another warm summer day

Hot summer days (90 or higher) drive me inside --- for even though I love the sun and worship the energy it bestows upon our mother Earth, once the thermometer makes it to that level…..unless I have the benefit of being at the shore, floating on a river or being involved in some sort of water activity.... I like to hang in the kitchen and try out new things (always in the cool of the morning). 

I am sure some of you are thinking~~well~~why not go to the water then if you don’t like the heat.   Truth is, when I lived in the Portland area (grew up there) I was spoiled by the many options of waterholes, and had a great private one I used to frequent with my dog, Zephyr.  Off we would go on a hot day, in Karmann (Ghia) to spend the day on the Sandy River (by Tad’s Chicken n’ Dumplin’s). Ahh, I can feel it, that great waterhole, swimming about it in after getting totally parched in the sun. The coolness of the water, tossing the frisbee and frolicking about with “Z” dog.  That ahh, when you first plunged in, and your breath was sucked away by the chill and smell of the cold river water.

Maybe it is because I am older now, or because I don’t much care for crowds anymore; (really, who knows?)… but I do believe it would not be the same, and that by holding onto those memories of the river; the sounds, the sun dappling through the trees, the water sliding off my tanned skin, cooling me….all of those type of conditions that make a day at the river seem “perfect”... those memories will cool me off just right for now.   But I digress…as I am known to do. 

TODAY, we (being John and I) made candied ginger! It turned out spicy and sweet (Ed Baldwin just stopped by, tried it and LOVED its spicy flavor). Better yet, it was ever so easy to make.  No Lucille Ball /Ethel moments… just all good flow with John as my kitchen buddy and accomplice.

Candied ginger ~~

Ingredients

1      pound fresh ginger root

2      5 cups water

3      Turbinado sugar (organic) – approximately  2 + cups

Additional items for cooling candy

Cookie sheet lined with parchment paper or a Silpat silicone baking sheet

Place baking rack(s) on top and spray lightly with cooking spray

Directions

Peel the ginger root and slice into 1/8-inch thick width NOT length of ginger.

**Note a Mandolin or a Benriner slicer work great for this.

Put ginger in a 4-quart saucepan with the 5 cups of water.

Bring to boil and turn down to medium heat

Cover and cook for 35 minutes or until the ginger is tender

Once tender, drain the ginger into a colander – RESERVE ¼ cup of the liquid.

If you have a scale - weigh the ginger and measure out an equal amount of sugar.  IF not – use 2 cups of sugar as noted in recipe.

Return the ginger and the reserved 1/4 cup water to the pan with the sugar.

Bring to a boil, stirring frequently, then reduce the heat to medium

Continue to cook stirring frequently

Sugar syrup will start look dry and will have almost evaporated when it arrives at the re-crystallization process. 

**Note - this took approximately 20 minutes (we live at 3,500 feet so as with any candy making process it will vary based on altitude)

Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces.

Makes approximately one quart jar of candied ginger

We saved the ginger cooking water from the first step, poured it into the crystallized sugar in the saucepan and made homemade ginger-ale (carbonated water) with it!  For those who enjoy an adult beverage – try a Moscow Mule!  Fill up a tall Collins glass with ice, 2 oz vodka, 1 oz lime juice (could use Rose’s Lime Juice) and top it with ginger ale and a lime squeeze. 

PS.... Ginger is multipurpose and for starters..

Aids in Digestion- ginger is perhaps the best herb for digestion. It helps break down proteins to rid the stomach and intestines of gas. It also aids in the digestion of fatty foods.  Can alleviate High Blood Pressure ~ ginger’s warming quality improves and stimulates circulation and relaxes the muscles surrounding blood vessels, facilitating the flow of blood throughout the body. Treats Nausea and Morning Sickness ~ ginger has been widely shown to prevent as well as an aid to treating motion sickness, relax the stomach and relieve the feeling of nausea. Lowers LDL Cholesterol ~Studies demonstrate that ginger can lower cholesterol levels by reducing cholesterol absorption in the blood and liver. Its extract can help reduce the levels of LDL (bad) cholesterol in the body, reducing the risk of developing heart disease.

the doldrums of summer

Some days are made for being in the kitchen…. and for me, most of the time it is the best way for me to get out of the doldrums.   Today, in between working on the finishing touches for a grant to be submitted (YES - IT IS DONE!) I decided to wander into the kitchen and bake. 

And, today is my youngest son’s (Devin) 28^th birthday, and it seemed the perfect way to honor him (he lives in a different city than I) his life and our past birthday celebrations spent together.  Hence, I whipped up a batch of molasses cookies.   To reduce the butter / fat content, today, I substituted applesauce for a quarter of the amount required.   The end result turned out the same – but is much healthier – especially from a “cookie monster" perspective. Note – these are also most tasty when turned into ice cream cookie sandwiches stuffed with Jurgen-Daaz vanilla ice cream.  Recipe as follows:

slow as molasses cookies

ingredients

• 1/2 cup unsalted butter melted
• ¼ cup unsweetened organic applesauce
• 1 cup organic turbinado sugar
• 1/3 c. molasses
• 1 egg room temperature
• 2 t. baking soda
• ¼ teaspoon sea salt
• 2 c. spelt flour
• 1/4 t. ground cloves
• 2 t. ground cinnamon
• 2 Tablespoons fresh grated ginger

cookie dough prep 

---

• Melt butter – mix in applesauce, set aside and allow to fully cool
• Stir sugar and molasses into melted butter and beat until thick and smooth
• Add egg and beat thoroughly
• Add dry ingredients and mix until well blended
• Chill dough at least 2 hours
• Can freeze for 1- 2 hours to speed up process
• Shape dough into balls the size of small walnuts
• Place on baking sheet lined with non-stick sheet, 2" apart
• Sprinkle with cinnamon / sugar mixture
• I have a shaker filled with this mixture specific to baking using 1 part cinnamon to 2 parts sugar  
• Bake at 350 degrees 8-10 minutes.
• Do not overbake!
• Cookies are done when they are puffed and cracked but not firm
• Rest/cool on baking sheet for 5 minutes and remove

These store well in a tin and do not get stale!  Enjoy! 

Monday, July 25

One of my favorite quotes is  ~~~~ "food is the gift of the whole universe" ~~ (Thich Nhat Han)

Food is the reason for being, for life, for sustenance and more.  Food has many different purposes for many people.  For me, it is a way to say "I love you"... it drives my soul and provides me with purpose. 

For others it is simply a vehicle for providing energy.  Whatever it is, for all, I honor the many people in the the universe who make it possible for us to be able to eat, live and celebrate life for what it truly is ~~ a gift from the heart.

Chat~tea

So since summer has arrived for Central Oregon - it seems fitting to share my "tea" recipe. One of my nicknames that I have inherited in this lifetime is…. “Chatty”.  Back in 1979, my "Johne" was a customer at a local family owned “Cheers” type restaurant in Portland, Oregon.  O’Connor’s was a great spot (still is – just in a different location now).  I was taking classes at Portland State U and worked there evenings and weekends.   Mind you, back then, I was not fond of the nickname and in fact was somewhat insulted by it when he first came in, and in his very black /dry humor sort of way said to me “Who has been pulling your string”? (For those of you who remember - think Chatty Cathy doll).  It stuck, and obviously so did he, as we are together and have been friends for all those years, and a “couple” for 10 years. 

While I am a one cup of espresso a day woman (actually now drink half caffeine, half de-caf, served with a blip of our own home made “Jurgen-Daaz”)…. the fact is, I am a lover of herbal tea, and drink it copiously, winter, spring, summer and fall.  My Mama was a big iced tea drinker (“sweet tea”) but my blend has evolved over the years.  Not only is it refreshing, caffeine free (can be tweaked to containing caffeine if desired) but it is also so full of healthy ingredients it is beyond good for HUMAN consumption.

Recipe as follows:

I use a vintage 2+ quart mason jar – but use whatever works best for your amount /needs / consumption

• 1 package of Ginger Honey Crystals (Prince of Peace)

• 1/4 cup (tops) honey

• add a small amount of warm water to break down the crystals and honey, stir together

• 2 teaspoons organic Rooibos tea

• ¼ cup plus organic Hibiscus tea

• 1/ 4 of a lemon

• If available (we have plenty in our garden) fresh lemon balm leaves (play with this flavor)

For those who want the green tea caffeine blast

• 1 teaspoon of organic Gunpowder Green

Today’s version I added a few fresh lavender heads from my garden – cannot wait to try it. I use a gold mesh strainer and muslin tea bags which work great and can be reused and reused (being a firm believer in reduce,reuse, recycle of course!)

Health benefits as follows:

Rooibos: derived from red bush" its scientific name is Aspalathus linearis), which is a broom-like member of the legume family of plants growing in South Africa's fynbos.  Rooibos contains high level of antioxidants, is caffeine free and also has low tannin levels. Rumor also has it that rooibos is useful in assisting with nervous tension, allergies and digestive problems.  Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems

Hibiscus tea: Hibiscus is prepared from parts of the dried flower, though it can be made with fresh flowers as well. From a wellness perspective it is considered to be a mild diuretic, can aid the body in expelling toxins, and is often used to lower blood pressure. Clinical studies have been carried out which support its use for controlling blood pressure. As a result, it can be beneficial for those whose blood pressure problems are caused by stress.  Some say, it is additionally beneficial for lowering cholesterol. These benefits are also thought to be useful in combating heart disease and in Eastern medicine it is purported to treat liver problems. Hibiscus tea is packed with vitamin C and is an aid in strengthening the immune system. It has powerful antioxidant properties and can help to remove bacteria from the system. It is also useful for preventing and fighting infections.

In summary, as I am not a doctor or a medical professional, please proceed with your consumption based on your sipping pleasure (and other food/dietary) requirements.   

But when and if you DECIDE to try this recipe out, please ENJOY! 

forbidden rice

Some might ask, what is forbidden rice?  Aside from dangerously tasty – the story behind it goes….. black aka "forbidden rice" is so named because originally once the Emperor (of China) had it, he forbade the people to eat it.  Thus, named forbidden rice.

Forbidden (black) rice is high in nutritional value including iron AND it is gluten free!  A deep black color, it turns purple when cooked.  It is a deep black color and turns deep purple when cooked.  Additionally it is high in amino acids.  Reminder – IT is MOST tasty.

Thus, the lead in is… I tried out something new for dinner this evening (John is such a great “guinea pig”).   Of course it consisted of forbidden rice and I created a meal with a bit of Asian flare.   Consisting of black rice cooked (in veggie broth)… the rice was slightly cooled then drizzled with a miso dressing.  Allowing the flavors to co-mingle for several hours, the rice was served on a bed of organic red leaf lettuce with Kung Pao tempeh and broccoli. Even JOHN (who LOVES heat) said it was fire breathing.   Thus, this recipe will be called Dragon Rice.  Served on the side was a Japanese cucumber salad.   

Where can one purchase forbidden rice?  As we live in Central Oregon, it is not so easy to find items priced reasonable for consumption, so when we do a road trip to Portland, we shop at Fuboon’s or Uwajimaya’s (Beaverton or Seattle).  Either store have it available for purchase in 2 to 5 pound bags for under $10.   Larger cities one should be able to find it easier.

first day of blogging

robbing a line from Paul Simon...for my starting blog.... still "crazy" after all these years.  have had some nicknames in my years - not for sharing at this time, perhaps later.  Webster's dictionary has several "definitions" for crazy - my favorite being "intensely enthusiastic, and passionately excited" .... I think that sums up my feelings about food - and why I LOVE food and all that it brings to my life, my family and friends.   

as the world changes and shifts, food becomes all the more important to me.  I love the process that goes into food, where it grows, how it affects us (even when we don't think about it), how it fills our soul and how it brings balance.   From the creation of an idea in my mind, to researching the concept, to coming up with an idea and "recipe" and then to bring it to fruition.  These are the key components of why I love food. 

I have my mother to thank for that ;-) THANK YOU MAMA! My mother, as many women, learned to love to hate making meals for our family.  Mind you, she never complained, it is just a fact, that if you DON'T love food, making it and cooking it, day in and day out, can become tedious.  I was fortunate enough to be in the 8th grade, horrid in the seamstress / sewing department, so when our class was assigned the task of the "creation" of a menu, the shopping of the items, the production of the meal, and then the "de-brief" process... well.... after sewing my thumb (no kidding) I decided that food was a better avenue for me!!  Mama, said to me when it was all said and done (kitchen cleaned up etc), "Cynthia Louise~~ you can cook for me whenver you want"!  Simple as that! 

Still at it - after all these years - and still loving it and making some amazing creations.  Most recent to top the list - Berry Lucious Bars (espresso oatmeal crispie cookies - stuffed with berry sorbet and frozen, as in ice cream sandwich). oh yeah baby!