tag:blogger.com,1999:blog-10209093630727718262024-02-07T09:06:22.352-08:00The Rosy EpicureanA Celebration of Vegetarian and Pescetarian Recipes. Eating for Happiness.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-1020909363072771826.post-19039625859228471532012-06-26T19:33:00.001-07:002012-06-26T19:33:12.659-07:00Parsley seasonWe're again subscribing to the Eatwell Farm CSA, and we've been getting at least on large bunch of parsley a week for several weeks. Now, parsley does last awhile but not long enough for us to use up 5 bunches! This weekend, I decided to dry 4 of the bunches in our food dehydrator (has to be used sometime!). My son had a blast crushing the leaves and removing the stems when they were ready. It's amazing that 4 bunches can fit in half a sandwich bag when done. What do you do with your excess of herbs in the summer?<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxxGnMHrT_gEZj6o2MArSq2oyWmSYjZ07xb_z1C-qPa-Ljn8h79SImOhgCgoj8x9loPOGyXGOalwct_SQI1WbgkNcYiG0xRaanj_MC419V2zxyqKWkPeSES6G_vHi7RFkC5V58QCzf1o/s640/blogger-image-2125491845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxxGnMHrT_gEZj6o2MArSq2oyWmSYjZ07xb_z1C-qPa-Ljn8h79SImOhgCgoj8x9loPOGyXGOalwct_SQI1WbgkNcYiG0xRaanj_MC419V2zxyqKWkPeSES6G_vHi7RFkC5V58QCzf1o/s640/blogger-image-2125491845.jpg" /></a></div>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-12316882331060968562012-02-15T08:00:00.000-08:002012-02-18T14:43:26.018-08:00Eco-Friendly Menu Planning: How We Use Asana<div class="separator" style="clear: both; text-align: left;">
In my new job at work, I am responsible for a team of staff who research and select technologies to make staff work easier. We came across <a href="http://asana.com/">Asana</a> as a task and project management tool. It has revolutionized our work, and while we may not stick with it for project management in the office, my husband and I have learned about its amazing domestic applications.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Asana is a cloud-based web application, meaning that all of your data is hosted by Asana and is accessible via URL by any PC, workstation, or device. It's very slick and easy to use with its real-time updates.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You can have different and separate workspaces in the application. I have a workspace for my department at work, one for home projects with my husband, and one for personal and private projects. Workspaces can be shared with anyone through an invitation. Check it out!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here's how we use it for menu planning:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
First, we create a project, called Weekly Menu. We add each recipe as a task and add a URL to the online recipe or a note about the recipe book and page number in the right hand pane that contains notes. When we've made one of the recipes for the week, we check it off, and it becomes archived. The next week when we are planning, we can see our archived list and revive our favorite recipes for the weekly menu by un-checking them as complete.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBN8lCJwI_8dzKxyyf_-uRXn0Wv-6oedSJd52dUq-Fa6oAUqGAP2xlHK_RQBTZc1SmqJnGqNmQe2D9rJjdqyNMPF_5RAAV_VaUY5Tv6bhstnzcKh2HZd4gKnweRcDu_AQjPF66zA1-TPQ/s1600/asana_weekly_menu.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBN8lCJwI_8dzKxyyf_-uRXn0Wv-6oedSJd52dUq-Fa6oAUqGAP2xlHK_RQBTZc1SmqJnGqNmQe2D9rJjdqyNMPF_5RAAV_VaUY5Tv6bhstnzcKh2HZd4gKnweRcDu_AQjPF66zA1-TPQ/s400/asana_weekly_menu.png" width="400" /></a></div>
<br />
We then write up the grocery list in a different project, categorized by sections of the grocery store. Each ingredient is a task. You can move the tasks around to different categories.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTPrbSJIJMkrf7bL8x5n1cpmY33RAoa_DtVVgOaQkAIep8GtXqiYgT_xR0VED40zFUSmO6HkqbiBbhgyAOhiEMoKe9SKn4dJenL0U8ip9E83fDreR6uLSJx1QMIE1IgRpM4VMK2_pUGQ/s1600/grocery_list.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTPrbSJIJMkrf7bL8x5n1cpmY33RAoa_DtVVgOaQkAIep8GtXqiYgT_xR0VED40zFUSmO6HkqbiBbhgyAOhiEMoKe9SKn4dJenL0U8ip9E83fDreR6uLSJx1QMIE1IgRpM4VMK2_pUGQ/s400/grocery_list.png" width="370" /></a></div>
<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
We both have smartphones, and Asana has an app for both iPhone and Android. When either one of us are at the grocery store, we just check off what we've purchased. It's cool that you can see what you still need in real time. We could technically both shop in different stores at the same time and be able to communicate with each other about what we've already selected for our grocery carts.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HhFogPChlbg/TziS0i_q2mI/AAAAAAAAAeE/sbiYIREG-4Y/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HhFogPChlbg/TziS0i_q2mI/AAAAAAAAAeE/sbiYIREG-4Y/s320/12+-+1" width="213" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Have you used Asana for menus and grocery lists? If so, what are your tips?</div>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com2Albany, CA, USA37.88687 -122.297747537.874338 -122.3174885 37.899402 -122.2780065tag:blogger.com,1999:blog-1020909363072771826.post-69915196257643061082012-02-12T21:03:00.000-08:002012-02-12T21:03:50.443-08:00Penne with Basil, Spinach, and Ricotta Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gNQ1eV3qGhs/TziXMRmXX5I/AAAAAAAAAes/fZLlEhSqUDA/s1600/12+-+3" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-gNQ1eV3qGhs/TziXMRmXX5I/AAAAAAAAAes/fZLlEhSqUDA/s320/12+-+3" width="320" /></a></div>
<br />
<br />
These days, we often plan our dinners in a kid-friendly fashion in hopes that our son will eat a nutritious meal. I refuse to make a completely different dinner for my son because I don't want to instill bad habits, but I also think that in order to do this, you have to make something appropriate for kids. For example, something super spicy or full of alcohol probably isn't wise!<div>
<br /></div>
<div>
Because I work during the week and my husband stays home with the boy, he makes dinner during the week, and I get the weekends to be creative. Usually by the weekend, we've run out of everything, and we haven't planned anything specific. I'm too tired to go shopping, and this gets done during my hubby during the week anyway. So, we usually have some sort of clean-out-the-fridge dinner.</div>
<div>
<br /></div>
<div>
This night, we had penne with a unique (I think) and good pesto.</div>
<div>
<br /></div>
<div>
<b>Penne with Basil, Spinach, and Ricotta Pesto</b></div>
<div>
<b><br /></b></div>
<div>
1 pound dried penne pasta</div>
<div>
2 cups basil leaves</div>
<div>
1/4 pound baby spinach</div>
<div>
2 cloves garlic, minced</div>
<div>
4 ounces ricotta cheese</div>
<div>
olive oil</div>
<div>
<br /></div>
<div>
Bring large pot of water to boil and cook penne according to package directions.</div>
<div>
<br /></div>
<div>
Heat medium skillet over medium heat and drizzle with olive oil. When hot, add garlic and cook until fragrant. Add spinach and cook until wilted. Remove from heat and allow to cool. There is no need to drain the spinach.</div>
<div>
<br /></div>
<div>
Place spinach mixture and basil leaves in a food processor with enough oil to thoroughly chop and puree the greens. Place the puree in a bowl with ricotta cheese. Add hot pasta. Toss and enjoy!!</div>
<div>
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-wkqUXYl4uoo/TziXMeKZcMI/AAAAAAAAAeg/zPvRRssyZUk/s1600/12+-+2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-wkqUXYl4uoo/TziXMeKZcMI/AAAAAAAAAeg/zPvRRssyZUk/s320/12+-+2" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tLromhDuHgw/TziXK6brBsI/AAAAAAAAAec/zMtLaICuYf0/s1600/12+-+1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-tLromhDuHgw/TziXK6brBsI/AAAAAAAAAec/zMtLaICuYf0/s320/12+-+1" width="320" /></a></div>
<br /></div>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-79383603566429053052011-09-13T17:55:00.000-07:002011-09-14T07:52:37.224-07:00Banana Bran Molasses MuffinsHere's another healthy recipe that our son enjoyed this past weekend and which also came from a "box." We had <a href="http://www.bobsredmill.com/wheat-bran.html">Bob's Red Mill Wheat Bran</a> in our cupboard, which is technically not in a box but a bag. The original recipe was for Moist Molasses Bran Muffins. I replaced the applesauce with mashed bananas, and the result was yummy! There isn't a grain of sugar in this besides what is contained in the fruit and molasses.<br />
<div>
<br /></div>
<div>
Other adaptations of ours for our kid include putting in walnuts, finely chopped, and cooking the muffins in a mini muffin tin.</div>
<div>
<br /></div>
<div>
I also experimented with two different kinds of paper muffin cups, and I highly recommend <a href="http://www.ifyoucare.com/product/baking-cups">If You Care Baking Cups</a>. They are unbleached, greaseproof, and they don't stick to your muffins. Amazing!<br />
<div>
<br /></div>
<div>
<a href="http://www.bobsredmill.com/recipes_detail.php?rid=1462">Original Recipe</a></div>
<div>
<br /></div>
</div>
<div>
<div>
1 cup Wheat Bran </div>
<div>
1 1/2 cups Whole Wheat Flour </div>
<div>
1/2 cup Raisins (Unsulfured) </div>
<div>
1 tsp. Baking Powder </div>
<div>
1 tsp. Baking Soda </div>
<div>
1 cup Milk </div>
<div>
1/2 cup Blackstrap Molasses </div>
<div>
3/4 cup Mashed Bananas</div>
<div>
1/4 cup finely chopped Walnuts</div>
<div>
2 Tbsp. Oil </div>
<div>
2 Eggs, beaten </div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Preheat oven to 400F. Combine wheat bran, flour, baking soda and baking powder. Stir in nuts and raisins. In a separate bowl, blend bananas, milk, molasses, oil and egg. Add to dry ingredients and stir just until moistened. Spoon into greased muffin tin (or paper muffin cups) and bake for 15-20 minutes. Makes 12 marvelous muffins. </div>
</div>
fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0Savannah, GA, USA32.0835407 -81.099834231.8682837 -81.4156912 32.2987977 -80.78397720000001tag:blogger.com,1999:blog-1020909363072771826.post-62858515717036607672011-09-11T16:36:00.000-07:002011-09-14T07:52:57.991-07:00Success! Creamy Tomato Soup with Alphabet Pasta<div>
<span class="Apple-style-span">Do you moms or dads out there ever feel like you slave away in the kitchen to make something special for your little one just to find out that they hate what you made? I try not to get mad, sad, or as my husband says, "butt hurt," but it's very difficult! It would be easy if we just made cakes, sweets, and processed foods full of sugar and salt, but I can't bring myself to feed him unhealthy food every day. </span></div>
<div>
<span class="Apple-style-span"><br /></span></div>
<div>
<span class="Apple-style-span">So, I've been searching for good recipes that are easy enough that I won't get "butt hurt" if he doesn't like them. The <a href="http://www.myrecipes.com/recipe/creamy-light-macaroni-cheese-50400000115195/">Cooking Light Mac & Cheese</a> using butternut squash instead of butter was a failure (I liked it, but it didn't pass the texture test for our 2 year old, and he loves mac and cheese). But, here's one recipe that my son liked so much that he ate 3 toddler-sized bowlfuls, and he still wanted more!!</span></div>
<div>
<span class="Apple-style-span"><br /></span></div>
<div>
<span class="Apple-style-span">Yes, this recipe is from a box. This is something I try not to do because I guess I associate these kinds of recipes with convenience and processed food. But, this recipe comes from a box of organic vegetable alphabet pasta from Eden Organics, and reading the recipe, there really isn't a processed component to it other than canned tomatoes and pasta. My husband dislikes soup, and he also really liked it!</span></div>
<div>
<span class="Apple-style-span"><br /></span></div>
<div>
<span class="Apple-style-span"><a href="http://www.edenfoods.com/recipes/view.php?recipes_id=652">Here is the original recipe</a>, and the following is our adaptation. Try it. Do your toddlers like it, too?</span></div>
<div>
<span class="Apple-style-span"><br /></span></div>
<div>
<b><span class="Apple-style-span">Creamy Tomato Soup with Alphabet Pasta</span></b></div>
<div>
<span class="Apple-style-span"><br /></span></div>
<div>
<span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 Tablespoon olive oil</span></div>
<div>
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;"></span></span><br />
<div id="ingredients">
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 cup onion, diced</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">2 cloves garlic, chopped</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 cup carrots, diced</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1/3 cup celery, diced</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 1/2 cup homemade chicken stock</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">28 ounce can organic crushed tomatoes</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 tablespoon fresh basil (the original calls for 1 teaspoon dried, but we have so much fresh basil right now that we used fresh)</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1/2 teaspoon dried oregano</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1/4 teaspoon freshly ground black pepper</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 teaspoon sea salt</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 cup <a href="http://www.edenfoods.com/store/product_info.php?products_id=101395&eID=3497dc87c2307e68e7682740e0857f98">Eden Organic Vegetable Alphabets</a> (our son really likes the letter and numbers, so having more than 1/2 cup was good for us)</span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">1 cup 2% milk (the original called for soy milk. We are not vegan, and I am allergic to soy, so milk worked better for us)</span></span></div>
<span class="Apple-style-span"><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;"><div>
<span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;"><br /></span></div>
</span><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">Boil water in a medium pot, and cook the pasta for 9-11 minutes. Rinse, drain and set aside, covered.</span><span class="Apple-style-span" style="background-color: #fbfcf4; line-height: 16px;">Heat the oil in a medium soup pot. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sauté</span> the onions and garlic for 2 minutes. Add the celery and carrots. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sauté</span> for 3 to 4 minutes. Add the basil, oregano, black pepper, sea salt and tomatoes. Mix, cover and bring to a boil. Reduce the flame and simmer for 15 to 20 minutes until the vegetables are tender. Puree the soup in the pot with a hand blender. Mix in the milk, and bring almost to a boil, but do not boil. Reduce the flame to low and simmer 1 to 2 minutes. Spoon over pasta in a bowl and serve warm.<br />
If feeding to a toddler, tell them which letters or numbers are on their spoon before they eat each spoonful. "N" stands for "nincompoop!"</span></span></div>
fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com2tag:blogger.com,1999:blog-1020909363072771826.post-54870292472225887462010-01-16T11:13:00.001-08:002011-09-11T18:25:41.731-07:00This week's menuHello folks, I'm back! I'm not sure how often I'll get to post with a new little one in the house, but I'll try. Our baby was born on October 1st, 2009, and it's been quite a ride! We had some amazing friends bringing over their homemade food for the first couple of months which helped us immensely, and we've recently started cooking food that's typical for us instead of just take out or prepared stuff. I started up our CSA again so have had to think about a menu for this week. Here we go!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9nDIHHlR0AQAr_uV8-fSrEq3gHgggyYEX9ob1zeqTVMtdwAoek5UX-9xWd3rcTPKr3eBTZznymznrtzzaCTf9QSDW8J-qgam2rBR_TNshhfoFFYa41xHOgFMvLVhkUvVxuApryNXllk/s1600-h/car_portrait.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427423138655617042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ9nDIHHlR0AQAr_uV8-fSrEq3gHgggyYEX9ob1zeqTVMtdwAoek5UX-9xWd3rcTPKr3eBTZznymznrtzzaCTf9QSDW8J-qgam2rBR_TNshhfoFFYa41xHOgFMvLVhkUvVxuApryNXllk/s320/car_portrait.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 229px;" /></a><br />
<br />
<span style="font-weight: bold;">This week's box:</span><br />
Navel oranges<br />
Fuji apples<br />
Savoy cabbage<br />
Collard greens<br />
Leeks<br />
Red leaf lettuce<br />
Yellow onions<br />
French fingerling potatoes<br />
<br />
<span style="font-weight: bold;">And the resulting dinner menu:</span><br />
<ul>
<li>Pan-grilled chicken & fingerlings with <a href="http://www.epicurious.com/recipes/food/views/Farmers-Market-New-Potatoes-with-Saffron-Aioli-109399">saffron aoli</a> and side salad</li>
<li><a href="http://rosyepicurean.blogspot.com/2007/10/vegetarian-feijoada.html">Feijoada</a> (with sausage instead of tofu) & collards with rice and oranges</li>
<li>Farmer's market ravioli with Pasta Cosi roasted garlic sauce (a gift from a friend from the holidays)</li>
<li>Beans and cabbage with shrimp (Joy of Cooking)</li>
<li><a href="http://thestonesoup.com/blog/2009/12/the-short-simple-guide-to-cooking-fish-without-stinking-out-your-apartment/">Fish in a bag</a> over greens with country bread</li>
<li><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1859217">Pappardelle with cabbage, prosciutto and sage</a></li>
</ul>
fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com1tag:blogger.com,1999:blog-1020909363072771826.post-22472380182853051482009-06-13T19:55:00.000-07:002009-06-13T20:13:32.799-07:00Garden Vegetable Polenta LasagnaWe recently joined another CSA, called <a href="http://www.farmfreshtoyou.com">Farm Fresh to You</a>. What I really like about it is the choice of boxes from small to large, from mixed, fruit only, to quick and easy to cook fruits and veggies. Since it's only my husband and myself for now, we're currently getting a weekly small box, and it is working out well. They send wonderful recipes with the box, and the vegetables are adequately cleaned before arrival. The best part is that they deliver to your home or workplace. These are all things that I missed with our last CSA.<br /><br />So, I'm back to getting creative to finish off the veggies. This week, we had an assortment of cheeses left in the fridge, as well as some herbs and veggies. I had made an heirloom tomato sauce earlier in the week. Not only was this simple to make, it was actually quite delicious. I recommend serving it with a simple, green salad and some fruit for dessert. Sorry, there are no pictures -- we dug in too fast!<br /><br /><span style="font-weight:bold;">Garden Vegetable Polenta Lasagna</span><br /><span style="font-style:italic;">Serves 4-6</span><br /><br />2 tubes Trader Joe's Polenta, sliced into 1/2 inch slices<br />1/2 recipe <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1898527">heirloom tomato sauce</a> (I added small bits of smoked ham at the beginning of cooking the sauce)<br />15 oz. container ricotta cheese<br />1/3 cup chopped basil<br />1 egg<br />pinch nutmeg<br />1 tablespoon olive oil<br />1 onion (I used a white spring onion...not a green onion, but a young onion with the green tops still attached), chopped<br />8 oz. blue lake green beans, washed and cut into 1/2 inch pieces<br />1 1/2 cups shredded mozzarella<br />salt and pepper<br /><br />Preheat oven to 375 degrees.<br /><br />Heat olive oil in a skillet and add onions. Cook until soft. Add green beans and 1/4 teaspoon salt and cook until the beans are crisp-tender.<br /><br />Combine ricotta, basil, egg, nutmeg, salt and pepper to taste in a small bowl.<br /><br />Pour 1/4 cup or so of tomato sauce on the bottom of an 8 by 11 glass baking dish and swirl to coat the bottom. Layer slices of polenta from one of the tubes. Top with ricotta mixture, followed by the cooked green beans and onions. Top with the rest of the polenta. Pour the remainder of the sauce on top and sprinkle the mozzarella cheese. Cook for 35 minutes in the oven.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com1tag:blogger.com,1999:blog-1020909363072771826.post-62743330020574524122009-03-15T10:10:00.000-07:002009-03-15T10:20:33.703-07:00This Week's MenuEarly spring is about to hit, and we've had a mixture of rainy vs. very sunny days. I'm inspired to eat the fresh, young fruits and veggies that are starting to show up in our farmer's markets, like asparagus and artichokes. <br /><br />We also recently found out that we're expecting a baby in early October, so my goal is to eat as healthy as possible, with as many fresh fruits and veggies that I can fit into my diet.<br /><br />Here's the goal for the week (I don't plan a dinner for every night since we tend to have leftovers or something comes up. We always have standbys, like risotto or pizza to use up leftover veggies and ingredients):<br /><br /><span style="font-weight:bold;">Breakfasts</span><br />Whole wheat english muffins with egg, cheddar cheese, and tomato slices<br />Nut cluster cereal with milk and orange juice<br />Berry shakes<br /><br /><span style="font-weight:bold;">Lunch group</span><br /><a href="http://rosyepicurean.blogspot.com/2007/04/artichoke-phyllo-pie.html">Artichoke phyllo pie</a> with side salad of spinach and oranges<br /><br /><span style="font-weight:bold;">Dinner</span><br />Sun: <a href="http://rosyepicurean.blogspot.com/2007/04/artichoke-phyllo-pie.html">Artichoke phyllo pie</a><br />Mon: Fresh pasta<br />Tue: White fish with baby bok choy<br />Wed: <a href="http://rosyepicurean.blogspot.com/2007/10/vegetarian-feijoada.html">Feijoada</a> with greens and rice<br />Thu: Chicken milanese with side salad of tomato, cucumber, and avocado and breadfidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com3tag:blogger.com,1999:blog-1020909363072771826.post-40537250381782366992008-12-21T17:36:00.000-08:002008-12-29T07:56:51.524-08:00Chestnut StuffingThis is my version of my paternal grandfather's Chestnut Stuffing. It's meant for stuffing the turkey for Thanksgiving (18 pounds of turkey, in fact, which is why I halved the recipe and why you'll see the smaller recipe here), but I love it on its own. I've updated the ingredients a bit and wrote out in more detail the sequence in which I think things should happen. The original recipe is written on a small index card and is very short-hand. For example, the original recipe called for two pounds of chestnuts, to be shelled and prepared, page 780. The other day, on a whim, I looked in the oldest published cookbook I have, which happens to be the cookbook that my father recieved from his parents when he went off to college, and the page did correspond to preparing chestnuts. Check out the Culinary Arts Institute Encyclopedic Cookbook, original copyright in 1948. Fortunately, the book has been recently republished, so we can all see what Americans used to eat in the 1950's and what techniques were recommended for the housewife. Anyway, I guarantee you that once you try this stuffing based on rice instead of bread and with the earthy flavors of chestnuts and mushrooms, you'll never want to eat another stuffing again!<br /><br />This is the picture from our Thanksgiving dinner this year when my father made the recipe his way:<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3092109552/" title="Chestnut Stuffing by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3025/3092109552_95d63a1139.jpg" width="500" height="375" alt="Chestnut Stuffing" /></a><br /><br /><span style="font-weight:bold;">Chestnut Stuffing</span><br /><span style="font-style:italic;">Inspired by my grandfather</span><br />Makes 8 servings, or stuffing for a small to medium turkey<br /><br />1 pound sweet Italian sausages, casings removed<br />1 pound crimini mushrooms, sliced<br />5 stalks celery, finely chopped<br />Same quantity chopped onion as the celery (about 1 medium)<br />1 1/2 cups cooked long-grain rice<br />1 pound chestnuts with shell or 8 ounces pre-peeled chestnuts (Trader Joe's is currently selling vacuum-sealed, peeled and steamed chestnuts)<br />2 tablespoons <a href="http://rosyepicurean.blogspot.com/2008/12/bells-seasoning.html">Bell's Seasoning</a> (or more to taste)<br />Salt and pepper to taste<br /><br />If you bought chestnuts with the shells, peel and cook the chestnuts until they are chewy. I followed the advice in the Joy of Cooking for peeling the chestnuts, which involved scoring the chestnuts on the flat side with an X, bringing water to a boil in a pot and boiling the chestnuts for 5 minutes. Then, you turn off the heat, and leave the chestnuts in the hot water. Take only a few chestnuts at a time and peel away the top layer, as well as the finer, papery layers. If the peels resist, toss the chestnuts back in the water. Reboil the water if it cools before you are done. This takes patience. After peeling the chestnuts, be sure to boil them again in salted water or broth until they are chewy. If you bought the prepared chestnuts, making this stuffing is much simpler!<br /><br />Fry out the sausage in a large pot or pan and pour off most of the grease. Add the celery, onions, and Bell's Seasoning and cook until they are clear. Add the rice and heat through. Add the mushrooms and chestnuts. Bring to a boil and simmer, adding water if the mixture starts to dry out. Simmer for 5 to 10 minutes or until the mushrooms are cooked. Allow to cool if it will be used as a stuffing for turkey. Otherwise, dig in! I find that the stuffing tastes better the next day after it has time to sit and meld flavors. Hope you like it!fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-10510603497974954882008-12-21T09:47:00.000-08:002008-12-21T10:05:09.376-08:00Bell's SeasoningIf you live in the Northeast, you probably have easy access to this seasoning, but back in the Wild West, it isn't stocked often. In fact, I've never seen it. My grandfather once wrote down a recipe for chestnut stuffing, and the seasoning he lists is Bell's Seasoning. Having grown up in South America and the Midwest, and having been born after my grandfather died, I think my family assumed it was just a brand of some old seasoning that no longer exists. My dad rightly assumed that this was a poultry seasoning, so he would always just make up his own combination of spices to do the chestnut stuffing. Well, as a librarian, I am a researcher by nature, and I had to at least check to see if I could find any information about it. To my surprise, the company still exists, and you can still buy the seasoning! <a href="http://www.bellsseasonings.com/BellsSeasoning.html">Bell's Seasoning</a>. In addition to the corporate site, I found mention of this seasoning on many forums, and it seems that folks consistently agree that Thanksgiving isn't Thanksgiving without this seasoning. I had to give it a try! Unfortunately, we can't buy it here (as far as I know), and I needed it soon for a company potluck. So, I found a simple recipe on a forum that seems accurate according to the corporate site (although, I'm not sure how the original tastes). All amounts call for dried herbs rather than fresh. Someday, I'll try out chestnut stuffing with a fresh version of this with similar proportions.<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3125807602/" title="Homemade Bell's Seasoning by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3110/3125807602_b13fc94e56.jpg" width="375" height="500" alt="Homemade Bell's Seasoning" /></a><br /><br /><span style="font-weight:bold;">Bell's Seasoning</span><br /><span style="font-style:italic;">Makes 1/2 cup</span><br /><br />4 1/2 tsp rosemary<br />4 tsp oregano<br />3 3/4 tsp sage<br />3 1/2 tsp ginger<br />3 tsp marjoram<br />2 3/4 tsp thyme<br />3/4 tsp black pepperfidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-7786839047283987502008-12-07T22:06:00.000-08:002008-12-07T22:11:57.746-08:00Pomegranate Ginger MuffinsIt's now pomegranate season at my parents' house in Santa Barbara. My mother made a couple of batches while we were visiting for Thanksgiving, and I took a few pieces of fruit home with me to try this recipe for myself. I was surprised to find that I had already printed out the recipe about two years ago from RecipeZaar, and my mother found the same recipe on myrecipes.com, published by <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=523435">Sunset</a> magazine. See the recipe <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=523435">here</a>. The bits of pomegranate surprise you with a sweet tartness in every bite, and the lemon peel adds to a very fragrant muffin batter. This is definitely going to be an annual affair as pomegranates come back into season. I like to eat these warm for breakfast with some plain yogurt.<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3092116100/" title="Pomegranate Ginger Muffins by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3144/3092116100_45dac97708.jpg" width="500" height="375" alt="Pomegranate Ginger Muffins" /></a>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-39576082274964841262008-12-07T10:52:00.000-08:002008-12-07T21:34:02.528-08:00This Week's MenuThis is going to be a busy week for me! We're nearing the holidays, and we have a new director at work in my department starting this week, and I have a concert on Thursday, in which I will be a soloist. We're having a gathering for our director that will involve cookies and cider, and I'm supposed to bring a treat to the concert. My parents are also coming into town to watch me play, and Friday is my mother's birthday, so I'm taking her out for some high tea. Here's my plan for the week:<br /><span style="font-weight:bold;"><br />Treats for the director and the concert</span> (makes a very large batch of cookies, so it should last for both): Docinhos de goiabada (or goiaba cookies. Sorry, I can't share the recipe here since this is a family recipe that has been sworn to secrecy)<br /><span style="font-weight:bold;"><br />Lunch for the lunch group:</span><br />Burritos made with "refried beans with cinnamon and clove" from <a href="http://www.amazon.com/Splendid-Tables-How-Supper-Award-Winning/dp/0307346714/ref=wl_it_dp?ie=UTF8&coliid=I1HIVK7UI7WWC5&colid=1HZ7W8O0W077U">"The Splendid Table's How to Eat Supper"</a> (the recipe was given to me from a coworker whose partner is a chef and loves this recipe) and with roasted sweet potato, guacamole, micro greens, green onions, olives, and sour cream (inspired by Fran's <a href="http://franlife.blogspot.com/2008/01/recipe-spicy-sweet-potato-burritos.html">Spicy Sweet Potato Burritos</a>)<br /><br /><span style="font-weight:bold;">Dinners:</span><br />Sunday: Burritos (see above)<br />Monday: Fresh pasta from the farmer's market<br />Tuesday: Baked polenta with mushrooms, and marinated beans and spinach salad on the side<br />Wednesday: <a href="http://franlife.blogspot.com/2008/09/recipe-coconut-mung-bean-soup.html">Coconut mung bean soup</a><br />Thursday: Another fresh pasta from the market<br />Friday: out for dinner with my parents<br /><br />You'll notice that a couple of recipes either come from or are inspired by a blog I just found today that I think will become my new favorite blog, <a href="http://franlife.blogspot.com">Fran's House of Ayurveda</a>. This is the kind of blog I would have loved to create if I knew enough about Ayurvedic cooking, so I know I'm going to learn a lot! I've been looking for good Vata recipes (my dosha, or constitution, is Vata-Pitta), and I've also been looking for some good breakfast recipes. I'm always amazed at how difficult it is to find healthy and satisfying breakfast recipes since we all know that this is the first meal of the day and is quite important. I'm looking forward to it. Have a great week, everyone!fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-36578984723417498942008-11-23T19:12:00.000-08:002008-12-07T22:06:12.185-08:00Thanksgiving PlanningThanksgiving is only a couple of days away, and if you haven't planned what you're making yet, check out our <a href="http://rosyepicurean.blogspot.com/2007/11/happy-thanksgiving.html">Thanksgiving menu from last year.</a><br /><br />We aren't hosting Thanksgiving this year and are instead driving to my parents' house in Santa Barbara. Here's our menu this year, as far as I know it. We're bringing the pecan pie and apple crisp, as well as a red and a white wine.<br /><br />Turkey marinated in brine<br />Chestnut stuffing (Dad's family recipe)<br />Mashed potatoes or sweet potatoes<br />Baked brussel sprouts<br />Cranberry sauce<br /><a href="http://rosyepicurean.blogspot.com/2007/05/apple-crisp-with-streusel-topping.html">Apple Crisp</a> <br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673138">Bourbon pecan pie</a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853983">Double ginger pumpkin flans</a><br /><br />Happy Thanksgiving, everyone!<br /><br />==================================================<br /><br /><span style="font-weight:bold;">UPDATE</span><br /><br />Here are some of the pictures of our Thanksgiving Dinner!<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3092111998/" title="Thanksgiving Turkey by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3257/3092111998_3f3c6c2471.jpg" width="500" height="375" alt="Thanksgiving Turkey" /></a><br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3092109552/" title="Chestnut Stuffing by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3025/3092109552_95d63a1139.jpg" width="500" height="375" alt="Chestnut Stuffing" /></a><br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3092107062/" title="Thanksgiving Sides by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3180/3092107062_0715b3f116.jpg" width="500" height="375" alt="Thanksgiving Sides" /></a><br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3091273747/" title="Pumpkin Flan by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3293/3091273747_3847ddfdd8.jpg" width="500" height="375" alt="Pumpkin Flan" /></a>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-42351844930064773962008-11-22T10:46:00.001-08:002008-11-22T11:03:53.203-08:00Pinto Bean, Southern Greens, and Campanelle Pasta Soup with Paprika Bean Puree"Cold weather" has arrived in the San Francisco Bay Area, meaning that I actually need to wear a sweater or light jacket outside and that we're running our heat in our apartment. I must be a wimp because this weather chills my bones, like there's no getting away from feeling cold all the time, even though I spent my childhood on Michigan. I adjusted to the subtle weather changes here way too easily!<br /><br />For my lunch group at work this week, I made a warming and comforting soup that is a modification of a recipe from The Wednesday Chef, <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2008/11/amy-scattergood.html">Amy Scattergood's Cranberry Bean, Lacinato Kale and Pasta Soup</a>. Unfortunately, I can never find the ingredients I need when I choose to make our meals from a recipe, and this time was no exception. I couldn't find cranberry beans or Mother Stallards, but I do know that pinto beans are cousins to cranberry beans, so I used those commonly found beans instead. I couldn't find lacinato kale, but I did find a bag of already washed and cleaned southern greens (collard, mustard, and turnip greens) at Trader Joe's. I couldn't find orrechiette (!), so I used the bell-shaped pasta, which I find more interesting anyway, campanelle. The soup turned out just as fabulous as I hoped, and it made enough servings for four people at lunch at work, lunch for my husband for two days, and dinner for the two of us! You might want to look at the quantity of the ingredients before making this -- it calls for 3 cups of dried beans and 12 cups of water, so it's certain to make a metric ton. Make sure you have a very large pot before you begin!<br /><br />What I found interesting about this recipe is that you cook the pasta separately, and I actually stored and transported it separate from the soup, which kept the pasta from bloating too much before consuming the soup. The bean puree with two kinds of paprika, sweet and smoked, and fresh herbs, added a freshness to the soup and had a beautiful color. I might just need to try making other flavors of bean purees to add to soups -- it has the effect of adding creaminess, fresh herbs, and color to a soup that you might be storing for a few hours or days.<br /><br />We ate this soup so fast that I didn't get a picture, but you'll get the idea from the post at The Wednesday Chef. I suggest trying different beans and greens and herbs in the puree for a yummy, transportable creation!fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-55806354946460431322008-11-16T17:22:00.000-08:002008-11-16T17:29:51.912-08:00Cooking for FriendsOne of my best friends recently had a baby, and I finally had a chance to visit this past weekend to meet the little peanut for the very first time. We had a great time (and I'm not a baby person)! <br /><br />I knew that I wanted to help out in whatever way I could during my visit, and I also knew that during our college years together as roommates, I would often cook us a nice dinner to make us feel at home. As a new mommy, my friend definitely hasn't had time to cook some nutritious home-style meals, so I brought a few recipes and had her choose what she wanted most. The recipes needed to make a large quantity of food that could be eaten that night and frozen for later or that could teach her how to make a good meal within her schedule as a mother and private music teacher. We chose two recipes, a <a href="http://carascravings.blogspot.com/2008/10/crockpot-red-curry-chicken-with.html">Slow-cooked Red Curry Chicken with Butternut Squash</a> from <a href="http://carascravings.blogspot.com">Cara's Cravings</a> that was fabulous and utilized her slow-cooker, and a <a href="http://www.epicurious.com/recipes/food/views/Turkey-Sausage-Spinach-Lasagna-with-Spicy-Tomato-Sauce-100988">Spicy Turkey Sausage Lasagne</a> from Epicurious that could be frozen. Both were very successful in case you want to use them as a similar treat for your friends!fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-611451224019941942008-11-09T16:17:00.000-08:002008-11-09T16:24:18.188-08:00Apricot and Fig Crunchy MuesliHere's a hearty cereal that you can make yourself which includes grains, protein, and fiber. Be sure to serve this with plenty of milk, as the cereal is quite crunchy and can use the soak. I purchase the nuts and dried fruit from Trader Joe's where they tend to be cheaper.<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/3017650458/" title="Apricot and Fig Crunchy Muesli by fidlerflute, on Flickr"><img src="http://farm4.static.flickr.com/3194/3017650458_beb3c841b1.jpg" width="500" height="375" alt="Apricot and Fig Crunchy Muesli" /></a><br /><span style="font-weight:bold;"><br />Apricot and Fig Crunchy Muesli</span><br /><span style="font-style:italic;">Makes 2 pounds</span><br /><br />1 pound rolled oats<br />4 ounces bran ceral (the twiggy type)<br />1 cup roasted, unsalted pistachio halves<br />1 cup chopped macadamia nuts<br />1 cup slivered almonds<br />4 ounces chopped, dried figs<br />4 ounces chopped, dried apricots<br />1/2 cup maple syrup<br />1 teaspoon vanilla extract<br /><br />Preheat oven to 350 degrees. Place all the dry ingredients in a large bowl and mix. Pour the maple syrup and vanilla over the mixture and toss to coat. Divide the mixture between two, large, non-stick baking sheets and bake for 20 minutes, stirring often. Allow the cereal to cool and store in an airtight container.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com2tag:blogger.com,1999:blog-1020909363072771826.post-61791796167265854612008-08-10T17:16:00.000-07:002008-08-10T17:35:20.864-07:00This Week's MenuWe have a very bad habit (or should I say that I have a very bad habit) of buying too much food every week because it looks so good! Well, we all know that food is getting more expensive, and it really is a shame to throw any of it into the compost bin. So, I decided to plan a half a week of food for now to see how things go. We recently discovered a fresh produce shop within walking distance of our apartment, <a href="http://www.dansfreshproduce.com/">Dan's Fresh Produce</a>. In addition to their store, it looks like they offer a weekly box of produce from local growers, similar to the <a href="http://rosyepicurean.blogspot.com/2007/04/earth-day-and-community-sustained.html">Community Sustained Agriculture I discussed before</a>. Because we're only two people, sometimes our meals can last more than one dinner, and it's hard to gauge when this is going to happen. I'll see how it goes with a plan until Wednesday to see if we need to buy more or just extend our current recipes. With Dan's Produce down the street, I can easily take a walk after work and get my workout and dinner, too!<br /><br /><span style="font-weight:bold;">Sunday</span><br /><span style="font-style:italic;">Breakfast:</span> Oatmeal and figs<br /><span style="font-style:italic;">Lunch:</span> White bean and basil hummus with pita, carrots, dolmas, sliced feta, and arugula salad<br /><span style="font-style:italic;">Dinner:</span> Chicken marinaded in yogurt vindaloo curry, butternut squash curry, sauteed chard<br /><br /><span style="font-weight:bold;">Monday</span><br /><span style="font-style:italic;">Breakfast:</span> Banana bread<br /><span style="font-style:italic;">Lunch (lunch group):</span> <a href="http://rosyepicurean.blogspot.com/2007/05/tomato-lettuce-provolone-and-arugula.html">Lavash sandwiches</a> and pasta salad<br /><span style="font-style:italic;">Dinner:</span> Goat cheese ravioli with summer pitta sauce<br /><br /><span style="font-weight:bold;">Tuesday</span><br /><span style="font-style:italic;">Breakfast:</span> Banana bread<br /><span style="font-style:italic;">Dinner:</span> Tilapia marinaded in citrus-herb marinade with <a href="http://www.traderjoesfan.com/Trader_Joes/Products/Misc/Harvest_Grains_Blend/details/">harvest blend couscous</a> and veggie and arugula salad<br /><br /><span style="font-weight:bold;">Wednesday</span><br /><span style="font-style:italic;">Breakfast:</span> Pugliese toast with jam and nut butter<br /><span style="font-style:italic;">Dinner:</span> Adzuki "black" beans and ricefidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com1tag:blogger.com,1999:blog-1020909363072771826.post-74274467047602421502008-08-03T11:08:00.000-07:002008-08-03T11:30:14.106-07:00This Week's Menu: An Anniversary Trip to Wine CountryWe're heading to Napa and Sonoma mid-week for our 3 year wedding anniversary and have planned a special breakfast before our drive out on Wednesday morning and a picnic lunch to bring with us that first day to the <a href="http://www.nicheliniwinery.com/">Nichelini Winery</a> that might last us more than one day if we have a fridge in our hotel room. I hope the menu pairs well with a nice summer wine. Nichelini describes themselves as:<br /><blockquote>"The Nichelini Winery is the oldest family owned and continuously operated winery in Napa County. Nichelini Winery is listed on the Registered Historic Places in Saint Helena, California, Napa County. Each winemaking process is conducted and managed by a descendant of Anton Nichelini, our founding father."</blockquote><br />For the other days of the week, I tried to plan meals based on leftovers in our fridge so we don't come home to spoilage. Leftovers include smoked applewood bacon, smoked ham, and pears from a coworker's tree. I take part in a vegetarian lunch group at work (usually 4-5 people), and we each bring lunch for the others one day per week. At the moment, my days are Mondays. Because I'll be busy this week with travel plans, I'm going to make some simple pizzas. Here's the breakdown:<br /><br /><span style="font-weight:bold;">Sunday</span><br /><span style="font-style:italic;">Breakfast:</span> Blueberry muffins and peaches with chai<br /><span style="font-style:italic;">Lunch:</span> Something at the farmer's market<br /><span style="font-style:italic;">Dinner:</span> <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723433">Smoked ham and asparagus risotto</a> - I might make this with broccoli or a different vegetable if the asparagus doesn't seem to be in season (I doubt it is)<br /><br /><span style="font-weight:bold;">Monday</span><br /><span style="font-style:italic;">Breakfast:</span> Cinnamon raisin break with cream cheese and fruit<br /><span style="font-style:italic;">Lunch:</span> Pear and gorgonzola pizza with carmelized onions over whole wheat crust; Greek pizza with olives, red onions, and summer squash over herbed crust; salad with a light vinaigrette<br /><span style="font-style:italic;">Dinner:</span> Fresh pasta from the farmer's market<br /><br /><span style="font-weight:bold;">Tuesday</span><br /><span style="font-style:italic;">Breakfast:</span> Triple berry danish<br /><span style="font-style:italic;">Lunch:</span> provided by lunch group<br /><span style="font-style:italic;">Dinner:</span> BLT sandwiches with applewood smoked bacon, heirloom tomatoes, and sourdough bread and veggie chips<br /><span style="font-weight:bold;"><br />Wednesday: Wine Country Day 1</span><br /><span style="font-style:italic;">Breakfast:</span> Whole wheat buttermilk pancakes with seasonal fruit and fruit sauce<br /><span style="font-style:italic;">Lunch:</span> Picnic at Nichelini (recipes from <a href="http://www.amazon.com/Vegetarian-Bible-Sarah-Brown/dp/0762103590/ref=sr_1_3?ie=UTF8&s=books&qid=1217787896&sr=8-3">The Vegetarian Bible</a> - Onion braid with mustard seeds (bread) topped with brie, kuku with spinach, potato and squash turnovers, blueberry summer pudding<br /><span style="font-style:italic;">Dinner:</span> A restaurant in Napa - adventures will lead us somewhere<br /><br />The rest of the week will consist of trying some wine country restaurants and some yummy wines. And of course, there will be a spa day.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-53893096411353737822008-07-31T21:15:00.001-07:002008-07-31T21:23:39.187-07:00ChangesIt's been quite a while since I posted here because I've been in transition. I decided to make a whole new template for this blog and to rename it to "Rosy Epicurean" rather than "Rosy Pescetarian" because we're no longer pescetarians. The banner contains a photograph of the only painting I ever finished of a granny smith apple with some real fruit in front. I like how it turned out!<br /><br />I also hope to turn this blog more into a meal planning tool for me and my readers and to only focus on recipes when I've discovered something new. My goal is not to republish existing recipes that others have created, and minus a few tweaks here and there that I always make to recipes, I feel that I was falling into that trap. In addition to the meal planning aspect, I hope to label the recipes/meals more thoroughly to include food restrictions and allergies.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-76272572322598155732008-03-02T18:01:00.000-08:002008-11-09T16:07:10.286-08:00Slow-cooked Eggplant and Pea CurryThis was a recipe worthy of me making more than once, and even for my lunch group. I have to say that I'm sometimes weary of making eggplant because it can just be done WRONG, and can end up watery or bitter or grey. This dish, on the other hand, makes the eggplant melt, and it has color, and it melds perfectly with rice. I've been on an eggplant kick lately, ever since making this recipe. It comes from a book called, "<a href="http://www.amazon.com/Gourmet-Slow-Cooker-Simple-Sophisticated/dp/1580084893/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1204514177&sr=8-1">The Gourmet Slow Cooker</a>," and it must be one of the simplest and tastiest recipes in the book. Serve it with rice or naan, yogurt, chutney, and a salad. Check out the book to get the recipe.<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/2207259035/" title="Eggplant and Pea Curry by fidlerflute, on Flickr"><img src="http://farm3.static.flickr.com/2173/2207259035_d4e63b4e6b.jpg" width="500" height="375" alt="Eggplant and Pea Curry" /></a>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-89073519303293699382008-01-14T14:57:00.000-08:002008-01-14T15:26:13.773-08:00Ricotta and Spinach Crepe LasagnaYes, I am guilty of neglecting everyone. So Sorry! The truth is that I've lost a bit of inspiration lately and even dropped out of my lunch group at work for a while! I also recently discovered Facebook, which is definitely procrastination-central.<br /><br />But another reason I haven't posted in a while is because of the holidays and because I'm actually starting to repeat recipes, believe it or not! This blog is doing what I hoped it would do by grouping my favorite recipes in one place so I wouldn't forget them and would try them again.<br /><br />I recently compiled my favorite recipes from this blog, from Cooking Light, and from Epicurious and created a cookbook on <a href="http://www.tastebook.com">Tastebook</a>. I then sent this homemade cookbook to several relatives for Christmas. It was a hit! Let me know if you'd like to share your own recipes with me on Tastebook or on this blog!<br /><br />Today, I am posting a recipe I made a few weeks ago. I had intended to make canneloni, but the crepes I made were falling apart, so it turned out to be easier to make a lasagna. The crepes are different than my previous posts because they're made with chickpea flour (completely wheat-free) and no eggs. The chickpea flour gives them a smoky flavor, which goes well with marinara.<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/2149019853/" title="IMG_1981 by fidlerflute, on Flickr"><img src="http://farm3.static.flickr.com/2367/2149019853_19f6f8fd54.jpg" width="500" height="375" alt="IMG_1981" /></a><br /><br /><span style="font-weight:bold;">Ricotta and Spinach Crepe Lasagna</span><br /><span style="font-style:italic;">For the crepes:</span><br />1 cup chickpea flour<br />1 cup unbleached all-purpose flour<br />2 tablespoons light sesame oil<br />1/2 teaspoon sea salt<br />olive oil<br /><br /><span style="font-style:italic;">For the filling:</span><br />15 ounces container fresh ricotta (or 1 pound)<br />1 egg, lightly beaten<br />olive oil<br />2 cloves garlic, minced<br />1 pound fresh baby spinach<br />1/4 teaspoon nutmeg<br />salt and pepper<br /><br /><span style="font-style:italic;">For the sauce:</span><br />4 cups <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662822">Homemade Marinara</a><br /><br />Parmesan cheese, grated<br /><br />To make the crepes, whisk together 3 1/2 cups cold water, flours, oil, and salt in a bowl to form a thin batter. Strain through a sieve, cover, and set aside for at least an hour. Heat a non-stick crepe skillet on medium-high heat. Brush with olive oil and pour 1/3 cup batter. Heat until the bottom is browned, about 1 minute, and flip and heat for 30 seconds more. Pile on a plate and set aside.<br /><br />For the filling, mix ricotta and egg in a medium bowl. Heat olive oil in a large skillet over medium heat and add garlic. Heat the garlic until fragrant. Add the spinach, and cook until wilted and liquid is absorbed. Drain and cool spinach and chop. Add spinach to the ricotta mixture and season with nutmeg, salt, and pepper.<br /><br />To build the lasagna, spread a 1/4 cup of the marinara sauce on the bottom of a 9x13 inch baking pan. Spread crepes on top until the pan is covered in 1 layer. Top with half of ricotta cheese mixture and then with 1 cup of marinara sauce. Then add another layer of crepes, ricotta, and sauce. Top with a final layer of crepes and the rest of the marinara and a sprinkling of Parmesan. Heat in a 375 degree oven for 25 minutes or until heated through.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com2tag:blogger.com,1999:blog-1020909363072771826.post-90303195984109951022007-12-09T20:03:00.000-08:002007-12-09T20:21:05.218-08:00Guinness Battered Basa with Oven Roasted Rosemary Chips and Escarole Apple SaladI was in the mood for Fish and Chips today. This is a variation that suited my mood. Instead of ale, I used Guinness for a deeper, earthier flavor, and instead of frying the chips, I baked them in the oven with rosemary. Any substantial white fish will do here, but I am partial to basa, which is similar to catfish but with a much cleaner flavor. Sweet enterprise apples accompanied the fish and chips very well!<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/2099988880/" title="IMG_1968 by fidlerflute, on Flickr"><img src="http://farm3.static.flickr.com/2296/2099988880_cf90fdc6a3.jpg" width="500" height="375" alt="IMG_1968" /></a><br /><br /><span style="font-weight:bold;">Guinness Battered Basa</span><br /><span style="font-style:italic;">Serves 4</span><br /><br />2 cups flour<br />12 oz bottle Guinness<br />Canola oil<br />Salt and pepper<br />Lemon wedges<br /><br />The fish is very simple. Heat 1/2 inch oil in a skillet over medium high heat until hot.<br /><br />In a bowl, sift 1 1/2 cups flour and whisk in beer. Let sit for 15 minutes to relax the gluten in the flour.<br /><br />Rinse and pat dry the basa and cut into 2 inch pieces. Sprinkle with salt and pepper. Dredge the fish pieces in 1/2 cup of the flour and set aside on a dish. Do not dredge in the batter until you are ready to fry the fish.<br /><br />When ready to fry fish, dredge the pieces in the beer batter and slide the pieces into the skillet. Fry for about 5 minutes, flipping, until golden brown. Transfer to a plate with paper towels until ready to serve. Serve warm with lemon wedges.<br /><br /><a href="http://www.flickr.com/photos/fidlerflute/2099987164/" title="IMG_1967 by fidlerflute, on Flickr"><img src="http://farm3.static.flickr.com/2141/2099987164_68d6a738e8.jpg" width="500" height="375" alt="IMG_1967" /></a><br /><br /><span style="font-weight:bold;">Oven Roasted Rosemary Chips</span><br /><span style="font-style:italic;">Serves 2 (Double to serve 4)</span><br /><br />2 baking potatoes<br />olive oil<br />rosemary<br />salt and pepper<br /><br />Preheat oven to 425 degrees. Peel potatoes and cut into 1/2 inch fries, lengthwise. Place in a non-stick baking dish with enough olive oil to coat and salt and pepper. Place in oven for 15 minutes. After 15 minutes, stir the potatoes and sprinkle desired amount of rosemary. The potatoes may seem to be sticking to the pan at this point. This is ok. After the chips are done cooking and when the pan cools, the bits on the pan will come off easily. Place the potatoes back in the oven for another 15 minutes. Serve hot.<br /><br /><span style="font-weight:bold;">Apple and Escarole Salad</span><br /><span style="font-style:italic;">Serves 2</span><br />6 leaves curly escarole<br />1 enterprise apple<br />Muscat orange vinegar<br /><br />Wash escarole leaves and chop by hand. Evenly distribute on plates. Cut apple in quarters and remove cores with a paring knife. Chop into small pieces and distribute over escarole. Top with a drizzle of the vinegar.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com1tag:blogger.com,1999:blog-1020909363072771826.post-13035030900740051442007-12-09T17:56:00.001-08:002007-12-09T20:18:52.716-08:00This Week's MenuI'm starting to fall in love with my new slow cooker, and I made sure to plan a menu where almost every meal has a slow-cooked piece. For example, the refried beans for the burritos, the marinara sauce, and the beef stew will all be done in the slow cooker.<br /><br /><span style="font-weight:bold;">Breakfast</span><br />Slow-cooked oatmeal with apples and cinnamon<br /><br /><span style="font-weight:bold;">Lunch</span><br />Refried Black Bean Burritos, with Roasted Vegetables, Rice, Salsa, and Guacamole<br /><br /><span style="font-weight:bold;">Dinner</span><br /><a href="http://rosypescetarian.blogspot.com/2007/12/guinness-battered-basa-with-oven.html">Guinness-Battered Basa with Oven-Roasted Rosemary Chips and Apple Escarole Salad</a><br />Gnocchi or Portabello-Shiitake Ravioli in Homemade Marinara and with Sauteed Spinach<br />Crepe Manicotti<br />Cranberry Beef Stew (made with organic and grass-fed beef) with Steamed Broccoli<br />Pizza with Tomatoes, Mozzarella and Pancettafidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-32503041133736013782007-12-02T12:06:00.000-08:002007-12-02T12:16:20.208-08:00This Week's MenuIt's getting quite cold here in the Bay Area, colder than I remember it getting here, down to the 40's at night. Because of this, I'm in the mood for warm, comforting foods. We also ordered a Cuisinart Slow Cooker with a gift certificate, and it should be arriving this week, so we'll have to try it out! Here's our planned menu for the week:<br /><span style="font-weight:bold;"><br />Breakfast</span><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1687706">Apricot and Cherry Granola with yogurt</a><br /><br /><span style="font-weight:bold;">Lunch</span> (for my lunch group)<br />Italian Pasta and Bean Stew<br /><br /><span style="font-weight:bold;">Dinner</span><br />Seared Orange Scallops with sauteed peppers<br /><a href="http://lucullian.blogspot.com/">Frittata with Tuscan Kale</a> (got this from Lucullian Delights and it looks wonderful!)<br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698627">French Beans with Smoked Sausage</a><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041985">Fresh Vegetable Penne</a>fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0tag:blogger.com,1999:blog-1020909363072771826.post-26942463272734716302007-12-02T11:22:00.000-08:002008-11-09T16:05:09.511-08:00Pasta and Bean StewMy grandmother made this dish for us, and I find it yummy to have a bean gravy with your pasta. This version is a vegetarian version derived from “Food and Memories of Abruzzo, Italy’s Pastoral Land,” by Anna Teresa Callen.<br /><br />Beans:<br />1 pound cranberry beans, picked over and washed<br />1 celery rib with leaves<br />2 cloves garlic, peeled and smashed<br />2 sprigs fresh parsely<br />2 bay leaves<br />1 piece of Parmesan rind (a large hunk of the hard rind left from a Parmesan wheel)<br />Sauce:<br />1 medium onion, quartered<br />1 medium carrot, peeled and cut into 4 pieces<br />1 sprig fresh parsley<br />2 tablespoons olive oil<br />1 16 oz. can pureed tomatoes<br />1 teaspoon tomato paste<br />Freshly ground black pepper<br />Red pepper flakes<br />Pasta:<br />1 cup short pasta, such as tubetti or lumachine<br /><br />Soak beans and drain and rinse. Place beans, celery, garlic, parsley, and bay leaves in a large soup pot. Add 2½ quarts of cold water. Bring to a boil. Add the Parmesan rind to the beans. Reduce heat to medium-low, and simmer until the beans are tender, about 2 hours.<br /> <br />To prepare the sauce, place the veggies, including the parsley, in a food processor to chop finely. In a 10-inch skillet, heat the oil over medium heat and add the chopped vegetables. Cook, stirring, until soft, about 5 to 8 minutes. Add the canned tomatoes and tomato paste, stir, add pepper and the red pepper flakes. Cook the sauce over medium-low heat at a simmer for about 10 to 15 minutes.<br /> <br />With a slotted spoon, remove the celery, garlic, and parsley that was cooked with the beans. Place these in a food processor with 1 cup of the beans. Puree and return to the pot. Add the sauce, bring the soup back to a boil, reduce heat to low, and summer 10 to 15 minutes longer.<br /> <br />Meanwhile, cook the pasta in plenty of boiling water for about 5 minutes. Drain. Add the pasta to the beans and bring the soup back to a boil and cook until the pasta is done, 5 to 8 minutes. Let the soup rest 5 minutes before serving.fidlerflutehttp://www.blogger.com/profile/10575567624667327725noreply@blogger.com0