Aburgueno's Blog

October 15, 2009

What we did

Filed under: Uncategorized — aburgueno @ 12:43 am

Lori and I had a great morning. I took her to her first ever farmers’ market – where I introduced her to fresh herbs to make tea and to heirloom tomatoes – both of which she’s never seen.

We made our way through persimmons, avocados, veggies, graps, apples and more…then we took all of our wares home to cook our menu:

Recipes from yesterday:

Wraps:

http://www.wellnessgrocer.com/food-for-life-tortillas-brown-rice-p-3967.html

Food for life Brown Rice Wraps (Henry’s, Boney’s, Trader Joes, Jimbo’s)

heat over flame or warm on pan – 20 seconds each side

cut in half

spread hummus

put finely cut bell pepper

finely cut lettuce

shredded carrot

(you can also put thinly sliced cucumber, raw zucchini, etc)

roll up into a cone

 

Almond butter warps

2 tb almond butter

shredded carrot

shredded apple

roll into cone

 

Hummus

Makes 3 cups

  • 2 cans (15.5 ounces each) chickpeas
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini
  • 2 cloves garlic, chopped
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 teaspoons coarse salt

Directions

  1. Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth. To store, refrigerate in an airtight container up to 1 week.

cauliflower salad (reprinted from marthastewart.com)

  • 1 pound broccoli, separated into florets (4 Cups) (I use cauliflower because of its buttery taste and crunch – Romanesco broccoli is my favorite in this dish)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 small red onion, finely chopped
  • Coarse salt and freshly ground pepper
  • 1 pint cherry tomatoes, halved
  • 1 can (15 ounces) chickpeas, drained and rinsed

Directions

  1. In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  2. In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Pumpkin/Squash soup (reprinted from marthastewart.com)

Serves 4

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 piece (2 inches) fresh ginger, peeled and chopped
  • 2 garlic cloves, chopped
  • 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes (or pumpkin)
  • 1/4 cup fresh orange juice
  • Coarse salt and ground pepper
  • Sour cream, (optional)
  • Spicy Pumpkin Seeds

Directions

  1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
  2. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds

White bean and tomato salad

1 can canellini beans (white navy beans)

1 heirloom tomato

2 tbs pesto

 

empty can of beans into pot

heat for about 7 minutes

drain

add pesto & stir gently

 

slice large tomato into rounds

sprinkle with salt and pepper

top with bean mixture

 

Pesto:

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor/blender. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor/blender is on. Stop to scrape down the sides of the food processor/blender with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup. You can freeze it.

 

 

Kale Chips

October 5, 2009

Cooking with Lori

Filed under: Uncategorized — aburgueno @ 6:06 pm

I have a friend who has been suffering terribly from digestive issues. She’s going to the doctor today for an upper GI scan. Poor thing. I have volunteered to help her change her diet to hopefully feel better.

Our schedule/menu for Thursday:

Go to Farmer’s Market and buy fresh produce, nuts and dried fruits (sulfite free)

Come home and make: gluten free/dairy free apple cake, butternut soup, spinach salad, gluten free/dairy free wraps with homemade hummus and almond butter, fruit and veggie from farmers market.

Hopefully we’ll make granola and some raw ricotta from the lovely raw goat’s milk I have.

I’ll spend this week preparing…

New Food Journies

Filed under: Uncategorized — aburgueno @ 5:58 pm

I’ve started and stopped blogs before, hopefully I can keep up with this one. I’m going to heopfully be able to share my love of food with everyone.

In my house we cook gluten free, mostly dairy free, peanut free and low sugar. I prefer all natural sweeteners like agave nectar and honey.

I’ve been macrobiotic and RAW before and still keep some of these recipes in circulation (much to my husband’s dismay).

My children are somewhat adventurous eaters, thank goodness. So this should be fun….

Hello world!

Filed under: Uncategorized — aburgueno @ 5:48 pm

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