LIVER IN DISGUISE

You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers. 

MEATBALLS

2 pounds grass fed ground beef

2 pastured organic eggs, lightly scrambled

3/4 cup sourdough breadcrumbs

2 medium organic onions, grated

3 cloves organic garlic, grated

1 small piece grass fed liver, frozen and grated

sea salt and pepper

chopped garden herbs (parsley, chives etc)

Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together. 

Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.

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THE MAKING OF AN AUTUMN SALAD

I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.

Mache and two kinds of endive

Purple cabbage and carrot sauerkraut.

Thinly sliced beet.

Thinly sliced carrot.

Feta cheese.

Soaked and dried sunflower seeds.

Seaweed - dulse, sea lettuce, and nori.

DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.

CRISPY ROASTED POTATOES

By far one of my family's favourite side dishes. So good we have never had any leftover.

6 Yukon Gold potatoes, diced

a free spoon full of extra virgin olive oil, lard or coconut oil

sea salt and pepper

large pinch paprika

a few pinches garlic granules or powder

about 3 Tbsp grated romano or parmesan cheese

Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.

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(Real) GREEK VILLAGE SALAD

I've been posting recipes on this blog for a few years now, and I just realized I've never shared a recipe for a traditional Greek Village Salad with you yet. Hard to believe since it's a salad I grew up eating and which I enjoy so very often every summer. Please note I said summer. That's because this is a summertime salad, the time when tomatoes, cucumbers, and peppers are in season and when they taste good. Nothing kills me more than eating in a Greek restaurant in January and being served this salad made with bland tasting imported  un-ripe tomatoes and flavourless cucumbers. As with all good food from around the world, the key is to eat seasonally and locally for optimum nutrition and flavour. Period.

I just realized I forgot to add some olives to this salad. No worries, it's still a great salad without them!

GREEK VILLAGE SALAD

ripe organic tomatoes, cut into wedges

fresh local organic cucumbers, cut into pieces

fresh local organic green peppers, cut into pieces

fresh organic red onion, cut into thin pieces (optional)

fresh or dried organic Greek oregano

organic feta cheese

Greek black olives

Greek extra virgin olive oil

sea salt and pepper

Method: Place all the cut vegetables in a large plate. Crumble the feta cheese on top. Sprinkle with cut fresh oregano, or sprinkle with dried Greek oregano. Season to taste with sea salt and pepper. Add a few olive. Then drizzle liberally with olive oil. Stir gently and allow to marinate for at least 30 minutes before eating a with a nice hunk of sourdough bread. Don't forget to mop up all the olive oil with bread too.

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TODAY'S TWEETABLE: As with all good food from around the world, the key is to eat seasonally and locally for optimum nutrition and flavour. Period.

DINNER PARTY

     I guess you could say I am pretty excited spring is here. I can't stop barbequing! It also seems that we are nearing the end of our stash of pork because all I have left are the cuts that I've been saving for special occasions (like the ribs we bbq'd the other day). I've been excited to use one of our big shoulder roasts for souvlaki. The return of one of our friends who'd been away for 9 months seemed a good reason to celebrate and break into that roast. The minute the skewers hit the grill I was transported back to Greece, the smell filling me with memories of sitting in a seaside tavern enjoying souvlaki on the beach.

PORK SOUVLAKI

1 organic pastured pork shoulder roast, cut into 1"cubes

1 organic lemon

1/4 cup organic olive oil

1-2 Tbsp dried Greek oregano

2-3 cloves organic garlic, grated

sea salt and pepper

Method:  In a large bowl, combine all the ingredients except the salt and allow to marinate for no more than two hours. While the meat does it's thing, soak about 28 wooden skewers in warm water. When the time is up, salt the meat well and skewer it onto the sticks. You may want to salt them lightly once they are made too, as souvlaki tastes really good with salt. Light a charcoal BBQ, and when ready cook the souvlaki until the meat is no longer pink. Serve with Greek Lemon Potatoes and  Greek Salad.

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GREEK SALAD

"Maroulosalata"

1 large head organic romaine lettuce, cut into very thin strips

4 organic green onions, cut finely

1/2 bunch organic dill, chopped finely

1 package organic feta cheese

organic extra virgin olive oil

juice of 1/2 organic lemon

sea salt and pepper

Method: In a large salad bowl combine the lettuce, onion, dill and feta.  Drizzle with some olive oil and the lemon juice. Sprinkle with sea salt and pepper. Toss and serve.

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SPRING SALADS

Weekly trips to the Farmer's Market this time of year always include a stop at the booths laden with fresh salad greens.  Good thing many farmers around here have hoophouses or we'd be in big trouble considering all the snow and cold weather we've been having on the East Coast.  To keep things exciting on the dinner table, I try to make new salad dressings every once in a while.  This creamy, savoury Miso-Tahini Dressing is a definite keeper.

MISO-TAHINI SALAD DRESSING

1/4 cup organic tahini

1/4 cup water

3 Tbsp fresh organic lemon juice

2 Tbsp organic white miso paste

1/2 tsp organic sweet paprika

1 tsp maple syrup

1/4 tsp sea salt

Method:  Put all ingredients in a blender and mix until creamy.

The salad featured in the photos is a mesclun blend with carrot shavings, sunflower seeds, purple sauerkraut, sunflower sprouts, and feta cheese.

30 Days of Real Meals- #5 Breakfast of Champions

We've been eating a lot more eggs since I've cut back on grains (not that you'd be able to tell that we've cut back since all my posts lately feature them!).  So, for breakfast I like to add a little flair to our plate by making crunchy salads.  I haven't gotten around to sprouting much these days, but luckily a vendor at the farmer's market sells lovely sunflower sprouts which we've really been enjoying lately.  Like this morning for instance, where I tossed them with (store bought) lacto-fermented turnips, carrot and avocado drizzled with a touch of umeboshi vinegar, flax, and olive oil.  Perfect next to a pair of our farm fresh eggs (thank goodness our young hens have begun to lay - it was hard to eat store bought eggs again).

LITTLE STAR LADY

Welcoming spring with open mouths.

The earth is alive, and we have been grateful recipients of her bounty this week.  First it was the dandelions, then the asparagus we've waited three years to feast upon, and today, we relished the freshness of the little star lady, Chickweed.  Stellaria media can easily be overlooked as an unwanted common garden weed.  I myself am guilty of having haphazardly ripped her from the earth in an attempt to clear my garden of unwanted visitors.  

But that was before I realized who this lovely lady was, and there is no going back now.  Oh no, Stellaria media is a definite keeper.  Not only does chickweed taste so fresh and delicious in a salad, it is one of the supreme healers of the herbal queendom.

     Stellaria media is best identified by many small, starry white flowers with five petals than appear to be ten petals.  It grows in low, dense, vibrant-green mats.  Chickweed likes to grow in cultivated/disturbed soil in open but cool environments.  The only spot is grows on my land is in my garden because it's presence indicates fertile, mineral rich soil, and around here that only exists where we've imported or created it (unfortunately).  

Luckily my generous neighbour spotted a bounty of chickweed growing in her garden and invited me over for a little harvesting.

 In the kitchen I clean and prepare chickweed much the same way I do dandelion (check out the deets on my Dandelion Harvest post).  The simplest way to serve dandelion is mixed in with your salad greens and dressed with a simple vinaigrette.  If you want to get a little fancy, use equal parts basil and chickweed in your next pesto, or add a handful to your sandwiches in place of lettuce.  Don't forget, keep your eyes peeled for chickweed when you get out there to weed your garden, and for God's sake, don't throw it out!

CABBAGE: The New Lettuce

It's January.  It's cold out, and we are in the midst of a huge snowstorm.  It's also Friday, the end of the week.  The fridge is starting to look very empty on the eve of market day.  But we have cabbage.  It's pretty hard not to have cabbage because it lasts - ALL winter.  Just as we eat lettuce, spinach and arugula like it is going out of style in the summer, in winter, we eat cabbage.  So much cabbage in fact, that I am now calling it the new lettuce.  New?  Well, for those of us learning how to truly eat locally, learning to eat and love cabbage is a new concept.  I am especially appreciating the versatility and freshness of Nappa Cabbage which so far is always available at the market on Saturdays, and I am crossing my fingers it keeps on coming.  This cabbage has delicate leaves (unlike the ordinary red and green cabbages) which gives it more of a lettuce character.  The fun part too is that you can treat it like a lettuce or a cabbage, depending on your mood.  Tonight it took on more of a cabbage personality when I dressed it in an Asian Peanut Dressing, served alongside Wild Salmon Fish Cakes.  Recipes like this make me feel like I can survive this winter without breaking down and buying California greens.

NAPPA CABBAGE SALAD with Asian Peanut Dressing

Feel free to substitute red or green cabbage if you don't have any Nappa around.  

4 cups shredded organic Nappa cabbage

1 organic carrot, shredded

1/8 cup organic tamari

1 1/2 Tbsp brown rice vinegar

1/8 cup organic peanut butter, chunky or smooth

1 Tbsp local maple syrup

Method:  Combine the cabbage and carrot in a salad bowl.  Whisk together the remaining ingredients and then toss with the cabbage.  (If using red or green cabbage, be sure to let it sit for about 30 minutes before serving).

SUPER SIMPLE SUPPER

I love it when I am kind of stressing about what to make for supper, and then end up making something so yum it kind of blows me away.  Tonight was one of those nights.  Plan A was to make Braised Short Ribs, but that idea was short lived because I didn't have any red wine in the house (how could I when I live with a wino?) and didn't feel like making it without.  So at the last moment I thought, hey, why don't I make something with that can of black beans I have sitting in the cupboard?  And so I did, and it was good.  Even better served with garlic cheese bread.  I can still taste the garlic and I've brushed my teeth.

BLACK BEAN SALAD

1 can organic black beans (I like Eden Organic, they use BPA free cans)

1 organic red pepper, diced

1/2 bunch organic parsley, minced (about 1/4 cup when all is said and done)

1 organic tomato, diced

1 small organic cucumber, diced

Dressing:

1/4-1/3 cup organic e.v olive oil

1-2 Tbsp organic tamari

2 tsp umbeboshi vinegar

3 Tbsp organic balsamic vinegar

2 tsp local honey

1 clove organic garlic, minced

juice of half an organic lemon

Method:  Whisk the dressing ingredients together in a bowl.

Combine all the other ingredients in a large bowl, drizzle with dressing and serve.  It also tastes great if you let it sit for a bit.

We've been snacking on some pretty tasty Zucchini Parmesan Loaf.  It's a nice alternative to your typical sweet zucchini bread.  At snack time today we enjoyed some toasted with melted swiss cheese. Yum.

I kind of overdid the snack time today and also served apples which we dipped in honey.  We were so full we barely ate lunch.  

There are only 3 days left in the Keeping it Real Book Giveaway Contest!  Wow, how time flies when you're having fun......

For those of you who have already subscribed to the blog and entered the contest, THANK YOU!  It is so great to be a part of a larger community committed to sustainable living.  I love reading your comments and getting to know you all better.  For those of you who haven't entered the contest to win 3 books of your choice from the Keeping It Real Amazon bookstore, what are you waiting for?  It will just take a minute to visit the contest page, read the details and subscribe to the blog.  If you'd like some extra chances to win, all you have to do is visit the blog and click the Facebook "Like" button.  For those people who really want to win, you can also enter again by posting the contest on your Facebook page.  Be sure to leave a comment on the blog letting me know that you did all these things so I can enter your name into the contest.  Alright, good luck y'all.

LACTOFERMENTATION aka Delicious Veggies

     Many cultures around the world include lactofermented vegetables and foods in their diets.  Lactofermented vegetables are easier to digest, and in fact improve the general digestion when taken regularly in small amounts.  Vitamins and minerals are more available.  Carbohydrates are broken down and therefore require less insulin for digestion, making lactofermented vegetables ideal for diabetics.  These aren't the only reasons why I love them so......it's because they taste so delicious and are so satisfying somehow.  I am on a bit of a cleanse right now that involves eliminating sweeteners (sugar), yeast and gluten from my diet.  The best part of this diet change though is the emphasis on consuming more lactofermented foods and probiotics.  So I've been busy making up batches of homemade yogurt and fermented salads.  Right now I have a beet salad fermenting in my basement fridge.  I've never tried it before, so I am very excited for it to be done it's thing, which unfortunately is going to take about a month! It can be eaten before then, but the extra time gives it a chance to mellow out.  Good thing I still have sauerkraut in my fridge from about a year ago!  It's still good though.  I ate some this morning mixed with grated carrot, avocado, and umeboshi vinegar.  Great way to start the day!

LACTOFERMENTED BEETS with Napa Cabbage, Apple and Onion

Beets, with all their sugars, turn out a fierce fermentation.  It is good to add other vegetables such as the Napa in this recipe, or rutabaga or turnip, so that you are not using only beet.

Makes one half-gallon jar

 2 to 2 ½  pounds beets

 ½ pound Napa cabbage

3 ounces chopped apple

 3 ounces chopped onion

1 tablespoon plus 1 teaspoon sea salt

mustard seed to taste.  

Peel, wash and grate or shred the beets in food processor.  Trim and cut finely the Napa cabbage.  Put beets and cabbage into a big bowl with the salt, and press with your fist or a wooden stamper until the juice is flowing well.

Pack into your jar in layers, interspersing the apple, onion, and spices.  Be sure to leave at least two inches below the lid.  Put lid on jar loosely, and be SURE to put the jar into a pie tin.  Beets can run over the top of the jar since they have a vigorous fermentation.  Put the jar in a dark place in your refrigerator for one week.  Then wash the sides of the jar if needed, and keep in a cold place for another four weeks to mellow.  Keeps many months under proper storage conditions.

BEAN SALAD with New Potatoes and Snow Peas

I had no idea what I was going to make with the beans I had soaking all day.  This salad was easy, and used all the spring bounty I had sitting in the fridge and cupboard.  I used dried beans, but of course you can always used canned, just make sure you buy Eden Organic canned beans, because their cans are plastic BPA free!

BEAN SALAD with New Potatoes and Snow Peas

1 1/2 pounds small organic new potatoes

1 1/2 cups cooked organic kidney beans

1 1/2 cups cooked organic chickpeas

1 1/2 cups cooked organic pinto beans

6 oz steamed snow or string beans, cut in half

1 bunch organic green onions

1/2 cup e.v olive oil

1/4-1/2 cup organic local apple cider vinegar

1-2 tsp local honey

2 cloves organic garlic, smashed and chopped finely

1/4 tsp organic red pepper flakes

1-2 tsp organic dijon mustard
2-4 tsp umeboshi vinegar

sea salt and pepper

1/4 cup minced fresh organic parsley leaves

Method:  Boil the potatoes in salted water until tender.  Meanwhile, whisk the oil, vinegar, honey, garlic, red pepper flakes, mustard, salt and pepper together in a small bowl.  Drain the cooked potatoes and keep whole or cut in half.  Pour some of the salad dressing on the potatoes while they're still hot so they soak up the flavour.  Combine the potatoes with the beans, peas, scallions and parsely.  Stir in the rest of the dressing.  Allow to marinate for at least 30 minutes before serving.  Check for saltiness and adjust as necessary.

LAMB CURRY

My sister is getting married this weekend so my parents arrived today and were here in time for supper.  I hastily took out some lamb stew meat from the freezer this morning, hoping it would thaw in time to make a stew.  It was still a wee bit frozen when I started to make this meal, but it turned out just great anyway.  It is pretty hard to screw up a stew.
     Our freezer has been restocked with lamb from Bruce Family Farms in anticipation of a post wedding BBQ we are hosting.  We originally wanted a whole lamb, but apparently that is unavailable locally until this summer.  Anyway, so the stew meat was up for grabs and rather than my usual Irish Lamb Stew I decided to go Indian with a side of brown basmati rice.  My favorite part of this meal, aside from the big chunks of lamb, was the fresh spinach salad I made that had Indian spiced cashews that I sprinkled in.  I think we need a batch of those kicking around for snacking.

LAMB CURRY

2 pounds organic lamb stew meat (with bones)

30 g fresh ginger

5 cloves organic garlic, peeled

1 can organic crushed tomatoes

1 Tbsp organic coconut oil

1 Tbsp organic sunflower oil

2 organic onions, peeled and chopped

2 tsp sea salt

1/2 tsp organic ground cumin

1 tsp organic coriander

1 tsp organic paprika

1/2 tsp turmeric

fresh organic black pepper, ground

5 organic potatoes, peeled and cubed

3 organic carrots, chopped

1 cup organic peas

fresh organic cilantro, chopped

Method:  In the bowl of a food processor, puree the ginger and garlic.  Heat the oils in a large saucepan over medium heat and brown the meat in two or three batches.  Remove from pan and set aside, then saute the onion and salt until translucent.  Stir in cumin, coriander, paprika, turmeric,  pepper, garlic and ginger, saute for one minute.  Add the tomato, lamb, potatoes and carrots.  Bring to a boil, then cover and reduce heat, cooking gently for 1 - 1 1/2 hours.  If it gets too dry add some water.  At the end of cooking stir in cilantro.  Check for saltiness and add more if necessary.  Serve with steamed basmati rice,  raita and mango chutney.

SPINACH SALAD with Spiced Cashews, Radish and Cilantro

1/2 pound organic spinach

4 organic radish, sliced

1/2 cup organic cilantro, ripped

1 cup organic cucumber, sliced

1 cup organic cashews

1/2 tsp organic cumin powder

1/2 tsp organic coriander powder

1/2 tsp organic turmeric powder

sea salt

drizzle of organic sesame oil

e.v olive oil

1/2 organic lemon, juiced

organic pepper

Method:  Toss the cashews in the cumin, coriander, turmeric, pinch of sea salt and sesame oil.  Heat a small cast iron skillet over medium heat and then saute the nuts, stirring until they start to brown only slightly.  Lower heat if necessary to prevent scorching.  Remove from heat and set aside.

     In a large salad bowl, combine the spinach, radish, cucumber and cilantro.  Drizzle with some olive oil, lemon juice and salt and pepper.  Add cooled nuts and toss.

DANDELION SALAD and My New Tablecloth

    You know Spring is definitely here (although with all this snow who would have guessed) when you can buy a bag of wild dandelion leaves at the Farmer's Market.  I was so excited I bought two.  I thought for sure we would have eaten them by now, but when I got home I found some greens from last week that needed to be eaten first.  Anyway, so tonight we had them and they were bitter good.  You can only see half of them in the picture though because I wanted to show you the lovely linen tablecloth I found today.  Oh and that Pain au Levain I made yesterday, it makes great garlic cheese bread.

DANDELION SALAD with Lemon and Olive Oil

1 bag of Pasture Hill Farm wild dandelion greens

juice of half an organic lemon

4-6 Tbsp e.v olive oil

sea salt and pepper to taste

Method:  Gently tear the cleaned leaves in a bowl and toss with lemon juice, olive oil, sea salt and pepper.  Let sit for 10 minutes before eating.

GARLIC BREAD

4 thickish slices of Pain au Levain Sourdough Bread

4 Tbsp organic salted butter

4 cloves organic garlic, smashed and minced

a pinch of Tom's Spice (available from my Etsy shop)

1 Tbsp e.v olive oil

1/2 cup organic cheese

Method:  Combine all ingredients except cheese in a bowl.  Spread on bread, top with cheese and place on a cookie sheet. Bake in a preheated 375* oven for 5-10 minutes or until cheese melts.

More Mache

Mom and I had a great time making dinner together tonight.  We toasted each other with homemade dandelion wine and got busy making this delicious meal.  

     While at the market on the weekend, I made sure to pick up extra mache (lamb's lettuce) because I wanted us to have lots of it while mom was here, because as I've mentioned before it is her favorite.  We made it the way mom used to eat it with her friend Candide in France, dressed with a very creamy dijon vinaigrette with lots of fresh garlic.  The dandelion wine also made an appearance in the butternut squash risotto.  Ted's stand also provided us with some lovely fresh garlic chives which I added to the Salmon Fishcakes.  

MACHE in a Dijon Vinaigrette with Fresh Garlic

3 bags of Ted Hutten's fresh mache greens

2 cloves organic garlic, smashed and minced

2 Tbsp organic balsamic vinegar

1 heaping Tbsp organic dijon mustard

sea salt and fresh black pepper to taste

1/4 cup e.v olive oil

Method:  Blend the garlic, vinegar, dijon, s + p, and olive oil together.  Toss with the mache.

BUTTERNUT SQUASH RISOTTO

1 litre organic chicken stock

4 Tbsp organic butter

1 onion, minced 

sea salt and fresh black pepper to taste

1 cup organic or nutra-farmed arborio rice

1/2 cup white wine

1/2 cup romano or parmesan cheese

1 1/2 - 2 cups organic butternut squash

Method:  In a small saucepan, combine broth with 1 cup of water.  Bring to a boil, reduce heat and keep at a low simmer.

     In a large saucepan, heat 2 Tbsp of the butter over medium heat and saute the onion with the salt and pepper.  Cook until the onion and squash until the onion is soft, about 5 minutes.  Add the rice, and cook stirring for 2 minutes.  Add the wine and cook, stirring occasionally until absorbed for 1-2 minutes.

     Add 2 cups of the hot broth, simmer over medium low, stirring every now and then until the liquid is pretty much absorbed (10-12 mins).  Continue adding broth, 1 cup at a time, allowing each cup to be absorbed before adding more, stirring occasionally until rice is creamy and just tender 20 - 25 mins.  Remove from heat, stir in cheese and remaining butter.  Season with salt and pepper.

Spiced Haddock

What a gorgeous sunny and warm day it was today.  So much so that I didn't get around tocoming insided to prepare supper until 4:30, so a quick fish dish was the perfect thing.  The whole thing kind of morphed into an Indian meal with a vegetable biryani from a foil packet spice mix and a lovely carrot cilantro slaw.  The whole thing turned out a little to spicy so I am making the necessary adjustments so you don't suffer too.

SMOKY SPICED HADDOCK 

1 lb hook and line haddock fillets

1 clove organic garlic, chopped finely

1/2 tbsp cumin powder

1/2 tbsp paprika

1/2 tsp sea salt

1/4 tsp chipotle powder

1/4 tsp dried oregano

1/4 tsp dried thyme

2 Tbsp chopped fresh cilantro

1 Tbsp olive oil

Method:  In a small bowl combine garlic, cumin, paprika, salt, chipotle, oregano, thyme, cilantro and oil.  Pat dry the fish and smear with the spice mixture.  Let it sit for 15 minutes.  Place the fish in a cast iron skillet and roast in a preheated 425* oven for about 20 minutes.

CARROT CILANTRO SLAW

5 organic carrots, peeled and grated

1 cup organic cilantro, roughly chopped

1/4 of an organic red onion, chopped

1/2 cup organic cashews

2 Tbsp organic sesame oil

1/4 of an organic lemon, squeezed

pinch of sea salt

fresh black pepper

1 Tbsp mango chutney

Method:  Combine all ingredients and toss.

Memories

When I was growing up my mom used to buy the greatest crusty Italian bread from a little place called Calabria Bakery.  Every now and then I would be in the car with her when she was shopping and she would treat me to some amazing Broccoli Pizza hot from their ovens.  So tonight I decided to replicate that pizza to the best of my ability.  I also made one of my favorite pizza combos of Artichoke and Basil Pesto, something my mom and I used to make growing up too.  I don't think I need to provide the recipe for the Hawaiian Pizza I made.  It was a great way to use up the rest of the ham from yesterday's Eggs Benedict.  But I will mention that in an effort to reduce the amount of plastic and packaging I buy, I decided to buy a fresh pineapple instead of going for the cans.

     I also wanted to mention how excited I am that I found some fresh greens at Ted Hutten's vegetable stand this week.  I overheard him telling another vendor about the mache that was ready, only to discover that it was kind of a hot commodity and you had to ask for it to be brought out from under the table (it's secret hiding place)!  My mom will be so jealous to hear that I am eating some of that, it's her favorite salad green.  He also had some spinach and mixed greens.  

BROCCOLI PIZZA Calabria Bakery Style

1/2 head organic broccoli, lightly steamed and chopped

1 organic onion, chopped

1 cups organic mozzarella, shredded

1/2 cup shredded romano cheese

1/2 cup organic mild cheddar, shredded

1/4 tsp sea salt and pepper

4 Tbsp olive oil

1 organic pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

Method:  Preheat oven to 450*.  Spread pizza dough out onto a pan.  Combine the broccoli, onion, cheeses and salt and pepper.  Drizzle with the olive oil and toss.  Press this mixture onto the dough and bake for about 10-15 minutes or until the cheese is melted and the bottom browns lightly.

ARTICHOKE AND BASIL PESTO PIZZA

1 organic pizza dough 

3 Tbsp hemp seed/basil/miso pesto (http://prasada-eatingisdivine.blogspot.com/2009/10/paninni.html)

1/2 can artichoke hearts, drained and cut up a bit

1 Tbsp olive oil

1 1/2 cups organic mozzarella cheese, grated

Method:  Spread the dough out into a pan.  Spread with the pesto, followed by a spreading a drizzle of olive oil.  Sprinkle some cheese, add the artichokes and then sprinkle the rest of the cheese.  Bake for 10-15 in the preheated 450* oven.

For the love of seaweed

I really love seaweed.  Alot.  Anything that has seaweed in it makes me want to eat more of it.  So you can understand why I got so excited to hear about a product called Kelp Noodles made from seaweed.  And they are RAW for all you out there getting into that.  Once you read this recipe and want to try them, you can order them from here http:/www.upayanaturals.com/SearchResults.asp?Search=kelp+noodles&Search.x=0&Search.y=0

We ate this salad on a pile of steamed quinoa with some broiled organic salmon. 

KELP NOODLE SALAD with Roasted Butternut Squash and Arame

1/2 organic butternut squash, peeled and cut into cubes

1/2 tsp salt

2 cups organic nappa cabbage, shredded

1/2 package kelp noodles, rinsed

1 cup organic kale, chopped fine

1/2 cup arame seaweed, soaked in some warm water for 5 minutes, then drained

Dressing:

1/8 cup organic raw sesame oil plus 1 Tbsp

1/8 cup toasted sesame oil

1 tsp fresh organic ginger, grated

2 cloves organic garlic, crushed and chopped fine

1/3 cup organic tamari

1/3 cup freshly squeezed lemon juice

Method:  Preheat oven to 375*.  In a large bowl, toss the squash cubes with the 1 Tbsp of sesame oil and some salt.  Spread the cubes on a parchment lined cookie sheet in one layer and bake until they start to become golden, stirring once.  When done, remove from oven and let cool.

     Combine all dressing ingredients in a jar and shake.  Pile salad ingredients in a large bowl and top with dressing, toss and serve.

Soup Day

A perfect foggy rainy day soup for this time of year.

CARROT CARDAMOM SOUP with Red Lentils and Squash

2 Tbsp organic coconut oil

1 organic onion, chopped

3 Tbsp peeled, grated fresh organic ginger

1 tsp organic ground cardamom

1/2 tsp organic ground turmeric

1/2 tsp organic ancho chili powder

1/8 tsp organic ground cinnamon

5 large organic carrots, cut into small pieces

2 potatoes, peeled and cubed

8 cups organic chicken or vegetable stock or water

1 cup organic butternut squash, cubed

1/2 cup organic red lentils

1 Tbsp maple syrup

sea salt and pepper to taste

a few squeezes of fresh lime juice

organic yogurt for garnish

Method:  Heat the oil in a large stock pot over medium heat.  Add the onion, ginger, spices, carrots, potato, and squash.  Stir to coat the vegetables in the spice and saute for 5 minutes, stirring. 

     Add the stock, lentils, and maple syrup.  Bring to a boil, reduce heat to low, cover and simmer for 30-40 minutes or until vegetables are tender.  Remove from heat.  Keep soup chunky or blend until smooth.  Stir in salt, pepper and lime.  Add a dollop of yogurt into each bowl before serving.

SPINACH SALAD with Feta, Celery and Cabbage in an Apple Balsamic Vinaigrette

Okay, so I strive to eat locally.  Come winter though, I admit to buying the odd package of salad greens and celery.

Organic spinach leaves

Organic celery, chopped

Grated organic carrot

Feta cheese, crumbled

Organic sunflower seeds

Organic cabbage, shredded

Boates apple balsamic vinegar

E.V Olive oil

Sea Salt and Pepper

Method:  Combine all ingredients and enjoy!

Winter Salad

Lately our salads have been coleslaw type salads made with cabbage because that's what is available this time of year in Nova Scotia!  To switch things up a bit I decided to use up an avocado that was perfectly ripe on our counter to make a salad using frozen green peas.  Last year I actually froze some local green peas, but I have to admit these ones are regular supermarket peas, prepared in an unusual manner.  Can you believe I was able to buy tomatoes this time of year at the Farmer's Market?  Norbert is amazing.  He had yellow, green and red peppers too!

PEA SALAD with Grated Carrot, Avocado and Tomato

2 organic carrots, grated

1/2 organic avocado, cubed

1/2 organic tomato, cubed

1 cup frozen peas, cooked

1/2 Tbsp umeboshi vinegar

1/2 organic lemon, squeezed

drizzle of organic sesame oil

black pepper

Method:  Combine all ingredients and toss.

I've started a new business called Earth's Oven Organic Bakery (www.earthsoven.etsy.com).  I sell at the Halifax Farmer's Market on Saturday mornings.  We offer lovely baked goods, and as a special item, Organic Whole Wheat Pizza dough.  I had one left over at the end of market day so we are having it for supper......this is just a picture of the basics.

Indian Dal and Mango Chutney Coleslaw

Dal is a very easy Indian dish to make, and in fact the first Indian meal I mastered.  I usually serve it with white basmati (shh don't tell the fibre police) because I love it so much, but tonight I thought I'd be all healthy and go with quinoa.  The Mango Chutney salad was an impromptu creation using up a virtually empty jar of organic mango chutney I found in the fridge.  I normally buy Patak's Mango Chutney, until one day I found an organic version at Planet Organic.  It is very different from Patak's, a much runnier chutney, but tasty nonetheless.  I added some apple cider vinegar and sesame oil to the jar, shook it up, and presto!  instant mango dressing for our salad.

INDIAN DAL

For last night's dinner I added some chopped kale to this near the end of cooking just to add some more vegetables to our life, but I usually don't.

1 1/2 cups organic yellow split peas, rinsed

1 tsp organic turmeric powder

1 large clove organic garlic, smashed and chopped

2 Tbsp organic butter

2 tsp organic coriander powder

2 tsp organic cumin seed powder

1 organic onion, chopped

1/4 tsp hing (asofetida) powder

1-3 tsp sea salt

2 tsp organic black mustard seeds

Method:  In a medium saucepan, combine the peas and enough water to amply cover them and the turmeric.  Bring to a boil and then simmer for about 1 hour or until the peas are soft and mushy.

     Meanwhile, in a cast iron skillet melt the butter over medium heat and then fry the onion until soft.  Then add the spices and garlic and cook another minute.  Stir into the peas when they are 3/4 of the way cooked.  When the peas are cooked, season with salt to taste.

MANGO CHUTNEY COLESLAW

2 cups, thinly sliced and chopped organic cabbage

1 large organic carrot, shredded

1/4 cup chopped organic cilantro

handful organic cashews

1/4 organic red onion, chopped

1/4 organic red pepper, chopped

1 Tbsp organic mango chutney

1 Tbsp organic apple cider vinegar

1/2 tsp sea salt

1/2 Tbsp organic raw sesame oil

Method:  Toss all ingredients together and let sit for 15 minutes before serving.

One Idea, Two Ways

So last night I didn't bother posting our dinner because it was a repeat of a menu I had already posted.  I made Mexican Burritos and they were very fine indeed.  Actually they weren't exactly like the ones I have posted.  I substituted frozen peas, spinach and grated carrot for the veggies and added sauteed seasoned ground beef.  After a long day of going into the city for our Waldorf inspired parent-child group, and then a two hour baby and me nap, I didn't much feel like cooking. Luckily we had some of the refried beans and beef leftovers in the fridge, some salsa and cheese.  Perfect for making a Mexican style Mac and Cheese.  And once again I had room for chocolate ice cream with peanut butter.  Can you cay ADDICTED?

MEXICAN MAC AND CHEESE

1 box of whole wheat rotini, very al dente

2 cups ground beef fried and seasoned with onions and chili powder, green peas, spinach and grated carrot

1/2- 1 cup of refried beans

a whole lotta organic cheddar and mozzarella

3/4 jar organic tomato salsa, with 1/4 cup water mixed into it

6 green olives, sliced

Method:  Preheat oven to 350*.  Spread the beans on the bottom of a baking dish, followed by some of the salsa.  Add a layer of the pasta, then beef, salsa, olives and cheese.  Repeat, ending with lots of cheese.  Bake for 45 minutes or until all bubbly and starting to get golden on parts of the cheese.  Serve with some sour cream and coleslaw.

CABBAGE SALAD with Beets and Carrots in an Apple Cider Balsamic Vinaigrette

1/2 small organic cabbage, shredded finely

1 medium organic beet, shredded

1 organic carrot, shredded

3/4 Tbsp Boates apple cider balsmaic vinegar

1 Tbsp e.v olive oil

sea salt and pepper

Method:  Combine all ingredients in a bowl and toss.

This is the "after" picture!