Category Archives: Sensuous Cooking

Pure Comfort Food! Gnocchi with Peas, Asparagus and Gorgonzola Sauce

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Pure Comfort Food! Gnocchi with Peas, Asparagus and Gorgonzola Sauce

 

IMG_3885[1]Well, yes it is true that so many of us grow weary and discouraged on FB these days given the chaos of our present political challenges. Taking time out from posting alarms and alerts, some of us eventually resort to alternating posts between our opinions and activism, with Comic Relief (funny cartoons or snarky wit), Beauty (flowers and scenery), Cutsies (kittens, puppies and babies) and  FOOD! (WHAT WE ARE HAVING FOR DINNER!).

Last night I fled to my kitchenette (only 6 inches away from my tiny apartment living room) to free my mind and heart from stress, and to dive wholeheartedly with my hungry tummy into pure comfort and creativity with an awesome Italian recipe inspired by Lidia Bastianich,  I say “inspired by” because she started the whole thing off in her recipe book, but I, Imdependent  and renegade Cooker myself, always have to tweak a recipe to make it mine, ALL MINE! So to be fair, let’s maybe say it was a winning “collaboration”,

When I posted the above picture on FB for good cheer, it must have provided some much needed comfort as more people jumped into my post with comments about this than about anything  elseI have posted all week. Several even sent me private messages asking (begging) for the recipe. Which of course I promised to do…what else are friends for? So wipe your chins dear salivators !…here we go… feel free to make it yours too with your own tweaks.

Ingredients:

1 box/pkg of gnocchi

1 10 oz pjg of frozen peas, defrosted)

5 thin stalks of asparagus, steamed and cut into thirds

4 or 5 small cocktail tomatoes, seeds squeezed out and quartered

1/2 heavy crème OR half n  half OR evaporated mil

1 cup of chicken broth

2 tablespoons of butter salted or non salted

6 oz of crumbled gorgonzola

a dash of garlic powder, a dash of Italian herb blend (I used Penzys Tuscan blend)

a little squeesze..drops really to taste…of lemon. Go very easy on this to taste

salt and pepper to taste

A BIG SOUP MUG and a BIG SPOON

**(Don’t forget a glass of rose (not red! not white!) wine to accompany. (Red is too strong, white is too “white”…I cook with complementary colors..there is enough white in this sauce)

*** Put on some nice music. Preferably by Josh Groban singing in Italian. Shut off the news on tv!

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Preparation:

Boil the gnocchi according to the instructions of the box (Lidia makes her OWN gnocchi from scratch. Not me…one of my ingenious creative tweaks). Drain and set aside

Saute the butter (you can add a little more if you want.) in a large frying pan with  higher sides. When melted, add the combined milk and broth and dash of herbal blend and bring to a boil, then lower heat and let it cook for about 8 minutes to thicken a bit..sort of..stirring often. DO NOT burn or rapid boil and bubble (trouble!).

Add the gorgonzola and stir to melt. Taste and season to your liking.,, salt and pepper, a tiny squeeze of lemon (be careful here) and a dash of garlic powder.

Add the peas, asparagus and cocktail tomatoes and stir.

FINALLY,  add the gnocchi to coat completely.

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IMPORTANT ! Take a picture and post it on FB so your friends can drool, leave lots of comments and then send them the link to this recipe on my blog!

Enjoy!

From Christine, the Greening Spirit a la “The Cook” on https://sensuoussoupsandsuppers.wordpress.com

***Picture with my granddaughter Giana who is now 11 years old. ( I am the same age as I was then).

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Flemish Beef Stew with Beer and Vegetables

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Flemish Beef Stew with Beer and Vegetables

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July 6, 2o15

I originally posted this in 2013 but since it is going to be “real feel” heat index today of 90 degrees, I brought out the crock pot to keep a cool kitchen and still have something wonderful to eat for dinner!

This is forever one of my favorite recipes …most delicious with memories of one of my many former lives. How we grow and change in the various chapters of our stories. This is one of the threads that runs through all of them, this recipe altho ingredients change depending what is in the fridge, on he shelf  or in the garden.

Today the herbs were all fresh from the garden, except the bay leaf and astragalus, which most definitely was not part of the original recipe. The fresh herbs today were basil, lemon thyme, parsley and sweet marjoram, the sprigs of which will be fished out of the broth at the end.

(To read about the love affair with my garden this year, please check out the series “My Garden, My Soul” on my http://thegreeningspirit.wordpress.com blog)

Now on the recipe and the story that goes with it!

Many years ago when my former husband and I were first married, we followed his dream of becoming a marine biologist, relocating from inland New York state to the coast of New England so he could attend graduate school and the Colleges of Oceanography and Zoology at the University of R.I. Neither of us had traveled afar in our young years (nobody of our ages did much traveling abroad in those days except to Vietnam under orders from the “Draft”). Being an oceanography/zoology major was kind of romantic,  and later offered him the opportunity to travel the high seas  as a research scientist/oceanographer. But graduate school also offered both of us…all of us.. the opportunity to meet people from other cultures who came here to study as well.

In those years, our closest friends became a couple from Belgium..a country we really had not studied much in earlier school days. She, Anne Marie, and I met a few days before the semester started,  hanging our laundry in adjacent rented apartment backyards. Delighted to find out, over the clotheslines, that both of our husbands, my Jack and her Thierry,  were going to be in the same department at the university, we became fast-friends and colleagues sharing many meals, holidays, daytrips as well as babyclothes and babysitting as graduate student families do,  for many a year. We each learned much about each other’s cultures and perspectives on life ie The American way vs. The European way. From us, Anne Marie and Thierry experienced their first American Thanksgiving (Thierry was aghast that Americans pile all sort of foods on one plate, eating them all mixed up together on that day, he being used to separate courses in more elegant style) and I learned how to make this wonderful stew from Annemarie.

Americans at that time were into “a large portion of meat”,  a starchy food like potato, rice or pasta and maybe a  small salad or token green vegetable on the side. The meat was kind of low cost…hamburger, or a lower quality cut of beef to barbecue  or roast, as the portion was larger than any one ingredient in the meal. The Belgique way, even as graduate students on a stipend, was a small medallion of a more costly cut of beef or meat, surrounded..and I mean surrounded ..by a variety of deliciously and carefully-prepared vegetables and a salad. Our Belgian friends got “Thanksgiving” from us…and I got this Flemish Beef Stew.

The traditional way that Annemarie made this was with stew beef, and onions only, browned in butter, seasoned  and braised in beer, served with potatoes. It is delicious that way, but as always, my creative spirit has enlarged on that recipe and I cook this with other vegetables as well as onions, and season it with bay, dried marjoram and basil. Served with potatoes.

This is a most hearty and delicious stew and I hope you enjoy it. I do not eat much meat, but when I do, I now use only grass-fed beef froma local and known farm. Grass-fed beef, be aware, is leaner and tougher in texture than supermarket beef, fattened and flavored with corn and which, after having sat through a showing of the documentary “Food Inc”, I will never ever purchase commercially in a market again.

As always, when eating meat…I give a blessing and a special thanks for the animal that sustains me in that meal.

Ingredients:

1 lb of stew beef (local grass-feed preferred if possible),  several tablespoons of butter ( The Belgians love butter and like Julia Child, use it with abandon) 1-2 large onions sliced thin (I use a sweet onion like Vidalia), 2 cloves of garlic chopped small, 2-3 carrots sliced thin, 1-2 ribs of celery chopped, 1-3 parsnips (optional) sliced thin, 1  (24-oz) can of beer (I use Bud..can use a fancier one if preferred), I small can of beef broth, 1-2 thinly slices of bread slathered with honey mustard ( a tuscan olive bread is good if you have it), 1 large or 2 small bay leaves,  a dash of dried basil and marjoram (go easy at first..adjust  and add a little more if suited to your taste..you can always “add” but your can’t “take away” once something is too much!), salt and pepper. Boiled potatoes on the side to add to the stew at serving. (a couple of options for the stew while cooking…a small squeeze of  anchovy paste, or several chopped kalamata olives..go easy..and taste along the way)

IMG_6874Preparation:  

Cut the stew beef in small one inch chunks, and saute in butter, browning on all sides. Add the onions and stir to soften onions, add garlic, saute but do not burn. Add other vegetable and saute gently for several minutes for flavors to blend. Add 3/4 of the can of beer to cover the meat and vegetables, and 1/2 of the can of beef broth. Stir. Add the bay leaf, and dried basil and marjoram, and a little salt and pepper. Meat and vegetables should be covered with liquid. Lay the slices of bread which have been spread with a thin layer of honey mustard on top of the meat and liquid, bring to a gentle boil, lower heat to a simmer and cover, with a little opening. The bread will eventually dissolve and in stirring, will thicken the broth. Do add the rest of the beer and broth as needed while cooking. The stew is done when the beef is tender.

I do not give exact ingredients because I cook with basic ingredients and experiment and taste taste taste along the way in the cooking process.. For me it is like an art project, requiring small adjustments and assessments all along the way, to create a meal that will be delicious and a favorite to repeat many times in the future!

Good luck and good eating to you!

Christine, The Cook

Roasted Cauliflower with Curry and Turmeric

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Roasted Cauliflower with Curry and Turmeric

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It is COLD in the Northeast USA now and I find that cooking with the WARM spices like curries, turmeric, cayenne keep the bodily  “fires” burning from the inside out for a feeling of warmth and comfort. One of my favorite fast and easy recipes for inner heat and delicious eating is this one. There are many variations on this with an added ingredient here or there but this one so far is the one that works for me, allowing for culinary creativity as I am so inspired.

The price of cauliflower varies widely. Yesterday at Belmont’s it was $4.99 for a head, and $2.99 a head at Shaw’s. Both beautifully fresh and white. Shop wisely and economically!

Although a white vegetable, cauliflower is nutrient rich and the powerful brown/red/orange spices in curry (turmeric, cumin, cinnamon, cayenne etc) are warming to the body and digestion, protective and anti-tumor as well. This recipe is a winner…good to prepare ahead and take to a potluck also, serving warm or hot.

Basic ingredients:

1 head cauliflower, cut into flowerettes, olive oil, curry powder and preferred extra spices like turmeric, cinnamon, cumin. IMG_8742

Extra ingredients as desired:

tahini, honey, a good chutney (I use Major Grey’s)

Preparation:

1. Cut cauliflower into flowerettes, place in a large bowl and drizzle with  a tablespoon + of olive oil, tossing to coat well. Sprinkle with curry powder to coat as desired and add a sprinkle of one of the extra spices if preferred. I do ot have a measurement here but go by eye, to color the vegetable. Just remember: you can always ADD but you cannot SUBTRACT an ingredient…be discerning…a little at a time. Sprinkle with a little salt (fingertip-taste…do not overdo!) Toss to coat everything evenly.

IMG_87412. Place on a cooking pan. Bake/Roast at 400 degrees for 15 -20 minutes depending on your oven… turn the flowerettes after that time and bake/roast until done…I like them to turn a slight golden color but do not burn!

3. Serve as is, adjusting for flavor   OR….

4. MY Special touches:

~ when in the serving bowl, I add a teeny bit of honey to taste

~ when in the serving bowl, I add a teeny bit of tahini to coat very lightly

~ when in the personal dish, I add a little bit of mango/raisin chutney if desired

This recipe is open for adjusting to your personal taste and preferences but I assure you, it is delicious and won’t last long in the serving bowl.

Stay warm, inside and out!

From Christine, The Cook

Cranberyy 2

A delicious life has many ingredients! Check my other blogs..

For inspiration: http://thegreeningspirit.wordpress.com

For music/the arts: http://pianomistress.wordpress.com

For the power to create a good life: http://wordmagicandthelawofattraction.wordpress.com

 

Snow Forecast! Need Heat! Get out the CURRY!

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Snow Forecast! Need Heat! Get out the CURRY!

 

 

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Last night the forecast was for our first snow showers of the season and COLD and whoa! Not quite ready with beautiful multi-color Autumn leaves still on the trees, but the cold and the chill was arriving making the impending approach of winter very clear to the senses.

I was still so busy last night after facilitating a centering meditation circle in the afternoon and preparing for an all-day retreat (having nothing to do with cooking) coming up this Sunday. Things to do here at the computer but you can’t concentrate when tired, hungry and chilled. I needed sustenance, comfort and it had to be fairly quick and easy!

Bring out the CURRY! And a most delicious supper of pure sensual delight and deep-healing comfort! Diced chicken breast, a jar of prepared mild curry sauce, white or basmati rice, 1 package of frozen mixed veggies, honey, unsweetened coconut flakes (optional), a splash of cream or half n’ half and you have a feast!

Instructions:

Dice chicken into small-ish pieces. Saute unttil lightly golden in a combination of olive oil and butter. (I find that a pad of butter rounds our the flavors).

When golden, add the box of mixed veggies, which have been un-frozen by running cool water over them in a colander. Shake to drain. Stir with the chicken  a bit to warm them.

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Place the chicken and veggie mixture in a baking dish, being sure to include the sauteeing juices in the frying pan to the baking dish mixture.

IMG_8601Pour your preferred jar of curry sauce over the mixture. Stir. Sprinkle with about 2 teasp of  shredded coconut, sweetend or unsweetened.

I have used “Kashmiri Curry (Indian Sumer Sauce) by Maya Kaimal…”MILD”.  There are so many brands and one must experiment with what is available where you live.  NOTE: It is important to know that Indian Curries are warm to hot even if “mild” so I recommend that you always start with “mild”. I have had to toss away meals that were simply too fiery to eat. You can always add a little more dried cayenne pepper powder to your “mild” curry if you need more heat for your adventurous taste…but you can never backtrack the heat of “too hot”!

Bake at 350 degrees for about 30-45 minutes.

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  When finished, add to taste 2 teasp-1 tablesp honey…stir into to mix…taste and adjust. Add a touch…just a touch!… of cream or half n’ half to lighten..stir…

 

 

 

Serve over cooked white, basmati or whole-grain rice.

I am told that this Sanskrit word  “AsvAdavat” means “delicious”.  If I need to be corrected, don’t hesitate to do so!

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This is very comforting and SENSUOUS food with the elegant and exotic spices that make up varieties of curry powder: cinnamon, turmeric, ginger, cardamom, cloves, fennel seed, fenukreek, nutmeg, black and cayenne pepper. The most wonderful thing is that all of these spices and herbs are powerful healing herbs and strengthen the body’s immune system, cardiovascular system, especially during the cold season.

Sensuous,  Fragrant, Warm and Healthy is the way we go with CURRY!

Be daring and enjoy!

From Christine, The Cook

220727_10151282433958396_866733424_o  Want some good reading material when captive inside the house during bad weather?  (or any kind of weather actually!) Check out my other blogs:

For positive thinking, talking and positive life experiences:  http://wordmagicandthelawofattraction.wordpress.com

For inspiration, beauty and lovely photos: http://thegreeningspirit.wordpress.com

For love of music and music memoirs: http://pianomistress.wordpress.com