Recent Posts for the 'recipes' Category

Early Autumn Thoughts & Early Fall Salad

Tuesday, October 6th, 2020

Because I forgot to post the recipe a couple of days ago, I am posting two seemingly disparate topics: a poem and a recipe. However, the link between them is that the title of each is early autumn: Early Autumn Thoughts and Early Autumn Salad. So there’s the link!

Early Autumn Thoughts

 

The early morning sunlight
dousing the trees
halos the changing leaves,
sparkling like jewels.

This Autumn kaleidoscope is Mother Earth’s
awesome wonder that happens every year,
which I await with great anticipation…
she never disappoints!

But I have no time for poetry today…
My words get in the way
of watching the leaves change!

 

 

Here is a simple Early Fall Salad to help you celebrate eating lower on the food chain. Because I had not planned to post it, I don’t have specific amounts, so this is one of my cooking-by-the-strings of your apron recipes.

Early Autumn Salad

Utensils: Cutting board & knife, strainer, bowl for salad, serving bowl
Prep Time: 10 minutes
Cooking Time: None!
Categories: Vegan, Gluten Free, Sugar Free, almost Paleo

Ingredients

1-2 cups organic greens ( I used a Bibb lettuce with red tips with roots still intact)
2-3 slices of organic leek, white part (I use the green for soup stock)
grated organic carrots
thinly sliced organic red cabbage
sliced (organic) avocado (I used one from Florida with smooth skin; slightly different from Haas
organic sprouts (I used my salad mix of alfalfa, clover and broccoli–not strictly Paleo)
Castlevetrano green olives (organic and ripe even if green)
Olive oil and lemon or dressing of your choice
Salt & Pepper or herbs of your choice

Directions

  1. Wash and dry greens; tear into bite-sized pieces. Place in large serving bowl.
  2. Add grated sliced leek, grated carrots, and sliced red cabbage.
  3. Place slices of sliced avocado around the bowl.
  4. Toss and if ready to serve, add condiments and dressing while tossing.
  5. Top with sprouts and olives and eat right away….crunchy and delicious!

 

Courage in the Kitchen: Spring into Action!

Wednesday, March 20th, 2019

Spring signals change, so I purposely am posting this as my
“Spring Fling Thing.”


After 13 years of posting more than 350 recipes, I have started posting “Cooking by the Strings of Your Apron” recipes, because I believe that we all need the freedom to improvise more. What this means is that I may not have exact measurements and I may suggest substitute items.

What this also means is “courage in the kitchen,” that is, not being afraid to use an ingredient that is NOT in the recipe, either because you have the item handy or the one in my recipe is not on your “like” list and you need to swap it for something that is. (This is especially helpful for any food allergies.)

For example, I have previously posted “kitchari,” an Indian stew that I learned about from my first Ayurvedic health professional. It is basically made from yellow split mung beans and rice, with vegetables of your choosing. It’s a great dish for using whatever veggies you like. I usually add carrots for color and cauliflower for texture, but then I add whatever I have purchased that week in season– string beans, broccoli, dark greens, English peas, etc. And I often use barley or quinoa or wild rice instead of regular rice. Thus, each time I make, the dish is not exactly the same, but still tasty and not boring.

So, in the future, many of my recipes will give you different choices. Have the courage to make substitutions when you want to make the recipe, but not exactly as I have posted it, even with my additional choices. Use what YOU like. If you don’t like broccoli, try asparagus. If onions upset your stomach, try shallots which are milder. You are the cook; I just make suggestions.

I will use a picture of an apron for recipes that are in this category of “Cooking by the Strings of Your Apron.”

 

P.S. After I had already put this posting together, I was in a Pier 1 store and went in while my husband was next door at Best Buy. I spotted this pillow high up on the shelves with other pillows and thought it would make a nice photo for the first day of spring, which is today!

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