Monday, August 31, 2009
Monday, August 24, 2009
So anyway, I found this pudding recipe on the back of an organic cornstarch box I was using and thought I'd try it. My little family loved it! And I even made theirs with rice milk since neither my husband or little son can have dairy. You could use raw milk, or whatever kind you use and have healthy pudding....wait, can pudding be healthy? At least it is not from a box or processed in any way! It is super easy to do!
Easy Chocolate Pudding
Chill Time: 2 hours
2/3 cup whole cane sugar
1/4 cup corn starch
3 T unsweetened Cocoa
1/8 tsp salt
3 cups milk (I used rice milk for Steve and Luke)
2 T butter
1 tsp vanilla
*Combine sugar, corn starch, cocoa, and salt in medium saucepan.
*Gradually stir in milk until smooth.
*Bring to a boil over medium heat, stirring constantly, and boil for 1 minute.
*Remove from heat.
*Stir in vanilla and butter.
*Pour into serving bowls, cover, and refrigerate for two hours.
Wednesday, August 19, 2009
Under each fruit and veggie it lists what pesticides were found and what those pesticides are known for. Very interesting!
Wednesday, August 5, 2009
Fresh Peach Cobbler:
- 1/2 cup raw sugar or other sweetener
- 2 tablespoons cornstarch or arrowroot powder
- 4 cups fresh peaches, sliced
- 1 cup water
- ground cinnamon
- 1 cup whole wheat pastry flour
- 2 tablespoons sugar (I used brown sugar)
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons margarine ( or butter)
- 1/2 cup soymilk or water (I used rice milk because that is what Steve and Luke drink, but you could use whole milk, raw milk, whatever kind of milk you use. I have not tried it with water)
Combine sugar and cornstarch in a saucepan, then stir in the peaches and water. Bring to a boil, then boil 1 minute, stirring constantly. Pour into a 9” square baking dish and sprinkle with cinnamon.
Preheat the oven to 400° F.
Combine flour, sugar, baking powder, and salt. Cut in margarine until mixture resembles cornmeal. Stir in soymilk until mixed, then drop by spoonfuls onto the hot fruit. Bake until golden brown, about 25 minutes.
Tuesday, August 4, 2009
Monday, August 3, 2009
French Women Don't Get Fat. Thanks to Jodi's original recommendation at our first Food Group meeting back in...November...this book made it onto our list of good reads. I enjoyed listening to it on CD while drafting at work (Mireille herself read it aloud, and the accent was enough to hook me after the first two minutes). In our discussion, we agreed that the title was originally off-putting in a way, sounding a hint like a fad diet book or an overly narcissistic memoir. Quite the contrary, the author's tales were filled with practical advice for a beautiful food life, accompanied by seasonal menu ideas and reminders to eat and imbibe with intentional awareness.
Never eat while standing ~ that's a favorite rule of thumb. How often can we absent mindedly munch our way through something without taking time to savor (or perhaps make a better judgment about) what we're putting into our bodies?
Also, seasonality and seasoning are the two keys to steering clear from boredom at mealtime. Her observation that the monotony of food choice tends to push eaters toward larger and larger portions to feel satiated resonated with me. Many times a small meal, punctuated with bursts of interesting flavor or delightfully scarce specialties (think back to that first spear of asparagus in early spring...the first strawberry to finally ripen red...the summer peach at the height of sweetness...), will be infinitely more satisfying than a heaping plate of same-old, same-old food from a can or a box or a grocery store shelf. Eat what truly tastes good, and be sure to actually taste what you eat.
In the vein of French Women...Emily also brought beautiful lavender to give away along with recommended recipes from Brenda Hyde.
1/2 white onion, chopped
1 jalapeño, seeded and finely chopped
1 tablespoon chopped mint
1 tablespoon chopped basil
Juice of 1 lime
Salt to taste
Method: Toss all ingredients together in a large bowl ~ serve
Interestingly, on a cooking tangent, I came across Michael Pollan's recent article for the New York Times Magazine entitled, Out of the Kitchen, Onto the Couch. His commentary on the changing face of food-based television shows explains that, unlike past days where viewers were inspired by the likes of Julia Child to take on kitchen tasks with gusto, men and women today are lured to watch shows as if they were sporting events and then ultimately feel their own ineptitude. The result? Westerners resort to visiting advertisers' restaurants and store end-cap product displays rather than cook their own dinner. Today, I listened to Mr. Pollan discuss his article on a radio show on NPR, and he reminded the host that despite all of the best efforts of the "green/local/sustainable/small-farm/farmers' market revolution," we won't make it anywhere unless Americans return to cooking. He explained (and I paraphrase), "Farmers at Farmers' Markets aren't selling packaged foods and pre-made meals, they're selling raw ingredients and it's up to the consumer to take them to the kitchen and cook..."
Anyway, interesting read if you have a bit of time and a cup of tea...
Back to the dental hygiene.
Emily brought supplies and instructions and guided us through making our very own Better-Than-Tom's, all-natural toothpaste! And let me say, after a few days of using it, I already notice a difference. I love the gritty, polishing texture, and the fine-tuning of flavor to personal preference can take place over the next batch or two.
Emily's Homemade Pearly White Paste
2 T coconut oil
3 T baking soda
10 drops peppermint essential oil*
Pinch of stevia power (a sweet tasting herbal supplement)
You can just dip a dry toothbrush into the mixture and brush away! It won't foam, and it won't pollute the waterways with toxic extras that float down the drain and into habitats within our watersheds. Best of all, coconut oil is anti-viral, anti-bacterial, and anti-fungal, so your toothbrush should actually stay a little more sanitary. (*Experiment with oils to find a flavor that works well for your tastebuds...)
We also made a yummy, smoothing sugar scrub perfect for leaving your skin soft and moisturized...but that recipe will remain a secret until the next spa-party. There were also talks about making homemade lip balm in the future...(forever thanks to Jay for his Glory Bee insider's knowledge and my very first introduction to Better-Than-Burt's-Bees all natural chapstick!).
Lastly, we discussed a few of Deconstructing Dinner's shows that illuminated the bigger picture behind such food giants as Nestle, PepsiCo, and Kraft. Visit this site and search for the "Packaged Foods Exposed" series to listen to archived episodes... Peek here to see interesting information on the acquisition of organic companies by the top 30 food processors in North America...
Announcements FYI ~ You are all invited to Genevieve and family's Harvest Festival at Pokrov Farm in Sandy, Oregon on Sunday, September 13th. There will be more details once it's closer...but save a place on your calender. The best part of the day may be the raffle for home made and farm raised goods including your very own all natural Thanksgiving turkey...
With that, au revoir! We will be taking the month of August off from Food Group in order to focus on preserving the bountiful summer harvest. If you're interested in the August 30th canning workshop, contact us at firstname.lastname@example.org Otherwise, happy harvest and we hope to see you at the next get together in September!
Sunday, August 2, 2009
(Picture taken from bbcgoodfood.com)
In honor of this bountiful harvest of summer squash, I found this recipe in the book "Organic Kitchen and Garden." Be warned I have not tried it yet, it just looks really tasty.
Courgette Fritters with Pistou
1lb zucchini grated
2/3 cup plain whole-wheat flour
1 egg seperated
1 tbsp olive oil
oil for shallow frying
sea salt and ground pepper
For the Pistou Sauce
1/2 cup basil leaves
4 garlic cloves
1 cup finely grated Parmesan cheese
finely grated rind of 1 lemon
2/3 cup olive oil
To make the Pistou sauce, crush the basil leaves and garlic in a mortar with a pestle to make a fine paste (you can use the end of a rolling pin and a bowl!). Transfer the paste to a bowl and stir in the grated cheese and lemon rind, gradually blend in the oil, a little at a time, until combined, then transfer to a serving dish.
To make the fritters put the grated courgettes in a sieve over a bowl and sprinkle with plenty of salt. Leave for 1 hour then rinse thoroughly. Dry well on kitchen paper.
Stir the flour into a bowl and make a well in the centre, then add the egg yolk and oil. Measure 5 tbsp water and add a little to the bowl. Whisk the egg yolk and oil, gradually incorporating the flour and water to make a smooth batter. Season and set aside for 30 minutes. Stir the grated cheese and rinsed courgettes into the batter, whisk the egg white until stiff, then fold into the batter.
Heat 1cm/1/2”of oil in a frying pan. Add dessertspoons of batter to the oil and fry for about 2 minutes until golden brown and crispy, remove from the pan using a slotted spoon. Place the fritters on kitchen paper and keep warm while frying the rest. Serve the hot fitters with the pistou sauce.Let me know how it turns out if any of you try it!
Today at the Montavilla Farmer's Market I bought nine big bunches of basil. It's amazing how much that amount of basil shrinks when made into pesto!
I made about ten cups of pesto and froze it in one cup portions. I used the recipe from Nourishing Traditions which has always worked well for me.
2 cups of packed basil leaves
1/4 cup toasted pine nuts (I don't bother toasting mine)
1/4 cup Parmesan cheese
2 - 4 garlic cloves
1/2 tsp sea salt
1/4 - 1/2 cup olive oil
Pulse the basil leaves in a food processor, then add the rest of the dry ingredients. Add olive oil until it becomes a thick paste.
I am looking forward to eating local pesto in December!!!
(Unfortunately no pictures of the pesto, camera went missing)
Have a happy evening!