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Posts Tagged ‘food’

060A few weeks ago, we had several days of sub-freezing temperatures, and my fall/winter garden took quite a hit.  The only survivor is a patch of baby collards.

While I know the kale and mustard will come back once the temperatures warm up a bit, I found myself missing being able to add freshly grown greens to my meals.  It was past time to turn on the seed table!

I started off planting only lettuce and microgreens.

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Next up was the spinach and turnip greens.

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The seed table is starting to fill up!

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Today I started a big bucket of sugar snap peas; they’re hiding from view, on the bottom shelf.

The plants in these pots and buckets won’t grow as big as those planted in a garden bed, but they’ll be fresh and tender and delicious in salads and smoothies! And hopefully tide me over until the weather’s nice enough to grow things outside.

What’s in your garden?

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Nothing says summer to me more than sunflowers — except perhaps a Sunday supper cobbled together from the garden.

We’ve had a cooler spring, so a lot of my summer vegetables are late in arriving.  Tomatoes, for instance, are still green on the vine.   But finally the zucchini and yellow squash have arrived, as have the green beans.

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I sauteed some onion, garlic and mushrooms, then added the chopped zucchini, squash and snapped beans.  Then I added some pinto beans I had already cooked, along with two cans of diced tomatoes and some Italian seasoning and let it all stew.   Yum!

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For dessert, I had some blackberries from the garden.

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Now for another of my summer favorites: an after-dinner walk in the cool of the evening.

What’s on your plate tonight?

 

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I just made the BESTEST EVER gingery carrot tomato soup.  The recipe comes from FatFree Vegan Kitchen, one of my favorite food blogs, and it was super easy to make.

You only need a few ingredients to pull this soup together:  carrots, onions, garlic, ginger, veggie broth, canned tomatoes, cayenne pepper and tahini.  It cooks up in 40 minutes.  Susan, the recipe author, recommends letting it simmer longer for the flavors to really meld.  However, I was hungry and couldn’t wait, so I dove right in.  The soup was already so good with minimal cooking, I’m wondering how much better it’ll be reheated tomorrow?

On a side note, my dog Meghan goes bonkers for carrots, so she was underfoot while this was cooking.  I guess I can be nice and share with her…

On a double side note, I love my new soup mug from my oldest and dearest friend, K.

 

 

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I turned 50 years old this year and one of my goals is to cook 50 new recipes.
Today’s recipe was Chocolate-Covered Katie’s black bean brownies.

I love looking at the recipes on this site, though I hardly ever make any because I would end up over-indulging. Luckily tonight, friends are coming over for dinner or else I would eat the whole pan in one sitting. (Yes, I just had to try one right after they came out of the oven!) These are delicious and I truly can’t taste the beans.

I’ve made several other recipes for black bean brownies, but I’ve found them to be rather dry since they don’t have oil. This recipe does use oil and maple syrup. Since I’m trying to limit oils to avocado, nuts and seeds, these brownies will be for special occasions only.

I wonder how my guests will like them. I also wonder if I should “spill the beans” about the ingredients?

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I turned 50 years old this year and one of my goals is to cook 50 new recipes.  I recently made a delicious cabbage salad  with dijon-lime dressing from the blog StraightUP Food.

The recipe calls for cabbage, carrots, celery, scallions, garbanzo beans, cucumber, fresh basil and avocado.  I didn’t have the scallions, fresh basil or avocado, so instead I used a little chopped white and red onion as well as peppers.  I also added fresh chopped tomato on top right before serving.  YUM!  Unfortunately,  my picture doesn’t do justice to this tasty concoction.

I love that this makes a huge amount of salad,  and I must admit that I ate the whole thing!  Granted, it did take me a few days…

I also love, love, love the dijon-lime dressing.  I’m always on the look-out for homemade dressings, and this is one I’ve added to my recipe file.

 

 

 

 

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I turned 50 years old this year and one of my goals is to cook 50 new recipes.  Last week I made FatFree Vegan Kitchen’s Dal Tadka.

FatFree Vegan Kitchen is one of my favorite “go-to” sites for recipes.  I saw this recipe posted on site owner Susan’s Facebook feed and, since I had red lentils, I decided to give it a try.

The recipe calls for red lentils, tomato, ginger, onion, garlic, and spices.   It comes together very easily.  To add flavor, Susan suggests browning some onions.  I did, though because I made the dish ahead of time and put everything in the fridge, I forgot about the onions until after I ate the bowl pictured above.    Silly me!

I ate the dal over steamed cauliflower, and it was quite delicious.  A nice summer meal.

 

 

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I recently turned 50 years old and one of my goals for the year is to make 50 new recipes. This week, I made vegetable fried quinoa from Fat-Free Vegan Kitchen’s site.

I chose this recipe because I had some bok choy that needed to be used up. Plus, conveniently, I had all the other ingredients on hand: carrots, mushrooms, quinoa, tofu, spices, veggie broth and soy sauce.

While you cook your quinoa, you saute the other ingredients, then mix together when everything’s done.

This was the perfect recipe to make on a Monday night after cutting the grass — in other words, quick, easy, and filling!
I’ve been eating the leftovers for lunch, cold, along with a salad.

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