Wednesday, October 27, 2010
Monday, October 18, 2010
Tuesday: Spinach & mushroom frittata w/tomato Bulgar soup
Wednesday: Pasta w/roasted veggies & fresh salad
Friday: Italian bean & squash soup
Saturday: MI Harvest Beer Festival-eating out!
Sunday: Tunisian potato turnovers, fennel roasted beets, carrots & purple onion & an arugula salad
Tuesday, September 28, 2010
Tuesday: Spinach & pesto risotto & fresh garden salad
Wednesday: Pasta w/leftover pesto & pine nuts & an arugula salad topped w/roasted pumpkin, currants, red onion, goat cheese, pepitas & maple vinaigrette
Thursday: Greg's cooking night
Friday: Homemade pizzas on the grill
Saturday: Pumpkin Curry Soup & salad
Sunday: Left-overs & block party
Sunday, September 26, 2010
So with my "day off" I have done some canning, sewing, cleaning and now blogging. I just added a canning list in the sidebar to help track how much I have canned this year. AND I have been thumbing through cookbooks, one of my favorite past times. I like to read them like novels and a friend let me borrow Seasonal Desserts by Deborah Madison and A Year in the Life of a Vegetarian by Jack Bishop and OH MY GOSH!!! I NEED these cookbooks....LOVE both of them and don't even know where to start since everything in them sounds divine.
Enough rambling on and on...just checking in and hopefully I will get a chance to post my pictures of the pumpkins and maybe even a photo of a meal from one of these cookbooks and maybe even the sewing projects I have been working on. Okay, enough rambling on, I KNOW, I KNOW!
*Is it obvious that I have had a lot of coffee today?
Wednesday, September 8, 2010
Monday: Veggie lasagna w/ veggies from the garden & an arugula salad
Tuesday: Left overs & salad
Wednesday: Italian bean & squash soup, fresh bread & salad
Thursday: Greg's cooking night
Friday: Taco Soup (recipe below)
Saturday: Going to an Oktoberfest party!!!
Sunday: Farmstand Casserole w/fresh garden salad
*This is an adaptation of a recipe that I got ages ago from my sister-in-law. This recipe is so good, so fast and if your family loves taco night or chili they will love it!
1Quart or 28 oz. can of diced tomatoes
1 large jar of Randall's northern beans ( or a quart of northern beans)
1 quart of pinto beans or 2 cans
1 can of kidney beans
1 to 1 1/2 cup of frozen corn
1 large diced onion
1 pkg. of taco seasoning
1pkg. of ranch seasoning
1 quart of water
Combine all things in a large pot and let simmer until the onions are soft. OR...I like to throw it all in the crock-pot in the morning and let cook on low heat all day. Enjoy topped with your favorite toppings and tortilla chips!
Tuesday, August 31, 2010
Tuesday: Chilled avocado orange soup and red Thai curry
Wednesday: Fresh salad and pizzas on the grill
Thursday: Chickpea spinach curry
Friday: Arugula salad, Grilled potatoes w/tons of garlic & paprika, fresh MI corn on the cob, jerk tofu, Carolina Kale
Saturday: Cucumber & yogurt salad, baba ghannouj, tabbouleh, kale sauteed w/onions & bulghur and mujudra
Sunday: Greg's night for dinner
Monday, August 23, 2010
* These are the carrots that my gurl grew in her own 2ft. by 2 ft. garden bed...I still have to pull the 8 rows that I planted!!!
Friday, August 20, 2010
Ready to throw it all in the processor:
If you love garlic and would like to make your own garlic scape pesto here is how I make it. You can substitute the pine nuts for walnuts or pecans if you prefer.
Garlic Scape Pesto:
1 C. of Parmesan
1/2- 3/4 C. of toasted pine nuts
1/2 C. chopped parsley leaves (no stems, too course)
Salt to taste
Put the scapes in the processor and chop then add the parsley and process it a little more. Then add in the nuts and process it until the nuts are chopped. Then add in the cheese and process it some more until it is all blended well, but still has texture. Turn the processor on and slowly add in the oil while it is running. At this point I always taste test it and continue adding nuts, cheese or salt until I get the consistency & flavor that I want. Now enjoy on sauteed veggies, fresh bread or pasta!
Monday, August 16, 2010
Monday: Veggie Nachos & a tomato, green bean & corn salad w/fresh basil & a Dijon vinaigrette
Tuesday: (having friends over for dinner) Cucumber & onion salad w/fresh dill, Arugula w/goat cheese & pecans, kale sauteed w/ caramelized onions, roasted fingerling potatoes w/tons of fresh garlic, Greek stuffed summer squash, & MI peach cobbler
Wednesday: left-overs & Greek salad
Thursday: Salad, Roasted onions & sweet potatoes, sauteed kale w/white beans & stuffed squash blossoms
Friday: Tomato, avocado & Queso Blanco salad, pizzas on the grill
Saturday: Egg noodles & steamed veggies for the kids (mom & dad's night out!)
Sunday: Arugula salad w/pine nuts, red onion, pears & chevre & pasta primavera
Friday, August 13, 2010
Monday, August 9, 2010
Today is the beginning of a new week and I am trying to be hopeful of what will unfold this week...although I am still not feeling too social and I have moved on to a new book and a new sewing project. Pictures to come soon!!
Wednesday, July 21, 2010
Wednesday, July 14, 2010
Monday: Taco Night
Tuesday: Spanish saffron rice, sauteed kale w/ golden raisins & pine nuts & an arugula, tomato, cucumber & feta salad
Wednesday: Left-over rice, steamed broccoli, sauteed summer squash topped w/garlic scape pesto & panzanella salad
Thursday: Arugula tossed w/goat cheese, pine nuts & red onion & a balsamic vinaigrette, gratin of potato & summer squash w/Herbs de Provence & fresh bread
Friday: pear, fig & gorgonzola salad w/ homemade personal pizzas night
Saturday: Graduations Parties
Sunday: Watermelon, feta & mint salad & a sweet onion tart
SPANISH SAFFRON RICE:
3 Tbsp. of e.v.o.o.
1 medium onion minced
1 1/2 C. long grain white rice
1 1/4 C. stock (Veggie or Chicken)
2 C. peeled, seeded & chopped fresh or canned tomatoes
1 tsp. saffron threads
Coarse Salt ( I prefer Pink Salt for this dish...would love to try gray salt with it as well...)
Freshly ground black pepper
1/2 C. roasted red peppers diced
1/4 C. Spanish green olives cut into thin strips
1-2 Tbsp. chopped fresh parsley
Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add rice and stir to coat the rice with oil for 1 minute. Increase the heat to high and add stock, 1 cup of water, the tomatoes, saffron & 1 tsp. of salt (Most of the time I use an extra cup of stock rather than water for extra flavor.) Bring to a boil, reduce the heat to low, and simmer, covered, until the rice is tender and the liquid is absorbed-about 20 minutes. Remove from heat and season to taste with fresh pepper.
Add the red peppers, olives and parsley to the rice and fluff and mix with a fork. Season to taste with pepper & serve.
*This is adapted from the cookbook: You Say Tomato by Joanne Weir
Saturday, July 10, 2010
Wednesday, June 23, 2010
Friday, June 18, 2010
Tuesday, June 15, 2010
Monday, June 14, 2010
Here are the recipes.
Yogurt Dip/Salad Dressing:
1 Cup of plain yogurt
1/4 cup shredded Parmesan cheese
1 Tbsp. fresh lemon juice
1/2 tsp. minced garlic
1-2 tsp. fresh dill
1 tsp. black pepper
salt to taste if you wish
*Combine & good for 2 days
Brown Rice Salad:
1 Cup of cooked brown rice
2 diced carrots
2 celery stalks diced
1 red, yellow or orange sweet bell pepper diced
1/2 red onion diced
1/2 cup toasted pine nuts
1 clove mined garlic
sea salt & pepper
Cook the brown rice and let cool. While the rice is cooking/cooling chop up all of the veggies and put in a large bowl. Toss the veggies in a couple of tablespoons of extra virgin olive oil and about 1/4 cup of rice vinegar. Once the rice is cooled a bit add it to the veggies and mix well. Then add in the garlic, dill and pine nuts and mix well. At this point I do a lot of taste testing and continue to add rice vinegar, dill, salt and pepper till I get it where I want it. Enjoy!
Tuesday, June 8, 2010
Tuesday: orzo & pea soup, sauteed cabbage in bebar spice & arugula tossed w/aged balsamic vinegar, e.v.o.o. & goat cheese
Wednesday: Nachos & fresh salsa & guacamole
Thursday: Breakfast for dinner at the request of the kids-Sweet potato pancakes, fresh MI strawberries, yogurt & homemade granola
Friday: Cold avocado soup, panzenella salad, homemade bread w/ white bean spread
Saturday: Veggie Lasagna and salad
Sunday, June 6, 2010
This is a rhubarb kuchen that I blogged awhile ago. I finally made it this weekend and it was amazing. I altered the recipe a little because I wanted the custard filling to be a little thicker and richer so I added some creme friache' to it and oh good heaven is this tasty! I have been eating it for dessert, breakfast or basically whenever I feel like it!
Friday, June 4, 2010
75% of plant genetic diversity has been lost and 30% of livestock breeds area at risk of extinction
75% of the world's food comes from twelve plants and only five animal species
Six companies control 98% of the world's seed sales, four companies slaughter 81% of American beef, and four companies control 70% of American milk sales
66% of adult American are currently overweight or obese
Today's children are now the first generation expected to have a shorter life expectancy than their parents
Tuesday, May 18, 2010
This book isn't that new of a book, it was actually published back in 2008. It was a book that I had read a review of it when published and wanted to buy, but put it on one of many book lists that have been lost or forgotten about. Recently while surfing Amazon, I came across this again and decided it was time to purchase it.
This book is an easy read, definitely not full of studies and academic jargon that will make your head spin. In my opinion is was written for new feminists and feminists who are new to motherhood. I say motherhood rather than parenthood because it really is directed toward mothers; even though she discusses issues such as the importance of partnership, letting dads be actively involved and the debate over using the word parenthood rather than motherhood, it is still intended for mothers to read. I also have to say that I believe the book is directed at heterosexual mothers. She touches on issues that may be important to feminist lesbian mothers, however, when discussing the role of partners, she speaks primarily from her own experiences which happen to be with a man and the father of her children. Even though this might be a turn-off for some feminists, I believe that the book would still be a worthy read since she does an excellent job of arguing this idea of "choice" applying to all areas of a womun's life; not just to reproductive rights.
She begins this book by approaching an issue that is difficult for many feminists - how to blend your feminist belief system with your own desires to become a mother. How to come to terms with "how such a political movement that is historically known to free womyn of feminine expressions can support such a personal decision that is seen as the ultimate feminine expression." She uses history, research, personal experiences of her own as well as friends and strangers (who have emailed her at AskAmy on Feminist.com) to demonstrate how motherhood and feminism can co-exist in a womun's life.
As she moves through the book she ties the idea of "choice" into many different topics that it should be applied to such as working vs. staying home, pregnancy & birthing choices and gender issues. She also discusses the history of feminism and motherhood, the truth about our biological clocks, relationships between mothers and daughters, and practicing our politics through parenting.
I could take up a lot space and time writing about this book and my own opinion and experiences as a active, third-wave feminist mom, but I have done some of that in past posts. And I am sure I will do some more writing in the future on how I have struggled with blending these two identities and how I have learned to navigate motherhood from a feminist perspective and how I continue to grow and learn how beautifully these two identities can mesh.
Monday, May 17, 2010
Tuesday: Grilled MI asparagus, eggplant & peppers w/ brown rice & fresh arugula salad
Wednesday: Greg's dinner night
Thursday: gazpacho w/tomato avocado salad
Friday: Mujudrah, spinach pies & Arabic potato salad
Saturday: MI Asparagus, Corn & tomato salad, quinoa black bean salad & tapas dishes
Sunday: Veggie Lasagna
Wednesday, May 12, 2010
Today I decided to bake a Rhubarb Crisp that I found on Mom's Kitchen, another MI Lady Blogger that has great food blog full of a lot of delicious recipes and information. I changed it up a bit by adding fresh minced ginger to the rhubarb mix rather than the ground ginger in the topping and I also used oat flour in the topping to make myself feel like this isn't that bad for me-fruit & oats are very healthy, right? :)
And here is a picture of it with a dollop of creme fraiche'...delicious!!
Some other rhubarb recipes that I plan on trying are listed below: