Au Gratin Cabbage

1. Shred 2 cups of cabbage. Grate one half cup of carrots. Slice one third cup green onions. Saute until "crisp-tender".

2. Transfer to one quart baking dish.

3. Mix together one half cup milk, one egg, & three tablespoons cheese. Pour over cabbage, etc.

4. Bake thirty minutes at 350.

More like a fritatta than au gratin, but still satisfying.

A warm meal & hot mulled cider on a cold night, followed by the comforts of phone calls, couch, sheepskin, cats, & togetherness.

Favorite Song (on my favorite radio station during prep time): Bellowhead- Cold Blows the Wind

Red Potatoes & Granny Apples

These pictures of the apples were taken a few days ago in the sunshine...

At the store I chose the most beautiful apples I could. I especially heart the granny apples. Sweetly speckled...

A good family friend gifted me this darling teapot candle!

After being spoiled on our weekend-journey with a romantic lunch at the Sushi House & a meal with good friends at the Lincoln Cafe, I still find this dish irresistible. I want to dive in...

I made a half batch, and I'm glad I did. This is easily 4-6 servings, which is plenty for us.

I julienned five small red potatoes & then sauteed them in two tablespoons of olive oil for three minutes (Salted & Peppered to taste). Then I added the two granny apples, thinly sliced. One quarter cup thinly sliced green onions. And one stalk of celery sliced diagonally. Then I covered it and left it on low heat for twenty minutes. Sprinkled cheddar on the top & allowed it to melt. Then served with vanilla-rose tea!

The green onions & cheddar are really a hit. The mix of apples & potatoes is a pleasant one. All in all a pleasant, & easy to prepare, side dish.

Favorite Song (on my favorite radio station during prep time): the unthanks- lucky gilchrist

Apple Carrot Salad

If you try no other apple salad, I would recommend you try this one. Its balance of sweet/sour/minty is lively & refreshing. And it's so simple!

1. Mix one quarter cup of lemon juice with two tablespoons of orange juice. Dissolve one tablespoon of honey in the juice.

2. Shred two carrots. Shred two apples directly into the juice to keep them from going brown as quickly.

3. Mix in the carrots, one quarter cup raisins, and two tablespoons chopped fresh mint.

Serve immediately... yum!

Favorite Song (on my favorite radio station during prep time): Shooglenifty- Maxine's Polka

Savory Tempeh

This recipe recommends you use an oven proof dutch oven. I don't have one but luckily I have a nice cast iron skillet that does the same tricks.

Though this recipe was still fairly simple, I did think it was a bit more complicated than most in the Simply in Season cookbook.

That being said, we were excited to try two ingredients which are basically new to us, tempeh & kombu seaweed.

1. On medium heat, melt together two tablespoons each of butter & olive oil.

2. Add four three inch strips of kombu seaweed, three minced cloves of garlic, one tablespoon ginger, & two sprigs of fresh rosemary (you could also use sage instead of rosemary).

3. Cut one pound of tempeh into one inch squares & arrange on the top of the other ingredients.

4. Whisk together one cup water, two tablespoons soy sauce, & one tablespoon Maple Syrup. Pour over the tempeh.

5. Slice two medium onions, one and a half pounds of winter squash (we chose butternut), two medium parsnips, & two large carrots. Layer on the tempeh in this order. Sprinkle with salt. Cover and bring to a boil.

6. Transfer to a preheated oven & bake at 400 about 25 minutes or until vegetables are tender.

7. With a slotted spoon, transfer vegetables & tempeh to a serving bowl.

8. Add to the juices one and a half cups cold water, two tablespoons soy sauce, & two tablespoons cornstarch (or arrowroot powder). Simmer stirring constantly until sauce thickens. Pour sauce over the tempeh & vegetables.

Serve immediately! The recipe recommends serving over rice or bulgur. However, this already was plenty of food for us, so we opted out of the extra grains.

The recipe says 4-6 servings, but I think it's more like 10-12 servings. & so filling, too!

One thing the recipe promises is interesting & delicious smells even before the delightful flavors. & on this it delivers. These ingredients smell amazing from the moment they start cooking to the last delicious bite.

All in all a tantalizing & filling meal right before our weekend-journey!

Favorite Song (on my favorite radio station during prep time): Griogair Labhruidh - Marbhrann do dh'Uilleam Labhruidh

Tangy Carrot Chowder

My assessment of this chowder is that it is basically chili with carrots instead of beans. That being said, I love chili & I love this chowder. The carrots really are a treat, & the tang is lively. Another hit from Simply in Season...

First I browned one pound of ground beef in a soup pot. Then I added a half cup each of chopped celery, onion, & green pepper. I stirred in two cans of tomato sauce & one can of cream of celery, added three minced cloves of garlic, & shredded in two large carrots. Then salt & pepper to taste.

After thirty minutes of simmering the aroma was irresistible.

I also baked crackers again. This time I used all rye flour, & no all purpose. One of the things I love about baking my own crackers is that I decide the shape as well as flavor.

We spent the evening up late, excited for the trip ahead. We begin our journey this evening, but not until after dinner. Check back this weekend, though...

I plan to post on tonight's dinner tomorrow. & then I have a post stored up for Sunday...

Favorite Song (on my favorite radio station during prep time):

Andy Irvine- Your Rambling Boys of Pleasure

Hutspot & Dilly Mashed Potatoes

I tried two recipes last night, from Simply in Season. Or maybe one & a half...

The Simply in Season Hutspot is basically a roast. You put the roast in water & salt, then simmer for two hours. Then add potatoes, carrots, & onions. Simmer for another 30 minutes. Then slice the roast & mash the rest.

I kept some of the broth for later use, & combined the other part of it with flour to make a nice gravy.

The recipe I used suggested you can cook the potatoes/carrots separately, which is what gave me the idea of trying the Dilly Mashed Potatoes instead of adding the potatoes/carrots to the roast. Since the feature of Hutspot is the mashing together of carrots and potatoes, & the Dilly Potatoes recipe also calls for that.

To make Dilly Mashed potatoes you boil the carrots and potatoes together until soft. While they are boiling you saute green onions & fresh dill in butter.

Then you mash the potatoes & carrots all together. Add the dill/onions. Then add one cup plain yogurt. Bake at 350 for thirty minutes. The recipe suggests as an option that you bake with some cheese on the top. I opted not to.

I also made my Mother a vegan version of the potatoes. I used olive oil instead of butter and left out the yogurt for her portion.

That's right! My parents joined us for dinner last night.

I must say, I enjoyed the combination of carrots and potatoes. And the yogurt really added richness to them. The roast was wonderful as well, tender & moist.

And after a satisfying well-portioned meal for four, we sat in the living room & chatted.

We chatted about the state of the union, debt, & even this blog. When they left the hour was late & the apartment felt sleepy without them.

Favorite Song (on my favorite radio station during prep time): Steve Tilston- King of the Coiners

Golden Carrot Bake

This is another incredible comfort-dish. While the Bounty Rice featured Italian flavours reminiscent of lasagna, this Golden Carrot Bake follows in the tradition of quiche. On the one hand it is not so rich as quiche, but on the other it feels lighter & more guilt-free with no loss of yum-factor.

This recipe, once again from Simply in Season, was split into three easy steps.

1. Boil 3 cups of shredded carrots, 1.5 cups of water, a half cup of brown rice, salt & pepper. Then reduce heat and simmer for 25 minutes. Do not strain.

(I used long grain white rice. So I only simmered for fifteen minutes.)

2. Add to the pot 1.5 cups of shredded Monterey Jack, one cup of milk, two eggs (beaten), a quarter cup of chopped onion, & nutmeg.

(I used green onion for added colour.)

3. Pour into 2 quart casserole dish & bake at 350 for an hour. Then sprinkle a half cup of shredded Monterey Jack on the top & bake for another two minutes.

I served ours with some tea. We sat at the table for a few hours nibbling "just one more small slice" & sipping tea. One thing that always amazes me about good food is the good conversation it invites. Especially when shared in good company.

Favorite Song (on my favorite radio station during prep time): Damien Dempsey- Madam I'm A Darlin'

Stuffed Beets

Another simple beet salad! With these kind of recipes, we are actually becoming rather avid fans of beets.

Simply cook the beets. I baked mine, which took a long time. I feel like there has to be a better way of cooking whole beets. To bake them you wipe them off with a dry paper towel. Then you can bake them at 400 degrees for an hour. The skin will just slide off with your fingers after that.

To stuff the beets, you hollow them out with a spoon or knife. According to the recipe, you then stuff the beets with a mixture of one cup plain yogurt, one tablespoon honey, a few tablespoons of nuts, and two apples diced small.

This mixture was quite tasty, but there is more leftover than winds up in the beets. Also, now you have extra beet that you have scooped out.

You could save this for another recipe. Or, I mixed it in the remaining apple-mix, and served it as a side salad. In fact, while the stuffed beets were a treat, I feel like you would bring out the same flavors by just shredding the beets and adding them to the apple-mix.

These beets were so pretty, and I had a difficult time capturing that with the camera. The meal was sweet, but not too sweet. All in all, a good salad if you enjoy beets & apples as much as we do.

Favorite Song (on my favorite radio station during prep time): Eliza Carthy- Mr. Magnifico

Apple Rice Stuffing

This Sunday I made an Apple Rice Stuffing. In the spirit of Simply in Season, it was easy to make. Be warned it did take a few hours of cook time. But as the snow was piled high outside & we were in merry company, the aroma of baking apples only added to the atmosphere. The finished product was well worth the wait.

To begin this recipe, simply cook up some brown rice in apple juice. Simmering for forty minutes.

Then saute some onion and celery. Add this to the rice along with two diced large apples. Add brown sugar and walnuts to taste. (The recipe calls for certain amounts, but I really think these two ingredients, within reason, should be left up to the cook. Only you know how sweet the apples are, how sweet you like your dish, and how much (if at all) you enjoy walnuts.) Also add savory & oregano.

Cover with foil and bake at 350 for fifty minutes.

The recipe noted that the Apple Rice Stuffing pairs well with pork chops. In this case, I was planning a lunch so I opted for the thin sliced "breakfast" pork chops. Which, happily, also happened to be on a sale. I dry rubbed them with Italian seasonings, garlic powder, and red pepper. Seared them until they were brown. And then I simmered them in apple juice, covered, for around ten minutes.

They went quite well with the stuffing. This was the first time I tried thin-cut chops, and I think I will go back to regular chops in the future. But they are convenient because they cook up faster and make for a lighter meal.

The stuffing was lick-your-spoon, must-have-another-bite, fare. I think I would put a little less sugar in the next time, but that comes down to preference. This is a sweet & savory treat, good for any occasion or just to warm up your day.

Some of you perceptive readers who have been following along may have noticed that this post is a bit different. This is because I was a guest in my brother's kitchen when I made this dish. It takes a generous person to allow another into their kitchen! Which is not to say it is easy for the guest cook either.

His roommate was also kind enough to offer his camera for the project, when I realized I had forgotten my memory card.

Though I usually like to cook in the warm shell of my own kitchen, with folk tunes floating in from the adjacent room, I do feel that cooking is a great social activity as well. The group nature of a food-project makes the meal satisfying on a whole new level. Group pride, for a job done well, can be one of the most natural & pleasant feelings. This I believe.

So the song I will share today, was one that my husband had stuck in his head as we were playing one of our favorite games, while the stuffing was cooling and the pork chops were sizzling on the pan.

Bob Dylan- Everybody Must Get Stoned

Sweet Potato Soup

This is a simple soup that is both sweet & festive. Better yet... Only six ingredients and only five steps!

In fact, I'm going to do something I generally don't and basically post the recipe. I don't want to do this every day, because then I feel like I'm just stealing the cook book.

Did I mention the book has interesting articles under many of the recipes? Just another reason I think Simply in Season is simply amazing.

1. Saute one medium onion, chopped, in one teaspoon oil. In a soup pot.

2. Bring to boil 5 cups of beef or vegetable broth. Then add 2 large sweet potatoes, chopped. Let simmer for 20-25 minutes.

3. Add 2 cups, about one can, of diced tomatoes with juice. & 1/4 teaspoon white pepper.

4. Puree in blender or food processor.

5. Add 3/4 cup orange juice & heat gently until hot.

I also made crackers. Simple grainy goodness. I used this recipe but I added a bit of rye flour in for some of the all purpose. Enjoy!

Favorite Song (on my favorite radio station during prep time): Pentangle-Once I had A Sweetheart

Curried Carrot Soup

A quick Sunday post.

If this Curried Carrot Soup looks very similar to the Sweet Potato Soup, that's because it actually is.

This soup has celery & garlic sauteed with the onions, and no tomatoes. It also has curry powder instead of white pepper. Other than that, the recipes are interchangeable.

In fact, the Sweet Potato Soup assures that you can use carrots instead of sweet potatoes. And the Curried Carrot Soup says you can use sweet potatoes instead of carrots.

You can't go wrong, either way!

The Carrot Soup suggested a dollop of plain yogurt, and some cilantro sprinkled on top. I recommend both or either. I have also tried this soup with a dollop of sour cream. The sourness in such a sweet soup creates interest and balance.

Have a pleasant weekend!

Favorite Song (on my favorite radio station during prep time): Lizzie Nunnery-The Sleepers

Wild Rice Bake

Yesterday I made the "Wild Rice Bake", and earlier in the day there was actually some sunshine coming into our apartment!

The wild rice & pearl barley were so visually appealing to me, and I enjoyed capturing that a bit in that sunlight.

The first step to this dish was rinsing and then boiling one cup of wild rice. This filled the apartment with an almost herbal aroma.

Next I sauteed the

two cups of onion in two tablespoons of olive oil. My brother taught me to pile the onions up in the pan, pour the oil over them, and then leave for five minutes. The onions cooked up quite nicely this way. He tells me they cook up quicker this way because they are containing the heat.

Next I mixed the wild rice, onion, and one cup pearl barley together in a 9X13 dish.

Then I chopped up four cups of sweet potatoes. The recipe called for two cups parsnips and two cups sweet potatoes. I think the parsnips would have definitely added to the dish. However, it was reaching the end of our grocery-week and this is what I had to work with.

I also chopped up two cups of butternut squash, any winter squash would do. I found a pretty easy way of chopping up butternut squash over here. I microwaved it for three minutes first, and this made the skin softer to cut through.

Then I mixed the squash & sweet potatoes with one pound of whole mushrooms (which the recipe reassures are optional). I spread this on top of the grain mixture, & sprinkled it with salt and pepper. In the future I may add some oregano or paprika. I'm not really a salt & pepper only person. But I tried to stay true to the recipe since it was my first go at it.

Then I poured over the top three cups of our homemade chicken broth & one cup of apple cider.

It baked for an hour at 375 degrees, filling the house with a grainy-sweet & chicken smell.

The result was what I would describe as a playful dish. The colors and textures of the meal were visually appealing and the flavors were equally tantalizing. The texture was firmer than I would have supposed. The result was a filling dish made to feel even more satisfying by mouthfuls of chewy goodness. The mushrooms were cooked to perfection, and balanced out the heartiness of the rest of the meal with a bit of softness.

The recipe said it serves 6-8. I would say it serves more like 8-10. We certainly have plenty of leftovers. I would also not recommend serving this dish as a side, I think it felt like the feature dish it was.

I served this dish with mulled apple cider. This added the smell of cinnamon to the aromas wafting through our apartment. The apple cider was great, but I felt its flavors were lost when paired with the meal. It made a fine dessert, however.

The meal gave us plenty of positive energy, which we spent grocery shopping for next weeks adventures...

Favorite Song (on my favorite radio station during prep time): Kathryn Tickell-Peter Man

Vegetable Vindaloo

Last night we sampled the Vegetable Vindaloo. It was a bit of exotic. We've been making curries for years with potatoes, ever since I figured out how to make a satisfying curry sauce out of tomato paste, coconut milk, and seasonings. Knowing our love for tomatoes, I opted to mix tomato sauce into the rice.

Since I was making a half recipe of the Vindaloo, I mixed up the whole amount of spices and put half of them into the tomato sauce. Ultimately this kind of dish is made by its spices. And this was a savory balance of spices: salt, chili powder, turmeric, cumin, cardamom (the recipe called for cardamom pods but I used ground cardamom), pepper & a cinnamon stick.

I served it with teacups of milk. Mind you, our chili powder is spicier than average. In fact, we purchased it at an Indian food store, and it was labeled there as "Extra Hot Chili Powder".

This recipe, from Simply in Season, was some-kind-of-sensational. It was simpler than my typical process, so much so that I allowed myself too much time for the project. But the vegetables were crisper than our typical fare. Our potatoes usually end up mashed, but in this recipe they held their form and crisped around the edges.

All in all this was a flavorsome variant on a household favorite, sure to warm up any night.

Favorite Song (on my favorite radio station during prep time): Seth Lakeman-Lady of the Sea

Togetherness: Veggies & Hummus

You can roast just about any winter vegetables & all together, provided you chop them uniformly & toss them with oil/seasonings.

I'm still working on uniformity in my chopping, & find it particularly hard with the multi-shaped root vegetables of various sizes.

In this case I roasted turnips, parsnips, rutabagas, carrots, & potatoes. I mixed them with two tablespoons of olive oil, basil, & marjoram. (I used marjoram only because we are currently & woefully out of oregano.) I added some onion about ten minutes in, following the recipe.

I received the idea of serving these vegetables with hummus, from my good friend in Buffalo. She roasted me up some carrots and beets while I was up there this winter, & served them with hummus & pitas. I especially like beets with hummus.

Turnips & rutabagas are new to us. We enjoyed the turnips in the mix, they were strong & complex. I felt they would be a bit too bitter for me to like on their own. The rutabaga was a nice treat. I enjoyed its creamy-peach color firstly. I also enjoyed its subtle spiciness, an almost radish-like flavor.

My husband drove home in the snow, & came in cold as a snowflake. This dish really warmed him up. The comfort, aroma & warmth of the roasted vegetables being pulled out of the oven as he sat down to dinner went a long way toward that. As did the interactive nature of hummus & pita, & the warm colors they provided.

For dessert we sipped Chai tea, & we spent the evening lazy in love.

Favorite Song (on my favorite radio station during prep time): Sailing over the Dogger Bank