hot and sour soup

Yes, it is that time again. Flu season. I've had a cold from I cannot tell you when and it is still going strong.

Hopefully you are not in a similar situation. Hopefully you made this soup. Just what the doctor ordered: it will drain you of all that bad stuff and replace it with goodness.

Be Healthy and Happy this coming New Year - 2015!

Hot and Sour Soup
Serves 4-6, adapted from Feed Me Phoebe

Ingredients

• 1 tablespoon vegetable oil
• 1/2 red onion, finely chopped
• 8 oz mushrooms, thinly sliced
• 1 inch fresh ginger, peeled and minced
• 2 garlic cloves, peeled and minced
• 3 teaspoons harissa paste (I didn't have sriracha)
• 1/4 cup tamari sauce
• 1/4 cup rice vinegar
• 5 cups water
• 1 egg, beaten
• scallions, chopped

 Instructions

1. Heat oil in a Dutch Oven. Add onion and cook until wilted, 2 minutes. Add mushrooms and cook until their water begins to release, 5 minutes. Add ginger, garlic, and harissa (sriracha) and cook until fragrant, 1 minute.
2. Pour in tamari and vinegar. Add water and bring to boil. Simmer for 10 minutes. 
3. Remove from heat and add beaten egg while stirring the soup. The egg will form strings. Garnish with scallions.

1 tablespoon vegetable oil

1 small yellow onion, diced

1 bunch scallions, thinly sliced, white and green parts divided

1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced

1 inch fresh ginger, peeled and minced

2 garlic cloves, minced

2 teaspoons sambal olek or sriracha

1/4 cup gluten-free tamari

1/4 cup rice vinegar

6 cups vegetable stock

2 tablespoons cornstarch

1 large egg, beaten

- See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf

• 1 tablespoon vegetable oil
• 1 small yellow onion, diced
• 1 bunch scallions, thinly sliced, white and green parts divided
• 1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
• 1 inch fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 2 teaspoons sambal olek or sriracha
• 1/4 cup gluten-free tamari
• 1/4 cup rice vinegar
• 6 cups vegetable stock
• 2 tablespoons cornstarch
• 1 large egg, beaten

Print a $3 Coupon for Probiotic Pearlsª

 

Instructions

1. Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they've reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.
2. Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.
3. Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve.

- See more at: http://feedmephoebe.com/2014/02/hot-and-sour-soup-recipe/?utm_source=PL+Subscribers&utm_campaign=7169ebff03-2.10.13&utm_medium=email&utm_term=0_b55896b35c-7169ebff03-76914125#sthash.IEYXKZmv.dpuf

not my grandma's noodle kugel

Growing up on the Lower East Side, I spent every Sunday at my grandmother's house. My memories of these days include very specific events but no connecting themes.

My sister and I would play Spit in front of a very large piece of furniture, which was her television set, watching Abbot & Costello reruns. There was plastic on all of the ornately decorated couches and chairs and it was dark, curtains perennially drawn. Other than that I remember only the food. We were always given a handful of hard sucking candies to enjoy with our show. In addition we were treated with apple pie, sponge cake, and noodle kugel.

I've been meaning to duplicate these recipes, but alas, they stayed with my grandma to the grave. I have a cousin who found a recipe she thinks is the one my grandma used for her sponge cake, but nothing is for certain, and that one is so labor intensive that I fear it will remain on my bucket list for eternity.

At this time of year when people cart out their traditions, I thought I'd make an attempt at making at least one of her dishes. And of course, in all matters of culinary tradition, I referred to Deb at Smitten Kitchen. I've changed it up a bit making it lighter, since I remember noodle kugel being a light, subtly sweet, eggy dish and I didn't feel like buying the proper egg noodles for it (yes I am that lazy).

Despite all my deviations this dish seems pretty close the real deal. My memory sensors are saying so, in any case.

Not My Grandma's Noodle Kugel
Makes 8x8 pan of kugel, adapted from Smitten Kitchen's My Family's Noodle Kugel

Ingredients

• 3/4 pound fusilli noodles (traditional requires egg noodles)
• 4 eggs
• 3/4 cups sugar
• 3/4 pounds ricotta cheese
• 1/2 stick melted unsalted butter
• 1 teaspoons vanilla
• Dash of salt

Instructions

1. Preheat oven to 350 degrees. Parboil the noodles (five to seven minutes).
2. In a very large bowl beat eggs until fluffy. Add the sugar gradually, then the ricotta cheese, butter and vanilla. Stir in the drained noodles.
3. Pour into a 8x8-inch pan. Bake for 1/2 hour, or until kugel is set. 

thanksgiving skillet corn bread {bread bakers}

Yes, here it is... Thanksgiving... already! Seems like this year is flying by - but I guess that is what everyone says every year.

Two months into the school year and I am entrenched in meetings, organizing, planning. I love it! We've planted a winter bed of lettuce in the front school yard - hoping we can make it last the whole winter and be harvested for the kids' lunches. The sustainability Committee is getting reved up - and there's been talk of solar panels on the roof!! How awesome is that?! The Maker's Space my friend Diane organized and made beautiful is ready for use - we plan on creating a Pinterest baord full of craft ideas to implement learning the curriculum in all grades Pre-K to 5th.

And in just a few weeks we will eat more food than we can manage in a bucolic location, hopefully involving some snow (although that is not looking likely). Here is new take on the corn bread - sweet with frozen corn kernels scattered around. Makes for a nice surprise when you bite into it.

Thanksgiving Skillet Cornbread
Makes 6-8 servings, adapted from Cookie + Kate

Ingredients

• 6 Tablespoons unsalted butter
• 1 cup coarse grind cornmeal
• 1 1/4 cup white whole wheat flour or regular whole wheat flour
• 1/2 tablespoon kosher salt
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• dash cinnamon
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 1/4 cup maple syrup
• 1 1/2 cup frozen corn

Instructions

1. Heat the oven to 375 degrees Fahrenheit with a rack in the middle of the oven. Place the stick of butter in a 10 to 12-inch cast iron skillet or 9-inch square baking dish and place in the oven to melt for 5 to 10 minutes.
2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda and cinnamon. In a medium bowl, whisk together the milk, eggs and syrup until smooth. Stir the wet ingredients into the dry ingredients until moistened through.
3. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat with butter. Pour the melted butter into the batter, add the cranberries and stir just until incorporated.
4. Pour the batter into the hot skillet or baking pan. Return the skillet to the oven and bake until the bread is brown around the edges, springy to the touch and a toothpick inserted in the center comes out clean with just a few crumbs, 25 to 35 minutes. Invert the bread onto a wire rack to cool. Slice into squares or wedges and serve.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here is what everyone came up with for a new take on the Thanksgiving traditional breads:

Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
Butterflake Rolls by Anshie at Spiceroots
Buttermilk Rolls by Renee at Magnolia Days
Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
Classic Anise Dinner Rolls by Kathya at Basic N Delicious 
Crusty French Bread Rolls by Robin at A Shaggy Dough Story
Gruyere Gourgeres by Nicole at The 2nd 35 Years
No Knead Dinner Rolls by Heather at Hezzi-D's Books and Cooks
Parker House Rolls by Tara at Noshing With The Nolands
Parmesan Garlic Knots by Lauren at From Gate to Plate 
Pumpkin and Rosemary Bread by Rocio at Kidsandchic
Pumpkin Pani Popo by Kelly at Passion Kneaded
Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireilee at Chef Mireille's East West Realm Overnight Rosemary Rolls by Holly at A Baker’s House
Skillet Cornbread by Sandra at Meadows Cooks
Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
Sourdough Cornbread Rolls with Sage by Karen at Karen's Kitchen Stories
Sweet Potato Rolls by Cindy at Cindy's Recipes and Writings 
Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
Zopf bread by Carola at En la Cocina de Caro 
 

cinnamon pumpkin muffins {leftovers club}

Ever wonder how an evening without electricity would be?

That was my evening last night due to my over ambitious husband and some crazy wiring in our apartment. We had this faulty light switch in the kitchen. It worked but you had to press really hard to get the light on. This bothered my husband. He decided to open it up to see if he could fix it.

Resulting in no electricity for the entire night.

To his credit he did restore the electricity the following day but it was a bit touch and go there - considering the fact that my son's 5th birthday party is this Saturday and we're having it at our house.

But what I want to say is that I really enjoyed being without electricity for the evening (we were able to plug in our fridge and had one light in the kitchen). Not being able to check my email was kind of pleasant. I need to try that more often.

In preparation for many a bake sale I am envisioning in my future, I have made cinnamon pumpkin muffins for this month's Left Overs Club. They are seasonal and lovely. I hope Kathia @ Basic and Delicious likes them.

Cinnamon Pumpkin Muffins
Makes 12, adapted from Smitten Kitchen

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
• 1 1/3 cup pumpkin*
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon cinnamon

*Take a small pumpkin and halve it and seed it. Place halves skin up on a lightly oiled cookie sheet. Roast at 400 F for 35-45 minutes. Scoop flesh out of skin. Blend until smooth.

Instructions

1. Preheat oven to 350. Line muffin tins with papers.
2. Whisk dry ingredients in medium bowl. Mix in a large bowl pumpkin, eggs, oil, and sugar. Mix in dry ingredients until just combined. 
3. Divide between muffin cups. Mix left over sugar and cinnamon and sprinkle over batter. Bake for 25-30 minutes, until puffed up.

An InLinkz Link-up

apple turnovers

I have been writing this blog for a little over 4 years. It began as a way to express my joy of baking and my ability to learn how to cook. You see, I started off not being a very good cook, and not wanting to know how to be one. I trusted my partners to make our daily sustenance. In fact an ex-boyfriend called me recently, he'd seen my blog posts and queried, "So, now you cook?

So, now I cook. But my husband makes the lion share of the meals. He makes dinner almost every day and I am eternally grateful for it. I am slowly learning ho to make things without a step by step recipe to follow, and it is a huge relief. I am living proof that anyone can learn how to cook. And feel so much better for it.

I have always been a baker, but never been able to make flaky pie crust... until now. The trick, I discovered a few weekends ago, is do not mix the butter in. Do no use a food processor. Use two knives and keep it chunky. It will melt when cooked and become the wonderful crust you wish for. Truth.

Apple Turnovers
Makes 15, adapted from Mark Bittman's How to Cook Everything cook book

Filling Ingredients

• 4 tart apples, cored, peeled, and grated
• Juice of 1/2 lemon
• Zest of 1/2 lemon
• 1/3 cup sugar
• 1 tablespoon flour
• 1 teaspoon cinnamon

Crust Ingredients

• Scant 2 cups all purpose flour
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 15 tablespoons unsalted butter
• 6 tablespoons ice water

Instructions

1.  Combine dry crust ingredients. Add butter, cut into small bits. Take two butter knives and chop up butter further until they resemble peas.
2. Add water one tablespoon at a time and work together with hands until combined. Place in fridge for 1/2 hour or freezer for 10 minutes.
3. Meanwhile, combine all filling ingredients. Taste and add more sugar, cinnamon or lemon as needed.
4. Roll out dough to 1/4 thickness. Cut into 4-inch squares, or any shape that works.
5. Place 1-2 tablespoons of filling in center of each square, cover with dough. Score on top two or three times for air vents. Brush with water and sprinkle with sugar.
6. Place on parchment covered baking sheet. Bake at 350F for 40-55 minutes.
7. Serve hot or room temperature.

real banana pudding

In the past two months I have had the pleasure of getting to know the parents at my son's new school. The energy and enthusiasm I am witness to as we all work to make a fabulous school even more fabulous is inspiring and awe provoking.

I have been sitting on every committee meeting I can manage, we've been in conversation about grant writing, discretionary funds, government council members and policies, and through it all we are forming a marvelous community. I feel so fortunate to be a part of this process and to be able to get to know these amazing people.

Did you see the recent Sunday NYTimes Magazine article written by Mark Bittman about teaching our children to eat well? This has further inspired me to think about how food is presented in schools and how we can offer healthier options for children when they are not under the supervision of their parents. I for one remember using all my lunch money to buy candy and am worried that if the schools do not offer only healthy options children will follow their taste buds and not their parent's guidance.

The fact that the DOE offers chocolate milk as an option, because they are being strong armed by the dairy industry, blows my mind. Hopefully we can remedy these issues. If not for all school than just one at a time. 

Now that I am writing this I wonder if my banana pudding recipe would taste okay without the added sugar. I should try it out. I have only tried this with cows milk but I don't see why it couldn't be made with soy or almond.

Real Banana Pudding
Serves 3-4

Ingredients

• 3 ripe bananas
• 1/4 cup sugar
• 3 tablespoons corn starch
• 1 teaspoon vanilla extract
• 2 cups milk of your choice

Instructions

1. Mash bananas well.
2. Combine dry ingredients in a saucepan. Add wet ingredients. Heat pan on medium heat and stir continuously until pudding boils and thickens. 
3. Pour into bowls and refrigerate until cooled. 

easy peasy black bean chili

I have had a very eventful month. I really do not want to be one of those people who say, No news is good news, but I would have gladly done without the events in question.

I had the flu. Not your average run-of-the-mill flu. The I-think-I-have-Ebola kind of flu. No bleeding from orifices but a head ache that would split a sequoia trunk.

A week later my back gave out with sciatica. I was immobile for three days. I started imagining my life in constant pain - and what a pain in the you know what that would make me... then it magically went away.

And this last Thursday I was in so much pain from my resident 4-cm diameter fallopian tube cyst that I was hospitalized. Okay - maybe TMI. Sorry

Now I am fine. I am in the country enjoying the last weekend of our summer house before we close for the winter. How things can change on a dime in a few days is amazing. Hurray for change - of the positive variety. And have some chili while we are at it.

Easy Peasy Black Bean Chili
Serves 2-4

Ingredients

• 2 Table sppons canola oil
• 10 oz can of Black Beans, drained
• 10 oz can of diced Tomatoes
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1 jalapeno pepper, seeded and sliced
• 1 tablespoon chili powder
• I teaspoon cumin powder 
• Salt to taste
• Fresh cilantro leaves
• Feta cheese or sour cream and cilantro for garnish

Instructions

1.  Heat oil in sauce pan. Add onion and cook until translucent. Add garlic and cook until fragrant. Add jalepano pepper and cook briefly.
2.  Add tomatoes and beans and spices and cilantro. Cover and simmer until flavors meld.
3. Serve hot with feta/sour cream and cilantro leaves.

zucchini tomato and sage soup

Flu season is upon us I was given a heaping dose of it. I kid you not I thought I had Ebola for a moment: my head was exploding with pain.

Therefore it is time again to bring out the soups. This one fell together nicely and bears repeating. A very simple one-pot preparation with fabulous results. There's nothing like homemade soup when you have a cold...

Zucchini Tomato Sage Soup
Serves 2-4

Ingredients

• 2 Zucchinis, roughly sliced
• 1 box grape Tomatoes (or a can of diced tomatoes... or any kind of tomatoes would do)
• 2 Tablespoons Oil
• 2-3 teaspoons garlic, roughly chopped
• 8-10 leaves fresh sage
• 1-2 cups water
• Salt to taste

Instructions

1. Heat oil in a large sauce pan on low heat. Add garlic and salt and saute until fragrant. Add zucchini and saute until starts to turn translucent and slightly wilted. Add tomatoes, sage, and water. 
2. Cover and cook until melded. Using a stick blender blend until the consistency you like. You can make it super smooth or leave it chunky. I prefer it chunky.

smashed pea avocado toast

So, word on the street is Avocado Toast is the new Kale Salad, or something like that. It's okay by me. I love a nice smooth avocado on some crunchy, crusty bread.

This recipe includes some nice Mexican flavors like cilantro and lime. I added a sprinkle of cayenne pepper on top for a little kick.

And here is a craft my son made up. He wrapped a piece of paper towel with orange tape and said it was a rock. Then he said the rock needed a dinosaur so I made a T-rex.

Another great way to use this avocado mixture is spread some on a toasted tortilla and place a fried egg on top.

Smashed Pea Avocado Toast
Adapted from Food52

Ingredients

• 1 cup green peas, fresh or thawed
• 1 large handful of cilantro
• 1 piece fresh ginger, peeled and chopped
• 1 lime juiced
• 2 avocados
• 1 clove garlic
• Salt and pepper and cayenne pepper or any other spice you like

Instructions

1. Combine all ingredients in a food processor. Pulse until mostly combined - or how you like.  I happen to like mine chunky.
2. Serve on toast of your choice. Sprinkle with cilantro leaves and spices.

plum fruit leather

School is now in session. 

Whew.

If you knew what I've gone through to get here you'd understand my long silence. Influenced also by a crashed hard drive and end of summer woes. 

But we don't need to talk about the past. Let's look toward the future. A future of new experiences and all things fall, which can't be bad.

To celebrate fall I've begun a new kind of cooking.

In addition to cooking in the kitchen I've begun to make enamel jewelry. After thinking about it for over a year I finally had a private lesson at Liloveve with the talented Emilie Shapiro and I am now hooked. Expect to see more jewelry in future posts... and hopefully a new Etsy shop.

Another thing I've been wanting to do for a long time is make fruit leather. I figure now is the time since every parent is casting around their kitchen for something relatively healthy and low maintenance to throw into the lunch box. The perfect back-to-school snack.

Plum Fruit Leather

adapted from Natashia's Kitchen

Ingredients

• Plums
• Sugar (optional)

Instructions

1.  Preheat oven to 400. Please washed, halved and pitted plums skin side down on a rimmed baking sheet. Cook for 15-20 minutes, you want to avoid burning them, so check on them.
2. Puree in food processor. Add sugar to taste or skip it. I tasted the plum puree and decided to go without sugar.
3. Line same rimmed baking sheet with parchment paper. Pour puree into baking sheet and smooth to level out, you want 1/8 to 1/4 inch thickness.
4. At this point we are just trying to dry the stuff out and not cook it, so if you have access to open air and sunshine, place it in sun for 2 days. If not, place it in an oven at lowest temp, no higher than 140F. Leave in center shelf for 6-8 hours. Leather is done when it is smooth to touch and not tacky.
5. Roll up in the parchment paper and cut into sections.

thai salad with peanut lemon dressing

Back in the City and gearing up for the new school year. We are starting a new school and I am full of apprehension about the great unknown. Certainly it will all work out but the waiting and unknowing is tough.


So, crispy tofu. Weird concept, right? I mean why are we trying to make something the consistency of a marshmallow all crunchy and crusty on the outside while still creamy warm on the inside... don't answer that.


This recipe was a success. I was able to get those little wobbly cubes into some form of tasty crispy meal - with flavor like you wouldn't believe. But then, you really can't go wrong with Thai flavors - basil, lime, red chili paste... these are the things dreams are made of.


Or, if you're my son, a time machine that takes you to the Time of the Dinosaurs is.


Thai Salad with Marinated Tofu
Adapted from Shutterbean

Salad Ingredients

• 1 16 oz. package extra firm tofu, drained
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons extra virgin olive oil, plus more for broiling
• 2 tablespoons Thai red chili paste
• 2 teaspoons sugar
• 2 heaping cups cubed cucumbers
• 2 cups green beans, chopped in quarters
• 2 cups halved cherry tomatoes
• 1/4 cup loosely packed fresh mint leaves, plus more for garnish
• 1/2 cup chopped fresh Thai Basil leaves, plus more for garnish
• 1 medium head

Peanut Lemon Dressing

Adapted from Little Spice Jar

Dressing Ingredients

• ¼ cup almond butter
• 2 and ½ tablespoons rice vinegar
• ½ teaspoon sesame oil
• 3 tablespoons lemon juice
• 1 and ½ tablespoons soy sauce
• 2 tablespoons canola oil
• 3 tablespoons sugar
• 2 tablespoons honey
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic

Instructions

1. Place the tofu on a plate and weigh it down with another heavy plate on top. Set aside to press for 30 minutes.
2. Meanwhile, to make the marinade, in a medium bowl, whisk together the soy sauce, rice wine vinegar, olive oil, red chili paste, and sugar until smooth. When the tofu is ready, dry it with a paper towel and cut into 1-inch cubes. Add to the bowl with the marinade and toss gently to coat making sure that all tofu is in one layer in the bowl. Cover, chill and allow to marinate for at least 1 hour, or overnight.
3. Preheat the broiler. Arrange the tofu in a single layer on a lightly oiled, small baking sheet, discarding the marinade. Broil about 6 inches from the flame for 15 to 18 minutes, turning every 3 minutes or so, until deeply browned. Make sure to toss lightly so as not to cut into the cubes.
4. While the tofu broils, make the dressing. Whisk all ingredients in a small bowl.
5. Assemble salad, add tofu and dressing and enjoy.

hash browns with poached eggs

Who doesn't love warm, smashed, crispy potatoes with cooked eggs on top?

Maybe a fair amount of people. But a true test of a successful dish in our family - the kid ate it. And he hates potatoes. Which is so strange in and of itself. I mean, who doesn't love... oh, I already said that.

These potatoes are spiced up with chili powder and sweetened with some sauteed onions. Just perfect, especially now that the weather has turned so darn cold. What's up with that?!

So. I am reading Infinite Jest, by David Foster Wallace.  Described as a 'must read' for anyone interested in having a knowledge of modern literature, it is, well, daunting. To say the least. But also incredibly engaging and influential. It really gets under your skin.

After reading the passage on how the protagonist sets up his house for a drug induced binge of cakes and cookies, soda and tubs of chocolate frosting due to be eaten directly out of the can with a large spoon, I was compelled to eat not one, but, two large slabs of the chocolate babka I'd purchased the day before from the local Jewish bakery.

All of which is to say, and maybe this is a stretch, make sure you have something like this hash brown and egg dish around when the indulgent mood strikes. Much better for you than cake, and oh so satisfying.

Hash Browns With Poached Eggs
Serves 2-4

Ingredients

• 2 tablespoons oil plus more to use while cooking
• Small bag tiny potatoes
• 1/2 white onion, chopped
• 5 eggs
• Salt and pepper
• Chili powder

Instructions

1.  Boil a pot of water with a pinch of salt and the potatoes. Cook until potatoes are tender , or easily pierced with a fork, about 15 minutes. Drain potatoes and smash them flat with the back of a fork.
2. Heat oil in a large skillet. Cook onions adding a pinch of salt and pepper, until translucent and aromatic, about 5 minutes.
3. Add potatoes to onion. Mix together, sprinkle with salt and pepper and chili powder. Flatten in the pan and let sit without being disturbed for 5-10 minutes. 
4. Add some oil around the perimeter of the pan and scoop out the potatoes, unsticking them from the bottom of the pan. Turn them over and flatten again to sit and brown the other side.
5. Form holes in the potatoes and break the eggs into the holes. Cover and cook at lower temp until eggs have set on top but not completely cooked. Depending on how you like your eggs you can cook them longer or shorter.

zucchini gazpacho

I've been in a cooking slump these days. Something about being in the country, where grilling is the norm, makes it harder to come up with innovative dishes. Until I read the NY Times Sunday Magazine where they feature no less than 12 gazpacho recipes. Gotta love a cold soup on a hot summer day.

As luck would have it I had all the ingredients for this lovely zucchini gazpacho. I substituted pepitas for the pine nuts but the rest is verbatim.

Zucchini Gazpacho

Serves 1 or 2, from NY Times Magazine, August 3, 2014

 Ingredients

• 3 medium zucchinis
• 2 tablespoons oil
• 1 slice bread
• 1/4 cup fresh basil
• 1/4 cup fresh mint
• 1/4 cup fresh parsley
• 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 cup water
• Roasted pepitas

Instructions

1. Sauté chopped zucchini in oil over medium heat until tender, 15 to 20 minutes; let cool.
2. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. 
3. Garnish: Toasted pine nuts.

tomato basil frittata with homemade wheat berry bread

There is nothing like growing your own food. So satisfying. Not just because you see it grow from seeds, to flowers, to fruit which then ripen, but because you know exactly what went into it. Why? Because you were there from the start.

That may be why this frittata was the best I've tasted in a long time. That and the 1/2 cup of grated romano melted on top.

Tomato Basil Frittata
Makes one 8-inch frittata, adapted from Mark Bittman's How to Cook Everything Cook Book

Ingredients

• 2 tablespoons canola oil
• 1/2 onion, chopped
• Salt and fresh ground pepper
• 2 medium-small tomatoes (1 1/2 cups), chopped
• 5-8 basil leaves, sliced
• 7 eggs
• 1/2 cup grated Romano cheese

Instructions

1. Heat oil in 8-inch skillet. When hot add onion, salt and pepper and cook until soft. Add tomato and lower heat. Cook until dry and reduced. Add basil and stir to combine.
2. Meanwhile whisk eggs with salt and pepper. Pour eggs into the pan and smooth over vegetables to cover. Add cheese.
3. Cook undisturbed until mostly firm. To complete setting the eggs place in oven at 350F for 5 minutes.

Wheat berry Bread
Makes two loaves, adapted from Bread Alone Cook Book
(Bread takes two days to complete - one for the starter and the next for the bread. The starter doesn't take much time to prep, but day two of making bread requires at least 5 hours - I sometimes let the bread ferment over night, if my schedule doesn't allow for making the bread all in one day, and that seems to be okay.)

Poolish (Starter) Ingredients

• 3/4 cup spring water
• 1/2 teaspoon dry yeast
• 1/2 cup all-purpose flour
• 3/4 cup white whole wheat flour

Final Dough Ingredients

• 2 1/4 cup spring water
• 1/2 teaspoon dry yeast
• 2 3/4 cup white whole wheat flour
• 1 tablespoon salt
• 3 14/ - 4 1/4 white whole wheat flour
• 1 cup whole wheat berries

Instructions: Day One

1. Place wheat berries in a medium bowl and cover with spring water. Let sit over night.
2. Combine water and yeast of poolish. Let stand a minute and then mix to dissolve.
3. Add poolish flours and stir with a wooden spoon for about 100 strokes. You know you are done when the gluten strands come off the spoon when pressed to the side of the bowl.
4. Cover with plastic wrap and a dish towel (to keep it dark) and leave over night in a relatively warm place. I use the stove top.

 Instructions: Day Two

1. Poolish should be bubbly, soupy, and puffy with a wheaty aroma. Place poolish in a large bowl and add final dough water and yeast. Mix to break up the poolish making a uniform consistency.
2. Add the first amount of flour and drained wheat berries. Stir until combined. Add salt and enough of the rest of the flour to make a thick mass of dough that doesn't stir easily. Turn out onto a floured surface and knead for 15-17 minutes, adding flour as needed. Dough is ready when a small amount pulled away bounces back.
3. Shape the dough into a ball and cover with oil, turning it in the bowl to cover all the sides. Cover the bowl with plastic wrap and a dish towel and place in a warm spot for fermentation, until doubled in volume, about 2-3 hours. Dough is ready when you push your finger in and it leaves a dent.
4. Deflate the dough by pushing in the center and pulling up on the sides. Place on a floured surface and cut into two equal pieces. Gently flatten each piece with the palm of your hand, pressing the bubbles out. Shape each piece into balls. Place loaves on a wooden surface and cover with a damp, clean dish towel until doubled in size, about 2 hours.
5. Heat oven to 450F one hour before you are going to bake. Oven rack should be in the middle of oven.
6. Carefully place loaves onto a baking sheet, one at a time - I used a pizza pan - trying not to deflate them too much.
7. Place in oven and spray inside with water to create steam. Quickly close the oven to capture the steam and bake for 3 minutes. Repeat the water spray and bake for another 15-20 minutes. Lower temperature to 400 and bake for another 15-20 minutes, until the bread is golden brown. You can tell if it is done by patting its bottom. If it sounds hollow it is done.

vanishing oatmeal raisin cookies

So, one week into my month long vacation in the country and I am exhausted. Partly due to the fact that I spent three hours working from home, partially due to the fact that my husband went back to the city to do a job and won't be back upstate until Friday - the longest time we've been apart.

With all the trouble of getting things ready for my leave taking I forgot all about the Leftovers Club. So, I made some oatmeal cookies and sent them from here to Norma over at Allspice and Nutmeg. Recipe was from the oatmeal box (adapted, of course) and package was sent from the local post office, just two blocks walk away.

You may be saying, Oatmeal cookies again!? I know, I know, but they are sooo good and have become my go-to treat: healthy, just enough sweetness to stave off that craving... and I made these cookies in mini muffin tins. I think it adds something to them, don't you?

Vanishing Oatmeal Raisin Cookies
Makes 30-35 mini muffin cookies, adapted from Quaker Oats Quick 1-Minute Oatmeal container

Ingredients

• 1/2 stick butter (1/4 cup)
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups oatmeal
• 1 cup raisins

Instructions

1. Cream butter and sugar in a large bowl until light. 
2. Add eggs and vanilla and beat well.
3. Add flour, baking soda, cinnamon, and salt. Combine well.
4. Add oats and raisins.
5. Drop one tablespoon of dough in each ungreased mini muffin tin.
6. Bake at 350F for 8-10 minutes, or until browned on the edges. Cool completely. 

An InLinkz Link-up

smoothies

frozen pineapple, apple, mint, water

I have had a lot of inspiration lately from various people in my life.


My sister-in-law came to visit and I got to witness her daily routine at almost 70 years - which includes yoga every day and eating an organic raw vegan diet. She looks amazing. I was impressed.


As a result, and the crazy hot weather we've been having, I have not been making food all that much lately. But one thing I have been making an awful lot of is smoothies.

cucumber, blueberries, green apple, soy milk, frozen pineapple

Ever since my doctor told me one good way to loose weight was to stop drinking juice, that if you want a fruit eat a fruit, and if you're thirsty drink water, I've eliminated it from my diet. I don't have it in house unless as a sweet treat for special occasions. This goes for my son too. We try to stay away from juice boxes as a convenience, and opt for plain old water.

Cherries, soy milk, banana

Even so, I have witnessed major changes in a number of my friends and family members health. Therefore I've brought the smoothie into my diet. Every morning I am making one for breakfast. Different than juice since the fiber remains from the fruit and veggies you use, but super convenient. Just whirr it in the blender and go.


I've been using frozen fruit and adding bits of fresh fruit, or cucumber and a few leaves of mint, plus almond butter or even cacao powder upon occasion and some sort of liquid, either water or soy milk, but sometimes coconut milk too. There is no rule. It varies every time.

So check out what's in your fridge and whip up a frothy cool breakfast drink. Totally satisfying and healthy. Who can beat that??

frozen blueberries, frozen mango, mint leaves, soy milk

fresh fig tartine

You really can't go wrong with fresh figs. Now that they are available, I urge you to get as many boxes as you can carry and devour every last one. They are that good.

This is a nice way to compliment their sticky sweetness. The cottage cheese lends a salty, sour element that works really well with the fig.

Fresh Fig Tartine
Serves One

Ingredients

• 2 fresh figs, sliced
• Bread of your choice (I have a nice hearty fruit and nut loaf)
• Cottage cheese

Instructions

1. Spread cottage cheese on bread slices. Place fig slices on top.

Peach and Feta Tartine

Pistachio Cilantro Pesto Tartine

And from around the blogosphere:

10 Tartine Recipes -  The Kitchn

Summer Squash Tartine With Ricotta - Eats Well With Others

Ultimate 4-Layer Vegan Sandwich - Oh She Glows

Prosciutto, Radish and Honey Tartine - La Tartine Gourmande

breakfast french toast custard

In an effort to lose weight - yes, I said it - I was thinking of ways I can have my breakfast and eat it too.

Here's what I came up with - French Toast sans the toast. Or toast ontheside, which I think is code for 'no thanks.'

Breakfast French Toast Custard
Serves One

Ingredients

• 2 tablespoons oil
• 1 egg
• 1/2 cup soy milk
• Dash cardamom
• Dash vanilla extract
• Dash sugar
• 2-3 pieces of in-season fruit, chopped

Instructions

1. Whisk all ingredients except oil and fruit together. Heat oil in a frying pan until water sizzles when splashed in it. 
2. Pour ingredients into pan and let sit, turning a bit to get the uncooked top spread out and cooked. Once the top has set scrape out with a spatula. I was hoping this would come out in one piece but it was too sticky. 
3. Add chopped fruit and enjoy.

Here are some other Eggy Breakfast ideas:

Stuffed Breakfast Poblanos

 Zucchini and Egg Breakfast Muffins

 Baked Egg and Avocado

Here are eggy breakfasts from around the blogosphere:

Joanne Eats Well With Others - Homemade Quick-Pickled Jalapenos on Hard-Boiled Eggs

Cozy Kitchen - Spaghetti Squash Egg Baskets

 Joy the Baker - Eggy Breakfast Pizza

almond butter and raspberry jam bars

On the heels of Father's Day my son had his stepping up celebration. True I am proud of my son and all his accomplishments, but it is so sad to think that this year has come to a close and the wonderful class he had, with all his friends and the most wonderful teacher, is ending. The ceremony was so cute. The kids sang a number of songs and were each awarded a certificate, with Pomp and Circumstance playing. I cried.


I saw PB&J bars over at Joanne's blog and knew I'd have to try them. I ended up going with the Bon Appetit recipe only because it makes enough for an 8x8 pan - the pan I own. They are super yummy - and not too sweet. The perfect treat for stepping up to any occasion.


Almond Butter and Raspberry Jam Bars
Makes 8x8 pan of bars, adapted from Bon Appetit

Ingredients

• 1 1/2 cupswhite whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup smooth almond butter
• 3/4 cup golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup raspberry jam(preserves is nicer)
• 2/3 cup coarsely chopped salted roasted peanuts

Instructions

1. Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan.
2. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. 
3. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jam over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jam layer. Sprinkle chopped nuts over.
4. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. 

stone fruit salad with lemon honey dressing

I don't know about you but summertime hits and my interest in being in kitchen plummets. Here is a lovely non-recipe that requires zero stove time. Just throw whatever looks ripe into a bowl and add that delicious elixir dressing and you're all set!

Stone Fruit Salad with Lemon Honey Dressing
Serves 1-4

Ingredients

• 2 apricots, sliced and pitted
• One peach, sliced and pitted
• One plum, sliced and pitted
• 1/3 English cucumber, thinly sliced
• One orange, peeled and sliced

Dressing Ingredients

• Juice of 1/2 lemon
• 1 Tablespoon honey

 Instructions

1. Combine all fruit and cucumber in a medium bowl. Mix dressing together in a small bowl and add it to fruit.