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Speaking of squash, I saw a variety that I never heard of before today. Pepper squash. Has anyone ever cooked with it before? Does the flavor resemble pepper in any way?
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That is a new one for me! Though I may have seen it at one of the CA organic farms under a different name. That does happen. Some of the smaller farms seek out rare crops that do not get much attention. One farm that I like is called "Dirty Girl Farm". Fab name. Do you have a pic? |
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This was more of a blue color and it didn't really resemble it closely. |
Hola Delicious People!
How are you all doing? This thread has been quiet lately. Are you all eating? Staying in? Going out? I am preparing a program for an Eco Retreat in Belize for late summer and am thinking a lot about the relationship between retreat time and recharging on a cellular level. Retreat time could mean for me just a quiet day where I intentionally focus on rest and renewal. Or, it could be a week of intense work, where I push and challenge myself to go into spaces in nature that are out of my norm. Shooting the rapids in Taos New Mexico, first time out on the Rio Grande was a good example of that. That was a real physical push for 6 hours with one stop for a meal break, but it was an awesome experience. Similarly, skiing my first black diamond, or 4 Wheeling across the Mojave desert, rock climbing, cliff diving, scuba diving..all of these activities took me out of my day to day and gave me some totally different perspective. In contrast, I also have loved retreat time where I crash and burn for a few days in a warm, sunny location at the beach. For me raw juicing would be a part of any retreat, day long or longer. The infusion of mega nutrients into our bodies plus rest, bodywork, natural therapies, connecting with nature, is so valuable to me in a mind, body, spirit way. For the Belize retreat, I am thinking of running a program on using local raw fruits and vegetables as salads and juice tonics. I love fresh tropical fruit and swimming in warm water. That alone is an instant recharge for me. In my day to day life, a walk on the beach is instant recharge. That is my home. The Eco retreat which includes Yoga, snorkeling, daily meals, lodging, is run by one of our Fab Femmes, DanzAmazon, runs the retreat and is very good at what she does. It will be great fun for me to bring a culinary wellness perspective to her amazing work. What are some of the ways that you recharge, rest, renew? |
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Used most of the leek, as the dark green is where the vitamin c is, and decided protein in the form of finger was in order.:| Still attached but useless tip. The soup was fabulous (yes I didn't use the tip or the part of the green). :blink: |
The Matzo and potato kugels I am making to bring over to my moms house tomorrow night for Passover. I'm sauteing the mushrooms and onions I will need for the matzoh kugel. My house smells divine:)
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Today at work I introduced southern folk to the Stromboli. I swear, you would have thought that I gave them a winning lottery ticket. I've never seen food fly off of a plate so fast. I like to do sampling with the staff. For those of you who are not familiar with the Stromboli it is the cousin of the Calzone.
Pizza dough is tossed into a round or a square-ish, shape, the filling is spread on top as you would for a pizza, then the whole thing is rolled, jelly roll style. Bake, slice, or serve as a whole. My bet is that if someone opened a Stromboli place near ASU (or any college or University) it would be an instant success. We sampled 3: 1. Pepperoni. 2. Roasted Chicken, Arugula, Fresh Mozzerella, Parmesan, Fresh Tomato. 3. 3 Cheese. |
stromboli rawks...
i make mah own. i weigh heavy on spinach, mushrooms and cheese, meat is good, too...
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A good combo. I am going to work on getting some good stone tiles for my oven so that I can do more pizza and stromboli's at home. |
OMG babycakes that is a seriously cute pic.
My cat Diva would be in the bowl. Looking at me like "where do you think you are going with MY catnip?" lol The cat has the right name. For real. |
yesterday I made a spicy chicken bake with chicken, veggies, rice and onions and a whole lot of differnt spices
It smelled so good and really tasted good also I baked it at 350 for a little over an hr |
Hola Delicious people.
I am having a day off and feeling slightly motivated to cook, yet I do not think that this is going to happen. Still need a break. What I do need to figure in to my week is some ice cream making time with my dear friends charming 9 year old son. Once he learned that I make ice cream he attempted to put in an order with me, so I suggested that we make ice cream together. He loved that idea. Now I need to motivate the little guy past the standard vanilla, strawberry and chocolate. Especially if I cant get organic strawberries that are in good condition here. What are you all up to? |
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I am going to try a honey and herb salmon sometime this week. |
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Another thing that I like to do is marinate the Salmon in Teriyaki and then grill it then put it on top of a salad. Both versions of the Salmon work well with Ceasar salad by the way. |
Ive been on this clean kick. I've always been conscious and care about what i eat. I grow quite a bit of my food but not year around. I have my own chickens, eggs and I started raising meat chickens. I finally ate one of them. I thought it would be hard but it wasn't. I hate the idea of supporting factory farming and how they treat animals. I decided if I was going to eat chicken then I should be ok with this.
Some of the roosters are already a year and tough. The fact is I had more roosters then hens and its creating a problem. So I found this slow cooker recipe that is really yummy. http://southernfood.about.com/od/cro...n/r/bl90c1.htm |
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Hi Sachita Good for you for not supporting factory farming. This is a troubling topic for me in my industry. The whole issue makes me want to become a vegetarian, as finding local, naturally and humanely raised animal products is not always easy especially when demand is high. The recipe looks great, thank you for sharing that one. I may try it this week. |
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I don't eat meat every day. Honestly I don't think its that healthy to. Thankfully there are many great and affordable organic chicken places. But raising truly free range and organic changes the taste. Some people think it taste funny only because they are use to all the crap they put in free and hormones. Personally you couldn't shove commercial chicken down my throat. But its much easier to buy humanely raised meats. You just have to do a bit of research and be prepared to spend a little more. Organic feed prices and raising an animal humanely cost a little more. Perhaps if market demand swings in that direction it won't cost as much. The recipe is great. Really nice. I added fresh cut rosemary. |
Tonight's dinner:
Crispy Cheddar Chicken - dip chicken in milk - then in shredded cheddar - then in a mixture of crushed Ritz crackers/garlic/parsley/salt/pepper/other seasonings to taste - cover in foil and bake at 400 for 35 minutes - uncover bake additional 10 minutes Parmesan Potatoes - butter melted and spread over bottom of baking dish - sprinkle parmesan, garlic, salt, pepper, other seasonings over butter - cut 6 small potatoes in half, lay cut side down over butter mixture - bake at 400 for 40 minutes Both super simple but the first time I'd tried them. I am eating now, and mmmmm it is delicious! :D Note: I think next time I will cut the potatoes into thick slices and coat both sides. More flavorful that way. |
I decided that it was time for pasta! I cooked up a whole wheat penne and made a cherry tomato sauce to go with it. Then I added roast vegetables, prosciutto and a low fat provalone. It might not be the healthiest meal, but I made sure to load my plate with asparagus and other veggies on the side as well.
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Like everything else that is local natural organic sustainable, there are more options in Northern CA but also a larger consumer base so while supply is there for most things (ok organic strawberries, raspberries, grapes and tomato's run in short supply in the summer) demand is high. This is good and it has opened the door for new farms to emerge, business loans to be had, investments to be made. Very good for our economy. I hope that this trend goes viral, we need it badly. I do not eat a lot of meat either for several reasons, mostly I feel better on a high vegetable protein, whole food diet. |
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Hey hon, nice to see you in the thread again. Now that looks like an easy to prepare and fun meal. I don't suppose that I can talk you into some leafy green vegetables huh? You southerners are supposed to like collards and such..what happened? ;) |
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And you know how picky I am...noooooo collards or anything similar for me. Heck, I only started eating salad a few years back lol I will admit my past hatred for all that is green and leafy, but I'm working on it. :) |
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I love salads. Romaine lettuce and Arugula are my current favorite salad greens. We are heading into salad season so I should post some. |
I tried a bison burger yesterday....
First time trying that particular meat...it was good..tasted like beef...and was cooked very well.. not greasy...but very juicy I think I have lost the taste for red meat though. The other half of my burger got brought home... But I would still VERY much recommend it! :hangloose: |
Because buffalo/bison, has little to no fat it does not require the same amount of cooking that beef burgers do. 7 minutes both sides on a grill is plenty of time to cook buffalo/bison.
Happy exploring foodies. |
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Does emu taste the same? It's a smaller bird isn't it? |
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I have been missing for sometime now--
but been a cooking fool. Yesterday I made "real food" quick breads -- mainly used no white flour, no white/brown sugars, no eggs, and no bad oils. We are trying to bring less processed foods into our home, less GMO foods, and more local and seasonal to our table. Not 100% at it-- but we are trying. Yesterday, I made -- Hummingbird muffins (pineapple, banana, coconut, shredded carrot, raw almonds, pea protein, maple syrup, greek yogurt, whole wheat flour), Chocolate Oat Bread (Banana, Oats, flax, whole wheat flour, maple syrup, pea protein, coconut, 1 egg, greek yogurt), and Peanut Butter Banana Chocolate Chip (Banana, PB (made my own in processor), chocolate chips, whole wheat flour, pea protein, maple syrup, greek yogurt... and other ingredients). My honey made a stir fry -- chicken cashew and it was delish. I like bison. and ostrich. Hope everyone is well. I will probably be gone again for awhile-- I didn't pass my first exam (missed it by 8 points) and will be retaking it again shortly. My life is very unsettled right now. Only constant in my life is -- food and wife. |
We are growing jalapenos this season...and I have been perusing recipes for them...THIS one...will be enjoyed at our house very soon!
http://allrecipes.com/Recipe/Stuffed...rs/Detail.aspx |
lime chicken
4 skinless, boneless chicken breast halves/ pressed or sliced to no more than 1/2 inch
1 egg maybe two for more batter beaten 2/3 cup dry bread crumbs - can use any bread chopped small 2 tablespoons olive oil 1 lime, juiced 6 tablespoons butter 1 teaspoon minced fresh chives can use more to taste 1/2 teaspoon dried dill weed Coat chicken the with egg, roll in bread crumbs or chopped bread. let dry on a wire rack it can take 10 minutes or so. Heat olive oil in a large skillet medium heat. Cook the breasts for 2 minutes per-side. Remove to broiler or baking dish depending what you desire. Squeeze in lime juice. Pour melted butter over chicken add chives and dill let broil or bake until center of breast is white. Use any sauce and drippings as a starter for a sauce. Best served hot. enjoy |
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