Supreme Citrus

To "supreme" citrus is to remove the skin, pith, and seeds while leaving each individual segment intact. 

 

Slice off the top and bottom so that the fruit has a flat surface. Then carefully remove the skin with a very sharp knife. If you don't have a sharp chef knife, use a serrated bread knife.

This is called a Honey Tangerine.. they taste like Orange Hi-C!! They're my current fave this citrus season. We've had at least a dozen varieties of mandarins and tangerines come through the market this month. 

Once you've removed each segment squeeze the rest to extract all the sweet juicy glory.

Basic Butternut Squash Soup

3 small-med butternut squash
2 c vegetable broth
salt & pepper to taste

Roast the Squash. Scoop out the flesh into a blender. Combine with broth and puree. Season with salt and pepper to taste. This is the shortest blog recipe I've ever written.

See these previous posts for tips on some of the steps in this recipe.
Roasting Winter Squash
Let There Be Broth

In the above photo I garnished with black truffle oil and Italian breadcrumbs. There are so many great additions to this soup. Check out the list below!

try adding one or more of the following..
-coconut
-nutmeg
-ginger
-cumin
-apples
-herbs (especially Sage, although most common herbs would be nice!)
-cheese; parmesan, fontina, gruyere, pecorino..
-maple extract
-bourbon

Roasting Winter Squash

This technique is so much easier than trying to peel a winter squash.

Set the oven to 400. Wash and halve the squash. Rub oil on the flat side of each piece then salt generously..
Lay each piece flat side down on the pan and bake for 30minutes or until soft.

You should be able to easily scoop the flesh out with a spoon. Flip em over and let em cool.

Once they're cool you should be able to easily remove the seeds and separate the flesh from the skin. YES!


ALSO!   If you want cubed squash for the dish you are preparing... you don't have to peel it at all! Just scrub the squash well, get out your sharpest chef knife and cube that sucker. The skin is totally edible and loaded with nutrients. It isn't going to be tough or chewy or whatever you would assume... its actually quite lovely
: )

Let There Be Broth

The Super Bowl is on. I really couldn't care less. Except one of my very favorite people looooves the Patriots. So I actually made an attempt to join her and watch the game, but the bar was "at capacity."
That'll be fine.
I'll just make some soup : )

I  have 3 butternut squash on my counter.. so naturally they'll be the star of this evening's soup.
I start by making a broth... I look through the fridge, through the pantry, and OH. MY. OH. NO!! There are NO onions in this apartment!!!! I only have 1/2 of a very very small onion. I'll admit I freaked a little. I reallllyy didn't want to run to the store tonight. My anxiety rose when I realized there is also. no. garlic. I gave up. Watched an episode of The Office on Hulu.. and THEN decided that I would NOT be defeated.

Making a good broth is a lot like making tea. You find flavorful ingredients and cook them in water until all of their goodness steeps out. I organized my spice cabinet recently (alphabetical order and categorized by peppers, blends, herbs, and roots/seeds) and remembered that I had some dried onion flakes and a jar of dried shaved garlic that my momma put in my stocking a couple years ago. Thanks Mom!  So I checked the fridge again and came up with tonight's broth.

This is a pretty basic vegetable stock. It can be used to add depth to a wide variety of dishes. If I was making a corn chowder, I would add the cobs and any other scraps from that soup. Broccoli soup? Add the stalks to the broth. You can save mushroom stems in the freezer for broths and if you cook a lot, you could save up several days worth of veg scraps, make broth, and store it in your freezer for later use.
Here's an idea: Freeze it in an ice cube tray, pop out the cubes, and keep em in a ziplock bag. Bam.

2 parsnips
3carrots
3 celery stalks
1/2 small onion
2 bay leaves
few white peppercorns
salt
1/4 c dry onion flakes
2 T dry garlic flakes

 To extract the most flavor from your vegetables, cook them in a bit of oil. Stir frequently for about 5minutes, then add water.

 Boil the heck out of it. And keep a lid on, unless you want it to reduce. Boil for a minimum of 30minutes, and no longer than an hour.

Strain. Here I fit a strainer over a pot and mashed the veg to release as much of the liquid as possible.

 Finished Product. 2 cups of beautiful,delicious nutritious broth.

Grass Grows Fast

 Day 1 Spread the soaked wheat berries in a thick single layer across the soil. Then lightly sprinkle soil on top so you can barely see the wheat (this step is not shown)

Day 3 These sturdy sprouts shoot up quickly.. this photo was taken in the morning. By the time I got home from work at 6pm they were twice as thick!

 Day 4 Can you believe it?? Whether I'm just waking up or coming home from work, the first thing I do is check the wheat grass. Every time shows progress.

Day 5 Yep.

Day 6 I'm going to juice it in the mornin!!

Tips on Preserving Avocado

This avocado has been halved, refrigerated and in a ziplock bag for 2.5 days. Whereas normally it would be oxidized and brown, this avocado still retains its fresh green hue and flavor. How?

First, I saved the half with the pit. The pit helps retain freshness. Infact, if you make a batch of guacamole keep the pit & toss it in whole! It will take your guac at least twice as much time to oxidize and brown.

Second, I rinsed this half after slicing it. Rinsing the sliced fruit removes the enzymes that quickly brown.

 And just so you know...

• Avocados have 35% more potassium than bananas
• they can weigh up to 2.2lbs
• and the leaves, skin, and pit of the fruit are toxic to most animals
• thanks Wikipedia!!!

Lentil Walnut Burger

 yum yum served on a poppyseed bun with onion, local greenhouse tomato and homegrown sprouts

 Onion, garlic and carrot prior to adding all the dry ingredients

 Mixing up the dry ingredients, everything is in the pan besides the lentils

 Lentil Walnut Burgers
1 c red lentils
1 3/4 c water
1 small onion, diced
8 cloves garlic, minced
1 carrot, shredded
3/4 c walnuts, chopped
1.5 t coriander
2 t cumin
1 t tumeric
2 t mustard powder
1.5 t oregano
salt and pepper
2 T ground flax
water/milk product if needed
1/2 c almond flour/meal
1/2 c bread crumb

This recipe makes about 4 or 5 med- large burgers

Wash the lentils thoroughly. Bring water to a boil, then add the lentils. Cook until all the water disappears.. about 20-25 min.

Meanwhile, heat a small amount of olive oil in a pan. Add the onion, cook until soft, then add the garlic and carrot.. cook an additional minute then add all the ingredients except the lentils. Turn off the heat, this mixture should be quite dry. Once the lentils are cooked, combine them with the spice mixture. If it is too wet, add a bit of flour, a little at a time until you reach the consistency you desire. Don't add too much... because then they'll taste like flour. If your burgers are too dry and they wont form.. add water/broth/milk until you can form patties.
Once you form a patty, you and heat a little oil in a pan and brown each side, or you could bake it in the over. I usually crisp mine in a pan with a little sesame oil.

I like to keep this mixture in a tupperware container and shape the patties to order. Or you could pre-form the patties and freeze them.

You won't need condiments with this burger (except maybe some creamy mayo) bc it is so flavorful on its own! The burgers don't last long.. I usually eat mine with fresh sprouts, tomato and onion. Enjoy!

PBJ Banana Bread Pudding a la Mode

STAY TUNED FOR A COMPLETE RECIPE

PB choco Sauce
1/3 c Peanut butter
1.5 T cocoa powder
1/3 c milk product
pinch salt
honey, to taste

Heat the milk in a skillet. Once it is warmed, whisk in the peanut butter, then cocoa, honey and salt.

Jam
1/2 lb Strawberries, chopped
6 oz blueberries, smashed
1 orange, juiced
splash balsamic vinegar
pinch salt

Heat the orange juice in a small pot. Add the berries, balsamic and salt then and bring to a simmerand cook until the sauce thickens and reduces.


Breadpudding
half loaf 10grain bread
milk product
arrowroot powder
maple syrup
vanilla
cinnamon

Serve with a baked banana and ice cream!

Orange Blossom Porridge

In this recipe I used Creamy Brown Rice Farina by Bob's Red Mill. Once you boil the water, or milk, the farina cooks in 5minutes. Farina is a milled cereal grain, like polenta or cream of wheat. You can actually make your own by toasting rice (or almost any grain) then milling it in a good blender or spice grinder.

1/4 c brown rice farina
3/4 c milk product, or water
pinch salt
1 tangerine, I used Neopolitan which I think is the best of the season!
1/2 t orange blossom water, or to taste
1 T orange blossom honey
toasted pistachios, chopped
heaping teaspoon of Cashew creme or Marscapone

Bring your liquid to a boil. Stir in the farina, salt and orange blossom water then cook for 5-8 minutes. Top with the pistachios, tangerine, honey and creme.

Growing Wheat Grass Is Easy

This Wheatgrass is ready to harvest. A small pot like this is plenty for one person for a couple weeks. Once you trim off the first growth, it all grows back one more time. Then you replant.

This is some trimmed grass that is ready to juice. If you don't have a wheat grass juicer, you can add it to your blender with a small amount of water. This is quick and easy. Also, I chew it like gum! I know it may sound crazy to some of you, and I wasn't sure that I'd even like it, but its delicious and the wheat grass fibers surprisingly mimic the texture of chewing gum

Good Morning! I've noticed that on mornings I drink my wheat grass I have much more energy throughout the afternoon and am in a far happier mood at work :)

Instructions for growing your own!
1. Buy Wheatberries and soak them over night. You can find them in a bulk department at your local health food store. Wheatberries are a whole grain and the seed for the wheat plant. They can be used in pilafs, salads, and any number or entrees that you can imagine.
2. Spread the seeds thickly over soil so that they are all touching. Then sprinkle a small amount of soil on top of the seeds so that you can barley see them. You can use a medium sized pot or almost any type of container that you have on hand. It doesnt even need a drain.. you could even use a lunch tray or a cookie sheet, with a very small amount of soil.
3. Water them every day! Water immediately after you plant , then again every morning. Keep them in a sunny window. They should be ready in 5-7 days. If you want you can trim them and keep the grass in a produce bag in the fridge.

I looked up the following Nutritional Information on the MyWheatgrass website.

Wheatgrass Nutrition Facts

Vitamins
Wheatgrass contains high amounts of vitamins A, E and B. It also contains many minerals and trace elements: Calcium, Phosphorus, Sodium, Potassium, Magnesium, Iron and Zinc.

Amino Acids
Wheatgrass also contains twelve amino acids including the eight essential amino acids: phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, leucine, and lysine. Essential amino acids are those that the body cannot create, they must be obtained through one's diet.

Predigested Food
Wheatgrass juice is considered a predigested food. It does not require enzymes for breaking down proteins. Wheatgrass juice contains both amino acids and glucose therefore it is readily assimilated in the body.

Chlorophyll
Wheatgrass juice is rich in Chlorophyll. Chlorophyll has a molecular structure almost identical to the hemoglobin molecule of human blood. Chlorophyll in the wheatgrass juice helps the blood carry Oxygen to all the cells.

Chlorophyll cleanses the liver, tissues and cells and purifies the blood. Wheatgrass juice helps remove toxic heavy metals such as lead, mercury, aluminum, that have become stored in the tissues of the body.Wheatgrass juice aids in detoxification by breaking up impacted matter in the colon. It also helps fight infection therefore aiding the body’s natural self healing process.

Sprout Master

My new Sproutmaster and set of sprouting seeds.. Merry Christmas!

I have a few blends, plus seed packets of Clover, Alfalfa, Buckwheat, Broccoli, Radish, Mung Bean and Green Lentils. You don't have to buy packets like these to start sprouting. You can find lentils, grains, beans, nuts and some seeds in your local health food store's bulk department.

My first Broccoli Sprouts! They're strong and beautiful.. and they taste quite a bit like broccoli! These are about a week old. On day 5 I set the tray in the sun to develop Chlorophyll.


I found this Nutritional Info on Sprout People's website:

Broccoli Sprout Nutritional info:
Vitamins A, B, C, E and K
Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc
Carotene, Chlorophyll
Amino Acids
Trace Elements
Antioxidants
Protein: 35%

Stay tuned for directions on how to grow your own tasty & healthy sprouts!

Potato Cannellini & Cabbage in a Mustard Dill Stew

I'm crazy about Mustard & Dill. I am constantly trying to use my favorite flavor combinations in new ways. I was so happy with how this turned out.

3 small Russets, diced small
1 yellow onion, diced
2 garlic cloves, minced
1 1/2 c cooked Cannellini beans, reserve cooking liquid *
1/2 small head green cabbage, thinly sliced
6 large crimini mushrooms, quarter
1 very large roasted tomato or 1 can roasted toms
1 1/2 c veg broth**
1/2 c veg milk***
2 T mustard (to taste)
1 T dry dill or 2 T fresh

Feel free to omit the tomato as it is out of season.. we have some gorgeous local greenhouse tomatoes so I could not resist.

Start by small dicing the potatoes and cooking them over med-high heat in a bit of oil and salt until crisp and brown. Set aside

If you are going to roast your tomatoes yourself, set your oven to 325, slice the tomato into sixths toss in oil and salt and place in oven on cooking sheet. After a half hour or so, the tomato will start to deflate, the flavor will intensify, and you can easily peel the skin off. Set aside.

In the same pan you cooked the potato.. saute the diced onion with garlic and salt. Cook for a few minutes, then add the cabbage, bean cooking liquid, milk and veg broth. Bring to a simmer, add the tomato, mushrooms, dill and mustard. Season to taste.

*soak 1/2 c beans in water over night. Drain & rinse the beans. Cook the beans in a 3-1 water-bean ratio. (I always toss a bit of kombu in the pot to add mineral content and aid digestion)

** Keep onions, carrots and celery on hand for making broths quickly. If you arent making broths often, you can always juice any excess carrots & celery. To make a delicious quick broth heat a bit of oil, dice the onion, carrot celery and add them to the pot. Cook for several minutes with a bay leaf, salt & a couple of peppercorns. Once the vegetables are good and soft add water to cover. Cook for at least 30min. You have broth!

***I stopped buying milks at the store several months ago. Instead I buy cashews. Soak the nuts for an hour, then blend 1part cashew with 3 parts water, strain, and voila you have 3 cups of creamy, healthy, delicious milk!

Scenes from Central Market's Produce Dept

My job isn't so bad. I try foods from all over the world, talk to people all day and share my passion for food. So I can't complain tooo much. Everyday when I get to work the first thing I do is take a lap around produce to see whats new, taste a few things and get inspiration for my next meal




Calabaza and Chayote Squash are popular in Mexican cuisine. The Chayote stays pretty firm when cooked, I like to add it to chili. It has a large edible seed in the middle that is nutty and delicious and looks like a big ole pumpkin seed!
In the fall we have up to 7 or 8 varieties of eggplants! Just look at these beauties! Gorgeous
And in true TexMex style we have at least 30 varieties of fresh/dry peppers in produce.
A great view of the peppers
Some funny looking Trumpet mushrooms and colorful yellow chantrelles that we always have on hand.

Kiwano Horned Melons and Passion Fruit are both slimy green on the inside with seeds. The Kiwano has a flavor or cucumber mixed with kiwi. The Passion Fruit is best enjoyed when super wrinkly and shriveled. The inside is sweet-tart and musky.. and tastes somewhat like guava.


All kinds of good things here! From the top left clockwise are Yucca root, Tamarind pods, Horseradish root, Mung bean sprouts, Tumeric root, Rambutan, and Galangal root. I often wander into produce and eat the tamarind like candy. The pods are filled with seeds and an edible paste that is extremely tart and sweet. I also buy the tumeric often and use it in soups, stews and tea.

Dragon Fruit is so beautiful! Its expensive, but so much fun to eat. The flavor is like a cross between kiwi and pear.. and the inside is whitish pink with lots of tiny black seeds that look like poppy seeds. Medlar apples are pretty uncommon these days, they are usually cooked though you can eat them raw. They are soft on the inside with a winey cinnamony depth of flavor. They're great for preserves and chutneys.

The variegated pink lemons have yellow skins with green stripes and are entirely pink on the inside. The kaffir limes have an exotic flavor that are ideal for thai cuisine.. latelyIve been mixing them with pomegranate juice, gin and tonic. Yuzu citrus is highly sought after in the culinary world & is often used in sauces, marinades and dressings. Its flavor is like a mix of grapefruit and mandarin.
Strange citrus fruits start showing up in November and get more and more diverse through the winter. I get most excited about kumquats, finger limes and bergamot!
MMMmmm over a dozen types of pears.. my very favorite are the Taylor Gold.
In the winter and fall we have over 35 varieties of apples!! Some come in for a few hours and we never see them again! Did you know that you could eat a different apple every day for 18 years?!

It's surprise heirloom beauties like this that bring me the most joy. I become excited like a child when strolling through the produce dept and running into something like this.. baby purple brussel sprouts!

Happy Vegan Thanksgiving

Green Bean Casserole

Cashew Bechamel:
2 c water
2 oz dry porcini mushrooms
1 bay leaf
few sprigs parsley & thyme
several black peppercorns
1 head roasted garlic
salt
2/3 c raw cashews
2T oil (olive)
2T flour (buckweat)

Cook everything in the water for an hour (with a lid or else it will reduce too much) besides the cashews, oil & flour. Strain the liquid from the solids and reserve the broth. Blend the broth with the cashews and set aside. Heat the oil in a pan and stir in the flour to make a roux. Stir the roux, for a couple minutes, until a dark paste forms then whisk in the broth. Continue to whisk until a thick sauce forms. Season to taste.

Casserole:
Greenbeans
Mushrooms
Butternut Squash
Cashew Bechamel

You want the bulk of the casserole to be greenbeans and mushrooms. I added the butternut for an seasonal twist on the classic, plus I wanted to have some extra to make a butternut gravy.

Roast the greenbeans and squash, lightly covered in oil with salt and pepper until soft. Toss with quartered mushrooms and bechamel and place in casserole dish and bake at 350 until mushrooms are soft. Top with homemade onion rings.

GLUTEN FREE STUFFING
onion
celery
mushrooms
tempeh
GF whole wheat bread
GF raisin pecan bread
veg broth
salt & pepper

Miso Soup with Kimchee Dumplings

Cutting carrot flowers!!!... what a joy! It takes somewhat of a zen mind. And by that I mean patience and non judgment. They don't have to be perfect.
To make the carrot flowers, you must make long lengthwise cuts in your carrot.. I usually try to make 6 cuts on the fatter end, and 5 on the thinner end.

For the miso soup.. there are endless ways to do this. I've read many miso recipes and its one of my favorite ingredients, but this is the first time I've made a soup. First time for everything!

1 t Sesame oil
1 carrot cut into flowers
2 dozen shiitake mushrooms
2 scallions
1 med. size piece kombu
8-10 c water
5 T miso or to taste
ume vinegar
1 T dulse flakes
red pepper flakes
cilantro
kimchee dumplings!

Heat the oil in a pot. Add the carrots and 1/4c water and put a lid on it to cook the carrots a bit. After a couple minutes add the kombu, shiitakes and scallions. Once the mushrooms are soft, add the water dulse, ume and red pepper flakes (to taste.) Bring to a boil, then lower the heat. Add the miso. You do not want the water to be boiling when you add the miso! It will kill all of the glorious living enzymes that were produced from years of fermentation. What a waste. So... dont boil the miso :)
Once your miso is incorporated & you are happy with the balance of flavors, add some chopped cilantro, and a couple of dumplings.. Once the dumplings are heated through enjoy!

Kombu- a sea vegetable (seaweed) that adds minerals, flavor and salt to soups, beans and grains. Most people dont actually eat it, its just something that you throw in the pot to make the other ingredients happy. I always add a piece to a pot of beans or rice.. and it actually helps with the digestion of beans. Wonderful. AND! get this... MSG was designed to act like kombu! its a flavor enhancer! cool. So, instead of keeping a jar of white powdery MSG on hand, I have kombu. works for meee!

Dulse- also a sea vegeatable. for the purpose of this recipe I used Dulse granules. They add a touch of salt and sea essence and add tons of minerals to a dish. You can sprinkle them on anything and hardly notice they're there. Sounds good. Also check out Dulse strips, which look a bit more like dried leaves. You can toss these in oil, toast em and put em on a sandwich in place of bacon.. a DLT!

Ume- One of the best ingredients. Ever. Umeboshi Plums are pickled (fermented) fruits which you can find whole, in paste form, or as ume vinegar. Ume plums have many homeopathic and culinary uses. I use them in many recipes, in place of other vinegars or citrus, to round out and heighten the flavors in the dish.

Kimchee Dumplings- also known as "Mandu", come in many varieties, and are a staple in Korean cuisine. You can pan fry them in oil, steam them, or drop them into soup. They remind me of Totinos Pizza Rolls only way better, and cheese-free. You can find them in the freezer department of Asian grocery stores, and they are available at Central Market, the store that I work at.

Blubanana Steel Cut Oats

I just moved into my new place this past weekend, and this has been breakfast every morning since!

1/3 c Steel Cut Oats
1/2 c water
1/2 c almond milk
pinch salt
blueberries
baby bananas
raw organic butter

We've got two balconies in the new place. This one overlooks one of the Austin Greenbelts. It makes me so happy. So does this breakfast.