Archive for February, 2010

Tuesday Twister – Week of 2/23/09 – Beets, Beans, and Arugula Pesto

February 23, 2010


This was a busy week in the kitchen. Some of it was not real food, I made English muffin breakfast sandwiches for my hubby to take to work when he works overnights, and granola for him (one of these days I would like to find a good recipe for soaked oats granola, but this was regular granola), and oatmeal cookies and deviled eggs for a funeral at my church.

But there were other real food activities as well. I have been trying to follow Jenny @ Nourished Kitchen’s Real Food Challenge, with some success. I already did the Day 15 assignment, since I have kefir going on the counter, and a ginger beer plant resting in the fridge. I’d like to try water kefir one of these days too. I didn’t make any yogurt or cheese, but I roasted some walnuts for pesto for the Day 19 assignment (and was interested to learn that blanched almond flour is OK to use; I had been worrying about that). I soaked a big pot of chickpeas, which I used in Crispy Garbanzo Beans, my friend Sigga’s coriander hummus, and Crockpot Honey Lentils.

And for the Day 21 assignment, I made arugula pesto with lightly cooked arugula and olive oil (seems right on for that assignment!) as well as beet kvass. Finally, for a vegetable “dish” that is fun, I made amazing chocolate beet muffins.

Someone else has been busy in my kitchen too, emptying out drawers and cupboards, so hopefully my hubby gets child safety locks put on soon!

Go take a look at GNOWFGLINS to see what is twisting in everyone else’s kitchens this week!

Menu Plan Monday – Week of 2/22/09

February 22, 2010

Monday – Scallops with brown rice pasta with Leftover Arugula Pesto, asparagus

Tuesday – Crockpot Honey Lentils, Gluten-Free “Red Lobster” Biscuits

Wednesday – Roast Chicken, Sauteed Broccoli Raab, carrots

Thursday – Icelandic Meatballs and Cabbage

Friday – Salmon, Pommes Anna, roasted beets

Saturday – Turkey Pot Pie

Fettucine with Spicy Almond Butter Sauce

February 19, 2010

This is inspired by a recipe in Food and Wine magazine. Usually, when I think of almond butter pasta, it is an Asian-style pasta, but this is a garlic-y, Italian-style, which is a nice change.


Tuesday Twister 2/16/10 – Birthday Party Goodies, Bollur (Icelandic Cream Puffs)

February 17, 2010

Things have been hectic here so I am a day late with my Tuesday Twister post. My Valentine’s baby had his first birthday, so we had a lot of baking/prep for the party. None of it is “Traditional Foods” per se… it’s all white sugar and white spelt flour, although you could use rapadura in the meringue. Also, some of this has dairy (all of the whipped cream), although the custard was made with goat milk (and could have been made with some other non-dairy milk).

Birthday Spread

Here’s what we have:

  • A brauðterta (“bread cake”): egg salad with chopped ham and asparagus between layers of spelt bread, covered with sliced ham and decorated with asparagus and egg
  • A Sachertorte (chocolate and almond cake, with apricot jam sandwiched inside and spread over top, and then covered with a chocolate glaze, made with white spelt flour)
  • A sugar-free, gluten-free quinoa carob cake with coconut-apple juice frosting (recipe from Allergy Cooking with Ease)
  • A meringue cake (meringue is brown sugar and egg whites), filled with whipped cream with chopped dark chocolate and dates, and then topped with whipped cream with cocoa powder mixed in as well as chocolate-covered orange candies from Trader Joe’s
  • Bollur (Icelandic cream puffs), filled with either vanilla custard or whipped cream and blueberry jam and topped with melted Icelandic chocolate. These are a tradition on the Monday before Lent, Bolludagur or “Bun Day”. It is like the English tradition of making pancakes on Shrove Tuesday to get rid of eggs, sugar, and flour before Lent. Mine were made with spelt flour and came out perfectly.

Everything was wonderful and well received, although I was pretty tired after all of this (and cleaning the house, since my husband was working the day before).

Go visit GNOWFGLINS to see what’s been twisting in everyone else’s kitchens!

Menu Plan Monday – Week of 2/15/09

February 15, 2010

The freezer is defrosting, so we are ready for some freezer cooking or bulk meat buying. I am also freezing a lot of leftover turkey to be turned into various meals.

Monday – Pork roast, sweet potato and squash fries, broccoli, salad

Tuesday – Out (trip to Boston)

Wednesday – Yellow split pea soup (Traditionally served om Tuesday before Lent in Iceland, but we won’t be home)

Thursday – Goat Cheese and Spinach Enchiladas

Friday – Church Supper

Shrimp and Sausage Gumbo

February 11, 2010

Just in time for you to make it for Mardi Gras, this is one of my family’s all-time favorites. If you don’t like it spicy, use Italian sausage instead of Andouille sausage. Wellshire Farms makes a good antibiotic, sugar, and nitrate free Andouille sausage. Serve the gumbo over rice.


Tuesday Twister – 2/9/10 – Wiener Schnitzel, Stuffed Mushrooms, Fettucine with Almond Butter, Lots of Veggies

February 9, 2010


It’s been a busy week of trying recipes. Wednesday’s simple fish supper turned into a gourmet fish supper with carrots sauteed in butter and honey, and a great cabbage-apple salad in kefir based on a salad in Gut and Psychology Syndrome.


Crabmeat-stuffed Mushrooms

February 9, 2010

I used to make stuffed mushrooms all of the time, but I haven’t made them in years. For some reason, I was craving them the other day. I used to use breadcrumbs, but I came up with a completely grain-free version.


Menu Plan Monday – Week of 2/14/10

February 8, 2010

My son turns one on Sunday, so we are having a “cake party” in the afternoon, with a few cakes (allergy/baby-friendly, and company-friendly), as well as a “bread cake.”

Lamb Koftas (Middle-Eastern Lamb Meatballs)

February 7, 2010

These are really simple and tasty. Serve with rice and sauteed spinach, or a salad with cucumber or zucchini and yogurt-mint sauce.

1 lb. ground lamb
1 teaspoon dried thyme
1 teaspoon Sambal-oelek (Asian chili paste; you can substitute 1/4-1/2 tsp crushed red pepper instead)
zest from 1/2 lemon, cut into small pieces
1/4 cup chopped fresh parsley
1 tsp dried coriander
sea salt and freshly ground pepper

Mix meat and spices together, and form into cylinders. Cook in a grill pan until brown on all sides and cooked through.