2 lbs white turnips, peeled
10-12 oz. good Swiss cheese, minced
1/4 lb. butter, melted
pinch of allspice and/or nutmeg, to taste
salt and pepper, also to taste
If roasting meat, boil turnips 5 min., then add to meat and roast 10-15 min.; or just boil them until barely tender. Allow turnips to cool while mincing the cheese, then slice them. Place a layer of the cheese in a well-buttered baking dish, top with a layer of turnips, spices, and some butter; continue alternating layers, ending with more cheese. Place in a moderate oven just long enough to melt the cheese. You can cover and microwave it about 5 min. instead but that's really not authentic.
From: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, w996. ISBN: 0802076327.
In recreationist circles, this dish is something of an "old standby," easy and popular. The boil-then-roast technique shows up a lot in medieval cooking; I'm told it was considered healthier than cooking with just one method. The medical science of the day held that combining wet and dry heat would balance the humors of the resulting dish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
29 December, 2019
25 October, 2019
Water! Water!
I'm still trying to come up with a workable self-watering system for the bee garden. Challenges include the raised beds already being built, and not for self-watering; lack of a pressurized water source; and the project budget being approximately $0. I did some looking around at stuff on the web, but what I found was mostly pot-over-a-bucket stuff that would require rebuilding the beds. There was one discussion of a drip system but it required a faucet and assumed you were building it in a yard. So, pretty much left to my own ingenuity, I'm back to thinking about some kind of dripping bottles, or maybe bottles with wicks, dotted about among the plants. But would a 2-liter bottle last all weekend in hot weather? Especially if I cut the end off to make filling it easier?
On a more positive note, I found some small boards (in a dumpster, yay dumpster-diving) that should work to shelter the external combs on the east hive. They'll have to be joined end-to-end in pairs, trimmed to fit the slope of the roof, and tied down somehow -- still haven't worked out how to do that part -- but if they don't keep enough rain off I can try covering them with garbage bags or a piece of drop cloth, and anyway, it'll be better than the nothing that's there now. Or maybe the combs have already gotten too wet and the point is moot, I'll find out Monday.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
On a more positive note, I found some small boards (in a dumpster, yay dumpster-diving) that should work to shelter the external combs on the east hive. They'll have to be joined end-to-end in pairs, trimmed to fit the slope of the roof, and tied down somehow -- still haven't worked out how to do that part -- but if they don't keep enough rain off I can try covering them with garbage bags or a piece of drop cloth, and anyway, it'll be better than the nothing that's there now. Or maybe the combs have already gotten too wet and the point is moot, I'll find out Monday.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 October, 2019
Pot roast stew for slow-cooker
Note: all ingredient amounts are "or to taste" and should be considered more guidelines than instructions.
3 medium (non-baking-sized) potatoes, quartered or sixth-ed
5 carrots, in about 1-inch pieces
1 lb. beef stew meat or roast or thick-cut steak,* in large-bite-sized pieces
1/4 cup diced onion
2 ribs celery, in about 1/2-inch pieces
several cloves of garlic, crushed
plenty of pepper, salt if you must
Arrange potatoes and carrots in the bottom of slow-cooker; top with meat, then onion, celery, and garlic. Season, cover, and cook about 4 hours on medium-high, or until done.
Makes about 2 dinners for me, 2-4 lunches.
*If using a pre-seasoned cut of meat, I recommend rinsing it before chopping and probably reducing the amount of salt you add, if any. If using pre-cut stew meat, I recommend cutting each chunk in half -- no real reason, I just like it better that way and it cooks a little more quickly.
The rest of the story
My mother used to joke that she cooked by finding the recipe, carefully setting it out nearby on the counter, and meticulously ignoring it. This is exactly that type of recipe. Actually, most of my cooking follows that fine old tradition.
I considered topping it off with some fresh parsley and a few leaves of sage or a sprig of rosemary, but it was raining and I didn't feel like putting my shoes on to go out and fetch it. Normally my stews have at least one other vegetable, but I was feeling lazy (possibly fighting my usual late-September cold, which I get from parents after their children have brought it home to them from starting the school year). Then I realized that I had exactly the same ingredients as a pot roast, so why not leave out the broth and just let it cook in its own juices? So that's where the title comes from.
It came out moist enough but with very little extra liquid, so don't expect to make gravy from these drippings. You could add a little beef broth or just get some canned gravy, but I thought it was fine by itself.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3 medium (non-baking-sized) potatoes, quartered or sixth-ed
5 carrots, in about 1-inch pieces
1 lb. beef stew meat or roast or thick-cut steak,* in large-bite-sized pieces
1/4 cup diced onion
2 ribs celery, in about 1/2-inch pieces
several cloves of garlic, crushed
plenty of pepper, salt if you must
Arrange potatoes and carrots in the bottom of slow-cooker; top with meat, then onion, celery, and garlic. Season, cover, and cook about 4 hours on medium-high, or until done.
Makes about 2 dinners for me, 2-4 lunches.
*If using a pre-seasoned cut of meat, I recommend rinsing it before chopping and probably reducing the amount of salt you add, if any. If using pre-cut stew meat, I recommend cutting each chunk in half -- no real reason, I just like it better that way and it cooks a little more quickly.
The rest of the story
My mother used to joke that she cooked by finding the recipe, carefully setting it out nearby on the counter, and meticulously ignoring it. This is exactly that type of recipe. Actually, most of my cooking follows that fine old tradition.
I considered topping it off with some fresh parsley and a few leaves of sage or a sprig of rosemary, but it was raining and I didn't feel like putting my shoes on to go out and fetch it. Normally my stews have at least one other vegetable, but I was feeling lazy (possibly fighting my usual late-September cold, which I get from parents after their children have brought it home to them from starting the school year). Then I realized that I had exactly the same ingredients as a pot roast, so why not leave out the broth and just let it cook in its own juices? So that's where the title comes from.
It came out moist enough but with very little extra liquid, so don't expect to make gravy from these drippings. You could add a little beef broth or just get some canned gravy, but I thought it was fine by itself.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
16 September, 2019
There're bees up there!
I've done it again; got myself into more than I planned. So now I'm going to learn to keep bees.
I heard from the guy doing the food bank's Victory Farm that there was a little rooftop garden at the main food bank downtown, but they didn't have anyone running it. So I thought, "I can do that, manage a little garden" and asked about taking it on the next time I was at the food bank. That's when I found out the garden is in support of a couple of little bee hives. Eek!
Well, I've been mellowing on the bee subject lately, starting to accept the idea that honeybees aren't the yellow jackets of my childhood, and it's a reasonably convenient location except the last dozen feet or so, so I decided to give it a try. I've got some height issues -- not so much altitude itself, more like ledges and gratings, which I guess isn't that surprising in someone who's been told she's too fat all her life, but that's a completely other story -- but I really thought the bees would be (heh heh) the problem. The Development Director herself came out to spot me on the ladder (and who isn't a sucker for being made to feel important?). I made it up with only a couple pauses for deep, steadying breaths. Then the bees..
just weren't a problem. They went on about their little bee lives and didn't attack me, didn't all gather to investigate me, didn't try to land on me. Yep, honey bees really aren't yellow jackets or wasps.
So I investigated the set-up, took photos of the surviving plants to try to ID them (some calendula, nice clumps of oregano and sage, various mints, several catnips, a probable lemon balm, and assorted dandelions) and generally stayed away from the edge. I cleaned out some of the dead plants and started a very basic compost pile. Then it was time to go back down the ladder (which you can just see in the general view above).
That took some teetering on the edge, feeling around with my lead foot and doing some more deep, steady breathing, but my spotter gave me some direction and after the first couple of rungs I wasn't that high anymore. So, my verdict was that it was do-able. I have charge of the bee garden.
Now what?
The westernmost of the two hives seems to be OK, although I don't know how much honey they've stored up for the winter. They're as well-off as they're likely to get at this point.
The eastern hive is a bit more of a problem. I don't know at this point if they don't like the inside of the hive for some reason or if the inside is just full. In any case they've built their comb outside the box, which is likely to be a problem when the weather turns. There's not a lot that can be done there either, except maybe find a piecee of plywood or heavy cardboard and secure it so it can shelter the comb some.
Water is going to be a priority this winter, as in, getting some kind of system set up so the plants don't need daily watering once it gets warmer. So this winter I'll be trying to invent/design something on the lines of a drip system, as cheaply as possible. There are a couple of water barrels up there, which can be refilled with a hose from below, so there's a decent source of water, it's just a matter of getting it to the (fairly shallow) beds and any other containers that get added.
The bees also need a water source, although presumably they've been drinking from somewhere all summer. There's a cafeteria-type tray up there, but I'm not sure if it was set there for water or if it just got thrown up onto the roof like the other trash I cleared off. I left it there for now, but I have some nice big plant saucers to replace it with and fill with rocks so the bees will have someplace to stand while drinking.
Another winter project will be educating myself so I'll have some kind of clue when it comes time to clean everything up next spring. GRuB has some classes I may be able to access, but for now I've requested a couple of vids from the library. I'm told these are "top bar" hives so I requested the two vids I found that are specifically about that kind of hive. Wish me luck!
Then there's planning what to plant. I'll be getting some garlic to plant this fall, but that's as far as I've gotten so far. I'm thinking some rosemary would be nice, and maybe strawberries. There's already oregano, sage, calendula, catnip, and dandelions up there, plus a few things I haven't identified yet. If I can get some bulbs, I'd love to grow some saffron for the food bank, partly for the "wow" factor but also because I think saffron crocuses are cool. I also grabbed a few rugosa rose hips as I passed some bushes, to see if I can grow a bush from seed.
I should probably write up a wish list and maybe set up a GoFundMe page...
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
I heard from the guy doing the food bank's Victory Farm that there was a little rooftop garden at the main food bank downtown, but they didn't have anyone running it. So I thought, "I can do that, manage a little garden" and asked about taking it on the next time I was at the food bank. That's when I found out the garden is in support of a couple of little bee hives. Eek!
Well, I've been mellowing on the bee subject lately, starting to accept the idea that honeybees aren't the yellow jackets of my childhood, and it's a reasonably convenient location except the last dozen feet or so, so I decided to give it a try. I've got some height issues -- not so much altitude itself, more like ledges and gratings, which I guess isn't that surprising in someone who's been told she's too fat all her life, but that's a completely other story -- but I really thought the bees would be (heh heh) the problem. The Development Director herself came out to spot me on the ladder (and who isn't a sucker for being made to feel important?). I made it up with only a couple pauses for deep, steadying breaths. Then the bees..
just weren't a problem. They went on about their little bee lives and didn't attack me, didn't all gather to investigate me, didn't try to land on me. Yep, honey bees really aren't yellow jackets or wasps.
So I investigated the set-up, took photos of the surviving plants to try to ID them (some calendula, nice clumps of oregano and sage, various mints, several catnips, a probable lemon balm, and assorted dandelions) and generally stayed away from the edge. I cleaned out some of the dead plants and started a very basic compost pile. Then it was time to go back down the ladder (which you can just see in the general view above).
That took some teetering on the edge, feeling around with my lead foot and doing some more deep, steady breathing, but my spotter gave me some direction and after the first couple of rungs I wasn't that high anymore. So, my verdict was that it was do-able. I have charge of the bee garden.
Now what?
The westernmost of the two hives seems to be OK, although I don't know how much honey they've stored up for the winter. They're as well-off as they're likely to get at this point.
The eastern hive is a bit more of a problem. I don't know at this point if they don't like the inside of the hive for some reason or if the inside is just full. In any case they've built their comb outside the box, which is likely to be a problem when the weather turns. There's not a lot that can be done there either, except maybe find a piecee of plywood or heavy cardboard and secure it so it can shelter the comb some.
Water is going to be a priority this winter, as in, getting some kind of system set up so the plants don't need daily watering once it gets warmer. So this winter I'll be trying to invent/design something on the lines of a drip system, as cheaply as possible. There are a couple of water barrels up there, which can be refilled with a hose from below, so there's a decent source of water, it's just a matter of getting it to the (fairly shallow) beds and any other containers that get added.
The bees also need a water source, although presumably they've been drinking from somewhere all summer. There's a cafeteria-type tray up there, but I'm not sure if it was set there for water or if it just got thrown up onto the roof like the other trash I cleared off. I left it there for now, but I have some nice big plant saucers to replace it with and fill with rocks so the bees will have someplace to stand while drinking.
Another winter project will be educating myself so I'll have some kind of clue when it comes time to clean everything up next spring. GRuB has some classes I may be able to access, but for now I've requested a couple of vids from the library. I'm told these are "top bar" hives so I requested the two vids I found that are specifically about that kind of hive. Wish me luck!
Then there's planning what to plant. I'll be getting some garlic to plant this fall, but that's as far as I've gotten so far. I'm thinking some rosemary would be nice, and maybe strawberries. There's already oregano, sage, calendula, catnip, and dandelions up there, plus a few things I haven't identified yet. If I can get some bulbs, I'd love to grow some saffron for the food bank, partly for the "wow" factor but also because I think saffron crocuses are cool. I also grabbed a few rugosa rose hips as I passed some bushes, to see if I can grow a bush from seed.
I should probably write up a wish list and maybe set up a GoFundMe page...
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
21 July, 2019
Chicken and peach in barbecue sauce
1 large chicken breast half (about 1 lb or a little less) cut stir-fry style (skinned, boned, cut across the grain in 1/4-inch or thinner slices) -- pork would also work
oil for cooking, if needed
about 1/2 Tbsp ground ginger, to taste
1-2 tsp garlic powder, or 1 clove garlic, crushed, to taste
1 large peach, pit removed, peeled, sliced in 8-10 slices
1/4 cup each chopped onion and celery, or to taste
barbecue sauce to lightly coat
Start chicken cooking over low heat, in a little oil if needed to prevent sticking (if using a non-stick frying pan, you probably won't need any oil). Sprinkle generously with ginger and garlic powder. Prepare the peach; unless you're a lot faster than me, this will take about as long as the chicken's head start should be. When the chicken is mostly cooked -- chicken white (but ideally not browned) on the outside but probably not done in the middle, check the amount of liquid in the pan; pour off some if needed, it should be moist but still more frying than boiling. Add the peach slices, onion, and celery. Sprinkle again with ginger if desired. Turn up the heat to about medium and saute/stir-fry slowly a few minutes. Drizzle with barbecue sauce, stir in, and continue cooking until peach slices are soft and chicken is done.
The rest of the story
First, a note on barbecue sauces: I like the really vinegar-tangy ones generally, and especially in this dish. If you prefer a sweeter sauce, you may want to add a little extra vinegar here or it'll come out pretty sweet.
This is another of my "what needs to be used up?" inventions. I'm very fond of mixing fruit with meat, so when the Food Bank gave me peaches that needed to be used up LAST week, this was the natural result.
I've since gotten some crescent roll dough and thawed some ground turkey; this week's peaches will go into a similar recipe using the ground turkey instead of the chicken breast (ground pork would probably work too, but I have a lot of ground turkey to use up), cutting the peaches into smaller pieces, and wrapping the result in crescent roll dough to make little pies.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
oil for cooking, if needed
about 1/2 Tbsp ground ginger, to taste
1-2 tsp garlic powder, or 1 clove garlic, crushed, to taste
1 large peach, pit removed, peeled, sliced in 8-10 slices
1/4 cup each chopped onion and celery, or to taste
barbecue sauce to lightly coat
Start chicken cooking over low heat, in a little oil if needed to prevent sticking (if using a non-stick frying pan, you probably won't need any oil). Sprinkle generously with ginger and garlic powder. Prepare the peach; unless you're a lot faster than me, this will take about as long as the chicken's head start should be. When the chicken is mostly cooked -- chicken white (but ideally not browned) on the outside but probably not done in the middle, check the amount of liquid in the pan; pour off some if needed, it should be moist but still more frying than boiling. Add the peach slices, onion, and celery. Sprinkle again with ginger if desired. Turn up the heat to about medium and saute/stir-fry slowly a few minutes. Drizzle with barbecue sauce, stir in, and continue cooking until peach slices are soft and chicken is done.
The rest of the story
First, a note on barbecue sauces: I like the really vinegar-tangy ones generally, and especially in this dish. If you prefer a sweeter sauce, you may want to add a little extra vinegar here or it'll come out pretty sweet.
This is another of my "what needs to be used up?" inventions. I'm very fond of mixing fruit with meat, so when the Food Bank gave me peaches that needed to be used up LAST week, this was the natural result.
I've since gotten some crescent roll dough and thawed some ground turkey; this week's peaches will go into a similar recipe using the ground turkey instead of the chicken breast (ground pork would probably work too, but I have a lot of ground turkey to use up), cutting the peaches into smaller pieces, and wrapping the result in crescent roll dough to make little pies.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
19 June, 2019
Sauteed garlic scapes
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 May, 2019
Black bean brownies
15 oz (1 1/2 cups) canned black beans, drained and thoroughly rinsed
2 Ibsp unsweetened cocoa powder
1/2 cup quick oats
1/4 tsp. salt
1/3 cup maple syrup, honey, or agave syrup
2 Tbsp sugar, equivalent amount of stevia, or increase the syrup/honey to 1/2 cup
1/4 cup coconut or vegetable oil
2 tsp. vanilla
1/2 tsp. baking powder
1/2-2/3 cup chocolate chips (do not omit)
more chocolate chips may be added as desired for garnish
Thoroughly process all ingredients except chocolate chips in a good food processor (a blender will give a different result). Stir in chocolate chips and pour into a greased 8x8-inch pan; sprinkle with extra chocolate chips if desired. Cook at 350F 15-18 minutes; let cool at least 10 minutes before tasting. They will firm up a bit if refrigerated overnight.
From: Thurston County Food Bank
The long chatty bit
I recently had a chance to try these at a Food Bank event and picked up a copy of the recipe. They're denser and gooey-er than I like my brownies, more in the flourless, gluten-free line, but still pretty good. My first thought was that they'd make a good filling for something like Fig Newtons or date-filled cookies. I may come back to that idea sometime.
It also might be interesting to try rolling them into small balls that could be coated with cocoa powder to make a sort of truffle. I think they're sticky enough; or maybe they could be undercooked just a smidge... or, I wonder what effect, if any, pre-grinding the oats to a near-flour consistency or even using oat flour would have. Something to ponder.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 Ibsp unsweetened cocoa powder
1/2 cup quick oats
1/4 tsp. salt
1/3 cup maple syrup, honey, or agave syrup
2 Tbsp sugar, equivalent amount of stevia, or increase the syrup/honey to 1/2 cup
1/4 cup coconut or vegetable oil
2 tsp. vanilla
1/2 tsp. baking powder
1/2-2/3 cup chocolate chips (do not omit)
more chocolate chips may be added as desired for garnish
Thoroughly process all ingredients except chocolate chips in a good food processor (a blender will give a different result). Stir in chocolate chips and pour into a greased 8x8-inch pan; sprinkle with extra chocolate chips if desired. Cook at 350F 15-18 minutes; let cool at least 10 minutes before tasting. They will firm up a bit if refrigerated overnight.
From: Thurston County Food Bank
The long chatty bit
I recently had a chance to try these at a Food Bank event and picked up a copy of the recipe. They're denser and gooey-er than I like my brownies, more in the flourless, gluten-free line, but still pretty good. My first thought was that they'd make a good filling for something like Fig Newtons or date-filled cookies. I may come back to that idea sometime.
It also might be interesting to try rolling them into small balls that could be coated with cocoa powder to make a sort of truffle. I think they're sticky enough; or maybe they could be undercooked just a smidge... or, I wonder what effect, if any, pre-grinding the oats to a near-flour consistency or even using oat flour would have. Something to ponder.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
01 May, 2019
Carrot Cake Oatmeal
50 g. finely grated carrot (approx 1 medium)
orange zest to taste (approx. 1/4-1/6th of an orange as a starting point)
1/2 cup (45 g) rolled oats
25 g currants, raisins, or chopped dates (any sweet dried fruit will work)
125 ml low-fat milk
1/2 tsp. cinnamon, to taste
1/2 tsp. ginger, to taste
a few drops vanilla
garnish:
yogurt (low-fat, high-protein if available)
shreds of carrot
honey if desired (you can use molasses if you're low on iron)
Combine all ingredients except garnish in a saucepan and stir well; heat gently 5 min. (do not boil) or just refrigerate overnight if you think about it in time. Taste before sweetening, all that carrot and dried fruit make it fairly sweet already. Allow to cool a little before garnishing with yogurt.
Adapted from the YouTube video Pre-Ride Nutrition : Emma's Carrot Cake Porridge by GCN (Global Cycling Network)
Measurements are UK, but not critical enough to worry about it.
The rest of the story
So, last summer I started learning to refurbish bikes for a local educational program. I've ridden for years just as a way to get around, and in 2015 finally reached my 15-year goal of going car-free and dumping the thing. This winter I got kind of sick again (as usual, I immediately recovered as soon as I stopped following doctors' orders, so no worries) and spent a lot of time sitting around watching videos... about bike maintenance, of course, but I also ran across other stuff, including the Global Cycling Network. One caveat: these videos are aimed at racers and other sorts who consider cycling at 15 mph leisurely and a quick 20-mile side trip inconsequential. Definitely not in my league -- my league is the one where 15 mph is strictly for downhill and 20 miles is a very long day. So even this cut-in-half recipe makes plenty for those of us who only have a five-mile commute.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
orange zest to taste (approx. 1/4-1/6th of an orange as a starting point)
1/2 cup (45 g) rolled oats
25 g currants, raisins, or chopped dates (any sweet dried fruit will work)
125 ml low-fat milk
1/2 tsp. cinnamon, to taste
1/2 tsp. ginger, to taste
a few drops vanilla
garnish:
yogurt (low-fat, high-protein if available)
shreds of carrot
honey if desired (you can use molasses if you're low on iron)
Combine all ingredients except garnish in a saucepan and stir well; heat gently 5 min. (do not boil) or just refrigerate overnight if you think about it in time. Taste before sweetening, all that carrot and dried fruit make it fairly sweet already. Allow to cool a little before garnishing with yogurt.
Adapted from the YouTube video Pre-Ride Nutrition : Emma's Carrot Cake Porridge by GCN (Global Cycling Network)
Measurements are UK, but not critical enough to worry about it.
The rest of the story
So, last summer I started learning to refurbish bikes for a local educational program. I've ridden for years just as a way to get around, and in 2015 finally reached my 15-year goal of going car-free and dumping the thing. This winter I got kind of sick again (as usual, I immediately recovered as soon as I stopped following doctors' orders, so no worries) and spent a lot of time sitting around watching videos... about bike maintenance, of course, but I also ran across other stuff, including the Global Cycling Network. One caveat: these videos are aimed at racers and other sorts who consider cycling at 15 mph leisurely and a quick 20-mile side trip inconsequential. Definitely not in my league -- my league is the one where 15 mph is strictly for downhill and 20 miles is a very long day. So even this cut-in-half recipe makes plenty for those of us who only have a five-mile commute.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
24 April, 2019
Honey-glazed shrimp (3 versions)
Version 1 is my solo version of the recreation of an ancient Greek dish from Dalby, Andrew; Grainger, Sally, The Classical Cookbook. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versions 2 and 3 are honey-vinegar variations I tried; they're not bad, but kind of bland.
Version 1: classical Greek version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. fish sauce
1/2 Tbsp. honey
garnish:
generous pinch dried oregano
pepper to taste
Version 2: agridouce (sweet and sour) version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 Tbsp. honey
garnish:
pepper to taste
Version 3: sesame version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. toasted sesame oil
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1/2 Tbsp. soy sauce or water
garnish:
1 tsp. toasted sesame seeds, to taste
pepper to taste
Saute ingredients (except garnish) 2-3 minutes, until shrimp are heated through but still tender. Remove shrimp and keep warm. Reduce sauce by half and pour over shrimp; sprinkle with garnish. Serve as an appetizer, with nice crusty bread, or over rice or noodles as a first course.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Versions 2 and 3 are honey-vinegar variations I tried; they're not bad, but kind of bland.
Version 1: classical Greek version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. fish sauce
1/2 Tbsp. honey
garnish:
generous pinch dried oregano
pepper to taste
Version 2: agridouce (sweet and sour) version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. water
1/2 Tbsp. honey
garnish:
pepper to taste
Version 3: sesame version
per person:
4 oz. cooked shrimp, fully thawed and drained if frozen, shelled if appropriate
1/2 Tbsp. toasted sesame oil
1 Tbsp. rice wine vinegar
1/2 Tbsp. honey
1/2 Tbsp. soy sauce or water
garnish:
1 tsp. toasted sesame seeds, to taste
pepper to taste
Saute ingredients (except garnish) 2-3 minutes, until shrimp are heated through but still tender. Remove shrimp and keep warm. Reduce sauce by half and pour over shrimp; sprinkle with garnish. Serve as an appetizer, with nice crusty bread, or over rice or noodles as a first course.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
18 March, 2019
Moroccan chicken thighs
6 boneless, skinless chicken thighs (about 1 to 1 1/4 lb)
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. pepper
1/4 tsp. turmeric
dash allspice
1/4 to 1/3 c chopped figs
Arrange thighs in a single layer in a slow cooker; top with spices (adjusting all quantities to taste) and fig pieces, stirring to coat. Cook on medium about 2 to 2 1/2 hours; stir and reduce heat to lowest setting. Serve over rice, coucous, or noodles.
Adapted from: Healthy slow cooker cookbook / American Heart Assoc. (9780307888020) (although so freely it might be more accurate to say "inspired by...")
Notes and comments
The food bank often has boneless, skinless chicken thighs, which happen to be my favorite type of chicken, so I'm lucky. I particularly like them in paella, but that's enough work that it's more of a company dish, so I watch for other recipes.
This was my first experiment with this recipe, and it's a lot of cumin. It's kind of bland otherwise, so I think if I make it again I'll halve the paprika, omit the cumin, double the cinnamon, and add a small amount of ground cayenne pepper. And maybe add more figs. And some garlic and ginger -- I add garlic and ginger to just about everything. At that point it's practically Orange Cinnamon Chicken, so I'll probably just make that instead. But if you really like cumin, here's your new chicken thigh dish.
One problem, not the recipe's fault, was that one of my spices was not ground finely enough; the dish ended up slightly gritty. Maybe changing spices would fix this, or maybe you should re-grind your spices before adding them.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tsp. paprika
1 tsp. cumin
1 tsp. cinnamon
1/4 tsp. pepper
1/4 tsp. turmeric
dash allspice
1/4 to 1/3 c chopped figs
Arrange thighs in a single layer in a slow cooker; top with spices (adjusting all quantities to taste) and fig pieces, stirring to coat. Cook on medium about 2 to 2 1/2 hours; stir and reduce heat to lowest setting. Serve over rice, coucous, or noodles.
Adapted from: Healthy slow cooker cookbook / American Heart Assoc. (9780307888020) (although so freely it might be more accurate to say "inspired by...")
Notes and comments
The food bank often has boneless, skinless chicken thighs, which happen to be my favorite type of chicken, so I'm lucky. I particularly like them in paella, but that's enough work that it's more of a company dish, so I watch for other recipes.
This was my first experiment with this recipe, and it's a lot of cumin. It's kind of bland otherwise, so I think if I make it again I'll halve the paprika, omit the cumin, double the cinnamon, and add a small amount of ground cayenne pepper. And maybe add more figs. And some garlic and ginger -- I add garlic and ginger to just about everything. At that point it's practically Orange Cinnamon Chicken, so I'll probably just make that instead. But if you really like cumin, here's your new chicken thigh dish.
One problem, not the recipe's fault, was that one of my spices was not ground finely enough; the dish ended up slightly gritty. Maybe changing spices would fix this, or maybe you should re-grind your spices before adding them.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
03 March, 2019
Slow-cooker turkey with cranberries
skinless turkey breast half or 2 turkey breast tenderloins (1 1/2-2 lbs)
up to 1 Thsp vegetable or olive oil
up to 2 yellow onions, thinly sliced, to taste
2/3 cup port (optional)
2 cups chicken or turkey broth
1 Tbsp cornstarch
8 oz. dried cranberries
1 stick cinnamon or 1/2 Tbsp ground cinnamon
1 orange or tangerine, peel on (but washed and blemishes trimmed off), thinly sliced
Trim fat from turkey if needed; place turkey in slow cooker and start it warming while you make the sauce.
Cook onions in oil until lightly browned, about 10 min. Combine port or some of the broth with cornstarch, mixing to remove lumps. Add to onions and stir well. Add remaining stock and simmer, stirring, about 7 min., until sauce thickens and becomes translucent. If using ground cinnamon, stir it into sauce now.
Pour sauce over turkey. Cover with cranberries and orange slices; add cinnamon stick if using that form. Cover and cook on low 6-8 hr., until turkey is done and sauce is thick.
Adapted fom: The gourmet slow cooker, vol. II : regional comfort-food classics / Lynn Alley. Ten Speed Press, 2006. 9781580087322
The rest of the story
Our local food bank often has turkey -- especially ground turkey, but larger chunks are frequently available. They also have a lot of chicken, but I've been trying to get more protein and iron and it seems turkey is the thing for that. So I dug around and found this turkey recipe.
Not too surprisingly, it turned out pretty similar to cinnamon orange chicken, a little less bland with the cranberries and not quite so much in need of rice or noodles under it. I wonder how it would come out with cranberry juice (real juice, not that flavored sugar-water "cranberry juice cocktail" stuff) instead of some or all of the broth. Hmm, and maybe ginger, cardamom, and/or grains of paradise with the cinnamon. When cranberry season comes around next year I'd also like to try it with fresh cranberries (by the time I finish this batch, get another suitable package of turkey, and want to make it again this season will be over). In the meantime I've got quite a lot of chopped figs....
Possibly it was supposed to be more oniony. I only used 1/2 cup of pre-chopped, frozen onions, since I consider onions more of a seasoning than a vegetable.
The food bank tends to have lots of onions in the late fall and winter, but like supermarkets they usually only have fairly large ones, much bigger than I'm going to use in one dish. I've read that it's not healthy to keep an onion once it's been cut, so I could potentially waste a lot of half onions here. So instead, I bring home several onions, chop them up while I'm hanging about the kitchen watching something cook, and stick them in the freezer. This way I have actual onions ready to go, no more bother than onion powder but a lot nicer. I'm unlikely to make stuffed onions or use the things in huge honking wedges, so that pretty much covers my onion needs. If I did decide to use larger pieces of onion, I could always start again with a new onion; the frozen ones will keep.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
up to 1 Thsp vegetable or olive oil
up to 2 yellow onions, thinly sliced, to taste
2/3 cup port (optional)
2 cups chicken or turkey broth
1 Tbsp cornstarch
8 oz. dried cranberries
1 stick cinnamon or 1/2 Tbsp ground cinnamon
1 orange or tangerine, peel on (but washed and blemishes trimmed off), thinly sliced
Trim fat from turkey if needed; place turkey in slow cooker and start it warming while you make the sauce.
Cook onions in oil until lightly browned, about 10 min. Combine port or some of the broth with cornstarch, mixing to remove lumps. Add to onions and stir well. Add remaining stock and simmer, stirring, about 7 min., until sauce thickens and becomes translucent. If using ground cinnamon, stir it into sauce now.
Pour sauce over turkey. Cover with cranberries and orange slices; add cinnamon stick if using that form. Cover and cook on low 6-8 hr., until turkey is done and sauce is thick.
Adapted fom: The gourmet slow cooker, vol. II : regional comfort-food classics / Lynn Alley. Ten Speed Press, 2006. 9781580087322
The rest of the story
Our local food bank often has turkey -- especially ground turkey, but larger chunks are frequently available. They also have a lot of chicken, but I've been trying to get more protein and iron and it seems turkey is the thing for that. So I dug around and found this turkey recipe.
Not too surprisingly, it turned out pretty similar to cinnamon orange chicken, a little less bland with the cranberries and not quite so much in need of rice or noodles under it. I wonder how it would come out with cranberry juice (real juice, not that flavored sugar-water "cranberry juice cocktail" stuff) instead of some or all of the broth. Hmm, and maybe ginger, cardamom, and/or grains of paradise with the cinnamon. When cranberry season comes around next year I'd also like to try it with fresh cranberries (by the time I finish this batch, get another suitable package of turkey, and want to make it again this season will be over). In the meantime I've got quite a lot of chopped figs....
Possibly it was supposed to be more oniony. I only used 1/2 cup of pre-chopped, frozen onions, since I consider onions more of a seasoning than a vegetable.
The food bank tends to have lots of onions in the late fall and winter, but like supermarkets they usually only have fairly large ones, much bigger than I'm going to use in one dish. I've read that it's not healthy to keep an onion once it's been cut, so I could potentially waste a lot of half onions here. So instead, I bring home several onions, chop them up while I'm hanging about the kitchen watching something cook, and stick them in the freezer. This way I have actual onions ready to go, no more bother than onion powder but a lot nicer. I'm unlikely to make stuffed onions or use the things in huge honking wedges, so that pretty much covers my onion needs. If I did decide to use larger pieces of onion, I could always start again with a new onion; the frozen ones will keep.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 February, 2019
Slow cooker "chyken in hocchee"
1/2-1 cup white grapes, with or without seeds (enough to loosely fill cavity)
1-2 cloves garlic, crushed
1 Tbsp fresh parsley
1 Tbsp fresh sage, or 1/2 Tbsp. dried rubbed sage
1/4 tsp fresh thyme, or slightly less dried
other herbs as desired (fans of Scarborough Fair might like some rosemary)
1/2 Tbsp. lemon juice or white wine vinegar
1 small roasting chicken (or 2 game hens)
1/2 cup chicken broth (or, in a pinch, water)
cinnamon, sugar, ginger, and salt to taste
Combine grapes, garlic, herbs, and lemon juice. Stuff the chicken with grape mixture and place in slow cooker. Add broth, and cook about 6 hours, or until done, on med. Remove skin if desired. Sprinkle bird with spices and serve.
Notes
The original medieval recipe from which this is adapted calls for sour grapes; if you can get unripe grapes and want a more authentic dish, use them and leave out the lemon juice or vinegar. If you are using ripe grapes, I would suggest using the smallest ones you can get, although it comes out quite well even with huge mainstream ones.
Adapted from: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, 1996. ISBN: 0802076327
The rest of the story
The food bank's TEFAP commodities this month included a frozen chicken, which was nice but wouldn't fit in my freezer. So with it thawing in the fridge, I hit the books and found a nice medieval roast chicken recipe, but it was, ideally, to be cooked in a clay pot. Well, I don't have a clay pot, but it sounded fairly suitable for my slow cooker, so I tried that.
The idea of fruit combined with meat surprises some, but it's not that unusual even in mainstream fare: turkey with cranberry sauce, pork and apples or applesauce, ham in raisin sauce. I'm a big fan of fruit/meat combos:
Pork and peaches
Chicken, asparagus, amd pears
Fish and bananas
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1-2 cloves garlic, crushed
1 Tbsp fresh parsley
1 Tbsp fresh sage, or 1/2 Tbsp. dried rubbed sage
1/4 tsp fresh thyme, or slightly less dried
other herbs as desired (fans of Scarborough Fair might like some rosemary)
1/2 Tbsp. lemon juice or white wine vinegar
1 small roasting chicken (or 2 game hens)
1/2 cup chicken broth (or, in a pinch, water)
cinnamon, sugar, ginger, and salt to taste
Combine grapes, garlic, herbs, and lemon juice. Stuff the chicken with grape mixture and place in slow cooker. Add broth, and cook about 6 hours, or until done, on med. Remove skin if desired. Sprinkle bird with spices and serve.
Notes
The original medieval recipe from which this is adapted calls for sour grapes; if you can get unripe grapes and want a more authentic dish, use them and leave out the lemon juice or vinegar. If you are using ripe grapes, I would suggest using the smallest ones you can get, although it comes out quite well even with huge mainstream ones.
Adapted from: Hieatt, Hosington, and Butler, Pleyn Delit : medieval cookery for modern cooks. University of Toronto Press, 1996. ISBN: 0802076327
The rest of the story
The food bank's TEFAP commodities this month included a frozen chicken, which was nice but wouldn't fit in my freezer. So with it thawing in the fridge, I hit the books and found a nice medieval roast chicken recipe, but it was, ideally, to be cooked in a clay pot. Well, I don't have a clay pot, but it sounded fairly suitable for my slow cooker, so I tried that.
The idea of fruit combined with meat surprises some, but it's not that unusual even in mainstream fare: turkey with cranberry sauce, pork and apples or applesauce, ham in raisin sauce. I'm a big fan of fruit/meat combos:
Pork and peaches
Chicken, asparagus, amd pears
Fish and bananas
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
13 January, 2019
Rice and cheese stuffed onions
8 yellow onions, about 2 in. dia. (2 lb. total), peeled
4 Tbsp. butter, divided
salt to taste
1/3 cup uncooked long-grain rice
1 2/3 cups chicken or vegetable broth, divided
2 Tbsp. grated Swiss or Gruyere cheese
4 Tbsp. grated Parmesan cheese, divided
white pepper to taste
Cut only a thin slice from the bottom of each onion. Remove, chop, and set aside the onion centers, leaving a 1/4-inch-thick shell. Be careful not to cut through the bottoms of the onion shells; plug any torn area of bottoms with a piece from the centers. Blanch onion shells in salted water ca. 7 min. until crisp-tender. Gently drain and rinse with cold water; set open ends down and let drain well. Sprinkle 1 1/2 cups of the chopped onion centers with salt and saute in 2 Tbsp. butter until soft and beginning to color, about 20 min. Stir in rice; after about 2 min., add 1 cup broth. Bring to a boil, cover tightly, and simmer until rice is tender, about 30 min. Remove from heat and stir in Swiss/Gruyere and 2 Tbsp. Parmesan. Adjust seasonings and fill onion shells, mounding slightly. Place in a shallow baking pan and sprinkle with remaining Parmesan. Place 2 Tbsp. butter and 2/3 cup broth around the onions and tent with foil. Bake 25 min. at 375F, then raise heat to 400F and remove the foil. Bake about 20 min. longer, basting frequently with pan juices, until tender and golden.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
4 Tbsp. butter, divided
salt to taste
1/3 cup uncooked long-grain rice
1 2/3 cups chicken or vegetable broth, divided
2 Tbsp. grated Swiss or Gruyere cheese
4 Tbsp. grated Parmesan cheese, divided
white pepper to taste
Cut only a thin slice from the bottom of each onion. Remove, chop, and set aside the onion centers, leaving a 1/4-inch-thick shell. Be careful not to cut through the bottoms of the onion shells; plug any torn area of bottoms with a piece from the centers. Blanch onion shells in salted water ca. 7 min. until crisp-tender. Gently drain and rinse with cold water; set open ends down and let drain well. Sprinkle 1 1/2 cups of the chopped onion centers with salt and saute in 2 Tbsp. butter until soft and beginning to color, about 20 min. Stir in rice; after about 2 min., add 1 cup broth. Bring to a boil, cover tightly, and simmer until rice is tender, about 30 min. Remove from heat and stir in Swiss/Gruyere and 2 Tbsp. Parmesan. Adjust seasonings and fill onion shells, mounding slightly. Place in a shallow baking pan and sprinkle with remaining Parmesan. Place 2 Tbsp. butter and 2/3 cup broth around the onions and tent with foil. Bake 25 min. at 375F, then raise heat to 400F and remove the foil. Bake about 20 min. longer, basting frequently with pan juices, until tender and golden.
Adapted from: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. There are several of these, which will appear this winter when I'm feeling particularly cold and uninspired.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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