Mom, do you have any requests for dinner? Will I make strawberry shortcake? Yeees (ish). And a salad? I can work with that. And that horchata I used to make? Sounds like a plan:
Build Your Own Taco Salad
a head each of romaine & butter lettuces, torn into bite-sized pieces, from JR Organics and Solidarity Farm
1 cup dried tiger eye beans cooked from scratch, from Suzie's Farm
a bag of tortilla chips
a pint of sour cream
2-3 avocados, cubed, from Solidarity Farm
8 oz jack cheese, shredded
a pint of heirloom cherry tomatoes, cut in half
a chopped and sauteed nopale, from a friend
a few radishes, sliced thin, from Suzie's Farm
roasted tomatillo salsa
chipotle hot sauce
Top Your Own Corn Soup
(let me suggest adding roasted poblano chile, avocado & tomato)
Orange Limeade
1 cup fresh juice of limes from Schaner Farm
zest & juice of 2 oranges from Solidarity Farm
1 cup evaporated cane sugar or agave, to taste
spring water
Make simple syrup by dissolving the sugar in 2 cups of water in a pot on medium heat, stirring. Allow to cool. Add all ingredients into a 1/2 gallon container and fill with spring water.
Strawberry Horchata 2
1 cup brown rice
1 cup oats
1-inch stick of canela mexicana (ceylon cinnamon), special ordered from OB People's
about 6 cups spring water
3/4 cup agave, maple syrup, or evaporated cane sugar dissolved into a simple syrup, to taste
1 Tblsp vanilla extract
1 pint strawberries from JR Organics Farm
Put the rice and oats and cinnamon in a 1/2 gallon container, fill the pitcher with water and refrigerate overnight.
Blend the mixture for several minutes until it has a gritty,
oatmeal texture. Stain through a fine sieve, pressing on the solids to
remove the liquid. Return the liquid to the pitcher and compost the solids. Add the agave, vanilla, and
enough strawberries to mostly fill up the pitcher. Blend with an
immersion blender until smooth.
Slightly Simplified Strawberry Tres Leches Cake
1+1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
1 stick butter, softened to room temperature
1 cup evaporated cane sugar
2 backyard eggs
1/2 tsp homemade vanilla extract
1/2 cup buttermilk
about a cup cajeta made runny - stop cooking when it reaches the consistency of thick cream (30-45 minutes)
1 cup heavy cream
3 Tblsp powdered sugar
1/2 inch of vanilla bean
1 pint strawberries, hulled and quartered, from JR Organics Farm
Preheat the oven to 350 degrees. Butter the sides of a 9"-round cake pan, then line the bottom with parchment paper and flour the sides.
Whisk together the flour, baking soda, baking powder and salt and set aside.
Place
the softened butter and the sugar in a mixing bowl. Using the paddle
attachment of an electric mixer, beat on medium speed until light and
fluffy. Add the eggs, one at a time, beating each until just combined.
Mix in the vanilla. Add the flour mixture alternating with the
buttermilk in 3 stages. Mix until each addition is incorporated, taking
care not to overbeat. Scrape the cake batter into the prepared pans. Bake for 30 to 35 minutes or until golden brown, the sides pull away from the pan and chop stick poked in the center comes out clean. Poke holes all over the surface of the cake. Slowly pour on the cajeta, allowing it to be absorbed. Allow cake to cool completely.
In a separate bowl, whip cream to soft peaks, add the powdered sugar, scrap in the vanilla seeds and whip to combine.
To serve, top each slice of cake with a pile of
strawberries and a heavy dollop of whipped cream.
Serves 8-12
Adapted from Rick Bayless.
Sunday, May 10, 2015
Sunday, April 26, 2015
Mini Crustless Quiches
These make a great brunch dish. One recipe fills a 12-cup muffin tin.
4 backyard chicken eggs
1 cup goat's milk from my friend
a few goodly pinches of sea salt
a few cranks of fresh ground black pepper
butter
veggies and/or cheese of your choice, such as:
In a separate bowl, whisk together the eggs, milk, sea salt and pepper and set aside.
Butter muffin tins very well. To each cup, add a spoonful of veggies, a bit of grated or crumbled cheese, and/or fresh chopped herbs. Pour egg mixture to fill each cup almost but not quite full. Bake at 350 degrees until golden, about 40 minutes. Allow to cool slightly and run a knife around the edges before removing from the muffin tins.
4 backyard chicken eggs
1 cup goat's milk from my friend
a few goodly pinches of sea salt
a few cranks of fresh ground black pepper
butter
veggies and/or cheese of your choice, such as:
- 1 ear corn, 1 medium tomato, 1/2 onion, 1 small summer squash, a handful of chopped cilantro & 4 oz shredded jack cheese
- 1 julienned small leek, 1 cup sliced cremini mushrooms, a handful of snipped fresh chive & 3 oz crumbled goat cheese
- a small bunch of greens (chard, kale, spinach...) cut into ribbons and a handful of fresh chopped parsley
In a separate bowl, whisk together the eggs, milk, sea salt and pepper and set aside.
Butter muffin tins very well. To each cup, add a spoonful of veggies, a bit of grated or crumbled cheese, and/or fresh chopped herbs. Pour egg mixture to fill each cup almost but not quite full. Bake at 350 degrees until golden, about 40 minutes. Allow to cool slightly and run a knife around the edges before removing from the muffin tins.
Monday, April 13, 2015
Wraps for a Birthday
I was very happy to help with my niece's b-day bash, especially since I got to make some favorites with my sister from the cafe we used to have...
Thai Peanut Wrap
whole wheat lavash (available at OB People's)
1 or more leaves of lettuce, mustard greens, bok choy, or greens of your choice
handful shredded carrot
4 slices cucumber and/or a few sugar snap peas
1/4 - 1/2 avocado, sliced
layer of sunflower sprouts from Sungrown or Suzie's Farm
thick layer peanut sauce
2 springs cilantro
1 Tbsp green onion, thinly sliced on a diagonal
several mint leaves
Layer ingredients along the short edge of the wrap, roll it up and cut in half on a diagonal.
Hummus Wrap
whole wheat lavash
1/3 cup cilantro hummus
thin drizzle lemon balsamic vinaigrette
light sprinkling za'atar
handful shredded carrot
4 slices cucumber
3 slices tomato (or light layer sun dried tomato from Terra Bella or Sage Mountain Farms, depending on the season)
a few thin slices of red onion
1 large romaine leaf, break in half, or greens of your choice
Layer ingredients along the short edge of the wrap, roll it up and cut in half on a diagonal.
Thai Peanut Wrap
whole wheat lavash (available at OB People's)
1 or more leaves of lettuce, mustard greens, bok choy, or greens of your choice
handful shredded carrot
4 slices cucumber and/or a few sugar snap peas
1/4 - 1/2 avocado, sliced
layer of sunflower sprouts from Sungrown or Suzie's Farm
thick layer peanut sauce
2 springs cilantro
1 Tbsp green onion, thinly sliced on a diagonal
several mint leaves
Layer ingredients along the short edge of the wrap, roll it up and cut in half on a diagonal.
Hummus Wrap
whole wheat lavash
1/3 cup cilantro hummus
thin drizzle lemon balsamic vinaigrette
light sprinkling za'atar
handful shredded carrot
4 slices cucumber
3 slices tomato (or light layer sun dried tomato from Terra Bella or Sage Mountain Farms, depending on the season)
a few thin slices of red onion
1 large romaine leaf, break in half, or greens of your choice
Layer ingredients along the short edge of the wrap, roll it up and cut in half on a diagonal.
Thursday, April 9, 2015
LOL! Marmalade
In San Diego, loquats are ubiquitous and largely ignored, even when heavy with their delectable, unique fruits. I grew up eating them off my English immigrant grandma's and my Mexican-American great-grandma's trees. Each spring I was treated to their yellow appearance on the branches and would wait with joy for them to turn slightly more orange so I could seek out the perfectly ripe specimen. I have trees of my own now but while every where else in SD the fruits are abundant, this is the second year that mine haven't beared at all! I'll spend some time trying to remedy this for next year but in the meantime, I have friends with a plethora of extra fruit. So this marmalade is courtesy of the Coopers:
Loquat Orange Lime Marmalade
I like making marmalade because it produces it's own pectin; I don't have to add extra, non-organic ingredients. That an organic pectin is not available is shocking to me. And I like cutting the marmalade with another fruit (I've also made a strawberry- and a mulberry-meyer lemon variety!) because that helps temper the sweetness of all the added sugar and the stiffness of the pectin.
4 cups loquat (after being peeled, seeded, membranes removed) from the Coopers
2 pounds (about 8 small) cara cara oranges from Smit Farms at the Little Italy farmers market
2 pounds (about 3 large) navel oranges from Solidarity Farm
4 limes from the Coopers
5 1/3 cups local spring water
4 cups sugar (I like organic evaporated cane)
Prep the loquats: I had a ton of fruit so I peeled them after blanching using this method. Then I removed the seeds and the stringy membranes around the seeds by hand. (You could also freeze the fruit at this point to use in other future recipes.)
Scrub the citrus fruit clean. I do not use soap (yuck); just rubbing and water.
Cut oranges in half and juice (you need 2 2/3 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth (cuz we're making our own pectin!). Scrape the white pith (and save in the bag) from the oranges (this is the the most time consuming active part of this recipe). Julienne the peels.
Cut the limes in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the lime sections into thin triangles.
Put the juice, peels, lime triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a medium/large-ish, heavy bottomed pot. Bring to a boil and boil on medium heat, uncovered, for 30 minutes, stirring occasionally so the fruit and bag doesn't stick to the bottom and burn.
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add a cup of sugar. When the bag is cool enough to handle, squeeze the pectin juices into the marmalade mix (and then compost the bag contents).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently. Secure a candy thermometer in your mixture, making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell (this step also takes awhile). Then stir in your loquats, return to a boil, and remove from heat.
Fill sterilized jars (that you've been keeping in hot water) leaving 1/2 inch head room, scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and process in water bath covering the topd of the cans by an inch of water just below a simmer for 10 minutes. Remove from the water bath and let sit, undisturbed overnight. Next morning, check to make sure they've sealed and tighten the rings.
Makes about 10 1/2 cups.
There are many resources for more complete instructions on jamming and canning. Check out your local library, co-op, or homesteading groups.
Loquat Orange Lime Marmalade
I like making marmalade because it produces it's own pectin; I don't have to add extra, non-organic ingredients. That an organic pectin is not available is shocking to me. And I like cutting the marmalade with another fruit (I've also made a strawberry- and a mulberry-meyer lemon variety!) because that helps temper the sweetness of all the added sugar and the stiffness of the pectin.
4 cups loquat (after being peeled, seeded, membranes removed) from the Coopers
2 pounds (about 8 small) cara cara oranges from Smit Farms at the Little Italy farmers market
2 pounds (about 3 large) navel oranges from Solidarity Farm
4 limes from the Coopers
5 1/3 cups local spring water
4 cups sugar (I like organic evaporated cane)
Prep the loquats: I had a ton of fruit so I peeled them after blanching using this method. Then I removed the seeds and the stringy membranes around the seeds by hand. (You could also freeze the fruit at this point to use in other future recipes.)
Scrub the citrus fruit clean. I do not use soap (yuck); just rubbing and water.
Cut oranges in half and juice (you need 2 2/3 cups of juice), saving all the seeds & membranes in a muslin bag or cheesecloth (cuz we're making our own pectin!). Scrape the white pith (and save in the bag) from the oranges (this is the the most time consuming active part of this recipe). Julienne the peels.
Cut the limes in 8ths, lengthwise. Remove seeds and membranes and add them to the bag. Slice the lime sections into thin triangles.
Put the juice, peels, lime triangles, water & muslin bag (closed tight, let the string hang over the edge but don't let it catch on fire) in a medium/large-ish, heavy bottomed pot. Bring to a boil and boil on medium heat, uncovered, for 30 minutes, stirring occasionally so the fruit and bag doesn't stick to the bottom and burn.
Remove from heat. Transfer bag to a bowl and allow to cool. Measure the marmalade mixture and for every cup, add a cup of sugar. When the bag is cool enough to handle, squeeze the pectin juices into the marmalade mix (and then compost the bag contents).
Heat the marmalade back up to a rapid boil over medium-high heat, stirring frequently. Secure a candy thermometer in your mixture, making sure it does not touch the pot. You want to get the temp up to 220-222 degrees so it will jell (this step also takes awhile). Then stir in your loquats, return to a boil, and remove from heat.
Fill sterilized jars (that you've been keeping in hot water) leaving 1/2 inch head room, scrape down side to remove any air bubbles, clean head space & outer threads with a clean, damp cloth, add lids & rings (that you've been keeping in hot water), not super tight, and process in water bath covering the topd of the cans by an inch of water just below a simmer for 10 minutes. Remove from the water bath and let sit, undisturbed overnight. Next morning, check to make sure they've sealed and tighten the rings.
Makes about 10 1/2 cups.
There are many resources for more complete instructions on jamming and canning. Check out your local library, co-op, or homesteading groups.
Saturday, April 4, 2015
Thai Peanut Pasta Salad
I'll be taking this big bowlful to a potluck tonight...
1 pound whole wheat penne, cooked in salted water
1 tablespoon toasted sesame oil
1 small head bok choy or other greens from Solidarity Farm, sliced into ribbons
1/2 pound carrots from JR Organics Farm, julienned
1/2 pound sugar snap peas from Sage Mountain Farm, chopped
a handful of sunflower sprouts from Suzie's Farm
2 green onions from Schaner Farm, sliced thin
a handful of fresh cilantro from Solidarity Farm, chopped
a handful of fresh mint leaves from Honeymoon Ranch, chopped
Cook and drain the pasta, saving some of the water for the sauce. Toss the hot pasta with the sesame oil to prevent from sticking and allow to cool. Prep all other ingredients, include the sauce below, and toss to combine. Garnish with chopped peanuts and nasturtium blossoms, which are just starting to bloom in my yard.
Thai Peanut Sauce (most ingredients from OB People's)
3 tablespoons namu soyu (soy sauce)
3 tablespoons fresh juice from limes from a friend
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave
3 tablespoons chopped peeled fresh ginger (dry measure)
4 garlic cloves from Schaner Farm, peeled
rounded 1/4 teaspoon red pepper flakes
3 tablespoons hot pasta water
3/4 cup peanut butter from the bulk section, measured by displacement of the liquid
Blend with immersion blender until smooth. Makes about 1 1/2 cups.
1 pound whole wheat penne, cooked in salted water
1 tablespoon toasted sesame oil
1 small head bok choy or other greens from Solidarity Farm, sliced into ribbons
1/2 pound carrots from JR Organics Farm, julienned
1/2 pound sugar snap peas from Sage Mountain Farm, chopped
a handful of sunflower sprouts from Suzie's Farm
2 green onions from Schaner Farm, sliced thin
a handful of fresh cilantro from Solidarity Farm, chopped
a handful of fresh mint leaves from Honeymoon Ranch, chopped
Cook and drain the pasta, saving some of the water for the sauce. Toss the hot pasta with the sesame oil to prevent from sticking and allow to cool. Prep all other ingredients, include the sauce below, and toss to combine. Garnish with chopped peanuts and nasturtium blossoms, which are just starting to bloom in my yard.
Thai Peanut Sauce (most ingredients from OB People's)
3 tablespoons namu soyu (soy sauce)
3 tablespoons fresh juice from limes from a friend
1 tablespoon toasted sesame oil
1 1/2 tablespoons agave
3 tablespoons chopped peeled fresh ginger (dry measure)
4 garlic cloves from Schaner Farm, peeled
rounded 1/4 teaspoon red pepper flakes
3 tablespoons hot pasta water
3/4 cup peanut butter from the bulk section, measured by displacement of the liquid
Blend with immersion blender until smooth. Makes about 1 1/2 cups.
Sunday, March 29, 2015
Raid Your Healthy Pantry for DIY Beauty
I've stopped buying beauty products kind of in general, and especially those with long lists of ingredients that may or may not be pronounceable and probably not good for my skin anyway. More and more, I use simple, natural, whole products of one ingredient or make my own. I'm so grateful to have access to wholesome products from my co-op to make artisan, all organic, custom beauty products!
A Few Uses for Coconut Oil
(Please always use fair trade; let's not support slavery. My fav is Dr. Bronner's whole kernal virgin)
Hair conditioner or styling
Lip balm
Shaving cream
Deodorant
SPF 7 sunscreen
Deep face and body moisturizer
Toothpaste
Make-up remover
Sooth burns, rashes, dry skin, and bug bites
(and here's many more)
A Few Uses for Apple Cider Vinegar
(I make my own by naturally fermenting fresh, raw cider from Smit Farms from the farmers market or I buy Bragg's organic)
Dilute a tablespoon in a cup of water and:
- use as a hair rinse for soft, shiny locks or to control dandruff, itchiness, greasiness, or irritation)
- use on your face as an astringent, as an overnight spot treatment for blemishes, or as after shave
- soak a washcloth and apply to sooth a sunburn
Wipe it on your feet to control foot odor
Dilute with 2 parts water and use as a mouthwash for better breath and whiter teeth
(and here's some more)
My Face Moisturizer & Hipster Beard Oil
DIY Hair Pomade
Gentle Foaming Cleanser
½ tsp baking soda
¼ tsp water
¼ tsp lemon juice, apple cider vinegar (oilier skin), or plain yogurt (drier skin)
Combine ingredients and use as any cleanser. Rinse with water.
Detoxifying Facial Mask
1 tsp bentonite clay
1 tsp apple cider vinegar
1 tsp honey
Smooth onto skin, let dry to 10-15 minutes, then rinse with warm water.
Smoothie Facial Masks
¼ cup plain yogurt
¼ cup chopped fresh fruit/veggies
2 Tbsp honey
1 Tbsp dry milk powder (optional)
Combine in a blender or food processor until smooth. Apply to face and leave on for five minutes, then rinse with cool water. Stays fresh in the fridge for 3-4 days.
Choose your favorite mask blend…
for most skin types: cucumber (soothes blotchiness and irritation), banana, watermelon, persimmon
for oily skin: peach, apricot, tomato, grape (not concord)
for dry skin: carrot, cantaloupe, avocado, honeydew
for acne: an egg white
Astringent or Toner
apple cider vinegar or lemon juice diluted with green or chamomile tea
Body Scrubs
3 Tbsp course salt, sugar, or oats
2 Tbsp oil and/or honey
¼ tsp vanilla extract (optional)
Combine & scrub in the shower or bath to exfoliate & cleanse. Makes skin super soft and leaves an awesome scent!
If using oats, first pulverize them in a food processor until powdery.
If using oil, careful in the tub: it’s slippery!
Skin Moisturizer
avocado oil, olive oil, almond oil, jojoba oil, coconut oil, or shea butter
DIY Toothpaste
A Few Uses for Coconut Oil
(Please always use fair trade; let's not support slavery. My fav is Dr. Bronner's whole kernal virgin)
Hair conditioner or styling
Lip balm
Shaving cream
Deodorant
SPF 7 sunscreen
Deep face and body moisturizer
Toothpaste
Make-up remover
Sooth burns, rashes, dry skin, and bug bites
(and here's many more)
A Few Uses for Apple Cider Vinegar
(I make my own by naturally fermenting fresh, raw cider from Smit Farms from the farmers market or I buy Bragg's organic)
Dilute a tablespoon in a cup of water and:
- use as a hair rinse for soft, shiny locks or to control dandruff, itchiness, greasiness, or irritation)
- use on your face as an astringent, as an overnight spot treatment for blemishes, or as after shave
- soak a washcloth and apply to sooth a sunburn
Wipe it on your feet to control foot odor
Dilute with 2 parts water and use as a mouthwash for better breath and whiter teeth
(and here's some more)
My Face Moisturizer & Hipster Beard Oil
DIY Hair Pomade
Gentle Foaming Cleanser
½ tsp baking soda
¼ tsp water
¼ tsp lemon juice, apple cider vinegar (oilier skin), or plain yogurt (drier skin)
Combine ingredients and use as any cleanser. Rinse with water.
Detoxifying Facial Mask
1 tsp bentonite clay
1 tsp apple cider vinegar
1 tsp honey
Smooth onto skin, let dry to 10-15 minutes, then rinse with warm water.
Smoothie Facial Masks
¼ cup plain yogurt
¼ cup chopped fresh fruit/veggies
2 Tbsp honey
1 Tbsp dry milk powder (optional)
Combine in a blender or food processor until smooth. Apply to face and leave on for five minutes, then rinse with cool water. Stays fresh in the fridge for 3-4 days.
Choose your favorite mask blend…
for most skin types: cucumber (soothes blotchiness and irritation), banana, watermelon, persimmon
for oily skin: peach, apricot, tomato, grape (not concord)
for dry skin: carrot, cantaloupe, avocado, honeydew
for acne: an egg white
Astringent or Toner
apple cider vinegar or lemon juice diluted with green or chamomile tea
Body Scrubs
3 Tbsp course salt, sugar, or oats
2 Tbsp oil and/or honey
¼ tsp vanilla extract (optional)
Combine & scrub in the shower or bath to exfoliate & cleanse. Makes skin super soft and leaves an awesome scent!
If using oats, first pulverize them in a food processor until powdery.
If using oil, careful in the tub: it’s slippery!
Skin Moisturizer
avocado oil, olive oil, almond oil, jojoba oil, coconut oil, or shea butter
DIY Toothpaste
Sunday, March 8, 2015
Piano Recital Menu
My sister is a piano teacher but she used to own a tiny little vegetarian cafe with me. So when she asked me to cater her recital I was quite happy to oblige. And with children's palates in mind, I head to the Co-op and Little Italy farmers market:
Spring Hill cheeses & brie with Prager Brother's baguette, crackers, Farmer's Daughter honey, balsamic mulberry jam & Terra Bella real raw almonds
seasonal fruit from Smit Farms & JR Organics with creamsicle dip
crudités from Suzie's Farm with artichoke boursin dip & hummus
olives & pickled vegetables
pink hibiscus lemonade & citrus white iced tea
seasonal fruit from Smit Farms & JR Organics with creamsicle dip
crudités from Suzie's Farm with artichoke boursin dip & hummus
olives & pickled vegetables
pink hibiscus lemonade & citrus white iced tea
Creamsicle Fruit Dip
2 cups heavy cream
2 tablespoons powdered sugar
zest of 2 oranges
1 vanilla bean
Whip the cream until you have soft peaks, then add the rest of the ingredients (split and scrape vanilla seeds into cream, then add the pod to your homemade vanilla extract) and whip to slightly stiff peaks.
Subscribe to:
Posts (Atom)
