Santa Fe Black Bean Salad

I have made this salad 3 different times, now, on a whim because it is so yummy! I have never followed the exact recipe (mostly because I am making it on a whim, and did not have one of the called-for ingredients - usually the cilantro). but it has been delicious every time. I have omitted the cilantro (twice) , mixed lemon and lime juice (second time), and subbed tomatoes for the corn, & added jalapeno (third time), all with great results. Here's the basic recipe:

2 cups cooked black beans
1 cup cooked corn kernels
1/2 cup each green and red bell pepper, diced small
1/2 cup red onion, diced small
1/4 cup lime juice
1/4 cup vegetable oil
2 Tbsp. fresh cilantro, chopped fine
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper (optional)

Combine oil, lime juice, cilantro, cumin, salt, and cayenne pepper in a medium bowl and whisk to make dressing.

Add prepared vegetables and fold with a spatula until coated with dressing. Let stand at room temperature for 30 minutes for best flavor, mixing occasionally. Taste and adjust as needed.

Smoothies

Smoothies have been our snack of choice this week, and Naomi loves them! (She is enjoying one in the picture.) My Moosewood cookbook actually calls them "fruit shakes". Yum.

Here's a basic recipe, and then I plan I experimenting - I have some frozen mango in the freezer that I am dying to try.

Smoothies

1 cup yoghurt (plain, vanilla, lowfat, whole, whatever. I use lowfat vanilla)

1/2 cup juice (I used the pomegranite-blueberry in the fridge)

1 banana, cut into chunks

1 T. honey (optional)

frozen berries/fruit (optional)

Throw it all in the blender!

Chocolate Enrobed Strawberries

These are the best chocolate covered strawberries I've ever had. John and I enjoyed these for dessert in Estes Park, Colorado while celebrating our 10 year anniversary over dinner. They might not seem that empressive to all you gluten-eaters out there, but they really hit the spot for my sweet tooth. Much better than all of those other glutenated dessert options on the menu, I'm sure! The chocolate was still warm...yummy!

Festive Cake

Here's my attempt at a flag cake for the 4th of July. I saw it in a magazine and it looked pretty easy, plus it was gluten free. It's an ice cream cake layered with chocolate ice cream, assorted fruits (I did kiwi and peaches), vanilla ice cream, and then cool whip with the blueberry and strawberry stars and stripes. It does have 50 "stars" (blueberries), but I couldn't fit the seven stripes on it, so there are four strawberry stripes...oh well! It turned out to be a very good and refreshing cake for a hot 4th of July!

Broiled Eggplant, Sausage and Brown Rice

Mark accuses me of not eating (and therefore cooking) enough vegetables. So I bought an eggplant the other day and discovered broiled eggplant. I also made brown rice and then we grilled some sausage -- bratwurst and chicken-poblano sausage. It was amazing. I've never cooked eggplant like this, and it was great and super easy. Here's the meal:

Broiled Eggplant

Slice an eggplant into 1/2 inch slices. Brush olive oil onto a pan, place the slices on the pan, brush with olive oil. Put in the broiler for about 10-12 minutes until cooked.

Rice

Saute onion and garlic in olive oil. Add pine nuts (or another kind) and fresh herbs (I used thyme and mint). Stir in cooked brown rice and tomatoes.

Introducing myself

Hi all!

I mentioned to Kristin how much I like this blog because it is so inspirational and full of helpful hints.

I have to confess that I have not been cooking as of late, but I hope to change that soon as my kitchen gets set up and we are all officially unpacked.

I just wanted to say hi and thanks for letting me be apart of this blog.

Happy cooking!

Moussaka

I wish I had taken a picture of this dish - it was beautiful, and the perfect thing when we discovered eggplant and tomatoes and onions in the garden - and some ground beef in the freezer. Its from a cookbook put out by the Mennonite Central Committee called "Extending the Table" and its a fun one to find some international recipes, that aren't too flamboyant. We made a couple of modifications that I'll note (when you have white wine, use it!). It might look like a lot of ingredients or prep time, but it really isn't. And the result is worth it!!


Iraqi Baked Dinner -- Moussaka

1 medium eggplant, cut in 1/2 inch slices
3 medium potatoes, cut in 12-1/2 inch slices (we used sweet potatoes, cause that's what we had)
1 lb ground beef
2 cloves garlic, minced
1/4 t pepper
1/4 t allspice
3 medium tomatoes, cut in 12 thick slices
2 onions cut in 12 thin slices
15-0z can tomato puree or sauce (we smashed up our own tomatoes from the garden)
1 cup water (we used half water and half white wine)
3/4 t salt
1/4 t pepper

Cut the eggplant slices in half, sprinkle with salt, and set aside on a cookie sheet.
Cook the potato slices in a saucepan of water for 6 minutes, then drain.
Meanwhile, Mix the beef, garlic, salt, pepper and allspice, and shape into 12 2-inch patties.
Rinse the eggplant.
In a deep 3-4 quart casserole dish, arrange eggplant, potatoes, tomatoes, meat patties, and onions alternately in rows, standing on end.
Mix the tomato puree, water, salt and pepper and pour over the casserole. Bake at 350 for 1 hour until cooked through.

Yummy GF Bread

I thought "yummy GF bread" was an oxymoron until now. I found the best gluten free breakfast bread ever! It's Cinnamon Raisin bread by Glutino. It tastes like the "real" cinnamon raisin bread that I used to eat almost every morning before I went gluten free. It's good toasted with butter. I don't even have to add other stuff on top to make it taste better. It's not too dry or crumbly and just tastes good. This is very exciting in the life of a gluten free eater! I found it with the frozen breads at Whole Foods in case anyone wants to try it.

Migas Breakfast Tacos

Note: I am mostly an experimental cook, and therefore have never consulted a recipe for Migas. If this offends your Mexican cooking sensibilities, forgive me...But I had to get month-old feta off the top of this blog. This also means I 'wing it' on amounts-I just see what looks about right in the pan (I made 2 lrg tacos). Since this was to be tacos, I omitted the tortilla strips usually included in Migas.

chopped onion (I used about 3/4 of a small spring onion)
chopped garlic (about 1/2 a clove)
small amount chopped jalapeño (about 1/4 of a med-lrg pepper)

Saute onion, garlic, and jalapeño in a bit of butter until onion is transparent. Sauteing the jalapeño will help preserve the flavor and tone down the spiciness (but this will depend on the heat of the pepper you have, too). If you like a lot of spice, consider adding more and at the end. If you don't like spice at all, you might want to use a green or red bell pepper instead.

tomato (about 1/4 of 1 lrg)
eggs, beaten (2)
cilantro (couple of small sprigs, chopped)
tortillas (warmed)

Once the onion is transparent, add tomato and cook briefly-no more than about a minute. Then add the egg. Once the egg is about half-scrambled, add the cilantro and continue cooking. Remove from heat and into warmed tortillas. I garnished with a bit of cheese and avocado.

Yummiest Cheese Ever!

You may see this cheese, Pure Luck Farm's Feta , in the deli area of the grocery store and think "Geez! $6.00 for feta? Get real! I'll just spend $2.49 for the HEB brand." But you would be very, very mistaken. This goat feta, made just west of Austin in Dripping Springs, is the yummiest cheese you will ever have and, added bonus!, it is so strong and so fresh that it is one of the few foods where you actually do eat less of it because it's so good!

Me and this cheese go way back. I put this creamy, tart feta on things you would not normally put cheese on but for some reason is totally awesome:

• Apples- I spread a bit of feta on apples and its like a more savory version of apples and peanut butter
• Eggs- the tiniest bit sprinkled on top of cinchy scrambled eggs add a lot of flavor
• Toast or bagels- Pure Luck feta is way yummier than cream cheese even
• An avocado, tomato and feta sandwich with lots of greens is totally easy and very yummy
• In tomato or pesto based pasta sauces, of course
• Zucchini- tossed in with steamed or sauteed zucchini you can't go wrong. Paired with slow cooked summer squash sauteed in butter, this feta is divine
• In every casserole known to man. I just substitute about 1/3 of the feta for the amount of cheddar or other cheese they call for. It always tastes great though. What the feta lacks in volume it makes up in flavor.
  

In short this feta really packs a punch, you are supporting a local dairy at the same time and enjoying a really well made cheese!

Enchiladas

Another thing to make with beans! And leftover chicken. They were so amazing. This wasn't from an actual recipe, but sort of adapted from how I was taught to make chicken tomatillo enchiladas a while back. So, there is not really quantities, and this is what we used. But you can use whatever sounds good to you. And they turned out decently healthy for mexican food.

Corn tortillas
green salsa
cheese, grated (cheddar)
Filling:
leftover/cooked chicken, chopped (about one+ chicken breast)
beans (4 cups black beans)
three tomatillos, boiled until soft, chopped
green onion, sliced
lime juice, from one lime

Put a little bit of salsa on the bottom of a casserole dish. Put filling in tortilla, roll, and place rolled side down in dish. Fill dish with rolled, filled tortillas. Pour salsa over. Spread cheese on top. Bake at 350 for about 20-30 minutes.

**A sauce can be made from fresh tomatillos -- get a bunch and take the husks off. Place in a pot, cover with water and boil until soft. Put in blender. But salsa from a jar is faster, and seasoned.

Beans

So, in our quest for cheap good food, I discovered how to cook beans. I actually love beans and rice, but cooking dried beans always seems to be complicated, so I've normally relied on canned beans. But I have recently discovered that my crock pot is the easiest way to cook them -- and I don't have to be home or pay attention to it. I have cooked black beans, pinto beans, and black-eyed peas this way. Then I usually make refried beans ( a vegetarian recipe from the Moosewood Cooks at Home cookbook, below).

Dried Beans

Place a 1-lb bag of beans in the crock pot, cover with water until it comes about two-inches above the beans. Soak overnight. Drain in the morning, cover with water again, and turn it on low to cook all day (about 6-8 hours), or on high to cook half a day (3-4 hours).


Refried Beans

1 onion, chopped
1 tsp olive oil
1 tsp (or more) cumin
salt
4 cups (or two cans) black or pinto beans, drained w/ liquid reserved

Saute the onion in olive oil. Add cumin and salt to taste. Add beans, cook until hot. Mash beans with the back of a spoon or potato masher. Add enough bean liquid until you have the consistency you want.

Lemon-Rosemary Cheesecake

We got a rosemary tree as a Christmas present and I've enjoyed finding fun recipes for rosemary. I've loved this interesting one from Better Homes and Gardens. The rosemary is not over-powering and is balanced well with the lemon. (Just read the preparation time carefully as it does require lots of steps and chill time.)

Ingredients:
2 15-oz cartons ricotta cheese
1/3 cup butter
1/2 cup sugar
1/3 cup all-purpose flour
1 TBSP baking powder
1 tsp vanilla
3 slightly beaten eggs
1 TBSP snipped fresh rosemary
2 tsp finely shredded lemon peel
1/4 cup pistachio nuts

Preparation:
1. Preheat oven to 300 degrees F. Soften the cheese and butter at room temperature for 30 minutes; grease and lightly flour a 9-inch springform pan.
2.In a mixing bowl beat butter and sugar until light and fluffy. Beat in ricotta cheese, flour, baking powder, and vanilla until combined. Stir in eggs, rosemary, and lemon peel just until combined. Pour into prepared pan.
3. Bake 40 minutes. Turn oven off; let cheesecake remain in oven for 1 hour. Remove; cool cheesecake in pan on wire rack for 15 minutes. Using a small sharp knife, loosen cheesecake from sides of pan; cool for 30 minutes. Remove sides of pan; cool cheesecake completely on rack. Cover and refrigerate at least 4 hours. Top with pistachios.

Quick Tofu Stir-Fry

I improvised this a bit from a Betty Crocker recipe for a chicken stir fry (Pacific Rim Stir-Fry I think they call it) because I had tofu that needed to be cooked, a needy child, and I didn't have time to hunt down the recipe. I had ABC rice (already been cooked) in the fridge that I threw in at the last minute to warm, but fresh rice would be even better. This made enough for 2 generous servings (or lunch the next day!).

sauce:
2 tbsp soy sauce
1 tbsp fish oil (or other oil, or broth)
1 tsp turmeric
1/2 tsp red pepper flakes
1/2 tsp garlic
1/2 tsp dried basil

About 1/3 block of tofu
2-3 tbsp sesame oil
splash of soy sauce
Heat the oil and soy sauce in a wok or skillet until hot and then throw in tofu. Stir to coat. Fry tofu, stirring every now and then to prevent sticking until tofu is golden-brown. Remove from pan.

1 can Water chestnuts
1 Carrot, peeled into thin strips (just continue w/ veg. peeler after the peel is removed)
1 large handful of snow peas
1 small bunch green onions
splash of sesame oil (if needed)
Stir-fry vegetables, adding a little more oil, if needed, until vegetables are just tender, several minutes. Add tofu and sauce back to pan and continue cooking a minute or two more, until tofu has absorbed some of the sauce. Serve over rice.

future vegetables of summer

Hi this is Mark (borrowing Kristen's post) and these seedlings are hopefully future vegetables of the late spring and summer: From top left: Toma Verde tomatillos and bell peppers; moving clockwise.... the bigger plants, top-middle from the sunshine gardens plant sale (5 tomatoes, 2 mole peppers, herbs.); top right: Basil (about 18 or so); bottom right: the 4 tomatoes and a few lettuce--all that really made it from the first Jan. seedlings; lower center: tomatoes (about 40 tiny ones sprouted so far... (costoluto, red pear, persimmon tomato); Red Boston lettuce (no luck yet...).

Love/Hate

I have no pictures, but I just had to get that picture of bread off the top of this blog. I am gluten sensitive, so bread is poison to me. I do love bread and would love to eat it, but it doesn't love me. I have a love/hate relationship with food and always have, but it's even more so now that I'm gluten sensitive and even more since I'm now pregnant. I don't enjoy eating all that much, but I have to do it to survive. Being pregnant and nauseous makes it worse because I don't want to eat and nothing sounds good, but I know if I do eat then I'll feel better. Also, I can't eat whatever I crave this pregnancy either. I'm hungry all the time, too, so it's a challenge to find something that's GF, appealing, and that will hold me over a few hours. Sorry for being so negative here. I figured this could be a good place to vent.
I have found a few saving graces here in Austin, though. One is Craig O's pizza. It's a great pizza place for everyone, but what makes it even better is that they make gluten free pizzas and the place is close to our house AND they deliver! This is so exciting. It's really good GF pizza, too!
I do have one question: Does anyone have any good recipes that use quinoa? It's a very healthy GF grain which also is high in protein. I need lots of protein being pregnant, but I'm having a hard time figuring out what to eat. If y'all have any other good ideas or recipes that are GF, let me know!
Okay, I'm hungry...gotta go figure out what to eat again.

Bread

Mark has been the bread baker in our house, but last week I was on a roll in the kitchen, so I kept on going. Well, I was also on a loopy roll - I ended up roasting the chicken upside down (wierd!) and then didn't read the "warm" milk in the bread recipe. Yeast needs to be warm to work. Mark came to the rescue, and we ended up with lovely bread.

Here's a recipe for what James Beard (Beard on Bread) named a "Basic Home-Style Loaf". Good for toasting and sandwiches.

Basic Home-Style Loaf

Beard on Bread

1 package yeast

2 cups warm milk

2 tablespoons sugar

1/4 cup melted butter

1 tablespoon salt

5-6 cups flour (The recipe says all-purpose -- I used 2 cups whole wheat, and the rest white.)

Add yeast and sugar to 1/2 cup of the milk, stirring until dissolved. Allow to proof (i.e. it will bubble). In another bowl add the rest of the milk, butter and salt and then add the flour one cup at a time. After 3 cups, add the yeast mixture. Continue stirring in flour until firm (about 4 to 5 cups).

Put dough on flowered board and knead, adding flour as needed until dough is "supple, satiny, and no longer sticky." Butter a bowl, place dough in turn to coat, and cover. Allow it to rise in a warm spot until it doubles in size (about 1.5 to 2 hours).

Punch the dough down, put it back on the floured board and knead another 4-5 minutes. Divide into two equal parts. Shape into loaves and place into well-buttered 9x5 inch loaf pans. Set aside to rise again until doubled.

Bake at 400F 40-45 minutes.

Chicken and Yellow Rice

After New Year's Chad and I met his family down in Florida for a family vacation at Disney World. We also made the hour and a half drive down to Tampa to tour what used to be the old family homestead in the suburbs. We stopped in Ybor City, which was/is a center of cigar factories and Cuban restaurants. We ate at the Columbia, which I highly recommend. Jane was nice to treat me to a cookbook from the restaurant. Tonight I'm trying the Chicken and Yellow Rice which I actually ordered for lunch the day I was there. It was wonderful then. I'll have to let you know after dinner how my version is. It has some variations:

1. Saffron. I can't afford saffron (the most expensive spice there is. apparently because it is the dried stigma of a Crocus Sativus Linneaus - member of the iris family. and there are only 3 stigma on each flower. so that is a lot of stigma for a 1/2 teaspoon) So I finally did what anyone does when they need to know something, I googled "saffon spice substitution." A dash of tumeric apparently replaces the color. We'll see.

2. I cut up a whole chicken for the first time in my life. Again, I did have to google "How to cut up a chicken," but found a very nice website with good descriptions, step by step instructions and pictures. Here you go - http://gourmetsleuth.com/cutupchicken.htm

3. I also made the asparagus and white wine optional since I didn't have it on hand.

And now the recipe:
3-lb. chicken fryer, cut into quarters
2 onions chopped
1 green pepper chopped
2 med tomatoes diced
2 cloves of garlic
1/2 cup olive oil
1 bay leaf
4 cups chicken broth
2 cups long grain rice
1/2 t. saffron
1/2 t. salt
1/2 cup small green peas cooked
4 asparagus tips
2 roasted red peppers
1/4 cup white wine

In a skillet, saute chicken in heated oil until skin is golden. Remove chicken and place in casserole . In same oil, saute onion, green peppers, tomatoes and garlic for 5 minutes. Pour over chicken. Add chicken broth, saffron, salt, bay leaf and rice. When mixture begins to boil, cover casserole and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips. Serves 4.

Chicken & Rosemary Dumplings

Of course, I chose the hottest day of the year (so far...) in Central Texas to make chicken & dumplings, but oh, well. The chicken was already thawed... I love my Mom's very traditional chicken and dumplings, but I found this recipe a few years ago in Cooking Light and fell in love. The original recipe calls for celery but this time I used leeks because 1) Clint doesn't like celery and 2) I had leeks that needed to be used. I also halved the onion (because leeks have a similar flavor), doubled the garlic, and used whole milk instead of light buttermilk. My variances in parentheses.

Soup:
4 cups chicken broth
3 cups water
1 lb chicken drumsticks
1 lb boneless, skinless chicken breasts
2 thyme sprigs
2 teaspoons olive oil
1 1/2 cups diced carrots (approx. 3 carrots)
1 1/2 cups chopped celery (or leeks)
1 cup diced onion (I used 1/2 cup w/ the leeks)
1 garlic cloves, minced (4 cloves)
1/2 tsp salt

Dumplings:
1 1/4 cups all-purpose flour
1 tbsp chopped fresh or 1/2 tsp dried rosemary
2 tsp baking powder
1/4 tsp salt
2 tbsp butter, softened
1/2 cup low-fat buttermilk (or whole milk)
1 large egg
1/4 cup all-purpose flour
1/4 cup water

1) Combine broth, water, chicken, and thyme in a large dutch oven over medium-high heat; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes or until chicken is done. Remove chicken & cool slightly. Strain broth & discard solids. Remove chicken from bones and chop into bite-size pieces. Set chicken aside.

2) Heat oil in a pan over medium-high heat. Add carrots, celery, onion, and garlic. Saute 6 min. or until onion is tender. Add reserved broth mixture and salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.

3) To prepare dumplings, combine flour, rosemary, baking powder, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles a coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.

4) Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 flour and water, stirring with a whisk until well blended to form a slurry. Add flour picture to pot; simmer 3 minutes. Drop the dumpling dough, 1 tbsp per dumpling into chicken mixture to form 12 dumplings (use 2 spoons to handle the sticky mixture). Cover and cook 7 minutes-do not let broth boil. Sprinkle with black pepper to taste. Yield: 6 servings.

Pizza Dough, Italian Sausage and White Whole Wheat

We've been attempting to cook at home more as well - so as not to go out much. The latest secret to our success has been Italian Sausage. Yeah, not so healthy, but oh so tasty! I buy the package of 5 links, and then freeze them individually, cause one here and there in something just adds a little something. For example, one sausage browned with an onion, some garlic and a can or two of tomatoes = pasta sauce! Or the other night, Mark did this with sausage, mushrooms, onion, and a little bit of beer. I've added some to quiche, or even the Shepherd's Pie I made the other day.

Tonight, I made pizza - and made the dough myself (something I've been wanting to do for a while now). The recipe below makes two 12-inch pizzas, but my plan next time is to double the recipe, and then freeze some, so its ready on a weekday when I don't have time for yeast. Topped with sausage, garlic, canned tomatoes (our other new staple item!) and some mozzerella, it was perfect with salad and a glass of cider.

I've also recently discovered White Whole Wheat Flour - it is mild enough to make cookies with, but still whole wheat. So I used some of that in it too.

Before I type this, I credit Betty Crocker. Thankyou. :)

Pizza Dough

2.5-3 cups flour (all-purpose, white whole wheat, or a combination of wheat and white)

1 T sugar

1tsp salt

1 package yeast

3 T olive oil

1 cup warm water

Mix 1 cup flour, sugar, salt and yeast. Add oil and water. Beat in an electric mixer about 3 minutes medium speed. Stir in enough remaining flour until the dough is soft and leaves the side of the bowl. Put on floured surface and knead 5-8 minutes until dough is smooth and springy (adding flour as you need to). Put in an oiled bowl, cover, and let rest 30 minutes.

*(I think you could freeze it at this point)*

Heat oven to 425. Grease two cookie sheets/pizza pans. Divide dough in half, and pat each into a 12-inch circle. Bake 7-8 minutes until dough just begins to brown. Add toppings and bake an additional 8-10 minutes.