It’s the little things…

In no particular order am I thankful for these things from the past week. My family and friends are ALWAYS a given. Without my loved ones surrounding me I would not be who I am, and every day I feel gratitude for them.  This reflection is to acknowledge the little things… The things that will pass you by without you noticing if you move too fast in life. We all face some sort of challenge every day. It is my strong belief that little nuggets of pure good comes along to show us that all is well with the world and life will go on. No matter what.

This little guy. Christine called me on her way out of town to ask if I would water her garden. Sure thing! Once there I found this cute ladybug on a gigantic sunflower and something possessed me to run home to fetch my camera. When I got back he was still there as if though he knew I would come back for him. I could’nt  believe it. If i kiss him do you think he will turn into a prince?

My Button-Cap Chanterelle’s arrived from Mikuni Wild Harvest which caused a day of reminiscing childhood memories and time spent in the kitchen with a glass (or three) of good wine in hand. Future post on my creations to come shortly… I just have to eat some of it first. And finish my wine.

Man fabric. While taking a stroll thru downtown Glenwood Springs  on Saturday morning I spotted some awesome fabric in a storefront window. I walked inside and asked if they had any scraps to that “cartoon looking fabric” in the front window. The lady behind the counter looked puzzled for a while and then said: “OH! Our MAN FABRIC! You come with me, and I will show you.” I’m still giggling about this.

This view coming down Boyscout Trail on the south rim of Glenwood Canyon. What a blast that was, and an awesome workout too. Very happy to be alive :-) .

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Awesome beer from the Brewpub in Glenwood Springs. CO. Not sure how many pints of this nut-brown I have downed over the years, but  I just busted my “donkey behind” as the kiddo would call it - (but  you get it - my ass) – on an 8-mile mountain bike ride. Conveniently, the last part of the single track  is a steep descent that ends very close to my fave beer place – the Brewpup. Never has this nut brown tasted so good.

Will you join me every week in reflecting on good things that have come your way?

Tofu Scramble Lettuce Cups

Being surrounded by all of the beautiful fresh vegetables at the Glenwood Community Garden last week insipred me to cook up at vegetable – tofu scramble to be served in lettuce cups. The timing is perfect. I will be returning to work tomorrow after enjoying a week vacation and need to prepare some quick, healthy and easy lunches to go. These lettuce cups could not be any easier, and makes for a quick assembly at the office. They also make for a great picnic lunch to be enjoyed on hikes, bike rides and other outdoor adventures.

Ingredients:

  • 2 Tbs vegetable oil
  • 1/2 red onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and julienned cut
  • 1 medium zucchini, julienned cut
  • 1 pound pressed tofu
  • small bunch cilantro
  • 1/4 cup soy sauce
  • a few splashes toasted sesame oil
  • juice from 1/2 pressed lime

Start by pressing the tofu to remove as much liquid as possible. This will allow for more flavor to infuse the tofu while cooking. Allow for  roughly 20 minutes for a drier tofu, so go ahead and start cooking the vegetables in the meantime.

Heat the oil over medium-high heat then sautee the onion for 5-7 minutes, or until translucent. Move to the side in the pan and add minced garlic. Sautee for about 2 minutes, then move to the side along with the onion. Add carrots and zucchini and sautee until slightly browned. There is a lot of water in both of these veggies, so allow for 15 minutes or so to complete this step. Browned food tastes good, so be sure to take your time with this step to allow for as much water as possible to evaporate from your scramble.

Now add the dry, pressed tofu and continue to sautee for another five minutes until the tofu is also browned. Using a spatula to bring the onion/garlic mix to your party. Add chopped cilantro, soy sauce, sesame oil and sesame seeds. Heat through for a few minutes. Remove from heat and squeeze in lime.

Serve in iceberg lettuce cups and enjoy a light, healthy and delicious meal full with a ton of flavor!

Building Community Through Gardening

My daughter and I have been invited by our dear friend Christine to come see her plot at the Glenwood Community Garden. As we enter the Garden we are asked by a garden gnome to kindly stay on the path. There is something very calming about being out here, everything seems to be in a zen state and like minded people who have come here this evening to harvest, weed and socialise are  smiling at us as we make our way over to Christine’s plot. This is her favorite part of being part of a gardening community; the friendliness and knowledge of everyone. She loves that they are all there for one common reason; to grow organic veggies and fruit. As we walk, we talk:

What exactly is a community garden is, and how does it work?
Community garden is a group of people with the same interest in mind. A place to grow veggies, fruits, etc and learn from one another.  The Glenwood Community Garden is an organic garden and there are restriction on what can be used for  fertilizer and insect and  weed control. We also sustain our own beehive to help with pollination of our plants. Many of us live in condo’s,  apartments, or have small yards  that are not enough to actually grow food.  So the community garden is an  great way to get your garden going.

What first sparked your interest in  joining a community garden?
I really wanted to grow veggies and herbs.  I had tried at home in  pots and such with no avail.  I also wanted my  daughter to see how food  grows and get her excited about it as well.

What do you grow in your garden, and have you found that by growing your own produce you are feeding your family more health  conscious meals?
This year, I am growing, tomatoes, lettuce, green beans, peppers, strawberries, corn, cucumbers, carrots, radishes, potatoes, peas and  squash.  And  yes – we are eating healthier now. I’d rather go to the garden t0 grab some lettuce, carrots,  tomatoes, and radishes and make a delicious salad then go to a restaurant  or store and get something else.

What is the favorite thing you have cooked using ingredients from your  garden?
Well, I love my salads with my fresh veggies and grilled chicken but I can not wait until the corn is ready. I can’t wait to sink my teeth into those delicious cobs.

How much time does it take to first plant, then maintain a plot of your  size?
The plot is 10 x 15.  2010, my first year as a gardener, I did not really know what I was getting into. I had tilled the entire garden with a shovel, which took about an hour and a 1/2.  Then adding manure and  compost and tilling that into the soil, which also took about the same  amount of time. Then planting seeds, not in any particular order took about 1 hour. I would say I spent probably 4 to 5 hours for prep time in the garden.  I water every other day and weed, always weeding… which takes about an hour or so.  I had a really difficult year.  I went through 9 tomato and 6 pepper plants, either from frost or disease. The corn never really got any cobs on it, my squash did really well, but not the cucumbers. Carrots and radishes, didn’t get big. I did not know about fertilizers or pest control, so I definitely struggled the first year.
After that first year I decided to do some research during the winter months.  I wanted to grow in 2011, but it was a lot of work for little return in 2010.  So I researched the different plants that grow best in high altitude, what is best to plant, different green houses, organic weed-, pest control and fertilizers.  I just wanted my garden to do much better then the previous year. I also picked the brains of some of the gardeners that had amazing gardens. They are usually a wealth of knowledge and willing to share!!
2011 so far has been a great year.  My veggies are growing amazing, I am going to have to change a few things up and try some new tactics in 2012, but I am excited for the process.  This year, I have spend much more time in the garden and it shows. I still go over every other day, unless it is unusually hot.

How much does it cost to keep your slot, and have  you saved money on produce since starting the garden?
The cost of the plot is $30 a year.  I definitely have saved this summer.  I don’t buy nearly as much veggies as I did in previous years, because I have a garden I can get them from and I KNOW that they are organic!

Glenwood Community Gardens are partially funded by the Rotary Clubs of Glenwood Springs, Colorado. If you visit their website www.glenwoodcommunitygarden.org you will see that their mission statement is to grow CROPS: Commitment to our gardening community with Rules to benefit the gardens, Organic principles to maintain our health, Participation for the success of all, and the sharing of knowlegde and food with others.
They contribute to the comminity not only by allowing people without a yard at home to grow, but also incourage all excess produce from the gardens to be donated via a Foodshare Program
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High Altitude Baking and Boiling

Never had I heard of altitude affecting how to make food until I moved to the Colorado Rocky Mountains from sea-level in Sweden. It did, however; become apparent very quickly that something was different up here. So I did some research and here are my findings, which may become useful to you as well if cooking or baking above 3,000 feet (914 meters).

Because the air is thinner and there is less air pressure at altitude there are lower boiling points, more rapid rising and quicker evaporation to be considered. By resorting to these simple steps you can save yourself some kitchen disasters.

  • Add one to two tablespoons to each cup of liquid ingredient. This will help compensate for the speedy evaporation process due to dryer, thinner air
  • Adjust baking powder and/or baking soda by reducing one quarter of the original recipe. At altitude, dough will rise quicker than at sealevel which can cause the small gas bubbles to break and result in a deflated dough.
  • Reduce sugar by two tablespoons for each cup that your recipe calls for. Sugar can also damage your dough and cause the same deflation as leavening agents.
  • Account for just a little bit longer of a cooking time when boiling or steaming foods and also when baking dense dough/battered cakes in the oven. This is because as mentioned above the boiling point is lower at higher altitude and as a result some added on cooking time might be required. See exact chart below:
Altitude
US
Boiling Point °F Altitude Metric Boiling Point °C
Sea-level
212
Sea-level 100
3,000 feet 206.7 914.4 Meters 97.06
5,000 feet 203.2 1524 Meters 95.12
7,000 feet
199
2134 Meters 92.78
10,000 feet 194.7 3048 Meters 90.39

So there you have it, not that complicated – right?! If you have any additional tips or comments on high altitude baking and cooking please share your thoughts.

*Photo curtesy of Dahn Affelin

Lemony Risotto with Green Peas and Asparagus!

Ah risotto… one of the ultimate Italian comfort foods. Something unbeknownst to me made me crave it earlier this week and even though I usually prefer to chow on risotto in the winter months I could not let the thought of the creamy, tasty dish go. Then I remembered this fresh and lemony recipe towards the back of my little black book of food, and it was on like Donkey Kong! This is the perfect weekend dish… glass of wine in hand, slowly stirring that Arborio rice to risotto perfection.

Printer Friendly Recipe

Printer Friendly Recipe – Metric

Ingredients (makes 6 servings):

  • 1 1/2 Tbs olive oil
  • 1 1/2 Tbs unsalted butter
  • 3 cups chopped leeks, white and light green parts
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cups dry white wine
  • 4 to 5 cups simmering chicken stock
  • 1 pound thin asparagus
  • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
  • 1 Tbs freshly grated lemon juice
  • 1/3 cup mascarpone cheese
  • 1/2 cup freshly grated Parmesan, plus extra for serving

Directions:

1. Get this party started by setting you your workstation and do your preparation work. You will need one stock pot for your stock, one for the risotto and a third for your asparagus. Set your stock pot on a low simmer and start water for the asparagus. While waiting for both to heat up, chop the fennel and the leeks and set aside. Mix lemon juice and mascarpone cheese in a small mixing bowl and set aside. Cut the asparagus on the diagonal and drop into boiling water once ready. Boil for circa 3 minutes, then remove from water, drain and set aside.

2. Heat olive oil in pan, saute leeks and fennel for about 3 minutes. Toast rice for another 2 to 3 minutes making sure not to brown the rice, but be sure to coat it all with oil. Add wine. You should hear a sizzle in the pan as you add the wine to the rice and onion mixture. Let almost evaporate, then start adding simmering broth to the pan one ladle at a time. Stir the rice gently with a wooden spoon and keep this up until the liquid once again is near evaporated. Repeat this process – add liquid, stir, reduce down, add liquid, stir, reduce down… you get the picture. After circa 15 minutes fold in the steamed asparagus and your peas – continue to cook for another 5 minutes. The risotto is done when slightly al dente yet smooth and creamy.

3. Remove from heat and fold in Parmesan cheese and lemony mascarpone cheese.

Serve on a warm, flat plate and when eating risotto start from the outside of the plate and work your way in. This is because risotto cools down quickly, and that the dish will become cool around the edges first.

The cost for this dish as broken down per serving is only $2.23

Item Price For amount used in recipe
Arborio Rice $5.45 $1.09
Mascarpone $4.49 $2.25
Asparagus $3.05 $3.05
Fennel $2.99 $2.99
Leeks $1.99 $1.99
Frozen Peas $1.00 $1.00
Lemon $1.00 $1.00
White wine $9.99 $2.50
$19.97 $13.37
 Per serving: $2.23

Items already in pantry were unsalted butter and parmesan cheese

Recipe source: Spring Green Risotto, Ina Garten, FoodNetwork

How To Poach An Egg!

Oh my God Becky, look at that… Poached Egg! I am so stoked that this actually worked.

As you might remember I took a vow to try and post one new thing each week of 2011, and for 1/52 I decided to tackle the poached egg. I spent some time Googling  this daunting task and here for you is my sequence of events for egg poaching.

Start by gently cracking the egg in a small bowl. By doing this you reduce the risk of the egg breaking while cracking it straight into simmering water.

Add water to a pan and add 2 tablespoons vinegar and a dash of salt. Heat the water to a low simmering temperature, and with a spoon create a small whirpool in the pan. Gently dump the egg into the center of the whirpool and wait.

Let the egg poach in the water for 2 to 3 minutes.

See the difference? It’s time to fish the egg outta there.

Use a slotted spoon to gently remove the egg from the water and place on a paper towel to drain the vinegar water off the egg.

Move egg from paper towel to plate and serve. I no longer have an excuse to not try to make Eggs Benedict for breakfast, which is one of my favorite breakfast dishes. Good luck, and let me know how your poached egg turns out.

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