In the Kitchen: Strawberry Jam

Hubba has been asking for Strawberry Jam for years... and by years, I mean YEARS!

I thought it might not happen again since we were not able to find any fresh strawberries for the weekend I had set aside for making jam.  Then he found them at CostCo...

So I cleared last weekend, and with Hubba's help, we put up 3 flats of fresh Strawberry Jam.

Two days.  Two recipes.  Fifty 1/2-pint jars.

This makes me very happy.

#Moosewood2022, part 4 - May and June

Continuing on with the Moosewood 2022 Challenge... 

May

Recipe #15: Tomato Curry (new), page 175

I was saving this one for the glut of summer tomatoes, but Hubba and I both bought tomatoes in the last few days.  So we're starting out May with another delicious curry...

I'm glad that I'm tracking this as we go.  Because at the end of May, I thought I had made zero Moosewood recipes this month... Don't worry, we're not starving.... just eating other things.  ;-)

June

Recipe #16: Eggplant Scallopini Marsala (new), page 83

I don't know what makes it "Scallopini" but this is delicious... even if I had to improvise on the Basil and use a blend of Italian Spices that we received as a Christmas gift.  I didn't bother to check our inventory, because who doesn't have Dried Basil in their pantry?  Me, that's who... and the settling in from the move continues.  lol.

In looking at the Dictionary, Scallopini means thin slices of meat sauteed or fried... however, my eggplant is diced, and not meat, so technically this dish is not scallopini.  ;-)

Stats:

• 12 + 2 = 14 (new) = new-to-me recipe...  ie, one I have not made before
• 2 + 0 = 2 (standard) = recipes I have made frequently over the years, because we love it so much
• 0 + 0 = 0 (repeat) = previously made in the #Moosewood2022 challenge

16 Total Recipes as of Month #6 and Week #26 of the year.  So while I've slowed down significantly, I'm still ahead of my overall goal of 2 per month.

#Moosewood2022, part 3 - March and April

Continuing with the Moosewood2022 Challenge...

March:

Recipe #7: Eggplant Curry (new), page 172

This one got rave reviews from Hubba.  He kept saying it's "perfection."  So I guess we will keep this one in rotation too.  :-)

Recipe #8: Gado Gado (new), page 180

I had been wanting to try this recipe for a few weeks.  It's more of a warm-weather dish and we had some very cold weather that caused me to put it off.

Most of the vegetables were sautéed individually and then served over Turmeric Rice.

The peanut-ginger sauce is delicious and has made the idea of crudite interesting to me again.  :-)

I did forget the hard-boiled eggs, which I had prepared ahead of time, but this is still a very easy and delicious dish.

Not recipes from the Moosewood Cookbook, but we've used the leftover Gado Gado Sauce in several other dishes.  Most notably on some oven roasted eggplant and mushrooms over rice.

Oven-roasted vegetables are really something special. Wow!

Recipe #9: Herbed Carrot Soup (new), page 23

Super easy and satisfying.

I think this recipe would benefit by being made ahead, so the flavors have more time to meld with each other.  I think I'll also go on the lighter end for lemon juice, next time.

Hubba LOVED(!) it and the color is amazing!

April:

Recipe #10: Swiss Cheese and Mushroom Quiche (standard), page 157

This recipe has been a favorite of ours for years.... like more than 15 and possibly as many as 20.  It was one of the first recipes I tried when I first got my own copy of The New Moosewood Cookbook.  This is the book that this food challenge is based upon.  It was first published 48 years ago, in 1974.

A 1.5x recipe fills two store-bought pie shells.  Which I tend to use so this is a faster meal.  I should note however, that the pie crust recipe provided is delicious and makes the dish better.

We often put other vegetables in it, depending on what we have on hand.  This version has a huge pile of spinach.

Try it.  You'll see why we love it so much.  :-)

Recipe #11: Spinach-Ricotta Pie (new), page 156

One of the things about this challenge is that I am working to try recipes I have not made before, in a book I've owned for more than 20 years.

This recipe is on the facing page of the Swiss+Mushroom Quiche I wrote about in Recipe #10.  Sometimes you just don't see things that are sitting right there....  and since we were trying to use up some spinach, I decided to give this one a shot...

Perhaps this was too many quiches back-to-back, but it is a very good recipe, and one that I will make again.

Recipe #12: Comprehensively Stuffed Squash (new), page 152

Butternut Squash is absolutely in the top tier of vegetables for me.  So finding different ways to use it is always of interest.

This recipe is great!  I think the stuffing would be nice in chicken cutlets, à la Cordon Bleu.

Recipe #13: Mushroom Curry (new), page 174

I love SE Asian foods... and I love mushrooms.  So, why not try this one next.  :-)

I did leave the coconut out, since I am allergic... otherwise this recipe was quite tasty.

Recipe #14: Marinated Sweet Potatoes with Broccoli (new), page 71

Sweet Potatoes are another one of my favorite vegetables and I'm hoping this will be a good way to use Broccoli.   

I ate far too much broccoli while in college... it was cheap and easy and I ate so much of it, that I can barely put it in my mouth anymore.... but Hubba LOVES(!) broccoli.  So I'm hoping this dish will satisfy both of us.

And of course, broccoli always makes me sing this song....  :-)

This recipe reads like it will be a nice side to grilled/smoked meats and was delicious with a riff on our favorite Meatloaf recipe.

Stats:

• 5 + 7 = 12 (new) = new-to-me recipe...  ie, one I have not made before
• 1 + 1 = 2 (standard) = recipes I have made frequently over the years, because we love it so much
• 0 + 0 = 0 (repeat) = previously made in the #Moosewood2022 challenge

For a total 14 Recipes as of Month #4 and Week #17 of the year.

Food Adventure slowed down as we were wrapping up for the sale of our former home/farm.  But my stated goal for this challenge is 1-2 recipes per month.  So we're still on track.  :-)

What are you making for dinner these days?

Things That Work: Stick Blender

I love my Stick Blender.  Love it!

It was one of the few appliances I unpacked from our move thus far, because I use it to blend soups... and since it has been winter, I have been making a lot of soups.  ;-)

It is so easy to use, and even easier to clean... and I killed it.  :-(

I put it in the lower rack of the dishwasher and melted the collar.  :-(

I don't remember exactly how it was oriented, but I must have put the plastic portion in the bottom of the silverware bin, which is close to the heating element.

I was so sad.

It appears that replacement parts are available but was not clear which model I had.  So Hubba found a new one.

It has survived it's first couple of washings and I've used it to make peanut sauce so far.  :-)

Stick Blenders definitely work!

In the Garden: 2022, part 3 - Continuing to Plan

Since my last post (part 2 on 2/2/22 ha), I received all of the ordered varietals and maintained my organization by planting date.  My seed box is packed very full.  :-)

I have a loose plan for what to plant where.

I intended to prune my Black Raspberries in mid-February, but we've actually had winter, including some extremely cold temperatures.... so this has not yet been completed

The "sun room" has not gotten warmer since January, so I'm losing confidence that this will be useful for seed starting.  Which means I will likely be on the hunt for seedlings in mid-May, rather than starting the late-season seeds here...  on the bright side, I will have lots of late-season seeds for next year.  :-D

I still need to clean out the beds and improve the soil with the alpaca and goat manure we've collected thus far.

I also need to firm up the compost location.

While there is always more to do, and it is snowing today, there are signs of spring... Robins, Red-winged Black Birds, tiny bits of green... spring will be here soon.

#Moosewood2022, part 2 - January and February

I'm not certain if I'll end up posting all of the Moosewood Recipes I make this year here, but I am posting them on Twitter as I make them.

January:

Recipe #2: Puffy Green Onion-Quinoa Cakes (new)

These were delicious topped with Sweet&Hot Relish from our friends at Hilltop Berry Farm (New Milford, PA) and a side salad of raw veggies.

If I make this again, I would like to add more salt, pepper, and other spices to make it more savory.... perhaps Garam Masala, or something else to give it more "warmth."

Recipe #3: Swiss Green Beans (new)

Cleaning Green Beans always reminds me of sitting on my Grandmother's front porch, after helping Grandpa pick them in their giant garden.

This recipe requires a bit of marinade time, but the beans were quite delicious next to a Hubba-smoked Turkey Sandwich topped with his Mother's Cranberry Relish recipe.  

I should remember these beans for the summer.  Since they are served cold, they would be refreshing on a hot day.

February:

I found my copy of Mollie Katzen's Moosewood Cookbook (the inspiration for this 2022 Challenge) and formally liberated it from it's moving box.

It was difficult to decide what to make next... and narrowing it to only recipes I had the ingredients for didn't help much.  lol.

Recipe #4: Spicy Tomato Soup (new), page 4

I had been trying to use up the tomatoes I purchased when Hubba wanted them for the above Turkey Sandwiches.... but he decided that "Life is too short to eat winter tomatoes" and I do not disagree.  :-)  Enter this Tomato Soup recipe...

I don't know if there is much better than a good Tomato Soup with a Grilled Cheese or Quesadilla.

This version is with canned crushed tomatoes, tomato paste to increase depth of flavor, and a few "fresh" winter tomatoes.

I paired it with a grown-up Grilled Cheese Sandwich.... "grown-up" because it has Caramelized Onions and Roasted Green Chile.

I definitely need to remember this recipe for the summer glut of home-grown tomatoes and plan to use a stick blender to smooth it a bit next time.... but still, this recipe is extremely delicious and easy to make.

Recipe #5: Lentil Soup (new), page 25

Several people participating in the Challenge have been talking about the Lentil Soup, so I decided to make some for us.

This version was augmented with a box of commercial chicken broth, fresh herbs, and a small amount of left-over Country Ham.

It is quite hearty and satisfying, and the splash of (balsamic) vinegar makes it special.  Definitely recommended, especially since it's even better on the second day.

Recipe #6: Arabian Squash Casserole (new), page 140

I love (LOVE!) Winter Squash... and making pumpkin things from whole pumpkins is absolutely worth the (very little) effort.  So whenever I see pie pumpkins at the store, I buy a couple.

I've made two batches of pumpkin muffins already this season.  So I was wanting to do something more savory...

Like most of the recipes I've tried in this challenge so far, the ingredients are things that I typically have in stock.... you have to love hearty, delicious, foods that don't require a special trip to the store (although in this case, we did need to pick up a little Feta).   :-)

Stats:

• 0 + 5 = 5 (new) = new-to-me recipe...  ie, one I have not made before
• 1 + 0 = 1 (standard) = recipes I have made frequently over the years, because we love it so much
• 0 + 0 = 0 (repeat) = previously made in the #Moosewood2022 challenge

As of this posting, we are at the end of Week #8 and I have made six Moosewood/Mollie Katzen recipes.  All but one are new-to-me recipes.

Since I am continually trying to increase the variety of foods we eat and my goal was 1-2 recipes per month, I think I'm doing pretty well so far.  ;-)

What are you making for dinner these days?

Garden 2022, part 2

I did not spend much time watching the sun exposure at the new place over last summer.  The photo I shared last time shows the beds being quite shaded by Pine Trees.... though, I do remember it getting hot out there.

I finished compiling my Planting Wish List a few days ago and found my inventory and starting tools.

I organized the existing seeds into one container by planting date, and ordered the remaining varietals, which should arrive in a few weeks.

Personally, I want to be able to put up a lot of vegetables; especially beans, peas, corn, and tomatoes.  But I need to be cognizant of my available time, along with the other projects we expect to be doing this year.  So I will attempt to grow enough tomatoes for canning.... because Hubba says, "Life is too short to eat winter tomatoes,"  and the remainder will be primarily for our own consumption upon picking.

We have a "sun room" on the new house that I was planning to use for starting seeds.  It hasn't been as warm as I expected and it leaks water (the floor is wet from snow melting in January).   So adding that to the fact that it blocks the view of the back yard, it will be going away at some point... in favor of a proper green house and letting more light into the house.

In the meantime, I hope it will warm up as the days get longer, If so, I will start late-season seeds in here around the end of March.  If not, I will look locally for plants that have already been started.

Of the things the former owners did have planted, there were far too many Sunflowers, two extremely large Rhubarb plants and two Black Raspberries.

The Sunflowers will be pulled and given to the chickens if they find their way into any of the walk ways.

Rhubarb, while I enjoy it, is toxic to goats and chickens.  Both of which have access in the current location, so these will either be moved or removed over the summer.

The Black Raspberries were a special treat last summer... so I've been researching how/when to prune them because we definitely want these to continue.

I found a few good resources; Colorado State University Extension, Iowa State University Extension and The Coloradoan.  So it seems like February should be the best time for pruning... keeping 5-ish viable canes per plant at about 18-inches tall.

There is also an ornamental Pear Tree (in the background) and a prolific Crabapple Tree... so while I'm quite disappointed that this is not a fruit-bearing Pear, I will have to try out a few Crabapple recipes next fall.

To the extent that each growing season is a bit of an experiment, this year is absolutely that.

Happy Planning for Planting!

(...and we're happy to finally be having some winter!!)

Garden 2022, part 1

It occurred to me over the weekend that St. Patrick's Day is about 7 weeks away and it will be time to plant the Early Season Seeds.

7 Weeks!

Spring will be here in about 7 WEEKS!

This seems crazy to me.  We haven't had much of a Winter yet, but Spring is really close.

So I started going thru the one Seed Catalogue I have to make a list of the things I'd like to plant.

I did not plant a garden last year because we were so focused on finding our new home and expected to be in the throws of moving during most of the growing season.

We are finally starting to approach the end of our moving process... so I expect to have time available for garden-tending.  WooHoo!

The new place has several raised beds.... 8, in total.

While there were volunteer tomatoes and onions last year, this area was mostly weeds.  So I have a good amount of work to turn this into a productive garden space.

Over the next week or so I will finish making my Seed Wish List and compare it to what I have in stock.  Then to figure out what to put where.

Happy Planning for Planting!

#Moosewood2022

I happened to see this tweet from Mollie Katzen on December 29th, 2021

I love her books, especially the original Moosewood book.  They are often the basis for meals I make, even if they don't end up being vegetarian.... comfort food, that is well-spiced and satisfying.

My loose goal is 1-2 recipes from one of Molly Katzen's books per month and to make some that I have not yet tried.

First up this year is Eggplant+Almond Enchiladas.... since my books are still packed due to our seemingly-never-ending move, I was delighted to realize that some of her recipes are available online.

If you want to join us on Twitter, the hashtag is #Moosewood2022.  It's already a great place to find inspiration when you're having a hard time figuring out what to make for dinner.

Cooler Weather Means Cooking Mojo Returning

One of the things I was able to cultivate during the my Covid Layoff was multiple stages of cooking whole foods.  I love being able to re-purpose, or progressively use food, but this takes time and planning.

For example, starting with a roasted chicken or turkey meal.  The leftover meat is used in chicken or turkey sandwiches or enchiladas, and a broth from the bones is used to make a soup, flavor sauces, or cook beans and rice.

I have a harder time doing this in the summer, mostly because I don't want to add heat to the house by using the oven or stove, when it's already so hot, both inside and outside.

So while we are still having warm, 90+ days, the nights and mornings are cooling off... and we have our first 70-something degree day of the season, in this week's forecast.

Over the weekend, I made a couple of Quiches and Fresh Tomato Pies using eggs from our new flock of chickens and a bunch of volunteer tomato plants.  These will mostly be used for lunch and breakfast over this coming week.

I also started a broth of domestic and wild pig bones.

These bones came from meats that Hubba smoked over the last year.  So they have already contributed to a primary meal where the meat was the focus, as well as multiple secondary meals of sandwiches, burritos, and tacos.

I started this broth midday Sunday, brought it to a boil, then let is simmer all afternoon and overnight.  It will spend most of today cooling off and I will filter out the bones and aromatics this evening.

Later today, Hubba will smoke a store-bought ham hock 

Tomorrow, this will all be turned into a Split Pea Soup.

I only wish I had some sourdough starter in progress, because fresh, home-made, bread is one of the nicest compliments to a hearty home-made soup.

In the Garden: Cherry Tree

Hubba and I planted this Montmorency Cherry Tree soon after we moved into our current house.

We've gotten a small harvest here and there, but usually the Robins devour the fruit right before it ripens.

This year, we have a pair of Crows hanging around and we do not have Robins nesting on the house.  I'm not sure if these are correlated, but it seems to be.

As such, my tree is was able to fill of ripe fruit, so we took advantage and made a pie.

Since my books are packed for the move, I used this recipe.

Then we collected and froze a few batches and shared the bounty with our neighbors.

We intend to plant a larger cherry (hopefully Rainier, because they are my favorite to eat) at the new place, once we're settled.... but this pie was so good, we may end up with a few varieties. ;-)

I hope you're having a glorious summer!

Sourdough, part 2

After a week or so of daily feeding the reserved portion of my first starter, I had another 3 cups of prepared sourdough starter... 2 cups for a second loaf and reserving the remainder for the next batch of starter.

Last time I took the idea of "soft dough" as the outside texture.... I am a fiber artist.  So while the texture was smooth, soft, and therefore not sticky, the resulting bread was tough.

So this time, I spent less time kneading and was more mindful about the flour I added.... I do think this is a "softer" dough, in that it's a bit sticky, but not tough.

I also put it through two rounds of proofing.  The first in an oiled bowl overnight that was covered in both plastic wrap and a towel.  I think this helped to keep the dough from getting too dry.

The second in loaf form... also oiled and covered in plastic wrap and a towel.

I slashed the loaf after 2 hours,

and baked for about 45 minutes at 350F.

I tried to take extra care in the shaping step this time around, but I need more practice to ensure any remaining creases are on the underside of the loaf.

This definitely a better loaf.... in crumb, texture, and taste.  Even if it is a little flat.  The final bowl rise photo shows the dough loosing it's shape.  So I think it needs to knead longer, but probably not much more flour.  So round 3 should be even better, right?  :-)

Happy Baking!