Louisa Enright's Blog

Mainely Tipping Points

Archive for the ‘Recipes’ Category

Turkey Tracks: Cabbage “Steaks”

with one comment

Turkey Tracks:  January 30, 2017

Cabbage “Steaks”

I saw a recipe for cabbage “steaks” on Facebook not along ago.

I am one of those people who LOVE all roasted vegetables, so I thought I’d try this one.  I’ve roasted cabbage sliced thin into shreds before and like it a lot, especially if there is garlic in the mixture.  In this recipe, one slices cabbage into rounds, drizzles olive oil over the “steak,” adds salt and pepper and whatever else one wants, and roasts in a 350º oven for something like 40 to 45 minutes.  The edges of the “steak” will get brown, as will the bottom.  (I cover the pan with parchment paper as I long ago stopped using toxic aluminum foil around food.)  Thicker steaks might take longer.  One that is about 1/2 inches or a bit bigger is about right.  The thicker the “steak,” the longer it takes to get that caramelized sweetness roasting can bring.

Here’s what the “steak” looks like on a plate alongside fresh peppers and carrots and some roasted haddock:

img_1169

Yumminess!

Written by louisaenright

January 30, 2017 at 11:28 am

Turkey Tracks: Improv Sauteed Cabbage

leave a comment »

Turkey Tracks:  December 31, 2016

Improv Sautéed Cabbage

I hardly ever use recipes any more.

I collect the good clean food found in one of our co-ops or that comes from my summer CSA or garden and just…cook it.

The other day I had one small cabbage, the size of a large softball,  left from the summer CSA, Hope’s Edge.  Cabbage keeps really well in a produce drawer.  I don’t wrap it.

I had some leftover meatloaf, and it was lunchtime, and I was hungry.

So I put the meatloaf into the oven to warm–takes only about 15 minutes–and started sautéing the cabbage in some of my Wilderness Family Naturals centrifuge extracted, unheated coconut oil.  (I order this coconut oil by the case and am always willing to see a jar to someone at cost as it is much cheaper to bulk order.)

img_1152

img_1155

I added a hunk of raw butter for added flavor and browning and good fat, some chopped shallots, some Penzey’s spices, local sea salt, and pepper.  Penzey’s spices are highly rated by the Weston A. Price Foundation.

img_1153

It’s looking good!

img_1154

And it was…

The meatloaf got a little brown on top as someone stopped by to give me something.  This one had added grated carrots and a handful of the greens I dried and whirred into tiny green flakes in the food processor last summer.  (A recipe for meatloaf is elsewhere on this blog.)

img_1156

But this lunch was delicious, nourishing, and filling.

Turkey Tracks: Winter Comfort Food: Leek and Potato Soup

leave a comment »

Turkey Tracks:  December 18, 2016

Winter Comfort Food:  Leek and Potato Soup

The classic combo of leeks and potatoes is…classic.

I alter Julia Child’s recipe a bit by using a chicken bone broth as a base instead of plain water.  AND, I do wilt the leeks with about 1/4 cup of raw butter before throwing in the potatoes and the broth.

img_1140

While the above very simple mixture cooks–about 40 minutes or until the potatoes are really soft, I go hunting for what Emeril Lagasse used to call “the boat motor.”  It’s so much easier than trying to hand smash the soup, or putting a really hot liquid into a blender or through a food mill.

img_1141

The result is a velvety smooth soup.

You can make this kind of soup with any kind of veggie combo actually.  Squashes work like the potatoes to give the velvet texture.

img_1142

Add a drizzle of raw cream or more butter and a sprinkle of something green, like dried herbs, chopped fresh parsley, etc.

img_1143

And, enjoy!

 

Written by louisaenright

December 18, 2016 at 3:12 pm

Turkey Tracks: November 6, 2016

leave a comment »

Ground Lamb Stew

I think I left garlic out of the list of ingredients in the video.

I like to cook this way.

I look at what I have in my kitchen, and then devise a recipe.

With this one, you sauté the meat until it starts to brown, remove it from the pan while LEAVING THE FAT INTACT AS IT IS GOOD FOR YOU, and then start sautéing your veggies, starting with the onions and garlic.  Cook the onions and garlic somewhat slowly as what you want is some nice color to happen–then start throwing in the chunkier veggies–in this case the carrots, celery zukes, and eggplant.  I added a drained large can of black beans and the defrosted jar of roasted tomatoes (with basil and garlic) from my freezer stores, a little water if needed and let everything simmer until the carrots are done.  Corn kernals (perhaps frozen from the summer) would have been a good addition as well.

I put the stew over a bed of the last of the lettuce greens from Hope’s Edge–and they include some baby hearty greens–topped the hot stew with some slices of cheddar cheese, and added a dollop of my newly made sauerkraut.  Drizzling yogurt or cream over the stew instead of the cheese would also have been nice.  A goat cheese or feta cheese crumble would also have been nice.  I had a bowl of organic tortilla chips on the side–so I was only missing, perhaps, some avocado slices.

img_1094

In days to come I may cook up some rice as a base and for a change.  I like this brand a lot:  it’s SPROUTED (which removes phytates and makes nutrients more available) and organic and a nice mixture of rice types:

img_1096

This rice cooks normally.  I use a rice cooker, which I love.

Written by louisaenright

November 6, 2016 at 12:37 pm

Turkey Tracks: The Last Tomato of 2016

leave a comment »

Turkey Tracks:  November 3, 2016

The Last Tomato of 2016

And, it was delicious!

Of course it had to go into a BLT sandwich–made with real mayo.

(I used avocado oil this time and I’m not a fan.  Back to a mild olive oil I think.)

img_1074

OK, here’s the real truth:

img_1076

I love potato chips, and Lays has come out recently with this colorful mixture.

And the grapes this year…well these are organic at least!  And they are delicious!

Written by louisaenright

November 3, 2016 at 2:29 pm

Turkey Tracks: Jane’s Gazpacho

leave a comment »

Turkey Tracks:  August 25, 2016

Jane’s Gazpacho

Yesterday Jane Liebler made a beautiful day for those Coastal Quilters who could break away for the day to visit her out in Liberty, Maine–which is about 25 minutes from Camden and a beautiful ride that traces the headwaters of the St. George river.

Jane’s farmhouse sits in the midst of blueberry barron-covered hills that rise above the gorgeous, blue St. George’s Lake.  And, John’s Ice Cream (all homemade) is just two miles away.

Jane greeted us with warm doughnuts, hot coffee with REAL cream and good honey, and anything else we wanted to drink.  The farm kitchen was warmed with wonderful wood walls.  A collection of baskets hung from the rafters.  This house is loved!  Jane also had a cantaloupe all cut up for us, which we devoured on the spot.  She made a scrumptious summer lunch for us, which included deviled eggs (yeah!!) and GAZPACHO I COULD EAT.  Most people add some form of red pepper to gazpacho, which would send me straight to the kitchen floor and on to the hospital.  We sat and did handwork, ate, laughed, visited, and thoroughly enjoyed ourselves.  Thanks Jane!!  Don’t ask us back unless you really want us because WE WILL COME.

I broke away after lunch to drive about 20 minutes further west to Freedom, Maine, and Villageside Farm, where I picked up six frozen, hefty, free-range, non-Cornish chickens.  And after I returned and gathered up my passengers, we went to John’s Ice Cream for…John’s homemade ice cream.  It’s famous!  I had vanilla custard and rocky road, and it was so, so good.

I asked Jane how she made her delicious gazpacho, and she said scald the fresh tomatoes and skin them, then work the flesh with your hands to break it up, rather than putting everything into a blender.  Use lots of spring onions and some balsamic vinegar.  She added cucumber and green pepper.  Simple and as delicious as the summer-ripe ingredients.

So…I have a lot of tomatoes from the Hope’s Edge CSA pick-up this week.  I prepped the tomatoes as Jane directed, reserving some of the flesh to give the soup a chunky texture.  I also reserved some of the diced cukes and green pepper–as Jane did.  The rest I put into the Vitamix with spring onions (4 large spring onions to 1 large tomato, 1 medium tomato, 1 large cuke and 1 smaller one, and 1 green pepper).  I added about 1/4 cup of good olive oil and 2 or 3 dollaps of white balsamic vinegar, rather a lot of salt (2 teaspoons plus–tomatoes love salt), and some fresh ground black pepper.  I didn’t puree the mixture, just got it cut up into small pieces and poured it back into the bowl with the reserved tomato flesh.

When I tasted it, the white balsamic and the sweet ripe tomatoes made the mixture really sweet.  I added more black pepper and some red wine vinegar.  Yummy.

IMG_1018

Gazpacho needs to age a bit I think.  It’s upstairs cooling its heels in the refrigerator.  I’m planning on having some of it–a lot of it–for supper since I fixed a big BLT sandwich about 2 p.m. and am not hungry.  I’ll have some goat cheese and avocado on corn chips (sprouted organic, GMO-free corn) to go with and call it a night.

Maybe I am getting hungry a bit…

It has been a lovely day–even though No No Penny threw up on the bedspread and afghan this morning.  She was left alone for some hours yesterday, and I do not think she is used to being alone for multiple hours yet.  I gave myself some time to sit on my porch and read this morning–accompanied by a bowl of fresh strawberries and blueberries with some yogurt and a piece of gluten-free toast with peanut butter.  It was so peaceful and lovely out there.

A storm is moving in, but humidity is really good.  All day the wind has been up, so when I went by the coast on an errand, I could see that sailing on the bay today would have been amazing. I can’t wait to go back on the Riggin again Sept. 20th.  AND, two passenger additions include Rose Lowell and Megan Bruns.  Mary Bishop will room with me.  We are going to have such a good, good time.  Rhea Butler of Alewives Quilt Shop will be on board to teach English Paper Piecing to whomever wants to learn.

When I walked by my garden at some point, I could see bits of orange in the Sun Gold cherry tomatoes.  Time to pick again.  For some reason I checked the beans, and my goodness, I have to pick those too.  I had a terrible time getting the beans to germinate and outgrow the slugs–who seem to be gone now???–so I have one Romano bean plant, one bush provider, and about a half-dozen haricot verte bush “filet” beans.

Here’s what came in the house today:

IMG_1522

I am drying a flat of cherry tomatoes in the kitchen, so I’ll let these guys ripen in the kitchen and eat the ripe ones.  Rain causes these cherry tomatoes to split open–from the extra water the plant takes up I guess.

Now I’m going to sew for a bit.

 

 

Turkey Tracks: Sunday Puttering

with 2 comments

Turkey Tracks:  August 21, 2016

Sunday Puttering

I love a day like today.

No schedule.  Nothing to do but what I want to do.  Within reason, anyway.  It always involves comfy clothes:  freedom of the body with no bra or anything tight.

I read a bit over breakfast:  email, the news (I have the NYTimes articles every day online and it’s so easy and convenient and has no ads), Facebook, the weekly local papers.  One of my fellow passengers on the Riggin in July posted his OUTSTANDING pictures to the rest of us.  I’ll do a blog entry of some of them in a bit.

We are getting a storm, which we need, but the sun comes out a bit, and I find myself watering, weeding a little, gathering, feeding birds (I made sugar syrup for the hummers) and just puttering about.

I roast some beets:

IMG_1003

These will get into a green salad with blue cheese, some spring onions, and my mustardy/garlicky vinaigrette.

IMG_1015

I pick chard from the garden and bring it inside to dry.  It will go into Mason jars and be thrown into soups and stews this winter.  Green flakes, after the food processor chops up the dried leaves.

IMG_1005

The bottom flat is full of drying cherry tomatoes picked yesterday:  Sun Golds.  I pick another whole batch while in the garden.  Rain makes the ripe tomatoes burst open.  I have no container with me, so I make one from the bottom of my shirt tail.

IMG_1006

After dripping some whey out of yogurt, I make mayonnaise–using some minimally processed avocado oil.  It’s delicious, so that’s a winner.  I find even the light olive oils to be too strong for a lemony mayo.  The addition of the whey “cultures” the mayo so that it lasts a long time.

What’s behind the mayo making is a yen for a BLT–it’s that time of year.  AND, I have a beautiful little head of cabbage that wants to be turned into coleslaw.

IMG_1004

IMG_1007

I clean out the produce drawers in the refrigerator.  The Hope’s Edge weekly CSA pickup is Tuesday.  (More tomatoes!)  And I determine that I will pan sauté the remaining zukes, yellow squash, a new onion, new potatoes, some cherry tomatoes, and an eggplant with some herbs, especially mint.  I’ll use the bacon grease as a flavoring agent.  It’s a “good fat,” and my bacon is nitrate/nitrite free.  I have a baked chicken breast I’ll warm to go along with this supper.

IMG_1008

I read some of the LAST Ogilvie book on the fictional people of the fictional Bennet’s Island–located somewhere near Matinicus–while eating and put it down only to make a maple syruplatte with my little Moka pot and milk frother.

IMG_1009

Raw whole milk and freshly grated nutmeg.  Sometimes I add cinnamon too.  I only warm the milk before frothing it to prevent killing all its goodness.

IMG_1010

IMG_1016

This one is a little light on milk…  But it was delicious!

Penny has been waiting patiently for her walk.  We take a run up to a neighbors trails where she can fun free.  The fog and lower clouds are skimming the tree tops and covering the mountains.  It’s glorious.

When we come home, red squirrel is sitting on top of the bench downstairs.  She traps him/her on the upper porch, and s/he leaps off to the hydrangeas below and makes a run for a nearby oak.  Penny is only a half-length behind him/her.  Everyone is excited about the drama.

I’m easily amused on puttering days.

 

Written by louisaenright

August 21, 2016 at 4:41 pm