Sautéed Komatsuna with Basil

I got some komatsuna in my CSA veggies today.  It is soooooo delicious prepared this way!  The instructions are from a blog called Chubby Bunny Recipes.  Last time I made it, I ate the whole pan myself, on top of some brown rice.  I was in heaven! (Komatsuna is a typical Japanese leafy vegetable. It is often called Japanese Mustard Spinach in the US supermarkets. Young leaves, stalks and flower shoots are used in salad and stir-fry.) I think this recipe would work for any green--spinach, kale, etc.

2 tsp olive oil

4 cloves garlic, thinly sliced

1/3 cup (2 ounces) pine nuts

10 ounces komatsuna leaves

½ tsp kosher salt

¼ tsp pepper

2 cups basil leaves

Heat the oil in a large skillet over medium-low heat. Add garlic and cook for 2 minutes. Add the pine nuts and cook until lightly golden, about 3 minutes. Increase heat to medium and add the spinach, salt, pepper, and 2 tablespoons of water. Cover and cook, tossing occasionally with tongs, until spinach wilts, about 4 minutes. Remove from heat. Add the basil and toss until it wilts, about 1 minute. Serve immediately. Serves 4.

Olcott Beach

We went to a birthday party at Krull Park, and then went next door to an old-fashioned amusement park with kids rides for $.25!  It was a gorgeous day.  I love summers in New York!

Kelkenberg Farm Tour

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

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

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

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)

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

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

1. Preheat oven to 350*
2. Mix flour, cocoa, baking powder + soda, coffee, and salt together in a large bowl.
3. In a medium sized bowl combine applesauce, brown rice syrup, sucanat, and vanilla until thoroughly combined.
4. 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.
5. Let rest for a few minutes [it will become a bit foamy] and then mix in chocolate chips.
6. Pour + spread evenly into an 8×8 greased pan.
7. Bake ~20min until edges pull away from the pan or toothpick test.
8. Let cool for at least 30min before cutting out of pan.

**High Altitude instructions:

• 1 3/4t baking powder
• oven at 375*

Favorite Frittatas

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

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

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

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

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

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!

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!

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!

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

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

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

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

1. Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
2. 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.
3. Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.