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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Monthly Archives: February 2012

zesty caesar salad

11 Saturday Feb 2012

Posted by Delena Rose in cook

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caesar, caesar salad, croutons, garlic, lemon, potluck, romaine, salad, vegetables

 

Zesty Caesar Salad

1 head Romaine lettuce

2 cloves garlic

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon dry mustard

1 tablespoon Worcestershire sauce

4 tablespoons Parmesan cheese, grated

2 hard boiled eggs, mashed with a fork

bacon, cooked and chopped (optional)

1/2 cup bread, cubed

2 tablespoons vegetable oil

Mince the garlic and place in a small jar along with the olive oil, lemon juice, mustard and Worcestershire sauce. Shake well.

Heat the vegetable oil in a skillet and saute the bread cubes on all sides until brown. Place on a paper towel to drain.

In a large salad bowl, place the lettuce, mashed egg, bacon (if desired), croutons and the oil mixture. Toss well and serve immediately. Enjoy!

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cauliflower soup with pan-seared mushrooms

10 Friday Feb 2012

Posted by Delena Rose in cook

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cauliflower, cauliflower soup, mushrooms, pan-seared, portabella, soup, vegetable soup

I remember the first time I tasted cauliflower. It was in grade three at school and as I was walking down the hallway by myself, a few older girls were coming out of their Home Economics cooking class. They asked me if I wanted to try some cauliflower? I held out my hand and they gave me a single cauliflower floret. I studied this pale, brain-like vegetable doubtfully. Then I tasted it. Crunchy and raw, it reminded me of mild cabbage. I liked it! Even better is this delicious buttery cauliflower soup topped with a slice of pan-seared mushroom. A tasty nourishing soup for these winter months!

Cauliflower Soup with Pan-Seared Mushrooms

2 tablespoons butter

3 medium onions, chopped

2 heads cauliflower, separated into florets and coarsely chopped

4 cups organic vegetable or chicken broth (or water)

¼ cup heavy cream (optional)

salt and pepper

2 Matsutake or portabella mushrooms, stemmed

2 tablespoons olive oil

Melt the butter in a large pot. Add the onions and cook over medium-low heat until onions are soft and translucent but not browned, about 15 minutes.

Add cauliflower and broth to the pot and bring to a boil. Reduce heat, cover and simmer on low heat until cauliflower is very sift, about 30 minutes. Let cool slightly.

In small batches, puree the soup in a blender or food processor. Return the soup to the pot and stir in cream (if desired). Season with salt and pepper. If necessary, add a few tablespoons to water or broth to thin the soup.

Heat a large skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, until tender, about 6-8 minutes. Remove from heat and thinly slice the mushrooms.

Ladle soup into warm bowls. Garnish with the sliced mushrooms and serve. Enjoy!

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grilled portabello mushrooms on savory greens

08 Wednesday Feb 2012

Posted by Delena Rose in cook

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brown bread, grilled portabella, parmesan crisps, portabello mushroom, salad, vinaigrette

Grilled Portabello Mushrooms on Savory Greens

2 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

2 teaspoons fresh sage, chopped

4 portabello mushrooms

salt and pepper, to taste

4 cups mixed savory greens

In a glass jar add the vinegar, oil, garlic, sage and rosemary. Put lid on jar and shake vigorously until well-mixed. Coat that mushrooms in the vinaigrette. Grill on BBQ or in an oven on broil until just softened, turning a few times. Baste the cooked mushrooms with any additional vinaigrette.

To serve, toss the greens in your favorite oil and vinegar. Slice mushrooms thickly and place on top. Serve with crusty brown bread or parmesan crisps. Enjoy!

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winter squash bread

07 Tuesday Feb 2012

Posted by Delena Rose in cook

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bread, home-baked bread, pumpkin, sandwich bread, winter squash

I tried a new bread recipe last night and would love to share it with you. Perfect for the winter season, this is an ‘egg-y’ bread that is slightly sweet and calls for the addition of winter squash. This flavorful bread is excellent for sandwiches or simply on its own with a bit of butter…

Winter Squash Bread

1 tablespoon active dry yeast

1/4 cup brown sugar

1-1/2 cups warm water

2 eggs

1 cup winter squash or pumpkin puree (roasted, then pureed)

1 tablespoon salt

1/2 cup yellow cornmeal

5-6 cups organic unbleached flour

Place yeast, a pinch of the brown sugar and the water in a large bowl and let stand for 10 minutes. (Yeast should start to become foamy.) Using a whisk, beat the eggs and squash puree into the yeast mixture. Add the remaining brown sugar, salt, cornmeal and 2 cups of the flour. Using a wooden spoon, continue adding flour, 1/2 cup at a time and mix until a soft dough is formed.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes, adding more flour as kneaded to prevent the dough from sticking, to create a smooth and elastic dough. Grease a large bowl and add the dough, turning to coat. Cover with a clean, damp tea towel and let the dough rise in a warm place (or in your oven at the ‘proff’ setting) until doubled, 1 to 1-1/2 hours.

Preheat oven to 450 degrees (F). Lightly grease a baking sheet or line with parchment. Sprinkle baking sheet with cornmeal. Punch down dough and turn onto a lightly floured surface. Form the dough into 2 large loaves, or 4 baguettes, or individual rolls. Cover the loaves loosely with plastic wrap (that has been greased) and let rise until doubled, 30 minutes to 1 hour. Dust the tops of the loaves with flour.

Place in oven, immediately reduce the temperature to 375 degrees (F). Bake for 35-45 minutes or until golden brown. Remove and let cool on a wire rack before serving. Enjoy!

Resource:

Ash, J., & Goldstein, S. (1995). From Earth to the Table: John Ash’s Wine COuntry Cuisine.  New York: Penguin Books.

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The Tao of Abundance: Eight Ancient Principles for Abundant Living by Laurence Boldt (book review)

04 Saturday Feb 2012

Posted by Delena Rose in read

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abundance, book, book review, Laurence G. Boldt, prosperity, read, Tao, Tao of Abundance, Taoism

In my own personal search for meaning and the deepening of my capacity for human compassion and understanding, I find myself drawn to reading books from many different perspectives, cultures, philosophies and belief systems. I have spent the past three enjoyable weeks reading The Tao of Abundance: Eight Ancient Principles for Abundant Living by Laurence Boldt. I say ‘enjoyable’ because every page of this book has been a pleasure to read. Boldt’s style of writing is both professional and competent. He demonstrates a thorough understanding of Taoism and invites the reader to reinterpret modern economics and Western beliefs on ‘abundance’, ‘time’, ‘leisure’ and ‘beauty’ through this Taoist lens.

The book is written in eight chapters and begins by providing a basic introduction to Taoism for readers who are new to this ancient philosophy. Boldt then explores the theme of abundance in its many forms, for example, The Nature of Abundance, The Flow of Abundance, The Power of Abundance, The Harmony of Abundance, The Beauty of Abundance, and so on. Boldt draws heavily on the wisdom of Lao Tzu, Chuang Tzu, Lieh Tzu and also includes insights from the Bible, Mother Theresa, Ghandi, Albert Einstien and Carl Jung, among others.

In his writing, Boldt expresses his concern regarding the common Western view of abundance and the real sense of scarcity and lack that many people feel in their lives today. Boldt writes:

In a world that defines abundance in terms of scarce resources and economic abstractions, the Taoist philosophy defines abundance in human terms and sees the world as a naturally abundant place. In a do-oriented society that puts faith in future progress, it reminds us to be, and that here and now is the only place we live. In a world caught up in glamour and obsessed with consumption, the Taoist perspective offers and appreciation of leisure and beauty in the simple things in life. In a society that values the cerebral and abstract, the Taoist remind us to trust our intuitions and to recognize the power of the unconscious intelligence. In an increasing narcissistic and artificial society, Taoist philosophy values humility, naturalness, and spontaneity.

A very helpful feature of the book is the workbook found in the back, where Boldt has created a series of exercises to help readers identify and explore their own deeply held beliefs about wealth, abundance and prosperity. I was astonished at some of the limiting beliefs I was able to identify in my own mind, beliefs that first formed as a child growing up in a world where money was scarce, hard to earn, and even harder to keep. Re-examining my old beliefs and replacing them with a more accurate and positive framework has helped me experience the world in a fresh new way. Through his clear writing, Boldt has also given me a solid introduction to the Tao and the immeasurable joy and fulfillment that comes from living in the Tao.

…as you give your gifts and express your inmost nature in the outer world, you attract to yourself the people, circumstances, and resources you will need to fulfill your destiny. You enter a field of experience that, from a conventional perspective, seems magical, but in fact is only the natural state of your being. Spontaneous, creative action and synchronicity in relationships and events become the order of the day. You’ll find yourself being in the right place at the right time. It is not anything you are consciously doing; you are simply allowing your own nature to move you into the flow of the Tao.

Boldt writes competently and communicates his ideas clearly. There is also an intimate quality… he writes as a friend, sitting at the table with you discussing the Tao of Abundance over a cup of jasmine tea…  Other works written by Boldt include Zen and the Art of Making a Living and How to Find the Work you Love. He conducts workshops and offers career coaching via his website www.empoweryou.com.  I highly recommend this book to anyone interested in Taoism or creating a new economic paradigm in these highly turbulent times. As Ghandi once said, “There is enough for everyone’s need, but not their greed.”

Resource:

Boldt, L. (1999). The Tao of Abundance: Eight Ancient Principles for Abundant Living. New York: Arkana.

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creamy carrot soup

03 Friday Feb 2012

Posted by Delena Rose in cook

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carrot, carrot soup, IBS, Irritable Bowel Syndrome, root vegetables, seasonal eating, soup, winter soup

I love winter soups! These colorful root vegetable soups make it easy to eat in harmony with the seasons. Carrots are high in vitamin A and are a good source of fiber, antioxidants and minerals. Also, the absence of onions and garlic in this particular recipe make it easier to digest for those with IBS (Irritable Bowel Syndrome).

Creamy Carrot Soup

2 tablespoons butter

3 stalks celery

1 bay leaf

3-1/2 cups organic vegetable broth (or organic chicken broth)

1 teaspoon sugar (or natural sweetener of your choice)

1/2 teaspoon salt

1/2 teaspoon turmeric

2-1/2 lbs. carrots, peeled and coarsely chopped

3 potatoes, peeled and diced

1- 1/2 cups milk

2 tablespoons vegetable or chicken broth

In a large pot, melt butter over medium heat then add celery and saute for about 8 minutes, until tender.

Stir in bay leaf, 3-1/2 cups of the broth, sugar, salt and turmeric until combined. Add carrots and potatoes; increase heat and bring to a boil. Reduce heat to low and let simmer for 30 minutes, or until carrots and potatoes are very tender.

Remove from heat. Discard bay leaf. Allow to cool for 5 to 10 minutes.

Transfer to blender in small batches. Puree until smooth and return to pot. Stir in milk and the 2 tablespoons of broth. Cook over medium heat, stirring constantly, until heated through. Ladle into warmed serving bowls. Enjoy!

Resource:

Raman, M., Sirounis, A., & Shrubsole, J. (2011). The Complete IBS Health & Diet Guide.    Toronto, ON: Robert Rose.

 

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festive rum balls

01 Wednesday Feb 2012

Posted by Delena Rose in cook

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chocolate, petit fours, rum, rum balls, Valentine treat, Valentine's Day

It’s February and Valentine’s Day is just around the corner. These pretty little rum balls are so easy to make and very effectively communicate “I love you” in the universal language of chocolate. These are wonderful served with cognac or hot coffee after a special dinner.

Rum Balls

15 lady finger bisquits

1/2 cup unsalted butter

5 squares semi-sweet bakers chocolate (or 150 g of dark chocolate), broken into pieces

2 tablespoons rum

1 egg yolk

1/2 cup icing sugar

1 cup ground hazelnuts or almonds

cocoa powder

Pulse the lady fingers in a food processor until they resemble fine breadcrumbs. (You can also hand grind these in a large mortar and pestle.) Melt the butter in a small saucepan, then stir in the chocolate pieces and remove from heat. Stir in the egg yolk, rum, icing sugar, ground nuts and ground biscuits. Mix well. Mixture should be firm, so add more ground biscuits or nuts if the mixture is too wet. Cover and refrigerate until firm. Roll the mixture into balls to fit into small petit fours cases. Chill once more and then roll in sifted cocoa powder to coat. Stored in a covered container in the refrigerator until ready to serve. Yield: 30 rum balls

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