Homestretching Table
Tuesday, November 19, 2013
Weather's a Comin' In
On my walk along the trail yesterday, I encountered an old man, who said to me, "Weather's a comin' in." It charmed me in it's simplicity and truth. We've reached the end of the fall, the trees have changed and the colder storms are approaching. Now it the time to consider what we can do to make the chillier months more cozy and comfortable.
As someone who spent the first 10 years of my marriage as a struggling student, married to a struggling contractor, in the coldest spot in the nation (hello, Truckee), I thought I knew a thing or two about staying warm in a cold climate and feeding ourselves well, but cheaply. Today I fell down the rabbit hole of endless websites and have learned so much more.
It started with an article on The Kitchn, about Marissa Miller, a chef who lost her job and needed to feed her family on what she could scrounge up, be it from the discount bins or the food bank. She had the knowledge and the skills to pull it off. She says to concentrate on the most nutritional dense foods and be okay with imperfection.
Reading the comments lead to A Girl Called Jack, a blog by Jack Monroe, a woman living in a draughty house in England. Honestly, the coldest I have ever been was in Wales in April. I had never experienced damp like that. The comments here are a treasure trove of good ideas. The tips on keeping warm taught me so many things:
Bed warmers--old pillowcase, filled with grains (from the bulk section of the grocery). Heat in microwave and slide into the bed about an hour before you get in.
Put a robe or sweat pants at the foot of your bed also, to warm for morning rising.
Spread a wool blanket over your duvet, and tuck it in under the mattress--no drafts!
Thin layers of silk, cotton, or wool-- long johns, vests, neck scarves, fingerless gloves, hats (even indoors).
My personal favorite: Drink a cup of warm blackcurrant juice!!! (why have I never thought of that?)
My husband, Brad was intrigued when I showed him this video of a way to warm a small space cheaply. We gathered all the supplies and lit up our little heater in his office yesterday. It WORKED! Hallelujah! No more freezing fingers and toes as we take care of business in there.
Thursday, October 17, 2013
Pasta e Fagioli
from The Kitchn:
One-Pot Pasta e Fagioli (Italian Bean and Pasta Stew)
Serves 8 to 10
For the beans:8 cups water
2 1/2 tablespoons salt, divided
1 pound dried cannellini beans
2 1/2 tablespoons salt, divided
1 pound dried cannellini beans
For the soup:
1/2 pound (5 to 6 pieces) thick-cut bacon , diced (or substitute 1 tablespoon olive oil for vegetarian version)
2 large yellow onions, diced
3 celery stalks, diced
4 garlic cloves, minced
1 cup white wine or water
1 bay leaf
1/2 pound pasta
5 thyme sprigs
10 ounces baby spinach
2 teaspoons salt
Pepper to taste
1/2 pound (5 to 6 pieces) thick-cut bacon , diced (or substitute 1 tablespoon olive oil for vegetarian version)
2 large yellow onions, diced
3 celery stalks, diced
4 garlic cloves, minced
1 cup white wine or water
1 bay leaf
1/2 pound pasta
5 thyme sprigs
10 ounces baby spinach
2 teaspoons salt
Pepper to taste
Combine the water and 1 1/2 tablespoons salt in a large mixing bowl and stir to dissolve the salt. Add the beans, cover the bowl, and let stand at least 6 hours or overnight.
Preheat the oven to 325°F.
In a heavy stock pot or Dutch oven over medium heat, cook the bacon. Once all the fat has rendered, remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Pour off all put one tablespoon of bacon fat. Cook the onions slowly with 1/2 teaspoon of salt start to caramelize and turn golden brown, 15 to 20 minutes. Add the celery and cook just until the celery is softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Remove half of the onion mixture and reserve with the bacon. Deglaze the pan with one cup of wine or water, scraping up any brown residue that has formed on the bottom of the pan.
Drain and rinse the beans and pour them into the pot with the remaining onions. Add the bay leaf, 1 teaspoon of salt, and enough water to cover the beans and onions by 1 inch. Cover the pot and transfer to the oven. Cook for 1 hour, then begin checking the beans for doneness. Check the beans every 15 minutes until they are completely soft and creamy. (This can take up to 2 1/2 hours depending on the age and exact variety of your beans.)
→ Make-Ahead Tip: At this point, the soup can be chilled and refrigerated for a day or two before serving. The soup (or a portion of it) can also be frozen for up to three months.
Set the pot of cooked beans over medium-high heat on the stovetop. Add the bacon, reserved onions, thyme, pasta, and 1 teaspoon of salt. Cook, stirring occasionally, until the pasta is al dente. Add more water if necessary so the pasta is submerged.
Add the spinach to the pot and stir until it is wilted. Remove the bay leaf and the thyme stems. Taste and add more salt and pepper if desired.
This stew will keep for one week refrigerated.
Recipe Notes:
• Vegetarian Pasta e Fagioli: To make this recipe vegetarian, replace the bacon with 1 tablespoon of olive oil. You can also add 4 ounces of diced baked tofu to the finished soup.
• Soaking the beans with salt: This is a new technique I've been doing since reading about it in Cook's Illustrated. Contrary to the belief that salt makes beans hard, the editors at Cook's Illustrated found that the double dose of salt helps make the beans creamier and prevents the skins from bursting during cooking. It really works!
Friday, August 23, 2013
Sunday, August 18, 2013
Peach Salad
Peaches, cut into chunks
Basil
Mozzarella, either small balls or chunks
Ham or Crispy Prosciutto (cook on rack at 350 for approximately 10 minutes, depending on thickness--watch carefully)
Dressing;
Peach jam
olive oil
white balsamic vinegar
salt
Basil
Mozzarella, either small balls or chunks
Ham or Crispy Prosciutto (cook on rack at 350 for approximately 10 minutes, depending on thickness--watch carefully)
Dressing;
Peach jam
olive oil
white balsamic vinegar
salt
Tuesday, May 21, 2013
Italian Salsa
from Cindy Flores:
1cup chopped yellow cherry tomatoes ( I sometimes use just regular yellow tomatoes)
1cup chopped red cherry tomatoes
1/2 cup fresh basil leaves, finely chopped
2 garlic cloves, finely minced
Sea salt and pepper
4tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar
Crackers
Basil leaves for garnish
Place olive oil and vinegar in small jar and shake to combine thoroughly. Pour dressing over tomato mixture and refrigerate. Garnish with basil leaf.
Thursday, April 25, 2013
Pizza Dough
Based on a recipe from Brandon at Delancy:
In the mixer bowl, whisk together 1/2 tsp yeast and 2 1/2 cups of lukewarm water
Add in 2 - 2 1/2 cups of flour-- add until like a pancake batter
Cover the bowl with a plate and let sit out overnight.
______________________________________
Next day:
1 T salt
1 T olive oil
1 tsp sweetener
2 1/2 - 3 cups of flour
Add the salt, olive oil and sweetener Add flour slowly, 1/2 cup at a time. When it is thick enough to form a solid ball, use the dough hook to knead for 10-15 mins. Cover with a plate and let rise for 4 hours.
_______________________________________
Four hours later:
Divide into 4 or 5 pieces, form into balls. Place on a floured cookie sheet and cover with plastic wrap. Let rise 3-4 hours.
In the mixer bowl, whisk together 1/2 tsp yeast and 2 1/2 cups of lukewarm water
Add in 2 - 2 1/2 cups of flour-- add until like a pancake batter
Cover the bowl with a plate and let sit out overnight.
______________________________________
Next day:
1 T salt
1 T olive oil
1 tsp sweetener
2 1/2 - 3 cups of flour
Add the salt, olive oil and sweetener Add flour slowly, 1/2 cup at a time. When it is thick enough to form a solid ball, use the dough hook to knead for 10-15 mins. Cover with a plate and let rise for 4 hours.
_______________________________________
Four hours later:
Divide into 4 or 5 pieces, form into balls. Place on a floured cookie sheet and cover with plastic wrap. Let rise 3-4 hours.
Wednesday, April 17, 2013
Apple Cake
McKenna recipe
Mix in a bowl:
2 cups sugar
2 tsp vanilla
3/4 cup oil
2 eggs, beaten
Juice of 1/2 lemon
Add (it will be thick):
3 cups flour
1 1/4 tsp soda
1 tsp salt
Fold in:
3 cups chopped apples
1 cup chopped walnuts
Bake in greased and floured 9x13 pan, at 325 degrees for 1 hour.
Topping:
1 cup brown sugar
1/2 cup butter
1/4 cup milk
2 tsp vanilla
Mix in a pan and boil for 2 1/2 mins. Pour over hot cake. Let stand overnight or until fully cooled.
Mix in a bowl:
2 cups sugar
2 tsp vanilla
3/4 cup oil
2 eggs, beaten
Juice of 1/2 lemon
Add (it will be thick):
3 cups flour
1 1/4 tsp soda
1 tsp salt
Fold in:
3 cups chopped apples
1 cup chopped walnuts
Bake in greased and floured 9x13 pan, at 325 degrees for 1 hour.
Topping:
1 cup brown sugar
1/2 cup butter
1/4 cup milk
2 tsp vanilla
Mix in a pan and boil for 2 1/2 mins. Pour over hot cake. Let stand overnight or until fully cooled.
Wednesday, February 13, 2013
Raw Taco Salad
From Oh She Glows blog:
Raw Taco Salad
Soak walnuts for 2-8 hours, rinse, drain, grind in food processor with taco spices.
Other toppings: avocado, tomato, red cabbage, onion, beans, corn, tortilla chips
Raw Taco Salad
Soak walnuts for 2-8 hours, rinse, drain, grind in food processor with taco spices.
Other toppings: avocado, tomato, red cabbage, onion, beans, corn, tortilla chips
Monday, February 11, 2013
Flavor Profiles
Flavor profiles (portions are per pound of vegetables)
- Au naturale: 1 to 2 tbs. oil + Salt + Pepper (great on any vegetable)
- French: 1/2 tsp. Dijon Mustard + 1/2 tbs. Sherry Vinegar + 1 tbs. Oil (great on asparagus, brussels sprouts, carrots, cauliflower, green beans, sugar snap peas)
- Farmers Blend: 1/2 tsp. Dijon Mustard + 1/2 tbs. Sherry Vinegar + 1/2 tbs. Brown Sugar / Maple Syrup + 1 sprig of Thyme + 1 tbs. Oil + S&P (great on bok choy, broccoli, brussels sprouts, carrots)
- Japanese: 1/2 tbs. Miso + 1/2 tbs. Rice Vinegar + 1 tbs. Soy Sauce + 1 tbs. Oil + S&P (great on bok choy, broccoli, carrots, eggplants)
- Chinese: 1 tbs. Soy Sauce + 1 tsp. Rice Vinegar + 1 tsp. Sesame Oil + 1 tbs. Oil + S&P (great on bok choy, broccoli, carrots, eggplant)
- Jerk: 2 tsp. Jerk / Cajun Blend (or make your own blend) + 1 tbs. Oil (great on carrots and potatoes)
- Greek: 2 tsp. lemon juice + 1/2 tsp. dried oregano (or 1 tsp fresh) + 1.5 tbs. Oil + S&P (great on asparagus, brussels sprouts, butternut squash, carrots, sweet potatoes, zucchini)
- Sweet and Tart: 1/2 tbs. Maple Syrup + 1/2 tbs. balsamic vinegar + 1 tbs. Oil + S&P (great on beets, brussels sprouts, butternut squash, carrots, parsnips, sugar snap peas, sweet potatoes)
- Sweet and Savory: 1/2 tbs. Dijon Mustard + 1/2 tbs. Honey + 1 tbs. Soy Sauce + 1 tbs. Oil + S&P (great on brussels sprouts, carrots, parsnips, sugar snap peas, sweet potatoes)
- Your Own Creation: Open your fridge and pantry and see what creative combination you come up with and share with us!
from Cook Smart website.
Measured for a pound of veg. Mix with olive oil and roast at 425 until browned.
Winter Crunch Salad
from Whole Foods magazine:
1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped
Salad dressing
1 tsp orange zest
2 T orange juice
Toss together and top with toasted, salted cashews.
1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped
Salad dressing
1 tsp orange zest
2 T orange juice
Toss together and top with toasted, salted cashews.
Friday, February 8, 2013
Muffaletto
From Clean Food by Terry Walters:
1 cup pitted black and green olives
1 cup roasted red peppers
2 cloves garlic, peeled
1/4 cup parsley
1 T red wine vinegar
Olive oil
Pulse in food processor.
1 cup pitted black and green olives
1 cup roasted red peppers
2 cloves garlic, peeled
1/4 cup parsley
1 T red wine vinegar
Olive oil
Pulse in food processor.
Kale Salad
from True Food by Dr. Weil:
1/2 cup olive oil
1/4 cup lemon juice
3 cloves garlic, smashed
1/2 tsp salt
pinch of red pepper flakes
Shredded kale
1/2 cup Parmesan
___________________________________
from Super Natural Every Day by Heidi Swanson:
1/3 cup olive oil
1 tsp sesame oil
2 T soy sauce
Shredded Kale
Large Flake Coconut, unsweetened, toasted
2 cups cooked grains
________________________________________
from Oh My Veggies:
2 tsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
1 1/2 tsp soy sauce
1 T fresh orange juice
2 tsp sesame seeds
pinch of red pepper flakes
Shredded Kale
1/2 cup olive oil
1/4 cup lemon juice
3 cloves garlic, smashed
1/2 tsp salt
pinch of red pepper flakes
Shredded kale
1/2 cup Parmesan
___________________________________
from Super Natural Every Day by Heidi Swanson:
1/3 cup olive oil
1 tsp sesame oil
2 T soy sauce
Shredded Kale
Large Flake Coconut, unsweetened, toasted
2 cups cooked grains
________________________________________
from Oh My Veggies:
2 tsp sesame oil
1 tsp grated ginger
1 clove garlic, minced
1 1/2 tsp soy sauce
1 T fresh orange juice
2 tsp sesame seeds
pinch of red pepper flakes
Shredded Kale
Wednesday, February 6, 2013
Greek Stuffed Bell Peppers
Stuffing:
Grains--rice, quinoa, farro, etc
Beans
Greek seasoning
smashed garlic
Nuts--toasted pine nuts, walnuts, almonds, etc
Sun-dried tomatoes
Olives
Basil or Parsley
Cut open and steam the bell peppers. Mix the stuffing and stuff the bell peppers. Bake at 350 for 20-30 mins.
Tuesday, February 5, 2013
Szechwan Carrot Soup
1 medium onion
2 stalks celery
1 garlic clove, minced
1 tsp vegetable oil
1 lb carrots, cut 1″ (or baby carrots uncut)
1/2″ piece of fresh ginger (peeled & sliced)
1/4 tsp pepper flakes
3 cups chicken broth
1 1/2 Tbsps soy sauce
1/2 Tbsp peanut butter
1 tsp sugar
1 tsp Sesame Oil (I use toasted)
1 cup milk
From The Art of Doing Stuff.
Greek Seasoning
Greek Seasoning:
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Mix together and store in the freezer until ready to use.
Use to marinate chicken breasts, stuffed bell peppers, gyros, bean salad.
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Mix together and store in the freezer until ready to use.
Use to marinate chicken breasts, stuffed bell peppers, gyros, bean salad.
Saturday, December 15, 2012
Pasta Dough
2 cups flour
1 tsp salt
3 eggs
2 T olive oil
In mixer, mix flour and salt. Add eggs one at a time. Dribble in olive oil. Knead for 10 minutes.
Let rest for 30 minutes, covered with plastic wrap.
1 tsp salt
3 eggs
2 T olive oil
In mixer, mix flour and salt. Add eggs one at a time. Dribble in olive oil. Knead for 10 minutes.
Let rest for 30 minutes, covered with plastic wrap.
Friday, November 23, 2012
Pumpkin Bread with Dates, Apples, and Walnuts
Pumpkin Bread with Dates, Apples, and Walnuts
Makes 1 loaf
8 oz. dried dates, chopped
2/3 cup very hot or boiling water
1.25 cups whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 cup canola oil
1/3 cup brown sugar
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup + 2 Tbsp. pumpkin puree
2 Tbsp. applesauce
1 medium apple, peeled, cored, and chopped
1/3 cup chopped walnuts
1.25 cups whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 cup canola oil
1/3 cup brown sugar
1/3 cup granulated sugar
1 egg
1 tsp. vanilla
1 cup + 2 Tbsp. pumpkin puree
2 Tbsp. applesauce
1 medium apple, peeled, cored, and chopped
1/3 cup chopped walnuts
Preheat the oven to 350 and lightly grease a loaf pan.
Place chopped dates in a small bowl, and then cover with hot water. Allow to stand until the water comes to room temperature.
Meanwhile, sift together the flours, baking soda, baking powder, salt, cinnamon, cloves and nutmeg in a large bowl.
In another bowl, or in the bowl of your stand mixer, beat the canola oil and sugars until well blended. Beat in the egg and vanilla, just until incorporated; then add the pumpkin puree and applesauce.
Add 1/3 of the flour mixture to the wet ingredients and beat until just incorporated. Repeat with another 1/3. Then, add the dates, with their water and beat for just a few seconds. Finally, add the remaining flour and mix until blended (I like using a spatula towards the ends to keep the batter light). Fold in the apples and walnuts. Pour the batter into the loaf pan.
Bake for 35-40 minutes or until a tester comes out clean. Cool in the pan for 5-10 minutes before placing on a rack to cool completely.
Wednesday, November 14, 2012
Pasta with Roasted Red Pepper Sauce
from Causal Kitchen blog:
Pasta with Roasted Red Pepper Sauce
Ingredients:
4-5 Tablespoons olive oil
2 onions, chopped
3-4 cloves garlic, minced or pressed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon black pepper (more or less to taste)
2 28-ounce cans whole peeled tomatoes, chopped coarsely
12-14 ounce can roasted red peppers, chopped
2 cups water
Directions:
1) Heat oil in a large non-stick pan, then add onions, garlic and spices. Saute on medium heat for about five minutes. Add tomatoes, roasted red peppers and water. Bring to a boil, turn heat down to medium low and simmer uncovered for 10 minutes.
2) Puree roughly 3/4 of the sauce in a blender or a food processor. Add back to the pan and simmer for another 5 minutes. Serve over the pasta of your choice.
Makes about 2 1/2 quarts of sauce (about 80 ounces by volume).
Pasta with Roasted Red Pepper Sauce
Ingredients:
4-5 Tablespoons olive oil
2 onions, chopped
3-4 cloves garlic, minced or pressed
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon black pepper (more or less to taste)
2 28-ounce cans whole peeled tomatoes, chopped coarsely
12-14 ounce can roasted red peppers, chopped
2 cups water
Directions:
1) Heat oil in a large non-stick pan, then add onions, garlic and spices. Saute on medium heat for about five minutes. Add tomatoes, roasted red peppers and water. Bring to a boil, turn heat down to medium low and simmer uncovered for 10 minutes.
2) Puree roughly 3/4 of the sauce in a blender or a food processor. Add back to the pan and simmer for another 5 minutes. Serve over the pasta of your choice.
Makes about 2 1/2 quarts of sauce (about 80 ounces by volume).
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