Tag Archives: pot luck recipes

Roasted Cauliflower with Curry and Turmeric

Standard
Roasted Cauliflower with Curry and Turmeric

IMG_8744

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

 

Crunchy Cranberry Relish, Pie Filling or Simply Scrumptious Snack!

Standard
Crunchy Cranberry Relish, Pie Filling or Simply Scrumptious Snack!

Crunchy Cranberry Relish

Every year at Thanksgiving whether we are cooking for a home celebration or for a communal celebratory pot-luck, our favorite and most-requested recipe cards come out of their safe places tocreate specialties that grace our tables, dazzle our eyes and tickle our taste-buds. But really, why only at the holiday? There are some foods that are so delicious, so healthful and nutritious that we might consider NOT filing the recipes away in that for-holidays-only envelope.  Some are more than worthy to keep front and center and to have ready as a condiment, snack or “wellness-while-eating” food throughout the year.

This recipe for my Crunchy Cranberry Relish is requested each holiday and it is simply splendid! This year I have purchased and frozen a number of bags of fresh cranberries to be able to make this on a regular basis as a treat, a side, a pie filling AND for the wonderful healthful benefits that cranberries offer us, along with the orange, orange peel, cinnamon and nuts, even though it does require a fair amount of sugar to sweeten the tartness of the cranberry, which is significant. In my recipe, I do not give andexact amount for the sugar, for I add it cautiously, tasting along the way until I get the proper balance of sweet and tart that pleases me, which is WAY less than standard recipes for cranberry relish  ie TWO cups of sugar per 1 12-oz bag of cranberries! NO WAY!  Taste, taste, taste  as you prepare to counteract the tartness of the fruit but you don’t need to overdo the sweetness.

I also do not cook this relish, but use the berries raw (after a good rinse, picking over and spin-drying) and chopped fine in my little cuisinart chopper/grinder which works beautifully.IMG_7026  Raw cranberries are exceeding healthy and full of nutrients (articles below), and the nuts, if they are not forbidden to you, raisins and cinnamon as well are nutrient rich as well.

Make this as a crunchy relish to eat alongside other foods, either with meat or vegetarian. I will include a recipe in another post about using it as a pie filling, or keep a bowl of it in the fridge, snacking on a tablespoon or two of it when you get a craving to eat something sweet or crunchy that are full of empty nutrients and calories. I do believe your will LOVE this!!

Ingredients: 1-12oz bag cranberries, rinsed, picked over and dried, 1 large seedless navel orange, cut into 1 large wedge with rind and the rest without rind in small chunks to fit in the chopper, golden raisins, chopped pecans or walnuts, cinnamon, 1 cup (more or less to taste) of sugar to taste (I use an organic sugar that has a light tan color) and for a special sparkle, a dash of cointreau or triple sec, if desired. I ask forgiveness for the lack of definitive measurements, as I prepare and cook as I go along..rather like an art project..creating as I taste. So far in my long cooking career, what tastes good to me, taste good to others.. The best I can do, is to encourage you to experiment..add things with a VERY light hand and taste along the way always until you are pleased with the result. You can always add, but you CANNOT subtract…just remember that! Creative and cautious all along the way!

Preparation: Chop washed and dried cranberries somewhat fine in the chopper. Set aside. Chop one large wedge of the navel orange finely, add to the cranberries, and chop the rest of the orange wedges fine and a little soupy in the chopper  There shouldn’t be mushy orange chunks) and add to the cranberries. Stir..slowly sprinkle 1/2 cup sugar into the mixture…stir and taste…add slowly…stir and taste , add more sugar until it is a right balance of sweet and tart that pleases you…add a handful of raisins, sprinkle with cinnamon or pumpkin pie spices (start with 1 teasp), stir, taste adjust..add a small pouch chopped nuts (I prefer pecans) stir gently, taste…adjust. Add a dash of cointreau or triple sec..careful, they are VERY sweet.

I prepare this a day in advance of eating to let the flavors blend and mellow. I cover it and keep it in the fridge. Before serving, stir, taste and adjust ingredients again if necessary. Serve  cold or at room temperature. ENJOY! SAVOR! AND BE HEALTHY! (links for cranberries and nutrition below the picture)

IMG_6987

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145

http://www.whfoods.com/genpage.php?tname=dailytip&dbid=226

 

 

Recipe List! Update!

Standard

Eat

 

Hi there! Now you can find what’s on this blog more easily. Click on the “Recipe List” page in the header  or link below  to find something good to prepare!

 

https://sensuoussoupsandsuppers.wordpress.com/recipe-list/

 

There is also a new  page  for cooking  stories and memoirs

https://sensuoussoupsandsuppers.wordpress.com/memoirs/

From Christine, the Cook  (organizing this blog. Now to clean and organize the fridge)

220727_10151282433958396_866733424_o Other wonderful blogs of mine:

Music and Piano:  http://pianomistress.wordpress.com

Law of Attraction:  http://wordmagicandthelawofattraction.wordpress.com

Inspiration and Beauty: http://thegreeningspirit.wordpress.com

 


Tomato, Basil and Cheese Pie (Quiche)

Standard
IMG_8128

The Gardener’s Community Cookbook- Victoria Wise

As promised, following yesterday’s post “Foodie Flops-Behind the Scenes on Cooking Blog”  here is the delicious recipe for Tomato, Basil and Cheese Pie from the Smith and Hawkins Community Cookbook compiled and written by Victoria Wise. The book is a delightful collection of tales and  favorite recipes from various gardeners and farmer’s market people using the generous bounty of the earth and summer’s harvest. This recipe can be found in the book on page #172. As I had mentioned in the original article above, this book was a special overstock deal for $2.99  at JOB LOT many years ago and I bought extra copies of this treasure to give as gifts to friends. I hope you can still find it on Amazon or ebay  ( or in your library system) It was published in 1999.

This is a wonderful recipe! Just remember to make the pie crust first!

Tomato, Basil and Cheese Pie

Ingredients:  One 10 inch pie crust…3 large tomatoes, sliced 1/8 in thick…salt…1 cup firmly packed basil leaves…1/2 cup small curd cottage cheese…2 large eggs…1/2 coarsely grated or chopped mozzarella cheese…1/2 cup grated parmesan cheese…dried garlic powder and dried sweet marjoram (optional, my addition)…olive oil to brush on top

Prepare

1. Prepare crust, set aside (I baked it slightly first to harden it just a bit)

2. Preheat oven to 375 degrees (I had to lower it to 350 degrees as my countertop oven was running too hot)

3. Lightly sprinkle tomato slice with salt, both sides. Set aside on paper towels top and bottom to absorb the liquid. Pat dry before using.

4.Place basil, cottage cheese and eggs in a blender (I used my nutribullet) and blend until well combined. Add the mozzarella, parmesan, a little salt and pepper, a sprinkle of the optional garlic powder and or the sweet marjoram..just a sprinkle..) and continue blending until mixed,

5. Assemble pie: Pat tomato slices dry, line bottom of pie pan with the crust with the end pieces of the tomato slices, spoon cheese mixture over the tomato slices, arrange the remainder of the tomato slices on top of the cheese/basil mixture. Brush top layer with olive oil. Place in heated oven.

6. Bake until edges of crust are crispy and golden (watch for burning and lower temp if necessary) and the cheese mixture is firm enough for an knife inserted in the center comes out clean…about 50-60 minutes. Remove from oven. Cool for about 15 minutes before serving. Serve warm, at room temperature or cover and refrigerate to serve later or the next day.

This is also a hit at pot lucks! Disappears fast! (Make two- one for everyone, one for you!)

Enjoy!  (And remember, even if it looks like mine did in the Foodie Goof post…it is still delicious!)

Happy Eating from Christine, The Cook

ps. If you’d also like Food for Your Soul and Nature’s Beauty check my Greening Spirit Blog as well

http://thegreeningspirit.wordpress.com

 

 

Foodie Flops: Behind the Scenes on a Cooking Blog

Standard

IMG_8081  Well, an important word these days in presentations is “staging”. In getting ready to sell your house, for instance, there is now a whole lucrative business set up to “stage” your home hopefully  enticing prospective buyers in FEELING that this place is a must-have. New paint, new rugs, candles, scents, lighting and WONDERFUL and artsy photography to highlight the beauty of your space and create that illusion of perfection. Who wouldn’t want to live HERE!

It is the same way with our blogs..especially cooking blogs with their lovely kitchens (or so it appears in carefully cropped photos) with decorated plates, lovely crystal goblets, spanking clean pot-holders or tablecloths, and mouth-watering close-ups of delicious, delectable entrees, appetizers, soups, stews and delicacies. Beautifully staged to create the illusion of culinary perfection or display expertise and finesse beyond the abilities of a mere ordinary kitchen cook in a small, humble or multi-purpose kitchen space.

HA! Guess what? Those are the culinary creations and photos that “made it” through the sometimes messy and goofed-up experiments at the stove, ktchen counter or oven! SOMETIMES, behind the scenes, we have magnificent flops that will never appear on a decorated table for guests or in public on our cooking blog!

Last week, I had such a goof -up with a recipe I make every summer using the bounty of garden tomatoes that are shared amongst friends. I couldn’t wait to prepare this, and carefully selected the tastiest sun-ripened heirloom tomatoes, shopped for the best mozzarella and parmesan, and searched for small curd cottage cheese and the freshest, most aromatic home-grown basil. I cheated on the pie crust and purchased one of the frozen rolled logs of dough that can simple be defrosted and rolled open and laid into the pie dish because pie crust simple takes too much time and effort for me right now.  Oh so deliberate, careful and lovingly anticipated!

With beautiful music in the backround for mood, I sliced the tomatoes to perfect equal thickness, salted and drained them on paper towels. I prepared the cheeses, the basil..the filling… and blended them to  smooth perfection as well in the nutribullet. Laid the tomatoes in the pie dish, layered with the filling, topped with the rest of the sliced tomatoes, sprinkled with olive oil and parmesan, placed it in the pre-heated oven and then.

And then, after about 10 minutes, I realized with dismay, that I had not lined the pan with THE PIE CRUST FIRST!  In fact, the pie crust was not even un-rolled.

What’s a cook/chef/kitchen witch to do??? Certainly can’t take it apart and start all over, can’t toss. Well, the only solution was to un-roll the crust, line another pie pan and bake that separately on the oven shelf under the tomatoes.

At the end of this kitchen time…we had one pie plate of browned baked tomatoes and cheese filling, and one separate plate of crust. This one was NOT a winner visually after cooling the crust, breaking it into pieces into a serving dish and spooning the tomato/basil and cheese mixture on top. And it was really not a show-off candidate to impress you on my Sensuous Soups and Suppers blog here.

But… it still was delicious and offered me more than a few dishes for lunch over the course of the week…and yes, the flavors were nevertheless, sensuous and satisfying.

This recipe comes from a wonderful book that was found on sale at JOB LOT for $2.99 years ago…one of those amazing “steal deals” that appear once in a while for an alert shopper. I bought perhaps five copies extra to give away for gifts. Perhaps you can find it still on Amazon or ebay. The book is: Smith and Hawkin “Gardener’s Community Cookbook” ,  compiled and written by Victoria Wise.

The recipe will be posted shortly in the next day or so…check in again for “Tomato, Basil and Cheese Pie”.  (A tease. I’d love for you to come back to my blog).

IMG_8082

Ribolitta! Tuscan Bread Soup (Fare for Peasants AND Kings)

Standard

Ribolitta

A couple of days before Christmas, a friend lent me a wonderful book ” The Wisdom of Tuscany: Simplicity, Security and the Good Life-Making the Tuscan Lifestyle Your Own” by Ferenc Mate’.

Often conversations with friends these days include  laments about the state of our U.S. economy, the fast-paced frantic lifestyles that have often destroyed the community, conversation and lingering celebration around the family dinner table, if it even exists anymore. We lament that even at tables in the home and in restaurants, while waiting for food to be served or orders taken, cell phones and hand-held gaming devices have supplanted the open waiting time that used to be a lovely opportunity for conversation, sharing, and EYE-CONTACT with companions.

It is for this reason, following such several talks with friends on this topic, that I received, read, and relished this wonderful book of another way to live, to savor life and to go about relationships with people, the land, and food based on a whole other set of values that seem to have dissolved here in mainstream commercial, materialistic, consumeristic America.

TuscanyThe book, like others of similar genre, includes recipes native to that culture. And what a celebration they are. Italians are passionate people. And so is their cooking. As close to nature, fresh, whole and un-adulterated as possible. The burgeoning grass-roots movement here amongst those who are choosing to live more gently and more enthusiastically on the planet, is now witnessed by the growing and vociferous awareness of poisonous and deadening practices of mass industrial farming practices. As a result, many of us have been forever or starting to support local farms, farmers markets, artisan bread and cheesmakers, grass-fed beef and small well-maintained and humane poultry producers and it is good for us to do so, not only for our health, but for passion, celebration and our spiritual/psychological selves as well. And for those of us who can, growing our own food is the best of all!

It is good to live simply and it is possible to live with sensuality and celebration as well. This is why I love this book, and I highly recommend it, both for its memoir, its stories and its simple recipes of good WHOLE food fit for Peasants and Kings alike.

I chose to make a Ribolitta..Tuscan Bread Soup. Over the years I have been given a number of recipes for this but never made it. Yesterday was THE day since I am homebound recouperating from a winter cold and virus. What I needed was a soup for nourishment and healing…and reading this book inspired me to put a peasant pot of culinary richness together for well-being and delight. This recipe is a composite of traditional recipes and using what what was in my own fridge and cupboard. I invite you to follow the basics, and create your own soup with what you have on hand! And that is the way it is in Tuscany…use what is available at any moment, and the way it is in my own kitchen as well.

Ingredients:

Olive Oil ~ a large can of whole tomatoes smashed in their own juice (not in puree) ~ 1 (15.5 oz)can of canellini or chick peas, drained and rinsed ~ 1/2 cup diced carrots ~ 1/2 cup diced celery ~ 2-3 cloves garlic chopped (I get my garlic from a friend’s garden), 1/2 vidalia onion diced, 1 small zucchini diced ~ 2 small red potatoes peeled and diced ~ four large leaves of swiss chard torn or cut into short ribbons ~ 1/2 cabbage sliced/chopped ~1 Italian mild sausage, cooked separately and chopped ~1 32-oz package/can of chicken broth/stock (organic if possible) ~ diced fresh mozzarella or queso blanco ~ grated parmesan ~ dried basil, parsley and marjoram unless fresh is available ~ a nice artisan Italian bread with crust, cut into cubes.

Preparation:Gently saute diced carrots and celery for about five minutes, stirring. Do not brown. Add onions and stir for several more minutes..do not brown. Add garlic and stir to release flavor and scent. Do not burn, but saute until everything is slightly softened.

Add the smashed tomatoes and juice, fresh vegetables (zucchini, cabbage, potatoes) but not the chard.. Cover with the chicken broth and simmer, adding salt and pepper to taste. Sprinkle with 3/4 to 1 teaspoon of dried herbs Go lightly at first and taste. I cannot give you an exact amount because it depends on the other ingredients and what I like. You can always add but you cannot subtract a flavour! Taste taste TASTE along the way and adjust to your pleasure.

Add beans, cooked sausage when the potatoes are cooked. Simmer for five minutes. Add the swiss chard..simmer until it softens into the soup.

Add the cubed bread on top of the soup. Simmer gently. And stir.

Put some chunks of mozarella or queso blanco in the bowls. Ladle soup over the cheese.. Add a sprinkling of fresh grated parmesan (or packaged if that is what you have) on top.

A glass of beer, or a red wine is the perfect complement to this.

*** Please note that soups and stews ALWAYS taste better on the second day and following days as the ingredients mellow and blend into more complex flavours. (If it lasts that long)

Let’s live well, with celebration, creativity, conversation, and companionship in the kitchen and around the table!

Support your local farmers and farmer’s markets, local beef and poultry farms, buy your eggs from friends who have chickens, tend to your own window herb garden, and best of all if you are able…grow your own food.

With love from Christine, Greening Spirit/ The Cook

A Quickie: Simply Sensuous Sweet Potato Supper

Standard

Sweet Potato SupperI am a member of a wonderful Irish Set Dance group that meets on Monday nights for dancing and fun. Often on that day, when it is time for supper but I don’t have time to prepare and linger over a meal before leaving for our class, I make this sensuous Quickie. Even tho a “quickie” I need something delicious, sustaining but light for my evening of waltzing, jigging, hornpipe-ing, spinning and reeling around the dance floor. This is delicious, delightful and just perfect! (and sensuous as well, meaning color, flavor and texture that is pure pleasure–as a quickie should be..)

This recipe was created with ingredients that are always on hand in my kitchen..For me, creating luscious food is a form of artistic expression!: (and healthy! Check after the recipe for the health benefits of these ingredients)

Ingredients:Sweet Potato Ingredients

1 med/large sweet potato (organic if possible), butter, a touch of honey if necessary, a sprinkle-to-taste of cinnamon or apple pie spices, a small splash of half-n-half, slivered almonds, dried cranberries.

Preparation:

Sweet potato potPeel and chop/dice sweet potato. Put in pan and cover with  lightly salted (or not) water, bring to a boil and simmer until soft. Drain. Mash with a small pad of butter to taste (I LOVE butter..like “Julia and Julia”), a sprinkle of cinnamon/apple pie spices-to taste (go easy, taste, adjust. You can always add a little more, but you can’t fix “too much”) mix with a little splash of half-and-half or cream. Mix. Top with slivered almonds and dried cranberries. Mix again and eat (savor) your “quickie” slowly. And then go forth and fling yourself into dance or whatever is your passion!  ***Video of Irish Set Dance Class!  

note: be sure to check out my greening spirit site to find out why there is a sprouting onion on my spring altar rather than a pot of forced narcissi or paperwhites  “http://thegreeningspirit.wordpress.com/2013/03/07/spring-sprouting-in-praise-of-the-greening-spirit/

Health Benefits for this Recipe:

Sweet potatoes: a wonderful source of vitamin A, vitamin C, and digestible dietary fiber. A “grounding; energy.

Cinnamon: regulates blood sugar (important for pre-diabetics), anti-microbial (reduces cold and flu suffering), arthritis relief and more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=68

Honey: a natural sweetener, communing with Nature! Anti-microbial and more! http://www.benefits-of-honey.com/health-benefits-of-honey.html

Almonds: heart healthy, vitamins/minerals/flavanoids and more: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20

Cranberries: anti-oxidents, vitamin C, anti-microbial (urinary tract). Sweetened dried cranberries however are high in sugar, however. But the little sweet and tart is very nice, as ingredients in a quickie tend to be. 🙂

Irish Set Dance Class: Cardiovascular exercise, muscles workout, laughter (great for the heart), anti-alzheimers, friendship, community