Gathering multitudes of alliums- onions, chives, and scallions to gently flavor this herbalicious dip. I chose to avoid the strongest of the family, garlic.
Who wants to share a strong sulfury dip at a Superbowl party?
Creamy, flavorful but low fat, pale beautiful green, this combination of Alliums and White bean dip is perfect for Superbowl!
Feel free to change out the herbs to your personal favorites. I especially love sorrel in the summer time for its lemony tang, but in the depths of winter, my thoughts turn to the Allium family.
The Alliums family, those fragrant cooking standards from chives to garlic, from scallions to onions that thrive in the fall and winter. So many of them store well, providing a wonderful winter source of Vitamins A and C, with a big dose of calcium and iron.
Actually, I can’t refuse any well raised meat. As an O blood type, I love to eat animal protein.
My choice is always for the best quality I can find, and that just got a whole lots easier with the opening today of
Carne-Bellingham’s First Freestanding Butcher Shop.
A shop that will do the hard work of vetting the growers and producers of their meat.
They will be selling grass-fed, and grass finished beef, pasture raised chickens and pastured pigs.
I don’t think I’ve been more excited in years.
Walking in to purchase this bacon took me back to Lohmann’s Meat Market in the middle of Demarest.
Missing was the sawdust on the floor, but otherwise so close. The selection is small right now, they are waiting to hear what we want in cuts, and still sourcing for some things. But heck, they only opened today!
I got a great pork butt piece that will make my husband so happy. Right now it has one of his favorite rubs wending it’s way into the muscle.
Gathering the other components for my classic sandwich was easy enough;
Organic Lettuce from a patient’s garden
Organic Tomatoes from another patient (got to admit, I love being the doctor receiving vegetables from happy patients).
Rye style bread from Three Bakers. They sent me a sample loaf and I had been waiting for just this moment to enjoy it. This is excellent bread for a sandwich, a bit small in size but mighty in flavor.
Then I went into the pantry for the mayo.
Did my usual celiac twist, spinning the jar around to see the ingredients list, just to see if there was any possibility of exposure to wheat, rye, and barley. I always check, even in my pantry goods.
And realized just how many components of my favorite Hellmann’s/Best Food mayo come from plants or animals that are likely to be Genetically modified.
I’ve been striving to eliminate everything in my pantry that has GMOs. It is taking way longer than I thought to do this, they are insidious.
Anything derived from corn, sugar beets, canola, soy, cottonseed are all likely to be genetically modified.
Corn oil, Canola oil, sugar, all likely. This site is a great place to keep up with changes in which products are under concern.
I grew up slathering my sandwiches with Hellmann’s. That classic tart, smooth dressing makes the sandwich, serving as seasoning and glue to hold the components onto the bread.
Now how was I going to put something like that onto my humanely raised bacon and organic vegetables?
A couple of weeks ago, I joined a twitter party with fellow #FreshBloggers to chat about fresh cherries. To spend an entire hour chatting about the virtues of fresh foods, and the abundance available was a treat.
Lucky me, I was fortunate enough to win one of the amazing prizes given by the sponsor.
A full case of fresh Cherries from Stemilt.
So this is cherry week on the blog, kicking off with smooth, creamy vegan Cherry Vanilla ice cream.
I know it seems like I’m on a vegan kick these days. Like many of my recipes, this one is inspired by my daughter.
Katie is realizing that she feels happier without dairy in much quantity. Ice cream is one of her favorite desserts however, so something had to be done to replace it. I prefer ice creams that don’t use a custard base, so vegan it became.
This recipe is so incredibly easy to make, doesn’t need exposure to the deep freeze. It is ready to go right out of the ice cream freezer as a smooth, creamy soft serve, but you can also freeze it in a container.
You begin by sprinkling the cherries with organic cane sugar and vanilla extract.
No, wait. Actually you begin by removing each pit.
The job was made so much easier by this Oxo cherry pitter
that was given to me at a conference. The plastic shield really helps to keep my kitchen clean. It was such fun to use that I farmed that job out to my girls, so I kind of forgot about that step.
Slice each one in half, allow the cherries to sit with the sugar and vanilla, combine with the coconut cream and freeze.
Or be impatient like me, and cook the sugar, cherries and extract till you have a tantalizing sauce, then chill with the coconut cream.
Now, as I research how to help you find the coconut cream, I realize that many may have a problem. I purchase mine at Uwajimaya in Seattle. Aroy-D is the brand I look for since it has few other ingredients, but I’ve not been able to purchase it in Bellingham.
This brand of coconut milk is an excellent replacement for the thick can of coconut cream I used, just use two cans and leave the thin, watery part behind for use in tea.
This time of year, I leave a can of coconut cream in the fridge, just to make creating a fast dessert even easier.
Coconut cream stands in for the heavy cream used in most ice creams. The Aroy-D brand is a mild flavor, not strongly coconut. Using a bit of vanilla extract to round out the flavor created a ice cream that my 14 year old approved of. What more could I ask?
Author: Dr. Jean Layton
Recipe type: dessert
500 grams pitted cherries (approx 2 pounds with pits)
200 grams organic cane sugar
15 grams vanilla extract
19 oz of Aroy-D coconut cream
Place sugar and vanilla extract on cherries.
Allow to macerate (sit and liquify the sugar) for 1 hour, if impatient. cook on low heat till the sugar melts. Cool
Add coconut cream.
Freeze in an ice cream freezer following directions or place in ice cube trays for individual cubes of ice cream
When a recipe is inspired by fresh ingredients, in season, how can you go wrong?
This dinner or lunch salad was a gathering from the garden, from the pantry, and from a gift to meld into this.
From the pantry, Bob’s Red Mill Grains of Discovery Sorghum Grain.
Cooks up so quickly and easily. Just rinse the grain, cover with water, bring to a boil and cover. 40 minutes later, tender pearls of whole grain toothsome nutrition.
Back to the pantry for dressing ingredients and a bit more protein. My teen athletes need quite a bit to keep their bodies healthy and growing
This salad has three sources: from the sorghum 1/4 cup has 5 grams
From the chickpeas and from the pink salmon.
Feel free to leave out the salmon if you want to make this vegan or vegetarian.
The dressing is one I use frequently
1 part vinegar 1 part oil and 1 tablespoon of honey.
Quick, slightly sweet and tart all at the same time. Feel free to use a bit more oil if you like it less tart.
For seasonings, I went to the garden and gathered a handful of mint leaves. These are chocolate mint, but any mint would do.
The spicy sweet cooling is a nice counterpoint to the softness of the chickpeas.
Finally, lots of fresh cherries, a quick stir and dinner is served.
Although I grew up in the heat and humidity of summers in New Jersey, my extended stay in the Pacific Northwest has turned me into a wimp.
When the thermometer rises above 75 in Bellingham, I wilt.
Cooking becomes a real chore, not joyful, just tedious. Well, except when I make a great Cold Cashew Nut Sauce Noodle Salad Gluten-Free of course.
Having to teach a class to teens in the midst of the heat wave?
That is always fun.
I love to teach. Love kids understanding the whys and hows of turning great fresh, organic foods into a meal truly excites my locavore heart.
But having to cook again when I get home, not so much.
Maybe it’s because the Coop has air conditioning, and my home kitchen doesn’t?
To get inspired, toys help.
My newest is a beautiful Oxo Mandoline that I was fortunate to win at CampBlogAway in May, just like this one.
Excited didn’t begin to describe how I felt when I was chosen. I’ve wanted a mandoline for years. No other tool makes slicing incredibly thin slices, julienne and waffle cuts as easy as a mandoline.
Even with years of knife skills and training under my belt, no way would I be able to do that thin consistently.
This Cashew Nut Sauce Noodle salad gluten-free gave me free rein to play with my new toy. Gathering all the fresh, local produce from my fridge, then turning it into slender threads of crunch. Lucky for me this Cashew Nut Sauce Noodle Salad would make life easy for dinner.
Bonus, I used up the leftover sauce we had made for the class. I love when leftovers get used up.
Shredding the carrots and zucchini into tiny julienne, slicing the onions paper thin.
All together a very satisfying half hour or so playing in the kitchen.
The Cashew Nut Sauce for this Noodle Salad might seem a bit daunting from the list of ingredients, but it gets thrown into a food processor and turned on to run till it is velvety. Easy, peasy.
And best of all, if you double the amounts you have lunch and dinner for another day for a family of 4.
This sauce is terrific for so many things, I made it for Vietnamese Salad rolls for my teen cooking class. My daughter thinks it is the best dip ever for broccoli. You can warm it as well for a dressing over hot vegetables too. Lots of protein for any vegetarian folks too. Packs for lunches easily and is even better once it sits for a couple of hours, perfect summer food.
Author: Dr. Jean Layton
Recipe type: Salad, entree, cold dish
1 package of Asian rice noodles cooked according to package directions.
Drain in colander and rinse well to cool.
These can be anything fresh and wonderful. I used
1 zucchini- julienned
2 large carrots- julienned
1 Walla Walla onion- sliced as thin as possible
1 stalk of Broccoli - stems julienned and florets cut small
a handful of sugar snap peas cut into small pieces
a package of organic tiny peppers in orange, red, yellow and chocolate brown cut into tiny shreds.
Feel free to combine any vegetables you love raw.
1 cup cashew nuts- roasted or raw (the roasted are deeper and richer in flavor)
½ cup tahini paste or ¾ cup of sesame seeds
2 tablespoons chopped garlic – approx 3 cloves
1 tablespoon chopped fresh ginger- a quarter sized chunk
2 Tablespoons palm or coconut sugar- if you can't find either brown sugar will do.
1 tablespoon red miso paste
1 Tablespoon hot sauce or ½ teaspoon red pepper flakes
This month’s Recipe Redux started out with an interesting request.
Which kitchen gadget is indispensable in our kitchen?
There are so many that I use on a daily basis, but the one that gets the most use is a very simple scale.
Ever since I made the change from volume measurements to weight based measurements, my baked goods are routinely wonderful. There just isn’t the variations in quantity of flours, sugars or liquids that eyeballing in a cup can create.
500 grams (or to taste) mix-ins of your choice- nuts, chocolate chips, candy cane pieces, etc.
Place the mixing bowl onto the scale and zero out the scale. Measure each of the ingredients into the mixer bowl in the order written, zeroing out the scale between each addition.
Once all the ingredients are added to the bowl, place the bowl onto the mixer.
Begin to beat slowly till the mixture comes together.
Once it is all gathered together, increase the speed to medium and beat for 2 minutes.
The dough is then ready to be used as a cookie base or with mix-ins of your choice or rolled into a log 2 inches in diameter for slicing later.
Place finished dough into the fridge to rest for a minimum of 4 hours.
Preheat oven to 350 degrees.
If you held the dough in a ball, roll the dough out to ½ inch. Using cookie cutters, cut out festive shapes. Place on a parchment lined cookie sheet about ½ inch apart.
Bake for 8 minutes
If you mixed in items, then make one inch balls. Place them on parchment or silpat lined cookie sheets. Bake 8-10 minutes or till golden brown. The center will still be soft but will crisp up as they cool.
If you held the dough in a log, just slice the log ½ inch thick and bake on parchment or silpat lined cookie sheets for 8 minutes. If you roll the log in colored sugar, minced nuts or ground chocolate first, then the edges are all decorated when they come out of the oven.