Wild wacky weekend. For whatever reason the plans we made for our weekend required us to be outside for most of the day on Sunday. Sunday when it was chilly with a chance of bone chilling gale winds. Amazing the power that the wind has to make an otherwise reasonable weather day seem downright brutal. Mr. Little Sis lay on a blanket watching our little man’s last T-Ball game of the season – on the blanket to be lower than the wind. I shoved my hands in my pockets and stamped my feet up in the woods where my daughter was attending as a friend at “Bring a Friend” to Girl Scouts Outdoor Skills Day. I suspect the fact that it took me until bedtime yesterday to warm up has had some impact on this week’s meal plan, so if it looks like one made by someone who has a cold, forgive me. I don’t have a cold; I’m just making a seasonal adjustment. This week we’re looking forward to a shift to indoor sports (dance and basketball) and beginning to plan our holidays… yikes. In the meantime, I offer you my weekly culinary horizon. Continue reading
I told you a week or so ago (okay, it could have been last year, I have no idea) that I had become intrigued by the fact that people the world over eat some form of porridge and that they have it for lunch and dinner. Let me tell you what time of year is a good time for porridge for lunch and dinner – the time where it’s starting to give you lots of reason to believe that this winter may just well be as cold as the last, when leaves are crunching under foot (and blasting by in 40 mph gusts), and you’re digging in your sock drawer for that special pair you actually slip over other socks when things are really bad (just me?). I am a fan, a convert, and a chilly advocate of savory porridge.
Our last porridge attempt was polenta, because I knew the mediterranean leaning would make it more approachable for my crew. This time I decided to go a little more full-on porridge by using oats. In this preparation an ‘oats risotto.’ Let me confess right here that pretty much anything with ‘risotto’ in the title will get my interest, add oats to it and I’m downright intrigued. This particular oats risotto had mushrooms, walnuts and leeks. The original recipe can be found on this little treasure trove for those trying to increase their plant-based intake (or decrease their other), Meatless Monday. Continue reading
Okay, so how do you make caramel sauce with no added sugar. Caramel IS sugar – it’s just sugar cooked to a certain temperature with some butter thrown in, right?
Clearly there is only one way to make caramel that is ‘no added sugar’ and that is to leave out the caramel part. Like low fat peanut butter. How do you make low fat peanut butter….. leave out some of the peanut butter and put something else in there. Doesn’t that thought make you want to read the label on the low fat peanut butter -yikes!
In this case however, the substitution is not scary – even if it is Halloween tomorrow. In this case, you use the sweetness of dates, the smoky flavor of maca powder and almond butter to make a dipping or dripping sauce that will make any apple proud. Continue reading
Heads up people. Apparently salmonella can be on just about anything. Z Natural Foods Organic Carob powder recall details here. Deep raw cashew pieces too; details here. A variety of peppers details here. Check your pantry. Check your fridge. Check your friends. Salmonella’s bad news. Eat well, be well friends.
Wow are we having some beautiful weather in Mid-Maryland! The trees are changing color. The mornings are crisp and the afternoons are sunny and warm. Oh fall, I love you. This week’s menu is definitely leaning in the fall direction, and probably also shows that we’ve got a wicked cold circulating through the troops. Lots of warm hearty comfort food working its way onto our table. Hope you’re enjoying autumn as much as I am! Continue reading
Antioch Farms partially prepared chicken products (sounds appetizing, right?) recalled for possible salmonella. Please see details here. All Natural Jonah Crab Meat recalled for listeria. See here for details, and ignore the picture as it doesn’t seem to match the description of the container being recalled… Eat well, be well friends.
I’ve shared with you that I’m not necessarily the best meal planner. When I said that, I didn’t really give you the whole picture. The truth is that with planning our culinary landscape, there are a variety of points in the process that can go wrong. 1) No plan at all; 2) an incomplete plan; 3) an unrealistic plan; 4) no grocery list; 5) an incomplete list; 6) an inefficient shop and finally 7) a culinary fail. Any concerns you have about making something yucky should really take low priority in your worries about food. If you get through to 7, you’ve really run a marathon in my book.
So this week, I made my realistic plan, made a list, and then promptly blew 3 meals on the plan by forgetting to buy tomatoes and onions. Who forgets onions? This “I’m going by my plan and my list no matter what girl.” Daggone alliums didn’t make it on the list. We’ve had a full week here at Lake Domestica, so rather than try to fit in another trip to the store so early in the week, I decided to do some quick shuffling.
Moved burritos to later in the week when I already had errands planned, changed the varia bowl to soup in response to sniffly requests and rather than making potato pancakes, which I love but don’t like to clean up, I switched them out for a lovely, easy and super quick Dreena Burton recipe from Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating. I absolutely love this book. Dreena has a site and tons of books and they are full with a great range of recipes. I’ve found things from the simple to the sublime in this book and it always gives a boost to my plant strong repertoire.
Rather than our favorite potato pancakes, we had Ms. Burton’s Potato Squashers. These are essentially the world’s easiest and simplest twice baked potatoes. Rather than ordinary russets, the recipe calls for Yukon Golds. I used Kennebec Whites as that’s what I grew in the garden. They have some of the same qualities as the Golds in that they are a little waxier and creamier than the russets. At any rate, the basic plan is to bake them to tender. To press on them until they give a bit, dress with olive oil and salt, return to the oven at greater heat so that the exposed and olive oiled flesh browns and crisps. Dead easy and fan flipping tastic. 100% approval rating AND would you believe that Ms. Picky Pants actually wants me to pack leftover potatoes in her Thermos for lunch? Oh my stars, it’s like a dream come true. A simple delicious dinner that my daughter wants to eat as leftovers at school. I swoon.
We had our potato squashers with sautéed green beans and a big green salad. Mr. Little Sis and I had ours with our favorite potato condiment, malt vinegar. And just so you know how great these were, I’ll share the greatest part of our dinner – the kids skipped the ketchup. Woot! Thanks Dreena!
The big lesson? When the plan can no longer be executed, do a little shuffling, move things around, make the best of what you DO have, and check in with your most trust worthy advisors. If you do, you might be eating something as delicious as our dinner. :-)
Shark cartilage supplement has also been recalled for salmonella. Shark cartilage? Hunh? Am I missing something great besides possible salmonella? Details here. Eat well, be well friends.
The word on the street is that I’m not the only one who struggles to plan my meal scene. After a few weeks of experimenting with a more regimented approach, I have to admit that the results I expected have once again proven true. Planning my meals ahead of time made my life easier in a variety of ways: 1) no last minute scramble, 2) a sensible, shorter, and more complete grocery shop, and 3) less money spent at the store. What’s not to love about that? With all those pros, it seems like I could hardly fail to plan my meals…. except that I do fail to plan my meals and after a couple of weeks doing just great I stumbled and we had a chaotic week with weird food and greater expenditures at the store.
So, here I am, putting all my meal planning cards on the table. I am going to attempt to post my meal plans here. I’d like to say that I’ll do it every week, and I plan to. I know you’ll understand if life gets the better of me from time to time. Just in case you’ve always wondered how Little Sis’ family eats all week, here you go.
Monday: White Bean and Kale Stew (Kathy Hester’s The Vegan Slow Cooker)
Tuesday: Crock Pot Burritos
Thursday: Asian Varia-Bowls
Friday: Homemade Pizza (Mr. Little Sis is awesome)
Saturday: Dinner at a Friend’s (Yay!)
Sunday: Homemade Pasta (Again, Mr. Little Sis provides)
Yes, that’s a lot of slow cooker going on. We have fall sports going on and I’ve found the Crock Pot to be a great help on these evenings. Nothing better than coming home from the gym or field to great smells and hearty dinners. As for the planning, I know there are a lot of systems out there. I am a luddite. Here’s my meal planning system.
Not terribly high tech, but totally user friendly and CHEAP. So I make a plan and then make a grocery list from the list. Has taken less than 40 minutes every time.
So there you have it. All planned up and grocery store bound at some point.Here’s to better grocery trips and home cooked meals! Ta Da!
Pease porridge hot
Pease porridge cold
Pease porridge in the pot
Nine days old.
I suppose it’s entirely possible that I am of the last generation to learn this little gem from 1760. Whenever I hear the word porridge, this little ditty goes through my head. The really interesting part is that pease porridge bears nearly zero resemblance to what most of us think of as porridge these days. Pease porridge is, if I may draw an ill fitting comparison for the purposes of illustration, much more like hummus than like porridge. As I understand it, pease porridge was legumes cooked, mushed and flavored (onions, olive oil, maybe meat if it was available). When we talk about porridge today, what most people mean is a grain cooked in liquid until the two do some magic to make a soft warm bowl that is neither liquid nor entirely solid. Deeply satisfying, warming, wholesome and hearty.
As you likely already know, the Sis sisters are huge fans of porridge in its traditional Western breakfast form – a little sweetness added to cooked grains. We’ve already shared pumpkin apple steel cut oats, chocolate oatmeal, and quinoa porridge, to name just a few. Apparently the Scottish are the kings and queens of porridge, and porridge has starred in a number of culinary competitions, including the recent London Porridge Championships, not to be confused with the World Porridge Making Championships… who knew? All this attention being paid to the production of and the adornment of porridge makes those packets of precut, highly sugared, not really that much more convenient than the real thing oatmeal seem a little, well, lame (more thoughts on reasons to ditch “instant” oatmeal here).
Aside from bolstering my own love affair with oatmeal, this story of the London Porridge Championships reminded me of a historical culinary truth that I keep forgetting before I can implement it in my own kitchen. Porridge can be savory. Oh yes, and it’s not just for breakfast anymore, in fact it never was. Old cookbooks are full of recipes for savory cooked grains for lunch and dinner. We eat a lot of rice around here, and frankly a savory porridge might be just the thing our varia bowls need every now and again. And so I decided it was time for a savory porridge experiment… but how to approach it to best hedge my bets with Ms. Picky Pants?
I settled on polenta. I didn’t want to potentially diminish the power of oatmeal in the morning here by having an oatmeal fail. Polenta’s creaminess and corniness seemed promising for my corny crowd. Mediterranean flavors tend to fare well… seemed like a good bet all around. And so, while not perhaps a traditional Scottish porridge, a grain cooked in liquid to creamy perfection is indeed what polenta is. Topped with white beans and kale? Oh yes, please.
I made this delightful dish from Patrice at Circle B Kitchen. I followed the recipe pretty closely (I AM capable, just usually not willing) except that I cut the animal products out of the polenta by replacing the liquids for cooking the polenta with 3 cups of veggie broth and 1 c coconut milk. I also ditched the cheese in favor of a smaller amount of nutritional yeast. Butter gone, olive oil in. Done. Vegan polenta. Admittedly less creamy in fat feel, but still super creamily delish. And the perfect base for white beans with kale. Thanks Patrice, for a lovely dinner and a baby step down the road to porridge for dinner.