Butternut Squash Muffins

Butternut Squash Muffins 

Oh my goodness, these muffins are so delicious you will not want to stop!  Similar to a carrot cake, but even better! 

Taken from Jamie Oliver's recipes on the Food Network.  

• 14 ounces butternut squash, skin on, deseeded and roughly chopped
• 2 1/4 cups light soft brown sugar
• 4 large organic eggs
• Sea Salt
• 2 1/2 cups flour
• 2 heaping teaspoons baking powder
• Handful of walnuts, chopped
• 1 teaspoon ground cinnamon
• 3/4 cup olive oil

For the Frosted Cream Topping:

• 1 clementine, zested
• 1 lemon, zested
• 1/2 lemon, juiced
• 1/2 cup sour cream
• 2 heaping tablespoons icing sugar, sifted
• 1 vanilla bean, split lengthwise and seeds scraped out
• 1 TBSP vodka

Directions

Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.

Grate the squash in a food processor until finely chopped.  Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and stir together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.

Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the muffins - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.

As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the sour cream, sugar, and vanilla seeds and mix well. Taste and adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your muffins have cooled down, then spoon the topping onto the muffins.

Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavor and look, a few dried lavender flowers or rose petals are fantastic.

I am taking these muffins to a Christmas Party tonight.  I served them to some friends for lunch- they were a hit!

A few quotes from "Thoughts" in Whole Living Magazine.....

"The holiday sprit-especially the nice part-doesn't have to end with the holidays."

"Here's to focusing less on how people see us-and more on how we see them."

           

Sweet Potato-Pepper Soup

Sweet Potato-Pepper Soup 

by Alexander Weil

1 large sweet potato, peeled and diced

1 small onion, diced

1/2 cup frozen corn, thawed

1 small carrot, diced

1 small bulb fennel, diced

4 cloves garlic, mashed

1/4 jalapeno pepper, seeded and diced

2 TBSP olive oil

1 TBSP chili powder

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp ground turmeric

1/8 tsp cayenne pepper

1/2 tsp freshly ground black pepper

1/2-1 tsp course salt

1/2 cup white wine

1 can coconut milk

fresh cilantro and scallions

Heat the broiler to high.  Place the potatoes, onion, corn, carrots, fennel, garlic, pepper, and oil in a large bowl.  Toss and place in a single layer on a cookie sheet.  Broil for 14 minutes, stirring once.  

Place the vegetables in a large pot and add the spices, salt, wine, and 3 quarts water.  Bring to a boil and then simmer for 45 minutes.  Remove from heat and whisk in the coconut milk. Garnish with cilantro and scallions.  My kids loved this last night.  One child stated that it was too hot and spicy, so you may want to add the cayenne pepper and jalapeno in smaller amounts.

"Now I have already mentioned that there was a disturbance in my heart, a voice that spoke there and said, I want, I want, I want!  It happened every afternoon, and when I tried to suppress it it got even stronger.  It only said one thing, I want, I want!

     And I would ask, "What do you want?"

     But this was all it would ever tell me.  It never said a thing except I want, I want, I want!"

                                                               - A quote from the character Henderson in the book,    Henderson the Rain King by Saul Bellow, whose character describes the pulsation at the heart of his inner turmoil. 

Whole Wheat Crackers

Whole Wheat Crackers

1 and 1/4 cups whole wheat flour
1/3 cup sesame seeds, toasted
1/2 tsp coarse sea salt
1/4 cup extra virgin olive oil
1 tsp honey
Toppings:  sea salt, almonds, nutritional yeast, sesame seeds, wheat germ, black pepper, poppy seeds, etc.


    Heat the oven to 350 degrees.  Mix the flour, sesame seeds and salt together.  Add the oil and 6-8 TBSP water and knead until the dough forms a ball.  I had to wet my hands a bit to form a ball.  Divide the dough into quarters and roll out into 1/8 inch thick rounds or rectangles.  In a small bowl, combine the honey and water and then brush over the crackers.  Place on a cookie sheet and prick several holes in the dough with a fork.  Sprinkle with your choice of toppings!  Bake for 10 minutes, rotate once, then bake for 12 minutes.  Let cool completely and store in an air tight container.  Delicious served with seedless grapes and hummus!

How much weight can you lose or keep off?  

"How many more pounds dieting women shed in a year when they....

5 lbs- Ate meals that they made at home
6 lbs- Kept a food journal
8 lbs- Never skipped a meal"
                      - Taken from "Health Ticker" in Whole Living magazine, December 2012

    Remember this holiday season to slow down and appreciate the wonders of nature.  Take time to enjoy the company of good friends.

Wild Rice and Apples

Insect eating "pitcher plants"  in the swamps of Northern Michigan

Wild Rice and Apples

This is wonderful as a main dish, a side dish, or as stuffing with a large holiday meal!

1/2 pound (about 2 cups) wild rice, cooked
1/4 cup olive oil
1/2 pound baby bella mushrooms
2 TBSP minced onion
1 large tart apple, peeled, cored and chopped
1 cup fresh bread crumbs
1/2 cup vegetable broth
1/2 cup walnuts or pistachios, chopped
1/4 cup candied orange peel (see below), finely chopped
1/4 cup fresh orange juice

     Add the rice to 4 cups boiling water and 1 tsp salt.  Return to a boil, then simmer and cover for 45 minutes.  Uncover, and fluff with a fork, draining any excess liquid as needed.  Preheat the oven to 325 degrees.  Using the oil, cook the mushrooms and onion and then add to the rice, along with all the other ingredients.  Place everything into a 2 quart casserole dish and bake, covered, for 35 minutes.

Candied orange peel: 

1 cup orange peel (2 oranges)
1/4 cup water
1/2 cup sugar or 1/4 cup honey or agave nectar

     Scrape a sharp knife over the peel to release the oils.  Chop the peel into small pieces and place in a heavy saucepan with enough water to cover.  Bring to a boil, then simmer for 10 minutes.  Drain rinse and repeat.  Do this 2 more times, as this reduces the bitterness of the peel.  After rinsing three times, add 1/4 cup water and the sweetener.  Simmer until the syrup is almost entirely absorbed by the peel.  Pour into an oiled dish to cool.  This may be stored for a long period of time in the freezer or refrigerator.

Teenagers

by Pat Mora

One day they disappear

into their rooms.

My Ethan, my teenager

Doors and lips shut

and we become strangers

in our own home.

I pace the hall, hear whispers,

a code I knew but can't remember,

mouthed by mouths I taught to speak.

Years later the door opens.

I see faces I once held,

open as sunflowers in my hands.  I see 

familiar skin now stretched on long bodies

that move past me

glowing almost like pearls.

"Come in the evening, come in the morning, 

 come when expected, come without warning;

 Thousands of welcomes you'll find here before you, 

 And the oftener you come, the more we'll adore you."

                    - Irish Rhyme 

Saying grace

Polenta with Roasted Red Pepper Sauce

     I came home from work the other night and this scrumptious dinner was waiting for me on the table!  My husband made polenta with white wine and vegetable stock, then whipped up a sauce with roasted vegetables.  He topped the dish with fried, julienned pepperoni, cilantro and romano cheese, all of which are optional.  I was extremely hungry but I tell you, this dish was better than anything I have ever had in a restaurant!

Polenta:

2 cups coarse corn meal
salt and pepper to taste
1 garlic clove, minced
2 cups white wine
2 cups vegetable stock

The key to good polenta is to cook it very slowly in a large pot, allowing for a crust to form on the bottom and not scraping off the crust, but allowing the cornmeal to cook over it.  Do not stir for 40-45 minutes and add more liquid if needed.  By the time a crust has formed, gently stir to incorporate all of the liquid into the cornmeal and cook for 15 more minutes.  When done cooking, distribute into a loaf pan and cool until firm.  Then slice and grill or fry!  In this case, my husband fried the polenta slices in a small amount of olive oil until slightly browned.

Roasted red pepper sauce:

Combine in a food processor:
2 red peppers, roasted and sliced
6 garlic cloves, roasted
2 white onions, caramelized
salt and pepper to taste

Place the fried polenta on a plate and top with the sauce.  Additional toppings as mentioned above are optional.  Isn't it pretty?


Some thoughts on giving thanks...

     "So now someone at our holiday tables always ends of saying grace.  I think we're in it for the pause, the quiet thanks for love and for our blessings.  For a minute, our stations are tuned to a broader, richer radius.  We're acknowledging that this food didn't just magically appear. Someone grew it, ground it, bought it, baked it; wow.

     We say thank you for the miracle that we have stuck together all these years, in spite of it all; that we have each other's backs, and hilarious companionship.  We say thank you for the plentiful and outrageous food: Kathy's lox, Robby's buche de Noel.  We pray to be mindful of the needs of others. We savor these moments out of time, when we are conscious of love's presence, of Someone's great abiding generosity to our dear and motley family, these holy moments of gratitude.  And that is grace."
                                                        - Anne Lamott

Crispy Tofu

Crispy Tofu

     I am going to change what you think about tofu.  It can be an extraordinary food that leaves you wanting more!  

1 package organic extra firm tofu, sliced in half lengthwise, and pressed to remove the water

3-4 TBSP sesame oil

2 TBSP Tamari sauce

2 tsp nutritional yeast

     Cut the tofu into little rectangles while heating the sesame oil in a large frying pan.   Gently place the tofu in the oil and cook each side until browned.  When all sides are browned, add the Tamari sauce and cook for one minute.  Remove with a slotted spoon and place on a paper towel lined dish.  Sprinkle the nutritional yeast on each side of the slightly cooled pieces of tofu and enjoy!  Tofu cooked in this way is a great snack in lunches or presented as an appetizer. 

A Prayer among Friends

by John Daniel

Among other wonders of our lives, we are alive

with one another, we walk here

in the light of this unlikely world

that isn't ours for long.

May we spend generously

the time we are given.

May we enact our responsibilities

as thoroughly as we enjoy

our pleasures.  May we see with clarity,

may we seek a vision

that serves all beings, may we honor

the mystery surpassing our sight,

and may we hold in our hands

the gift of good work

and bear it forth whole, as we

were borne forth by a power we praise

to this one Earth, the homeland of all we love.  

Shopping List

Chick Pea and Kale Stew

2 TBSP olive oil

1 onion, diced

3 cloves garlic

4 carrots, peeled and diced

1 tsp celery seeds

coarse salt and freshly ground pepper

2 cups peeled and cored tomatoes

1/2 pound small red potatoes, scrubbed and diced

1 15 oz can chick peas

1 bunch kale, stems removed, cleaned and torn into small pieces

Heat the oil in a large pot over medium heat and add the onion, carrots, and celery seed.  When veggies are soft, add the garlic and salt and pepper.  Cook for one minute.  Increase the heat and add the tomatoes and their juice.  Cook for 3 minutes.  Add 7 cups water, potatoes and beans and bring to a boil.  Reduce the heat and simmer for 10 minutes, or until the potatoes are tender.  Stir in the kale.  Cook, covered, for 2 minutes.  Season with salt and pepper.  Perfect fall meal.  Serve with homemade cornbread muffins or rolls.

Some of you have asked for a shopping list in order to learn how to buy the ingredients for cooking and eating healthier.  Here is a quick list, a little lengthy, but will get you started.  During subsequent shopping trips, try only to buy food on the outer isles, which indicate "fresh".  Farm markets and farm sales are a great way to buy produce and know that the food on your table does not have a long shelf life.

Shopping List!

Bulk (Always have around):

 1. Rolled Old Fashioned oats

 2. Wheat germ

 3.  Sliced almonds, walnuts, sunflower seeds, pine nuts and pecans

 4. Brown Sugar, Honey, Agave nectar

 5. Quinoa

 6. Lentils, Chick peas, black, kidney, and cannellini beans

 7.  Whole grain rice, spaghetti, and noodles

 8.  Vanilla

 9.  Red wine, rice and cider vinegar

10. Peanut Butter

11. Canned coconut milk

12.  Sesame, Olive, and coconut oil

13. Whole grain mustard

14. Vegetable Stock

15. Soy/Tamari Sauce

16. Tahini

17. Polenta

18. Red and Green Curry jars

19. Artichoke Hearts

20. Nutritional Yeast

21. Bulgar Wheat

22. Fresh bread

HERBS: Fresh, if possible

1.Thyme

2. Basil

3. Parsley

4. Bay Leaves

5. Pepper corns

6.  Sea Salt

7.  Cumin Seeds

8. Celery Seeds

9. Dried Mustard

ALL the time Vegetables and Fruit:

1. Bananas

2. Ginger

3. Kale/Spinach/Escarole

4. Carrots

5. Romaine Lettuce

6. Sweet and Red Potatoes

7. Onions

8. Garlic

9. Celery

10. Scallions

11. Green beans

12. Oranges, Lemons, and Limes (ALWAYS lemons)

13. Tomatoes

14. Fennel bulb

15. Red Peppers

16.  Cauliflower and Broccoli

Seasonal Vegetables and Fruit:

1. Squash

2. Pumpkin

3. Apples

4. Tomatoes

5. Eggplant

6. Kale

7. Zucchini

Cold and Freezer:

1. Soy Milk, Rice Milk, or Coconut Milk

2. Frozen blueberries

3.  Organic frozen 100% fruit juices

4.  Optional Allowance- goat cheese and parmesan cheese

Now go shopping.   Smile at everyone who looks at you and enjoy your day! 

Roasted Pecan and Avocado Salad

Roasted Pecan and Avocado Salad

Finely grated zest of one lemon
1 and 1/2 TBSP fresh lemon juice
1/2 tsp dijon mustard
3 TBSP olive oil
Coarse and freshly ground pepper to taste
1 pound romaine leaves, or 3 heads, washed and trimmed
1/2 cup pecans, toasted
1 avocado, sliced
1/4 red onion, thinly sliced
6-7 strawberries, or any berry in season

Whisk the lemon zest and juice and mustard in a small bowl.  Gradually add the oil, whisking constantly.  Season with salt and pepper and set aside.
Toss the dressing with the rest of the ingredients, being careful to add cooled pecans and to add in the avocado and berries gently.  This is a lovely, light salad which pairs nicely with a rich main dish.

Did you know.....

...that exercising 3 hours a week will activate your anti-inflammatory response, reducing the risk of arthritis, infections, and even skin diseases?

...that good sources of iron include spinach, kale, broccoli, and beans?  A lack of iron can alter the function of important neurotransmitters that help us with daily problem solving.  

...the expression of obesity related genes are triggered when you don't get enough sleep?  Seven or more hours are required for most women.  



 "One of the gifts of reading good literature is discovering oneself as one is and to see glimpses of a self- and too, perhaps, of a world-that might be, a self and world that you can begin working to create."

                   - Mark Edmundson, taken from the book, Why Read?

Butternut Squash - Again!

Butternut Squash Mashed Potatoes

2 lbs Yukon gold organic potatoes, peeled and chopped

1 small butternut squash, peeled, seeded and chopped

1 bay leaf

5 sprigs fresh thyme

coarse salt and freshly ground pepper

2 TBSP olive oil

freshly ground nutmeg, to taste

     In a large pot, cover the potatoes, squash and herbs with water.  Season with salt and pepper.  Bring to a boil, then reduce the heat and simmer until tender.  Reserve 1/2 cup of the liquid, then drain and discard the herbs.  Return the vegetables to the pot and mash with the olive oil until smooth.  I pull out my beaters and whip it up!  Adjust seasoning, adding nutmeg to taste and more herb water if necessary.  

My kids loved this dish.  It was sweet, warm, and lush.  Try this on Thanksgiving day!  

She Walks in Beauty

by Lord Byron

She walks in beauty, like the night

  Of cloudless climes and starry skies;

And all that's best of dark and bright

  Meet in her aspect and her eyes:

Thus mellow'd to that tender light

  Which heaven to gaudy day denies.

One shade the more, one ray the less,

  Had half impair'd the nameless grace

Which waves in every raven tress,

  Or softly lightens o'er her face;

Where thoughts serenely sweet express

  How pure, how dear their dwelling-place.

And on that cheek, and o'er that brow,

  So soft, so calm, yet eloquent,

The smiles that win, the tints that glow,

  But tell of days in goodness spent,

A mind at peace with all below,

  A heart whose love is innocent!

Quinoa

     As I was juicing all of my carrots yesterday, I thought back on a wonderful recipe from the past; quinoa salad!  Please go to my March 18th, 2011 blog and find out how to make it.  I whipped some up while juicing and found it to be an excellent side dish with dinner or a lunch in itself! Throwing in any left over vegetables from the garden would enhance this salad.  The sweetness from the coconut, apples, and carrot juice is so delicate and dynamic. Please try and enjoy!



     "My point is simply that whether or not one believes in free will, true freedom is something else.  It doesn't contradict free will; it transcends it. "
                                                   -Roger Olson

A woman's influence

Green Beans, Pears, and Smoked Turkey

     I rarely add non-vegan recipes to my blog, but this recipe is so good and warming that I just had to add it!  I occasionally buy turkey from a local turkey farmer.  The farmers that we use free range their turkeys and ensure proper grain ingestion,  free of hormones and antibiotics.   My kids love the change in diet, especially on these cooler nights!  Serve with warmed nan bread or french bread.

2 TBSP olive oil
1 large onion, thinly sliced
1 pound smoked turkey breast
3 large pears, or 10 small pears
3/4 pound green beans
salt and black pepper to taste
1 cup vegetable stock
the seeds from half of a pomegranate

     Heat the oil in a large saucepan and add the onion and cook, stirring occasionally for 5 minutes.  Meanwhile, cut the turkey into 1/2 inch chunks.  Raise the heat to high.
     While allowing the turkey to slightly brown, peel and core the pears and cut into 1 inch pieces.  Lower the heat and add them to the pan.  Trim the beans, cut into 2 inch pieces and add to the skillet along with a little salt and 1/2 tsp freshly ground pepper.  Cook for a minutes, then raise the heat to high and add the stock and stir.
    Cook, stirring occasionally, until the beans are bright green and tender, pears are tender, and liquid is reduced to a sauce.  Add the pomegranate seeds and serve!  Absolutely delicious!

   


     When considering women's leadership in the workplace, we have a long way to go.  But the opportunities that we have to share our talents, our strengths, and our gifts are plentiful!  Our roles are significant and we must embrace what we have to give to this world.

   "In some key respects, though, the distinction between public and private, between professional career and mothering, is being blurred.  Many stay-at-home moms have become publicly influential as they blog from their farmhouses, tweet from grocery stores, or phone in a conference call while watching a 2-year-old."
                                                       - Sarah Pulliam Bailey

No difference

French Lentils (Puy)

3/4 cup dry French green lentils, rinsed
2 and 1/4 cups water
1 vegetable bouillon cube
3 large cloves garlic
1 tsp dried rosemary, or one sprig fresh
3/4 tsp dried thyme, or 2 tsp fresh
1/2 tsp dried savory
1/4 tsp dry mustard
1 dry or fresh bay leaf
1/2 tsp blackstrap molasses
freshly ground black pepper to taste
lemon wedges

     Combine all the ingredients in a saucepan, except the lemon, and cook on high heat until boiling.  Reduce heat, cover, and cook for 35-40 minutes or until lentils are tender.  Remove from the heat and season with salt and pepper.  Serve with lemon wedges for squeezing over the lentils.  Serve with cooked squash or over basmati rice.

No Difference

by Shel Silverstein

Small as a peanut,

Big as a giant,

We're all the same size

When we turn off the light.

Rich as a sultan,

Poor as a mite,

We're all worth the same

When we turn off the light.

Red, black or orange,

Yellow or white,

We all look the same

When we turn off the light.

So maybe the way

To make everything right

Is for God to just reach out

And turn off the light!

Community

Mulled Cran-Apple Cider

3 cups sweet apple cider

1 cup pure unsweetened cranberry juice

2 cinnamon sticks

6 whole cloves

1/2 tsp whole cardamom

1 tsp orange rind

1/4 tsp freshly grated nutmeg

2 TBSP agave nectar

In a pot on medium high heat, combine apple cider, cranberry juice, and cinnamon sticks.  In a fine mesh tea ball, place the cloves, cardamom, and orange rind.  Add the tea ball and nutmeg to the apple cider mixture.  Bring to a boil, then reduce the heat and cook on low, uncovered, for 20 minutes.  Taste and season with agave nectar.  Serve in mugs with a stick of cinnamon.  

   

     Have you ever seen morning glory flowers bloom?  Each flower is incredibly beautiful, but as a community of flowers, the vines take on a "twinkling lights" appearance.  Community is so important.  What I am talking about is not flowers but people who are a community of friends, of family, and of church.  Often, our differences, struggles, and problems are worked out in a community.  We each have our own talents and differences, strengths and weaknesses but working together we can do great things!

                                       

   "Community, I am forced to admit, ultimately requires meeting together with flesh and blood folks I cannot "block" or "unfriend" should they become annoying.  It means getting close enough to hug and wrestle, to build (and sometimes hold) each other up, even as we risk letting each other down."
                                                                                                      - Carolyn Arends

Potatoes

                         Healthy Potato Gratin with Herbs
                               Taken from 'Food and Wine' magazine September 2012.
One way to use all those potatoes that are now ready to be pulled up from the ground.  This recipe is creamy, but contains no cream.  I have substituted vegetable broth for chicken broth.

                    11/2 TBSP olive oil
                    1 large shallot, minced (1/3 cup)
                    11/2 tsp chopped thyme
                    2 cups vegetable broth
                    2 pounds medium red potatoes, very thinly sliced
                    salt and freshly ground pepper


1.  Preheat the oven to 400 degrees and oil an 8-inch cake pan.  Line the bottom with parchment paper and oil the paper.
2.  In a medium saucepan, heat the olive oil.  Add the shallot and cook over moderate heat until softened.  Add the thyme and rosemary and cook for one minute.  Add the broth and bring to a boil.  Cook until reduced to 3/4 cup, for about 10 minutes.
3.  Arrange the potato slices in the cake pan.  Season lightly with salt and pepper and then spoon on a small amount of the reduction sauce.  Repeat for many layers.  Spoon the rest of the sauce on top if there is any left over.  Cover the pan with a sheet of oiled parchment paper, then a layer of foil.
4.  Bake in the oven for one hour, or until the potatoes are very tender.  Remove the foil and bake 10 minutes more.  Remove from the oven and allow to rest for 5 minutes.
5.  Turn on the broiler.  Invert the potatoes onto a heat proof plate.  Broil the potatoes close to the heat until slightly browned, about 2 minutes.




'Cause I know my weakness, know my voice
and I'll believe in grace and choice
And I know perhaps my heart is fast
but I'll be born without a mask.
                - Mumford and Sons, taken from the song Babel

Granola Bars

                                          Granola Bars

2 cups old-fashioned rolled oats
1/2 cup raw sunflower seeds
1/4 cup flaked coconut
1 cup sliced almonds
1/2 cup wheat germ
1/2 cup honey
1/4 cup packed brown sugar
2 TBSP unsalted butter
2 tsp vanilla extract
1/2 tsp kosher salt
1/2 cup gogi berries, or any other dried fruit
Optional: semi-sweet chocolate chips


Grease a 9x13 pan and set aside.  Preheat the oven to 350 degrees.
Spread the oats, seeds, coconut, almonds, and wheat germ onto a sheet pan.  Place in the oven and toast for 10-12 minutes, stirring occasionally.

Combine the honey, sugar, butter, vanilla extract and salt in a saucepan.  Cook on medium heat until the sugar is dissolved.

Remove the oat mixture from the oven and reduce the heat to 300 degrees.  Add the oat mixture to the liquid and stir well.  Add the dried fruit and anything else you would like to add.  Distribute the granola mixture into the pan and press down firmly, evening out the mixture.  Bake for 25 minutes.  Allow the mixture to cool, and then cut into squares.  My kids love these!

     "When Christianity says that God loves man, it means that God loves man, not that He has some 'disinterested', because really indifferent, concern for our welfare, but that, in awful and surprising truth, we are the objects of His love."

                                                        - C.S. Lewis, from the book The Problem With Pain

     "You have no greater sign of confirmed pride,

       than when you think you are humble enough."

                                                        - LAW, Serious Call, cap. XVI

Kale!

Kale Chips (Seriously addicting)

These are so crunchy and salty I swear you can substitute them for fat-laden potato chips!

4 cups fresh, washed kale (stems removed and fully dried)
1 TBSP olive oil
1/2 tsp kosher salt

     Heat the oven to 275 degrees.  Tear the kale into 2 inch pieces.  Then place in a large ziplock bag with the olive oil.  Toss until coated.  Lay out flat on a cookie sheet.  It is ok if the pieces overlap since they will shrink.  Sprinkle with a cautious amount of salt.

 

                               Cook for 10 minutes, stir, then cook for another 10 minutes.
                                                       

Allow to fully cool.  Enjoy!  

     "Have you ever listened to an orchestra play a piece of music that made you dream of the way things should be, as opposed to the way that they are?"

                                                              - Harry S. Truman

                                                  Click and enjoy while cooking:

                                                          Vivaldi's Four Seasons

                            

Roasted Fall Vegetables

Roasted Fall Vegetable Salad

Lay out on a cookie sheet and drizzle with 3 TBSP olive oil, then roast in a 425 degree oven for 30 minutes, turning once:
1 acorn squash, cut into 2 inch chunks
1/2 pound carrots, halved
2 red or white onions, halved
salt and pepper to taste

Add to a bowl:
2 heads romaine lettuce, torn in pieces
2 celery stalks, diced
1 cucumber, peeled and sliced

Add the roasted vegetables after they begin to cool.  Drizzle with the following dressing:

The juice of one orange
4 TBSP apple cider vinegar
1 tsp dijon mustard
1 TBSP honey or agave nectar
1/4 tsp celery seed
2 TBSP olive oil
Season with salt and pepper

The caramelized vegetables with the sweet orange dressing add a full bodied taste to this heavenly salad.  Perfect for lunch and you can use all the vegetables from your garden!


A child's thought....

"I thought I would enjoy having a butler to think of everything I might need, but then realized that my parents mostly did that."
                                                  - Janie Scott, a 14 year old character from
                                                    Maile Meloy's book,  The Apothecary

A parent's comment to their child...

"I'm not afraid that you are going to fail, but that you will succeed at the wrong things."
                                               
                                                   - Rachel Ann Nunes

Butternut Squash

                          Butternut Squash and Basmati Rice

1 TBSP olive oil
1 tsp whole cumin seeds
1 tsp mustard seeds, or 1 1/2 tsp mustard powder
1 cup basmati rice
3/4 pound peeled butternut squash, cut into 1/4 diced pieces (about 2 cups)
2 cups water
2 tsp kosher salt

     In a medium saucepan, heat the oil.  Add the seeds and cook on high heat for 30 seconds.  Add the rice and the diced squash and stir to coat with the oil mixture.  Add the water and salt and bring to a boil.  Cover and cook on very low heat for 15-20 minutes, or until the rice and squash are tender.  Remove from the heat and let the rice stand, covered, for 5 minutes.  Fluff the rice and serve right away.  This dish is so fragrant and so delicious I could not stop eating it!  Serve with a side of grilled kale for a complete meal.


                          Wrong Turn
                                           by Luci Shaw

I took a wrong turn the other day.
A mistake, but it led me to the shop where I found
the very thing I'd been searching for.

With my brother I opened a packet
of old letters from my mother and saw a side of her
that sweetened what had been deeply sour.

Later that day the radio sang a song from
a time when I was discovering love,
and folded me into itself again.  

Goodwill and favors

     For pizza night, make a thin crust pizza and grill in a very warm oven (500 or hotter)
for 5-8 minutes.  Look at the blog from September 13, 2011 for a good whole wheat crust recipe.
Try these toppings from your garden for a change to the classic pizza:

Pizza #1:
            2 whole onions, carmelized
            3 cloves garlic, minced
            11/2 cups kale, chopped and grilled
            1 TBSP coarsely chopped sage, or full leaves
            1 tsp chopped thyme
            sprinkling of goat cheese
Heat in the oven for 5-10 minutes.

Pizza #2:
            1 can chopped artichokes
            8 cloves garlic, minced
 Roast the artichokes and garlic in the oven for 30 minutes, until soft and buttery.  Then spread on the pizza.  Slice tomatoes on top and heat in the oven for 5 minutes.



     "He'd like to imagine a farm where no money traded hands, only goodwill and favors.  He had a theory that you had to start out by giving stuff away, preferable big stuff, worth, he figured, about a thousand dollars.  At first, he said, people are discomfited by such a big gift.  They try to make it up to you, by giving you something big in return.  And then you give them something else, and they give you something else, and pretty soon nobody is keeping score.  There is simply a flow of things from the place of excess to the place of need.  It's personal, and it's satisfying, and everyone feels good about it.  This guy is completely nuts, I thought.  But what if he's right?"

                                                               - Kristin Kimball, from the book The Dirty Life

     I recently obtained eggs in exchange for a home-cooked breakfast (thanks Alice!).  I also carted home 20 pounds of tomatoes in exchange for a box full of peppers, kale, and basil from my garden. My tomatoes did not do well in our soil, but everything else did!  Give something away and see what comes your way!

Goodbye Summer

     Summer completely consumed me with outdoor sports, gardening and canning, traveling, and reading.  Oh, and watching the Olympics.  In Boyne Falls, Michigan, we were almost giddy with anticipation of each new day. We knew that the warm weather would lead us to the boat or beach, leaving my quickly cluttered house in need of serious cleaning.  But cleaning can always wait, right?  Actively leading the family outside to enjoy the sun and go for a swim is what is important!  In fact we would many days return home, go out to the garden and gather our ingredients for the dinner meal.  While my husband prepared dinner (looking quite hunky doing so) I would throw in some laundry and clean up.  We had a perfect routine!  And one that we will dearly miss until next year.  

    I have gathered some recipes and written down words of encouragement.  Most recipes will follow what foods are in harvest.  Hopefully this blog finds you well.  Some of you have contacted me with health concerns about your diet.  I will try to address as many health related topics as possible, with diet and food choices being an option for treatment.

Potato, Avacado, and Corn Salad

1 cup plain rice milk

2 TBSP finely grated horseradish

1 TBSPs cornstarch dissolved in 2 TBSP water

1/2 tsp freshly grated lemon zest, plus 2 TBSP fresh lemon juice

salt and freshly ground pepper

2 ears of corn, shucked and kernels cut from the cob

1 and 1/2 pounds fingerling potatoes

1 fennel bulb, halved, cored and very thinly sliced

1 Hass Avocado, thinly sliced

1/4 cup chopped dill

1/4 cup snipped chives

In a small saucepan, combine the rice milk with 1 and 1/2 TBSP horseradish and bring to a boil.  Whisk in the cornstarch mixture and return to a boil.  Cook, stirring, until thickened.  Strain into a small bowl and add the lemon juice and remaining horseradish.  Season with salt and pepper.

Cook the corn kernels for one minute in a pot of boiling water.  Allow to cool.

Cook the potatoes in the corn water for 12 minutes.  Slice after cooling.  Season with salt and pepper and arrange on a platter.  Sprinkle with the corn kernels, then arrange the fennel slices, avocado, dill, and chives.  Drizzle with the horseradish.  Add more horseradish on top, if desired.  

We ate this the other night and it was so fresh and delicious!  Even the kids scarfed it down.

"A student goes to his teacher and says, "Rabbi, how can I say 'I believe' when I pray, if I am not sure that I believe?" His Rabbi has an answer: " 'I believe' is a prayer meaning, 'Oh, that I MAY believe!'""

                                                               - from the book Girl Meets God, by Lauren Winner

                                                                        

   

Watch somebody love

Ras El Hanout (a middle eastern seasoning that can be used on everything!)

Combine, label well and store:

2 tsp paprika
1 and 1/2 tsp coriander
1 and 1/2 tsp cumin
1 tsp ground ginger
1 tsp tumeric
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg

Ras El Hanout with Cauliflower


Combine 3 TBSP olive oil, 3 TBSP tahini, the juice of 2 lemons and 3 TBSP ras el hanout seasoning. Coat 2 cups chopped cauliflower florets and place on a cookie sheet.  Bake in a 400 degree oven for 20 minutes.  Dip in the following sauce:
    2 TBSP Tahini
    1 TBSP lemon juice
    2 tsp ras el hanout

Add a little olive oil as needed for consistency.

The Mackinac Bridge in Northern Michigan

     "I never liked jazz music because jazz music doesn't resolve.  But I was outside the Bagdad Theater in Portland one night when I saw a man playing the saxophone.  I stood there for fifteen minutes, and he never opened his eyes.
      After that I liked jazz music.
      Sometimes you have to watch somebody love something before you can love it yourself.  It is as if they are showing you the way.
      I used to not like God because God didn't resolve.  But that was before any of this happened."

                                                           - Donald Miller, from the book, Blue Like Jazz

Safe while still anxious

Potato Soup
There are so many different varieties of potatoes.  Try not to use the white ones. Select different colors of potatoes, which have more nutrients in them.

4-5 slices vegan bacon cooked, crumbled and set aside
1 large onion, caramelized and set aside
3 carrots, diced
1 stalk celery, diced
4 potatoes, skinned and diced
6 cups vegetable broth
salt and pepper to taste
1/2 cup soy milk

After cooking the bacon and then the onion, toss the rest of the vegetables in the pan and cook until just browned.  Add all of the vegetables, including the onions, to the vegetable broth and bring to a boil until soft.  Remove half of the vegetables and broth and puree in a food processor. Return the processed liquid to the soup and stir well.  Taste and add salt and pepper as needed.  Gently heat up and add soy milk a small amount at a time until desired consistency.  Sprinkle the bacon on top and serve!



     "So I am praying while not knowing how to pray.  I am resting 
      while feeling restless, at peace while tempted, safe while still 
      anxious, surrounded by a cloud of light while still in darkness, 
      in love while still doubting."
                          - Henri Nouwen
               

Serve and indulge

French Rhubarb Pie

1 unbaked pie shell (recipe in previous blog - January 11, 2011 "Never Fail Pie Dough")

1 egg 

1 cup unrefined sugar

1 TBSP flour

1 tsp vanilla

3 cups diced rhubarb 

3/4 cups flour 

1/3 cup butter 

1/2 cup brown sugar

       Whole living demands a few indulgences. This pie is one of them Rhubarb is plentiful right now, so in staying with recipes from the season, here is a wonderful, custardy, tart, dessert.  It is perfect for the summer.  

     Combine the egg, sugar, flour, and vanilla.  Fold in the diced rhubarb.  Spoon into the unbaked pie shell.  Combine the 3/4 cups flour, butter and brown sugar.  Crumble with your fingers.  Spread over the rhubarb mixture.  Bake in a 400 degree oven for 15 minutes, then reduce the heat to 350 and cook for 40 minutes.  

So now, from this mad passion

Which made me take art for an idol and a king

I have learnt the burden of error that it bore

And what misfortune springs from man's desire...

The world's frivolities have robbed me of the time

That I was given for reflecting upon God.

- Michelangelo

I don't know what your destiny will be, but one thing I know: the only ones

among you who will be really happy are those who will have sought and found

how to serve.

-   Albert Schweitzer

Everything has significance

Barbecue your salad!



Prepared polenta (as mentioned in previous recipes)
Whisk:  2 TBSP whole grain mustard
             2 TBSP red wine vinegar
             1/4 tsp minced shallot
             1/4 cup olive oil
One head of romaine lettuce, halved

Cut the chilled polenta into thick slices. Drizzle with olive oil and season with salt and pepper.
Grill until lightly charred, about two minutes on each side.   Drizzle with olive oil, season with salt and pepper.  Grill the lettuce, cut sides down, until wilted slightly, about one minute.  Cube the polenta and arrange over the romaine.  Drizzle the whisked dressing over the salad and enjoy!





     Every ant knows the formula of its ant-hill,
     every bee knows the formula of its beehive.
They know it in their own way, not in our way.
     Only humankind does not know its formula.

                               Fyodor Dostoyevsky

Do not forget that the value and interest of life in not so much to do
conspicuous things... as to do ordinary things with the perception of their
enormous value.
                               Pierre Teilhard De Chardin

"I was brought up in a Christian environment where, because God had to
be given pre-eminence, nothing else was allowed to be important.  I have
broken through to the position that because God exists, everything has
significance."
                               Evangeline Paterson

Walking up a flight of stairs

Vegetarian Potato Puffs

2 large sweet potatoes, or potatoes of any color other than white
1/2 cup diced onion
1/2 cup flour (whole wheat or other)
1 egg
salt and pepper to taste

     Peel and slice the potatoes, then boil them for 15-20 minutes, or until tender.  Mash the potatoes until smooth, then add the rest of the ingredients.  This mixture can be placed in the refrigerator for as long as you want, but must be chilled for at least one hour.

     Heat 2 inches of oil to 350 degrees.  Rolling the mixture into small balls resembling about 1 inch around, roll through flour and then drop into the oil and heat until crispy and golden on the outside.  I tried these in the oven as well (450 degrees) and found that they did not turn out as crispy but were still very good.  My kids loved dipping potato puffs in homemade dressing or hot sauce.

Wedged

by Hal Sirowitz

You were the one who followed me
into the elevator & asked
for my phone number, she said.
I didn't lead you on.  In fact,
I tried discouraging you.
I told you I had lots of problems.
I was used to being alone.  But now
that you've wedged yourself into my life,
don't think leaving me will be as smooth
as our first elevator ride.  It'll be
like walking up a flight of stairs.


 

Happiness revealed

Fiddlehead Fern and Potato Hash

Course salt and freshly ground black pepper
1 pound small organic potatoes, scrubbed and halved
1/2 pound fiddlehead ferns, cleaned and trimmed
2 TBSP extra virgin olive oil
1 shallot or ramp,  thinly sliced

     In a medium pot, boil enough water to cover the potatoes and cook them for eight minutes.  Add the fiddleheads and cook until bright green, about one minute.  Drain and set aside.
     Heat the oil in a medium skillet and add the shallots.  Cook until golden.  Add the fiddleheads and potatoes and continue cooking until golden brown, stirring frequently.  Season with salt and pepper.  

A walk in the woods this morning to pick the fiddlehead ferns.

 This is an amazing video about the gift of life!  Please check out this link:

Happiness Revealed