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Thursday

20

August 2015

1

COMMENTS

Tofu and Eggplant Lettuce Wraps

Written by Rachel, Posted in Appetizers, Dairy-Free, Dinner, Gluten Free, Herbs, Lunch, Main Dishes, One Dish Dinners, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

Lettuce is one of those oft neglected veggies. I fall into the trap of thinking that lettuce is meant for sandwiches and salads alone. Never mind the fact that I’ve made it into Caesar Soup, which is at the other end of the spectrum for sure. You know, I think that soup would taste great with a sandwich. Double whammy on the lettuce.

But, if we can get away from tradition, here’s another way to use lettuce. As a wrap. Ok, I know, it’s been done before. In fact, one of our favorite Asian restaurants has the most amazing lettuce wraps. I hadn’t ever tried a lettuce wrap until we tasted them. They were a bit of the inspiration for this recipe. However, the main inspiration was that I need to be more creative with lettuce.

We normally have red leaf lettuce on hand. It’s a bit more delicate, so I thought that it might be best to double up on the layers. In the end, doubling up was fine, but they were messy no matter what (and I think they’d be messy no matter the variety of lettuce used). So, fair warning: be ready to eat with your hands, and have a big napkin ready to catch falling food and wipe sticky fingers. 😉

Here’s where things get so simple. This is a quick and easy meal. Perfect for a working lunch break on a busy day, as an appetizer before dinner, as a mid-day snack… Whenever you eat them, they’re a cinch.

I used eggplant, tofu, hot pepper, and onion. But, you could also add: mushrooms, bell pepper, summer squash, and julienned carrots. They’d be fabulous! I wanted to include some fresh herbs, so I used Thai basil and mint. The mint can be added to suit your tastes and what you have on hand. I have some in my garden, which is just outside the door, so I didn’t want to miss out on the freshness that mint adds to a dish.

I cooked everything in some coconut oil, because coconut lends well to Asian flavors. The chiles added a hint of heat, the tofu got a bit crispy, and the veggies softened and browned just a bit.

Each wrap was topped with some diced cucumbers for a bit of cool crunch, then I added a splash of rice vinegar and a few flakes of sea salt. I find that a variety of textures is important in wraps, so the cucumber met that need. And the salt and vinegar both help to bring out the flavors of the other ingredients.

I decided to go vegan today and didn’t feel like I was missing out on anything. But, if you wanted to add meat, some beef, chicken, or pork would be great. However you decide to cook it up, it might pair nicely with a Sweet and Spicy Lemongrass Stir Fry… maybe for dinner tonight?!

Happy Eating!

Tofu and Eggplant Lettuce Wraps

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yield: 2

Serving Size: 2 lettuce wraps

Tofu and Eggplant Lettuce Wraps

Ingredients

1 small to medium eggplant, peeled and chopped
salt
2 T coconut oil (or olive or canola)
1 C tofu, excess water squeezed out, chopped
1 chile pepper, ribs and seeds removed, diced
1/2 C onion or shallot, chopped
could also add: mushrooms, bell pepper, summer squash, and julienned carrots
to taste salt
big pinch ginger
1 clove garlic, diced
1 1/2 T soy sauce or liquid aminos
1 T mint, chopped
1 T Thai basil, chopped
1-2 lettuce leaves per serving (1 if sturdy, 2 if more flimsy)
1/2 C cucumber, diced, for serving
rice vinegar, for serving
pinch salt, for serving

Instructions

Peel and slice eggplant and sprinkle with salt. Set aside for 15 to 30 minutes to draw out some of the moisture. Rinse and pat dry. Chop as directed.
Heat a skillet over medium or medium-high heat. Add oil. When oil is hot, add eggplant, tofu, chile, onion/shallot, and salt. Cook for 5-8 minutes, stirring often. Add ginger, garlic, and soy sauce/liquid aminos and cook for 1 minute more. Remove from heat and toss with herbs. Taste and adjust seasoning if needed.
Take 1-2 lettuce leaves (layering 2 if desired) and lay them flat. Spoon tofu mixture in the center. Top with cucumber, a splash of vinegar, and a pinch of salt. Roll up and serve immediately.

http://www.de-ma-cuisine.com/tofu-and-eggplant-lettuce-wraps/

Monday

10

August 2015

0

COMMENTS

Chile Pepper Poppers

Written by Rachel, Posted in Appetizers, Cheese, Dairy-Free, Dinner, Gluten Free, Grains, Herbs, Legumes, Lentils, Quinoa, Rice, Roasting, Sides, Vegan, Vegetables, Vegetarian

Try saying “chile pepper poppers” over and over again. I like how it feels to say it. Kinda like how I like the feel of the word “cake”. I think I like the word “cake” more than I actually like cake itself.

I’m done now.

I’ve seen different varieties of pepper poppers before, but never actually tried to make them. They’re often filled with cheese. Yum! But, I wondered if maybe they could be filled with something a little more nutrient dense. Cheese, I’m down with, but let’s add a little more.

I opted for green lentils, which I’m totally digging right now, and brown rice. Along with mint and basil for a cool and fresh taste.

I used jalapeños this time. And to be honest, for me, they were too spicy. But, I used what I had on hand (and then drank a big glass of milk after I ate a whole one and my mouth burned up). Next time, I’d opt for a much milder pepper.

The tricky thing about these is since the pepper is staying almost whole, it’s hard to be sure that all the ribs and seeds are gone. I mean, I did the best I could, but there might have been more heat left in there then if I’d halved it and taken the ribs and seeds out that way.

On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like the Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños (yes, they appear in two categories), Anaheim peppers, and poblano peppers (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0. The spectrum ranges from a pepper called the Carolina reaper at 2,200,000 SHU to the banana, paprika, Cubanelle, peperoncini, and pimento peppers are 100-900 SHU. (1) That’s a big range.

I use jalapeños all the time, buuuuut I don’t usually (ever) eat a whole one… in one sitting… in a three minute time period. They’re usually diced and added to dips, or Succotash, or Tacos. The heat is dispersed.

Next time I’d probably choose an Anaheim pepper or something even milder. A bell pepper would be nice. Or if you’ve got more tomatoes than you know what to do with, stuff those.

Lesson learned.

I’m usually ok on my own for these posts. I’ve figured out how to photograph with one hand, while the other works. But today I needed both hands, and I needed a picture of it from above. I did consider trying to hold the camera with my chin and shoulder. I thought better of it and asked Tim, who now does freelance work from home too, for help instead. (Don’t tell him what I was thinking of doing, m’kay? 😉 )

Once I settled on trying to shove the filling in with the handle of a spoon (after a few failed attempts with other utensils), I got the poppers roasting. I opted for the toaster oven, since it’s one bazillion degrees out right now. And my toaster oven opted to crap out on me, resulting in partially roasted pepper poppers. But, they were done enough, they were hot and bubbly, just not quite as soft as I would have liked (hence the 30-60 minute suggestion in the recipe – that way you can have ’em how you want ’em).

With the right pepper for you, these are a nice little treat. Appetizer, lunch, side at dinner… There was a lot more filling than I ended up needing. But, I chopped up the leftover peppers, with filling, and added them to some green beans and summer squash that were sautéeing in olive oil. The filling got a little crispy (which makes me happy), the chopped up peppers added just a kick of heat, the lentils were there for protein, the rice to get in some grains. Oh and then I topped it with a fried egg. So, I’d make all the filling, if you’re ok with leftovers*. You can pop it in the freezer if you’re not going to eat it in a few days. Winner winner we just made tomorrow’s dinner.

Happy Eating!

Chile Pepper Poppers

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 3-5 (chile peppers) or 2-4 (bell peppers)

Serving Size: 2 chile peppers or 1 bell pepper

Chile Pepper Poppers

Ingredients

1/2 C uncooked green lentils (need about 1/2 C cooked)
1 1/2 C water
1/2 C uncooked brown rice (or quinoa) (need about 1/2 C cooked)
1 C water
1 C onion (or shallot), chopped
to taste salt
pinch ginger
1 T fresh Thai basil (or any variety basil), chopped
1 T fresh mint, chopped
1-2 T feta or extra firm tofu, crumbled
6-10 large hot peppers* (or 2-4 bell peppers), stem sliced off, ribs and seeds removed using a paring knife (do not use fingernails)

Instructions

Cook lentils with water (about 15-20 minutes, or according to package's instructions) (don't overcook). Drain if there is extra water.
Cook rice (according to package's instructions), after about 15 minutes stir in onions. Continue to cook until rice is done (don't overcook).
Pre-heat the oven to 350F.
Mix lentils and rice with salt through mint. Taste and adjust seasoning if needed. Mix in feta or tofu. Stuff into peppers using the end of a spoon. Stand in a small ramekin (and place on a baking sheet) or lay flat on a baking sheet (some filling may spill out). Roast for about 30-60 minutes, or until peppers have softened slightly.

Notes

Filling may yield more than needed. Leftovers are great reheated in a skillet with some olive oil, veggies, and topped with a fried egg or piece of crispy tofu. *Use peppers as hot as you would like. On the Scoville scale, Chipotle, Fresno peppers, jalapeños, and wax peppers (like Hungarian wax pepper) are rated at 3,500-10,000 Scoville Heat Units. Milder peppers are: Jalapeños, Anaheim peppers, poblano (or ancho), at 1,000-4,000 SHU. And milder still: banana peppers, peperoncini, and pimentos come in at 100-900. Bell peppers are rated at a 0.

http://www.de-ma-cuisine.com/chile-pepper-poppers/

*To cool leftover rice, here’s what I like to do: Let it cool on the counter for a bit, then put it in the fridge, stirring every once in a while, keeping it fluffy (and not too packed into the container so it will cool properly).

(1) https://en.wikipedia.org/wiki/Scoville_scale

Monday

20

July 2015

0

COMMENTS

Melon and Feta Salad

Written by Rachel, Posted in Cheese, Dinner, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Salads, Sides, Vegan, Vegetables, Vegetarian

I mentioned last week that I have a hard time eating melon any way other than chilled, plain, nothing else to it. I’ve heard of people putting feta with their melon. So weird. So so weird. I was never gonna try it. Why ruin a perfectly good thing?

I was wrong.

I’ve been missing out.

I was the weird one.

Creamy, cool, salty chunks of feta. Savory, crunchy, spicy red onions. Bright, summery, fresh herbs.

It’s like a summer poem on a plate. A mouthwatering piece of art.

Oh that I could eat this for every meal of every day.

Although I really reeeeally enjoyed this salad as is (and it’s seriously best with everything piled into the same bite), if you wanted to change things up, here are some suggestions: You could make this an all savory salad and substitute eggplant for the melon. Easy. If you’re going for a vegan dish you might swap the feta for some crumbled extra firm tofu (you might want to add a little extra salt). If feta isn’t your favorite, but you love blue cheese, ricotta, or goat cheese, give ’em a try. Like most things that I make, it’s best made to suit the cook’s tastes, with what they have on hand.

I ate this for lunch today, standing at the kitchen island, watching a Red Sox game, all the while trying to hurry so I could clean up and get back to work. But, here’s how I really want to enjoy it: outside, with some of my favorite people, alongside some grilled sausage and a creamy potato salad, with some of Tim’s homemade ice cream for dessert. Maybe not today, but soon. It needs to happen soon.

Sometimes there’s something to be said for, “if it ain’t broke, don’t fix it”. Not here. I will never tire of freezing cold melon on its own. But, this salad holds a special place in my heart. Because, if I dig a little deeper, it’s a great reminder that it’s always a good thing to venture out of my comfort zone to try something new, something scary, something that might seem a little bit weird.

Happy Eating!

Melon and Feta Salad

Prep Time: 15 minutes

Yield: 4

Melon and Feta Salad

Ingredients

2 C (heaping) melon (cantaloupe or watermelon), cubed
1 C tomatoes, chopped
1/2 C cucumber, chopped
1/2 C red onion, diced
1-2 sprinkles cayenne or 1 hot pepper, ribs and seeds removed, minced
to taste salt
to taste pepper
2 T fresh mint, diced
2 T fresh basil, diced
3 T balsamic vinegar
2 T olive oil
4 oz. feta (or ricotta, blue cheese, goat cheese, or extra firm tofu), crumbled

Instructions

Toss melon through hot pepper (if using) in a bowl.
Whisk salt through vinegar (and cayenne, if using), stream in olive oil as you whisk.
Toss melon mixture with dressing. Add feta. Taste and adjust seasoning if needed.

http://www.de-ma-cuisine.com/melon-and-feta-salad/

Thursday

16

July 2015

0

COMMENTS

Using Herbs for Cleaning

Written by Rachel, Posted in Herbs, How To, Thoughts

I had jury duty the other week, so I did a lot of my work ahead of time. I was selected to serve on a three week trial five or six years ago, so I was planning for the worst. Since my weekends are usually reserved for picnics, naps, binging on our favorite shows, book reading, laundry, and cleaning, I didn’t want to have to add work to that list. Plus, no matter how busy the work week is, I like to have two full days off. I’ve even been trying to take a day or two off from social media each week.

As much as I’d rather not include laundry and cleaning in my weekend’s plans, they need to be done. I have my chores and Tim has his, leaving the house reasonably tidy, but usually covered with dog fur no matter how often we vacuum (we have a dog who sheds year round). Over the past few months I’ve tried to avoid using the dryer. It’s been hot enough that the clothes usually dry faster outside anyways. I love the way they smell, plus it’s free. When I do dry clothes in the dryer I love to add a little sachet of lavender. I don’t use fabric softeners or dryer sheets, and if at all possible our detergent is unscented. This is my only trick for nice smelling clothes.

Another thing I’ve used lavender for is to sprinkle on the floor before vacuuming. This was especially helpful when we lived in a carpeted apartment with a dog. The smell of lavender refreshed the room. I’ve read that you can sprinkle it with a bit of baking soda and cornstarch and leave it overnight, then vacuum it up in the morning. (1) I’ve never tried this though. Our indoor dog would have just laid in it and made a mess.

Lavender is a soothing herb and is said to help with relaxation and anxiety. It’s supposed to help you sleep. So you can make another sachet to keep by the bedside to sniff before taking a snooze.

If you’re looking to add a nice scent to your homemade cleaning products, there are many herbs that would be great, just for the smell of it. Mint, basil, thyme, and rosemary, for example. But, many herbs bring cleansing and disinfecting properties too, “like myrrh, peppermint, thyme, rosemary, lavender, mint, cloves, and eucalyptus.” (1) “Basil, bay, cardamom, clove, coriander, eucalyptus, ginger, hyssop, lavender, lemongrass, oregano, peppermint, rose geranium, rosemary, sage, spearmint, and thyme are cleaning powerhouses. All contain a multitude of plant chemicals that possess antibacterial, anti-fungal, antiseptic, and antiviral actions.” (2) And “chamomile, when made into a tea and cooled, works quite well as a fungicide.” (3)

Another great way to use herbs is as an air freshener. Basil leaves and flowers can be crushed and left out (and the seeds from the flowers can be saved to plant in your garden the following year). Mint would freshen nicely too. Citrus peels (lemon, orange, grapefruit) can be grated or shredded and left out or added to a garbage disposal.

Many years ago we had a problem with ants. I didn’t want to use chemicals, so I was thrilled to find a spray that was made mostly of mint. Yes, mint is said to be a pest deterrent. Ants don’t like it, and supposedly neither do mosquitos or rodents (I haven’t tested these last two, just read about it). (3)

In addition to these beneficial herbs, there are some other things that I like to make sure I have in the cleaning cabinet:

“Distilled white vinegar (which contains acetic acid) has antifungal and antimicrobial properties and can eliminate mineral deposits from sink and bathtub fixtures, as well as cookware.” (2)

Lemon juice “kills germs on countertops, cutting boards, and more.” (2) A halved lemon (that’s already been juiced) works great with some baking soda to scrub the sink. I like to pour a bit of baking soda and then some vinegar down the drain to clean it and kill any fruit flies that may be living there.

“Baking soda deodorizes and dissolves grease and dirt. Mixed with other ingredients, it makes a gentle but effective scrub.” (2)

I use tea tree oil (which has antibacterial, antiviral, and anti-fungal properties (2)) for cuts and blemishes, and I’ve got some in a spray bottle for cleaning.

You can also make your own essential oils (I found these two recipes) and teas, which can be added to water and used as cleaners or room fresheners. I might try making some Herbal Vinegar Cleanser (using lavender and thyme). There are many sites with tips and recipes for homemade cleaners (like this one), so I’m going to take some of the tricks that I’m learning and make some sprays with water, vinegar, and herbs.

It can be a little bit overwhelming, so starting with a couple things and expanding from there sounds like a good plan for me. Do you have any tips and tricks for natural cleaning around the home? Do share!

Happy Cleaning!

(1) http://www.frontiercoop.com/learn/hs_cleaningwithherbs.php#

(2) http://www.rodalesorganiclife.com/wellbeing/herbs-cleaning

(3) http://www.organicauthority.com/organic-gardening/using-home-grown-plants-for-cleaning.html

Monday

13

July 2015

0

COMMENTS

Watermelon and Mint Gazpacho

Written by Rachel, Posted in Breakfast, Brunch, Dairy-Free, Dessert, Drinks, Fruit, Gluten Free, Herbs, Kid-Friendly, Quick and Easy, Snacks, Soups, Vegan, Vegetarian

When I get a watermelon that’s as perfectly ripe and sweet as the one that came in our Abundant Harvest Organics box today, I have a really hard time not eating the entire thing in one sitting. I like to slice the melon in half and just eat with a spoon. If I can stop myself, I like to save the center for last, because it’s the best.

But, if you can resist, here’s a fun way to eat watermelon… in soup!

It’s a cold soup though, don’t worry. It’s called a Gazpacho. Traditional gazpachos often consist of raw veggies and have a tomato base. But, there are many variations, including this simple watermelon one.

Since everything will be blended up, you don’t have to be too careful about how the watermelon is cut. I figured large chunks would work just fine. The seeds of a watermelon are edible (and some say they’re even good for you), but I don’t like to eat them. They ruin the texture for me. I don’t even like chunks in my ice cream. Tim says that’s weird, but I’m fine with my choices. If you want to leave the seeds in and blend them up, that’s fine with me.

Watermelon pairs well with things like orange juice, maple syrup, and balsamic vinegar, so I added a little bit of each.

It also tastes great with some refreshing mint. I added about 15 smallish leaves. You could add way more or way less, depending on how minty you want it. Basil would be another great addition (along with or in place of the mint). If you don’t want to add the herbs that’s fine. But, they add a cool, fresh burst of flavor.

If the melon is already chilled, you can consume immediately. If not, pop it into the fridge for an hour or so before serving. You could serve it as a gazpacho, just on its own. You could add a dollop of yogurt or whipped cream. You could freeze it in an ice cube tray and use it in place of ice or frozen fruit in smoothies or summer drinks, or just pour it into a glass and drink it.

If you have cantaloup or honeydew melon on hand, they’d be a great addition, or could be used in place of the watermelon.

I don’t really like change, especially when it comes to my favorites. That’s why I prefer a traditional Thanksgiving dinner, I love to re-watch Gilmore Girls, and I think watermelon is best served super freezing cold, halved and eaten with a spoon. But, with change comes learning new things and growth, so I’m ok with it (ahem, in moderation). I will bravely taste a new dish at Thanksgiving, try watching a new show, and I will, for the first time ever, branch out and do something different with watermelon. And I will enjoy it.

Happy Eating!

Watermelon and Mint Gazpacho

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-4

Watermelon and Mint Gazpacho

Ingredients

2 1/2 - 3 C watermelon (or cantaloupe or honeydew or mixture of all 3), seeds removed, cut into large chunks
2 t balsamic vinegar
1-2 t maple syrup
1/4 to 1/2 C orange juice
10 to 12 large or 15-20 small mint leaves

Instructions

Blend all ingredients until smooth.
Then either: Chill and serve as a gazpacho.
Freeze in an ice cube tray for summer drinks and smoothies (use in place of ice cubes or frozen fruit).
Make into a sorbet in an ice cream canister (freeze according to manufacturer's directions).

http://www.de-ma-cuisine.com/watermelon-and-mint-gazpacho/

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herbs Archive

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Tofu and Eggplant Lettuce Wraps

Happy Eating!

10

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Chile Pepper Poppers

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(1) https://en.wikipedia.org/wiki/Scoville_scale

20

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Melon and Feta Salad

Happy Eating!

16

0

Using Herbs for Cleaning

Happy Cleaning!

(1) http://www.frontiercoop.com/learn/hs_cleaningwithherbs.php#

(2) http://www.rodalesorganiclife.com/wellbeing/herbs-cleaning

(3) http://www.organicauthority.com/organic-gardening/using-home-grown-plants-for-cleaning.html

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Watermelon and Mint Gazpacho

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