Food


Greens

I was cooking my breakfast. I looked at a lovely plate of blanched baby kale, dresses with a light sesame and tamari dressing and topped with arrugula micro greens and thought what a lovely picture. I decided to make a photo essay of a days meals. Here is how it unfolded. You click on each photo for a enlarged view.

porridge

complete breakfast

On to preparing a lunch of polenta with mushrooms,salad and pickle with some juice.

juice

mushrooms

chopped

frying

complete lunch

Dinner was brown rice with lotus root and pumpkin seeds and a sweet and sour cabbage tempe. It was my version of a dish prepared in the Kushi kitchen.

Brown Rice

Tempe

 Eat Well, Feel Good, Be Happy!

Here is something I quickly did up today. A grain and a vegetable equals a meal. The colors are gorgeous.

Red Cabbage with Black Rice and Pumpkin Seeds

2 cups of red cabbage finely chopped

1 cup of cooked black rice

a pinch of sea salt

2 teaspoons of umeboshi vinegar

2 tablespoons of toasted sesame seed oil

1/4 cup of toasted pumpkin seeds

Add rice to sauce pan. Add spring water to half cover the rice. Place shredded cabbage on top. Add sea salt. Bring this to boil. Immediately reduce heat to low, cover pot and cook for 15 minutes. Add vinegar and oil, mix. Add pumpkin seeds. Enjoy!


I received these beauties in my CSA share from Picadilly Farms. I had no idea what to do with them. Salsa came up as the most predominant suggestion. With the cool fall weather,  I had no interest in making salsa. I started cutting them up to saute in a tofu scramble and tasted a piece. What a pleasant surprise. They were so sweet and mild, almost like eating fruit.

Tomatillo, Leek and Tofu Scramble

1 cup of sliced leeks

3 tomatillos, sliced

8 ounces of firm tofu

1/2 tsp tumeric

1/2 tsp cumin

1 Tbs ume vinegar

1 Tbs soy sauce

Saute leeks and tomatillo in olive oil until leeks are transparent. Crumble tofu over mixture, add seasonings and cook for 2 minutes. Cover pan, reduce heat and cook an additional 5 minutes.

To serve, sprinkle each serving with cilantro and slices of avocado.

The best thing you can do to take care of yourself

Sure cooking from “scratch” with fresh ingredients that are not processed takes time but the results inside and out are worth it. I just got word that my CSA will start on time next week despite a week of constant downpours, then hot, humid weather and finally tornados running across Massachusetts and into New Hampshire. My CSA is from Picadilly Farm in Winchester, NH. I am expecting arugala, radishes, lettuce, cilantro and a few other greens. I can’t wait.

Starting the day with miso soup

And then there’s lunch

This Memorial Day week-end I drove up to the Berkshires to take a “mini week” course at the Kushi Institute, learning more in-depth about “great life” or macrobiotics. Our group consisted of twelve people from Massachusetts, New York, New Jersey, Pennsylvania,Maine, Indiana and Florida. Together we studied, we cooked, we exercised and we ate a lot!

peony about to open

day break with the full moon about to fade

Last week end I spent time getting instruction in two diverse ,but dear to my heart, topics. Saturday I learned to make jewelry patterns out of jump rings with Barbara at Absolutely Everything. It was sort of like knitting with metal and pliers. I made a bracelet out of base metal.

On Sunday I went to a cooking class with Chef Didi Emmons that covered everything with to do with corn, now at peak season. There was corn soup, corn pudding and corn stew complimented with a tomato basil salad and chocolate zucchini cake.

I ordered sterling silver jump rings online and bought fresh corn at the Farmers Market. This Labor Day I labored at making a necklace, bracelet and earrings. There will be corn stew for dinner tonight. Sweet!

jumg ring 2

Biddeford Pool Beach at Sunset

Biddeford Pool Beach at Sunset

sandal

I just returned from a week at the beach, an experience shared with my sisters. Although the weather was uneven, is there anything more magical than walking the beach whether it’s sunny, foggy, raining, morning or dusk? We enjoyed all of those options this week.

lily

Fishing by a Quarter Moon

Fishing by a Quarter Moon

Nevertheless, I was happy to return because it was Farmer’s Market day in town. The Marie Joseph Center, where we stayed, had a rather uninspired choice of vegetables at meal times. The Market, on the other hand, was a visual symphony of choices. There were local white peaches, sweet tiny plums, kolrabe, carrots, beets, green beans, fingerling potatoes, kale, pink and white cauliflower, patty pan squash, and zucchini. In my rapture I may have over bought a bit. I made vegetables in red thai curry for dinner.

This week's Bounty

This week's Bounty

Just before I left for vacation, I had taken a Vegan Al Fresco cooking class with Emilie Hardman at the Cambridge Center for Adult Education. I was thinking about Charred Vegetables with Creamy Tarragon Dip and Rosemary-Scented Peach Raspberry Upside Down Cake during my buying frenzy. This was the second class I had taken with Emilie. Every picnic food recipe was a hit.

I love setting up my kitchen to prepare a meal. Getting out my non skid cutting board, honing my very sharp knife, and finally chopping and preparing. It’s as satisfying as sitting down to eat the final preparation. That started me to thinking this morning as I read Michael Pollan’s article “Out of the Kitchen, Onto the Couch” in this Sunday’s New York Times Magazine section of my “cooking history”. He starts with his fond memories of watching Julia Childs shows on PBS as a child.

I got my copy of Mastering the Art of French Cooking as a graduation present from MGH from Betsy’s parents. How I embraced that book and cooking in general. I spent the next 20 years cooking all manner of food with a sense of adventure. Then somehow things changed as a busy work and leisure life style and the convenience of processes or ready made foods took over. My cooking or lack thereof and my diet went through many evolutions. I feel like I have come full circle. I’m back in the kitchen.

I’ll leave you with a quote from Mr. Pollan’s artcle:

“Because it’s hard to imagine ever reforming the American way of eating or, for that matter, the American food system unless millions of Americans — women and men — are willing to make cooking a part of daily life. The path to a diet of fresher, unprocessed food, not to mention to a revitalized local-food economy, passes straight through the home kitchen.”

Next Page »