fermented pickles

 Wonderfully, I have a cucumber producing wonderfully this year, and the cucumbers are very tasty and good all-around.  I like to pick them small for good flavor, and they probably dont' taste great if large.  They are called mini-me, after all.

I'm frankly kind of overwhelmed by cucumbers, so ... I'll ferment them!   I did a batch and I really liked it, gave away most, and so I'm making another jar now.  

Here's what I'm doing:

Get: 

• a quart jar (I use wide mouth because I have lids that fit) 
• a smaller jar to mix up brine at ratio of 3 T: 4 cups
• non-chlorinated water (I filter it; can also leave out at room temperature about 24 hours to evaporate the chlorine ... probably; there are some treatment facilities that chlorinate differently and it doesn't evaporate out) 
• cucumbers!
• grape leaves
• seasonings: this time I used 1/2 tsp dill seed, 1/2 tsp peppercorns, 2 cloves garlic, dash of red chili flakes, 1/4 tsp mustard seeds.  (Last time I used a pickling spice mix and I think it has something I don't much like, maybe allspice)

 Steps:

• clean freshly-picked cucumbers and grape leaves with filtered water
• crush garlic cloves but keep skin on 
• put grape leaf on bottom of jar and a clove of garlic
• start to pack the pickles in and when about halfway, add the rest of the spices
• fill the jar, then pour brine on top, leaving at least 1/2"
• put a grape leave on top to help keep everything underneath
• I put a fermentation lid on that off gasses because a friend gave it to me but I used to just use regular lids and open slighly each day for gases to disperse
• if the cucumbers pop up above liquid, you need to get them to stay down.  I usually plan the cucumbers accordingly, pushing one in to hold things down, but you can also use a weight or a clean rock on the grape leave 

Put it in a darkish place, preferably 70-75 degrees ish.  And put it on a plate because it will overflow.  Start checking at 3 days for readiness, though others go longer.  I look at color and cloudiness of brine and usually start tasting around then.  Last batch I had one jar for 3 days and the other for 5.  I may go a little longer this time.  

Then they'll keep in the fridge for months, if you don't eat and give them all away before then.   

 

easy summer garden dinner

 I have *so many vegetables* producing in my garden right now that it's a little overwhelming, and I need quick and easy ways to prepare them.  

I made this with ground beef, garlic, cabbage, and green beans - but it'd be equally good with zucchini (reduce cooktime), winter squash, tomatoes, or whatever else the garden grows.

INgredients:

• 1 pound ground beef
• 4 large cloves minced garlic (and/or chopped onion) 
• 1 small head cabbage, chopped
• 2-4 cups green beans, cleaned and trimmed and chopped 
• 4 T soy sauce or coconut amino acids or some other salty flavoring
• black pepper
• spices as desired (I just used onion powder and some salt because I want to eat it with different things and maybe freeze it, but a Cajun seasoning or other things like htat would be great)

Instructions:

- Brown ground beef, breaking into small pieces.

- Before fully browned, turn down heat and add in garlic.

- When fully browned, add in the cabbage and soy sauce and stir well.  Turn up heat to medium.  Cook a couple of minutes with lid on.  

- Add green beans, stir well, cook with lid on for 8-10 minutes (keeping green beans somewhat firm, but cooked).

 Goes well with sour cream.  Would go well with different seasonings, roasted potatoes and/or sweet potatoes, rice or another grain, etc.  

winter squash muffins

 I canned some winter squash last year, when I'd use half or other reasons.  I was trying to feed it to the dog but it hasn't made her GI tract very happy, so I'm finding other uses. 

Muffins are always a good choice, and I'll try this recipe soon especially since I pulled a mystery jar out of the freezer that has turned out to be homemade applesauce needing to be used up.

Ingredients

• 1 cup (140 g) butternut squash puree - canned or cooked and mashed 
•  2 eggs (I have eggs to use up but I am going to try to start using "flax eggs")
•  ¼ cup (60 g) maple syrup (I'm omitting hoping the the squash and applesauce, etc. provide enough sweetness - if these are missing sweetness I'll try date paste in the future or something else)
•  ¼ cup (60 g) unsweetened applesauce
•  ½ cup (120 mL) plain Greek yogurt (I'm using plain yogurt I make)
•  ⅓ cup (80 mL) extra virgin olive oil
•   1 teaspoon vanilla extract
•  1 cup flour (125 g) (I'll use white whole wheat; can be GF)
• 1 cup (80 g) old fashioned oats
•  2 teaspoons baking powder
•  ½ teaspoon salt
•  1 tablespoon pumpkin pie spice (I'll use cinnamon, nutmeg, cardamom ... )

Instructions Preheat the oven to 400 degrees F/204 degrees C. Use a silicone muffin tray or silicone liners if you have them. If not, grease or spray paper liners and place them in a regular muffin tray.

In a large bowl, whisk together the butternut squash, eggs, maple syrup, yogurt, oil, and vanilla. In a small bowl, combine the flour, whole oats, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet ones and whisk or stir together. The batter should be lumpy from the oats. Fill muffin tins for 12 muffins.   Transfer to the muffins to the preheated oven and bake on the center rack for 19 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are very lightly browned. Remove the muffins from the oven. Let them cool for a few minutes in the muffin tray, then transfer to wire racks to finish cooling. 

 

tempeh and green bean stirfry

 Garden is producing green beans, and I have tempeh.  Time to make this.  

Ingredients

• ½ cup vegetable stock
• 3 tablespoons reduced-sodium soy sauce or tamari
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon red pepper flakes
• 1 teaspoon cornstarch
• 1 teaspoon neutral-flavored vegetable oil
• ½ cup diced yellow onion (about ½ an onion)
• 1 tablespoon peeled minced fresh ginger
• 3 garlic cloves, minced
• 8-ounce package tempeh, cut into 1-inch cubes
• 16 ounces green beans, trimmed and chopped
• ¼ cup toasted cashews, chopped (see technique tip in Notes)

Instructions

1. In a small bowl, whisk together the vegetable stock, soy sauce, rice vinegar, red pepper flakes, and cornstarch.
2. In a large pan over medium heat, heat the oil until it shimmers. Add the onion and cook until it begins to soften, about 5 minutes. Add the ginger and garlic, and cook for a minute or two, or until fragrant.
3. Add the tempeh and green beans to the pan, and increase the heat to medium-high. Cook, stirring frequently, for about 10 minutes, or until the green beans soften and the tempeh browns.
4. Add the soy sauce mixture to the pan and cook for another minute or two, or until the sauce thickens. Top with the toasted cashews.

Notes

Technique tip for cashews: If you’re starting with untoasted cashews, place a large, dry (no oil) over medium-high heat. Once the pan is hot, add the nuts and cook, stirring frequently, until they are golden brown, 5 to 10 minutes. They can also be roasted in a 400°F oven for 5 to 10 minutes. Keep an eye on them, because they can burn easily.

 

sardines

 I've been really trying to convince myself to eat more sardines and it's not really working.

Though, I made pasta puttanesca tonight and added a can of sardines and it was fine.

Other ideas:

spicy sardine sandwich 

Sardine and barley bowl

And I'll keep looking.  

 

zucchini muffins

 I'm excited to make this zucchini muffin recipe from here once I get some more zucchini from my garden. 

Zucchini Oat Muffins

Ingredients

1 cup packed pitted dates

Boiling water

1 1/4 cups coarsely grated zucchini (1 medium zucchini)

1 cup whole-wheat pastry flour

1 cup old-fashioned rolled oats

1/4 cup sugar (I'll probably omit - the dates are enough sweet)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 large eggs

1/3 cup neutral-tasting oil, such as light-tasting olive oil, avocado, grape seed or canola oil

1/2 cup coarsely chopped walnuts

Directions

Place the dates in a medium bowl. Pour enough boiling water over them to cover and let soak for 1 hour. Reserve 2 tablespoons of the soaking liquid, then drain the dates well.Combine the dates and the reserved liquid in a food processor (mini, preferably) and puree to form a smooth paste, stopping once or twice to scrape down the sides, as needed.

Place the grated zucchini in a colander in the sink; let drain for 20 minutes, then gather it up in your hands to extract as much moisture as possible.

Preheat the oven to 350 degrees. Have a standard-size, 12-well muffin pan at hand. Lightly grease the wells with cooking oil spray or line them with baking paper cups.

Stir together the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl.

Stir together all the date paste, eggs and oil in a mixing bowl until incorporated, then stir in the grated, drained zucchini. Add the flour mixture and stir until no trace of it remains, then stir in the walnuts.

Divide the batter evenly among the wells. Bake (middle rack) for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Serve warm, or at room temperature

 

healthy-ish peach cobbler

This tasty peach cobbler is from here, with some modifications.

Ingredients

• 4 cups sliced or chopped peaches (or canned)
• 1 T cornstarch
• 1/2 tsp cinnamon or almond extract
• 1 cup whole wheat flour (or a GF all purpose blend)
• 3/4 cup almond flour
• 1 tsp baking powder
• 1/4 cup sugar (or less, or a substitute) 
• pinch of salt
• 1 egg (will try flax eggs in the future)
• 1/4 cup butter 
• 1/4 cup milk (I often sub out at least part of the butter and the milk with yogurt)

 Instructions

•  PUt peaches in 8x8 pan, stir with cornstarch and spice/extract.
• In a bowl, mix:\ the flours, baking powder, sugar, salt.
• Cut in the butter.  Stir in egg and milk just until mixed.
• Form into a few thin "biscuits" and lay on top of the peaches.

Bake at 400 degrees for about 25 minutes.   

whole wheat tortillas

 I've made these white whole wheat tortillas a couple of times now, and they're great. Pretty easy, don't take too long, very tasty.  

Ingredients

• 2 cups white whole wheat flour (240 g)
• 3 Tbsp extra virgin olive oil
• 1/2 tsp salt
• 2/3 c warm water

Instructions

1. In a bowl, mix together the flour, oil and salt.
2. Slowly add the warm water while stirring until a rough dough comes together. Add a little extra water if needed.
3. Turn the dough onto the counter and knead for about two minutes.
4. Return to bowl and let rest for 20 minutes.
5. Divide dough into 8 equal balls.
6. Roll each ball into a circle - I use a rolling pin 
7. Heat a pan over medium high heat and grease lightly.
8. Drop one dough circle into the pan and let cook until bubbles form- about 1 minute.
9. Flip over and cook another minute, pressing down with a spatula if needed. Repeat with remaining dough.
10. Use immediately, store in an airtight container in the fridge or freeze.

Note: I slightly undercook them before putting into fridge or freezer, so that I can reheat them and cook them longer while cheese is melting on them.  

lower sugar peach jam

 I've got heaps of peaches and they are so good.  I went low on the sweetener with this peach jam and I think it's great.

Follow the Pomona Pectin recipe but use only 1/2 c of sugar for 4 jars (that's 25 grams per jar, which is usually at least 6 servings).

• 4 cups peaches
• lemon juice  
• calcium water
• pectin
• 1/2 cup sugar 

So basically I'm just memorializing this here so I don't forget I went even lower sugar than the recipe because the peaches are so good!

beans and cucumber and tomato salad

 I saw this on Facebook and it seems a good idea to try.

Prep and put into a large bowl:  

- 1 can garbanzos, rinsed and drained

- 1 can black beans, rinsed and drained

- 2 cucumbers, chopped

- cherry tomatoes, chopped

- container of mozzarella pearls, halved 

- 1/2 red onion  

- (kalamata olives)

- banana peppers or pepperoncini canned 

- parsley or other fresh herbs  

Mix dressing together then add to salad and mix up. 

- olive oil

- red wine vinegar

- juice from peppers

- dijon

- (maple syrup) 

So many other things can be added, whatever sounds good.  

watermelon feta salad

 Watermelon feta salad which I planned to make today but I used up all my cucumbers making relish so I'll pick some up tomorrow and make it then!  

Ingredients 3 cups watermelon, cubed 1 cucumber, thinly sliced ½ cup feta cheese, crumbled Handful of fresh mint leaves 1 Tbsp olive oil Juice of ½ lime Pinch of salt & pepper

Instructions Combine watermelon, cucumber, feta, and mint in a large bowl. Drizzle with olive oil and lime juice. Toss gently, season with salt and pepper, and serve chilled.

dill relish (for canning)

One of my favorite farms has pickling cucumbers ready, so I rushed out to pick some up and actually ended up with a very good deal.*  I eat dill relish especially with tuna, and what I can find in the store has a lot of additives.  So why not make my own?  I can control quality better and it's local (the garlic is from my yard).  

Recipe from here. I doubled the recipe because I ended up with 5 pounds of cucumbers and it looks like it'll fit into my stockpot (I'll probably have to do two canning loads though since I have such a little canner).  (Note:  actually it filled the canner with odd various jars from pickles and such, and then there was about a pint and a half left over that I will just put into the fridge to eat first)

Ingredients 

5 lbs cucumbers (weighed prior to peeling and seeding),peeled, center row of seeds removed, and finely diced

2 large yellow onion, finely diced

2 small red bell pepper, finely diced

2 small green bell pepper, finely diced (I used anaheims as I don't really care for green bell peppers)

6 cloves garlic, finely minced

0.5 cup kosher or pickling salt (neither of these have additives which is important to avoid when canning)

6 cups white vinegar

1 cup sugar (optional or use less according to taste) - I put in 1 T for this double batch

4 teaspoons dill seeds

2 tablespoon yellow mustard seeds (note: don't use heaping spoons as it's already a lot)

4 teaspoons celery seeds

1 teaspoon turmeric

4 bay leaves

 Instructions

• Place the diced cucumbers, onion, bell pepper, and garlic in a large mixing bowl. Combine with the salt and pour water over the mixture until covered. Let sit for at least 6 hours or overnight (I did not refrigerate). Drain the cucumber mixture in a fine mesh strainer, rinse thoroughly with water, and drain again.
• In a large stock pot, add the sugar, vinegar, and spices and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes. Add the drained cucumber mixture and return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Discard the bay leaves.
• Ladle the hot relish into hot sterile jars, leaving ¼ inch of headspace. Wipe the rims of the jars clean and seal tightly with the lids.

  Process the jars in a boiling water bath for 10 minutes.
• Sealed jars will store in a cool, dark place for a year. If the seal is broken, the relish will keep in the fridge for at least a month. Makes 4 pints (you can use pint-sized or half pint jars).  

  Best eaten at least a week later after the flavors have had time to meld and the vinegar mellows out a bit. In addition, the relish needs to sit to give it time to absorb some of the liquid and to thicken.

 

*(This farm is run just like the farm that used to exist down the road, where I worked after college for several months until I figured out what to do with my college degree with honors.  Just kidding, I just went to other low-pay no-education-required job for years.  I finally became a teacher when I was about 30 years old, which at least requires my college education.  At the time of working at the farm, I had no idea why people would get so excited for these massive bags of pickling cucumbers, often little old ladies.  And now here I am, rushing to get them.)

jams with Pomona pectin

 I'm a big fan of weighing things instead of measuring with a cup.  Especially with things that need to be mashed, it seems a better way of handling them since I can measure them in whole and then crush them. 

crushed raspberries weigh about 230 grams for 1 cup 

Couldn't find it accurate on-line so I measured it myself.   

Guessing about the same for strawberries but was advised 166 g per cup.  I'll measure it out again.   

A flat of raspberries - with half pints - will make two batches of jam and a couple of pints left over for eating.   

roasted zucchini with parmesan

 At first I thought this roasted zucchini with parmesan was kind of meh, but I ate a heap and I do like the flavor and the texture, so it's a keeper for sure.  

Ingredients

• 4 small zucchini ends trimmed, quartered lengthwise
• ⅓ cup freshly grated Parmesan
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 ½ tablespoons extra-virgin olive oil
•  
  
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh herbs such as parsley, basil, dill, or a mix (optional)

 

Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet. In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper. Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears. Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don’t walk away! The second you stop watching the cheese, it will decide to burn. Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.

• 
  

 

white bean vegetable soup

 Isn't it great when you have all the ingredients for what you're craving?  Score!  Celery to use up, an onion about to turn, canned tomatoes I need to start using, a tub of "baby" greens to start working on. Idea from here. 

Ingredients

• 1 large onion, chopped
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 4-5 cloves garlic, minced
• 1 tsp thyme
• fresh rosemary or 1/2 tsp dried
• 1 jar of canned tomatoes
• 2 jars of white beans or cooked equivalent - if from a can, rinse and drain
• 2-4 cups broth 
  
• salt & pepper
• bay leaf
• a few handfuls of chopped greens 
  
• parmesan
• parsley (optional)
  

Process

• Heat olive oil, saute onion, carrot, celery for several minutes until softened.
• Add garlic a minute, then add herbs.
• When aromatic, add tomatoes and beans.
• Add broth (less if tomatoes with juice, less if bean liquid included).  
• Cook about 20 minutes.
• Stir in the greens and cook a couple of minutes.
• Stir in parmesan.
  
• Top with parsley if desired.
  
• Add
  

green borscht

 I picked up some sorrel at the farmers market and what to make, what to make?  This recipe for green borscht popped up.  I made it vegetarian because I don't care for pork, and I didn't put the raw egg in because I don't care for egg drop soup and such, though I did put in hard boiled eggs.  

Ingredients

• 500 grams Young Potatoes cubed
• 200 grams Sorrel fresh
• 1 Onion
• 1 Carrot
• 4 hardboiled eggs
• 1 raw egg
  
• 1 tbsp Sour Cream or Smetana if you can find it
• 2 Bay Leaves
• Salt to taste
• Pepper to taste
• 1 tbsp Oil

Instructions

1. Bring broth to boil; add in the potatoes and bring back up to a boil. Let cook for 10 minutes.

 2.  While the potatoes are cooking quickly fry some grated onion and carrot in a pan with a bit of oil. Add to the borscht and give everything a stir. Also chop up the hard boiled eggs and add that in. 3.  In a small bowl beat together an egg and the sour cream. Swirl the pot of boiling borscht and slowly pour in the egg mixture so it cooks immediately as it hits the soup. 4.  Turn off the heat and add in the chopped sorrel. Give everything a good stir and let sit for a few minutes before serving. Taste for salt and pepper and adjust as needed.

millet beet salad

 Idea taken from here.

Ingredients

• 1/2 cup dry millet - cooking instructions from here
• 1 cup water or broth 
• 1 large beet or 1 jar of canned beets
• 1/2 lemon, juiced or 2 T lemon juice
• 2 T olive oil
• salt, pepper
• large garlic clove, pressed
• 2 T coarsely chopped almonds
• arugula or other salad green
  

Lightly toast millet for 4-5 minutes in pot, then add 1 cup water or broth and cook for 15 minutes.  Remove from heat, let sit for 10 minutes, then fluff.

Make dressing: mix together lemon juice, oil, salt & pepper, garlic.  Stir into millet.  Add drained beet, almonds, serve with arugula.

broccoli quinoa salad

 This is a quite tasty salad from the NYT found here. Broccoli was looking good at the farmers market so it came home and I had just read this recipe on-line, so now it's made.  It's good.  A little strange, and we'll see how it is in a few days because it makes a lot.  I'll probably stuff it in a pita for breakfast, as I'm liking my days better when they start with vegetables. 

Ingredients

Yield:4 to 6 servings 

• Kosher salt
• 1cup quinoa, rinsed
• 1lemon
• 3tablespoons extra-virgin olive oil
• 3tablespoons Dijon mustard (maybe start with 2 - it seemed a little mustard heavy)
• (recipe called for 2tablespoons honey but I deleted that and added some extra ACV)
• 2tablespoons apple cider vinegar
• Freshly ground black pepper
• 1large bunch broccoli (about 1½ pounds)
• 1medium tart and crisp apple
• 4ounces sharp Cheddar
• ¾cup toasted pecans, roughly chopped
• ½cup dried cranberries (I used dried cherries)

Preparation

1. Bring a medium pot of water to a boil on high and season aggressively with salt. Add the quinoa, then reduce the heat to maintain a simmer; cook until plump and tender, about 15 minutes. Transfer to a fine-mesh sieve; rinse with cool water and drain well.

2. While the quinoa cooks, finely grate the zest of the lemon into a large bowl then cut the lemon in half. Add the olive oil, mustard, honey and apple cider vinegar, plus the juice of ½ lemon; whisk together. Season with salt and pepper to taste.
   
3. Peel the stem of the broccoli and trim off the dry end. Finely chop the entire broccoli and add to the dressing. Core the apple then finely chop the apple and the cheese; add to the broccoli and toss to combine.

4. Add the cooked quinoa, nuts and cranberries and toss to combine. Taste and add more salt, pepper and lemon juice, as needed. Store, refrigerated, for up to 3 days.

millet greens salad

 I took the idea from here, and it would be good with asparagus and basil but I didn't feel like shopping so plan to use what I have on hand and I'll eat it with sardines.  

Ingredients

• 3/4 cup millet
• 1 1/2 cup vegetable broth 
  
• 1/4 cup olive oil
• 1/4 cup sherry or red wine vinegar
• 1 tsp Dijon mustard
  
• 1/4 cup minced onion
• pepper, salt
• 4 cups baby arugula 
  
• 1 cup dried cherries
• 1/2 cup herbs (using mint today; basil would be good as in recipe) 
• other vegetables such as roasted asparagus 
• pepitas or other nuts/seeds

 Directions

Cook the millet - rinse well, then toast for a few minutes in a dry skillet, then add to heated broth and cook for 20 minutes.  Fluff, let rest off heat for 10 minutes, let cool. 

Make dressing: whisk together oil, vinegar, mustard, salt & pepper in a large bowl.  Add in onion.  Add the rest of the ingredients and mix well.  

 

cocoa hemp hearts bites

 I somehow convinced myself to get a very large bag of hemp hearts at Costco, and I need to use them up.  So, this recipe for cocoa hemp hearts bites caught my attention.  They're quite tasty, especially with the cocoa doubled and adding some vanilla and salt.  I like the coconut taste and texture, and the peanut butter is there but not overwhelming.  I made about 26 of them, which I'll freeze and take out from time to time to keep a stash in the fridge when I'm wanting a treat.  Edit: continuing to change up the proportions.  Below is latest incarnation. 

Cocoa Hemp Heart Bites

1/2 cup rolled oats

1/2 cup hemp hearts 

1/2 cup flaked or shredded coconut

1/2 cup cocoa powder

 

10 - 12 pitted dates

1/2 tsp vanilla

a bit of salt if the nut butter is unsalted 

3/4 cup peanut butter (or alternate nut butter) 

Using a food processor or heavy duty blender, blend together the oats, hemp hearts, coconut, and cocoa.  Next add the dates, vanilla, and optional salt, pulsing until they break down. Add the peanut butter and pulse until well incorporated. 

 

Roll the dough into small balls (bites!), and freeze or refrigerate. 

tofu nuggets

 My favorite part of this recipe is that it's very fast to prepare.  No tofu pressing, chopping, etc.  Just ripping and seasoning.  But that leads to my least favorite part - it's not very flavorful.  It needs dipping sauces or something.  Maybe I undersalted, but it was very bland, and I'm a big nooch fan.  But I did like the little crunchy bits, so there's that, and I can probably season it better next time. Chili powder is probably a good idea. (Note: I like this even better reheated the next day in the toaster oven - the texture is nicely chewy.)

Ingredients

• ▢ 1 block (about 14 oz /400 grams) extra firm tofu
• ▢ 4 tablespoons nutritional yeast
• ▢ 1 tablespoon cornstarch
• ▢ ½ teaspoon fine sea salt
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder

INSTRUCTIONS

• Open the package of tofu. Drain off any excess water. Do not press or dry it.
• 
  
  With your hands, tear the tofu into irregular bite sized chunks and place in a bowl.
• 
  
  Add the seasonings and toss well to coat. Cook immediately. Don't let it sit.
• 
  
  To air fry - Grease the bottom of your air fryer basket with a little brush of oil. Add the tofu to the air fryer basket in a single layer and cook at 400°F (200°C) for 15 to 20 minutes or until super crunchy and golden, tossing halfway.
• To bake - Spread out on a lined baking tray and bake at 425°F (218°C) for 30 to 35 minutes or until golden and crispy.

NOTES

Storing Leftovers - Store leftover nutritional yeast tofu in a sealed container in the fridge for up to 3 days. It's great enjoyed cold or can be reheated in an air fryer or oven for a few minutes. 350°F for 10 mins in an oven or 350°F in an air fryer for 4 to 5 minutes.

simple sauteed greens

 Here's a recipe for simple sauteed greens that is ... ok.  I had some raab and erba stella that I picked up a few weeks ago at the farmers market, and i really needed to use it, and greens are always good.  But this wasn't very flavorful and needs some zhush.  I did add coconut amino acids and that was good.  And I was hungry and so I ate it.  But next time?  Maybe some gochujang.  

Ingredients

• greens (such as 1 head escarole, 1.25-1.5 lbs)
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced (or more)
• pinch crushed red pepper flakes
• salt to taste

Instructions

1.  Clean and chop the greens. 
   
2. In a large skillet over medium heat, place the oil, garlic, and crushed red pepper flakes. Cook for about a minute or until the garlic is sizzling. At the first sign of the garlic starting to color, add the greens, turn the heat to medium-high, and season with a pinch of salt. Use tongs to rearrange the greens in the skillet and to help them wilt down. (It won't take long - escarole is only about two minutes, and the erba stella and raab wasn't much more than that)
3. Remove the skillet from the heat. Let the greens cool briefly. Taste for salt and adjust as needed. 
   

tahini dressing

 This tahini dressing is quite tasty and I'm using it on various things.  I very much like the Trader Joe's tahini.  It does make a LOT, so reducing is probably a good idea.  

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup tahini
• 2 to 3 tablespoons lemon juice, to taste
• 2 teaspoons Dijon mustard
• 1/2 tsp maple syrup or honey
• ½ teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 2 tablespoons ice-cold water, more as needed

Instructions

1. In a liquid measuring cup or jar, combine the olive oil, tahini, 2 tablespoons lemon juice, mustard, maple syrup, salt, and several twists of black pepper. Whisk until thoroughly blended.
2. Add the cold water, and whisk again. The dressing should become remarkably creamy. Taste, and add more lemon juice (for zing) and pepper, if desired. If your dressing is too thick to drizzle, whisk in more cold water, 1 tablespoon at a time. Serve!
3. This dressing will keep well in the refrigerator, covered, for about 1 week. It may thicken with time; simply thin it with a little more cool water as needed.

rishtayeh - lentils with pasta

 When I asked friends what their favorite lentil recipes are, I got a heap of wonderful ideas.  One, whose husband is Palestinian and they often visit in Jordan, said rushtayeh, which set me on a search and I found this recipe.  It differs from my friend's in several ways - she also fries garlic for the top, she uses brown lentils instead of red, and she uses homemade frozen pasta or dumplings instead of dried pasta.  But it was tasty this way, too!  This recipe only really made two servings of a big bowl as a dinner, so if I make it again I will probably triple it to have plenty to share.  

Red Split Lentils with Pasta (Rishtayeh) عدس رشتاية

Ingredients:

• 1 cup split lentils (red lentils - or another kind)
• ¾ cup pasta (we used pappardelle from Trader Joe's but homemade would be better)
• 4 cups boiled water (or broth)
• salt to taste
• 1 teaspoon cumin powder
• ½ teaspoon turmeric

For garnish:

• ¼ cup olive oil
• 1 yellow onion chopped
• 1 small onion (red or yellow), to serve raw mixed with sumac
• 1 teaspoon sumac
• handful of parsley

Instructions:

1. Add chopped yellow onions to heated olive oil, continue with occasional stirring and until onions are fried.
2. Rinse lentils and cover with boiled water and let it boil for 10 minutes
3. Add salt, cumin, and turmeric.
4. Add squarely chopped pasta over the mix and stir together, lower heat and let it simmer.
5. Pour whatever little olive oil left from fried onions over the pot and stir one more time.
6. Keep frequent stirring for another 8-10 minutes and until the pasta has softened and the mix looks pasty.
7. Pour into serving plates.
8. Decorate plates with parsley, onion with sumac, and fried onions.

 

roasted winter squash with lentils and feta

 This was really tasty and a great way to use up my larder of winter squash from my garden.  I made some changes (doubled the salad but kept same amount of dressing; substituted ACV for honey).  A comment on the cooking site suggested serving this over a salad green and a grain like farro, and that sounds like a very good idea for next time! 

Ingredients

For the Salad

• 1 cup black or green lentils
• 1 (3-inch) cinnamon stick
• 6 garlic cloves, peeled and smashed
• 2-3 pound butternut squash
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon black pepper
• 1/2 cup crumbled feta
• 6 scallions, trimmed and thinly sliced
• 4 tablespoons roasted, salted pumpkin seeds

For the Dressing

• ¼ cup extra-virgin olive oil or avocado oil
• 2 tablespoons pomegranate molasses
• 1 tablespoon apple cider vinegar
  
• 1 teaspoon ground cumin, toasted
• ¼ teaspoon ground cayenne
• 1 teaspoon black pepper

Preparation

1. Step 1

   Heat oven to 400 degrees. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

2. Step 2

   Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, discard the cinnamon and garlic, then transfer the lentils to a large bowl.

3. Step 3

   While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

4. Step 4

   Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

5. Step 5

   While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, pomegranate molasses, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

6. Step 6

   Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

bulgur and garbanzos

 This dish was quite tasty though I will cut the bulgur next time (too much for the amount of other ingredients).  I had some garbanzos to use up, and this hit the mark.

Ingredients

• 1 cup water
• 3/4 cup medium #2 bulgur wheat
• 1 can chickpeas 15 ounce can, drained and rinsed
• ½ cup pine nuts
• 1 medium red onion thinly sliced
• ¼ cup extra-virgin olive oil
• 1 teaspoon paprika
• 2 tablespoons fresh lemon juice from ½ a lemon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• ½ cup chopped flat-leaf Italian parsley
• ¼ cup chopped fresh mint 
• 1 teaspoon kosher salt
• salt and cracked black pepper to taste

Instructions

• Preheat oven to 400°F / 200°C.
• Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
• Cover with a light-fitting lid and let stand, until all the water is absorbed, about 20 minutes.
• In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
• Stir over medium high heat until it starts to sizzle (a few minutes). Then transfer to the oven and roast for 18 – 20 minutes. (Check at 15 minutes if your oven runs hot)
• Remove from oven and stir in the bulgur. Add the parsley (and mint, if using).
• Stir to combine and adjust seasoning to taste. Serve warm.

canned apple crisp

Apple crisp made with canned apples, recipe from here.  I didn't want to use butter (it's expensive and I don't have a lot) but I wanted to use up some apples I'd canned a summer or two ago.  This hit the spot with some yogurt.

(Here's another one I'll try next time: https://texashomesteader.com/recipe-apple-crumble-dessert-from-home-canned-apples/) 

Preheat oven to 350 degrees.

Empty 1 quart jar of apples into pan.  Drain partially.  (The recipe said not to drain, but that was too much liquid)

In a small bowl combine:

• 2 T lemon juice
• 2 T sour cream
• 1 T honey
• 1/2 tsp cinnamon
• pinch of salt, and then add
• 60 grams oats (2/3 cup-ish) 

 Spread oat mixture over the top of the apples.  Bake for 25 minutes covered, then remove foil and bake another 10 minutes.

farro white beans roasted and green vegetables salad

I just made a huge salad based on this, with a lot of modification, and it's very good.  And it's really huge so I'll be sharing a lot.  I'll eat it for breakfast throughout the week.  

Ingredients

• 1/2 cup farro, cooked
• 2 large carrots cut into matchsticks
• 2 large leeks in1/4" slices 
• crushed red peppers
• olive oil
• small head radicchio, thinly sliced
• 1 red bell pepper chopped (I used roasted red pepper)
• 1 can white beans, drained and rinsed
• 1 cup halved cherry tomatoes (I used sundried tomatoes, maybe 1/4 cup)
• 1 clove garlic, finely chopped
• fresh parsley
• fresh thyme (or dried)
• juice of 1 lemon  
• salt and pepper
  
• 3 cup salad greens (I used erba stella)
• 1/2 cup crumbled goat cheese or feta 
• nuts for serving 
  

Cook farro.  Toss carrots and leeks with 1 T oil and some red peppers, roast at 400 degrees for about 25 minutes. 

Into large bowl: radicchio, pepper, tomatoes, beans.  Add roasted vegetable and farro.

Into small bowl: lemon juice, 1/4 cup olive oil, garlic, salt and pepper, thyme.  Stir into vegetables.  Add greens and cheese. 

I sprinkled with some pistachios, will also be good with chopped almonds or pecans.

what's for breakfast?

 I really struggle with breakfast foods.  I am adamant about not eating sweet breakfasts because I know that messes with me and ruins my whole day.  I don't understand people who can eat oatmeal - that makes me so hungry so soon.  (It's tasty how I make it, with an apple and cinnamon and no sweetener, with some whole milk, but it does not sustain me.)  I need protein, but I don't care for meats, and eggs in the  morning wreak havoc on my digestive system for some reason I haven't figured out.  Yogurt with fruit doesn't sustain me.  

The only thing that has consistently worked for me is a slice of whole grain sourdough toast with cheese.   Then I found some not very expensive whole grain pitas at Trader Joe's with five grams of fiber in each, no preservatives or weird additives, and I slap some cheese on them (no need for butter) and call it good.  But I'd rather not eat so much cheese.  Sometimes is fine, but every day as a staple?  That's a lot.  

A dear friend from Australia was here visiting recently and she said that her go-to is to make several salads for the week that she eats each day for lunch.  I'm intrigued by this idea and have been implementing it, focusing on plant-based proteins such as legumes and quinoa, with various vegetables. 

So recently I've been stuffing the whole wheat pita with one of those salads for breakfast, and that has worked out great!  It's a quick meal to prepare, and I like getting some vegetables with breakfast, and heaps of fiber and protein.  This morning has some mint and that is a lovely morning flavor I'm not accustomed to.  

We'll see how long this works out for me!  Here's hoping that Trader Joe's keeps the pitas around a long time; I can make my own but they don't always poof up.  They are good from the counter for a few days and then I put them in the freezer and lightly toast to thaw them. 

Jennifer Aniston's salad?

 I keep running across iterations of a salad that Jennifer Aniston was reputed to have eaten daily while filming Friends.  I have no idea the authenticity of any of them, but it seems a quite good idea to throw together some legumes, a grain, herbs, vegetables, nuts or seeds, and feta.  

Here's what I plan to make this week, having indulged in purchasing some pistachios and finding tasty Persian cucumbers on sale.  I'll put other versions below to have in one place for future reference.  If I could find a nutritious and tasty salad that I could eat every day of the week, I would be ecstatic.  Update: this is really good.  It's not cheap (pistachios? fresh herbs? etc.) but I think it's worth it.  Things to consider: if I'm still liking it on day #5 (I just made it) and how satisfying it is or if I need to eat it with something else for it to stick on my ribs.

• 1 cup uncooked quinoa or bulgar wheat
•  2 cups water
•  1 cup cucumber, chopped
•  ½ cup parsley, chopped
•  ½ cup mint, chopped
•  ⅓ cup red onion, chopped
•  ½ cup roasted and salted pistachios, chopped (I think almonds would be just as good)
•  1 15 ounce can chickpeas, drained and rinsed (or lentils?)
•  2 lemons, juiced (about 5-6 Tablespoons)
•  ¼ cup extra virgin olive oil
• salt and pepper to taste  
•  ½ cup crumbled feta cheese

Instructions 

• Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes. 
• In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.
• Serve immediately or let the salad chill in the fridge a couple hours before serving.Store salad in an airtight container for up to 5 days in the refrigerator. 
  

   ****Here is another version. Ingredients 1 cup uncooked green lentils, rinsed wellsea salt3 cups water3 T lemon juice (1 lemon)3 T extra virgin olive oil1 small red onion, finely diced1 cup Persian cucumbers 1/4 cup chopped parsley2 scallions, chopped 2 T chopped mint2 T chopped Kalamata olives1/4 cup feta 

Directions

    In a large saucepan, combine the lentils, ½ teaspoon salt, and water.
    Bring to a boil over medium-high heat.
    Turn the heat to low and cook for 15–20 minutes, or until the lentils are soft but still slightly firm. Do not overcook the lentils or they will become mushy.
    While the lentils are cooking, whisk together the lemon juice, ½ teaspoon salt, and olive oil in a large bowl.
    Mix the red onion, diced cucumber, parsley, scallions, and mint into the dressing.
    Once the lentils are cooked, drain off any excess water.
    Add the lentils to the large bowl and toss until fully combined.
    Top with olives and, if desired, crumbled feta cheese to serve.

baby bok choy

 Baby bok choy recipe from here.  Quite tasty. 

Ingredients

• 1 tablespoon tamari or soy sauce
• 1 tablespoons water
• ½ tablespoon rice vinegar
• 1 teaspoon mirin, or ½ teaspoon honey (I deleted)
  
• ¼ teaspoon toasted sesame oil
• 1 garlic clove, chopped (I used garlic powder)
  
• Red pepper flakes
• 2 teaspoons avocado oil, plus more as needed
• 1 pound baby bok choy, 3 to 4, halved or quartered
• Sesame seeds, for sprinkling

Instructions

• In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and a pinch of red pepper flakes.
• Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.
• Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.
• Transfer to a platter, sprinkle with sesame seeds, and serve.