Chloe's Birthday Granola

Per request I am posting the granola recipe that I used for Chloe's party.  It was super good and I noted where I made some substitutions.  It also made DELICIOUS cereal the next morning.

Granola  (Ala Alton Brown)

3 c rolled oats (we used organic of course)
1 c slivered almonds (didn't have so I didn't use)
1 c cashews ( I used 2 c since I didn't add the almonds)
3/4 c shredded sweet coconut
1/4 c + 2 Tbsp dark brown sugar
1/4 c + 2 Tbsp real maple syrup
1/4 c vegetable oil ( I used canola but you could use a light olive oil)
3/4 tsp salt
1 c raisins ( I like to use craisins instead.  I used 1/2 c strawberry craisins and 1/2 c cherry craisins but regular craisins would work too.)


Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine the maple syrup, oil and salt.  Combine both mixtures and pour onto 2 sheet pans.  Cook for 1 hour and 15 min, stirring every 15 min to achieve an even color.

Remove from the oven and transfer to a large bowl.  Add the raisins (craisins) and mix until evenly distributed.

We made the paper

I sound like a total idiot, but made the paper anyway.  I am not the best interviewee.  I wish I had the chance to write an essay about the marvels of raw milk.  Perhaps, at a later date.

http://www.visaliatimesdelta.com/article/20100310/LIFESTYLE/3100310/1024/Local-debate-about-raw-milk-runs-deep

Fenugreek Fan

When I went to pick up my box this Saturday from Kyle (KMK Farms Kingsburg CA) he suggested that I try fenugreek, which is an herb that I have never heard of.  After reading up about it online I know that it's great for nursing moms, improves digestion, helps with inflammation, and most importantly is used in Indian cuisine (thanks for that info Kyle).  I decided to make an Indian inspired dinner thinking that R would return from the Bay tonight, but no hubby yet.  Since C and I are fairly early eaters, we had this for dinner.

The recipe that inspired the dinner came from this blog and is called Alu Methi.
www.chittiskitchen.blogspot.com

I try to be a little more creative in the kitchen when R is gone for two reasons: 1.) I've already convinced my husband that I'm a good cook and 2.) C is not all that convinced.  The recipe was easy but I tweaked it by adding cumin seeds to hot oil as well as a bit of curry.  I would have gone hog wild with the seasoning, but C is not a huge fan of spice.  I also decided that I should practice my naan making skills and added the fenugreek to the naan as well.

Fenugreek seeds are actually used in most curry powders so the flavor is vaguely familiar and yet distinct.  It was a bit overwhelming in the potatoes, so to compete with it, I wilted some kale, chard, and sorrel with some garlic and olive oil and showered them in some fresh lemon juice.   The pairing was lovely.

The fenugreek shined in the naan.  It helped give the naan a bit of smoky flavor that the authentic naan has, without being overpowering.  I used Peter Reinhart's Crust and Crumb: Master Formulas for serious Bread Bakers naan recipe with amazing results.  It was very reminiscent of Indian, but because it lacked some of the spice, could be improved upon.  C and I ate well tonight.

TED Talks with Jaime Oliver

 

Jaime Oliver doing a TED talk about the importance of teaching our kids about REAL food.  Thanks Kristi.

http://www.ted.com/talks/jamie_oliver.html

Breakfast Pizza

 

Last night I made a pasta with broccoli raab  and great northern beans, and thought that I would make a pizza with some of the left overs.  This lovely breakfast pizza has vitamins K, A, C, D, E, manganese, vitamins B6 and B12, dietary fiber, folate, potassium, iron, and iodine just to name a few.

I made my pizza dough with bread dough actually and shaped it into a rectangle.  I then topped it with olive oil, mashed beans with rosemary and thyme (for the sauce), some kale and beet greens, fresh mozzarella, potatoes and an over easy egg.  I decided not to cook the egg with the pizza because I don't like my eggs overcooked and prefer them to be creamy.  

 

I like my crust with some color but I still want it to be on the chewy side, so I have a trick for accomplishing that which I reveal after Thursdays' dinner at the Duttons.  

 

The egg just made it a homerun.  Super good and easy to do when you have awesome ingredients.

Can you believe this?

 

 Since we made the decision a year ago to do our best to eat local organic and sustainable food, we've been eating better than ever.  We've been doing a CSA (community supported agriculture) for over a year and have fallen in love with the idea of buying directly from our local farmers and eating seasonally.  We recently changed CSA's and wanted to share the good news.

Let me start by saying that I have a personal bias anyway towards KMK farm in Kingsburg CA.  Kyle and his family remind me of this famous Thomas Jefferson quote: " Those who labour in the earth are the chosen people of God, whose breasts he has made his peculiar deposit for substantial and genuine virture."  If you ever get the opportunity to tour KMK farm you'll know what I mean.  The respect and love of the earth and for the food it bears is overwhelmingly present in all who work  to provide my family and others with soul nourishing delights.  So when I heard that Kristi was starting their CSA I knew that I wanted to be part of it.

I love this CSA because I get to choose what we get in it.  For our first box we ordered: baby lettuce heads, broccoli raab, fennel, parsley, dill, kale, romanesco cauliflower, swiss chard, stir fry mix, sorrel, thyme,  watermelon radish and two dozen eggs.  I was so elated when I saw the box that I couldn't stop smiling.  Look at what we got!  Insane.  We made a frittata  for breakfast with the chard and some scallions that I bought this morning from Kyle and I plan on a big salad for dinner.  I highly recommend that you contact Kristi at: thefarmersdaughter.csa@gmail.com and sign up.  You'll be all smiles too.

Spicy Tofu Bento Bowl

Made this tonight for our weekly vegetarian dinner and it was so delicious I had to share.  Vegetarian Times Magazine.

Spicy Tofu:
1/4 c low-sodium soy sauce
1/4 c chile-garlic sauce
2 Tbs. dark sesame oil
14 oz extra firm tofu ( I cubed it and let it drain on kitchen towel all day)
5 green onions, finely choppped
1/4 c plain yogurt
2 Tbs. lemon juice


Salad:
1/4 c low sodium soy sauce
2 Tbs. lemon juice
1 Tbs. minced fresh ginger ( I opted to grate vs. mince)
1 tsp. chile garlic sauce
cooked brown rice
mixed baby greens
carrot (optional)
cucumber, seeded and choppped (optional)
avocado, peeled and sliced (optional)
Toasted sesame seeds (optional)

Spicy Tofu: Whisk together the soy sauce, chile, and sesame oil in bowl.  Heat a skillet over medium heat.  Dip tofu in soy sauce mixture and place into oil.  Fry until nice and golden brown.  Cool the tofu.
Mix the onions, yogurt, and lemon juice in remaining soy-chile mixture.  Toss with tofu.

Make Salad:  Whisk the soy sauce, lemon juice, ginger, and chile sauce in bowl or mason jar.
Place dressing on bottom of bowl.
Mound the rice on top.
Top with greens.
Shave carrot strips over top with peeler. (optional)
Top with tofu.
Top with cucumber and avocado. (optional)
Sprinkle with toasted sesame seeds.  (optional)

Enjoy!