Saturday, December 31, 2011
Today I started the day with waffles (I'm still on a breakfast honeymoon with my new waffle maker) and some serious budget evaluating. I've been pretty lax with my budget lately, with Christmas presents, a new stove, a trip to Chicago (Jay-Z and Kanye!) and a Groupon-induced eyeglasses purchase. So it's time to get back on track. Instead of using Quicken to plot my budget based on what I'd like to spend on each category, I started plotting this year's budget based on what I've actually spent on each category- and then making a few adjustments. I think this will be much more reasonable and set me up for success, rather than failure. And overall for the year, I didn't do so bad.
Now for a review of last year's resolutions:
1. Do not put off a task that takes <5 minutes to complete.
While I didn't stick with this 100% of the time, it really is nice to not have little tasks nagging in the back of my mind. This means I bring in all the stuff from the car when I get home (instead of saying, "I'll grab that bag of cat litter later") and I bring all the dirty dishes to the sink each night. I water the plants when I think about it, instead of waiting to do it later (because I won't and I have the dead plants to prove it).
2. Choose when to watch TV. Don't make it the default.
This one is more about being conscious of when I really WANT to watch a program and not just flipping on the TV instead of doing something better. I've done pretty good with choosing which shows I really want to watch and only watching those. Granted, with awesome programs like Modern Family, House, CSI, Glee, New Girl and Parks and Rec...I'm still watching TV every night. But I'm okay with that. They make me happy!
3. Go to the library more
I rocked this resolution until fall. What happened?!?! I must return to the library soon, if only to return the book on food in colonial America that is waaaaayyyy overdue. Reading usually comes in binge form for me- Either I'm living my life, or I'm reading. If I'm reading, only going to work or finishing the book can get me to stop.
4. Don't let thriftiness become deprivation
In 2008-2009 I might have been so into budgeting and DIY mentality that I started to get a little obsessive. Sure- It was fun to not allow myself to buy bread for a year, just to see if I could keep up with baking it weekly. But...like all fun obsessions, it needed to be tempered with moderation. So I spent money on conveniences this year. Guess what? I was still just as busy.
5. Have $_______ saved by next year.
Well, I'm just a bit short of my goal. Not much, though! For this resolution/goal, I largely have my awesome job and Quicken to thank. Oh, and automatic transfers.
6. Make the door to our home a forcefield of happiness.
I have a little problem with transitioning from work to home. "Business Liz" sometimes gets through the front door, ready to get things done and check things off the list. Anything/anyone who gets in the way is a frustration. But this year I've been consciously working on using my drive home to breathe deeply and become "family time Liz". She likes to dance with the cats and wear sweatpants- This is much more conducive to happy family times.
7. Mid-Year addition: Exercise for mental health, not for physical health.
I hate New Year's resolutions related to weight/body stuff. I hate the idea of them and all that goes along with them. But I have realized that unless I move my body every day, my mental health suffers greatly. I become much more anxious, moody and all-around not who I want to be when I don't exercise frequently. The trouble is, I've always used body-related motivations to get myself to the gym/yoga/walking the dog. Those are so easy to dismiss, though, because I can easily rationalize that skipping the gym a few days won't give me wobbly triceps. Instead, I focus on making my attitude better every day by exercising. Now I actually WANT to!
So what's in store for this year??? I still have to finalize my 2012 list. Read up tomorrow if you're into this sort of thing.
Sunday, December 25, 2011
I'm already plotting all the variations I'll make- savory waffles are up next, then I need to get some gluten free waffles for the gift-giver.
Only trouble? We're almost out of syrup. I'm hoping for a Hannukah-esque Christmas miracle where the syrup lasts for days (until the co-op is open again).
Saturday, December 24, 2011
But today I got wild and crazy in the kitchen and busted out some almond butter instead of pb. Results? Just as delicious as the original. Surprisingly, not better.
Here's my advice for anyone else who tries this: most of the recipes out there for these cookies assume you're using salted nut butters, so add a pinch to the mix if you're using pure nut butter! It's absolutely necessary.
Wednesday, December 14, 2011
It's the simplest recipe ever, but also the most comforting. I remember eating this soup when I was sick, and when I had my wisdom teeth removed. You'd think those wouldn't be fond memories... But the soup made everything better!
Peel and cube 4-6 medium potatoes. Place in heavy pan with lid and cover (just barely) with water. Add one stick of margarine (non-hydrogenated, my addition) and 1 tsp salt and cook until tender and mushy. Mash lightly until broth is thick. Add about 3/4 cup milk (I use almond milk) and heat just to boiling point. Black pepper may be added.
I know, I know. Peel the potatoes? What about the missing fiber? A stick of margarine? What about all that fat? Just do it, people. This is comfort food from my Meemaw.
Sunday, December 11, 2011
Saturday, December 10, 2011
I just take a package of tempeh (I prefer the Lightlife garden veggie variety for the colorful flecks of veggies and the celery seeds incorporated), roughly chop it, and steam it for a few minutes. Maybe five? Then set aside to cool and chop it more finely once it's cool enough to handle.
Finely mince a few tablespoons of sweet onion and a couple stalks of celery. Drop those into a bowl with about 1/4 cup of Veganaise or Earth Balance mayo. Add a hefty pinch of fresh or dried dill and a little splash of white wine vinegar. Then toast up some sliced almonds. Combine the mayo/veggie mixture, almonds and cooled tempeh in a bowl. If you happen to have any pickled onions in the canning pantry, this is the time to bust them out. Just a couple of minced, pickled pearl onions will really make this special. I almost always round out the flavors with a splash of tamari- it helps this salad mimic the flavors of a chicken salad, but waaaay better.
I like to serve this with some organic Triscuit-style or Wheat Thin-style crackers from the co-op. And if you have any leftovers, it gets even better the second day!
Friday, December 9, 2011
Last night I busted this stuff out with some brown rice, mustard greens and tempeh. I didn't season anything at all, except for a dash of Bragg's aminos and a DAB of this chile relish. And it was spectacular. I have a feeling this is going to be a popular condiment for me this winter!
***Note: you might be alarmed to see garlic and chiles preserved in oil. Normally this is a no-no for canning and preserving since garden produce, and garlic in particular, can easily have clostridium botulinum spores on them and sealing them underneath oil can form an air-free (anaerobic) environment where the botulism toxin could grow. That's why it is SO important that this recipe contains vinegar. I know the recipe isn't canned and you might not even think to worry about botulism and vinegar ratios since it isn't canned. But the clostridium botulinum bacteria can grow anywhere that is a pH over 4.6 and has low or no oxygen. So don't can this recipe and don't skimp on the vinegar. And keep it refrigerated!
Wednesday, November 23, 2011
Here's what I have planned:
Homemade Tofurky (Bryanna Clark Grogan's recipe)
Cornbread stuffing (Meemaw's recipe)
Roasted portabello mushrooms
Lots of gravy
Cranberry ginger preserves
Chocolate Pumpkin Pie (Martha's recipe, veganized)
I plan on cooking all day tomorrow! I can't wait!
Tuesday, November 22, 2011
In anticipation of an organic candy cane shortage last year, I stocked up on a few boxes too many. Now the candy canes are about to be on the shelves again at my co-op and I figure I'd better get rid of the old ones. Hence, the chocolate candy cane cookies (gluten free chocolate chip cookie recipe with cocoa and crushed candy canes added). Perfect with nog!
Wednesday, November 16, 2011
I just subbed cocoa powder for 1 Tbsp. of the flour (I use millet flour), added a handful of slivered almonds, and a dab of almond extract.
A lovely, lovely, chocolate, chocolate coookie.
Thursday, November 10, 2011
Pour 1/2 of the pb caramel over one layer. Spread it all over, up to the edges of the cake. Then sprinkled chopped salted peanuts over the whole thing.
Then top with another layer of cake and add more caramel and peanuts. Finish with the last layer on top.
Step 5: Eat it.
Tuesday, November 8, 2011
My old stove didn't light on its own anymore and I got tired of feeling a back draft of flames every time I wanted to heat some water for tea.
We have appliance insurance from our electrical utility, so they replaced it when they couldn't repair it. I went to Warners' Stellian (of course) and picked out this one. It's hard to choose a stove- it's a pretty important appliance in my life. But this Bosch was on a super sale and sports an 18,000 BTU power burner (higher than all the others in my price range). I can't wait to see how quickly my canner comes to a boil on this baby!
Plus, it's beautiful.
The first thing I cooked on it was a feast of basmati rice, coconut & cumin kale, and lentil & split pea dal.
Sunday, October 30, 2011
If I'm slightly less lazy, I upgrade my ramen with some veggies. Today's lemongrass ginger ramen was made better with roasted squash, ribbons of lacinato kale and even more ginger.
It's slightly more classy than when made with just the packet ingredients. And much more delicious.
Saturday, October 22, 2011
The green bean and cuke beds are covered in garden scraps and composting away. The tomatoes, surprisingly enough, kept ripening despite freezing temps and practically dead plants. I even found an eggplant hidden away that I didn't even know I had!
I'm still pulling out peppers, beets, and kale - and I just started pulling carrots today.
I like to wait as long as possible before harvesting carrots, so I just pulled enough for this week. Gotta be careful not to wait too long, though! A couple years ago the ground froze solid before I harvested them- with an ice pick.
Monday, October 17, 2011
I mixed up my usual flour blend for cracker dough (from Food in Jars) and added in the fun stuff. For this first try, I ground up salted, roasted almonds and raisins (1/4 cup each) in a little food processor and added them to the flour before mixing in the oil and water. For the seasonings, I used whole cumin seed, fennel seed and pink Himalayan salt.
Sunday, October 16, 2011
It seems like every recipe I read in Eating Well looks phenomenal. I love the focus on fresh vegetables and avoidance of processed convenience foods. And the articles are intelligently written and based on real research! There's no celebrity chef crap or fluffy little articles.
The recipe says it makes about 8 cups, but I got closer to twelve. Not sure how that happened... But I'm happy to have lots of this soup for my lunches this week!
The base of the soup is caramelized onions, potato, broth and over a pound of spinach. In case you didn't know, a pound of spinach looks like a ton.
Friday, October 14, 2011
Thursday, October 13, 2011
I wish I had this snack right now.
Wednesday, October 12, 2011
The curry also included okra from the garden and plenty of coriander, cumin, turmeric and ginger. I topped it with a mixture of shredded coconut, peanuts and jalapenos that I whizzed around in the mini-food processor for a minute. I have lots of this leftover and need to think of more uses for this concoction. Any ideas?
Tuesday, October 11, 2011
So tonight we sat down to some gluten free (Tinkyada brand) spaghetti with homemade marinara sauce. The sauce included my usual recipe for canning, plus a giant handful of roasted & pickled red peppers, oil cured olives and spinach.
I wasn't planning on having tofu with the pasta, but I happened to find some tomato-y vinaigrette in the back of the fridge that told me it wanted to become tofu marinade. [Want to know a secret? That tomato vinaigrette happened because I accidentally poured twice as much vinegar into my salsa recipe when I was canning a couple weeks ago. So I bailed out 1/2 the amount of tomato-y, onion-y vinegar and mixed it with olive oil to use as salad dressing. A happy accident.]
I only had time to marinate the tofu for about 15 minutes, but I sprinkled it with nutritional yeast and salt while it was browning on my grill pan and that crusted up really nicely and helped seal in the bright, vinegary, tomato flavor.
We ate this by candlelight outside on the deck. Faawwnnncy!
Sunday, October 9, 2011
So I'll tuck these away until April or May, when I'll hopefully remember that I don't need to buy any!
Wednesday, September 28, 2011
Tuesday, September 20, 2011
My Meemaw taught me how to make a pie crust and I broke all the rules tonight, with my room temperature ingredients and lack of shortening in the house. Despite the less than perfect pie procedures, it was fun to teach my stepkids a bit about baking (they did some rolling and nearly all the crust pinching). We might just have to eat pie for breakfast if it doesn't cool down quickly.
Next goal is to make a really good gluten free pie. Anyone have a favorite GF pie crust recipe?
Saturday, September 17, 2011
1. Bring a little cart on wheels for hefting those tomatoes through the farmer's market. I use a luggage dolly thingie with a cardboard box strapped to it. It looks ridiculous when it's empty, but it's no fun carrying 24 lbs. of tomatoes through the whole market. You'll be lifting plenty of jars and heavy pots later.
2. Use your sink. I don't know about you, but I don't have bowl big enough to hold this amount of tomatoes. So make use of your (sparkling clean) sink! Another option: turn your cake-holder tupperware thing upside down and use it as a bowl.
3. Make sure you weigh or measure your tomatoes carefully. Don't count on that 1/2 bushel to be exactly 24 lbs.- Following safe, tested recipes and the proportions they call for is really important in avoiding killing anyone with your canned goods. On that same note: Please don't skip the lemon juice (or citric acid) in your canned tomatoes.
4. Make sure you have a pot that's big enough. This one barely cuts it and it holds 8 quarts. I often end up splitting my tomato sauce into two pans the same size and putting a half recipe in each. Once the sauce has reduced, I can combine them so that all the jars taste consistent.
5. If you must blanch tomatoes for your recipe, for goodness sake, don't use up all the ice in your freezer cooling the tomatoes down. You're going to need that ice for your drinks while you can! Use the sink again- Fill it with cold water and add a couple ice packs (the kind you use in coolers) to keep the water chilled even when you're adding boiling hot blanched tomatoes to the sink.
6. If you can avoid it, skip blanching and peeling tomatoes. I'm
*I have some fun canning events coming up!
Saturday, Sept. 24, 2011 I'll be at Warners' Stellian in St. Paul teaching folks to can pickled green beans. Just click the link to get registration info. I'm really excited about teaching canning at a home appliance store, especially since this store is like a second home to me after my year of broken appliances. Warners' Stellian saved me every time (and they're not paying me to say this).
I'll also be at the Minneapolis Farmers Market on October 1, demonstrating how to make pickled Indian-spiced carrots. These carrots are sweet, spicy, tangy and crazy addictive.
Tuesday, September 13, 2011
The garden is overflowing and I can't keep up. Even with salads and pickle-making, the amount of cucumbers coming in is ridiculous.
Saturday, September 10, 2011
Wednesday, August 31, 2011
This is where Southern cuisine saves me. While I typically shy away from long-simmered vegetables in favor of fresh flavors now, I have to admit there's a place in my kitchen for green beans boiled up until they nearly fall apart. I just leave out the bacon grease.
I used to sit and eat cold green beans straight out of the can when I was a little girl. I loved the tenderness of the pods, the way you could split them in half and eat the little beans from inside and, of course, the extreme saltiness of the canned beans. Even better were canned green beans with little skinned new potatoes (also canned).
So now, when I have overgrown green beans, I just toss them into a pot with some little potatoes (skin on for me, now), a chopped onion, and water to cover and boil away until everything is tender as can be. A vegetable bouillon cube, sea salt and pepper is all that is needed to flavor this dish.
This past week I served these up with an heirloom tomato salad dressed with olive oil, honey and red wine vinegar. The bowl of purple hull peas on the side was a last minute addition to the menu- I just dropped the frozen peas into the crockpot with an onion and some water before I went to work. When I came home, they were perfectly cooked and ready for dinner.
Tuesday, August 30, 2011
But my second favorite use for an abundance of fresh tomatoes is tomato soup. I don't really care much for the stuff in the red and white can- never have. It was okay to dip a grilled cheese in when I was a kid, I'm not interested in any canned tomato soup now. I'm too snobby for that.
I much prefer a hot bowl of tomato soup made from my own garden tomatoes of all shapes, sizes and colors, pureed into the most flavorful tomato soup imaginable. It's not flavorful because of exotic spices or anything- just pure tomato flavor! I'm fairly certain that all I put in this soup is olive oil, a little onion, a little garlic, lots of skinned tomatoes, a pinch of allspice, sea salt and fresh basil on top. It only needs to simmer until the tomatoes have given up their juices and the onions are tender. Then you just buzz it in the blender until it's smooth. If you have super fancy blender, like a Vitamix (hint, hint, family. Christmas isn't that far away), you wouldn't even have to peel the tomatoes.
I still served it with some grilled cheese sandwiches, but we all agreed that the soup stole the show.
Sunday, August 28, 2011
Tuesday, August 16, 2011
If you miss this one, there will be more in the coming months. I'd love to see familiar faces in this series of canning classes!
Monday, August 15, 2011
This year was going to be my year. I registered online with my Thai-inspired pickled beans (with lemongrass, ginger, mint and Thai chiles), Thai-inspired pickles (eligible for Gedney's special Asian pickle category!), roasted pepper salsa, Indian-inspired pickled cauliflower (with coriander and cumin) and the most beautiful golden-colored vanilla apricot butter. I checked my registration about 3 times out of paranoia before the due date. I marked my calendar with the deadlines and scheduled in my drop off times. I felt really prepared. I even reminded others to get their registrations in on time.
BUT...I might have saved my registration, but I didn't hit the final checkbox acknowledging that I had read the rules (probably about six times) and submitting my saved entries. They have no record of me registering and can't bend the rules to let me in, even if I sniffle and cry on the phone and beg in emails.
I'm seriously bummed. I'm kicking myself for not making sure I got the confirmation email. The only silver lining to this cloud is that now I get to eat these jars I've been saving- the best and most beautiful of my efforts this year.
So this will be another year of scoping out the competition at the fair and preparing for next year. Now is the time to start canning for next year's fair. I'm on it. Look out next year, grandmas.
Saturday, August 6, 2011
Wednesday, August 3, 2011
I'm not mourning the bananas and almond milk yet, though. It's just day 3 of the challenge and I've been eating really well. I've enjoyed yogurt and homemade granola for breakfast, cucumber and tomato salads from the garden, grilled corn & zucchini salads and tonight's kidney bean chili for lunch and dinner. Oh, and lots of black bean tacos and Whole Grain Milling Company chips. All local. It's crazy how good we can eat here in Minnesota.
I'm sure I'll be whining about missing mangos in a few weeks, but for now I'm satisfied. Here's the basic recipe for the chili I made tonight:
Local Kidney Bean Chili
Not a "meaty" chili- but darn good. It would also be good with zucchini in it, now that I think about it. That's a little non-traditional for chili, but it sounds good to me.
About 1.5 cups of dried kidney beans (local bulk beans from the co-op)
2 cups tomato sauce (I used homemade canned stuff, but Buon Giorno Minnesota tomato sauce would work)
1 jalapeno, seeded and minced (from the garden)
2 fat cloves fiery garlic (from the Madison farmers market last weekend)
Kernels from 1 ear of sweet corn (from Wheatfield Hill Organics in Wisconsin)
1-2 Tablespoons chili powder (from Frontier Co-op in Iowa)
Salt to taste
Soak the kidney beans overnight or bring to a boil, then turn off heat and let soak for 1 hour. Drain and add fresh water to cover. Cook for ages and ages in a regular pan or use a pressure cooker and cook for 3 minutes. Make sure there's not too much water/bean broth in the pot after the beans are cooked. It should just be barely covering the beans. Then add tomato sauce, jalapeno, garlic, corn and chili powder. Bring to a simmer and cook for about 5-10 minutes. Season with salt to taste. Serve with corn chips or cornbread or other delightful local accompaniment.
Sunday, July 31, 2011
So today I made pancakes just for myself- savory style. I just used my usual pancake recipe (from Vegan with a Vengeance) and left out all the sweet things (cinnamon, vanilla, maple). Actually, now that I think about it, I accidentally left out the oil, too.
After I poured the batter on the griddle, I sprinkled each cake with sea salt and coarsely ground black pepper.
A little Earth Balance on top is all these cakes need!
Saturday, July 30, 2011
Friday, July 29, 2011
7/30- Canning demo: "Bruschetta in a Jar" at the Mill City Farmers Market at 9:30 and 11:00 am
8/17- Canning Pickles class at Mississippi Market Co-op from 6-8pm
8/21- Canning class at Kitchen in the Market 11am-1:30- Participatory class!
8/27- Judging a state fair-style canning contest at the Mill City Farmers Market
10/1- Canning demo at Minneapolis Farmers Market (details TBD)
10/13- Canning class for St. Paul Community Ed from 6:30-8:30 pm