Sunday, December 13, 2009
Sundays are really about pancakes. In our house, that means gluten (wheat) free, casein (milk) free, soy free and artificial anything. They were delicious!
Here's the recipe:
1 cup potato starch
5/8 cup each chickpea and brown rice flour
1/4 plus a tbsp arrowroot flour
2 tbsp sugar
1 tsp baking soda
pinch of salt
1/3 cup canola oil
1/2 tsp vanilla
1/2 cup applesauce
1 cup water
Mix the wet items together in one bowl and mix all the dry ingredients together in a separate bowl. Then mix the dry ingredients into the wet and mix well.
In a hot non-stick skillet, heat up a bit of canola oil and scoop 1/4 cup for each pancake.
Enjoy with 100% maple syrup or as Jack likes it, sprinkled with sugar. Yum!
Saturday, November 7, 2009
How blissful! Tonight is a night of Bliss from the makers of Coconut Bliss which is by far the most delicious ice cream you will ever taste.
Since Jack is on a gluten / dairy / soy-free diet, we are always looking for food options. Now, I do make him a lot of things from scratch like pizza, muffins, lasagna and popsicles but it's always nice to find something that is ready to go. We were first introduced to Coconut Bliss at the Good Earth Natural Foods in downtown Spearfish.
The gang at Coconut Bliss is smart to use social media to keep in touch with their many fans. I found out about the Night of Bliss contest on Facebook and entered. And sa-weeet! I am one of the winners and the only winner from South Dakota :-) I received a box full of all sorts of goodies including free Coconut Bliss (coupons), fun toppings, a t-shirt and a cool handmade bowl.
Click here to see all the poetry entries. Here is the poem I entered:
Coconut Bliss is a delight
Here in the Black Hills
I sometimes finish the whole thing
It's what cures all my ills
South Dakota can see its share of snow
In fall and winter time
But my Naked Coconut Bliss
Keeps me warm and fine
So tonight our court is having a progressive dinner party and we are the first house so I am serving Coconut Bliss, champagne and lemon verbena infused vodka I made from my garden. Doesn't that sound like a perfect first course?
Check it out A Night of Bliss and do have a blissful day!
Friday, October 30, 2009
Sunday, October 25, 2009
Saturday, October 24, 2009
Mashed potatoes will be done with olive oil instead of butter and hemp milk instead of cream. I'm infusing rosemary in the EVOO which adds a great flavor. A little roasted garlic too.
For the spinach salad, it's just fresh spinach and whatever I have available. Toasted pine nuts for sure.
Baked apples for dessert? Yes, I am ready for this pre-Thanksgiving feast!
Tuesday, October 20, 2009
Pumpkin Seed Encrusted Lamb Loin Chops
BTW - here's the secret to pumpkin seeds. In fact, I cook ALL my squash seeds like this. You will too once you try this simple process.
Scoop out all seeds from the pumpkin (or squash) and remove as much of the goo as possible via rinsing. Pat seeds dry. Pre-heat the oven to 450 and put tinfoil on a cookie sheet. Plop the seeds on the cookie sheet and pour enough EVOO to coat so each seed is shiny but not drenched. Spread them out on the foil and pop in the oven. Now watch them! As soon as you hear one 'pop'! take a look and give them a shake. Do that again. We're talking only a few minutes and they will be done. You'll know they are done when they are golden brown. I like to sprinkle a little salt but that's it. You can get creative and add other spices too. Let them cool for a minute and dig in or crush / use in your favorite recipe. They are crisp and delicious!
Can't wait to try these on the lamb!
Tuesday, September 29, 2009
Each fall my garden is full of long seed pods, crunchy plants and weird spikes coming from previously beautiful flowers and vegetables. That's what happens when you let nature take over and your plants go to seed. I save the seeds and use them in next year's garden.
This summer, I had bought a flat of red geranium and they did so well. I planted the bright, happy flowers in pots on the deck and interspersed in my herb and veggie garden.
As I was clearing out the garden this fall, I noticed that they had actually gone to seed! The photo is what the seeds look like. Little twisty spirals with a circular white plum around the end. Amazing. I had never seen a germanium seed and plan to plant them in the spring.
Tuesday, September 8, 2009
How this applies to me is my own backyard garden. I was already planning to expand but I can take it a step further and share plants and seeds with others. So guess what everyone is getting for Christmas? A Black Hills Garden basket of seeds from this year's garden, dried herbs and herbal tea packets. I think I am on to something here!
Monday, September 7, 2009
Sunday, August 9, 2009
This is good summer eating. From my garden came spearmint, chives and tomatoes. Here's an early shot of the chives.
2 large (or to taste – we like garlic) cloves garlic, peeled and sliced in half
1 TBL EVOO (ala Rachael Ray)
14oz can of chick peas, drained and rinsed
6 TBL lemon juice — about 2-3 lemons
1/2 cup EVOO
2 TSP ground cumin
1/2 TSP cayenne (or more to taste)
Heat 1 TBL EVOO, add garlic and sauté for about one minute. Don’t let the garlic get brown. If it does, toss and start over. Have ready in a food processor or blender all other ingredients and pour the hot EVOO and garlic in. Blend to a soft paste. Pour into a bowl, sprinkle with more cayenne and serve with fresh veggies and / or warm pita bread.
P.S. I usually make a double batch of hummus. It goes fast.
1-1/3 cups bulgur
5 TBL lemon juice (about two lemons)
2 cloves (or to taste) garlic through garlic press
1/2 TSP ground cumin
Sea salt to taste (maybe 1/4 tsp)
1/2 cup EVOO
2 large tomatoes chopped
1 cup chopped fresh parley (just the leaves)
1 small cucumber, peeled, seeded and chopped finely
6 TBL minced green onions or chives (or a mix)
4 TBL fresh mint (I like spearmint)
Place bulgur in a bowl and pour about three times its volume of water. Let soak an hour or so until soft. Place a tea towel in a colander and drain bulgur. Squeeze out the extra moisture in towel and place bulgur in bowl. This is important to get all the moisture out. The grains should be sort of fluffy and dry.
In a small bowl, mix together lemon juice, garlic, cumin, salt. Stir in EVOO and blend well. Pour this over bulgur. Then toss in chopped tom’s, parsley, cucumber, green onions and mint with bulgur and mix well.
Serve as a salad by itself or on top of fresh spinach. Here’s the best way: Stand next to your kitchen counter, take pita bread and spread a lot of hummus on it and then top with tabouli. Yum!
Friday, July 10, 2009
For more information:
Friday, July 3, 2009
Today really feels like summer in the Black Hills but not necessarily when you look at the sky. The sky is dark and it's in the 60's. What looks like summer is the fact that there is produce growing in lower valley! I went to the Farmers Market (next to Crow Peak Brewery) this morning to pick up local brown eggs and was delighted to find snow peas and chard. Just picked. I was also looking for honey which they only had in the big buckets but Faith at the market said she'll be pouring more soon.
Another nice development in Spearfish is the new Farmer's Market in the City Park on Saturday's at 8am. The first one happened last week. Here's how I understand it. You pay a 'one time' fee of $15 and then it's $10 for a 10 foot table. I can't wait to check it out tomorrow! I may also consider selling some herbs and some of the herbal tea I made from last years garden. Wouldn't it be cool if I had sun tea (made with my herbal tea) right there for people to try? Wonder if there is a opportunity to sell some of my gluten free creations? Will have more news after tomorrow.
I also picked up the new South Dakota Local Foods Directory produced by Dakota Rural Action which I plan to read cover to cover this weekend.
Yes, summer in the Black Hills is finally here!
Wednesday, July 1, 2009
There is something to be said for annuals that come back the next year, especially in South Dakota! I am thrilled that I have green leaf lettuce coming up. Last year, I let the green leaf go to seed and now I must have at least 25 heads of lettuce in a 8' x 8' foot square. Fantastic!
In addition, arugula, spinach, carrots, chard and basil are peaking out from our black, Black Hills soil. The daily South Dakota green salad is a ritual!
Saturday, June 27, 2009
Monday, May 18, 2009
Sunday, May 17, 2009
Thursday, May 14, 2009
Imagine digging a hole three feet deep and filling it with newspaper and uncoated cardboard. Then adding manure and maybe some fireplace ash. After that you cover everything with dirt and plant your veggies and herbs. That's what a family in the Black Hills is doing and they call it permaculture gardening.
Thursday, May 7, 2009
The typical locavore is skilled and interested in all things having to do with growing and preserving food. I fall into this category.
Suddenly it is a necessity! Our freezer in the garage blew a fuse and half of my hard work lay in defrosted disarray. So tonight, I move to action. First, turning on SDPB Uncle Jim-o Jazz and pouring myself a glass of wine. Now, I can accomplish anything!!
I am a mad woman in the kitchen cooking everything that is in defrost mode. Fortunately everything was still cold but I had to toss out gallons of stock, broth and homemade soup. (That was very sad). In my oven now are chicken breasts, a couple of Hutterite pot pies, some peppers I am roasting and something I am not EXACTLY sure what it is. It's some game bird that friends brought over which I did not (bad!) label. I think it's a pheasant or maybe a grouse? Remember, this is South Dakota. The 'wings' look like lobsters in a twisted way. Anyway the critter is being roasted.
Ever being the optimist, it's a great time to clean out the freezer. It's spring! The nice thing is that I have herbs growing in the garden so while I on this mad cooking binge, I am thinking of all the quick meals I can now put together this next week.
Wednesday, March 25, 2009
Getting a box of foraged foods from the Black Hills would be fantastic. Last summer I collected rose hips up in Spearfish Canyon to add to my herbal tea blend which included spearmint, peppermint, chocolate mint, lemon verbena, lavendar and lemon balm from my garden. What I learned was that the best time to harvest rose hips is when they are bright red! I didn't know that at the time and ended up with some mint tea that tasted like dirt. This summer, I am in the know.
There are many berries in the Black Hills that I would like to learn about. I have to imagine there to be mushrooms, lettuce varieties and other greenery worth sampling. I've got this on my list of to-do's this summer: find a Black Hills forager guide.
Friday, March 20, 2009
Wednesday, March 18, 2009
Monday, March 16, 2009
Saturday, March 14, 2009
Friday, January 2, 2009
What Julie says is what I think and believe. In fact, as I hear the book, I see my friends and my life sort of unfold.
So I teeter on what I can do in the kitchen and often it's all about gluten free baking. Tonight I made pizza what I just now call "Jack's pizza" and I'm getting quite good at it. The crust is a combination of potato starch, arrowroot starch, chick pea flour, quinoa flour, brown rice flour, baking soda, xanthum powder, salt mixed with EVOO and water. I make a big batch which totally fills my round and rectangular pizza stones I purchased at a Pampered Chef party I begrudgingly attended over 10 years ago. I am not dissing PM but those parties are usually not my thing. On top of the crust goes a healthy layer of Prego mushroom sauce which is rather healthy aside from the fact sugar is about #5 on the ingredient list. Other than that, it's all natural. I cut it all up in little squares and freeze it. It freezes very well. The whole event takes about an hour. Jack can go through this in 2-3 days.
I also made gluten free pumpkin bread which is pretty tasty. At least Jack thinks so.
Fortunately for our gluten free, casein free, soy free baking, dowtown Spearfish has a great health food store, the Good Earth. I'd share their website but they don't have one. We are frequent visitors. I've also discovered fresh dates which are obviously not a local SD food. Wow, weird but very delicious.