Saturday, October 23, 2010

Fall harvest

It's going to be frosting quite soon, so I headed out to the garden to pick and pull. Will add these to a pot of broth for a simple veg soup tonight.

Friday, October 22, 2010

Ippudo NY


Check it out...Ippudo NY. I came across their site through a fellow blogger's mention in a post. Lately I've been cooking a lot of Japanese style foods thanks to Kentaro Kobayashi's Veggie Haven...simple Spinach blanched, shocked in ice water, and served with Tamari and Bonito flakes...Garlic Chives in shallow bowls with savory Noodle Sauce and Poached Eggs...and Noodles simmered with Green Onions. If Jet Blue ever offers their All You Can Jet Pass again, a foodie city-to-city tour of hot eating spots might be in order. Until then, I will be gazing at my computer screen with hungry eyes.

Thursday, October 21, 2010

Pimm's No.1 Cup

Last night, at The Empire, Ryan and I discovered Pimm's- an English gin-based liqueur infused with herbs and spices. How it slipped my attention for so many years, I will never know. We had it served with Gosling's Ginger Beer (which, btw, is also fantastic on its own) and Lime, over ice in a highball glass. After doing a little reading, I discovered the proper way to serve Pimms is as follows: Combine 1 part Pimm’s No.1 Cup with 2 parts Lemonade (lemon-lime soda), then garnish with slices of orange, cucumber, strawberry and a mint sprig. Better add those ingredients to my shopping list.

Thursday, October 14, 2010

Ready-Made's Coconut Daal

I love Indian Food. After French, it's my favorite. Last night I made this awesome Coconut Daal and it was so easy and turned out so deliciously. I don't like spicy, so I omitted the Chile Peppers. I didn't have any Curry Leaves, so I left those out and instead used fresh Lime Juice over the top after it was plated. Alongside, we had Yellow Squash (fresh from the garden) sauteed in Roasted Red Chile Paste and an Endive salad. Thanks Ready Made!

Wednesday, October 13, 2010

How-To Sprout : Alfalfa

As promised...a post on sprouting. If I addressed all sorts of sprouts, this post would go on forever. So, let's begin with Alfalfa Sprouts. Simple, easy, inexpensive and delicious.

You will need:

Sprouting Jar (see above- Now makes the one I use. Available at Vitamin Cottage or online)
Alfalfa seeds for sprouting
Water - filtered if possible
Sunlight
5-6 days
(**It's important to allow Alfalfa Sprouts to grow into a mature 2-leafed sprout before consuming them**)

Put enough seeds into the jar to just cover the bottom of the jar. Fill halfway with filtered water and allow seeds to soak for 4-6 hours. Drain. Set jar in a tilted position with the lid lower than the bottom, to allow for drainage and for air to enter the jar. I put my jar in a rectangular pyrex container that fits it nicely, keeping one end of the jar elevated, and the other draining into the pyrex. You can also set it on top of a towel with something to elevate the bottom end.

For the first couple days, I put my jar on the kitchen counter where it doesn't get a lot of light. For the last 2-3 days, I place it near a windowsill to allow the sprouts to become green and grow leaves. During the sprouting, you must rinse twice daily to keep them moist; be careful to do this gently so the little plants are not damaged.

When the sprouts are ready (after 5-6 days they should look like the previous post), rinse them in a large bowl, allowing the hulls to rise to the top of the water to be discarded. Drain them and keep in the refrigerator. They will last for up to one week if they are rinsed every three days or if you don't scarf them up in 2 days like I do!

Saturday, October 9, 2010

Alfalfa Sprouts

Sprouting is way fun and sprouts are living food at its finest. Kids will love it and will love to eat what they grow! I'll make a how-to post soon...

Green breakfast smoothie

I have been drinking some variation on this smoothie for the past six months. It's portable...good for morning dog walks and hearty enough before a vigorous mid-morning yoga practice.
This week, I added hemp seeds. Did you know that 2tbs of shelled hemp seeds contain 11 grams of protein and are a superfood source of Omegas and Amino Acids? I used Manitoba Harvest brand.
Green Breakfast Smoothie
1/2 avocado
1 pear, cored
Handful parsley
1 cup raw almond milk
1 ice cube
Raw honey, to taste
2 tbs shelled hemp seeds
Blend, drink, breathe and be happy.

Wednesday, October 6, 2010

Indian Summer Squash Soup


The Nasturtiums are taking over the garden as everything else is dying back.
Ok, I know it's Fall already, but I can't help it. I have all these beautiful vegetables that continue to emerge from the earth. Today I went out there and found more yellow crookneck squash, carrots, tomatoes, little onions, tons of kale, chard, and giant fennel seed flowers.

I remember reading a few of the Redwall series books a little while ago and the parts where the animals all got together to dine were my favorite. I loved the idea of all these beautiful plants and how tasty they sounded for dinner.

An excerpt from Mossflower by Brian Jacques
Obviously the moles liked a good solid start to the day. There was a variety of cooked roots and tubers, most of which Columbine had never seen before. All of them tasted delicious, whether salted, sugared or dipped in honey and milk. The bread was wafer thin and tasted of almonds, small cakes patterned with buttercups were served warm. There were fluffy napkins and bowls of steaming rosewater to cleanse sticky paws. As Columbine nibbled at a rye biscuit and sipped fragrant mint tea, she could not help asking Foremole where all the huge deeper'n'ever pies and solid trencherfood the moles seemed to favor were.


End of Summer Squash Soup


2 medium Yellow Crookneck Squash
1/2 small Onion
1 cup raw Almond Milk (add 1/2 and then add more if needed)
1/2 Lemon, juiced
3 pinches Tarragon
4 pinches Cumin
Sea Salt to taste
2 tbs. Grapeseed Oil




Add all ingredients except Grapeseed Oil to blender and blend on high speed. With blender running, drizzle a few tablespoons of Grapeseed oil into blender.

Tomatoe Carrot Puree
2 Roma Tomatoes
1 small Carrot
1/4 cup Water
Pinch Red Pepper Flakes
Sea Salt to taste
1/2 Lime, juiced
Grapeseed Oil

Do the same method as above, blending all ingredients with the exception of the GO which is added at the end.

To Serve
The soup can be stored in jars if serving it later. Ladle the soup into bowls, drizzle copiously with the Tomatoe Puree, add a few squeezes of Lime Juice, chopped fresh Chives and Basil. I served this with toasted GF bread topped with refried Black Beans to make a hearty lunch.

Tuesday, October 5, 2010

Munson Farm Stand

The woman running the stand offered to take our photo. Ryan is very proud of the giant pumpkin he picked out...
Autumn is officially here. Ryan and I visited the Munson Farm Stand near Valmont and 75th Street to pick out a pumpkin and check out the produce. If you get a chance to visit, they will be open every day until Halloween. All sorts of squash, bird house gourds, vegetables, peaches, popcorn and freshly picked corn. You can even cut your own Zinnias. Happy Jack-o-Lantern carving everyone!