Wednesday, August 29, 2012

Mammoth Sunflower & ...

It all started with a seed...

I suppose this is bee heaven!
here is our garden Buddha and guardian 
& bursting pink roses
 & bursting yellow and orange cosmos (i planted these from seeds too)
 the flowers remind me of orange marigolds like the ones used in India to make festival garlands. BTW, I really want to go to Mumbai's flower market!
 when the petals fall they look like confetti

Sunday, August 26, 2012

Potatoes & Rosemary Delight

This morning on our way to the beach in Conanicut Island, I noticed a sign on the side of the road advertising "new potatoes"  (see images below), we immediately pulled over and purchased some. 

When we got home later, we fired up the grill and I made my potato rosemary delight in a cast iron skillet on the grill. They were, as always, pure deliciousness of the best kind! 
This dish can easily be made in a regular pan (not cast iron) over the stove top and it taste pretty good as well.

Fresh Rosemary
Soy sauce
Olive Oil

What to do?
Boil a pot of salted water and add potatoes and carrots. Cook until they are soft but not mushy. Remove from heat and drain. Add olive oil to the skillet, add potatoes, carrots, mushrooms, rosemary, and a generous amount of soy sauce--put skilled in the heat (or over stove top) for 15 to 20 minutes. Remove from heat, serve and enjoy!


Wednesday, August 22, 2012

Awesomest pizza ever !

I am serious about this. This grilled mushroom and spinach PIZZA from Bob and Timmy's is truly amazing! It is the only food we ordered as take out for the first year and a half we lived in Providence. Then we gave it a rest and after several months, we had it again, and it was as amazing as the first time! I swear. It's true. 

Sunday, August 19, 2012

Easiest healthful DIP ever !

I learned this super easy recipe from my friend Malgosia and since then I have replicated it several times because it is too tasty, wholesome, and easy (did I say that already?) not to put it on the table when friends come over. So without further ado, here it is:

-Plain yogurt
-1 packet taco seasoning
-Fresh dill cut into small pieces 

What to do?
-Mix all ingredients together and listo

No need to buy pre-made, pre-packaged dips because it is super simple to make a wholesome dip without all the preservatives and other junk.   

Wednesday, August 15, 2012

Giant Garlic

From the Garlic Farm
This is the largest garlic I have ever seen! And it has great flavor too.

Sunday, August 12, 2012

Canelones Criollos Vegetarianos

Growing up I remember eating delicious canelones at home and at my relatives house. The canelones were usually laced in marinara sauce with chicken or pieces of chuletas (pork chops). This was a one pot, one dish meal that satisfied everyone! I have now been a vegetarian for several years, and while I do NOT miss meat at all, I sometimes miss the flavor of my family's criollo food. The recipe I am sharing here, is a version of those delicious canelones from my childhood. This comfort food recipe was healthful, satisfying and delicious too!

-5 (fresh, whole) tomatoes
-1 cup of fresh spinach
-1 lb. spinach rigatoni (or pasta of your choice)
-1/2 cup olive oil + more as needed 
-1 clove crushed garlic
-1/2 cup soy chorizo 
-1 chopped veggie sausage
-1/4 crushed oregano
-salt, pepper, and garlic powder to taste

 What to do?
Cook the pasta and set aside. In the same pot, add olive oil, tomatoes, chorizo, veggie sausage and cook together until tomatoes break and sausage is golden brown. Add garlic, spinach, oregano, salt, pepper and garlic powder to taste. Let sauce come together a few more minutes, then add the pasta and gently combine. Add olive oil as needed to moisten the mixture. Cover and cook on low for a few minutes before serving. 


Sunday, August 5, 2012

Blueberry Mousse

Years ago my sister gave me a book titled "How to Cook Cookbook," and it has come in handy as I continue to explore food making. This morning I was looking for a "summery" recipe, something that would hit the spot and cool off the body all at the same time. And that's when I came across an enticing fruit based recipe: the mousse (yes! I absolutely love chocolate mousse too). I had blueberries in the freezer and so I substituted the black currants for blueberries. It made an absolutely awesome after dinner treat!

3 1/2 cups blueberries (fresh or frozen)
1 cup super fine sugar
3 eggs
1 tbsp powder gelatin (or 1 packet of Knox)
3 tbsp cold water
2/3 cup heavy cream 

What to do:
Prepare the fruit purée (in this case blueberry). Put the fruit and half a cup of the superfine sugar in a medium pan and cook over low heat for 3-4 minutes until the sugar is dissolved and the fruit has formed a rich syrup. Let cool, then pour into a strainer over a bowl and press the fruit through to form a purée. 

Separate the eggs - yolks in one bowl and whites in another. Whisk the egg yolks and 1/2 cup sugar with an electric mixer until it is thick and light.

In another bowl, pour the 1 packet of gelatin (or 1 tbsp) and add 3 tbsp of cold water and mix together. Place this bowl (should be heatproof) inside a pan with water coming half way up the bowl and heat gelatin gently for about 3 minutes until it dissolves and looks clear. When it is warm and clear, stir gelatin into fruit purée and fold this mixture evenly into the yolk mixture. 

Lightly whip the heavy cream and fold it into mixture as well. Finally, whisk the egg whites until stiff (but not dry) and fold gently into mixture. Once all is folded together, place in either cups or a large container and cover--chill in the refrigerator for 2 to 3 until firm.