that can be stored for a long dark winter on the Russian steppes or the Great Plains, and on this hot June day down in the Godless Cities, dreams of winter are keeping me cool. Looking for kuchen and knoefla recipes took me here, to this fantastic database of Germans from Russia recipes created by the Heritage Center at NDSU. It just shows you which cookbooks contain recipes that match your search terms, not the recipes themselves, but is pretty inspiring nonetheless. (I just might have to order "Value Meals on the Volga," because you can't beat that title.) And it's a bit humbling to think about how people in kitchens throughout the ages have come up with approximately 900 bazillion ways to eat what little there was, make it last through the end of winter, and still have it nourish both body and soul.

Speaking of which, Beth also tipped me off to a care package service: mail-order kuchen from Hebron, ND. Filling, frugal, and full of love, it's NoDak to the core.

Attention Bakers and Gluten-Free Friends!

One of my favorite blogs, Whole Life Nutrition, is having a contest for some free pumpkin seed flour that has yet to be released on the market. I've never thought of using pumpkin seeds as a flour! But it sounds like a fantastic addition to the gluten-free cabinet. It's extremely high in protein and a great source of essential fatty acids and zinc. She posted a recipe for a chocolate pumpkin seed flour cake that looks amazing! I love the site because she uses lots of different flours, rarely uses sugar, and many of her recipes are vegan (although not all for those of you who prefer eggs!). There's also good nutrition info and plenty of non-baked good recipes as well. So what are you waiting for? All you have to do is leave a comment and your name will be entered in the give away - good luck!

Summer is here!

This past weekend was a time I look forward to as soon as signs of spring start to appear - strawberry picking! I came home with a good amount of strawberries, but I hope to make it out again before they are gone. There is nothing like fresh strawberries! I froze most of my berries this time. I use them in smoothies and baking throughout the year. I love to make a mixed berry crisp in the middle of the winter from frozen berries that I picked throughout the summer....reminds me of better times! I had also gotten some rhubarb, so the first thing I made was a strawberry rhubarb crisp. Paired with vanilla ice cream, it can't be beat!

Today Aurelia and I made the rhubarb muffin recipe from the Whole Life Nutrition blog that I've been following. It uses sorghum flour, which is a decent source of protein, calcium, and iron - and gluten-free! I made a few adjustments to the recipe, the most important was adding strawberries! I also decided to abandon the orange juice and peel and just used almond milk for the liquid. I used agave as the sweetener (probably did closer to a 1/3 cup than 1/2, but I didn't cut back too much!). We didn't have as much rhubarb as she recommends, but we put in what we had. The results were delicious! No crumbliness. If only I could figure out how to make that happen in my own creations! I thought the texture was great and they were quite tasty - the girls loved them too. Aurelia has plans for us to make them again but with mangoes and pineapple. And banana pineapple mango. And strawberry blueberry....and plain blueberry....just in case you need some inspiration for some other combinations :)

The week has been full of greens, sugar snap peas, asparagus, baby carrots, radishes, and strawberries from the garden, the farmer's market, and the orchard....it doesn't get much better than this!

Ode to Sriracha

Oh, Sriracha, what would I do without you beside my stovetop to flavor just about every meal? It is a key component of the hippie triumvirate that holds sway over all of my cooking. I may try to make a dish without them, but they usually end up sneaking their way in one way or another. The trifecta? Nutritional yeast, Bragg’s, and Sriracha. Nutritional yeast brings the savory, Bragg’s brings the salty, and Sriracha, the heat - a tangy, friendly warmth that makes itself at home just about anywhere. And, it turns out Sriracha has a lovely story behind it, as I learned in this NYT article.

Sriracha’s been a staple for a long time. When I lived in the co-op, my 14 housemates could go through a bottle of Sriracha at an astounding rate. And during last year’s campaign, the bottle of Sriracha at the office helped us get through many a late night, livening up snacks like popcorn, pretzels, and even tuna salad. I love it in pho, stir fries, miso, scrambles, and Michele’s spicy Sriracha mayo. Yum! The only thing I always wonder – should you keep it in the fridge or not...?

Balsamic Strawberry Rhubarb Crisp

Made a delicious crisp from the gluten-free blog Karina's Kitchen today. I had a nice fresh bunch of rhubarb from the farmer's market, and I loved the idea of adding balsamic vinegar to the classic combination of strawberries and rhubarb. I went for the 2 TBSP and I definitely recommend going for it! I added about a half teaspoon of dried rosemary to the fruit, which made for an interesting twist that was quite tasty, and I put some oats in the topping. I skipped the arrowroot and my fruit turned out watery, so be sure to keep it in there (or cornstarch or tapioca...). Balsamic is a great inspiration for this springtime treat - give it a try!

It's a VeggieThing...

Citysearch launched a new lookbook site today called VeggieThing, and it looks amazing! You can submit photos of your favorite vegan dishes from your favorite restaurants, and browse for other delicious finds. I know which favorite dish I'm going to submit to put Denver on the map! And here's hoping they launch a gluten free site soon, too.

Swiss Chocolate Cake

Here’s our little sous chef helping out with his mama’s birthday cake. It’s a family classic from Rugby that makes frequent birthday appearances.

Swiss Chocolate Cake

6 oz chocolate chips
1/4 cup water
2 1/4 cup flour
1 tsp baking soda
3/4 tsp salt
1 1/4 cup sugar
3/4 cup butter, margarine or oil
1 tsp vanilla
3 eggs or egg replacer
1 cup milk of choice +1 T apple cider vinegar, or 1 c buttermilk

Preheat oven to 350°. Melt chocolate chips and water over low heat, stirring frequently until smooth. Remove from heat. Add vinegar to milk and set aside if not using buttermilk. Sift flour, baking soda, and salt together. Cream the butter, beat in sugar and then eggs one at a time (or egg replacer). Add melted chocolate. Gradually add flour and soured milk in alternating increments.

Pour batter into greased and floured pans – either 2 9” round pans, one 9”x13” pan, or 6 mini bundts. If you use the mini bundts, you’ll have a little extra batter left for a mini loaf pan or a few cupcakes – you don’t want to fill the mini bundts all the way up to the top to leave room for them to expand as they bake. Greasing and flouring the pans is key to getting the cakes out after baking. Bake for 25-30 minutes, until a toothpick comes out clean. At elevation, bump the temperature up to 360° and check after 20 minutes. Run a knife around the edge of the pan, and invert the cake out onto a cooling rack if you want to frost the whole cake. Allow to cool completely before frosting.

A few notes before we move on to frosting options. The chocolate in this cake is all from the chocolate chips - there is no cocoa powder in here. So, the quality of the chocolate chips that you use is directly proportional to the deliciousness of the cake – definitely splurge on your favorite chips for this recipe. Any kind of milk can be used in this recipe, but soy or hemp will add more richness than rice or nut milk.

When it comes to egg substitutes for baking, there are lots of options that each bring their own qualities:

You can buy a powdered egg replacer that I feel is the most taste-neutral option. It is a good stand-in for the leavening action of eggs, but lacks the substance of eggs. Sometimes the lightness is perfect, and sometimes it can leave your baking feeling a bit anemic. It’s handy to have a box around for emergencies or when you're feeling lazy. All you have to do is add water.

Ground flax seeds in water magically transform into a very egg-like goop. The secret here is to grind your own flax into as fine a powder as possible – using pre-ground flax from the store will leave your final product with chunky little flecks of flax seed throughout. A coffee grinder works best to get that fine grind. Make sure the coffee grinder is clean if you don’t want to add coffee flavor to your baking. I have a dedicated grinder just for things like flax and spices to keep them coffee-free. Flax has a nutty flavor that compliments and blends well into many baked goods – but might not be what you want in light-flavored items. Golden flax seed has a milder flavor than brown flax. Flax is fairly volatile - don't grind your flax until you need it, and store flax seeds in the fridge. I add 2 TBSP ground flax seed to 3 TBSP water to replace one egg. Let set for a minute or so before adding to the mix.

Applesauce is another good egg alternative. It adds softness and moistness to baked goods, which is especially great for things like quick breads and bars. The quality of the applesauce makes a big difference – conventional applesauce can be really watery and runny, leaving you disappointed in the outcome. Look for a thick, smooth applesauce for the best results. You can knock down the sweetener in your recipe a little bit to account for the sweetness of the applesauce if you like. Applesauce can be used to replace some of the fat in your recipe as well. 1/4 cup applesauce equals 1 egg.

1/4 cup mashed banana also can be used as an egg replacer. This is a great way to put overripe bananas to use, but you will definitely taste the banana coming through, so make sure that is a twist you would like to add to your recipe.

Silken tofu (the kind in a tetra-brick) lends a creamy denseness that is great for gooey brownies and rich, heavy cakes. It also bakes nicely into pumpkin pie and quiches. Drain out any extra water, and whir it up smooth in the blender to avoid having little white chunks of tofu show through the finished product. I like to use firm or extra firm. 1/4 cup replaces 1 egg.

On to frosting and decorating options:

For an extra rich cake, and another great way to use silken tofu, frost the cake in chocolate mousse:

Vegan Chocolate Mousse

1 aseptic box firm silken tofu (like Mori Nu), drained
1 c chocolate chips

Melt the chocolate chips slowly over low heat, stirring frequently. Add to tofu in a blender, and blend until smooth and creamy. This is another place where the chocolate shines, so pick your favorite chips here, too. You can add a couple drops of vanilla or mint extract for different variations. If you are using this to layer and frost 2 round cakes, make 1 1/2 recipe. This mousse is also great on its own served well-chilled with fresh berries.

For a light and fluffy cake, the original family recipe calls for whipped cream frosting:

Whipped Cream Frosting

1/2 c chocolate chips
2 TBSP honey or agave
1 TBSP water
1 3/4 c whipping cream
1/2 tsp salt

Slowly melt chocolate chips, honey/agave, and water over low heat, stirring frequently. Cool. Beat whipping cream and salt until firm peaks form. Gently fold in chocolate.

If you are frosting 2 round cakes, put a layer of frosting in between the two cakes, and, as an option, a layer of raspberry jam, too. If you’re making mini bundts, you can fill the center of the bundts with jam before frosting them if you like. Decorate with chocolate chips, chocolate shavings, fresh raspberries, you name it. Keep the cake refrigerated to preserve your frosting. Serve with vanilla ice cream or coconut sorbet.

Freezers and the Farms Race

I stumbled upon a couple good articles today. One is a heartening article about how Michelle Obama’s White House vegetable garden has inspired other governmental gardens to sprout up all over the country and even the world. I myself, in an unabashedly optimistic move, put my first tomato plant in the ground yesterday. I’m hopeful, but not convinced, that the snows are finally over, so we’ll see what happens. The poor tomato was getting so gangly as it languished its days away in a sunny window that it couldn’t wait any longer – and neither could I, I’ve been so antsy to get out and start playing in the dirt!

The other article, by NYT food columnist Mark Bittman, someone who ‘got it’ long before most of the rest of us, is about freezing food, a particularly fond topic of mine as of late. When I bought my place, one of the first (and one of the only) real purchases I made for my new home was a freezer. I had always admired the wonder of my grandma’s deep freezers, with their stashes of delectables and stores of staples, and now I love having my own. Besides giving me a way to put up harvest fruits and vegetables that isn’t as scary as canning (my fear of which is just as irrational as my fear of pressure cookers, I know…), here are some of my freezer favorites:

IQF beans – After I learned that cans are lined with BPA, I decided to start making my own beans. I like to make big batches in the slow cooker, and then drain and spread them in a single layer on cookie sheets and freeze them. After they’ve frozen, I put them into a sealed container. This way they don’t stick to each other, and when you’re ready to use them, you can scoop out just the amount that you need.

Pesto – like Bittman mentions, pesto freezes really well. A layer of olive oil over the top prevents discoloration and preserves the pesto perfectly, so that you can enjoy a taste of summer all winter long.

Tomato sauce – Pictured here are some of the Black Romas that found their way into our freezer last summer. For me, canned tomato sauce never tastes as good as frozen. I am trying to get away from using plastic, but one easy way to store sauces that we learned from our parents is to put the sauce in a zippered freezer bag, squeeze out all the air, and lay flat on a cookie sheet to freeze. Once they’re frozen, the bags stack sideways in the freezer like books on a shelf.

Stock up on sale – Having a deep freezer means you can stock up and save when your favorites are on sale. Things most likely to be found in large quantities in our freezer include frozen veggies, Amy’s gluten-free frozen pizza, and tempeh, which freezes nicely (and thaws quickly).

Compost – In the summertime, composting scraps can quickly become overwhelmingly ripe in the collection container on your counter. Instead, put them in the freezer to keep them neat and odor-free until you’re ready to make a trip out to the compost pile, or your weekly collection comes around.

I mentioned I’m trying to move away from using plastic, and I found some great glass storage containers that lock tight and do a good job keeping freezer burn at bay.

There are lots of other tips in the article and comments that I’m looking forward to trying, especially citrus zest and leftover wine! What are your freezer favorites?

Epicurious for iPhone

Looks like Condé Nast is trying to keep up with the Food Network's food.com launch by coming out with a free Epicurious app for your iPhone. You can search their delicious database, and hit view recipie and turn your phone on its side to view the recipe step by step while you're in action in the kitchen - eliminating the need to try to figure out how to keep your cookbook open or find room for your laptop amidst the dangerous spill-zone of the counter. iPhone foodies, let us know what you think after taking it for a spin!

Easy gluten-free crusts

My roommate Mike is amazing for several reasons: his political acumen, his skill on the ultimate frisbee field, and the funny way he pronounces the word "bag."

But more than that, Mike is a wiz in the kitchen, especially when it comes to making otherwise gluten-filled (read: toxic) recipes and making them Aaron-friendly.

Take this baby cheesecake for example.

Mike made his own gluten-free crust using pecans. He blended them in the blender with sugar and margarine (actually it was butter but I don't want to offend my vegan friends) until it was the consistency of wet sand and sweet enough.

Yay Mike!

Blueberry Muffins

We are experiencing our first real heat wave of the season....it brought back memories of summer Sunday mornings - visiting the farmer's market and blueberry muffin experiments. As I've mentioned, I'm on a quest to create the ultimate blueberry muffin. Michele was kind enough not to turn me away when I kept showing up on her front porch with yet more blueberry muffins week after week, all summer long! So while it's not blueberry season, and my blueberries from last summer are long gone, I couldn't resist indulging in my favorite breakfast treat (and I made it to the farmer's market in time to score last bunch of asparagus!).

This recipe is the winner from last summer. In spite of the extra dishes, grinding up almonds fresh, instead of using almond flour, gives these muffins excellent texture. With the nuts, seeds, and teff, they hang with you for awhile, but aren't so heavy that you can only eat one! And one more warning - if you love the really sweet bakery type of muffin, this is not it! You'll want to add more sweetner and perhaps a crumb topping if you really want a treat. As is, these muffins make a tasty, nutritious, kid-approved breakfast or snack! Just a heads up, this recipe only makes between 6-8 muffins, depending on how big the blueberries are and how big you make your muffins. This can be a good thing for some people, but if you are wanting to share, you might want to double the recipe. Stay tuned for this summer's latest creations....

1/2 cup spelt flour

1/2 cup ground almonds

1/2 cup teff flour

2 T agave or 1/4 cup turbinado (or more to taste)

2 handfuls of seeds (I prefer one handful of pumpkin, one of sunflower, but sometimes I'll just use one or the other)

3/4 tsp sea salt

2 tsp baking powder

3/4 cup milk of your choice (I prefer almond myself but any kind will do)

1/4 cup safflower or grape seed oil

Preheat oven to 400F. Combine all the above ingredients and mix until well-combined. Depending on the size of your berries and how many you want, I would say you probably will need between 3/4 - 1 cup of blueberries. It is especially important not to stir them in until everything else is well-combined if you're using frozen berries, or your dough will look very interesting! Pour into greased muffin tins. Bake 25-30 minutes.

For me, nothing is better than a warm muffin with melty butter....Earth Balance is my topping of choice for muffins. I've tried using hazelnut oil, flax oil, and even olive oil in attempts to be healthier, but I've decided not to mess with my muffins! Once they've cooled, I don't care, but when they're warm....EB it is! I also enjoy a nice cold glass of almond milk to go with them. To make it a more complete breakfast, I will either precede it with a good smoothie or enjoy some tofu scrambler on the side.

Let me know what you think! In spite of my lack of success in making my own gluten-free recipes, my quest this summer is to create a gluten-free blueberry muffin. There are sure to be several varieties coming out of my kitchen over the next few months, and feedback is always appreciated! At the end of the summer, I'll take a poll and we'll see which recipe wins the 2009 Best Blueberry Muffin award!

Mega-Meta Recipe Search Engine "Food.com" Makes Me Even Hungrier

A new main squeeze? Today I learned from one of my blog faves "lifehacker.com" about this bountiful new recipe search engine called "food.com" (bet that URL cost a few clams). The search device is still in beta, but appears to work pretty well. Do a search for a dish or ingredient, and it'll return results in a consistently formatted, filterable manner. You'll get a pic from the source page, an ingredient list, as well as categorization of results into cuisine, cooking method/technique, time involved, course, main ingredient, specialized diet, and source of the recipe. It doesn't search the entire interweb, but rather checks other recipe powerhouses like epicurious, Chow.com (which I love anyway), lots of magazines, etc. Feel free to add your own yummy recipes to the searchable database as well. It also provides a "recipe box" for stashing and organizing your delicious new discoveries. You can also add a food.com search toolbar to your browser to help it take over your life even more. The site requires registration.
Ah, new love...

Speaking of new love, this is my first post here, and I just wanted to say thanks for everything you've written (I've read it all) and thanks for having me!
- Corey

Bailout Mojito

Drastic circumstances require bold, immediate action. Politics teaches us that.

The same is true in life and in the kitchen. Whether you're trying to prevent immediate economic collapse or just trying to survive dinner with prospective in-laws, you need the same thing: a stiff drink.

But just like Congress, sometimes you don't have the best ingredients or very much time to make policy, er I mean a mixed drink.

But, you've gotta do SOMETHING. So, now what? You work with what you got. You also add LOTS of booze.

Here is a little ditty I was served tonight. I call it the Bailout Mojito.

1/2 c. water
1/2 c. sugar
1 1/2 c. fresh-ish mint leaves
1 orange
2 limes
2 lemons
2 lit. seven-up or other lemon-lime soda drink
LOTS of Bacardi or other white rum to taste (I prefer to add it until it's almost overpowering)

Combine water, sugar and 6 whole mint leaves.

Chop up the remaining mint and add to the mixture.

Zest only one of the lemons, only one of the limes, and the orange. Add to the mixture.

Microwave the mixture 1-2 minutes until sugar is dissoved.

Cut all the fruit in half, including the zested ones. Take half a lemon and half a lime and reserve them for garnish later.

Juice the rest of the fruit (through a strainer if you like) into a big-ol pitcher. Add the sugar mixture and combine.

Slowly fill the pitcher with soda and the rum to taste, mixing all the way. Again, I like a drink that's at least 30-40% alocohol. In this economy, that's the minimum.

Add the set-aside fruit to the pitcher as garnish.

Serve in glasses with sugar on the rim.

Starbucks goes gluten free

Celiacs rejoice: Starbucks announced they will start selling a gluten-free Valencia Orange Cake at the beginning of May - how's that for gluten-free going mainstream? With a Starbucks on virtually every corner, now there will be something gluten-free on virtually every corner, too! Let us know if you try one...

Hot Spots: The Cruise Room

Aaron and I were recently introduced to one of the most fabulous hidden gems of downtown Denver by Tim, who is eminently in-the-know. Union Station's neon lights glowing through the chilly drizzle set the perfect stage for walking into the ultra-swank art deco throw-back of The Cruise Room inside the Oxford Hotel at 17th and Wazee. It's an intimate martini bar with an understated glamor that has remained untouched since it opened the day after Prohibition was repealed back in 1933. It reminded me of the antediluvian Whitey's Wonderbar in East Grand Forks, MN - the Cruise Room is like its sophisticated big-city sister. Things to love: The jukebox takes you back to those good old days and has a playlist that any ipod would die for. The patrons look the part - your fedora would fit right in here. And the drinks off the classic menu are impeccably crafted and served. Click through just to see a photo of this stunning space, and definitely put it on the list for your next visit to Denver. The 21st Amendment never looked so good.

What is this?

Can you guess what this substance is?

Here's a hint: It is not Kool-Aid.

Omegalicious Popcorn

So Monika, Michele, and I have been having a conversation about popcorn lately....and I think that we could write several entries on the many ways to enjoy popcorn. Add a side of broccoli or kale, and you've got a quick and easy dinner! Try rounding it out with a Rising Sun or your favorite smoothie. Apple slices and popcorn were a popular combo when we were growing up. I think I have now found the ultimate combination to enjoy one of my favorite snacks while making it delicious and nutritious. I've been using flax oil (omegas), nutritional yeast (b vitamins among other things), gomasio (minerals from sea veggies), along with a little sea salt and various kinds of pepper (Frontier's Tellicherry tonight). And yes, it's still irresistible!! Here are some other favorite combos:

- Traditional: good old Earth Balance, nutritional yeast, garlic powder
- Rosemary or garlic olive oil, Herbes de Provence, and sea salt
- Toasted sesame oil, Braggs, nutritional yeast, gomasio, Sichuan pepper
- Olive Oil, Chili powder, sea salt, and depending on your mood, nutritional yeast
- How about some cajun seasonings?? Pick oil of your choice....
- Mesquite, sea salt, and olive oil

There are endless possibilities!!!! How could you ever get tired of eating it? I suspect some people might be putting some lemon pepper on their popcorn....how do you like your popcorn?

Blood Oranges

Blood oranges are in season right now. They are absolutely beautiful, as well as delicious. In fact, they were the inspiration for not one, but two of our dishes for Easter brunch. I managed to convince both chefs to share their creations.


The first was a blood orange mimosa. We had our drink master, Mr. Aaron Browning, mix up a little sumpin'-sumpin'. Here's how:

Blood Orange Mimosa
8 oz. Freshly Squeezed Blood Orange Juice
1/2 gal. Organic Orange Juice (not from concentrate)
1 Bottle Chilled Sparkling White Wine (or Champagne)
Grand Marnier (to taste)

Fill six champagne or white wine glasses about 40% full with bubbly. Add a splash of liqueur to taste. Fill the remainder of the glasses with the fresh blood orange juice equally divided among them. Then add regular orange juice to top them off.

Serves six.

WARNING: According to what happened at Easter, drinking alcoholic beverages may induce sleep and increase the likelihood of the need for an early-afternoon nap.

The second dish, composed by Monika, was a delightful and fresh salad composed of fennel and blood oranges. It sounds fancy, but is just as easy as it is delicious.

Fennel Blood Orange Salad

1 bulb fresh fennel
3-4 blood oranges
1 lemon
extra virgin olive oil
sea salt

Quarter the fennel and rinse between the sections to remove any fugitive dirt. Chop the bulb into rough bite-sized chunks, and finely chop the stalks and ferny fronds. Peel and section the blood oranges and cut each section into bite-sized pieces. I like the ratio of fennel to orange to be about even, but you can tailor to your personal preference. Toss in a bowl with a couple tablespoons of extra virgin olive oil, the juice of the lemon, and sprinkle with 1/8-1/4 tsp salt to taste. If the blood oranges are on the sour side (which they rarely are), you can adjust with a bit of sugar or agave. Let sit at room temperature for a bit to allow the flavors to muddle and the salt to draw out some of the juices. Adjust seasoning to taste before serving. Best the first day it is made. Any kind of orange can be substituted for the blood oranges if they aren’t in season – tangerines and clementines work nicely because they tend towards the sweeter side of the citrus spectrum.

Enjoy!

April Wine for Yogis: Balance

This time of year I always get restless, start doing a little too much navel-gazing, and often end up making a rash purchase of a plane ticket in an attempt to get out of my own head for a while. That cabin fever prompted the theme for this month's Wine for Yogis tasting event. (And the teaser for my next post: International Intrigue.)

In whatever aspect of life, balance is a toughie. It's a challenge in yoga, in that whole work-life conundrum, and in the wine world too. One of the many ways winemakers seek a center in their wines is by blending grapes with careful consideration of their complementary qualities.

Two basic, and seemingly contradictory, principles govern a simple version of this story problem: opposites attract, and like goes with like. In yoga you might find your center by reaching your fingertips in opposite directions, as in Warrior II, or by pressing your palms together at heart center in a standing balance pose. People, too, develop relationships with each other both around commonalities and around complementary differences. These wines are each a blend of just two grapes, which will allow us to explore the yin and yang behind blending while getting to know the personalities of these varietals.

Opposites attract:

Tuileries Bordeaux Blanc - France ($11.99)
80% Sauvignon Blanc, 20% Semillon
This is a time-tested blend from the Bordeaux region in southwest France. Sauv blanc is like a 15-year-old girl who's just discovered she's beautiful, and is starting to push people's buttons a bit. "Sauvignon" comes from "savage," and the grape really is a bit wild, taut and lithe, coltish with an acidic, acerbic edge. Semillon is like her smart, funny friend, a bit broader in character, who keeps her grounded. Semillon's honeyed tones and floral bouquet cushion and tease sauv blanc's hallmark grapefruit acidity and herbal notes. Try it with cantaloupe garnished heavily with slivered almonds and cilantro.

Pine Ridge - Napa Valley, CA ($11.99)
80% Chenin Blanc, 20% Viognier
Both these grapes are French immigrants to California, Chenin Blanc from the Loire Valley and Viognier from the Rhone. Together they form a totally New World bottle. Chenin Blanc is softer and sweeter than the Sauv Blanc in the Tuileries; its acidity is less pronounced, and it carries dulcet tones of pear and melon in cocktail syrup. By contrast Viognier sings with high acidity and a characteristic floral bouquet. Basically, it's spring in a bottle. Added to Chenin Blanc's late summer evening sunniness, you get a gorgeous June afternoon on the lake. Great with melon wrapped in prosciutto, smoked salmon with braised pears, and soft cheese.

Birds of a feather:

Cusumano Benuara - Sicily ($15.99)
50% Nero d'Avola, 50% Syrah
Syrah is considered to be a French grape, but its origins are mysterious. Some oenohistorians speculate the name is actually derived from the city of Syracusa, in Sicily. If so, in this bottle the prodigal returns to meet his long lost twin, Nero d'Avola. Syrah is a barrel-chested cowboy of a grape, equally comfortable busting broncs or gently cradling a new calf. You'll find hints of saddle leather, damp earth clinging to spurs, wild berries plucked and eaten from the hand, and campfire smoke at twilight. Nero d'Avola tempers this pioneer spirit with elegant fruit and a complex mouthfeel, retaining the pepper, spice and smoke. Pair with aged cheese, dark chocolate, anything off the grill, or just enjoy a glass on its own as you gaze out at the dusty horizon.


Crios - Argentina ($13.99)
50% Syrah, 50% Bonarda
Bonarda traveled to Argentina with Italian immigrants and was until recently the most widely planted varietal in Argentine vineyards. Playful and mellow, it's living the life of an active retiree, all shuffleboard tournaments, volunteer work, and keeping the young people in line. Here it rounds out any rough edges the syrah might retain, with vanilla, fig, licorice, plum and boysenberry notes. Added to the smoke and spice of the syrah, think carne asada for this one, or a simple aged cheese and chili-chocolates.

Italian wines for the pure-hearted and true

For the March yogi wine tasting (yeah, yeah, I'm late blogging it, but that's what happens when you drink!), we took a tour of Italy, from the Alpine north to the Mediterranean south. We start with two cool blondes from up by Venice, then jump down to sunny Sicily and Calabria (the toe of the boot) for a couple of hot-blooded reds.

Riondo Prosecco - Veneto (~$14)
Prosecco is the Italian answer to champagne or cava, a brilliant bubbly to light up any occasion. The Riondo, from the region of Venice, is an ideal aperitif with fruit and light cheese or a complement to fruity, creamy desserts. Light-bodied and "frizzante" (discreetly fizzy, as opposed to "spumante" - foaming), it entices the nose with a honeysuckle bouquet, followed by apple-pear notes, hints of vanilla and lemon zest, and a clean, dry finish both toasty and minerally. Oh, to have a gondola full!

Anselmi San Vincenzo - Veneto (~$14)
Dry and fresh like a fine Chablis, this bottle blends local varietals garganega and trebbiano with a little chardonnay. Its medium body makes it a great food wine, equally brilliant with seafood or a salad of field greens, shaved asiago, and hazelnuts. It caresses the nose like a light breeze through lemon groves, then opens out to bright citrus - grapefruit, a little pear even - finishing with a clean acidity and a touch of minerality. Ahhhh.

Talia Rosso - Sicily (~$7)
Talia means "I wish" in the local dialect, and this blend of nero d'avola, syrah, and merlot winks like a silver coin catching the sun in the bed of a fountain. Vivid summer fruits on the nose - strawberry, cherry, red raspberry - give way to limpid shadows of plum and currant, silhouetted by a giggle of tartness and buoyant tannins. If you can pull yourself away from it long enough to eat something, pair it with any kind of aged cheese, a cold spicy lentil salad, or the mock duck muffuletta from Pizza Luce.

Savuto Odoardi - Calabria (~$16)
A true classic, wine from the Savuto valley in Calabria was a favorite of Roman historian Pliny, the guy who first said "in vino veritas"... over 2000 years ago. He had good taste. A magnificent blend of five local grape varietals which have been grown in the valley since well before Pliny's day, this bottle draws you in with the seductive promise of chocolate-covered cherries, the pinnacle of civilization. But teasing notes of cassis, licorice, and tobacco roil hazily over gravelly limestone, plucking at primal connections to the collective unconscious. Think you can handle it? Tame it by pairing it with a big slab of meat grilled over open flame. Then go pound your chest and howl at the moon.

Top Tchotchke

Bravo announced new lines of Top Chef paraphernalia including knives and on-line cooking classes. They didn't mention any clothing lines, but I know someone who needs an "I <3 Fabio" t-shirt!

Boulder Farmers Market Fun

Technically, last week was the first week of the market. We did brave the snow and go, but we slept in and missed the three bunches of greens for sale. We walked away with half a loaf of bread, a chocolate croissant, and a greenhouse tomato. Never give a baby even one single bite of a chocolate croissant, no matter how hard he begs, puppy dog eyes, etc. Just don't do it. Jack ended up pretending to be a bulldozer the whole time, very crazy. Sugar high. Anyways, this week we got to the market at a respectable hour to meet our good friend Cari and apparently a whole lot grew in one week. We saw carrots, parsnips, onions, spinach, chard, kale, tomatoes, cucumbers, potatoes, squash, sunchokes, baby greens, arugula, and more. While, yes some stuff is from fall/winter, or a green house it was very cool to see almost all the booths up and running. Last week, was pretty sad and desolate. Spring is here baby!

There is always a lot to see at the market. Today, must have been big dog day. I am talking about huge dogs, big enough for children to ride. While, we saw several large dogs for Jack to play cowboy with we didn't manage to snag a photo. We did see some ferrets on leashes out for a walk.
Jack even decided to take a turn at making some music with some friends.

There is something for everyone at the market. Even the best hamburgers a guy could eat at eight o'clock in the morning, so good you'll eat two.

Here we come a-waffling*

In observance of yet another culinary holiday, Våffeldagen, aka International Waffle Day (March 25th), I made a variation of an old favorite last week – Mom’s gingerbread waffles. Some notes before we get into the good stuff: Våffeldagen does not originate in Belgium, as one might assume, but rather Sweden, where it heralds the arrival of spring and the Feast of the Annunciation. However, I imagine March 25th in Sweden might be about as spring-like as it has been here in Colorado, where this year the arrival of spring meant it was time to finally start acting like winter. This hearty warm breakfast made a great way to start a snowy day.

I haven't been much of a waffle maker myself, but I may become one after this – I very much appreciated how quick and easy it was, especially when you can do four waffles at a go with Michele’s Cuisinart waffle maker. The batch was done in two rounds - much faster than cooking your way through a batch of pancake batter.

Vegan Gingerbread Waffles

1 c flour
3/4 c spelt flour
4 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp cloves
1/2 tsp cardamom
1/4 tsp salt
1 1/3 c non-dairy milk of your choice (I used hemp)
1/2 c oil
1/3 c blackstrap molasses
1 tsp apple cider vinegar

Combine dry ingredients. Sifting will help prevent lumps. Add liquid ingredients and stir until smooth and just combined. Pour immediately into hot waffle iron and cook according to your iron’s directions (which may include non-stick spray, but ours worked fine without greasing). These waffles are a little more cake-like, or, well, gingerbread-y, than your traditional waffles, so don’t doubt that they are done even if they aren’t as crisp as you might expect.

I like to use blackstrap molasses for its intense flavor and nutrition – it is a good source of iron, calcium, and other minerals. You can substitute regular molasses for a lighter, sweeter waffle. You can also use whole wheat flour instead of the spelt if you prefer.

Possible inclusions or toppings are chopped pecans, candied ginger, and dried cranberries. I like to top my gingerbread with apple sauce and Bird’s custard, which works well with the non-dairy milk of your choice. Maple syrup, or whipped cream and berries are always classic options, and we also tried out The Ginger People’s ginger syrup, which made for a tasty pairing. To give a nod to the Swedes on their Våffeldagen, try some Lingonberries, which can be found preserved in many grocery stores.

Makes 8 Belgian-style waffles, enough for 3-4 people - and as you can see, they were definitely kid-approved.

*Best Christmas special ever.

In search of a masculine apron

I haven't been able to post anything for two reasons.

1. I can't type.
2. I can't cook.

However, I found some of Quincey's food that he had missed and in exchange he agreed to type for me.

Hi, my name is Jack. At this point in my life, I am just a budding foodie, but that doesn't mean I don't have anything to contribute. Yes, it's true, sometimes I have a very limited palate, but sometimes I am ahead of my time. Like, today I decided to eat the rind of a lemon, pretty tasty. I managed to sneak in a couple of bites, before someone took it from me. Sigh.

Since everyone is always in the kitchen I find myself in there a lot, too. I love to climb up on the stool and supervise. Sometimes, I have been known to lend a helping hand. One of the biggest problems, while I like to wear an apron, is that I am stuck wearing this ridiculous apron. They try and tell me this is the most masculine apron in the house. Supposedly, it is red. I need a man's apron. Anyone know where I can get one, or have an old one? I mean come on, how is anyone going to take me seriously in this thing? My cooking tip in exchange for your help is: Dried fruit - chew well before swallowing. This is just the tip of the iceberg, I am full of helpful hints. You need me like I need a new apron. I am a man, I like trucks!

Hasta la Pasta!

Peanut Butter Jelly Time!

Today is National Peanut Butter and Jelly Day. With all of the peanut butter recalls, I have found myself enjoying SunButter, quite a bit. Which, is a totally amazing product made in good old North Dakota. For those of you with some sort of tie to ND, you should buy it and support a local business. Perhaps, others of you have found a new nut butter to replace good old peanut butter, almond or cashew? However, since it is National PB & J day, I think I will pull out the good old peanut butter. I am very excited because I have chokecherry jelly in the fridge, which is my favorite jelly to have with peanut butter. This particular jar, I had my mom send to me from the Fargo's Farmers Market, since chokecherry jelly/jam/syrup is very elusive and hard to find. So, how do you pb & j? Grape, strawberry, guava, raspberry, creamy, crunchy?

Square Foot Gardening

Spring is here, which means that pretty soon we will be able to plant, yeeaaahh! Last summer I tried out Square Foot Gardening and I loved it. This is a picture of my garden from last summer. It is great because you can control your soil 100% which means it can be 100% organic, and if you have sandy or poor soil for growing it doesn't matter. Also it is great at preventing weeds naturally. Plus I always got complimented on it by the neighbors. I used the book Square Foot Gardening to get started, which I would recommend - I am just outlining the basic principles on this post. However they also have a great website you can use to save yourself some cash.

Building your box:

• The boxes are 4' x 4' - you can either make them yourselves (which we did) or you can use a recylced pallet from a grocery store that they would otherwise be throwing away.
• The bottom is covered with weed cloth (we just nailed it to our boards)
• Then you divide your 4' x 4' square into 16 one square foot sections.
• The sections are important because in the book they tell you exactly how many vegetables/herbs can fit it one square foot. For example you can put one tomato plant per one square foot section.

Making your own soil - you need enough to fill the box to the rim so you need to buy quite a bit of the following ingredients. ( I use organic compost/soil etc - but it is not necessary). Then mix them all evenly together before placing in the square foot garden.

• 1/3 compost
• 1/3 peat moss
• 1/3 top soil -- make sure it includes vermiculite (the book recommends 1/3 coarse vermiculite but i used top soil with vermiculite because it was easier to find)

Planting - yeaah!!! This was one of my favorite parts. Here are a couple of guidelines:

• Tomato - one per square
• Peppers (hot and sweet) - one per square
• Carrots - 8 - 10 per square
• Cilantro - one per square
• Basil - one per square
• Chives 2 - 3 per square

Watering guidelines

• Cold water can shock plants, it is good to water them with water close to the air temperature. If you notice in the picutre I have a large bin that i keep filled with water (on a side note it also is great for collecting rain water) that I use to water the plants.
• When watering don't spray with a hose, dip a cup into your water bucket and water the plant right at its base to ensure the plant gets all the water.
• Don't water in the hottest part of the day - if you get drops of water on the plant leaves the sun can burn a whole in them.
• I watered almost daily, unless we got rain or the soil seemed very damp.

I hope you found this post useful, and enjoy square foot gardening as much as I did. Feel free to ask me questions and I can try and answer them.

-

Coconut Curry Squash Soup

This week we had a final farewell snowstorm, giving us more snow than we have had all season. While some people's thoughts turned to snowboarding, mine turned to soup. Lucky for me we had some squash hiding in the basement from our CSA. I decided to make this recipe in Monika's slow cooker because I have been reading about how it is a good green appliance to use, it only uses the energy of a light bulb. Plus, it makes your house smell really good. Of course you could make this on the stove, too, your choice.

Coconut Curry Squash Soup

1 T olive oil
1 small onion
2 stalks of celery
3 carrots
1 butternut squash
2 apples
4 t curry
1/2 t cinnamon
1/4 t crushed red pepper flakes
1/2 t Celtic salt
1/4 t garlic
5-6 c vegetable stock/broth/water
2 t white wine vinegar
1 c coconut milk

Chop the onion, celery, carrots, squash, and apples. Add olive oil to your pot or slow cooker, throw in all your veggies, fruit, curry, cinnamon, salt, and garlic. Next, add the vegetable stock. Allow everything to simmer until the squash is tender. Puree soup with an immersion blender until smooth. Add the vinegar and coconut milk.

As for garnishes, I have a lot of thoughts. You could top it with a dollop of coconut milk, yogurt, balsamic vinegar, a little grated apple, toasted pumpkin seeds, crusty bread, greens, whatever you have laying around. I drizzled some balsamic vinegar on top because I am an addict. I also threw some greens on top, too, because greens are good for you.

Feel free to adjust the spice to your taste preference, perhaps leave out the red pepper flakes if you don't like too much heat, or even add more coconut milk. Speaking of coconut milk, what will you do with the rest of it? I personally like to use it as part of my liquid when I make quinoa, a big hit with Jack, or even in pancakes. Never fear there a tons of things you can put the remaining can of coconut milk in, it does not have to go bad. Now go enjoy a bowl of steamy soup, before spring is truly here.

Another One Bites the Dust

Cue the Queen soundtrack for this one. Yet another independent natural product start-up has been swallowed by a corporate giant. Nestlé announced today that it has invested in Sweet Leaf Tea, and has the option to buy the company outright in three years at a preset price. I know there are arguments on both sides of corporate acquisitions, and while I can see some of the potential benefits - such as making it easier to reach a bigger, main-stream audience - mostly, it just makes me sad. I'll always be rooting for the little guy with the big heart. Details here.

Pineapple Fried Rice

So lately I have been craving the sweet spicy combination. My two favorite pizza toppings are currently pineapple and jalapeno. So when I saw this at a Thai restaurant I thought it would be the perfect thing to try and recreate. I am not a huge onion fan so i did not include all the onions that would normally come with it, so if you love onions I would recommend adding shallots or another onion depending on your taste.

Along with the help of a few websites here is what I came up with:

3 cups cooked white rice - Chill for at least one hour before using (It also helps if you mix in some olive oil right after you cook it and then chill so it isn't as sticky)

3 green onions chopped

3 cloves garlic minced

1/2 - 1 bell pepper chopped (depending on how much you like)

2 carrots diced

1 egg

1 red chili minced (if you like extra spiciness include the seeds - otherwise de-seed it first)

1/2 cup pineapple chunks

1/2 cup raw unsalted cashews

1/2 cup frozen peas

2 tsp curry powder

2 TBSP Soy Sauce (or fish sauce if you are a non veg head)

1/2 fresh coriander/cilantro (depending on what you prefer to call it :) )

3 Tbs veggie stock (for stir-frying)

2 Tbs olive oil (for stir-frying)

• In a small bowl mix together the curry powder and the soy sauce, then set aside.
• Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
• Crack egg (if using) into wok and stir quickly to cook Add the carrot, peas, cashews, plus the soy sauce mixed with curry powder. Stir-fry 1 minute.
• Now add the rice, and pineapple chunks.
• Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes. Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry.
• Top with green onions and cilantro, and ENJOY!

Now in the Thai restaurants they would serve this in a hollowed out pineapple. I am not quite that fancy, but for dinenr parties I bet that would look quite pretty.