Monday, August 27, 2012

What Would Happen If... As a Side Dish

 
I went back into 'What would happen if' mode again in my kitchen, and decided to try out a new variety of Quinoa I had purchased,  Red Inca Pasankalla. I was planning to make Tilapia for dinner and wanted a different, interesting side dish that would go really well with Fish or Seafood.  I love the versatility of Quinoa and played around with a few additives that turned out to be really enjoyable. The result was not too much 'heat' from the spice and not too much 'tang' from the Lime. A nice balance. The following is my recipe for Spicy Tangy ' Walk The Plank' Quinoa.
 
1 Cup Inca Red Pasankalla Quinoa
2 Cups Vegetable Broth
1/2 Cup Black Beans, rinsed
1/2 Cup Corn ( I cut mine fresh from the cob)
1/2 tsp. Cilantro
2 tblsp. Roses' Sweet Lime Juice
I microplane 1 tsp. of Lime Rind
1/4 tsp. Chipotle Seasoning
 
Combine ingredients in a saucepan and cook on medium heat, stirring occasionally, stovetop,  until Quinoa absorbs all of the liquid. Fluff with a fork and serve.
Quinoa dates back to the Ancient Incan Civilization ( their Mother Grain)  and thankfully remains today as a wonderful source of protein. It actually has 9 essential Amino acids, and therefore is a complete protein. As I said, I love the versatility... it can be made sweet for breakfast, sweet and savory or spicy for lunch/ dinner. So much you can do with it. It is just begging to be played with in the kitchen! So get going... get your protein in your diet the fun way.. and check out Quinoa.  
 

Friday, August 24, 2012

A Loving Little Soul

 
A long night last night. My oldest cat, Hera, passed away after a long illness. A gastrointestinal disorder that made it hard for her to eat and digest properly at times. But I managed to keep her going for quite some time with proper diet and steroids. The Veterinarian and I brought her out of Renal failure and hypothyroidism last year; but this bout was just too much for her. She lived a happy 15 years and I am much relieved that she was able to pass on at home, surrounded by the kind of love that she has shown all these years. Hera was a loving soul and there will be so much to miss about her. But with the missing, there will be the memories that will bring comfort and smiles as well. The way she hugged me around my neck and nuzzled in my hair when I held her; watched chick flicks with me; sat at the island in the kitchen and watched me bake; 'window yelled' at the birds at the feeder in the yard...She was an integral part of my life and I am grateful to have known such a little cat with such huge heart and soul.  
 
 
 

Monday, August 13, 2012

Green


Green

When altruistic roots take hold
So bursts forth the green.
Of tender leaves on the strength of branches
Supporting life, healthy and pristine.  

Trees matter to me.
And I will grow in the forest every day.
Forsaking the enmity of society's faux green answer.
Life bought and sold to bidders of cancer and decay.

Let me be green to the ways of the fiscally damned.
And enriched within my heart, my mind and soul.
Lost not within the forest.
But, as a tree, found;  tall, green, spiritual and whole.

Agave Apple Tart


Agave Apple Tart

Core and Chop 2 large Apples
Place Chopped Apples in a 2 quart saucepan.
Add 1/4 cup of Golden Raisins and /or Raisins
Add 1/4 cup Agave Nectar
1 tsp. of Cinnamon
1/4 tsp. ground Clove
1/4 cup water
2 splashes of Tequila

Let Simmer on moderate heat. The goal is to soften and carmelize the apples, and completely reduce the liquid, creating a fruit filling for the tart.


Meanwhile, finely chop 1/2 cup of Black Walnuts. Add Walnuts to the Fruit filling just as the last of the liquid is being reduced.


Remove Fruit filling from heat and let cool.
 Make Pie crust as follows:
1/2 cup All Purpose Flour
1/2 cup Butter or Shortening
5 tblsp. cold Water

Cut Shortening into Flour with a fork, very well, so that mixture resembles small peas. Sprinkle in the water 1 tblsp. at a time, and continue to mix with the fork, as each tablsp. water is added. Form a ball of flour. Cut the ball of flour into 2 halves. Roll 1 half ball of flour into a rectangular shape. Place the rolled rectangle of dough onto a lightly greased cookie sheet. Spread the cooled fruit mixture onto the rectangular dough, as shown, leaving about 1/2 to 1 inch of dough perimeter. 


 Curl the 1/2 to 1 inch perimeter of dough up onto the Fruit filling. Roll second half of dough ball and cut into strips. Criss Cross the strips of dough over the fruit filling, As shown.

You can also use any excess Pie dough to add a decorative garnish, if desired.
Bake at 350' until pie crust is golden. 




Friday, August 3, 2012

To Brighter Days in Depth



To Brighter Days in Depth

Vela catch the gales
In nebulous times as these
Render the daunting winds useful
Or send them out over the seas.

As my lack of direction pales
To the desire for horizons anew
I trade a false cross, for one to the South
And navigate to that which rings true.  

A true wind tugs at me…….forward
And I tack thru the eye of the storm.
The sand falls tediously long, at time’s bidding.
But through night
 To bright days
In depth
 I transform.

Vela sail through and shine with me. 
Vela, you are me, I am you.
We can be as the light and way should be.
Vela, you and I are what’s true.

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