The Hunt is On!

This isn't about food or gardening...But I wrote about the Medallion Hunt last year, so here's this year's first segment.

I haven't been this excited about headgear since my orthodontist announced he was removing the awful contraption from my teeth.  Who'd have thought that 15 years later I'd be thrilled to strap a headlight to my face at 10pm on a Saturday night and venture into a gloomy hollow?  

I'm not exactly an outdoorsy person.  I overheat very easily when physically exerted; my usual light olive complexion turns beet red with green streaks framing my mouth.  In the winter I shiver in our chilly 62 degree house, donning wool socks and slippers as soon as I slip off my snow boots.  I think something is wrong with my hypothalamus.  But for several days in a row I've voluntarily braved below zero temperatures for hours at a time.  I start with the base layer of insulation and build up from there: First the moisture-wicking socks, organic cotton leggings, and Cuddle-duds.  Then the thick organic wool socks, recycled polyester lounge pants (they don't breathe and that means I stay warm), and my favorite thrift store sweater.  Last come the snow boots, snow pants, winter coat, 2 scarves, hat with ear flaps, and Minnesota Mittens (made by special needs workers from recycled sweaters- get 'em at Mississippi Market).  

Then I pack a bag with headlamps, thermoses of hot tea, emergency warming pouches (made with wind power!), a sharp hand plow, and my trusty Blackberry (the modern girl's treasure map).  I pick up Mike from work and we stop in at Dunn Brothers for some fuel: decaf soymilk mochas.  Yes, decaf.  I'm a lightweight when it comes to stimulants.

The cold hits my exposed nose as soon as I step out of the car, but frozen nose hairs and foggy glasses won't stop me from hunting for the St. Paul Winter Carnival Medallion.  

What is it about this event that captivates every cell of my being for 12 days of January?  Is it the prize money?  Ten thousand dollars is a lot of money, for sure.  And I've basically already spent it in my daydreams.  But I think I'd do this for twenty bucks and a chocolate bar.  

Maybe the prestige?  Treasure finders get featured in news stories, online profiles, and become legends among hunters.  Some are hated and some are loved, but they are known nevertheless.  I don't think that's it, though.  The idea of having my photo taken with matted hat hair, a headlamp, puffy snow pants, and snot frozen to my face just isn't that appealing.

I've stayed awake until 2am, woke up early before work, skipped my yoga classes, and rearranged my work schedule to fit in more medallion hunting.  I've spent more time deciphering clues and tracking down references to obscure St. Paul landmarks in the past week than I've spent baking, knitting, or watching CSI.  What exactly is this thing that has come over me?

The only way I can explain it is the thrill of the hunt.  Now, the closest I've ever been to hunting is sitting next to my dad at Catfish Corners with my pink Snoopy fishing pole dangling over the stocked pond.  And this vegan gal is not about to don some blaze orange and take a life in order to eat dinner.  But is this adrenaline rush, this feeling of excitement, anticipation, and pure delight what keeps hunters waiting patiently in their deer stands?  

Last night, as Mike and I drove to a cold, gloomy park at my usual bedtime, he commented, "I wouldn't have thought you'd be into this Medallion Hunt."  Yeah, no kidding.  A few years ago I mocked the hunters digging in seemingly random snow drifts and searching like their lives depended on it.  I packed this Medallion Hunt away on a mental shelf along with Lord of the Rings, choose your own adventure books, and those fantasy role playing games I abhor.  

All it took was glancing at a few clues to get me hooked, though.  What the message board hunters call "noodling" (following the clues' less than obvious hints back to landmarks, historical references, or people, usually via the internet) is really just a euphamism for research.  And lord knows I love an excuse to do some research.  Throw in my passion for Nancy Drew, CSI, and any sort of mystery and you have all the prerequisites for a medallion hunt addict.  

Now, as I'm in the thralls of the hunt, I wrestle with going about my usual routines of cooking, cleaning, and working when the medallion is still out there, just begging me to find it.  I've considered using vacation time to clear work responsibilities out the picture so I can focus on what is really important in life: Tracking down clues and finding that medallion.  Luckily my family is equally obsessed, so I don't need to forgo spending time with them to fulfill my need to hunt.  The kids have mastered Google Maps this year and their little brains think just abstractly enough to be worthy helpers to the cause.  Mike actually went to work today on only one hour of sleep: He spent the night researching St. Paul gangsters and historic kidnappings, all in the name of the medallion.  

Will we actually find this treasure?  Realistically, the odds are pretty slim.  Heck, I'm not even a native St. Paulite- Why should I win this most rewarding St. Paul adventures?  There are plenty of folks that deserve it more than us, people who have been medallion hunters for decades and paid their dues.   

But that won' stop me from trying.  I'll keep noodling, donning my winter gear, and staying up past my bedtime until this prize is found.  Really- I shouldn't even be writing this.  I need to get my gear on and get out there.  Someone could be out there, right this very second, digging in my spot...

Winter Game Night

It's been ages since we had our last game night.  And I must admit that I didn't really decide on refreshments for this event until after my yoga class tonight...about an hour and a half before people were due to arrive.  

Here's what we will enjoy:

Cherry Lemonade made from preserved Door County, WI cherries, maple syrup, and organic lemon juice with sparkling water. 

A SUPER huge taco salad with locally grown lettuce, red pepper, green onions, black beans, TVP taco "meat", guacamole, black olives, and cilantro.  YUM!

Not Quite Avgolemono

In this post I'll assume that yesterday you 

1.  Read my blog

2.  Jumped right up and cooked my Stand Alone Rice

3.  Didn't actually consume all 6 cups of the rice in one day

So here's what you should make with the leftover rice!

Now, I'll preface this with a disclaimer that I've never actually had Avgolemono soup.  I've seen it made and imagined it, but when you become vegetarian at age 11 you miss out on trying some things (Not that I'd take it back for anything, though.  I can live without knowing what lobsters taste like).  

Avgolemono soup is a really simple traditional Greek soup made with just chicken broth, lemon juice, rice, eggs, and pepper.  I know... eggs in soup sounds really weird, right?  They give the soup a creamy texture, though.  It's not like an egg sunny side up or scrambled in the soup [shudder].  

Anyways, the creamy rice part of this soup remindes me of a congee, an Asian rice porridge that can be sweet or savory.  It is made by cooking rice for a long time in LOTS of water.  So I figure that if I cook the rice longer it can be the egg replacement and thicken the soup.  The amazing Earth Balance will replace the fat from the egg and then you're all set.

So here's my vegan version that may very well taste NOTHING like the original.  But it's super good!

Not Quite Avgolemono

Serves 2

1 1/2 cups Stand Alone Rice *

3 cups water or broth

1 no salt added bouillon cube if using water(I like Rapunzel brand)

1 Tbsp lemon juice

1 Tbsp Earth Balance

Salt and pepper to taste

Combine rice, water (+ bouillon) or broth, lemon juice, and Earth Balance in a medium saucepan over medium heat.  Bring to a simmer and reduce heat to medium-low.  Simmer for 20-25 minutes.  You may need to add additional water or broth to the soup as it thickens.  When done, the rice should be so tender it nearly falls apart and the broth should be thick and creamy.  Just a touch of salt and lots of pepper on top is how I like mine.

*I'm sure you could make this with regular cooked rice, it would just be a little less flavorful.  The subtle flavor of the garlic and veggies is really nice in this.  

Getting it all done

My friend commented this weekend about reading this blog and marveling at all the cooking projects and wondering how I have the time for stepkids, work, etc.

I understand how it might seem impossible to cook food from scratch and still  function in society and not be frazzled to the max.  But other folks do far more than me, sewing their own clothes and grinding their own wheat.  All I know is how I've organized my own life to include these tasks that are important to me.  

Like with any commitment, though, cooking with few convenience foods requires some give and take.  To make time for cooking more, I've arranged my weekend into the "slack-off" day and the "get things done" day.  Saturdays I go to yoga, chill out, watch CSI reruns, and generally try not to feel guilty for doing nothing.  Sometimes I even hang out with friends!

Every Sunday I have basically the same routine.  I start the day off with some cleaning because sharing a house with 3 boys (2 of which have poor aim) means the bathroom ALWAYS needs to be cleaned.  Then I clean the kitchen enough to be able to cook in it all day.  

Every week I make the same things:

Soymilk

Granola

Whole wheat bread

Whole wheat rolls

Roasted applesauce

A pot of beans

Sometimes I'll make a big pot of brown rice or make almond milk instead of soymilk.  But this is my routine.  The good part about having this routine is that it doesn't take too long to get this all done.  The apples roast while the bread is rising (to keep the kitchen warm enough).  I use the hot oven to melt the peanut butter and Earth Balance for the granola.  It all fits together like a puzzle.

I think it is because of this routine that I've been able to keep my grocery budget under control.  And it's actually pretty relaxing to listen to music and cook on Sunday afternoons when I know that it makes the rest of the week SO much easier to handle.  

And what else are you going to do when it looks like this outside?

Super Amazing Rice

We don't really do side dishes in our house.  Even if things start out in seperate pans, they end up all mixed together in a skillet big enough to house both of my cats.  

Sometimes, though, when I'm cooking for myself, I'll keep my foods seperate.  Yesterday I needed to use up some leftover pinto beans and wanted some really tasty rice to eat on the SIDE.  You know, rice good enough to eat all by itself.  Here's what I mixed up.

*For the record: Mike and the kids resorted to their usual ways and mixed this rice up with the beans.  It tastes good that way, too.

Stand Alone Rice

Makes a ridiculous amount

2 Tbsp. olive oil

1 yellow onion, finely chopped

2 cloves of garlic, minced

1 carrot, chopped

2 stalks celery, chopped

1 red pepper, chopped

1 small handful of parsley, minced

3 cups basmati rice

2 tsp. salt

5 cups water

3 Tbsp. Earth Balance

1/4 cup lemon juice

Heat a large saucepan over medium-high heat.  Add olive oil and onion and stir to coat the onions in oil.  Saute for about 2-3 minutes.  Add the garlic, carrot, celery, red pepper and parsley.  Stir to coat with oil and then add the rice.  Mix thoroughly and add the 5 cups water and 2 tsp. salt.  Put a lid on the pan and let the water come up to a simmer.  When it reaches a simmer, reduce heat to medium.  You want to maintain a simmer, but not let the pan boil over, for about 20 minutes.  Keep an eye on it, though, because sometimes it is ready before or after that!  When the water has been absorbed, quickly toss the Earth Balance and lemon juice into the pan, give it a little stir and return the lid to the pot.  Let it sit for 5-10 minutes.  Then fluff the rice a bit, adjust salt if needed, and serve.  Extra Earth Balance on top tastes delicious, of course.

Stay tuned tomorrow for a soup recipe using this leftover rice.

Lazy Desserts

Being the baker of the family has its perks.  

I always get the birthday cake I want.  When it's midnight and I want peanut butter cookies, it's not a problem.    And when there's only one muffin left in the basket- I feel no shame in snagging it because I baked it.  

But when I'm tired or sick or just plain lazy, there's no one to bake me cookies or ask me what flavor cupcakes I'd prefer.  I'm sure Mike could bake if he tried- but we count on him for the amazing meals whipped up in 15 minutes, not scones.

So when I'm craving something sweet and don't have the energy to bake something, I have a few treats that require almost no preparation that I depend on.

Banana chunks with peanut butter and chocolate chips  (I'm not alone on this one!)

Peanut Butter Pudding: Plain yogurt with peanut butter and maple syrup stirred in 

Chocolate Peanut Butter Pretzels: Equal parts peanut butter and chocolate chips, melted in a pyrex bowl in the toaster oven.  Dip the pretzels in and eat them!

Cinnamon Apple Dip: Plain yogurt mixed with cinnamon and maple syrup.  Dip the apple slices in and eat them!

Totally Decadent Hot Chocolate: Non-dairy milk with cocoa, maple syrup, a dab of vanilla paste, and a little bit of chocolate chips melted in.  Whisk together and sip it.

Hmmm... Looks like most of my quick desserts involve chocolate or peanut butter or both.  That sounds about right.  

Waste not, Want not

Just like making almond milk leaves you with almond mash that is too good to throw away, cooking with shitaake mushrooms can leave you with tough little stems that need to be repurposed.

When I'm making soup with shitaake mushrooms, I don't like to include the stems because they can be pretty tough. I usually thow tasty little veggies like mushroom stems into my "broth bag" in the freezer to save for the next time I make broth, but now they have a better purpose.

Shitaake Mushroom Jerky!

I have to give all credit for this idea to a woman I've never met.  She's a friend of my coworker/friend Nick's partner Sarah.  She's traveling now, but can pass on recipe specifics when she returns.  

For now, all I know is that the mushroom stems are marinated in soy sauce, lots of ginger, garlic, and molasses.  Then they're dehydrated in a low-temperature oven.  

I probably ate a full cup of this jerky yesterday.  I'm convinced that if we all snacked on this instead of junk, no one would get cancer.  Just think of all the great nutritents in these little stems!  Plus, they're chewy, salty, and delicious!