My Husb and I were trekking in Nepal about 2 years ago. Very hard but one of the best experiences of my life. The day we reached our highest point,just a few KM from the Tibetan border, we sat in a cosy little ramshackle house and devoured some hearty buckwheat pancakes, whilst taking in the unobstructed view of Annapurna II.
Recently I picked up some buckwheat flour to try and re-live the experience. It worked! I could taste the nepal/tibet border. It tasted smokey, old fashioned, and somehow just plain whole.
Buckwheat is a "happy food" as it increases seratonin levels. Maybe that's why I was so dang happy while trekking in Nepal.
Buckwheat Pancakes:
2 eggs
1 cup whole wheat flour
1 cup buckwheat flour
2 cups milk
1/2 ts salt
1 ts baking powder
optional: flax seed; chopped apple; walnut meal; or chopped bananas
mix together.
fry on a hot frying pan in copeous amounts of vegetable oil or butter. I use sunflower oil.
enjoy with yogurt, syrup, and the works...
Thursday, March 10, 2011
Saturday, February 12, 2011
madras curry
Here's a secret. If you like a paste or sauce, look on the jar and try to make it from the ingredients listed on the back. This is what I did today and my madras curry tasted DE-licious.
What you need:
1/4 cup of water
mix into the water:
1/2 ts. salt
1/2 ts. pepper
1/2 ts. onion powder
1/2 ts. coriander
1/2 ts paprika
1/2 ts garlic powder or fresh garlic
1 ts. cumin
1.4 ts. turmeric
1.2 ts. ginger powder or fresh ginger
when you have a nice thick paste, add
1/4 cup coconut milk
3 ts. oil
You also need some plain yogurt on hand.
Now you have your curry paste, start up your deep dish frying pan, add some oil, add onions, meat or tofu, and whatever veggies you want. When the onions are soft, add the curry paste.
meanwhile, make some brown rice in a separate pot.
Simmer your curry for 20-25 minutes on low heat until your veggies are soft, and, if applicable, your meat is cooked. As you are simmering stir in 3 heaping tablespoons of yogurt.
Serve with raita:
Raita is just finely cut cucumbers, yogurt, maybe a little lemon juice and some type of fresh herb all mixed together.
And add some type of hot sauce as this curry is otherwise not spicy (good for babies!)
Serve your curry over rice with cilantro and another dollop of yogurt.
mmmmmmmmmmmmm
What you need:
1/4 cup of water
mix into the water:
1/2 ts. salt
1/2 ts. pepper
1/2 ts. onion powder
1/2 ts. coriander
1/2 ts paprika
1/2 ts garlic powder or fresh garlic
1 ts. cumin
1.4 ts. turmeric
1.2 ts. ginger powder or fresh ginger
when you have a nice thick paste, add
1/4 cup coconut milk
3 ts. oil
You also need some plain yogurt on hand.
Now you have your curry paste, start up your deep dish frying pan, add some oil, add onions, meat or tofu, and whatever veggies you want. When the onions are soft, add the curry paste.
meanwhile, make some brown rice in a separate pot.
Simmer your curry for 20-25 minutes on low heat until your veggies are soft, and, if applicable, your meat is cooked. As you are simmering stir in 3 heaping tablespoons of yogurt.
Serve with raita:
Raita is just finely cut cucumbers, yogurt, maybe a little lemon juice and some type of fresh herb all mixed together.
And add some type of hot sauce as this curry is otherwise not spicy (good for babies!)
Serve your curry over rice with cilantro and another dollop of yogurt.
mmmmmmmmmmmmm
Thursday, January 13, 2011
New year for solidarity at the dinner table.
So, the past few months I have been peetering (teetering)? dangerously close to full blown vegetarianism. The recent crisis of the rising cost of food is the straw in the camel's back, for me. It's easy to feel disconnected from the severity of this crisis and going veg is a way I can remain with those who are feeling the full effects. And I don't mean veg with tofurki patties. I'm talking simple grains and seasonal veggies, or the half rotten ones from the discount section. I feel strongly called to a life of solidarity with the poor and in my insular posh "rich" north america, this is one tiny way I even come close to living with my proverbial hand in hand with their proverbial hand. or something like this.
I am going to bulk buy organic pulses this year and try to experiment more with different sources of protein. I will try my best to share all that I learn in the world of cheap, delicious, socially concious food.
My husb wants to try to go vegan 2 days a week. We have quickly learned that almond milk and tahini are going to be staples on monday and tuesday.
I am going to bulk buy organic pulses this year and try to experiment more with different sources of protein. I will try my best to share all that I learn in the world of cheap, delicious, socially concious food.
My husb wants to try to go vegan 2 days a week. We have quickly learned that almond milk and tahini are going to be staples on monday and tuesday.
A new year for yummy food.
The new year is a good time for everyone to feel like there is a fresh start. I am happy to say I'm starting the year off with some big changes. My biggest goal this year is to eliminate stress from my life as much as possible. I am going to spend more time moseying around the house in cosey clothes relaxing with tea and playing with my son. I am going to putter around the kitchen and keep my family satiated with nutritious, delicious, cheap food.
Here's my newest recipe: smokey sweet potato stew. This week I had the sniffles and this spicey stew was good for my heart and soul (not to mention my sinuses)
Broth:
2 cups veg. stalk
3 tb. tahini
1 tb. peanut butter
1/4 cup liquid tomatoes
salt/pepper to taste
1 heaping ts hungarian peprika
-For some heat, add a whole chipotle pepper
1/4 ts tumeric
Solids:
1/3 cup peanuts
1, 1/2 cups chopped cabbage
3/4 cup chopped onion
1,1/2 cup peeled and chopped swt. potato
3/4 cup dry lentils, rinsed/drained
2 tb oil,
2 cloves of garlic
1/2 ts fresh minced ginger
How to: Broth
If necc. make stalk.
When it is boiling, turn it down to simmer. Add tahini, peanut butter, and tomato sauce/paste.
Meanwhile, Solids:
In a large deep frying pan, heat oil. Add garlic and ginger. Add onions and stir until soft. Add cabbage and lentils and peanuts and stir on medium heat until cabbage is soft. Add swt. pots.
Add solids to broth. Simmer until swt. pots are soft.
Serve with a dallop of yogurt or sour cream. Fresh bread or naan makes an excellent side. Garnish with cilantro for a classy touch.
and, enjoy!
Here's my newest recipe: smokey sweet potato stew. This week I had the sniffles and this spicey stew was good for my heart and soul (not to mention my sinuses)
Broth:
2 cups veg. stalk
3 tb. tahini
1 tb. peanut butter
1/4 cup liquid tomatoes
salt/pepper to taste
1 heaping ts hungarian peprika
-For some heat, add a whole chipotle pepper
1/4 ts tumeric
Solids:
1/3 cup peanuts
1, 1/2 cups chopped cabbage
3/4 cup chopped onion
1,1/2 cup peeled and chopped swt. potato
3/4 cup dry lentils, rinsed/drained
2 tb oil,
2 cloves of garlic
1/2 ts fresh minced ginger
How to: Broth
If necc. make stalk.
When it is boiling, turn it down to simmer. Add tahini, peanut butter, and tomato sauce/paste.
Meanwhile, Solids:
In a large deep frying pan, heat oil. Add garlic and ginger. Add onions and stir until soft. Add cabbage and lentils and peanuts and stir on medium heat until cabbage is soft. Add swt. pots.
Add solids to broth. Simmer until swt. pots are soft.
Serve with a dallop of yogurt or sour cream. Fresh bread or naan makes an excellent side. Garnish with cilantro for a classy touch.
and, enjoy!
Thursday, July 29, 2010
Best summer dinner ever
This recipe was given to me by my friend Sara; it's simply amazing, and very versatile. Here's the basic idea, followed by alternatives. I get most of these ingredients fresh from the farmers market each week. So yummy, so easy.
INGREDIENTS: (for 4 people)
Italian Turkey Sausage (optional) - 4
Red, green, or yellow pepper - 2
Yellow Onion - 1
Tomato - 1
Bite-size perogies - 1 package
Salsa - 1/2 a jar or so (use medium or hot, however you like it)
Sour cream (optional)
1. Dice all the veggies, keep onions aside. Boil water for perogies.
2. Heat up a pan for the sausage. (I personally push mine out of the casing - it turns out in nice little crumblies. But you could also just cut into slices if you prefer.)
3. Fry up the sausage. Once cooked, dump in the onions. Make sure you don't forget about your boiling water, stick those perogies in there!
4. Add diced veggies to sausage and onions. Throw the salsa in there & mix around.
5. After frying for 5 mins or so, turn to lower heat & simmer.
6. Once perogies are done, add them to frying pan with other stuff. Add more salsa if you need to. Stir.
Serve with sour cream and a nice green salad. Maybe some crusty fresh bread. Delicious.
ALTERNATIVES:
- Use bruschetta, tomato sauce, or pasta sauce instead of (or with) salsa. Add herbs/spices for fun!
- Use pasta or sliced potatoes instead of perogies.
- Use whatever root veggies you like!
Julie
INGREDIENTS: (for 4 people)
Italian Turkey Sausage (optional) - 4
Red, green, or yellow pepper - 2
Yellow Onion - 1
Tomato - 1
Bite-size perogies - 1 package
Salsa - 1/2 a jar or so (use medium or hot, however you like it)
Sour cream (optional)
1. Dice all the veggies, keep onions aside. Boil water for perogies.
2. Heat up a pan for the sausage. (I personally push mine out of the casing - it turns out in nice little crumblies. But you could also just cut into slices if you prefer.)
3. Fry up the sausage. Once cooked, dump in the onions. Make sure you don't forget about your boiling water, stick those perogies in there!
4. Add diced veggies to sausage and onions. Throw the salsa in there & mix around.
5. After frying for 5 mins or so, turn to lower heat & simmer.
6. Once perogies are done, add them to frying pan with other stuff. Add more salsa if you need to. Stir.
Serve with sour cream and a nice green salad. Maybe some crusty fresh bread. Delicious.
ALTERNATIVES:
- Use bruschetta, tomato sauce, or pasta sauce instead of (or with) salsa. Add herbs/spices for fun!
- Use pasta or sliced potatoes instead of perogies.
- Use whatever root veggies you like!
Julie
Wednesday, June 23, 2010
Vegan Lemon Cake
This lemon cake is perfect for summer - a fresh zing of lemon with a hint of sweet.
(I personally make it with cream cheese icing, which is obviously not vegan, but it can be iced with whatever type of vegan icing you like. I'll post both options.
CAKE:
2 large lemons
1 1/2 cup flour (I use all whole wheat, but you can use whatever)
3/4 cup raw sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vinegar
3/4 cup water
3 TBSP oil (I use canola/olive blend)
3 TBSP applesauce
MIX the dry ingredients in a large bowl. Grate lemon till you have 2 heaping TBSP of rind. Then squeeze all the juice out of them in a separate bowl, add 4 TBSP of juice to the rind and you can save the rest for the icing if you're making the vegan one. Add the vinegar, vanilla, oil, and applesauce to the rind/juice bowl. Mix with whisk. Add the wet stuff to the dry stuff, mix with whisk. Pour into greased cake pan (8" round or square) and bake at 350 degrees for about 25 minutes, check with toothpick. Let cool completely before icing.
ICING:
a)Vegan - 2 TBSP lemon juice and 3/4 cup confectioners sugar OR...
b)Cream Cheese - 1 block soft cream cheese, 2 cups icing sugar, 3/4 cup softened butter, 1 splash vanilla
I like to cut the cake in half, ice the middle layer and all around, then slice up a lemon into really thin quarter slices (like a tiny triangle) and decorate around the edges. But do whatever the heck you want! It's an easy, inexpensive and yummy cake to share with friends. Enjoy!
Julie
(I personally make it with cream cheese icing, which is obviously not vegan, but it can be iced with whatever type of vegan icing you like. I'll post both options.
CAKE:
2 large lemons
1 1/2 cup flour (I use all whole wheat, but you can use whatever)
3/4 cup raw sugar
1 tsp baking soda
1 tsp baking powder
2 tsp vinegar
3/4 cup water
3 TBSP oil (I use canola/olive blend)
3 TBSP applesauce
MIX the dry ingredients in a large bowl. Grate lemon till you have 2 heaping TBSP of rind. Then squeeze all the juice out of them in a separate bowl, add 4 TBSP of juice to the rind and you can save the rest for the icing if you're making the vegan one. Add the vinegar, vanilla, oil, and applesauce to the rind/juice bowl. Mix with whisk. Add the wet stuff to the dry stuff, mix with whisk. Pour into greased cake pan (8" round or square) and bake at 350 degrees for about 25 minutes, check with toothpick. Let cool completely before icing.
ICING:
a)Vegan - 2 TBSP lemon juice and 3/4 cup confectioners sugar OR...
b)Cream Cheese - 1 block soft cream cheese, 2 cups icing sugar, 3/4 cup softened butter, 1 splash vanilla
I like to cut the cake in half, ice the middle layer and all around, then slice up a lemon into really thin quarter slices (like a tiny triangle) and decorate around the edges. But do whatever the heck you want! It's an easy, inexpensive and yummy cake to share with friends. Enjoy!
Julie
Monday, April 5, 2010
Granola
I realized that my organized life of cooking relies on the fact that my husband does not usually work late, my kid is not usually sick, and I do not usually spend weekends out of town. Combine all these three variables and I find myself eating ice cream out of the freezer on a tablespoon for supper.
This week, being one of those weeks, I forced myself to steal away an hour or so to make up a big batch of homemade granola, so at least when I'm faced with unpredictabilities in life I can sit down to a healthy snack once in a while. or for breakfast, lunch and dinner.
I found even the process of making this up was therapy to me...playing with a traditional recipe and testing the bubbling hot syrup on the stove, then pouring it in the big punch bowl full of oats. stirring by hand and "snitching" the uncooked oats coated in sweet deliciousness. inhaling the homey smell as it baked in the oven.
Granola is so fun to play with, you can make it 100 different ways.
This was adapted from the more-with-less cookbook, the recipe for Koinonia Granola...
preheat oven to 350
wet ingredients:
melt together in a saucepan:
1/2 cup oil
1/2 lb margarine
2 T molasses
1 T Vanilla (or any type of extract- maple, almond...)
1 C brown sugar
1 C honey, (or corn syrup, or 1/2 and 1/2)
1/2 t salt
when mixed, let it cool slightly and pour it over the dry ingredients:
about 6 cups of rolled oats
2 cups whole wheat flour
and however much you want of any of the following:
raisins
dried cranberries
shelled sunflower seeds
almonds
coconut
wheat germ
flax seeds
pumpkin seeds
have fun with spices! i like to add lots of cinnamon.
when wet and dry ingredients are mixed together,
spread out thinly on greased cookie sheets and bake for 20-30 minutes. peer in every 7-10 minutes or so and mix the granola around to dry it out evenly and make sure it's not burning.
when the granola is nice and brown and all dried out, take out of the oven to cool. combine it in a large bowl as this recipe makes about 4 pan-fulls. as each pan comes out of the oven, dump it into a big metal bowl and stir it around. it will start to get its crunchy texture as it cools. put your face over the warm steaming bowl and smellllll.....take a deep breath.
enjoy with plain yogurt and a dab of jam, and some fresh fruit if you please!
This week, being one of those weeks, I forced myself to steal away an hour or so to make up a big batch of homemade granola, so at least when I'm faced with unpredictabilities in life I can sit down to a healthy snack once in a while. or for breakfast, lunch and dinner.
I found even the process of making this up was therapy to me...playing with a traditional recipe and testing the bubbling hot syrup on the stove, then pouring it in the big punch bowl full of oats. stirring by hand and "snitching" the uncooked oats coated in sweet deliciousness. inhaling the homey smell as it baked in the oven.
Granola is so fun to play with, you can make it 100 different ways.
This was adapted from the more-with-less cookbook, the recipe for Koinonia Granola...
preheat oven to 350
wet ingredients:
melt together in a saucepan:
1/2 cup oil
1/2 lb margarine
2 T molasses
1 T Vanilla (or any type of extract- maple, almond...)
1 C brown sugar
1 C honey, (or corn syrup, or 1/2 and 1/2)
1/2 t salt
when mixed, let it cool slightly and pour it over the dry ingredients:
about 6 cups of rolled oats
2 cups whole wheat flour
and however much you want of any of the following:
raisins
dried cranberries
shelled sunflower seeds
almonds
coconut
wheat germ
flax seeds
pumpkin seeds
have fun with spices! i like to add lots of cinnamon.
when wet and dry ingredients are mixed together,
spread out thinly on greased cookie sheets and bake for 20-30 minutes. peer in every 7-10 minutes or so and mix the granola around to dry it out evenly and make sure it's not burning.
when the granola is nice and brown and all dried out, take out of the oven to cool. combine it in a large bowl as this recipe makes about 4 pan-fulls. as each pan comes out of the oven, dump it into a big metal bowl and stir it around. it will start to get its crunchy texture as it cools. put your face over the warm steaming bowl and smellllll.....take a deep breath.
enjoy with plain yogurt and a dab of jam, and some fresh fruit if you please!
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