Category Archives: Recipes

The Fava Bean

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I can’t say I am an expert re: The Fava Bean.

All I know is that one day in a little hole in the wall tapas place I had them on a salad and I thought to myself what was I eating??  They were delightful!   I actually asked the chef for the recipe and got it — but then had a terrible time sourcing the bean.  When I finally found them dried and shelled, they cooked to mush.   It was not the perfect Fava Bean experience I remembered.   I felt I had failed in fava bean 101.  This past summer I decided to get unshelled fava’s and try again.  The recipe on the side of the bag ( stewed fava beans) seemed a good place to start, the cook time was different from what I had tried before, and after adding a few additional on hand ingredients I made something rather yummy!!

I did marveled at my patience sitting on the porch stoop peeling the gosh darn things.

Sweet Potato, Kale, Sausage and Fava Bean Soup.

Cover entire bag of fava’s with water, bring to a boil, drain and rinse in cool water.   Peel.  ( to peel a pound of fava’s takes me about 45 minutes ) I usually get on the phone with a friend – hey keep me company while I peel fava’s!

Not into fava? White beans work very well in this recipe too!

Saute1/2 moon slivers of onion, 2 cloves of crushed garlic in olive oil, with rosemary, parsley and white pepper. Add italian sausage.  I use hot.  Add cubed yam, or sweet potato, 4 cups stock ( i use vegetable – chicken adds a nice richness ) plus 2 – 4 C water – the fava beans ( i used 1/2 of what I had shelled – freezing the other 1/2 ) and chopped Kale.  Simmer until done. Time varies.

This is very aromatic while it’s cooking and as you can see very very pretty to serve.

 

 

Pumpkin Weight Loss Shake

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The last thing most folks are thinking about around Thanksgiving is weight loss.

Most folks are thinking about that lovely slice of pumpkin pie!!!

There are  however delicious ways to maintain calories and keep the calories down.

Just a thought …

Take one scoop of a our super vanilla soy inch loss shake… an absolutely awesome product, high protein, high fiber, w/ luciene, an amino acid known to help one maintain lean muscle while losing fat

Add 8 oz of milk
2 TBLS of pumpkin puree – i think leftover squash could also be used
1/2 teas of pumpkin spice
dash of vanilla and cinnamon

Ice

Blend all of the above in a blender. Yum!

 

All Things Pumpkin

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I adore the things made with pumpkin this time of year. Now that its just me I don’t seem to produce a volume of things pumpkin-y, and I miss that.

I was quite taken with Soule Mama’s recent all things pumpkin sharing, uh — gotta love that seriously cute muffin pan.   I think her suggestion of how to make pumpkin seeds would be far better than mine.  Makes me want to make some!!

Thought I’d pass it on.

Amanda Soule often makes widgets for recipes she loves, throwing them up on a page – sure makes it easy to find what you are looking for that way.

The Anatomy Of A Salad

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Today the what is the anatomy of a great salad question came up again and I said ya know…. I should just post it, that way in the future it’s simply a link away!

The Anatomy Of A GREAT Salad:

purchase local and organic whenever possible.

start with salad greens – iceberg doesn’t count

add additional greens or bitter:  spinach, swiss chard, arugula, amaranth, kale, beet tops ..other?

rotate this from day to day, in other words – note: spinach is not the ONLY dark leafy green available

add fresh herbs: parsley, cilantro, dill  - other?

add 3-5 different colors of veggies: tri-color peppers, beets, carrots, purple cabbage, cucumbers, celery – cauliflower or broccoli sprinkles ( chopped fine vs florets), radishes, think color and think variety – the potential is endless – rotate this from day to day

add crunch: nuts, seeds, fried noodles

add fun: artichoke hearts, sprouts, cheese, avocado

consider also adding dried or fresh fruit

a salad combo i love to make – red leaf lettuce, baby spinach leaves, rainbow swiss chard strips, cilantro, hand sectioned grapefruit, avocado, green onion, pomegranite seeds and slivered almonds  ( seriously beautiful – this seasonal around thanksgiving – refreshing too )

another is greens, arugula, parsley mandarin orange, cucumber, red pepper w/ gorgonzola cheese and toasted walnuts

i make my salad dressings – i want to avoid sugar, artificial sweeteners and additives – in the fridge i currently have a thin buttermilk based blue cheese dressing  - i use yogurt instead of sour cream and i apply very little to a salad

another version of buttermilk salad dressing has serrano pepper in it – uh YUM!!

i make an avocado dressing also

a core vinegar and oil dressing is olive oil, modena aged balsamic vinegar, ( i use a 3/2 T oil to vinegar ratio) a small bit of prepared dijon mustard, clove of garlic smashed w/ salt and pepper rubbed into the bowl…any herb that catches your fancy …the one i have now has tarragon in it !!

LOTS of recipes online. I am certainly not a salad expert but folks seem to always enjoy them!

Voila – salad!!!

 

Do You Make Taboule?

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I get the hankering for Taboule a few times a year, perhaps it’s the “seasonal” ingredients I adore, or perhaps it’s the fact that it’s a refreshing and filling salad!!

Taboule is made with Quinoa – say KEEN _WA – a versatile high protein nutrient rich whole grain from the Andes, and one that is often tolerated by those with allergies to grain.

Cook one cup dried Quinoa in 2 cups water. Takes 12 minutes.

Mix with 1 C chopped parsley, 1/2 C chopped scallions, 2 T chopped fresh mint ( I always use more)  1 T chopped fresh basil, 1/2 C juice of a lemon, 1/4 C olive oil, 1-2 cloves Garlic chopped, 1/4 teas salt – i use sea salt and find a pinch is enough, loads of fresh ground white pepper.  I often need to add chopped tomato and crumbled feta cheese to my taboule. My version also smacks with garlic and mint, just my personal preference.

Ingredients for this salad were sourced from the certified organic Ackerman Farm - Angie promises me she will someday make this recipe, always asking me why I buy mint.   I love how Angie ties her bunches of herbs with yarn – a loving gesture somehow.  It makes me happy. She and her husband Tom are an integral part of my Saturday mornings at our Farmers Market.