Tuesday, February 20, 2018

The Annual Flush

Sunday, February 18, 2018

Move Over Pumpkin Spice

"I'll have a large chocolate gingerbread spice coffee, please."

1. Grate fresh ginger into a 3-quart pot.

2. Add ground coffee, cinnamon stick, peppermint tea, and crushed red pepper.

3. Refrigerate overnight.
4. Boil ~5 minutes.
5. Strain through tea strainer.
6. Add chocolate Silk, 1:3 parts coffee.

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Thursday, February 15, 2018

Array of Potato

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Wednesday, February 14, 2018

Valentine's Day Ember to Remember


Clouds Layered

Wednesday, February 07, 2018

Strain & Rinse No More

I don't follow pasta-package directions any more. By steaming pasta in double its weight in water, I've stopped pouring expensive product down the drain:

2 x [ounces of dry pasta] = [ounces of water to boil].

For example, for two servings of gluten-free vegan pasta salad, I used half of an 8oz package of Banza Chickpea Rotini -- in other words, 4oz of dry pasta.

In a 1 1/2 quart sauce pan, bring the following to boil:
  • 8 ounces of water
  • 1 tablespoon of gluten-free tamari
  • 1 teaspoon of oil
Add 4oz of gluten-free pasta; cover the saucepan and gently shake.
Bring back to boil, and immediately lower heat.
Simmer for 5 minutes, stirring 2-3 times.
Remove from heat, and cover for 5 more minutes, stirring 2-3 more times.

Stir in ~3/4 cup of chopped cilantro, and the juice of 1/2 lime.

Fold in oven-roasted veggies*, and toss with Balsamic vinegar.

  • Arrange bite-sized chunks of yellow squash, brussels sprouts, and red bell pepper in a baking dish (mine is 8"x 11.5" x 2") greased with Crisco stick shortening (not shown).
  • Top with finely chopped onion and minced jalapeños.
  • Spray with Pompeian Grapeseed Oil, and add salt and freshly ground black pepper.

  • Roast in oven at 400° for 30 minutes.

  • Add a layer of 6 mushrooms, sliced to 1/4 inch.
  • Add a layer of two fresh tomatoes, cut into chunks.

  • Roast another 15-20 minutes at 400°.
  • Fold into cooked pasta.
  • Serve hot or cold.

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Sunday, October 01, 2017

Scrambled Tofu with Zucchini

Scrambled tofu* with zucchini, onions, tomatoes, and cilantro, served with oven-roasted potatoes and oven-roasted red bell pepper.

(*A variation on Jenn Sebestyen's recipe for Easy Tofu Scramble with Mushrooms.)
  • 1 medium yellow onion (diced)
  • 1 garlic clove (minced)
  • 1/2 medium zucchini (sliced thin and irregularly)
  • 1 package Mori Nu Firm Silken Tofu (drained and pressed)
  • 1 teaspoon Annie's Horseradish Mustard
  • 1 teaspoon tumeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 3-4 small bunches of cilantro (minced)
  • 1 medium ripe tomato (sliced thin and irregularly)
  1. Drain and press tofu under weighted plate for about 20 minutes. (I was surprised what a difference this step makes!)
  2. Mix spices well in small bowl.
  3. Crumble tofu into spices, and reserve.
  4. Sauté onion and garlic, about 5 minutes.
  5. Add zucchini.
  6. Cook until both are transparent, and beginning to caramelize, about another 5 minutes.
  7. Add the bowl of crumbled tofu and spices to zucchini and onions — cover about 5 minutes.
  8. Once mixture is hot, stir in cilantro.
  9. Stir in tomato; cover over low heat until hot.
  10. Serve hot.

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Friday, September 22, 2017

Red Beans and Rice with Oven-Roasted Zucchini Wedges

  • 1/2 large zucchini, cut length-wise
  • 1 tablespoon, corn starch
  • 1 tablespoon, nutritional yeast
  • salt
  • freshly ground pepper
  • cooking-oil spray (I filled an atomizer with a 1:1 mix of peanut oil and Tito's gluten-free corn vodka.)

    Spray zucchini wedges with oil. Press into coating mix. Arrange on cookie sheet, peel down. Spray coated wedges with oil again. Bake until coating is crisp, and zucchini is tender.
  • 1 small onion, diced
  • 1 jalapeño, minced
  • 1/2 cup dry red beans
  • 1 1/4 cup water
  • 1 teaspoon, kelp granules
  • 1 tablespoon, tamari
  • 1 New Mexico chile, chopped and oven-roasted
  • fresh cilantro, leaves and stems chopped
  • tomato, chopped
  • 1 tablespoon, peanut oil
  • 1 cup cooked short-grain brown rice
  • salt to taste

    Sauté onion and jalapeño. Add water, beans, kelp, and tamari. Bring to boil, then simmer for ~1 1/2 — 2 hours. Combine beans with rice; add chopped chile, tomatoes, and cilantro; top with oven-roasted zucchini wedges.

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Spicy Mango Dressing

Spicy mango dressing served with oven-roasted potato wedges and mushrooms, and fresh tomatoes.
    Ingredients Makes about 1 cup.
  • 1 green onion, chopped
  • ~ 1/3 mango, chopped
  • ~ 1/2 tomato, chopped
  • 1 jalapeño, chopped and oven-roasted
  • 1 New Mexico chile, chopped and oven-roasted
  • 3-4 small bunches, cilantro, chopped leaves and stems
  • 1/2 teaspoon, salt
  • 1 tablespoon, olive oil
  1. Layer ingredients.
    (I use a 21oz french working glass; my old Braun immersion blender fits to its bottom.)
  2. Mix with immersion blender, ~5 minutes.
    (Note my splatter-shield hack: a hole cut into a large yogurt lid.)

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The Apple-Head Chihuahua

  • Hard Apple Cider
  • Fresh Lime Juice
  • Salt
See also apple-head vs deer-head, under Chihuahua (dog).


Wednesday, September 13, 2017

Oven-Roasted Pepper Dressing

Oven-roasted pepper dressing over oven-roasted potato wedges.

  1. Spray cookie sheet and slices of all the peppers with oil. (I filled a small spray bottle with a 1:1 mix of peanut oil and gluten-free Monopolowa potato vodka.)

  2. Sprinkle with salt.
  3. Roast in oven until charred on edges. (I used a toaster oven to keep the kitchen cooler.)

  4. Combine all ingredients with an immersion blender.

    Oven-roasted pepper dressing is delicious over oven-roasted potato wedges, bean burgers, and pasta.
* Based on Yucatán Salsa by Purple Carrot's TB12.

  • 1 Tablespoon Nutritional Yeast
  • 1 Tablespoon Coconut Flour
  • 1 Tablespoon Cornstarch
  • Salt and Pepper
  1. Cut potatoes into wedges.
  2. Spray wedges with olive oil.
  3. Press wedges into coating mixture.
  4. Roast on oil-sprayed cookie sheet.
  5. Turn when half cooked, and continue roasting until tender (15 minutes per side, with my cheap toaster oven — less time with a conventional oven.)

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Fresh Stuff

This for $4, at Bustamante Farms this morning.

Traveling southwest on W Union Avenue, turn right across from Valdes Rd.
Sometimes they forget to turn their sign to "open", but their phone number is 575-524-9401.

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Friday, August 25, 2017

Rotting Timber Abatement, Phase II

The arbor is trading in its picturesque telephone poles for a hard shell. I'm happy the after-rain debris on the patio will be mitigated. It's been a wet summer.

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Monday, August 21, 2017

Reading Eclipse2017

Past: ∅‚ The Newbie
Present: VI, Team [see {⬡, crew, hive... }]
Future: Two cups (hearts)


Sunday, August 20, 2017

Chris Baker at Chala's Tonight

Best Seats :)

Chris Baker at Chala's now


Tuesday, August 01, 2017


Week 2, Dish 3: Ratatouille Verde
with Basil Gremolata and Polenta

The gremolata garnish adds a very nice tang to the ratatoille and polenta.

The next morning, the remaining serving was an easy brunch of chilled veggie polenta, with pecans and pumpkin seeds.

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Friday, July 28, 2017


Week 2, Dish2: Mango Poke Bowl
with Red Beans and Sea Lettuce Dressing

Wonderful textures and flavor... I love the seaweed flakes and tamari with mango, avocado, and cucumber.

Even though the fish taste in this poke is an illusion, you should probably still say ‘poh-keh’.*

For the remaining serving, I added sautéed fresh corn and jalapeño that I bought this morning from my neighbor, Bustamante Farm.

The edamame was even better the next day. I recommend marinating it earlier than the recipe calls for.

I'm loving TB12 Performance Meals; the kits are like getting a cookbook that shopped ;>} .

* See "HOW TO PRONOUNCE POKE" by KaiKalaPro:

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Thursday, July 27, 2017


Week 2, Dish 1: Niçoise Salad
with Walnut Lentils & Warm Tarragon Vinaigrette

The kit made two 2-cup servings. The second serving was delicious served chilled the next day.

I used the mandolin slicer on the yams, rather than dicing them. I also sliced them into a steamer basket, rather than boiling them in water. Instead of draining the water, rinsing, and refilling the saucepan to boil the green beans, I simply removed the cooked yams from the steamer basket and replaced them with the green beans. After the yams and beans had been steamed, I reserved the steaming liquid for broth.

[Time elapsed from starting the lentils and slicing yams to a plated salad: 1 hour.]

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Wednesday, July 26, 2017

Mealkit, Week 2

This week's TB12 box arrived at 5pm, and the ice packs were still cold. This time, I sorted and logged the delivery — all accounted for.

First dish up: Niçoise Salad...

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Sunday, July 23, 2017

OMG, it's all here!

Week 1, Dish 3: White Bean Keftedes
with Skordalia and Dill Sauce


1. These vegan 'meatballs' are very nice. When I make this again (!), I'll add carmelized onions for a meatier taste.
(One of my favorite sports: going to vegetarian potlucks with vegan dishes so meaty-tasting they fool everyone ;>}.)

2. The japanese-yam skordalia is under the dill sauce — and it's delicious! My keftedes aren't spherical — I mistakenly added liquid from the canned beans — but the mint, parsely, white bean mix is still brilliant.

3. Note: the time elapsed from the photo below to the finished meal in the photo above: 1hour 20min. Yeah, we're slow cookin' now!

4. I used a hand-held chopper instead of a food processor on both the keftedes and the skordalia.

5. The little faux meatballs fit nicely in a toaster oven — perfect for summer cooking.

6. This mealkit was a lovely introduction to foods I wouldn't normally buy. In spite of problems with two out of three of the kits I got this week, I'm looking forward to three new kits next week.

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Saturday, July 22, 2017

Where the hell is the kohlrabi?! *

Week 1, Dish 2: Quinoa Fried Rice
With Charred Scallion Butter and Kohlrabi Salad

Yikes! just the kind of stress I was trying to avoid when I ordered the TB12 Performance Meal by Purple Carrot. Only 2 mealkits in and I'm beginning to think subscription might not be the way to go...
maybe inventory-controlled limited editions which would be completely stocked, rather than delivered without some essential ingredients.

1. Without the kohlrabi, the kit made two 2-cup servings.

2. I had one serving hot, the second as cold leftovers the next morning — I recommend making this ahead to chill.

3. This meal came with an extra packet of sugar snaps, perhaps as a substitution for the missing kohlrabi... ?

4. Btw, the time elapsed between this and the photo of the serving above is about 1hour 10minutes.

5. In spite of the missing ingredient, the fried quinoa was nevertheless a reasonable diversion from my usual cooking rut.

* UPDATE 26 July 2017
Purple Carrot applied a $20 credit to my account for the two missing ingredients. I'm a very happy customer!

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Friday, July 21, 2017

Apple- and Raisin-Sweetened Rice with Coconut Milk

A not-too-sweet dessert.

Serve, hot or chilled, in a small desert bowl.

  • 3/4 cup, Lundberg's Organic Brown Short Grain Rice*
  • 1 1/2 cups, water
  • 1/2 teaspoon, salt
  • 2 teaspoons, oil
  • 4 small green apples. (Mine were foraged.)
  • 1 teaspoon lime juice
  • 3/4 cup, raisins
  • 1 teaspoon, crushed red pepper
  • 1/2 teaspoon, cinnamon
  • 1/4 teaspoon, nutmeg
  • 11 ounce box of So Delicious Culinary Coconut Milk*
  • 2 teaspoons, Madhava Organic Amber Raw Blue Agave Syrup*
  • 1-2 tablespooons, peanut oil
(*not pictured below.)

1. Rinse rice. Add water, salt, oil. Cook as Directed.

2. While rice is cooking, quarter and core apples.

3. Put a drop of lime juice on each cored apple quarter.

4. Cover the bottom of a 3-quart pan with peanut oil.

5. With a mandolin slicer, thinly slice the apple quarters onto the oil in the pan.

6. Add raisins, crushed red pepper, ground cinnamon, and ground nutmeg. Stir well.

7. Cover apple-mixture. Heat on high; lower heat to simmer until apples are tender.

8. Add 11oz of So Delicious Culinary Coconut Milk.

9. Simmer mixture.

10. Stir in hot brown rice from step 1.

11. Stir in agave syrup. Serve hot or chilled.

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