Simmering away is a big pot of red lentil and brown rice soup. With all day drizzle and the busy holiday week ahead, what could be better for dinner?
I was low on carrots, often the feature of my soup, since we are able to get the best you have ever tasted, from Nash's farm. But I did have a nice leek, from their farm to mix with onions and garlic.
Taking a change from the bulk organic bin, are lentils and rice from TJs. The quality seems very good and price worthy of notice. I made up the spice mix of thyme, celery seeds, salt, pepper and red pepper flakes.
This is based on the recipe from the Silver Palate cookbook, for this soup variety. I skip the pork and its related fat. The rice is my general addition along with a splash of Houge white from the fridge.
Try to make some, as the winter wears on you will love having a hearty healthy soup from your own kitchen. It's adaptable to anything you like - cheese, smoked salmon, chopped dark greens, oyster crackers....
Ah, so nice to have the monthly TJ run done! So many good deals but way too many choices. Focus focus. Sample cheese cake.
Then, on to the co-op for the best organic produce, better overall wine values, breads and the rest of the dairy.
Hopefully this will tide us over until after The Throngs take over the tiny ailses. The nearby "conventional grocer" is good in between; but now we have the preferred provisions.
Trader Joe Top 10 Items
Puget Consumer Co-op (PCC) Top 10:
After a holiday of vegetables it was time for some locally smoked wild salmon, in a pie form with peas and red onions. I used "fake" cream cheese and some grated Parmesean. The "mock crust" is our favorite- just flour, baking powder and salt mixed into the 3 egg batter.
Bah, you overly heavy "pie" dishes.
Base Recipe - so adaptable!!!
Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.
Source: Real Simple magazine, Zucchini Pie Recipe
Lasagna, made with my own "fake meat" sauce, bionaturae noodles, roasted eggplant, mozzerella, ricotta / cottage cheese mix and Parmesean.
Non-dairy chocolate pudding pie. If you don't know what that means, I won't ruin the surprise and tell you. I made the crust and the filling. The topping is frozen, non-hydrogenated tub stuff. I ate this slice in 3 sittings last night, it's that rich.
A stretch of colder than usual days has prompted comfort food dinners. My focus is on nutrient dense, flavorful concoctions that I just can't find in an actual recipe.
November Mixed Beans and Pasta Ear Soup.
Chop and dice:
Heat some canola in a 4 quart stockpot, adding the onions, followed by the shallot and garlic.
When they are soft, cook a bit more, then add the carrots.
After everything seems soft and liquids are setting into the pan, add the broth and beans.
Put the lid of, slightly ajar and keep the pot under a medium high heat, until it comes to a nice boil. Set to simmer, put on the time timer for about 45 minutes and set to low.
Give everything a big stir and bump the heat back up to boiling, and drop in the slivers of chard. Stir for about 2 minutes.
Add the pasta, stirring well. Lower the heat and keep the lid on for about 15 minutes, adding more water as needed.
When it's almost done stir in your spices and eat!
Obviously, this is open to interpretation. Use what is on hand and add make it hearty with beans, pasta and/or rice.
A few tablespoons of sauce for the bottom of the pan...that's the "white" layer of ricotta and mozzarella with my secret spice blend, in the bowl behind it.
Over on the other work surface, water coming to a boil for the noodles. A simmering pan of TJ Mushroom Spaghetti sauce with some white wine and milk added over so time, with about 1/2 cup no salt added tomato sauce.
The Noodles are from Bionaturae and I like their thickness and ruffled edges. Following the package instructions, I boiled them 4 at a time. This is one layer, and it really worked out great. The green colander was just right - I would take one out, put in the next- assembling the lasagna as this all went along (and the Seahawks played the Cowboys).
This is eggplant, previously oven roasted, frozen and defrosted. It looks gross, yes. I just added a mix of Extra Virgin Olive Oil and thyme. Next to it is shredded Romano / Pecorino with some oregano.
This is the first layer, I wish there was more eggplant or other vegetable to add - this was an experiment for Thanksgiving.
Ready for baking!
This receipe was adapted from the Bionaturae noodle box. They don't seem to have any it on their site, otherwise I would have provided a link. For boxed pasta (vs. fresh) this is my preferred brand. I hope you can find them near you.
This reminds me of "Bisquick" pies - so easy, so good, but you know exactly what is going inside making your own.
I've made this with a variety of vegetable, cheese and even smoked salmon variations. Use the recipe for proportions. Take the time to mix the dry and wet ingredients separately before combining, to make sure it's well blended, but not over mixed.
Thank you Real Simple! A 2-1/2 quart glass baking dish with snap on plastic lid is perfect for this wonderful mid-week preparation.
Today, my pie had:
Howdy! Sorry for the extended absence.
The first pizza dough made with our new stand mixer was the King Arthur Flour "Pizza Bun" crust. It sure made fast work and all the ingredients were well mixed in the bowl, and not on my counter and floor.
Instead of making "buns" I stuck with a 14" pie; saving the leftover dough for another pie.
This crust deserves a complex topping, such as my previously roasted eggplant slices, defrosted from the freezer and chopped into little bits; combined with onion and some fresh basil. Sauce from the Muir Glen can with more fresh basil mixed in. Cheese, a small bit of parmesan/asagio on the top and bottom and shredded mozzerella on top.
During today's Big Sister visit, we strolled to historic Old Ballard, and discovered a newly opened Patxis Pizza.
Based in the Bay area, this location just opened and I have a feeling it's going to be a hit.
The space is airy, clean and bright, and menu includes both deep dish and thin pizza. The lunch special @ $9.99 includes an 8" pie with your choice of two toppings and a salad. Thank you Patxis!
Shown here is my Arugula salad, and green pepper and mushroom pie. C. had the Cesar salad and pizza with mushroom and spinach toppings. This sets a new standard for what I want to make @ home.
My lovely neighbor A. just handed me a baggie of fresh sugar snap/snow peas. I think there's about 1-1/2 lbs. which is what this recipe calls for! Noted Options might be good, but not necessary.
Recipe by Sara Dickerman
The Jane Brody inspired potato salad is chilling. Red spuds tossed in a combi of mostly plain yogurt, some canola mayo, sugar, sweet paprika, freshly ground black pepper, a wee bit of tarragon (can be overbearing) and some dill because it needed some green.
Most potato salads are heavy on egg based mayo, if not hard boiled eggs, bacon, pickeles (and or their juice), olives, capers and other what I find icky condiments to enhance the salad. Fine if you like it, but not my method. I meant to add red onion, that adds a nice flavor as do Walla Walla sweeties.
Hubs is prepping his fabulous cedar planked sockeye salmon.
It's Panama hat, lightweight short and shirt weather - hello Northwest July!!! Snaps later. Gotta sip some more from my mug of Imperial IPA from Reuben's Brews.
Hubs has it all in process! This is the best recipe 'eva for Cedar Planked Salmon.
Find some wild salmon, hopefully from Alaska and give it a go!
Adapted from Bill Jones, Deerholme Farm, Vancouver Island, British Columbia
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas)-- Open vents on bottom and lid of charcoal grill.
Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.
Cooks' note: Salmon can be grilled without plank over indirect heat -- 8 to 15 minutes.
Last week, I made a double batch of pizza sauce, using 2 cans of San Marzano tomatoes, some tomato paste and my seasoning mix. There also was a rather bizarre batch of pizza dough event (too much water) but the dough worked out fine. At the bottom are sliced red onion. The cheese, is locally made fresh mozzarella.
From the farmer market:
Today I brought home a refrigerated 32 ounce container of Red Clam Chowder from Marrowstone Island's Mystery Bay Seafood Catering ( website ) ...after sampling the creamy white version.
Check out the very short ingredient list! Tasty tasty tasty.
Also, two lush pints of strawberries that are now washed, hulled and halved, then mixed with a tablespoon of flour - placed in a single layer of an 8" baking dish.
In a small bowl I mixed 1 cup oatmeal, 1/4 cup brown sugar, tbsp of cinnamon and a bit of fine salt with four tablespoons of canola - placed that on top of the berries - placed in pre-heated 350 degree oven to bake for 45 minutes, or until bubbly. Thanks GP for the recipe.
Dear Readers: sorry for lapse in posts.
The second lasagna baked in the deep stoneware dish. The receipe is from 101 Recipes You Can't Live Without cookbook from Prevention magazine.
Anything this delicious has steps:
2. Sauce Making! Might as well go homemade - even if the tomatoes are from a can, not one's garden. The San Marzano type plum variety are preferred for their quality and taste.
3. Chard. Not so pretty to show it being cleaned, chopped, steamed and pressed of extra water.
4. Veggie Medley. Onions, mushrooms, seasonings - get it dry so the dish is not too watery.
In the oven- right from the pages for the Joy of Cooking book is their 1938 classic for "Hamburger Pie" which I've prepared with some mock meat. But otherwise I followed the recipe - awesome everything was on hand. I decided to make a batch of rice to go with. Wish you were here P.S.!
Here is how!
A nice saute of onions, mushrooms and red pepper.
A package of three store bought - non-hydrogenated crusts.
Not too much dairy and a gentle mix of seasonings.
This was the base recipe -- but I used fresh veggies and a different crust...but otherwise the same idea...very good!
Hat's off to Cornelia Guest for her fabulous book Simple Pleasures! On page 240, there's a recipe for "Kale, Lentil and Vegetable Stew"...which I mostly followed...it was delicious and filling!
It turned out that I brought home Red Kale - and the fragrance was splendid and unexpected. I was afraid the purplish veins were going to mix terribly with the orange (vs. brown) lentils, but no problem!
I added a cup of brown Jasmine rice, per my usual Jane Brody recipe which added a nice golden color and thickened the broth.
I took the time to cut that red kale into nice little slivers, removing anything tough. It was added for the last 15 or so minutes.
We topped with sweet smoked paprika, from Spain. Hubs took some leftovers for lunch, but we have just over 8 cups more in the fridge. Some we have this week and at least one good portion is going to the freezer for an "emergency dinner".
Do try Celeria if you can find the hairy bulbs in your produce section. Once peeled, they are easy to chop - adding them brings a nice thickness and texture, without any overbearing taste. And of course, Eat More Kale!
This "Family Tree" and correponding article on New England framebuilders in the Red Kite Prayer blog is awesome. FAT CHANCE and bike frame aficionados will find both the article and chart of interest.
The dough for my favorite King Arthur Flour pizza bun recipe is set on the dining room table, and rising!
For my East Coast readers stuck on the conveyor belt of snow...give this a try! The dough ingredients do involve some things you might not have on hand, but might like. Dry milk, potato starch- why not? It adds the the complexity of the taste. Note there is both milk (I used 2 percent) AND powdered milk.
I don't have a stand mixer (yet) and mix the yeast (regular not instant) with water, then salt, then sugar, then milk and slowly add in the olive oil.
Dry: flour, potato starch, powdered milk, salt and garlic powder.
As previously posted in the PIZZA BUN category, I skip their rather iffy "Pizza Dough Enhancer" but do use some organic dried garlic. Any brand flour will do. I often favor Bob's Red Mill because they are based out west, and the package sizes are just right for the added ingredients. Just make sure everything is fresh!
Tell me how it goes S in MA & G in DC! Yo Eddy, are you guys on the way?
I hope to make these over the weekend...or sooner :-D
My Hubs made blueberry hotcakes this morning to celebrate our 20th Wedding Anniversary. Delish! Berries from the freezer work out great - the sourdough based batter griddled up fluffy and golden. With Milk, of course!
Served up with warm maple syrup from Maine produced by "Northwoods Nectar" of Eagle Lake. The Hartstone Pottery (of Ohio, USA) Wild Blueberry pattern stoneware we got as weddding gifts never looked better!
*Panko breadcrumbs (for top)
*Mascarpone (in lieu of making white sauce) with,
*Grated Pecorino Romano (instead of Parmesan)
*Sharp Cheddar Cheese
*Tomato sauce for the bottom of the pan, instead of butter!
Ready to pop into the oven - pats of butter on top of the Panko/Percorino/Romano topping. The glazed stoneware, Emile Henry dish is the best for these sorts of casseroles. Still Made in France!
The inner glazed surface is very slick and so easy to clean in sudsy water. The bottom is not finished and rough -- the unfinished surface keeps the pan from sliding and is not a defect.
Time to eat - gotta go!
Recipe Sources --I combined two ideas to create this "12th Man Macaroni and Cheese."
Something new! I saw a recipe in our food co-op's flier for Oven Fried Halibut and decided to give it a try. The market had a similar type fish: cod @ $10/lb. so I took a chance, buying 1/2 lb. since it was a dinner for one night.
The good news, I did not freak out touching the uncooked fish as I patted it dry and dipped in the three coatings. I think the absence of skin helps, and it was super fresh so there was no (fishy) smell at all.
( Note how the parchment paper lining the pan caught all the drips and crumbles. )
The results were good - but Cod is a very bland fish and next time I will use more Paprika and maybe add some beer to the liquid.
A nice and easy dinner for one - served with baby kale and greens, chopped tomato with sides of organic lemon and awesome tarter sauce from Captain Toadys. The Mirror Pond Pale Ale from Deschutes Brewery of Oregon was just right.
Three big leftover pieces were stowed in the fridge - a nice side to tonight's roasted vegetable medley.
Happy Sunday Readers!
Ah, football- the advance to the Super Bowl and Sunday Night Special Foods. It's a new year and I served a big salad before the pizza so we got the best of both worlds.
Spinach Salad with Pears. Fresh (not boxed) spinach with Bosc pear and slivered almonds in an orange ginger dressing.
Oh So Awesome Pizza Pie. As I only I could dream up. Olive oil crust topped with red onion, dotted with either vegan (no cheese) basil pesto or pizza sauce. Topped with chunks (not grated) mozzerela cheese. Chef's spice blend of: dried basil, oregano and seal salt.
Based on The Joy of Cooking recipe with my variations, based on what we had on hand. You know it's a good one when you don't have to pull the book out to share!
This soup takes time, there is no rushing or stopping to run out for a bit. But most time is prep vs. cooking - one has to mind but not stir the pot.
Use a tall pot, it's better to have extra room vs. sloshed liquid on the stove top.
8 cups cold water (run through filter if you have one)
2 cups sorted and rinsed (3x) split peas
* variation I: most used ham hock
Bring to a boil, stir for a bit, then cover and lower the heat to a simmer for an hour. The peas should be soft and broth fragrant. Having extracted its fine flavor, I removed the salmon @ this point.
Chopped vegetables are the rest, once you get through the rinse, drain, clean, chop it's easy street.
Add to the prepared broth:
*variation II: addition of leek to the prescribed onion in the absence of the fatty pork; with just one potato on hand this was a great way to use it, and thicken the soup.
Stir until it comes back to a nice boil, then lower the heat with the cover slightly off. Tend the pot every 1/2 hour or so, the longer the better.
*variation III: this added some nice body without diluting the mellow tastes or making the soup too heavy.
Serve in warm bowls, topped with smoked salmon (or not).
The "ugly red" shed which house the pool equipment was on the concrete pad in the upper left corner.
Yeah, I made all this up. Thinking the whole time about my inability to just follow a recipe.
Butternut Squash Risotto Cakes. Using Stahlbush Island frozen butternut squash I made a batch of risotto, adding tiny bits of roasted mushrooms to add some texture. After letting it cool, then refrigerating for a few hours, I dropped into cupcake tins with liners-filling about 3/4 full, then adding bits of fresh mozzerella cheese. This was topped with a bit more risotto to form rounded cakes. I sprayed canola over the top, wiped down the pan and heated it up in a not too hot oven to reheat.
These are very filling - we have leftovers to enjoy - these freeze great and will be perfect to pull out for Valentine's day!
Shrimp Salad with Pear. Defrosted Wild Caught Oregon pink shrimp were added to a mixie of 1/4 cup canola mayo - both plain, and a tablespoon of the garlic version, a tablespoon of sweet Thai Chili sauce and chilled. A very ripe pear, cut and cored with an "appleslicer" then cut into smaller pieces mixed it nice...and gave the appearance of scallops...the tastes together, over a bed of baby kale and dark greens was awesome.
Happy Holidays to all Elisa's Eye readers- near and far!
We just returned from a hike around the park and are ready to set into leftovers from last night. This is a very filling dish, we barely made a dent.
Salad: spinach with Royal Rivera Pears from Oregon, pecans and honey mustard dressing. Thanks again G. for the awesome .
Lasagna: my 2nd no-bake Barelli noodle dish. I used TJ's Beef-less Ground Beef instead of the real beef, but otherwise was faithful to recipe posted on Yummly. I added my spice blend after browning the onions and adding the mock beef. Fresh chopped basil was added to two jars of store sauce and to the cheese mix (Ricotta; Parmesan and Mozzerella). Sliced roma tomato on top is a great finishing touch.