My Way, No. 2

Hope you’ve been having a great week!

*If you’re new to my blog, you may want to read this for info on what ‘My Way’ posts are all about. 🙂 *

— In my last WhirwinDISH post, I forgot that I was going to post a link for a unit conversion calculator. The recipe for the ginger beer came from the UK, and that’s what made me think of it. It comes in handy (unless you’re a math whiz, then you can just do it in your head 😉 ).Unit Conversion Calculator. I also realized that I wrote mouse instead of mousse in my Thanksgiving Trial Run post, lol. Fixed it.

— I found this link from the Alzheimer’s Society regarding dementia Equality, Discrimination, and Human Rights very informative. I think it’s an issue everyone needs to know about.

— In my post about Fermented Foods, I mentioned making a fabric cover for your slow cooker (if you didn’t want to use a bath towel to keep your homemade yogurt warm). You can always use an insulated bag, too, if you can find one big enough. Perhaps they sell insulated slow cooker bags, even. I don’t know. I’ve seen warmer bags for casserole dishes and such. Anyway, I could not find a DIY fabric cover pic anywhere (I’m sure someone has one somewhere) so here’s mine:

As I said, I am not a machine sewer, so I made mine by hand. It’s just a plain pillowcase on the inside with a layer of thick fabric insulation. I used leopard fabric and cording (leftover from other projects) for the exterior. An easier way would have been to just use a patterned pillowcase or bag for the exterior. But, I wanted to make use of this particular print. It’s a pretty generic cover — nothing fancy. If you are a machine sewer, though, you could probably tailor it to fit your model more precisely. I’m sure that would be cute!

— I want to read this book: Food, Family, and Tradition. There’s something about tradition and traditional foods that bring me comfort. I guess it’s the familiarity — no surprises. I need that in my life a lot of times. I do my WhirlwinDISHes of course, but much of that originates from necessity!

— I’m on a French fries kick! I’m making them with regular potatoes instead of sweet potatoes. I don’t actually fry them, though. I pretty much Misto most things that call for frying anymore. I don’t even pan fry. I have a deep fryer that someone gave me, but I only use it maybe once or twice a year. I don’t mind fried foods as much when they are prepared by other people. I just can’t get past seeing all of that oil, haha! But, every once in a while, frying can be cool…like donuts, fried clams, or pizza frites. I haven’t seen pizza frites around these parts. They are just fried pizza dough (shaped like a mini pizza) coated with powdered sugar. Super unhealthy, but yummy! Other foods I can get by with “bake-frying,” but not pizza frites.

— Yums: Gin and Lime Truffles, Guinness Burgers, Forager’s Salad.

— I thought this article about mental health was awesome! Read about the initiative called NHL’s Hockey Talks and a website called MindCheck.ca: http://thehockeywriters.com/the-canucks-are-soldiers-in-the-war-against-mental-illness-and-depression/

Have a great weekend!

How to Keep Your Cool with Competitive People

How to Keep Your Cool with Competitive People

“We have all had to deal with a competitive person at some time. Whether it’s the neighbor whose holiday decorations always have to be more extravagant or the coworker who grabs the credit for every project, competitive people can provoke feelings of irritation, anxiety, or inadequacy. You may end up questioning yourself or feeling that you didn’t measure up to their level of wealth, talent or accomplishment. Or you may feel like you have to compete with them and end up spending extra time or money unnecessarily Why are some people competitive and what’s the best way to handle them?”

In my post on ‘How to Deal with a Copycat,’ I touched on the subject of competitive people. I wanted to share this article, as I think it gives an even more in-depth look into motives for competitiveness. I think most of us have had to deal with an overly competitive person at least once in our lives. I really think the examples the author gives paint a good picture. I think of the person who needs to rival and show you up for everything: You run for Vice President of the Student Council…so, they decide to run for President. You show up at the family Thanksgiving Dinner with your store-bought pumpkin pie…they show up with a pie made from a homegrown pumpkin (grown in “top-secret” special garden soil) and the pumpkin won 1st prize at the State Fair. You so are proud of your child’s passing report card, so you post it on your fridge for all to see…they casually mention that their child got straight A’s and is on the Honor Roll (all accomplished while being the star soccer player and taking flute lessons). lol :D. I’m also reminded of Hyacinth on the show Keeping Up Appearances. In one episode, she is hot-jealous of a friend’s home remodel and vacation plans. She decides to go to the travel agent to get brochures so that others think she is also going on a luxury vacation. She declares something to the effect of, “If there’s one thing I can’t stand, it’s snobbery and one-upmanship. People try to pretend they’re superior. It makes it that much more difficult for those of us who really are.”

I really enjoyed this article, and I think you will, too. Sometimes it helps to know why people are doing what they’re doing. Then, perhaps you won’t get caught up trying to do the same thing.

Recipe Fusion & Thanksgiving Trial Runs

I saw this recipe for Lentil and Sweet Potato Curry, so I decided to try it out. Then, I saw this scrumptious looking Lentil and Lamb Moussaka. But, I didn’t have any lamb :(. It seems to me that lamb dishes are very common in the UK (where these recipes are from), as beef is in the US. Perhaps not. It may just be the particular recipes I’ve come across. Anyway, this is what happens when recipes collide. I used the curry base with the moussaka top. It’s sort of like shepherd’s pie. I didn’t make it too sauce-y, as I was going to eat it without the addition of rice or bread. I really enjoyed it! The top is made from just Greek-style yogurt and egg. I used my homemade non-fat yogurt and added a little nutmeg. It was the first time I’ve used yogurt instead of a cheese (like ricotta). I am sold! Awesome! For the curry, I added a little apple, garlic, and my own curry spice blend with a touch of cinnamon. The recipe calls for chickpeas, but I roasted all of what I had for snacking (see this post). I had white beans in the freezer, though, so they had to pinch-hit. Sorry, the pics were pretty dark, but here you go:

What to do with lentil leftovers? I decided on a taco. I know this prep doesn’t look that great! But, it was satisfying. I didn’t have any tortillas left, though, so I had to make one. I was starving by the time I made this and almost didn’t take a pic. The tortilla was a soft, foldy one. I just left it open for you to see. Just lentils, potatoes, red cabbage, salsa verde, cilantro, and homemade pickled onions. I just love fresh tortillas! This one was made with whole & heirloom wheat.

I am continuing to seek and test ideas for Thanksgiving. I really think I am going to prepare lighter fare this year. It will save me a lot of prep time (and extra workout hours). Here’s one simple dish I think is a go: Grilled Yukon, Beet, and Sweet Potato Skewers.

I found another use for ginger beer syrup: glaze for the sweet potatoes. I used a thyme, rosemary, and oregano oil for the yukon, and orange juice, zest, olive oil, and mint for the beets (similar to this post). Easy peasy. I basted them half way through and again after they were done. I love the bite of orange zest with beets. So good!

One more idea for Thanksgiving: Coconut Cream-Yogurt Sweet Potato Mousse w/ Ginger Beer Syrup. I don’t think I am going to get away with this, but I still wanted to test it out. I will probably get evil glares if I don’t serve our traditional sweet potato pie, lol. Maybe if I make individual mini-pies, it would help with portion control. Anyway, this was a simple whip of raw coconut cream with homemade yogurt and sweet potatoes, chilled, then topped with ginger beer syrup (another use!), praline, and candied orange zest. If you couldn’t tell, I  adore citrus zest. Maybe I will make this for myself and pie for others…we’ll see.

I’ll keep you posted on any other ideas I decide to try out for the Holiday.

DIY: From Trash to High Fashion

DIY: From Trash to High Fashion – Fashion Diva Design.

Yes! I love these upcycled  fashion ideas. Many of them are no-sew with easy tools like scissors. Some of my faves are: a dress made from a t-shirt (could also be a top), distressed jeans with pink fabric marker (pic), jeans with a doilies pattern, an embellished bag strap, and ombre shorts. Check this page before you get rid of some of those items that have been in your ‘Oh-No’ pile.

My Way, no. 1

I did it my way…The reason I write this blog is to give myself a personal outlet for the many things that come my way in life. I find it to be a soothing process. There are so many random things I come across, though, so I decided to combine them into semi-regular posts. Some will be happy and delightful things, some sad and heart-wrenching, some will perhaps be things I find frustrating, and some things will just be. Consolidating these various thoughts will save me quite a bit of time (instead of writings posts for each individual subject). And, it will give me a chance to update you on all of the things I am doing (or hope to do). Hopefully, you will find a few things that interest you along the way – my way.

— Have I told you how much I love my local food co-op, Food Conspiracy? I really feel so blessed by becoming a member/owner. The staff is top notch and just a stellar group of people. I need to do a ‘To Market to Market’ post on them sometime soon. Their social page has a wealth of info, and I found that October is National Co-op Month. If you are not currently connected with a food co-op, you might check into availability in your area. October is also Non-GMO Month.

— I have continued on the smoothie bender that started after my Pomegranate Brunch. Now I have been making a carrot cake smoothie every day! I adapted it from the 2nd carrot cake smoothie recipe in my Dessert Smoothies post. I love it so much, I actually took the time to write down the ingredients. It’s so filling. Here’s what I’ve been putting in it:
1/2 C. Bananas, sliced, then frozen
1 C. Carrots, sliced, then frozen
2 Pitted Prunes, chopped
3 TBSP Rolled Oats
1/4 C. Homemade Non-Fat Yogurt (not drained of whey)
6 fl. oz Whey (drained from homemade yogurt)
2-3 Whole Almonds
1 tsp Maple Syrup
1/2 tsp Raw Coconut Butter
1/4 tsp Vanilla Extract
1/4 tsp Fresh Ginger, grated
1/8 tsp Cinnamon
Whole Nutmeg, few gratings

— Just wow…take a look at this Victorian Steampunk Computer.

— No easy way to say this…The continuing story about the 43 students in Mexico has had me in tears. It’s a difficult subject for me to write about. I will just ask that everyone pray for all involved and the country as a whole.

— After making my Coconut Moscow Mule Frozen Yogurt, I’ve been thinking of ways to use ginger beer syrup (made from the homemade concentrate). Pancakes come to mind, drizzled over other frozen treats, maybe over fish or chicken (or bacon!), and I used it as the flavor base for a batch of granola.

— I made these fried green tomatoes (from my local Asian Market) with spicy blue cornmeal. I thought to test them out for Thanksgiving, but I’m not so sure about the color. It might be too different for others. They had a bit of red in them. FGT are one of my most pleasant food memories from childhood. (Pic’d with homemade blue corn-almond chips & lacto-fermented salsa.)

— This article on mental health made me sad, but I thought it was very informative: http://thelamron.com/2014/10/24/fame-excuse-media-exploit-mental-illness/

— A couple of recipes that are calling to me: Whole Wheat Pumpkin Ale Donuts, Sticky Gingerbread Puddings with Ginger Wine & Brandy Sauce.

I have created a separate menu category for these posts if you wish to check them out in the future. This blog theme has a hidden menu that you can find by clicking the 3 lines in the upper right hand corner of the screen.

See you next time!

WhirlwinDISH 25

A few WhirlwinDISHes inspired by a trip to a local Asian market. So many choices at this market! Taro, ginger, green tomatoes, lemon grass, tomatillos, and chiles were some of my finds. Looking at the multitude of greens, I became a bit overwhelmed. No kale in sight, though, haha. It’s fab that kale has become so popular of late. I often find it much less expensive than other greens now. It used to be comparable in price (or even more expensive). I finally was advised by another shopper to try the Taiwan spinach. She said she preferred it to American. She picked a winner for me — love it!

1) Coconut Moscow Mule Frozen Yogurt w/ Candied Lime Peel. I made some dark chocolate chip frozen yogurt for my mom, so that got me craving some for myself. I used homemade yogurt for both, but I made hers with whole and mine with non-fat milk. I added raw coconut butter to mine for a richer mouth feel. I had some ginger beer concentrate, so this was the base flavor. I adapted it from this recipe: Ginger Beer. I used ginger, lemon grass, cinnamon stick, nutmeg, cloves, chile, lemon, brown sugar, agave, cream of tartar, and a tiny bit of vanilla. I reduced the concentrate until it was a thick syrup, and then added it to the yogurt. I mixed in some lime juice, but no vodka :(. This went into my ice cream machine, and I let it ripen in the freezer a few hours. Topped with candied lime peel. It was super yummy and started to melt quickly as I was trying to take a pic. Will be making this combo again for sure.

2) After I made the ginger beer concentrate, I figured it would be great hot. So, I used the same combo to make a tea (without the cream of tartar and less sweetener). Ah, I couldn’t stop drinking it!

3) Sprouted Flour Baby Potstickers w/ Homemade Peach Horseradish Sauce. I used a blend of sprouted heirloom wheat and sprouted teff, oil, salt, and water for the dough. Filling was Taiwan spinach, taro, chile, scallions, and tofu seasoned with vinegar, garlic, and herbs (same method as this post). The lighting for the pic wasn’t very good. Some are shown from the top, and some are flipped over (where they were browned). I usually brown them on the bottom, then put a bit of water in the pan, cover & steam. I was going to make a warm soy-based sauce for this, but I decided on peach-horseradish (previously made). I think it was the right decision because I really enjoyed all of the flavors from this dish.

4) Taiwan Spinach Salad w/ Rice Noodles & Soy-Ginger Dressing. Spinach as the base with shredded red cabbage, mung bean sprouts, cold rice noodles, and baked taro chips. Dressing was simply soy sauce, ginger, white wine vin, balsamic vin, olive oil, shallots, and agave. Very simple, but you can’t go wrong with noodles :).

5) Potato Soup w/ Warm Salsa Verde. Potatoes, shallots, & fresh coconut milk. Verde: charred tomatillos, garlic, olive oil, lime zest, balsamic, agave, and a pre-blended spicy seasoning mix. My favorite part of this soup was the dried green tomato garnish. So tangy and delish!

To Market to Market…10/24/2014

Pics from Grantstone Asian Market in Tucson, Arizona. I haven’t had a market post in a while, so I thought it was about time. Some people want this store to be fancy. It isn’t. It does have quite a few items I find useful, though. My friend who hails from North Africa introduced me to this market, and I continue to come back. It reminds me of mom-and-pop-type stores back East, even though it’s fairly large. Besides the merch, one of the main reasons I return is the staff. They make you feel appreciated — like family. And, it’s great to support local business.

Homemade Crackers Recipes, Where to Find Vegetarian Rennet, & Homemade Tofu

I am going to try to squeeze a lot in one post today, so please bear with me 🙂 . I decided to round up a few homemade cracker recipes, as I discussed in my post about thrifty ideas for home cheese making. I’ve been experimenting with a few different flavors, but I haven’t used any recipes yet. The pic from that post was just whole wheat, herbs, and flax. For the pic in this post, I used a base of whole & heirloom wheat, oil, salt, something sweet (like agave), warm water, and a pinch of baking soda. I just eyeballed the amount of each ingredient, and they turned out great. I would like to use a recipe for actual ingredient ratios, though.

Pic:

1) Smaller round crackers are sweet & spicy sweet potato. If you read my previous blog, I had a WhirlwinDISH post of a sweet & spicy sweet potato gnocchi with (I think) orange zest, fried sage, and a browned butter sauce. I took the sweet & spicy flavor base for that from sweet potato fries I routinely make. (Come to think of it, I have a batch in the freezer that still need to be eaten!) The spice combo can vary slightly, but usually it’s nutmeg, cinnamon, cumin, chili powder, cayenne, & raw sugar. I often add garlic powder, too, for the fries. I used my sweet potato powder/flour, and that was it. Totally as a side…I mentioned in that WhirlwinDISH post that I would like to prepare the s&s gnocchi for Thanksgiving. It’s flavors remind me of the Holiday. I think I am going back to our previous tradition of pasta instead of a big turkey dinner. Besides the pasta, I just scoped this delish-looking recipe for Squash and Blue Cheese Wellington. Check it out!

2) Squares: Garlic, herbs, & chipotle with sesame seeds. I keep a ruler in the kitchen (about 2 pieces of paper thick) to measure them. Cut with a pizza wheel.

3) Larger rounds: Honey mustard. I used plain yellow mustard & whole grain. The pattern was made by an overlay of needlework canvas leftover from my home sprouting jars. I just ran a rolling pin over it.

I also made chai-beet crackers (not pictured) in a few different shapes. I made a few scoop shaped (using molds), but they reminded me too much of pepperoni, haha. After the crackers had baked about 2/3 of the way through, I gave them a spritz of water (so they didn’t look so flour-y). My fave out of all of them was probably the honey mustard. Such a classic combo, plus I loved the texture the needlework canvas gave them.

More on cheese and other things: I wanted to share this link for a website that offers vegetarian rennet, starter cultures (yogurt, kefir, buttermilk, soy, kombucha, sourdough), and a host of other things:Cultures for Health. If you cannot do dairy, they also have tofu making supplies (maybe try homemade tofu cheese). Homemade tofu recipe, in case you’re interested: How to Make Homemade Tofu.

I tried to find a few different types of crackers to post. Some are more traditional than others. Time to get crackin’ 😉 .

Whole Wheat Crackers

Peanut Butter Crackers Great for little ones.

Rosemary Crackers

Sourdough Whole Wheat

Matzoh

Gluten-Free Oat Sesame

Japanese Rice Crackers With edamame dip! Yes!

Buckwheat

Fruit & Nut Crisps

Birdie Teacup Biscuits Warning: If you don’t want to make these, don’t look. The cuteness will overtake you. You.will.make.them.