Sauteed Pea Tendrils

I've actually managed to make it to the local farmer's market each Saturday for the last month.  Husband has been not so grudgingly pushing me around in my wheelchair and I've managed to find local sources for free range eggs, grass fed beef, stone fruits, raw cheeses and exquisitely delicious salad vegetables.  I'm still not used to being able to eat a piece of fruit without hunting for the sticky label first.  I catch myself looking for it and smile when I realize that this luscious piece of fruit was just picked from a farm a few miles from my house rather than being purchased at the local big box supermarket.

One of the booths at my farmer's market specializes in Asian vegetables and one of the items that caught my attention was pea tendrils.  My friend had recommended them and I wanted something new for my evening salad so I decided to give them a whirl.  Four weeks and many many salads later I still have half of the bag left (it was a huge quantity for $4).  What to do with an excess of pea tendrils?  Try a saute!  This is now my new favorite side dish.  I loved it first try.  This is one of those loose and fast recipes so feel free to wing it on the quantities.

Ingredients
serves 1-2  they do shrink as they cook not as much as spinach but quite a bit

1-2 handfuls of pea tendrils
small wedge of lemon
1-2T good olive oil
1 small clove garlic or generous pinch of minced garlic from a jar
pinch sea salt
pinch fresh ground pepper

1. Tear the tendrils into bite size pieces.  The lovely curly ends, leaves and stems are all edible.
2. Heat oil in pan and add minced garlic and saute lightly.
3. Add pea tendrils and saute until just wilted.
4. Add a squeeze of  lemon and the salt and pepper.  Stir to incorporate ingredients.
5. Serve hot.  YUM!!

A few useful links:

Wakefield Farmer's Market : my local market

Local Harvest: easy way to find farmer's markets, farm stands and crop shares in your area

Flats Mentor Farm: the Asian specialty farm; look for the free downloadable recipe book

Pen and Pantry

One of my Facebook pals posted what appeared to be a simple request:  "OK, does anyone have any suggestions for how to make Doing The Grocery List and Meal Planning go a little bit more easily?"  Turns out the answers is a tad more complicated than I thought.

Like me she is challenged with chronic illness so memory, cognition and ease of use all come in to play here.

I have been cooking for roughly 40 years and grocery shopping for 35 years so I've been through several iterations of organization. I've used card files and binders and preprinted lists.  So after 35 years and lots   of trial and error the system I use now while not perfect, works for me.   Everyone is different so use this as a starting point and rearrange as you see fit.  

The first step is getting organized.  This takes a bit of work but it pays off in the long run since it makes taking weekly inventory much much easier.

1. Put like items next to each other in the pantry and the fridge.  Cans of soup on one shelf and bags of rice and pasta on another.
2. Pick out your favorite cookbooks and put sticky markers on the recipes that you like or want to try or print out the recipes from the internet for the week.  I've started keeping my internet printouts in a three ring binder.
3. I often borrow cookbooks from the library.  If I like lots of recipes from it then I buy my own copy from Amazon.  The first thing I do when I receive them is put sticky markers in it.  I've also traded cookbooks I no longer use with my foodie friends and I get a free "new" cookbook in exchange.
4. Once a year remove items from your pantry that haven't been used and donate them to the food pantry.  This keeps stuff from expiring and slows down food hording.  I kid you not, when I cleaned out my MIL kitchen, I found jello packets from the 1970s and cans of vegetables that were ready to explode (the ends of the tins were pushed out). 
5. Once a month remove the bio experiments from the fridge.  When I was well I used to do this weekly but now it occurs every other month or so and yes sometimes a hazmat suit is required.

http://thefridgemedia.com/food-for-thought/cleaning-out-the-fridge-top-albums-through-june-volume-4

Okay.  Now you are somewhat organized.  You have cookbooks and recipes you like.  Your food is organized now you are all set to start a routine of some sort.  In my case (when I'm well enough) I sit down once a week and come up with three meals to cook from "scratch" and a couple of emergency backups.

What do I mean?  The from scratch meals are the ones from the recipes and cookbooks.  The emergency meals are wicked easy meals that I don't need a recipe for and that can sit on a fridge shelf for several weeks without going bad, such as hermetically sealed ham for a ham and bean dinner or hermetically sealed pulled pork for pulled pork sandwiches.  Cans of soup and chili are other good emergency foods.

Here are the steps for the once a week sit down:

1. Decide on the meals and make an ingredient list from the recipes.
2. Write down on a separate list the meal name, cookbook name and page number if applicable.  (this is because my memory is now so bad and I have so many cookbooks I often can't remember where the damn recipe is that I want to cook)
3. Here is where the pantry organization comes in
1. Take inventory of what you have.
2. Compare it to the ingredient list.
3. Make a grocery list of what is missing.
4. Then go through the other meals:  What is missing for breakfast, lunch, snacks, cats, household items?
5. One of the weirdo things I do with my shopping list is divide it up into six boxes representing the different departments: produce, meats, dairy, canned goods, frozen, other.  This stops me from finding something at the bottom of my list that sits next to the market entrance where I came in an hour ago.  At least when I skip an item I don't make it out of the isle before figuring out I have to turn around and go back.

Once you do this for a while you'll figure out which recipes you make frequently and what you go through often.  I keep certain items stocked on the shelves that I know I'll use sometime in the next few weeks.  This allows me to adjust for company; give my kid free range to cook for himself and be spontaneous if I feel like it.  Keeping stocked up on staples also allows you to pick these up in bulk or on sale.

Here is a partial list of my pantry staples:

• Rice: brown, white, basmati, wild rice mix, risotto mixes and Lundberg rice mixes.
• Pastas: GF and regular elbows, ziti and spaghetti
• Cooking oils: olive, grape, coconut and special fancy dipping oil for bread
• Cooking wines and vinegars: white, sherry, Marsala, Bragg's apple cider
• Canned veg: pasta sauce, toms, tomato paste, beets, black beans, northern white beans, lentils, jalapenos
• Canned fruit: pears, peaches, cranberry sauce
• Other cans: soups, evaporated milk (for a specific recipe that I make often)
• Aseptic packages: chicken stock, soups and gravies
• Freezer: diced onion, sliced carrots, green beans, corn, peas, broccoli, Brussel sprouts, garlic cubes
• Baking shelf: sugars, flours, corn starch, etc

Remember any new habit takes about a month to take hold so keep at it for 30 days and then rearrange to suit yourself.

And now for some shortcuts.  

Hang a white board near the fridge or pantry and write down stuff as you use it up. I've found this to be a fantastic memory aid.

http://pollyvousfrancais.blogspot.com/2010/05/french-grocery-list.html

If you shop through an online delivery service such as Peapod they will keep your grocery lists for you.  You can use this as a memory aid to check your invenotry and see if you need to restock.

Make extra and either freeze it or eat it for lunch the next day.  If you make a roast buy a large one and then use the extra for a different meal the next day such as tacos or stew.

Also, while doing research for this blog post I found The Ultimate Grocery List here courtesy of grocerylists.org  Love the sense of humor.  Check out the 'carcinogens" list.  If you Google grocery lists under images there are tons to choose from or you can go high tech and use your crackberry.


Remember if something isn't working for you, sit back and think about how it isn't working and then change it to suit you.  Play with things.  I came up with the emergency meals for those unexpected days when I don't have the energy to make even a simple meal.  I use the meal list with references because of my crappy memory."

Tuna Salad

I just invented this one today.  The flavors complement each other so nicely I wanted to share.   This salad goes great with a glass of nice cold carrot juice.

Ingredients
serves 1

1 egg
several handfuls of spring mix salad greens
feta cheese crumbles
1/2 small tin tuna; oil or water packed; dolphin safe of course
dried dill weed
fresh ground pepper
Newman's Own Family Italian Dressing

1. Bring water to full boil then gently place egg in water so it won't crack.  I use a spoon to carefully lower it into the pot.
2. Boil egg for ten minutes exactly.  Use a timer.
3. Rinse egg under cold water for a bit then place it in a bowl of cool water while you make the rest of the salad.  You can make the egg ahead of time but I love having a slightly warm egg with my salad.
4. Cover plate with a generous portion of spring mix
5. sprinkle with feta cheese crumbles
6. Flake tuna and place in a pile on the middle of the greens.
7. Sprinkle generously with dill and fresh cracked pepper.
8. Sprinkle with dressing.
9. Remove egg from water bath and peel. 
10. Cut into four piece and arrange around the edge of the salad.

Summer Salad

I love salad.  I didn't used to but then I discovered Spring Mix which used to be called Mesclun Mix.  I love this stuff.  I've never been a fan of iceberg lettuce and now that I make my salads with other greens I adore them.  Here is a nice easy summer salad that required no chopping.  NONE!  How easy is that!?!

Ingredients
serves 1

2 handfuls of Spring Mix Organic salad out of a box/bag
Sprinkling of chopped walnuts
Sprinkling of Crasins
Sprinkling of organic goat cheese crumbles
Newman's Own Raspberry and Walnut Dressing
Fresh cracked pepper

Tuna Poached in Olive Oil

I was dubious about this one.  I found several recipes on the internet for this with most of them requiring an hour of poaching time.  From poaching salmon I thought this a bit odd so I came up with my own recipe and 20 minutes results in nicely cooked fish from a frozen slab with next to no prep time.  You don't even have to defrost the fish!

When I tasted it I was blown away.  This is really good!!  I'm not a huge tuna fan but this tastes wonderful.

If you like your tuna on the rare side, use sushi grade tuna and cook for 5 minutes per side.  If you cook it from frozen put it into the oil while the oil is still cold otherwise the oil will spray all over the place as the ice boils off.  Very dangerous!!  So put the frozen fish in the oil, put on the pan cover then heat.   Using a clear pan lid lets you keep an eye on what is going on inside the pan without having to lift the lid.

Ingredients
serves 1-4

1/2 - 1c good quality olive oil  (I used Spectrum Organic Mediterranean Olive Oil)
sprig of fresh rosemary or 1/2t dried
several sprigs of thyme or 1/4t dried
crushed clove of garlic
generous pinch salt & pepper
1-4 tuna steaks (I used albacore cut about 3/4" thick)

1. You'll need a heavy skillet with a lid for this.  Fill with about 1/2" of olive oil.
2. Add seasoning and fish.
3. Cover and heat on low so the oil just bubbles.  I used a clear lid so this was easy to monitor.  I started at a higher temp and as the oil heated up I kept turning it down so it stayed at a nice low simmer.
4. Cook for ten minutes on each side.
5. Use pan lid as a shield in case you drop the fish into the oil and splatter.  There is nothing worse than hot oil burns.   And yes, I did drop the cooked steak.  It fell apart as I was trying to get it out of the pan.

Serving suggestions:

• Serve hot with rice and garlic green beans or asparagus.
• Serve hot with a large spring mix salad with a light dressing.
• Tuna can be stored in the cooking oil and then served up flaked on top of salad.

Orange Cranberry Pork Roast

I am so happy I can finally post this recipe.  I have managed to tinker with it enough that it can be considered almost my own.  The original recipe is from one of my favorite cookbooks and I highly recommend it:  Make it Fast, Cook it Slow by Stephanie O'Dea. 

All variations of this has been gobbled up by my family.   It is supposed to feed four but between the three of us and the cat there isn't enough left for a fourth person.

It looks complicated but it is really easy to put together and of course it is a slow cooker recipe so you can go rest for at least three hours before having to get up to make some frozen veg for sides.

Ingredients:
serves 3-4

2-3lb pork loin roast
1t powdered ginger
2T cornstarch (preferably organic GMO free)
1/4t pepper
1-2T whole grain mustard
generous pinch Celtic sea salt
1c fresh or frozen cranberries
1/2c sucanat
1 clove crushed garlic or 1/4t of minced garlic out of a jar
1/3c orange juice
3-4 thin slices of fresh orange
2-3c coarsely diced sweet potato

1. Put the cornstarch, ginger and pepper in a gallon ziplock bag and mix thoroughly.
2. Grease slow cooker with some olive oil.
3. Rinse and pat dry pork roast.
4. Put roast in ziplock bag and shake around to coat all sides with cornstarch mixture.
5. Place roast in slow cooker fat side up.  Dump all extra cornstarch mixture into slow cooker with the roast.  This will act as thickener for the gravy that forms.
6. Paint mustard on top of roast with a knife.  Adjust amount to personal taste.
7. Put cranberries, juice, sugar, salt, garlic on either side of roast.
8. Lay orange slices along top of roast neatly.  This makes for a nice presentation later in addition to flavoring the roast itself.
9. Layer potatoes along each side of the roast.
10. Cook on high for 3-4 hours.
11. Remove roast and put it on serving platter.  Surround with potatoes and cranberries.
12. Scoop out sauce and put it in a gravy seperator and let sit for a few minutes.  Pour off into gravy boat leaving fat behind.  Put a few cranberries in for interest.
13. Serve with green beans or carrots.  YUM!!

If the roast hasn't been frozen by the supermarket it literally falls apart when cooked.  I've often removed it from the cooker in pieces.  This is hands down the best pork roast I've ever had.  Even my cat thinks so.

Scallop and Leak Soup

I can't believe I haven't posted for a month.  I had a real bad reaction to The Diet From Hell.  I'm just starting to feel a little better.  This illness just rips time away so fast.  Too make up for my absence I have two new recipes, Scallop and Leak Soup and Orange Cranberry Pork Roast.

The soup is a variation on Icky Tummy Soup.   It is a basic broth with contents that can be tinkered with endlessly.  The broth has to be light so as not to take away from the flavor of the contents.  My favorite broth is Pacific Foods which I cut with water.  Swanson makes a decent broth that is a cheaper but non organic alternative.  I don't think the Swanson would need to be cut with water however.  Another alternative is saving up home made broth and freezing it for later use.  Again this is light enough that it doesn't need to be cut.  Or at least mine is anyway.

Ingredients:
serves 1

1/2c Pacific Foods Organic Free Range Chicken Broth + 3/4c water
                                        or
2c chicken broth

1t GF Tamari sauce
generous pinch of salt
2" length of leak
1" cube of fresh ginger or 1/2t of minced ginger out of a jar
1/4t of minced garlic out of a jar
6 large scallops
handful of rice stick noodles

1. Put broth, water, tamari, garlic, salt in pan and bring to boil.
2. Cut leak into matchsticks or rounds or half moons and add to broth.
3. Cut fresh ginger into skinny matchsticks and add to broth.
4. Add scallops.
5. Cook for 3-5 minutes.  I used frozen scallops so they took about five minutes to cook through.  Scallops are easy to overcook and become tough and chewy.  To check fish one out and cut in half.  It should no longer be translucent in the center.
6. Taste broth and adjust seasoning to taste.  I like ginger and garlic and soy so I'm heavy handed with these.
7. Toss in the rice stick noodles.  The soup is done when the noodles go soft which happens in seconds.

Variations on a Theme

• Add some lemongrass matchsticks.
• No leaks?  Use scallions instead.
• Sprinkle fresh parsley leaves on top.
• Use other fish such as Salmon, Halibut and/or shrimp.  They can be combined for extra awesomeness. If using a larger piece of frozen fish adjust cooking time.  Fish will flake easily with a fork when done.
• Use tofu instead of fish.  Not completely vegetarian but tastes good none the less.
• Use leftover or frozen rice instead of noodles.  Just add prior to adding fish.  Not overcooking the fish is very important to the quality of this dish.
• You can also use Udon or Soba noodles instead of the rick stick but these contain wheat.  Add them at the appropriate time to let them cook through without over cooking the fish.