Spring has sprung!

My, my, what a day. The sun graced us with her golden presence followed by a crazy hailstorm. Luckily I was able to till up part of the garden before the hailstorm and build a bean tepee for my sugar snaps. With any luck, we'll have some more sun tomorrow and get the seeds in.

This is an exciting spring for us. We have an offer in on a sweet little 1950's cottage, we are getting our business, Design Verde (a sustainable design company) off the ground and are starting to plan our wedding, I suppose starting to plan is a bit of an understatement since I've has my dream wedding planned in my head since I was 5. The odd part is, as we get closer to the event, the things that I always thought would matter to me, invitation, a fancy cake, etc. mean less to me than having a meaningful ceremony that is personal and loving and a statement of who we are as people. We work hard in our lives to make the world a better place, and want to have a sustainable wedding that reflects our personal beliefs (while being beautiful, charming and magical) on a tight budget. Over the next year in a half, I'd love to share my experiences planning a green wedding on a budget as well as the joys and trials of buying and fixing up a house.

Holy tamales!

You know in the Princess Bride how they are able to make it out of the forest alive because they learn all of the different tricks of the forest i.e how to spot quicksand, slay an R.O.U.S, etc.? Well that's how I feel about making tamales. They are not easy, but if you learn a few tricks, they are a delicious treat!

Here are some simple tricks I discovered while making up some tamales for a dinner party. Bless my friends hearts for being being so appreciative of my first attempt.

1. Do not attempt to make tamales on a week night! Tamales take time to prep and cook, especially if you are making salsas and other side dishes. I would strongly suggest making them on your day off with a few friends or family members (that is the tradition in Mexico).

2. Make lots. The next time I make tamales I plan on making around 2 or 3 dozen and freezing some. If you're going to go through the work, you should at least have some leftovers for when you get a hankering for tamales!

3. Don't be a perfectionist! My virgo roots show up the most when I'm cooking, I want everything to look and taste phenomenal, so I was very worried about how my first batch of tamales was going to turn out. Would they be too doughy, would they fall apart, would they look awful...you get the picture, but when I pulled those lovely little corn packages out of the steamer, my tamales looked good! And they tasted wonderful. They might not have been as perfect as the the kind you get on the side of the road in Mexico, but with home made salsa, they hit the spot!

4. Make your own salsa! You will never be able to find that awesome taqueria salsa in a jar. Below are two recipes that get you pretty close!

Salsa Roja
8-10 dried Guajillo chile pods
5-6 dried arbol chile
2 cups diced fire roasted tomatoes (if you don't have any saved from summer, you can used canned and it will be just as good as long as they are fire-roasted)
2 tbsp. chopped green onions
a ton of chopped cilantro
salt and pepper to taste
1 fresh tomatoe diced

Soak your dried chiles in 2 cups of water for at least an hour.

Blend chiles in food processor.

Add cilantro, green onion, fresh tomatoes, cilantro and salt and pepper to taste. Voila, awesome taqueria style salsa!

* I would definitely recommend making two batches if you are a salsa lover like me. We had 8 people over last night, and don't have a drop of salsa left this morning! This is fairly spicy, but should be ok for most people (sorry Mom, this is probably too hot for you!)

Jalapeno salsa

8-10 jalapenos chopped and seeded
3-4 cloves of garlic
ton of cilantro
1 cup of water
salt and pepper to tast

Chop and de-seed jalepenos (unless you want extra heat) and toss in food processor with garlic and cilantro, salt and pepper to taste.

*I'm not sure what region in Mexico this recipe comes from, but I really like it. The taqueria down the street has it and it is just killer on a breakfast burrito. I'm still trying to perfect the recipe and will try post changes as I work on it.

Tamales Recipe ( this is my take on the tamale recipe from "The Complete Mexican, South American and Caribbean Cookbook" by Jane Milton, Jenni Fleetwood and Marina Filipelli. Everything I've made from this cookbook has been amazing!

I made just a few changes!

Masa dough
10 corn husks
6 tbsp. vegetable shortening
2 cups masa haina
1 tsp of salt
1 tsp. baking powder
1 1/4 cups broth( for chicken tamales I used the liquid I boiled the chicken in. Same could be done for pork or beef, or you can use veggie both for vegetarian tamales

Filling
Two chicken breasts
TBSP. cumin
1/4 cup onion
TSP. salt
1/2 cup queso fresca, crumbled
3 cups water

Begin by begin by bringing water to a boil with the two chicken breasts with cumin, onion and chile powder. Let boil for 10 minutes then reduce to low for two hours. Remove chicken and shred saving liquid for the masa dough. Mix chicken with crumbled queso fresca

Soak corn husks in hot water for 15 minutes to soften

Put shortening or lad in bowl and beat until light and fluffy

Mix masa , baking powder and salt in sepate bowl then slowly beat in to shortening/lard alternating adding broth and masa mix

Lay softened, drained corn husks on board and spread 1/4 cup of masa dough, leaving a small border on all sides, add 2 tbsp. of filling, fold one of the longer lengths of the filling to cover it, then repeat with opposite end, close the package by folding over the remaining sides to make a neat package and tie with baking string or strip of corn husk

Place the tamales in steamer basket over boiling water and steam for 1 hour.

Serve with assorted salsas, guacamole, refried beans and spanish rice and an iced cold tecate!

Cheers!

Budget Gourmet

This past Christmas my sister Alicia made the most incredible risotto. The sweetness of acorn squash combined with the rich risotto, creamy with blue cheese, and cute as can be served up in a squash made the perfect holiday meal This risotto is a perfect main dish for vegetarians and meat eaters alike. I took some liberties with the recipe below (found on Wholefoods website) and added blue cheese and scallions. Next time I think I would replace the pine nuts with walnuts.

Serves 8

Ingredients

4 acorn squash
3 1/2 tablespoons extra virgin olive oil
Salt to taste
6 cups water or gluten-free vegetable broth
1 cup finely chopped leeks
2 1/2 cups peeled and cubed butternut squash
2 cups uncooked Arborio rice
1/2 cup dry white wine
1 tablespoon plus 1/2 teaspoon finely chopped sage, divided
2/3 cup pine nuts
1/2 teaspoon finely chopped thyme

Method

Preheat oven to 400°F. Cut each acorn squash lengthwise in half (from tip to stem) then scoop out and discard any seeds and stringy flesh. Brush insides of acorn squash with 1 1/2 tablespoons of the oil and season with salt. Place acorn squash, cut side down, in a baking pan and roast until tender but still firm, about 20 minutes.

Meanwhile, start the risotto by bringing the broth just to a simmer in a small pot over medium high heat. Heat remaining 2 tablespoons oil in a heavy 3-quart pot over medium heat. Add leeks and cook, stirring often, until soft, about 5 minutes. Add butternut squash and cook for 3 minutes. Add rice and cook, stirring, for 2 to 3 minutes, or until grains are fragrant. Add wine and stir constantly until almost completely absorbed, about 2 minutes. Add 1/2 cup of the hot broth to rice and cook, stirring occasionally, until liquid is almost completely absorbed. Continue adding broth, 1/2 cup at a time, making sure that most of the liquid is absorbed before adding more. Continue until rice is almost tender, but still firm to the bite, about 20 to 25 minutes total. Stir in 1 tablespoon of the sage and season with salt.

Meanwhile, put pine nuts into a food processor and pulse until coarsely ground. Stir in thyme, remaining 1/2 teaspoon sage and 1/4 teaspoon salt. Set aside.

When acorn squash is cooked, remove from oven. Reduce heat to 300°F. Carefully turn squash over and fill each cavity with about 1/2 cup of the risotto. Gently press about 2 tablespoons of the pine nut mixture on top of the risotto in each squash half. Return squash to oven and bake until topping begins to brown, about 20 minutes. Transfer to plates and serve.

Today I did something I've never done before. I, Jamie Hogue, queen of squeamish-ness, de-boned a chicken. Ok, not a whole chicken, but I did remove the skin and breast bones from two split breast chickens. While not my favorite thing, I now have homemade chicken broth cooking and delicious lemon-rosemary chicken waiting to be cooked. The best part about the whole scenario is that 3 giant organic split breast chickens came up to to under $4 (on sale) as opposed to the $15-20 it would have been for skinless, boneless breasts. Two of these will be enough for dinner and lunch tomorrow for the fiance and I. After taking off the skin and removing the bones I slapped on some olive oil, sea salt, black pepper, lemon juice and minced garlic. I think I'll bake them on 375 for about 35 minutes and voila! Add some cous cous and green salad and you have a super delicious meal for under $8!

Cheers!

Sweet sweet South

What an amazing weekend... the sun decided to shine in Portland Saturday which lead to a beautiful hike at Eagle Creek with not one, but three bald eagle sightings. This was followed up by a trip to refuel at a new-ish Portland Tapalya, that serves up cajun tapas. While the idea of cajun tapas is brilliant, the restaurant left a bit to be desired, especially after finding a fantastic recipe for cheesy grits...(see recipe below).

One good thing about visiting a good restaurant with lots of potential is it inspires me to head into the kitchen to see what I can come up with. Here's what I've found tasty in the past week as well as some ideas I want to try out this week (if I can find the time!)

Seitan Verde

This dish turned out pretty good although I think in the future I would replace the seitan for shrimp, chicken or maybe potabellos. Salsa verde makes a fantasic marinade and goes great with peppers, zucchini and mushrooms.

One medium red pepper
10 or so mushrooms
1 half large yellow onion
garlic clove
1 large zucchini
Handful chopped spinach
4oz of seitan (or shrimp or meat of choice)
salsa verde (I cheated and used Trader Joes salsa verde but I think next time I'll try this recipe
http://simplyrecipes.com/recipes/tomatillo_salsa_verde/

Marinate your seitan(or whatever form of protein you pick) for at least 3 hors in 2 cups of salsa verde and one chopped garlic clove

Saute onion, peppers, mushrooms on medium high with a tablespoon or so of olive oil for around 10 minute

Add seitan and reduce heat to medium. Cook with lid on for 15-20 minutes until veggies are soft but not mushy

Serve with fresh cilantro and green onion with no-fry refried beans (http://allrecipes.com/Recipe/Refried-Beans-Without-the-Refry/Detail.aspx), mexican rice and a tortilla to sop up the yummy juices.

This recipe turned out pretty delicious and is quick enough for a week night meal.

I like to blame it on my Grandpa, he grew up in Lafayette, Louisiana, but I have a bit of a southern belle deep inside that craves the richness of Cajun grub and southern bbq. The following recipe for jalapeno cheesy grits go equally well the way we had this weekend with poached eggs and veggie hash or as a dinner side with collard greens and bbq shrimp or buttermilk oven fried chicken. If you though grits weren't for you, I think this recipe might change your mind....

Jalapeno Cheesy Grits

2 cups milk
2 cups water
11/2 tsp salt
1 cup cornmeal
1/2 tsp pepper
4 tbsp butter
4 oz shredded cheddar
1/2 jalapeno, chopped

Bring milk, water, salt to boil over medium heat

Add cornmeal, slowly, while whisking

Decrease heat to low, whisk every few minutes

cook 20-25 minutes, add cheese, chopped jalepeno and butter, and mix well

This week I plan on trying acorn squash risotto with Gorgonzola, avocado and grapefruit salad with red onion and citrus vinaigrette and a cashew curry.

Cheers!

Healthy Living In the New Year!

I rang in the New Year a bit differently this year. Rather than going to a big party or crazy club, we ran off to a snowy cabin for the weekend with just two of our closest friends. The weekend was filled with snow, good food, laughter and adventure.

On New Year's eve after a long day of snow boarding, we made a delicious meal and then took off on a snowy night hike. We made it back just in time to have a champagne toast at midnight and to watch the ball drop. New Year's day I spent a lot of time thinking about what made our weekend so amazing and how to bring that spirit into 2011. Here is my short list of resolutions for a healthy, happy year:

-Play outside more, if not every day, at least as often as possible, extra points if there is snow or waves involved
-Spend more time at home(s). Rather than going out to happy hour after work I want to have friends over for dinner or play games at friends homes (this is good for the old pocket book and makes you think more creatively for fun activities, currently we're planning a rotating trivia night)
-Nurture body and soul-Eat well, more pilates (For the best pilates, yoga, massage, visit http://www.genuinemovement.com/ Colleen is amazing!),more quality time with the people I love, more books and crafts and cooking and things I love.
-Keep a tidy, happy home

In the spirit of my New Year's Resolution to eat healthier and nurture body and soul, here is brand new recipe I whipped up today for a healthy brunch!

Poached Eggs with spinach and Roasted Tomatoes in Lemon Cream Sauce
serves 2
4 cups spinach
2-3 small to medium pearl or roma tomatoes
4 eggs
4 slice whole wheat bread
1 cup fat free or light cottage cheese
Half lemon
Tablespoon fresh grated parmesan
Tablespoon dijon mustard
Salt +pepper to taste
garlic clove

Start by slicing tomatoes and roasting on 500 with chopped garlic and a spray or drizzle of olive oil. (Broil for 10-15 minutes)

While tomatoes are roasting, steam 4 cups spinach with a tsp of lemon juice and a clove of garlic

Toss cottage cheese, Parmesan, salt, pepper, tsp dijon mustard and a sprinkle of cayenne into a small sauce pan and cook on medium low, stirring regularly. When the cottage cheese has melted into a smooth sauce-like consistency add juice from half lemon and turn to low.

Poach four eggs to your liking and serve on top of layered spinach and roasted tomatoes, cover with a couple of tablespoons of lemon cream sauce. Serve with whole wheat toast and fresh fruit

Much healthier than eggs benedict and really delicious!

Stay tuned to hear how tonight's recipe of Seitan Verde turns out...

Cheers!

You say tomato, I say chili, salsa, pasta sauce galore!

As we head in to Fall at a rapid clip, I'm finding myself with more tomatoes than I know what to do with (at last!). Orange oxheart, teeny currant tomatoes, chocolate cherry, yellow pear and my favorite, super sweet orange cherry tomatoes have been flooding our counter tops along with romas and camparis. I was planning on making some salsa and caprese salad after hearing the weather report for today, but when I woke up to the pitter patter of rain I decided to change course.

For me, there is no better way to spend a cold, rainy day than cooking up a storm, unless of course its snuggled up with your sweetheart, but today I was on a mission to turn my rainbow of tomatoes into some belly warming chili and marinara sauce.

For my chili, I turned to my slow cooker and took a cup of dried kidney beans and a cup of driedblack beans and tossed them in with enough water to cover them with two inches of water on top and turned the slow cooker on high for 4 hours. While the beans were soaking and cooking I diced a half onion and mixed it with a half jalepeno diced and about 4 heaping cups of my various tomatoes chopped, sliced or diced depending on size. I added 3 chopped garlic cloves and 3 tbsp. of chili powder, 1 tsp. cayenne, and a shake of salt and pepper.

Once the beans had cooked for 4 hours and were tender I added my tomato mix and 4 veggie meat balls( you could sub for real meat if you choose) and cooked for another 4 hours. Top with some chopped green onions and shredded cheese. This chili would be perfect with a green salad and some cornbread and a nice Jubelale.
*My favorite salad of late has been a walnut, bleu cheese and blackberry salad with spinach and balsamic vinagrette. The sweetness of the blackberries is a lovely contrast to the salty tang of the gorgonzola.

The marinara sauce was amazing, and super easy, thanks to Fashionably Foodie for sharing:http://fashionablyfoodie.blogspot.com/2008/08/fresh-tomato-marinara-sauce.html. I plan on making more of this soon, I used fresh basil and oregano and used about 5 large basil leave and 2 tsps. chopped oregano.

As much as I will miss summer, thoughts of veggie pot pie, autumn hikes, pumpkin cheesecake and winter gardens will help me make the transition from sundresses to cozy sweaters!

Cheers!

The Garden Challenge

This summer has flown by quickly in a rush of parties, camping trips and other festivities. This coupled with things being crazy at work and Randy being in summer school has led to less time enjoying our garden and more take-out. In order to get back in the garden and start eating the frits (or in this case vegetables) of our labor, I came up with the Garden Challenge. Basically, the challenge is to eat only what's growing in our garden or what we can trade our friends for from their gardens paired with what we have in our fridge and pantry, no trips to the market for anything besides absolute necessities and no meals out. Here's more or less what we are working with:
From the harden:
kale
spinach
tomatoes, seven different varieties randing from romas to chocalte cherry tomatoes
zucchinis
Cucumbers( hopefully ripe by end of week)
green beans
strawberries
chives
basil
rosemary
mint
cilantro
jalepenos
In addition we have these things on hand:
bell peppers
sugar snap peas
spring greens
Parmesan, cheddar, white sharp Irish cheddar
chicken breasts
chicken sausage

pinto beans
black beans
onion
pasta
rice
couscous
milk
eggs
tofu
spices
bread
flour, etc.

Sunnday was the first day of our challenge and we started with a brunch of kale, caramelized onion, and Dubliner cheese frittata with some french baguette. Healthy and pretty tasty. Later that afternoon I whipped up some pesto with 2 cups of fresh basil, 4 cloves of garlic, 1 cup of olive oil and 1/4 of a cup of Parmesan cheese tossed in the blender. Some of this with some elbow pasta, and sauteed cherry tomatoes, spinach and chicken breast became dinner. (This would have been equally good with zucchini in place of the chicken).

On Monday, Randy created a delicious hash with potatoes, kale, basil, rosemary, red onion, garlic, and chicken sausage with fried eggs. The fresh herbs really made this dish and the kale helped stretch the ingredients we already had. Using what we have on hand along with what we're growing makes us plan our meals more carefully, eat more fresh produce and consume less food from non-organic, far away sources. We realized that we are out of eggs two days in and will try and get them from the farmers market rather than the grocery store.

This challenge also leads us to be more creative in the kitchen, finding new ways to use the veggies we have growing. If we had more things growing, I would like to up the challenge a notch by only using things we grew in our garden or what we could get from our friends, neighbors that they are growing, and get rid of the meat and cheese part (unless our friends/family were raising it.)

Stay tuned for more on the challenge and what kind of crazy concoctions we come up!

Cheers!