More Fun in the Woods

 I went for a hike on Monday in Priest Point Park, and I was surprised to find a pretty big tree had fallen and blocked the main trail. I don't remember it being particularly windy on Saturday or Sunday, but it must have been, because the tree appeared to have simply fallen over, and the base was broken and splintered. Of course, I didn't let that downed tree stop me; I just climbed over it and kept going. Farther along the trail, I saw a few other smaller trees that appeared to have taken a topple as well.  It's pretty cool to be in the same woods so often that you can easily tell when some weather event has happened, even if you didn't notice it when you were cozy in your bed at home. I also got to see my first PPP snake on Monday! I heard rustling and then noticed a pile of leaves that appeared to be moving of its own accord. Suddenly, out slithered a little black and green snake. I stopped and watched it for a little while, and I think it was watching me too, as it stayed very still when I moved close to it. We sat there, each waiting for the other to make the first move, until a boisterous golden retriever bounded up and broke the spell.

Coleslaw with Spicy Lime Vinaigrette

I wanted to make a veggie side dish to have with the leftover beans from the pressure cooker, so I decided to make a spicy coleslaw. This coleslaw is similar to the type that is sometimes served in Mexican restaurants along with chips and salsa. I would have preferred to make it with green cabbage, but since I had red on hand, that's what I used. A combination of the two would probably be really nice too, but keep in mind that the red cabbage will turn the green cabbage pink if it sits for very long. This recipe is easy and delicious, and it makes a great big batch. It was a great compliment to the bean burrito I made for lunch with the leftover beans.

Coleslaw with Spicy Lime Vinaigrette

adapted from food.com

6 cups cabbage (green or red or a mixture), thinly sliced

2 large carrots, grated

3 green onions, thinly sliced

1 large bunch cilantro, chopped

Juice of 3 limes

2 tablespoons agave

3 tablespoons vinegar

1 teaspoon Dijon mustard

1/3 cup olive oil

1/2 teaspoon salt

a few squirts hot sauce

Directions:

Combine cabbage, carrots, green onions and cilantro in large bowl.

Make dressing by mixing together lime juice, agave, vinegar, mustard, oil, salt, and hot sauce. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours. Delicious served with tortilla chips, or as a side for burritos.

Pressure Cooker Recipe #1:Spicy Red Beans

We did it- we successfully made dinner using our pressure cooker! For its inaugural run, we decided to make a classic bean dish- Spicy Red Beans with Rice. I found a recipe on allrecipes.com that is specifically designed for a pressure cooker, and followed it almost exactly. One substitution I made that didn't work out so well was using veggie sausage instead of meat sausage- it would have been better without it, so I've left it out of the recipe below. If you are a meat eater, the original recipe calls for using a pound of smoked sausage. We also threw in some fresh corn that friends had given us from their garden. The corn was a great addition, and since fresh corn season is mostly over, I'd suggest substituting frozen corn. This recipe definitely errs on being conservative with the salt, so I'd recommend having salt on hand to add at the table. It does make a nice big batch, and I think we'll have it later in the week in burritos. One last note: I soaked the beans we used for about five hours before cooking, as I had read that soaked beans hold their shape better. Our beans ended up being a little softer than I would have liked and also had a fair amount of liquid left in the pot when the cooking time was finished, so I recommend trying this without soaking the beans first.
Using the pressure cooker was a little scary at first, but now that we understand the process, I think it will be an easy and quick way to cook large quantities of bean dishes. Stay tuned for more recipes...

Pressure Cooker Spicy Red Beans 
adapted from allrecipes.com

1 pound dried red beans, rinsed

1 cup corn (cut from 2 fresh ears, or use frozen)

1 bay leaf

2 tablespoons Cajun seasoning, (see recipe below)

2 cloves garlic, chopped

1 onion, chopped

2 stalks celery, chopped

1/2 bell pepper, chopped

1 teaspoon salt

1 teaspoon dried parsley

1/4 teaspoon ground cumin

5 cups cold water, or as needed

Cajun Seasoning

(makes approximately 4 tablespoons)

2 teaspoons salt

2 teaspoons garlic powder

2 1/2 teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 1/4 teaspoons dried oregano

1 1/4 teaspoons dried thyme

1/2 teaspoon red pepper flakes (optional)

Directions

Combine red beans, corn, bay leaf, Cajun seasoning, garlic, onion, celery, bell pepper, salt, parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine.

Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve over cooked rice.

Pressure Cooking

One of my goals for the year is to try making something in a pressure cooker that I received as a gift some 13 years ago and have never used. Pressure cookers have always been scary and fascinating to me- something I want to want to try, but have never quite gotten up the courage for.  Recently, I was buying a can of beans at the Co-op, and a volunteer cashier who knows I love to cook, looked disdainfully at my beans and said "Why are you buying these canned beans? They're a total waste of money and they don't taste good either".  She went on to tell me that she regularly cooks pots of beans in a pressure cooker and then freezes them to use in recipes. "I love cooking beans in my pressure cooker. They taste great and they're much cheaper", she explained. After she finished extolling the virtues of pressure cooking,  I made a mental note to drag mine out and take another look at it.  After all, beans are an excellent source of dietary fiber, and they are much cheaper, tastier, and healthier (usually much less sodium) when they are cooked from scratch. Cooking beans in a pressure cooker, rather than on the stove-top reduces their cooking time, and I've found that there are lots of recipes online that are one pot meals for pressure cookers. Essentially you throw a bunch of stuff in the pot, turn it on, and let it do its thing. I found the site hippressurecooking to be an especially good source of information. Wish me luck- I'm glad I have the brave Count Zachula by my side for this one!

In the Woods

 This morning I went for a hike in the woods, and it was absolutely magical. There was a very light breeze blowing, which kept sending the leaves falling towards the ground. They were swirling lazily from the sky, and eventually touching down with a melodic little flutter. It was spooky and beautiful. If you like to hike and don't want to go far away to get to a trail, Priest Point Park is a perfect destination. The trails are well-maintained and provide a (mostly) easy walk through woods of both deciduous and evergreen trees, and include several nice views of Puget Sound as well as beach access if you want to get a little closer to the water. The uncharacteristic lack of rain this fall has left piles and piles of beautiful leaves to look at and crunch under your boots. Knowing Olympia, this isn't going to last much longer, so get out there while you can and enjoy one of the coolest (and free!) places in Olympia.

Easy Three Bean Quinoa Chili with Cornbread

Fall is in the air, and the things I feel like cooking are changing with the changing season. This week I made a big pot of chili. I suddenly got a craving for it one day when I was at work, so I made it convenience style (with canned beans and canned tomatoes). It turned out really well, and it was quick and easy to make. I also made a batch of cornbread to go with it from the recipe book American Wholefoods Cuisine. This was one of my first vegetarian cookbooks, and I still use it sometimes. It's kind of like a Joy of Cooking for vegetarians- most of the recipes are simple, straightforward, and taste good but kind of lack the emphasis on beauty of more contemporary cookbooks. At any rate, this corn bread is interesting as it uses yogurt and liquid sweetener (it calls for honey, but I used agave since that's what I had on hand), and doesn't include any additional flour, just cornmeal. Overall, a pretty quick and easy fall supper that also makes ample leftovers for lunch.

Easy Three Bean Quinoa Chili
Ingredients
2 Tbs. olive oil
1 large onion, diced
3 cloves garlic finely minced
3 ribs celery, finely sliced
1 carrots, finely chopped
1 large green pepper, chopped into small pieces
1 large red pepper, chopped into small pieces
1 25 oz can black beans, drained and rinsed
1 25oz can garbanzo beans, drained and rinsed
1 25oz can kidney beans, drained and rinsed
2 28oz cans diced tomatoes (I used fire-roasted)
2 Tbs. chili powder
1/2 tsp oregano
1/2 cup dry quinoa
2 cups broth
Toppings
hot sauce (optional)
cilantro (optional)
grated pepper-jack cheese (optional)

Saute the onion and garlic in the olive oil. When they begin to soften, add the celery and carrots. Cook a few minutes more, and then add both peppers. Cook until peppers are almost soft. Add all other ingredients and bring to a boil. Reduce heat and simmer for 35 minutes. Serve with optional toppings as desired.

House Corn Bread
from American Wholefoods Cuisine
1 Tbs. butter
1 Tbs. oil
3/4 cup cornbread
1 egg, lightly beaten (or realize you are out of eggs and use egg replacer like I did)
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups plain yogurt
1 Tbs. honey or agave syrup

Preheat oven to 425F. Combine butter and oil in a 9 inch cake pan or a shallow 1 quart casserole. Place in oven for five minutes to melt. Mix remaining ingredients together and pour into the hot baking dish. return to the oven for 30 minutes until set.  If you want to make a bigger batch, double the recipe and use a 9x13 inch pan.

Mushroom Gravy with Kale

Since I like to keep my to do list short and manageable, I got to work right away on my goal to try cooking mushrooms. I made a savory mushroom gravy at a "framily" (my friend-family) dinner. There were a couple of mushroom fans there who proclaimed it to be quite tasty, so I'd say this was a very successful first try at cooking mushrooms. I served the gravy over quinoa, which turned out to be a little weird texture-wise. I think this would be better served over rice. You will notice that this recipe has very little fat in it. Don't let that dissuade you; this recipe has a rich creamy texture nevertheless. I think the secret is the broth and the nutritional yeast. The recipe is from ohsheglows.com, and since I don't know a thing about cooking mushrooms, I followed it exactly (with the exception of serving it over quinoa instead of millet since that's what I had on hand). Enjoy!

Cozy Millet Bowl with Mushroom Gravy and Kale

Yield: 2 servings

Ingredients:

1/2 cup uncooked millet (makes ~2 cups cooked)

1/2 tsp extra virgin olive oil

2 cups chopped sweet onion (1 medium onion)

3 garlic cloves, minced

4 cups sliced crimini mushrooms (300 grams)

1.5 tbsp minced fresh rosemary

2 tbsp nutritional yeast

1.5 tbsp low-sodium tamari (soy sauce)

1/2 tbsp cornstarch

1 & 1/4 cup vegetable broth

1 cup fresh chopped kale, stems removed

Freshly ground black pepper & kosher salt, to taste

1. Toast millet (optional): In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. The goal here is a light toast. Remove from heat. Cook millet: Bring a medium-sized pot of 1 cup water, a pinch of salt, and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered.  Remove lid and fluff with fork. Set aside.

2. Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and sauté for about 5 minutes.

3. Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.

4. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale. Cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.

A Dirty Secret

Photo taken from harvesttotable.com

Ok, I have a confession to make, and in the world of food lovers, it feels like a dirty secret: I used to really, really hate mushrooms. There, I said it. When I was a kid, I hated mushrooms so much that I tortured my poor parents by insisting that I couldn't eat pizza that had ANY MUSHROOMS TOUCHING MY PIECE ANYWHERE AT ALL YUCK THEY ARE SO GROSS GET THEM AWAY FROM ME!!!  My brother loved mushrooms, and although in pretty much every other regard I wanted be just like him, the mushrooms were one thing I just couldn't get behind. As I grew up, I learned to tolerate mushrooms out of politeness- I would eat them if they were served to me, but I never ordered them, and I certainly never cooked with them. Gradually, I warmed to mushrooms a little, began occasionally  ordering dishes with mushrooms in them, and over time, even started to like them.
Yesterday, I had lunch with a friend- she served chanterelle soup that she'd made, and it was so completely delicious. It made me realize that there is a whole culinary world that is, as of yet, completely unknown to me.  Time for a mushroom adventure! I want to learn to cook with them! Goal #41, to cook at least 2 dishes with my old arch-enemy before the end of the year.

Push It

This week at the gym I used 10lb weights for my arm workouts  instead of my usual 8lbs. A couple of years ago I was working out with a friend and he suggested I try using 10lb weights- pointing out that due to the amount of lifting that I do for my job, 8lbs probably isn't much of a challenge for me. While I've used 10lb weights occasionally since then, they've always felt a little too heavy for me to use consistently. It's true that I lift a lot for work (40lb cases of bananas! 50lb cases of potatoes!), but somehow at the gym, the 10lb weights just felt too heavy...
This week, however, I decided to give the 10lb weights another try, and to my surprise, they didn't feel too heavy at all. They were challenging, but totally manageable. I'm going to credit the amount of yoga I've been doing with helping me develop better arm and shoulder strength.  I want to keep using the 10lb weights and see if I can eventually work my way up to 12lbs. Goal #40-  to use 10lb weights for my primary arm and shoulder exercises, doing 3 sets of eight reps for each exercise.

Eating Tomatoes

I'm adding a new goal this week- Goal#39- which is to add  tomatoes to my diet at least 3 times a week. I love tomatoes and I'm always happy to eat them, but I often forget to have them on hand for adding to salads, sandwiches, and other dishes. Tomatoes are known for being rich in antioxidants, especially lycopene. Lycopene from tomatoes has been studied as a preventative for breast cancer and has also been positively associated with cardiovascular and bone health. Some studies have indicated that humans absorb lycopene more readily from cooked or dried tomatoes than from fresh tomatoes, but I'm not going to limit myself either way on that front.  I'll eat fresh tomatoes when they're good and switched to canned or dried tomatoes when they're not.  I do wish that I'd made this goal earlier in the year, as tomato season has just about ended, at least in the area where I live. I will be snapping up the last of the local cherry and sungold tomatoes and looking forward to nest year's crop.

Hippie Comfort Food

Last week I had a lousy day and when I got home, I wanted to make something warm and comforting for dinner that was still reasonably healthy. I decided to make a greens and rice casserole that I remembered vaguely from a Moosewood cookbook that we had in a household I lived in in the 90s. I couldn't find the exact recipe online, but I found this one that is pretty similar. I tweaked it a little to make it slightly healthier (olive oil instead of butter, more greens) and to use ingredients I had on hand.  It was really good; comforting and nourishing, and it made me feel like a Greener all over again.  It is perfect for a cold rainy day when you are feeling bummed and want something warm and savory.

Greens and Rice Casserole

3 1/2 cups cooked brown rice


1 Tbsp olive oil

1 large yellow onion, chopped

3 cloves garlic, finely chopped


1 large bunch chopped greens
 (I used chard, but any greens will work just fine)

1 tsp salt



1/2 tsp smoked paprika

1 tsp prepared mustard


1/2 cup chopped walnuts

2 eggs, lightly beaten


1 cup milk


1 cup grated cheese (I used sharp cheddar)

1 can chickpeas, drained and rinsed

Preheat the oven to 350 F and oil a 13 x 9 pan.

Heat the olive oil in a large skillet. Add the onion and garlic and cook, stirring occasionally, until softened. Add the greens and salt and  cook until the greens are wilted and tender.

Transfer to a large bowl and stir in the rice, greens, chickpeas, smoked paprika, mustard, half the walnuts, eggs, milk, and half the cheese. Mix well, then pour into casserole dish.

Top with remaining cheese and walnuts. Bake for about 35 minutes, until beginning to brown on top. Serve with a green salad. 

Roasted Sweet Potatoes with Lime Syrup and Green Onions

If you are looking for a fantastic recipe for sweet potatoes/yams, you're in luck! I found this gem on epicurious earlier this week, and it's pretty amazing. I never would have thought of pairing limes with sweet potatoes, but the acidity really makes the sweet potato sparkle, and the subtle sweetness of the agave is nice too. The original recipe called for sugar instead of agave, and I've given that option below in case you don't have agave on hand.  Also, I substituted green onions for chives for a slightly more oniony flavor, and olive oil for butter to lighten it up a little. So delicious!

Roasted Sweet Potatoes with Lime Syrup and Green Onions

adapted from Gourmet, November 2005

Ingredients

3 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)

1/4 cup olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup water (or 1/2 cup if you are using sugar)

2 tablespoons agave or 4 tablespoons of sugar

2 tablespoons fresh lime juice

1 teaspoon finely grated fresh lime

2 tablespoons finely chopped fresh chives or green onions

Preparation

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Toss potatoes with oil, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.

While potatoes roast, bring water, agave or sugar, and lime juice to a boil in a very small saucepan, stirring until agave/sugar is dissolved, then simmer until reduced to about 6 tablespoons, about 6 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives or green onions.  

Fabulous Fall Kale and Pomegranate Salad

I had some friends over for dinner this week, and I made this totally delicious kale salad. It incorporates some nice fall flavors: pomegranate seeds. toasted pecans, and raw beets. Once the veggie prep is done, this comes together in a few minutes. I used my julienne peeler on the beets and daikon, they'd also be fine grated. This recipe makes a huge batch, so you will have plenty of leftovers for lunch. 

Fabulous Fall Kale and Pomegranate Salad

2 bunches Italian Kale, rinsed and torn from stems

Seeds from 1 Pomegranate

1 medium piece of daikon radish, peeled and shredded

1 medium beet, peeled and shredded

1 very small red onion, finely chopped

1 large handful of pecans, toasted and chopped

Dressing

6 Tbs fresh lemon juice

3 Tbs olive oil

2 tsp jam (cherry or orange marmalade are great here, but any jam will do)

Salt and pepper

Make the dressing by combining the lemon juice, jam, and a little salt and pepper. Add the oil in a slow stream, whisking as you pour. Set aside.

Chop the kale into fine ribbons. Pour the dressing into a large bowl. Add the kale and massage the dressing into the kale leaves with your hands. Now add the shredded beet and daikon, pomegranate seeds, red onions, and pecans. Mix well and serve.

Removing Seeds From a Pomegranate

Pomegranate seeds are a great addition to fall dishes. They are high in antioxidants, and also contain a healthy dose of Vitamin C. Their unique tart and sweet flavor makes them an especially nice addition to kale salads. I have seen a few recipes that call for pomegranate seeds which include notes that say something along the lines of "you can find pomegranate seeds at Trader Joe's/Whole Foods, etc".  I'm here to tell you that you do not need to buy packaged pomegranate seeds! Pomegranate seeds come in their own natural package (the pomegranate!), and they are easy to get out if you know how. The trick? A bowl of water and a colander or strainer. You cut  the pomegranate open and then submerge it in the bowl of water and massage to gently release the seeds. The seeds sink to the bottom and the white pith floats to the top. There are lots of youtube videos demonstrating this; I like this one. I don't have a strainer, so I just skim the white pith off the surface of the water with my fingers and then dump the water and seeds in a colander to drain. This only takes a few seconds, and you get to enjoy delicious pomegranate seeds with no mess.