tag:blogger.com,1999:blog-81268046327125273712024-03-19T00:31:20.692-07:00the playful cookkirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-8126804632712527371.post-35423216247036969702008-09-29T19:35:00.000-07:002008-09-29T19:38:56.258-07:00sangria {a shameless plug}<a href="http://images.teamsugar.com/files/usr/1/15259/pha137000063_0.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://images.teamsugar.com/files/usr/1/15259/pha137000063_0.jpg" border="0" /></a> Where in the world have I been?<br /><br />Not starving, I assure you. It is most definitely the case that I post the least here, sharing my latest culinary discoveries once inspiration strikes. As I've been dealing with a variety of life issues -- who doesn't have them, really? -- this space has gone (no pun intended) to the back burner. I think it's safe to say that my intent with this space has changed -- I'm going to leave it open and post new things when there are new things to share. Other than that, it's not going to be a priority.<br /><br />That being said, I have to share this. There is nothing original about it, but I have to share because in the less than three months since I discovered this recipe, I have used it three times.<br /><br />Strictly speaking, there's nothing particularly healthy about this sweet and tart adult beverage. But we've gotta have a little fun every now and then, don't we?<br /><br />So here you go: a recipe for a positively delightful <a href="http://www.yumsugar.com/80821">sangria</a>.<br /><br />(And yes, it's totally gluten-free and dairy-free).<br /><br />Enjoy!!kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com0tag:blogger.com,1999:blog-8126804632712527371.post-8741394546665922042008-08-31T14:34:00.001-07:002008-08-31T14:58:09.877-07:00turkey & vegetable soupI am sad to say that it is <em>already </em>soup weather here. In the meteorological anomaly that is the Pacific Northwest, the last day of August finds us with some ominous looking clouds and tempatures that finally broke the upper forty-degree range around noon. I've just turned on the heat and wrapped myself in an afghan. A steaming mug of tea is waiting for me. Though the calendar might tell me otherwise, I'd like to say welcome to autumn.<br /><br />And so I find myself craving soup. Today's recipe is modified from one a friend made while doing a detox diet for a few days. It smelled so yummy, I knew I had to make it myself. And of course, I had to make it my own.<br /><br /><strong>Featured ingredient:</strong><br />I think the only ingredient in this particular soup that hasn't been used here before is kale. <strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=38">Kale </a></strong>is a leafy vegetable closely related to cabbage. With more than 1,300% DV in a single cup, kale is the off the charts with potassium (otherwise known as Vitamin K) and is no slouch when it comes vitamins A and C, either. It is rich in a lot of nutients that studies have shown help lessen the chances of certain types of cancer (ovarian cancer, in particular). And ... it tastes great in soup!!<br /><br />So without further ado, let's get cooking!!<br /><br /><strong>Ingredients:<a href="http://render-2.snapfish.com/render2/is=Yup6lQQ%7C%3Dup6RKKt%3Axxr%3D0-qpDofRt7Pf7mrPfrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQQaaxQJGxJl0xv8uOc5xQQQlalJ0J0eQ0qpfVtB%3F*KUp7BHSHqqy7XH6gX0Qool%7CRup6aQQ%7C/of=50,332,442"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand" alt="" src="http://render-2.snapfish.com/render2/is=Yup6lQQ%7C%3Dup6RKKt%3Axxr%3D0-qpDofRt7Pf7mrPfrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQQaaxQJGxJl0xv8uOc5xQQQlalJ0J0eQ0qpfVtB%3F*KUp7BHSHqqy7XH6gX0Qool%7CRup6aQQ%7C/of=50,332,442" border="0" /></a></strong><br />1/2 large yellow onion, chopped<br />Chopped carrots<br />Chopped kale<br />Chopped fresh broccoli<br />Garlic, finely chopped<br />Vegetable or chicken broth<br />Olive oil<br />Sea salt<br />Pepper<br /><br /><strong>Optional:</strong><br />1 lb. ground turkey<br /><br /><strong>Directions: </strong>In a large skillet, heat olive oil<br />Add onion, garlic, carrots, kale, broccoli.<br />Cook until onions are translucent and other vegetables are softened and cooked down.<br />Once cooked, transfer cooked vegetables to a large soup pot and cover in broth.<br />Add salt and pepper, as well as any other spices you'd like<br />Simmer on low heat for 2-3 hours.<br />Place ground turkey in warm skillet.<br />Cook until done and drain fat.<br />Add to soup pot.<br /><br />Enjoy with some warm gluten-free cornbread, and yeah ... that's yummy!!<br /><br /><br /><br /><div align="right"><em><span style="font-size:85%;">photo by <a href="http://www.flickr.com/photos/kirstenmichelle">kirsten.michelle</a></span></em></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com1tag:blogger.com,1999:blog-8126804632712527371.post-8590934751009650312008-08-30T07:40:00.001-07:002008-08-31T14:58:58.505-07:00getting back on trackBased on the lack of posting here, one might think that I stepped out of the kitchen for awhile. Rest assured I'm still eating healthy and delicious food, and I've been eating it with equally <a href="http://lattesandrainydays.blogspot.com/2008/08/all-this-beauty.html"><em>delicious </em>people</a> (I hope my girls don't take offense to being referred to as "delicious", but they just are!). Summer is frequently a busy time as -- at least here in the Pacific Northwest -- we shed our fleeces and raincoats and expose our skins to sunlight and warmth, letting the ice thaw in our veins and feel the tingle of summer in our blood. <em>Aaahhh ...</em><br /><br />I know it's usually all about my <em>almost</em>-recipes and food in this place (with the occasional exception of <a href="http://playfulcook.blogspot.com/2008/07/o-my-colon-poem-that-has-nothing-to-do.html">poetry</a> inspired by my bodily functions or lack thereof), but I just wanted to mention something that I've overheard and been thinking on lately.<br /><br />It's the idea of <em>getting back on track</em>.<br /><br />You know how it is: a health scare, whether our own or that of a close friend or family member, shocks us into "good" or "healthy" new habits. But then it starts to wear on us. Though once frightened enough to adopt healthy habits, the desire to stay within the limits of what we know is good for our bodies slowly gives way to guilt and finally wanes toward apathy. We start to feel hedged in by internal lists of <em>shoulds </em>and <em>should nots</em>. We abandon the list in favor of satisfying ourselves with what we want most in the moment. Out with a group of friends, we don't want to be the one to ask for something on the side or to hold that sauce or ask what the ingredients are. Eventually the motivation and any remaining vestiges of the fear that inspired the initial change lose presence in ourselves altogether and <em>well, it's just so darn hard to do it, so I'm just going to eat and do what I want</em>.<br /><br />Maybe we notice that, once back to our old ways, we start to feel sluggish, tired, or just a little "off". Maybe we don't notice a change at all. The change might be so slow and gradual that we really don't notice it at all.<br /><br />Far from mocking the line of thinking that says <em>I'm just going to eat what I want, consequences be damned</em>, I affirm that it is one I know well. For the most part, now that I know what my dietary limitations are, I feel free to roam wide and free within those boundaries. Most of the time, they do not limit or constrain me. But I'll admit, there are times when it gets old. I recently lamented to a friend that sometimes I just get so tired of having to maintain a heightened awareness of what I'm putting in my body and then once consumed, maintaining a mindfulness about how it is affecting me. I get tired of how much supplementation I require just to feel normal and to ensure I don't end up in the land of <a href="http://playfulcook.blogspot.com/2008/05/supplement-junkie.html">scary and dangerous deficiencies</a> again.<br /><br />When my girlfriends were here visiting, we had a big dinner on our last night together. I made turkey burgers with grilled onions and all the fixings, sangria, and a variety of salads. The whole evening was just <em>yummy</em>. Spirits were high and the room was rolling with laughter. When it came time to pass around the dessert, I didn't want to ruin flow of things for myself; I took my portion of the banana pudding with whipped cream (dairy and dairy) and crushed vanilla wafers (gluten), which I did my best to avoid. It was <em>delicious</em>. I had only a small portion of what was served to me and enjoyed the remainder of the evening with my friends. Even so, it was a transgression of boundaries that I know and understand well.<br /><br />I'll spare you the gory details, but today was the first day in a week my body didn't suffer the repercussions of that choice.<br /><br />I know other food allergy sufferers who, having decided that staying within those limits are just "too hard", eat those things that not only cause them momentary discomfort, but that also have the potential to cause serious deficiencies and in the long run, chronic and painful illnesses like anemia and osteoporosis, and possibly seizures.<br /><br />I will never forget one day when a friend and I waited in line waiting to order our coffee at Starbucks. I took a long and mournful look at the pastry case and remembered with nostalgia yummies like pumpkin scones and marionberry muffins. When asked if I wanted anything to eat, I told the barista, "I would love to have something, but unfortunately I'm allergic to gluten."<br /><br />And then she told me a bit of her story. In her late forties, this tall, lean, athletic-looking woman had been diagnosed with celiac disease just six months earlier and had also more recently learned that she had advanced osteoporosis. This is common for celiac sufferers who, unaware of their allergy, eat the gluten that damages their villi of the small intestine, compromising its ability to absorb nutrients effectively.<br /><br />I always remember this when someone tells me how hard it is to avoid gluten or other foods that might be harmful to them. It reminds me that while it's difficult to <em>stay on track</em>, the consequences of going off track have the potential to cause discomfort in the short term and chronic illness in the long term. Personally, osteoporosis is something I'd rather avoid.<br /><br />There will continue to be times where I'll have to pass on the homemade bread and say "no thanks" when the dessert is passed around. Sometimes that's really going to stink. But staying on track means in the short term that I'll feel energetic and healthy, maximizing my chances of engaging fully in my own life. In the long term, passing the plate means I'm doing everything in my power to enable my body to remain healthy as I get older.<br /><br /><br />I know that there are no guarantees. I can't control every factor that contributes to the state of my overall health and I certainly can't stop the aging process. It's humbling and frustrating, but I've got a limited amount of control when it comes to managing my health. I can control my diet and exercise: those are the small pieces I can manage, trusting that the small sacrifices I make in the short term will have long range benefits.<br /><br />For me, what it boils down to is this: my health is mine alone to manage. Whether I do so well or poorly is up to me.kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com5tag:blogger.com,1999:blog-8126804632712527371.post-87297318030977103862008-07-29T20:22:00.000-07:002008-07-29T21:36:56.722-07:00o, my remedial colon {a poem that has nothing to do with punctuation marks}It's true: <em>I have no shame</em>. If you read my post about the <a href="http://playfulcook.blogspot.com/2008/07/vegan-challenge-berry-fiberlicious.html">smoothies and fiber</a>, then you know exactly what I mean.<br /><br /><em>Ahem </em>...<br /><br /><br /><br />My colon is remedial,<br />I cannot tell a lie.<br />Some of you might cringe now<br />Or roll your eyes and sigh.<br /><br />I’m giving you fair warning<br />So if you want it, now’s your chance<br />To stand right up or turn and run<br />Without a second glance.<br /><br />Some girls dream of riches<br />And others dream of fame,<br />Or handsome men or shopping sprees,<br />And them I cannot blame.<br /><br />Today my dreams are smaller<br />And simple to the core:<br />A functioning digestive system,<br />I ask for nothing more.<br /><br />I never thought I’d say this,<br />But I now declare it’s true:<br />All I want is nothing more<br />Than to have a normal poo.<br /><br />I’m weary of the bloating<br />The puffiness and the pain;<br />I’d like a trip to the bathroom<br />That does not involve much strain.<br /><br />I’d really be quite thrilled –<br />I might do a little dance<br />If things would move and once again<br />I could fit inside my pants;<br /><br />If I could go to the doctor<br />And without a second thought<br />Avoid the fine details<br />Of my time upon the pot.<br /><br />If I could just be normal,<br />“Regular” some might say,<br />Scarce would I be able<br />To keep my joy at bay.<br /><br />I’d tell you all about it,<br />You would be sure to know<br />There’d be a lightness in my voice,<br />And to my face, a glow.<br /><br />But for now it’s mine to try<br />Every laxative known to man:<br />Powders, pills, and flaxseeds<br />With my fiber-full eating plan.<br /><br />Miralax and slippery elm,<br />Psyllium and dried plum;<br />Smooth move tea and senna leaf<br />All moved through my bum.<br /><br />I don’t care where it comes from,<br />What it is that makes it move,<br />So long as I am able<br />To get back into a groove.<br /><br />On the outside I look healthy,<br />Young and full of <em>joie de vivre</em>,<br />But on the inside I think I just had<br />Birthday number ninety-three.<br /><br />And so I sigh and moan all day,<br />Praying for the end<br />To this profound constipation<br />Which is nothing like a friend.<br /><br />I’m swelling to my limits,<br />The bloating is quite a sight.<br />If these aids don’t work, I just might need<br />A stick of dynamite.<br /><br />And so my dear intestine,<br />I beg you to cooperate<br />To get in gear and do your job,<br />To free the padlocked gate.<br /><br />I’m doing everything I can<br />To give what you require,<br />To be gentle in my coaxing,<br />To move the stubborn mire.<br /><br />I’d really be so thankful,<br />I want it more than wealth<br />If you would let me live and move,<br />Enjoying better health.<br /><br />I guess I’m done, the poem is over<br />There’s nothing more to do,<br />But hope and pray and watch and wait<br />For the perfect number two.<br /><br /><br />:o)kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com6tag:blogger.com,1999:blog-8126804632712527371.post-26679220475298006582008-07-09T21:26:00.000-07:002008-07-14T19:55:20.109-07:00vegan challenge: berry fiberlicious smoothiesOh yeah. I'm going <em>there</em>.<br /><br />There's no skirting around the issue. This is a post about how I got (am getting?)<em> um </em>... unplugged.<br /><br />More than you want to know, right?<br /><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3153/2654707404_ba65e74b8c.jpg?v=0" border="0" /><br />Before I get to <strong><span style="color:#993399;">the recipe</span></strong>, I just have to provide the <strong><em>background</em> and <em>inspiration</em></strong> for it. I don't know if anyone else will appreciate this history, but since there is a reason behind every recipe here and this is my blog, I'm going to share it anyway.<br /><br />Let me just say that in the past two years of having a malfunctioning and especially finicky digestive tract, I've learned a lot about the particular region of the body that I'll refer to as the lower digestive system (more than anyone should have to know, <em>really</em>) and have gotten oddly comfortable discussing the things it does and does not do. It is a <em>major</em> indicator of one's overall health, and especially so when digestive issues are involved. So my family doctor asks about it. My gastroenterologist asks about it. The naturopath asks about it too. Heck, even <em>my chiropractor<strong> </strong></em>asks about it. So I've gotten used to paying close attention to its behavior and learned quickly to get over my <strong><em>really squeamy</em> </strong>squeamishness about it.<br /><br />If I've ever brought it up with you and you wish I would just <em>shut up </em>(or if you're reading this thinking<em> good Lord, I wish she would stop</em>), please accept my apologies. It's just that when this thing that wasn't working properly (and hadn't been for a long time) started working, I got a little excited. And like I said, I've gotten used to talking about it.<br /><br /><em>Wow, am I really writing this? </em>It would seem so.<br /><br />One of the side effects of my <a href="http://lattesandrainydays.blogspot.com/search/label/fog">thyroid kicking back into gear</a> again was that things started, <em>uh </em>... not working quite right in that lower digestive region. In fact, there was barely any activity at all, at least not without a great deal of effort. <em>For a little over a month</em>. <strong>(not good)</strong><br /><br />I was just a little irritated, considering that I already have a fairly high-fiber diet. I have gluten-free steel-cut oats (fiber) with ground flaxseed (fiber), raisins, chopped almonds, and soymilk in the morning. I eat two apples with the skin every day, one in the morning and another before lunch (fiber, <em>fiber</em>). Especially now that they're in season, I eat a lot of raw veggies like broccoli, cauliflower, carrots, peppers, snap peas, etc. (fiber, <strong>fiber</strong>, <strong>FIBER</strong>). I eat fresh fruits. I enjoy and regularly consume legumes like black beans, lentils, and kidney beans (hello, <strong><em>HOLY FIBER!!</em></strong>).<br /><br />And still, <em>no change</em>. What the ... ??<br /><br />I tried some teas that promised the desired effect and there was a little action. But nothing to write home about (even <em>if</em> Mom had been willing to read such news).<br /><br />I had a follow-up appointment with my naturopath on Monday and told him that while the thyroid was alive and kickin', things in that lower digestive area were a little ... <em>uh</em>, stopped up. When he put stethoscope to that area, he told me that I had <em>a shocking lack of bowel sounds </em>(who knew??) and subsequently recommended I take psyllium seed. It's the primary ingredient in some of those powdery stir-in laxatives like Metamucil. So I went to my local <a href="http://communityfood.coop/">Co-op</a> and got myself some whole-seed psyllium that promised some <em>terrific bulking action</em>. Oh yeah. Now <strong><em>that</em></strong> sounds like a good time.<br /><br />Now, I'm not one to be put off of odd- or foul-tasting foods if they have legitimately healthy properties. In fact, I'll probably tell you they're <strong>positively <em>delicious</em></strong>. The recommendation was to add a heaping tablespoon of the seed to juice, but I thought I'd try adding it to some raspberry tea. I won't lie to you: it was <em>disgusting</em>. With all that soluble fiber, it turned into a gelatinous mixture, like Jell-o that hadn't quite set yet. It was gritty and there was no getting past the musky, earthy taste of the seeds. I could barely control my gag reflex.<br /><br />So I did my best to find a way to mask it and make the consumption of this not only bearable, but tasty.<br /><br /><a href="http://farm4.static.flickr.com/3195/2654708314_c4673f8657.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3195/2654708314_c4673f8657.jpg" border="0" /></a>And friends, I did it (<em><strong>finally!!</strong>, the readers exclaim in unison</em>)<em>. </em>Smoothies are a fabulous way to absorb nutrients quickly and a delicious way to enjoy all the summer fruit that's in season right now. I even added some Emergen-C to give it an extra added vitamin boost and a nice citrus-y zing and slight fizz to it.</p><p>One of the <strong>greatest things </strong>about smoothies is that they are very hard to screw up and very easy to make <em>exactly </em>the way you like. And berries (raspberries, blueberries, blackberries, etc.) are <strong><em>super-fabulous </em></strong>in that they're full of fiber in their own right, so I am getting plenty of fiber action in these babies (if I'm doing my math right, about 10-11g for a single serving).<br /><br />So, without further ado, this is my favorite version of my<br /><strong><span style="color:#993399;">Berry Fiber-licious Smoothie:</span></strong><br /><br /><strong>Ingredients:</strong><br />Frozen raspberries, approx 1/2 cup<br />Frozen blackberries, approx 1/2 cup<br />1 heaping tablespoon psyllium seed<br />Agave syrup (or your favorite sweetener like Stevia, honey, etc.)<br />Vanilla hemp milk (rice, soy, or almond milk will also do nicely)<br />1 packet Emergen-C (I used the tangerine flavor)<br />Splash sparkling mineral water (optional) </p><p><strong><em>And as for alternatives ... </em></strong>I think it's obvious by now, but this recipe will work just fine without all the add-ins (Emergen-C, psyllium seed, sparkling mineral water) and would also work well with regular milk or orange juice. Whatever floats your boat!<br /></p><p><strong>Directions:</strong><br />Put frozen berries in the bottom of a blender<br />Add psyllium seed<br />Drizzle with desired amount of agave syrup<br />Add <a href="http://www.emergenc.com/">Emergen-C</a> powder<br />Cover with non-dairy milk of choice<br />Add mineral water (if desired)<br /><br />Puree until smooth. Pour in a glass and enjoy (entirely <em>without </em>the seedy, gritty flavor ... <strong>hallelujah!!</strong>).<br /><br />And <em>uh yeah </em>... let's just say a couple of these a day and things are on their way <strong><em>humming</em> right along </strong>(in fits and starts, just in case you wanted to know). And so now I gulp down my pride and dab away a single tear trailing down my cheek, think ... <em>if I can help just one person ... </em>[sniffles]</p><p>{yes, that was a <strong><em>wee bit </em></strong>of sarcasm} :o)</p><p><strong>NOTE: </strong>Increasing one's fiber intake should be done gradually, and with a lot of water. For some good fiber tips, check out <a href="http://www.ucsfhealth.org/adult/edu/fiberIntake/index.html">this site</a>.</p><br /><br /><br /><div align="right"><span style="font-size:85%;"><em>smoothie photos by <a href="http://www.flickr.com/photos/kirstenmichelle/">kirsten.michelle</a></em></span></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com3tag:blogger.com,1999:blog-8126804632712527371.post-56817045740629505302008-06-30T20:21:00.000-07:002008-07-01T19:32:14.594-07:00vegan challenge: lentil burgersAs I mentioned in <a href="http://playfulcook.blogspot.com/2008/06/vegan-challenge-orange-tofu-stirfry.html">a previous post</a>, I've been challenging myself to prepare meals that (while still abiding within the already <strong>gluten-free</strong> and <strong>dairy-free</strong> parameters of this blog, because if I can't eat it, I'm not gonna cook it) are:<br /><br /><ul><li><strong>vegan</strong> (no animal products of any kind including: meat, eggs, dairy, casein, honey, etc.) </li><li>do this while <strong>limiting my use of tofu</strong> or other soy-based food items </li><li>the food is <strong>tasty & satisfying</strong>, and <strong>finger-lickin' good</strong> (my apologies to the Colonel)<br /></li></ul>Ilse asked a really good question about the <em>why</em> behind <strong>limiting the use of tofu or other soy products</strong>. Since it's a darn good question, here's a few [<em>hopefully</em>] darn good answers:<br /><br /><br /><br /><p><strong>1.</strong> <strong>It is a challenge, after all. </strong>In general, tofu is an easy <strong>protein "fallback"</strong> in vegetarian cooking (and for good reason: the stuff is <em>incredibly versatile </em><strong>and</strong> <em>really good </em>for you!!). I want to broaden my horizons, think outside the box, embrace the <strong>challenge</strong> aspect of this & see what other options are out there for healthy vegan cooking that also provides the protein our bodies need.<br /><br /><strong>2.</strong> <strong>Allergy awareness. </strong>I know at least a few people now who have <strong>soy allergies</strong>. Thankfully, I am not one of them, but I wanted to challenge myself to make healthy, delicious, vegan meals that my soy-sensitive friends could enjoy too.<br /><br /><strong>3. Global thinking. </strong>I learned from a friend of mine who has Brasilian heritage that a lot of the <strong>deforestation in Brasil</strong> may be because of the soy crop that is planted there. I <em>think </em>much of this may be to produce alternative fuel, but I still want to be mindful of how I might be contributing to that. There seems to be some debate about whether or not the soy crop is <em>actually</em> having a detrimental effect on the rainforests, but still ... it can't hurt to explore alternative protein options!!</p>A<em>nyway ...</em><br /><br /><strong>so, why this recipe?</strong><br />Something I've missed sorely since learning I cannot tolerate gluten is <strong>veggie burgers</strong>.<br /><br /><strong><em>I know!!</em></strong> You'd think those would be safe, right? But all those veggie burgers you see in the grocery store contain wheat flour and/or whole grains (including wheat) to act as a binder and to improve the texture. I have made a tofu-based version a few times that only took four or five attempts to perfect and satisfy my rigorous standards, but after some tweaking, I think I'm enjoying this recipe even more!!<br /><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3264/2606509018_c6f43be221.jpg?v=0" border="0" /><br /><br /><strong>totally-good-for-you ingredients:</strong><br />2/3 c. green lentils (or your favorite lentil variety)<br />2 c. vegetable broth (I prefer <a href="http://www.imaginefoods.com/products/product/1572.php">No Chicken Broth</a> by Imagine Foods), or water<br />2-3 tbsp. of your favorite salt-free herb blend<br />1/2 finely chopped yellow onion<br />2 tbsp. wheat-free tamari (or soy sauce, or worcestershire if you can handle gluten)<br />2/3 c. sunflower seeds (raw and shelled)<br />rice flour<br />olive oil<br /><br /><strong>instructions:</strong><br />bring broth to a boil, add herbs<br />after lowering to medium heat, add lentils<br />cook until <em>almost </em>all the liquid is absorbed (about 15 minutes)<br /><br />place in blender or food processor<br />add chopped onion, tamari sauce<br />puree until mixture reaches desired smoothness<br />** you <em>may </em>need to add a bit of additional liquid to ease the pureeing process** </p><p><strong>NOTE: </strong>don't worry about the lentils being pureed until perfectly smooth. So long as it's a bit "doughy", you're good to go!!<br /><br />empty lentil mixture into a large bowl<br />pour in whole sunflower seeds, stir well into lentils<br />add and fold in rice flour a few tablespoons at a time until lentil mixture sticks together well and forms a nice ball, not sticking too much to your hands (I think I used 2/3 - 3/4 cup).<br />with your hands, separate into balls and press into desired size of patties </p><p><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2261/2605682407_a4d485d134.jpg?v=0" border="0" /><br />in a large skillet, add a good pour of olive oil and heat skillet to medium heat<br />add lentil patties to skillet and cook on both sides until lightly browned and slightly crispy on the outside. </p>make 4-6 patties, depending on size.<br /><br /><strong>Enjoy </strong>on a bun or by itself, with avocado slices (<em>I ate mine before i took this photo!!</em>) or your favorite condiment and a side of healthy veggies.<br /><br /><br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://render-2.snapfish.com/render2/is=Yup6aQQ%7C%3Dup6RKKt%3Axxr%3D0-qpDofRt7Pf7mrPfrj7t%3DzrRfDUX%3AeQaQxg%3Dr%3F87KR6xqpxQQaaxQJGxJl0xv8uOc5xQQQloG0PJneQ0qpfVtB%3F*KUp7BHSHqqy7XH6gX0QoQ0%7CRup6lQJ%7C/of=50,586,443" border="0" /><br />Making it your own? Tell me how you improved upon it!!<br /><br /><br /><strong><em>more more more ...</em></strong><br /><ul><li>See <strong>another delicious recipe </strong>with lentils <a href="http://playfulcook.blogspot.com/2008/03/spicy-quinoa-lentils.html">here</a>.</li><li>Check out the <strong>health benefits </strong>of lentils <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52#nutritionalprofile">here</a>.</li></ul>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com3tag:blogger.com,1999:blog-8126804632712527371.post-4068915015649772122008-06-23T21:16:00.000-07:002008-06-24T06:43:32.098-07:00vegan challenge: orange tofu stirfryCan I just say <strong><em>yum?!</em></strong><br /><br />Far be it from me to toot my own horn, but I must say this dish had me making noises usually reserved for good, long massages and hot baths on a cold day. This dish totally brings the yum!!<br /><br /><strong><span style="color:#ff9900;">NOTE:</span> </strong>As the header of this post suggests, I am undertaking a self-imposed challenge to cook within the following parameters:<br /><ul><li>the food is <strong>vegan</strong> (no animal products of any kind including: meat, eggs, dairy, casein, honey, etc.)</li><li>do this while <strong>limiting my use of tofu</strong> or other soy-based food items</li><li>the food is <strong>tasty & satisfying</strong>, and <strong>finger-lickin' good </strong>(my apologies to the Colonel)</li><li>also stay within the <strong>gluten-free</strong> parameters of this blog (<em>duh!!</em>)</li></ul><p><em>So without further ado ...</em><br /></p><p><a href="http://farm4.static.flickr.com/3273/2603254190_f4eed16dab.jpg?v=0"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3273/2603254190_f4eed16dab.jpg?v=0" border="0" /></a><br />The ingredients in this dish are pretty much all repeats of others that have been used previously, so I won't repeat myself. Suffice it to say this is something that your body will thank you for <strong><em>and </em></strong>that will have your tastebuds begging for another bite. </p><p><br /><strong>tasty ingredients:</strong><br />firm tofu (1 package)<br />wheat-free tamari<br />grated orange peel<br /><br />red curry paste<br />large green bell pepper, chopped<br />1/2 large red onion, chopped<br />carrots, cut into medallions<br />fresh cilantro<br />olive oil<br /><br /><strong>easy as <em>gluten-free </em>pie instructions:</strong><br />after opening package of tofu, drain and cut into cubes, place in a bowl<br />cover well with tamari sauce<br />grate orange peel into bowl from about 1/2 large navel orange<br />cover and place in fridge, allowing to marinate for a minimum of 2-4 hours (or ideally, overnight) <em></em></p><p><em>** <strong>and I will just say</strong></em><strong> ... </strong>tofu is an <em>amazing</em> sponge when it comes to flavor, so the longer you let it marinate, the more bang you're going to get for your buck.**<br /><br />heat oven to approximately 400 degrees<br />place cubed tofu on cookie sheet and place in oven, stirring periodically until most of the liquid is cooked away (about 15 minutes)<br />**this step is entirely optional, but makes the tofu cook faster when preparing the stirfry**<br /><br />in a large skillet, heat olive oil to medium-high heat<br />chop veggies: carrots, pepper, and onion and place into hot skillet<br />add tamari<br />stir frequently, cooking until onions are translucent<br />if veggies are done before tofu (see next step), set heat to low to keep warm<br />add fresh cilantro to veggie mixture and stir in just prior to serving<br /><br />in a separate skillet, add olive oil and put burner on high heat<br />add tofu and about 1 tsp (or more, to taste) of red curry paste<br />cook tofu until golden and crispy on the outside<br /><br /><strong>to enjoy:</strong><br />place veggies in a bowl and top with tofu.<br />grab your fork <strong>& dig in!!</strong></p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com2tag:blogger.com,1999:blog-8126804632712527371.post-63002819599940831332008-06-20T18:17:00.000-07:002008-06-20T18:25:43.462-07:00cucumber lime salad<div align="right"><span style="font-size:180%;color:#ff0000;"><span style="color:#ff0000;"><strong><a href="http://farm4.static.flickr.com/3040/2596762706_23b29bcee4.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3040/2596762706_23b29bcee4.jpg" border="0" /></a>happy first day of summer!!</strong></span></span><br /><br /></div><div align="right"><span style="font-size:180%;color:#ff0000;"><span style="color:#3333ff;"></span></span></div><div align="right"></div><div align="left"></div><div align="left">Summer is my <strong>favorite</strong> because I can snatch up all sorts of fresh and fragrant produce at the <a href="http://communityfood.coop/">Co-op</a> and at the local <a href="http://www.bellinghamfarmers.org/home-public.html">Farmer's Market</a>. <em>Seriously</em> ... it's a shame there's not some kind of widget I could install so you could smell my kitchen right now. I just came home with bags full of delicious fresh produce. <em>Mmmm</em> ...<br /><br /></div><div align="left">I'll admit, I think today's recipe could use some perfecting. <em>Some fresh basil maybe? Or would cilantro be better? How about some freshly-grated ginger?? </em>I'll try it out and let you know, how does that sound?<br /><br /></div><div align="left">As you have probably guessed, we've got some <strong><span style="color:#009900;">crisp and cool cucumbers </span></strong>in this recipe, as well as plenty of other fresh produce. And just what makes them so cool?<br /><br /><strong></strong></div><div align="left"><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=42">Cucumber:</a> </strong>The reason you'll see these covering the eyelids of the tragically chic and well-to-do spa-going types is that they contain Vitamin C and caffeic acid which help reduce puffiness and swelling. The skin of the cucumber is chock full of fiber and minerals like potassium, magnesium, and silica too (which is an essential component of healthy connective tissue). The potassium/magnesium/fiber combo present in cucumbers has also been shown to help reduce blood pressure.<br /><br /><strong></strong></div><div align="left"><br /><strong>tasty fresh ingredients:</strong><br />2 large cucumbers, peeled & chopped<br />1/2 c. finely chopped red onion<br />1/3 c. pine nuts<br />1 can white kidney (cannellini) beans<br />1/2 shallot, finely chopped<br />1 dry pint cherry tomatoes, sliced<br /><br /><strong>simple lime vinaigrette:</strong><br />1/4 c. olive oil<br />1/4 c. fresh squeeze lime juice (about 2 limes), or bottled lime juice<br />pinch sea salt<br />fresh ground pepper<br /><em>whisk together well in a small bowl.</em><br /><br /><strong>oh-so-easy directions:</strong><br />if desired, peel cucumbers and chop into desired size & add to large bowl<br />drain beans & add to bowl<br />add all other ingredients: onion, shallot, tomato, pine nuts<br />dress with vinaigrette<br /><br /><em>cover & chill for about 2 hours, or ideally overnight. </em><br /><br /><br /></div><div align="right"><span style="font-size:85%;"><em>salad photo by </em></span><a href="http://flickr.com/photos/kirstenmichelle"><span style="font-size:85%;"><em>kirsten.michelle</em></span></a></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com0tag:blogger.com,1999:blog-8126804632712527371.post-28433207846300348522008-06-19T09:18:00.000-07:002008-06-19T09:23:39.677-07:00check it out!!<a href="http://farm4.static.flickr.com/3105/2581637406_8426825cbc.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 350px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3105/2581637406_8426825cbc.jpg" border="0" /></a>All sorts of baked-in <strong><em>ooey-gooey goodness </em></strong>going on over at <a href="http://confectioneryconceptions.blogspot.com/">Confectionery Conceptions</a> ...<br /><br /><br /><br /><strong><span style="color:#ff0000;">WARNING:</span></strong> <em>Buckets may be required.</em>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com0tag:blogger.com,1999:blog-8126804632712527371.post-33870167314975528222008-06-09T21:43:00.000-07:002008-06-24T19:07:47.803-07:00yo ho!! yo ho!! a pirate's life for me ...Late last week, Kaari and I were both in agreement that we needed a lazy day.<br /><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3155/2562570349_446afb05c7.jpg?v=0" border="0" /><br /><em>Our timbers were thoroughly shivered, you might say.</em><br /><br /><div></div><div>And what better way to spend a lazy day at home than to invite Johnny Depp and Orlando Bloom to the party?<br /><br /><strong></strong></div><br /><div><strong>Our mission: </strong><br /></div><div><strong></strong></div><div><strong>1.</strong> Stay home.<br /><strong>2. </strong>Wear pajamas all day.</div><div><strong>3. </strong>Make it through all three <em>Pirates of the Caribbean </em>movies.</div><div><div><div><div><strong>4. </strong>Eat pirate-appropriate food while doing it (<em>that also happens to be gluten-free and dairy-free</em>).</div></div><div><div><br /></div><div><a href="http://farm4.static.flickr.com/3150/2562568327_49346edc65.jpg?v=0"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3150/2562568327_49346edc65.jpg?v=0" border="0" /></a><br /><br /><br /></div><br /><div><em><span style="font-size:85%;">Arrr, mateys!!</span><a href="http://farm4.static.flickr.com/3029/2562569271_661e24581f.jpg?v=0"><span style="font-size:85%;"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3029/2562569271_661e24581f.jpg?v=0" border="0" /></span></a></em></div></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><span style="font-size:130%;"><strong><em></em></strong></span></div><br /><br /><div align="right"><span style="font-size:85%;"><em>Every good pirate starts her</em></span><br /></div><div align="right"><span style="font-size:85%;"><em>day with Starrrrrrrrbucks. Arrr ...</em></span></div><br /><div><strong><em><span style="font-size:130%;"></span></em></strong></div><br /><div><span style="font-size:130%;"><strong><em></em></strong></span></div><br /><div><span style="font-size:130%;"><strong><em></em></strong></span></div><div><span style="font-size:130%;"><strong><em><p><br />... and really bad eggs </em></strong></span>(aka, "breakfast")</p><p>For our breakfast, Kaari made gluten-free pancakes with chocolate chips. Sticking with our pirate theme, we christened them <em>Black Pearl Pancakes</em>. </p><p><span style="font-size:130%;"><em><span style="font-size:100%;">Arrrr ...</span></em> </p></div></span><br /><div><strong>Black Pearl Pancakes</strong><br /></div></div></div><div><div><a href="http://farm4.static.flickr.com/3015/2562569875_539a6614ab.jpg?v=0"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3015/2562569875_539a6614ab.jpg?v=0" border="0" /></a>1 cup rice flour<br />1 cup soy milk</div><div>1 egg</div><div>1 tsp baking powder</div><div>1/2 tsp baking soda</div><div>1/2 tsp salt </div><div><br />Mix it together with yer pirate hook or a whisk will do just fine, whatever floats your boat or pirate ship.<br /><br />Pour the batter onto the hot skillet and add a few chocolate morsels (aka Black Pearls) and "avast"... you have yourselves some tasty Black Pearl Pancakes for you and yer mateys.<br /><br /><em>Arrrr</em> ... do I sound like a swashbuckling, Buccaneer baker to you?<br /></div><br /><div></div><div><em><strong><span style="font-size:130%;"></span></strong></em></div><div><em><strong><span style="font-size:130%;">Treasure Chest Snacks</span></strong></em><a href="http://farm4.static.flickr.com/3005/2563395910_1e34716f72.jpg?v=0"><img style="FLOAT: right; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3005/2563395910_1e34716f72.jpg?v=0" border="0" /></a></div><div></div><div></div><div>Because we were nibbling throughout the day, we really didn't have much of a lunch. But we did have some seeded treats appropriate to <a href="http://farm4.static.flickr.com/3139/2563397084_4ce8f4be54.jpg?v=0"></a>our Caribbean theme. Using the same recipe that is posted <a href="http://playfulcook.blogspot.com/2008/05/hiking-food.html">here</a>, I used chopped dried papaya, chopped dried pineapple, coconut shreds, pumpkin seeds, flax seeds, and sunflower seeds.</div><br /><div>We also had also plundered some slightly-less-than-healthy booty because hey ... pirates wouldn't be pirates if they followed the rules all the time.<br /></div><br /><div><a href="http://farm4.static.flickr.com/3139/2563397084_4ce8f4be54.jpg?v=0"><img style="FLOAT: left; MARGIN: 0px 0px 10px 10px; WIDTH: 150px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3139/2563397084_4ce8f4be54.jpg?v=0" border="0" /></a></div><div><strong>Pieces of Eight Seeded Treats</strong> </div><div><br />Mix all ingredients in a large bowl and coat well with brown rice syrup.</div><div></div><br /><div>Add a splash of tropical-flavored juice.</div><div></div><br /><div>Bake for 20 minutes at 300 degrees.</div><br /><div>Once cooled, cut into desired size and turn over.<br /></div><br /><div>Bake for another 10 minutes and 300 degrees and allow to cool.<br /><br /></div><br /><div><br /><span style="font-size:130%;"><strong></strong></span></div><div><p><br /><strong><span style="font-size:130%;">World's End </span></strong>(because if you're headed to Davey Jones's locker, you might as well have a good time on your way down) </p></div><div><p><img style="FLOAT: right; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3015/2563397454_bcd51e7c4d.jpg?v=0" border="0" /> <em>Drink up, me harties, you're home!! </em><br /><br />What pirate party would be complete without rum?? These fizzy orange drinks may be a bit too foofy for Jack & his crew (it's probably written somewhere in the pirate code that rum should not be mixed), but they do contain the required pirate ingredient, so in my mind ... they pass!</p><p><br /><strong>{Girlie} Pirate Drinks</strong> </p></div><div>1/2 c. rum</div><div>1/4 c. coconut-pineapple juice</div><div>3/4 c. carbonated mango-orange juice</div><div>Splash of lime juice<br /></div><div>Shake well with ice. </div><div></div><div></div><div>Serve in chilled glasses and <em>pour it down your gullet, you scallawags!! </em></div><div><br /></div><br /><div><span style="font-size:130%;"></span></div><br /><br /><div align="right"><span style="font-size:85%;"><em>pirate day photos by <a href="http://www.flickr.com/photos/kirstenmichelle/">kirsten.michelle</a></em></span></div></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com3tag:blogger.com,1999:blog-8126804632712527371.post-49098082396010452532008-05-27T14:56:00.001-07:002008-05-27T17:33:08.344-07:00I Heart Cupcakes<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3221/2525643149_3461c775f5.jpg?v=0" border="0" /><br /><div>You may have noticed that cupcakes are kind of my thing, niche, passion, hobby, whatever you want to call it...I heart cupcakes, completely. </div><div><br /></div><div>I've never been much of a cake person, but cupcakes have always fascinated me. The individual flare and creativity is endless...at least in my eyes there is. You can mix frosting, decorations, flavors, and cute cupcake liners too. Ahh...so excited already. So this weekend I tried another recipe...and I went vegan, gluten-free, dairy-free. Vegan Chocolate Cupcake with Raspberry Buttercream frosting.</div><div><br /></div><div><strong>Vegan Chocolate Cupcakes </strong>(taken from <a href="http://www.crazyaboutcupcakes.com/">Crazy About Cupcakes</a> )</div><div><br /></div><div><strong>Ingredients:</strong></div><div><span style="font-size:85%;">6 tbsp applesauce</span></div><div><span style="font-size:85%;">2 1/4 cups water</span></div><div><span style="font-size:85%;">1 tsp vanilla extract</span></div><div><span style="font-size:85%;">2 tbsp white vinegar</span></div><div><span style="font-size:85%;">2 1/2 cups<strong> </strong>unbleached all purpose-flour (instead I used <a href="http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=199">Bob's Red Mill Gluten-Free All Purpose Flour</a>)</span></div><div><span style="font-size:85%;">2/3 cup cocoa powder</span></div><div><span style="font-size:85%;">2 cups unbleached cane sugar</span></div><div><span style="font-size:85%;">1/2 tsp salt</span></div><div><span style="font-size:85%;">2 tsp baking soda</span></div><div><br /></div><div><strong>Directions:</strong></div><div><span style="font-size:85%;">1. Preheat the oven to 375 degrees. Put liners into cupcake pan (s).</span></div><div><span style="font-size:85%;">2. In large mixing bowl, mix together the applesauce, water, vanilla, and vinegar.</span></div><div><span style="font-size:85%;">3. In another bowl, mix together the remaining ingredients.</span></div><div><span style="font-size:85%;">4. Gradually add the dry ingredients to the liquid mixture. Beat well.</span></div><div><span style="font-size:85%;">5. Fill the cupcake liners 3/4 full (I would recommend filling completely full because the batter is a thinner batter). Bake for 20-25 minutes or until toothpick comes out clean.</span></div><div><br /><br /></div><div><strong>Raspberry Buttercream Frosting </strong>(you can find this on the back of any bag of powdered sugar and then I just added the raspberries as I mixed the other ingredients)</div><div><br /></div><div><strong>Ingredients:</strong></div><div><span style="font-size:85%;">1/2 cup soy margarine</span></div><div><span style="font-size:85%;">1/4 soy milk</span></div><div><span style="font-size:85%;">3 cups powdered sugar</span></div><div><span style="font-size:85%;">1 tsp vanilla</span></div><div><span style="font-size:85%;">1/2 cup raspberries</span></div><div><br /></div><div><strong>Directions:</strong></div><div><span style="font-size:85%;">1. Mix soy margarine and soy milk together. Blend well.</span></div><div><span style="font-size:85%;">2. Gradually add the powdered sugar to the blended mixture.</span></div><div><span style="font-size:85%;">3. Add the vanilla and raspberries gradually.* Blend well.</span></div><div><span style="font-size:85%;">4. I added the berries whole, instead of mashing them, either way should be fine.</span></div><br /><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">*I found that after adding the raspberries the buttercream frosting became thinner because of their water content. So I would try lessening the vanilla or soy milk ingredients to see if that makes a difference in the thickness of the buttercream.</span></div><span style="font-size:85%;"></span><br /><br />To add a little playfulness and creativity, I found these raspberry looking candies in the bulk food section at the grocery store.<br /><div><br /></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2336/2526460486_cda92c97b5.jpg?v=0" border="0" /> <img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2405/2522569267_141f9464cc.jpg?v=0" border="0" /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2265/2526479710_a9ddcb24f0.jpg?v=0" border="0" /><br /><p align="center">I hope you came to "heart" cupcakes as much as me. </p><p align="center">Enjoy!</p>Kaarihttp://www.blogger.com/profile/12429637357848388542noreply@blogger.com1tag:blogger.com,1999:blog-8126804632712527371.post-79051890293790136622008-05-24T20:00:00.001-07:002008-12-09T11:12:42.115-08:00Chocolate Peanut Butter GoodnessI made these cupcakes a while ago, but I just keep forgetting to write about it. But suddenly today I remember. So I mish-moshed a cupcake recipe with a buttercream frosting recipe from different cooking sites to create pure deliciousness. This is also gluten-free, dairy free recipe.<br /><br /><strong>Peanut Butter Cupcake Recipe</strong><br /><a href="http://recipes.howstuffworks.com/chocolate-frosted-peanut-butter-cupcakes-recipe.htm">http://recipes.howstuffworks.com/chocolate-frosted-peanut-butter-cupcakes-recipe.htm</a><br /><br /><strong>Ingredients:</strong><br /><span style="font-size:85%;">1/3 cup butter (soy margarine)<br />1/3 cup peanut butter<br />1/2 cup granulated sugar<br />1/4 cup brown sugar<br />2 eggs<br />1 tsp vanilla<br />1 3/4 cups flour (rice flour)<br />1 1/2 tsp baking powder<br />1/4 tsp salt<br />1 1/4 cup milk (soy milk)</span><br /><br /><strong>Instructions:</strong><br /><span style="font-size:85%;">1. Preheat the oven 350 degrees. Put cupcake liner papers into cupcake pan (s).<br />2. Beat butter and peanut butter until smooth. Beat in sugars until well mixed. Beat in eggs and vanilla.<br />3. Combine flour, baking powder, and salt in medium bowl. Add flour mixture to peanut butter mixture alternating with milk, beginning and ending with flour mixture.<br />4. Spoon in batter into cupcake papers 2/3 full. Bake 23-25 minutes.<br /><br /></span><strong>Chocolate Buttercream Frosting</strong><br /><strong><a href="http://www.cooks.com/rec/doc/0,1730,150186-234192,00.html">http://www.cooks.com/rec/doc/0,1730,150186-234192,00.html</a></strong><br /><br /><strong>Ingredients:</strong><br /><span style="font-size:85%;">6 tbsp soy margarine<br />3/4 cup cocoa powder<br />2 2/3 cups powdered sugar<br />1/3 cup soy milk<br />1 tsp vanilla<br /></span><br /><strong>Instructions:</strong><br /><span style="font-size:85%;">1. Cream soy margarine<br />2. Add cocoa and powdered sugar alternating with soy milk<br />3. Beat to spreading consistency<br />4. Blend in vanilla<br /></span><br /><br /><img id="BLOGGER_PHOTO_ID_5204152688122157106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxHR-40fTHhMsQ39WRhncqDaTy_4Qj-t8FOTUd18_EYILeBpWSFVE_VmIRnV96mrW9kZwBSKjXB7_X5wXloDCytSGQXElRWuFS2eJ_KmRwxjoAbcIxG8Uf5U1lJJ8yFEdIAeZlc-Xk7FE/s320/pbcupcakes.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5204152864215816258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZLfCS8OOxUSFoNi239hGUrNnKDJXIXtPThM4V2HEp0NuCr7O6yrgS3geNZ01FjcXbA3zjKDaOjJLinmIGSxCP-aJhcKEmeGfup_jsGpAqrAijMD1B0FHhSGAVnpYPOm-9fsHjVF8cMo/s320/pbcupcakes2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5204152864215816274" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCTt-jVhHwiNvVdW7aLRR4gTCDjSw1eJ4nuqtKYAHoiPgzHLX0kfB45nMR0mYWG3Gt05HhI6d7NCS7i58wjiKm-ACv8q2ku8y0-f66cqYw_yLKTzrCmTwh4pZ-O4C5HyEFc70xIjJFAo/s320/pbcupcakes3.jpg" border="0" /> <p align="center">Peanut butter and chocolate...can you really go wrong? </p>Kaarihttp://www.blogger.com/profile/12429637357848388542noreply@blogger.com1tag:blogger.com,1999:blog-8126804632712527371.post-8932674158791326762008-05-18T09:37:00.000-07:002008-05-18T11:41:23.674-07:00hiking foodToday, the playful cook is going to take you a bit off the beaten path. <a href="http://tauntinglycontemptuous.blogspot.com/">Sis</a> & I are going to take advantage of the glorious (in the 80s!!) weekend weather and go for a hike today. So the question is: <em>what kind of food does the playful cook and her babe-a-licious baker sister take when they go for a hike?</em><br /><br /><p align="center"><a title="homemade energy by kirsten.michelle, on Flickr" href="http://www.flickr.com/photos/kirstenmichelle/2502443296/"><img height="333" alt="homemade energy" src="http://farm4.static.flickr.com/3140/2502443296_5e4972d27b.jpg" width="500" /></a><em><span style="font-size:85%;"></span></em></p><p align="center"><em><span style="font-size:85%;">Incidentally, this post is being written on my back porch with a steaming cup of the </span><a href="http://www.starbucks.com/ourcoffees/product.asp?category%5Fname=Multi%2Dregion+Blends&product%5Fid=PPR"><span style="font-size:85%;">Pike's Place blend</span></a><span style="font-size:85%;"> coffee. I'm overlooking a yard that, covered in snow 6 weeks ago, has now exploded in green. Birds are chirping, the sun is shining, and there's a gentle breeze stirring those lush green leaves to motion. It's supposed to be in the low 80s again today. Mary Poppins is going to show up at any moment, I just know it!!</span></em><br /></p><p align="left">This isn't a meal so much as it is a homemade energy/breakfast/whenever bar, something good for when you need to pack a lot of energy punch into a small amount of food. Nuts and seeds are good calorie-dense foods that help sustain for the long term. And dried fruits provide a quick burst of energy to burn and get you going. </p><p align="left">As with any recipe posted here, I fully encourage you to make it your own. You can use any combination of nuts, seeds, and dried fruits that you like. It's all about playing and loving the results! </p><p align="left"><strong>Here are the ingredients I used:</strong><br />Dried cranberries<br />Dried apples<br />Slivered almonds<br />Raw (unroasted) cashews<br />Sunflower seeds<br />Flaxseeds<br />Brown rice syrup </p><p align="left"><strong>And there's so much good stuff packed in these ingredients!! </strong><br />{i'll summarize, click on the links to read more} </p><p align="left"><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=145">Cranberries:</a> </strong>Vitamin C, fiber, reduces the risk of urinary tract & kidney infections, has antibiotic properties. </p><p align="left"><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=15">Apples:</a> </strong>Fiber, Vitamin C, flavonoids. The insoluble fiber in apples latches on to the "bad" LDL cholesterol in your digestive tract and escorts that bad stuff out of your system. Pectin does the same for toxins like lead and mercury. </p><p align="left"><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=20">Almonds:</a> </strong>Manganese, Vitamin E, magnesium, potassium (Vitamin K), riboflavin (Vitamin B2). Monounsaturated fats help reduce risk of heart disease, lowers LDL cholesterol. Magnesium protects blood vessels, potassium is essential for healthy nerve function. </p><p align="left"><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=57">Sunflower Seeds:</a></strong> Off-the-charts with Vitamin E and thiamin (Vitamin B1). Loaded with magnesium, manganese, Vitamin B5, folate, and tons of other good stuff. </p><p align="left"><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=81">Flaxseeds:</a></strong> Check out those Omega 3s!! 2 tablespoons contain nearly 150% of the daily recommended value. Also chock full of manganese, fiber, magnesium, and folate. Rich in ALA (alpha linolenic acid), which is a precursor to the EPA (eicosapentaenoic acid) found in fish oil. The magnificnent human body can convert ALA to EPA. Also provides anti-inflammatory benefits, protects them bones, and helps defend the body against heart disease, cancer, and diabetes. </p><p align="left"><a href="http://lundberg.elsstore.com/view/product/?id=18847&cid=588"><strong>Brown rice syrup</strong></a> is is an all-natural sweetner the consistency of honey. Brown rice is boiled down until those complex carbs are simplified. What's great is that this sweetener is absorbed into the bloodstream more slowly than sugar, meaning that you don't get that sugar spike like you do with traditional sweeteners. </p><p align="left"><strong>Other ingredients you might want to try:</strong><br /><em>Dried fruits: </em>apricots, dates, raisins, blueberries, cherries, papaya, mango<br /><em>Seeds: </em>pumpkin seeds (pepitas), sesame seeds<br /><em>Nuts: </em>peanuts, pecans, walnuts<br /><em>Other wild ideas: </em>Sweeten a bit with orange juice or lemonade concentrate, add a little shredded coconut </p><p align="left"></p><p align="left"><strong>Directions:</strong> <img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand" alt="" src="http://farm4.static.flickr.com/3198/2502441184_e0379d3793.jpg" border="0" /><br />True to form, I really didn't measure anything here. It's hard to mess up something like this, so trust yourself and just eyeball the proportions. </p><p align="left">All you really need to do before mixing all the ingredients in a bowl is to chop the dried fruits as small as you can (which is a difficulty, because they are super-sticky). A food processor comes in handy for jobs like this one!<br /></p><p align="left"><strong>In a bowl, combine:</strong><br />Nuts, seeds, dried fruits </p><p align="left">Pour brown rice syrup over the fruit/seed/nut party-in-a-bowl and stir until the whole mixture is coated with syrup and sticks together. I'm guessing that I used about 1 c. of the syrup, maybe a little more. You want the entire mixture to be well-coated and pretty sticky, but not dripping with the syrup. </p><p align="left">Pour mixture onto a greased cookie sheet and press out flat (I used the back of a spoon, but a rubber spatula would also work). Bake in a 300 degree oven for 20 minutes. </p><p align="left">It will still be fairly crumbly when first out of the oven, but feel free to press and spread out the mixture some more until it's nice and flat. Allow to cool for a for a few hours (ideally, overnight). Once cooled, it'll be nice and hard and sticking together like good hiking bars should be. </p><p align="left">Cut into whatever size you like. Grab and go!! </p><p align="left">Now if you'll excuse me, sis and I have to go trail test these babies. Because that, my readers, is exactly how much we care about you: that we would spend this cloudless and sunny and warm weekend out on one of our favorite Pacific Northwest trails stretching our legs and taking in the views. </p><p align="left"><em>See ya!!</em></p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com4tag:blogger.com,1999:blog-8126804632712527371.post-16904006530791024812008-05-09T12:45:00.000-07:002008-05-23T22:05:54.726-07:00supplement junkieStaying healthy takes a lot of work, especially when you're dealing with various imbalances and deficiencies (like me). When I first saw <a href="http://nwclinic.com/Wessels.html">the naturopath</a> a little over a year ago, the first thing he did was order an extensive blood panel. The results revealed that I was deficient in calcium and iron, had hypothyroidism as well as lowered adrenal gland function. Once my diet was on track, it was much easier to come back from those deficiences with the appropriate supplemental support.<br /><br />Another more recent blood test revealed I was severely deficient in Vitamin D. <em>Sigh. </em>But since I started taking extra, I'm feeling better than ever. Not only that, Vitamin D deficiency is pretty dangerous, as <a href="http://www.fightingfatigue.org/?p=1220">this article</a> attests, so thank God for a thorough naturopath!<br /><br />I've learned a lot about supplementation in the past year and here's a run down of what I'm taking now and what is keeping me running ...<br /><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2347/2480566655_897a09f610.jpg?v=0" border="0" /></p><p><strong>Multi-vitamin - </strong>No supplement regimen is complete without a good multi-vitamin! Seriously, start here. I'm taking One-a-Day Women's Multi. It's pretty easy to find a good multi to meet your needs.</p><p><strong>Calcium-Magnesium-Zinc with Vitamin D - </strong>Calcium and magnesium are essential to maintaining good health; calcium and magnesium are essential for healthy bones and zinc supports cell division and growth as well as supports the body's immune system. Many Cal-Mag-Zinc supplements contain vitamin D, as calcium cannot be absorbed without the presence of vitamin D.<br /><br /><strong>Iron - </strong>Iron is a substance that performs many functions, not the least of which is delivering oxygen through the entire human body. It is essential for good muscle function, as well as helping to break down substances that might be harmful to your health. Iron deficiency (or iron deficient anemia) results in weakness and tiredness. Iron is best absorbed by the body in the presence of Vitamin C and can cause constipation, so be sure to drink plenty of fluids if you're taking an iron supplement.</p><p><strong>L-Glutamine - </strong>Glutamine is an amino acid, the building block of which protein is made. Glutamine is essential for the production and repair of cells. This was one of the main components of the <a href="http://shop-biogenesis.com/store/product752.html">Intestinal Repair</a> supplement I took a little over a year ago when I first consulted the naturopath regarding my stomach and digestive issues. It is the most plentiful amino acid and muscle tissue and as such, plays a crucial role in all areas of the body. For me, it helps continue the healing work of my digestive and intestinal tracts (which are most definitely still in healing mode), alleviates the symptoms of leaky gut (you definitely and most decidedly <em><strong>do not </strong></em>want that) and as a bonus, it aids in mental acuity, too. Go go, glutamine!!<br /><br /><strong>Acidophilus (or, Lactobacillus Acidophilus) - </strong>Acidophilus is a friendly bacteria ("probiotic") that inhabits the intestines (and the vagina, in women. <em>Never thought you'd see that word on a cooking blog, did you?</em>). Acidophilus supports digestion, helps suppress disease-causing bacteria, and prevents yeast overgrowth in the body. Because antibiotics kill acidophilus, it is generally a good idea to take an acidophilus supplement when on a course of antibiotic treatment to replace the healthy bacteria (preventing urinary tract infections and yeast infections in women).<br /><br /><strong>Vitamin D - </strong>Vitamin D is one of four fat-soluble vitamins (A, D, E, K) that supports overall health. I'm taking extra vitamin D these days (4,000 IU per day) in order to rebound from a deficiency. As mentioned earlier, vitamin D is essential for the body to absorb calcium. Vitamin D helps stabilize and maintain cellular integrity, helping to prevent cancer.<br /><br /><strong>Co-enzyme Q10 - </strong>CoQ10 (also known as ubiquinone) is essential for energy production and is an antioxidant, a type of molecule that counteracts processes resulting in disease. CoQ10 lives in every plant and animal cell and luckily, most people get plenty of the enzyme in their daily diet. Because I'm contending with several deficiencies, this supplement helps maintain my energy level throughout the day and ensures I have plenty of energy for a good and productive workout. CoQ10 is fat-soluble and so is best taken with fatty foods (I take it after my morning hot cereal, which I load up with slivered almonds and flax seeds).<br /><br /><strong>Omega-3 Fatty Acids (Fish Oil) - </strong>You've probably heard a lot about Omega 3's. They help protect your heart and help lower cholesterol. Omega 3's have anti-inflammatory properties and help protect your myelin, which shields your nerves from damage. There is still a lot of research being conducted about all the benefits of Omega 3's, but it appears that it may protect against symptoms of depression, anxiety, and a variety of mental disorders. </p><p><strong>Vitamin C (taken in liquid form as <a href="http://www.emergenc.com/">Emergen-C</a>) -</strong> Vitamin C is a water-soluble vitamin and as such, your body does not store it, so it needs to be replenished. Vitamin C aids in the absorption of iron and is essential to for the growth and repair of tissues throughout your body. It is essential to the production of collagen, an important protein for making skin. Vitamin C is another vitamin that helps protect against cancer and is essential for a healthy immune system. </p><p>To learn more about any of these or other supplements, check out <a href="http://nwclinic.com/supplements.html">this list</a>.</p><p>So every morning after my hot cereal (rice cereal or gluten-free oatmeal), I gather no less than 12 of these little supplement pills in my hand and down them with a tart and fizzy glass of tropical flavored Emergen-C. While taking this many supplements comes at a price, I feel healthier and more energetic than ever, so yeah ... it's totally worth it to me.</p><p></p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2242/2481378810_9206bc5689.jpg?v=0" border="0" /><br /></p><p></p><p><strong>NOTE: </strong>Especially with this post, keep in mind that I'm supplementing my diet with these under the supervison of a naturopathic physician. It's always a good idea to consult your own physician if you're wondering what kind of supplementation might be beneficial for you.</p><p></p><p align="right"><span style="font-size:85%;"><em>supplement photos by </em></span><a href="http://www.flickr.com/photos/kirstenmichelle"><span style="font-size:85%;"><em>kirsten.michelle</em></span></a></p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com2tag:blogger.com,1999:blog-8126804632712527371.post-84867450895649616402008-04-28T19:38:00.000-07:002008-04-29T05:41:15.574-07:00cranberry bean & turkey meatball soupIntroducing: <a href="http://www.recipezaar.com/library/getentry.zsp?id=702"><em>the cranberry bean</em></a>!!<br /><br />I hadn’t even heard of tonight’s featured ingredient until the baker & I were perusing the gluten-free section of our local market weekend before last and found said beans in the <a href="http://www.bobsredmill.com/">Bob's Red Mill</a> section {a good brand to know about if gluten is a no-no for you}. <a href="http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=151">Cranberry beans</a>? Really?<br /><br />The dried bean is cream-colored with deep red streaks that disappear when cooked. And like our other bean-y friends, the cranberry bean (also known as the borlotti bean) is chock full of fiber and protein. Just 1 cup of the beans (dried) contain about 18 grams of fiber, 17 grams of protein, and 20% of daily recommended value of iron. In the proverbial boxing ring of healthy foods, this one floats like a butterfly and stings like a bee.<br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2075/2435611148_a52479df7f.jpg?v=0" border="0" /><br />And if you need help remembering all the good stuff iron, fiber, and protein do for you, check any of the previous posts where beans are a featured ingredient.<br /><br />This is probably the first recipe concocted since the birth of this blog where I actually planned ahead. Don't expect to see a whole lot more of that. Because the dried beans need to be soaked overnight, an impromptu recipe was out of the question. So without further ado, this is what you do ...<br /><br /><p><strong>Prep <a href="http://farm3.static.flickr.com/2402/2435612494_370c29455f.jpg?v=0"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 380px; CURSOR: hand" alt="" src="http://farm3.static.flickr.com/2402/2435612494_370c29455f.jpg?v=0" border="0" /></a><br /></strong>Soak 1. cup cranberry beans in at least 3 c. of water overnight in an uncovered bowl or dish.<br /><br /><strong>Basic Turkey Meatballs</strong><br />1 – 1 ¼ lbs ground turkey<br />1 egg, beaten<br />Salt & pepper<br />Gluten-free baking mix<br /><br />Add beaten egg together with ground turkey and baking mix (use enough to bind meatballs, approximately ¼+ cup).<br /><br />Roll into balls.<br /><br /><strong>Other Ingredients:</strong><br />½ lb. frozen spinach<br />28 oz diced tomatoes (2 small cans or 1 large)<br />½ large yellow onion, chopped<br />5 cloves garlic, finely chopped<br />2 Tbsp. dried basil<br />1 c. chopped carrots<br />2 – 32 oz. containers vegetable broth<br />Salt and pepper to taste<br /><br />After draining beans, place in a large pot on the stove top.<br />Add tomatoes, spinach, onion, garlic, basil, carrots, and uncooked meatballs<br />Pour in broth until all other ingredients are covered.<br />Cover and simmer on low for 2 hours, stirring periodically.<br /><br /><strong>Serving suggestion:</strong><br />Try with <a href="http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=604">Bob’s Red Mill Gluten-Free Cornbread</a>. It is thick & moist & delicious and better than <em>any</em> gluten-laden cornbread I’ve ever had, I kid you not (but please don’t tell my mom I told you so).</p><p>Or, try without meatballs for a vegetarian dish.</p><p></p><p></p><p align="right"><em><span style="font-size:85%;">photos by </span></em><a href="http://www.flickr.com/photos/kirstenmichelle/"><em><span style="font-size:85%;">kirsten.michelle</span></em></a></p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com2tag:blogger.com,1999:blog-8126804632712527371.post-27607171474000744462008-04-22T20:10:00.000-07:002008-04-28T19:44:51.149-07:00chicken chili & yamfriesThe calendar says it’s spring, but a trip out of doors confirms my suspicion that someone has turned the calendar upside-down. When I passed the grocery store on my way to work this morning, the digital display outside said it was 26 degrees, a decidedly un-spring like temperature.<br /><br /><em>Seriously</em>.<br /><br />Since I have not yet figured out how I can exert power over nature [or God] to crank the temperature up outside, I’m left to do what I can to generate some heat on the inside. And that my friends, means soup: an soup both easy & delicious [if you can open a can, you can make this. <em>And let's face it, if you can't open a can, there are larger issues at play than what you're going to eat for dinner tonight</em>] and some sweet & spicy oven fries to go with it: food that makes you warm from the inside-out.<br /><br />Maybe it'll be like Murphy's law: if I start cooking cold-weather food, maybe ... just maybe, the mercury will rise.<br /><br />Here's to hoping!<br /><br /><br /><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2029/2434792427_d59444c296.jpg?v=0" border="0" /><br /><br /><strong><span style="font-size:130%;">Ingredients</span></strong><br /><p><strong><u>Chicken Chili</u></strong><br /></p><ul><li>1 – 28 oz can diced tomatoes</li><li>1- 14.5 oz can black beans, drained</li><li>1 – 14.5 oz can white kidney (cannelloni) beans, drained</li><li>Chopped cilantro</li><li>½ - 1 tsp. cayenne</li><li>½ - 1 tsp. cumin</li><li>1 c. carrot shreds</li><li>1 lb. chicken tenders (white breast meat)</li><li>Salt and pepper to taste </li></ul><p><br /><strong><u>Yam-fries</u></strong></p><ul><li>1 lb. Yams</li><li>Olive oil</li><li>Salt & pepper</li><li>Cayenne (a pinch)<br /></li></ul><p><strong>What else you’ll need:</strong><br /></p><ul><li>Kitchen knife</li><li>Cutting board</li><li>Soup pot</li><li>Skillet</li><li>Mixing bowl<br /></li></ul><p><strong>Featured ingredients:</strong><br />So by now, you are already aware of my fondness/obsession with beans, be they <a href="http://playfulcook.blogspot.com/search/label/black%20beans">black</a>, <a href="http://playfulcook.blogspot.com/search/label/garbanzo%20beans">garbanzo</a>, or of the <a href="http://playfulcook.blogspot.com/search/label/kidney%20beans">kidney</a> variety. Great for fiber and protein, hooray!! And I’ve introduced the wonderful, tasty, and versatile <a href="http://playfulcook.blogspot.com/search/label/tomatoes">tomato</a>. Yams however, are a newcomer to the <strong><em><span style="color:#006600;">playful cook </span></em></strong>scene. Here’s the lowdown on a vegetable you’re probably more used to seeing at Thanksgiving or as an ingredient in baby food…<br /><br /><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=113">Yams</a>: </strong>these tasty little cousins to the potato are good sources of potassium, vitamin B6, and (you guessed it) fiber. Potassium helps control blood pressure and reduce hypertension, while vitamin B6 helps reduce risk of heart attack and stroke by protecting the walls of your blood vessels. Yams also contain diosgenin, a progesterone-like substance that helps support the female endocrine system and may help relieve symptoms of menopause. Go figure!<br /><br /><br /><strong><span style="font-size:130%;">Directions:</span></strong></p><p><strong><u>Yam-fries</u></strong><br />Cut yams into wedges, approximately ¼” thick.<br /><br />In a bowl, whisk together olive oil, salt, pepper, and pinch of cayenne. Pour over yam wedges and coat well.<br /><br />Heat oven to 425 degrees.<br /><br />Place oiled yams on cookie sheet and bake in oven for 25 minutes. Flip yams with spatula approximately halfway through baking.<br /><br />Fries are done when edges are slightly browned and yams are tender when poked with a fork.<br /><br /><br /><strong><u>Chicken Chili</u></strong><br />In a large pot, combine diced tomatoes, beans, cilantro, carrot shreds, and spices. Place on medium heat, stirring occasionally. Allow to heat through on low-medium heat for at least 15 minutes.<br /><br />In a skillet, heat olive oil on medium heat. Place chicken tenders in skillet, add salt & pepper. Once chicken is slightly cooked, shred chicken with a pair of forks. Cook until chicken is cooked through.<br /><br />Add to soup pot and stir.<br /><br />Enjoy, friends!!</p><p> </p><p align="right"><em><span style="font-size:85%;">photo by <a href="http://www.flickr.com/photos/kirstenmichelle/">kirsten.michelle</a></span></em></p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com1tag:blogger.com,1999:blog-8126804632712527371.post-28131602486550512452008-04-20T09:58:00.000-07:002008-04-20T11:21:51.760-07:00Pumpkin and spice...make cupcakes taste nice!Last Sunday I sat at home all day wondering what to do with myself and I had this realization, well maybe not a realization, but a fact that I have this amazing cupcake book and I have not utilized it enough. It is pretty to look at, but I find it much more useful when I utilize it's recipes.<br /><br />So I was looking through it wondering which one to bake. Vanilla, chocolate, white chocolate, peppermint, lemon, peanut butter, and this isn't even including the type of frosting I had to pair with the cupcake. What is a girl to do? So I went to the next best option...what do I have in the kitchen now and what's the least amount of additional ingredients I have to purchase. And it came up pumpkin. My roommate Michelle had a bunch of the spices needed, I had confectioner's sugar, regular sugar, flour, eggs, that kind of stuff. But I realized that it wouldn't be fair to use regular flour or butter for there is a certain sister, whom I live with, who couldn't partake in the pumpkin spice goodness if I didn't convert them. So in addition to pumpkin I needed gluten-free, dairy-free <span class="blsp-spelling-error" id="SPELLING_ERROR_0">substitions</span>.<br /><br /><a href="http://www.crazyaboutcupcakes.com/">Crazy About Cupcakes</a><br /><div><div><div><div><div><div><div><div>Pumpkin Cupcakes Recipe</div><br /><div><strong>Ingredients:</strong></div><div><em><span style="font-size:85%;">1 stick (1/4 pound) unsalted butter; at room temperature*</span></em></div><div><em><span style="font-size:85%;">1 cup firmly packed dark brown sugar</span></em></div><div><em><span style="font-size:85%;">1/3 c. granulated sugar</span></em></div><div><em><span style="font-size:85%;">2 large eggs, at room temperature</span></em></div><div><em><span style="font-size:85%;">2 cups all-purpose flour*</span></em></div><div><em><span style="font-size:85%;">2 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">teaspooons</span> baking powder</span></em></div><div><em><span style="font-size:85%;">1/4 teaspoon baking soda</span></em></div><div><em><span style="font-size:85%;">1 teaspoon ground cinnamon</span></em></div><div><em><span style="font-size:85%;">1 teaspoon ground ginger</span></em></div><div><em><span style="font-size:85%;">1/2 teaspoon ground nutmeg</span></em></div><div><em><span style="font-size:85%;">1/8 teaspoon ground cloves</span></em></div><div><em><span style="font-size:85%;">1/2 teaspoon salt</span></em></div><div><em><span style="font-size:85%;">1/2 cup milk*</span></em></div><div><em><span style="font-size:85%;">1-1/4 cups pumpkin puree, canned or fresh</span></em></div><div><em><span style="font-size:85%;">1 teaspoon vanilla extract</span></em></div><br /><div><em><span style="font-size:85%;">*I substituted soy margarine sticks for regular butter sticks. Gluten-free all-purpose baking mix for all-purpose flour. And I substituted plain soy milk for regular milk.</span></em><br /><br /></div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3199/2428746568_deabce9055.jpg?v=0" border="0" /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3210/2428747346_0e08f38514.jpg" border="0" /><br /><strong>Directions:</strong><br />1. <span style="font-size:85%;">Preheat the oven to 350 degrees. Insert liners into medium cupcake pan.</span></div><div><span style="font-size:85%;">2. In large bowl cream together the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">buttter</span> and sugars with an electric mixer on medium speed until fluffy, 3-5 minutes. Add eggs to the creamed mixture one at a time, mixing <span class="blsp-spelling-error" id="SPELLING_ERROR_3">afer</span> each addition. Beat well.</span></div><div><span style="font-size:85%;">3. In a separate bowl combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.</span></div><div><span style="font-size:85%;">4. Add the dry ingredients to the creamed mixture, alternating with milk. Mix until completely integrated.</span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">5. Add the pumpkin and vanilla and beat until smooth.</span><br /><span style="font-size:85%;">6. Fill the cupcake liners 1/2 to 3/4 full. Bake for 20-25 minutes.</span></div><br /><br /><div>While they were cooling I whipped up a gluten-free, dairy-free, vanilla <span class="blsp-spelling-error" id="SPELLING_ERROR_4">buttercream</span> frosting. And it was just as good as a it sounds.</div><br /><br /><div><strong>Ingredients and directions:</strong></div><div><em><span style="font-size:85%;">1/2 cup (1 stick) soy margarine </span></em></div><div><em><span style="font-size:85%;">1/4 cup plain soy milk</span></em></div><div><em><span style="font-size:85%;">3 cups confectioner's sugar</span></em></div><div><em><span style="font-size:85%;">1-1/2 teaspoon vanilla extract</span></em></div><br /><div><span style="font-size:85%;">Beat until smooth.</span></div><br /><div><span style="font-size:85%;">The end result....pumpkin-<span class="blsp-spelling-error" id="SPELLING_ERROR_5">licious</span>.</span></div></div><br /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2178/2428748710_aafb045c8f.jpg?v=0" border="0" /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2024/2428748202_cd830160e9.jpg?v=0" border="0" /><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2085/2428749122_e357ae3e09.jpg?v=0" border="0" /><br /><br /><div></div>Don't take my word for it or the word of others that have tried them...bake them yourself. </div></div></div></div></div></div>Kaarihttp://www.blogger.com/profile/12429637357848388542noreply@blogger.com2tag:blogger.com,1999:blog-8126804632712527371.post-60849253303468418592008-04-17T18:39:00.000-07:002008-04-19T22:23:13.352-07:00spicy kick-ass stir-fry with tofuSeriously. Who <em>doesn't </em>love a good stir-fry?<br /><br />The great thing about stir-fry is that you really don't need a specific ingredients list; add whatever veggies and flavors you like. This creation came into being when I needed to go through some fresh veggies that were about to spoil and to use up some of those frozen ones, too. I kept adding and adding stuff that looked good.<br /><br />And it was pretty stinking tasty. Check it out.<br /><br /><br /><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2343/2422389720_236c92e005.jpg" border="0" /><br /><strong>Ingredients</strong><br />Extra virgin olive oil<br />Red curry paste<br />White rice vinegar<br />Sea salt<br />Firm tofu (1 package), cut into cubes<br />Green beans<br />1 Red bell pepper, chopped<br />½ yellow onion, chopped<br />Slivered almonds<br />Shredded carrot<br />1 package frozen Asian-style veggies<br />Edamame (frozen, approx 1 c.)<br /><br /><strong>What else you’ll need</strong><br />Cookie sheet<br />Kitchen knife<br />Two skillets (1 small, 1 large)<br /><br /><strong>Directions</strong><br />After opening the package of tofu, drain liquid and cut into cubes.<br />Spread out on cookie sheet and put in 350 oven for about 20 minutes<br />Check about halfway through and turn tofu to ensure it bakes evenly.<br /><br />In a large skillet, heat up olive oil on medium-high heat.<br />Add veggies and almonds<br />Add about 1 tsp. red curry paste and a few good splashes of rice vinegar.<br />Add salt (to taste).<br />Stir frequently.<br />Reduce heat to low while vegetables are still firm (boo-hiss to mushy stirfry!!)<br /><br />In a separate skillet, heat up olive oil on high heat. Add red curry paste (about 1 tsp) and a few splashes of rice vinegar.<br />Remove tofu from oven and place in hot skillet.<br />Add salt (to taste).<br />Stir frequently, cooking until tofu is golden and crispy on the outside.<br /><br /><br /></p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2119/2422389770_a2640d153a.jpg" border="0" /><br />Add tofu to vegetable mixture and stir. </p><p>Take a deep whiff of your delightful dish. Get a good look at your beautiful food. Now stop staring & eat it!! </p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com2tag:blogger.com,1999:blog-8126804632712527371.post-8999982333993903562008-04-06T17:51:00.000-07:002008-04-19T13:58:12.886-07:00mission: {red curry chicken}A new taste sensation was born for me when <a href="http://lattesandrainydays.blogspot.com/2008/02/transcendent.html">I went to Florida</a> to visit <a href="http://lilieshavedreams.blogspot.com/">Christianne</a>. Thai is one of those ethnic foods that I can easily enjoy with my gluten & dairy allergies. So naturally, she and Kirk and I went out to their favorite Thai restaurant during my visit. I ordered Christianne's favorite, the red curry chicken.<br /><br />And oh ... my ... <em><strong>goodness!! </strong></em>It was one of those rare moments of true <strong><em><span style="color:#ff0000;">love</span></em></strong> at first bite. Not just infatuation or a passing fancy. My taste buds were infinitely happy and welcomed each and every savory flavor with its wide-open little tastebud arms.<br /><br /><br /><p></p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3191/2394435088_4a482e02f9.jpg" border="0" /></p><p></p><p><br /><br />I recently had a simliar dish when I went out for Thai food last week and have been on a mission ever since to try and recreate the tasty Thai sensation in my own kitchen. What follows can be added to the file labeled <em>MISSION: Accomplished</em>. </p><p>This version of the Thai treat has two varieties of bell peppers which are ripe in nutritional goodness ... </p><p><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=50#healthbenefits">Bell Peppers:</a> </strong>Rich in vitamins A & C (nearly 300% of your daily requirement of vitamin C per serving, and over 100% of your daily recommended dose of vitamin A!!), bell peppers are no slouches in the nutrition department. Rich in antioxidants, these babies provide needed protection against free radicals. The red pepper is one of the few foods that contains lycopene which aids in reducing certain types of cancer. Click on the link to read all about the goodness these funky veggies offer! </p><p>Christianne, I have to say: this is pretty dang easy. And while sometimes getting take-out is infinitely preferable to cooking, know that you can easily enjoy a steaming hot bowl of yummy Thai heaven in your cozy little cottage kitchen.<br /><br /><br /></p><p><strong><em></em></strong></p><p><strong><em></em></strong></p><p><strong><em>Ingredients </em></strong><br />Extra virgin olive oil<br />1 lb. chicken breasts, cut into thin strips<br />1 large green bell pepper, chopped<br />1 large red bell pepper, chopped<br />½ medium yellow onion, chopped<br />2-3 cloves garlic (you guessed it, <em>chopped</em>)<br />½ - ¾ c. shredded carrot<br />Cilantro, a good handful, chopped<br />1 – 14 oz. can coconut milk {i prefer the "lite" variety}<br />1 Tbsp. red curry paste<br />Sea salt, to taste<br /><br />Brown rice (prepare according to directions)<br /><em></em><br /><em>Optional</em>: instead of rice, try with cooked quinoa (as pictured)<br /><br /></p><strong><em></em></strong><p><strong><em>Directions </em></strong><br />In a large skillet, pour olive oil and set to medium heat. Add garlic, onion, green pepper, red pepper. Stir occasionally, cooking until onions are translucent.<br />Add red curry paste, stir.<br />Add chicken, cook until done.<br />Add coconut milk (<strong>NOTE: </strong>be sure to shake well before opening!!).<br />Add salt to taste.<br />Simmer on low for 5-10 minutes. Add cilantro just before serving.<br /><br />Serve over brown rice.<br /><br />Enjoy the explosion of flavor. And <em>dance, dance, dance </em>all night long.<br /><br /><br /><br /></p><div align="right"><em><span style="font-size:85%;">red curry chicken photo by <a href="http://www.flickr.com/photos/kirstenmichelle">kirsten.michelle</a></span></em></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com3tag:blogger.com,1999:blog-8126804632712527371.post-50926579858697270182008-04-01T20:17:00.000-07:002008-04-09T18:10:17.675-07:00six seconds of sisterly sillinessIn honor of April Fool's day, I'd like to share the following video with you in which Kaari & I engage in a bit silliness. It should not surprise you that this was the third take.<br /><br />If you really want to get rolling, here's <a href="http://www.youtube.com/watch?v=YpxlQqSsQzM">Take #1</a>. And here's <a href="http://www.youtube.com/watch?v=L1GHPImIV1k">Take #2</a>.<br /><br />Keep in mind that this video is best enjoyed with a glass of ...<br /><br /><br /><div align="center"><em><span style="font-size:130%;color:#cc6600;">pinooooooooooooooot grigiooooooooooooooo!!<br /><br /></span></em></div><div align="center"><em><span style="font-size:130%;color:#cc6600;"></span></em></div><div align="center"></div><div align="center"></div><p align="center"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxG5wun0Ce_rGP3HYTBU8Fdt4Gye0vBa_iS41o4XRN0yt9q4nfwqu-KcZG0-WhjDJlaEaJZb4JirnpUzZ7A0Q' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com1tag:blogger.com,1999:blog-8126804632712527371.post-60699843382604851622008-03-28T18:04:00.000-07:002008-04-19T13:58:12.888-07:00magic beans<a href="http://farm3.static.flickr.com/2218/2369282783_fbb1afc569.jpg?v=0"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand" alt="" src="http://farm3.static.flickr.com/2218/2369282783_fbb1afc569.jpg?v=0" border="0" /></a>The calendar says it's spring, but I'm not convinced. Tell that to the scene outside my window. I'm looking out at blossoming cherry trees through a thin veil of snow mixed with rain. It's nearly April, but from the look and feel of it, it might as well be January.<br /><br />And you know what that means friends: I'm in the mood for something that's going to warm me up from the inside out!<br /><br />Our latest dish was inspired by my love of legumes and the weather that has me singing [albeit not nearly as well as Dean Martin], <em>baby it's cold outside!</em><br /><br />Today we're using some old favorites: black beans, green beans, and tomatoes. And some favorites are making their debut at <em><strong><span style="color:#009900;">the playful cook</span></strong></em> in today's recipe.<br /><br />Meet some of my friends and allow me to tell you why I love 'em ...<br /><br /><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=58">Garbanzo Beans (aka chickpeas)</a>: </strong>Like many of our bean-y friends, garbanzos are rich in both protein and cholesterol-lowering fiber, keeping you satisfied with a minimal amount of fat. These friends of ours are rich in many minerals including molybdenum (good for detoxifying sulfites, a common type of preservative in prepared foods), manganese, folate, iron, copper, and phosphorus. All super-good stuff for your bod!<br /><br /><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=87">Kidney Beans</a>: </strong>Ah, the kidney bean! Full of protein (about 15 g per cup!!) and fiber and very low in fat (less than 1 g per cup), the kidney bean also will do its part to keep you satisfied and regular. There's no use skirting the issue, that's one of the many things fiber can do! Almost a nutritional twin to the garbanzo bean, kidney beans are rich in molybdenum, magnesium, folate, phosphorus, and copper. This is another bean your body will thank you for.<br /><br />Some other benefits of fiber? You already know that it helps reduce cholesterol. It also helps prevent constipation and digestive disorders. It prevents spikes in blood sugar levels after a meal. It lowers your risk of heart attack and cardiovascular disease. It also helps improve absorption of essential minerals such as calcium.<br /><br />You might have already guessed, but I'm a bit obsessed where fiber is concerned. With my history of digestive issues [see links on sidebar], I make a concerted effort to eat a diet that is rich and fiber and the bonus? I feel fantastic!!<br /><br />And friends, this recipe is <strong><em>super easy</em></strong>. If you can open a can and turn on the stove top, you're good to go!<br /><br />So without further ado ... <em>let's get cooking!!<br /><br /></em><strong>Ingredients: </strong><br />Extra-virgin olive oil<br />4-5 cloves garlic, finely chopped<br />Green beans (approx 1/3 lb.)<br />Snap peas (approx 1/3 lb.)<br />1 - 15 oz. can black beans<br />1 - 15 oz. can kidney beans<br />1 - 15 oz. can garbanzo beans<br />1 - 28 oz. can diced tomatoes<br />Cayenne pepper (approx 1 to 1-1/2 tsp)<br />Sea salt and pepper to taste<br /><br /><strong>Optional ingredients:</strong><br />Brown sugar (approx. 2 tbsp.)<br />Chicken sausage<br /><br /><strong>What else you'll need:</strong><br />Chopping knife<br />Cutting board<br />Can opener<br />Deep skillet (or wok)<br /><br /><strong>Directions:</strong><br />In a large skillet, heat olive oil on medium-high heat<br />Add chopped garlic, allowing to brown & caramelize<br />Add green beans and snap peas<br />Add all the beans<br />Add chopped tomatoes<br />Add cayenne pepper<br />Add salt and pepper to taste<br /><br />Stir occasionally until all the beans are heated through to desired done-ness; I think mine was done after about 18-20 minutes [mostly because I used frozen green beans & snap peas].<br /><br />[<em>see, I told you it was easy!!</em>]<br /><br />Enjoy with a fork or a spoon. Sit by the window and watch the precipitation as you feel the heat radiate outward from a happy belly.<br /><br /><br /><br /><div align="right"><em><span style="font-size:85%;">five bean goodness photo by </span><a href="http://www.flickr.com/photos/kirstenmichelle"><span style="font-size:85%;">kirsten.michelle</span></a></em></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com0tag:blogger.com,1999:blog-8126804632712527371.post-75167640539774567172008-03-12T11:20:00.000-07:002008-04-19T13:59:32.508-07:00cilantro sensation<div align="right"><span style="font-size:85%;color:#cc6600;"><em>Jesus, don't cry</em></span></div><div align="right"><span style="font-size:85%;color:#cc6600;"><em>You can rely on me, honey</em></span></div><div align="right"><span style="font-size:85%;color:#cc6600;"><em>You can combine anything you want</em></span></div><div align="right"><br /><span style="font-size:85%;"><strong>Wilco</strong>, <em>Jesus, etc.</em> </span></div><div align="right"><span style="font-size:85%;">Album: <em><a href="http://www.amazon.com/yankee-hotel-foxtrot-Wilco/dp/B00005YXZH/ref=m_art_li_0">Yankee Hotel Foxtrot</a></em></span></div><div align="right"></div><div align="left"></div><div align="left"></div><div align="left"><p></p><p></p><p>I never used to like spicy things, but these days my tastebuds seem to crave that extra kick every now and then. Needing something light and incredibly easy when I came home a good deal later than usual last night, I put just a few things in a sauce pan that sounded good together in my head. And then <em>voila!</em>, (or should I say <em>ole!</em>), I had a super-simple dinner on a night when my appetite was saying, <em>I'd like a little something, but there's no need to overdo it, girl</em>. <em>Gimme some nutrition and we're good to go.</em></p><p>Cilantro {like <a href="http://playfulcook.blogspot.com/2008/03/basil-inspiration.html">my good friend basil</a>} is another green herb that elicits all sorts of crazy green affection from me. Any southwest-y or Mexican dish feels a little incomplete without it, if you ask me. Naked, if you will. And really, those lacy fragrant leaves are what inspired me to concoct today's recipe.<br /><br /></p></div><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2259/2330329441_2b5dc89f15.jpg?v=0" border="0" /><br />So what are we looking at today for ingredients? It's a pretty short list of ingredients, but I'll feature some of my favorites for you.</p><p><strong><a href="http://whfoods.com/genpage.php?tname=foodspice&dbid=2">Black Beans</a>:</strong> Rich in fiber, protein, antioxidants, iron, folate, manganese, magnesium not to mention being low in fat, black beans are a nutritional powerhouse. The fiber helps lower cholesterol and reduce risk for heart disease. Those of who who have known me awhile know about my <a href="http://lattesandrainydays.blogspot.com/2007/10/black-bean-love.html">love affair with the black bean</a>. {<em><strong>Note</strong>:</em> links to recipes in that post have been updated.}</p><p><strong><a href="http://whfoods.com/genpage.php?tname=foodspice&dbid=70">Cilantro</a>: </strong>Cilantro/coriander seeds are known through out the world to have some magical and mysterious healing properties {confession: I added the "magical and mysterious" bit, so don't try to take that one to the bank}. It's thought of as an anti-diabetic plant in Europe and in India, it is utilized for its anti-inflammatory properties. Here in the U.S., we've stood up and taken note that it helps reduce cholesterol.</p><p><strong><a href="http://whfoods.com/genpage.php?tname=foodspice&dbid=126">Tempeh</a>:</strong> You might be less famlilar tempeh. A close relative to tofu, tempeh is a food made from fermented soybeans that is both high in fiber and loaded with wonderful first-rate protein. Rich in numerous vitamins and minerals {including but not limited to: riboflavin, manganese, copper, phosphorus, magnesium, essential fatty acids, and isoflavones}. And seriously, don't let that "fermented" bit put you off. All cooked up and in a tasty little dish like this, you'll be asking for more.</p><p><br /><strong>Ingredients:<br /></strong>1 – 28 oz. can diced <a href="http://whfoods.com/genpage.php?tname=foodspice&dbid=44">tomatoes</a><br />1 – 15 oz. can black beans<br />1 package <a href="http://tofurky.com/products/tempeh.htm">Spicy Veggie Tempeh</a>, cubed<br />Fresh cilantro<br />Extra Virgin Olive Oil<br />Cumin<br />Sea Salt<br /><br /><strong>What to do:</strong><br />In a skillet, heat up olive oil to medium heat<br />Add cubed Spicy Veggie Tempeh<br />Cook until lightly browned<br /><br />Add diced tomatoes and black beans<br />Reduce heat to low<br />Add sea salt & dash of cumin<br /><br />Add cilantro leaves {as many as you want!!} & stir until heated through<br /></p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3125/2331157254_b5c0e7d266.jpg" border="0" /><br /><strong>Serving Suggestions:</strong> </p><ul><li>If you're not that hungry {like I was when I made this}, eat by itself! It's kinda like a soup or something ...</li><li>Serve with rice or (my favorite) over oven roasted veggies such as green beans </li><li>Substitute tempeh with 1 lb. diced chicken breast {if you do this, you might want to add chili powder or if you're really brave, some habanero peppers to kick things up a bit}</li><li>Mixed in with cooked rice (about 2 c., I’m guessing) and put in a baking dish, top with cheese. Put in the oven on 375 until it's all nice & thick & bakey & the cheese is all melty.<br /></li></ul><p>Mmm … somebody stop me, I’m getting hungry!!!</p>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com3tag:blogger.com,1999:blog-8126804632712527371.post-12996601677186416412008-03-10T09:01:00.000-07:002008-04-19T13:58:12.892-07:00crazy about cupcakesSo the baker isn't so playful as the cook, throwing in ingredients here and there, and definitely not taking pictures of everything, but I do however love to bake...so that I guess makes me the baker by default.<br /><br />Anyway, I recently purchased a cupcake cookbook called <em><a href="http://www.amazon.com/Crazy-About-Cupcakes-Krystina-Castella/dp/1402719949/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1205175852&sr=8-1">Crazy About Cupcakes </a></em>by Krystina Castella. This is in my quest, journey, adventure, whatever you want to call it, in discovering a part of myself that I've been missing or putting on the back burner for many years. I've always enjoyed baking. I've made chocolate banana bread, that's pretty scrumptious. And I made my first cheesecake, which Sweet Potato Cheesecake, with flying colors and rave reviews. I've always been fascinated by cupcakes I guess and all that you can do with them. The fillings, the frosting, the decorations. Mini cake masterpieces. But I have never made any part of them from scratch. The credit can be taken by Duncan Hines. So I knew I had a challenge ahead of me, but with the willingness and the roommates willing to taste test, I figured what did I have to lose.<br /><br />So this past week I narrowed it down to one particular recipe and then purchased the ingredients this weekend. And then I hunkered down in our tiny little kitchen and started this new discovery of mine...cupcakes.<br /><br /><br /><div><strong>Chocolate Raspberry Cupcakes</strong>--recipe taken from <em>Crazy About Cupcakes</em></div><br /><div><strong>Ingredients:</strong></div><div>2/3 unsalted butter, at room temperature</div><div>1-1/2 cups granulated sugar</div><div>2 large eggs</div><div>1 tsp almond extract<br />2 cups (16 0z) sour cream</div><div>1-1/3 cups all-purpose flour</div><div>3/4 cup cocoa</div><div>2 tsp ground cinnamon</div><div>1/2 tsp baking soda</div><div>1 tsp salt</div><div>1/2 cup finely ground almonds, toasted</div><div>3/4 cup raspberry preserves</div><br /><div></div><div><em>*Side note here, you are probably noticing that this isn't exactly a healthy, gluten-free, dairy-free recipe, so any of those ingredients could be substituted for organic or soy-made product. I wanted to see what the REAL cupcake was suppose to look like, so I used the real ingredients.</em></div><br /><div><strong>Baking instructions:</strong> </div><div></div><div>1. Preheat the oven to 350 degrees Fahrenheit. Insert cupcake liners into cupcake pan.</div><div>2. In large bowl, cream the butter and the sugar with electric mixer on medium speed, for about 3-5 minutes, until fluffy. Add the eggs to creamed mixture, mixing 1 minutes after each addition. Add the almond extract and the sour cream.</div><div>3. In a separate bowl, combine the flour, cocoa, cinnamon, baking soda, and slat. Add the ground almonds (I didn't add these, I think of these as optional).</div><div>4. With the mixer on low speed, add the dry ingredients to the creamed mixture. Mix until completely blended.</div><div>5. Fill the liners 1/2 to 3/4 full. Drop a teaspoon of raspberry preserves into each cup. Bake for 20- 25 minutes or until toothpick inserted into the center comes out clean. Cool cupcakes on pan.</div><br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3155/2320751461_2fdd709353.jpg?v=0" border="0" /><br />So I figured out along time ago that I am my own worst enemy and now cupcake judge. I didn't know what I was expecting because I had nothing to base it on, but they didn't come out looking like the cupcake I had in my head. So really I have no leg to stand on in this debate, so I'm going to stop because guess what...they tasted pretty good. Kirsten couldn't partake because I used real ingredients but from the five or six people that tasted them, which wasn't me having a cupcake five or six cupcakes, said they were really good. I got over what they looked like pretty quick.<br /><br /></div><div><br /></div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2195/2321568116_51758dc736.jpg?v=0" border="0" /></div><div><br />Oh I did try a frosting recipe from the book, but homemade frosting is something I have yet to master. Something about boiling and having stuff melt and set, didn't really work. It look more like runny grey-ish clay, than something you'd want to put on your cupcakes. The cupcakes taste pretty good with out, so why ruin a good thing?</div>Kaarihttp://www.blogger.com/profile/12429637357848388542noreply@blogger.com1tag:blogger.com,1999:blog-8126804632712527371.post-84113102232451076762008-03-09T11:06:00.000-07:002008-04-19T13:56:23.992-07:00basil inspiration<div align="right"><a href="http://farm3.static.flickr.com/2213/2321568166_fb7c4f5be3.jpg?v=0"><span style="color:#009900;"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand" alt="" src="http://farm3.static.flickr.com/2213/2321568166_fb7c4f5be3.jpg?v=0" border="0" /></span></a> <span style="font-size:85%;color:#009900;"><em>If I had eyes in the back of my head,</em></span></div><div align="right"><span style="color:#009900;"><em><span style="font-size:85%;">I'd tell you that you looked good as I walked away ...</span> </em></span></div><div align="right"><em><span style="color:#009900;"></span></em><br /><span style="font-size:85%;"><strong>Jack Johnson</strong>, <em>If I Had Eyes</em></span></div><div align="right"><span style="font-size:85%;">Album:<em> </em><a href="http://www.amazon.com/Sleep-Through-Static-Jack-Johnson/dp/B000Z0UEU6/ref=pd_bbs_sr_1?ie=UTF8&s=music&qid=1205079234&sr=8-1"><em>Sleep Through the Static</em></a></span></div><p><br /><br />I <strong>love</strong> fresh basil. </p><p>Seriously, I <em><strong>love</strong> </em>it. When I brought home today's featured ingredient, I planted my nose in its leaves and inhaled deeply. Repeatedly. I was in heaven. </p><p>I think our baker was a bit worried. </p><p>If I were getting married and if newspapers still wrote those high society-type wedding announcements that described the color of the ribbon on the flowergirl dresses and the scalloped lace used to make the bride's veil {those are two big "ifs", but work with me here, people}, mine might read: <em>the bride carried a bouquet of fresh basil</em>. </p><p>Aside from the unmistakable fragrant aroma of fresh basil, there's something that's so beautifully relaxed about those big leaves, all relaxed and hanging about, laden with their own green goodness. Chill. As if to say, <em>dude whenever you're ready, I'm here. Until then, I'm just going to kick back, hang, and let people catch a whiff of all my basil-y goodness</em>. So I'm cooking to Jack Johnson tonight, the ultimate in relaxed/kicked back/chill tunes. </p><p>Speaking of basil-y goodness, you probably want to know what else makes this stuff so good. I'm so glad you asked. </p><p><strong><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=85">Basil</a> </strong>is rich in <a href="http://www.thenutritionreporter.com/flavonoids.html">flavonoids</a> which provide protection for your body at a cellular and chromosomal level from radiation and oxygen-based damage. The volatile oils in basil also have anti-bacterial properties and helps prevent nasty, unwanted bacteria from multiplying. Not only this, but this little leaf is packed with anti-inflammatory properties, good for folks with rheumatoid arthritis and inflammatory bowel conditions. Rich in vitamins A {good stuff for promoting cardiovascular health}, C, K {also known as potassium}, magnesium {good for your heart}, iron, and calcium. In other words, this chill little leaf packs a lot of defensive properties.<br /><br /><br /><strong>A Word From the Cook</strong>: </p><ul><li>This dish doesn't have a name. So if you think of a fitting one, be my guest.</li><li>I rarely measure anything. This is terribly annoying for people who want to duplicate, I know. But the cook is playful, the kitchen a playground, and she likes every dish to be a true original. Have fun making it your own! And let me know what you come up with; I've already got a few ideas for modifying this one ...</li><li>It should go without saying here, but all the ingredients are organic & when possible, locally grown. Both those things are muy important to me.</li><li>You can click on the links below in the ingredients list to find out more healthful properties for ingredients in this dish.</li></ul><p><br /></p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3197/2321766174_342c9df285.jpg?v=0" border="0" /><br /><strong>Ingredients:</strong> </p><p>2+ lbs. red <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=48">potatoes</a>, cubed<br />1 large bunch fresh basil<br />6 oz. <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=97">crimini mushrooms</a>, sliced<br />1/2 large yellow <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=45">onion</a>, sliced/chopped {however you like it, really}<br />4-5 cloves <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=60">garlic</a>, minced<br />3-4 roma <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=44">tomatoes</a>, chopped<br />1 package firm <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=111">tofu</a>, cubed<br /><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=132">Extra Virgin Olive Oil</a><br />Balsamic Vinegar<br />Sea Salt<br />Fresh ground pepper<br /><br /><strong>Meat Option:</strong><br />Try with a white fish such as rockfish, cod, or halibut. Scallops anyone?<br />Meat-eaters at my house last night had salt & pepper chicken tenders<br /><br /><strong>What Else You'll Need:</strong><br />Baking dish<br />2 skillets<br />Cutting board/chopping mats<br />Kitchen knife<br /><br /><strong>What To Do:</strong><br />Heat oven to 450 degrees F<br />Place cubed red potatoes in a baking dish<br />Pour olive oil and stir potatoes until well-coated<br />Sprinkle with sea salt & pepper<br />Check potatoes & stir every 10 minutes or so<br />Potatoes are done when they brown at the edges & are tender when poked with a fork<br /><br />In a skillet, heat up a good pour of olive oil on med-high heat<br />Sautee onions and garlic until onions are translucent<br />Add roma tomatoes, reduce to low-medium heat<br />After tomatoes soften, reduce heat to low<br />Add fresh basil and a generous pour of balsamic vinegar<br />Stir mixture occasionally </p><p>In another skillet, heat up olive oil & balsamic vinegar on medium-high heat<br />Add cubed tofu, and sprinkle with salt & pepper<br />Cook until any liquid is mostly gone </p><p><strong>Putting It Together:</strong><br />Place potatoes on a plate or in a pasta bowl<br />Top with onion/tomato/basil mixture<br />Top with tofu or protein of choice<br />Sprinkle with salt & pepper to taste </p><p>Makes about 4 helpings without leftovers. </p><p><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2063/2321766058_cafdc208ce.jpg?v=0" border="0" /></p><p></p><p>Since my parents just happened to be in my neck of the woods for this particular experiment, I invited them over to partake. Dad was raised in the midwest & is very much the quintessential meat & potatoes man who is still genuinely shocked that something can taste good and be satisfying without meat, gluten, or dairy products, let alone be vegan {no butter? no cheese? no eggs?}. I'm just saying that he liked it. A lot. And has already asked me to make it again. </p><p>Now, I'll let <a href="http://tauntinglycontemptuous.blogspot.com/">Kaari</a> talk about dessert ...<br /><br /><br /></p><div align="right"><em><span style="font-size:85%;">all photos by </span></em><a href="http://www.flickr.com/photos/kirstenmichelle/"><em><span style="font-size:85%;">kirsten.michelle</span></em></a></div><div align="right"><em><span style="font-size:85%;">check out more saturday evening dining fun </span></em><a href="http://www.flickr.com/photos/kirstenmichelle/sets/72157604081160635/"><em><span style="font-size:85%;">here</span></em></a><em><span style="font-size:85%;">.</span></em></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com2tag:blogger.com,1999:blog-8126804632712527371.post-63326056707416842002008-03-05T15:23:00.000-08:002008-05-12T13:47:15.890-07:00spicy quinoa & lentils<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3072/2304488763_2b6081a22d.jpg" border="0" /><br /><span style="font-size:85%;">{<strong>NOTE:</strong> This recipe originally posted </span><a href="http://lattesandrainydays.blogspot.com/2008/03/for-judy-spicy-quinoa-lentils.html"><span style="font-size:85%;">here</span></a><span style="font-size:85%;">.}<br /></span><br />The skinny on today’s featured ingredients:<br /><br /><strong>Quinoa: </strong>an ancient grain native to South America, enjoying increased popularity in recent years. High in fiber and providing complete protein (meaning it contains all 9 essential amino acids, essential for tissue growth & repair). A good source of fiber as well as the following minerals: manganese, magnesium, iron, copper, riboflavin, and phosphorous.<br /><br /><strong>Lentils: </strong>a good source of cholesterol-lowering fiber, also helps keep blood sugar low after a meal. A good source of important B-vitamins, magnesium, folate, and other minerals as well as protein.<br /><br /><strong>Ingredients:</strong><br />1 lb. green beans (fresh or frozen)<br />3 c. vegetable broth (I like <a href="http://www.imaginefoods.com/products/product/1572.php">No Chicken Broth</a> by Imagine Foods)<br />½ c. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142">quinoa</a><br />½ c. green <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52#nutritionalprofile">lentils</a><br />Cayenne pepper (about ½ - 1 tsp; adjust as needed to your preference)<br />Cumin (about ½ - 1 tsp; adjust as needed to your preference)<br />½ large yellow onion, chopped<br />1 dry pint grape or cherry tomatoes, sliced in half lengthwise<br />Sea salt, to taste<br />Pepper, to taste<br />Olive oil<br /><br /><strong>OPTIONAL:</strong> (for a non-vegan dish):½ lb. lean chicken sausage (with garlic is nice if you can find it!)<br /><br /><strong>What else you’ll need:</strong><br />Chopping knife<br />Cutting board<br />Sauce pan<br />Skillet<br />Cookie Sheet<br /><br /><div align="center"><strong><span style="font-size:130%;">{directions}</span></strong></div><br /><strong>Green Beans:</strong><br />Heat oven to 400 degrees<br />Spread green beans & snap peas out on a cookie sheet & add a good pour of olive oil, stirring until veggies are coated<br />Sprinkle with salt & pepper<br />Cook for about 20-25 minutes (or until they reach desired doneness), stirring periodically<br /><br /><strong>Quinoa & Lentils:</strong><br />Put vegetable broth in a sauce pan on high heat<br />Add cayenne and cumin<br />After broth comes to a boil, add quinoa and lentils<br />Reduce heat to low, cover and allow to simmer for 30 minutes<br /><br /><strong>Onions & Tomatoes:</strong><br />Pour olive oil into a skillet, heat to medium-high heat<br />Add chopped onion, stir periodically<br />After onions begin to caramelize (about 10-15 minutes), add sliced grape tomatoes<br />Cook until the onions are almost black and tomatoes are soft<br /><br /><strong>Bringing it all together:</strong><br />Quinoa and lentils are done cooking once the liquid is absorbed<br />Combine onion and tomato mixture with quinoa and lentils<br />Add salt/pepper to taste<br />Serve on bed of cooked green beans.<br /><br /><strong>OPTIONAL:</strong> Top with chicken sausage (as shown)<br />Serving Suggestions:<br /><br />As a side dish: Serve by itself, sprinkle with salt & pepper to taste<br />As a main dish: top green beans with quinoa & lentil mixture; sprinkle with salt & pepper to taste; top with cooked chicken sausage for a meaty main dish (as shown)<br /><br /><strong><em><span style="font-size:130%;">Enjoy!</span></em></strong><br /><strong><em><span style="font-size:130%;"></span></em></strong><br /><div align="right"><span style="font-size:85%;"><em>quinoa & lentils photo by <a href="http://www.flickr.com/photos/kirstenmichelle/">kirsten.michelle</a></em></span></div>kirstenhttp://www.blogger.com/profile/09789771023962578029noreply@blogger.com2