Cookbooks!

I'm getting reacquainted with the public library.  Today I borrowed a cookbook called Fresh from thee Vegetarian Slow Cookerby Robin Robertson.  I'm excited!  I think this book might be my menu plan for the next several weeks!  I even discovered a few recipes that call for ingredients that we get from our CSA farm.

I own a copy of 100 Vegan Recipes also by Robin Robertson and have found it to be a valuable tool for me as a beginner-veganish-cook!  I find her recipes to be a great source of ideas for my "so what do I make for dinner if not meat?" mindset.  I'm even more excited about Vegetarian Slow Cooker because maybe it will save me some time and the madness of the five o'clock meltdown.





Disclosure.

Seasoned Broccoli

A while ago, I came across this broccoli recipe from Allrecipes.com.  I modified it to my preferences and found it a delicious new way to enjoy broccoli!  I like to serve it over brown rice, but it's yummy all by itself.  Here's my modified version:

Seasoned Broccoli
4 cups small broccoli florets (8oz)
1 T olive oil
1 T reduced-sodium tamari (or soy sauce)
1 tsp honey
1 clove garlic, minced
1/8 tsp black pepper
1/4 cup slivered almonds

1. Steam broccoli to desired tenderness and set aside.
2.  In a small bowl or saucepan, mix everything else but the almonds and heat just until warm.
3.  Add almonds to the oil/tamari mixture and pour over broccoli.
4.  Serve warm!

High and Dry

Before I post more recipes here, you should know a few things.  I live and cook where it's high and dry.  If you live closer to sea level and/or in a humid climate, you might need to make a few adjustments.

1.  It's dry here, really dry.  That means that my flour might by dryer than your flour.  Therefore, my flour might absorb more liquids than your flour.

2.  Up, up and away!  I live at approximately 4700 feet above sea level.  There is less atmospheric pressure here than at sea level.  Using the same amount of leavening, my baked goods will rise higher that those at sea level.  If I use too much leavening, my baked goods, particularly cakes and yeast breads, may rise and fall.   And that makes a mess.  So...

If I post a yeast bread recipe, I will make note of any leavening or rising adjustments you may need to make.  Most of my recipes for quick breads, muffins, and pancakes should work out just fine if you live between me and the sea.  If you live at a higher elevation, you may need to slightly decrease your leavening.

3.  Liquids and Flours.  Technically, "high altitude" adjustments call for increasing the amount of flour in baked goods.  I have not found this to be a useful adjustment.  Pay attention to the consistency of your batters and doughs.  If your batter seems dry, add more liquid. (This is easier said than done since over mixing causes undesirable effects.)  If you have added too much liquid, add a couple tablespoons of oat bran and wait for a few minutes.

Happy Baking!

Blueberry Muffins

 

Soon, blueberries will be in season and I'm beginning to think of wonderful ways to eat them.... Like blueberry nectarine crisp and these blueberry muffins.  In addition to the recipe below, I have another muffin recipe in mind that I will share with you if it indeed is as delicious in reality as it is in my imagination!

Blueberry Muffins

adapted  from this recipe by Carole

2 cups whole wheat or spelt flour

1 tsp baking soda

1/4 tsp salt

1 1/4 cups orange juice

1/4 cup canola oil

1/4 cup honey

1 T ground flaxseed mixed with 3T water

3/4 cup frozen or fresh blueberries

1.  Mix dry ingredients.

2.  Mix wet ingredients.

3.  Mix dry and wet ingredients together just until blended.

4.  Fold in blueberries.

5.  Divide into 12 greased muffin cups and bake at 350 for about 15-20 minutes, until golden brown and top springs back when lightly touched.

Fun From the Farm

We received some fun stuff from the farm this week, like rose petals and radish pods!  Among our herbs, we have cilantro with coriander berries. 

Until we started getting them from the CSA farm, I had little experience with fresh herbs.  I still don't know very much, but now I know that what we Americans call cilantro is actually the leaves of the coriander plant!

Next I need to learn what to do with these coriander berries.  Any ideas?