Recipes * Critters * Garden * Stories *

Sunday, May 22, 2016

Hoot & Holler

Our Resident Hawk
You may recall that last summer we saw an encounter between a Barn Owl and a Hawk. The Owl had been chased into the trees and the branch could not sustain its weight. It flipped upside down, still clinging to the branch, and fell to the ground with a rather large thud.

The Hubs filmed it, and as walked closer for a better shot, his movements distracted the Hawk long enough for the Owl to get away. The Hawk turned out to be the Patriarch of a family of at least 5 Hawks in and around the place.

The Owl Box from scrap lumber
He and the Hubs have a very nice relationship. The Hawk sits quietly on the target out back for Randy to take out a couple of ground squirrels so he can relieve us of them. No foolin'.

Female Owl, Alba
Barn Owls have been on the brain ever since the Hubs found one huddling in the rafters of the unoccupied house next door in December.

The idea to build an owl box and put it out front at roughly the same height as the rafters was all the Hubs. He thought she would take to it if she found a mate.

And just like that, within a couple of months they had moved in.

She is beautifully speckled and has a perfect sweetheart face; he is snowy white with a large wing span and steely black eyes. We had a hunch their babies would be magnificent.


Male Owl, Tyto
Our living room has a big picture window and is roughly 100' from the owl box so every surface of the house has a pair of binoculars. Even the diningroom table.

There were weeks we barely saw her after that, and the only activity seemed to be when the male would hunt at night and bring her food as she sat on the nest. 

And then suddenly, activity.

Hoot, April 25
In mid-April the parents started acting awkward and nervous. They were looking down a lot and constantly repositioning themselves, as if trying not to step on something.

Two somethings, actually.  A facebook friend came up with the names Hoot and Holler. They are the cutest darn things.

Holler, May 7
It has brought us joy watching them, reading about them and seeing them grow. We feel honored to be trusted to be this close.

Hoot, May 15
Alba seems very comfortable around us, and the babies are always curious and poking their heads out to watch. They are curious when the dogs chase the stick, they watched us plant shrubs and now they like the sprinklers.  We curiously watch them, too - getting ready to try their wings - and how their now-really-cramped space is causing them trouble to stretch their wings up on the wall, or one sticking out the doorway, all tangled up.

Hoot & Holler, May 21
The other day I was smoothing some of the topsoil out front and glanced up over my shoulder to see Alba quietly watching me. I was probably 35 feet from her and so we chatted a while, about the yard and what it was going to look like. She seemed interested in my tone of voice if not the topic.

It might have been that moment when I realized the little speckled Owl that had been chased into the tree last summer had been Alba. Perhaps that brought her back to roost in the rafters next door, and why the owl box wasn't such a stretch for her to occupy.

Life finds its own hospitable environment. How lucky we are that it's here.

Easy Homemade Classic Vinaigrette

This is awesome with whatever you have on hand – regular lemons, Meyer lemons, and white vinegar can be swapped out for the balsamic, although I typically make it as written.

1 clove garlic or small shallot
Sea salt & pepper to taste
1 tsp Dijon mustard
2 T. balsamic vinegar
6 T. olive oil

Mash garlic, add the vinegar, mustard and pepper. Let stand 10 minutes. Add oil and emulsify – hand mash – or whirr in a little blender. I add some lemon zest before serving. Makes 1/2 cup. Store in a tight sealing jar up to a week.

Great Spice Company

We discovered a great place to get specialty spices and interesting combinations. There’s an awesome website with all sorts of tips on how to season, and you can buy in large or small quantities. https://www.spicejungle.com

We tried a Hickory Sea Salt, because we are trying to duplicate the intense flavor for the jerkey we love most without having a smoker. It was out of this world.  So the other night we tried it on baked chicken thighs.

{So about the 1500 mg of salt a day thing: we think by removing a lot of salt from the foods by making fresh, a little sprinkled on top won’t hurt.}

Fresh Beet Salad

A restaurant in town had a fresh beet salad that was delicious. I had actually never eaten fresh beets - I don't like them pickled from the jar and didn't know they were prepared another way. Silly me.

This salad had a delicious, smooth texture of the roasted beets, coupled with the lighter goat cheese chive mousse flavor, fresh greens with balsamic honey dressing...I really couldn't get over it. There were 4 (whole) beets per plate (2 red/2 golden) with a mound of Argula and Quinoa to the side drizzled with dressing and garnished with honey roasted almonds.

I brought together some different recipes here. It's mostly to give you an idea - but it is not perfected. Maybe you can do that and send it to me. This could easily be a veggie main entrée with some fresh bread and a cup of soup.

Ingredients.
Roasted beets
Argula salad mixed greens
Honey roasted almonds
Quinoa
Goat Cheese mousse
Balsamic honey dressing

Roasting the beets
You'll want to pick beets the same size, about 1 - 2". Heat oven to 400. Make an aluminum foil pocket and seal the beets together inside in a single layer. Bake on center rack for 40 minutes.  Cool slightly and rub with a paper towel to remove the peel. If it doesn't come off easily, return to the oven for 10 minutes more (the beets aren't done).  Once they're peeled, trim one end flat for the base and chill.

Safe Storage in the Fridge & Freezer

One of the hardest things to gauge is when thawed meats are still good if we don’t get around to cooking them right away.  It’s not so much a guessing game.

On behalf of everyone in government who works to keep your food safe, welcome to the FoodSafety.gov blog!  By Diane Van, USDA’s Food Safety and Inspection Service
 
Raw SteakDiane is the manager of the USDA’s Meat and Poultry Hotline. The Hotline is a toll-free telephone service that is available year round, Monday through Friday, to answer your questions about meat, poultry, and egg products. They receive over 80,000 calls a year from people like you who want to know how to prepare and store these foods safely. They also answer questions online at AskKaren.gov.
 
Most common questions.
 
How long can I keep meat in the refrigerator?
What would we do without our refrigerators! When it comes to appliances that keep our foods safe, the refrigerator may be the most important because it slows down the growth of bacteria that cause food poisoning. At temperatures between 40 and 140 °F, bacteria grows most rapidly. That’s why we call this temperature range “the Danger Zone.”
 
A refrigerator set to 40  °F or below will protect most foods – but not forever. The cool temperatures slow down bacterial growth but they don’t stop the growth completely. So, it’s important to use food in a timely fashion to help maintain freshness and quality. Over time, even chilled foods will spoil.

2 Hr Sandwich Bread: Serve with a Side of Soup

A friend shared some old Cooks Magazines and I’ve been enchanted by them. Not only do they have great recipes and tips, the chefs and bakers go through their failed attempts before coming up with the final recipe. That is so helpful.
 
Our family loves the no-knead Artisan bread recipe that takes 17 hours (mostly rise time), and has a showy appearance and a thick and flavorful all-around crust similar to sourdough. I couldn’t imagine a bread recipe could rise, rest, rise again and bake all in 2 hours. But it did.

0062 c. bread flour plus 6 Tablespoons whole wheat flour
2 1/4 teaspoons rapid rise yeast (or instant)
1 1/4 cups warm water (not cold)
2 T. butter
1 T. organic honey
1/8 t. pepper or other seasonings to taste
3/4 t. salt

011In a stand mixer you’ll be using the paddle mixer, not the bread hook or the whisk. Mix bread flour, whole wheat flour and yeast together. Add the warm water and the melted butter and honey and mix on low speed for 1 minute. Increase it to medium and mix for 2 more minutes.

Scrape down the bowl and paddle with a rubber spatula and mix it on medium another 2 minutes. Scrape down again, detach from the machine and leave the paddle standing in the batter. Cover in saran wrap, place in a warm spot and let rise until it’s double in size, about 20 minutes.

Homemade Version of Chinese Chicken Salad

Fresh and Easy
 
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SALAD
1/2 package chow mein noodles
1/2 head of lettuce, sliced in strips
1/2 head shredded green cabbage
3 c. cut up and seasoned cooked chicken
1 medium carrot, slivered
4 green onions, thinly sliced
1 T. sesame seeds
mandarin oranges and slivered almonds for garnish

Prep salad, cover with plastic wrap and refrigerate.

DRESSING
1/3 c. oil
1/4 c. vinegar
1 T. sugar (or sugar substitute)
2 tsp low sodium soy sauce
1/2 tsp pepper
1/2 tsp ginger
1/4 tsp salt (we leave it out)

Combine everything but the oil and whisk vigorously as you slowly add the oil – or drizzle in a stand mixer so it blends well. Refrigerate an hour or more to blend the flavors.

To serve: Pour a modest amount of dressing with the salad, garnish and serve with additional dressing on the side.

The Ring Theory

sphereThis is from the Los Angeles Times, from April 07, 2013 – written by the brilliant Susan Silk and Barry Goldman

This article is my go-to place in all sorts of situations when you want to help but don’t know how. I hope you enjoy the great tips and insight.  -n

When Susan had breast cancer, we heard a lot of lame remarks, but our favorite came from one of Susan’s colleagues. She wanted, she needed, to visit Susan after the surgery, but Susan didn’t feel like having visitors, and she said so. Her colleague’s response? “This isn’t just about you.”

“It’s not?” Susan wondered. “My breast cancer is not about me? It’s about you?”

The same theme came up again when our friend Katie had a brain aneurysm. She was in intensive care for a long time and finally got out and into a step-down unit. She was no longer covered with tubes and lines and monitors, but she was still in rough shape. A friend came and saw her and then stepped into the hall with Katie’s husband, Pat. “I wasn’t prepared for this,” she told him. “I don’t know if I can handle it.”

This woman loves Katie, and she said what she did because the sight of Katie in this condition moved her so deeply. But it was the wrong thing to say. And it was wrong in the same way Susan’s colleague’s remark was wrong.

Susan has since developed a simple technique to help people avoid this mistake. It works for all kinds of crises: medical, legal, financial, romantic, even existential. She calls it the Ring Theory.

Draw a circle. This is the center ring. In it, put the name of the person at the center of the current trauma. For Katie’s aneurysm, that’s Katie. Now draw a larger circle around the first one. In that ring put the name of the person next closest to the trauma. In the case of Katie’s aneurysm, that was Katie’s husband, Pat. Repeat the process as many times as you need to. In each larger ring put the next closest people. Parents and children before more distant relatives: intimate friends in smaller rings, less intimate friends in larger ones. When you are done you have a Kvetching Order. One of Susan’s patients found it useful to tape it to her refrigerator.

Here are the rules.
The person in the center ring can say anything she wants to anyone, anywhere. She can kvetch and complain and whine and moan and curse the heavens and say, “Life is unfair” and “Why me?” That’s the one payoff for being in the center ring.

Everyone else can say those things too, but only to people in larger rings.

When you are talking to a person in a ring smaller than yours, someone closer to the center of the crisis, the goal is to help. Listening is often more helpful than talking. But if you’re going to open your mouth, ask yourself if what you are about to say is likely to provide comfort and support. If it isn’t, don’t say it. Don’t, for example, give advice. People who are suffering from trauma don’t need advice. They need comfort and support. So say, “I’m sorry” or “This must really be hard for you” or “Can I bring you a pot roast?” Don’t say, “You should hear what happened to me” or “Here’s what I would do if I were you.” And don’t say, “This is really bringing me down.”

If you want to scream or cry or complain, if you want to tell someone how shocked you are or how icky you feel, or whine about how it reminds you of all the terrible things that have happened to you lately, that’s fine. It’s a perfectly normal response. Just do it to someone in a bigger ring.
Comfort IN, dump OUT.

There was nothing wrong with Katie’s friend saying she was not prepared for how horrible Katie looked, or even that she didn’t think she could handle it. The mistake was that she said those things to Pat. She dumped IN.

Complaining to someone in a smaller ring than yours doesn’t do either of you any good. On the other hand, being supportive to her principal caregiver may be the best thing you can do for the patient.
Most of us know this. Almost nobody would complain to the patient about how rotten she looks. Almost no one would say that looking at her makes them think of the fragility of life and their own closeness to death. In other words, we know enough not to dump into the center ring. Ring Theory merely expands that intuition and makes it more concrete: Don’t just avoid dumping into the center ring, avoid dumping into any ring smaller than your own.

Remember, you can say whatever you want if you just wait until you’re talking to someone in a larger ring than yours.

St. Paddy's Shepherd's Pie

009I know, I don’t eat lamb, either, not until now. We are In Search Of low salt meals and corned beef isn’t quite on the menu yet, and St. Paddy’s Day needed some sort of traditional Irish meal, and that is how the idea of a Shepherd’s Pie came up.
 
Alton Brown is my go-to-guy - he taught me how to temper an egg so the macaroni and cheese sauce smoothly blends and clings just perfectly - and I had been trying to learn that for years.
 
And then there's the humor. He says: “I’ve always been a fan of shepherd’s pie — a cottage pie containing ground shepherd. In the event that a shepherd is not available, mutton or lamb may be used.”
 
We tried it on March 17th.  Well, actually we made it on the 17th but there was chicken that needed to be cooked, so it sat overnight in the fridge for the next day.  It goes together in a snap. You can make the filling and let it sit until dinner when you do the mashers and bake it whenever.
 
So then we tried it on the 25th, and the next month on the 7th, and again in May for guests on the 15th.

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The recipe is killer good.

Phase 2: Devising a Welcome Mat

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Here is what the pathetic front yard looked like after spending more money than I care to admit having it put in. Best we can figure, it wasn't properly prepared. We should have realized when the landscaper suggested we water it 90 minutes twice a day ... honestly, anything would grow with 3 hours of water.  What a ridiculous waste of natural resources.

pic 2 JuanSo we (read I) came up with a plan for the front space becoming more hospitable to our winged cohabitants, namely the bees / butterflies / hummingbirds.  We are very concerned about the bees. Every February or March we see truckloads of beehives carted in to pollinate the almond trees. They can’t precisely predict when the trees will bloom, so the bees come in and wait sometimes a week or more for food.  The hungry bees are all over our place – you hear a loud drone of buzzing in our Italian Cypress trees from the porch and they hover over wild grasses looking for flowers. They're starving.

Pic 3 JuanBees have it hard. We percolated on this a while and an idea hatched to contour the ground with topsoil, add natural elements like rock and tanbark and flagstone walkways and plant a variety of perennial flowering shrubs they love, including ground cover, wildflowers and herbs.  Toss out a welcome mat for them, but do it in as natural a way as possible to tie in to the surrounding fields.

004I'm a constantly surprised Idea Person so the actual follow through is always ALWAYS a shocker -- whoa! this is a lot of work! this is taking way more time than I expected! look at the cost!  I'm the LETSDOIT gal.

002I conducted some official research (meaning I looked at pictures online) and came up with a 'sort of' plan. We will reuse the irrigation system. It needs to look purposefully random, but it is hard to explain that to our landscaper, a 76 Basque immigrant who lives in the concrete world of absolutes and has limited English. Nevertheless his crew moved around the mountain of topsoil and will be moving around two more mountains of rock, all the heavy stuff we can't do. Then we're on our own to achieve the goal.


003I am nervous the Hubs won't like it, and I am nervous it will need a lot of tending, but still jumped in with both feet.  Juan scraped off the grass and rototilled it.  They wheel barrowed 20 yards of topsoil around, and there's 80 tons of rock to go.

Hey it's only a 5,000 sq ft space. Easy peasy. Pity the Hubs, do.

Our Go-To Meatball Recipe

This is an absolutely wonderful meatball recipe that we modified for ourselves.

63324

3/4 lbs lean ground beef
1 1/2 lbs lean ground turkey
In a large mixing bowl combine with:
2 beaten eggs (or substitute eggbeaters)
4 cloves of minced garlic
1 T. Worcestershire
3/4 c bread crumbs — add or subtract as needed
1/2 c. chopped onion
2 T. bottled yellow mustard
2 teaspoon red pepper flakes
2 teaspoon Cajun seasoning
Form into 1 or 1 1/2″ meatballs

 Spray baking sheets liberally with cooking spray; Bake 370 for 15 minutes. Reserve juice to add to spaghetti sauce. They freeze beautifully.  Makes about 30.

From Bearnesta, AllRecipes.  http://allrecipes.com/recipe/72595/the-best-meatballs-youll-ever-have/photos/63324/

Dinner the Long Way

kitchen-cartoon-style-background-illustration-vintage-49413931
As I munch on 100 calorie popcorn and wonder about dinner, the telltale signs of fatigue are setting in. After the first big burst of 10-15 lbs we are fighting to keep it off. I eye the treadmill every day but haven’t climbed on. I do dust it, though.
 
I’m not gonna lie. The new food that I want to have tons of flavor and fun to eat takes more time and research to put the meal together. And those lazy dieters just blew it off all weekend, so here is Tuesday with no plan and the need for meals from scratch.

Low Everything meals don’t speed from idea to execution. Last night’s dinner was an impromptu toss up chicken breast marinated and baked with Mediterranean spices, balsamic vinegar, and served with a side salad and whipped squash. Bleh. I am clearly not ready for a shoot-from-the-hip impromptu menu yet.

I'm kind of missing the old days of opening a can of chili, tossing in a cup of cooked pasta and serving with a side of greens in under 15 minutes, except for the indigestion.

003The kitchen is a happy space with the four-legged taste testers trailing around waiting for a carrot or a crust of bread. It is their job. They take it seriously. We have a checkerboard floor.

The Hubs makes his rounds to see where the good smells are coming from. He’s interested in seasonings and flavors, and we build recipes together. He likes to cook but having the menu set is key to keeping with it. Don’t get me wrong, we are moving forward with the new food groups.  It’s just using new muscles with an already busy life.

I don’t know why we didn’t carve out time to shop for ingredients for the week, or slice up baked turkey for sandwiches. We had time to make salads and marinate meat for the fridge and plan out the week. I played around with bread instead, and created a tasty omelet.

Maybe it’s the death knoll of diets ~ not being organized. When the enthusiasm starts to wane and gives way to old habits because it’s convenient and you know all the shortcuts, and you talk yourself into believing one night won’t hurt.

Even with the Hubs' surgery, and believing wholly that what we eat is a matter of life and death, it's still hard!  I truly believe we don’t have a choice if we are going to walk the walk ... and I think prepping is the key so the weekdays and busy weekend meals go together in a breeze. So tonight I’ll invest a little time to make it quick and convenient.  Maybe even spend half an hour on the treadmill, you know, for solidarity.  Maybe.

Rock Fish

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I have no idea about how long this fish has been in existence but we picked up a package by accident, sitting next to the fish we were going for and routinely buy.

Rock fish is meaty enough and sautés nicely in a little seasoned oil.  No fishy taste at all, and flaky with very few bones (in our filets). It took just a few minutes per side and the flavor paired excellently with the whipped cauliflower/baked potato combo we make and a dab of butter.

Highly recommended that you give it a try.

Dirty Gloves

To get something big, you have to start small.

004Take old veggie scraps from your kitchen and garden, toss them into a composter, add twigs and leaves and a little water and turn it often and it magically becomes vitamin- and mineral- rich compost.

I love watching my gloves get dirty as the composted soil clings to them. Even castoffs have a purpose. The soil softens and smells peaty and rich, and I move the earthworms aside as preparations are underway for a deep base for the young roots to stretch out and grow.

002One by one the sown plants that lined your counter or the ones bought at the nursery are rehomed and marked and a drip line brought. You leave them, tiny and small, wondering how they will face the elements and birds and put a big stake next to them for good luck.

The sun comes, and sprouts — four leaves, eight, twelve, and then flowers. From the kitchen window you can watch the beds change from mostly brown soil to green as the little plants grow and then burst into bloom.  To discourage the birds, you tie Mylar strips to the plants and give them some vitamin water during the growing season and some ladybugs for the pests. And then it’s a wait and watch.

001Some of them make it, most of them do. You imagine the harvest basket with something in it, and before you know it you’re knee deep in tomatoes and carrying a pail. You scour recipes to use them up. You send veggies to work and leave them with the postmistress for your neighbors.

In no time the pantry and freezer is taken over by jars with hand-printed labels. The family have become seasonal eaters without even realizing it.

Late in the fall, the garden crumbles and limbs drape over the walkways. The last veggies of the season are picked, and the plants head to the composter for next year.  I sure love it here.

Phase 1: A More Edible Yard (or...taking the good with the bad)

July 2013 013
There was this beautiful yard in front before the drought hit hard, and I have this hairbrained scheme to make it an edible yard.  ‘Plan’ is too strong a word.  I want to toss out some herbs and let them intermix and grow together into a massive tangle of unruly goodness, and gaze out at it from the living room window. There needs to be anchor plants, and wildflowers, and a hospitable environment for bees, hummingbirds and butterflies with tanbark and river rock to hold the weeds at bay.
 
There is a modest herb garden on the side yard that has basil, marjoram, oregano, mint, sage, thyme, rosemary and scallions.  It’s enough for us, but a big plant of marjoram reduces to just a few jars of dried herbs for gift giving. Ask me how we know that.

11We are in CA Zone 9a, which says it should be ideal for a cool weather crop. Our first and only attempt at a winter garden of cabbage, kale, broccoli, cauliflower and brussel sprouts happened the year of an unusually hard, extended freeze and all was lost.

The summer garden thrives pretty much on its own if we provide regular water, compost and ladybugs. We’ve got what they call farmer’s soil, nutrient rich and the color of deep mocha. In it we have had success with pole beans, cucumbers, eggplants, melons, peppers (sweet and spicy), tomatillos, and thank God for that!

009Elsewhere there’s an artichoke, a couple of new boysenberry vines and a on-life-support nectarine twig/tree that we shamelessly neglect. That is on my list to nurse it back to health. It'll probably do fine if we actually water it.  More of the property has established trees of several olives, two pomegranates and an old fig with lots of character that answers to the name Figaro.

We also have a colony of ground squirrels or maybe it should be called an army, so food can’t be planted the easy way, directly in the dirt. The garden is constructed with a ground layer of chicken wire, then raised beds, then walkway tan bark shredded from tree limbs, and finally a perimeter electrified fence. (Just kidding about the electrified part)

So far the enemy is not interested in herbs, and hope springs eternal for a dirt planting in the front yard that will not involve the roots being pulled down into the tunnels like a Bugs Bunny cartoon.

Prepping 3.3.13 019The farmers just poison them, but we’ve got dogs to consider, and the hawks and owls who are our first priority. It is maddening to watch those cheeky devils sun themselves in the yard in full view of the window. We have flooded them, gassed them, and sealed them in.  Those little buggers push the empty gas canisters out of the hole. I think they like it.

I picked up a humane trap but how does one reconcile the moral dilemma of turning them loose 8 miles away to become someone else’s problem? The worst part is knowing all winter they are underground breeding Borg reinforcements.

Saturday, May 21, 2016

Pork Medallions with Whole Wheat Rotini

medallions2Because the Hubs and I have decided not to *completely* live pasta-free, I was curious about the nutritional labels for the varieties of pasta available. I know at spots like Trader Joes and the Natural Foods Co-Op there are way more options, but this is what the local grocer had.
 

Each medallion is about 4 ozs. (There are around 16 medallions per package) They are pre seasoned and freeze beautifully, are lean and incredibly delicious and take minutes to prepare. They taste like you’ve fussed over them which is a big old fat lie.

For the Hubs’ birthday lunch we had Tuscan seasoned lean pork medallions with Rotini in olive oil, spices, a dab of low everything (LE) margarine, and a multi-lettuce & kale salad

It was interesting there wasn’t much difference between pastas.
Barilla Protein Plus Rotini, 14.5 oz box, 7 ample servings (multigrain pasta) – 3/4 c. per serving. This product discloses it contains wheat and eggs.
0g Cholesterol, 25mg Sodium, 38g Carbs, 17g Protein, 2g Fat, 190 Cal, 2 g Sugar, with a 9.5% fat to calorie ratio.
Barilla Veggie Rotini – 6 servings per 12 oz box – less than 3/4 c. per serving. This product discloses it contains wheat and possibly egg residue.I expected it to be a lot healthier because of the 25% zucchini and spinach.
0g Cholesterol, Omg Sodium, 41 g Carbs; 8g Protein; 200 Cal, 2 g Sugar, with a 5% fat to calorie ratio.
Now for the Raley’s brand, regular Rotini, largest box and cheapest price,  8 servings. 3/4 c serving – this product also discloses it contains wheat and possibly egg residue.
0g Cholesterol, 0mg Sodium, 42g Carbs, 7g Protein, 1g Fat, 200 Cal, 1g Sugar, 2g Fiber, and 5% fat to calorie ratio.
The pork medallions were from Costco. You can find them in the fresh meat section and they sell for $4.99 a lb.

Costco makes them in-house, there is no nutritional info, but the USDA website estimates for 8 oz (2 beefy medallions) is = 282 calories, 46g protein, 8g fat. The Tuscan seasoning definitely has salt, so we added in 50mg of sodium per serving.

Pot Pie Heads

Man does not live by bread alone.

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Heaven is leftover night when you can use up your favorite soup in a Chicken Pot Pie.
Heat your homemade soup full of veggies and potato – ours also had chicken but just veggies are fine, or turkey, or beef. Scoop out the veggies and meat so you can thicken the sauce.

Once the broth is very hot, ladle 8 ozs into another bowl and whisk in flour until there are no lumps and then pour it back into the soup pot and whisk it to blend.  Let it cook a couple of minutes so you don’t get that floury taste, and repeat if you need thicker broth.  {Another way to thicken soup is with leftover mashed potatoes or dry potato flakes.  I’d like to try whipped cauliflower folded into some flour.}

This pot pie has a top crust, so re-combine everything and add a handful of peas and spoon the hot soup into 12 oz deep ramekins.

Place the puffed pastry dough on a lightly floured cutting board and roll it out a little bit. Cut circles 1″ larger (or more) than the diameter of the ramekins and place over the top and tuck over the sides.  One box of puff pastry will easily cover 6 pot pies.

Bake in a 350 oven (or more) until the top puffs completely and it turns a light medium golden brown, about 30-35 minutes.

Nutritionally speaking, the soup doesn’t have much if it’s low in sodium / fat / carbs and sugars. The pastry top from 1 pot pie adds 280 g of sodium per serving, 0 cholesterol, 20 grams of fat, 3 g protein, and 16 g of carbs.  But it’s a Pot Pie.

Snow Geese

We spied these delightful squatters in a neighboring field on a Monday afternoon in February 2016.

Marking Thyme

Lots of times I’m in the kitchen and asking the Hubs to run out and pick some fresh herbs, and the Italian ones don’t look all that different from each other when the cute little garden markers are buried under full and draping limbs.

So this year I beefed it up and put out markers from stones, wood and brick from around the yard. Next year I’ll paint them, but this year I had a chiseled felt pen. We’ll be doing this with the vegetables, too.

(I tossed in the shadow of the gnarly old fig tree because it was just the right time of night)

You Can't Fight the Facts

Probably the biggest challenge with moving away from commercially preserved jars, cans and processed foods is stocking the house with what will take its place.

For us, it started with the garden.  Eating fresh became part of the routine of every meal, first as a side dish – with salads, marinated veggies, baked and sautéed squash and eggplant — and then entrees such as homemade chile verde, stuffed squash and Tomatoes Deborah.

There was an overabundance of everything and it needed to be saved for fall and winter, so my first try was make sauces from the tomatoes. After coring them, they were tossed into a big stew pot 3/4 full sun warmed from the vine, skins and seeds and all.  It cooked on low for an hour or so, and stirred every now and then. It cooks down pretty quick and there’s plenty of liquid.

The first few times the sauce was cooked, it was put through a juicer to separate the skins and most of the seeds for a super smooth watery sauce.  I then pulverized the skins and seeds in the food processor and added it back into the sauce as a thickener because it doesn’t change the flavor and retains the extra antioxidant and nutritional value found in those parts. Nowadays, I just leave everything in the pot and if I want a finer texture I emulsify it right with a hand held emulsifier ($25, but oh so worth it).


An old friend taught me to always season meat before freezing it so it is marinating as it freezes and also as it thaws, and that’s true here, too.   In a sauté pan soften up as much garlic, pepper and onion as you want in a ladle of the tomato liquid and then add it to the stewpot with a couple of bay leaves and other spices — we include pepper, Mrs. Dash table blend, fresh/dry marjoram, basil, thyme, rosemary, and oregano and a dash of red pepper flakes. Let the seasonings meld and that’s it: cool and store in quart canning jars in the freezer to use all year round.

I do keep a jar or two of non meat Classico Di Napoli Tomato & Basil spaghetti sauce in the pantry because we’re a ways from town.  We find it very flavorful but even so, for a 24 oz jar that serves 5 it contains 430 mg of sodium per serving (2,150 mg overall). It also contains 6 grams of sugar. For a diet of 1500 g max of salt per day, that’s a problem.

The bulk food aisle is another easy place to cook fresh. The beans are easy to re-hydrate by soaking them in a bowl on the counter overnight or you can quicken the process by tossing them in a crockpot at a 3 x 1 water ratio and setting it on low for the day. 1/2 c of dry beans yields 2 cups of cooked. I like that you can make just what you need and there’s no fancy packaging to throw away.

It’s hard to fight the logic of starting there after reading the nutritional information.  A 15 oz can of S&W white beans has 3.5 servings per 15 oz can and 480 mg of sodium per serving (that’s over 1,600 mg of sodium in a 15oz can).  Compare that to the bulk aisle which costs the same and the beans are air dried on the vine or oven dried without the need for preservatives and color additives. The bulk aisle gives you fresher choices that are full of potassium and protein with no fat or cholesterol.

When It's Not Nothing

 It’s been one for the books, this winter.

What started as a general feeling of un-wellness, a nagging ache through the shoulders, indigestion, and having trouble settling down at night took us on quite a ride.

The Hubs is a ruddy guy and we both noticed life had slowed for him after retirement, so gradual of a change that he barely noticed until those nagging symptoms drove him to the doc.

I’m pretty sure no one expected for it to be a big deal. He wasn’t clutching his heart or gasping for breath. His left arm wasn’t numb or tingling. But he needed a bypass just the same, and that was accomplished on January 12th of this year.

I’d like to mention we were already on a lower everything and healthier diet path. And in a quick 4 hours he was in and out and feeling mighty good.

For me, it was the subtle symptoms that were such a surprise for such a serious health condition. And then there's the sheer luck of Sutter having a renowned cardiac hospital right in downtown Sacramento, and having great medical coverage to make it possible.
So seriously now, it really, truly matters what you eat and how you tend your body all of your life. We can influence how our bodies resist preventable things like heart disease and diabetes by eating right.  But it’s got to taste good or who’d want to stick with it?
And secondly, it’s important to listen to what your body is saying. Sometimes it talks in a whisper. Please check it out, even if you think it’s nothing.

Grinch Appetizers

Grinch Appetizer


This was somewhere on FB and it was a huge healthy hit @ Christmas. Ya, my kids are grown.

4″ skewer, layered bottom to top:
Green grape
Slice of banana (soaked in citrus so it doesn’t brown)
Strawberry top
Mini marshmallow

(The base is a pomegranate with the bottom trimmed flat)

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Turnips (who knew?)

 

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Turnips are one of those poor ugly root veggies a lot of people don’t try.  They’re purple, for God’s sake. I grew up eating them as part of a winter medley of vegetables, but they were a little bitter and I wasn’t fond of them.

Now they’re a staple, peeled and sliced raw in veggie platters, and most of them are eaten … by me, still.  The turnip needed a facelift so I began trying them in soups and stews.

They contribute to a flavorful, complex broth. The bitterness disappears and holds up better than potatoes. Turnips have starch, but unlike potatoes they pack a nutritional punch. And if you grow your own, the greens are edible, too.

They are low in calories and high in nutrients and fiber.  One medium turnip has 54% of daily vitamin C needs as well as 8% of manganese, 7% of potassium and 5% of vitamin B-6, Folate and Copper. It has just 34 calories, 8 grams of carbs and 1 gram of protein.

Cooked and mashed, turnips are also a good thickener alternative to flour or potato.

Saving More Than Half


A little panic was clutching my chest the day I took a look at the health content of deli roast beef, salami, turkey, pastrami and ham.  Those were the staples we’ve always had on hand for lunches and every single one of them was off the charts for sodium.  The Hubs usually buys that stuff, but today was my day to shop and frankly, I about choked on the prices.

Could we ever have my beloved liverwurst again, I wondered: maybe we’ll be forced to eat soups, salads or chicken/tuna salad sandwiches forever.  Turkey deli meats are marked as 15% sodium, but I made the mistake of reading the packaged ones. Some had 560 mg of sodium per serving, which meant three or four flimsy pieces of meat. We’re on a less than 1500 mg sodium allowance per DAY, and that won’t work at all.

I wandered around discouragingly for a while until I found my way back in the fresh meat section.  I hadn’t noticed there was a bone-in half turkey breast packaged and ready to cook. The sodium content was reasonable compared to what was in the deli, so I took it home and baked it for 90 minutes at 325, until the internal temp registered 165, and let it rest a while before slicing. It was delicious and totally satisfying.

It saved a lot, too. Deli turkey costs on average $6.99/lb compared to the fresh turkey breast at $2.99/lb — and the last two trips to the market I found it on special and the package marked $3 off, so it ended up costing $2.24/lb. At that price, it would be worth stocking up when it’s on sale.
The Pocket Change Gourmet recommends seasoning it up this way. We remove the skin before seasoning, and trim off any visible fat.
  • 1 boneless turkey breast (2-4 lbs)
  • 1 tablespoons olive oil
  • ½ teaspoon garlic powder
  • 1 teaspoon minced dry onion
  • 1 teaspoon smoked paprika
  • ½ teaspoon pepper
  • ½ teaspoon parsley flakes
  • ½ teaspoon basil
Happy Ending.


 

 

Cauliflower Potato Bake (sooo underrated)



 



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This morning I tried the leftover mash for breakfast potato pancakes. I shaped the mash into rounds and tried to pan brown them – which made a big old gooey mess.  Next I baked them and they turned out much better in a 350 oven for 25 minutes. Don’t spare the cooking spray so they peel off the foil.

Friends have done this forever but I’m just coming up to speed. I was advised to use equal parts of potato, cauliflower and either turnips or parsnips but we prefer a 60/40 split cauliflower to potato. It is just  delicious.

001Bake the potato and remove skin. Cut and trim the cauliflower, cover in plastic wrap and microwave until it is mushy.  Let drain, cool slightly.  If you want the cauliflower to go unnoticed when combined with the potatoes, you’ll need to break down the texture by processing it the Cuisinart with some of the cooking liquid. A little cauliflower texture doesn’t hurt, though.


We hand mash because it doesn’t release the starchy flavor in the potato the way a hand mixer does. Whip together with a little milk and seasonings – we add a triangle of low fat Laughing Cow cheese for creaminess.

The first ones were a little too crusty on the edges but otherwise browned up nicely and tasted great.  Once I work through the kinks, I can see how this will replace hash browns without anyone feeling a little deprived.

Nutritional comparison:
White potatoes, boiled without skin, flesh only, 1/2 cup
67.1 cals, 1.3 g protein, 15.6 g carbs, 0.1 g fat
Cauliflower, boiled, 1/2 cup
14.3 cals, 1.1 g protein, 2.5 g carbs, 0.1 g fat

Marcia's Fridge

There are a million versions of toss together soup – which I’ve heard from an old Italian woman is the Italian translation of Minestrone – and I decided to believe it.  Friend Marcia did a great job of combining flavors and textures in this super easy, hearty and nutritious soup.  For those who haven’t tried it yet, this is a good way to meet Kale.

{We season it up a bit more than Marcia. We seem satisfied with smaller portions when it’s spicier, so I am sharing both versions.}

1 c dry beans (she used lima: we used white and kidney beans), soaked overnight;
Garlic (she added 2 cloves, we added 4);
1/2 lb or more italian sausage (we used chicken sausage);
2 stalks celery, 2 carrots, 1 onion, 3 cups chopped fresh Kale with veins removed and rough chopped in medium pieces;
1 big can diced tomatoes (we used one quart of last year’s garden stewed tomatoes);
2 qts. unsalted chicken broth; and
Oregano and red pepper chili flakes to taste


We did all that, plus:
— 1 c. or more of fresh sliced green beans
— about 1 1/2c. homemade french onion soup from the fridge
—A generous shake or two of Cumin, black pepper, Coriander, Pappys, Mrs. Dash regular and Mrs. Dash table blend, and Italian seasoning.

Let it simmer a while for the flavors to meld and the kale to cook. Like most stews and soups, it tastes better the next day. It is low in sodium, lower in fat & cholesterol, has lots of protein and it provides at least 3 servings of veggies.

Valentine's Day Side Dish

Here’s a fresh, fun and delicious Valentine’s Day side dish for your sweetie or for your next dinner party. The original recipe called for Romaine, celery, grape tomatoes & low/nonfat cream cheese, but Laughing Cow cheese would work just as well.
 

Season cream cheese with onion powder, a touch of white pepper and garlic powder. Cut your grape tomatoes lengthwise, almost to the base of the tomato but not all the way. You’ll make two cuts, forming four petals.

Pack your cream cheese mixture into a ziploc bag and cut a small hole in the corner to make yourself a piping bag. Pipe in the cream cheese and wah-lah.

My First Garden

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I never cared for food, in the sense that it drove me to learn how to craft the skill.  I had a house full of kids, and kept working those tired old food patterns from my upbringing. I married an Italian, and so all of a sudden it was lots of pasta and bread and cheese because it was cheap and filling, and let’s face it, easy to do. Once you get noodles down and a basic red sauce, you’ve got spaghetti, lasagna, raviolis, cannelloni, and chicken cacciatore.

I'm not sure I'd describe myself as a basic cook. There was no heart in it. So although some things were made more from scratch, the usual tacos involved opening cans, adding a flavor packet, stirring in some sautéed meat, adding shredded cheese and lettuce and dicing a tomato. I’d never even lived with anyone who had raised a garden.

So when I was laid off in 2009, it became an ideal time to learn to cook.  By then the internet had a lot of resources, and it was easy to read what others had to say, those who had tried the recipes first.

The news was full of GMOs around then, and how fast- and processed- and sugary – and salty – and fatty – foods had become in America. We were on the slow crawl away from the old meals needing to have a starch, a protein and a veggie for every meal.  The better the skill, the bigger the options. Who knew that cooking was a confidence game?

006City life with a swimming pool and an all-concrete back yard had started to lose its allure and change and I we began to yearn for a place where we could live in a more natural and peaceful, self sustaining way.  I especially wanted a little elbow room, as the Hubs puts it. We found ourselves taking long drives in the country and chatting about the homesteads we’d pass … wouldn’t it be nice to have a place like that with room for — anything we wanted ?  It seemed the most natural thing in the world for city kids to want chickens and a goat… and a place a ways out of town.

And then one day there was this little forgotten farmhouse from a foreclosure and sitting on an acre of beautiful workable soil. I wanted it. Bad.  We took a crash course in wells, septic systems and propane, and put up the first-ever garage and workshop, and the first thing I did after settling in was plant a garden.

Twenty SixTeen

I am off for a week or more on vacation, which means lots of time to check out the blogs. I have not done a good job of giving myself the treat of leisure blogging.  Lots has been going on.

I started a cooking and healthy eating blog in January and it's too much to keep up with both and work for a living, so I am combining them. You'll see a bunch of posts that were originally written Jan - April.

I will TRY to steer completely clear of politics, with this a rabid campaign, but it's only a try.

Here's a little preview of what was going on. I've missed this.  n

 The Hubs had a remarkable recovery from OHS in January

 Townhouse made from 114 years of siding scraps from the Homestead (March)

 Brother Dave passed away (February)
 
 A flock of Canadian Geese spent a week with us in February
 
Owl box put in in November; Barn Owl couple discovered it in March
This is Mama Owl (Alba)
 
Daddy Barn Owl (Tyto)
 
 
The Offspring (Hoot & Holler) - early May
 
 
Growing Fast - mid May
 
 Growing REALLY fast - end of May
 
 The front yard 5,000 sqft of grass is gone
Now begins the environmental design to become a butterfly/hummingbird/bee Way Station
 
 Mosquito Repellent is ready