The Color Green

We always seem to be working up to a celebration of some kind, and why not?! When I was in New Orleans for Mardi Gras, the city was cleaned up and spotless after each night's celebration. On the day after Fat Tuesday, the actual day called Mardi Gras and the last day of the city's feast, New Orleans was transformed once again. Green was the color and it was time to look forward to Saint Patrick's Day.

St. Paddy's Day, as it is affectionately known, is really about Irish culture. However, it is officially a religious day in honor of Saint Patrick and is observed on the day of his death, March 17^th. We wear green to honor the day and we eat, drink and make merry. In fact, it is said that everyone is Irish on St. Paddy's day! Did you know that the Chicago River is dyed green on that day?

Saint Patrick lived in the fifth century and is the patron saint and national apostle of Ireland. He is credited with bringing Christianity to Ireland. It is said in a legend that he explained the Holy Trinity using the three leaves of an Irish clover, hence, the shamrock. I am sure he would be delighted to see us enjoying our lucky shamrock holiday!

In honor of this holiday I introduce you to my Pistachio Nut Torte which, while not actually Irish, is a beautifully presented green and white dessert!

 

Pistachio Nut Torte

Crust:

2 C flour

4 T sugar

2 sticks butter

1 ¼ C chopped walnuts or pecans

Mix together then press into a 9X13” pan (or a spring form pan). For large size can use a 10X15 pan.

Bake at 350 degrees for about 20 - 30 minutes until golden brown. Let cool thoroughly. (This can sit out overnight).

First Layer:

Cream Cheese: 8 oz.

Sugar: 2/3 C

Cool Whip: ½ of a large or about 6 oz

Blend and spread onto cooled crust.

Middle Layer: not cooked, only mixed until thickened

Instant Pistachio Pudding Mix: 2 small packages (UNcooked)

Whole Milk: 2 1/2 C

Mix together until it becomes very thick.

Pour onto first layer & spread.

Refrigerate & let set.

Top Layer:

Spread the other ½ of the Cool Whip (or 6 more oz) on top. Chill. Before serving, sprinkle with a few pistachio nuts.

Have a happy & safe Saint Paddy's day!

Red Beans and Rice-ly Yours

Every year around this time, Mardi Gras is in the air and I begin to get a taste for New Orleans. How fortunate I have been to visit there for three amazing events: Mardi Gras, the Jazz Fest, and for a Christmas holiday. All of these occasions were filled with delicious NOLA cuisine and were filled even more with real Southern hospitality.

For most of the Mardi Gras events we visited the Garden District “Neutral Ground” where the Krewes displayed their incredible floats and from where they tossed all of their colorful beads, dubloons, and charms. The most exciting for us was the Zulu Krewe's amazing beads (coveted by one and all) and their very rare and valuable hand painted coconuts which go to the lucky few.

There is also music, food, arts, and crafts near NOLA's waterfront which is along the Mississippi River in the French Quarter. A fun filled day can end at Liuzza's Bar and Grill where the locals will insist we taste their Jambalaya, Gumbo and Red Beans directly from their plates! Let's celebrate this year's Mardi Gras on Fat Tuesday, February 12th, by sharing some authentic New Orleans dishes.

As they say in New Orleans:

“Laissez Les Bon Temps Rouler”

or

Let the Good Times Roll!!

 

“RED BEANS AND RICE-LY YOURS”

reprinted with permission from the author Christopher Blake from his book Easy Elegance

2 lbs. red beans

2 Tbs. bacon fat

1/2 lb. pickled pork, diced (or a commercial jar of pickled ham hocks, diced)

[or substitute with country sausage and a splash of vinegar]

2 cloves garlic, minced

1 medium onion, chopped

1 cup tomato ketchup

1 Tbs. vinegar

Salt and pepper to taste

1 tsp. Tabasco sauce

Sprig of fresh thyme or pinch of dried thyme

1 cup lean ham, diced (or one ham bone)

Pick over beans. Wash and soak them overnight in water to cover. When ready to cook, drain off all the water.

In a heavy pot, heat the bacon fat and brown the diced pickled pork or pickled ham hock. Add the garlic and onion and cook for about 10 minutes. Add the beans, tomato ketchup, vinegar, salt and pepper to taste, Tabasco and thyme.

Cover with fresh cold water, making sure that there is enough water, as the beans must cook thoroughly. After the water has come to a boil, reduce heat and simmer until they are semi-cooked - about 1 hour.

Mash about a cupful of the beans and return to the pot. Add the diced ham or the ham bone and cook slowly for 2 or 3 hours or until the beans are tender and the sauce is thick and creamy.

As they say in New Orleans, red beans need no thickening because they got it in themselves.

Serve with rice and garnish with fried ham, slices of fried country sausage or pork chops. Also serve chopped onions, vinegar and Tabasco sauce on the side. Accompanied by lots of crusty French bread.

Vegetarian Paradise!

My friend Genene, who lives here in Prescott out by Thumb Butte, has a home that is a vegetarian paradise. The whole back yard was filled with huge containers of veggies that have grown all season and were just harvested. She and her husband, David, erected an amazing green house which they have filled with veggies that she says will grow most of the winter. These include green peppers, jalapeno peppers, tomatoes (both cherry and full size), herbs, marigolds, beets, and onions to name a few.

We sat in the green house the other day eating her homemade gluten free organic cookies and drinking black tea with her homemade hazelnut milk. The tastes were full and, well, delicious is all I can say – I mean, really, how does one describe all of those tastes? We enjoyed visiting while basking in the fall sunshine of her greenhouse.

Inside of her amazing kitchen are beautiful glass jars filled with beans, nuts, and flours (including garbanzo flour) and bowls full of freshly harvested winter squash and tomatoes. One cannot visit her home or chat with her without being inspired to eat consciously and organically. I saw all the colorful squash and was immediately inspired to make one of my favorite vegetarian dishes offered to you today and I do hope you enjoy!

 

ACORN SQUASH STUFFED WITH TEMPEH

One Acorn Squash, organic

One 8oz. package of tempeh, crumbled (from health food store)
2 Tablespoons vegetable oil
1 yellow onion, peeled and sliced into half moons
1.5 Cups cooked wild rice (buy it all cooked at TJ's)
1 Tablespoon honey
salt and pepper to taste

1. Preheat oven to 350 degrees.

2. Cut the acorn squash in half. Remove the seeds and pulp. Place squash cut side down in a heavy baking dish. Add one inch of water to the pan and cover with foil. Bake for 40 minutes.

3. Break Tempeh into 4 or 5 pieces and drop into pot of boiling broth, gently simmer for about five minutes, drain (you can save broth for steaming veggies at another time) and cool. Set aside in large mixing bowl.

4. Add oil to a sauté pan over medium heat. Cook onions, stirring occasionally, for ten minutes until or until they begin to caramelize.

5. Add the tempeh and honey into the pan. Cook for five minutes. Remove from heat and pour the mixture into a large bowl.

6. Remove the baking dish from the oven. Scoop out half of the flesh of each piece of squash and add it to the bowl. Add the wild rice. Mix until incorporated. Season with salt and pepper to taste.

7. Fill the squash halves with the tempeh mixture and bake uncovered for 20 minutes. Serve immediately.

Hi Everyone!
I was a little behind in posting blogs even though these were all published in Coffee Talk News.
The most current is called Easy Going Veggie Soup and is delish.
Hope you enjoy!
Best,
Kay

WINGING IT FOR SUPERBOWL!

      We are over the holidays, hopefully full-on into our New Year's resolutions and OMG, see how time flies: here we are already inching up on America's biggest religious holiday ever: Super Bowl Sunday!

      Okay here is the real scoop: after Thanksgiving, Super Bowl Sunday is the biggest eating day of the year. Seriously! And since it is coming up in a few weeks it is time to start thinking about your “tail-gate” party. This party is a nibbling party which can be right at home in front of your big screen TV!

      Eating on SBS is an art and can be done, well when? When are you going to get up to do that? During the game? During the commercials? During half time? You get my point. Food should be on the buffet and ready for one to snatch up at any time.

      Menus range from the simple to the gourmet which is why today I am sticking to the basics. They include among many ideas the following: dips, salsa, nachos, guacomole, sandwiches, pizza, ribs, salads, slaws and desserts. We are going with two of my favorite basics, chili and chicken, both of which can be kept warm and ready in a chafing dish or crock-pot. You can add other items depending upon your guest count and your appetite.

EASY DELICIOUS CHILI

One package Carroll Shelby's Chili Kit (sold in grocery store or online)

One lb. extra lean ground beef (chili grind if you can get)

One onion, chopped

One Green Pepper, chopped

Garlic - 6 cloves, minced

Tomatoes: 14oz can of stewed tomatoes

2/14oz can of whole tomatoes with liquid, break up the tomatoes

(I just squish them in my fist!)

8oz can tomato sauce

one small can tomato paste (optional - to thicken)

Water only as needed if too thick

2 14-15oz cans Kidney Beans (or Pinto), drained and rinsed.

Canned corn (optional), drained

1. Saute onion in medium skillet until translucent, add garlic and green pepper and cook until soft.

2. Add beef to skillet, scrumpled up, and brown in pan, breaking up the meat as you stir. Drain off any fat.

3. Season with salt and pepper.

4. Put into crock pot on high. Add 1/2 package chili spice. If you like it hot, add accordingly. I never use the cayenne because I do not like it too spicy, but add it as you like. Check for flavor, add salt IF needed.

5. Cook for about 2 1/2 to 3 hours.

6. Take 1/2 package of the masa and dissolve in 1/4 cup cold water. Mix well so it doesn't lump. Add to chili and mix well. This is a tasty thickener - it adds a great corn taste.

7. Now add the beans (and corn) - heat for about 15 minutes.

(If you need more thickener, add it. If you need to thin it, add some water only 1/4 cup at a time).

Serve with your choice or with all of:

Saltines, Grated Cheese, Chopped Onions, Chopped Jalapeno Peppers

White Rice, Corn Bread or Garlic Bread

ENJOY!!

EASY CHICKEN WINGS

2 doz. chicken wings

1/2 cup soy sauce

1 Tb shaved fresh ginger or 1 teaspoon dry ginger

6 garlic cloves, minced

2 green onions, chopped

1-3 tablespoon honey to taste

2 teaspoons oil

1. Put chicken wings into crock pot

2. Combine all ingredients in bowl then add to chicken wings, mix well

3. Cook on low for 6-8 hours or high for 3-4 hours.

4. Stir wings occasionally.

YUM!

EASY GOING VEGGIE SOUP!

We just celebrated the fall equinox about two weeks ago and it has delivered us into a glorious fall season. The weather is begging us to walk and enjoy the outside.

People are sitting in the park and others are walking their dogs – it is a friendly, easy-going time of the year before we rush pell-mell into the upbeat holiday rhythm. There was a man playing his saxophone in front of the gazebo and since we are America's home town, well, it was a play on New Orleans, another great American town.

Already there are some homes showcasing their fun and scary Halloween decorations and we can see hints of fall colors in the leaves. They are, for the most part, still on the trees. The Farmer's Market is also showcasing – edibles and more edibles. This week's harvest promises tomatoes, chard, beets, eggplant, peppers and green beans. Ah, sounds like soup to me!

I have recently discovered a quick and easy soup that is both delicious and hearty. It calls for any number of veggies. Using what you have on hand is the best way to go and that way it gets the refer ready to load up with next week's abundant harvest. Use onions, garlic and celery as your base veggies and add any others you want according to your taste and whatever is on hand.

 

EASY-GOING VEGGIE SOUP

1 qt. plus one 8 to14 oz. can Organic Vegetable broth

14 oz. can White Beans, drained and rinsed

Olive Oil

Salt and Pepper

Onion or leek, chopped

Potatoes-2 small red or white, cut into 1” cubes

Garlic-4 cloves, chopped

Carrots-2, chopped

Celery-2, chopped

Mushrooms-about 6 large chopped or one small can, drained

Green Beans-one handful cut into 1” slices

Spinach or chard – chopped 1/4” Chiffonade style

Parsley, 1/3 cup, minced

Leftover rice or pasta, heated

Prepare all veggies into separate bowls and set aside.

Using a heavy soup pot, saute veggies in about ¼ cup olive oil and in this order: start with onion and or leek, and saute for about 5 minutes, then add the potatoes, garlic, carrots and celery. Mix well with the oil, and saute for another 5 or so minutes. Then add mushrooms, and green beans for another 5 minutes and finally, add the spinach or chard. Be sure to stir well to coat with oil – add more oil only if needed (but not too much!) Stir well as the mixture cooks and cook only until moderately tender but not done.

Add the broth and season with salt and pepper to taste. Simmer on low for about 20 minutes until all veggies are cooked fork-tender. Add the can of beans and heat for about 3 minutes. Turn off the flame.

Serve over rice or cooked pasta. I do not add these to the soup because they seem to absorb the liquid but instead serve this way: put the rice or pasta in each bowl, spoon a portion of the veggies and then gently ladle the soup. Serve with cheese toast or bread and butter.

BREAKFAST ANYTIME...

One of my favorite things for dinner is....breakfast! Who doesn't like being a little mischievous by having pancakes for dinner? And of coarse, so many of us love the quickest, easiest meal of all: cereal!

My search for the perfect granola has ended miserably. I have tried so many with very dim results: too much sugar, not enough raisins, too much crunch, not enough crunch and the list goes on.

The granola recipe I offer to you has an incredible amount of ingredients which can be modified as needed for your own personal tastes. I admit that this granola can be a bit pricey but once you have the ingredients you're good to go for a few batches. This recipe asks that you make the full batch the recipe calls for and if you wish, some can be frozen for later use.

I promise you one thing: you will love this granola for either breakfast, lunch, or dinner! Enjoy!

Crunchy Yum Granola

(adapted from an adaption of La Brea Bakery's orignal recipe)

Preheat your oven to 350 degrees

Mix:

4 c. old fashioned rolled oats

¾ cup raw pumpkin seeds

¾ cup raw sunflower seeds

1 cup raw almonds, coarsely chopped

½ cup almond meal (check Trader Joe's brand)

½ rice bran (see Bob's Red Mill brand)

1 Tbsp cinnamon

2 tbsp nutmeg

¼ tsp ground cloves

Stir together then heat in a saucepan:

(do not boil)

2 tsp vanilla extract

¾ cup safflower oil

½ cup pure maple syrup

½ cup honey

In large bowl, pour hot mixture over granola mixture and toss until well mixed. Spread on cookie sheet and bake 30 minutes, checking every 5-10 minutes. Be careful because it can go from browned to burnt in a few minutes.

After mixture has cooled, remove from pan and add any variation or all of the following dried fruits:

½ cup dried apricots, chopped

½ dried figs, chopped

½ cup raisins

½ cup Craisins or golden raisins (or check Trader Joes mixed raisin snack)

Store in zip lock bags. Can be stored in the bags or in the freezer.