Notes From a Small Town

Summer Harvesting in North Florida

It is hot here. Very, very hot. I didn't think anything would grow due to the extreme heat. And, we didn't want to have to do an excessive amount of watering. But, thankfully, I have a smart cookie for a husband who does his Florida gardening research.

And, so let me say this here in this space: he was right about the calabaza vines and the eggplant. :)

(a baby calabaza over a month ago)

We have gotten at least ten of these head-sized pumpkins. They are a fleshy peach color and taste similar to butternut squash or fresh pumpkin. I cut them open and roast them in the oven and store the flesh to make pumpkin pie or pumpkin muffins. We've also been making a cubed squash recipe with white beans and fresh herbs. Yum.

And, on those days when we brave the grill outside?

The eggplant is ours. Grown in our front yard (where we get sun). We use this recipe - delicious. (And spread some on the accompanying zucchini and onions too). And, finally, since this seems to be an "I eat my words" kind of post (with regards to the garden)...I bring you the watermelon.

We planted these back in March...everyone else harvested watermelons in early July. So, we did too. Only the first two we picked were light pink and still kind of white...and not very tasty. I assumed they were grown in poor soil (we just stuck the two plants in a patch where we had taken down 4 trees). So, we left the remaining ones on the vine. I was ready to abandon the remaining four watermelon...give them up to the compost bin without even cutting them. But, my lovely husband gave them a final chance - and we are so happy he did. This watermelon had been sitting in the fridge for a couple of weeks and he cut it one night...and it was soooo good. I'm looking forward to eating the other ones as well. And, so are the kids.

Cooking and Creating

Today is Monday.

Monday in my house typically means I am baking. A lot. We've usually run out of bread/muffins/breakfast munchies. But, today, I felt inspired and tried a bunch of new things. The boys helped, of course. (I am really loving four-and-three-quarters. Ronan is a great help).

(This is a mushroom)

We made play-dough. From scratch.

Yes, I am impressed with myself. I know that everyone else has been doing it for ages, but the cooking part kept putting me off. But, it was a rainy afternoon and I was looking for things to keep us occupied (as if cleaning the kitchen from the above-mentioned baking wasn't enough). I came across this post and that was the recipe we followed. It was so fast and easy...Ronan mixed everything together and I "cooked" it on the stove for a couple of minutes.

We let it cool and then added colors. Initially, I was afraid to add the food coloring because I thought it might come off on their hands...and their clothes...the wall, etc. But, once it was thoroughly worked in, nothing comes off onto their hands...maybe a little bit of the veggie oil used in the recipe. That's all.

I also tried a new recipe :: cheesy crackers

They were (yes, they've all been eaten) delicious. I was lucky I even got a picture of them before they were gone. (I had to save these for Joey since the kids couldn't get enough of them). The recipe is from The Sneaky Chef, though I adapted it a bit (I added back the fat and took out the wheat germ). They are nutritious and my kids loved them. Next time, I am quadrupling the recipe and freezing the extras.

Cheesy Crackers
adapted from The Sneaky Chef

2/3 cup chickpea puree
1 cup grated cheddar cheese
4 heaping TBSP Asiago/Parmesean (I used Percorino)
4 TBSP extra virgin olive oil
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. paprika
1/3 cup white flour whole wheat pastry
1/3 cup whole wheat flour

**REVISED 10/19 ** Eliminate the white flour and use whole wheat pastry instead. Cook for longer - 20 minutes and on a lower temperature.

Small cookie cutter...we used a diamond shape.

1. Preheat oven to 375. 325 degrees
2. Combine everything but the flour
3. Add flour and mix well.
4. Wrap in foil/parchment paper/plastic bag and put in fridge for at least 30 minutes.
5. Roll out to 1/16 inch thick and let the kids help use the cookie cutters.
6. Place on oiled cookie sheet and bake for 12-14  20-25 minutes.
7. Transfer to rack to cool, assuming your children do not gobble them up before they are done cooling.

I have been reading Real Food by Nina Planck and I am getting pretty on board with the use of more traditional fats in our diets. (In moderation, of course). This is a good cross between The Omnivore's Dilemma and Nourishing Traditions. It's a pretty interesting read.

And, so, since I added back regular cheese (since the author recommends low-fat), these were a little oily. But, very, very good. I think am going to try to bake them for a bit longer on a lower temperature - maybe 325 for 20 minutes. I'll let you know how they turn out.

And, why did I take out the low-fat cheese? Well, I stopped buying low-fat cheese many, many years ago because it was unfufilling and seemed odd. Also, in Planck's book, she mentions that low-fat products (cheese, milk, yogurt) all have powdered milk in them.  Apparently, powdered milk creates oxidized or damaged cholesterol. Very interesting book indeed!

slow cooking :: baked beans and cornbread

The baked beans were pretty yummy, although, they required a bit more forethought (soaking the night before, cooking the beans, and then slow cooking them in a maple-syrup sauce). It would have been easier to open two cans of navy beans, but this was cheaper (and probably healthier, too). I made them a day ahead and reheated them on the stove. These are veggie baked beans (p. 183 in Fresh From the Vegetarian Slow Cooker).

To go with our baked beans, I planned on making cornbread...slow cooked cornbread. I was a bit skeptical. Especially since I had no idea what a trivet is and the book kept recommending one. (A fancy word for a rack). But, that didn't matter either since I don't have a rack for my slow cooker either. Instead, I found a dish that would rest on the top ledge. (I know, it is probably not the most recommended approach).

But, it worked! And, my kids loved it. (I thought it was a bit crumbly, but it was just sweet enough to be gobbled up by the family). It's from page 468 in the Veggie cookbook (not included on Google books). Essentially, the recipe included::

:: cornmeal, white flour, a bit of salt, more baking powder than I would like, a little maple syrup and a little bit of oil.

:: In the beginning, add 2 cups of boiling water and pour around (under) the dish and keep the slow cooker on high. I think the boiled water helps to jump start the process.

I think next time I would add an egg and make sure I only cook it for 3.5 hours. Perhaps, try this recipe and just put it in the slow cooker. (The ingredients are pretty close to the one in the Veggie cookbook). Besides, I've got lots of yogurt!

Was this easier than putting it in the oven? A bit. I think it was more about the timing. I mixed all of the ingredients and boiled the water (for the slow cooker) while Calum was happy and playing in the early afternoon. That's not so easy to do at 4:30. So, I would make it again just for the ease of use. 

And that wraps up my week of slow cooking. I have a few more recipes to try and I am on the look out for a smaller one for dips. I think I am hooked on this cooking device (especially since I heard it uses a lot less electricity than warming up your stove).

slow cooking :: yogurt

I can't believe this actually worked...especially since this has been my fourth attempt in many, many months.

 

That would be homemade yogurt - made in the Crock-Pot. I just want to say that I am awesome. And, terribly modest. I got the recipe from here and I've been fiddling with it for many, many, many months trying to figure out why my previous attempts did not work. Here's a recap:

 first attempt: I used ultra-pasteurized milk (i.e. Organic Valley). No bacteria will multiply in that milk.

 second attempt: I thought I had regular-pasteurized milk (i.e. Publix brand), but nothing worked. It must have been ultra-pasteurized and not labeled very well.

 third attempt: I thought that in my previous attempt, perhaps, my slow cooker had heated the milk too much and killed the good bacteria from the yogurt starter. So, I doubled the recipe and made a gallon of yogurt. It worked (mostly), but it was still a bit liquid-y. (We still ate most of it in smoothies, though).

 fourth (and most successful attempt): I used a half-gallon of milk and kept it on for 2 hours instead of 2.5 hours. Everything else was the same. Voila!

I think the key here is the quality of the milk. We're lucky enough to get local milk that is pasteurized, but unhomogenized. It's from a smaller farm so they aren't over-heating the milk. (And, it tastes pretty good too). 

Did I mention how fascinating I find this recipe?

slow cooking :: coq au vin

Delicious.

Absolutely delicious.

The extra wine didn't hurt either. No, seriously, it was really good. If anything, I feel a little sheepish for taking credit for such a great meal. I served it over egg noodles and Calum ate most of his meal. Ronan ate the noodles, and Joe and I each had two helpings. 

I used this recipe and only modified it a bit. I added whole mushrooms instead of sliced, and my chicken was thawed in the refrigerator. (A sorry state of affairs where the bag had leaked and I spent a good portion of the morning cleaning the drawers and bottom shelf. It's times likes these that I really regret abandoning vegetarianism). Also, my chicken had bones in it, so next time I would get boneless or pull out the bones halfway through before the chicken is completely cooked.

Without the chicken cleanup, it would have only taken me 25 minutes or so to prepare everything. If my chicken was already skinned, the time would have been much less. One of my favorite things about this dinner is that the vegetables are already included. It was very close to a one-pot meal and pretty balanced. I'd like to try the vegetarian version too - found in Fresh from the Vegetarian Slow Cooker (not shown on Google Books, though...limited copyright and all), page 186.

I will definitely make this one again, even though the kids weren't too thrilled with it. It's a great meal for when company will be around. Did I mention that it was delicious?

slow cooking :: winter squash

In Florida, we get a special variety of pumpkin, Calabaza. (It tastes a bit like a combination of a pie pumpkin and butternut squash). I've gotten it in May in Tampa and we've been getting it at our local farmer's market, 2.5 hours north of Tampa, for the last month or so. This pumpkin is headed for muffins - enough to freeze for the week. My kids love muffins...especially pumpkin muffins. It's a heck of a lot cheaper to buy the whole squash and cook it yourself than buying the cans of stuff. (And, there's always the health factor, too).

Plus, the kids get to see it and touch it for the days before I get around to cooking it. I couldn't tell you how much this one weighed...four pounds?

There is no recipe for this...I just sort of winged it based on some of the other recipes and my past experience. I washed the pumpkin with soap and water, and cut in half. (This is probably the toughest part). Then I put the two halves in side-down, as much as I could get them side-down in my five-quart slow cooker. It didn't really matter in the long run. I boiled some water - maybe 2 cups - and poured it around the squash. Then I put the lid on, turned it on high and left it for four hours. (Truthfully, I left in for four-and-half hours and it was a bit too long). But, it didn't really matter. It tastes the same.

Let it cool and then peel and put the flesh in a container in the fridge. This squash filled a quart mason jar. For my muffin recipe (substituting the canned pumpkin it calls for), I'll probably run it through the food processor to make it completely smooth. Unbelievably easy and I didn't have to worry about my little one as I opened the oven. If you were going to be out for all day, I imagine you could set it on low and leave it for 8 hours. I'll definitely cook our squash this way again.

slow cooking :: stuffed cabbage leaves

This one is entirely vegetarian (and vegan, really). It was a bit more prep work in the morning since I had to steam the cabbage leaves and let them cool. Also, I browned the onions and spices in a pan before adding the other ingredients. If I were to make it again, I would try in on a Saturday or Sunday...and follow it up with a main course of salmon. (So much for a vegetarian main course).

 

Despite the above comments, I really am always looking for more easy vegetable dishes. Red and green cabbage are Fall staples in Florida and one can really get tired of the same old stir-fry. The recipe is from Fresh from the Vegetarian Slow Cooker, page 100. Joey, Calum and I really liked this recipe. It was a little sweet from the raisins and the apple juice. I opted to add some cashews on top (none for Calum), and the crunch was a good compliment to the soft veggies and rice. (Originally, I added them to the pot, but they came out mushy and flavorless, but added to the plate...nice and crunchy).

The liquid seems like a lot, but it is all necessary or the leaves will burn (yes, that is speaking from experience). We did like this meal, though, Ronan only ate the cashews. (At least he got some protein). Since it's not a huge family favorite, I imagine it will only come out for vegetarian dinner guests.

Slow cooking = two words

First, and foremost...I must fix the grammatical error in my previous post. Apparently, slow cooking is a two-word phrase, not unlike the word, a lot. It is one of the many things I have learned today. (Such as, one person can consume almost half a bag of chocolate chips in one day, but it may keep your still-breastfed toddler awake in the evening hours). But, enough about me...and onto the cooking!

Um, no, that is not a picture error either. And, no, we didn't eat the kids. It's just that I didn't actually get a picture of our meal tonight. (I am beginning to think that I would make a horrible food blogger). I was in a hurry to get the roasted chicken onto to the table and into the bellies of my children, and it didn't even cross my mind. Also, later when I had a chance to take an 'after' picture, I realized that the battery in my camera needed to be recharged. Besides, this picture of Calum from last week is much cuter than the chicken.

Essentially, I roasted a chicken all day and made some rice and veggies to accompany it. I've made this meal before (from this Pillsbury cookbook), but the recipe is essentially the same as this one here. (We can't really taste the seasonings, but as long as I don't overcook it, it's pretty tasty. And, since it's a whole chicken, we'll have three meals out of it).

It was really easy and didn't make the kitchen too hot. Plus, I have chicken bones to make stock to fill up the freezer (in the slow cooker). We will definitely add this recipe to the dinner rotation...maybe with another slow cooked side dish? Ha ha ha.

My week of slowcooking

I am feeling inspired by a few food-related things lately and will be embarking on a week-long trial of using my slow cooker (aka Crock-Pot)...everyday. It was really quite by accident that I realized I had something planned for the slow cooker each night. But, I've decided to run with it. It's nothing like this blogger who used the slow cooker everyday for a year, but a week seems like an attainable goal for me.

But first, a little background on my new love affair with my Crock-Pot. It all started when we were shopping for a bridal gift for a friend. We went with her registered slow cooker and chose an accompanying book. And, sort of like those books, If You Give a Mouse a Cookie, I realized how little I use my slow cooker and how good (and whole foods worthy) these recipes were. And, since I tend to consume new projects with vigor, I immediately checked out a number of books from the library and I've been fiddling with it all week. Although, it did take me until today to figure out how big my Crock-Pot really is -- 5 quarts. Apparently, the size of your slow cooker matters when choosing recipes.

Homestyle applesauce - pureed (mostly) with my immersion blender - which just emerged from a two-year hiatus in a rubbermaid container. Quite timely, don't you think? It was (and still is) delicious. And, the smell from the kitchen...yum. It tastes just like apple pie filling, but with just a tiny bit of sugar. Calum scarfed down his portion and Ronan ate more than half (he is a texture/look kind-of-kid...it looks a little different than the "regular" applesauce he is used to).

We have had a quart-size mason jar full of applesauce that should last us the rest of the week. The recipe comes from the book, Fresh From the Vegetarian Slow Cooker, page 201. A book that I am quite happy to discover - which also seems to be on Google Books. Yay! No copyright infringement for me - thank you very much.

But, now I must be off since I have to re-use that slow cooker pot tomorrow morning. And that means no waiting until the next day to do the dishes. 

Sleep vs. Eating

A baby's two favorite activities?

We're quite lucky as Calum is quite happy doing both. For a baby, he's a pretty good sleeper and while he is starting to turn his nose up at previously loved foods (plain avocado), we can mix it in with some applesauce and he'll eat it. (We mix his kale in with portions of this recipe).

But, on certain days, we actually wear him out.