Hey when it’s this hot you don’t want to work very hard- let alone make more heat in your house in any way. This is the quickest, most delicious way to ice coffee I’ve found.
Add a HEAPING table tablespoon of each and about a cup of water.
Stir until dissolved.
Top if with more cold water and stir a little more.
Drink slowly .
This is a very versatile dish that travels well for pot lucks. It’s tasty at room temperature and it’s gluten free and vegan. I made a “mother ” batch of the citrus quinoa and currents that I’ll use a variety of ways for lunches and dinners this week. I roasted the curried vegetables to make the dish for a party Saturday night.
2 Cups rinsed Quinoa
This screen mesh strainer is your best friend for making quinoa. Rinsing the powder off takes away a bitterness.
2 Cups Stock
2 Cups Orange juice
1 Cup Currents
Salt and Pepper to taste
Mix together in a pot and bring to a boil, turn to low simmer for 15 minutes covered. When kernels are translucent, uncover and let cool and more liquid will evaporate . Fluff with a fork and refrigerate. You could do this the day before too.
For the curried vegetables I used one head of cauliflower, 1 yam, 2 carrots, 1 onion and half a head of garlic. Dice vegetables in smallish cubes, toss with olive oil in a bowl and then add curry powder and sea salt. I also added a big pinch of cumin and Berber spice.
Spread cubes on a parchment lined cookie sheet and roast for about 30 minutes on 400* or until the edges are browned.
The secret ingredient for this dish was going out to the garden and picking a bunch of fresh herbs. Mostly mint, but also some thyme, lavender and chives.
Toss all together with about 1/3 of your quinoa batch and voila! A beautiful dish that will please everyone.
In case you haven’t tried Quinoa before, do it! It’s similar to couscous, but so much more nutritious.
Here we are, 2013, and my husband just figured out that years of gastro issues is relieved with eliminating wheat from his diet. OMG. Dietary restrictions in my own home ! Mostly I’ve decided to just eliminate those pesky wheat products, as the imitation ones just don’t measure up. Instead of bread he gets seasoned rice, potatoes, corn tortilla or some other grain mix.
But I do have to give gluten free baking a shot- to see if I can come up with something that is good even if you don’t have to eat gluten free. These were pretty tasty. Scallions are going crazy in the garden right now and you could use whole wheat pastry flour too.
3 Cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
Plus extra flour for dusting.
1 Tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cup buttermilk or soured milk
( to sour milk put a tablespoon of cider vinegar per cup of milk and let stand at room temp for 10 minutes)
1 cup shredded cheddar
1 cup finely diced scallions or chives
Oven to 425* – Cover cookie sheet with parchment paper.
In a large bowl whisk together dry ingredients. Mix in chives. Make a well in the center and add buttermilk / sour milk. Then add cheese.
Knead until it’s evenly moist. The gluten free flour makes this receipt wetter- so heavily flour your work surface. Transfer dough to floured surface, shape into oval and dust top with coating of flour.
Cut lengthwise and then into 14 triangles.
Place on sheet and bake for 20 minutes until golden brown.
I get bored following a recipe even if its my own.
I’m making boat loads of cookie dough and freezing it for upcoming events. Of course we have to bake off a few of each kind to make sure it’s as delicious as I imagined. These were winners for sure! Add a pinch of black pepper if you are making them for grown ups.
I also don’t have a stand mixer, just my muscles, so I melt the butter in the microwave first. Oven at 375*
2 1/4 cups Whole Wheat pastry flour
1 tsp. baking soda
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 tsp. salt
1 1/2 tsp. powdered ginger
1 Bag white chocolate chips
1 cup finely diced candied ginger
1 cup butter
1 Tbsp vanilla
– Mix all the dry in one bowl
– cream butter, sugar, vanilla, one egg at a time with good amount of beating to fluff up. Slowly mix in dry. Stir in candied ginger and white chocolate.
About 12 minutes until yum.
Somewhere on the continuum of sauerkraut, kim chi and pickles lies my Pickled Curry Cabbage. Made annually when my Enterprise Farm CSA provides more cabbage then I can handle fresh. It’s spicy and a little sweet and makes a great condiment for meat or really fun sandwiches. I use a mandolin to slice the cabbage super thin, but a big sharp knife works too. I’m assuming you all know the canning deal.
makes 6 pint jars:
2 organic cabbage heads
5 cups white vinegar
4 cups water
2 tablespoons pan-toasted whole cumin seed.
1 teaspoon dried Maras Chili Pepper
About 3 tablespoon (to taste) Madras Curry Powder, which contains salt.
1 tablespoon brown sugar
Bring to a boil everything but cabbage to make a brine. Add cabbage and stir until cabbage wilts into brine. Fill your sterile jars and hot water process for 15 minutes.
It only gets better with time. Try to wait at least two weeks. I’ve tried it as long as a year and it was excellent, but be very sure of your canning ability or store in the back of your frig.
I wanted to buy some of these precious Nantucket Bay scallops and use my new bottle of Lime Ponzu. The rest was what I happen to have in the house and it actually worked out very tasty. These scallops are pretty pricy, so I used a 1/4 lb of them and filled it out with some 26/30 shrimp and chili tofu slices. All briefly sautéed in olive oil, sea salt and fresh garlic.
I used some nice wide egg noodles tossed in toasted sesame oil as the base and in between my “Thai ” salsa that is nothing anyone from Thailand makes, but it has cilantro and lime.
One finely diced onion
Two diced red pepper
Three diced cubella peppers
One diced zucchini
Leaves of one bunch of cilantro-diced
Seasoned rice vinegar
Cod prices are so good right now, try this quick easy dish. Heat the oven to broil .
I had some left over Spaghetti sauce which I puréed with about a cup of pitted Kalamata olives.
Spread over top of the filets and broil on top shelf for 6 minutes.
Then lower to bottom shelf for about 5 more minutes depending on how thick the Filet. Crust on the top and super moist inside!
I served it with some steamed broccoli drizzled in lemon and brown rice with a little pan roasted garlic.
I love this for brunch or a winter cocktail party snack. The process picture above does not show the bacon, but I do believe that is the essential ingredient. Warm, smokey, sweet delight. This works really well to make ahead and finnish just as guests arrive. Preheat oven to 400*.
Cut your bacon slices in half. Par cook so its still very flexible and flat and drain on towel. Halve your dates and pan roast some Papita (raw green pumpkin seeds) with a little salt and chili flakes. You could use an almond.
Stuff each half date with as many seeds as fit in nicely, wrap with bacon.
Line a pan with parchment paper and bake for about 15 minutes, or until bacon is browned and crispy. Stick a tooth pick in each one and dab on towel before putting on your serving platter.
Two per person is a good estimate.
Tart, sweet and smokey are my favorite combination of flavors. My go to salad for the beginning of 2013.
Diced cubes of butternut squash, tossed in olive oil, salt and fresh ground pepper. Roasted on 400* until caramelized. Fresh pomegranate seeds, so good right now. Pepita or pecans, pan toasted with salt and smoked chili flakes. Goat Cheese.
Toss with arugula and some spring mix if you like. You almost don’t need a dressing, but a simple vinaigrette works well.
Christmas Eve day brunch. After a busy weekend of visiting with friends and family we needed a hearty brunch. Thanks to our Enterprise Farm year round CSA, I was inspired to do this breakfast hash.
Par boil your diced potatoes for about 5 minutes in enough water to just cover them, adding a cup of apple cider vinegar. Meanwhile dice one large onion and about 6 big garlic cloves. I prefer a cast iron pan- heat it up, add olive oil, sauté your garlic and onion on medium heat until translucent. Add potatoes and reserve some of the liquid from cooking them. Add cumin, cayenne, salt and pepper. Stir well and cover for 5-7 minutes.
You want some crust to form on sides of potato pieces, but not so they burn or stick. If it seems too dry, spoon in reserved liquid and cover to help steam cook the potatoes. Taste- when potatoes are almost done , add your julienned red chard, stir and cover until wilted. Serve with two fried eggs on top!