This post came out of desperation. What I mean by that is that I was scrambling to get dish together for my class this week. And, of course, I was wanting to do a dish for Cinco de Mayo and was failing terribly. Then I remembered how much I L-O-V-E the rice that Chipotle's serves. It is their cilantro lime rice. And I know there are variations on a theme, so I began to Google away. I found this truly simple recipe and thought how could I not try this and see how ti comes out. The worst that can happen is that I do not make it again. Best case scenario, it is a hit.
Trust me (I do say that quite a bit in my recipes) when I tell you that I will never make any style of brown rice any other way but this way. So let's quit with the chit-chat and get down to this recipe....shall we?
1 cup long rain brown rice (basmati, jasmine, or regular)
1 t oil or vegan butter
1/2 t sugar of choice
2&1/2 cups water
Juice from 2 limes
1/4 cup chopped cilantro
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Heat frying pan to medium heat and add oil or butter. Add the rice and sugar and stir constantly until the rice is thoroughly coated. Add rice to cooking pot or rice cooker and cook as you normally do until rice is tender.
Once rice is finished cooking add lime juice and cilantro. Serve hot.
I loved this dish, but I know in my house we would add more lime juice and cilantro. But if you are not a lover of cilantro then cut it in half and substitute the other half with parsley. If you ABSOLUTELY have not lime juice then I guess you can you lemon juice, but I would not recommend it unless you have no option. Please make this and you will see, as I did that each and every rice grain falls off thee other ones. And remember, make...eat...enjoy!
Showing posts with label Frugal. Show all posts
Showing posts with label Frugal. Show all posts
Friday, May 3, 2013
Monday, August 1, 2011
Spicy Hashbrown Soup
This is one of those that has an odd ring to it, but if you give it a chance, it just might grow on you. I loved this from the get go, but no one here liked it at all. I will make it again, but I won't have to share. Awwww, ain't that just too bad.
1&1/2 cups hash browns(we shredded our own potatoes)
1-2 T olive oil
1 cup water
3-6 pickled jalapeno slices
1/4 cup nutritional yeast
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~
In a skillet heat oil if you are NOT using a non-stick skillet, to a medium-medium high heat. Heat potatoes until they are crisp on both sides.
Add water, jalapenos and nutritional yeast and stir until the flakes are blended.
Let heat until boiling. Remove from heat and add slat and pepper to taste.
This is so simple it scares me. And even though my family did not like this one. I loved it for its taste and quirkiness. So try it and see what you think. and as always, make...eat...enjoy.
1&1/2 cups hash browns(we shredded our own potatoes)
1-2 T olive oil
1 cup water
3-6 pickled jalapeno slices
1/4 cup nutritional yeast
Salt and pepper to taste
~~~~~~~~~~~~~~~~~~~~~~
In a skillet heat oil if you are NOT using a non-stick skillet, to a medium-medium high heat. Heat potatoes until they are crisp on both sides.
Add water, jalapenos and nutritional yeast and stir until the flakes are blended.
Let heat until boiling. Remove from heat and add slat and pepper to taste.
This is so simple it scares me. And even though my family did not like this one. I loved it for its taste and quirkiness. So try it and see what you think. and as always, make...eat...enjoy.
Wednesday, January 5, 2011
Lemony Lentil Soup
I love soup. And for many different reasons. First off, I did not find my love for soups until I lived up north way back in the day. Yes, this native Floridian was transplanted to the great white north for about 3 & 1/2 years. And I loved it tremendously.
You have to keep in mind that I only knew of snow and the such through movies and post cards. So for me to see it first hand was just an incredible experience. I think everyone should experience snow. It is truly amazing.
Back to food. Soups. Ahhh, yes, these lovely little concoctions can be a meal in and of themselves. You got that right. If you have enough goodies in them, all you need is a beverage to wash it down and lest we for get thee ever popular bread on the side. Pick a bread...any bread and you are good to go. There may be more than a few who feel that this is just a precursor to an entire meal. Hogwash I say. If you look at some soup recipes, you will see for yourself that that are a meal in a bowl Alllriiight, serve it over some noodles or rice, which ever suits your fancy. But know this. It is not necessary. And as of late, I found this one on VegWeb.
1 cup green or brown lentils (dry)
4-6 cups veggie broth
1 bay leaf
1/2 t oregano
1/2 t fresh ground pepper
1/2 t salt
1/2 t curry powder
1 medium onion, about 1/3 cup, finely chopped
olive oil as needed
1/2 - 1 cup brown rice (uncooked)
1 - 2 lemons
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pick through lentils, clearing out all debris. Then rinse thoroughly. In a large soup pot, add your broth along with your lentils, bring to a boil.
Lower the heat to a low steady full boil, but not a full rolling boil. Add the bay leaf, oregano, curry powder, pepper, and salt. Cover and cook for 25 minutes.
While the soup is cooking saute the onion and rice in your olive oil. Coat your pan with enough oil that the rive and onion do not stick, but not so much they are swimming in thee oil. About 5-6 minutes. Once your timer has gone off, add your rice/onion mixture and cook for another 20 minutes. Remove bay leaf.
Serve hot and with a dash of lemon. If you think lemon sounds odd in this soup. Put your wrinkled nose aside and trust me on this one. Once you have had this soup, you will not be able to eat it without the lemon. Now go make this and name your first born after me as thanks.
You have to keep in mind that I only knew of snow and the such through movies and post cards. So for me to see it first hand was just an incredible experience. I think everyone should experience snow. It is truly amazing.
Back to food. Soups. Ahhh, yes, these lovely little concoctions can be a meal in and of themselves. You got that right. If you have enough goodies in them, all you need is a beverage to wash it down and lest we for get thee ever popular bread on the side. Pick a bread...any bread and you are good to go. There may be more than a few who feel that this is just a precursor to an entire meal. Hogwash I say. If you look at some soup recipes, you will see for yourself that that are a meal in a bowl Alllriiight, serve it over some noodles or rice, which ever suits your fancy. But know this. It is not necessary. And as of late, I found this one on VegWeb.
1 cup green or brown lentils (dry)
4-6 cups veggie broth
1 bay leaf
1/2 t oregano
1/2 t fresh ground pepper
1/2 t salt
1/2 t curry powder
1 medium onion, about 1/3 cup, finely chopped
olive oil as needed
1/2 - 1 cup brown rice (uncooked)
1 - 2 lemons
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pick through lentils, clearing out all debris. Then rinse thoroughly. In a large soup pot, add your broth along with your lentils, bring to a boil.
Lower the heat to a low steady full boil, but not a full rolling boil. Add the bay leaf, oregano, curry powder, pepper, and salt. Cover and cook for 25 minutes.
While the soup is cooking saute the onion and rice in your olive oil. Coat your pan with enough oil that the rive and onion do not stick, but not so much they are swimming in thee oil. About 5-6 minutes. Once your timer has gone off, add your rice/onion mixture and cook for another 20 minutes. Remove bay leaf.
Serve hot and with a dash of lemon. If you think lemon sounds odd in this soup. Put your wrinkled nose aside and trust me on this one. Once you have had this soup, you will not be able to eat it without the lemon. Now go make this and name your first born after me as thanks.
Thursday, December 30, 2010
Cabbage Un-Roll
This is another so easy recipe that it scares me to death. I have such wonderful memories of my father's mother making stuffed cabbage when we would visit her in Michigan. Man she could make that dish like no one else I knew. I would crave as soon as our feet hit the floor of her house. I have made this dish a few times as a vegetarian, but rolling them leaves is a bear. With that said, in walk this recipe. So easy a monkey could make it. So read on and make this with comfort food in mind.
1 head of cabbage, chopped
6 carrots, chopped, (optional, we used them)
1 jar-24 ounces tomato sauce
1 bullion cube, (we used our own broth)
1 package vegan ground beef, (use your favorite)
1 t salt, maybe more
1/2 t pepper, maybe more
8 cups of cooked rice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Put cabbage, carrots, sauce(plus one can of water), and bullion/broth in a large pot. Bring to a boil, then reduce heat and simmer for about 20 minutes., or until the vegetables are soft. Stir in your veggie ground beef, add spices and serve over rice.
Could this dish have been any simpler. Was I lying when I said a monkey cold make this dish...no disrespect to those primates. But see the ease of this lovely comfort food. serve this on a cold night with a slab of cornbread.
This was another great dish from VegWeb.
1 head of cabbage, chopped
6 carrots, chopped, (optional, we used them)
1 jar-24 ounces tomato sauce
1 bullion cube, (we used our own broth)
1 package vegan ground beef, (use your favorite)
1 t salt, maybe more
1/2 t pepper, maybe more
8 cups of cooked rice
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Put cabbage, carrots, sauce(plus one can of water), and bullion/broth in a large pot. Bring to a boil, then reduce heat and simmer for about 20 minutes., or until the vegetables are soft. Stir in your veggie ground beef, add spices and serve over rice.
Could this dish have been any simpler. Was I lying when I said a monkey cold make this dish...no disrespect to those primates. But see the ease of this lovely comfort food. serve this on a cold night with a slab of cornbread.
This was another great dish from VegWeb.
Tuesday, December 14, 2010
Shepard's Pie
What a great comfort food. I did not have this made for me as a child growing up. Oddly enough. my mother is from the South, but my mom never made this dish. What a shame, for this is such a simple basic, easily adaptable recipe you could have ever imagined. You can easily adapt it to whatever you have a in your pantry and or freezer and or fridge. It is that inter-changeable.
So let's get down to business and show you this recipe. Just so you know I am finding a great majority of my recipes on VegWeb. This is a strictly vegetarian recipes, but how they break them down into so many different categories is mind blowing. And if they do not have it, you don't need it. Another great plus is that these recipes are submitted by folks like you and me. So these recipes have been tried and tested over and over again. Plus folks who make these recipes send in their reviews with what they have added or taken away, so extremely user-friendly.
Olive oil (As needed)
1 (12 ounce) package veggie ground beef
2 large carrots, grated
1 medium onion, chopped
1&1/2 t rosemary
1T + 1&1/2 t vegetarian Worcestershire sauce
1&1/2 t salt
1 cup frozen corn
7 potatoes, boiled and mashed
~~~~~~~~~~~~~~~~~~~~~~~~
-Preheat oven to 350 degrees. Cook ground 'beef' with onion and grated carrot in olive oil for about 5 minutes over medium heat.
-Add salt, rosemary and Worcestershire sauce and m ix well.
-Put mixture in casserole dish and top with corn and then potatoes. I would make sure the potatoes are not very stiff, for they will cook more in the oven. So make sure there is a bit of a give to them.
-Bake at 350 for 30 minutes.
Just give me a piece of cornbread or biscuit and I am good to go.
So let's get down to business and show you this recipe. Just so you know I am finding a great majority of my recipes on VegWeb. This is a strictly vegetarian recipes, but how they break them down into so many different categories is mind blowing. And if they do not have it, you don't need it. Another great plus is that these recipes are submitted by folks like you and me. So these recipes have been tried and tested over and over again. Plus folks who make these recipes send in their reviews with what they have added or taken away, so extremely user-friendly.
Olive oil (As needed)
1 (12 ounce) package veggie ground beef
2 large carrots, grated
1 medium onion, chopped
1&1/2 t rosemary
1T + 1&1/2 t vegetarian Worcestershire sauce
1&1/2 t salt
1 cup frozen corn
7 potatoes, boiled and mashed
~~~~~~~~~~~~~~~~~~~~~~~~
-Preheat oven to 350 degrees. Cook ground 'beef' with onion and grated carrot in olive oil for about 5 minutes over medium heat.
-Add salt, rosemary and Worcestershire sauce and m ix well.
-Put mixture in casserole dish and top with corn and then potatoes. I would make sure the potatoes are not very stiff, for they will cook more in the oven. So make sure there is a bit of a give to them.
-Bake at 350 for 30 minutes.
Just give me a piece of cornbread or biscuit and I am good to go.
Friday, June 4, 2010
Paper Or Plastic?
Not anymore, or so it will be in California in the foreseeable future. By the year 2012, you will no longer be asked if you want paper or plastic, you will either have to bring your own, or be charged $.05 for a recycled paper bag. I can't wait for that to get to my home state.
I was recently at the grand opening of a grocery store where my company is a vendor. There were many of us from our company, and us who demonstrated the meat and cheese (Yes I work for a deli meat company) would rotate between giving out samples and greeting customers at the front door.
I saw a lady walk in with a bag from Whole Foods that read, 'I use to be a plastic bottle.' It was ingenious. I mean think about it. I told her how much we do in the green category and our conversation was going splendidly until an old fart of a man walked by and gruffed out, 'You will never see my use any of those.' I, of course, could say nothing, for I was on duty. But the lady I was talking to, did not have to obey my constraints. She, without missing a beat, politely told him, when they start charging you for them, you may see things differently. She had won me over.
But my daughter asked me, 'What if you gave people a discount for using the reusable bags, won't that make them use them more often?' And I told her no, and for this reason. People are so accustomed to BOGO, 1/2 off, sale, reduced price, clearance. BUT, when you take their money from them right out of their pockets, that makes them mad, and people do not like parting with their money.
So, I look forward to the day when folks get charged for the bags they use. There are may a day that I walk out and never even use a bag...for 1 item...really?
Read more here.
I was recently at the grand opening of a grocery store where my company is a vendor. There were many of us from our company, and us who demonstrated the meat and cheese (Yes I work for a deli meat company) would rotate between giving out samples and greeting customers at the front door.
I saw a lady walk in with a bag from Whole Foods that read, 'I use to be a plastic bottle.' It was ingenious. I mean think about it. I told her how much we do in the green category and our conversation was going splendidly until an old fart of a man walked by and gruffed out, 'You will never see my use any of those.' I, of course, could say nothing, for I was on duty. But the lady I was talking to, did not have to obey my constraints. She, without missing a beat, politely told him, when they start charging you for them, you may see things differently. She had won me over.
But my daughter asked me, 'What if you gave people a discount for using the reusable bags, won't that make them use them more often?' And I told her no, and for this reason. People are so accustomed to BOGO, 1/2 off, sale, reduced price, clearance. BUT, when you take their money from them right out of their pockets, that makes them mad, and people do not like parting with their money.
So, I look forward to the day when folks get charged for the bags they use. There are may a day that I walk out and never even use a bag...for 1 item...really?
Read more here.
Wednesday, June 2, 2010
Sprout. Sprout. Let It All Out!
I love this chick. She has taught me so much and because of her, I am seriously contemplating getting my own Youtube channel...nah, just kidding. But the thought has crossed my mind. I love food, preparing it, cooking it and then eating it, so why not share that passion with others. One day.
But on to the real reason of this post. I have begun to sprout. No, not lie that, because i am older and no longer growing, but I am sprouting beans and seeds. Right now, in the fridge, I have alfalfa sprouts and lentil sprouts, and both batches came out fantastic. And so darned easy, even a monkey could pull this off. And I am now in the process of sprouting mung beans. So far so good.
These little gems are a powerhouse of foods. Take what they offer and multiply it be thee nth degree and that is what you have in the way of foods. It did take a wee bit to get use to their earthy flavor, but once you get rolling you just can't stop. I love my sprouts and use them on just about anything and everything and just nibble on them when I need a little hold me over. So get off the couch and give sprouting a try, you will not regret it.
Monday, May 24, 2010
You Can Cook
So may people think you need to be a chef to go into a kitchen to create a lovely meal. Nothing could be further from the truth. all you need is a passion...and a passion for food and for showing others what your passion is, which is food.
I myself, could be in the kitchen (dishes included) all day long and not give a care. I did that, about 4 years ago at Thanksgiving. My sister was here with her brood and my other sister showed up and we were nearly 19 some-odd people strong. We cranked in the kitchen from right after breakfast until the time we sat down. Now granted, there were many people to cook for, but I have learned as I go along with each now holiday and this next will set folks on their heels. Thanksgiving of 2010, we will not serve meat.
I can see my husband saying it now. These people expect meat. OK, then let them cook it and bring it. I have no problem with that, I myself will not be cooking a poor defenseless bird this year. I have no problem with others eating meat but I no longer feel the pressure to 'entertain' people in my home and go by their rules. I am not trying to come off as condescending, but I no longer feel I have to conform to everyone else's norm. It is not what I do, so why do it now? What if I did not consume alcohol, would folks expect me to serve liquor at my house if it went against the grain of my beliefs? I think not, so what is the difference? There isn't any difference. It's just that so many folks feel that you 'have to' have meat at the table that they feel lost without it. I feel just thee opposite. I find it a challenge to fill that void, so bring it on.
I do have a feeling however, that our guests may be smaller when we declare that there will be no bird...or pig for that matter, gracing our tables. With that out there, you can very easily start on your own private journey and get in the kitchen. They say, 'A way to a mans heart is through his stomach', that is so very true. But you may feel inadequate in the kitchen. Well let those feelings go. Stop being afraid, for that is when two things happen. 1) Your fear over takes you and it has then won. 2) When you become afraid, accidents happen. So find your mojo and let's see what is so good about being home in the kitchen over that lousy drive-thru window with even crappier food.
1) It's economical.
Home cooking saves money...bar none. Do the math yourself. Figure out how much it would take you to eat out 3 meals a day and do give me that dollar menu for all three meals, I ain't buyin' that.
2) It's safer.
When you do the cooking, you have control over what goes into your meals. And buying organic makes it all that healthier.
3) It's Healthier.
Even if you are not a raw vegan, you can still eat healthier. For anyone who has seen me in action, you all know the 3 questions I tell you to ask about your food. a) Can you pronounce thee ingredients? b) Would you have those ingredients in your pantry? c) Would your great-grandmother recognize it as real food? Know what is in your food and where it comes from.
4) It tastes better.
You may find your food may need a touch more salt for a while, but that is because you have been brainwashed, manipulated into thinking that is what you want and or need. WRONG! Big food chains have been changing your taste buds for years, but let me be the one to tell you, you do not need 1,238 milligrams of sodium to have something taste good.
5) It tastes like you want it to.
You like spicy, nutty, sweet, then go for it, but there is only so much they can alter when the food has been processed beyond anything and made in some factory. But at home, skies the limit and how your food can taste.
6) It's satisfying.
There is nothing more satisfying to your stomach and to your ego than to see people enjoy your creation. And you can take full credit for making that rice pilaf and smile all the while. Go on, you deserve it.
7) It makes reducing meat consumption easier.
If you haven't tried it yet, visit, Meatless Monday and see how many people are giving it a try...one day at a time. Small moves people, small moves.
8) It is a gift to future generations. 100 years ago there was no such a thing as a restaurant chain, or mass produced foods, or factory farmed animals. People took the time to cook and then sit with family and enjoy said meal. How many of you actually sit down at an actual dinner table and eat together with any member of your family? I do, even if it is only one of my family. We have gotten away from that tradition. Maybe you can kindle that again in your home. And sitting in front of the TV with a slice of pizza does not count.
9) It enriches your life.
Have a pot luck dinner. Do a dinner and a movie night. Do a food theme night that correlates with a board game or movie or color coordinate with a holiday. At Saint Patrick's Day have everyone bring something native to Ireland or bring something green. You get my drift.
10) It makes a statement.
When you tell someone that you will not join them at the sports bar or the local pizza house, and they ask why...tell them. Maybe by hearing your reasons, you will have planted a seed. they may not take root right away, but eventually you will hit upon someone who it does take hold with.
I myself, could be in the kitchen (dishes included) all day long and not give a care. I did that, about 4 years ago at Thanksgiving. My sister was here with her brood and my other sister showed up and we were nearly 19 some-odd people strong. We cranked in the kitchen from right after breakfast until the time we sat down. Now granted, there were many people to cook for, but I have learned as I go along with each now holiday and this next will set folks on their heels. Thanksgiving of 2010, we will not serve meat.
I can see my husband saying it now. These people expect meat. OK, then let them cook it and bring it. I have no problem with that, I myself will not be cooking a poor defenseless bird this year. I have no problem with others eating meat but I no longer feel the pressure to 'entertain' people in my home and go by their rules. I am not trying to come off as condescending, but I no longer feel I have to conform to everyone else's norm. It is not what I do, so why do it now? What if I did not consume alcohol, would folks expect me to serve liquor at my house if it went against the grain of my beliefs? I think not, so what is the difference? There isn't any difference. It's just that so many folks feel that you 'have to' have meat at the table that they feel lost without it. I feel just thee opposite. I find it a challenge to fill that void, so bring it on.
I do have a feeling however, that our guests may be smaller when we declare that there will be no bird...or pig for that matter, gracing our tables. With that out there, you can very easily start on your own private journey and get in the kitchen. They say, 'A way to a mans heart is through his stomach', that is so very true. But you may feel inadequate in the kitchen. Well let those feelings go. Stop being afraid, for that is when two things happen. 1) Your fear over takes you and it has then won. 2) When you become afraid, accidents happen. So find your mojo and let's see what is so good about being home in the kitchen over that lousy drive-thru window with even crappier food.
1) It's economical.
Home cooking saves money...bar none. Do the math yourself. Figure out how much it would take you to eat out 3 meals a day and do give me that dollar menu for all three meals, I ain't buyin' that.
2) It's safer.
When you do the cooking, you have control over what goes into your meals. And buying organic makes it all that healthier.
3) It's Healthier.
Even if you are not a raw vegan, you can still eat healthier. For anyone who has seen me in action, you all know the 3 questions I tell you to ask about your food. a) Can you pronounce thee ingredients? b) Would you have those ingredients in your pantry? c) Would your great-grandmother recognize it as real food? Know what is in your food and where it comes from.
4) It tastes better.
You may find your food may need a touch more salt for a while, but that is because you have been brainwashed, manipulated into thinking that is what you want and or need. WRONG! Big food chains have been changing your taste buds for years, but let me be the one to tell you, you do not need 1,238 milligrams of sodium to have something taste good.
5) It tastes like you want it to.
You like spicy, nutty, sweet, then go for it, but there is only so much they can alter when the food has been processed beyond anything and made in some factory. But at home, skies the limit and how your food can taste.
6) It's satisfying.
There is nothing more satisfying to your stomach and to your ego than to see people enjoy your creation. And you can take full credit for making that rice pilaf and smile all the while. Go on, you deserve it.
7) It makes reducing meat consumption easier.
If you haven't tried it yet, visit, Meatless Monday and see how many people are giving it a try...one day at a time. Small moves people, small moves.
8) It is a gift to future generations. 100 years ago there was no such a thing as a restaurant chain, or mass produced foods, or factory farmed animals. People took the time to cook and then sit with family and enjoy said meal. How many of you actually sit down at an actual dinner table and eat together with any member of your family? I do, even if it is only one of my family. We have gotten away from that tradition. Maybe you can kindle that again in your home. And sitting in front of the TV with a slice of pizza does not count.
9) It enriches your life.
Have a pot luck dinner. Do a dinner and a movie night. Do a food theme night that correlates with a board game or movie or color coordinate with a holiday. At Saint Patrick's Day have everyone bring something native to Ireland or bring something green. You get my drift.
10) It makes a statement.
When you tell someone that you will not join them at the sports bar or the local pizza house, and they ask why...tell them. Maybe by hearing your reasons, you will have planted a seed. they may not take root right away, but eventually you will hit upon someone who it does take hold with.
Tuesday, April 20, 2010
Carrot Salad
I am a culinary genius. Please do not thank me now, I have a recipe to post. After teaching my raw food class last night, I knew I had to start expanding my knowledge of raw food AND my repertoire of meals.. Suffice it to say I have dug out my cookbooks, raw and vegetarian and I am on a mission, to see what is out there in the raw food world and how easy I can make these dishes...not just for me, but for my adoring fans. *Was thee adoring fans a bit too much?*
I love carrots, and I have always preferred them raw. And I have made the traditional carrot salad that is laden with mayonnaise, and that is all fine and dandy, but move over mayo, here comes a salad that even Bugs would envy.
4 large carrots, shredded (mine were smaller, so I used 5)
3 scallions, minced (I used red onion)
Juice of 1 lemon
1t orange rind (didn't have, didn't use it)
1T extra virgin olive oil
3T fresh parsley, minced
1/4 t cayenne (I will cut it to 1/8 next time)
1/2 t cumin
Braggs/Soy sauce/ tamari to taste
~~~~~~~~~~~~~~~~~~~~~~~~
Combine all ingredients, toss well and let marinate for at least 1 hour before serving.
I made this and served over basmati rice my daughter had made for veggie sushi she made for her lunch, and oh my stars. This is a keeper and one I will be making for friends and family and definitely at my next raw food class.
I snagged this recipe from a book I got at a used book sale. Do not think you have to spend top money and expensive books. If you have the money and want to, then by all meas do so, but there are so many books out there and many of them have salad recipes. Pick one up for $.50 and see what is inside. This book is Dining in the Raw by Rita Romano
I love carrots, and I have always preferred them raw. And I have made the traditional carrot salad that is laden with mayonnaise, and that is all fine and dandy, but move over mayo, here comes a salad that even Bugs would envy.
4 large carrots, shredded (mine were smaller, so I used 5)
3 scallions, minced (I used red onion)
Juice of 1 lemon
1t orange rind (didn't have, didn't use it)
1T extra virgin olive oil
3T fresh parsley, minced
1/4 t cayenne (I will cut it to 1/8 next time)
1/2 t cumin
Braggs/Soy sauce/ tamari to taste
~~~~~~~~~~~~~~~~~~~~~~~~
Combine all ingredients, toss well and let marinate for at least 1 hour before serving.
I made this and served over basmati rice my daughter had made for veggie sushi she made for her lunch, and oh my stars. This is a keeper and one I will be making for friends and family and definitely at my next raw food class.
I snagged this recipe from a book I got at a used book sale. Do not think you have to spend top money and expensive books. If you have the money and want to, then by all meas do so, but there are so many books out there and many of them have salad recipes. Pick one up for $.50 and see what is inside. This book is Dining in the Raw by Rita Romano
Friday, January 22, 2010
Garlicky Caeser Dressing
I love not having to buy bottled dressings. Now, if I cold only get my husband to stop buying them. That is not to say I have not fallen off the wagon and used bottled dressing when it is in the house, but my preference is to stay clear of those processed things in a bottle. I went to the produce market today and felt inspired to cook, prepare something...anything. I also keep seeing this picture of a cold pasta salad in the grocery stores I work in. And due to the fact it is a chain of stores the picture is the same in every single store. That is not a complaint.
It is a basic elbow noodle salad, and for color there are black olives, red onion, grape tomatoes and possibly some green peppers. But suffice it to say it is your basic colorful pasta salad. Now I have not had the time to devote to cold pasta salads as I would like to, but I am getting rolling now. For both my husband and I do not have access to any way to warm our noon meals if we are working. So, salads it is. But even for us vegetarians, that can get old after a while. So I thought I would take a whack at this cold pasta salad thing tonight.
The salad ingredients were simple enough, but now it was to the dressing part. I had to get it just right or the salad would die if they, meaning the salad and dressing, did not get along. Along comes the Cooking Lady and I saved the day. I found a scrumptious dressing to pair wonderfully with any salad, greens included. So try this salad out for size and see what you think.
This dressing came from the book I snagged at the withdrawn section of a library down in Fort Lauderdale for $.50...who knew!! Vegetarian Times Complete Cook Book.
Approximately 2 cups cooked elbow pasta
1/2 cup grape tomatoes, cut in half
1/4 red onion, sliced to your liking
1 stalk celery, cut to your liking
Black olives would be perfect for this dish, but we had none
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4-5 cloves garlic (I put them through the press)
1 t virgin olive oil
1 t red wine vinegar
2 t balsamic vinegar
Juice of 1 lemon
1 t water
1/2 t dry mustard
1-2 drops hot sauce (I added a bit more)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
With a fork, mash garlic in thee olive oil. Whisk in the remaining ingredients. Let the dressing sit overnight in your frig if you want a stronger garlic flavor. Trust me this is strong enough without having to sit overnight, but it is your call. This was a grand way to use cold pasta that we had no idea what to do with. Thank you cold pasta recipes. **Make sure your pasta has completely cooled before adding the dressing.**
It is a basic elbow noodle salad, and for color there are black olives, red onion, grape tomatoes and possibly some green peppers. But suffice it to say it is your basic colorful pasta salad. Now I have not had the time to devote to cold pasta salads as I would like to, but I am getting rolling now. For both my husband and I do not have access to any way to warm our noon meals if we are working. So, salads it is. But even for us vegetarians, that can get old after a while. So I thought I would take a whack at this cold pasta salad thing tonight.
The salad ingredients were simple enough, but now it was to the dressing part. I had to get it just right or the salad would die if they, meaning the salad and dressing, did not get along. Along comes the Cooking Lady and I saved the day. I found a scrumptious dressing to pair wonderfully with any salad, greens included. So try this salad out for size and see what you think.
This dressing came from the book I snagged at the withdrawn section of a library down in Fort Lauderdale for $.50...who knew!! Vegetarian Times Complete Cook Book.
Approximately 2 cups cooked elbow pasta
1/2 cup grape tomatoes, cut in half
1/4 red onion, sliced to your liking
1 stalk celery, cut to your liking
Black olives would be perfect for this dish, but we had none
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
4-5 cloves garlic (I put them through the press)
1 t virgin olive oil
1 t red wine vinegar
2 t balsamic vinegar
Juice of 1 lemon
1 t water
1/2 t dry mustard
1-2 drops hot sauce (I added a bit more)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
With a fork, mash garlic in thee olive oil. Whisk in the remaining ingredients. Let the dressing sit overnight in your frig if you want a stronger garlic flavor. Trust me this is strong enough without having to sit overnight, but it is your call. This was a grand way to use cold pasta that we had no idea what to do with. Thank you cold pasta recipes. **Make sure your pasta has completely cooled before adding the dressing.**
Wednesday, September 23, 2009
I Love My Grains
I just got me delivery of grains. And for me it is like Christmas morning. This order I got an entire bucket of soft white and split a bucket of garbanzo beans and a bucket of brown rice with Denise Punger . She got other items that I will definitely be putting on my next order. The one thing that caught my eye was the unsweetened coconut flakes. I know what I purchase In the store is loaded with sugar and I needed coconut, due to the fact that we were 100% out of it and the fact that we go through so much of it due to our homemade granola. So when I saw Denise's package of unsweetened coconut, I was very tempted to, yes, steal it.
And when I go to pick up our grains I get to see what others order and then my wheels begin to turn. The group we go through is Bread Beckers and all you have to do is find the group that is local to you and contact them, find out their schedule and you are in business. I like this group because it has quarterly deliveries and that is a good thing. But there is another group to go through that does not have deliveries as often and their order is usually on a semi rig. I know they need at least a 10,000 pound order before they can schedule a delivery and trust me that is not that difficult to get done. I had no idea there were that many of us out there...healthy folks I mean, who knew. I believe the company that hosts the big delivery is Montana Flour and Grains .
I will find out more information about Montana so you folks can look into hooking up to get in on a bigger order. I helped host one of their deliveries and it was thee most fun I had had in a long time. When that semi pulled up to the street where the delivery was taking place I felt like a school girl on her first day of school. I would love to be a part of that once again.
Buying bulk is definitely the way to go. I buy bulk whenever possible. Whether it be via a co-op or in the local health food store, bulk is cheaper and better for thee environment. Less packaging and less shopping miles, for if I have it I don't run out to get it on a whim.
So check out these places and I will give updates on Montana to make sure I put in the correct link.
And when I go to pick up our grains I get to see what others order and then my wheels begin to turn. The group we go through is Bread Beckers and all you have to do is find the group that is local to you and contact them, find out their schedule and you are in business. I like this group because it has quarterly deliveries and that is a good thing. But there is another group to go through that does not have deliveries as often and their order is usually on a semi rig. I know they need at least a 10,000 pound order before they can schedule a delivery and trust me that is not that difficult to get done. I had no idea there were that many of us out there...healthy folks I mean, who knew. I believe the company that hosts the big delivery is Montana Flour and Grains .
I will find out more information about Montana so you folks can look into hooking up to get in on a bigger order. I helped host one of their deliveries and it was thee most fun I had had in a long time. When that semi pulled up to the street where the delivery was taking place I felt like a school girl on her first day of school. I would love to be a part of that once again.
Buying bulk is definitely the way to go. I buy bulk whenever possible. Whether it be via a co-op or in the local health food store, bulk is cheaper and better for thee environment. Less packaging and less shopping miles, for if I have it I don't run out to get it on a whim.
So check out these places and I will give updates on Montana to make sure I put in the correct link.
Friday, September 11, 2009
Homemade Rice Milk
We are slowly but surely losing dairy products and processed foods in our home. The processed foods have been about 95% gone from our home for a while. But there are some products we still purchase, only due to the fact that we do not have recipes for them. I have one more to scratch off my list. Rice Milk.
Since entering the working world again, I have fallen behind on many things I use to do on a daily basis, like reading blogs. But when I do get a moment, I try to see what all you folks are cooking and see if they would fit into our diet and or lifestyle. Well this recipe came along at the right time. Heather, over at McDougalling with Chile & Friends posted this ever so simple recipe for rice milk. A whim recipe here is determined mostly by the fact of whether or not I have all thee ingredients. So, I set out to make this recipe and it came out fantastic.
I am going to post it here, but go take a look at Chile's blog, she has some really great recipes there. I recently tried one of her dressing recipes and it was great as well...another processed food I no longer purchase.
-Cook 1/2 cup of brown rice per package directions (typically 1 cup water and a dash of salt).
-Allow rice to cool.
-Fill blender with 4 cups of water, then add rice.
-Blend until water turns white and mixture is smooth (a minute or two).
-Pour into jars and refrigerate.
-Shake before using.
~~~~~~~~~~~~~~~~~~~~~~~~~~
I did filter the pulp and I used it the next morning as a warmed/hot cereal. It was delicious. I added a touch of raw sugar along with some cinnamon and raisins and all was well at our breakfast table.
I think next time I will make more, save the pulp again and make either rice pudding or throw it in a soup. You can freeze the pulp as well and keep on freezing until you reach thee amount you need for said recipe. Make this recipe and use the milk. To this day I am not a milk drinker, but this will definitely go into many recipes we make. Enjoy, and thank you Heather!!!!
Since entering the working world again, I have fallen behind on many things I use to do on a daily basis, like reading blogs. But when I do get a moment, I try to see what all you folks are cooking and see if they would fit into our diet and or lifestyle. Well this recipe came along at the right time. Heather, over at McDougalling with Chile & Friends posted this ever so simple recipe for rice milk. A whim recipe here is determined mostly by the fact of whether or not I have all thee ingredients. So, I set out to make this recipe and it came out fantastic.
I am going to post it here, but go take a look at Chile's blog, she has some really great recipes there. I recently tried one of her dressing recipes and it was great as well...another processed food I no longer purchase.
-Cook 1/2 cup of brown rice per package directions (typically 1 cup water and a dash of salt).
-Allow rice to cool.
-Fill blender with 4 cups of water, then add rice.
-Blend until water turns white and mixture is smooth (a minute or two).
-Pour into jars and refrigerate.
-Shake before using.
~~~~~~~~~~~~~~~~~~~~~~~~~~
I did filter the pulp and I used it the next morning as a warmed/hot cereal. It was delicious. I added a touch of raw sugar along with some cinnamon and raisins and all was well at our breakfast table.
I think next time I will make more, save the pulp again and make either rice pudding or throw it in a soup. You can freeze the pulp as well and keep on freezing until you reach thee amount you need for said recipe. Make this recipe and use the milk. To this day I am not a milk drinker, but this will definitely go into many recipes we make. Enjoy, and thank you Heather!!!!
Wednesday, August 26, 2009
I'm Packin'
And I ain't talkin' about a 6-shooter.
For those who may not know or remember, I started back to work lat week. I am a demonstration lady for Boars Head Deli Meats. I know, thee irony. Anyhow, I am having a great time. Not because people are buying my product, (which is a good thing, because if they did not buy it, I would not have a job) but because I am where I do my best work, dealing with the people. Everyone has a calling and this is mine. Stick me in a cubicle and I would wither away.
With that said, I had a little epiphany/revaluation, if you will. My husband had a bit of extra cash so he gave it to me, being the woman on the road now. And I felt a bit special and bought lunch out on three different occasions while working. I do get a 30 minute lunch break.
On two occasions I ordered vegetarian sushi and it was wonderful, but the packaging made my skin crawl. And I had no where to store it so I may recycle the containers. So the guilt factor was way high. Then on the last day I purchased lunch I went to my favorite sub shop and ordered a veggie delight and splurged on my favorite junk food...potato chips, BBQ flavored. I decided on no soda and opted for water. As I was sitting there, I turned the chips over and read their ingredient label. And what do I find? MSG! Yep. So guess what item I won't be purchasing there any longer?
But in a nutshell I did not like how I felt after having eaten out. I felt heavy, bloated and as if I was cheating on myself. I told a dear friend of mine that if I had only a slice of homemade bread and a half a banana to eat, I would no longer buy my lunches out.
And lest we forget the expense. I ate out 3 days only and probably dropped $21 in total. That is gas in my tank. I don't know how folks afford to do it on a daily basis. I would much rather put my money and health to better use.
So for this puppy, I will be brown bagging it in a manner of speaking. And look forward to some recipes here shortly, for I have been cooking and learning to adjust to my new working schedule.
For those who may not know or remember, I started back to work lat week. I am a demonstration lady for Boars Head Deli Meats. I know, thee irony. Anyhow, I am having a great time. Not because people are buying my product, (which is a good thing, because if they did not buy it, I would not have a job) but because I am where I do my best work, dealing with the people. Everyone has a calling and this is mine. Stick me in a cubicle and I would wither away.
With that said, I had a little epiphany/revaluation, if you will. My husband had a bit of extra cash so he gave it to me, being the woman on the road now. And I felt a bit special and bought lunch out on three different occasions while working. I do get a 30 minute lunch break.
On two occasions I ordered vegetarian sushi and it was wonderful, but the packaging made my skin crawl. And I had no where to store it so I may recycle the containers. So the guilt factor was way high. Then on the last day I purchased lunch I went to my favorite sub shop and ordered a veggie delight and splurged on my favorite junk food...potato chips, BBQ flavored. I decided on no soda and opted for water. As I was sitting there, I turned the chips over and read their ingredient label. And what do I find? MSG! Yep. So guess what item I won't be purchasing there any longer?
But in a nutshell I did not like how I felt after having eaten out. I felt heavy, bloated and as if I was cheating on myself. I told a dear friend of mine that if I had only a slice of homemade bread and a half a banana to eat, I would no longer buy my lunches out.
And lest we forget the expense. I ate out 3 days only and probably dropped $21 in total. That is gas in my tank. I don't know how folks afford to do it on a daily basis. I would much rather put my money and health to better use.
So for this puppy, I will be brown bagging it in a manner of speaking. And look forward to some recipes here shortly, for I have been cooking and learning to adjust to my new working schedule.
Sunday, June 28, 2009
Just Look In Their Grocery Carts
I debated highly whether or not to take the job I currently have. And for no other reason then the fact that I honestly would not eat just about any of the stuff I push upon the poor souls that walk by demonstration cart.
And when unemployment sent me to fill out applications I applied to most places that were geographically close to home. I was unsure as to whether or not I should even apply at some places I cringe at when I drive by them on the road, but we are borrowing vast amounts of money every single month from my in-laws just to stay float. We had bills to pay.
So each and every day I kept hoping that some of these less reputable places that pass themselves off as 'food joints' would call upon me to work for them. And the my next dilemma was, "What do I do if they 'do' call?" I know I don't want to be in debt for the rest of my life, but does how does a wanna be vegan even work in a place like that. Well that answer was...you don't.
It's like an atheist working for a church. I mean it just doesn't mesh. It would go against the very grain of what I believed in. Luckily for me that did not happen.
I did however, get a call from a demonstration company. In essence, I do not work for the companies of the foods/products I push on the poor suspecting public, nor do I work for...wait for it, here it comes...Walmart. Yes, I reside four days a week within the confines of the biggest conglomerate known in the free world. And man, all I can say is WOW!
It is good to be and how I live my life. Please do not take that in the wrong light. Many people are on a mission and on thier way to better themselves. But oh so many are not and you want to know how I know? I see what they put in thier shopping carts every day I am there.
I do not have to say to these people that my product is great, for I am not one to lie to sell soemthing. I just go by what others say about it and quote them. Have of this that graces my table should not even fall into the category of food, and yet people buy into it...all-the-time. And it shows up in the waistlines. I see it all folks. The good the bad and the ugly. I knew we had a nation of obese people. But I had no idea the scale of the morbidly obese. And yes, they come shopping. I don't know whether to be mad at them, pity them or cringe. And truth be told I feel all of the above.
My heart aches that they feel the need to fill some void through food. I am the first one to openly admit to loving food. I mean come on I have a cooking blog for crying out loud. But I make choices, and tough ones I might add. Tell me what family of four can go anywhere and spend that on groceries a week with an extra thirty to forty on produce (remember there are two vegetarian in the house). So roughly $140-150 a week on groceries. Not many families I know can do that. And thee only way I can do that is by shopping at Walmart...for now that is.
When you don't know where your next dollar is coming form and you are constantly borrowing form your in-laws, you have to take what you have and get the most for your buck. And for me and my family rihgt now, that is Walmart. Do I uphold what they stand for? No. But I have no choice at this point in my life. I can however make the best choices inside Walmart once I am there. So I look at what I spend with my $100 and what others would and do spend with thier $100. I get so much less, but only in quantity. My cart is filled $100 of quality foods.
We all make choices, but some folks are stuck in a rut that they have been fed by the food industry, and for that I feel for them. When I do get a chance to strike up a conversation with passer-by's I tell them I am a vegetarian and we talk a wee bit. I get these people for all of about 30 seconds to 1 minute. If I can infuse just a bit of information into them, then my job is done.
So I stand there pushing my wears like a drug dealer on a street corner, but I go home and know I have made some better choices in my life.
And when unemployment sent me to fill out applications I applied to most places that were geographically close to home. I was unsure as to whether or not I should even apply at some places I cringe at when I drive by them on the road, but we are borrowing vast amounts of money every single month from my in-laws just to stay float. We had bills to pay.
So each and every day I kept hoping that some of these less reputable places that pass themselves off as 'food joints' would call upon me to work for them. And the my next dilemma was, "What do I do if they 'do' call?" I know I don't want to be in debt for the rest of my life, but does how does a wanna be vegan even work in a place like that. Well that answer was...you don't.
It's like an atheist working for a church. I mean it just doesn't mesh. It would go against the very grain of what I believed in. Luckily for me that did not happen.
I did however, get a call from a demonstration company. In essence, I do not work for the companies of the foods/products I push on the poor suspecting public, nor do I work for...wait for it, here it comes...Walmart. Yes, I reside four days a week within the confines of the biggest conglomerate known in the free world. And man, all I can say is WOW!
It is good to be and how I live my life. Please do not take that in the wrong light. Many people are on a mission and on thier way to better themselves. But oh so many are not and you want to know how I know? I see what they put in thier shopping carts every day I am there.
I do not have to say to these people that my product is great, for I am not one to lie to sell soemthing. I just go by what others say about it and quote them. Have of this that graces my table should not even fall into the category of food, and yet people buy into it...all-the-time. And it shows up in the waistlines. I see it all folks. The good the bad and the ugly. I knew we had a nation of obese people. But I had no idea the scale of the morbidly obese. And yes, they come shopping. I don't know whether to be mad at them, pity them or cringe. And truth be told I feel all of the above.
My heart aches that they feel the need to fill some void through food. I am the first one to openly admit to loving food. I mean come on I have a cooking blog for crying out loud. But I make choices, and tough ones I might add. Tell me what family of four can go anywhere and spend that on groceries a week with an extra thirty to forty on produce (remember there are two vegetarian in the house). So roughly $140-150 a week on groceries. Not many families I know can do that. And thee only way I can do that is by shopping at Walmart...for now that is.
When you don't know where your next dollar is coming form and you are constantly borrowing form your in-laws, you have to take what you have and get the most for your buck. And for me and my family rihgt now, that is Walmart. Do I uphold what they stand for? No. But I have no choice at this point in my life. I can however make the best choices inside Walmart once I am there. So I look at what I spend with my $100 and what others would and do spend with thier $100. I get so much less, but only in quantity. My cart is filled $100 of quality foods.
We all make choices, but some folks are stuck in a rut that they have been fed by the food industry, and for that I feel for them. When I do get a chance to strike up a conversation with passer-by's I tell them I am a vegetarian and we talk a wee bit. I get these people for all of about 30 seconds to 1 minute. If I can infuse just a bit of information into them, then my job is done.
So I stand there pushing my wears like a drug dealer on a street corner, but I go home and know I have made some better choices in my life.
Saturday, June 6, 2009
My Favorite Cookbooks
I look to cook. Duh, otherwise I don't think I would have a cooking blog. But we all have resources we turn to in times of need, or when thee old standby is raking on our nerves and the tried and true salads, sauces, casseroles, cookies and such forth just don't seem to do it for you any longer.
Hello cookbook.
I have just a few that I turn to ALL the time. The make me feel like I know these people who have taken the time and effort to put their love and thoughts into a book. What an undertaking it must have been for these people to even attempt this, let alone go through it.
The first book I hold near and dear to my heart is The New Laurel's Kitchen:
Hello cookbook.
I have just a few that I turn to ALL the time. The make me feel like I know these people who have taken the time and effort to put their love and thoughts into a book. What an undertaking it must have been for these people to even attempt this, let alone go through it.
The first book I hold near and dear to my heart is The New Laurel's Kitchen:
This was the first cookbook I was given when I was a vegetarian the first time around. It feels like an old worn in shoe that you just can't or won't give up. You can actually visualize the home that these dishes were tested in and the love that went into this book. All I need is a cup of cider and a piece of pie and I am good to go with this book.
The next one that is my new found favorite has just had its 10th anniversary. This is How it all Vegan:
I found this by accident. I was with my children in Borders and where do I always end up? At the cookbook section. This one looked colorful and interesting. It was the retro style that got me to open the front cover. From that moment on I was hooked. So I bought for my daughter *cough cough...myself* for Christmas. The rest as they say is history. It barely leaves our counter top or is at least so close by I can put my hand on it. Try this one out ladies, you will not be disappointed.
The last is my latest addition, but well worth it. Vegetarian Times Complete Cookbook:
Again a complete and total accident that this fell into my hands. I was with my children at an Anime convention and there was a library. In I went and my son found it actually. I browsed through and saw a $.50 price on thee inside. I inquired if it was for sale and was told that is was told my son to dig in his pocket for the change. This has so many recipes and categories that it almost confuses me...NOT! This was a great find.
Do not stop looking for a book that fits your kitchen. Try garage sales, rummage sales, church bazaars, the withdrawn table at the library. The possibilities are endless.
Sunday, May 24, 2009
Your Own Tomato Planter
We have all seen the commercials of the Topsy Turvy, but you can make your own homemade growers. Check them out here at the Cheap Vegetable Gardner.
I am all for cheap and economical things that can help us reuse and recycle items. I myself do not drink sodas, so finding one of these is going to be difficult. I will just go dumpster diving and hit everyone's recycle bins. Trust me when I say there will be tons to choose from in the neighborhood. I have about 2 dozen plants growing right now, and at all different levels. So I could take the newer ones and put them in the litre containers. The more the merrier.
I will definitely be canning this summer and I also plan on making tomato jelly as well. I use to get it from this place we use to visit in Pennsylvania called Kitchen Kettle. Very quaint place and if you are ever in Lancaster County, go and see this place, you will not regret it.
Once I get going on my new planters, I will of course and as always, blog about it. So stay tuned, same place same channel.
I am all for cheap and economical things that can help us reuse and recycle items. I myself do not drink sodas, so finding one of these is going to be difficult. I will just go dumpster diving and hit everyone's recycle bins. Trust me when I say there will be tons to choose from in the neighborhood. I have about 2 dozen plants growing right now, and at all different levels. So I could take the newer ones and put them in the litre containers. The more the merrier.
I will definitely be canning this summer and I also plan on making tomato jelly as well. I use to get it from this place we use to visit in Pennsylvania called Kitchen Kettle. Very quaint place and if you are ever in Lancaster County, go and see this place, you will not regret it.
Once I get going on my new planters, I will of course and as always, blog about it. So stay tuned, same place same channel.
Not Just For Salads
I have known for quite a long time that vinegar is versatile, but so many folks have no clue what is sitting inside their pantry. I buy vinegar by the gallon, yep, you heard and read correctly. I purchase vinegar by the gallon. White vinegar that is. I use it for so many things that I would wear my fingers to the bone trying to type them all but I will give you a few examples of how I use vinegar and then add a few more from How it all Vegan. Sarah and Tanya have a few pages full of ideas on how you can utilize your vinegar, other than just your salads.
Let the games begin:
1) As a household cleaner- 1 cup of white vinegar to 3 cups water.
2) As a floor cleaner- 2 cups vinegar to 6 cups of vinegar. Use it on your floors, and use a towel to clean your floors with. You can also add a few drops of essential oils to mask the vinegar smell if it bothers you that much. But the smell dissipates so quickly that you do not have to, but it does smell nice around the holidays when my floors smell like cinnamon or mint. And, you can also use tea tree oil as a disinfectant.
3) Eliminate cooking smells. Let simmer a small pot of vinegar and water solution
4) Add to your laundry through the rinse cycle in place of fabric softener (I haven't used that or dryer sheets in years) And my laundry does not contain anymore static electricity that any other home.
5) Clean eyeglasses. Wipe each lens with a drop of vinegar.
Like I said, I could sit here all day and type away, but I will leave you with an article that Yahoo posted about other ways to use vinegar. Read and try, you will be surprised what you are able to give up and switch to and Mother Earth will thank you.
Vinegar Article.
Let the games begin:
1) As a household cleaner- 1 cup of white vinegar to 3 cups water.
2) As a floor cleaner- 2 cups vinegar to 6 cups of vinegar. Use it on your floors, and use a towel to clean your floors with. You can also add a few drops of essential oils to mask the vinegar smell if it bothers you that much. But the smell dissipates so quickly that you do not have to, but it does smell nice around the holidays when my floors smell like cinnamon or mint. And, you can also use tea tree oil as a disinfectant.
3) Eliminate cooking smells. Let simmer a small pot of vinegar and water solution
4) Add to your laundry through the rinse cycle in place of fabric softener (I haven't used that or dryer sheets in years) And my laundry does not contain anymore static electricity that any other home.
5) Clean eyeglasses. Wipe each lens with a drop of vinegar.
Like I said, I could sit here all day and type away, but I will leave you with an article that Yahoo posted about other ways to use vinegar. Read and try, you will be surprised what you are able to give up and switch to and Mother Earth will thank you.
Vinegar Article.
Friday, May 22, 2009
Grab Your Bags
I saw this on Green Bag Lady. She is a woman who makes reusable bags for those who want them...and for free. She has slacked off, due to the high demand. Man what I wouldn't give to start a group here like that. She just asks for donations, sews them and ships them back. People all over the world have her bags. And people all over the world, send her material and money to keep her project going. What an unbelieveable undertaking. And what a great way to say thank you to Mother Earth.
There are times I forget to take my bags in with me and I am only buying an item or two. I politely tell the cashier, "No bag please." I get 8The look* and I tell them, I have my receipt, and that I do not need a bag for one item. What are they going to do, make me take one. This article talks about charging folks for every plastic or paper bag they use. YEAH BABY! Not me.
I even got hubby to keep a few bags in his car, and he uses them. I would love to see these bill/law implemented. Works in my book. BOO Yah!
Green Bag Article
Sunday, May 17, 2009
Grey Water And Garden
What do those two things have in common? Everything. I was getting into a good groove of using my grey water to flush my toilets. But then I began slacking off a bit. Then South Florida got hit with a drought and I was trying to grow a lush vegetable garden along with an herb garden. But with the water restrictions that have been placed upon us that was about to get difficult, unless I wanted to stand out there all day and water by hand, which is still allowable. Not in this Florida heat.
This is my mint. There is no other way to describe this plant. IT GROWS WILD, and that my friends is no joke. Unless you want it to overtake your garden, I am suggesting a huge, not big, planter to house this is so it will not interfere with your other plants. I chopped this down to the ground a month ago and it is ready to be pruned again.
This is my flat leaf parsley. When I purchased this in its planter, the label stated that it was curly parsley, but it never got curly. We have adjusted and use it in many a things. But my preference is still to curly.
Way in the back you can barely see what looks like wild grass. No, that is garlic. We just popped off a few cloves form what we had in the house and here we go. But it did take a very long time for it to come up. So we thought we had lost it and planted over it. So now we have 2 things growing in the same place...oh well.
And these are our sweet peppers. the little ones that come in yellow, green and red and you can just pop them in your mouth. These are the same. I am so excited to start eating from our garden. Well worth the time and effort we have put into this.
Enter grey water. I have a bucket I acquired from my local grocery store. I believe it is a 3 gallon bucket. All you do is go to your bakery department and see if they will let you have a frosting bucket. It is not a big as a wheat bucket (which is 5 gallons) and it fits right in my shower. Plus, the quicker you use your grey water the better. Usually a 24 hour turn around is best advised. But my garden needed more water, so I finally convinced my children to put a 2 gallon cleaning bucket in their shower. Viola! I have lots of water now. I am nearly collecting 5 plus gallons a day just in grey shower water. And my plants are loving me for it.
I still utilize the watering restrictions, but this grey water has its definite perks. It is water you would be wasting all the same, and now it is going for a worthy cause...my stomach, eventually that is. My son drags the heavy buckets outside and pours them into our watering can and I take over the rest. What a team. I almost call us the dynamic duo...almost. So let me show you some pictures of my efforts.
This first picture is of our cucumbers, and they are finally latching on to the fence. No need for steaks and string here.
This second one is of tomato plants that are finally starting to bear fruit. I wanted most of my plants to either be heirloom or organic, and most of them are. Next year I will do both.
This next one is of all my tomato plants. Last count I had 24 and that was not the row that has multiple baby plants. I will be taking many of them an making my own Topsy Turvy plant hangers. Check them out here.
This next one is of my fledgling curly parsley. I use this way more than flat, due to how much Tabbouleh we like to eat. And there are 2 sprigs of dill that in there as well so I am seeing homemade dill pickles in my future.
This is my daughters okra. WE LOVE OKRA. It does help that we are form the south. Yummo.
This is all thee okra plants. and they are doing wonderfully. I will soon need to add steaks and string so they can begin to climb.
I planted tons of cilantro seeds and the ones in the front of the garden came up wonderfully, but the seeds in the back piddled out. Fear not, I planted more seeds and guess what? I have tons of cilantro now. Then it hit me as I was weeding one day...these have multiple root systems. dag-nab-it, I had cilantro to uproot and replant. I now have about 8-10 cilantro plants all thriving.
This is my basil plant/bush and that puppy is doing great. Remember, that with basil you cannot pluck off a leaf, you have to take thee entire stem. This one we have had the longest.
This is our oregano. My son loves this on his homemade sub sandwiches. So when we run out he panics. Today I will be dehydrating more. Just chop it down and it grows right back.
This is my mint. There is no other way to describe this plant. IT GROWS WILD, and that my friends is no joke. Unless you want it to overtake your garden, I am suggesting a huge, not big, planter to house this is so it will not interfere with your other plants. I chopped this down to the ground a month ago and it is ready to be pruned again.
This is my flat leaf parsley. When I purchased this in its planter, the label stated that it was curly parsley, but it never got curly. We have adjusted and use it in many a things. But my preference is still to curly.Way in the back you can barely see what looks like wild grass. No, that is garlic. We just popped off a few cloves form what we had in the house and here we go. But it did take a very long time for it to come up. So we thought we had lost it and planted over it. So now we have 2 things growing in the same place...oh well.And these are our sweet peppers. the little ones that come in yellow, green and red and you can just pop them in your mouth. These are the same. I am so excited to start eating from our garden. Well worth the time and effort we have put into this.
Friday, May 15, 2009
Potato Green Bean Salad
I love Chuck. His recipes are aromatic, colorful, tasty (have I gone too far) and oh so simple to make and easier to eat. I do not make his meat dishes for I no longer eat meat, but trust me when I say he has many non-meat dishes that are off the hook. This dish is just one of those.
I just finished a two bowl sitting of this dish and could have easily ate a third bowl of this heavenly dish. There were a few things I did differently, but I will state those at the end of the post.
Chef Chuck's Cucina:
1 pound fresh green beans
1 1/2 pounds red potatoes
1 red onion, sliced
extra virgin olive oil
balsamic vinegar or
red wine vinegar
salt and pepper
Place whole potatoes in a large pot of salted water, bring to a boil and simmer until tender, about 15 minutes, drain, cool and cut in quarters. Trim and snap green beans, steam and cool. Combine potatoes and beans in a large bowl add onions, olive oil, balsamic vinegar, salt and pepper. Add oil, vinegar, salt and pepper to your desire.
I used small white potatoes instead of red potatoes. And when I sat down at the dining table I did sprinkle a wee bit of Feta cheese on my salad. About 1-2 T, nothing more, you do not want to take away from the simplicity of this dish. And truth be told, you do not need the Feta at all, I just had a hankering.
What I would do differently is not steam my beans so much, but that is not the recipes fault, that was my fault. It would have been spectacular with the green beans with a bit of a crunch to them.
I loved this recipe for many reasons, but the one I liked best was that I had all thee ingredients, and that is a plus for me. Make it, eat it and then make some more. Thanks Chuck!!
I just finished a two bowl sitting of this dish and could have easily ate a third bowl of this heavenly dish. There were a few things I did differently, but I will state those at the end of the post.
Chef Chuck's Cucina:
1 pound fresh green beans
1 1/2 pounds red potatoes
1 red onion, sliced
extra virgin olive oil
balsamic vinegar or
red wine vinegar
salt and pepper
Place whole potatoes in a large pot of salted water, bring to a boil and simmer until tender, about 15 minutes, drain, cool and cut in quarters. Trim and snap green beans, steam and cool. Combine potatoes and beans in a large bowl add onions, olive oil, balsamic vinegar, salt and pepper. Add oil, vinegar, salt and pepper to your desire.
I used small white potatoes instead of red potatoes. And when I sat down at the dining table I did sprinkle a wee bit of Feta cheese on my salad. About 1-2 T, nothing more, you do not want to take away from the simplicity of this dish. And truth be told, you do not need the Feta at all, I just had a hankering.
What I would do differently is not steam my beans so much, but that is not the recipes fault, that was my fault. It would have been spectacular with the green beans with a bit of a crunch to them.
I loved this recipe for many reasons, but the one I liked best was that I had all thee ingredients, and that is a plus for me. Make it, eat it and then make some more. Thanks Chuck!!
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