Cooking and Cleaning

Cleaning the house is so much more enjoyable if enticing aromas are filling the rooms. Today's menu is rosemary foccacia and potato-kale soup. I'm inspired by my rosemary bush and its ability to endure the cold winter. I have mini vases filled with this potent herb throughout the house. I'm also planning to experiment with making kale chips (Brooke does not seem enthusiastic). Here is foccacia recipe:

Makes: 15 squares
All you need:
3 cups bread flour
1-1/2 teaspoons sea salt, divided
1 cup soy milk, heated to 115 degrees F.
1 package active dry yeast
1 tablespoon sugar
1 teaspoon dried rosemary (or use 1 Tbsp. fresh rosemary)
¼ cup extra virgin olive oil, divided
All you do:
Generously spray a baking sheet with nonstick cooking spray; set aside.
In a food processor fitted with a metal blade, combine 3 cups flour and 1 teaspoon of the salt. Process until combined, about 5 seconds.
In a 2-cup measure, stir together milk, yeast, sugar and dried rosemary. Whisk in 3 tablespoons olive oil. With food processor running, slowly pour milk mixture in a stream through feed tube.
On a lightly floured surface, knead dough by hand until smooth and elastic. Spray a large bowl with nonstick cooking spray; place dough in bowl and turn to coat. Cover with a damp cloth and let rise in a warm place for 20 minutes.
Heat oven to 400 degrees F. Punch down dough and stretch into a ¼-inch thick rectangle. Place on prepared baking sheet. Evenly prick surface with a fork and make small indentations with your fingers. Brush on remaining 1 tablespoon olive oil. Sprinkle the remaining ½ teaspoon kosher salt.
Bake for 20 minutes or until light golden brown. Cool briefly on a wire rack. Serve warm.

Inspirational Story/Blog

I was looking for recipes with kale today and came across an inspirational story. Diana Dyer is a mom, gardener, organic farmer, and cancer survivor. She currently has a blog that I highly recommend. The recipes, her musings, and photos are a must see. I plan to follow Diana's blog all year as I get back to organic, vegan cooking! I posted the link to her active blog. Here are two others: http://www.365daysofkale.com and http://www.cancervictorygardens.com

Homemade Soup

So that has been your hidden secret to your homade veggie soup- Yum , Off to give it a try! 143

Sunday is Soup Day

I'm watching the Packers and the Bears and I don't know how they play in such freezing temperatures. Still not feeling well, so I am getting a late start with soup today, but I am planning a light potato soup with green onions and garlic. I love to follow recipes, but more often I start my soup by surveying the contents of the fridge and kitchen shelves. Next, I chop and saute. Adding veggie stock is next, and after the pot simmers for about 20 minutes, I add spices and chosen veggies. Before serving, I may add chopped spinach or fresh herbs. The extra benefit of Sunday soup is leftovers for lunch through Wednesday!

Cranberry Salsa

This is a refreshing change from regular tomato salsa. It is decidedly different, so expect to be surprised! I like this with crackers as well as chips. It also works with grilled tofu. Serve with a side of black beans.

Cranberries are a New England favorite. I recently learned that Ocean Spray is a cooperative, consisting of over 700 families. In the spirit of eating fresh, seasonal foods, now is the time to still enjoy the October 2010 harvest. Cranberries are high in vitamin C, fiber,and antioxidants.    

3 C fresh cranberries
1/2 medium red onion
1 small jalapeno pepper
1/2 C fresh cilantro
1/2 C honey
2 T lime juice
1 T fresh grated orange rind

Seed and chop the jalapeno. Place all ingredients in a blender or food processor and coarsely chop. Place in a covered bowl and chill for at least 8 hours.

The Cure for Colds

I have been out of the kitchen for a few days with a cold. Canned soup just doesn't offer a cure!!! I need to peel garlic, dice celery and carrots, and boil some bouillion. Garlic has natural anti viral properties and has been used by herbalists and cooks for thousands of years. Its benefits include fighting cancer, lowering cholesterol, building immune system, and fighting fatigue. Years ago, when we felt a cold coming on, we would chop and eat raw garlic mixed into applesauce.

Curried Squash Rotis

I need a VACATION!!!!!!!!

A roti is just a flatbread, such as a tortilla or naan. It is rolled up to hold a filling. We had these once in a Carribean airport. Fillings can be made with chunks of potato, seitan, or in this case, squash. The spices are warm and savory for a chilly January supper.

2 TBSP canola oil
3-4 cloves garlic
1 chili pepper, seeded and minced
1 onion, diced
4 C butternut squash, diced
2 C water
2 TBSP curry powder
1/2 tsp cumin
1 tsp thyme
1 tsp ground cloves
1/2 tsp black pepper
1/4 tsp salt
1 15-oz can chick peas, rinsed

Saute garlic, onion and chili pepper. Add squash, water and seasonings. Cook until squash is soft, about 20 minutes (do not overcook the squash). Add chickpeas and stir gently, cooking for about 10 more minutes. Spoon filling into warmed tortilla, naan, or homemade chapati!

Nana's Orange Bread

Brooke mentioned that she would prefer lemon or orange bread to my usual fare-banana bread. I remembered two great recipes-one for lemon poppy seed bread from my friend Lucy, and my Mom's orange bread. I have the recipe on a small yellow lined piece of paper, in my Mom's handwriting. She got it from Deedy Marshall in Ludlow, VT. Using fresh squeezed orange juic, with pulp, makes this bread extra moist and orangiffic!

2 C flour
1/2 tsp salt
1 tsp baking powder butter.
1/4 tsp baking soda
2/3 C sugar
1/3 C sweet butter (soft)
2 eggs
1 C orange juice with pulp
1/2 tsp vanilla
1/2 tsp orange extract

Mix dry ingredients. Cream butter and sugar. Add eggs to creamed mixture. Alternatively, add flour and OJ. Mix well. Add extracts. Pour into greased loaf pan and bake at 350 for 40 minutes. If desired, make a glaze by mixing 1/4 C sugar with 2 TBSP OJ. Pour over warm bread.

No Roll Pie Crust

I found this recipe in Vegetarian Times. It worked perfectly for a quiche crust, and then I used it for a veggie pot pie. It says no roll (that's what caught my eye) but I rolled it (just an excuse to use my grandmother's wooden rolling pin). The special ingredient was 1 TBSP of sesame seeds-they added a light,nutty flavor to the flaky crust. The crust is made in a food processor.I filled my quiche with sauteed broccoli and onions.
3/4 C. unbleached white flour
1 TBSP sesame seeds
3 TBSP butter or margarine
1 TBSP white vinegar
1-2 TBSP ice water, as needed

Place flour, seeds, and butter in food processor. Process to a coarse meal. Slowly add vinegar and tiny dribbles of ice water. Roll if desired. Or, spray a pie pan with non stick cooking spray and use your fingertips to cover the bottoms and sides evenly. Chill for 20 minutes before filling and baking for optimal flakiness!

welcome!

Welcome to my new blog. This year I am trying new recipes and returning to the kitchen to create soulful meals for family and friends. I want to slow down and enjoy chopping, stirring, and spicing. The kitchen is a place to relax and unwind, and to enjoy the art of preparing nourishing foods.