Friday, February 28, 2014
First off, my family hates celery. Cooked, raw, I get the rolled eyeballs or sometimes worse. I wanted to try this anyway because I like the smell of celery chopping and I really love finely diced celery in my tuna sandwich. The original recipe is here from 101 Cookbooks.
1 large onion, chopped
1 large sweet potato, diced
3-4 small - medium carrots, diced
10 stalks celery chopped (about 2 1/2 cups)
2 cloves garlic, chopped
5 cups of water
3 veggie bouillon (or use 5 cups of broth)
2 cups cooked wild rice
celery/basil pesto (optional)
Chop all vegetables as evenly as possible. In a large soup pot, over medium high heat, water saute the vegetables. Saute until the onions and celery soften a touch and expel some water. Stir in the garlic and add the water and bouillon. Bring to a simmer and let cook for another 10 minutes until the celery, carrot and sweet potato are cooked through. Stir in the rice.
Make your favorite pesto but use half basil and half celery leaves. I'm still working on my no oil, no parm pesto. I'll change the recipe when I get it down.
The best comment I got for this from boy 3 was "It doesn't taste like celery." He then ate 2 bowls.
Sunday, February 23, 2014
Salad is the main dish
That's what we have to focus on for week three. 2 weeks done and we've done pretty well, but only because we have done this nutritarian focused lifestyle before. What doesn't make it easier is the realization that salad is the main dish, especially for Big Spazz and I who spend really sick amount of times during the day thinking about food.
The focus this week is to continue to prep on the weekends which means making more salad dressings and hone in on my hunger, own it and move on. We eat a huge salad for lunch and salad for dinner, so we usually go through three dressings a week. I make the Kurosawa Kick Ass and these two:
This is originally a balsamic dijon vinaigrette from Everyday Happy Herbivore, but I wanted to balance the sour with a little sweet, and I wanted to use my plethora of tangerines from my yard, so here's our seasonal balsamic+dijon+tangerine vinaigrette.
2 1/2 T dijon mustard
4 t. balsamic vinegar
4 t. red wine vinegar
4 T water
1/2 c. tangerine or citrus juice (I used tangerines and one grapefruit that was threatening to go bad in my produce bin)
Blend in a high speed blender or food processor. This one is a little sweeter, so this is good on green salads with fresh fruit, sweet peppers or other dainty greens like mizuna and spring mix.
Spicy Pake Miso Dressing
Compared to the sweet/sour of the balsamic di"tang"o and the wasabi, salty, garlic heaviness of the Kurosawa kick, this dressing is the middle child. It has the creamy spicy of the Kurosawa, but the dates and Chinese five spice give it that sweet licorice note.
The original is here.
1/2 c water
2 T. tahini
3 pitted dates
1 T shiro miso
3 T lemon juice
1 T rice vinegar
1 tsp. minced ginger
1 clove garlic, minced
1/2 tsp. togarashi (or to taste - I have a wimpy palette)
1/2 tsp. Chinese 5-spice
Blend in a high-speed blender or food processor.
Saturday, February 22, 2014
4 T chopped garlic (or shallots)
4 T raw cashew pieces
2 T tahini
2 T shiro miso
2/3 cup water
4 T of freshly squeezed lemon juice
2 tsp of wasabi paste
3 pitted umeboshi (to taste)
Freshly ground black pepper
Blend it in a blender or food processor. I have a Vitamix so itʻs a little too powerful for this job and I choose my food processor instead. With the Vitamix, it gets a little gummy and foamy.
Monday, January 20, 2014
When there are kids in the house and everyone has a million activities, cooking is the last thing anyone wants to think about, so Sunday is a great day to cook ahead. It will at least get you to Wednesday. It also helps to have designated days. For us, Thursday was Chinese food takeout from the local restaurant. Monday is burger day or soup and sandwich day so that Sunday can be used for making soup/stew.
This is not an old recipe, but I made a huge pot and it went fast, so it's a keeper. I visited Grandpa Clayton in Minnesota and picked up wild rice. The only wild rice I can get in Hilo is mixed with other types of rice, but the Minnesota wild rice is just pure wild rice, long thin, black, tight kernels.
The original recipe is from Emeril and it's here. I adapted it to include meatless sausage, homemade broth and no heavy cream.
**Warning - this recipe takes hours so this is a Sunday recipe
2 lbs. butternut squash, already peeled, seeded (I like to use the 30oz package of Eat Fresh butternut squash from Costco)
2 T. olive oil
12 cups of veggie or chicken stock (1 veggie bouillon cube for 2 cups of water)
1 -2 onions, chopped
1 c. wild rice
1 package meatless kielbasa (like Tofurkey or Field Roast) cut into 1/4" rounds
2 cups frozen corn kernels
Preheat oven to 400 degrees
Season squash with 1 T. of oil, salt and pepper. Place on a baking sheet with parchment paper and roast for 45 minutes to 1 hour until it is fork tender. Remove from oven and cool completely. When it is cool, put it in a blender and puree the squash with 2 cups of stock.
While the butternut is roasting, in a pot, simmer 4 cups of stock and 1/2 chopped onions to simmer. Stir in the rice and cook until the rice is tender and the liquid is absorbed (about 1 hour), stirring occasionally. Remove the rice from the pan and cool.
In a larger pot, add oil or water saute the sausage just until it's brown. Add the remaining onions and corn. Season with salt and pepper and saute until the onions are soft. Add the remaining 6 cups of stock and the squash puree. Bring to a boil. Reduce heat to a simmer and cover. Cook for about 20 minutes, skimming off any fat/foam that rises to the surface. Stir in the rice and continue to cook for another 10 minutes.
Serve hot, or cool and put it in containers for Monday dinner. When the soup is cooled and heated later, the wild rice will "bloom" as it absorbs the liquid. If you don't wait, the wild rice will be tender but a little more chewy.
Thursday, January 16, 2014
Evernote, Pinterest, 3 1/2 x 5" cards splattered with sauce or recipe books with the pages yellowed, bought from a store or made by the local women's league. . .I have cookbooks and recipes all over the place. Some, no most of them have never been used. This year, I wanted to create a recipe book of keepers for my boys, but I where did I put that recipe and how do I find it.
Instead, I am starting a Keeper Recipe Project first to try the recipes again, work on making it a little more healthy and then putting it somewhere (here) where I can find it again.
Maybe by the time my dissertation is done and this project is done, I will have something to put into my recipe book for the boys.
Either way, I will use this little picture if it is a keeper, potential book recipe so I can just search later.
Excited like it's Sunday Dinner Project all over again.
Monday, December 30, 2013
Grandma Ikeda's shrimp tempura is more fritter like and less like traditional panko tempura. This is one of the New Year's traditional foods for our family. The sauce is above, but when you add ketchup, then it gets a nicer orange color to it.
3 T. cornstarch
3 T. baking powder
1 c. waters
1 c. flour
1/2 c. water
1/2 c. sugar
1/4 c. vinegar
8-10 drops tabasco sauce
1/2 T. cornstarch
little bit of ketchup for color
Monday, May 20, 2013
I am on the Happy Herbivore 3-Day Reboot followed by the 10-Day Cleanse and Immersion as a way to get my body and my mind back into "herbing." Day 0 was spent menu planning for me as well as menu planning for the family. Lindsey gives you the menu and shopping list when you buy the ebooks, so that part was not difficult.
I also tried to cook at least my first day's worth of meals but the kicker for me is always the drinking, so here's the detox drink above. It's water, Bragg's apple cider vinegar, cinnamon and a little honey. I cannot say that it does not have a taste. It definitely tastes like vinegar water. Do you see how I love it so much that I had to take the first sip, take a loverly photo of myself and then blog this before I took another sip?
Ugh. It is going to be a long day. Maybe tomorrow I will love it more. Lord, let me be a glass 3/4 full kind of gal today.