Meal Planning: Wicked Awesome

So I have stuck to the meal plan all week, and I have to say that it pretty much rocks! Here are some (subpar) photos to chronicle our culinary delights this week:

Rustic Black-Eyed Peas and Mushrooms over (Leftover) Biscuits, with Simple Sauteed Kale

This was adapted from Rustic White Beans and Mushrooms from Vcon. I had planned to make it and then when I went to soak my white beans the night before I came to find that I had none. But I did have B-E Peas, so I figured, why not? I always leave the carrots in this dish, because we are big fans of cooked carrots. I had planned on serving this over the leftover Coconut Rice, but biscuits from Sunday were glaring at me from their place on the counter, so I dutifully heeded their call.

Silas had his beans earlier, and enjoyed some apple slices on the side.
Nearly Instant Thai Coconut Corn Soup
This is from Vegan Express, which I checked out the library recently, and it was AWESOME. I was kind of freaked by how much coconut milk was in it, but then I just got over it and enjoyed it. Plus it makes a lot - we froze 3 cups. Oh, and heres a mama tip: I knew Silas would turn his nose up at this because of the sliced scallions and red pepper, so I broke out my favorite kitchen utensil: the immersion blender. I blended his portion up and it was so pretty and orangey pink. He thoroughly enojoyed his "chowder."

Two Grilled Pizzas

I officially love my bread machine. It's so easy to dump in the ingredients for dough and come back an hour and a half later to make it into something delicious. In this case, I divided the dough in what I thought was half but turned out to be more like 1/3 & 2/3rds. I threw the dough on the hot grill while I prepped the toppings. One was leftover pesto (taken out of the freezer earlier this week), local sun-dried tomatoes and sliced kalamata olives. The other was jarred marinara, with sauteed onion, garlic, mushrooms, kale and a touch of white wine. OMGYUM! They were both sooooo good.

Silas kept saying, "'Hank you mama, for the dewishus food!" You're welcome, little buddy.
In other news, I took a Thai cooking class last night with Pranee at PCC - so fun! The food was so good - grilled shiitakes, homemade red curry paste made into Phanang Portabello Curry which was served over Grilled Eggplant, Stir-Fried Lemongrass Rice with Tofu and Edamame, some delicious Prik See Ew (a spicy soy sauce condiment - my new love!), and a delicious Pineapple-Lemongrass punch. Pranee was a really fun instructor with lots of good stories. She kept saying, "See? It's so easy," while we looked on in total bewilderment. I mean, it was great to demystify techniques (like how to deal with lemongrass and kaffir lime leaves!) but it also looked pretty complicated to the Thai cooking novice. So I had to giggle every time she said that. But I'm sure, like everything, that with practice it will become easy. Just not quite yet. I predict that these recipes will appear on a menu plan soon!

Mindful Home Goals: Update!

So this week I've been really successful at sticking to some new goals. Here's what I decided to officially concentrate on this past week:

1. Keep the kitchen sink empty and shiny - this means dealing with dishes immediately. What a great one this is. It's so simple, and yet so profoundly affects my mood. It's so wonderful to go into the kitchen and have no guilt-inducing dirty dishes staring back at me. It's amazing to have every tool I could need to prepare the next meal ready and clean and waiting. It's just plain groovy to have a clean kitchen. And, like anything, it's easy to do if you stay on top of it. A few times I've wanted to leave a dish or pot in there to deal with later, but I forced myself to just deal with it now. And it only takes a few minutes! Really! Cleaning as you go is so much faster - 2 or 3 minutes here and there over the day instead of 30 minutes at once, where I stand feeling resentful and grumbly. I really thing that this goal (combined with meal planning) can save me a ton of money, because when I have a sinkful of dirty dishes, many times my mind has screamed "GET TAKE OUT!" instead of dealing with them.

2. Make the Beds Daily - another weird one, but like the clean sink, it greatly improves the overall feel of the house. It just feels more peaceful and streamlined to have made beds. And it takes like 2 minutes. It's a good psychic investment.

3. Meal Plan - This has been great. It's so nice not to have to worry what I'm going to make every day, because it's all planned out. It's a great way to use up the stores of frozen food and pantry staples that I have in the house instead of buying more. And I'm tracking my grocery budget really closely to see if we're saving money. I don't see how we won't, since nothing is wasted.

4. Keep the Dining Room Table Clear - we're REALLY bad at cluttering up every surface in the house. To cut down on this, I've implemented a new Inbox for incoming mail - now Chad and I both know where to go to deal with it. I also have to watch my piles of cookbooks and meal planning notecards (more on that another day). But I've been really good about keeping it clear and clean. Another psychic boost.

5. Get on Top of Laundry - sure I do laundry. But I almost always have a backlog. This week I've reduced the backlog significantly. I only do full loads, but this week, I've probably done 8 loads of laundry. I KNOW, right? But the plan is to get on top of it, and stay on top. Take the dirty clothes down every morning, assess to see if there is enough for a full load of anything, and do it. Fold and put away the same day, no excuses. We have been known to dress out of laundry baskets for weeks, so again, this might seem like a no-brainer, but not so much in our case. By next week I predict that we'll be down to laundry 2-4 times a week. And THEN I want to get my clothesline up! Bwahaahahaa!

At first I felt really boring and lame posting all this stuff, but then I reminded myself, "Hey! This is YOUR blog! You can put whatever you want on it!" And it's true, it's not like I'm trying to make money from this thing! So I hope I didn't bore you to tears.

Stay tuned to see if my dedication to a clean house flags! And what will be on the menu for next week! Hugs to all.

Is Anything Better Than Biscuits and Gravy!?!

The answer to that question is yes: Biscuits, Gravy AND Smoky Collard Greens!

I've been super under the weather lately. So please excuse my tardiness.

We got home from a long drive on Sunday and I was feeling super tired and wonky and not in the mood for anything. Until I thought of biscuits and gravy. And collards. OMGYES.

So I cooked up a batch of the collards (and biscuits and gravy) from my cooking class the other night. Verdict: Complete, freaking awesomeness. The instructor was totally anti-liquid smoke (I'm fine with it, but definitely willing to experiment). So instead she uses smoked paprika and chipotle in adobo to lend a smoky and a tinge of spicy elements to the greens. But the real, over the top trick to this recipe? Molasses. Black-strap molasses. Yes, I said molasses.



I forgot to ask the instructor for her permission to post this, but I'm pretty sure she's cool with it. It's her recipe, not mine!

Miss D's Smokin' Collards
by Dawnula Koukol
Serves 4-6, Prep time: 30 minutes Cooking time: 45 min-1 1/2 hrs

• 1/2 C olive oil
• 3 C chopped yellow onion (about 2 onions)
• 6 oz or 2 cups mushrooms, sliced
• 2 T garlic, sliced
• 1 T chipotle in adobo
• 2 1/2 T smoked paprika, divided in half
• 1/4 C apple cider vinegar
• 1 T soy sauce
• 3/4 C vegetable stock
• 4 T molasses (black-strap)
• 5 lbs (or about 4 bunches) collards, cleaned, stemmed and chopped

In a large stockpot, heat oil on medium. Add the onions and mushrooms, saute for about 6 or 7 minutes or until the onions are wilted. Add the garlic and cook for 2 minutes. Stir in the chipotle, half of the paprika, vinegar, soy sauce, vegetable stock and molasses.

Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, covered, for about 45 minutes. Ad the last half of the smoked paprika, salt and pepper and cook for another 5-10 minutes.

*****

I halved the recipe with mucho success. In fact, I only had 1 bunch of collards when I made this, so I cooked it as stated, but then added a bunch of cleaned/stemmed/chopped kale when I added the last of the smoke paprika - because kale doesn't need to cook nearly as long as collards do. It worked really well!

Try this recipe - it is soooooo good! The smokiness, the sweet of the molasses, the savory mushrooms and the pieces of sliced garlic - it's just tooooo gooood! And I'll have you know that I ate this meal combo for three meals straight - and would have kept going but ran out of leftovers. And I want it again. NOW! Alas, too many other vegetables to deal with in the fridge right now. Why do you taunt me, cabbage, parsnips and cauliflower?! Why must you aggravate me arugula?! Blarg!

Oh yeah, and in order to try to tame my overabundance of leeks (?!) last night I whipped up a quick simple batch of Potato Leek Soup. I used Mark Bittman's recipe, cuz I lurve him. We also had some garlic toast to dip. YUM!

I Love Summer

So we got our CSA share yesterday and guess what was in it? Raspberries! They are coming out of our ears. Our backyard berries are definitely slowing down though, so we won't be reaping the raspberries too much longer. Now when the heck are my apricots going to ripen?

Our CSA share also contained Baby Fennel! I have no idea what to do with it, but I'm super excited to find out. We also got some awesome looking Bibb lettuce, fresh garlic, green onions, rainbow chard, shelling peas, dill, and asiatic lilies. Oh! We also joined an additional Mushroom CSA!!!! So we got some delicious FRESH little Pioppino mushrooms! Yay.

We've been cooking more as the heat hasn't been so, well, hot lately. ;)

My final recipe test for Colleen Patrick-Goudreau came out really delicious - Scotch Broth. Which is actually more like a veggie soup/stew rather than broth - barley, split peas, lentils, leeks, carrots, etc. Oh and potatoes. Very hearty and filling, and subtly flavored. It would be great with something like seitan sausages or something in that neighborhood of strong flavors.

Here's Silas enjoying his portion:

After our first CSA box last week, I made up giant Vegan Dagwood Sandwiches with a side of Simple Chard from Eat, Drink and Be Vegan by Dreena Burton. So easy and so delicious!

The sandwiches consisted of:
Herb and Onion Bread from Great Harvest Bread Co.
Avocado slices (thriftway)
Tomatoes from the farmer's market
Chickpea cutlets
Bibb lettuce (CSA)
Home Sprouted Mung Bean Sprouts
Cashew Cheese

YUM!

We also enjoyed a Tempeh Caesar Salad this week:
I just fried the tempeh with EVOO with a little grill seasoning, savory and tofu scramble spice mix from Yellow Rose Recipes. Then we topped it with Dreena's Living Caesar salad dressing (next time I'll use less lemon - it was very lemony), and some fresh tomatoes and mung bean sprouts and homemade croutons. Awesome!

Upon receiving my CSA bounty last night, I felt inspired to use up some of the older produce as well as featuring some of our new mushrooms - so stir-fry was the answer!
What I Did:
I got out my trusty wok, heated up some peanut oil over fairly high heat and fried up some of our most favoritest of all time Small Planet Garlic and Herb Tofu cubes. After removing those, I added some farmer's market broccoli and carrots from last week's box, as well as about 1/4 cup of water to steam fry. When they were pretty tender, I added about 1 cup of little mushrooms, 3 cloves of minced fresh garlic, 6-7 chopped green onion, and about 1 cup of sliced sugar snap peas. I added a couple of squirts of Bragg's and about 1 tablespoon of finely grated ginger and a bit of our cool new red celtic sea salt. At the very end I added the tofu back in and threw in 2 handfuls of mung bean sprouts (sprouted at home!). It was AMAZING!!!!! Maybe it's because I wasn't using any kind of recipe, maybe it was because everything was so fresh (and local and organic), or maybe it was the bottle of local chardonnay that we were well into.
I don't know, but it was fabulous. We had it over brown rice. (And that bottle was empty when Silas got a hold of it, I promise!)

Fresh Herburgers!

Ok this recipe has it's roots in Mark Bittman's Bean Burger recipe (from How to Cook Everything Vegetarian) but I changed it up enough that I feel ok about posting it here.

1.5 C of Cannelini Beans
1/2 C cooked brown rice
3/4-1 C old-fashioned oatmeal
3 cloves garlic
5 green onions, roughly chopped
1 small handful EACH (approximately 1/4 cup) of:
cilantro
italian parsley
And a couple tablespoons worth of fresh dill
Large pinch of salt
Freshly ground pepper

I also added about 1 teaspoon of Bill's Chick'nish seasoning and a large pinch of my tofu scramble spice mix mentioned above, so just throw in whatever usual seasonings you like - it's an adaptable recipe!

Put EVERYTHING in the food processor, starting out with the smaller amount of oatmeal. Pulse and process until everything is combined. Check out your mixture - does it look too wet to form patties? Add some oatmeal and process some more.

When you are reasonably satisfied with your mixture (taste for seasoning - nothing in there will hurt you!) use WET HANDS to shape it into patties.

Fry up your patties on a pretty hot skillet with some EVOO (I use cast iron). Flip when it gets brown on the bottom, about 3-4 minutes and cook until the other side is browned.

We had ours with HOMEMADE (!!!) wheat bread, cashew cheese, ketchup and lettuce - they were awesome!
Local vs Vegan News

Ok, it's not really a competition, but I just wanted to post these links about greenhouse gas emissions and diet - in the Vegan vs. Local Omnivore Challenge, the vegan wins!

Do Food Miles Matter?

And the original report that is quoted above can be found here:
Food-Miles and the Relative Climate Impacts of Food Choices in the United States

What I'm taking from this is that being a locovore is good, being a vegan is better, and being a locovore vegan is best! I'm personally recommitting to sourcing as much of my vegan diet as locally as possible.

Dark Days ELC Meal #4

The star of this week's local menu was Curried Butternut Squash Soup! I got the idea from Laura of Urban Hennery, the lovely hostess of the Dark Days Eat Local Challenge.

I started with a winter squash soup recipe out of How to Cook Everything and then "currified" it, adding 1 tsp of curry powder, 1 tsp of freshly ground coriander and a splash of lime juice. Other than that and 1/4 tsp of marjoram, the soup was allllll local, with apples, squash, onion, milk and butter all from well within 100 miles. The soup turned out sweet and tart and mysterious. YUM!

Other local fare that we enjoyed this week included Maple Baked Beans, with the star of the show being local navy beans from Hampshire Farms in Kingston, MI. The recipe came out of Fresh from the Vegetarian Slow Cooker by Robin Robertson, and although I've been generally happy with the book as a whole, I was NOT a fan of this recipe. They were sooooo sweet that it made my stomach turn as soon as the beans hit my tongue - blech. I tried to tame the cloying beans by adding different vinegars and even some liquid smoke, but nothing really saved them. I'm not sure what I'll do differently next time - probably abandon this recipe altogether and try a different one. Any good veggie baked bean recipes out there than you could recommend darling readers?

Although it was probably only 50% local, we also enjoyed some Chickpea Noodle Soup this week, where I substituted leftover cooked navy beans for the chickpeas. This is a great vegetarian faux-chicken noodle soup recipe, I highly recommend it! In addition to the local navy beans, this soup also starred local carrots, onions, mushrooms and garlic.

We also made a fairly mediocre Gingerbread Apple Pie featuring all local apples and butter, from the cookbook Vegan with a Vengeance. It was just really bland! And the gingerbread crust kind of burned, even though we followed the directions. Oh well. The local cinnamon ice cream helped to ameliorate my disappointment.

And, of course, we've been having lots of local breakfasts featuring local eggs and bread. And speaking of bread, I'm feeling bitten by the bread bug, so some fresh homemade bread may make an appearance on the menu this weekend. Whether or not I use the bread machine will all depend on the terror known as Silas, the toddler.

I'm hoping that this next week's meals are a little less disappointing....wish me luck!

Weekend Roundup

Yesterday we made it bright and early - and I mean EARLY - to the Farmer's Market. We got a parking space in no time flat, and it wasn't too crowded! It pays to be there by 8 a.m. Especially when your toddler wakes up at 6:15 a.m.

We got some lettuce, eggs, potatoes, buckwheat flour, dried cranberries, and honeycrisp apples. Not a bad haul overall. We verified that our favorite bounteous supplier of local organic dry goods (flours, oats, seeds, beans and eggs) will be at the market year round. Hampshire Farms rocks!

Saturday I spent the better part of the late morning prepping fruit to be dried. I halved and pitted about 25 italian plums and peeled, cored and sliced about 6 older apples. About 30 hours later, the apples are delicious and pliable and awesome! Our first drying endeavor is a success. Silas cannot get them into his mouth fast enough, so yay for healthy local snacks for babies. The plums have a ways to go, but they're looking more shrivelly and prune-like every hour.

I also turned 6 other older apples into a delicious, mostly local apple crisp. So good with a scoop of local vanilla ice cream!

Yesterday for lunch I made Oven Roasted Ratatouille, something I've never made (or possibly eaten) before. It turned out delicious, and it was a fabulous way to use up some of the CSA veggies that I was running out of ideas for.


Oven Roasted Ratatouille (from How to Cook Everything by Mark Bittman)
4 red peppers, cut in large strips
2 eggplants, sliced 1/2 in thick
2 onions, thinly sliced (I used one yellow, one red)
10 cloves of garlic, peeled and halved
4 tomatoes, peeled, seeded and chunked
1 tsp fresh or dried thyme
salt and pepper to taste
1/2 cup of olive oil

Preheat the oven to 350. Layer veggies in a 9x13 pan. Sprinkle with thyme, salt & pepper and drizzle with 1/2 cup of EVOO. Bake for 1 hour. Yum!!!

We ate it over spaghetti with leftover italian baked tofu. Good stuff!

This morning Chad woke up sickish (Silas has been sick for several days with a snotty cold, yick) so I decided to try out Isa's recipe for Chickpea Noodle Soup, from the forthcoming Veganomicon for breakfast. Soup for breakfast?! I know, but we're weird like that sometimes, especially when we're sick. It freaking rocks, make it immediately!!!! It totally captures the essence of chicken noodle soup, minus the chicken. I think I added too many noodles to mine, but my husband said "is there really such a thing as too many noodles?!?" And I kind of have to agree. I'm so glad there are leftovers!

Food, Glorious Food!

Chipotle Split Pea Soup


I made this soup for the first time last week on Wednesay - it's a great recipe to start hours before you want to eat it, but basically just start it and forget about it until you're hungry. I got this from PETA's 2 Week Sample Menu. I served this with some Corn-Rye Muffins from Vegetarian Cooking for Everyone. They were pretty good, too! Very hearty; the only sweetener is molasses.

Chipotle Split-Pea Soup
Chipotle is a smoked jalapeño that adds a smoky flavor without the ham hock.

2 cups dried split peas
8 cups boiling water
1 medium-size onion, chopped
2 garlic cloves, minced
2 carrots, sliced diagonally
1⁄2 cup chopped parsley (didn't have any, was fine without)
1 tsp. finely cut chipotle
1 Tbsp. low-sodium soy sauce (used Braggs)
(I also added a few drops of Liquid Smoke for extra hammy-smokiness.)

Simmer the split peas in the boiling water for approximately 1 hour, until soft.

Add the remaining ingredients and continue boiling until the vegetables are tender, adding more water as needed.

Makes 10 servings - Maybe in some other universe, but not ours! I think maybe 6 is more reasonable.

This Week's Vegan Pizza


This week's vegan pizza consists of a whole wheat crust, organic tomato sauce, sundried-tomatoes, roasted red peppers, roasted garlic and corn with one packet of Mozarella style Chreese. So good!

Winter PeachBerry Crisp

I've been following (aka lurking) on the Frugal Meal Planning 101 thread over at MDC. Someone on there asked what to do with canned fruit, like peaches. Another smarty-pants mom replied that she used them to make crisps and cobblers. It was like a lead anvil fell on my head. DUH! Of course! Why hadn't I ever thought of this before!?! We have like 10 mason jars of peaches in our pantry (long story) and we've been trying to make our way through them, but seriously there are only so many peaches you can eat for breakfast. So I'm sooooo glad I found this idea!

This crisp contains peaches, part of a bag of frozen blackberries and like 1/4 cup of a bag of mixed frozen berries. I added some flour to the fruit, and put it in the pie pan. Covered it up with the Crisp Topping from Vegetarian Cooking for Everyone - and there you have it, bliss in a pie pan. So delicious! Does this count as one of my daily servings of fruit?

Chili Transformed with a side of Food Poisoning?

We had an overly exciting weekend here. Chad fell down the stairs Thursday night and dislocated his shoulder. Then this weekend, he got pretty violently ill all day Sunday (started Saturday night). Silas also got sick - he puked all over the bed Saturday night and has had some unusual baby business out the other end as well (for him). Anyway, tmi, but what's weird is that both of them would be sick and yet I had NO SYMPTOMS whatsoever. Silas is only breastfeeding, so he had to have gotten it through me, right? Chad and I ate exactly the same things on Saturday, only I ate some additional stuff that he didn't have. It's so strange.

Anyway, one of the things we both ate was this chili that I made from leftover Pintos from last weekend, celery, carrots, green bell pepper, onion and spices. We ate it with Tortilla chips instead of spoons, mmmm. But now we're afraid to eat it because of The Illness. Oh well.

Flax and Sunflower Seed Bread (bread machine)

We made this fantastic recipe for the second time this weekend. Let me tell you, coming home to your house filled with the smells of baking bread after a long morning of errands - heavenly! I'm really loving the bread machine lately - we haven't bought bread in well over a month.

Recipe (from Allrecipes.com)

• 1 1/3 cups water
• 2 tablespoons butter, softened
• 3 tablespoons honey
• 1 1/2 cups bread flour
• 1 1/3 cups whole wheat bread flour
• 1 teaspoon salt
• 1 teaspoon active dry yeast
• 1/2 cup flax seeds
• 1/2 cup sunflower seeds

Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select basic white cycle; press start. Add the sunflower seeds when the alert sounds during the knead cycle. (Note: I use the "Sweet Cycle" on my bread machine and add the sunflower seeds when it beeps. I also use the Allrecipe feature to reduce the serving size from 15 to 9, because our bread machine is a little smaller than most.)

Homemade Veggie Stock


Yep, another side project of the weekend was transforming our odds and ends of vegetables into stock. This included a piece of onion, greens from leeks, some "mature" cilantro, some wrinkled grape tomatoes, some shrivelly parsnips, a carrot, and some older red potatoes. Oh and some odd tops/ends of carrots and onions, too. I love making stock! It's so awesome to make something useful and delicious with stuff that normal people might throw in the trash. I want to try to make some either weekly or bi-weekly, depending on how much stocking veggies I generate.

That's all for now!