Owens Family

Kelkenberg Farm Tour

2011-10-18T11:06:00.000-07:00

Today we went to Kelkenberg Farms to do a farm tour! We got to see bunnies, goats, horses, ponies, turkeys, chickens, pigs, and cats. Livvy actually helped milk a goat (she told us once she wanted to be a goat farmer so she could milk her own goats and make goat cheese, which she loves). Hannah practiced her "pig squeal" imitation and has gotten it down perfectly. We went with a group of homeschooling moms and kids from the Buffalo area. It was great fun!

Free-form Plum Crostata

2011-10-10T18:19:00.000-07:00

I just made this yesterday, absolutely loved it. I added a nectarine and a peach, since I didn't quite have enough plums. You really need the dark purple oblong Italian plums for it to taste the best. I tried a plum tart with the regular round plums at the store and didn't like it much. This turned out beautifully! I wish I'd taken a picture! I rolled out the crust between two sheets of Saran Wrap (it's so tender, I don't think I could have made it work with flour on the counter). Enjoy!

Ingredients

For the crostata dough (about 9 ounces):

1 cup all purpose flour
2 tablespoons sugar
1/8 teaspoon salt
5 tablespoons very cold butter
3 to 4 tablespoons very cold (icy) water
Flour for rolling

For the fruit filling:

1½ pounds small Italian prune plums or other ripe fruit
Freshly grated zest of a medium lemon
2 tablespoons apricot jam
2 tablespoons butter, cut in pieces

For the sweetened bread crumbs:

½ cup fine dry bread crumbs
2 tablespoons zucchero di canna or white sugar
¼ teaspoon cinnamon

For serving (optional):

Whipped cream
Vanilla ice cream

Recommend equipment:

A baking stone or oven tiles
Baking parchment
A large baking sheet, 12 by 18 inches or similar size

Directions

Making the dough:

Put the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and process for a few seconds to mix the dry ingredients.

Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 seconds in all. The mixture should be crumbly, with only a few larger bits of butter visible.

Sprinkle 3 tablespoons of water on top of the dough; immediately pulse about six times, only a second or two each time. You want the crumbs to gether together in wet clusters, a bit like cottage-cheese curds--don't expect a mass of dough to form. if they haven't gathered, sprinkle on ore water, a teaspoon at a time, and pulse two or three times after each.

When the clusters form, scrape them all out of the bowl, press them together, and knead just for a few seconds to form a smooth, tight dough. Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using. Freeze the dough for longer keeping.

(If the crumbs haven't clustered after you've added 4 tablespoons of water, open the top and press them with your fingers; if they're wet and stick together, just empty the bowl and press them into a disk of dough.)

Making the filling and rolling the dough:

Arrange a rack in the middle of the oven with a baking stone on it, if you have one. Preheat the oven to 375°. If the crostata dough is very cold, let it soften at room temperature for a few minutes while you make the filling.

Rinse the plums and pat dry. Cut them in flat halves, following the natural line around the fruit through the stem end, and remove the pits. Toss the halves with the lemon zest, apricot jam, and butter bits in a mixing bowl. (If you’re making the crostata with large plums or fruit like peaches or nectarines, cut in quarters or wedges.)

Toss the bread crumbs, sugar, and cinnamon together.

On a lightly floured board, start stretching the dough into a circle, rolling from the center in all directions. Turn the dough over as it stretches, and flour the work surface as needed.

Cut a piece of parchment that will cover your baking sheet. Roll the circle of dough to a diameter of 15 inches, and lay it, centered, on the parchment. Now trim the outside edges of the dough, with a sharp knife or scissors, cutting away ragged or thin spots and making as perfect a round as you can, since this edge will be visible on the top of your crostata. Keep the circle at least 13 inches in diameter. Lift the parchment with the dough on it to the baking sheet.

Filling and baking the crostata:

Sprinkle about 1/3 cup of the bread-crumb mix in a 7-to-9-inchdiameter circle in the center of the dough, as a base for the fruit. The bread crumbs will soak up the juices, so if you have very ripe and juicy fruit (like peaches) use more crumbs, to form a thicker layer; if using a drier fruit, like apricots, use less crumbs.

Arrange the coated plum halves, cut side up, on top of the crumb base. I place them in concentric rings, starting from the outside, and lean each inner ring on the plums just outside. In this manner, with a larger, 8- or 9-inch base of crumbs, you should be able to fit all the plums in one layer, for a crostata with an even height. If the crumb base is smaller, you’ll need to pile up the fruit. This will give the crostata more of a dome shape.

When you’ve assembled your fruit in the middle of the dough, fold the uncovered band of pastry on top of the fruit. The width of the band will vary with your arrangement of the plums, but you should have at least 2½ inches of dough to form the pleated top crust.

Finally, sprinkle 1 or more tablespoons of sugared bread crumbs over the visible fruit in the center. As before, use more crumbs on juicy fruit. If you have any left over, sprinkle them over the pleated dough.

Put the baking sheet with the crostata in the oven, on the stone if using one, and bake for 25 minutes; rotate the pan back to front for even cooking. Continue baking, and check the browning of the crust after 40 minutes: it should be light gold. If it is getting quite dark, you may need to lay a piece of foil on top. Bake for another 15 minutes or more, until the fruit is bubbling and has caramelized on the edges. If you’ve filled the crostata with a mound of fruit, you’ll probably want to bake it more than an hour—and cover the top—to make sure all the fruit is cooked.

Let the crostata cool on the baking sheet for about 15 minutes or more before lifting it, with the parchment, to a wire rack to continue cooling. When it has set, slide it off the parchment, supported by long spatulas, onto a platter.

Serve warm or at room temperature, cut into wedges, with whipped cream or vanilla ice cream, if you wish.

Ginger Cookies

2011-04-06T11:10:00.000-07:00

Some of the best ginger cookies (not gingersnaps, but close) I've ever had.

Makes 2 1/2 dozen 2 1/2-inch cookies

2 1/2 cups all-purpose flour

2 t. baking soda

2 t. ground ginger

1 t. cinnamon

1/2 t. allspice

1/2 t. salt

2 sticks unsalted butter

1 cup sugar

1/2 cup light brown sugar, packed

1 large egg

1/3 cup molasses

In a large bowl, sift together the flour, baking soda, spices and salt. Set aside

Beat the butter in the bowl of an electric mixer or by hand; add 1/2 cup of the sugar, the brown sugar, and beat until fluffy, about 4 minutes. Add the egg, followed by the molasses, and beat until smooth, about 2 minutes. Scrape down the bowl. On low speed add the dry ingredients and mix until just incorporated. Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 350 and set the oven rack to the middle position.

Roll the dough into 3/4-inch balls and roll them in the remaining sugar. Place them on a parchment-lined baking sheet, 2 to 3 inches apart. Bake until golden, about 12 minutes. Let cool for 5 minutes, then remove the cookies from the pan.

An Easy Baked Tofu

2011-04-06T11:07:00.001-07:00

Taken from "Moosewood Restaurant Cooking for Health," one of my favorite cookbooks.

1 cake of extra-firm or firm tofu (about 16 oz.)

2 T. dark sesame oil

2 T. soy sauce

2 T. ketchup

Cut the tofu into bite-sized cubes and place in an unoiled baking dish large enough to hold a single layer. Stir together the sesame oil, soy sauce, and ketchup and drizzle over the tofu. With a rubber spatula, gently turn to coat thoroughly. In a 400 degree oven, bake uncovered for 30 to 40 minutes, stirring once or twice, until the tofu is browned, firm, and chewy. Serve hot, at room temperature, or chilled.

Japanese Lunchbox Salad (with Baked Tofu)

2011-04-06T11:00:00.000-07:00

Taken from "Moosewood Restaurant Cooking for Health," it says "This may be the quickest, simplest way to enjoy many of the flavors you might find in a Japanese bento box." I love this salad, and the baked tofu recipe following is great in lots of way--on sandwiches, salads, and stirfries.

Lemon Ginger Dressing

2 T. peanut oil or vegetable oil

2 T. lemon juice

1 T. soy sauce

1 T. dry sherry

1 T. grated peeled ginger root

1 garlic clove, minced

Salad

4 cups loosely packed salad greens, baby spinach, or frisee

2 cups cooked brown rice

16 oz. seasoned tofu, sliced or cubed (see note)

1 cup carrot matchsticks

1 cup cherry tomatoes, halved

1 ripe hass avocado

2 t. toasted sesame seeds or ground flaxseeds

1. In a blender, whirl all of the dressing ingredients until smooth.

2. On a large platter or on individual serving plates, spread out the greens and mound the rice in the center. Arrange the tofu, carrots, and tomatoes on the greens and rice.

3. Just before serving, slice around the avocado lengthwise, twist the halves apart, and remove the pit. Cut the flesh in to thin slices right in the skin, scoop the slices out with a serving spoon, and place them on the salad. Drizzle the dressing on the salad. Sprinkle with sesame seeds and serve.

Note: Seasoned tofu is a ready-to-eat product found in the refrigerator case of many supermarkets. Or use Baked Tofu (see below).

Double Chocolate Vegan Brownies

2011-01-28T11:55:00.000-08:00

I found the following recipe on a blog called edibleperspective.com. I was looking for something vegan since my kids don't do well with dairy, and I found one that was also really low sugar (it's mostly sweetened with applesauce). I was a little doubtful that they would taste as good as "normal" brownies, but was I wrong!! These are now the only brownies I will ever make again. Soooo good, so good for you (sort of).

Double Chocolate Vegan Brownies – that will blow your mind + mouth [adapted from Mama Pea]

3/4c whole wheat pastry flour
1/3c unsweetened cocoa powder
1T instant coffee [optional]
2t baking powder
1/2t baking soda
1c unsweetened applesauce
1/4c sucanat
1/4c brown rice syrup
2t vanilla
1/2c dark chocolate chunks/chips
1/2t salt

Preheat oven to 350*
Mix flour, cocoa, baking powder + soda, coffee, and salt together in a large bowl.
In a medium sized bowl combine applesauce, brown rice syrup, sucanat, and vanilla until thoroughly combined.
Pour the wet into the dry and mix [by hand] until combined. Make sure to scrape the bottom of the bowl but do not over mix. The batter will be somewhat lumpy.
Let rest for a few minutes [it will become a bit foamy] and then mix in chocolate chips.
Pour + spread evenly into an 8×8 greased pan.
Bake ~20min until edges pull away from the pan or toothpick test.
Let cool for at least 30min before cutting out of pan.

**High Altitude instructions:

1 3/4t baking powder
oven at 375*

Favorite Frittatas

2010-10-05T11:27:00.000-07:00

Roasted Onion and Mushroom Frittata

2 t. olive oil

2 med. white onions, peeled

8 large eggs, lightly beaten

1 t. salt

1/4 t. freshly ground pepper

2 1/2 T. unsalted butter

3/4 lb. shiitake, porcini or portobello mushrooms (I like portobello, myself)

1 1/2 t. minced garlic

1 1/2 T. good-quality balsamic vinegar

2 T. chopped fresh herbs such as chives, parsley or chervil

First, preheat the oven to 400. Lightly brush a cookie sheet with the olive oil. Cut the onions into 1/2-inch slices and separate into rings.

Second, Arrange the onion rings on the cookie sheet and bake, turning once, about 12 to 15 minutes, until golden at the edges. To make the edges crisp and golden brown, broil for an additional 3 to 4 minutes on each side. Remove from the oven and let cool. Mix the eggs with the salt and pepper.

Third, Heat a large heavy skillet until hot (I like to use a cast-iron skillet), add the butter, and heat until melted and sizzling. Add the mushrooms and garlic and saute, stirring from time to time, over medium heat, until the mushrooms are cooked and dry. Add the balsamic vinegar and stir to coat. Sprinkle the roasted onion rings evenly over the mushrooms and slowly pour the eggs into the pan. Turn the heat to medium-low and cook for about 10 to 12 minutes, until the edges of the eggs are set and the bottom is golden. While the eggs are cooking, preheat the broiler.

Fourth, place the frying pan under the broiler and cook for another 3 to 5 minutes, until the top is golden and set. (Alternatively, you may flip the eggs over in the pan and continue cooking for another 5 minutes on the stove until the bottom is golden.) Remove from the pan and cool slightly. Cut into wedges, arrange on a plate and sprinkle with the chopped fresh herbs.

Note: Do not use a non-stick pan if you plan to put it under the broiler. It's not save to heat non-stick up that high. It releases dangerous chemicals at that heat.

Spanish Frittata

(Serves 6; Prep time: 50 min., Baking time: 45 min)

2 to 3 cups sliced potatoes (1/2-inch thick)

3 T. olive oil

4 garlic cloves, minced or pressed

1 T. paprika

2 cups thinly sliced onions

2 cups sliced bell peppers (a mix of colors is nice)

1/8 to 1/4 t. cayenne

6 eggs

3 oz. Neufchatel or cream cheese

1 T. unbleached white flour

1 1/4 c. milk

1/2 t. salt

1/2 cup chopped Spanish olives

1 cup grated Monterey Jack or Cheddar cheese

Preheat oven to 400. Lightly oil a 7x11-inch or a 9-inch square baking pan.

In a bowl, toss the potato slices with 2 T. of the oil, half of the garlic, the paprika, and a dash of salt. Spread in an even layer on a baking sheet and roast for about 20 minutes, until tender and golden brown. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes

Meanwhile, combine the eggs, Neufchatel or cream cheese, flour, milk, and salt in a blender and puree to a smooth custard.

When the vegetables are roasted, reduce the oven temperature to 350.

Layer the roasted potatoes in the prepared baking pan. Spread on the roasted onions and peppers, sprinkle with the olives and grated cheese, and pour the custard over all.

Bake at about 45 minutes, until the custard is set and top is golden brown. Serve hot or at room temperature.

Mixed Greens Frittata

2 cups chopped greens (A mixture of any such as spinach, Swiss chard, collards, escarole or kale works fine)

3/4 cup chopped fresh parsley

1/4 cup chopped fresh basil

1 1/2 t. olive oil

4 eggs, lightly beaten

1/4 cup water

1/4 t. salt

1/2 cup grated feta, Parmesan or Cheddar cheese

In a 10-inch ovenproof skillet, stir-fry the greens, parsley and basil in 1 t. of the oil until wilted and tender. Transfer the greens to a bowl. Rinse the skillet and set aside. In a separate bowl, whisk together the eggs, water, and salt and stir in 1/4 cup of the cheese.

Lightly oil the skillet with the remaining 1/2 t. of the oil and place it on medium-high heat. Stir the egg and cheese mixture into the greens and pour into the hot skillet. Sprinkle the top with the rest of the grated cheese. Lower the heat to medium-low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still slightly undercooked. Place the skillet under the broiler for 3 to 5 minutes, until the top is firm and beginning to turn golden brown.

Cut into wedges and serve, either directly from the skillet or turn out onto a large plate.

Roasted Red Pepper Hummus

2010-10-05T11:21:00.001-07:00

2 cans chickpeas, rinsed & drained and blanched in boiling water (about 1 minute)

Juice of 2 lemons, plus more as needed

3/4 c. tahini

1/3 c. olive oil

3 garlic cloves

Salt & pepper

1 roasted red pepper

1 T. cumin or paprika

Fresh parsley for garnish

In a food processor, puree warm chickpeas, lemon juice, garlic and 2/3 cup water or chickpea liquid for 3-4 minutes or until smooth. Add tahini and puree 1 minute, adding 1-2 T. water if necessary. Add roasted red pepper and puree 1 more minute. Season with salt and pepper. Taste and adjust seasonings (add more lemon juice, if you like.) Serve, drizzled with a little olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Carmelized Cumin Roasted Carrots

2010-06-25T18:04:00.001-07:00

Another dish served for our Indian dinner. Very easy, and very delicious!

Nonstick vegetable oil spray
12 medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons cumin seeds
2 teaspoons coarse kosher salt

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking sheet. Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Read More http://www.epicurious.com/recipes/food/views/Caramelized-Cumin-Roasted-Carrots-357271#ixzz0ruuFcejw

Mango Coconut Ice Cream

2010-06-25T18:00:00.001-07:00

A friend of mine made this and brought it to our house for an Indian dinner. She topped it with fresh mango and toasted coconut. It was amazing!!! A must make if you have an ice cream maker (which I don't). =0(

In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense.
Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)

1 1/4 cups canned mango purée
3/4 cup well-stirred canned unsweetened coconut milk
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla
1 cup whole milk
2 large egg yolks
1/2 cup sugar
Special equipment: an instant-read thermometer; an ice cream maker

Stir together mango purée, coconut milk, cream, corn syrup, lemon juice, and vanilla in a bowl until combined well.
Bring milk just to a boil in a 2- to 3-quart heavy saucepan. Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking. Pour custard into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175°F on thermometer, 2 to 3 minutes. Remove from heat, then stir in mango mixture until combined well.
Pour custard through a fine-mesh sieve into a large bowl (to remove any strings from mango), discarding solids, and cool to room temperature, stirring occasionally. Chill custard, covered, until very cold, about 4 hours.
Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 12 hours.

Read More http://www.epicurious.com/recipes/food/views/Mango-Coconut-Ice-Cream-109471#ixzz0rutVJQhz

Greek Salad with Orzo and Black Eyed Peas

2010-06-25T17:49:00.000-07:00

I'm finally ready for main dish salads for dinner--it's getting quite warm around here. (But with our crazy scary thunderstorms, it has cooled things off this week.) We ate this for dinner last night and I loved it. We had hummus and pita on the side--yum.

This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun. Yield: Makes 4 servings
Active Time: 30 min
Total Time: 45 min

3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini

Equipment: 4 (16-ounce) wide jars or containers with lids
Accompaniment: pita chips

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

Roasted Butternut Squash with Penne Pasta

2010-06-25T17:41:00.000-07:00

A tasty and easy recipe I took to a potluck, where it got many compliments.

1 medium butternut squash
1 1/2 cups diced onion
3 cloves garlic, minced (1 1/2 tsp.)
1/2 t. crushed red chili flakes
3 T. olive oil
1 T. lemon juice
2 t. salt

1 pound penne pasta

1/2 cup minced parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper to taste

Preheat oven to 375. Peel the butternut squash (a vegetable peeler works the best). Using a heavy knife, cut the squash in half lengthwise. Scoop out the seeds, and discard them. Dice the squash in to 1-inch cubes (you should have about 4 cups). Place the squash cubes in a large mixing bowl, and add the onion, garlic, red chili flakes, olive oil, lemon juice, and the 2 t. salt. Toss the ingredients to mix well.

Place the mixture in a large roasting pan, and roast for about 45 minutes, or until golden brown, stirring occasionally. The squash should be firm-tender, not mushy.

Bring a large pot of salted water to a boil. Add the pasta, and cook for 10 to 12 minutes, until it is al dente. Drain the pasta, and place it in a large serving bowl. Mix in the cooked squash mixture, parsley, Parmesan cheese, and salt and pepper.

Room temperature is the best way to enjoy this dish. Try topping it with some toasted pumpkin seeds.

Birthdays!

2010-06-08T12:53:00.000-07:00

Here are some recent photos of the girls! This was Hannah and Brad on Easter.

Here's what normally happens when I'm trying to get dinner ready--trying and not getting much done.

Hannah's smile is so cute! She has these two cute top teeth that show when she smiles like this. This picture was taken yesterday morning on her 1st birthday! I can't believe she's 1 year old!

Livvy went to a birthday party last weekend with 22 kids! There were inflatable toys, face painting, and the works. I think she had a good time. (We did--we got to go out to dinner after dropping her off at the party!)

Livvy got a bike for her 4th birthday a month ago on May 8. She was able to ride it the first day (with training wheels, of course).

The Best Hummus!

2010-04-18T17:11:00.000-07:00

I have been looking for a long time for a hummus recipe that I love, that tastes as good as the ones at the store. (Trader Joe's has the best I've ever eaten.) This one comes pretty close. I added a couple of jarred roasted piquillo peppers, which made it even more tasty than the original recipe. Unfortunately, this one isn't the lowest fat recipe I've found, but it is the best! (From Mark Bittman, The Best Recipes in the World.)

2 cups drained well-cooked or canned chickpeas, liquid reserved
1/2 cup tahini (sesame paste), optional, with some of its oil
1/4 cup extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled, or to taste
Salt and freshly ground black pepper to taste
1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
Juice of 1 lemon, plus more as needed
Chopped fresh parsley leaves for garnish

1. Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.

Funny Girls!

2010-02-20T17:55:00.000-08:00

My two little princesses!

She's up on her knee, and is just days away from crawling! Ahhhh!

Hannah has learned to sit up by herself, but she doesn't know how to lie back down! I found her twice this week asleep hunched over in her crib.

Hannah discovered her reflection in the dishwasher and decided to give herself a kiss.

Lacquered Tofu Triangles with Green Beans and Cashews

2010-02-11T17:07:00.000-08:00

A recipe that was so good I almost cried. Well, I don't want to get your expectations up too high, but I loved this dish. You can serve it over rice (which Brad prefers), but I ate mine over a baked sweet potato. It was awesome, and all the colors on the plate were so pretty together. (Taken from Deborah Madison's book, "This Can't Be Tofu!")

1 carton firm tofu

1 red bell pepper

1/2 lb. green beans or thin asparagus

1/2 tsp. Szechuan peppercorns (I used regular peppercorns)

1 T. mushroom soy sauce

3 T. regular soy sauce

2 T. light brown sugar

3 garlic cloves

1/4 cup water or stock

5 T. roasted peanut oil

5 scallions, including the firm greens, sliced diagonally into 1/2-inch pieces

1/4 cup roasted cashews

1. Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, remove the veins and seeds, then cut each half in to three long strips. Cut each strip into triangles. Tip and tail the beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.

2. Combine the next five ingredients in a small bowl and stir to dissolve the sugar.

3. Heat 1 T. of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the second side. The tofu should be golden, but still tender to the touch. Remove and set aside.

4. Add another teaspoon of oil to the pan and, when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for another 5 minutes or so. Add the scallions to the pan, and return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.

5. Pour in the soy-sauce mixture and cook, moving the pan back and forth rapidly to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews and serve over rice or baked sweet potato.

Healthy Cookies

2010-02-11T17:05:00.000-08:00

So, one of our favorite cookies has no butter, sugar, flour, or eggs in them. They are sooooo good! I'm just posting the link here so you can go to the website and see the picture and read about them. We make them with vegan chocolate chip cookies, so there is no dairy, if you're sensitive to it. Go ahead and try them--they're so good! http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html

Chickpea, Tomato and Spelt Soup

2010-02-11T16:58:00.000-08:00

Very yummy soup! I added a small zucchini to it and it was wonderful. Very flavorful, warm and hearty.

Serves 4 (makes 6 cups)

1 cup spelt
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, halved lengthwise and cut into 1/2-inch lengths
1 celery stalk, diced
4 garlic cloves, chopped
Coarse salt and ground pepper
2 bay leaves
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/8 teaspoon saffron (optional)
4 cups chicken broth, homemade or canned
1 can (14 1/2 ounces) crushed tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup chopped flat leaf parsley, for garnish

Directions

Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.
Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.

Bikes and Balloons

2009-12-04T11:33:00.000-08:00

It's starting to get pretty cold here, but we're trying to get out to get what tiny bit of sunshine and fresh air we can before we can't go outside anymore.

I was thinking of emailing Trader Joe's to see if they needed a mascot--Hannah would make a pretty cute one, don't you think?

Christmas Dresses

2009-11-23T10:43:00.001-08:00

I love having two little girls to dress alike and who love each other so much! I'm sure little boys are nice, too, but I love my little girls! =0)

Brown Rice Pilaf with Mushrooms & Apricots

2009-11-19T10:28:00.001-08:00

We just ate this last night and loved it! Would make a great stuffing for a baked acorn squash. (Taken from a Whole Foods Market flier.)

2 tsp extra-virgin olive oil

1/4 lb. sliced button mushrooms

2 portobello mushrooms, chopped

1/2 small onion, chopped

1 cup long-grain brown rice

2 cups water or broth

Salt & ground black pepper

1/2 cup chopped non-sulfite dried apricots

1/2 cup chopped toasted walnuts

1/3 cup total chopped fresh parsley and thyme

1/2 tsp apple cider vinegar

In a medium saucepot, saute mushrooms and onion in warmed oil over medium-high heat, stirring often, 6-8 minutes. Stir in rice, water or broth, salt and pepper to taste, and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to large bowl, add apricots, walnuts, herbs and vinegar and toss to combine.

Serve with a big green salad for a complete meal.

Veggie Quesadillas

2009-11-15T12:33:00.000-08:00

One of our favorite recipes from the Lake City Farmer's Market in Seattle. We love to eat them smothered with the Blender Tomato Hot Sauce below.

1 Squash , zucchini or summer
1/2 Onion sliced and cut into short lengths
1 Bell pepper
5 Mushrooms
1 bunch Swiss chard
Cumin
Oregano
Chili powder
Oil for cooking

Large tortillas (sundried tomato are my favorite)

Pepper Jack cheese

Instructions
Heat a skillet or wok on high heat. Add the oil and add the onion when hot. After about a minute, add the peppers, mushrooms, and squash. Cook until almost done, but still tender. Add the spices to taste, stir once or twice, then add the chopped chard. Cook until chard it wilted and remove from heat.

Make quesadillas using large tortillas (wraps work well), making a layer of cheese, then a layer of vegetables, then another layer of cheese. For flipping simplicity, use one tortilla folded in half rather than two tortillas stacked.

Serve with sour cream and salsa. These are very filling, so be careful!

Blender Tomato Hot Sauce (from the Moosewood Restaurant Simple Suppers)

1 T. vegetable oil or olive oil

1 medium onion, coarsely chopped

1 small or 1/2 large bell pepper, chopped

1 t. ground cumin

1 t. ground coriander

1/4 t. cayenne or 1/2 t. red pepper flakes

1 15-oz. can of tomatoes

1/4 cup chopped fresh cilantro (optional)

In a heavy saucepan or skillet, heat the oil until it is almost smoking. Stir in the onion and bell peppers and sprinkle with salt. Cook on high heat, stirring often, until the peppers are blistered and beginning to brown., about 4 minutes. Stir in the cumin, coriander, and cayenne or red pepper flakes and remove from the heat.

In a blender, puree the cooked onions and peppers with the tomatoes. Return the sauce to the pan, add the cilantro, and salt to taste. Simmer uncovered for about 10 minutes, stirring occasionally. (If the simmering sauce splatters, partially cover the pan.)

This sauce will keep in the refrigerator for at least 2 weeks. This is great over burritos, enchiladas, tostadas, casseroles, and stuffed vegetables.

Can I Have That? Salad

2009-11-15T12:26:00.001-08:00

I saw this recipe and can't wait to try it out for the holidays when I'm cooking for a crowd. It seems too big to make for just ourselves, but I had to post it because I love the title. I got it from a website of a local farmer, Tantre Farms, tantrerecipes.blogspot.com

4 medium carrots
1 large apple
1 large pear
1 small jicama
1 medium cucumber
1 pineapple
1 bunch baby spinach
1 1/2 c golden raisins
1 c nuts and/or seeds, toasted
1/2 small red onion, finely minced
10-12 leaves fresh basil, shredded
2 limes
4 tbsp. walnut, peanut, or sesame oil
2 tbsp. honey
2 tsp. cracked white pepper
1/4 tsp. ground cardamom
A little minced basil
A little fresh grated ginger

Use a mandoline to slice the carrots, apples and pears into thin slabs. Be sure to dunk the apple slices in a little lemon juice as you go. Cut the pineapple to match. Peel and seed the cucumber, if desired, and cut to match. Throw all this together with spinach, rasins, nuts/seeds, onion, and shredded basil. In small saucepan, toast your oil. Add lime juice, zest, and honey; heat until honey melts (but don't boil). Add the pepper, cardamom, basil and ginger. Heat for a little longer, then remove. Cool for just a few minutes, then pour over salad and toss. Possibilities: experiment with vinegar, oils, flavored honeys, veggies (celery, kale, peppers), fruits (melon, berries), fresh herbs (cilantro, mint), spices (cinnamon, nutmeg, mace), or preparation (grill the pineapple). Serves one army.

Mango Smoothies

2009-11-15T12:12:00.000-08:00

A couple of years ago, we decided to try to cut out a lot of sugar from our diet by eating desserts only on holidays, birthdays, or if someone else had us over for dinner. In order to get over our sugar cravings, we ate these smoothies almost every night for a month. It is still our favorite smoothie recipe. If you're lucky enough to live near a Trader Joe's, their frozen mango chunks are inexpensive and perfect for this smoothie. To make it extra thick, use frozen bananas, but you'll need a powerful blender. I've burnt out two blenders making these with all frozen ingredients.

Ingredients:

2 mangoes, peeled, pitted and cut into 1-inch dice
1 cup plain yogurt
1/2 cup milk
1 banana, coarsely chopped
2 Tbs. lemon juice
1 tsp. vanilla extract

Directions:

Place the mangoes in a plastic bag and freeze until firm, at least 1 hour.
Just before serving, in a blender, combine the frozen mangoes, yogurt, milk, banana, lemon juice and vanilla. Blend until very smooth. Pour into chilled glasses and serve immediately.

Serves 2.

I Love Kale! Kale Recipes

2009-11-13T14:12:00.000-08:00

Kale is one of my favorite foods, probably because I feel like it's one of the most nutritious foods you can eat. Watching my three-year-old eat kale makes me feel like I'm doing something right as a mom. So, those are good enough reasons for me to eat it. But I also like the taste, and these three recipes are so yummy!! I like to use lacinato kale (aka dino kale, or black kale) because it's the sweetest of all the kinds of kale.

Pasta with Lentils and Kale

http://www.epicurious.com/recipes/food/views/Pasta-with-Lentils-and-Kale-238092

Wilted Kale and Roasted Potato Winter Salad

http://www.epicurious.com/recipes/food/views/Wilted-Kale-and-Roasted-Potato-Winter-Salad-350884

Sauteed Kale

http://www.epicurious.com/recipes/food/views/Sauteed-Kale-108742

A few more pics

2009-11-13T10:44:00.000-08:00

The girl who took these pictures is in our ward, Shauri Quinn. Her website is www.awsnapphoto.com. She is awesome and we love our pictures!

Apricot Thumbprint Cookies

2009-11-13T10:33:00.000-08:00

As healthy as a cookie can get (I think), and fun to make, and tasty!

2 cups whole wheat pastry flour

1 cup almonds (ground into 1 1/2 cups meal)

2 teaspoons baking powder

1/4 teaspoon sea salt

1/3 cup cold-pressed vegetable oil or melted, unsalted butter

1/3 cup apricot juice (or apple)

1/3 cup maple syrup or concentrated fruit sweetener

1 teaspoon almond extract

1/2 teaspoon vanilla

Apricot preserves

Preheat oven to 350. Combine flour, almonds, baking powder, and salt in a mixing bowl. In a separate bowl, mix oil, juice, syrup, and extracts together. Add wet ingredients to dry and mix well, kneading a little. Form dough into balls and flatten to make circles. Place on lightly oiled cookie sheet. Indent each cookie with your thumb or your child's thumb and put 1/2 teaspoon in the imprint. Bake 15 minutes, until edges turn golden.

Prep time: 30 minutes

Makes 24 cookies

Orange Hazelnut Thumbprint Cookies: Replace almonds with hazelnuts. Replace apricot juice with orange juice. Add 1/2 teaspoon orange zest to dry ingredients.

Oatmeal Waffles

2009-11-13T10:26:00.001-08:00

I think this is my most-used recipe of all time. We literally eat these waffles every single day (well, maybe 6 days a week.) I have altered the original recipe a little bit to make them super-duper healthy and full of fiber. We double the recipe and keep it in the fridge, and it tastes better and better every day. I also recommend cooking them until there is almost no steam coming out of the waffle iron--they get quite crispy and crunchy, but are more tasty that way. We then cover them with applesauce, or yogurt and bananas and nuts, or whatever you want. (To keep them healthy, don't smother them in butter.)

1 cup rolled oats
1 cup unbleached all-purpose flour (I use white whole-wheat flour, or whole-wheat pastry flour)
1/2 cup oat bran
3/4 t. salt
1 t. baking powder
1/4 t. baking soda
2 T. sugar
1 1/2 cups buttermilk
1/2 cup water or milk
2 large eggs
3 T. unsalted butter, melted (Canola oil can be substituted)
Nonstick spray
Butter for the waffle iron

My additions:
1/4 cup flax seed meal (ground flax seeds)

Substitute 1/2 cup wheat germ for 1/2 cup of the flour to make them EXTRA healthy

1. Preheat the waffle iron
2. Combine the dry ingredients in a medium-sized bowl.
3. Measure the buttermilk and then the water into a 4-cup liquid measure. Add the eggs and beat gently with a fork until smooth. Pour this mixture, along with the melted butter, into the dry ingredients. (This is also where I add the cooked oat groats and flax seed meal.) Stir until thoroughly blended, scraping from the bottom and sides of the bowl, but don't overmix. A few lumps are OK.
4. Lightly spray the hot waffle iron on both top and bottom surfaces with non-stick spray, and rub on a little butter. Add just enough batter to cover the cooking surface--approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
5. Cook for 2 to 3 minutes, depending on your waffle iron. Don't overbake--you want it crisp and brown but not too dark.
6. Serve hot with your chosen toppings.

This batter keeps well in the fridge, so you can make a double batch and have waffle batter all week long! If it gets too thick, you can thin it with some plain milk. (I actually think they taste better after the batter has sat in the fridge overnight, so I make them the night before.)

More Family Pics

2009-11-13T10:13:00.000-08:00

Bachelor Tofu Sandwiches

2009-11-13T10:03:00.000-08:00

This is from another cookbook by Deborah Madison (my favorite) called "This Can't Be Tofu!" Now before you laugh or run away, I made this for Brad, and he said it was "awesome" and one of his new favorite meals. It is so good, you have to try it at least once. (And it's super easy and fast.)

1 carton firm tofu

2 t. olive oil

2 to 3 T. Worcestershire sauce or A-1 Sauce

Salt and freshly ground black pepper

1 large red or yellow onion, cut into 1/4-inch slices

4 big mushrooms (I use 8), sliced as thick as the onions

8 slices bread (use good, hearty, whole grain bread if you have it)

Mustard and horseradish (I use mayo since I don't have any horseradish)

1. Slice the tofu crosswise into 8 pieces, slightly less than 1/2 inch thinck. Set them on paper towels and blot. Don't worry about the tofu getting really dry. It will dry as it cooks.

2. Heat a large cast-iron skillet. Brush with 2 teaspoons of the oil and add the tofu. Cook over medium-high heat until golden, about 6 minutes on each side. Douse with the Worcestershire sauce and turn the tofu once. Continue frying until the sauce is absorbed and the tofu is laced with a fine glaze. Turn off the heat and season well with salt and plenty of pepper.

3. While the tofu is cooking, place a 10-inch skillet over high heat and add 1 T. oil. Add the onion and mushrooms. Saute until seared and nicely browned, 5 to 7 minutes. Season with salt and pepper.

4. Toast the bread or not, as you wish. (I like to butter one side of the bread, brown it in the tofu pan after the tofu is finished. Then, put the grilled side of the bread on the inside of the sandwich.) Cover with mustard and horseradish (fresh tomatoes and mayonnaise would be good here as well), add the tofu slices, top with the onions and mushrooms, close, press and dig in.

Arugula and Green Bean Salad

2009-11-13T06:04:00.000-08:00

Here's another new favorite we just tried. I got it from the website of a local farmer at tantrerecipes.blogspot.com. There are lots of other great recipes for all your veggies on their website.

1 large shallot, chopped
1/4 cup walnut oil or olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1 pound slender green beans, trimmed
4 ounces arugula (about 8 cups)
3 hard-boiled eggs, peeled, coarsely chopped

Whisk first 3 ingredients in small bowl. Season dressing with salt and pepper. Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold running water. Drain well. Transfer to large bowl. Add arugula and half of eggs. Drizzle with dressing; toss to coat. Top with remaining eggs. (We added toasted walnuts to the salad--delicious!)

(from Bon Appetit, August 2001)

Lentil Minestrone

2009-11-13T05:58:00.000-08:00

Here is one of my favorite soup recipes--we make it at least every other week. Great way to get your greens. (And Livvy loves it, too!) It's from Deborah Madison's book Vegetarian Cooking for Everyone.

Lentil Minestrone

2 T. olive oil, plus extra virgin to finish

2 cups finely chopped onion

2 T. tomato paste

1/4 cup chopped parsley

4 garlic cloves, chopped

3 carrots, diced

1 cup diced celery or celery root

Salt and freshly ground pepper

1 cup French green lentils, sorted and rinsed

Aromatics: 2 bay leaves, 8 parsley branches, 6 thyme sprigs

9 cups water or Vegetable Stock

Mushroom soy sauce to taste

1 bunch greens--mustard, broccoli rabe, chard, spinach, kale, etc.

2 cups cooked small pasta--shells, orecchiette, or other favorite shape

Thin shavings of Parmesan

Heat the oil in a wide soup pot with the onion. Saute over high heat, stirring frequently, until lightly browned, about 10 minutes. Add the tomato paste, parsley, garlic, vegetables, and 2 teaspoons salt and cook 3 minutes more. Add the lentils, aromatics, and water and bring to a boil. Lower the heat and simmer, partially covered, for 30 minutes. Taste for salt and season with pepper. If it needs more depth, add mushroom soy sauce to taste, starting with 1 tablespoon. (The soup may seem bland at this point, but the flavors will come together when the soup is finished.) Remove the aromatics.

Boil the greens in salted water until they're tender and bright green, then chop them coarsely. Just before serving, add the greens and the pasta to the soup and heat through. Serve with extra virgin olive oil drizzled into each bowl, a generous grind of pepper, and the Parmesan.

My sweet girls

2009-11-13T05:56:00.000-08:00

Family Pictures

2009-11-13T05:50:00.000-08:00