tag:blogger.com,1999:blog-47957231570592751742024-03-13T23:42:19.372-07:00Persephone In The KitchenAdventures In Eclectic CookingDaphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4795723157059275174.post-1481738223625189202007-12-03T08:57:00.001-08:002007-12-03T08:57:49.343-08:00Moving!Hi all-<br /><br />From now on, all food-related posts will be incorporated into my all-in-one blog at:<br /><br /><a href="http://www.never-travelled.blogspot.com/">www.never-travelled.blogspot.com</a><br /><br />You can see them all by clicking on the 'food' tag.<br /><br />Thanks!Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-11430863909107269242007-10-26T09:25:00.001-07:002008-12-09T04:36:52.436-08:00Adventures in JuicingWe recently 'inherited' a juicer. I have no idea how to juice, but we decided to give it a try last night. I went to the store and bought a bunch of green stuff. Then... dove in.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5k1i0pnnlOmKN-AwkqplzRqtM2uWuq1JQZ9QyyvU-W9PmpMEDY3SuSpNTc_p7tHmYu3PIuwdm07-PTKVDgcDJEEr8X6bcadcVi8wEtWgW1cNuF5Xi3s9RBJV3hx3s_LbXMxc88ZCgB_a5/s1600-h/juicing+prep.jpg"><img id="BLOGGER_PHOTO_ID_5125682559750422242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5k1i0pnnlOmKN-AwkqplzRqtM2uWuq1JQZ9QyyvU-W9PmpMEDY3SuSpNTc_p7tHmYu3PIuwdm07-PTKVDgcDJEEr8X6bcadcVi8wEtWgW1cNuF5Xi3s9RBJV3hx3s_LbXMxc88ZCgB_a5/s400/juicing+prep.jpg" border="0" /></a> OK, so I quickly learned that 1. you have to cut most veggies into slices that fit into the feed hole and 2. it's no use buying pre-cut greens (all they had at the store) because it takes forever to feed those little pieces into the juicer. But I figured it out, and pretty soon we had a cucumber-zucchini-celery-kale-garlic-lemon concoction to sip down.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFA_Wea_VpyNS85xOoty_l1Gz2orw1vTa6tNKMao_w3oRUVEjhh8KN34EkLRbeMHNZkONaL7DM7TOvgW_HJATy0VF7NaR-m6IhCxSgo-fZBvEa6KnIywyxBoNLmLbDh35HHqTm8jaXJwI9/s1600-h/Green+Juice.jpg"><img id="BLOGGER_PHOTO_ID_5125682370771861186" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFA_Wea_VpyNS85xOoty_l1Gz2orw1vTa6tNKMao_w3oRUVEjhh8KN34EkLRbeMHNZkONaL7DM7TOvgW_HJATy0VF7NaR-m6IhCxSgo-fZBvEa6KnIywyxBoNLmLbDh35HHqTm8jaXJwI9/s400/Green+Juice.jpg" border="0" /></a> Yes, I'm aware that it's in a beaker. That, plus the green, foamy-ness, is not lost on me.<br /><br />It wasn't too bad! A little too much garlic, and the lemon was strong. It was kind of like a salad in a glass, complete with dressing. A garlicky Caesar salad in a glass. Yeah. The last few swallows were hard to get down.<br /><br /><img id="BLOGGER_PHOTO_ID_5125682456671207122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRnngBmw88BEPo1LYKl-CRXkQWHs5PnVdHg9npD9gTMkTV_rcigXCuIFuJqXs6CngERk2kZ9uvD_wFXQ9y9Mpd8P8Y8sO5adPGowu3twcAyE_JkfXhs0JDoe1qAqCuIlofxDUOiO3b7bw/s400/Scary+Pulp.jpg" border="0" />But seriously, what a mess!<br /><br />I tried it again this morning. No lemon, less garlic, less mess overall. It was much easier and tasted better, although I'm not sure I can do the garlic. I was going for the health factor, but it's hard for me to drink ANYTHING first thing in the morning, let alone a big green glass of garlicky juice. I think plain old green, without the garlic, would be a little easier.<br /><br />More juicing adventures to come. However, for the initial try, I have to say it was pretty successful. After all, we didn't throw up or anything. And I did feel considerably more clear-headed than usual. So maybe there's something to this.<br /><div></div></div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-61808055018029586702007-10-26T09:14:00.001-07:002008-12-09T04:36:52.790-08:00I'm In Love<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYZrNLTZ08WsFg6bcJPuHfrAOlspk4JgY_vU7Wwj-r8X85g0c_jBZ-rwMGhtZZhK9GadBshyitrww7mJv-wjleP-MXr_7_K6vUHOxrVQUiKImfHqMyLL7idQ-8gOLyF7s3Rs4-9mzIFv5/s1600-h/Big+Curry+Noodle+Pot.jpg"><img id="BLOGGER_PHOTO_ID_5125679737956908722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijYZrNLTZ08WsFg6bcJPuHfrAOlspk4JgY_vU7Wwj-r8X85g0c_jBZ-rwMGhtZZhK9GadBshyitrww7mJv-wjleP-MXr_7_K6vUHOxrVQUiKImfHqMyLL7idQ-8gOLyF7s3Rs4-9mzIFv5/s400/Big+Curry+Noodle+Pot.jpg" border="0" /></a> My wonderful brother sent me a new cookbook: <a href="http://www.amazon.com/Super-Natural-Cooking-Incorporate-Ingredients/dp/1587612755"><em>Super Natural Cooking</em> by Heidi Swanson</a>. Not only is this book really beautiful to look at, but the recipes are easy, inspiring, and really delicious. I'm completely in love. I've only had it for about a week, but I've already made a few recipes and can't wait to make each and every one.<br /><br />One of the biggest hits so far has been the Big Curry Noodle Pot (above). I was instantly addicted. I could have eaten this all week. Seriously easy and sooooo yummy. A little spicy, but you can adjust the heat. I loved all the turmeric. And I couldn't stop popping the tofu cubes. I ate almost all of them. Luckily Terri doesn't like tofu so she didn't care.<br /><br />Another big hit, which I'm sharing at a big potluck at work, is this spicy-sweet popcorn. It's like caramel corn, only not as sweet (it's sweetened with maple syrup and brown rice syrup), plus some cayenne pepper and a few handfuls of organic trail mix. I liked how this was perfect for a few handfuls, but I didn't feel compelled to eat the entire bowl (as I usually am with regular homemade caramel corn). Smoky, caramelly, and crispy, this was just right. I put it in a low-heat oven for an hour, stirring every 15 minutes or so, to make it extra-crispy.<br /><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbPo4IDi4GV2bDX8Fseah8W4vBkuAvZACFcyMmezxcOPs6VGlNl-nEH1Rh4ZOfT968vcRxB79RrzBXZQMUiBquRGt0_T5JDsyeHrgbBsy45xRYPzVKTg71IyrOyWvAnr_I0ZvgC8ATSIj/s1600-h/Spicy+Popcorn.jpg"><img id="BLOGGER_PHOTO_ID_5125679673532399266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbPo4IDi4GV2bDX8Fseah8W4vBkuAvZACFcyMmezxcOPs6VGlNl-nEH1Rh4ZOfT968vcRxB79RrzBXZQMUiBquRGt0_T5JDsyeHrgbBsy45xRYPzVKTg71IyrOyWvAnr_I0ZvgC8ATSIj/s400/Spicy+Popcorn.jpg" border="0" /></a></div><div>This book has inspired me to overhaul the kitchen pantry. We don't usually have too many 'bad' things (and the few boxes of pre-made Spanish rice, etc., usually sit for months because we end up not liking them), so I'd like to make room for more natural foods.<br /><br />Anyway, if you want to be totally inspired to try more natural foods (or if you just need some really easy, very delicious vegetarian recipes), I would really recommend this book. Super-yum.</div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com2tag:blogger.com,1999:blog-4795723157059275174.post-81154243297339167122007-10-11T11:23:00.001-07:002008-12-09T04:36:53.096-08:00Birthday PieFor Terri's birthday, I made her a blueberry pie (her favorite). I wasn't sure if frozen blueberries would be very successful, but I got out my favorite blueberry pie recipe (from Cook's Illustrated) and gave it a shot.<br /><br />Using Lara's terrific pie crust recipe (which is the only recipe I've found that actually makes enough crust for a double-crust pie -- usually I am reeeeallly stretching it), I filled the pie with the defrosted berries, and put some loving touches on top.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HvrnhJY6IpD6thhKVK3u2CJALeUMnu8hAq-E_kMyLsUH3xGsArUwufXofFlLdMX81k-2yhKKpJSS80R7bwu0NnzQDa0dGo7fxYV7FAAAeytTJ8JobmaRtP4oDrCA13PtPdPjJ2KjuRSZ/s1600-h/Pie+Crust+On.jpg"><img id="BLOGGER_PHOTO_ID_5120146702454242546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-HvrnhJY6IpD6thhKVK3u2CJALeUMnu8hAq-E_kMyLsUH3xGsArUwufXofFlLdMX81k-2yhKKpJSS80R7bwu0NnzQDa0dGo7fxYV7FAAAeytTJ8JobmaRtP4oDrCA13PtPdPjJ2KjuRSZ/s400/Pie+Crust+On.jpg" border="0" /></a>(don't you love the cat food cans witnessing the show? I forgot to move them until it was too late)<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTgrIIz2SMb1Rk510blQSU9QQg0KGxV1-kMmAX6I6WVKG9GieoKMIalH-VEcBCDlJKoPRRacV4UWYM2WoTYbjyYaHtz7vUur7qriDk1c_Ci2FZssxoXFlrkSfgWEQGt9fTvQ2K_4F1_LB/s1600-h/blueberry+pie+of+love.jpg"><img id="BLOGGER_PHOTO_ID_5120146625144831202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSTgrIIz2SMb1Rk510blQSU9QQg0KGxV1-kMmAX6I6WVKG9GieoKMIalH-VEcBCDlJKoPRRacV4UWYM2WoTYbjyYaHtz7vUur7qriDk1c_Ci2FZssxoXFlrkSfgWEQGt9fTvQ2K_4F1_LB/s400/blueberry+pie+of+love.jpg" border="0" /></a>Voila! The pie came out perfectly. The filling was not quite as sweet as usual, and I didn't have any tapioca so I used cornstarch, but it was still pretty good. And pretty darn cute.<br /><br />Happy birthday, my sweetie.</div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-90050578902187901162007-10-03T20:01:00.000-07:002008-12-09T04:36:53.286-08:00Three-Bean Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdceoafg3hs1ZeTttsaA1sbCqV44x_J6mFDktuVWWqSji2gd5Rs6m9NYv_jLQzB-kFAEMMNOQHc_hLZWBpfNKNq_mpGld7P4Am35epmZn-20PFg4h7g26rx5eyXvwl1578rGrqD-n_gydD/s1600-h/chili.jpg"><img id="BLOGGER_PHOTO_ID_5117311598837120146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdceoafg3hs1ZeTttsaA1sbCqV44x_J6mFDktuVWWqSji2gd5Rs6m9NYv_jLQzB-kFAEMMNOQHc_hLZWBpfNKNq_mpGld7P4Am35epmZn-20PFg4h7g26rx5eyXvwl1578rGrqD-n_gydD/s400/chili.jpg" border="0" /></a> Chili is one of those things that tastes really good but is really hard to photograph. It's not that appetizing. My apologies. However, it's really good.<br /><br />The other night we had a cozy night in, with homemade chili and ice cream for dessert. This is my recipe for quick vegetarian chili. It's super-easy and very delicious, with some unusual spicing that makes it special.<br /><br /><strong>Daphne's Three-Bean Chili<br /></strong>1 cup chopped yellow onion<br />1 28-oz can diced tomato (in juice or puree)<br />1-2 TBLS chili powder (to taste)<br />1 teas salt (or to taste)<br />1/4 teas paprika<br />1/4 teas cinnamon<br />1/4 teas ground cumin<br />1/4 teas allspice<br />1 TBLS cocoa powder<br />1/4 teas cloves<br />1 can kidney beans<br />1 can black beans<br />1 can baked beans<br />1-2 cups frozen corn (optional)<br /><br />In a large saucepan, cook onion in a little oil until soft, about 10 minutes. Add tomatoes and seasonings and mix well, simmer covered, for 10 minutes.<br /><br />Stir in beans and simmer, uncovered, for about 20-30 minutes. Garnish with cheddar cheese and nonfat plain yogurt, if desired.<br /><div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-15818773798215812882007-09-22T20:30:00.001-07:002008-12-09T04:36:53.472-08:00Third Time...<div align="center">..is the charm! Finally, success.<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWKfcc5wKo_edcakN_WH1tTGhYqBi0z-6EkaGNPfFyerJExe2vC9FnuIXvwCx3At0GqrLxhszrrpcDxhOO5KVQoUVRg6ktYZxG97NMtxb68lVU6ZHMSxaCR2vks_6WlcL4ijx5yC_gLfO/s1600-h/apple+crisp.jpg"><img id="BLOGGER_PHOTO_ID_5113237092212423714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWKfcc5wKo_edcakN_WH1tTGhYqBi0z-6EkaGNPfFyerJExe2vC9FnuIXvwCx3At0GqrLxhszrrpcDxhOO5KVQoUVRg6ktYZxG97NMtxb68lVU6ZHMSxaCR2vks_6WlcL4ijx5yC_gLfO/s400/apple+crisp.jpg" border="0" /></a> This is the apple crisp from the Barefoot Contessa. (<a href="http://monasapple.blogspot.com/2006/11/barefoot-mon-tessa.html">here's a version online</a>) It's quite possibly the best crisp I've ever had. My grandma used to make apple crisp every year around this time, and so it always reminds me of her. So I thought it might be appropriate. I think the major difference is the use of lemon and orange zest and juice, plus a much bigger, crunchier topping.<br /><br />Uh, plus a lot more butter and sugar.<br /><br />Yeah. It's pretty good. Pretty <em>damn</em> good.<br /><br /></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-43800023529555956012007-09-17T22:50:00.001-07:002008-12-09T04:36:54.522-08:00Well, Almost<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hYcfNlKpKWEY2u4O4Qr6bvDIOa26nOotPoFpE4B47Pml7BFl3-1XS81X1TDU2aJwC7gCse82UFD6iviVAh2RHdmBGy2k_8KMc5xn7SXiYsIOpXJdPxYMxDzvN0Bw-8n2AK-txvf2bRV2/s1600-h/birthday+dinner.jpg"><img id="BLOGGER_PHOTO_ID_5111417691408765506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8hYcfNlKpKWEY2u4O4Qr6bvDIOa26nOotPoFpE4B47Pml7BFl3-1XS81X1TDU2aJwC7gCse82UFD6iviVAh2RHdmBGy2k_8KMc5xn7SXiYsIOpXJdPxYMxDzvN0Bw-8n2AK-txvf2bRV2/s400/birthday+dinner.jpg" border="0" /></a>I had the best birthday dinner. From top: lemon-pepper pappardelle with homemade Alfredo sauce (courtesy of Chef Terri) and broccoli, plus roasted-garlic asiago bread (spread with garlic cheese spread and broiled). And dessert.<br /><br />So, it was almost perfect. Dinner was perfect. Exactly what I wanted. Part of the plan was to make a fabulous dessert. So after much debate, I decided on a double-crust apple pie, baked in a springform pan. Sounds good, right? Looks good, too:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ7nFLqpI1Lk-CN6dQEUKYSIPDo1BcIpkE_UupJyrN2ehtZw9NtIFL25gCa_enHVIU_xUfHpPS9g6AomJ2DpCl8UpAoSVqcJ-a-i8ZHBo8ug7DH12n-UhXsGLihCukwHNnGUufaUQaRWA/s1600-h/apple+pie.jpg"><img id="BLOGGER_PHOTO_ID_5111417614099354162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ7nFLqpI1Lk-CN6dQEUKYSIPDo1BcIpkE_UupJyrN2ehtZw9NtIFL25gCa_enHVIU_xUfHpPS9g6AomJ2DpCl8UpAoSVqcJ-a-i8ZHBo8ug7DH12n-UhXsGLihCukwHNnGUufaUQaRWA/s400/apple+pie.jpg" border="0" /></a> However, for some reason, it was not good at all. Bad recipe, I think. The crust was inedible. It had perfect texture: crunchy, flaky, tender. The apple filling was pretty good. But the crust called for self-rising flour, which I thought was strange. And it was. It was so salty and baking-powder-y, it was truly inedible. Pretty pie, but disappointing.<br /><br />So tonight, I made a 'make-up' cake. A classic yellow cake with chocolate frosting. Sounds good, right?<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXenuOCFtiRM195xtYGY3jO-rgvC60bsmRq2shoGWar6ZCX-t_8GEMIiCTfg7_E04c3JVThY9pkNHGIYyfO5ECgBf1L2vZiwOcWqXdfaxOMCcJ8PJ4YEpOWRhHl_Jg4Yvw1Lh_6TeGkMcC/s1600-h/yellow+cake.jpg"><img id="BLOGGER_PHOTO_ID_5111417541084910114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXenuOCFtiRM195xtYGY3jO-rgvC60bsmRq2shoGWar6ZCX-t_8GEMIiCTfg7_E04c3JVThY9pkNHGIYyfO5ECgBf1L2vZiwOcWqXdfaxOMCcJ8PJ4YEpOWRhHl_Jg4Yvw1Lh_6TeGkMcC/s400/yellow+cake.jpg" border="0" /></a><br />And it was good. However, it had sort of the opposite problem of the apple pie. I did a sloppy job, because I had a crappy day and I just didn't care. The frosting was store-bought, which is unusual in itself for me -- I thought it wouldn't matter. But I remembered after the first bite that I don't like store-bought frosting - it's yucky. I also didn't wait around for the butter to soften properly (and I don't have a microwave to speed up the job), so I overmixed the batter and the cake, while very tasty, was sort of tough-textured.<br /><br />So the first dessert looked pretty and had great texture, but bad flavor. The second dessert looks sloppy and has imperfect texture, but tastes yummy (the cake part, anyway).<br /><br />Third time's the charm??<br /><br /><div></div></div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-47674877645783771692007-08-24T16:28:00.001-07:002008-12-09T04:36:57.452-08:00Finally, Something FreshWhile Erin was here, we had some feasts. One night, we had a full table of fresh veggies, dips, crackers, tapenades, figs and cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUInEVAz59wnWIx8AnnYZdXWsiR6LLQL0gf4Za9ReTIL5y9mRU_ezbxD8aNP68WndjBhskpsSvblIhGEedHBWCFJO2wsWAuRpjolc1ePOgpaAwWCGHzs5H6eRKkjhhbiqKet-IsfMngVK8/s1600-h/Fresh+Feast.jpg"><img id="BLOGGER_PHOTO_ID_5102413375536426898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUInEVAz59wnWIx8AnnYZdXWsiR6LLQL0gf4Za9ReTIL5y9mRU_ezbxD8aNP68WndjBhskpsSvblIhGEedHBWCFJO2wsWAuRpjolc1ePOgpaAwWCGHzs5H6eRKkjhhbiqKet-IsfMngVK8/s400/Fresh+Feast.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC_0Ct7jDJvLDOu4q2dVnYbmEMwWAwqko66cXqn2FlSWfXUVLXjBFa1rdB05h5clszSF7xosxOe6dalmBHqEtDR1VHiIW1t3jJSIY9FlhhMKpmQLFAIYmDJ0WREC5Md3UHuIoBdYuBp2i/s1600-h/Asparagus.jpg"><img id="BLOGGER_PHOTO_ID_5102413285342113666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGC_0Ct7jDJvLDOu4q2dVnYbmEMwWAwqko66cXqn2FlSWfXUVLXjBFa1rdB05h5clszSF7xosxOe6dalmBHqEtDR1VHiIW1t3jJSIY9FlhhMKpmQLFAIYmDJ0WREC5Md3UHuIoBdYuBp2i/s400/Asparagus.jpg" border="0" /></a> </div><div>A tradition we have Camembert cheese. First, you dip the wheel of cheese in egg. Then, you dip in bread crumbs. Then, you fry (yes, in butter) until crispy and golden brown and totally melty and gooey. Then, you eat with some kind of jam (we used lingonberry jam) over the barest bits of cracker (who needs cracker when you've got fried cheese?). Oh my god. It's kind of the best ever. We ate the entire thing in like, 15 minutes. I love cheese.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcwNzEqQyt7kdrTST5b40fH1RbSrJ8SIWNuOsWl1n0m_e8M-fd8BTKwHgLI1EzIufuv3i_Ai0hfj3USM11S4Q9Hcs5o3uMJ7JAKidfXkdHoJbwklcqLvt1Hx405BaAestJX3s5Em__nSY/s1600-h/Camembert.jpg"><img id="BLOGGER_PHOTO_ID_5102413212327669618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcwNzEqQyt7kdrTST5b40fH1RbSrJ8SIWNuOsWl1n0m_e8M-fd8BTKwHgLI1EzIufuv3i_Ai0hfj3USM11S4Q9Hcs5o3uMJ7JAKidfXkdHoJbwklcqLvt1Hx405BaAestJX3s5Em__nSY/s400/Camembert.jpg" border="0" /></a> I also made very delicious cinnamon-swirl French toast with fruit compote. What a pretty (and yummy) way to start the day.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7iNSXFa4WW_BvLBPCtaN9Bi_qtHtmYvDI52imlqh293yGT3dd-okazVUfovV6H28uWHXSZFn24v8R4m1BcwBdCe1GqFkUSkOgy18UHv6fugJ9r8fPRaaNR3qkiZgXZ8xeio1vRNhLvSt/s1600-h/French+Toast.jpg"><img id="BLOGGER_PHOTO_ID_5102413139313225570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7iNSXFa4WW_BvLBPCtaN9Bi_qtHtmYvDI52imlqh293yGT3dd-okazVUfovV6H28uWHXSZFn24v8R4m1BcwBdCe1GqFkUSkOgy18UHv6fugJ9r8fPRaaNR3qkiZgXZ8xeio1vRNhLvSt/s400/French+Toast.jpg" border="0" /></a> Man, I should have friends over more often. I haven't posted in over a month. I've made a few things, but mostly we haven't been cooking anything too special. It's summer, we've been busy, and how many photos of smoothies or quinoa can one person take? Anyway. As we move into autumn, I'm sure there will be more cooking happening (and more posting!)</div></div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com1tag:blogger.com,1999:blog-4795723157059275174.post-80647084990445997262007-07-04T23:06:00.001-07:002008-12-09T04:36:58.206-08:00A Hot Day<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkO7Ar75f0IyiVPQxbXWXffAFoUgW36NgyobANMMDfvOoAQASBuTGX1HA-JoHNboPlfyXWaIj4B6bBTxEU9NKLsEpayvXzRV2Wsyyz8UL8d6YWpviN5T7cg3RsMPWPAa4BtiKPVH6yPBn/s1600-h/IMG_3134.jpg"><img id="BLOGGER_PHOTO_ID_5083590465574925650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNkO7Ar75f0IyiVPQxbXWXffAFoUgW36NgyobANMMDfvOoAQASBuTGX1HA-JoHNboPlfyXWaIj4B6bBTxEU9NKLsEpayvXzRV2Wsyyz8UL8d6YWpviN5T7cg3RsMPWPAa4BtiKPVH6yPBn/s400/IMG_3134.jpg" border="0" /></a><br />Summer has finally hit here in the Bay Area. It was in the mid-80s today, just perfect. Time for some minty-lemony ice water. The weather channel says it got over 100 in parts of the outer Bay Area. We were glad to be in temperate Alameda.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh460KPQ4myRUUJA92aZThrdeCJTXxT-7U0kpYY_jNV2OB22nwAeezCRKG0jkbkNLW1-iskb4ppq34O52pfj74JR6WSWYA2SZ9MzdExw5sCEMoRQIBK1RX-8rOlJf6biK9fI-DJ7OQxpsEW/s1600-h/IMG_3131.jpg"><img id="BLOGGER_PHOTO_ID_5083590388265514306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh460KPQ4myRUUJA92aZThrdeCJTXxT-7U0kpYY_jNV2OB22nwAeezCRKG0jkbkNLW1-iskb4ppq34O52pfj74JR6WSWYA2SZ9MzdExw5sCEMoRQIBK1RX-8rOlJf6biK9fI-DJ7OQxpsEW/s400/IMG_3131.jpg" border="0" /></a> Haven't been doing too much cooking lately. It's hard to cook for just one person, and when Terri came home on the weekends, we mostly ate very simply. But now she's home, so hopefully it's time for some beautiful summer salads and maybe some experimenting. I'm starting to realize that I mostly just like to cook in the winter. In the summer, I just like fruits and veggies and salads. Maybe a stir-fry now and then. Maybe I'll make a sweet-and-sour tofu pretty soon. We'll see. Anyway, sorry for the lack of entries. Just not much been happening in the kitchen here.<br /><br /><div></div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-89698874669274430242007-06-12T18:52:00.001-07:002008-12-09T04:36:58.567-08:00Bananaberry Smoothie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5To0rafCrIfOHrncrJ22U0LQf_QwVRFbgn8FvV5verXr8Wt4_ALrWHgzAmLnvcf8urluzo7-G4O48nfke4Oof0HiyhMn1tpTWfqiZKxXsr4vz_xj5R7x-Lmc1FROfm_zWCumpvcHsFsw-/s1600-h/smoothie+001.jpg"><img id="BLOGGER_PHOTO_ID_5075361241122047266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5To0rafCrIfOHrncrJ22U0LQf_QwVRFbgn8FvV5verXr8Wt4_ALrWHgzAmLnvcf8urluzo7-G4O48nfke4Oof0HiyhMn1tpTWfqiZKxXsr4vz_xj5R7x-Lmc1FROfm_zWCumpvcHsFsw-/s400/smoothie+001.jpg" border="0" /></a> A curious reader writes in:<br /><br /><em>"Dear Persephone,</em><br /><em>If you supposedly do all this cooking, why aren't there more entries on this site? What the heck do you eat, anyway?"</em><br /><em>Signed,</em><br /><em>Anxious in Alameda"</em><br /><em></em><br />Well, Anxious, I'm glad you asked. See, while I do cook at least a few times a week, often it's just something really boring like rice and beans, or a salad, or tomato soup. Other times, nobody around here feels like eating, but dinner must be had. No malnutrition allowed around <em>here,</em> let me tell you! So, for times like these, I make smoothies.<br /><br />Not just any smoothies. These smoothies have every bit of nutrition packed into them. But, they must also taste good. And, preferably, look pretty too. Here, I'll share my recipe with you.<br /><br /><strong>Bananaberry "Dinner" Smoothie</strong><br />1-2 cups enriched soy milk (vanilla)<br />1 ripe banana<br />1 to 1-1/2 cups frozen fruit (berries, or maybe mangoes, etc.)<br />1-2 scoops protein powder (I use Trader Joe's Soy Protein with vitamins)<br />1/4 tsp Vitamin C powder<br />1-2 TBLS Very Green supplement powder<br />1 TBLS fiber (psyllium husks, Metamucil, whatever)<br />1 TBLS ground flax seeds (you could also use just flax seed oil)<br /><br />Pour 1 cup soymilk into blender. Add banana and half the frozen berries or fruit Add powders and supplements. Add rest of frozen berries or fruit. Top of with more soymilk. Blend. If it's too thick add more milk. If it's too thin, add more frozen fruit.<br /><br />Serves 1-2<br /><br />And yes, it really does taste great even with all that other stuff in it!<br /><br />Plus (and here's the good part), it only takes a minute and everyone's happy.Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-22438349301796722052007-06-03T22:22:00.001-07:002008-12-09T04:36:58.730-08:00Peanut-Butter Bliss<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1DUGxJ1e7hRsN6GiFIOHnsuwRoy0t91ziNmqMsNlFbiGW_KYDU3LeUo0AfWYBdS7OzX_giV4RsbkRmzhZvznSeD6aaBEupMHjvVQjmhU5MhEVrlwFv6VEBkYMCWripkaxAUTFP14jIMF/s1600-h/Peanut+Butter+Stack.jpg"><img id="BLOGGER_PHOTO_ID_5072075299562860434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1DUGxJ1e7hRsN6GiFIOHnsuwRoy0t91ziNmqMsNlFbiGW_KYDU3LeUo0AfWYBdS7OzX_giV4RsbkRmzhZvznSeD6aaBEupMHjvVQjmhU5MhEVrlwFv6VEBkYMCWripkaxAUTFP14jIMF/s400/Peanut+Butter+Stack.jpg" border="0" /></a> I hate to brag, but I make a pretty darn good peanut-butter cookie.<br /><br />Flaky, rich peanut taste, not too sweet... they crumble just right in your mouth. It's a good thing I don't make them too often. As it is, I think work folks will be enjoying plenty of these. They are dangerous to have in the house.<br /><div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-85321277893801884582007-06-03T22:18:00.001-07:002008-12-09T04:36:58.909-08:00Is There Anything Better?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8mURWzYfMH5kTHAj7TAJEc9LSPQCXzKm0odPT2PNXdQTXEwpyYjbwsV3lk7Ue0gdJPVNaDkfsoUJ9-nSq_jmlrkOYs4lhIWTVPLLeEYzSiuCt4XSe9GyR3FKrzaaVGxqtDzNEjs0eo1q/s1600-h/Fresh+Baked+Bread.jpg"><img id="BLOGGER_PHOTO_ID_5072074393324760962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8mURWzYfMH5kTHAj7TAJEc9LSPQCXzKm0odPT2PNXdQTXEwpyYjbwsV3lk7Ue0gdJPVNaDkfsoUJ9-nSq_jmlrkOYs4lhIWTVPLLeEYzSiuCt4XSe9GyR3FKrzaaVGxqtDzNEjs0eo1q/s400/Fresh+Baked+Bread.jpg" border="0" /></a> Fresh-baked whole wheat buttermilk-and-honey bread. It's just the best.<br /><br />I tried making it in the food processor this time, rather than the KitchenAid as usual. I'm not sure what I think. I *think* it went well. It certainly was messier to clean up, since I don't have a dishwasher. The food processor has all kinds of little nooks and crannies; the KitchenAid bowl is pretty simple to wash. That might be the deciding vote.<br /><br />However, the rest of the bread-baking process went off without a hitch. Great rise, great texture. Somehow I think that if I <em>made my own bread</em>, my tummy would be happy. If only.Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-76183226450732197992007-06-02T20:26:00.001-07:002008-12-09T04:36:59.102-08:00Happiness In A Bun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytAZXU-700oxMpRYzHLkateZps9kLGG5hVab0ha6QVHDxG2N3Tz_PRjCrKIrB_zR_p952qTfQ_RB02syrv8X7daZ2eY9DpoKP4ow174IMJVl2B-nX7BdIEv8OFF1qiqJhpKb2brzPamdF/s1600-h/Happiness+In+A+Bun.jpg"><img id="BLOGGER_PHOTO_ID_5071674415905386258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhytAZXU-700oxMpRYzHLkateZps9kLGG5hVab0ha6QVHDxG2N3Tz_PRjCrKIrB_zR_p952qTfQ_RB02syrv8X7daZ2eY9DpoKP4ow174IMJVl2B-nX7BdIEv8OFF1qiqJhpKb2brzPamdF/s400/Happiness+In+A+Bun.jpg" border="0" /></a><br />For those times when you need a cinnamon bun (or other sweet, cinnamony treat), I offer this solution: Quick Cinnamon Buns. No yeast, hardly any wait. However, 100% made from scratch. These, ladies and gentlemen, are Treats Worth Having. Warm, gooey, cinnamon-y, with cream-cheese glaze. With coffee (decaf, thanks) on a Saturday morning. Heaven.<br /><br /><em>you know you want the recipe. totally.<br /></em><div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-41032223771272218262007-05-30T21:00:00.000-07:002008-12-09T04:36:59.379-08:00Pumping Iron<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2v7rHb7U7el_4SG798qS_xK0VHEsDIYBjFgVWYqP7jY4MMONcxwQz9W9ZhlLwnX3ffTSOWsmVg1PVJKnt58Y9NUhXYg5euKcz2ugIZKSTWv0VY9sif5esmmse64eA5_bEo5Bi_NSu2kOb/s1600-h/fresh+spinach.jpg"><img id="BLOGGER_PHOTO_ID_5070570678029790914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2v7rHb7U7el_4SG798qS_xK0VHEsDIYBjFgVWYqP7jY4MMONcxwQz9W9ZhlLwnX3ffTSOWsmVg1PVJKnt58Y9NUhXYg5euKcz2ugIZKSTWv0VY9sif5esmmse64eA5_bEo5Bi_NSu2kOb/s400/fresh+spinach.jpg" border="0" /></a> Been feeling a little tired lately, and since I tend towards anemia, I thought I would eat a big dose of spinach tonight and try to get some iron in me.<br /><br />I ate a whole bag of spinach.<br /><br />Granted, an entire bag of spinach steamed down doesn't equal a ton of spinach. It's especially good with fresh nutmeg grated over.<br /><br /><img id="BLOGGER_PHOTO_ID_5070754197687381762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLf_U9z0PIwTDO6xNsxuvHcZPUtLOLyP7sGwZVBS6U921bHF4Llc2ZEpV1FsyCIFdV_vD1awG6k3bVTMMsSNnNMEfxwuNyJVvsF-Tz0ORxbryMFgy5_YAYJhcLSS4kCE96YvdI_28ZiIy/s400/steamed+spinach.jpg" border="0" /><br />I haven't been posting much on this blog lately because with this whole-food thing, recipes haven't been that interesting. But I've just got through the weekend (or so) and then I'll start making stuff again. But I have actually enjoyed eating more fruits and veggies, and surprisingly, I don't miss sugary sweet stuff that much. So I'll continue on the healthy eating kick, but just add in a little more variety. And post some more here.Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-1843590394862464232007-05-13T19:18:00.000-07:002008-12-09T04:36:59.803-08:00Apple Berry CrispI got a new toy! It was on super-sale at Macy's, and I had some credit on my Macy's card so it was finally time to acquire this longed-for gadget missing from my kitchen: a food processor.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjkmHbRb7UDeE-OfiDCHHJF-CIoJjYeMnqlXup915LMaXB5D4LTap2RlT1ypJpsz-QHl9PE-MJ-l12z-F0WRA3wz86k4IgbjDCZ6ZQl0aLQj2YBEgHYNMLiLAXtCnNM2UtMOXwIFUYQLy/s1600-h/new+toy.jpg"><img id="BLOGGER_PHOTO_ID_5064235311749403250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghjkmHbRb7UDeE-OfiDCHHJF-CIoJjYeMnqlXup915LMaXB5D4LTap2RlT1ypJpsz-QHl9PE-MJ-l12z-F0WRA3wz86k4IgbjDCZ6ZQl0aLQj2YBEgHYNMLiLAXtCnNM2UtMOXwIFUYQLy/s400/new+toy.jpg" border="0" /></a><br />I had to try it out, so I made a healthy apple-berry crisp. Instead of a buttery, floury topping, sweetened with regular sugar, I made these substitutions:<br /><br />Instead of flour = oat bran and ground flaxseeds<br />Instead of white or brown sugar = maple syrup<br />Instead of butter = canola oil<br /><br />It turned out wonderfully (and my new toy took care of those 12 apples in no time).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaWO60y3cSbKILpOc4FgD9VXRv2BC5AukGXGd6i6gvoSC18DYbLOtcv0VzFfSXMC9GL4-3DLU7uCd4gHWTU4OOX_FIgnaYNh2ogiz9FTsikbRtpYLjmVoxaf84kvo9ZYcitYyiHGW3EOh/s1600-h/apple+berry+crisp.jpg"><img id="BLOGGER_PHOTO_ID_5064235238734959202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwaWO60y3cSbKILpOc4FgD9VXRv2BC5AukGXGd6i6gvoSC18DYbLOtcv0VzFfSXMC9GL4-3DLU7uCd4gHWTU4OOX_FIgnaYNh2ogiz9FTsikbRtpYLjmVoxaf84kvo9ZYcitYyiHGW3EOh/s400/apple+berry+crisp.jpg" border="0" /></a>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-39121508953877622872007-05-13T19:13:00.000-07:002008-12-09T04:36:59.991-08:00Polenta Fries and Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvVHtw5eKdB5nu8gCj3LRledklJmrLv7VaP2teWUO0EHXkCiSa5EfJXYWqzQWZudjZEt-uCy4uJIgKFrxrvcgfx7f4sigw8R7kJ-xiZpWElQrVZZTRoobSkt7kAFGCsny8skOH1srTwuu/s1600-h/polenta+fries+and+chili.jpg"><img id="BLOGGER_PHOTO_ID_5064233958834704978" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvVHtw5eKdB5nu8gCj3LRledklJmrLv7VaP2teWUO0EHXkCiSa5EfJXYWqzQWZudjZEt-uCy4uJIgKFrxrvcgfx7f4sigw8R7kJ-xiZpWElQrVZZTRoobSkt7kAFGCsny8skOH1srTwuu/s400/polenta+fries+and+chili.jpg" border="0" /></a> This was a very successful combination, if I do say so myself. The chili had many 'sweet' spices: cinnamon, cloves, allspice, and cocoa powder (plus sweet corn, fire-roasted tomatoes and red peppers). It was very smoky, with lots of depth. The polenta fries were a bit of an experiment, but they were sooooo good. Sliced polenta (from store-bought tube), lightly pan-fried, tossed with sugar and spices and baked a little in the oven... they were perfect with the chili. Yum.<br /><div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-9815903978693263232007-05-09T22:05:00.000-07:002008-12-09T04:37:00.120-08:00Back To Basics<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHZA0NRy8YeVfJ2UDTdhC-wsN3jHLUoUhF_3poC9o_aCcQ8EF7qM5Geiu8bczxASC7UKdnEf6RMJQS1mIfYb5HrGokizEjuYkhkhPUTHqhMW_GxCyJ-W13lNr5mSNmlu5vaszlwvJGgeU/s1600-h/peaches+and+yogurt+002.jpg"><img id="BLOGGER_PHOTO_ID_5062793890660094514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTHZA0NRy8YeVfJ2UDTdhC-wsN3jHLUoUhF_3poC9o_aCcQ8EF7qM5Geiu8bczxASC7UKdnEf6RMJQS1mIfYb5HrGokizEjuYkhkhPUTHqhMW_GxCyJ-W13lNr5mSNmlu5vaszlwvJGgeU/s400/peaches+and+yogurt+002.jpg" border="0" /></a><br /><div>I've been so blessed with wonderful food outings in the past month; however, it's time to swing back into the other spectrum -- simplify -- try to get back into balance. I've worked really hard at figuring out what exactly is my tummy's <em><strong>deal</strong></em>. I have a better idea, now -- but I've been in a deprived state of mind about things, and have been sort of eating the wrong things in an attempt to make myself 'feel better' (and, in doing so, have often actually made myself feel worse).<br /><br />Since Monday's bacchanalia of overindulgence, I've been feeling kind of mixed up about things, food-wise. Strange how one dinner can push you over the edge. So, after much thought, I've decided to do a couple weeks of simple, whole-food eating. I'd call it a detox, but I don't plan on being very strict (well, not very strict as opposed to, say, <a href="http://en.wikipedia.org/wiki/Master_Cleanse">drinking only lemon water for a month</a>). It'll be a detox of sorts (I guess), but I'll actually eat plenty of food: fruits, veggies, some grains (obviously not wheat), lots of water, some assorted other things. I just really have this urge to kind of simplify, start fresh, get some new habits. I've been meaning forever to eat more fruits and vegetables, more regularly -- and I <em>love</em> vegetables -- so maybe this will help form some new habits.<br /><br />So for the next week and a half, I'm going to be moving toward this detox-not-a-detox diet. I don't drink much caffeine, but I'll just quit it completely. Start getting in the habit of buying fresh fruit and vegetables every day or so. Dig out those vegan cookbooks and find some recipes. Etc. And then next Friday, start in earnest, for two weeks -- and see how it goes. I'm actually excited. I love experiments like this.<br /><br />I decided to practice, tonight. Here is what I had for dinner:</div><ul><li>Fresh boiled corn (light sprinkling of salt)</li><li>Sauteed red pepper, broccoli, and garlic</li><li>Sauteed spinach over pan-fried polenta</li><li>Canned peaches (in water and juice, not syrup) and <a href="http://www.nancysyogurt.com/">Nancy's</a> low-fat plain yogurt</li></ul><p><strong>Um, hello?! Yum!!</strong> The spinach over the polenta (I just used the kind from the tube you can get at the store) was especially wonderful - the spinach was silky and played off the heartier polenta. I'd recommend it anytime, not just not-detox time. And peaches over yogurt was a snack I used to eat <em>all the time</em> when I was a kid.<br /><br />So, in adddition to May being I Love My Job Month, it's also going to be Whole, Unprocessed Foods Month. Without being too strict with either one, of course. There's no need to be a food (or positive-thinking) Nazi. </p>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-81292005820752796582007-05-08T14:49:00.000-07:002007-05-08T15:21:08.329-07:00Upon Further Reflection...I wasn't sure whether to post this here or my other blog, but thought since it was food-related, I"ll post here.<br /><br />As you know if you read <a href="http://somewhere-i-have-never-travelled.blogspot.com/">my other blog</a>, the other night I had a HUGE, over-indulgent, too-rich, fabulous dinner. It was so, so delicious.<br /><br />However, I'm continuing to pay the price for it today, in odd ways. I don't feel too bad in general (tummy is pretty much fine), but I feel oddly kind of sick about the whole thing today, the foie gras in particular. I've been trying to figure out why. I think my body just wasn't used to so much rich food, so I'm feeling sluggish and tired and kind of sick today. But I just keep remembering the foie gras, and it kind of makes me want to throw up (just being truthful here). Both from the taste (WAY too meaty and rich) and also I know what it is, and I just feel kind of bad about it. I don't know why it's any different than beef or chicken or anything else. I didn't feel too bad about eating the quail, although I cringe if I think about it too much. I don't really have any 'reason' for feeling bad -- I just do. Not exactly guilty -- just bad. Uncomfortable. I'm not sure why I'm having a such a strong reaction.<br /><br />And, while I <em>loved loved loved</em> the cheese course and was positively giddy over it, I think it was too much of a good thing (as was the whole dinner). It was a lot of cheese. Don't get me wrong - it was fab, but I think I ate two or three bites too many. It's like, I can almost feel my cells protesting. The funny thing is, I really don't even feel guilty - it's not like I'm saying to myself, I shouldn't have eaten all of it. I'm just noticing how I am actually<em> feeling</em> today.<br /><br />So this makes me think about how I've been eating the past couple of months. I've been doing some experimenting with my diet. Nothing too extreme, just trying this and that to try and pinpoint the tummy upsetters. I've come to the conclusion that wheat is a culprit. Also, raw vegetables, and excess sugar. And, strangely, gum.<br /><br />But I realize that once I figured out that wheat was really hurting my stomach, I went the other direction in trying to soothe myself and have been eating a lot of dairy products (as in, "I can't have wheat, but goddammit, I can have dairy!"). This also doesn't feel too good, but in a different way. My head is a little stuffy, I've been having a harder time sleeping, I feel a little more sluggish overall. I just feel kind of... murky. Internally. That makes no sense, but it's kind of how I'm feeling.<br /><br />All this brings me to that tired old conclusion: moderation in everything. Even with wheat -- I had a half-piece of bread (spread with amazing butter) last night, and it was okay. I know that when I eat things like cottage cheese and low-sugar yogurt, I feel good (I even feel fine about full-fat yogurt). I can feel good about really great cheese now and again. I actually prefer soy and rice milk for smoothies, soups, etc., but soy cheese? Why bother. I love chocolate and jelly beans... but again, too much of a good thing isn't always a good thing.<br /><br />I guess what I'm trying to say is that the excess of last night makes me realize how much I really <strong><em>do</em></strong> want to practice moderation in my everyday diet, and really observe how I feel about what I eat. It really is important, what goes in your body. I'd like to continue to <em>increase</em> things like fresh fruit, whole grains, colorful veggies, low-fat dairy and soy products. I'm not going to worry so much about decreasing things - I really don't want to trick myself into feeling <em>restricted</em>, and then start to feel <em>deprived,</em> and then the whole thing goes to hell and I'm back to where I started.<br /><br />But what about just making sure I have yummy yogurt for snacks at work? And nuts and dried berries? And making extra dinner so I have a healthy lunch the next day? Stuff I already try to do, but I like the idea of being more conscious about it.<br /><br />And then, every once inawhile, I've got to have that Roaring Forties blue cheese. Because life is too short to miss out on the good cheese.Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-64355624009441840832007-05-08T09:42:00.000-07:002008-12-09T04:37:00.336-08:00Lemon Meringue<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyiuGE6OXlrkJhjMJpUY14PwzLtEClIiL-aUOJdpsqTsqfFPBG8GQA_pZPtqkbQ41muqHAdl9FLhFjTcnGQX2feNMlWoAwvRg3lsjkC8HHy6dC9QeJ1vuU4DafzmgP7ObB8nF3pSHFi3s/s1600-h/Lemon+Meringue.jpg"><img id="BLOGGER_PHOTO_ID_5062231254239285634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcyiuGE6OXlrkJhjMJpUY14PwzLtEClIiL-aUOJdpsqTsqfFPBG8GQA_pZPtqkbQ41muqHAdl9FLhFjTcnGQX2feNMlWoAwvRg3lsjkC8HHy6dC9QeJ1vuU4DafzmgP7ObB8nF3pSHFi3s/s400/Lemon+Meringue.jpg" border="0" /></a> I had some fresh lemons from Nicki, so decided to make a lemon meringue pie.<br /><br />Yum.<br /><br />Fresh lemons, home-farmed eggs (from Dad), piles of meringue. I ask you, does it get any better? No. No, it does not.Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-17685437680804137582007-04-24T20:40:00.000-07:002008-12-09T04:37:00.500-08:00My Favorite Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXO3fso19B7DsIhynpbGotDgh5Dow5mJooZVmoD-YY9lL_LzYu24FwQcvUgxS8Nj0hQp4TbZt0KHnxU8vrD4FoWA_VzT_TGcR_KPm6Tuf33uqAu0GN0b1DIwbplZbfEiupwB7iSy4qWq4/s1600-h/My+Favorite+Salad.jpg"><img id="BLOGGER_PHOTO_ID_5057205674351529890" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxXO3fso19B7DsIhynpbGotDgh5Dow5mJooZVmoD-YY9lL_LzYu24FwQcvUgxS8Nj0hQp4TbZt0KHnxU8vrD4FoWA_VzT_TGcR_KPm6Tuf33uqAu0GN0b1DIwbplZbfEiupwB7iSy4qWq4/s400/My+Favorite+Salad.jpg" border="0" /></a><br /><div>This is my all-time favorite salad. It's a really, really hard recipe, too. Here's what you do:</div><div></div><div></div><div> </div><div>You go to Trader Joe's (or any grocery) and buy:</div><div>1 bag salad (I like baby greens)</div><div>1 container crumbled gorgonzola or other yummy blue cheese</div><div>1 package toasted, candied pecans</div><div>1 package dried cranberries</div><div>1 bottle raspberry dressing (perhaps a vinaigrette)</div><div></div><div></div><div> </div><div>Get a big bowl or plate. Put a few handfuls of greens on the plate. Generously sprinkle blue cheese and cranberries over the top. Get out a cutting board and a sharp knife. Chop up the nuts into smaller chunks (not too small). Sprinkle these (again, be generous!) over the top. Either serve dressing on the side, or toss with dressing (my usual choice). Serve.</div><div></div><div></div><div> </div><div>Oh, what's so hard about the recipe? The hard part is not stuffing the salad into your mouth in gigantic bites because it's so good you just can't believe it. </div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-26536336175759484582007-04-20T08:40:00.000-07:002008-12-09T04:37:00.781-08:00Asparagus Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKO2B8ZQ8Vky9y6yVN0THqRYEbA7HrDwAcfNHk-nkM5Vvi9c51DbyNOdbl8RwPvsHfcJVG7bLRia3qUbN7Yju0upM6M5qYuoMBUh_UEnbqvhSifJevdPabrF14lAUAe_yrG31B7Z0FvE-S/s1600-h/asparagus.jpg"><img id="BLOGGER_PHOTO_ID_5055536004770112818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKO2B8ZQ8Vky9y6yVN0THqRYEbA7HrDwAcfNHk-nkM5Vvi9c51DbyNOdbl8RwPvsHfcJVG7bLRia3qUbN7Yju0upM6M5qYuoMBUh_UEnbqvhSifJevdPabrF14lAUAe_yrG31B7Z0FvE-S/s400/asparagus.jpg" border="0" /></a> It's officially asparagus season, not that you would know it from the local Albertson's. I hate their produce selection. I hope to go over to <a href="http://www.berkeleybowl.com/">Berkeley Bowl</a> sometime this weekend and get a bundle of artichokes and maybe some more asparagus. I love the little pencil spears, cooked 'till bright green, served with a little lemon, maybe a little garlic mayonnaise.<br /><br />I remember the first time I made asparagus. It was probably just a year or two after I moved here. We didn't have asparagus much when I was growing up, so it was sort of a mystery. I made some recipe that called for a lemon cream sauce to be poured over the top of the spears. I think I'd overcooked them. And the sauce was lumpy. Not a good way to to start off my asparagus experience.<br /><br />However, somehow, miraculously, my cooking skills have improved since then. I now know when to take asparagus off the heat, and to plunge into cold water to stop the cooking. I don't make crummy sauces much (or sauces at all). I do, however love to make soup. I made asparagus soup with parmesan croutons last night.<br /><br />It was very easy. Simmer 2 pounds of asparagus with 1 large chopped onion and a bay leaf, in stock, for an hour. Take out bay leaf. Blend. Season with salt, pepper, white pepper, a few drops lemon juice. Add some cream or milk if you like. I used soy milk.<br /><br />So, my skills have improved. Except for one little thing. I can never remember to take out the bay leaf when I blend things. So here's a hint: if you notice that you've forgotten to take the bay leaf out when you're blending a soup, just keep blending until it's totally pulverized.<br /><br />And add a little extra pepper.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSf2zNFLGbEw8Tws_dpcn53g-oX3YGUkq7wnrW66Me_IsAKvGPCJA8HSkvnuZVHg2wDZr5ENdixFlYDLv2aME1-m3MBZH3gVdTdCENW9sP_4-PWyl-lOBcyVB_BvdwoFO9rW5Aq2K8grG/s1600-h/asparagus+soup.jpg"><img id="BLOGGER_PHOTO_ID_5055535936050636066" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRSf2zNFLGbEw8Tws_dpcn53g-oX3YGUkq7wnrW66Me_IsAKvGPCJA8HSkvnuZVHg2wDZr5ENdixFlYDLv2aME1-m3MBZH3gVdTdCENW9sP_4-PWyl-lOBcyVB_BvdwoFO9rW5Aq2K8grG/s400/asparagus+soup.jpg" border="0" /></a></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-7208187723342116472007-04-17T20:00:00.000-07:002008-12-09T04:37:01.051-08:00Miso And A Good Book<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXD0t_Xc0Jh4f1qypERXl9I44Ws565zegleXdckf2VGi_sq__bXxLU4uXNhJ_R-oHtLE-2M3i6sFM5gHIbaFHp7lo_XS51UqE2Jcv0pIsOVNKjnufum_DybuqkY1owX2Jknqyk81aEhWE/s1600-h/perfect+dinner.jpg"><img id="BLOGGER_PHOTO_ID_5054597769021949298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXD0t_Xc0Jh4f1qypERXl9I44Ws565zegleXdckf2VGi_sq__bXxLU4uXNhJ_R-oHtLE-2M3i6sFM5gHIbaFHp7lo_XS51UqE2Jcv0pIsOVNKjnufum_DybuqkY1owX2Jknqyk81aEhWE/s400/perfect+dinner.jpg" border="0" /></a>Taking one's self out to dinner every once in awhile seems like one of those things adults can just <em>do</em>. I thought about going to the little diner on the corner, but I figured Japanese (next door to the diner) might feel a little better in the tummy. A little chicken <em>donburi</em>, some miso, green tea and salad (<a href="http://www.amazon.com/Search-Stones-Pilgrimage-Reason-Discovery/dp/0786860219">and a good book</a>)... pretty much perfect.<br /><br />Being an adult is pretty okay. I don't have kids (yet), I'm not a dirt-poor student. Sometimes it's pretty fun to just decide to do something and <em>do it</em>.Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-70901279658172162672007-04-15T16:50:00.000-07:002008-12-09T04:37:01.555-08:00Coffee And DoughnutsI have the best partner ever. This morning I woke up and really, really wanted coffee and doughnuts (you know how that happens sometimes?). However, we had no half-and-half, nor doughnuts. Terri hopped out of bed and, BEFORE CAFFEINE, went to the doughnut shop and convenience store and got both milk and doughnuts. <em>Before caffeine, people.</em> This is devotion.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidg0QuXRiQeQbUwC5VRW7fs457IFGbeUZqEuok57o_TL8aSxdU-WSHmycVMwCriXZ2bl0O5u8Un-iY6Oe8CL8R6Wo5TFUq4v3EAClW0zSC_Nkg8G7TZN7M9lXC4u0RHMVAUtjbW4_E28NR/s1600-h/coffee+cup.jpg"><img id="BLOGGER_PHOTO_ID_5053806734830273762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidg0QuXRiQeQbUwC5VRW7fs457IFGbeUZqEuok57o_TL8aSxdU-WSHmycVMwCriXZ2bl0O5u8Un-iY6Oe8CL8R6Wo5TFUq4v3EAClW0zSC_Nkg8G7TZN7M9lXC4u0RHMVAUtjbW4_E28NR/s400/coffee+cup.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qv_hefFX-M5QRDBhLaoHPTEzGgyk2wzMaXc30RadwSspYJyWdbgdpYPjfI3Pdm0DZoApGsZQxeO85a_bO9R9dlol-x_X99FeHnTW_5F2S775-eSf9n3HNqEuUILj_BsDFOq6dpESgO2A/s1600-h/coffee+and+donuts.jpg"><img id="BLOGGER_PHOTO_ID_5053806636046025938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Qv_hefFX-M5QRDBhLaoHPTEzGgyk2wzMaXc30RadwSspYJyWdbgdpYPjfI3Pdm0DZoApGsZQxeO85a_bO9R9dlol-x_X99FeHnTW_5F2S775-eSf9n3HNqEuUILj_BsDFOq6dpESgO2A/s400/coffee+and+donuts.jpg" border="0" /></a> And these were good doughnuts. And perfect French-press coffee. Life is good.<br /><br /><div></div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-30562580441554641072007-04-12T21:24:00.000-07:002008-12-09T04:37:01.740-08:00Vegetable Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPWpmTQ9wsgD6ThBQmTbu-sDW1dnT2VXFQbjihK0gl-xK_7EJqYtaUiFjcOjFs8EiPxhPqkXtjernNRWpCAC0EUjdsnpGvzxS-CyWoFPkdSivc2olM1XCQU7iADj4OQwCK2UtggKXbxod/s1600-h/curry.jpg"><img id="BLOGGER_PHOTO_ID_5052763972605379746" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPWpmTQ9wsgD6ThBQmTbu-sDW1dnT2VXFQbjihK0gl-xK_7EJqYtaUiFjcOjFs8EiPxhPqkXtjernNRWpCAC0EUjdsnpGvzxS-CyWoFPkdSivc2olM1XCQU7iADj4OQwCK2UtggKXbxod/s400/curry.jpg" border="0" /></a> I'm cooking this right now, as I write. It's going to get a splash of coconut milk and some peas to finish it off. It smells unbelieveably good.<br /><br />I learned a lesson, however. When toasting dry spices, do not leave them unattended. They will smoke like hell, and actually incinerate. Um.<br /><br /><em>PS: this was not the most successful recipe. It was good, but the curry was too harsh. Also, I notice that bubbling red curry sauce in low light does not make the most attractive photo. So, not exactly successful, on the whole. Better luck next time.</em><br /><div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0tag:blogger.com,1999:blog-4795723157059275174.post-13306765320388722342007-04-12T21:22:00.000-07:002008-12-09T04:37:02.358-08:00Orecchiette with Peas, Cabbage and Lemon Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTjU4DGpBvK_O-94SneotJGc5sWjn4SkvAU1IVwW_dxMkOwklSXTP7hpwLtKAMzJEKA5LkamcBHvOtREpxYvUuFdR_-MEN98giuriN_wqSOGsACXm-dD9LubcbDr5lS_aOEL44xY1bi3q/s1600-h/napa+cabbage+and+lemon+cream.jpg"><img id="BLOGGER_PHOTO_ID_5052947728486171842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguTjU4DGpBvK_O-94SneotJGc5sWjn4SkvAU1IVwW_dxMkOwklSXTP7hpwLtKAMzJEKA5LkamcBHvOtREpxYvUuFdR_-MEN98giuriN_wqSOGsACXm-dD9LubcbDr5lS_aOEL44xY1bi3q/s400/napa+cabbage+and+lemon+cream.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hGJeqOqHNTfd6jzMv-khOOqbJ-sOBYf7mhagQFPFV16_2BQvXaM1IUtoySX4yDyLBl-YSSzf-7BaBoMB4bicz6ObiayqXfU3S2SS_lLGkO5aPSj0M52gmXt733aDNLKyqJ_chyGg4k1O/s1600-h/napa+cabbage+and+lemon+cream.jpg"></a>This is my favorite pasta right now. Orecchiette, peas, napa cabbage simmered in a light lemon sauce. The lemon zest with the napa cabbage is *so* good. This is seriously addictive. It's light, but with that certain flavor that just keeps you coming back for "one more bite."<br /><br /><div></div></div>Daphnehttp://www.blogger.com/profile/17253242017580395421noreply@blogger.com0