We recently discoverd texas caviar, and it is now a staple in my diet. Warning: very addictive. For Noah’s mom’s birthday dinner on Saturday, I made this salad. The brown rice pasta is great because it is low glycemic & gluten free. So, you don’t have to feel bad for having seconds (or thirds..) of this fresh and tasty pasta salad.
For texas caviar:
2 (15.8 ounce) cans black-eyed peas, drained
2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (15 ounce) cans white corn, rinsed and drained
2 fresh jalapenos, stemmed, seeded and minced (more or less depending on how hot you like it)
1 small onion, cut into small dice
1 pepper, stemmed, seeded and cut into small dice
1 or 2 stalks of celery, chopped
1/4 cup chopped fresh cilantro
1/2 cup red wine vinegar
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder or 1 clove of garlic, minced
Combine the above 15 ingredients in to a large bowl, let marinate while reparing pasta.
Cook pasta according to package directions, drain, & combine with Texas caviar. Toss in goat’s feta now, and if using wait avocado, cut in to chunks and add just before serving. Makes a big, potluck-worthy dish… and left overs are delicious.
Amanda’s post @ SouleMama today reminded me of my friend David Lundahl. I had been meaning to post his work for awhile, so yay! He is fantastic. A very colorful character, and always a pleasure to be around. Noah and I have spent many evenings out at his little farm and studio in South Beloit, WI.
He uses a modified version of a polaroid camera, sunlight, mirrors, and an elaborate set-up of body paint, scarves and stencils. The work he creates is so unique and gorgeous, I feel very lucky to have been able to see him work in person, and see his work up close–there are so many details that are just captivating.
You can see the rest of his online gallery (a small dent in the amount of work he has done, but still spectacular) here.
Well, today is a holiday that doesn’t get celebrated very often. And apparently, St. George has been fictionalized a bit. (you mean he didn’t really slay dragons??) But, I like excuses to celebrate, and so we did. Fresh bread with goat cheese and fig, radishes and strawberries (in honor of the flag with the same colors), and of course some IPA, which, as legend says, was created in Britain in effort to sustain long voyages to India. We also made a flag with white paper and a red crayon, because really, that is like the easiest flag to make, and why not?
In honor of the patron saint georgie, here’s a sweet little prayer that sums up days like today, and is a pretty good motto for life:
Give us, Lord, a bit o’ sun
A bit o’ work an’ a bit o’ fun
Give us all in t’ struggle an’ splutter,
Our daily bread an’ a bit o’ butter.
Give us health, our keep to make,
An’ a bit to spare for poor folk’s sake.
Give us sense (there’s some of us duffers),
An’ a heart to feel for all that suffers.
Give us, too, a bit of a song,
An’ a tale an’ a book to help us along.
An’ give us our share o’ sorrow’s lesson,
That we may prove how grief’s a blessin’.
Give us, Lord, a chance to be
Our very best; brave, wise an’ free.
Our very best for oursels an’ others,
Till all men learn to live as brothers.
My sweet little Magnolia is 17 months old today! And what a little girl she is becoming. She has become really fond of dolls and “babies” recently. Also very passionate about clothing with buttons, and putting on as much clothing as possible. Very precious. She loves climbing up stairs & sliding down them on her tummy, socializing and showing off her belly button. If you’re not careful, she’ll “boink” your nose!! She is also loving stones and running around outside at any chance she gets, now that the weather is nice. Her short but sweet collection of english words are: mama, dada, water (”wah”), ball, round, doll, bye bye. And I’m convinced she’s speaking sonnets in her own language. Give her the phone and she will chat your ear off, which she does often, when we call Grandma in Portland. She loves broccoli, carrots, blueberries, strawberries, smoothies, beans, oats, rice, baked goodies, & mama’s milk. She loves music: dancing to it, la-la-ing along, and keeping time with a solid foot stomp. Looking forward to see what’s up next for our little one… !
So, I have been craving scotch eggs for awhile. My dad, being the jolly Englishman that he is, made these for my brother and I when we were young. I was pretty sure they were the best invention ever. Hard-boiled eggs, wrapped in sausage, coated in bread rumbs and deep-fried. Forget egg mcmuffins, these were hard core. Traditionally British pub or pinic food, and traditionally very much not vegetarian, my version takes advantage of a product I typcially stay away from: fake meat. Other than bean/rice burgers, I am not a fan of fake meat produts, mostly because they are usually made with wheat and gluten. But, my craving for soth eggs has been so strong lately, that I gave in when I found this Gimme Lean sausage analog in our grocery store the other day. This recipe is by no means wheat-free, but some times you gotta live large… and so, I give you Vegetarian Scotch Eggs.
1 package of fake sausage or regular sausage, if you prefer
1 clove of garlic, minced
mixed herbs to flavor bread crumbs
fresh or otherwise bread crumbs (fresh, from 3 slices of sandwich bread was enough for me)
4 Tbsp sesame seeds
1/3 cup flour
2 raw eggs, lightly beaten
vegetable oil, for deep-frying
Remove egg shells, and rinse with cool water. Maneuver the sausage to enclose each of the eggs. Combine garlic, herbs, bread crumbs & sesame seeds on a plate or shallow bowl. Lightly dust the sausage-covered eggs in flour, dip in raw eggs, and coat with bread-crumb mixture. Heat about 2 1/2 inches of vegetable oil to about 350°. With a slotted spoon, drop 2 eggs in at a time, cook 4-5 miuntes or until browned and sausage is fully-cooked. Drain off some of the extra grease (or not! we’re living large here, right? and enjoy. Cheers!
Well, this was an experiment today, and boy, it was sooo good. Perfect with a cup of organic white tea with peppermint. It was cold and rainy the past couple of days, so we ate these right out of the oven, and with a slightly gooey center they warmed us right up. The raspberry and pear flavors were still perky enough to keep it light.
I made a half batch, which was a good thing; I could have easily eaten a lot of these! Recipe below is for a full batch. I also might cut back on the amount of sugar next time.
wet ingredients:
4 Tbsp olive oil
3/4 cup raw sugar
1/2 cup pear butter (or apple sauce/butter if you can’t find this)
2 organic eggs/ egg replacer
3/4 cup orange juice
1 Tbsp vanilla extract
dry ingredients:
2 cups Spelt flour
2 tsp baking powder
1/4 tsp sea salt
to fold in:
1 1/2 cup fresh or frozen berries
1/2 cup crushed/chopped pecans
mix together for streusel:
1/3 cup chopped pecans
1/3 cup packed raw sugar
1/3 cup spelt flour
5 tablespoons olive oil or melted butter
Preheat oven to 375°. First, cream together the wet ingredients, add the dry ingredients. Fold in the berries and pecans. Grease ramekins with a little oil, pour batter nearly to the top (about 2cm from the top), add streusel. Bake on top of a cookie sheet for 15-20 minutes, or until golden on top and a fork comes out clean.
crepes for a rainy day. buckwheat is awesome, it contains some awesome chemicals that have been shown to help people with diabetes and polycystic ovarian syndrome. served with a little golden syrup for some edible sunshine.
1 cup Soymilk (or Almond or Rice)
3 large eggs
½ cup water
½ teaspoon fine sea salt
¾ cup spelt flour
¼ cup buckwheat flour
2 tablespoons turbinado sugar (omit if making savory crepes)
Olive oil for the skillet
Beat the eggs medium-size bowl. Whisk in the soy milk, water, and salt. In a separate bowl combine the spelt and buckwheat flour. Whisk in the liquid ingredients.
Heat a nonstick crepe pan or skillet over medium-low heat. Coat the pan with olive oil. Stir the crepe batter and pour 1/4 cup of the batter into the center of the hot pan, swirling the pan so the bottom is evenly coated with batter. Cook the crepe until the top appears dry, about 1 minute. If the first crepe looks too thick, thin the batter with a tablespoon or two of water. Using a small spatula, gently lift the crepe, flip it, then cook another 40-60 seconds.
Well, Maggie is certainly reaching a new phase in her development. She has a very strong-willed and independant spirit. It has been great to see this new level of her personailty develop, along with a burst in language (mamama, dada, bye, no, yeh, and lots of ”fake words”) and social skills (figuring out sharing- by herself! playing ball, giving hugs and kisses). It is also testing my patience on occasion, the strong-willed part, but really, it is a wonderful thing.
I’ve been pretty busy this week reading, researching, and brainstorming…. but also got time to work on a dress for Noah’s sister, Mya. Pretty excited about that. We picked a really cute print, and it will be simple farmer style/worker dress for spring and summer.
Well, I don’t have a whole lot to say or share right now, but I am trying to stay disciplined in updating!
I made these little guys for a brunch we are going to tomorrow at Maggie’s Great-Grandma’s house tomorrow. There may not be any dairy-free veg. things for her so we are coming prepared. These are super simple, but do the trick. I will probably experiment with agave or honey instead of the sugar next time. Baked in mini cups, they are the perfect toddler size. The recipe is adapted from one on the whole food’s website. Lots of good stuff there.
Makes about 30 mini muffins
4 tablespoons (1/2 stick) softened butter or canola oil
2/3 cup raw, unrefined, granulated sugar (plus a little to sprinkle on top)
1/3 cup organic unsweetened applesauce
2 eggs or egg replacement
1/2 cup orange juice
3 teaspoons vanilla
2 cups spelt flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries
Preheat oven to 375 F. Cream together the butter or oil, sugar, applesauce, eggs, orange juice, and vanilla. In another bowl, mix together the flour, baking powder, and salt. Mix the dry ingredients into the liquid and combine gently. Fold in the blueberries. Bake in lightly oiled or sprayed muffin tins for 15 minutes, or until done.
Nutrition Info
Per Serving (89g-wt.): 170 calories (45 from fat), 5g total fat, 2.5g saturated fat, 4g dietary fiber, 4g protein, 31g carbohydrate, 45mg cholesterol, 140mg sodium
Mmm… I am so ready to bathe in the sun, eat outside, go camping, and do other warm weather activities. The new Toast catalogue came in the mail at just the right time, with lots of inspiring images. Here are a few of my favorite.. you can see the whole catalogue on their website.
Well, it’s been pretty busy around these parts. Friends in town from the east coast, a road trip to Madison, cooking, cleaning, my birthday, eating out, celebrating, lots of “ice cream” pie, a bit too much drink (but just a bit), music, shopping, socializing, a car break in!, an energetic toddler who is very passionate about learning to walk down steps…. yeah, it’s been a bit intense. But, a really good time, over all. It really is great catching up with old friends.
And then there has been this flirtatious weather…. oh my. I don’t remember ever being this excited about spring! Maggie can feel it too On more than one occasion, she has tried to put her shoes on, and has stood by the patio doors and tried to get out. So we go out there, and she plays with melted snow… and tries to climb the patio stairs. But it really is nice to feel the sunshine on my shoulders (john denver anyone??).
Today is a day to re-cooperate, to enjoy my lovely birthday gifts (thanks, mom!!), do some reading, maybe even a little knitting, enjoying my family. And what I’m really looking forward to, and what I have been craving ever since my third trimester nearly two years ago, is a 90-minute deep tissue massage, compliments of my mom, who knows me so well.
This is a great winter soup, that can be made with what ever root veggies you have on hand. I also like making a version of this with carrots and squash. This was also my first attempt at making spelt bread, and it turned out great! Delicious with this soup in fact. I will post the recipe for the bread soon.
5 parsnips, peeled and chopped
2 large sweet potato or yam, peeled and chopped
4 C. unsalted vegetable broth
1 1/2 tsp. salt
Bring the above ingredients to a boil; cover and simmer for 12-15 min. and let cool to room temperature.
1 large onion, chopped
4 cloves garlic, minced
1/3 C. chopped almonds
Sauté above 3 ingredients in a bit of extra-virgin olive oil over medium heat until onion is tender, about 10 minutes. Puree everything in a blender or food processor until smooth and creamy. Return puree to soup pot and whisk in:
1/2-1 C. rice, almond, or soy milk. (I use almond or rice)
Heat very slowly. Season with combinations of the following:
2 pinches nutmeg
1/2 tsp. dried mint or 1 Tbsp. fresh chopped mint
dash of cinnamon
or
1/2-1 tsp. dried thyme
1/2-1 tsp. dried marjoram
1/2-1 tsp. dried basil
Garnish with grated apple, toasted nuts, or chopped herbs.
Song from Jules et Jim, based on a true story. This movie has inspired me to knit a sweater like this: I’m off to search for a pattern…. any suggestions?
“So, when the craving for pizza hits me, I no longer make a call to some cheap and greasy take-out place… or pop in a frozen pizza with nitrates, preservatives and loads of meat, wheat and dairy. Oh no, I have been strong, and as a result, have come up with a delicious recipe that is low on the dairy and wheat factors, but strong on flavor and nutrition.Spelt is a hardy grain, and an ancient relative to wheat. It was a staple grain in the diets of Europeans since the Bronze Age to the Middle Ages, and has recently made a come-back as a health food. It naturally has a lower gluten content, and although not suitable for people with celiac disease, it may be for people who have a wheat allergy or intolerance. Also, it’s a great source of fiber. Goat Cheese, or chèvre, is tart and sweet, and really complements the slight nuttiness of the spelt dough.Recipe for Spelt Pizza Dough
1 Tbsp dry yeast
1 cup of warm water
2-1/2 to 3 cups organic whole spelt flour (I use Bob’s and Arrowhead)
2 Tbsp olive oil
pinch of sea salt
olive oil for the bowl
In a larger mixing bowl, dissolve the yeast in 1 cup of warm water. Add flour, oil, sea salt, and mix well. Work in to a manageable dough, knead on a well-floured surface for 5 minutes, adding more flour as the dough gets sticky. Wash out the bowl and grease with olive oil. Put the dough back into the bowl and turn once to cover with oil. Cover with a clean kitchen towel and let rise for one hour.
Once the dough has doubled in size, punch it down and divide in to two pieces. On a flat work area, roll the dough briefly for a minute, and set aside to relax in a bowl or on a sheet pan dusted with flour for 10 minutes.
Preheat oven to 475 degrees, and prepare toppings.
Super simple Pizza Sauce
1 can of organic diced tomatoes with garlic and onion
1 small can of organic tomato paste
1 tsp of raw sugar
Heat on stove top until combined and saucy.
You can either saute or bake thinly sliced potatoes. I used the bagged kind and heated them on the stove top for 10 minutes with some olive oil and chopped onion.
As with most pizzas, you can be creative and add whatever toppings suit your cravings. I finished this one off with baby spinach, herbed goat cheese, and red pepper flakes.
Brush pizzas with olive oil, top with toppings, and bake for 10 to 15 minutes.
This is a super easy and delicious way to start your day. Baby spinach is the suprising star of this drink. Make sure it’s fresh and organic, and it wont taste bitter at all when blended with frozen peaches and pineapple juice. Add a little cinnamon and vanilla, and you’ll swear you’re drinking a marshmallow. This is a great way for little ones to get more green in their diet too.
**a note on blenders. A lot of smoothie fanatics swear you can’t make a good smoothie unless you invest in a 300$ + vitamix or breville. This simply isn’t true. While those are awesome blenders and do just about anything, I use an oster and it works excellently- no chunky bits or anything!
Also, this smoothie separates quickly (the froth floats to the top). If this bothers you, add a banana, or just drink it quickly, you’ll want to anyway, it’s so good!
I loove the Toast catalogues. The new one is up, and it is cheering up this dreary winter. The photography is so gorgeous, and the settings have a really nice feel.
Toast Pictures, Catalogue, here. Um, I’m ready for a beach vacation, anyone else?
Sweet goods all the way from Portland. I wish I had been well enough to make her something… I barely had enough time and energy to finish my free people swap (will post pics later this week). This illness business is seriously getting old! Anyway, my mother is such a talented artist, I love getting packages from her. She also included some veggie booty for Maggie, and a really cute outfit from baby gap. Thanks Mom, love you!
and enjoy. Cheers!
I’m off to search for a pattern…. any suggestions?
Toast Pictures, Catalogue, 
