Friday, July 30, 2010

Vegetable Coconut Green Curry

I use the generic term "vegetable" here, because this is what I usually make when I have extra veg sitting around that needs to be eaten. Or, like today, when there isn't a lot except random produce in the fridge. I like it with mushrooms, eggplant, zucchini, broccoli, sweet potatoe, get the idea. This is adapted from a recipe by Mollie Katzen's The Vegetable Dishes I Can't Live Without. I highly recommend this cookbook as well! Serves 2 to 3.

2 teaspoons Green Curry Paste
1 can Coconut Milk
1 1/2 C Vegetable Broth
Ginger, chopped
Fish Sauce, to taste (I like 2 tbs.)
2 Yellow Squash, chopped (from the garden!)
2 Carrots, chopped (also from garden)
Beet greens, chopped (yep, also garden)
3 Stems Broccoli, peeled and chopped (leftover from another recipe)
Zest of 1 Lime
Cashews, toasted and chopped coarsely
Fresh squeezed Lime juice
Basmati Rice - about 1.5 cups cooked

1. Using large saucepan or a wok, add Green Curry paste to pan, mix with a small amount of Coconut Milk until well blended. Add Ginger and Lime zest, remaining Coconut Milk and Vegetable Broth. Heat to just barely boiling, cover and reduce heat to simmer for 5 minutes.
2. Add Vegetables. Bring back to a simmer and let cook, partially covered for about 25 minutes, or until veg are nice and tender but not mushy.
3. Serve over Basmati rice, garnish with Toasted Cashews, Basil and Lime Juice.

Thursday, July 29, 2010

Roasted Cherry Tomatoes

Recipe via guest blogger Roz Lynn Dorf 

Now that the tomatoes are coming in, it's time to get creative. You can only eat so many insalata caprese before becoming bored. This recipe is especially nice because you can freeze portions of it to use when winter has you hankering for the taste of a fresh tomatoe.

Roasted Cherry Tomatoes
Cherry Tomatoes

Garlic in skins
Rosemary or Italian herb mix
Salt & Pepper to taste

Preheat oven to 325 degrees.

Cut tomatoes in half. Place cut side down on baking pan covered with

foil. Place garlic cloves on baking sheet with the tomatoes. Drizzle
with olive oil. Sprinkle herbs, salt and pepper.

Slow roast until tomatoes have no liquid left, 1-2 hours.

Can be frozen in small containers. Delicious on toast, over pasta and in sauces or spreads.

Wednesday, July 28, 2010

Hungarian Bread Seed Poppyseeds

On Monday afternoon I went for a hike in South Boulder. It was spectacular. Blue sky, sunshine, golden grasses, yellow flowers on prickly pear cactus, the smell of sage and pine. There were so many grasshoppers jumping around - all sorts of colors - and, I got to sit in the forest and have lunch with a chipmunk. He had the yummy-looking red berries growing on a nearby plant and I had some almonds. Afterward, I went to our community garden plot and much to my delight, the Hungarian Breadseed Poppies were ready to be harvested. And harvest time is my favorite! 

How to Harvest Poppyseeds...It's pretty simple.
1. Use seeds that will grow plants that have a high yield of seeds.
2. Admire their beauty as they bloom.
3. Let them wilt away and then leave the seed pods until brown and hard. You'll know they're ready to harvest when the pods rattle if shaken gently.
4. Cut off the pods, leaving about 6 inches of stem attached.
5. Open the pods into a bowl over a mesh strainer of some sort.
6. Then, heat a cast iron skillet to medium high heat and roast seeds until they smell toasty. The roasting is very important as the raw seeds may give you a tummy ache. Plus, they are so delicious when roasted.
7. Let cool and store in glass jar.

Monday, July 26, 2010

Lillabee is Oh So Yummy!

I was at the Boulder Farmer's Market a few weekends ago, and had the good fortune to sample some cupcakes from the Lillabee stand. My tastebuds are not the sugar-craving kind. I don't usually like baked goods. Maybe that has something to do with being gluten-free and telling myself I really don't want that cupcake or brownie. Or maybe I'm just a bitter girl. bite of a Lillabee blueberry cupcake, and I was smitten. It was dense, not too sweet, and had no grainy icky-ness that comes with a lot of those mixes. As they say on a promotional postcard, the cupcake has "classic taste and texture." And, I guess Centro uses their pancake mix for brunch because they prefer it, not just because it's GF. But it must be seasonal, as I don't see pancakes on the menu at the moment. Darn, for a minute there, I was craving pancakes!

Sunday, July 25, 2010

Broccoli, Walnuts & Dates with Fig Balsamic

This recipe can come in many variations. It's a perfect example of my favorite style of cooking. Very few ingredients, all superb, easy and fast. The main ingredient is the Broccoli, so make sure it's fresh- organic if possible. We harvested some from the garden this year, but by now it's all going to seed. The dressing is one I discovered earlier this year at Vitamin Cottage; I make sure to keep a supply on hand at all's that good! I took this to a barbecue over the weekend and everybody loved it. At least that's what they said...

Broccoli, chopped (keep the florets intact if possible)
Dried Dates, pitted and chopped
Walnuts, slightly chopped
Lucini's Fig Balsamic Vinaigrette

Steam the Broccoli until bright green and still crisp, but not crunchy. Strain and rinse with cold water. Add Dates, Walnuts and Vinaigrette. Toss to combine.

Goat cheese (add after Broccoli has cooled)
Pine Nuts instead of Walnuts
Add chopped Radishes
Try a different dried fruit like Cranberries or Cherries

Zoe Ma Ma

Boulder has some really fantastic restaurants. Some of my favorites are Brasserie Ten Ten's happy hour, Amu's sake selection, and the indulgence and atmosphere of Frasca. But if I am craving a quicker bite (which happens most often), nothing beats Zoe Ma Ma. Just off Pearl/10th Street, Edwin Zoe and his Ma Ma serve Chinese street food and home cooking.
Sweet Goji Berry Rice Cake

Some of the highlights...Handmade organic noodles, Vegan potstickers, Pearl Meatballs, and my new favorite, Sweet Goji Berry Rice Cakes. I am determined to figure out the secret ingredient in those Rice Cakes! And, you must try the Homemade Chicken Noodle Soup. It is by far the best I have ever had...flavorful, gingery, hearty (I can only eat 1/2 at a time), and FRESH!

Check out their website for the daily special. Most noodle dishes can be made with rice noodles for us GF-ers and lots of the dishes don't have gluten at all.

Gotta love it.

Friday, July 23, 2010

Gluten Free Match Made in Heaven

Like many people these days, I've gone gluten-free. It's made a huge difference in my health, but I miss wheat pasta and baguettes. And unfortunately, I strongly dislike baking. So until I break down and find a good recipe for bread, it's Udi's to the rescue! I've tried many different GF breads (too many to list here) and this one is by far the best. It's perfect for sandwiches, grilled cheese, and my favorite, toast with Justin's Chocolate Peanut Butter.


Thursday, July 22, 2010

Marscapone & Macadamia Stuffed Figs

This recipe is courtesy Roz Lynn Dorf who was my neighbor for 8 years. Now we live 30 minutes away, and so we don't see each other as often. The thing I miss the most is when I used to get a knock on the door and there would be Roz standing on the doorstep with a handful of cherry tomatoes or a bowl of fruit cobbler made with fresh berries. What a treat!

Marscapone & Macadamia Stuffed Figs

4 oz. Mascarpone at room temperature
1 Tbs. powdered sugar
1 Tbs. Macadamia nut pieces

Blend Marscapone, Sugar and Macadamia nuts together. Slice Figs as seen above. Stuff with cheese mixture. Take some to your neighbor!

Wednesday, July 21, 2010

Royal Burgundy Bush Bean

I purchased these seeds from Abbodanza Organic Seeds this Spring. Wow, I had no idea they were going to be so delicious and gigantic! You don't need to mess around with building any trellis or support for them either, and they seem to be pest proof (of course, I could go out there tomorrow and find an infestation, knock on wood).

They are wonderful raw of course, but if you end up with a surplus, you can make a yummy Coconut Curry dish.

Coconut Basil Vegetable Curry

1 can Coconut milk
handful of Basil
Veggies, chopped (I like whatever is in season from Eggplant to Squash, Carrots, Beans, Kale, Mushrooms, etc.)
Fish Sauce
Curry of some sort (I like Green, but you can use dried powder, or make your own)
Sweetener such as Agave or Brown Sugar
Basmati Rice, cooked

Saute ginger in oil for a bit. Add Veggies and saute until almost tender. Add Fish Sauce and Curry, coating well. Add Coconut Milk, simmer until done. Season to taste with sweetener or more Salt. Serve with Rice.

There are endless ways to improvise on this recipe!

Tuesday, July 20, 2010

I Am Love

This is one of the only films I have seen in the theatre this year. We lost our independent movie house in Boulder a while ago, so I drove down to the Landmark Cinema in Denver on Saturday afternoon. Starring Tilda Swinton, I Am Love is an epic, romantic, beautiful film about passion. I loved the way that the food also played a starring role- the way it may speak loudly or whisper secret messages. The ending is fabulous and breathtaking as the score bursts forth like a summer storm and then retreats just as quickly. Lovely.

Monday, July 19, 2010

Tilapia with Cabbage Salad & Corn

We harvested a head of cabbage from the garden this weekend and I have to say it's the most delicious cabbage I have ever tasted! This meal is a celebration of summer that packs an amazing amount of flavor.

Summer Corn
Simply boil shucked ears of corn for about 10 minutes and then slather with butter and salt. Himilayan Sea Salt is my favorite.

Cabbage and Black Bean Salad
Grapeseed Oil (or whichever oil you prefer)
Chopped Ginger
Chopped Cabbage
Black Beans (I used 365 Organic canned)
Mustard Seeds
Lime juice
Grapeseed Mayonnaise (optional)

Saute Ginger for a few minutes until translucent and fragrant. Add Cabbage and Mustard Seeds. Saute until wilted and tender, but not too soft. Transfer to a bowl, add strained Black Beans, Lime Juice and Salt to taste. You can mix in some Mayonnaise if you like.

Pan Fried Tilapia
Tilapia fillets
Grapeseed Oil
Red Pepper flakes
Mexican Spices (from Vitamin Cottage in the packaged bulk section)

Heat Oil to medium/medium high. Coat fillets with spices, place in pan and brown on both sides until flaky and delicious looking.

Sunday, July 18, 2010

Coconut Pudding with Strawberries & Poppyseeds

Who wants to cook when it's hot? I made this last night after it cooled off a bit and served it as an afternoon snack today for Ryan and I.

Organic Coconut Pudding, chilled (follow directions on package)
Strawberries, chopped

Serve with Lemon Fizzy Soda over ice and lounge about, trying not to move unless absolutely necessary.

Saturday, July 17, 2010

Saturday Morning Falafel & Gyros

My husband Ryan's Saturday morning tradition is to get up early, take the bus into town, and get to the Boulder Farmer's Market just as it is opening. He arrives promptly at 8am in front of the Falafel and Gyros stand to purchase both his breakfast and lunch. It's always the same thing...Eggs with Gyro Lamb meat atop a Pita with Cucumber for breakfast and a Falafel Sandwich for lunch. Then, it's off to the studio to educate Boulder about modern design. (Ryan doesn't like being in my blog, but he's the one that gave me the idea to create this, so in his honor, he gets the first post.)