Salad with Thai Peanut Dressing

This recipe is credited to my mother, who upon finding herself headed to a Midwest barbecue (read: lots of unhealthy food), wanted to make a vegetable heavy dish that she could nibble on without worry. My younger brother also gets a shout out because he was the one that introduced us to Thai pizza, which is delicious. My mother took the sauce and used it as a dressing over a mix of vegetables. What is below is a rough estimate of what I put in my own version tonight. (At some point I will invest in a camera so that I can share images of these dishes with you).

Salad with Thai Peanut Dressing

3 chicken quarters
1/2 head red cabbage, sliced thin
1 tsp salt
1 yellow bell pepper, seeded and sliced into thin 2 inch strips
2 small broccoli stems, sliced into thin 2 inch strips
1 1/2 cups 1-inch pieces snow peas
2 c bean sprouts
5 carrots, julienned
4 green onions, green parts only sliced thin
1/4 c peanut butter (I used smooth, natural)
2 tbsp hoisin sauce, heaping
2 tbsp teriyaki sauce, heaping
1 tbsp maple syrup
1/2 tsp red pepper flakes
1 tbsp minced onion
1 tbsp minced ginger
1 large clove garlic, minced
4 tbsp water
chopped peanuts for garnish

Place chicken quarters in a pot and cover with water.
Put over high heat and bring to a boil.
Reduce to a low boil and let cook until cooked through.
While chicken is boiling, place red cabbage in a large bowl and sprinkle with salt.
Toss to coat and let sit while you prepare the rest of the ingredients.
Chop remaining ingredients and place in a large serving bowl.
In a small sauce pan, mix together peanut butter, hoisin sauce, teriyaki sauce, maple syrup, red pepper flakes, onion, ginger, garlic, and water.
Put dressing over medium heat and bring to a simmer.
Let dressing simmer for a few minutes, then remove from heat.
Once chicken is done, remove from heat, drain, and let cool before handling.
Place cabbage in a salad spinner and cover with water.
Stir cabbage around to remove salt, then drain and spin dry.
Add cabbage to large serving bowl.
Once chicken is cool enough to handle, remove skin and remove meat from bones.
Chop meat into small pieces and add to serving bowl.
Pour dressing over the top and toss until everything is coated.
You can serve at this point or chill it before serving.
When serving, sprinkle top with chopped peanuts.

Dilled Kale

I've recently been experimenting with dill, most likely because I love Hungarian Mushroom Soup and dill dip. Actually, the inspiration for the recipe below probably came from the hot Hungarian sausage I was using; you know, word association. I also figured if dill tastes good as a dip for vegetables, then it will probably taste good with cooked kale. And it was good. It added a subtle flavor to the dish and I think rounded it out nicely.

Dilled Kale

1 tbsp olive oil
1 hot Hungarian sausage link (about 1/3 lb)
1 c chopped onion
1 tbsp dill
2 tsp Hungarian paprika

1 large bunch kale, washed and sliced into 1 inch strips

1 tomato, chopped
salt and pepper to taste

Heat the olive oil in a cast iron pan over medium-high heat.
Add the sausage and cook until starting to brown.
Add the onion and cook until starting to brown.
Add the dill and paprika and cook until fragrant.
Add the kale and cook until soft, but not mushy. You may need to cover the pan for a little bit to get the kale to start wilting so that you can turn them. I use a tongs to turn.
Add tomato, salt and pepper and cook until tomato is warm.
Remove from heat and serve hot.

Chicken and Andouille Gumbo

I have been in love with Eula Mae's Cajun Kitchen ever since I received it for Christmas one year (I think it was Christmas). I love the rich, spicy food! I have a secret life fantasy of living in Louisiana which mainly consists of scenes of me in 50s style dresses and big hats sipping a bourbon and listening to live jazz music. Every time I cook from her cookbook, I put on some jazz and pour myself a glass of wine and really enjoy the cooking experience. It was a little early for wine today, but it's a long weekend, so instead I made some Coffee by Design coffee (the blend made for Standard Baking), poured in a little Jamaican Rum Cream, and sipped that while I chopped and stirred.

I've become a little more comfortable with the style of cooking, so today I made a couple deviations from her recipe for Sausage and Shrimp Gumbo. I really wanted a tomato flavor, so I added a can of whole tomatoes (chopping them up, as she does for her Jambalaya). Plus, I had some leftover grilled chicken from a small dinner party I had last night and that always makes a great addition to any stew. Finally, I was itching to cook up the andouille sausage I picked up from Karl's Sausage Kitchen down in Boston last weekend. Also, as I mentioned, I love spicy food, so I upped the seasonings a bit. A little burn never hurt anyone.

Chicken and Andouille Gumbo

1 tbsp oil
1 lb andouille sausage, sliced 1/4 inch thick
3 tbsp oil
3 tbsp flour
2 c chopped onions
1 c chopped green pepper
4 cloves garlic, minced
3 c water
1 28 oz can whole tomatoes, tomatoes chopped and liquid reserved
1 tsp chicken bouillon
3 c okra, sliced 1/2 inch thick
1/2 tsp black pepper
1/2 tsp salt
heaping 1/4 tsp cayenne pepper
2 bay leaves
15 - 20 shakes Tabasco sauce
2 c chopped, cooked chicken
1/4 c sliced green onion
cooked rice

Heat 1 tbsp oil in a large pot over medium high heat.
Add andouille and cook, stirring, for 5 minutes.
Remove andouille from pot and set aside.
Add 3 tbsp oil and flour to pot and stir constantly until smooth and the color of peanut butter.
Add onions, green pepper, and garlic and cook, stirring until soft (about 5 minutes).
Mix reserved liquid from tomatoes and water and slowly stir into the pot, scraping the bottom of the pan to loosen all the brown bits.
Add chicken bouillon and bring to a boil.
Add andouille, chopped tomatoes, okra, black pepper, salt, cayenne, bay leaves and Tabasco sauce.
Bring back to a boil, then reduce the heat to a simmer and cook for 20 minutes.
Add chicken and green onion and cook for another 5 minutes.
Remove from heat and serve over cooked rice.

Beef and Vegetable Stirfry

There are times when I find myself eating the most random, not-post-worthy foods. Lately, it's been a variety of vegetables with cheese, most likely because that's about all I have in my refrigerator. I even ate popcorn for dinner one night. What can I say, it sounded good! And it was good! My favorite way to make popcorn is to put 1/4 cup of kernels in a brown paper lunch bag, fold the end over a couple times and then microwave using the popcorn setting. Once that's done, I melt some butter in a little dish and pour that over the popcorn, then liberally salt. I absolutely love salt. My theory (unproven by anyone) is that I have low blood pressure and the salt doesn't hurt. Honestly, each time I've had my blood pressure taken, even when very nervous, my blood pressure is on the very low end of the healthy spectrum. I'm not complaining.

Tonight I figured it was time to make something that can actually be called a meal and not randomness-on-a-plate. Trader Joe's recently opened a store in Portland. While I find their pre-packaged produce and too many aisles of prepared foods a little off putting, there are some things I enjoy there. For example, cheap wine, good cheeses, and those cheddar cheese puffs (I try not to buy those too often). I felt that I was getting in a rut at my regular grocery store, so I stopped at Trader instead and actually picked up some of that pre-packaged produce. In all honesty, tonight dinner started with, "I should use that beef I picked up at Tendercrop Farm." Then I spied the tiny zucchini and thought, "If I cut those in half, I bet they would be great in a stirfry." I picked up a red onion, decided to use some of the random vegetables in my fridge, and then grabbed a bottle of wine. (Hey, I was already there...)


Beef and Vegetable Stirfry 
2 tbsp oil
1 lb cubed beef, cut into 3/4 inch cubes
1/2 tsp sichuan peppercorns
1 tbsp oil
1 red onion, peeled and cut into wedges
1 red bell pepper, seeded and sliced thick
1 tbsp oil
6 tiny zucchini, trimmed and cut in half (not lengthwise)
1 summer squash, trimmed and sliced thick
1 1/2 c sugar snap peas
1 c tiny baby carrots
4 tbsp Chinese bean paste (the kind that is salty and sweet)
2 tbsp rice vinegar
1/2 tsp salt
1 tsp raw sugar

Place 2 tbsp oil in a heavy frying pan and place over medium-high to high heat (you'll want the pan to stay very hot, but not so hot that it burns things).
When oil is hot, add beef and stir until cooked through, adding the sichuan peppercorns a couple minutes before it's done.
Place beef in a large bowl.
Add 1 tbsp oil to pan.
When oil is hot (only a couple seconds if your pan is hot enough), add onion and bell pepper and stir until cooked, but still crispy.
Put onion and bell pepper in bowl with beef.
Add 1 tbsp oil to pan.
When oil is hot, add zucchini, summer squash, peas, and carrots and stir until cooked, but still crispy.
Mix the bean paste, rice vinegar, salt and sugar in a small bowl and pour over vegetables.
Add beef, onion, and bell pepper back to the pan and stir to coat.
Remove from heat and place in a large serving bowl and serve.

Collard Greens with Red Bell Pepper

A friend came over the other night for dinner. She brought a delicious lentil barley soup that she had added kale, cumin, and dill to. I loved it and plan to attempt making something similar myself. I decided to make collard greens to go with the soup. I adore collard greens. They are one of the most flavorful greens out there and I find they are not bitter like some other greens. They also stand up to cooking, so they still have a lot of texture, while greens like spinach easily become mushy. I know there are people out there that enjoy collard greens cooked to oblivion. I am not one of those people, therefore these greens are quick to put together. You could serve them with baked tofu and have a healthy and filling meal. I will even include a recipe for how I typically prepare baked tofu!

Collard Greens with Red Bell Pepper

1 tbsp olive oil
1 large shallot, peeled and sliced
1/2 a large onion, peeled and sliced
2 large garlic cloves, peeled, smashed and sliced
1 red bell pepper, seeded and cut into chunks (I cut mine in half widthwise and then sliced)
1 1/2 large bunches collard greens, sliced into 1 inch wide strips, washed and dried well
1/2 tsp sugar
1/4 tsp salt (or to taste)

In a heavy skillet, heat the olive oil over medium heat.
When hot, add shallot, onion, and garlic and cook, stirring occasionally, until onion starts to soften.
Add red bell pepper and cook, stirring occasionally, until bell pepper turns a brighter color.
Add collard greens, mix so that the other vegetables are mixed in, then cover with a lid and let steam about 5 minutes.
Sprinkle with sugar and salt and then stir (I use a tongs, which allows me to pick up bunches of the greens and turn them over).
Cover and cook, stirring occasionally until greens are desired consistency. After adding the sugar and salt, I typically only cook them until they are wilted, but still bright and have body.
Remove from heat and serve.

Baked Tofu

1 package extra firm tofu
1 tbsp olive oil
seasonings (I have used whole grain mustard, balsamic vinegar, various dried herbs, it really depends on what you are making and how you want the tofu to taste)

Preheat oven to 400 degrees.
Slice tofu lengthwise into quarters.
Place a thick layer of paper towels down and put the tofu side-by-side on this.
Put more paper towels on top of the tofu, then add a large flat object that will cover the tofu (I use a cutting board).
Put something heavy on top of the board (I typically use a cast iron skillet).
Allow the tofu to press for 10-15 minutes.
In the meantime, mix your olive oil with your seasonings.
Uncover your tofu and put it onto a baking sheet. Spread half of your seasonings/oil on one side, flip and put the rest on the other side.
Put in the oven and bake 25 minutes.
Turn the tofu over and bake until desired brownness and texture. The longer you bake it, the tougher it becomes (and more "meat"-like in texture).
Remove from oven and serve.

Chili

I went to the store freezing from the cold (hello winter, bit of a late arrival there) and knowing I wanted to make a soup or stew. I ended up getting the ingredients for chili (and for what I hope will be an awesome attempt at edamame hummus and ingredients for berry smoothies).

Chili

2 tbsp bacon grease
1/2 lb ground grass fed beef
1 large onion, peeled and chopped
3 large garlic cloves, peeled, smashed and sliced
1 fresno pepper, top removed, quartered lengthwise and sliced
1 1/2 red bell peppers, seeded and chopped
1 5 oz container sliced shiitake mushrooms
1 14.5 oz can fire roasted diced tomatoes
1 28 oz can diced tomatoes
42 oz water
1 tsp beef bouillon
1 yam, peeled and cubed
4 tbsp chili powder
1/2 tsp thyme
2 tsp cumin seeds
2 pinches allspice
6 shakes smoked paprika
salt to taste
diced avocado

In a large stock pot, heat bacon grease over medium heat.
When melted, add beef and stir until browned.
Add onion, garlic, bell pepper, and fresno pepper and cook, stirring occasionally, until slightly soft.
Add shiitake mushrooms and cook, stirring occasionally, until mushrooms look moist.
Add both cans diced tomatoes, water, bouillon and seasonings.
Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes.
Ladle into bowls and top with diced avocado.

Summer Salad with Oregano

Here's another transfer recipe to enjoy on a hot day.

1 red bell pepper, washed and dried
4 tomatillos, husked, washed and dried
1 can white beans
1 cucumber, washed and dried
2 tomatoes, washed and dried
4 tbsp sliced green onion
4 tbsp minced fresh oregano
3 tbsp olive oil
2 tbsp rice vinegar (unseasoned)
sea salt to taste

Put oven rack in the top position and turn oven to broil. Put bell pepper and tomatillos on the top rack and broil, turning as they turn brown. The tomatillos only need to be roasted on the top and bottom, so they will be done before the bell pepper. Once browned, remove and put in a bowl of water with ice before chopping.

While the pepper and tomatillos are in the oven, drain and rinse the white beans. Let drain. Chop the cucumber and tomatoes into 1/4 inch cubes. Place in a large mixing bowl and add beans, green onion, oregano, oil, and vinegar.

When tomatillos are cool, remove the core, chop and add to the mixing bowl. When pepper is cool, peel off the skin, remove the seeds, chop and add to the mixing bowl. Stir, then add salt to taste. Chill 1/2 hour before serving.

All Apologies

Things have been a little crazy in my life lately. Well, not crazy busy, just crazy in a draining sort of way. My pups recently ruptured a disk in his spine. Oh yea, my dog went beyond normal dog problems to major surgery. I was an absolute wreck for a few days. There were all sort of crazy scenarios going through my head, the worst being "what if they can't fix him and I have to put him down." I now know that when he actually does die, I'll need to take at least a week of vacation so that people at work aren't subjected to my persistent sobbing. It will not be fun. Luckily, they were able to fix him. And, while he'll be spending a long two months in his kennel all the time while his disk scars over even though he feels just fine and has no idea why I keep telling him he can't jump on anything or walk up and down the stairs on his own, he should eventually recover the strength and nerve response in his hind legs. I can only imagine what I'll be like at the end of all this. He's already driving me nuts barking at everyone outside and trying to run around. He needs exercise. I think the animal hospital should throw in free dogging swimming sessions so that he can work out his energy.

Anyways, back to the real purpose of this blog. Food! The CSA is ramping up. I didn't write down everything I received the last few shares, but let's just say there have been green beans, carrots galore, napa cabbage, potatoes, eggplant, zucchini, kale, herbs, fresh cut flowers, and so on. It's been delicious. I have also purchased some local, healthy meats (the maple sausage was delicious), eggs, and organic blueberries (with cream, to die for). I recently made a great salad: a giant mound of greens, bacon, boiled egg, and a warm maple-mustard-bacon grease dressing. So delicious. I would provide a recipe, but can't tell you the exact measurements for the dressing. It was more like, okay, I have some warm bacon grease in that pan; whisk in a giant scoop of maple-mustard; whisk in some rice vinegar, pour into a bowl to be spooned over salad.

Also, I've shared the Chilled Ginger-Carrot Soup and the Curried Quinoa with Vegetables. Well, a friend came over for dinner recently and I made both for our meal. It was the perfect combination. We also drank Vin D'Alsace Pinot Blanc 2007 with it. Sometimes meals are a complete bust (like the salt overload meal I made for one friend once, what a disaster), but sometimes they are exquisite. This was the latter. You must try it (but maybe don't add quite as much ginger as I did. Spicy!).

Last night I made up a layered vegetable dish that was absolutely wonderful, though a bit salty. I'm going to try reducing the salt for you guys, but you may want to be careful when salting the vegetables for weeping. I think that's what pushed this one over the top. But, salting the vegetables is essential to reducing the amount of water in your dish.

Baked and Layered Eggplant, Zucchini, and Tomato

2 Asian eggplants, ends trimmed and sliced thin vertically
3 small zucchini, ends trimmed and sliced thin vertically
salt
2 tbsp basil olive oil
1 medium onion chopped
3 garlic cloves, peeled and sliced
1 can diced tomatoes
1/4 c fresh oregano leaves
1/4 lb thinly sliced prosciutto
3 tbsp chopped kalamata olives
2 medium tomatoes, cored and sliced thin
fresh mozzarella slices
2 tbsp grated Parmesan

Preheat over to 375 degrees.
Place eggplant and zucchini slices on a cooling rack over your sink and salt. Allow to sit. Once water has collected on one side, flip and salt again.
While those are weeping, heat olive oil is a heavy skillet over medium heat.
When oil is hot, add onion and garlic and cook until onion is transparent.
Add canned tomatoes and oregano and cook until most of the liquid is cooked off, remove from heat.
Rinse eggplant and zucchini well, then press between sheets of paper towel to remove excess moisture. (Lean down on your hands, but not so hard as to squash the vegetables.)
Pour a little olive oil in the bottom of a 9 by 13 inch cake pan and spread evenly.
Lay eggplant down in pan to create a layer.
Put a layer of prosciutto over the eggplant.
Layer the zucchini slices over the prosciutto.
Sprinkle the olives over the zucchini.
Layer tomato slices over the olives.
Evenly spread cooked tomato sauce over fresh tomatoes.
Layer mozzarella slices over sauce.
Sprinkle with Parmesan.
If there is any leftover prosciutto, chopped and sprinkle over the top.
Put in the oven and bake for 30 minutes. Cover with foil if cheese is browning too much for your taste.
Slice and serve warm.

I'm Sure This Has a Fancy Name; I Just Call It Delicious

Wanting to use up the small, tender zucchini I received in last week's share, I decided to experiment. Shredded zucchini, finely chopped kale, ricotta, and eggs and I found myself enjoying something between a frittata and that spinach and artichoke dip every restaurant now makes (from a can, I suspect). I ate it with some whole grain bread, but it stands up pretty well once slightly cool. I'm thinking I'm going to try it again and use it in a sandwich, maybe with some fresh tomatoes and basil. (I just ate lunch and am hungry just thinking of this).

Zucchini and Kale "Frittata"

3 small zucchini, shredded
salt
1 tbsp bacon grease (or olive oil)
6 c finely chopped kale
2 eggs
1 c ricotta
1/4 c green onion, sliced
2 tbsp fresh basil, minced
2 tbsp fresh oregano, minced
large pinch each of salt and pepper

Preheat oven to 400 degrees.
Toss shredded zucchini with a sprinkle of salt and let stand in a sieve.
Melt bacon grease in a large cast iron skillet over medium heat.
Add kale and cook until wilted and not watery; remove from heat.
In a bowl, beat eggs well, then mix in ricotta, green onion, basil, oregano, salt and pepper and mix until smooth.
Squeeze excess moisture out of the zucchini, then mix into the egg and cheese mixture.
Add kale to bowl, mix, then pour ingredients back into the skillet and spread evenly across the bottom.
Place skillet in oven and let bake for 10 to 15 minutes, or until set and starting to just brown on the edges.
Remove from oven and let stand 5 minutes before cutting into pieces and serving.

Where My Ego Takes Over

This past weekend was practically perfect. I went to a friend's camp on Thursday night and we had some wine, enjoyed the weather, and built a fire. Friday started off warm, but overcast, so we read for a while on the dock. Once the sun came out, it was hot and lovely; perfect for sunning and swimming! In the afternoon, a storm rolled in and we went inside to watch the pouring rain. On Saturday, I biked to the beach with another friend. Even though we didn't do much swimming (the water was thick with tiny red seaweed), we laid in the sun. It was very hot, but the wind kept us from getting overheated. Sunday I went back to camp for more sun (slightly less humid and definitely more windy) and swimming. I am now more than relaxed; it's almost like I was on vacation.

I also picked up my farm share on Friday. This week I received:

1 gallon tatsoi
1 quart green beans
1 very full gallon of lettuce
3 small zucchini
1 gallon kale
1 gallon chard
1/2 gallon carrots
fresh herbs (cilantro, basil, marjoram, thyme, oregano, parsley, chives)
fresh cut flowers

The farm also raises sheep, pigs, and chickens; so I picked up some lamb steaks, bacon and eggs. I made some bacon on Saturday morning. It's interesting, not quite as salty and smokey as bacon usually is, but still really good. This was my breakfast on Saturday:

Herbed Scrambled Eggs, Greens and Bacon

3 strips bacon
2 cups mixed greens (spinach, tatsoi, and kale)
1 tsp butter
2 eggs, beaten
pinch of salt and pepper
1 tbsp fresh basil, cut into thin strips
toast
strawberries

In a heavy skillet, place the bacon strips and turn to medium-high heat.
Once bacon starts cooking, turn the heat down to medium-low and continue cooking, turning frequently.
While bacon is cooking, melt butter in a small skillet over medium heat.
Beat eggs well, then beat in salt, pepper and basil.
Once butter is melted, pour eggs into skillet. Allow to cook for a while, then stir gently, allowing uncooked egg to reach the bottom of the pan. Continue this method until eggs are cooked but not dry. Remove to a plate.
Once bacon is done to your liking, remove to a cooling rack (put paper towel under the cooling rack to catch any drippings).
Drain most of the grease from the pan (put in a heat-safe pyrex dish to save for later use).
Add greens to the pan and cook until wilted, then transfer to plate.
Serve bacon, eggs, and greens with toast and fresh fruit.

Besides my wonderful breakfast, I also experimented with carrot soup. I really like cooked carrots and raw carrot sticks are a great snack, but with all the carrots I got this week, I knew I was going to have to try something new. I decided to try making a ginger-carrot soup, but since it's so hot, I wanted to chill it. I ended up with a fresh tasting, simple soup that is perfect for a hot summer day. Served with a plain green salad and bread with butter, it was another mark of happiness in a wonderful weekend.*

Chilled Ginger Carrot Soup

1 tbsp bacon grease (or olive oil)
2 to 3 inch piece of ginger, peeled and grated
1/4 c red onion, grated
2 c carrot, grated
3 c water
1 tsp chicken Better than Bouillon
salt and pepper to taste
3 tbsp cilantro, rinsed and chopped

In a soup pan, melt bacon grease over medium heat.
Add ginger and onion and cook until onion is translucent.
Add carrot and cook, stirring for 3 minutes.
Add water, bouillon, salt and pepper and turn heat up to high.
Bring to a boil, then reduce heat to medium and let simmer for 15 minutes.
Remove from heat and allow to cool to room temperature.
Pour soup into a blender and blend on high until smooth.
Pour soup into a serving bowl, stir in cilantro, then place in the refrigerator until chilled.
Serve with green salad and bread.

*As noted, I forgot the ego bit. I meant to say how I couldn't believe the amazing deliciousness of the soup. It was just so perfect! And I made it without starting from another recipe. It's all me and all wonderful. (There, ego boost).

Bonus Day

I have tomorrow off, so I thought I would post two things today (ooo). Last night I had breakfast for dinner, but without any syrup requiring breads (I don't have any syrup at the moment, bummer). Instead I made an omelet and a potato-kale scramble. Do you call it a scramble if it doesn't include eggs? Hmm... Anyways, it was delicious and accomplished 2 goals: finish the last of the spinach from the share the week before last and knock down one bag of kale from last week's share. I didn't have any bread for toast (should probably go shopping), but I found a large boiled Yukon Gold potato in my refrigerator. Ah leftovers, how you save the day more often than not.

Spinach and Cheddar Omelet with Potato-Kale Scramble

2 tsp butter, divided
3 eggs
3 tbsp green onion, sliced thin
1/2 c spinach, washed and chopped
1 oz cheddar cheese, shredded
2 garlic cloves, peeled and crushed
1/2 c cubed cooked potato (cold)
3 c kale, washed and torn into pieces
sea salt and fresh ground black pepper, to taste

In a pan over medium heat, melt 1 tsp butter.
In a bowl, beat eggs well.
Mix green onion and a pinch each of salt and pepper into the eggs.
Spread butter in pan evenly, then pour in eggs.
Once the eggs are well set, but still slightly wet on the top, use a spatula to flip.
Sprinkle spinach and cheese on one half of the omelet, then turn other half over to cover. Remove to a plate and cover to keep warm.
Place 1 tsp butter in the same pan and add garlic.
Once garlic is fragrant, add potato and kale.
Sprinkle with salt and pepper, then stir while cooking (using spatula to scrape any browned potato from the bottom of the pan).
Once potato is hot and kale is wilted, transfer to plate and eat while warm.

I think I also mentioned that I was going to make some coleslaw with all the cabbage I had left from two weeks ago. I researched a variety of recipes in my old cookbooks. I find, when you're looking for something classic, the old cookbooks are always the best. Too many cookbooks today try to make things less fat (eat less) or time (I enjoy cooking, so I don't necessarily need all my meals done in 10 minutes) or are trying to reinvent recipes (which I have no problem with, I do that a lot, but again, looking for classic). Also, if I'm looking to experiment myself, I like to know how people typically make something and to think of variations all on my lonesome.

After digging around, I found that a "boiled dressing" was a classic for coleslaw. It's not actually boiled, but it is cooked in a pan and then allowed to cool before dressing the vegetables. I took ideas from a few different recipes and settled upon adding mustard seeds and celery seeds to the dressing. For the vegetables, I added shredded zucchini, kohlrabi, and carrots. I also met someone once who salted the vegetables and allowed them to weep before adding the dressing, so I also did that. After a few days, it's gotten a bit watery, but the first couple days it was delicious. Eaten with some cold cooked chicken, it was a nice summery meal.

Classic Coleslaw

6 c finely shredded cabbage (mixture of green and napa cabbages)
2 zucchini, shredded with a grater
1 kohlrabi bulb, peeled and then shredded with a grater
1 tsp salt, divided
1 tsp brown mustard seeds
1 tsp celery seeds
1/4 tsp black pepper
1/4 tsp cayenne pepper
2 tsp sugar
2 tbsp flour
2 egg yolks
2 tbsp butter
3/4 c half and half
1/4 c vinegar
1 c onion, sliced paper thin
2 c carrot, shredded with a grater

Place cabbage, zucchini, a kohlrabi in a salad spinner and sprinkle with 1/2 tsp salt and toss.
While vegetables are sitting, place other 1/2 tsp salt, mustard seeds, celery seeds, black pepper, cayenne pepper, sugar and flour in a sauce pan and whisk together.
Add egg yolks to seasonings and mix well with a whisk.
Slowly add half and half, whisking smooth.
Add butter and vinegar, then turn on heat to medium-low.
Stirring constantly, cook dressing until it starts to thicken.
Remove from heat, then pour into a Pyrex measuring cup and put in the refrigerator to cool.
When dressing is cool, rinse the vegetables with water and spin dry.
In a large mixing bowl, combine these vegetables with the onion and carrots. Stir well.
Pour dressing over the vegetables and mix well.
Place in the refrigerator and allow to sit for at least 2 hours before serving.

Love Those Greens

Looking in my refrigerator last night I realized:

1) I have 2 gallons of kale to eat.
2) I forgot to store my last kohlrabi bulb properly and it was starting to get soft.

So, with those two vegetables in mind and a craving for pepperoni, I whipped up a quick meal. Oh, I also had a craving for olives, which... if you really like olives (which I do), you can add. But, to be honest I felt they overpowered everything else. The olive-less bites were very tasty all on their own. So, if I was to do this again, I'd just have the olives on the side. I added some whole grain crackers, slices of cheddar cheese, and some fruity red wine. When finished with some dark chocolate, it was a great (fast) meal.



Kale and Kohlrabi with Pepperoni

1 tsp black pepper olive oil
2 cloves garlic, peeled and sliced thick
1 medium kohlrabi bulb, peeled and julienned
2 inches link pepperoni, quartered lengthwise and then sliced 1/4 inch thick
4 c kale, washed and sliced into 2 inch strips
1/2 c green onion, cut in 2 inch long pieces
salt and pepper to taste

In a cast iron pan, heat the olive oil and garlic over medium heat.
When garlic is fragrant, add kohlrabi and continue cooking, stirring rarely.
Once kohlrabi starts to turn golden, add pepperoni and continue cooking until kohlrabi is very golden.
Add kale, green onion, and salt and pepper and cook, stirring, until kale is wilted, but not soggy.
Serve while warm with cheese, crackers, and olives.

Caution: Hot

It's been hot and humid here in Maine, which is unusual. For example, for a good portion of June I still needed to wear a jacket and leggings on my bike ride to work. I'm enjoying the heat and hope it lasts long enough for me to want it to go away. I have to say, this summer has been absolutely beautiful. While it may not have been hot in June, it didn't rain all month like last year. I'm not sure if a lack of rain (well, it's rained, but not constantly, day after day) is affecting the farm. They mentioned in the last newsletter that it's been dry enough for them to dry and bale hay. And the vegetables are still coming. They think next week they will also have flowers in the pick-your-own section, which is cool.

So, where am I with my vegetables from last week? Mostly gone, though I still have some napa cabbage, a small cabbage, some lettuce, and the zucchini left. Perhaps I'll make some coleslaw inspired salad this weekend. Most of the remaining vegetables went into my dinner last night, a hot and sour soup inspired stew. The hot and sour soup recipe I use is from Ken Hom's Fool Proof Chinese Cooking. If you've never made Hot and Sour soup, you really should pick up a copy of this book and try his out. I've never been a fan of the glutinous vibrant red variety in most Chinese restaurants in the US. Hom's recipe, however, is a proper soup and the only vibrant red comes from the hot pepper oil. It's absolutely delicious.

I was already considering using his marinade for some ground pork I had and as I got going I decided to make a stew that I could put over rice. His recipe has tofu, egg, pork, woodears and shitake mushrooms. I used the egg, pork, and shitake mushrooms and added broccoli, baby bok choy leaves, napa cabbage and some spicy red peppers. It's important, when making his soup, to make a chicken stock. I didn't have any, so I used bouillon and simmered it with slices of ginger, crushed garlic, and onion to make the base. After making that, the rest of the soup went together rather quickly. And despite the heat, it was a perfect meal.

Vegetable Hot and Sour Stew

6 c water
2 tsp chicken bouillon
4 inches of ginger, sliced
6 cloves garlic, crushed and peeled
1/2 c sliced red onion
12 shitake mushrooms, stems and tops separated; slice tops
1/2 lb pork
4 tsp soy sauce
4 tsp rice wine
1 tsp sesame oil
1/2 tsp sugar
12 napa cabbage leaves, washed and sliced into 1 inch strips
8 to 10 baby bok choy, leaves separated from stems
3 c broccoli pieces*
2 hot peppers, sliced into rounds
2 eggs
1 tbsp sesame oil
2 tbsp soy sauce
1 1/2 tsp black pepper
8 tbsp rice vinegar
3 tsp chili oil
1/4 c cilantro
2 tsp sesame oil
cooked rice

In a stock pot, combine water, bouillon, ginger, garlic, onion, and stems from the shitake mushrooms.
Bring to a boil, turn down a tad and let cook for 15 to 20 minutes.
While the base is boiling, mix the 4 tsp soy sauce, 4 tsp rice wine, 1 tsp sesame oil, 1/2 tsp sugar and pork.
Use a wire strainer to remove the ginger, garlic, onion, and shitake stems from the base.
Turn down heat so base is simmering, then slowly add the pork, breaking it into small pieces. Allow to simmer for a few minutes.
Once pork is no longer visibly pink, add the cabbage, bok choy, broccoli, shitake caps, and red pepper. Allow to cook until broccoli is bright green and cabbage and bok choy are wilted.
In a small bowl, beat the eggs with the 1 tbsp sesame oil.
Push the vegetables to the sides of the pan, clearing a space where there is mostly broth in the center. Slowly pour the egg into this space, stirring with a fork to break it up, then stir.
Add the remaining ingredients and allow to simmer for a few minutes.
Remove from heat and serve in a bowl over cooked rice.

*I typically cut the long stemmed florets off the sides, until I reach the heart of the top. Then I cut this from the stem and break into pieces. I then cut off the bottom of the stem, peel the skin off the main stem at the bottom, and then quarter lengthwise and cut into 2 inch lengths.

Sun, Fun, and no writing

You'll have to forgive me, but over the holiday weekend I decided accepting invitations to camps* was more appealing than staying in town where there is Internet access. I spent three glorious days sunning myself, swimming, and eating grilled food. Pretty awesome. Before heading out of town I took stock of what remained to be eaten from last week's CSA (a head of red leaf lettuce) and then went to pick up that week's share. I now have gallon size Ziploc bags, so I can give you a more accurate account of what I picked up:

1 gallon baby lettuce mix
1/2 gallon mixed salad greens (including spinach, radicchio, and tatsoi)
1 1/2 gallons mixed braising greens (including kale, baby bok choy, and chard)
1 small head each of cabbage and napa cabbage (they are a little bigger than a softball)
1 quart of pea pods (This time I picked more snow peas than snap peas.)
2 zucchini
1 large napa cabbage
2 heads broccoli

And given my being out of town over the weekend and then being sick at the beginning of the week, I still have quite a bit left (1/2 the baby lettuce, all of the salad greens, the bok choy, 1 small head of cabbage, 2 zucchini, most of the large napa cabbage, and the broccoli). I'm thinking I'm going to try finding a recipe for kimchi. The broccoli I'm going to try freezing. The zucchini might be made into bread that will be brought to work (or frozen).

I used up the chard, kale, and small head of napa cabbage last night (which turned into today's lunch, or maybe afternoon snack). Wanting to change up my stir fried greens, I decided to add some Moghul Masala to it. What is Moghul Masala? It's an Indian spice mixture I found in one of my cookbooks (The Book of Curries & Indian Foods). It's a mixture of cardamom pods, cinnamon, cloves, peppercorns, and nutmeg, so it adds a warm flavor to foods. After adding that, I felt that the dish needed a little sweetness, so I threw in a good handful of raisins during the last few minutes of cooking. I was really pleased with the results. While it's not a combination many people would think of, it's a balanced combinations that completely changes the flavor of typical stir fried vegetables.

Spiced Greens with Raisins

1 tbsp oil
1/3 c chopped red onion
1 tsp Moghul Masala
6 cups mixed greens (such as chard, cabbage, kale), rinsed and dried
1/4 c raisins
cooked rice

Put a cast iron skillet over medium-high heat and add oil.
When oil is shimmering, add onion and masala, and cook while stirring.
When onion is translucent and spices fragrant, add greens. Use tongs to turn the greens and mix with the onion and masala. Cook, turning frequently until mostly wilted.
Add raisins and continue cooking until greens are cooked to your liking. (I found that the chard and kale cooked quickly, while the cabbage was still not quite done. In this case, I kept cooking until the cabbage was tender and the other greens were very soft).
Remove from heat and serve with rice.

* Camp: the Maine term for a small cabin on a lake or ocean.

We all love quinoa

Well, at least I love quinoa. I've only recently discovered it and have been purchasing it regularly. And (according to what I've heard from people around me and a quick search online) it has protein, eight whole grams per one cup cooked. That's pretty awesome for a little grain! Or, oops, it's not a grain. It's actually a seed, but you can prepare it and use it like rice or couscous. To prepare it you need one part quinoa to two parts water (or other such liquid) and whatever seasonings your heart desires. What I've read says to rinse it before cooking, but I'll admit that I don't. I'm pretty sure the tiny seeds would go right through the holes in my strainer. Like rice, you mix the quinoa, water, and seasonings, bring to a boil, and then reduce the heat to low and cover. It cooks in twenty to twenty five minutes. I usually set the timer for twenty minutes and let it sit, still covered, for the last five minutes.

Last weekend I was with some friends at camp (that's what Mainers call a small cabin on a lake) and they were eating this delicious curried quinoa and chickpea salad. Inspired, I did some experimenting. I made a curry quinoa by just adding a bit of sea salt and curry powder to the pot. Then I stir fried some baby bok choy, green onions, and sugar snap peas. When all was done, I tossed them together and ate it with a side salad with a simple vinaigrette.

One of the things about my CSA that I'm enjoying most right now is trying to make a small variety of vegetables (greens, salad greens, and pea pods) into a wide variety of meals. What I usually end up with is a simple flavor combination that highlights the delicious vegetables. For this meal, the curry complimented the bok choy and peas quite nicely. I enjoy the combination of sweet sugar snap peas (or other sweet vegetables) with the complexity and slight spice of curry. Baby bok choy is great because the leaves themselves are slightly sweet, but if you include the thick stem, that is slightly spicy. It's not spicy in the jalapeno sense, but rather like horseradish or wasabi. Those pieces are a pleasant surprise that makes the dish even more interesting. I feel that this dish, or varieties of it, will make frequent showings at my dinner table.

Curried Quinoa with Baby Bok Choy and Sugar Snap Peas

1/4 c quinoa (rinsed)
1/2 c water
sea salt to taste
1/2 tsp curry powder
1 tsp black pepper olive oil
1 green onion, rinsed and chopped
6 small baby bok choy, split apart and washed
1 c sugar snap peas, rinsed and chopped in half

In a pan, mix the quinoa, water, sea salt and curry powder.
Turn burner on high and once the quinoa is at a boil, stir, cover and reduce the heat to low.
Cook for 20 minutes, then turn of the heat and let stand 5 minutes.
While quinoa is standing, heat a cast iron pan over medium-high heat and add oil.
Once oil is shimmering, add green onion, bok choy and peas.
Stir fry until bok choy begins to wilt.
Remove vegetables from heat.
In a bowl, mix together quinoa and vegetables. Eat while warm.

Mango-Goat Cheese Salad

I'll admit it, I cheated and bought tomatoes from the grocery store. But, they were Maine-grown tomatoes. Unlike the mango I bought, which is most certainly not grown in Maine. I'm pretty sure tropical fruit-producing plants like that wither up and die when they cross the boarder into Maine (sort of like a wicked witch). Luckily, we can still get the fruit. It may not be entirely eco-friendly, but I enjoy the variety that global food distribution provides. But this takes us into territory that makes me uncomfortable, debates over responsible eating habits. Where exactly does one draw the line? I've joined an organic CSA, but I have to drive 25 minutes one way to pick it up; good or bad? I eat very few pre-packaged foods, but purchase things like bananas from South America, oranges from Florida, and apples from Washington; good or bad? I figure as long as I'm making mostly good choices, that's enough. I mean, the conversation could go so far, into the larger, worldwide ramifications of food monoculture and the attack on cultural food diversity. So, back to what I ate for dinner last night and again for lunch today!

Mango-Goat Cheese Salad (recipe for two meals, with lunch packing directions)

1/2 c quinoa
1 c water
1/2 tsp adobo
1/4 tsp sazon
large pinch oregano leaves
pinch cumin seeds
5 cups washed lettuce/salad greens, torn into bite sized pieces
2 green onions, sliced
1 large tomato, chopped
1 mango, peeled and chopped
2 oz goat cheese

In a pan (with lid), mix quinoa, water, adobo, sazon, oregano, and cumin seeds.
Put over high heat and bring to a boil; then reduce heat to low and cover.
Cook for 20 to 25 minutes.
While the quinoa is cooking, prepare the vegetables and fruit.
Put half the tomato, green onion, mango, and goat cheese in a sealable container for the next meal and half in a bowl.
When quinoa is done, put half in a sealable container for the next meal and the other half in the bowl with the vegetables/fruit; mix.
Place 1/2 the lettuce in a sealable container for the next meal and half in a circle on a dinner plate.
Put the quinoa mixture in the center of the plate and serve.
(All prepared containers should go into the refrigerator until you're ready to eat. To prepare the leftovers, heat the quinoa for about a minute in the microwave, then mix with the vegetable/fruit, then combine with remaining lettuce to serve).

Vegetable Mushroom Soup

I went to a friend's house last night for a small get together. Instead of ordering food or doing our usual appetizers-for-dinner, I offered to cook. Originally I suggested a mushroom-squash soup, broth based because one of my friends recently discovered that her body is having an all out battle with dairy (or maybe that should be the other way around). The other friend indicated she's less than fond of squash, so I had mushrooms as a start and had to apologize to all the squash sitting in my kitchen unused. I hope they aren't sitting there, crying to each other about how nobody wants them. (As a side note: I have a ton of squash because, when my brother and sister-in-law left for a month in France, they left me their enormous csa share which included a ton of squash).

Back to our unpaired mushrooms... While sitting around knitting (I had the day off), I was thinking through different vegetables I could use. Oh, the no-dairy friend is also not a huge fan of meat, so I was going for an all vegetable soup. I recalled a delicious soup I had a local restaurant; it had beets (immediately nixed because one of the people eating doesn't really like those) and mushrooms and a very rich and complex broth. There were a lot of tiny pieces of root vegetables at the bottom of the bowl, so I assumed they had roasted the tiny vegetables with beef, deglazed the pan, and used that as the base. Since I wasn't using beef and didn't want to roast as well as cook stove-top, I wanted to try obtaining the richness in one pan.

In the end, I selected onions, garlic, potato (russet, for the starch), carrots, and parsnips. I used a mixture of baby portabella mushrooms and shitake. I heated a generous amount of olive oil in a heavy soup pot over medium heat. Once that was hot, I added the onions and garlic and cooked those, stirring occasionally until they started to brown. Then I added the potato, and again, cooked with occasional stirring, until that started to brown and stick to the bottom. Next were the carrots and parsnips, a little more browning, some salt and pepper, and then I deglazed with a little bit of red wine. Once the bottom was scraped clean of all those delicious brown bits, I added water, vegetable and beef bullion (my friend isn't averse to that), and the mushrooms. It simmered for about 30 to 45 minutes and I added some more salt and pepper. The end product was a peppery, rich broth filled with perfect little cubes of root veggies and sliced mushrooms. And it was a definite hit with all friends involved.

Vegetable Mushroom Soup

1/4 cup olive oil
1 medium onion, finely chopped
3 cloves garlic, smashed and peeled
1 large russet potato, washed and diced into 1/4 to 1/2 inch pieces
1 cup carrots, diced or sliced into 1/4 to 1/2 inch pieces
1 cup parsnips, diced or sliced into 1/4 to 1/2 inch pieces
1/4 cup dry red wine
3 to 4 quarts water
1 to 2 teaspoons beef bullion
1 teaspoon vegetable bullion
3 cups variety of mushrooms, sliced
salt and pepper to taste

Heat oil in a heavy soup pot over medium heat.
When hot, add onion and garlic, stirring occasionally until onion begins to brown.
Add potato, stirring occasionally until potato begins to brown and stick to the bottom of the pan.
Add about 1 teaspoon and 1 teaspoon black pepper at this point.
Add carrots and parsnips, stirring occasionally until they also begin to brown.
Pour in red wine and scrape the bottom of the pan clean.
Add water, bullion, and mushrooms and bring to a boil.
Reduce heat and simmer for 45 minutes.
While soup is simmering, taste occasionally to test the levels of salt, pepper and bullion, adding more if needed.

Sheepish return...

So, a year? Wow. Basically, anyone beyond my family has probably given up checking this site for updates; even they might have abandoned me. I don't blame you. That's a long period of silence. It's not as though my kitchen is a gloomy pit of dust and cobwebs. (Truth be told, it's currently covered in dirty dishes from last night's dinner). I have no good excuse. So, after a brief "I'm sorry," I'm going to jump right in.

After a week of scrounging for meals from what I had in my house, I got paid, went grocery shopping, and made meatloaf. But, this was no ordinary meatloaf. I honestly love my mother's recipe for meatloaf; it is the epitome of comfort food when served with mashed potatoes and cooked carrots. However, beyond really wanting meatloaf, I've had a hankering for mushrooms and rosemary. There is something about those items that just screams winter. Or rather, as their scents drift through the house, they slowly wrap you in a warm blanket of aroma and whisper to you to curl up on your couch and enjoy their company. I'm so ensnared by their intoxicating combination that they play a pivotal role in my fall/winter cooking regiment. It might come to bore someone else, but I wouldn't know; I'm usually cooking for one. I have a feeling it would take a lot of coaxing from a special someone for me to refrain from their weekly use.

All this ruminating aside, let's get onto the recipe and the process. I started with my mother's basic recipe: 1 pound of ground beef, an egg, crushed cracker crumbs, salt, pepper, splash of tomato sauce, and a small finely chopped onion. My changes: I used Stone Wheat crackers instead of basic saltines (I thought their heartier flavor would go well and add more complexity) and replaced the tomato sauce with milk (a la our recipe for Swedish Meatballs). I also added: 3 portabella mushrooms which I whirred in my food processor and then sauteed with two minced shallots, a tablespoon of dried rosemary leaves crushed, pepper and salt. I chose to precook the mushrooms so that I could cook off some of their moisture. My mother's meatloaf is normally shaped into a loaf and baked in a cast iron pan on top of a circle of tomato sauce, the covered in the remaining tomato sauce. Add a loose cover of tinfoil and bake for about an hour at 350 degrees. My resulting mixture was too wet to hold its own shape, so I actually used a loaf pan (ungreased) and covered with tinfoil for baking. The result: a winter wonderland of flavor and a new addition to my comfort food collection.

Rosemary and Mushroom Meatloaf

1 tablespoon oil
2 shallots, peeled and finely chopped
1 tablespoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 portabella mushrooms, minced in a food processor
1 pound ground beef (I used 85% lean)
1 small onion, finely chopped
2 tablespoon milk
1 teaspoon salt
1 teaspoon ground pepper
5 ounces Stone Wheat crackers, crushed to a fine powder (either in food processor or with a rolling pin)
1 egg

Heat oven to 350 degrees.
In a cast iron pan, heat the oil over medium-high heat.
Add the shallots and cook until translucent.
Add the rosemary, 1/2 tsp salt and 1/2 tsp pepper and cook until fragrant.
Add mushrooms and cook, stirring, until mushrooms release their moisture and most of the moisture cooks off.
Remove from heat and allow to cool.
In a large mixing bowl, place beef, onion, milk, remaining salt and pepper, crushed crackers, egg, and mushroom mixture.
Mix with your hands until everything is well incorporated.
Place mixture in a loaf pan, pat down gently, cover with tinfoil, and bake for about an hour, or until center is cooked through and no longer pink.

Beef and Sausage Stew

I had planned to go grocery shopping yesterday so that I could make another round of chili or something else warm. Instead I sat in my apartment most of the day reading and knitting. My dirty laundry and bare kitchen mocked me the entire day. In my defense, dragging a granny cart through a foot of snow to do laundry isn't exactly fun. Especially when most of my neighbors are disinclined to shovel their walks. The snow also deterred me from shopping and since I'm going back to Wisconsin near the end of this week, there isn't much reason for me to do any major food purchasing. So, I holed up in my apartment and stayed warm while my dog barked at everything that dared make a noise outside. Magellen has a serious problem. He hates trucks in general, car doors slamming, and people talking outside. I think he has a wire loose that makes all noise seem like an impending threat to our safety. The only way to keep us safe is to bark ferociously and run to all the windows. You never know, one of those trucks might climb into one of our second story windows. Then where would we be? Choking from gas fumes and freezing from the brisk winter wind blowing through the giant hole in the wall. It's a good thing Magellen scares them all away.

...Back to more important matters, though. The stew... perhaps it was more a soup... consistency of soup because I didn't feel like thickening the liquid, but there wasn't much liquid... okay, we'll just stick with calling it a stew. Feel free to thicken the sauce, should you be so inclined (mix some cornstarch with cold water and pour gradually into simmering stew/soup). I had 3/4 of a pound of steak and about 1/4 pound andouille sausage. I had an onion, three parsnips, some carrots, and a cabinet of leftover alcohol from my 30th birthday party. The end result was good... but lacked something that I couldn't quite put my finger on. I think it just needed something to balance out the earthy and spicy ingredients. I thought the sweetness of the carrots would do it, but not really. Okay, I'm being a bit of a perfectionist here. The stew was very good, but the next time I make it, I'll try to make it more balanced and let you know if I succeeded. In the meantime, make it. It's good. Maybe you could make some suggestions on how to improve it?

Beef and Sausage Stew

3/4 lb steak, cut into small cubes
1/4 lb andouille sausage, cut in quarters lengthwise and sliced into cubes
1 tsp black pepper, freshly ground
1 medium onion, diced small
5 cups water, divided
1/2 c sweet vermouth
3 parsnips, peeled and sliced
3 carrots, peeled and sliced
1 bay leaf
1 tsp thyme leaves
1/2 tsp Tabasco sauce
1 tsp Worcestershire sauce
1 tsp beef bouillon

Heat a cast iron skillet over medium heat until hot.
Add steak and andouille sausage and brown on first side.
Add black pepper and stir.
Continue to brown the meat, stirring occasionally, until a crust has formed on the bottom of the pan.
Add 1 c water, scrape bottom of the pan clean, and simmer until liquid has evaporated and crust is forms on the bottom of the pan again.
Mix vermouth and 1/2 c water and pour into pan.
Scrape bottom of the pan clean and simmer until liquid has evaporated again and crust is formed again.
Add remaining water and the remaining ingredients and stir, scraping the bottom of the pan again.
Bring to a boil, then simmer for 1/2 hour to 1 hour, until liquid dips below the top of the solid ingredients and carrots and parsnips and tender.
Serve hot with warm bread.

Lamb Chili

Mary Anne came over tonight for dinner and knitting. ...Do I sound like an old maid yet? We went to the grocery store without any idea what we wanted to eat except that I knew I wanted something warm. I’ve been feeling chilled and tired lately and warm food seems to help. I guess that’s just the normal for winter. She suggested soup, which I’ve been eating a lot of lately. I wanted something else and Mary Anne suggested chili. Okay – so it’s basically soup, but in my defense, it’s thicker, more substantial, and basically hearty and warm – just what I wanted. Knowing that I spent some money this weekend, she hesitantly suggested making it with lamb; since lamb wasn’t that much more than the beef, we did opt for it. And instead of the tomato juice I usually use, she suggested with whole tomatoes. We hit common ground with crushed tomatoes and a can of tomato paste. We both enjoy a lot of beans as well, so we picked up a can each of black and kidney beans. The resulting soup was thicker than my family’s recipe, without being the seasoned meat dish of some people’s preference. And least anyone fear that I am a hermit, we did end up going out afterwards. There is a great beer bar in town with a casual atmosphere and intriguing mix of patrons. It has both great drinks and entertaining people watching. We even ventured into a conversation with complete strangers – look at us make acquaintances!

Lamb Chili

1 lb ground lamb
2 small or 1 large yellow onion, peeled and chopped
1 red pepper, seeded and chopped
1 habanero, stemmed and chopped
1 can tomato paste
1 large can crushed tomatoes
3 tbsp chili powder (or to taste)
½ tsp oregano
pinch of cumin

In a soup pot, brown the lamb meat. If there is a lot of extra moisture in the meat, simmer off the excess liquid.
Add onions, pepper and habanero to pot and cook, stirring, until onions are translucent.
Stir in tomato paste.
Gradually add crushed tomatoes.
Mix in chili powder, oregano and cumin.
Simmer for ½ hour, stirring frequently.
Serve hot with a hearty whole grain bread.