My Way, No. 32

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

— I’ve told you how I love jackets. I really like this style (with the shirt & pants) I came across: My Style | Pinterest.

With the Holidays fast approaching, I’m sure some of you have youngins in recitals and whatnot. I found this super easy no-sew tutu tutorial I wanted to share: Adorable DIY No-Sew Tutu | simplyrealmoms.com.

You could probably use the same technique for an adult-sized petticoat for, say, a vintage circle skirt (or adult tutu).

— Adventures in Food: After making the citrus-mirin eggplant spread, I decided to prepare a simpler version of one of my all-time fave dishes: Eggplant Parmigiana Zoodles.

Instead of going through the whole bake-fry process, I just cubed it, then added it to my sauce. I think I’ve prepared this at least a dozen times now, and it’s still going strong. This pic, I prepared the zoodles separately. Many times, I just add them right into the sauce, though. I think I prefer them that way. I did my sauce on the stove, but I think I should make a big slow cooker batch soon (if my cravings continue). Extremely filling without being too heavy. Yums!

Moosewood Mixed Vegetable Curry from this post:

I became distracted and almost scorched the forbidden rice. I caught it just in time! This was fab & filling. I only altered it slightly by adding a few raisins while it was cooking (in addition to garnish), just a few mistos of oil, and I threw the carrots and tomatoes in just a couple of minutes before it finished. This can be a super versatile recipe, and you can surely experiment with the veggies you have on hand. Will be making this again soon!

Remember this fancy-dish post: Beetroot-Cured Salmon with Chrain and Herb Salad? While I would love to present this absolutely gorgeous recipe one day, I took the fanciness down a few notches (to my simple level, haha). For my everyday needs, just plain ole bay-goohlz & lahks:

I really liked this change-up from my usual gravad lax recipe. I used rum (as this recipe called for instead of my usual brandy), shredded beets, orange zest, black peppercorns, sea salt, coconut sugar, and basil. I like to weight mine down before placing it in the fridge. Also in this pic is the Rosemary Cranberry Spread from the Pates & Spreads post. I used homemade yogurt cheese for the base. So simple & tasty! I made mini sprouted rye bagels with charnushka (using the NY-Style Bagels recipe) for both. I didn’t have lovage, watercress, or borage flowers for the salad, so I improvised with celery leaves, mint, and toasted walnuts. Yummy! I think I will leave the chrain a bit chunkier next time.

2nd fishy use: Eggs Mornay with Beet-Cured Salmon, Mushrooms, Asparagus, and Chive Oil.

Lighter sauce with skim milk and a wee bit of parm. Sautéed mushrooms and asparagus in the bottom, topped with some sauce, eggs, more sauce, finished with lox, steamed asparagus, and chive oil. If I could have more cheese in my diet, I think I could eat this everyday. Even with a little toast, very satisfying, without being overly heavy.

Last adventure for today: Spicy Sweet Potato-Roasted Apple Soup in a “Pumpkin” Bread Bowl:

I really wasn’t sure how this would turn out, but it wasn’t that bad. The soup part I knew I could handle. Very simple, just baked sweet potatoes, roasted apples & mirepoix (carrots, scallion & leek whites, celery), fresh garlic, chile arbol, nutmeg, few pinches garlic & onion powder (lends a little different profile vs. fresh) few pinches of coconut sugar, a couple of orange segments (at the end, just before blending), water, s&p. I’m not very artistic (even with something as seemingly easy as a pumpkin), so that part made me a little nervy. I think I did OK, considering my lack of talent. I decided to use the bagel dough recipe (without the boiling, just a few spritzes of oil), as it’s a very quick, dense bread. I only made 2 bowls to test it out (1/3 of the recipe, 1 cup of flour w/ 1 TBSP vital wheat gluten). I checked on them after 20 minutes baking time, and they looked just about done. The top of the “stem” was very brown, so I covered it with a piece of foil. They were nicely browned after an additional 5 minutes.

I used sweet potatoes as I prefer them to pumpkin, but pumpkin soup in a “pumpkin” bread bowl is the obvious alternative. The addition of cream would up the luxury factor. I took the bagel dough shortcut, but I know there are all sorts of fab bread recipes out there that would fit the bill. This size bowl is nice for a small app, but you could double it for a main.

— Celebs Call For End To Mental Illness ‘Stigma’ | news.sky.com.

— 17 Genius Uses of Witch Hazel | mixer2mower.com.

— After seeing this, I’m indecisive about making a stone or pottery serving tray. Maybe I’ll do both. Mosaic Serving Tray or Plate | craftideas.info.

How awesome are these silver and gold leaf concrete bowls? Golden moon surfaces | architonic.com.

— Today’s Lovely Dishes:

Most of the time, I have to be in the mood to eat sausage (unlike bacon). But, what to do with all that leftover T-Day turkey? Here’s an idea: Turkey Breakfast Sausage | paleoaholic.com. 

I’m thinking we might just skip the turkey again this year and go for an all-carb meal of spaghetti, wine, and bread, though.

Homemade sausage would be a fabulous addition to this: Easy Make-Ahead Breakfast Casserole | Sally’s Baking Addiction.

Some evil person left Thin Mint Girl Scout Cookies in the lunchroom (and baskets of candy in other places). I barely escaped with just one cookie consumed, and I never looked back, lol. Looking for mint recipes, I came across this: Homemade Thin Mint Cookies | flavorthemoments.com.

Make sure to support your local Girl Scouts’ cookie sales, though, too (if you have the opportunity)! I have to give mine away, or else I can easily eat the entire box, haha.

Simple Milk Kefir Yeast Bread | culturesforhealth.com. “Kefir contains various strains of yeast. These yeasts are similar in properties to those found in a sourdough starter, so kefir can be used make bread with no additional yeast or sourdough starter!” I wonder if this would work with water kefir as well???

THE MOTHER OF ALL BREAD DIP RECIPES: OLIVE OIL INFUSED WITH FLAVOR AND TEXTURE | glowkitchen.com.

I love a pb&j smoothie! Several smoothies to choose from here: Delicious Smoothies to Enjoy! – Essential Health.

Flavor up this classic recipe any way you like: Duchess Potatoes Recipe – Chowhound.

Vegan Butternut Squash Veggie Pizza | Minimalist Baker Recipes.

Tastes like waffles in a cup, the blog says: Irish Brunch Cocktail | theflairexchange.com.

See you next time!

Recipes: Pâtés & Spreads

I’ve had a carb-loaded weekend! Breads and 2-for-1 crackers & grissini. Same dough for the crackers and breadsticks, just flavored (and shaped) differently. I love putting together baskets like this, as they’re so quick — the more rustic and imperfect it looks, the better (IMO). People will know you made it with love, anyway 🙂 . 

After making pâtés last week, I decided to keep the spread loving going. This time, all about the veggies. My spreads pic’d here are: Asparagus-Avocado-Mint & Roasted Eggplant w/ Citrus & Mirin. I intended the eggplant to be the Miso and Citrus Glazed Eggplant I posted. If you could tell from previous posts, eggplant is one of my absolute favorite things in the world. So, my eyes always zone in when I see a recipe for it. At the last minute, I decided to take the concept and make it a spread (since I had all these carbs waiting for me!). Eggplant, garlic, onion, fresh orange juice, orange zest, homemade mirin, s&p. The zest really gave it a zippiness. The other was just steamed asparagus, avocado, roasted garlic, s&p, and mint. My mint has really taken off, so that was my starting inspiration for the combo. I wanted to find a few ways to use it (beyond juleps, say, haha). 

As I enjoyed these spreads and pâtés so much, I decided to look up a few more to share with you all. They can be such an easy go-to for guests, or those times when you just don’t feel like a big meal prep. Add a bit of crudite, fruit, or wine perhaps, if you like. And, if you don’t feel like making your own bread, etc., your local bakeries always come in handy. We have several fabulous bakeries here in Tucson. Or, forget the bread/crackers & just slather them on your raw veg. 

Terrine de Legumes – Vegetable Pate | phamfatale.com.

Two Salmon Pate Recipe | dairygoodness.ca.

Sweet Almond Pate | healthfulpursuit.com.

PÂTÉ DE CAMPAGNE | whats4eats.com.

Make sure to check out this classic recipe’s variations at the bottom.

Mock Salmon Pate | renewedlivinginc.com.

Rosemary Cranberry Spread | lifesambrosia.com.

Terrine de crabe exotique | cuisineactuelle.fr.

Vegetable Pate | Kirsten’s Kitchen.

Chicken Liver Pâté w/Balsamic Shallots | healthyfellow.com.

Mushroom Pate | natureandhealth.com.au.

Take care!

My Way, No. 27

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

— Hope you’ve had a lovely day! Several Adventures in Food to share with you. Last week, I had a day I wasn’t feeling so hot. All I could manage to eat was a thin slice of a toasted bagel. I was looking over the Healthy Snacks Under 200 Calories post and thought the mango-lime sorbet sounded like something I could handle. I added a wee bit o’ rum (to keep it from freezing too hard), some red chile, and key lime zest. I tried to make it look tropical to cheer myself up. That’s also the reason you may see plates/dishes beyond my plain white on this blog — oftentimes, different serving wares give me a boost in mood. Perhaps this is why I have a hard time not buying every other set of dishes, glasses, silverware, etc., that I see, haha. I do love just the ordinary white plates, though, too — très simple.

What are your go-to meals when you have a ton of veggies (besides just eating them raw and unadorned)? I think pasta or salads come to mind first for me, also stir-fries, soups, stews, sandwiches/toast, and curries. A few weeks ago, I had potatoes that needed to be used, so I made these Mustard Seed-Potato Curry Lettuce Tacos: potatoes, black beans, tomatoes, garlic, quartered shallots, fresh coconut milk, apple, raisins, cilantro, lemon, yellow mustard seeds, and a blend of curry spices. Homemade Greek-style yogurt to top them off. They were very satisfying.

2 more dishes with potatoes: Grilled Summer Salad w/ Queso Fresco & Potato Croutons. My initial craving when composing this salad was raw squash, potatoes and grilled corn. I added to it a bit with spring mix, grilled asparagus & peppers, and roasted tomatoes. I used the queso recipe from this post, but with skim milk. I made a quick cilantro dressing and squeezed the charred limes over the top. Really delicious. I decided to add about a 1/4 cup more corn after I snapped the pic.

Gazing at the Healthy Snacks post, I also decided to make the Frozen Yogurt Blueberry Bites (simple and tasty!) and Skinny Pizza Potato Skins:

The pizza skins in the post were pepperoni, but I usually prefer veggie pizza. I made these on the spur of the moment, so I had to whip up my short-cut pizza sauce. I took the pic pre-oven as I was starved & knew a post-oven pic would delay my eating (toaster or convection ovens are a great option here). Toppings were sautéed squash & kale, caramelized onion, marinated artichoke, and the queso. Instead of cutting the potato in half, I just cut small rounds. I think I’ll go with the halves (as indicated in the recipe) next time. The small rounds were difficult to get enough of the toppings on. But, I think they would be fab party apps. These really hit the spot, and I will be making them again for sure.

I’m finding so many ways to use the homemade yogurt! I slathered a bit on a piece of fish for a pistachio crust:

I enjoyed this particular meal so much, I made it 2 days in a row. I had a flashback to culinary school (way back in the day) the first preparation. During one class, the chef instructor decided that I should be the ‘chosen one’ to filet a sturgeon. I just recall that it was HUGE — almost as big as I am, haha! Plums (raw) are a fruit that I have to be in the mood to have. Grilled, though, I could eat them every day. I served the fish with a berry-shallot relish, and a baby chard, spin, kale salad w/ berries, sunflower seeds, and a berry vin. For the most part, when I mention I made a vin on this blog, it doesn’t have as much oil as many recipes call for. I usually find some other flavor-packed liquid to sub & punch it up with other herbs, spices, etc. Oil, of course, has a certain mouth-feel and balancing quality, so I try to find things comparable. Also pic’d is a petite rosemary baguette (used this technique w/ my food processor) and rosemary tea. Just hot water & fresh rosemary. One of my fave comforting teas. Yes, it’s hot outside! But, there’s A/C inside, and I always prefer hot tea to cold when I can have it.

Last item for today: I finally had a bit of chicken, so I was able to make the grilled chicken with the Turkish spices. I used the same honey & balsamic mixture as the chickpeas. Yums! The Turkish spices were also great on home fries. I was inspired by the Grilled Chicken Caesar Skewers with Kale Pesto, as well. I used the same lemony-buttermilk Caesar dressing as in this post, and a baby chard, spin, kale, sunflower seed pesto. As with vinaigrettes, I usually lighten up my pestos by using less cheese & nuts and replacing some of the oil with stock. I might also add in some other wacky ingredients. Other skewers pic’d here are pomegranate molasses-mint, and homemade Italian dressing.

— Went to my friend’s fashion conference last week and all was grand. There was an Arabian horse show, as well as jewelry, accessories, and clothing galore. There are 3 class “break-out” sessions, so I chose to attend the Latin dance class the first session. It was SO fun, but I really should have come prepared with a workout outfit (instead of my vintage frock). There were also hula dancers for entertainment:

If someone can turn Latin dance into a fitness trend, I think the next one should be hula. It looks like it would be a blast.

This year, there was an award given for ‘Best Dressed,’ and one dress that had many of us “oohing and ahhhing” was this:
Sakura | Henkaa.com.

It’s a convertible dress by Henkaa. This style is called Sakura, but they have several other styles available. You choose your length and color, and they also have additional accessories to coordinate. I think the young lady demo-ing the dress said there were as many as 60 style possibilities. Now, that’s what I call a SQUEAL DEAL! Make sure to check out the website! *Edit: Here is a direct link to the young lady’s personal page for the Henkaa dresses. FYI, you can also host a style shoppe and earn 1/2 OFF items, as well as rewards dollars to spend on items from Henkaa. Awesome!*

I barely snapped ANY conference pics this year, but here are a couple of things I found interesting:

Rolling bag & the black fringe bag next to it

Handmade jewelry

I like these flowy prints (will Hello Kitty ever stop being so popular? I think not, lol).

— 67 Homemade, All-Natural Cleaning Recipes.

— And, I thought a cutting board is a cutting board is a cutting board. After seeing some of these beauties, I might have developed a new culinary product love. Why do people have to tempt you? Fabulous cutting boards and other kitchen goodies here (several items on sale & have a peek at the accompanying food blog while you’re there):
Products – Bowl & Pitcher

— Upcycled Furniture / awesome ideas! | Decorating Ideas | Pinterest.

— Today’s good eats: 
Impressive Date Night Desserts: Raspberry Souffle With Framboise Liqueur | cravelocal.com. 

52 Herbal Tea Recipes | adelightfulhome.com. Enjoy them hot or cold!

Seafood Lasagna Recipe For The Seafood Lovers | Taste the Food and Fruit.

Fermented Food for Kids: A Guide with Kid-Friendly Recipes | fearlesseating.net.

 Baked Mediterranean Fish | texies.co.za Easy Peasy

Salted Chocolate + Caramel Ice Cream Cake | Coley Cooks.

Cherry Tomato Sauce | frogsinmykitchen.com.

Ginger Sweet Potato Juice | Natural Thrifty.

Blackberry Gin Fizz Float | browneyedbaker.com.

‘Til next time!

My Way, No. 12

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

— I was extremely busy this past week and could not find the time to blog. So, I will try to let you know some of the things I’ve been up to. But, before we get into all of that, I wanted to express my deepest appreciation to the late Martin Luther King, Jr. and his family. I, like so many others, would have never had the opportunities that have come my way without them. I believe MLK’s legacy has been felt across all of the nations. So, today, we honor that legacy. It encourages one to stand up for what one believes in. Common men and women have sometimes had as great an impact on society as royalty and world leaders (if not greater, in some instances, perhaps).

— From the Arizona Jewish Post, I thought this was a very thoughtful MLK, Jr. Day article.

— You know I love food and often write up all sorts of food-related tidbits on this blog. On this MLK, Jr. Day, I thought it would be cool to showcase a few chefs and recipes from the US and Britain (as you know, I adore British culture & food). Speaking of Britain, have you ever seen the television show Chef? I do not recall when it ran because many times we (the US) receive British programming much later than the original air dates. Perhaps it was from the 90’s…it was such a fab and funny show. I’m sure it’s in some sort of digital format, so check it out if you get the chance.

Avocado Tacos & Brown Butter Roasted Tomato Pasta by Latrice Fowler, African-American Chefs Shine in Atlanta, Black America Cooks, The Top Black Chefs Around the World, 3 Black Vegan Chefs You Should Know. From Britain: Mustard, Bacon, and Caramelised Onion Scones & Pea, Courgette, and Parmesan Rosti w/ Tangy Tomato Dressing by Ainsley Harriot, Spicy Curry Carrot Chutney by Jo Wesley and Avril Rogers, Pancetta Wrapped Scallops w/ Quince and Pear by Patrick Williams, Chai-Spiced Ginger and Date Tea Loaf by Kimberley Wilson, Pumpkin and Sunflower Seeds Savoury Biscuits by Enwezor, Lamb, Yam, and Butternut Squash Soup by Lenny Henry, Nice and Spicy Thai Chicken Salad (Larb Gai) & Vegetarian Nut Roast Pie w/ Cranberries by Lorraine Pascale, Citrus and Pomegranate Salad w/ Chili Honey Dressing & Lime and Cranberry Bread and Butter Pudding by Levi Roots.

— Also from Britain: Is the Media Industry Sufficiently Diverse?

— Have you ever been under a time crunch and forced to go to places and do things you would rather not? That’s how last week was for me. Sometimes, my whereabouts/locations can make things difficult. I managed to make the Minimalist Entryway Organizer I wrote about. Instead of bungee cords and a wood frame, I went for a solid wood plaque and elastic. I attached the elastic with a staple gun and drilled a hole in the back for hanging. Such a practical idea for your keys, glasses, etc.:

Also, I’m making a shelf, so I stained a cedar board (after power sanding) with a mixture of coffee and black tea (as I wrote about in my post on The Many Uses of Food Powders). I used soybean oil for finishing, but I’m sure you could use any fixed drying oil (like linseed, hemp, walnut, or sunflower). Super easy and inexpensive. The lighting wasn’t great, so I do not think the pic (before and after) does it justice. It’s a rich caramel color — turned out beautifully:

— I had to pick up a few items for my mom and snapped a couple of cute DIY craft pics:

These DIY’s were made by the store staff. The ‘button letter’ would be totally fun in a child’s room. Or, if you have a more eclectic decor, you could probably make it work in any setting (possibly changing up the color scheme). First initials for couples would be a neat idea.

— What have I been eating this past week? Well, I made a few more of the Detox Drinks with a repeat of the Grapefruit-Cado. I forgot to mention that anytime the recipes call for juice, I use whole fruit. It was such a busy week that I didn’t get a chance to make granola bars. Luckily, I found some organic store-bought ones that were wickedly reduced in price. SQUEAL DEAL! They saved me! I always like to carry some sort of snack bar with me when I go out (so I don’t grab at the nearest candy protein bar in a vending machine, haha). And, I had a couple for snacks in place of my (of late) usual nuts, figs, oatmeal & honey, or za’atar roasted chickpeas. I’ve found the chickpeas curb my cravings for sweets (as you know, I have a sweet tooth). I did have time to whip up a quick cream of roasted garlic and white asparagus soup (with olive oil roux & skim milk, finished with a little extra-virgin and chiles):

And, the Sicilian Roasted Potatoes I made for Christmas have made an appearance 4 or 5 times now. Perhaps I will take a pic soon. I’ve started using a mix of baby Yukons and sweet potatoes. Really quite delicious. As I had a lot of running around to do, I made a batch of egg sandwich fillers. I reheat them in the oven or on the stove, but I suppose you could use the micro (not too long, they might get rubbery). I just used leftover veggies and cooked them in oval rings to fit my homemade bagels. I start them on the stove top and then give them a hit under the broiler:

1) Spinach, Red Bell, White Asparagus, Garlic 2) Kale, Black Olive, Red Onion 3) Broccoli, Feta, Chile (just a little bit of cheese, and my body seemed to handle it OK) 4) Marinated & Grilled Artichokes, Capers, Tomatoes.
Other than that, I began to have a few heavier meals starting with a yummy hamburger (on a bagel, of course 😉 ) and a side of healthy Brussels and smashed baby Yukons bubble and squeak.

— I love to collect tea tins, so I was excited when my fave step-uncle brought me back this Burapa Bird’s Nest Beverage from his trip to Malaysia:

— I was inspired by this Pitaya Breakfast Bowl to purchase dragon fruit for the first time. Wonderful! I consumed some raw and threw the rest in the freezer for smoothies:

— Remember the DIY Silk Scarf Kaftan I posted? Well, here’s a DIY Kimono Cape along the same lines. While running errands for my mom, I saw someone with a gorgeous kimono fabric. You can make this piece with just a couple of scarves, needle & thread, though. Also, make sure to check out the link from this blog post on how to dye shoes.

— From organization to DIY suds: 8 Laundry Room Hacks, Tips, and Ideas.

Take care! See you next time!

WhirlwinDISH 26

Still preparing for Turkey Day sans turkey. I think I am favoring this dish for Christmas instead, though: Delicata Squash and Fall Fruits in a Dessert Wine Sauce.

Delicata squash from my local food Co-op inspired this dessert. I have never used it in a sweet preparation before. What started me on the path was having purchased thick and regular rolled oats. I began thinking about a fruit crumble, afterwards thinking about a savory crumble with the squash. Then, I thought about a sweet crumble with the squash. Ultimately, I didn’t use the oatmeal at all and went for this easy stove-top dessert. Many times, dessert wins out in my life!

I must say, this was one of my favorite dessert experiments. I might change the presentation somewhat (a little more refined, perhaps?), but the flavors came together beautifully.

The Prep: I sprinkled a little salt and brown sugar (coconut palm sugar) on the squash and seared them on both sides. Diced apples were also caramelized with a little brown sugar. I made a sauce from water, brown sugar, raw sugar & stevia, homemade dessert wine (as it’s on the sweeter side), lemon zest, lemon juice, cinnamon, nutmeg, and vanilla. I generally just use whatever sweeteners I have at the time for my dishes (like agave, raw sugar, etc.). For some preps, though, I choose to either purposefully use or avoid sweeteners with flavors that are more pronounced (maple, honey, or molasses, etc.). I thought about maple for this prep, but I decided to go with the more subtle brown palm sugar. I used my homemade wine, as it was handy…but, I can think of several wine shop purchases that would be suitable. So, I will change the title to reflect the appropriate wine when I’ve tested it out.

The Stew: I added the squash, apples, dried figs, and raisins to the sauce and let them stew. The squash and fruit were plated, and I drizzled a little bit more of the reduced sauce over the top. As I’ve previously written, I am fasting from butter right now…otherwise, I would have finished with a little at the end. If I wanted to make it more fancy, I would have spiked it and flambéed. Remember I said I love food and drinks on fire!

The Finish: A sprinkling of roasted nuts and pom seeds and a whip of homemade non-fat yogurt with raw coconut butter, vanilla, and raw sugar & stevia.
——————

Also, just a quick update on veg tamales. Last ‘My Way’ post, I linked to a recipe for vegan tamales, so check it out. I made a couple of batches testing the steam and slow cooker methods from the link. I just switched up my fillings and added a little cumin to the dough (vs. faux beef broth). I probably used less than a quarter of the oil the recipe called for (just regular veg oil), and they turned out fab (in my opinion). Less calories means we can eat more, right 😉 . I was also inspired by another recipe using a black bean chili filling. I used a veggie curry filling for one batch:

and, I used a “breakfast burrito” filling for the other (I told you I was stuck on breakfast burritos 😉 ):

The Veggie Curry: Delicata Squash, Tomato, and Black Bean. Sauce was made from sautéed onion, garlic, and chile, my own curry blend, cinnamon, brown sugar (palm sugar), and apple cider vin. I used the same sauce to top it off with, but added a bit of tomato paste & made it a little sweeter than normal (because I love sweet, as you know).

The “Breakfast Burrito”: Scrambled Eggs, Tomatoes, Mushrooms, Black Beans, Green Bells, and Asparagus. I’m also fasting from cheese, otherwise cheese most assuredly would have been included. Eggs were initially cooked very soft, as to not overcook while the tamale was steaming. Topped with my lacto-fermented salsa.

So many different ingredients and dough combos you can use for tamales. I would like to try some Asian flavors next. I used corn husks to wrap most of the tamales, but decided to test out another method, too. I figured some people reading may not have easy access to corn husks. They are readily available here in the Southwest, but I’m not so sure about other places in the country (or world). I thought making tamales is similar to making sushi, so I used parchment paper and a sushi roll mat to roll a few. I just secured the parchment with a little tape (yes, tape! Like a wrapped package or present). You will not get the texture that the corn husks give the dough, but they cooked up fine. They are also very easy to remove from the paper. If you use the slow cooker method, though, you may want to find a way to put a little water into the pot. The corn husks are soaked in water, so that is enough to provide the steam. Perhaps some slow cookers come with steamer racks like larger electrical roasters? Anyway, I think this is a good makeshift method, and you can probably come up with even more ways. The sushi roll mat may not be absolutely necessary, but it made the rolling very easy. Tamales freeze very well, so it’s nice to make a big batch for when the mood strikes.

My Way, No. 3

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

— This DIY Fork Photo Display is so cute. I think it would be a great idea for dinner party, etc., place card holders. And, if you’re having a gathering, I absolutely adore this easy DIY Marble Cheese or Cake Stand.

— So, I said in a recent post that our jacket and scarf weather is very brief here in Tucson. But, I saw this post about 11 Ways to Wear Statement Collar Coats and had to share it. I don’t know if I could pull a few of these styles off, but they are fun to look at. I love looking at different styles regardless of whether or not they are ‘me.’ If I had one person I wish I could emulate fashion-wise, it would be Jackie O. She had such a simple, elegant style. I think of her style as I prepare for different occasions, but I still try to be ‘me’ (read my post on how to not be a total copycat, lol 😉 ).

— You know I have to post a few recipes that are tempting, so here goes: Homemade Vegan Tamales, Old Fashioned Panna Cotta with Bourbon, Bitters, and Tangerines, Loin of Venison in Sloe Gin and Blackberry Glaze. I love venison! The first time I had it, it was prepared by my friend’s mom. She wouldn’t tell us what it was until we finished eating it, haha. Having lived in Texas for a bit, I became obsessed with tamales. We have a fab tamale co. here in Tucson. Tucson Tamale Co. has several locations with many vegan and vegetarian options. If you are not in Tucson, you can order them online: Tucson Tamale Company. Here’s a few pics from one of my visits (tamale is blue corn with calabacitas):

 

— Last ‘My Way‘ post I was stuck on fries, and now I’m on breakfast burritos. That love also comes from my stay in Texas. If there was one meal everyone could agree on, it was breakfast burritos. When our friends were together, they were usually made pretty simply with scrambled eggs, potatoes, cheese, and chorizo. I only buy chorizo every once in a blue moon, and I’m fasting from cheese right now…so, I am making them with just homemade tortillas, eggs, veggies, & my lacto-ferm salsa. I especially love the combo of mushrooms and asparagus. I didn’t take any pics because I was so hungry when I made them. Usually my meal pics are not as cute then, as I’ve said in previous posts, haha!

— Yes, I’ve been craving burritos, but I feel a salad wave coming on…a big, big, BIG salad…and I need this bowl to put it in: Siberian Elm Bowl. You could swim in this bowl!

— OK, as I am not the best at craft projects, I thought I would throw this idea out there for some of you who are. There is probably someone out there doing this already, but I haven’t researched it. A few years ago, I picked up a couple of ‘Healthy Salad Dressing’ bottles at a yard sale. They are pretty cool and easy to use. The bottles are labeled with exact ingredient amounts, and you just fill the bottles accordingly. Here’s what they look like:

They give instructions to “add miscellaneous ingredients first, then add liquids to the indicated levels.” My thinking is that you could easily make one of these with perhaps a canning or decorative jar, paint pen (or sticky letters or something similar), and your own recipe(s). Perhaps a clear coat would be wise if you need to protect your writing. I think this would be a great gift idea, even better if you had a batch of dressing already made in the jar.

That’s it for now. See you next time!

A Tale of Two Pasta Sauces

Just an update on my post about pasta sauces. I kind of took bits and pieces from some of the recipes I listed. FYI, I stated in that post to check out my updated blogroll. I updated the menu page, but, dash it all, I forgot to update it in the footer. So, I fixed it. Also, no biggie…but, I updated my Pomegranate Brunch post to include a couple of ingredients I left out. It wasn’t too long after the initial posting, though.

I decided on a rustic type of theme for this occasion, as I didn’t want it too formal. I don’t know how I forgot my fave white clam sauce on my other post, but it was a contender. As I mulled over the recipes, though, my mom indirectly made my decision for me. She had bacon! So, I pinched a few rashers from her. I finally found out what rasher means from the Traditional Scottish Recipe blog I posted. Please check its page on US/UK Cooking Terms if you need assistance translating language for ingredients, utensils, methods, and oven temperatures, or measurements conversions. I often read recipes from the UK, so it has made things much easier for me. So, the bacon…when I saw it, all of a sudden I started craving bacon and egg pasta. I don’t remember the last time I even made it. When the craving wouldn’t go away, I set about making a healthier version of my traditional recipe. That’s also what led me to my last minute 2nd pasta dish. I wanted a prep with a few more veggies to balance out the bacon. Technically, I wouldn’t say that it really had a ‘sauce,’ though…more like a ‘dressing,’ I think.

For the bacon and egg pasta, I went with a creamy avocado base inspired by the Creamy Avocado Pasta recipe I posted. I gave it a little extra veggie boost by blending it with some kale, and seasoned it with garlic, and s&p. Such an easy idea. I had to stop myself from eating it so it could actually go onto the pasta. I sautéed the pasta with beaten eggs, added the sauce, chopped bacon, and used nutritional yeast to replace my usual gobs of cheese. Finished with a bit more bacon and raw red onion. I would like to do a BLT pasta similarly. I felt this was a great healthier alternative, and more importantly…I didn’t feel like I was sacrificing flavor.

The Purple Sprouting Broccoli (with anchovies!) recipe I posted reminded me of how much I love simple drizzlings of extra virgin olive oil to flavor my pasta dishes. Along with sautéed garlic, chile, and orange zest, it made for a nice, light contrast to the avocado. I used a few veggies I had on hand and that was it! The pumpkin pastas from that post gave me the idea to use roasted sweet potatoes. I must be one of the only people I know who doesn’t care for pumpkin pie. Our family always had sweet potato pie for Holidays. When I finally tasted a pumpkin pie, it was not for me. I avoided anything with pumpkin in it for a long time after that, but I’ve now found I like pumpkin cheesecake and quick breads.

I also made a cast iron skillet apple pie for the evening with just a crust for the top. Alas, I didn’t take a pic. I’ve always used my mom’s recipe because it’s my fave. It’s not exact because she doesn’t have one written down. I had to watch her a couple of times to get the gist of it. I just made the one crust because it’s easier (and it saves a few cals). But, if you’re going to make a double crust, you might take a look at how to keep the bottom crust from being soggy here: How to Avoid Soggy Bottoms (about pies, not baby diapers 😉 ).

Have a great weekend!

WhirlwinDISH 23

I needed to eat healthier-type foods after the long holiday weekend, so that’s how I ended up making this veggie “sushi.” I was going to post a different dish, but I thought some might still be trying to “cleanse and detox” after holiday treat meals, lol.

I have never had any formal training in sushi making, so don’t laugh at my pic. Culinary training, for me, didn’t include it. I saw a cooking show years ago with a sushi prep, so that’s the extent of my expertise. I spotted a sushi roll mat at a yard sale several years back, and that’s when I started making sushi. I tried my best to remember what I had seen on the show. One day, I will take the time to actually look up proper techniques and whatnot. In the meantime, I made this for a lightened post-Holiday meal. I was craving raw beets like never before (my body must have known I needed them, haha), so I pureed some, strained out the juice, and mixed it with short-grain brown rice. I only added salt to season it, but I think next time I might add a little allspice or something to boost the beet flavor. I filled it with raw golden beets, carrots, cukes, steamed asparagus, and sprouts. (Have you started your homegrown sprouts yet? If not, read this post: Sprouting 101 & Homemade Sprouting Jars 🙂 ).

As far as the rest of my post-Holiday day went, I kept hydrated by sipping on fruit and veggie water with just cukes, lemons, and raspberries. I learned a tip from one of my co-workers: in the morning, make a big batch of your water in a clear container (so you can see all the colorful fruits and veggies) and set it somewhere you will see it pretty frequently (like in your office, or on your kitchen counter). I need reminders to drink water, so having it right in front of me helps. I used to get stuck drinking coffee or something, then get busy with the day and forget to drink enough water. Arizona is a HOT state, so we have to keep extra hydrated. I also had some delish cantaloupe from the farmers’ market for breakfast, and I added the leftover beet juice to my fave mix of carrot and ginger root juice (see pic). I started drinking this at a vegan cafe called Urban Fresh here in Tucson, and it’s my fave combo. It’s called a ‘Ginger Bunny.’ I also added sprouts this time, and it gave it a fresh, green taste. Later, I wanted a chilled soup, so I started to make one from the cantaloupe. I decided on a pineapple gazpacho, though: pineapple, chile, garlic, shallot, lemon, raw honey, and salt. The red chile gave it that peachy color. So, so, SO good! I could eat that everyday.

Have a great day, and I hope to post some more cooking adventures soon!