Making this pizza made me want for homegrown tomatoes. I am so glad I purchased quick maturing cherry tomatoes so that we will hopefully have some fruits before the end of June. Tomatoes in our region taste great when grown locally and I can’t wait to enjoy them.

Fresh Tomato & Garlic Scape Pizza

• 1 pre-made pizza dough
• 2-3 Tablespoons Cornmeal (as needed)
• 1 large Tomato thinly sliced
• 4 Tablespoons Garlic Scape Pesto
• 6 oz Ricotta cheese
• 2 Tablespoons Parmesan Cheese

1. Preheat the oven and pizza stone to 450°.
2. While your stone is heating, lightly salt tomato sliced to draw out some of their moisture, set aside on paper towels.
3. Roll out premade pizza dough to desired thickness, I aim for about 12″ so the crust cooks quickly and is crisp.
4. Check that your pizza stone and oven have preheated, about 30 minutes.
5. Pull stone out of the oven and dust with cornmeal. Transfer prepared dough to stone.
6. Spread garlic scape pesto over dough.
7. Top with ricotta cheese. Followed by tomato slices. Finish topping with parmesan cheese.
8. Cook pizza until cheese is melted and crust is at desired doneness. Depending on your taste this should take 8-12 minutes.
9. After taking pizza out of the oven.
10. Slice pizza and enjoy!

What is your favorite way to use up ingredients?

This post has been added to the Fresh Foods Wednesday link up

As a resident of the North Shore, I would have never noticed this secluded restaurant if we didn’t happen to be slowly driving past. Eye-catching because of it’s “tapas” component, it has a very chill, relaxed, cozy-but-trendy vibe. Even though I’ve only seen photos of a legitimate Spanish tapas bar, I feel like they did a good job to replicate the kind of ambiance it exerts. It looked promising, so we stopped by for a snack. Even though the food wasn’t exceptional, it was pretty good, some great.

We came for tapas, so we shared a bunch of them. You are given a paper full of selections, and you simply tick off your order. Being the only customers in the whole restaurant, the service was fairly quick.

To start, I usually have water. Here, I tried a sparkling pomegranate soda. It was a bit watery – the pomegranate was a bit subtler.

At the beginning of our meal, we were given complimentary olives to start. As olives have a very strong flavor, I found these tasty – also pretty spicy.

Here are the tapas we ordered (we even ordered a second time to be able to try some of their other selections) :

Smoked salmon devilled eggs

The flavor of this was not very strong. I was expecting the salmon’s flavor to be more powerful, but instead it was like a light  touch in the background. The egg whites were plain old egg whites. I think the chef made a good decision to add the crunchy piece on top, otherwise this dish would be too boring in terms of texutre. Adding the green onion gives the best flavor in this dish. I liked it, but overall I expected more from this.

Cheese and chorizo puffs

Now these were GOOD. I loved the marinara-type sauce paired with the flavor of the meat, and being blanketed inside the pastry puff complimented it so well! Probably my favorite tapas dish from here. This is definitely a must.

Meatballs in sauce

Besides the fact that they were super saucy, I’m not able to remember much about these.

24 month-aged Serrano jamon

The salty taste of this ham was excellent. I simply spread the paste (the ingredients I can’t recall) on the crispy toasted bread, and placed a piece of meat on top. The result was a delicious treat, with great flavor. This was very good, but it’s also something that is easy to re-create at home.

Crab tapas

3 words to describe this crab slaw? Creamy, cold, and refreshing. I find that while they didn’t have as much flavor as I expected, they were still quite good. I can’t place it, but there’s just something special missing from this dish; there’s nothing wrong, but it didn’t make me go WOW.

Rustic bread with tomato and jamon

The balsamic created a sweetness that was original, and the bacon-tasting ham and tomato went right with it!

Shallot and pepper stuffed mushrooms

It is now the third story she has interviewed me on the farm. And now the 3rd time my dad has gotten a good look at her. After the first story on the farm, which took place during the late winter in early March she was all bundled up and my dad didn’t really get a good look at her. Afterwards he said to me, “she’s too short, I’d throw her back.” I replied with, “what is she, a fish.” And my dad replied with, “yeah, she’s no keeper.”

Well, after the last 2 stories, after he has gotten a good look at her up close, his position has changed. He chatted with her multiple times on Friday, and told some of his basic stories and jokes.

Later, after she left and as he and I were on our way to spray our onions he said:

“That Meredith, she’s something else … if something happens to Gracie (my mom) I’m going to be giving her a call.”

Now, will this eventually translate into something he couldn’t get from her predecessor, Elaina Athans, a hug? Even a “full hug,” with a pat and a sway?

Happy Mother’s Day!

The day has arrived again, when everyone lets their mothers know how much they love them and appreciate them. The funny thing is that most mothers already understand how much they are needed and loved on a daily basis because if we didn’t then we wouldn’t do what we do! But it’s nice to be reminded. This is the most unique and powerful relationship one can have in their life…for good or bad A two-way street that somehow generally only feels like a one-way! And the payoff simply comes from being called Mom. 

I like to think of motherhood as a long-term investment. Most days I’m the mom that doesn’t serve bacon, that has weird greens growing the fridge, that didn’t buy the “good” cereal on my shopping trip, and is totally annoying for serving new foods that don’t look familiar! I am that mom. Some days it feels like I am pushing against a brick wall and then other days, like when I see my kids eating greens or when they get excited that the avocados are ripe enough to eat, I think that maybe I am making some progress. It helps me to sleep at night to assume one day they will look back and understand that aside from wanting to nurture their bodies and fuel their brains, that one day they will also understand that I am simply doing the best with what I know. Making a tonne of mistakes along the way.

This week I am stepping out of my comfort zone. Into the unknown. Okay, perhaps a bit dramatic…I am testing out a new ingredient and a new recipe! I have been wanting to try kelp noodles for a very long time since I have read all about the health benefits and how easy they are to use. I am not sure what has held me back but now that I have tried them, nothing could keep me away! I am in love.

The texture is almost unexplainable. Kelp noodles have the familiarity of a rice noodle with a surprise crunch of a lettuce. They soak up which ever sauce you submerge them in without loosing any of the crunch. I am familiar with dried kelp and so I assumed that the noodle would have the same “fishy”  flavour but I was wrong…no fishy flavour at all!

There is almost too much information on the benefits of kelp noodles for me to sum up articulately so I did a little digging and found this fantastic summary supplied by www.rawguru.com

What Exactly Are Kelp Noodles?

Kelp is a kind of seaweed, or algae, that grows in the ocean. To create kelp noodles, which are raw and very white, almost clear, in appearance, the clear substance that holds the individual pieces of kelp together are harvested. Though the noodles are not made from the entirety of the algae, they are packed with the same nutrients that have made kelp a popular ingredient among health-conscious individuals.

Although they can be treated much like regular noodles, kelp noodles may need to be marinated before use. They are naturally crisp, and by marinating them in citrus juice or vinegar you can enhance their texture without having to cook them.

Here are some of the great things kelp noodles can supply to your body:

• Over 70 nutrients and minerals, including iron, iodine, calcium, magnesium, and potassium, among others
• Vitamins, including B6
• Over 21 amino acids
• Improved thyroid function from iodine
• Stronger bones from calcium and magnesium
• Alleviation of menstrual cramps and premenstrual symptoms, as well as a few cases of arthritis, through calcium and magnesium
• Folic acid, which protects the circulatory system
• Anti-inflammatory properties, due to the magnesium
• Absorption of radioactive materials and heavy metals through phytochemicals
• Polysaccharides, which provide antifungal and antibacterial properties
• Supported memory health
• Decrease of allergies

So why do we not eat them regularly?  Probably because trying something new can be intimidating. Not wanting to waste your money or scare the children  It’s worth the risk, just re-read the list above and realize all of the ways that your body will thank you. You will find this product refrigerated and usually close to the produce section. Of course, the sweet and tangy peanut sauce is the real killer  in this dish so substitute which ever noodles you wish, such as rice noodles. If you are keeping it raw then you can bang this recipe out in about 15 mins and on these hot spring days it makes dinnertime more enjoyable for everyone.

If this post does nothing else but make you feel a tiny bit better as a mom (by understanding how much I torture my kids) then that would make be happy. But if it makes you drive to your grocery store and ask the awkward teenager in the produce section where you can find the kelp noodles, then you have made my day!

Enjoy.

Tangy Pad Thai

Prep time: approx. 15 mins

Serves: 4 people

Ingredients for the sauce:

1/2 cup crunchy natural peanut butter

1-400ml can of coconut milk

2 tbsp tamarind paste (optional)

2 tbsp apple cider vinegar

1 1/2 tbsp tamari (you can substitute soy sauce or my new fav coconut aminos)

1 tbsp toasted sesame oil

1 tsp grated fresh ginger

1/4 cup pure maple syrup

1 tsp dried chili flakes

2 shakes of hot sauce (optional)

juice of 1 lime

Ingredients  for the pad thai:

1 package (15 oz) kelp noodles

1 red pepper, thinly julienned

1 cup shredded red cabbage

4 green onions, sliced

1/4 fresh chopped cilantro

• In a high-speed blender, blend all sauce ingredients until smooth. If you are heating your sauce then use a saucepan and slowly bring to a low boil and stir regularly.

• In a colander, rinse kelp noodles, shake dry and transfer to a serving bowl. Add in red pepper, cabbage and green onions.
• Add sauce and toss gently to combine. Garnish with cilantro and serve.

Tonight for dinner, we made vegetarian kabobs and asparagus.  I meant to snap a pic, but the food was gone long before I even dreamed of taking a picture.

There isn’t a recipe I can post.  But i will tell you what we did.  We cut up half a green pepper and half a red pepper into kebob-sized pieces.  Same goes for a sweet onion and a pineapple.  Next step, put the stuff on the thing.  Whatever order you prefer.  It really does not matter.

The glaze is so simple, you’ll die.  Put about a tablespoon on coconut oil in a small saucepan.  Heat on low until melted.  Then add a half tablespoon of balsamic vinegar, a teaspoon a rice wine vinegar, a tsp of honey, and some salt to taste.

Spread some of the glaze onto each kabob.  I used a basting brush.  Then, put the kabobs on your Foreman grill (you could put them on a regular grill, but carcinogens, and I will stick to my Foreman). 
Cook to desired doneness.  If I didn’t have to, I wouldn’t cook them very long.  The cooking process denatures certain elements in fresh fruits and veggies, so your body reaps fewer nutrients.  But my allergies require me to overcook everything.  So I cooked mine for longer.

We then just put washed asparagus spears and slapped them on the Foreman.  Honestly, you could put some kind of oil on the asparagus, but it doesn’t need it.  When we judged they were done, we put the spears on the plate, and dinner was enjoyed by all!

Fry 2 onions in some butter, oil and salt until very soft.
It’s fine if it browns a little.  Take about 4 – 6 thin slices of veal liver (Pittaway’s in Darlington sell it at a decent price, and it’s a great butcher’s); put them on a big plate and sprinkle with paprika, black pepper and some plain flour.
Just sprinkle.  One side is fine.

Wait until your potatoes and green beans are almost done before going beyond the frying onions phase.

Turn the heat up on your onions and add about 6 sage leaves.
 Then, shove the onions to one side and put the liver into the frying pan.
In the intense heat, it should frazzle instantly.
Keep it in there for a couple of minutes, then turn over and add a sherry glass (yes, every home should have one!) of Marsala.  (Wine)
Let it frazzle, then turn down the heat for at least 3 – 4 minutes.
Add extra Marsala if the sauce is thickening into nothing.
You can mash your potatoes and drain your green beans in this time, if that’s what you’re serving it with.

Add some teeny knobs of butter (no more than a teaspoon in total) to your marsala sauce, then serve.
There you go.
Done.
A little scattering of sage or parsley might be nice.

Veal Liver with Onions and Marsala.

An invention of my mothers…
It stands for ‘a pile of s***’ ha ha
You know that feeling when you’ve forgotten to defrost something for dinner, or really can’t be bothered to go shopping… This is the perfect dish for you!
Look in your cupboard and what do you see… Generally you will have all the ingredients for this! It can be made with chicken spiced with fajita spices, or Chinese 5 spice even, or Cajun… Whatever you like. Or it can be made with minced beef spiced with taco seasoning and chillis. Basically whatever you have handy.

Serves 2
For this version I used
2 large chicken breasts
1 large white onion
1 packet of tortilla chips (lightly salted)
Soured cream
Guacamole
Salsa
Monterey Jack cheese
Cheddar cheese
Refried beans (from a tin)
Jalapeños
1 packet of fajita spice
Vegetable oil
Unsalted butter

Preheat the oven to 180C
Get out a gratin dish
Thinly slice the chicken into strips place in a bowl with 1 tbsp of oil and 3/4 packet of fajita spices and mix. Put to one side.
Thinly slice the onions and place in a frying pan with 1/2 tbsp of oil and a large knob of butter and stir in the rest of the spice mix, then dry on a medium heat until soft, place in a bowl and out to one side.
Fry the chicken in the same frying pan the onions were in until just cooked through.
Layer in the gratin dish a layer of retried beans, then half the tortilla chips, a layer of salsa, half the chicken, half the onions and a layer of cheddar and jack cheese. Then repeat until all the ingredients are layered in the dish.
Finish with the cheese on top and place in the oven for 10 to 15 minutes until the cheese is golden and bubbling.
Finish with the jalapeños, soured cream and guacamole.

This is a very satisfying dish, and so easy and simple. I hope you enjoy!

Happy baking x

A friend at work has kindly given me a blackberry plant which  I’m training against some old metal barriers that I found on the plot when I first arrived – I knew they would come in handy some day! I’m now waiting for my strawberry seeds to come along in the conservatory, but I may have to cheat and buy a couple from the garden centre as my seeds are dawdling somewhat (mmm, what did I say about patience being a virtue?)

My herb patch is coming on nicely.  A couple of weeks ago I was on an errand in the lovely city of Chichester where I work, when I spotted the ‘Herb Man’ from North Mundham. I was flitting past when I spotted a camomile plant, I love camomile tea and thought it would make a lovely addition to the plot. I selected some fennel and also some hissup, which I’ve never heard of but it looked pretty and the label said it was attractive to butterflies. They are now getting acquainted with the rest of the gang.

My poor flower bed has been buffeted dreadfully by the wind the last couple of days; instead of happy, smiling faces my pansies look thoroughly fed up, rather like a family on a soggy, cold camping holiday but determined to

Berry nice to see you

Keen courgettes

Sunflowers: ready, steady, grow!

Welcome to the herb house

Seed HQ

carry on. By comparison,  my sunflowers look annoyingly cheerful having stretched and jumped out of bed at the first sound of the alarm, while back home in the seedy conservatory my courgettes are equally enthusiastic.

Carrots and beetroot have also been sown, I’m currently working my way along to the brassica bed. Once again I’ve not read instructions properly and sowed onions and leeks in some pots at home, and realised that it’s best to sow them directly then thin out. Whoops – still, I’m learning!

I unwrapped the frozen package. Wrong! “M!! We won’t be having rouladen tonight.” (Stuffed Beef Rolls, mind you, is a full day’s project. I started cooking at 5 pm and it was barely done at 11 pm.)

If you can’t find thinly sliced beef at the butcher’s (Rouladen cut), buying a pound of flank steak works as well! Just freeze it half an hour prior to cutting. Oh, and regardless, you will need a meat tenderizer. I call it the meat hammer.

I have made Rouladen at least twice before; the first time I cooked rouladen was probably 5 years ago, I used this All-Recipes.com recipe. Mr. M liked the All-Recipes version, but suggested asking his mother how she makes it. Her secret? Shredded carrots IN the rouladen. If there’s anything I’ve learnt from previous cooking experiences, do not be tempted to over-stuff the beef rolls. 1 to 2 carrots (shredded) for four pieces is enough.

Here was my dilemma: I had FIVE traditional German rouladen recipes to choose from. These recipes were compiled by St. Bonniface Parish, Edmonton AB. So, I ended up picking this one:

Referenced Rouladen Recipe

Hi-Ho, Hi-Ho, it’s off to work I go:

Step One: Rinse meat, pat dry. Tenderize/pound on cutting board. Repeat four times for 4 strips

I omitted Parsley Root and Celery Root — the only place I can think of that sells both is the K & K Deli and Italian Centre. It didn’t make any sense to halt whatever I was doing to find these two ingredients. Plus, we had other vegetables to serve with Rouladen. (If I didn’t show you the recipe, you wouldn’t know I was supposed to put parsley root AND celery root!) As well, I omitted sour cream. Using 3 tbsp flour and 1 tbsp cool water mixture, I was able to thicken the gravy when the sauce was simmering on low. Instead of butter, I used olive oil/olive oil margarine.

So, after preparing the beef slices, it was time to prepare for the bacon. Add chopped onions, dried parsley (or fresh) and bacon. This step is almost optional; I have seen recipes where you place the raw bacon on top of each beef slice, but I dislike soggy bacon.

Fry bacon, chopped onion and parsley. This step will prevent having soggy bacon!

When this step is completed, it is time to add stuffing!

Stuffed Beef Roll: 1 tsp of mustard (ground or horseradish prepared mustard), bacon slice, cooked onions, dill pickle and shredded carrots. Salt and Pepper to taste.

Then it is time to roll it like a spring roll! Into this:

Secure Rouladen with string or toothpicks. You can see that I have flour sitting on the bottom, ready for coating.

Then, follow the rest of the recipe, brown each roulade separately, to avoid steaming. I find that using cast-iron or stainless steel surfaces is great when you need to brown meat. (Easier to clean-up afterwards) Add boiling water gradually after finishing the browning process. Two hours of simmering on low. (Alternatively, you could also let it cook on low in a slow cooker for 6 to 8 hours OR use an oven) It is gravy-making time! Use a bowl and sieve to catch the sauce. Return the sauce to pot on low heat and thicken to make gravy. We served ours with sweet mashed yam.

Guten Appetit!!

Rouladen (Beef Rolls)

I was in New Orleans standing in a sweet lady’s kitchen we were drinking her homemade wine as she showed a gal friend and I how she made her jambalaya.  I didn’t realize at the time that it would become my signature recipe for my family and friends.  i of course made it my own by using some new touches.  I remember the way she talked about the quality of meat and shrimp that simply must be used in this dish.  there was an excitement and a sense of pride as she spoke.  I listened intently as she whirled around the kitchen as if she had been waiting for an audience all of her life.  This made it like theater for me and also very memorable.  hence the reason i share it with you all today.  This womans husband and two boys came in and out of the kitchen and picked at the food as she prepared it and she would swat their hands and giggle at them as she was hard at work.  She loved the way the smell mingled in the house as she cooked.  It was as if she were a snake charmer and was luring people with her hypnotizing aromas.  I loved watching her she was a wonderful site to see.  It happened as we sat there something that is very rare to witness these days.  This is how she did it.

INGREDIENTS

1/2 pound shrimp 1/2 pound smoked sausage sliced 1 pound chicken thighs deboned and cubed 6 cloves of garlic crushed 1 whole large onion diced 1 can diced tomatoes 1 1/2 cups green peppers diced 1 1/2 cups red pepper diced 1 hot pepper diced 4 tbsp hot sauce 2 tbsp cajun seasoning 2 tbsp canola oil 1 /2 stick butter 2 cups water 11/2 cup rice

DIRECTIONS

First, in a shallow large pot, you add the canola oil in the middle of the pot. (med heat)  You will first add the onions and garlic wait til they are translucent then add the chicken and sausage, cook those down a bit then add the green,red and hot pepper, add tomatoes hot sauce and cajun seasoning.  Incorporate those flavors together then add water and butter simmer this mixture for a while.  Now as the mixture is boiling add the rice then turn it down to low heat and cover it.  After you see that the rice has absorbed all of the mixture put the peeled and deveined shrimp on top and cover for 5 min.  Ready to serve when the shrimp turns pink. Serve this with French bread and butter. Pinot Noir, or a Hurricane

HURRICANE DRINK RECIPE

1/2 quart of fruit punch 2 cups of OJ 2 tbsp grenadine 3 cups Dark Rum

Few things to keep in mind- Watch out for the consistency of the mixture, you don’t want it to be liquidy so that it drips but you also don’t want it too dry as it won’t cook properly. The stuffing should be approximately two times thicker than our regular pancake batter.

The 4 slits should open up the okra almost like a flower, and the length of the slits should be almost 1/3rd the height of the okra. We don’t want the slits to be too long or else the stuffing is going to spill out.

Ingredients:
2 tbsp olive oil
1/2 medium onion, chopped
3 garlic cloves, minced
3 medium carrots, chopped
3 celery stalks, chopped
3 cups canned tomatoes
1 med zucchini, chopped
1 cup green peas
2 cups baby kale, chopped
6 cups vegetable broth
2 tsp Herbs De Provence
1 tbsp Italian seasoning
fresh ground black pepper
sea salt

Directions:
Heat the olive oil in a large pot over medium high heat. Add the onion, garlic, carrots and celery and saute for 5 minutes.

Add the tomatoes, zucchini, vegetable broth, salt, pepper, Herbs De Provence and Italian seasoning; stir and bring to a boil. Reduce the heat to a simmer and cook the soup for 10 minutes.

Add the chopped baby kale and green peas, cook for an additional 5 minutes. Season to taste with the salt and pepper. Serves 8 – 9

Bottarga is an acquired taste. This Sardinian specialty of pressed fish eggs dried in the sun was an exciting discovery for me, even if a bit of a shock to my senses when I first tried it. The first time I had it seemed a little too fishy for me, my husband (boyfriend at the time) made a simple spaghetti with bottarga and breadcrumbs, good, but it lacked balance.

It can be very expensive, though we tend to buy the stuff that is already grated, not as prized, but good nonetheless and considering our limited means when we were first dating and married, it was all we could afford. The good stuff is still in the roe sack, you can either thinly slice it or grate it, the flavors are a bit more subtle than the bottarga that you find in little jars.

Spaghetti con Bottarga

from Ricette di Osterie d’Italia: il pesce. 600 piatti di mare di lago e di fiume Slow Food Editore

• 400 grams of spaghetti
• 100 grams of bottarga
• 1 onion
• 50 grams of carrot
• 40 grams grated zucchini zkins
• 50 grams green apple, cut into thin strips
• a handful of breadcrumbs
• 2 tbsp extra virgin olive oil
• black pepper

Fill a large pot with water for the pasta. Bring to a boil over high heat.

Chop the onion and the carrot into fine pieces. Heat oil in a large pan over medium-high, add onion, sauté until it is translucent. Add the carrots and the grated zucchini and after a few minutes the bottarga.

Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the spaghetti and cook until al dente.

When the spaghetti are perfectly al dente, reserve a cup of the pasta water in case they dry out when tossing. Without shaking all of the water out of the colander pour the spaghetti into the pan with the apple strips and breadcrumbs, toss them over the flame for about 30 seconds. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Serve immediately with a drizzle of extra-virgin olive oil and a twist of fresh black pepper.

One Year Ago: Parmigiana di Carciofi, Farfalle with Roasted Fennel and Swordfish & Risi e Bisi

Two Years Ago: Risotto With Beet Greens and Roasted Beets & Green Tomato Summer Pasta

Three Years Ago:  Black-Eyed Peas With Collard Greens & Linguine with Artichokes and Scallops

Four Years Ago: Gemelli with Tuna alla Siciliana, Fish Tacos, Pizza di Collards, Roasted Asparagus with Fried Eggs, Okra Masala Stew over Couscous & Refrigerator Noodle Creation

Therefore, there are certain fruits and veggies (the Dirty Dozen) you MUST buy organic (or you are consuming what amounts to a sponge soaked in toxins/pesticides) while there are others you can buy non-organic (the Clean Fifteen).

This information is also on the amazing site: http://www.ewg.org/foodnews/

If you are craving raspberries or other pricey organic produce, look in the frozen food section.  Often times, you can buy organic frozen produce for far cheaper than the fresh.  Use frozen fruit in smoothies for a refreshing burst of vitamins!

Print and take this list with you to the grocery store until you memorize it!

(Apologies if this has come out crooked!)

The Dirty Fourteen                                         The Clean Fifteen

Apples                                                              Asparagus

Celery                                                               Avocados

Cherry Tomatoes                                           Cabbage

Cucumbers                                                     Cantaloupe

Grapes                                                             Sweet Corn

Hot Peppers                                                   Eggplant

Nectarines                                                      Grapefruit

Peaches                                                          Kiwi

Potatoes                                                          Mango

Spinach                                                           Mushrooms

Strawberries                                                   Onions

Bell Peppers                                                   Papaya

Kale/Collard Greens                                     Pineapple

Summer Squash                                           Sweet Peas

x                                                                         Sweet Potatoes

a slimming soup, anti-water retention, good to stimulate the thyroid gland, and maintain your youth thanks to seaweed

Ingredients: (serves 4)

• 2 onions
• 100 g Nori seaweed
• 1 carrot
• 1 zucchini
• 20 cl light cream

1. Peel and slice the onions.
   
2. Peel, wash and cut the carrots into slices.
3. Peel, wash and cook at steam sliced zucchini with ​​carrots,  for 10 minutes
4. Rinse and chop the seaweed.
5. Mix everything with fresh cream! Enjoy!

Why this is  anti-aging? Especially thanks to seaweed and their almost magical powers. Whether red, brown or green, they are rich in vitamins, minerals, trace elements, and plant proteins. They are refreshing and invigorating on the physical and intellectual levels. They promote blood circulation, relieve rheumatism, prevent and treat cardiovascular disorders, have an effect on cellulite, fight high blood pressure and relieve respiratory ailments. They also are efficient against herpes attacks. They are real sea vegetables you can eat without limitation. They not only have reputation to prolong life but also are a health and beauty asset. By treating thyroid they help reduce the goiter, tumors, cysts, and retention of water, remove heavy metals and lose weight.

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une soupe amincissante, anti-rétention d’eau,  à privilégier pour stimuler la glande thyroïde, et préserver votre  jeunesse grâce aux algues 

Ingrédients : (pour 4 personnes)

• 2 oignons
• 100 g d’algues nori
• 1 carotte
• 1 courgette
• 20 cl de crème fraîche allégée

1. Epluchez et émincez les oignons.
2. Pelez, rincez, et coupez la carotte en rondelles.
3. Epluchez, lavez, et faites cuire la courgette coupée en rondelles avec la carotte, à la vapeur, durant 10 minutes.
4. Rincez et ciselez les algues.
5. Mixez le tout avec la crème fraîche ! Dégustez!

Pourquoi c’est anti-âge ? Surtout grâce aux algues marines et leurs pouvoirs quasi-magiques. Qu’elles soient rouges, brunes ou vertes, elles sont très riches en vitamines, sels minéraux, oligo-éléments, et protéines végétales.  Elles sont revigorantes et tonifiantes sur le plan physique et intellectuel. Elles favorisent la circulation sanguine, soulagent les rhumatismes, préviennent et traitent les troubles cardio-vasculaires, agissent sur la cellulite, combattent l’hypertension et soulagent les affections respiratoires. A noter qu’elles luttent efficacement contre les crises d’herpès. Ce sont de véritables légumes de mer qu’on peut manger à volonté, elles ont non seulement la réputationde prolonger la vie mais sont aussi un atout beauté et santé. En soignant la thyroïde elles aideraient à réduire les goîtres, les tumeurs, les kystes, et la rétention d’eau, à éliminer les métaux lourds et à perdre du poids.

Full moon pie

It has been many moons since I have baked a quiche.  Not ever having been especially fond of cooking, quiches were easy, satisfying and the food du jour, soon becoming a staple in our early home together.  I actually phoned my now very-grown-daughter for tips preparing and baking quiche so as to ensure a successful outcome.   Recently logging onto the “Penzey’s Spice” Facebook group page inspired me with a photo of an asparagus quiche wafting across my screen.  I have been on a serious asparagus bender lately and wanting to take full advantage of this remarkable spring cleansing food, I am rejuvenated by modifying this quiche recipe.

Artisanal recipes

Yes, I am promoting and consuming the creamy-cheesy-vegetable richness of this decadent delight with Crohn’s disease!  Whaaaaaa?  I know, right?  Well, there is a disclaimer.  When something is worth it, there is usually a disclaimer.  First and foremost: everything in moderation.  As I mentioned at the top of this manuscript, It has been many moons, precisely however many moons there are in a quarter of a century.

Fresh basil

HOLY BASIL BATMAN the smell is absolutely intoxicating.  I can taste the air in anticipation of this practically illegal prescription.  The scent of the smoked Gouda melding with the tri-pepper blend and Herbes de Provence are enough to make me trip.  This is no flashback, my friend, this is a newly discovered way of eating what I want while being nutritionally beneficial AND taste beyond belief!  Now that I have tantalized your taste buds, I will share the culinary chemistry, outlining each wholesome ingredient working in concert with one another.

“Proper food combining”

Proper food combining:  the theory behind this practice is what allows me to consume a multitude of foods while maintaining a healthful lifestyle with Crohn’s.   Quiche is mostly about all protein (meats) cheese and eggs. This is a crustless quiche recipe, therefore; the proteins are not neutralized by starches and breads creating an indigestible bolus that prohibits efficient absorption.

Quality matters:  The quality of all ingredients is essential to ensure freshness and patency.  Pasture raised eggs are the most wholesome and nutrient rich, making them more bioavailable.  Like eggs, dairy from local farms is not only fresh, but animal friendly, meaning the animal byproducts are NOT subjected to synthesized hormones and antibiotics that are dumped into the environment and ultimately consumed by everyone, clearly proving “less is more”.   Grass-fed organic cows produce milk that is unparalleled to anything most of us have ever experienced since WWII.  We still get a little wonky with respect to pasteurization in the U.S., however; if you are fortunate enough to know of those with Gentlemen (& Gentlewomen) farms, you may be privileged to enzyme intact foods which do not interfere with the digestive process.  For the rest of us who have compromised GI systems and conditions resulting from impaired digestion, there are digestive enzymes.  Never leave home without.

Regional grated smoky cheeses

Breaking it down:  The cheese I chose is a sweet, smoked Gouda, melting like butter and broadening flavors with a familiar yet meatless smoky appeal.  Much of the lactic acid is removed during the curd washing process contributing to the characteristic mellow, sweetness.   Traditional cheeses like Lorraine, Emmenthaler, and Gruyere are of a similar quality and part of the globe from where quiche Lorraine originates.  Quiche consisted of meat, cream and egg, ironically featuring local cheeses following WWII.  This recipe is “Alsacienne” because it contains onions.  Onions have remarkable antimicrobial effects and grow readily.  Onions are a preferable vegetable to nightshades containing solanine, which interfere with enzymatic action causing inflammation.  While making French onion soup, I learned caramelizing  diced onion first enhances sweetness.  The heat breaks down the plant cellulose, softening both texture and flavor.  Onions are also a potent contrast to the powerful and pleasant chlorophyll filled asparagus.  This lively spring vegetable spearheads the season with its diuretic cleansing properties.  Lightly steamed prior to baking, asparagus continues to soften in the oven, allowing it to retain its nutritive value.  So far we have the necessary elements that make good food enjoyable; quality, consistency, texture and flavor.

“Kitchen crusader” homegrown Herbes de Provence

Savory and herbs and everything nice:  There is a lot of leeway when preparing quiche.  I consume vegetables most so I prefer accompanying savory herbs.  This Alsacienne quiche lends itself to the savory “Herbes de Provence” blend, indigenous to the suggested area.  I grow and dry my own varieties of oregano, basil, rosemary, thyme, lavender, marjoram, dill and tarragon, using fresh when abundant and dried from the season before.  I speak of these “kitchen crusader” herbs often having historical and geographical significance from my heritage and for my health!  Whether I enhance or substitute my own, I keep a bulk quantity of the incomparably fresh Penzey’s Herbes de Provence on hand.  Another must-have Penzey’s blend is “California Seasoned Pepper”.  This colorful pepper and herb combination brighten all vegetables as well as the pallet.

The table is set with a ‘d’Histoire et des Cultures de l’Alimentation’, the gastronomical backdrop behind this quiche.  Now I will serve this scrumptious recipe:

“Crust-free Asparagus Quiche Alsacienne”

“Crust-Free Asparagus Quiche Alsacienne”

v  ½ lb. prepared fresh organic asparagus

v  1 small diced Spanish onion or equivalent in-season sweet Vidalia

v  5 beaten pasture raised eggs

v  8 oz. shredded smoked Gouda or 4 oz. of 2 cheeses each.

v  1/2 C. farm fresh milk & cream

v  1 Tbsp. Mediterranean sea salt capers

v  1Tbsp. Herbes de Provence

v  1 tsp. “Penzey’s California Seasoned Pepper” or tri-colored peppercorn blend

Quiche ingredients

Bring eggs and measured dairy products to room temperature to ensure a puffy omelette-like consistency upon baking.  Gently steam asparagus spears.  Caramelize onion, if desired.  Beat eggs thoroughly, blending grated cheese(s) into the sunny mix.

“Asparagus Quiche Alsacienne” process

Sprinkle in the herbs and spices of choice.  Line the bottom of a coated quiche dish or large pie plate with vegetables, dotting with the capers.  Pour the silky mixture over the prepared vegetable plate then bake in a preheated 375F oven for 35-40 minutes.

Quiche is almost ready

Quiche is ready when your senses are imbued by the creamy custard and the surface bubbles with a soft, bronze coating.

I opted for the deep dish pie plate since the eggs rise in a souffle-like fashion.  I also add a dash of fresh ground nutmeg mace, suggesting a subtle sweetness and because it has become my traditional trademark!  Whatever you decide, make it your own and enjoy the process, the product and the gratification.

Serving “Crust-free Asparagus Quiche Alsacienne”

]]> http://theadventuresofe.wordpress.com/2013/05/10/13-foods-never-to-feed-your-dog/ Fri, 10 May 2013 18:14:03 +0000 theadventuresofe http://theadventuresofe.wordpress.com/2013/05/10/13-foods-never-to-feed-your-dog/ Here are 13 good things to know in the process of becoming a puppy owner, which in looking back on the decision — even though the puppy hasn’t arrived yet — is one of the most spontaneous and yet calculated decisions I’ve ever made. Everyone keeps telling me my life is going to forever, and it’s starting to set in. It especially hit when two, 17-pound bags of dog food arrived on my doorstep. I’m wondering how I’m going to do anything or go anywhere with puppy in tow? I’m exploring sites like BringFido.com for assistance and realize I still have so much to learn.

13 foods never to feed your dog

1. Alcohol

2. Artificially sweetened foods

3. Avocados

4. Chocolate

5. Coffee and tea

6. Dough

7. Fatty food

8. Garlic

9. Grapes

10. Raisins

11. Macadamia nuts

12. Onions

13. Salt

Fashion statement: New jacket I’ve fallen in love with. It has nothing to do with the other topics in this post — dogs and gingers.

And another top 10 list just for fun:

Top 10 Reasons Gingers Are Your Worst Nightmare

Travel. Don’t book a hotel. Don’t have an agenda. Just pick a place, buy a ticket, and go. It will never be easier then it is right now. – Gentlemen’s Wisdom (via h-o-r-n-g-r-y)

Give up defining yourself – to yourself or to others. You won’t die. You will come to life. And don’t be concerned with how others define you. When they define you, they are limiting themselves, so it’s their problem. Whenever you interact with people, don’t be there primarily as a function or a role, but as the field of conscious presence. You can only lose something that you have, but you cannot lose something that you are. 
- Eckhart Tolle  (via thatkindofwoman)