Tuesday, April 27, 2010

Boy oh boy, have I learned a thing or two this month....I was told about a book (thanks cuz AM) called Animal, Vegetable, Miracle, written by Barbara Kingsolver, with input/experiences from her family.

I could go on and on about what is in this book, so one subject at a time...."SEEDS" who knew you should read the labels before purchasing seeds...the large Co. sell seeds that they have genetically modified GM, they also own certain gene strains in seeds, and farmers can be sued (and lose) if they have old seeds that carry these genes, and they plant them for profit......We as consumers need to get a grip on so much that is within our rights to object, with knowledge comes power, if we refuse to purchase from the large land rapers, then they will have to change or cease to exist.

I recommend this book to everyone, it is more than informative it is a great story of a family that decided to live with what they could grow, or purchase from their neighbors, or live without it for a year.

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Friday, April 16, 2010

Well Spring is in the air, "lol" this week anyway...here in CA we have been having winter one week, and spring the next for about a month. Anyway, the FMarkets are reflecting the spring with asparagus, morels, strawberries, artichokes, meyers lemons..the list will continue to grow in a few weeks. Now let us look at the few items I have listed above...nature knows what ingredients make perfect partners, paired with a few staples you have a multitude of meals that will not only satisfy...but nurture your health as well.

Eating what is in season is always fun for me. It gives my palate something to look forward to, as new vegetables/fruit start coming in to the markets the ideas are endless.



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Recipe's

Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
Ingredients:
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.