Tuesday, December 16, 2008
Saturday, December 13, 2008
Friday, December 12, 2008
Another fresh use of all kinds of greens is to add them to smoothies. By blending the raw greens, the enzymes and vitamins are preserved and they are broken down to be most easily digested. The combination of fruits and greens make a wonderful breakfast or a nutritious snack. Many people swear by the health benefits of a daily green smoothie.
A simple method to prepare a green smoothie is to fill the blender with washed and roughly chopped leafy greens (any kind, or even a mixture of several varieties can be used). Add just enough water or fruit juice to get things moving. Allow the blender to run long enough to create a smooth texture. Then, add the fruit. 3-4 pieces of fruit is a good ratio to a blender-full of greens. A banana is always a good choice for sweetness and texture. Oranges, mango, pineapple chunks, unpeeled apples, or a few handfuls of berries can be added according to flavor preferences. Supplements such as ground flax seed, coconut butter/oil, omega 3-6-9 oil, or any others are other great additions to boost any smoothie creation. Natural sweeteners such as maple syrup, agave nectar, and stevia can also be used. Get creative and have fun with all the possibilities!
Check out the following sites for more recipes and information on the benefits of green smoothies:
Wednesday, December 10, 2008
In case you were wondering about how good beets are for you nutritionally, here is a brief article from the NY Times entitled Beets: The New Spinach. You will find links to more beet recipes here and instructions on how to roast beets.
Monday, December 8, 2008
The list is currently incomplete with the hopes that I will reach the goal of 100 very soon. If you have ideas for me, please feel free to share them as well.
Here is the list:
Sunday, December 7, 2008
- 1 bunch greens, washed and tough stems removed (so far I have successfully made this with lots of different greens: mustard, mizuna, arugula, turnip, beet, chard and any mix; I have not tried it with kale, however)
- 2-3 cloves garlic, crushed (or roasted if desired)
- 1 tsp salt
- 1/2 tsp black pepper
- Oregano, basil, thyme, crushed red pepper, etc. to suit your tastes
- 1/4 cup olive oil
Blanch greens in boiling salted water. Drain, reserving liquid (if you are averse to the bitterness of the greens, you can discard all of the water and use fresh water for the sauce). Transfer greens to blender with garlic, olive oil and spices. Add enough cooking liquid or water to aid blending (adding by the 1/4 cup as needed)--it's better here to err on the side of less liquid than more. Puree mixture thoroughly. Transfer to a heated skillet and saute briefly to help the flavors meld. You may need to adjust the amount of liquid in the mixture depending on your use: for pizza sauce, it should be thick enough to spread, but for pasta sauce it can be thinner. If you ended up with a sauce too thin, you can simmer it longer to drive off the water, but the more you cook the greens, the fewer nutrients they retain. Also note that some greens (spinach, chard, probably others) contain oxalic acid, which will cause them to discolor (darken) when cooked in cast iron.
Saturday, December 6, 2008
1/4 c. Bragg's liquid aminos
Saturday, November 29, 2008
- 1/2 pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
- 1/2 pound (about 3 links) sweet Italian sausage
- 1 bunch (about 3/4 pound) broccoli rabe, tough and hollow stems discarded, washed well
- 1 garlic clove, minced
- 1 1/4 cups low-salt chicken broth
- 1/4 cup golden raisins
- 1 tablespoon unsalted butter
- Accompaniment: freshly grated Parmesan cheese
While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.
Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.
Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.
Serve pasta with Parmesan.
I ate mine without the Parmesan because (sadly) I am lactose intolerant. It's absolutely delicous without it, though. I suggest adding about half the broth and leaving the rabe a little crunchy.
Wednesday, November 26, 2008
This recipe is just perfect for CSA members. We're getting butternut squash and pinto beans today and we picked up basil plants last week. I know I've also got dried red peppers left over from last season, too, if we don't get more with the pinto beans today.
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups canned vegetable broth
2 15-ounce cans pinto beans, drained
1 14 1/2-ounce can diced tomatoes in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil
Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
Friday, November 21, 2008
Crunchy Turnip Crumble
2 T butter
1 T brown sugar or agave nectar
1 t baking powder
1/2 t salt
1/2 t white pepper
fresh nutmeg, grated
for TOPPING, mix together:
whole grain breadcrumbs
2 T melted butter
Boil peeled, chopped turnips until tender. Mash with 2 T butter. Mix dry ingredients with turnips and eggs, well beaten. (Or puree the whole thing in a food processor). Place mixture in a casserole dish and sprinkle with topping. Bake 25 minutes at 350.
(courtesy of CSA member Hilary)
Root Veggies Casserole
6 to 7 med. turnips and/or sweet potatoes peeled and cut into 2 x 3/8inch strips (whatever root veggies you have)
1 sm. onion, chopped
2 lg. carrots, scraped and cut into 2 x 3/8 inch strips
1/2 tsp. salt
1 c. frozen English peas, thawed
1 (4 oz.) jar chopped pimento, drained
1 (10 oz.) can cream of chicken soup, undiluted (cream of mushroom if desired)
1 (8 oz.) carton commercial sour cream
1/4 tsp. dried whole basil
1 3/4 c. herb-seasoned stuffing mix (bread crumbs or smashed crackers)
1/4 c. butter, melted
Place the first 4 ingredients in a Dutch oven; cover vegetables with water, and bring to a boil. Cover and cook 5 to 10 minutes or until vegetables are tender; drain. Add peas and pimiento; set aside.
Combine soup, sour cream, and basil; stir into vegetable mixture.Spoon into a greased 9 inch square baking dish. Combine stuffing mix and butter; spread mixture over casserole. Bake at 350 degrees for 25to 30 minutes. Yield: 8 servings.
(courtesy of CSA member Heather Thomas)
Thursday, November 20, 2008
Don't toss out the acorn squash seeds either! Scoop them out, rinse, pat dry, toss with a bit of olive oil, salt, maybe some cayenne, and put them on a cookie sheet covered with parchment paper. Roast them at 275 degrees for about 15 minutes. They are delicious on top of this soup or as snack.
Wednesday, November 19, 2008
Tuesday, November 18, 2008
I wanted to let fellow simplicity minded folks that the Northwest Earth Institute offers a newly updated Voluntary Simplicity study guide for individuals and organizations. This new guide covers topics such as the meaning of simplicity, living more with less, how to make a living while also living simply, our relationship to time, and the interface between simplicity and sustainability.
This guide also includes a personal action plan to move you to further action and towards living a lifestyle even more aligned with the value of simplicity. The guide also includes questions for reflection and additional resources.
Please see the attached flyer for a listing of readings included, and feel free to contact me with any questions. Guides are $18 each. Please visit http://www.nwei.org/discussion_courses/course-offerings/voluntary-simplicity for more information, and for a complete listing of our sustainability and simplicity education and empowerment programs.
Warmly, and for the Earth,
Outreach Team Lead
Northwest Earth Institute
(503) 227 2807
CSA member Betsy Buford is sharing a recipe for a wheat berry salad. She thought some members might still have some kickin' around the pantry from a few weeks ago. Thanks Betsy!
1 cup hard winter wheatberries
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper
Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.
In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper.
Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
(courtesy of foodnetwork.com)