Apr 282017
 

image

Nut loaf

A friend who bought a half dozen bottles of Salt of D Earth as holiday gifts wrote to say, “how the RhODy blend really pulled her nut loaf together.”  I wrote back immediately saying, “NUT LOAF, what do you mean nut loaf? How have I never heard of a nut loaf? You’ve gotta talk me through this one.” Within minutes she texted back saying that she’s never used a recipe to make a nut loaf & she’s been making them for years but she did include a link for a recipe in her text none the less.

I checked the recipe in the link knowing full well I too would be ‘Making it my own”.

I hemmed & hawed about whether or not this nut loaf could really constitute being a true Recipe 4 Survival since a majority of the ingredients are not basic staples and some of them are quite expensive, for instance organic nuts.  I knew I’d love it, I wanted to make something I’ve never tried before and the play on words that a nut loaf is NUTritious made it all worthwhile.

Now that I’ve made it, nut loaf is a perfect recipe for survival. So here’s the rough math: the ingredients used to make a 9″ loaf cost about $18. At least 10 hearty slices can be had from the 9″ loaf which I know would suffice a family of 4 with left overs, so YES, nut loaf is a Recipe 4 Survival.  A slice, pan-seared makes a killer sandwich – especially since I used up my ancho chili infused maple syrup roasted butternut squash like a jam on the toast.  It freezes & reheats really well and it’s so NUTritious! IMG_8885

The ingredient’s & quantities called for seemed like overkill to me and I could tell what they were calling for and the final product would be very forgiving short of picking up mushrooms & cottage cheese I made my first nutloaf with basic staples I have at home.

If you happen to have left over or cooked rice, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 50-60 mins baking time.

Here’s what I did to make my nut loaf.

Preheat the oven to 350°

2 – 3 Cs cooked (short grain) brown rice – 1 cup of short grain brown rice yielded .

2 Portabello Mushroom tops & 1 stem – chopped.

2 dents of Garlic – minced or diced

1/2 large Onion – diced

sherry – splash/1/4 cup.

1 C Almonds – toasted & 1 C Walnuts – toasted

3 or 4 eggs – beaten

1 C – cottage or pot/farmer’s cheese

1 C Grated cheese – Cheddar or Smoke Gouda

(Pecans, Brazil nuts, cashews – whatever your fancy. I used nuts that are staple ingredients for me and I believe everyone should too)

I cooked 1 cup of short grain brown rice which I let toast lightly in the pan I sautéd the mushrooms in  then I added two cups of water, let that come to a boil for 5 mins. Turn the heat down, put a top on the pan and let the rice steam for a good 20 mins.

I pulsed to a fine chop 2 Portabello mushroom tops & 1 stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl.

Next I toasted the nuts, 1 C of  almonds & 1 C of walnuts I toasted each separately, a handful at a time in a small saute pan over a medium heat. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & the cooked rice    IMG_8874

In another bowl beat 4 eggs, & 1 cottage or pot/farmer’s cheese. The recipe called for 5 eggs & 1 Cup of the pot/farmer’s cheese. Believe me, if I hadn’t been able to get the freshest most beautiful farmer’s cheese, I would have left it out. Season with Salt of D Earth or S & P.

Add the egg & cottage cheese and the sautéd mushrooms to the nut & rice mixture and stir to incorporate well.  This is when I added about a 1/4# of grated smoked Gouda & handful of dried cranberries.  I think apple chunks would work nicely in the mix. Maybe in place of a cup of nuts?  There’s sO much one can do to make this dish their own it’s NUTS.

Pour the mixture into a greased 9″ Pyrex loaf dish IMG_8877and decorated the top of the loaf. I used slices of apple. IMG_8881 Sliced mushrooms, a sprig of thyme, would look beautiful. I slid this into the preheated oven and let it cook for 50 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. The first time I made the nut loaf  it was so well received I scored big time as it took center field on the grazing table at a Superbowl party amongst a huge pot of vegetarian chili, cheesy nachos, traditional toppings, 2 different bowls of guacamole  & various dipping chips.

You too will score big time with this one. YUM.

 

 

Share This:

Apr 042017
 

snowmanformushbarley

Snow Day and Mushroom Barley soup go together well

I strategically made my way to the last car of the subway so that when I would emerge from being underground I’d be only a few yards from the entrance to the Whole Foods on Bowery & Houston.  Gathering the ingredients for my first ever, mushroom barley soup was all that was on my mind the entire subway ride but for some reason it was the carrots that were the standout ingredient for me.  I picked a perfect carrot for my soup from a heap of fantastic organic carrots & a handful each of: shiitake, cremini & button mushrooms. Then I was on to the bulk grain area to procure the barley. Being that this was the first time I was making mushroom barley soup, I was thrilled to find organic barley among the plethora of plastic silos filled with various rices, grains, beans, granola, etc.  that I did not know to look for pearl barley vs the barley that I happily watched fill the bag in the palm of my hand. At the cash register I declare the contents of the bag as hulled barley since I’d forgotten to weigh & price it at the bulk grains area.

The hulled barley took much longer to cook than pearl barley would which was a bit disappointing and reminded me of wild rice , which has never been a favorite of mine. One of my friends really liked the soup and liked the ‘snap’ of the very whole barley. Talk about a whole meal in a bowl. I toasted a thick slice of a good sour dough bread and rubbed that with a fresh garlic clove. I had this with pineapple juice & a splash of ginger beer  Very nutritional and comforting.

Here’s what I did to make the soup:

Ingredients:

1 – 2 Cs – mushroom stock/broth

1/2 # sliced mushrooms

1/2 a lg onion

2 Ts flour

1 C barley

4 – 6 Cs – veg broth

Baguette slices toasted & rubbed w/a garlic clove

What I did to make this: 

I brought at least about 6 cups of water to a boil in my kettle

I pencil cut the carrot. Very organic shape, quick & easy.

Sliced the stems of the shiitake and a fewmushrmstockpot of the button mushrooms and brought that to a simmer in about 2 cups of water and let that reduce over a medium to high flame or heat.

Then I methodically sliced the mushrooms.

Diced the medium sized onion.

Added the boiling water to a bowl with one all vegetarian bullion cube in it. Stir that around to make the broth.

Add enough olive oil to coat the bottom of a heavy bottomed pot. Add the carrots & onions and stir well and cook for about 5 mins to soften these ingredients. I find this is best done with a top on between the ‘stirs’. Then add about a cup of dried barley and the 2 Ts of flour. Mix well to coat all ingredients in the pot. Lower the heat. Top on.

Strain the mushroom broth over a bowl and add this to the pot of veg, barley & flour mixture. msuhrmbarleypot

Then add another 2 or 3 cups of the broth. Stir well, lower the heat, Salt of D.Earth to taste, top on. Simmer. Stir occasionally. This soup took over an hour to cook before the barley was soft enough to serve & eat.

Most likely I’ll try this ‘recipe’ with pearl barley to see if it may cook in less time and to see how it tastes but I’m happy with another happy accident because I think working with the ‘hulled barley’ which has not been polished added a very earthy, hearty element to the dish. Pretty nice for a dish many expect to find & relish having short-ribs, flanken or brisket in.

Try it, you’ll like it!

 

 

Share This:

Nov 272016
 

Share This:

Imagine, if you wish, how many food -blogs, chef & restaurant newsletters, foodie magazines and the sorts that I get on any given day – suffice to say,  “A LOT” and I peruse pretty much all of them, but then when something catches my eye, say in the subject line or when I scroll down through the pictures, then I zero in and clap on. Such was the case when I read the Lucky Peach subject line: What You Need to Know About the Trendiest Beer, Squash, and Opening a Restaurant. All I saw was: What You Need to Know About Squash then I scrolled down through the email until I stopped at this picture & recipe:  img_0252Fettuccine with Butternut Squash and Red Poblano Crema. So I clapped onto this glorious looking dish, pictured in a pot just like my favorite pot. My initial impetus to go to the farmers market was because I was going make a soup, I now call my November #1 soup and red pablanos which I learned can only be had about two weeks a year so I was out the door and off to the Union Square Farmers Market like a shot. 

I picked up a batch of the Falls bounty to make my November #1 soup. This consisted of everything pictured here sans the top of the butternut squash.   img_1470  To make the November #1 soup I tossed the whole delicata squash and the bulb/bottom half of the butternut squash, (because it’s the neck part that is used to make the fettuccine and red Pablano dish) in the oven after pricking the skin randomly w/a fork and rubbing it w/a drizzle of olive oil. After about a half hour of cooking time in a 375 degree oven slice it in half lengthwise, remove the seeds and return to the oven cut side down on a parchment or aluminum foil lined tray.img_1496 While this is baking prepare the other vegetables, peel & dice the carrot & an onion, peel and core the apple. Cut the sunchokes in half lengthwise then across into medium chunks.img_1479   img_1489

Get a heavy bottom pot hot . Coat the bottom w/oil and a pinch of salt. I added the carrots and onions to braise. img_1485I put water up to boil in my kettle – about 5 cups. Once you feel the veg are braised enough, say 5-7 mins or so, stirring pretty consistently, toss in a bullion cube, the apple, sunchokes and 4-5 cups of hot water. When I was digging around in my ‘spice cabinet’ for the bullion cube I came across a piece of a dried ancho chili, so this made it into ‘the soup’. Stir and bring the flame/heat down to a simmer.  Remove the squash from the oven and scrape the pulp into the soup. Mix occasionally and cook off for about 40 mins until the sunchokes are tender. Blend – you’ve got soup.

It was nightmare Wednesday the 9th that I made my first batch of my all time favorite dish, SpecialD now – Rick Bayless’ Fettuccine with Butternut Squash and Red Poblano Crema 

img_1568

First things first- roast the peppers and 3 or 4 garlic cloves in their skin. You’ll have to shake the pan under the flame or turn them over to thoroughly char the pepper’s skins. While this is cooking prepare the neck of the butternut squash into1/8″ planks img_1571

img_1573 img_1575

Then into ribbons.

By the time you’re done with this the peppers and garlic should be ready to be removed from the oven. When they’re cool enough to handle, remove the skin and seeds. img_1581 Cut the best looking pepper into ribbons, these will be used as a garnish. Coursely chop the two other peppers and toss them into a food processor with the roasted garlic dents.  Season to taste with S&P.  Then you add about a cup of Mexican crema which can easily be substituted w/sour cream or creme fraiche. img_1585

Cook the butternut squash ribbons off in well salted water for about 4 minutes. Pour the red poblano creme sauce into a pan over a medium flame/temperature. With a slotted spoon or tongs add the cooked off squash to the crime sauce and add 8 oz of fettuccine to the boiling salted water. I used fresh pasta which cooked off in about 5 – 8 minutes. Always reserve at least a cup of cooking liquid. Add the pasta to the creme sauce & mix in the roasted pepper ribbons and about a 1/4 cup of Parmesan.

img_1586 Top with finely chopped cilantro- if you have it. Dish out, eat up!. Who ever doesn’t think this is the most Dlicious meal, dish, food, sustenance, cibo,  they’ve eaten in a long time, ya gotta let me know.

After making the Butternut Fettuccine for a second time I roughly chopped up the leftover bottom, cleaned out the seeds and steamed that off.  While this steamed off I tossed a can of Trader Joe’s smoked trout and a dollop of olive oil mayo w/a grated apple which I slathered onto a toasted baguette wedge and ate w/the steamed butternut squash chunks.

Last but certainly not least I whipped up probably the best Butternut squash (& leek) risotto I’ve ever made.  Back at ya with that very simple recipe.  

Sep 092016
 
Sweet potato and haricot vert/green bean salad

Sweet potato and haricot vert/green bean saladIMG_2552

The first time I made this sweet potato salad was for a college reunion, pot-luck dinner party, cook-out for a group of about 15 friends, former roommates, their spouses, significant others, all of whom short of 1 or 2 of the wives are mad ass foodies. The dish is so colorful, with varied textures, wonderfully bright & earthy flavors as well, it’s sweet & savory, smooth & crunchy, easy to prepare & it travels well so it’s my go to dish when the invite to go to pot luck party comes my way and I’m going the Storytellers Pot Luck Picnic this Sunday in Brooklyn Bridge Park. This is also a staple dish when I’m on charter.

The recipe I first stumbled upon dresses the warm sweet potato salad with a bit of thinned out whole milk Greek yogurt. Typically I served the salad both ways, one bowl with just the vinaigrette, the other dressed with the plain yogurt.

Ingredients:

3 pounds sweet potatoes, cut into 1” chunks

½ pound haricot vert cut to 1″ pieces, then quickly blanched
Salt – for the boiling water
1 T raw or coconut sugar
1 shallot, minced
½ cup golden balsamic vinegar
2 tablespoons of spicy mustard
¼ cup olive oil
a handful of chiffonade basil leaves
Black pepper, to taste (I like a lot)
¾ cup of Greek yogurt

WHAT TO DO

While you bringing water to a boil to blanch the haricot vert prepare the shallot vinaigrette in to which the blanched haricot vert will marinate.  In a bowl, mix the finely minced shallots, vinegar, spicy mustard into which you’ll slowly drizzle in the olive oil & whisk until the dressing is well emulsified. Season with salt and pepper to taste, stir in the basil leaves.

Blanch the haricot vert – very quickly which helps to enhance their color as well as bringing a bit of subtlety to their bite.  Add the haricot vert to the dressing and let it marinate in a bowl w/a tea towel on top.

Prepping hericot vert & shallots for the vinaigrette marinade

Prepping hericot vert & shallots for the vinaigrette marinade

Put the cubed sweet potatoes in a large pot of cold water.  Bring the water to a boil. As the water heats up add enough salt to make the water taste almost salty then the Tablespoon of sugar. Once the water comes to a boil, turn the heat down to a simmer and cook the potatoes cook until tender, about 8 minutes. This technique for cooking potatoes that keep there shape is fail proof.

drained boiled sweet potatoes

drained boiled sweet potatoes

When the potatoes are tender, drain them from the water and put in a large bowl. While still hot, fold in the green beans vinaigrette. The longer the potatoes marinate in the dressing – the better.

IMG_2550

warm potatoes with haricot vert vinaigrette

Before serving, fold in the yogurt and adjust seasoning with salt, pepper & paprika. IMG_2552

Share This:

Apr 212016
 

Passovernutloaf

In preparation for Passover I went through my refrigerator & cupboards to search & Dstroy all neglected, forgotten, leftover ingredients taking up space only to realize they would all be perfect to make a nutloaf with.

Here’s what I scavenged: 1 Portabello mushroom which a friend gave me since she signed up for one of those meal delivery plans & can’t stand mushrooms. A red onion that needed to go to good use & I had 1/2 a plastic bag of faro & some cooked off oatmeal that would have gone right down the toilet had I not used it in this dish. I can see this being a stretch for some folk but it really worked. The nut loaf cooked beautifully and was very moist. This goes to show how forgiving this ‘recipe’ is.  I had 1/2 a dozen eggs so using three rather than the called for 5 was a no brainer and I had a heel of smoked gouda that had seen better days.  The only thing(s) I purchased was a 2nd Portabello mushroom & some gorgeous farmers cheese which had I remembered I had the cooked oatmeal I would have forgone this ingredient.

If you have cooked rice, or any grain for that matter, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 40 – 50 mins baking time.

Here’s what I did to make this nut loaf.

Preheat the oven to 350°

2 – 3 Cs of a cooked grain –  faro, short grain brown rice, quinoa, cous-cous, oatmeal, …

1/2 large Onion – diced

2 dents of Garlic – minced or diced

2 Portabello Mushroom tops & 1 stem – chopped or pulsed.

sherry – splash – 1/4 cup.

1 C slivered Almonds – toasted

3 eggs – beaten

1 C – farmer’s cheese

1 C or more of cheese – Smoke Gouda, Gruyere, or cheddar – grated

1/2 apple –  grated

I used nuts that are staple ingredients for me and I believe everyone should too. I have 1/2 a bag of  walnuts but I’m going to use them in the beet, apple & orange salad I bring to my cousin’s Sedar.

I cooked off about a cup of the faro which is completely painless. It cooks in boiling water in under 30 minutes.

Then I quickly diced 1/2 of the red onion, pulsed each of the Portabello mushroom tops & stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl. The recipe calls for lots of herbs to be added to the sautéd mushrooms.

Next I toasted the nuts, 1 C of  almonds. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & whatever cooked grain you’re using  IMG_8874

In another bowl beat 3 eggs to which the farmer’s cheese,cottage or pot cheese will be mixed into. If I hadn’t been able to get the freshest most beautiful farmer’s cheese I would have left it out. Season with Salt of D Earth or S & P.

Add sauteed mushrooms to the nut & rice mixture and stir to incorporate well, then the egg & cottage cheese.  This is when I added the smoked Gouda & the grated apple. Mix well. Only because I have flat leaf parsley around from having made anchovy butter toast for my cheese souffle I roughly chopped about 1/4 cup of flat leaf parsley and mixed that in at the very end then poured the mixture into a greased 9″ Pyrex loaf dish IMG_8877 I slid this into the preheated 350° oven and let it cook for 40 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. I blanched a handful of string beans and ate 2 almost piping hot slices in a bowl never taking the time to plate the dish and take a snap for a blog entry – GREAT – NOT…

So the following day I cut out of work & came home and served myself the beautiful dish you see uptop, the nut loaf with steamed corn & Ceres pear juice. Now here’s a funny one for ya; I am not a ketchup person but I remembered I picked up a bottle of Rhode Island’s own Cowboy sauce which is more a BBQ sauce than a ketchup and poured that on. Oh My God – again, I ate this so fast I could have choked.

I can’t speak more highly of this dish. A true new specialD!

 

There’s sO much one can do to make this dish their own it’s NUTS.

 

 

Share This:

Nov 122015
 

image

The weather lately has me thinking about a NUT LOAF folks and I think you should be too.

Even tho this is a REpost if you will The synchronicity surrounding the first time I made a nut loaf was ‘NUTS’ was so much fun, I’m leaving a bit of that commentary here.

A friend who bought a bunch of Salt of D Earth around the holidays wrote to say how the RhODy blend really pulled her nut loaf together.  I wrote back immediately saying, “NUT LOAF, what do you mean nut loaf? How have I never heard of a nut loaf? You’ve gotta talk me through this one.” Within minutes she texted me a link for a recipe with a quick note that she’s never really used a recipe to make a nut loaf & she’s been making them for years.

I checked the recipe in the link knowing full well I too would be ‘Making it my own”.

I hemmed & hawed about whether or not this nut loaf could really constitute being a true Recipe 4 Survival since a majority of the ingredients are not basic staples and some of them are quite expensive, for instance organic nuts.  I knew I’d love it, I wanted to make something I’ve never tried before and the play on words that a nut loaf is NUTritious made it all worthwhile.

Now that I’ve made it, nut loaf is a perfect recipe for survival. So here’s the rough math: the ingredients used to make a 9″ loaf cost about $18. At least 10 hearty slices can be had from the 9″ loaf which I know would suffice a family of 4 with left overs, so YES, nut loaf is a Recipe 4 Survival.  A slice, pan-seared makes a killer sandwich – especially since I used up my ancho chili infused maple syrup roasted butternut squash like a jam on the toast.  It freezes & reheats really well and it’s so NUTritious! IMG_8885

The ingredient’s & quantities called for seemed like overkill to me and I could tell what they were calling for and the final product would be very forgiving short of picking up mushrooms & cottage cheese I made my first nutloaf with basic staples I have at home.

If you happen to have left over or cooked rice, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 50-60 mins baking time.

Here’s what I did to make my nut loaf.

Preheat the oven to 350°

2 – 3 Cs cooked (short grain) brown rice – 1 cup of short grain brown rice yielded .

2 Portabello Mushroom tops & 1 stem – chopped.

2 dents of Garlic – minced or diced

1/2 large Onion – diced

sherry – splash/1/4 cup.

1 C Almonds – toasted & 1 C Walnuts – toasted

4 eggs – beaten

1 C – cottage or pot/farmer’s cheese

1 C Grated cheese – Cheddar or Smoke Gouda

(Pecans, Brazil nuts, cashews – whatever your fancy. I used nuts that are staple ingredients for me and I believe everyone should too)

I cooked 1 cup of short grain brown rice which I let toast lightly in the pan I sautéd the mushrooms in  then I added two cups of water, let that come to a boil for 5 mins. Turn the heat down, put a top on the pan and let the rice steam for a good 20 mins.

I pulsed to a fine chop 2 Portabello mushroom tops & 1 stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl.

Next I toasted the nuts, 1 C of  almonds & 1 C of walnuts I toasted each separately, a handful at a time in a small saute pan over a medium heat. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & the cooked rice    IMG_8874

In another bowl beat 4 eggs, & 1 cottage or pot/farmer’s cheese. The recipe called for 5 eggs & 1 Cup of the pot/farmer’s cheese. Believe me, if I hadn’t been able to get the freshest most beautiful farmer’s cheese, I would have left it out. Season with Salt of D Earth or S & P.

Add the egg & cottage cheese and the sautéd mushrooms to the nut & rice mixture and stir to incorporate well.  This is when I added about a 1/4# of grated smoked Gouda & handful of dried cranberries.  I think apple chunks would work nicely in the mix. Maybe in place of a cup of nuts?  There’s sO much one can do to make this dish their own it’s NUTS.

Pour the mixture into a greased 9″ Pyrex loaf dish IMG_8877and decorated the top of the loaf. I used slices of apple. IMG_8881 Sliced mushrooms, a sprig of thyme, would look beautiful. I slid this into the preheated oven and let it cook for 50 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. The first time I made the nut loaf  it was so well received I scored big time as it took center field on the grazing table at a Superbowl party amongst a huge pot of vegetarian chili, cheesy nachos, traditional toppings, 2 different bowls of guacamole  & various dipping chips.

You too will score big time with this one. YUM.

 

 

Share This:

Jan 272015
 

 DSCF5435  DSCF5429

I knew I had half a bag of split peas at home but thought if I’d be cooking during the blizzard with it’s threat of electricity loss I’d better make a large pot of soup and I’d roast off a butternut squash I had at home in my favorite way.  I treated myself to shopping at Union Market on E. Houston St. rather than my typical trudge through Key Foods further up the block for organic split peas. Let it be known that this was the day that Union Market looked like Trader Joes as the line to the cashier wound its way like a serpent through the market.

Unlike everyone else in the market I didn’t even really need to be there. The few things I did buy in addition to a new bag of organic split peas was a nice Tuscan boulle, a banana because I had yogurt at home, a knob of fresh ginger – alway a great ingredient to have around for it’s health supportive properties and distinctive flavor & aroma, and a box of lychee juice – as a treat.

I prepped the soup quickly; washing the split green peas at least 2 – cups, 1/2 an onion – medium diced, 2 small carrots in a medium roll cut. I had a cup of already cooked 5 Italian grains, I added that, two roughly chopped pepper dews & 1/2 a peeled russet potato.

I added 4 Cs of cold water to the split peas then added the prepped veg, grains, a shake of red pepper flakes, 4 bay leaves and a good swirl of Tamari and let that cook over a medium/low flame stirring frequently.

With the soup up on the back burner in my copper pot I preheated the oven to 375 ° and began prepping the butternut squash by peeling it and chopping it into medium sized chunks. I put these into a heavy casserole with a few golden raisins & about 4 apricots cut into small pieces. Then I sprinkled the whole lot with my RhODy blend of Salt of D Earth & about a cup of ancho chili infused maple syrup I keep around for this dish in particular.  Because I had it, I added a swig of tangerine juice. In the oven with the top on. DSCF5430

I stirred the soup often. Both the soup & the butternut squash cooked off for a good hour or so. I turned the oven heat off but kept the casserole in there but took the top off.  With the heat off the soup I blended it after it cooled for about a half hour.

I didn’t photograph the bowl of  blended split pea soup since I didn’t do much to make it photographic before simply digging into it. I did however get a pic off of the beautiful roasted butternut squash. DSCF5440

Needless to say, it’s days like this that go to prove how steadfast the message of Recipes 4 Survival is. Maintain basic staples, be mindful, cook at home & you’ll feel better.

Share This:

Aug 102014
 

Image 2

Purple & Gold, colors of majesty and the name of this recipe which came to me naturally  since the ingredients I use are all in the purple and gold color family, I boast Gold in my sur name and my school’s colors. I was a proud member of  the Wheeler School GOLD team pride, our mascot is a lion, our nemesis, the purple cows. I must also give myself a little toot of a horn – this recipe was my first published piece – in the ProJo, (That’s the Providence Journal for those not in the know) winning a place in a column for healthy, economical recipes.

Growing up in a diabetic home, square meals and nutrition was very important to my mother and a concern I took to heart.  In the late ‘90’s I conceived and developed, Recipe$ 4 $urvival, Utilitarian Cooking and Much More, the highly acclaimed Manhattan Neighborhood Network cult classic cooking show.  A graduate of the Natural Gourmet, the Institute for Food & Healing, I consider myself an authority on cost effective, resourceful, efficient and mindful cooking.

One of my favorite recipes to share is my purple & gold COLE SLAW!  Feeds many, lasts a long time, it’s D*licious,  healthful and it doesn’t break the bank to make.

For the slaw

1 head of purple cabbage – thinly sliced

Kosher or fine sea salt  – for softening & to pull water out of the ingredients

1 red/purple onion – thinly sliced

1 Jana Gold apple – diced

golden raisins  – re-hydrated

For the dressing:

1 C – fine quality, preferably organic olive oil – mayonnaise

1/4 C – Mirin, rice or apple cider vinegar

Splash – 1/4 C orange, apple or pineapple juice

2T honey or maple syrup

Salt & Pepper

WHAT 2 DO:

I start by CUTTING THE SLAW:
Tear off and discard the tough outer layer leaves of the cabbage.

With a sharp knife cut the bottom of the cabbage off to give you a stable surface from which to work & slice, then cut the head in half.  Lay one half of the cabbage head flat on the cutting board and cut in half which will give you two quarters.

Starting from the top of a quartered section, not the root/stem end, THINLY SLICE – methodically across the cabbage section. If you don’t like slicing with a knife a simple mandolin works beautifully and the slaw can be made in a matter of minutes. Image

Cut as close to the stem keeping in mind the cabbage
is tougher and quite spicy the closer you get to the stem. Each time you cut a section of the cabbage add it to the bowl and sprinkle with a few good pinches of salt.  I found that 1/2 a cabbage had was certainly enough for a few days. Once you’ve shaved, sliced or grated the amount of cabbage you want and salted let this stand in the refrigerator for at least a 1/2 hour then drain the liquid out. You may want to dry hand fulls with paper towel at this point

The slaw will now hold the dressing better and help to avoid liquid building up as the slaw marries its flavors.

For DRESSING

Put the mayonnaise in a mixing bowl.

Thin the mayo out with the orange juice, the mirin or the vinegar of your choice honey or maple syrup.

SIDENOTE: If you’re ever in a pinch to make this dressing adding a 1/4C of bread & butter pickle vinegar is fantastic for this dressing.

Mix until the mayo is not lumpy and becomes perfectly creamy.

I added three grinds of a black, green & pink peppercorn medley to this and a pinch of sea salt and mixed well again.

If you feel you don’t have enough dressing mixture, repeat as above but in another bowl and add to the preparing bowl. I like my slaw light on the dressing.

It’s best to add these type ingredients: diced apple, hydrated golden raisins, chopped dates or apricots, and toasted sunflower seeds after the dressing has gone on & the cabbage & onion have released their water & the cell membranes have softened.

Refrigerate. Best served very cold after some time of marinating.

 

Image 8

The video is in the works and will be on youtube – soon

Share This: