Archive for the ‘Uncategorized’ Category

Back from hiatus – some fun things to check out

May 16, 2012

I have not posted in ages!  Part of the issue is that we have been very busy around here, which means I don’t have as much time to invent recipes or even sometimes plan meals that far in advance.

A few fun things to share:

1. We had some excellent vegan saag paneer for supper tonight. There is some controversy about tofu and its healthfulness, but I think it’s a more traditional fermented soy product and OK in small quantities. If you are concerned about tofu and can do dairy, you could always make your own paneer. The base recipe is nice and easy.

2. Rhubarb is in season right now, so we tried this paleo strawberry rhubarb crumble. As written, it is very tart, but only one of us added any honey to it. Next time I make it, I would probably add a few spoons of honey to the recipe or else make sure to use more strawberries. Overall, it was very good.

3. There is an excellent Kitchen-Aid giveaway at the amazing Apron Strings Blog. Go check it out!!

Meal Plan – Week of 10/25/2010

October 28, 2010

I am a little late posting this.

Monday – Pad Thai
Tuesday – Beef & Lentil Soup

Wednesday – Sweet & Sour Pork

Thursday – Kale Kugel and Tsimmes

Friday – Black Beans & Yellow Beans

Quick Church Supper Black Bean Soup

March 27, 2010

I found out last minute that I needed a soup to bring to a church supper, so here’s what I came up with:

2 Tbsp olive oil
1/2-1 onion, chopped
2 large carrots, chopped
2-4 cloves garlic, crushed (depending on size)
1 Tbsp ground cumin
2 cups cooked beans
1 tsp coarse sea salt
4 cups chicken stock
1/2 red pepper, chopped
1/2 green pepper chopped
1 can chopped green chiles (can substitute with 1 small jalapeno, diced)
14 oz. canned tomatoes with juice

In a soup pot, saute carrots, garlic, and onions in olive oil. Sprinkle cumin on top while sauteeing. When vegetables begin to be soft, add remaining ingredients, and heat over medium-low heat until peppers have softened and soup is hot.

If not using homemade chicken stock and home cooked, unsalted beans, you may want to omit the salt.

Soaked Spelt Irish Soda Bread

March 20, 2010

In honor of St. Patrick’s Day, I thought I would post this recipe. Years ago, my aunt gave me a soda bread recipe given to her by her Irish teacher. Here’s my version, with soaked spelt flour instead of wheat flour.


Real Food Challenge Recap

March 4, 2010

I thought the Nourished Kitchen Real Food Challenge was really interesting. Although I know a lot already about real food, I did learn a lot from these daily assignments.

Coincidentally, my menu plan for last week included red meat, wild salmon (stay tuned for the recipe), and bacon and eggs for breakfast. Although we didn’t have any liver last week, I am trying to work out the details to buy a whole local lamb, liver and all (we might even get extra liver because other people don’t like it, but we have plenty of recipes for lamb liver).

I also made chicken stock like I always do when we have a roast bird, and this time I tried making it in the crockpot, which I’ve never done before, but it worked out perfectly, since we had a busy weekend. I think my biggest challenge going forward is to incorporate bone broth into more of our daily meals. Well, that and to throw out my family’s packaged cereal (I don’t touch the stuff but I haven’t been able to wean them off of it), and the non-dairy milk in the cupboard that I keep for emergencies when I can’t get raw goat milk from my neighbour, since I can’t have cow’s milk.

Thanks, Jenny, for hosting the Real Food Challenge! It was a lot of fun!

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.

Menu Plan Monday – Week of 12/14/2009

December 14, 2009

Monday – French Onion Soup

Tuesday – Mexican Pizza

Wednesday – My knitting group has its Christmas party, so the guys will be on their own; they’ll probably have “cowboy food” (baked beans with cheese on toast)

Thursday – Crockpot Turkey Meatballs

Friday – Sweet Potato, Sausage, and Apple Casserole

Saturday – Pumpkin Soup

Book Giveaway: The Irish Heritage Cookbook

December 2, 2009

I collect cookbooks. I love trying new recipes, and looking for inspiration in the kitchen. There are some cookbooks I use on an almost weekly basis, and others that have good ideas but don’t get used all that frequently. It’s come to the point where I have to make space on my cookbook shelf, so a few cookbooks that I like but don’t use very frequently have to go. I am giving away a copy of The Irish Heritage Cookbook that is from my own bookshelf.

The Irish Heritage Cookbook is divided into sections: From the Land, From the Farm, From the Dairy, From the Hillside, From the Waters, From the Wild, From the Hearth, and From the Orchard and Fields. It has traditional Irish recipes with a gourmet spin, so you will see recipes for Irish stew, boxty, colcannon, soda bread (several recipes), trifle, and other Irish classics, as well as recipes that use Irish ingredients, like Cashel blue cheese, black pudding, Irish bacon, steel-cut oats and Kerrygold cheddar. For the person with food allergies, there are plenty of meat recipes that do not use any dairy or gluten. For the traditional foodist, other than many of the desserts being made with white flour and sugar, this is a goldmine of recipes.

Some highlights:
Pureed Parsnips (alternative to mashed potatoes that can be made dairy-free)
Red Cabbage Braised in Mead
Onion and Murphy’s Stout Soup
Spiced Pork Roast with Apple-Thyme Cream Sauce
Beef and Guinness Casserole
Salmon and Spinach Terrine
Oatmeal Bars (made with steel-cut oats, raisins, and chocolate; these are a step up from your classic oatmeal cookie)
Irish Heritage Trifle

Sound good so far? I’m not even listing any of the great dairy recipes (for those who can have dairy), or the recipes for game and lamb. If you would like to win this book, just leave a comment. For a second entry, tell someone about the giveaway, and leave a comment letting me know what you did. For a third entry, mention this giveaway on your blog, and leave a comment linking to your blog post.

Also, if you want to enter to win something else, Sarah at Heart of Cooking is giving away a copy of her great-sounding holiday meal planner and dessert recipe e-book, go here to read more and to enter her giveaway too!

Drawing ends 12/9. I will post a winner on 12/10.

This giveaway is now closed. See who won!

Turkey Korma

December 1, 2009

Here’s a new spin on turkey leftovers.

1 pound (about 2 1/2 – 3 cups) cubed cooked turkey
3 Tbsp olive oil
1 chopped onion
1-2 cloves minced garlic
1 Tbsp coriander
1/4-1/2 tsp cayenne pepper
1 1/4 cup coconut milk, divided
sea salt

Heat oil in pot. Saute onions and garlic with coriander for about 5 minutes, until they become translucent. Add turkey and cayenne, and saute for a few minutes so turkey becomes imbued with the spices. Add 1 cup of coconut milk and salt to taste. Bring to a boil, then simmer, covered, for about 15 minutes. If sauce is too watery, remove lid and let boil uncovered until sauce is reduced. Stir in remaining coconut milk and heat.

Garnish with toasted sliced almonds or coconut.

Serve with Gluten-Free Naan Bread.

Menu Plan Monday – Week of 11/09/09

November 9, 2009

I almost never do meal planning for the weekend, since I usually do my shopping on Saturday and then decide there what I will make, so sometimes I like to share what I did the weekend before.

Sunday I made pumpkin soup, flax bread (I made it without sweetener; my husband thought it tasted like cardboard, but I was happy to have bread of some type), and hard-boiled eggs. When we have a soup without much protein, I like to serve it with eggs to get a little more protein and fat so everyone feels satisfied.

Monday – White Bean & Kale Minestrone

Tuesday – Crockpot Beef Stew

Wedneday – Curried Chicken

Thursday – Turkey Chili Mac

Friday – Something with ground lamb; not sure what spicing I will do; sauteed spinach