Search This Blog

Monday, February 28, 2011


an amazing way to have beans.
it's one of those
but it goes with everything.

beans - any kind
bananas - or mango
coconut milk and or oil
cumin, spice
oh man is it nice.

cook till bananas are soft.
how soft?
well, that's up to you.

banana beans con huevos,
cilantro, parsley,
avo, tom,
sauteed onions.


can you guess what this is?
i'll bet the answer will surprise you.

not prime rib,
roast beef,

it's sesame-miso-soy-ginger-garlic-lime
on a pile of steam-fried brokly and onion.
ho ma gawd.

Tuesday, February 22, 2011


this is what granola looks like before it gets toasty in the oven.

this is after.

this was my last batch:
10c rolled oats
3 c sunflower seeds
3 c pumpkins seeds
1-3 c pecans
4 c largest flake coconut i could find
2/3 c millet

topped with:
1 c brown sugar
1 c honey
1 c maple syrup
1.5 c olive oil
3 T salt
combined well.
baked in my crazy oven at who knows what temperature.
somewhere between 250 and 300 F.

super tasty with homemade almond milk
or goat yogurt.

by the way,
our backyard chickens love the almond mush
leftover from the almond milk.

Monday, February 21, 2011


the "three sisters" is a companion planting term for
beans, squash and corn.
you plant the squash at the base of the corn,
as a kind of soil shade to keep the moisture in.
the beans you also plant at the base so they can use the sturdy corn for climbing.

turns out,
those three things make an amazing combination,
especially as burrito filling.
but this time i just did two of them.
i recommend butternut, buttercup, hubbard or tivoli/carnival.
probably anything but spaghetti, because it would fall apart.

there's no recipe for this really.
i peel and chop the squash,
toss it with
chili and or smoked paprika
salt and peppa
maple syrup
lime juice
etc etc.
roast till soft
but not mushy, please.

then use the same pan for the corn.
fresh works best
but frozen is a close second.
the canned stuff is kinda mushy
and contains less nutrients than the frozen stuff,
but will work if that's all ya got.
i understand.
whichever you use,
roast it alot.
it will get brown in spots and it's such a great texture.

if you have beans and want to add them i highly recommend it.
black, kidney, pinto, even garbanzo.
then add alot of cilantro and other fresh herbs if ya got em.
i call this a "salad"
cuz it's delicious cold like this out of the fridge,
but also great in a burrito with melty cheese,
or eaten with tortilla chips or nachos,
or with some scrambled eggs,
or with a soft poached egg on top,
or with some rice...

oh the possibilties

Thursday, February 17, 2011


i love parmesean.
actually i like cheese in general.
but i do have 2 kinds of parmesean going.

i try to eat seasonally,
and locally,
but i just can't go all winter without romaine
(any head of lettuce will do really,
as long as it's got the crunchy rib).
and lemons aren't growing here anytime soon.
to be honest, i can't go more than about a week without a caesar,
and it's usually 1 or 2 heads big.
some tell me that's almost too much salad.
but i say nay.

i tried the traditional caesar dressing
of emulsifying an egg yolk and oil,
but i like my standard
where you just shake the ingredients in a bottle or jar.
i also recently tried the tubed anchovy paste,
but i don't like it.
i need real, whole, canned anchovies.
fresh lemon juice,
fresh crushed garlic,
mustard powder,
s and p,
dried herbs,
little sugar or honey,
L&P maybe,
and parmesean.
(two kinds helps)

Monday, February 14, 2011


i used this recipe,
but i didn't like the ones rolled in sugar.
also i didn't let it refrigerate, and it didn't spread much.
also i didn't make sandwiches.

i like lots of lemon flavour,
and using a big grater means big,
chunky lemon bits.
which means lots of lemon flavour.

i tried many things too roll them in,
but the plain ones were the best.


tomato paste
s and p


butternut squash
garlic slices


Saturday, February 12, 2011


these are beyond good.
they are pretty incredible.
especially hot out of the oven

if making bread is unfamiliar to you,
and you will feel your confidence level rise to 100%.
thanks chef john!

you can totally use whole wheat,
add things like wheat germ,
ground flax,
or whatever hippie-additives you want to make them healthier.
but sometimes i like them with white flour,
extra honey and butter,
even extra eggs or yolks,
and then they taste kinda like a honey bun!
maybe next time i'll fill them with a
coco-nutty-sugar butter mixture.

it's primordial-bread soup.

excessive kneading is unnecessary if you want
a very tender texture.

instead of oil at this step,
try melted butter.
it's a good idea.

i usually tie them in knots,
and cover them in poppy and sesame seeds.
then i can fool people into thinking that they're challah buns.
but not this time.

oh man.
how can you resist?
i can't.

Thursday, February 10, 2011


soup is so easy.
and dericious.

saute an onion,
some sausage chunks (slip the casing off),
when that's brown,
add whatever spices you want,
split peas,
then cover the whole mess with water or stock.
below is quick stock i made with sausage casings,
random veg scraps like onion ends and papers,
leek ends,
a squeezed lemon half.

let it come to a boil,
then turn it waaaay down and cover.
you can stir it every now and then,
if you did the slow cooker thing then
just set it and forget it!
well for about an 1 1/2 to 2 hrs anyway.

the peas will become one with the broth...

it should end up looking something like the first picture,
all the peas turn to mushy deliciousness,
and not be hard AT ALL.
season to taste,

Wednesday, February 9, 2011


with honey-cinnamon frosting.

i had so much icing leftover from the bakesale baking,
i made some cookie sandwishes too
but no pictures,
they were soooo good though,
with nutella frosting in the middles.
if you want to make them,
sight unseen,

here's a good cookie sandwich recipe...
3/4 c sugar
1 2/3 c flour
3/4 c cocoa
1/2 t soda
pinch salt

using beaters or a food processor or a whisk maybe,
beat/cut in

15 T soft butter

a T at a time.
if you're doing it with beaters or a food processor,
the dough is supposed to magically form a ball eventually,
but i cheated and added an egg.
please don't tell the baking police.
then i rolled it out reeeaalllyy thin
directly onto an ungreased baking sheet,
and ran a pizza cutter through it to make squares.
then forked holes in the cookies.
then i baked em for about 10 min at 350.
(my oven doesn't have a working bottom element
and the door doesn't shut but i still managed.)

the frosting was
icing sugar
water (JUST enough to make it spreadable,
always with icing,
add the water very slowly.)

but that's not even what you came here for!

here's the easy, adaptable cake recipe.
(feel free to halve it)
1 c oil
2 1/2 c liquid (milk, water, whatevs)
2 eggs
1 t vinegar
1/2 c peanut butter

whisk that up.
then add all at once:

2 1/2 c flour
1 c sugar
1 t soda

mix till JUST mixed.
try not to over mix.
it's bad.
then bake in muffin cups at 350 for 20ish minutes.

awhile ago the 1kg of adams was like $4 and i got two.
that's a lot of pb.

i put choco chips in some,
but they would be REALLY good with a blob of jam inside,
or iced with something berry.

Monday, February 7, 2011


had some leftover sausage-brokly stuff.
put that on some chips.
you know the nacho drill.

lots of cheese is important to me.
fewer chips and more cheese is how i roll.
also i usually use olives.
put SOME people don't like em.

shrimpies (raw, bay)(all chopped up)
smashed garlic
lotsa lime juice, like 2 limes worth.
salt, peppa
chile powder

mmmmmelty cheeeeese.

we also had some road house salsa,
just ot mix it up.

have a great week,
it's supposed to be sunny for the next two days
so get out and enjoy it while you can.

Wednesday, February 2, 2011


this is a sandwich i made for work t'other day.
it was yummy.

my favourite non-dijon mustard.
so good with eggs.
they sell it at most grocery stores and i love the squeezable containers.

top to bottom:
cucumber (mandolined).
fried egg with lots of pepper.

oh ya.
stick that in your pipe and smoke it.