Summer

Can't wait for summer ... cottage cheese with blueberries

Spanish Chili (with Eggplant)

Experiment #2 in Food for Thought:  Spanish Chili

Sauce
1 onion, finely chopped
1 red pepper, cored, de-seeded and chopped
1 clove garlic, crushed
1 large fresh green chili
4 fresh tomatoes, quartered
1 small carrot, grated
14 oz tin tomatoes
2 T tomato paste
2 oz ground almonds
3 fl oz sherry
1 oz fresh coriander

Vegetables:
1-2 cans black or red beans
1/2 red pepper
1/2 green pepper
1 aubergine (eggplant)
2 carrots, sliced
1 small cauliflower

Early in the cooking stages

Later in the cooking stages

The last word on this recipe is I don't know why I was convinced to make this recipe.  When asked what foods I don't like, I rarely can think of more than 2 items ... one of which has always been eggplant.  It goes back to this one dish my mom made when I was a kid.  Moussaka.  I still can't think of it without shuddering.

As I entered my 20's, I began to think about my need to challenge this life-long held belief that I hated this vegetable.  After more than a half-dozen honest tries over that decade, I finally gave myself permission to not EVER make anything with eggplant because I simply never liked the result.

How was I convinced to make this recipe?  I have no idea.  But it might have me changing my idea that I can't make something with eggplant, have it taste good, and that I might like it.

Miracles do indeed happen.

Cooked raisins, on the other hand?  No.  Raisins aren't meant to be cooked, and I won't eat them.

Shepherdess Pie

Shepherd's Pie is a traditional British meal, made with either beef or lamb and other veggies, topped with mashed potatoes and is baked.  Shepherdess Pie is the vegetarian twist, courtesy my new cookbook, Food for Thought.

When M and I went to London last year, the first meal we had was at this little restaurant called Food for Thought, located in Covent Garden.  It's been around since the 1970's and espouses the idea that you can have great food that happens to be vegetarian.  The entrance immediately has you at the top of a skinny steep staircase; at the bottom is the kitchen, a counter from which to place your order, and a smattering of small tables crammed into this very small space.  The meal we had was nothing short of Amazing.  I still think about that meal as one of the best I've ever had.  My only disappointment is not getting a picture or two!

Recently, I got the idea to purchase their cookbook (one for Martin, one for me) and this recipe of Shepherdess Pie was the first we tried.  (The thought has crossed my mind to do a Julie & Julia Experiment with this cookbook ... )

Leeks and smoked paprika

After sauteing, with veggie broth, with roasted parsnips in the background

Sadly, the recipe got a lot more complicated after this so there are no further pics to document this dish.  Suffice it to say that the parsnips (with some other roasted veggies) were topped with the sauce above with a couple of cans of beans (adzuki and red?), topped again with mashed potatoes.  Hearty stuff!

Dancing ...

May 2010, Waltz of the Flowers

Making this blog true to its name, I'm adding this lonely picture of Martin and I dancing.  I think it's the only one I have! I would love to get more pictures and videos of dancing, but it's difficult to get them ... because I'm mostly just thinking about dancing.

This was taken at the 2010 Waltz of the Flowers, held every May in the Armory Building on the south end of Lake Union.  The orchestra is made up of local high school students, and is fundraiser for music programs in Seattle schools.

Cinnamon Swirl Pancakes

Who knew this could be so easy and so delicious? A great idea for a weekend breakfast!  I haven't made pancakes in years, but this might become a regular addition to the agenda of a lazy weekend.


Apple-Cinnamon Swirl Pancakes (from Fat Free Vegan Blog)

Pancake Batter:

• 1 1/4 cups unbleached flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/8 teaspoon cinnamon
• 1 1/3 cups almond milk or soymilk
• 1/2 tablespoon egg replacer powder* mixed with 2 tablespoons water
• 1/4 cup chopped walnuts (optional, but good)
• 
  

Cinnamon-Apple Swirl Batter:

• 2 tablespoons prepared batter (above)
• 2 tablespoons natural apple sauce
• 1 teaspoon cinnamon

In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while the skillet heats.

While the batter is resting, combine all of the “swirl” ingredients, using 2 tablespoons of the prepared batter.

Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles. Gently stir the walnuts into the batter. Pour batter by scant 1/4 cupfuls onto hot griddle. Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern. Cook until tops are bubbly and bubbles burst; edges will look dry. With a pancake turner, turn and cook until undersides are golden. Place on a warm platter; keep warm.

Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking. Serve pancakes with syrup or other topping as desired.

Saturday Morning's version -- it turns out swirls aren't all that easy to pull off

As a side note, I also made these this morning (because they were just that good!), but ended up being out of soy milk.  Martin suggested coconut milk as a substitute, and it actually turned out well, if a little richer tasting than regular  soy would have been.

Mmmm, Pho!

Pho (also known at my house as "Happiness in a Bowl").  You might think that something that tastes so fantastically good would be horribly, horribly complicated with too many expensive.  Fortunately, this is not so!



for the broth... 
2 unpeeled shallots, halved
4 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
one 3-inch cinnamon sticks
2 pods of star anise -- found in Asian grocery store
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce 


for the soup ... 
1 pound rice noodles
1 pkg firm/extra firm tofu, baked, cut in small chunks
6 scallions, thinly sliced (both green and white parts) 
1-2 C mushrooms, sauteed


to be added by each eater from a buffet plate ...
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole 
fresh jalapeno, cut into small strips
1 lime, cut into wedges
hoisin sauce
sriracha chili paste


Cooking Instructions
To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.


While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.


When you are ready to assemble the soup, add the tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.


This was last night's dinner ...

One last word on pho.  You really must not skimp on Sriracha.  I'm not into making things super-hot-super-spicy.  Just a quarter-teaspoon of this fiery ingredient will make good pho into fantastic pho!

Very filling, very healthy!