Archive for June, 2009

Ice Cream Time

June 26, 2009

Summer’s here, and it’s ice cream season, which is hard when you can’t have dairy. I decided to buy an ice cream maker, since we would save money instead of having to buy expensive coconut milk ice cream.

We made this vanilla coconut milk ice cream to test out the maker, and stirred in some cut up dark chocolate. My older son said it was the best ice cream he ever had (it was really good).

I also want to try the chocolate coconut milk ice cream here.

Here is a honey vanilla goat milk ice cream recipe.

Then there are several goats’ milk (or other) gelato recipes:

Ricotto Gelato with Raspberry Coulis (something to try if my raspberry bushes survived the windstorm)

Toasted Pecan Gelato (which would have to be modified to use goats’ milk, but it sounds really good

Rosemary Goats’ Milk Gelato

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Arugula and Garlic Scape Pesto

June 26, 2009

We had a big hail and windstorm (possibly the edge of a tornado), and my black walnut tree was uprooted, and my garden (such as it was this year) was mostly decimated. My hardneck garlic that has been growing since last October is still standing tall, though, and it’s time to harvest the scapes (flower shoots) so that the bulbs grow nice and big. I figured they would be nice in homemade pesto.

If you don’t grow your own garlic, they often sell garlic scapes at the farmer’s market, along with arugula (that’s where I got mine, since I was too busy with the baby to plant it this year). This is a perfect spring pesto, since the basil isn’t ready to use yet.

2 cups arugula
5-6 garlic scapes, cut into pieces
1 clove garlic
1/2 cup olive oil
1/2 cup toasted walnuts (or pine nuts, or green pumpkin seeds if you can’t have tree nuts)
1/2 cup grated sheep’s milk Romano cheese

Process together the garlic, scapes, arugula, walnuts, and oil in a food processor. Stir in Parmesan.

I think this is great on pizza, although my husband thinks you need to have red sauce (I suppose you could have both). It’s also great on sandwiches or pasta.

Menu Plan Monday – Week of 6/22/09

June 22, 2009

Monday – Mexican Pasta Skillet, using ground turkey instead of beef , Lime Cabbage Slaw

Tuesday – Crockpot Chicken Makhani

Wednesday – Macaroni & Cheese

Thursday – Chicken Taco Bake (I really think we will have it this time, we ended up with tofu stir-fry instead last week), Cortido

Friday – Pizza (theirs will be standard pepperoni, mine will be arugula pesto, with arugula from the farmer’s market, goat cheese, and fresh tomato

Honey Goat Cheese Frosting

June 22, 2009

I wanted to make a carrot cake for Father’s Day, and I hadn’t made cream cheese, so I needed to come up with something to make with store-bought goat cheese. We were really happy with how this came out.

8 oz. goat cheese
2 Tbsp coconut oil
4 Tbsp honey
1/4-1/2 cup pineapple juice (can use leftover juice from draining pineapple for carrot cake)

Beat all ingredients together. Add as much pineapple juice as yuoi need to get the texture you want.

Menu Plan – Week of 6/15/09

June 18, 2009

I had the meal planning done this weekend, but I never got around to writing up a post. I think our Friday meal may change, but here is the week’s plan. We want to plan more vegetarian meals, but these were all things we had handy in the freezer/pantry. We had a busy weekend, including attending a workshop where we killed, plucked, and processed our own chicken, which I roasted Sunday with herbs from the garden (oregano, sage, rosemary, and lavender). It was easier than I expected, which is good because we are hoping to get chickens soon.

Monday – Omelet with spinach, goat cheddar, and leftover turkey lunch meat; saffron rice

Tuesday – Italian Sausage and Pasta with Vegetables

Wednesday – Chicken Yakisoba with tatsoi from the farmer’s market

Thursday – Sushi (with artificial crab meat and cucumber), Miso Soup (I used Ming Tsai’s sushi rice recipe, omitting the sugar, and no one complained although it was a bit more sour than traditional sushi rice. I’d like to try it with sticky brown rice next time. I also decided since we had a lot of eggs to make tamago (Japanese omelet) to have in the sushi. We don’t have the box sushi molds, so I added strips of omelet into our sushi rolls.)

Friday – Chicken Taco Bake with homemade refried black beans (we were going to have this last week but had spaghetti & meatballs instead)

Date Oatmeal Bars

June 18, 2009

This was based on a recipe in Eating Better for Less, although I made a few modifications. I would love to hear how it comes out if you soak the grains first. If anyone tries it, let me know. Otherwise I may try it when I make these next time.

3 cups oatmeal (if you are gluten free, use gluten free oats)
1/3 cup brown rice flour
1/4 cup whole wheat, spelt, or oat flour (can use gluten free oats to make oat flour if needed)
1/2 tsp salt
1 tsp cinnamon
1/4 cup coconut oil
1 egg, beaten
2 Tbsp coconut oil
1/4 cup honey
1 cup boiling water
1 cup pitted dates

Preheat oven to 350. Pour boiling water over dates and let sit until soft. Pour off 1/2 cup water into another bowl and discard the rest. Puree dates in food processor or blender.

In a large bowl, mix oatmeal, flours, salt, and cinnamon. Add the 1/4 cup coconut oil (if cold, then cut into pieces) and mix until well combined.

Add remaining coconut oil and honey to the 1/2 cup hot water, stir until softened. When water is cool enough, add the beaten egg. Pour the liquid mixture into the flour mixture and combine to make a soft dough. Press half the mixture into a greased 8″ square pan. Spread the pureed dates over the top. Top with remaining dough, spreading evenly.

Bake 35 minutes. Makes 16 bars.

Miso Soup

June 18, 2009

This is my older son’s favorite soup. Miso is high in zinc and protein, tofu is high in calcium, iron, and protein, and wakame (seaweed) is high in magnesium, iron, calcium, folate, and potassium. All in all, this is a great postpartum or pregnancy food, as well as a healthy food in general.

Broth:
4 inch long piece of dried kombu (kelp)
4 1/2 cups water
1 1/2 cups dried bonito shavings

Wipe kombu clean with damp cloth, make several slashes in it. Place it in the water and let stand one hour. Bring to boil over medium heat, remove kombu and add bonito shavings. Boil 45 seconds and turn off heat. Let settle and then strain through cheesecloth.

4 tablespoons red or white miso paste (or combination of the two)
1/4 cup wakame (another dried seaweed)
1/3 cake tofu, cut into 1/2 inch cubes
1 chopped scallion

Bring broth to a boil. Add miso paste, being careful not to let boil. Add other ingredients, stirring until wakame is re-hydrated. Remove from heat and serve. Makes 4 servings.

Menu Plan Monday – Week of 6/8/09

June 8, 2009

We still are eating a lot of things from the freezer or from storage.

Monday – Rack of lamb from a local farm, salad, strawberry meringue cake (it’s hubby’s birthday so it’s a special meal)

Tuesday – Black Bean & Sweet Potato Enchiladas

Wednesday – Pumpkin & Sausage Soup

Thursday – Chicken Taco Bake

Friday – Eating out because we will be away from the house at suppertime

Book Review – The Vegetarian Mother’s Cookbook

June 3, 2009

We have been trying to eat more veggie meals, for health, budgetary, and planetary reasons. I often need inspiration for good ideas. Also, with the increased protein requirements from breastfeeding, I want to make sure I plan meals with enough protein. I was thrilled to hear about The Vegetarian Mother’s Cookbook: Whole Foods To Nourish Pregnant And Breastfeeding Women – And Their Families.

This book has a lot of useful information. There is a lot of information on nutritional requirements for pregnant and lactating women, with suggested recipes that are especially good for the different stages. There is also a sample menu for 3 days of meals. All of the recipes have nutritional information, for aiding in planning. The only thing that I wish it had was suggestions to serve one dish with another, like my two other favorite veggie cookbooks have.

All of the dessert recipes use non-refined sweeteners, and give you suggestions to pick one of several (stevia, agave syrup, brown rice syrup, honey, or maple syrup), so if you are avoiding a specific sweetener you still have options. With the dairy recipes, she gives you alternatives if you are not doing dairy. While some of the recipes call for whole wheat, there are many recipes (including crackers and cookies) that are gluten free and or use alternative grains, including millet and quinoa.

Another great thing about this book is all of the breakfast and lunch ideas. I get stuck in a rut with eating my homemade granola every day, and if I don’t have leftovers for lunch, I don’t end up coming up with anything too exciting. There are both hot and cold breakfast ideas (I want to try the millet granola or making my own cold buckwheat cereal). I tried the Cranberry-Pear Crunch Cereal this morning because I had leftover brown rice from last night and one overripe pear that needed to be used up, and it was a nice change. Now I have to get the rest of my family to kick the prepared cereal habit and try some of these.

A lot of the meals are quick to make or can be made ahead, and meals that can be frozen have freezing instructions. This is another great thing for pregnant or postpartum moms. There are several casserole recipes. I plan to integrate a few of the main dish recipes into my menu over the next few weeks, and I look forward to having feedback on more of the recipes. Now I just have to figure out which cookbook to kick off the shelf so I can make room for this one when I buy it. And get a food processor so that I can try the Better Than Ice Cream.