My Dirty Pantry For Everyone To See

Check me out. My pantry is on Thekitchn (the one with the curtain). I took part in the fall Cure to save my kitchen. I'm still not done.

Another Life

It's been a long time since I've lived that life. The one where I woke up at 2:30 am, threw on clothes, brushed teeth, staggered to the car, drove 45 minutes, opened a store and made coffee all day. I was a Starbucks girl. Green apron and everything. For years it was what I did, and it was a love hate thing.

The hours were hard some days, but I was home in the afternoon. Some workers became life long friends, some customers said really mean things to me. I stayed because I didn't really know what else to do, and I felt like I was good at what I did. I never took pride in it before. I was just a Starbucks girl and felt like I wasn't going any where.

Then I quit. I sold my house, moved into my mother in-law's, and was about to have my second child. I was officially a stay at home mom and for the first time everything made sense. I was always searching for something else other than making latte's. I went back to school a couple of times. I started my own business, and sure I went on interviews. But it was right under my nose all along. I could never just BE when I was there. Honestly I don't know if it was because I felt embarrassed that I was essentially just another drive-thru establishment worker, or if I just didn't enjoy it. But now, I just AM and I've never felt like there's been more opportunity.

I feel like I can do anything now. I do still work, but I actually like it. I'm actually taking opportunities to find out what I want to be when I grow up, and I for the first time I'm making things happen. Imagine that, it's been here this whole time.



When I first started at the good ole 'bucks we served a mulled spiced cider drink. It was just steamed apple juice with this tea bag of mulling spices dropped in. It was good. It was simple, earthy, and just right. One of the few seasonal drinks that I actually liked. It was discontinued and I always would try to recreate it. It never would turn out right. Other mulling spice bags were pricey and just too much. They'd loose their flavor over the summer and that always gets me. The other day I was wanting a nice cider. Then it hit me, that it's been in my pantry all along.



This tea is a great iced tea in the summer. It's just a bit sweet and not too overpowering with the spice. I decided to give it a try in some almost tart apple juice.



There it was. My other life in a cup. It felt good to drink it in. To go back over that whole process.



I'm not sure why I had to make things so complicated before, but it's a lesson learned and a life I don't regret.


Looking forward:


Fuyu persimmons - just wait!

Oven Off Blender On

Much to the vexation of my family, I've been reading a few 'raw food' cookbooks. This may be the part when you frantically search for some other food blog to venture to, or just plain turn the whole blasted computer off. Don't worry, I still heart bacon.

A long long time ago, in a city not too far away, I was in college. I was a nutrition major and people would come and tell me all sorts of diet craziness. For example that oh so brilliant Atkins diet. I still hate those words. But some diets weren't that, well, stupid. However, in my holier than thou collegiate mind frame I brushed most of these folks to the side. My schooling told me that the good ole food guide pyramid was all anyone ever needed to succeed. Yes, there were special cases; diabetes, obesity plans, special recovery needs, etc. But for most of what you learned it was very much based on our food guide pyramid. It was good enough for me, why not the rest of the world.

Then I had kids, never finished school and started writing this food blog, the end. Well hopefully not. I realized that there are many different options out here in this big world that perhaps should be taken a bit more seriously. If you've ventured around food blogs at all you'll eventually stumble across some raw ones. I wanted to learn more.



I'm not saying it's the answer to all. It's a strict diet that requires time, money and discipline. Some days I'm just so short on every single one of those. But I will say that what many of these people report about their overall health after following these diets is very convincing. Sure on paper you may think they lack protein, but it is not that hard to get it all in there if you are willing to make an effort.

I also love reading different cookbooks to get a better understanding of just what other limits food can be taken to. Have you seen what 'raw food' people can do to a nut? It amazes me. It's like that saying "more than one way to skin a cat". I don't think vegans would like skinning a cat though so perhaps I should find a better cliche.

This past week I've been fighting off the ick. Whatever cold is trying to surface and take me under I've managed to fight it off. Thanks to Airborn and some culinary heavy hitters. My flu fighter morning smoothie is a nod to the beautiful Sarma Melngailis. She has a great online store One Lucky Duck where you can get anything and everything you've ever wanted (raw). She has a beautiful looking restaurant in NY. And 2 amazing and delightful cookbooks. She is not at all overbearing when it comes to following a strict raw diet and I appreciate her acceptance that some people would just like to dabble in the field.

She had such a wonderful idea of adding cilantro to smoothies and I've been hooked ever since. This smoothie is inspired by her pineapple cilantro smoothie and it's sure to boost up your healthy points just a bit. I added all the stuff that helps me fight off colds and drink one a day until I feel better. It is not raw or even vegan because of the yogurt. You could omit that item and then relish in the fact that it is raw and vegan, whatever your little hear desires.



Put Up Your Dukes Smoothie
1/4 fresh pineapple cut up
1/2 cup apple juice (coconut water is great but I don't often have it)
1/4 cup yogurt
2 inch piece of ginger grated
1/4 jalapeno chopped
large handful of cilantro stems and all
1-2 Tablespoons agave syrup (or honey)
1/4 teaspoon vanilla extract
**sometimes I throw in half of a frozen banana if I have it

Add all ingredients to a blender and let her rip. Enjoy!


So perhaps in a time not too far from now, and in this city, I may try the whole total raw thing. But for the time being I'm still going to turn on my oven. I still love my bacon, but watch out! There could be some raw crazy in the mix.

It's Not Over Yet

My favorite thing about leftovers is the fact that I'm not reinventing the wheel for dinner that night. I'm simply reheating it. However, some things are infinitely better the next day; chili, soups, pot roast, and salsa. But some dishes are worth making extra so you can warp them into what may in fact be their intended purpose.

Perhaps the only reason to make risotto would be to make arancini the next day. If you need to make these little beauties gluten free you can make some bread crumbs out of gluten free waffles instead of the ready made Italian bread crumbs. Perhaps we should visit these sometime?

But let's talk polenta. Leftover polenta from our previous post. It's not going to reheat back to its original creamy state. It's a chemistry thing and I don't like to fight it. Instead, we'll use it in its new state. It's going to be much like that stuff you can get in the tubes. While I think that stuff is ok, and have used it often, your homemade polenta is silly with flavor.

I like to store mine in a wide shallow container so it's only about 2 inches thick. Then I make nice size squares and get my skillet good and hot with about 2 tablespoons olive oil and a little pat of butter.

Lay the polenta square with the smoothest side down first. It takes about 5 minutes over meduim high heat to get a nice crispy brown crust. Then flip over your square and squish the other side down flat. Crisp that side for another 3-5 minutes.



Now it's ready for anything. This is the baby's lunch; fried egg with crisp polenta. He's a picky Little Bird and he ate every bit of this.



This is the leftover greens with crisped polenta, but trust me this is your new blank canvas. Here are some other ideas:

• Sauté veggies, beans and garlic together. Pour over some green sauce. Spoon on top of polenta crisps, top with cheese and cilantro.
• Sauté mushrooms and garlic and splash in a bit of wine and cream at the end, pour over your polenta and add some parmesan shavings.
• Cut the squares in half so they are very thin. Add a squished garlic clove to the oil to flavor it. Crisp your thin squares like above and use for gluten free croutons.
• Make tamale pie filling and place uncrisped polenta squares over top. Bake as usual (so much great flavor if you throw in some green chili's the day you make it).
• Cut the leftover polenta into sticks. Fry in about 2 inches of oil to make polenta fries.
  

Now there's more time to spend cleaning, or more time to dream up new ways to use this wonder food.

Self Loathing - Need Bacon

Why?

Why did I eat so many cookies? Why is there nothing but candy wrappers surrounding me? Why do I have a headache?

The past holiday I seem to have reached my maximum capacity of sugar consumption and I am left with only this silly question. Why?

Now the only thing to do is right the wrong. I need vegetables, I need chlorophyll, I need BACON! Sometimes only bacon can heal you. It's true, ask Teresa, she'll tell you.



I was starting to have sugar induced headaches this week and was in desperate need of something soothing to my stomach and soul. I wanted fall to continue and the sweet tooth calmed down. The only way to fight it off was salty, smokey bacon.



You need 6 slices or so, that means you can save half a package to use for further holiday cheer. Cut up and crisp in a pan. Then you take out your crispy jewels and leave in some of the fat. I mean what else would coat your greens in such a soothing way?



Then you throw in some diced onion. About half of a small one will sweeten things up just right. Just enough to remind you how good bacon really is.



Now load the pan up with greens. Maybe some red chard, or rainbow, or even mustard and beet greens. We're getting over some serious chocolate overdose here, we need something green. Two whole bunches of greens, cleaned thoroughly and chopped roughly.

Let it get acquainted with your bacon drippings and onion. Let the stalks soften ever so slightly, and the tops wilt down.

Now drizzle in about a tablespoon of apple cider vinegar because that's how mom used to make spinach and let the bacon come back to the pan. Now all is better, and you don't have to be mad at that gohsty cookie or your self anymore.



What's that making a nice cozy bed for your greens? That's polenta. Creamy Parmesan cheese polenta. It's also a breeze to make and is even better the next day. Polenta is like my ace in the hole for adding a rich creamy component to meals. You can add so many things to it to change up your dish. Here is the basic recipe:

Basic Polenta
3 cups stock or water
1 cup polenta
1 teaspoon salt (less if your stock is salty)
2 Tablespoons butter
1/2 cup Parmesan cheese

Bring water or stock up to a boil. Add your salt and slowly stir in the polenta. Lower heat and continue to stir and cook with your mixture bubbling slowly. When the polenta is nice and thick (about 6-10 minutes) stir in the butter and remove from heat. Stir in the cheese and taste if it needs more salt and pepper.



Aaaah the perfection that is bacon.