We utilized some fresh veggies from our garden and our Intervale Food Hub Community Supported Agriculture (CSA) share. This included fresh rainbow chard, oyster mushrooms, dill and parsley. The dill overpowered the rest of the flavor and so I’ll omit it the next time around.
- 1-2 T Olive Oil
- 1 Onion
- 2 Cans Sustainably Harvested Clams & Juice
- 1/2 c. white wine
- Optional: Fresh Veggies and Herbs
- Tinkyada Spaghetti Noodles
- Bring saucepan with water to a boil, and add a pinch of salt and noodles. Set aside for 20 minutes. Drain, rinse and set colander over saucepan. Meanwhile:
- Saute onions and chard stalks until soft.
- Add mushrooms, clam juice and wine.
- Reduce 1/2 of the liquid.
- Add clams, chard leaves and salt and pepper to taste.
- Serve mixture over noodles.
Having recently given Gluten Free Goddess’ Pumpkin Bread a try, I had some leftover canned pumpkin sitting in the fridge. What to do with this unspecified amount of yummy pumpkin? Slather it with syrup and soy yogurt of course! To capture the syrup in action, we had some fun figuring out the photo sequence option on the camera.
- 1 cup buckwheat flour (Don’t be fooled by the wheat in this flour’s name. It has no gluten.)
- 2 T Sugar
- 1 t baking powder
- 1/2 t salt
- ~1 cup water or milk (rice, soy, almond, etc.)
- 1 egg beaten (or egg substitute)
- 1 t vanilla extract
- Leftover pumpkin filling
- Preheat a cast iron fry pan on medium heat
- Mix dry ingredients together in a large mixing bowl
- Beat egg in a medium mixing bowl
- Mix wet ingredients and pumpkin with the egg (be careful not to add too much water)
- Pour into dry ingredients
- Mixture should be runny enough to create a smooth surface when poured on a fry pan
- Pour ~1/2 cup into fry pan and flip when browned and bubbles start to rise in the middle of the cake
- Stack on a plate while cooking
This meal was easy to prepare and had the right kind of warmth for a cool fall evening. We bought the tilapia from Costco, which is not the best place to buy, but is the cheapest. Tilapia is listed as a sustainable seafood if farmed in the US. Try your local health food store or coop for best results. We bought the tomatoes from our local farmer’s market, and they are some of the last of the season as frost is hitting areas of Vermont pretty hard. This recipe is from Charmaine Solomon’s The Complete Asian Cookbook, which is a great compilation of recipe’s from Asia, organized by country. This is in the Sri Lanka section.
- 1 pound of fish steaks (e.g. US farmed tilapia)
- 1 t. ground turmeric
- 1 t salt
- oil to fry fish
- 1 onion, roughly chopped
- 3 cloves garlic
- 2 t. freshly chopped ginger
- 1 medium tomato chopped roughly
- 2 T oil
- 1 T curry powder
- 1 t chili powder (I fried chili flakes in oil and then removed the flakes to prevent over spicing)
- salt to taste
- 1 can coconut milk
- Green onions for garnish
If serving with rice, be sure to start before preparing this dish. We served it with brown rice. Wash and dry fish with paper towels. Rub turmeric and salt over steaks and cut into bite sized pieces. Heat oil in a frying pan and fry fish until golden brown on both sides. Drain.
Put onion, garlic, ginger and tomato in electric blender and blend to a smooth paste.
Heat oil in a saucepan and fry the blended mixture for a few minutes (if using chili flakes, fry these and remove flakes before adding mixture). Add the curry and chilli powders and about a teaspoon of salt, the coconut milk, and bring to a boil, stirring. Simmer for a few minutes, add the fish and simmer a little longer, taking care not to overcook the fish. Serve with rice and other desired dishes (we chose salad). I added green onions for garnish just before serving.
We inherited some herbs upon moving into our new rental, and the basil needed a good trimming back. Many of the stalks were beginning to flower, and so in the best interest of keeping up leaf production, I harvested about 2.5 cups, as directed in a fellow blogger’s pesto recipe. We used cashews from Costco, since we couldn’t find any walnuts. I also substituted aged sheep cheese. Sheep’s milk in general is more digestible to the lactose intolerant, due to the higher fat content, and true aged or harder cheeses tend to lose almost all of its lactose. The sheep cheese was also a better deal than the aged goat cheese. I used about half of the finished product with Tinkyada Brown Rice Noodles after rinsing them with cold water (post cooking). I froze the other half in a plastic baggy for another meal down the road. We served the meal with a salad and rice milk to wash it down. Yum!
Yum! This is one of our staples. Lentils are cheap. We buy a big bag of rice from Costco (this is Basmati, which tastes better than jasmine, from our local food co-op), diced tomatoes from Costco, and coconut milk by the case from the co-op to save some costs. The recipe comes from our friend Kelsey’s book, Vegetarian Cooking by Fiona Biggs.
2 T butter (I use canola oil, because Earth Balance is pricey!)
2 or more garlic cloves, crushed or sliced
1 onion (we use less, and I used flakes this time, because we were out of onion. Good results!)
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
2 lbs 4 oz (2 14 oz cans works) canned, chopped toms & juice
1 cup lentils (green is the way to go, because red get mushy)
2 tsp lemon juice
2 1/2 cups vegetable stock (or whatever stock or bouillon is lying around)
1 1/4 cups coconut milk (1 14 oz can)
salt and pepper to taste
serve with naan, white or brown rice
Melt butter (or heat oil), add garlic and onion and saute 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin. Stir in tomatoes, lentils, lemon juice, stock, and coconut milk and bring to a boil. Reduce heat and simmer, covered, ~30 minutes until lentils are tender. Season with salt and pepper.
These pancakes require very few ingredients and have superb results!
- 1 c. buckwheat flour
- 1 tsp baking powder
- 2 T sugar
- 1/2 tsp salt
- 1 egg, beaten
- 1 cup milk/H2O
- 2 T melted butter or canola oil
- Optional: chocolate chips
Mix dry ingredients together, add egg, milk and butter. Pour 1/4 cup batter at a time (or more, I try to push the boundary of up to 3/4 cup). If using a cast iron pan, cooking spray works well for not getting too much oil on the pan, but keeping it non sticky.
This dish was very simple, easy and super tasty! I got the recipe from The Curry Book by Nancie McDermott. I didn’t have eggplant or red bell pepper on hand, like the book instructed, and so I just added what I had in the fridge (mushrooms, broccoli and carrots). I also didn’t have curry paste and so I substituted curry powder. This dish was great over jasmine rice. The vegetables and the meat could be substituted for anything else, such as tofu, chicken, chard, and so on. The curry and coconut milk are the base for the recipe.
1 can coconut milk, divided (we just ordered this in bulk from our local coop to save some costs)
2 Tbsp. red curry paste or powder, divided
1 pound beef top sirloin (or whatever is cheapest) or venison, sliced thin in bite size peices
1 Tbsp. vegetable oil (canola)
1/2 cup chopped onion
1 small eggplant, peeled and cut in 1/4 inch cubes or 2 cups broccoli florets
3 Tbsp. fish sauce (the cheap stuff is tasty, but smells funny)
1/2 cup fresh basil or 1 Tbsp dried
1 red bell pepper, cut into bite-size pieces or handful of mushrooms sliced thin and one carrot sliced
- Open the can of coconut milk and use a fork to stir the hard top layer into the rest of the can until creamy. Place next to stove. Put a medium saucepan or a wok over medium-high heat and bring about 1/4 cup of the coconut milk to a boil. Add 1 T of the curry paste or powder and stir fry for about 30 seconds (if paste, keep mashing while stirring).
- Add the beef and cook 1 to 2 minutes, just until it changes color. Remove it to a plate with a slotted spoon, leaving as much of the coconut milk and spice in the pan as possible.
- Add the oil and the remaining 1 T curry paste or powder to the pan and cook about 30 seconds using the same process as above. Add the onion and eggplant (or carrots) and cook 2 to 3 minutes, stirring frequently, until the onion and carrot begin to soften.
- Add the remaining coconute milk and fish sauce and bring to a boil. Lower the heat to maintain a simmer and cook, uncovered, 7 to 8 minutes, or until the eggplant is cooked. If using broccoli and mushrooms, add these just after the coconut milk is added to the pan.
- Slice basil into shreds and set aside. When eggplant (or other veggies) are tender, return the beef to the saucepan and add the red pepper. Simmer until the beef is heated through, about 2 minutes. Stir in the basil and remove from the heat. Serve hot or warm over rice.