A Perfect Gift -- and not just another cookbook!

A special friend of mine gifted me this cookbook when I was about 30 years old.  Up until this time, I had not needed to have any cooking expertise (I escaped it that long :).  I always said I didn't enjoy cooking but I realize in hindsight that it was simply because I didn't know how.  I read this book from front to back.  It is most interesting (even for the experienced cook), starting with giving a list of the essential equipment & tools of any kitchen, a list of the three basic knives, etc.  One particular section that I love is the vegetable pages.  The book takes one vegetable per page teaching you how to buy & prepare it and ways to it cook (with times!).  I'm blushing, but it was with this book that I learned to make mashed potatoes!  I can say now that I've come far beyond that & love to cook!

Here's a very condensed list of recipes from the book that are now my standbys (and pretty much committed to memory):

Potato Soup (yes, you've seen that on this blog)
Broccoli Soup
Orange-Glazed Pork Chops
Fried Rice
Potato Salad
Roasted Garlic
Spanish Rice
Beef Stew

(The only recipe that I did not care for was Turkey Salad with Fruit.)

So, if you need a gift for a new bride or graduate, this is perfect!  And if you want to take a peek for yourself, check it out at the library. (ISBN: 9-780028-624518)

RAM -- October 5th

We will NOT be attending RAM October 5th.  We apologize for any inconvenience.  We will be at the Market in Fernandina on 7th & Centre.

October 5th:

(The sidebar saved function is impaired!)

Butterhead Lettuce
Romaine Lettuce
Red Oakleaf Lettuce (LIMITED)

Kale (Curly & Dinosaur)
Baby Bok Choy 

Mini-Seedless Cucumbers
Watercress
Baby Arugula

Live Herbs:
A Variety

Apology & Confession

Hello from such a long time ago!  I keep telling Freddie that I must write a little blurp to fill in the long silence.  I have not forgotten this blog & have every intention of keeping it up.  However, we have had a little interruption in our routine.  We have a new 'crop' planted & it should be harvested late March -- a baby!  And with that has come three months of nausea & total food aversions.  Poor Freddie, my usual love of cooking has been completely gone!  I tried to do what I could with the blog but even the pictures made my stomach churn.  So here goes to hoping I've rounded the bend and Freddie can eat decent again & I can blog again!!  Thanks for your patience.

Watercress & Pepita Salad

This is a delicious salad recipe from one of our customers.  Cress has a very strong peppery taste, but the dressing on this salad compliments it well.  We really enjoyed it.  We also tried using a sweet red wine vinegar dressing, but the sweetness seemed to make the cress stand out too much.

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It's easy to feel extremely healthy consuming this salad!!

Watercress & Pepita Salad

Serves 6

1/3 cup toasted pepitas

2 tbsp white wine vinegar

1/2 tsp ground cumin

3 tbsp olive oil

coarse salt & pepper

1-1/2 lb watercress, tough stems removed

In a large bowl, combine vinegar & cumin.  Whisk in oil.  Season with salt & pepper. (Dressing will keep 2 days covered in the refrigerator.)  Mix with cress & top with pepitas.

"Unprocessing Foods" -- Entry 6 Cream of Chicken Soup

I was so excited when I stumbled on a recipe for Cream of Chicken soup, just like Campbell's.  Not only does it eliminate one more processed food, but also it allows me to make it gluten-free (& dairy-free if needed).  This recipe comes from www.iowagirleats.com.

This finishes my New's Year Resolutions of eliminating six processed foods.  However, I have found more & will keep going!

Cream of Chicken Soup

Yields: 1 can

1-1/4 cup chicken broth

3/4 cup milk

6 T flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp dried parsley (or 3/4 tsp fresh)

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp dried oregano (or 3/4 tsp fresh)

1/8 tsp dried basil (or abt 1/4 tsp fresh)

Bring broth to a boil in a small saucepan.  Meanwhile, whisk together the milk, flour & seasonings in a separate bowl.  Once broth is boiling, turn heat to medium & slowly pour in the milk mixture.  Whisk constantly until thickened about 2-3 minutes.  Let cool.

"Eating on the Wild Side"

Here's a book I have on my "To Read" list.  I wish I had read it already & had a review for you.  Freddie was listening to NPR the other day & the author, Jo Robinson, was on Fresh Air.  He was sharing a little with me.  One of the interesting facts was about vegetable/fruit peelings.  She claims that most of the nutrients are in the peelings (specifically mentioning carrots).  I am assuming that she promotes buying organic/pesticide-free produce.  I believe this is one of the reasons people peel vegetables.

Therefore, this week we enjoyed Scalloped Potatoes & Ham with the peels intact.  It was just as delicious.  Also, we had Carrot & Raisin Salad -- carrots scrubbed but peels intact. (Note: I always buy organic carrots & celery as much for the flavor as anything.)

I will let you know when I finish the book!

"Unprocessing Foods" -- Entry 5 (Breakfast Cereals)

Who would ever think you could give up breakfast cereals -- a product that takes up an entire line in the grocery store & a good portion of the budget!  Well, we've done it.  Fortunately, we enjoy eggs & oatmeal.  However, I have stumbled on a breakfast that I have more than anything else.  I actually look forward to it.  My "Bowl" almost looks like a dessert.  Yummmm, it's about as delicious.

Here's my Combo:

a heaping 1/4 cup of old fashioned oatmeal

about 2 Tbsp of ground flax seed

a good handful of walnuts (or almonds sometimes)

a dollop of homemade strawberry jam

a good portion of plain Greek yogurt

Stir it all together & enjoy!

I use the jam for sweetener.  If you do not use plain yogurt, you may not need the jam.

(PS/ My sister is sending me her homemade yogurt recipe so hopefully by the end of the year I'll also have that!)