Saturday, August 11, 2012
Yes, a very long time between posts, and there is some activity here in the garden and kitchen at WTM (not much recently, but some). The latest kitchen adventure will be along shortly, but in the meantime, have a look at this bit of inspiration- I have been threatening to tear up the front yard for ages, and Pam Warhurst may just help me bring my threats to fruition.
Tuesday, May 8, 2012
IBS), my innards decided to start some tectonic rumbling again. So I'm home today trying to get them calmed down.
It's definitely a soup day, gray and threatening, even without the tummy issues. So as luck would have it, I have been craving black bean soup for a week or so and made up a huge pot last night.
My doctor has told me that upping the fiber in my diet would help soothe the plumbing, and with my diet being plant-based I should know this.
Plus I should also know that I can't keep shoving food in my mouth like I'm in a race to the finish line. Too many years as a hairdresser in the previous life gave me very bad eating habits.
The upside is that this soup turned out really good, so lunches for the rest of the week are taken care of. Now I just have to learn to take care of the rest of me.
Black Bean Soup with Corn and Tomatoes
1 Tbs. neutral oil
1 large onion, diced
1 stalk celery, diced
2 medium carrots, diced
4 cloves garlic, minced
1 Tbs. chile powder, or to taste, such as Guajillo or New Mexico (I like these as they're not too incendiary)
1 Tbs. ground cumin, or to taste
½ tsp. black pepper, or to taste
4 cups vegetable broth (such as Better Than Bouillon)
1 lb. dry black beans, soaked and cooked until tender, or 4 15 oz. cans black beans, drained and rinsed
1½ cups fresh or frozen/thawed corn, or a 15 oz. can whole kernel corn, drained and rinsed
2 medium-large fresh tomatoes, peeled, seeded, and diced, or a 14-15 oz. can petite diced tomatoes with juice
Optional: ¼ cup or so minced cilantro, to stir in at the end of cooking
Heat oil in a large pot over medium-high heat.
Sauté onion through garlic for 5-10 minutes until onion is tender.
Add chili powder through black pepper, and sauté for 1 minute.
Stir in remaining ingredients and bring to a boil. Reduce heat to medium, and simmer for 30 minutes. Use an immersion blender to puree soup to desired texture. Stir in the minced cilantro if using.
Taste and adjust seasonings to your liking. I found I didn't have to add any salt as the Better Than Bouillon concentrate I made the broth with had plenty. Serve with cornbread (recipe to follow).
This could also be made in a crock pot. Saute the vegetables first, add everything to the crock pot, and cook on low for a few hours.
Adapted from a recipe at AllRecipes.com.
Sunday, April 8, 2012
Hope everyone has a hoppin' day- weather is gorgeous in the mid-A for the holiday weekend.
Thursday, March 29, 2012
Here we are with winter having come and blessedly departed with little more than a feeble attempt at winter-ness, and a spring shaping up to be one of the more pleasant ones in recent memory. I should be dancin'.
Unfortunately, for over a month now I've had my grumble panties on, due to a recent experience with Microsoft involving their new operating system, which I swore I would never buy, as I was bound and determined to switch to Ubuntu (I may still be Microsoft-free some day, just not yet).
I weakened and put Windows 7 Home on my aging desktop computer in November 2011, and I hate to admit it but really, they did something right this time. I actually LIKE this iteration. Everything was fine until February 19.
When Microsoft decided I wasn't genuine anymore. Excuse me?
I was genuine for over three months: activation went fine, updates went fine, everything went fine. Until February 19. I tried to get a response from Microsoft for a month, and finally talked to someone in Uzbekistan (I think) today who actually gave me some information. And although my accent didn't always understand his accent, eventually we got to an answer.
The seller blocked my product key because I returned the product. Excuse me again?
I'm not quite sure how exactly you would return a download, but for some reason this seller decided I did so. At least that's what Microsoft is telling me. So now I have a second email in to the seller (forgot to mention before that I did contact them as soon as it happened, and got no response). We shall see if this begets a response.
So you know what happens when your product key gets blocked? Well, you still have some semblance of 'use' of your computer, with lots of adventures thrown in. Your desktop wallpaper reverts to black, your computer crashes frequently, and you drink even more wine than normal. So given that I'm pretty much out of my Goth stage and would prefer not to have black wallpaper, I am keeping my fingers crossed that this seller ponies up and sprinkles the genuine dust on me again.
And that leads me to the recipe for today. Which falls squarely in my repertoire of things you don't really need a recipe for. Even though I am bird free, I love me a good chikin noodle soup when the world is rattling my cage. Here's how I've been getting unrattled.
Also, please don't mind the crappy photo, the soup tastes a lot better than it looks here. I grabbed this shot at work under fluorescent lights with splashes all over the bowl because I was madly shoveling soup in my face while working, and I hadn't taken a decent picture at home. My keyboard is pretty gross looking, but the soup? This one always taste like more.
Chikin Noodle Soup
1 Tbs. Earth Balance margarine or olive oil
8 oz. Trader Joe's Chicken-less Strips, or similar seitan strips, homemade if you have some on hand
1 medium onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, crushed and minced
6 cups water
2 Tbs. vegan chicken-style broth paste or powder (I used Better Than Bouillon Vegan Chicken Broth concentrate, and it is REALLY good), enough for six cups
2 bay leaves
salt to taste (if broth is not salted)
¼ tsp. freshly ground black pepper, to taste
2 Tbs. fresh parsley, chopped (I forgot it, but use some if you have it)
4 oz. small pasta shapes (~1 cup), such as farfalline (seen here) or small shells
Heat the margarine or oil in a 4-quart pot over medium heat. Add the veggie strips and sauté to brown a bit, about 5 minutes. Remove strips to a small bowl or plate and set aside.
If necessary, add more margarine or oil to the pan and sauté onion through garlic for 5 minutes, or until vegetables are beginning to soften.
Add the water, broth paste/powder, and bay leaves. Bring to a boil, and then reduce to a simmer for about 5 minutes.
Add the veggie strips, parsley, and pasta. Bring to a boil, and then reduce to a simmer for 5-7 minutes, or until pasta is just al dente. Add salt (if necessary), and pepper to taste. Remove bay leaves before serving.
Inspired by a recipe at Chow Vegan.
Friday, March 16, 2012
Though I tried to get a potluck going on at work this week to celebrate St. Patty's Day, somehow it fell through the cracks. We ended up with donuts, green cookies, and my contribution of Colcannon. Kind of an unusual potluck, agreed, but hopefully we will all be on the same page next year and people will actually be NOTIFIED that we are having a potluck.
Growing up, I only remember having corned beef and cabbage on St. Patrick's Day. Must be because that's what Dad's mother made when he was growing up (my Mom swore Dad would not eat anything his mother didn't make). So somehow I got a wild hair this year, and decided to make an Irish dish for St. Patty's, choosing Colcannon because A.) I love potatoes, and B.) I love potatoes. But I don't mind me some greens either. I've made mashed potato casserole thingies on many occasions that involved spinach and onions, and have loved them every time, but OMG - potatoes, leeks, and kale win hands down over any other combination I've ever tried before.
This is yet another score that will become a permanent part of the recipe files, so why didn't I ever eat or make this before? Colcannon has only been around for at least three hundred years, and like many other simple, frugal country dishes, is brain-dead simple to make, and impossibly delicious. I'll be feelin' me Irish more frequently in the future, I can tell already.
3 lbs. (about 6 medium-large) russet potatoes , peeled and chopped in about 2" chunks
8 oz. chopped kale (or other greens of choice), trimmed of tough stems
1 large leek, halved lengthwise, washed of debris, sliced in ½ " pieces (about 1½ - 2 cups)
4 medium cloves garlic, minced
1 cup milk (I use unsweetened soy milk)
¼ cup Earth Balance margarine or similar fat
1 tsp. salt, or to taste
½ tsp. pepper, or to taste
¼ tsp. ground mace or nutmeg (optional)
2 Tbs. minced herbs, such as chives and parsley
Place potatoes in a large pan with enough water to cover, bring to a boil, and cook until tender, about 10-15 minutes.
Meanwhile, place kale in the bottom of a steamer in an inch or two of water. Place the steamer basket above the kale, add the leeks and garlic, cover, and bring water to a simmer. Steam until the vegetables are tender.
When potatoes are tender, drain and return to the pan on medium-low heat, stirring a bit to remove excess water.
Mash the potatoes, stir in the cooked vegetables, and then add milk through seasonings and herbs. Blend everything gently and heat through before serving.
Sunday, March 4, 2012
Not me. The chili cookoff mentioned in the last post had 12 entries, 3 of them vegetarian! I was impressed. Mine didn't win (it was adapted from a recipe here), but frankly it wasn't very good that day. I did it in the crockpot overnight, but something happened to the veggie sausage during the lengthy cooking period . It almost tasted bitter (but it got burned a little on the surface, too).
Note to self: do not use veggie sausage next time, and do not crockpot overnight. Four hours on low would have been plenty.
The second and third days it was a whole different animal. About a tenfold improvement, so I think the bitter edge mellowed out with resting. But it really didn't need the sausage anyway, as I also used veggie crumbles, so here is the winning (at my house anyway) version.
I wouldn't change anything else, except for maybe a bit more chile powder next time. The last bowl had the most heat, naturally, because it infused the longest; the problem was I forgot to take a picture of ANY of the bowls. So pictured instead is my fave chile powder, ground at home from whole dried New Mexico chiles. It beats out any chile powder I have ever purchased commercially.
To make your own homemade chile powder, just break well dried chiles into small pieces and whirl in a spice grinder a little at a time. But don't stick your face in the cloud of chile dust when you open the grinder (why did I think that was a good idea?)!
Chili with Red Wine
At least 8 servings
2 Tbs. oil
2 cups diced onion
2 cups diced sweet pepper
4 large garlic cloves, minced
2 jalapenos, minced
12 oz. ground veggie crumbles
2 Tbs. chile powder (such as New Mexico; I will probably try a little more with the next batch as New Mexico chiles are not way up there on the heat scale)
1 Tbs. brown sugar
1 Tbs. cocoa powder
1 Tbs. ground cumin
1 tsp. dried oregano
½ tsp. freshly ground black pepper
1 tsp. cinnamon
½ tsp. salt
2 bay leaves
1 (28 oz.) can diced tomatoes, undrained
1 cup Pinot Noir or similar red wine
2 (15 oz.) cans kidney beans, rinsed and drained, or mix with another good chili bean
4 Tbs. tomato paste
Heat oil in a large Dutch oven over medium-high heat. Add onion through jalapeño, and cook until beginning to soften. Add veggie crumbles and heat through, stirring frequently.
Add chile powder through bay leaves and cook for a minute to coat all ingredients. Stir in tomatoes through tomato paste and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. (Alternatively, add everything to a crockpot, and cook on low for a few hours).
Uncover and simmer another 30 minutes, stirring occasionally. Discard the bay leaves. Adjust seasonings to taste, and serve with toppings of choice.
Saturday, February 18, 2012
This happens every year. I get all excited when the daffodils start threatening to pop, and the silver maple flowers start falling, and then we get nailed at least a few more times before spring actually arrives.
However, caution was thrown to the wind here at WTM when I put the indoor wintering herb pots back out on the deck a couple of days ago. It's only in the high forties so far this morning and I saw ice in the bottom of a plant pot earlier, but the winter garden gods can just kiss my grass, we're getting near the end.
Today we're doing Dad's 86th birthday at his house and I'm taking a pumpkin spice cake with orange cream cheese frosting based on this recipe. Had a chili cookoff at work yesterday and there's still enough chili (which was adapted from this recipe) for lunches this weekend. So hopefully some recipes will follow shortly.
In the meantime, go out and find yourself some signs of spring!
Saturday, January 28, 2012
To get back to where we were, before being so rudely interrupted by political posts, this week begat a new nibble meal. For a year or so I've had this recipe for the Baja Fresh (BF) dark salsa clone from the Top Secret Recipes guy (I bought it from him, but it's also all over the internet if you do a search).
Not being a particularly rabid salsa fan otherwise, the Salsa Baja at this chain is something I could swim in forever and never tire of. Others have declared the same thing. I stop at BF from time to time and order a veggie tostada just to eat the aforementioned salsa. It is rich, black, and smoky, and not at all sweet. So I finally set about trying to make it at home.
And it worked! My result was not nearly as black as the original (probably because I did not use a grill; time to get the George Foreman out of the storage unit), and it was also thicker, but it was so good I may like mine better. I think what everybody loves is the smokiness, as the ingredients are really just standard salsa fare.
The clone recipe calls for roasting whole, cold tomatoes on a grill, and adding a jalapeno pepper halfway through roasting, turning to blacken all the sides evenly. Per the suggestion of another commenter somewhere on the internet, I cut my tomatoes in half and roasted them in the toaster oven cut side down for about 40-45 minutes, and since the sides weren't getting any blacker after 40, that is probably enough time. I also forgot to get a jalapeno on the last grocery store trip so I used a bit of chipotle chili sauce from canned chilies at the end instead of the roasted jalapeno. NOW we got some smoky goin' on, citizens!
Other departures from the cloned recipe include halving it (which may also explain why it is not as dark as the original), and adding a bit more tomatoes, lime juice, onions, and cilantro. I add more veggies anyway when I get the fixins off the Baja Fresh salsa bar- one portion cup of the salsa baja, one of the salsa fresca, one of chopped cilantro, plus a wedge or two of sliced lime- mix and squeeze and apply lavishly. So if you want a less chunky result more like the original salsa itself at BF, cut the veggie proportions in half and add more water to taste.
Serving suggestion for a super Super Bowl- line a shallow serving bowl or casserole with chips, add a sprinkling of chili beans or some Texas Caviar, then a drizzle of black salsa, a drizzle of nacho sauce, and a few dollops of sour cream (my preference is non-dairy), as well as some extra minced onion and jalapeno for the top. Serve with wedges of fresh lime for squeezing over the bowl.
3 medium-large tomatoes, cut in half
½ tsp. chipotle chile sauce
1 medium clove garlic, peeled
½ tsp. salt
¾ cup water
1 Tbs. lime juice
1 small-medium tomato (such as a Roma), diced
2 Tbs. onion, diced
2 Tbs. cilantro, minced
Set oven to 450 degree F. Place the three medium-large cut tomatoes cut side down on a baking tray with sides on the upper rack of the oven (a toaster oven works fine and saves energy). Roast for 30-40 minutes, or until the skins are very charred.
Allow tomatoes to cool a bit until you can comfortably handle. Add roasted tomatoes (with any liquid) through salt to a blender, and puree on high until thoroughly smooth. Add water and lime juice and blend again on high for 30 seconds.
Pour the mixture into a bowl. Add the diced tomato, onion, and cilantro, fold in gently, and adjust seasonings to taste. Refrigerate a few hours to blend flavors.
Tuesday, January 24, 2012
Sorry this blog has gotten political and partisan recently but I hope to remedy that soon. The SOTU (State of the Union address) is tonight, did you post your question? Whether Democrat, Republican, Independent, or Plaid, don't miss your opportunity.
President Obama, thank you for this opportunity. As a Democrat and taxpayer, I support swifter action to reign in excess spending in a responsible manner. Please outline some of the programs/functions we can streamline to reduce duplicative function.
ceblakeney, Annapolis, MD
Saturday, January 21, 2012
To celebrate the new year and the current presidential campaign
Used to be people went to the doctor when necessary, and did not need health insurance to be able to do so. When did it become impossible to afford a simple doctor visit? When we started expecting somebody else to fix the results of our lifestyles, that's when.
I do not advocate expecting somebody else to fix the results of our lifestyles. And I did not care for all of the components of the legislation the party opposing Barack Obama is trying to disembowel. The desirable components I do support are the ones that give access to all of us, no matter our station in life. The undesirable components are those that ensure insurance companies will continue to profit from our inability to manage our own lifestyles, through mandatory insurance requirements. Cha-ching!
However, this legislation certainly did get the opposing party's attention, didn't it?
Where was that attention when I, and many millions of others, were going to work every day, paying our mortgages and other debts, and contributing the best we were able, while not making enough to cover the insurance premiums, and therefore being locked out of the general sick care system? This situation has been going on for decades, so where was the attention? Seems like unless our success mirrored that of certain presidential candidates, we weren't invited. And in my 54 years, I have never taken a scrap of welfare outside of my tax deductions (OK, welfare by another name) which don't hold a candle to those of the average "successful" presidential candidate. So no, I wasn't living on the taxpayer's dime (but there was the occasional bail-out from my parents).
My own solution was to live my life as best I could in order to not require services from the sick care industry. I was young, and relatively bulletproof, and the adoption of a vegetarian diet no doubt helped (but I won't be surprised if there is blow-back from some in the non-veg contingent).
Eventually I scratched and crawled my way through the gauntlet of higher education to complete a couple of college degrees and land a position with an independent state agency (self-funded; a fee-for-service agency of the state of MD) where I can more effectively support myself, contribute to the well-being of my state, and where my employer picks up 80% of my sick care premiums. If I were an independent contractor in a similar position, with a similar salary, the total premium would be far higher than what it is now, and I would not be able to pay it.
Being older now, and not as bulletproof, there have been a lot of doctor visits over the past couple of years. Probably more than in the combined previous thirty+ years of my adult life. Maybe because I let a whole lot of health issues slide that should have been addressed years ago. Walking in the door of my sick care provider now costs at LEAST a hundred dollars, often more; my copay is only fifteen of that hundred due to being enrolled in an insurance plan.
Which several million people in this country still cannot access, and may never be able to, because they've never been considered important enough to be included in the system before now.
So to end the sermon, let's take a peek at this video and consider our own lifestyles, and perhaps take some steps to eliminate the need for the health care legislation we have apparently forced ourselves into, and which some oppose. Time to pay attention.
And a shout out to the Yellow Rose of Texas, Joanna, for the link. My sincerest thanks, and sorry it's preceded by such a downer post.
Sunday, January 15, 2012
There was a fleeting brush with reasonable weather last week that I thought was supposed to last more than a day or two, but as is usual in this area, if you count on anything related to the weather, you are a silly fool. Temps are hovering around freezing, not unusual for much of the country in January, but still not welcome here.
Plus, given the weird sinus infection that popped up this past couple of weeks (it felt like my teeth were going to explode) and now has me on an antibiotic , I'm not drinking any wine so as not to mess up the effectiveness of the drug. So let me tell you buddy, this weather had REALLY bad timing.
Good excuse to make chowdah. This one is not the prettiest face in the crowd, sorry- it looks a little dingy, and frankly, kinda green. The finished product would have been much more attractive, I think, if the mushrooms were sauteed separately, and then added after the puree step, but the results would still be yum no matter how you smashed em'. Potatoes and corn and mushrooms and onions and carrots and garlic. How could you possibly go wrong? Absolutely delish.
I tried this initially without adding flour for thickening, thinking that the partial pureeing would thicken things up nicely, but it didn't work. I know you're supposed to mix thickening agents with cold water, but just removing some of the hot liquid from the soup and blending with the flour worked fine (wouldn't work with cornstarch though, if that is your thickener of choice- use cold liquids only).
I didn't use veggie sausage this time, but if you want an even more substantial bowl, brown up a little bit and add right before serving.
Potato, Mushroom, and Corn Chowder
2 Tbs. Earth Balance butter or oil
1 medium onion, diced
1 large carrot, diced
1 stalk celery, diced
4 oz. mushrooms, sliced
1-2 cloves garlic, minced
2 cups peeled, diced boiling potato such as Yukon Gold (~2 medium)
1½ cups corn kernels
4 cups vegan chicken-style broth
2 Tbs. vegan bacon-style bits (optional)
½ tsp. poultry seasoning
2 Tbs. flour
2 Tbs. nutritional yeast (optional)
1 tsp. salt, to taste
½ tsp. freshly ground black pepper, to taste
Optional: 4 oz. sliced veggie sausage
Heat butter or oil in a large pot and cook onion through garlic until just tender.
Stir in potato through poultry seasoning. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, or until the potatoes are tender.
Scoop about a quarter cup of soup broth into a small bowl, add the flour, stir until it is very well blended, and return to the pot.
Add nutritional yeast, salt, and pepper to taste. Remove a cup or so of chowder, puree in a blender, and return to the pot (or just run an immersion blender around the pot a bit). Stir well, cooking for a few minutes to thicken, and serve.
Variation: Brown 4 oz. sliced veggie sausage over medium heat, and stir into chowder right before serving.