Simple Spaghetti Squash Fritters

This is an older recipe I blogged a few years ago that's getting a fresh update. I think my favorite adaptation of most things is turning them into a fritter, a croquette or a pancake. It's always the easiest way to use leftover ingredients that turns them into something entirely different, unless that's what you set out to make initially, which I often still do. They're versatile and the vehicle is totally up to you, whether it's on a bed of greens, in a wrap or a pita, over quinoa, rice or pasta or even as a meatball and put between your favorite crusty bread. Plus, they can be an appetizer, brunch or a side dish for dinner paired with your entree. Anyhow, this recipe is a little simpler, made gluten free and can also be spread into a waffle maker for something savory to go with chicken or fish. Also, excellent holiday food since spaghetti squash tastes best in cooler weather. This version is not vegan but I will include notes on how to adapt it if you desire. I topped these with a tangy tahini sauce, lemon zest, parsley + paprika. Let me know what you try!


INGREDIENTS

1 medium spaghetti squash, baked and cleaned (about 4 cups)
3 eggs (substitute a flax egg ratio for each one if vegan)
1 bunch scallions, finely chopped
1/4 c fresh parsley, chopped
2 T fresh thyme, chopped
1/2 cup almond or oat flour (all purpose works just as well)
1/4 t baking soda
1/2 t cream of tartar
1/2 t kosher salt
salt + black pepper
olive oil

TANGY TAHINI SAUCE

1 cup greek yogurt or labneh (or substitute your favorite vegan yogurt here)
2 T tahini
juice of 1 lemon
pinch of salt
pinch of coconut sugar
enough water to obtain a drizzle consistency or less for a creamy dressing (add slowly and stir)
Mix all ingredients together a fork or whisk until smooth

METHOD

Preheat oven to 375 degrees. Cut squash in half from end to end and scoop out the seeds. Brush with olive oil, salt and pepper and place face down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until a knife inserted into the skin side pierces easily. Remove and let cool while you assemble the sauce and the batter ingredients. Leave the oven on to finish in the oven.

Mix flour, eggs, baking soda, tartar, herbs, salt and pepper together in a large bowl. When the squash is cool enough to handle, scrape all of the meat from the skin into a separate bowl. Turn out onto a thin dish towel and squeeze as much liquid from the squash as you can, making it dry and a little stuck together. This will ensure a crispier fritter and keep them from becoming mushy. Mix the squash into the batter and let it rest for 15 minutes to absorb the flour.

Start heating up some olive oil or coconut oil in a heavy bottom pan - enamel coated cast iron is great! If you are using a waffle iron, spray both sides with cooking spray in a mister or dip a silicone basting brush in oil and coat all the grooves. Measure out about a tablespoon and a half for croquette size, a little more pressed thin for a pancake and if using the waffle iron, spread the batter evenly.

If you made fritters or pancakes, after pan frying, transfer to the sheet pan you baked the squash on and finish in the oven for 15-20 minutes to fully cook the inside. You should have a nice crust on the outside. When you're ready to plate, top with the tangy tahini sauce, fresh parsley, pepper, paprika, lemon zest or juice and devour!

ENJOY!

The Anytime Frittata

I might otherwise call this the end of summer frittata, but we just rolled over into fall officially. I'm still using up the slowly fading harvest of the heat as the tomatoes, peppers and basil have hit their peaks and appear to be ready for retirement. I'll be making a ton of pesto to freeze, pickling an assortment of peppers for the pantry and stewing some tomatoes with garlic chives for those tasty pastas, lasagnas, manicottis, pizzas and calzones. How wonderful it is to be able to savor the flavor of summer well into the winter when we get snowed in, become wracked with cabin fever and are left to spend our time hovering around the oven and stove, creating delicious things to eat. Preserving, pickling, canning, freezing and fermenting are incredible ways to extend the life of your garden and get creative with sustainable practices that not only bring us tasty joy, but reduce our kitchen cook print.

Frittatas are about the easiest, one - pan dishes you can make that is suitable any time of the day. I take the opportunity to clean out the crisper and use any excess produce on hand. The combinations of ingredients are limitless and I've found one that nearly suits everyone in my family. The only tools you need are a cast iron skillet and a wooden spoon. I like using my enamel coated one because the egg doesn't stick so badly to it as it does the raw iron. Both will work, but one is tougher to clean. Furthermore, choose the one that is the right size according to how many you want to serve. This is an 8 inch pan and made four lovely servings. Pair it with a fresh salad and you have a perfect plate.

INGREDIENTS

For a basic frittata, make a base of eggs and a little milk or cream. This is basically a crustless quiche.  The ratio of 2 - 3 eggs to about 1|4 cup of milk works well and will give you a nice custard.
For this variety, I used these other optional embellishments.

5 - 6 spears asparagus, ends trimmed, stalks chopped, tips reserved
1|4 c red onion, diced
5 - 6 cremini mushrooms, medium to large, thick sliced
2 cloves garlic, minced
1|2 bell pepper, any variety, chopped
5 - 6 large cherry tomatoes or grape tomatoes, halved
crumbled goat cheese
fresh parsley, basil, garlic chives
nutritional yeast
grass - fed butter + good olive oil
salt + pepper + crushed red (or diced jalapeño)


DIRECTIONS

Preheat your oven to 375 degrees. Warm your pan on medium high and gently warm the olive oil until it glimmers. Sauté the onion and bell pepper for about 5 minutes until softened. Add the garlic, mushrooms and asparagus stems. Season everything with salt + pepper + crushed red until just right for your taste. Add 1 -2 tablespoons of butter, the fresh herbs (reserving a little for garnish), nutritional yeast (a few shakes or a palmful) and mix everything together well. Turn off the heat. Mix your eggs and milk together in a bowl and pour right over the vegetables. Arrange the asparagus spears on top with the tomatoes. Crumble the goat cheese all over and bake until golden brown around the edges and little bubbles begin to form and brown across the top, about 30 minutes for this size pan. Up to 40 - 45 for a ten inch or larger. Check the center with a toothpick. It should not be wet and should be firm in the middle if gently pressed with your finger. Serve with a side salad and a basic vinaigrette and some crusty french bread, if desired. It's good for mopping up your plate!

ENJOY!

Butternut Squash Gnocchi + Sage Browned Butter

When it comes to homemade pasta dough, the Gnocchi is such a delicacy. It's tender and soft but not too fussy to make, even for someone who's never made pasta dough before. It took me two tries to get the texture right, but that is likely because I tried two very different recipes and one of them was not very good. This one is adapted from Lidia Bastianich which turned out so delicious - probably because she's an Italian. Ask anyone who has Italian lineage and they will likely tell you about wonderful memories they have eating it growing up. It's very traditional and much like eating a dumpling but still qualifies as pasta as it is the star of the plate, served with a sauce, parmesan reggiano, herbs and little else. The Gnocchi really shines when you get creative with the dough by incorporating vegetable purees, fresh herbs or spices. Don't be intimated! Every good recipe deserves two turns in the pan before it can be properly graded, and most of that is based on our learning curve in the kitchen, not necessarily the recipe itself.

The butternut squash and the fresh sage make this dish deliciously seasonal for fall + winter. Sage is nearly evergreen in Oklahoma and I have it growing at all times. The grandmother of the garden, as it were. Butternut is delicious in cold weather as it ripens around Thanksgiving. Brown butter is amazing year 'round, however. You can achieve this by heating a tablespoon or two in a heavy bottom pan on medium until the solids start to turn a toasty brown after a few minutes. It smells nutty and crispy and irresistible. In this situation, it serves as the sauce. It's rich in flavor so you don't need much per serving. Use clarified butter to make it extra decadent and better for you. I would serve this with fresh, spicy salad greens that are tossed in a simple vinaigrette and some crusty bread to wipe your plate. The Italians call that fare la scarpetta which means little shoe. This is the finishing move to any great dish where you cannot bear to waste any bit of tastiness on the plate.

INGREDIENTS

1 medium butternut squash, halved + seeded
2 russet potatoes, peeled + quartered
1 3|4 c all purpose flour + extra for dusting
1 large egg, beaten
3|4 c parmesan or pecorino
1|2 - 1|4 c butter or ghee (clarified butter)
1|2 tsp sea salt
2 Tb fresh sage leaves, chiffanode
fresh nutmeg
pinch red chile flakes, to preference
black pepper
olive oil

METHOD

Preheat oven to 375 degrees. Brush the butternut squash halves with olive oil and sprinkle with salt + pepper. Bake for 25-30 minutes until tender. A knife inserted into the flesh should slide and pierce easily. While the squash bakes, boil the potatoes until tender, about 10-12 minutes in lightly salted water. When the potatoes are done, drain and press through a potato ricer, a food mill or through a fine sieve until it is a smooth puree. Scrape the squash from the flesh into a thin dish cloth and then twist the top to wring out all of the liquid. Mix the potato puree, squash puree, flour, egg, cheese, salt, nutmeg and black pepper into a medium bowl until just combined. Don't overmix! Dust some flour onto a work surface and turn the dough out. Knead it a few times until it comes together in a nice ball. Divide this into 8 equal pieces. Take each piece and roll into a 1|2 inch thick rope. Cut each rope into 1|4 inch sections and roll gently along the back of the tines of a fork to give it some grooves, but without flattening it. You want a bit of thickness to remain. Do this to each rope and put all of the Gnocchi onto a sheet pan lined with parchment paper and chill for 30 minutes.

At this point, you are ready to boil salted water and make the Gnocchi immediately to serve, or you can freeze them in an airtight container for later. They will last about 2 weeks frozen (give or take) and still taste pretty close to fresh. Boil the Gnocchi in batches of 10 or so until they float. Skim them off with a slotted spoon or spatula and set aside.

Make the butter by warming it on medium in a heavy bottom pan. A cast iron pan with or without ceramic coating works best. Stay here at this step. If you walk away or try to multi-task, you will likely burn the butter, rendering it unusable which is expensive if you're using a high-quality butter. After a few minutes, it smells toasty and turns slightly brown. Drop in the fresh Sage and stir constantly for about a minute. The essential oils of the leaves will emit a deeply energizing smell and turn a darker green. It's imperative that your heat is not too high at this step or you will also burn the Sage and that doesn't taste good either. When it's done, turn off the heat and drop in the cooked Gnocchi with a splash of the cooking water. It has starch in it which binds and thickens the butter to stick to the pasta in those little grooves you made with the fork. Toss everything together in the pan, adjust the salt + pepper + red chiles and serve topped with shaved cheese. You can spoon the extra butter onto wilted or fresh greens. Toast some crusty bread and you're headed for happy belly.

ENJOY!!

Spicy Vegetable Spring Rolls

Even though it's not spring, these could easily be called summer rolls. I love the cold, crisp vegetables when it's super hot outside. Everything is raw. This recipe doesn't call for much direction other than the rolling method and the sauce, which I made. You can totally use your favorite dipping confection if you have one that you like. But of course, I encourage you to experiment and make your own! Nut sauces are super easy and only require a few ingredients, most of which I think you probably already have in your pantry. You can get the rice paper wrappers and rice noodles at any health food or asian grocery store. And, as always, there is so much room here for personal modifications. I have made a million versions of these. You can add good quality shrimp or salmon or tuna to make it more like traditional sushi and you can substitute any of these vegetables for others that you prefer. Be adventurous!

INGREDIENTS
1 package rice paper wraps
rice noodles
vegetables of your choice
cucumber
bell pepper
carrot
napa cabbage
red cabbage
jalapeno
avocado
cilantro

SAUCE
peanut, almond or cashew butter
tamari or soy sauce
rice wine vinegar
sesame oil
honey, maple syrup or coconut sugar
lime juice
cilantro
crushed red pepper

DIRECTIONS
It doesn't get any easier than this. No heat, totally raw. It does require a little knife work, however. Everything works best when julienned which is a matchstick cut. You can do this with a mandolin or manually with a chef's knife.  Cut all of your vegetables into long, thin slices. Do the same with the fish if you're including that. Rice noodles are instant. You can do this first while you prep your filling. Cut the avocado into long pieces inside each half. The rice papers are hard in the package but get dipped in water for a few seconds to soften. Do them one at a time and assemble your rolls on a cutting board. It's like folding a burrito. Put everything in the lower third of the circle and then fold the ends over, then roll tight. That's it! The sauce assembly is just mixing everything together and adjusting the salty, sweetness. If you want it thicker, add more nut butter. Garnish with fresh cilantro or chives and devour!

ENJOY!

Mediterranean-Style Stewed Chickpea Salad

I can't seem to get enough salad variations in spring + summer. This Mediterranean-inspired twist adds tons of extra flavor and nutrition to basic chickpeas, paired with a creamy avocado-yogurt-tahini dressing with lots of lemon, crunchy radishes and fresh cilantro. Getting hungry yet? This would make a great salad served family-style on a large platter with the dressing in a bowl on the side as a starter for falafel, lamb or even a chicken kabob. These flavors just holler summer and would make a nice dinner eaten outside on the patio. My family loves doing this. It adds a little special something and almost feels like we're eating out!

INGREDIENTS
1 - 2 cups cooked or canned chickpeas
2 ripe avocados
1|2 cup plain greek yogurt
1|4 cup raw sesame tahini
1 lemon, juiced and zested
5 - 6 radishes, thinly sliced
1 shallot, thinly sliced
2 cloves of fresh garlic, minced
cherry tomatoes cut in half
peeled, diced cucumber
red onion, thinly sliced or shaved (optional)
your favorite salad greens
cilantro, green onions, mint, parsley about 1 T each
cumin, turmeric, paprika about 1|8 tsp each
crushed red pepper or cayenne for heat, if desired
olive oil or ghee
sea salt + black pepper to taste
sprouted flatbread or pita

METHOD
Warm the olive oil and a teaspoon of ghee if you have it in a medium sauté pan on medium. Add the shallot and the garlic and cook for about 5 minutes, stirring constantly because they burn easily. Add the powdered spices and stir for another minute until they become fragrant and bloom. Stir in the chickpeas and a about 1|4 cup of water or stock to make a little pan sauce. Add the parsley, a bit of lemon zest and cover and turn off the heat. Make the dressing as this cools down a bit. Combine the avocado, yogurt, tahini and juice of 1 lemon, a pinch of salt and half of the mint and cilantro. Whisk it with a fork or blend it in a blender for a super creamy consistency. Assemble your salad by starting with a bed of greens, then tomato halves, cucumber and shaved red onion if desired. Spoon the chickpeas on next and wedge the radishes into that on their sides so that the red rim is showing. This makes a nice presentation. Top with your green dressing and garnish with the green onions and the remaining herbs. Toast your pita or flatbread and cut into wedges for scooping and dipping.

ENJOY!

Crispy Zucchini Fritters

Here's one of those winner recipes that is so versatile, it can be eaten and served any time of the day. The addition of the tangy, lemony yogurt makes it a perfect snack or meal, along with a nice piece of fish or chicken and a fresh tomato salad or eggs. There is always room to make anything vegan or gluten free with a some basic substitutions, which make the best recipes, in my opinion. They are easily made ahead of time, refrigerated and reheated or frozen and baked. I adapted this recipe from the Smitten Kitchen and then modified it a little, as usual. You can also substitute potatoes for part or all of the zucchini and add other things like kale, mushrooms or onions. Serve them as an appetizer on a bed of wilted greens and thin out the yogurt into a dressing by adding extra lemon juice or a little vinegar. Warm and satisfying, these fritters will have you doubling the recipe in no time just so you can eat one more!

INGREDIENTS
1 medium zucchini, ends trimmed
4-5 mushrooms, sliced thin
2 scallions, finely minced
1 egg or vegan egg substitute
1|2 cup flour, all-purpose or gluten free
1|2 t baking powder
sea salt + pepper
crushed red pepper or cayenne to taste
pinch of garlic powder
1|2 t nutritional yeast
olive oil

LEMONY YOGURT
1|2 cup greek yogurt or coconut yogurt
1|2 lemon, juiced
pinch of salt
1 clove of garlic, crushed
lemon zest to taste

DIRECTIONS
Grate the zucchini on a box grater or with the fitted blade of a food processor. You can also use a spiralizer if you want long, mop-like strands which coil to make nests. Take the shredded zucchini and put it in a bowl with a sprinkle of salt. Let it stand for 10 minutes. This will begin to draw the water out. Then put it in a thin dishcloth or some cheesecloth. Squeeze out the excess moisture. You'll be surprised how much liquid you lose in this process. This keeps them from being soggy and ensures a crispy crust, like making hash browns. Return them to a medium bowl and add the egg to coat them. Add everything else except the flour and baking powder. Mix those two ingredients in a separate bowl, then add the mixture a spoonful at a time, stirring each time until you have incorporated all of it. Heat up a skillet on medium-high and warm the olive oil. Drop spoonfuls of the batter in, careful not to crowd the pan. Drizzle the tops with a little more olive oil and use a spatula to slightly smash them into patties. Cook for 3-4 minutes on either side, or until they are crispy brown. You can finish them in a 200 degree oven for another 10 minutes if you want to make sure they are cooked through and firm. I personally did not, and I thought they were perfect. Serve with your favorite accompaniments and top them with a dollop of the lemony yogurt and some zest for presentation.

ENJOY!!

Summer Cucumber Salad

A summer favorite that can be made in under 30 minutes is a real winner when it comes to lunches, picnics and get togethers. Using all of these fresh, seasonal ingredients makes it a snap. They all grow really well in Oklahoma and can tolerate our intense heat during the summer when other plants are struggling to produce. Be creative with homemade vinaigrettes, using your favorite herbs and vinegars. I've included a simple one along with this recipe that I love.

I love the way our little emerald path looks in the summer when it's super green and freshly mowed. This leads to our garden, which makes the walk a little magical when you head out to pick a big bowl of goodies for lunch or dinner. 

I liked using these spicy cayenne peppers for the heat in my salad. You can use jalapeno or pequin peppers. If those are too spicy, crushed red pepper or dried cayenne are more mellow. We have fresh basil popping up all over the yard, even in the cracks in our patio!

Ripe cucumbers are great for lots of uses other than salads and dips. Great with yogurt on felafel and with avocado on sandwiches, they also make a refreshing addition to your cold ice water, infusing it with a green flavor that is unmistakable. You can also let some slices sit in room temperature water for a few hours and use it as a refreshing facial tonic, especially after sun exposure. Nature provides for us exactly what we need when we need it most.

Leafy green parsley is one of the most versatile herbs you can grow all season. Unlike cilantro which bolts quickly and turns to coriander, parsley lasts all summer long especially when clipped back every couple of weeks. It's good on just about everything! Try adding it to pesto, marinades and all of your dressings and sauces. A perfect garnish that should always be eaten!

These young leeks are a variety I've never grown before. They seem to be a cross between that and a flat leaf green onion. I chopped these up for my salad as well and it added just the right amount of mild onion flavor to a raw salad. It's a great substitution for sliced red onion if those are too strong for your liking. They have a mild garlicky flavor which was delicious!

INGREDIENTS
3 - 4 medium cucumbers, peeled and gently seeded
2 - 3 chopped tomatoes
thinly sliced red onion
minced green onion
minced cayenne, jalapeno or pequin peppers (optional)
chopped parsley and basil

HERBED DIJON VINAIGRETTE
1|2 cup sherry or champagne or red wine vinegar
1|4 cup good quality olive oil
1 tablespoon dijon mustard
1 teaspoon honey
1 clove minced garlic
freshly chopped parsley, thyme and basil
salt + pepper to taste

Toss all ingredients into a small jar and shake vigorously for about a minute until emulsified.
Gently mix everything together in a bowl. You'll want all of the ingredients to be combined but not lose their shape. Toss with your favorite vinaigrette and adjust the salt and pepper. Serve immediately or chill for up to two hours before serving. Delicious as a side dish with grilled chicken, salmon or shrimp.

ENJOY!

Fusion Flatbread Tostadas

I'm a big supporter of seasonal eating. Our bodies are in tune to the seasons with regard to temperature, moisture levels and day length. They respond to the foods that are in season, or currently producing in the climate you live, much the same way. We instinctually crave the freshest, most available produce. It will always be the most beautiful items you find at your local farm market and of course, in health food stores, you will find that there will be an abundance of locally-sourced fruits and vegetables. These foods will have been picked most recently and are the freshest because they have not undergone multiple temperature changes traveling to your state from outside of it. Eating in tandem with the seasons is a sustainable and nourishing ritual that will fill you with the most vital energy available in living foods. That said, this plate is bursting with five different current vegetables, three of which came from our organic garden at The Herban Fortress.

How beautiful are these pretty little radishes? If you plant them at just the right time in Oklahoma, you can get two nice harvests. Honestly, the ones I get in November are even better. Root vegetables develop better in cooler temperatures. We just happened to have one of the wettest springs in the history of Oklahoma this year since 1921, which allowed me to prolong the window of maturation for these and my carrots.

I always crave South American food in the summer, bursting with lime, avocado, tomatillo and cilantro. These are some of my all-time favorite flavor combinations. I have been obsessed with making pickled red onions for some time. The brine mellows out the sharp flavor of the raw onion and anything in vinegar is delicious to me. They're super tasty added to nachos, tacos, salads, sandwiches and tartines. I like to use them as a garnish like I would use sauerkraut. The process is different but the flavor profile is similar. I used ACV in this brine which gives them a leg up in the nutritional profile. I also added fresh, julienned radishes to the mix which was so good. A julienne is a matchstick cut. You could do thin slices on the mandolin but I prefer to keep the cuts the same for this use. I'll include the pickling recipe as well, and I encourage you to try this zesty addition to your foods using a high-quality vinegar like apple cider. This jar will keep in your fridge for at least two weeks.

INGREDIENTS
Your favorite flatbread or tortilla (I have a recipe on the site for a homemade tortilla)
Greek yogurt
Organic, air-chilled chicken breasts, pounded thin (optional)
napa cabbage
cilantro
avocado
cheese of your choice, if using, I used fresh mozzarella
sliced jalapenos fresh or pickled (optional)
salsa verde or hot sauce
1 red onion
5 radishes
1|2 cup apple cider vinegar
1 T natural sugar
1|4 cup water or low-sodium chicken stock
1 T chili powder
salt + pepper
olive oil

DIRECTIONS
You will need to make the pickled onions and radishes an hour ahead of time if you want to use them. I highly advise it! Cut the onion in half, then shave into thin slices against the bias. Cut the radishes in half and then into matchsticks. Add all of it to a mason jar. Mix the ACV, sugar and 1.5 t kosher salt in a bowl with a whisk until dissolved. Add it to the jar and cover and shake and set aside.

Preheat oven to 400 degrees if using chicken. Pound the breasts thin between two sheets of plastic wrap and drizzle with olive oil, salt + pepper. Bake for about 30 minutes until internal temperature is at least 175. Allow the breasts to cool slightly, then shred using two forks to pull them apart into desirable pieces. Add to a medium hot skillet and season with 1 T chili powder and a spot of olive oil. Add the water or chicken stock when it's hot. Let the liquid reduce for about 15 minutes while you prepare the toppings.

Shred the napa cabbage on a box grater or mandolin or shave with a chef's knife. Rough chop the cilantro. Cube the avocado by cutting each half into a grid and scooping it out with a spoon. Reduce the oven to 375 degrees and pre-toast the flatbread or tortillas for about 2 minutes. Remove them and spread a tablespoon of yogurt. Top with the shredded chicken and cheese. Return to the oven for another 5-7 minutes until the cheese has melted and the base is crispy.

The secret to a good tostada is proper layering. Add the cabbage and cilantro. Drizzle with salsa verde or hot sauce. Add the avocado, jalapeno, and pickled vegetables. Garnish with smoked paprika or chili powder if desired. You are ready to get down!

ENJOY!

Roasted Cabbage and Crispy Potato Salad

Potato salad is one of those foods that really says summer. I always get the Fourth of July nomination to make my fairly famous recipe. For holiday flair, I like to use a mixture of red, white and blue potatoes. But my favorite potato is the traditional yukon gold. Rich and creamy, they make the best savory dishes. As you might imagine, my salad is far from the heavy versions you find in the grocery deli. I like to use three kinds of mustard, raw jalapenos and a blend of fresh herbs. Of course I like hard-boiled egg and bacon but I was on a mission to really trim the fat and come up with the healthiest version possible without sacrificing any of that flavor. This recipe incorporates the creamy element by using those gold potatoes, the smoky undertone from smoked paprika and also because it's baked instead of boiled. There's acidity from the mustards and lots of green herbs.

The cabbage was quartered, simply dressed and roasted on the same pan as the potatoes. It makes a delicious, tender center piece that you can use a knife to easily cut into. It's firm enough to stand alone and hold it's wedge shape. This dish could easily be an entree or a perfect summer lunch.

INGREDIENTS
3 - 4 medium yukon gold potatoes, cubed into 1 inch pieces
1 head green cabbage, cut into eight wedges
3 tablespoons mixed mustards, such as yellow, dijon and spicy brown
1|4 t smoked paprika
1|4 t powdered turmeric
1|4 t granulated garlic
raw jalapeno, minced or crushed red chile to taste
1 t each of minced parsley and thyme
olive oil
salt + pepper
parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees. Line a sheet pan with foil or parchment to prevent sticking. Toss the potatoes in olive oil, paprika, turmeric, garlic, salt + pepper to taste. Add the mustard and the herbs. Stir everything to coat well. Drizzle olive oil over the cabbage wedges and season with salt + pepper and red chile flakes. Spread the potatoes onto the sheet pan and roast for about 20-25 minutes. Half way through, turn the potatoes and add the cabbage. The potatoes will be fragrant and tender when finished, and should slide easily off of the pan. Turn the cabbage over after 10 minutes. The wedges should be lightly browned on one side and soft on the other when finished. Serve garnished with parmesan and additional herbs if desired.

ENJOY!

Curried Acorn Squash Soup with Toasted Chickpeas

The best recipes are usually the most simple. You can take a little extra time making some special garnishes that will make a basic soup seem pretty fancy. This recipe has room for many optional embellishments. I think my favorite herb is cilantro and I find myself creating dishes around it just so that I have really good excuse to eat it. I know that it offends some people because of it's particular flavor, so feel free to substitute fresh parsley instead.

 However, the primary function of cilantro is to rid the body of heavy metals, which can be absorbed by consuming foods that are packaged in cans, from products we use and from the basic exposure to it. It mobilizes mercury from it's storage containers in the body, which is adipose or fat tissues. It can move it quickly from the brain and central nervous system. Combined with algae, which binds to the excreted toxin, this combination is extremely efficient at working together. Just some quick facts about this delectable herb and it's powers.

Now that we are heading toward warmer weather, I will be growing my own squashes and looking forward to mixing up my recipes with them. Try making this delicious soup - it's very easy and takes about an hour, start to finish. Most of that time is the slow cooking and doesn't require a lot of fuss.
This can easily be made vegan by omitting the yogurt drizzle on top, but it's totally worth it!

INGREDIENTS
1 large acorn squash, halved and seeded
1 medium yellow onion, chopped
3 stalks of celery, minced
4 cloves of garlic, minced
2 cups vegetable broth or chicken stock
1 cup coconut milk
1 tablespoon curry powder
olive oil
salt + pepper
cayenne

OPTIONAL GARNISHES
fresh chopped cilantro or parsley
1 cup of cooked chickpeas or toasted cashews
greek yogurt
sauteed mushrooms
green onions
smoked paprika

DIRECTIONS
Preheat your oven to 400 degrees. Take each half of squash and rub it down with a drizzle of olive oil and season with salt + pepper. Put them face down on a baking sheet and cook them for about 35 minutes or until the tip of a knife can pierce the outside easily. While the squash bake, start a saute in a medium to large sized soup pot. Warm about a tablespoon of olive oil and add the onion and the celery. Season with a pinch of salt + pepper. Let them go about 10 minutes until they begin to brown slightly. Add the garlic, curry powder and cayenne and cook just until it becomes fragrant. De-glaze your pot with your stock liquid by pouring in about a half cup at first, then add the rest. Add the coconut milk and adjust the salt. When the squash is done, remove it from the oven and let it cool about five minutes. Using a spoon, scrape each half down to the skin and add this to the soup. You can blend the soup right in the pot by removing it from the burner and using an immersion blender. This is a tool that is totally worth the investment. If you don't have one, you can use a blender but you will need to allow it to cool down a bit first.

In the meantime, you can toast your nuts or make crunchy, spiced chickpeas in the oven that's probably still warm. Bring it down to 375 degrees. Toss the chickpeas in a bowl with olive oil, salt + pepper and smoked paprika. Spread them out single layer on your same baking sheet and pop them in for about 20 minutes, giving them a shake halfway through. After they cool, they will be crunchy and crispy like nuts. So delicious.

If you have a squeeze bottle fitted with a small tip for dressings or sauces, use this to make your fancy zig zag. Fill it with a couple tablespoons of plain, greek yogurt and a splash of water. Shake it up and you've got a great little tool for finishing touches. Dress your bowl with sauteed mushrooms if you're using them, and top it with fresh herbs and nuts. Add your design last. You will love this versatile soup that can be made just as easily with a butternut squash or even sweet potato.

ENJOY!!

Red Dirt Woman | Spring, 2015

I'm so thrilled to be able to offer Red Dirt Woman's spring retreat again at Blue Doors! How fortunate we are that they love Red Dirt Woman as much as we do. This season, the theme of our retreat will be linear with spring rituals and activities as we focus on body-positive activities, rituals and content that are designed to reinforce healthy self image while staying mindful of our health + wellness.

It is so easy to sink into a loop of thought about the way we look or, more oftentimes, the way we think we look, and project those negative feelings onto our relationships and into our environment at home and at work. Everyone experiences physiological changes after childbirth, after the end of a relationship, moving, losing a loved one, surviving a trauma, or simply completing a cycle that has in place for a long time. It is natural to absorb self doubt and criticism as we move forward into unfamiliar territory, but the lasting effects of those emotions, unchecked, can lead to physical and emotional imbalance.

By restructuring our habitual behaviors and consciously changing or re-writing them, we step back into that imprint of powerful positivity, and the effects can be immense! Women are naturally a bit critical about how they look and what they accomplish in a day. We tend to be hard on ourselves when we compare our measure of success to other women. The healing we can experience with counteracting those things in the company of other women, gives us the support, encouragement and safety to explore that shift.

To learn everything you need to know about the retreat including our schedule, our brand new tribe of lady staff, a virtual tour of the resort and sign up, head to the official retreat website here! We are excited and looking forward to seeing YOU!

Vegetable Quinoa Chili

Who doesn't love chili? The classic can be pretty heavy in saturated fat and calories, not to mention overly seasoned with salt. This is as close as you can get to chili perfection without sacrificing your body for your love of food. Don't get me wrong - I'm all about indulging but doing it the right way with some modifications allows you to still get all of the satisfaction from your very favorite foods without putting your levels on the chopping block. And this recipe can be modified even further to make it just right for you no matter what your restrictions or requirements are. 

Basically, I used red quinoa instead of ground beef or turkey, and the addition of crumbled tofu or TVP will take the texture up a notch. I used pinto beans but of course kidney or black will work. The secret is getting lots of textures in there so that it's thick and chunky and full of a variety of vegetables. This is gluten free, and could easily be vegan without the yogurt on top. Coconut yogurt works pretty good for that. I'll let you in on a little secret though. This can be made on the fly by using a can of Amy's Vegetable Chili as a base and adding your own embellishments! Using a can of low sodium chili as a base provides a solution when you're in a time crunch, but the one made from scratch looks and tastes identical. You will be making it with all of the same ingredients anyway!

INGREDIENTS

1|2 of a yellow onion, diced

2 large carrots cut into 1|4 inch chop (or sweet potato or butternut squash)

5 large cremini mushrooms, thick sliced

2 cloves of garlic, minced

2 ribs of celery, minced

10 -15 grape tomatoes, halved (or a can of tomatoes with their juices)

1 T tomato paste

1|2 - 3|4 cup vegetable stock or filtered water

1|2 c red quinoa, cooked

1|2 crumbled tofu or TVP (textured vegetable protein) - optional

1 can pinto, kidney or black beans

chili powder 

smoked paprika

cumin

sea salt + pepper

olive oil

nutritional yeast always!

fresh chopped cilantro

greek yogurt or sour cream

DIRECTIONS

Warm some olive oil in the bottom of a medium to large sauce pan. Add the onions, carrots and celery. Cook 7 - 9 minutes until they start to brown. Add the mushrooms and the garlic. Cook 5 - 6 minutes until the garlic is fragrant. De-glaze the bottom of the pan with a splash of water or stock until all of the fond is pulled from the surface. That's the delicious brown stuff! Add the rest of the liquid, the quinoa and the beans and the tomatoes. Cook until thickened about 5 minutes, then add all of the seasonings except the cilantro and the yogurt. Cover and simmer another 10 - 15 minutes or so. Adjust the salt and pepper before serving. If you don't like cilantro, parsley is also very good. Top with a spoonful of yogurt and the fresh herbs. Serve with crunchy corn chips or warm corn bread!

ENJOY!

Butternut Bisque with Kale Cream, Pepitas + Smoky Mushrooms

This might be the most gorgeous soup I've ever made. The intense color - blocking turned out so good and only works this well when the consistency of the two layers are thick enough not to mix when you pour the cream on top just before serving. The addition of toasted pepitas, cremini mushrooms and smoked paprika put the entire thing over the top. This can be made vegan by using coconut milk instead of dairy milk. It is delicious both ways! The kale cream is also delicious over pasta, rice or quinoa with roasted butternut squash for a variation. I've also used it in lasagna, as a flatbread pizza sauce and as a creamy dressing on a winter salad. Experiment!

INGREDIENTS
For the soup:
1 butternut squash, peeled, de-seeded and cubed
1 cup coconut milk or vegetable stock
1|2 medium yellow onion, sliced
olive oil
sea salt + black pepper
nutritional yeast
pinch of cayenne
a little grated nutmeg
toasted pepitas are pumpkin seeds
sliced cremini mushrooms
1 clove of minced garlic

For the kale cream:
8 large leaves of kale, washed, deveined and chopped
1|4 shallot, diced
1|2 - 3|4 cup coconut milk
pinch of sea salt

DIRECTIONS
Preheat your oven to 375 degrees. Toss the cubed squash and sliced onion in a bowl with a drizzle of olive oil, seasoned with salt + pepper. Roast on a sheet pan for about 30 minutes, shaking the pan half way through to ensure even cooking, until they are golden and fragrant. Remove the pan from the oven and scrape everything into a blender. Add the nutritional yeast, cayenne and the nutmeg. You could also add it directly to a soup pot with the coconut milk or stock and use an immersion blender. Blend until thick and creamy. Adjust the liquid so that it is not too thin or the cream will not sit on top and you'll get a murky blended effect instead. Return the soup to the pot.

Start making the kale cream by adding all of the ingredients to a second small pot and cook until just tender and the kale is bright green. If you overcook this step, the kale can become bitter. While this is cooking, gently saute the mushrooms and garlic, season with salt + pepper. Blend the kale cream in the blender (rinse it out first) or with the immersion blender. It should be thick as well. Build your bowl by ladling in the soup first. Gently and slowly pour or spoon some of the kale cream on top. Gently set the mushrooms in the middle and top with the pepitas  and smoked paprika. These layers should sit one right on top of the other for maximum wow factor and to get the color - blocked effect.

ENJOY!!

Cauliflower Curry with Red Quinoa and Crispy Tempeh

I know I just posted a curry recipe in my last post but if you read it, you'll understand my winter love affair with curry spices and it's cousins. It's warm, stimulating and linear with my dosha, vata. My palate goes through chapters and phases like other areas of my life, and I don't really crave curry any other time of the year. I can eat at the Thai restaurant whenever but I am seasonally drawn to make at home when I run colder than usual and I physically need those warming, herbal blends. One of my favorite memories is with my sister Amanda. She loves Thai food too and we would always dine together when she would visit from California. She's an Okie transplant and one very talented quilter - visit her site LOFIGIRL to see all of her amazing work! So this recipe is an adaptation from the hippie famous Moosewood Cookbook which I've had since I was 19. It's my favorite, worn - in recipe guide for vegetarian dishes. Seriously though, ANYONE can make this dish. It isn't complicated or fussy. You need a blender for the curry paste but if you don't have one, you can make it in a bowl. Simple ingredients that are super good for you. It's affordable to recreate, not cheap. These things are easy to find and you can make a million other delicious variations with them!

This recipe serves 4. Double the vegetables if you want to serve more. The paste recipe makes extra anyway and it can be stored in a jar in the refrigerator for later use, like sautes, dressings, salads or bakes.

INGREDIENTS

1|2 head organic cauliflower, separated into smallish florets

2 carrots, peeled and medium diced

1|2 yellow or white onion

2 - 3 cloves garlic

1|4 jalapeno or a pinch of coarse red flakes

1 - 2 potatoes ( sweet or yukon gold ) par boiled and set aside

3 cremini mushrooms 

handful of kale, chopped or chiffonade 

parsley and | or cilantro

plain, greek yogurt

toasted cashews 

pan fried tempeh or tofu or add chickpeas to the end of your saute

1|2 cup red quinoa or brown rice or millet, cooked

CURRY PASTE

1|2 cup plain, unsweetened shredded coconut

1|4 cup raw cashews, dry toasted

1 T raw sesame seeds, dry toasted

1 T whole mustard seed or mustard seed powder

1|2 t cumin

cayenne to taste 

2 cloves chopped garlic 

1 T fresh ginger, peeled and minced

big pinch allspice or cloves

1|4 c raw nuts - preferably cashews, but peanuts will work

1|2 cup filtered water as needed to make a good paste

*put everything in the blender, adding the water gradually, using just enough to make a paste and get everything moving. Store the leftover paste in a glass jar in the refrigerator. 

DIRECTIONS

Start cooking your grain in a medium saucepan, whether that's quinoa or brown rice or millet. Start your saute with the onions and carrots in a little olive oil until tender, about 10 minutes. Warm some olive oil in another pan. Cut your tempeh or tofu into rectangles and fry for 7 minutes on one side, then turn. Don't stir! On the second side, hit it with some Braggs or coconut aminos or tamari or soy sauce. It will season your tempeh or tofu and deglaze the pan, making it easier to turn. Add the cauliflower and mushrooms to the onions and carrots and cover. Add a splash of water if you're seeing brown on the bottom of the pan. That's deglazing. It's the good stuff - it's called 'fond' and you want to pull it up off the bottom to season your saute. Water or stock will 'deglaze' the pan and bring it from the surface for you. After about 10 minutes, stir in 2 tablespoons of the paste and a little water. Cover and simmer for another 10 minutes. Take off the lid and turn off the heat. Stir in the kale and parsley.  

Serve by putting a small, mounded spoonful of quinoa onto the plate. Press down gently in the middle. Place the curry inside the well and garnish with fresh chopped cilantro if you like it ( which you should learn to if you don't! ) and greek yogurt and toasted cashews, peanuts or pine nuts.

ENJOY!!

Tomato Chickpea Curry with Kale

I think most everyone has a deeper relationship with soups and stews in the fall and winter when warm broth, spices, root vegetables and hearty greens are in season and taste their best. I always look forward to using my kale, spinach and chard this time of year because I can simply walk into my garden and cut a big armful to throw right into the pot. Eating foods that are in season simply means that they are actively producing during the time of year when they naturally thrive. Their nutrients and nutritional profiles are at their peak and our bodies absorb them readily. This principle also applies to nature and wildlife. We eat foods that are higher in healthy fats to support a balance between the cold temperatures and the ecology inside of our bodies. Our feet and hands run cold and our circulatory systems thrive on the boosting properties of warming spices like cinnamon, cayenne, cumin, cardamom, turmeric and ginger. This also the season when we become susceptible to virus and pathogens and these foods and spices are great at stimulating immune response.

Not all soups have to take hours to simmer. I made this one for lunch using organic canned beans and I was sitting at the table in 30 minutes! Obviously, if you have the time to soak and cook your beans and roast your tomatoes, it would be twice as good for you. But if you need to buy canned foods for quickness and ease, always buy organic because you won't find anything in there but a little water and salt, which is optional. This curry is warm, spicy and very satisfying. I made the base of mine a little creamy by using potato broth. You can find this in health food stores in paper cartons, or of course you could make your own (which I did) by boiling down some potatoes in a little water and tossing it in the blender or using an immersion blender. It makes the base of the soup a little heavier without using a bunch of cream.

INGREDIENTS
1 large or 2 medium carrots
3 - 4 stalks of celery
2 large cloves of garlic, minced
1|2 yellow onion, chopped
1 can of fire roasted tomatoes with their juice
1 large can of organic chickpeas (garbanzo beans)
5 - 6 large leaves of kale, stemmed and chopped
2 cups of unsalted potato stock
1 cup of filtered water
1 - 2 t curry powder
1 T nutritional yeast
big pinch of cayenne
salt + pepper to taste
olive oil

DIRECTIONS
Warm enough olive oil in the bottom of a heavy soup pot enough to completely coat the surface. Saute the onion, carrot and celery for about 7 minutes or until it begins to brown. Add the garlic and cook for 2 minutes. De-glaze the pan with the can of tomatoes. Add the potato stock, chickpeas and seasonings. Cover and let it simmer for 10 minutes. Add the kale for the last 5 minutes until it turns bright green. You're ready! I like to serve my curries with a dollop of plain greek yogurt and some fresh cilantro. You could substitute fresh parsley and sour cream if you wanted to. Other optional embellishments could be pepitas (pumpkin seeds) or toasted cashews.

ENJOY!

Baked Avocado Eggs Diablo

Something magical happens when you combine eggs and avocado. This is so perfect for a quick breakfast when you are pressed for time. It works best with a large avocado. When you're eating something with so few ingredients, it's really worth it to buy organic. Consider the relationship between the egg and the hen. Free range, local and organic will always shine through with delicious taste and quality.

INGREDIENTS

1 large avocado 

2 small or medium eggs

sea salt + black pepper

smoked paprika

diced jalapeño or cayenne

DIRECTIONS

Preheat your oven to 425 degrees. Cut your avocado in half by running your knife around the outside in a circle from end to end. Twist the halves in opposite directions and gently pull them apart. A ripe avocado is slightly soft on the outside and does not have any air pockets between the skin and the flesh. Check the stem end for mold.

Next, take a spoon and scoop out about half of the flesh and set it aside. Use a small baking dish that will support the halves in their position so that they don't tip over during baking and spill the egg. Crack an egg in each one carefully. Try to let the yolk drop in first and then the white. Sprinkle the top with salt + pepper and paprika. Bake for 15-20 minutes until the eggs are set. Top them with hot peppers or hot sauce when they come out if you like it spicy! Serve them on top of a bed of greens dressed with a nice vinaigrette for an appetizer or accompaniment for brunch.

ENJOY!

Strawberry Crumble Bars

I blogged this recipe last summer and used raspberries instead but you can use any combination of berries that you like, and for that matter, any fruit puree. I think apricot and peach would be so good alone or mixed with berries. This is truly a summer treat because they're frozen and are best eaten immediately with the accompaniment of a good ice cream or coconut whipped cream if you want to take it over the top. I made these for my Kombucha Home Brewing Workshop last weekend in Tulsa. Unfortunately, I couldn't keep them cold enough and they got a little gooey. The flavors were still really good, but I wanted everyone to bite into a cold, crisp bar like this. The coconut oil makes makes them creamy and rich. You will not be disappointed in this recipe - they're raw, vegan and gluten free!

INGREDIENTS
CRUST
1 cup almond meal
1|2 cup unsweetened shredded coconut
6 pitted dates or dried apricots
1|2 teaspoon coconut oil
pinch of sea salt

FILLING
6 ounces berries
3 tablespoons honey or maple syrup
1 tablespoon coconut oil
1 tablespoon fresh lemon juice

TOPPING
1|2 cup walnuts - you could substitute chopped almonds or cashews if needed
1|4 cup unsweetened shredded coconut
1 teaspoon coconut oil
1 teaspoon lemon juice
1|2 teaspoon lemon zest
pinch of sea salt

DIRECTIONS
This is a frozen bar so no need to fire up the oven in the summer! You'll just need room for a square cake pan to chill in the freezer until they're gone, which won't take long. You will also need a food processor and a sheet of parchment paper for your pan. Make the crust first by putting everything into the processor until you get a wet, crumbly meal. Add an extra couple of dried fruits if it seems a little dry. You want it to stick together when pressed between your fingers. Pour it into your pan and press it down and into the corners until it is firm and packed. Put it in the freezer while you work on the filling. No need to wash the bowl between steps. Throw in all of the filling ingredients and blend until it's mixed thoroughly like jam. After 20 minutes, pour it on top of the crust and return it to the freezer. Put the topping into the processor and pulse until it's coarse and crumbly. After another 20 minutes, pour the nut topping on and GENTLY press down into the top surface of the fruit layer. Return it to the freezer for at least an hour or up to over night. Cover the top lightly with a layer of plastic wrap. When they are fully frozen, you can cut them into perfect bars by lifting the parchment out of the pan and placing it on a cutting board. You can wrap them individually in plastic wrap or leave them in the pan with the top covered to avoid freezer burn. These are so delicious right out of the freezer, it's like an ice cream treat.

ENJOY!!

Smoky Chicken Tortilla Soup

When I eat at Mexican restaurants, this is always what I order. I love the smoky, tomato broth with tons of cilantro and jalapenos. The only thing mine was missing was some freshly sliced avocado. The store didn't have any ripe enough to eat immediately so I had to make do. However, I highly recommend adding it to yours. I had never made this soup myself and found a particular version that appealed to me using some re-hydrated guajillo chiles. They aren't hot at all but they give the broth a delicious depth that is certainly missing without them. I also made my own tortilla crisps and the recipe for those is also included. Splurge on an organic, free - range cut of chicken for this as it is the backbone of the soup. You'll be glad you did.

The deep, dark skin of these dried chiles is almost black. You can find them in any Mexican grocery store and I've also seen them in commercial stores too. A big bag is very cheap. Start soaking them while you get the rest of your ingredients ready. Save the liquid.

Add 1 pound of fresh, cored tomatoes to a large pot along with four cloves of garlic and the chiles. Pull the stems off and shake the seeds out first. Cover with filtered water and cook for about 15 minutes. The tomatoes will be soft and the skins will start to peel.

Add everything to a blender with your chopped onion and 1 cup of the simmer liquid. Let it cool slightly before blending into a smooth puree.

It's rich and silky and has a sheen to it. Don't over process this step or the tomato will become frothy. Add a couple tablespoons of olive oil to the bottom of your stock pot and pour the tomato base back in. Cook this down another 12 - 15 minutes. It will reduce and get darker as it thickens. Add the chicken broth and the shredded chicken. Season with salt + pepper.

While your base is reducing, cut about 10 corn tortillas into strips. Spread them out single layer on a sheet pan and brush them with olive oil and season with salt + smoked paprika or ancho powder. Bake for 10 or so minutes at 375. Give them a stir once and bake for another 5 minutes.

Allow them to cool while you work on the rest of the soup. If you start your chicken breasts in the oven ahead of time, they can rest while you prepare everything else as they are the last ingredient to go into the soup.

Prepare a plate of toppings to set your table with and everyone can dress their bowls however they like. I set out chopped cilantro, fresh jalapenos, mozzarella cheese and the tortilla crisps. Fresh lime, sliced avocado and either sour cream or greek yogurt are delicious with the spicy peppers.

This is pretty perfect for me. I have to admit, it's better than any of the versions I've tried in a restaurant and I've had a bunch! I really think it's worth it to take some extra time to make something simple yet elegant and share it with the people you love!

CHICKEN TORTILLA SOUP
3 organic, free - range chicken breasts
3 - 4 dried guajillo chiles, re-hydrated in warm water
1 pound of tomatoes
4 cloves of peeled garlic
1|2 cup yellow or white onion, chopped
4 cups low sodium, organic chicken broth
10 - 12 corn tortillas
olive oil
salt + pepper
smoked paprika or ancho powder
chopped cilantro
sliced jalapenos + avocadoes
shredded mozzarella or jack cheese
fresh Mexican crema, sour cream or greek yogurt
lime wedges

Follow the directions and steps above for assembling the soup. Start your chicken first by preheating your oven to 400. Season the breasts with olive oil and salt + pepper. Bake until they reach an internal temperature of 180. Using two forks, shred the breasts in the direction of the grain of the meat. They will be tender and come apart easily. Set this aside and add it to the soup last. When you make the tortilla crisps, reduce the heat to 375. Serve with raw garnishes and lay your crisps on the very top. All of the flavors will intensify as you eat. The cheese will melt and the strips start to soften and enrich the soup with tons of delicious flavors.

ENJOY!!

Winter Vegetable Quiche

I love making quiche because the combination of ingredients are endless and I can just throw together whatever I'm in the mood for or when I need to use up a bunch of produce. Also, it's perfect for breakfast, lunch or dinner. It's easy to reheat and tastes so good when you take a little extra time to make your own crust. I used to be really intimidated by my mom's homemade crust but all it takes is making it once and you will always prefer it over something frozen. And as far as quiches go, there are a million recipes out there which vary in the amount of eggs, milk and cheese used. This one uses a modest amount of dairy and lots of tasty vegetables. 

This homemade pie crust looks golden and dreamy in natural light, waiting to be filled with beautiful winter vegetables.

QUICHE
4 eggs
1 cup of milk
1 cup of shredded mozzarella (swiss, provolone, cheddar and gruyere all work fine too)
2 tablespoons of flour
1|2 pound mushrooms
about 2 cups of greens - I used baby kale and spinach
1|2 cup sweet peppers such as red or yellow bell, chopped
1|2 cup diced red onion
3 cloves minced garlic
sliced tomatoes
1|4 cup good sausage or bacon are good in here too - I used soysage to keep it vegetarian
a big pinch of dried mustard
salt + pepper
crushed red pepper flakes for heat
smoked paprika
nutritional yeast (optional)
freshly grated parmesan for the top
olive oil or fresh butter for the saute

DIRECTIONS
Preheat your oven to 375. In a medium sized bowl, whisk the eggs, milk, flour and nutritional yeast together and set aside while you make the saute. Heat a skillet and melt in your oil or butter. Add the onion and cook for about 5 minutes. Add the peppers, mushrooms, garlic, dried mustard and crushed red pepper and cook for another 5 minutes. Add your greens and a splash of water. Cover and turn off the heat for another 5 minutes. The greens will wilt and turn bright green. Stir in your cooked sausage, bacon or soysage if using and season with salt + pepper. Spread the shredded cheese in the bottom of your pie crust. See the highly recommended recipe and directions for my homemade crust below. Spread the vegetable mixture over the cheese. Pour the egg mixture in last. Arrange the sliced tomatoes over the top in a circular pattern. Sprinkle them with black pepper, smoked paprika and parmesan cheese. Bake for 35 - 45 minutes until the pie is firm in the middle and has risen. Allow it to cool for at least 15 -20 before cutting into it. I always serve cooked dishes with something raw. In this case, I made a small avocado salad on top of a handful of the reserved, uncooked greens and drizzled the whole thing with Sriracha! It is so good any time of the day. Hearty, satisfying comfort food that is full of essential nutrients, minerals, fiber and healthy fats and proteins. Of course, there is room for many optional embellishments here. Go crazy with it and make something unique!

HOMEMADE PIE CRUST

6 tablespoons of COLD butter

1 1|2 cups unbleached, organic white or whole grain pastry flour

4 tablespoons cold water, milk or buttermilk

pinch of salt

DIRECTIONS

Whisk the flour and salt together. Using a pastry blender, cut the butter into the flour until it resembles crumbly sand. Mix in the water with a spoon until just combined. Don't overdo this step. If you don't have a pastry blender, you can use a food processor. See photos in my previous post about how to use a pastry blender and what it looks like here. Flour a clean surface that you can roll it out the dough on. Using a rolling pin, start rolling the dough outward in a uniform circle until it's an inch bigger than your pie plate. Gently lift it up and center it in your dish. Press it into the corners gently and crimp the rim with your fingers or shape it around the fluted edge of one. Use scissors to trim the edge neatly. I always roll the extra dough out and put it on a sheet pan for a few minutes to make little pastry chips. You can crumble them up on top of your salad or eat them on the side. Who doesn't love a little extra crust?

ENJOY!!

Winter Gardening 101

Welcome to The Fortress. This is truly my sanctuary. Our garden never sleeps. And anyone who maintains that you can't garden all year long in a place like Oklahoma, is poorly mistaken. Our seasons are marked by extreme temperatures and incredible fluctuations. When choosing crops and plant material here, it is always wise to consult a local gardener or farmer for advice. The tags that come with plants in greenhouses reflect a generalized spectrum of hardiness, zones and tolerance. Something that says full sun doesn't always mean full sun in an Oklahoma summer. The best gardeners are the ones who learn by trial and error the varieties that grow well and can really stand up to extreme cold and heat. This comes from failure. In any undertaking, you must be willing to fail in order to be good. The same principle applies in the kitchen when trying new recipes and learning your way around the knife. All of this said, I've put together this post with lots of delicious photos of my winter garden and methods for you.

This bed was all started from seed in September. It contains from front to back, green leaf lettuce, speckled green leaf lettuce, mesclun mix lettuces, radishes, spinach, mache, endive, carrots, kale, mustard greens, fennel and leeks.

This is a standard blue kale that you can keep miniaturized as baby kale if you pinch the leaves back every week. The young leaves are also more tender and mild. They work perfectly in salads but you can also wilt it or saute it. The mature leaves can be a little bitter to eat raw but they make great kale chips and can stand up to a soup or a quiche.

I love the radishes as they fatten up and turn red. The tops peek out of the soil to let you know they are ready to pull. These were pretty spicy even for radishes. The tap root is the spiciest part of the entire plant. The sprouts are delicious when they are about an inch or two tall. As the tops mature, they develop little prickly spines on the under side and aren't as enjoyable.

This is giant oxford purple mustard greens. The flavor is intense and has quite a bite to it. These are traditionally sauteed and wilted down with garlic or you can chop them up and add to a hearty soup with beans or sausage.

The tender and delicate flavor of mache makes any salad less ordinary. I'm not sure what I love more than a giant salad with tons of mixed greens. This is my favorite way to get my greens in. I don't juice very often because it doesn't always agree with me. I prefer all of the fiber and I really love the crunch. I have a big raw salad with every meal so a variety of greens are essential in my winter garden.

These bushy radish tops are so pretty. You can look down between the rows and see little pops of red when they are ready to be picked.

This was about the equivalent of two packs of seeds. Lettuces have good germination rates and you can find good organic seed at health food stores. You can also order online if you can't find any locally. I recommend Botanical Interests and Seeds of Change.

How beautiful are these carrots? They're lacy and feminine and the most fun to pick. Louise Riotte called carrots the glamour girls of the root group. She was an incredible organic gardener from Ardmore, Oklahoma. Her books Carrots Love Tomatoes and Astrological Gardening are my two sources for everything. She is my source for companion planting and following the cycles of the moon as they correspond to each ritual of the garden. Sewing, planting, watering, feeding, picking and pulling. We definitely speak the same language.

These radishes are so beautiful! I picked these on December first. I'll be able to do this every couple of weeks all the way through February. It keeps the rows thinned out and productive and gives me fresh, crunchy vegetables for salad, coleslaw, sandwiches and hummus!

I served these at my Kombucha Home Brewing Workshop the day I picked them. I paired this bundle with a garlicky hummus for a real treat for my clients. Everyone loved them. What a simple and satisfying thing it was to serve them to others. Small accomplishments with big rewards.

I eat this every day. A huge pile of beautiful mixed greens, at a minimum of twice a day. Sweet, spicy, crunchy, green, alive. Totally organic and grown from my organic compost. Want to know more about starting a compost pile? Check out my post here. It's a really conscious practice that not only gives you incredible garden amendments, but it reduces methane in the environment. The first step to reducing your kitchen carbon print is by separating your trash. When you remove the organic, compostable waste and the recyclables, there is little left to throw away. Our family only creates a bag of kitchen trash every two weeks! Composting is a win-win-win. There is no other way around that.

Kale is my favorite green of the garden. Brassica oleracea, the most nutritious and versatile of this family of plants. I can't think of another green that has more super status than this one. Eaten raw, it contains loads of calcium, beta carotene, vitamin C, cancer - preventative compounds, and sulfur which has antibiotic and antiviral properties. Check out my post from last spring here to read about the health benefits of a variety of greens I grew and some beautiful photos.

Leafy radishes almost ready to pick and baby spinach that is a couple of weeks behind. The spinach is tougher than the radishes when it comes to cold tolerance. They almost enjoy a gentle thaw when there is a light winter frost. But during hard freezes, snow and ice, we cover these beds to keep them perfectly green and damage free. It extends the life of them all the way until March. They will bolt when the weather changes and remains warm for a period of time.

Okay, so here's my secret to our homemade cold frame. We take our tomato cages and lay them on their sides, big ends together. This creates a hoop effect so that when we stretch the greenhouse plastic over the beds, it doesn't touch the plants. When ice or snow accumulates, it can actually still cause freeze damage if the plastic is laying on the leaves. This elevates it and creates a little heat pocket. We put these between the rows and on the walk ways. We secure the sides with bricks or heavy pots or wood. It has to be sealed up all the way around in order to really work good. Everything we use is repurposed or simply a found object from the yard. It's easy to roll back on warmer days and allows the exchange of fresh air so that mold and mildew don't start to form. 

This is exactly what happened to us a few weeks ago. The beds were covered up for almost two weeks with frigid temperatures that plummeted to 6 degrees one night! A thick layer of snow like this almost behaves like an insulator. It was much colder outside of the greenhouse, probably 10 - 15 degree difference. After everything thawed and the temps were above 40, I uncovered it, not sure how everything managed since I couldn't see in. 

This is what I found as I peeled the greenhouse back. A warm, glowing earthy garden alive and well. The lettuces are the most tender of all the winter plants, and as you can see, they survived immaculately! Proof that this method works. It's simple, inexpensive and ecologically sound. I encourage you to try your hand at winter gardening. Start with a small version of this and experiment with different varieties of cool loving plants. Eating fresh, green home grown vegetables through the winter is wonderful as a mood lifter and gives you a fun outdoor project to work on. Most of all, it's pretty awesome going to a dinner or holiday party with an armload of beautiful things that you grew. Talk about wowing your friends and family! Everything tastes better when shared.