Saturday, August 26, 2017

Seeing Red

South Carolina red grits and red peas added extra goodness to this Cajun shrimp and vegetable meal.  The grits were stone ground and stored in the refrigerated section of the natural food store. The red peas were grown near Columbia.  The bi-color corn (cut off the cob) and fennel were grown local in Maryland.  The tomatoes and oregano were from my West Virginia yard.

I first cut the tails and shells from the jumbo shrimp and simmer in 1 cup of water before straining and discarding the shells.  This provides a delicious base for the grits without toughening the actual shrimp.  I precooked the red peas (a dry bean) prior to adding to the saucepan.

Cajun Shrimp, Grits and Peas

(Serves 2-3) 

Peel shrimp and remove tails.
12 jumbo raw shrimp with tails

Simmer shrimp shells and tails in water for about 15 minutes.  Strain broth and discard shells and tails.
1 cup water

Saute onion, celery, peppers, garlic and fennel in olive oil.  Add shrimp and saute for 2 minutes on each side.  Remove shrimp and reserve.
3 tablespoon onion, diced
3 tablespoon celery, diced
3 tablespoon orange peppers, seeded and diced
2 garlic cloves, minced
3 tablespoon fennel, diced
1 teaspoon olive oil
12 reserved raw shrimp

Add seasoning to vegetable mixture.
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch white pepper
Pinch cayenne
Pinch dried thyme
Pinch dried oregano

Add water.  Bring to a boil.
1 cup water

Add grits to water and bring to a boil.  Turn heat to simmer.  Cover and cook for 20 minutes.
1/4 cup stone ground red grits 

Stir in corn, tomatoes, peas, salt and shrimp.
1 ear of corn, cooked and cut off the cob
1/2 cup diced fresh tomatoes
1/3 cup red peas, cooked
12 reserved cooked shrimp
Cracked sea salt

Garnish with snipped oregano.
Fresh oregano, snipped


Wednesday, August 23, 2017

Testing the "Power" Waffle

My protein rich and balanced breakfast featuring this multigrain waffle from Miami's Seaspice Restaurant Executive Chef Angel Leon kept me energetic throughout the morning and through my noon aerobics class.  His are prettier:  

Mine were delightfully crisp and tasty.  One waffle I enjoyed with a sunny side up egg, the other with some homemade cranberry chutney.  I'd love that drizzle of glaze that appears in the restaurant photo!

I love the variety of grains and seeds that are in the recipe.  Since I grind my own flours using the variety of grains I have on hand, this recipe was a perfect fit.

Here is the recipe:

Seaspice Power Waffles

Serves 4 (Two 6 inch waffles) each

Buttermilk 409 gram
Butter, melted 84 gram
Eggs 2 each

All Purpose Flour 216 gram
Sugar 27 gram
Baking powder 11 gram
Baking soda 6 gram
Cinnamon, ground 1 gram
Oats 30 gram
Quinoa, ground 45 gram
Flaxseed, ground 20 gram
Hemp seeds 15 gram

Whisk together wet ingredients.
Mix the dry ingredients.
Slowly add the wet to dry, mix just until combined.
Spray the waffle machine with pan spray, pour 1/4 cup of the waffle mix per waffle square.
Let it cook.

For more information, contact:
Heidi Malaret
Account Executive, TARA, Ink.

1666 Kennedy Causeway Suite 703 l 33141 l P 305.864.3434

Wednesday, August 16, 2017

Incircling a Scone

Seems my patience ran out when my seed grinder quit, so I turned the scones into cookies.  These Almond and Quinoa Pastries were inspired by this recipe from Clean EatingMy counter top flour mill helps me much in controlling my inventory of grains, but I'm thinking a should not try to grind whole almonds again in a seed grinder.

Almond-Quinoa Cookies

(11 Cookies)

Mix dry ingredients in a separate bowl.
2 cups almond flour
1/2 cup quinoa flour
2 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt

In bowl of electric mixer, beat eggs until frothy.  Add honey, oil and vanilla.
2 eggs
1/4 cup honey
2 tablespoon olive oil
1/2 teaspoon vanilla

Drop by 2 tablespoon scoops onto parchment lined baking sheet.

Garnish with cherry halves.
1/2 cup bing cherries, pitted and halved

Bake at 350 F. for 15 minutes.

This was breakfast, when I ate 1 cookie, a bowl of Greek Yogurt, a glass of milk and a handful of cherries!


Tuesday, August 8, 2017

Exquisite Enhancement of Homemade Bread

Homemade bread fresh from the oven can enhance any meal.  This recipe from King Arthur is soft and delicious-filled with garlic, basil, sun dried tomatoes and cheese.  Mine is made with 1/2 whole wheat flour, ground from freshly ground wheat berries in my counter top flour mill.

Pane Bianco

(1 loaf)

Scald milk.  Cool to 125 F.
1/2 cup skim milk

In bowl of electric mixer with dough hook in place, mix flour and yeast.
1 cup whole wheat flour
2 teaspoon instant dry yeast

Slowly add milk and water.  Beat 2 minutes at medium speed.
3 tablespoon water (125F degrees)

Add 1/2 cup flour, salt, egg and oil.  Beat at low speed 2 minutes.
1/2 cup whole wheat flour
1/2 teaspoon salt
1 egg (soaked in warm water)
3 tablespoon olive oil

Gradually add remaining flour, kneading at low speed until dough leaves sides of bowl, about 8 minutes.
1 1/2 cup all purpose flour

Place dough in bowl greased with olive oil spray.  Turn to coat.  Cover and let rise at room temperature for 45 minutes.  

Meanwhile, pour boiling water over tomatoes and let sit for 10 minutes.
1/2 cup snipped sun dried tomatoes
Drain tomatoes.  Place tomatoes on a clean dish cloth.  Roll and squeeze out moisture.

Punch dough down.  On floured surface, pat dough to a 20 X 8 inch rectangle.  Cover dough with tomatoes, cheese, garlic and basil to within about 1/2 inch from edges.  Roll dough.  Pinch edges.  Place seam side down on a parchment lined baking dish.
3/4 cup shredded cheese (I used Asiago, Parmigiana and Aged Cheddar)
1 tablespoon garlic, minced
3 tablespoon fresh basil, snipped

With kitchen sheers, cut down the center of the dough lengthwise to within 1/2 edge from edges.  Shape dough into an S shape;  place edges together under center, arranging dough into a figure 8.  Cover and let rest 45 minutes.

Bake in 350 F. oven for 35 minutes.  Turn oven to broil to brown the top.

Cool on wire rack.




Monday, August 7, 2017

Summer Subtlety

It was a meal fit for a queen:  Summer Crab Salad and Chocolate Cherry Muffin served by the lake on a gorgeous August day.  

To a nice variety of sauteed and raw vegetables, I added a small amount of cooked orecchietta pasta.  While the wild crab is pricey, I portioned it into 8 meals-froze 3/4 of the 1 pound can in 3 (2 serving) size meal containers.  The crab flaked nicely and easily mixed with the vegetables and herbs.  The sauteed vegetables are an assortment of farmers market finds (squash, broccoli, pepper, fennel, green onion and garlic.  I garnished with my own home grown cucumbers, tomatoes and fresh snipped herbs.  I did not add dressing to my salad.

The muffin recipe is based on one from  

Chocolate Cherry Muffins

(Makes 8)

Beat egg and sugar in bowl of electric mixer.
3 tablespoon sugar
1 egg

Mix dry ingredients, flours, cocoa, baking powder, baking soda and salt in a separate bowl.  Mix in chocolate and cherries.
1 cup 3 tablespoon whole wheat flour
1 cup 3 tablespoon all purpose flour
3 tablespoon unseeted cocoa (not the Dutch processed kind)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup 60% cacao chocolate, chopped
3/4 cup chopped fresh cherries

In another container, mix yogurt, milk, oil and extract.
1/2 cup plain nonfat yogurt
1/4 cup skim milk
3 tablespoon olive oil
1/2 teaspoon almond extract 

Alternately add dry ingredients and liquid ingredients to mixer, stirring just until combined.

Grease muffin tin with olive oil spray.  Portion 1/4 cup  & 1 tablespoon batter into each of 8 muffin cups. Bake at 400F. for 25 minutes.  Cool on wire rack.

Our picnic today was at Jennings Randolph Lake near Elk Garden, West Virginia.  


Saturday, August 5, 2017

Competitors Yet Allies

The comradery of the farmers at the community market never ceases to amaze me.  "Even though we're competitors doesn't mean we can't help each other" says one when commenting how they help each other load fair animals they've been awarded after a competition.  I see that in my culinary sampling when my sponsor farm family (meat and poultry farmers) gather produce for the demo from other farmers.  I see that at the market when other vendors and volunteers help each other set up and tear down for the Saturday market.  I see that when one vendor publicizes another.  I see it in a form of barter when one person trades products or services for another. This group works happily together for the ultimate goal of providing healthy top quality foods for the community.

At today's market sampling we filled the fall like morning air with the aroma of curry sauce and freshly grilled vegetables.  Even some of the smallest of samplers enjoyed our offerings.   

In 2 1/2 hours at the market, we served 200 samples of Kibbi, Curry & Mid-East Vegetables.  I kept the meatballs and sauce hot in a 1 1/2 gallon commercial soup crock.

For the Mid-East Vegetables, I divided the seasonings and marinade among 6 gallon storage bags, then filled with cut vegetables yesterday.  The zipper bags were closed and I shook the vegetables to coat each with the seasonings.  When added to the hot grill today, the vegetables sizzled and the turmeric, garam masala and cumin drew customers in to sample even in the early am hour.

It's great to be a part of this terrific community.