Autumn Fairy

wood + stick + acorncap + wool + leaves = MAGIC

good grains salad (aka Gracie's Sound Of Music Salad)

A quick, delicious lunch to have on hand for the rest of the week. Basically, I took Gracie's favorite things to eat (get it? sound of music...favorite things?) and mixed them together to welcome her home from school this week. Come on Emily, time to go get Sis!

good grains salad:

2 cups french lentils

1 cup quinoa

1/4 cup olive oil

1/4 cup balsamic

1 cup chopped red bell pepper

1/2 cup chopped parsley

"fresh" pumpkin yogurt

Inspired by fraiche's new yogurt flavor, we made our own pumpkin yogurt today. 

pumpkin yogurt:

whole milk, organic yogurt

organic pumpkin puree

dash of cinnamon

dash of nutmeg

dash of cloves

splash of maple syrup

"Stir it and enjoy." - Gracie

Breakfast Prep

I have noticed that one of the most frustrating times of the day for me is when we are trying to get dresses, fed and out the door in the morning. It would be great if I had a freezer stocked with yummy options like these breakfast bars, seeded energy bars and applesauce muffins.  I also love the idea of waking up to warm oatmeal from the slow-cooker but have yet to find a recipe that works with my slow cookers. One is too big, one is too small, they cook too fast or too slow. Ryan and I used to put a pot on the woodstove during winter nights in Conecticut and it was always just right. I miss that stove sometimes, but then I spend an early spring morning in a garden full of vegetables and think that I should try slow-cooker oats one more time.

Red Quinoa Frittata with Chard and Pea Shoots

My sweet pea loves to eat sweet peas!

We had some friends over for brunch last weekend and served this quick spring frittata with chard and pea shoots from the garden. 

Red Quinoa Frittata with Ruby Chard and Pea Shoots:

heat a large fry pan over medium heat

warm olive oil and add a few cloves of garlic

add chard and pea shoots (or any greens you have on hand)

when they have wilted a bit  sprinkle cooked quinoa over the top

beat 6-8 eggs and pour over green

sprinkle a bit of cheese on top

cook until bottom is firm then place under broiler to finish top

White Bean Soup with Kale and Winter Squash

We had this soup this week while a friend came over to discuss some business ideas. Serve with toasted sourdough and a peppery olive oil. Oh so good!

This simple, flexible soup is better the next day. Just add a few more handfuls of kale to brighten it up.

`2 cups white beans. Cover with water and cook until tender.

Then add extra water.

one chopped butternut squash or other winter squash. maybe even canned pumpkin in a pinch

one sweet onion

4-6 large chopped carrots

3 stalks celery

1 Tsp herbs de provence

salt and pepper

one HUGE bunch of assorted kale (dinosaur, curly blue, red russian, etc. ) 

any green would work here. kale, collards, chard, bok choy, spinach.

Sopa de Lima

I am wishing we were exploring the Yucatan peninsula instead of home with colds...again! We are swimming in chicken soup, but I decided to spice mine up a bit to make a simplified version of Sopa de Lima. Basically, you add chicken soup to your bowl, top it with crushed tortilla chips, the juice from half of a lime, a large dash of habenero picante sauce and you are good to go. Sand, waves and hammock optional. 

Like Mother, Like Child :: Yummy Yeasty Popcorn

My little YEASTY BEASTIES! One of my earliest memories as a child was eating popcorn just like this at preschool. It is, by far, our favorite snack. As soon as I turn on the air popper, Emily comes walking as fast as her little legs will carry her, yelling "bopcone, bopcone!" 

Then we all have the biggest smiles as we sit down on the kitchen floor around this huge bowl.

Yummy Yeasty Popcorn:

Pop half a cup of popcorn in an air popper

Heat  a combination of olive oil, butter, unrefined coconut oil (LOVE this oil for cooking and body care)

and three pressed garlic cloves 

Pour over popcorn and sprinkle with

a dash of kelp powder, loaded with minerals

lots of nutritional yeast (found at most health food stores) for protein and B vitamins

Creamy Vegetable Chowder

We had a fun but cold day playing in the rain today for our Nature Awareness Class. We had a dear friend missing from that community today. We miss him dearly. Hopefully this chowder will help warm our bones and our spirits.

This recipe is adapted from a chowder in my favorite cookbook, Moosewood Restaurant Daily Special.

Creamy Vegetable Chowder:

saute one onion in

1 Tsp evoo

add 4 celery stalks, chopped

4 large carrots

5 red potatoes

4 cups water

1 bay leaf

1 tsp marjoram

1 tsp salt

1/2 tsp ground pepper

bring to a boil, lower heat and simmer until tender

use immersion blender to puree half until creamy

add one red bell pepper

one bag TJ's organic foursome frozen veggies(peas, corn, carrots, green beans)

or chopped zucchini and peas if in season

cook for a couple of minutes

lower heat and add

1 cup milk

1 cup grated cheddar cheese

4 oz cream cheese

heat gently and serve with a zippy salad like arugula tossed in a lemon vinaigrette