Guest Post From My Favorite Neighbor

I decided to take this project on after baking pumpkin yesterday from our CSA, Common Threads and feeling non-creative after just finishing my 3rd pumpkin bread in the past 2 weeks.  I've always wanted to make ravioli (or any pasta in general) but it seemed pretty out of my league.  My husband turned on Animal Collective and I got in the groove, taking breaks only to breastfeed (and text pics to you).  Did this take a long time and seem really hard?  Yes.  But it was so worth it.  And my food baby is reminiscent of only a true-pregnant reality a few short months ago.

Ravioli Dough:

1 1/2 c flour (I used white whole wheat flour, you can use white or whole wheat also)

1/4 tsp salt

2 eggs

2 tsp olive oil

1-4 TBsp cold water

Put the flour, salt, eggs and olive oil in a food processor until well blended and crumbly.  Add water only if you need to, in order to increase stickiness.  Knead dough and divide into 4.  Roll out two sheets roughly the same size (I hung one over a glass while I was using my pastry mat to roll out 2nd one).  Roll them as thin as you can! 

Ravioli Filling:

1 c fresh baked/cooked pumpkin

2 heaping TBsp Greek plain yogurt (you could also use sour cream or ricotta cheese)

2 1/2 TBsp chopped onion

1 c parm. cheese (I used an Italian mix of parm, prov and mozz.  If you have it, it's amazing)

1/4 tsp salt

1/4 tsp. nutmeg

1/8 tsp. sage (I used powdered, but fresh would be great too--more like 1/2 tsp)

1 Tbsp cream

Mix all ingredients by hand--you don't need a blender or beaters.  Place small (approx. 1 inch balls) blobs on rolled ravioli sheet, lined up so that when you put the second ravioli sheet over, you can press down around the balls with your fingers.  After this step, use sharp knife to cut ravioli squares.  Press down edges with a fork to ensure they don't fall apart in boiling water.

Boil ravioli for 8-10 minutes.  They will float to top when cooked.  I cooked mine in two batches.

Sauce:

1/4 c walnuts (toasted with brown sugar).  You could also use pecans.

1 stick butter

1/2 tsp cinnamon

3 TBsp brown sugar

1/8 tsp nutmeg

1/2 tsp vanilla

2 1/2 TBsp balsamic vinegar (or vinegarette!)

Melt butter for 3-4 minutes until it just begins to turn brown, remove from heat (before it burns!).  While butter is melting, combine other ingredients, make sure everything has dissolved.  After you've removed butter from heat, combine walnuts and other sauce mixture with butter. 

Another Guest Post!

It's a guest post from people on weird diets! Here is my guest post contribution to your fabulous blog, about a year late (I'm blushing). A different spin on rice and beans, excellent for using veggies from your CSA and/or attempting to get more veggies into your family (I am going for both!). I sautéed onion (1 large), 3 shallots, 3 leeks , 5 carrots, 3 celery ribs and 2 garlic (diced) with salt, pepper, thyme and bay leaves, deglazing w/white wine. While cooking veggies, start 1 cup dry rice in rice cooker.

I added two 32 oz. cartons of Imagine No Chik Broth and brought to a simmer for 4-5 minutes.

Next I added 11 oz Super Greens, I usually use spinach but this sounded so healthy! Let wilt in simmering broth, 1-3 minutes to your (or your family's) preference.

Finally, add cooked rice and 1 can of your favorite beans (I used cannellini today but chickpeas are also great). Were this just for me, I might add 3 cans but my family complains if I up the bean ratio (so picky!). Grated parmesan cheese on top is awesome (if you aren't on a stupid restrictive diet that denies you dairy products like I am. I miss dairy so much more than I can express... Sigh). My family plans to add spinach cheddar tortellini to their dinner bowls.

Just a note to say my dinner table was uncharacteristically quiet last night. Everyone was busy eating and had far less time for complaints or demands. I got the ultimate compliment, "Mama, this is REALLY good. Seriously! I'd eat this again." This from a child who cannot eat the same meal within a week to ten day timeframe because it gets boring. Hmmm. I call that success. And, if you're a weirdo like me, it makes a great breakfast too! :)

Another Guest Post!

Dear World,

Just when you were starting to think I didn't have any friends, everyone's favorite neighbor-guest-poster came through. You can tell she's really excited about this because she used A LOT OF UPPERCASE LETTERS! (I'm excited, too): 

(Vegan)*** Banana Peach Spice Bread***

depends on how you choose to use the ingredients--I used milk and the chocolate chips, which makes it not vegan

(This is from thatssovegan.wordpress.com, but I tweaked it, so it's only 3/4 plagiarized (because I am calling it mine, mostly because of the chocolate chips addition), also you can do apple instead of peach)

2 large bananas

1 peach, peeled

1 Tbsp white vinegar + 1/3 c soy milk= vegan buttermilk

1/2 c sugar (I used raw sugar, and cut this to 1/3, it depends on how sweet you want the bread)

2 c white wheat flour

1 tsp vanilla

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/2 c white chocolate chips

Preheat oven to 350.  Spray 9x5 loaf pan with oil.  Mix soymilk and vinegar until it curdles.  Mash bananas and peach together, add the buttermilk and sugar and stir.  Separately (which I never do), mix the flour, baking powder, baking soda, salt and spices.  Add dry ingredients to wet and stir.

Bake until knife comes out clean-40-50 minutes.

BEAN AND KALE SOUP 

(I got this recipe from my Mom, who got it from somewhere?  probably Penn State ag. extension--I also added a few ingredients!!)

1 TBSP OLIVE OIL

4 LARGE CLOVES GARLIC MINCED OR CRUSHED

4 CUPS CHOPPED RAW KALE

4 CUPS BROTH

2 15OZ CANS WHITE BEANS

4 PLUM TOMATOES, CHOPPED

2 TSP DRIED ITALIAN SEASONING

1 TSP ONION POWDER

1/2 TSP GARLIC POWDER

1/4 TSP HOT PEPPER POWDER

SALT & PEPPER TO TASTE

1 CUP CHOPPED PARSLEY

**PARM CHEESE FOR TOPPING WHEN READY TO SERVE

SAUTE GARLIC IN OLIVE OIL ADD KALE, STIR UNTIL WILTED. ADD 3 CUPS BROTH, 2 CUPS BEANS, TOMATOS HERBS S&P. SIMMER 5 MINUTES. IN A BLENDER OR FOOD PROCESSOR MIX REMAINING BEANS & BROTH UNTIL SMOOTH. ADD TO SOUP TO THICKEN. SIMMER 20 MINUTES. SPRINKLE WITH PARSLEY.

Picture and testimonial by Tofu (you can tell because it's my dishes):

This bread is really amazing. You will want to include a plastic fork so you can share it with your little one. I used 3 bananas (and no other fruit), regular whole wheat flour, and regular chocolate chips.

Enjoy,

Tofu 

It's About Time...For Another Guest Post! (I was starting to think I had no friends)

Baked oatmeal

Dear Tofu,

I'm a big fan of oatmeal. I usually make it on the stovetop, but it's kind of a pain to start from scratch every day. (Our mornings are a little hectic around here.) Baked oatmeal is awesome because you can make enough for a few days all at once, and the texture is more delicious than regular oatmeal. 

First, mix these ingredients:

2 C old fashioned oats

Chopped walnuts (a handful or so)

1/4 t baking soda

Pinch salt

Maple syrup (anywhere from a drizzle to a quarter cup, depending on how sweet you want it)

2 T melted butter 

Cinnamon to taste

1/2 t vanilla extract

In a separate bowl, beat an egg and mix in 1 1/2 C milk or milk substitute (I used Wegmans almond milk). Pour the milk mixture into the oat mixture and transfer to a baking dish. 

Bake at 375 for 20 minutes. Let it cool for 10 minutes and enjoy!

Side note: Not that I need to tell YOU this, but adding chocolate chips would make this even tastier. 

Come visit soon,

Daisie

Stone Soup

Dear Turkey,

Here is an experiment that you can try the next time you are hungry:

Show up at that special neighbor's house with the following cheap and scanty ingredients:

And declare that you are making lunch for her. 

Here's how you do it. For the rice, add the following to the rice and water (she will have all this stuff): 1 T garlic powder, 1 t turmeric, 1 T olive oil, 1 T salt. For the beans, sautee 1 onion (sliced), 2 cloves garlic (sliced), 3 T olive oil, 1 large jalapeno (seeded and sliced) until the onions become translucent. Then add two cans of black beans (undrained!) and 2 T honey and cook on low heat until the rice is done, about 30 mins. Add the juice of one lemon. Top with cheese and green salsa. Serve with delicious chips that you also didn't bring. 

Of course, you didn't make dessert either. But you ate it. A lot of it. 

Here is the recipe in the words of your host:

Ingredients:

1 box yellow cake mix

1 small box instant vanilla pudding

1/4 c water

3/4 vegetable oil

2 eggs

I cup choc chips or m and ms

 

Directions:

preheat to 350

Combine all ingredients.

Pour batter into greased 9x13 pan

Bake for 20-30 min.  May look goopy in middle, but that's because of the pudding!

taken from http://parentpretty.com/cake-mix-cookie-bars-recipe/

 

Here is something else delicious: 

Wacky Cake:

from Terry's kitchen (my ma!)

I made this vegan in honor of meeting Lt. Veggie Nugget

Mix:  

3 c Flour

2 c Sugar

2 tsp Baking Soda

6 Tbsp cocoa

1/2 tsp salt

1/2 tsp cinnamon

Add:

1 c oil

2 tsp vinegar

2 tsp vanilla

2 cups COLD water

 

 Use 9x13 pan, 350 degrees, 35 minutes

 

Cooked Frosting for Chocolate Cake (NOT vegan, but AMAZING)

from Terry's kitchen

1 cup milk

2 Tbsp Flour

Cook until thick, then cool (I usually put pan in fridge for a little)

 

Add:

1 c sugar (NOT confectioner's)

1/2 c Crisco

1/2 c Butter

Beat until creamy.  Add 1/2 tsp vanilla

After lunch, lie on the floor for a while to digest your food, until you have overstayed your (self-invited) welcome.

I moss you,

Tofu

Daisie1983's Extra Special Banana Pancakes

Dear Turkey,

Here is a guest post from Daisie1983. I think we all know who that is:

There were two bananas turning brown on my counter this morning. I told my husband I could turn them into muffins, bread, or pancakes. He chose pancakes. Side note: They make for good running fuel. After I ate two of them, I was able to run 5.5 miles.  

Here's what you need to recreate the deliciousness:

1/2 cup whole wheat flour

1/2 cup white all purpose flour

2 teaspoons baking POWDER (I used 2:1 cream of tartar + baking soda because according to chemistry.about.com, that's how you turn baking soda into baking powder...if for some reason you happen to have cream of tartar in your spice cabinet, but no baking powder.)

1/4 teaspoon salt

1 tablespoon brown sugar (you can reduce or omit this)

1 egg (magical egg from your local farmer's market preferred)

1 cup milk

2 tablespoons melted butter at room temperature

2 bananas, mashed

3/4 cup chopped walnuts or however much you want

Lots of chocolate chips (I used Ghiradelli bittersweet chips)

Optional:
A cute baby to watch your every move

An awesome husband to rave about the pancakes and clean up afterward

Jack Johnson's "Banana Pancakes" playing in the background

Hazelnut coffee with steamed milk as a beverage

Start by mixing the flours, baking powder, salt and sugar in a bowl. In another bowl, beat the egg, then mix with the melted butter, milk and bananas. Add the flour mixture to the banana mixture. It will be a bit lumpy but that's OK. 

Add the walnuts and chocolate chips. You might want to save some of the walnuts for a topping, like I did. Grease up your griddle or pan with butter and cook pancakes at medium-high till golden brown on both sides. They are a bit hard to flip, so don't make them too big. 

Makes a dozen-ish pancakes. Serve with 100% pure New York maple syrup (obvi) or peanut butter. 

Warning: Your husband may like these so much, he will polish off three before you even sit down.

Thanks, Daisie1983!

Hoya Saxa,

lnanu2

It's About Time...

...For another guest post from GradStudentCupcakeMomNEIGHBOR!

In order to get you in the mood for her five awesome recipes (at least I can vouch for the ones without chicken), here is a picture of her delicious Red Velvet Beet Cake:

Yes, those are beets. That she grew. And, yes, it is delicious.

Here we go:

Curry Carrot Soup

1 medium onion 

3 stalks celery

At least 6-8 large carrots (depending on desired consistency of soup)

1 Tbsp curry powder

1/2 tsp cumin

1/2 tsp coriander

2 Tbsp butter

1/2 cup cream or milk

1/2 tsp pepper

3-4 cups chicken OR vegetable broth (depending on desired consistency)

(alternative:  can cream of chicken with one can water)

2 cloves garlic

1.  Cook/steam carrots, celery, onion

2.  Puree in food processor with garlic

3.  Add all ingredients to crock pot on low for 6 hours, or cook on stovetop!

LoppCop All Season Bean Salsa

(this recipe makes enough for an appetizer for at least 8 people)

one can white northern beans

one can black beans

one can diced or 3 large fresh tomatoes, diced

one can corn or 2 ears fresh corn

one small red onion chopped

variety of peppers (3-4) chopped

few sprigs of chopped cilantro

1/2 tsp sea salt

1/4 tsp pepper

juice of half lime

2 Tbsp red wine vinegar

2 Tbsp olive oil

4 Tbsp hot sauce (your choice!)

1.  Mix all ingredients in large bowl

Stuffed Zucchini Boats

(I got the idea off of Pinterest and then made it my own)

2 large zucchini

1/2 medium onion, chopped

2 garlic cloves

1 sweet red pepper

1 small green pepper

1/2 cup diced mushrooms

1 tsp dried oregano

1 tsp dried basil

1 tsp onion powder

1/4 tsp black pepper

1/4 cup cheddar cheese

1 cup Italian bread crumbs (or cooked quinoa)

(Parmesan cheese for sprinkling over cooked zucchini)

1.  Preheat oven to 375 degrees

2.  Cut ends from zucchini and scrape out middles (dice and save middle)

3.  Sautee vegetables over medium heat for about 5 minutes (including garlic cloves and zucchini middle)

4.  Remove from heat and add other ingredients, including cheddar cheese and bread crumbs

5.  Paint over zucchini boats with olive oil

6. Divide filling between zucchinis and press into middles

7.  Bake for 30 min uncovered

8.  Sprinkle with parmesan cheese when finished

Potato Pancakes (served well with either LoppCop Bean Salsa and sour cream, OR homemade applesauce:  dice at least 5 apples (with skins), put in crock pot for 4 hours on high with 3 Tbsp of your favorite honey, and 1 tsp cinnamon)

6 medium sized potatoes (I used yukon golds)

2 large carrots

1 medium onion

2 eggs

4 Tbsp flour

1 tsp salt

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 cup cheddar cheese

1.  Cook potatoes, carrots, and onion (boil or steam)

2.  Puree in food processors, or mash with hand held blender (I used blender)

3.  Mix all ingredients in large bowl

4.  Make small pancakes with your hands, making sure not to make them too thick

5.  Cook over medium heat until golden or brown edges, use olive oil or butter for frying

Marshmallow Roasted Red Beets (for those who hate beets)

3 large red beets

1 tsp cinnamon

honey

marshmallows

1.  thinly slice red beets (mandolin would be perfect if I weren’t afraid of them)

2.  Place in greased 9x13 pan

3.  drizzle honey over beets, and sprinkle cinnamon evenly

4.  Place in oven at 400 for 20-30 min, depending on how thinly sliced the beets are

5.  When beets look about finished, add desired amount of marshmallows and bake for 5 minutes

More From IF E MOT OF WINO

"Dear Tofu" [that part was by me, Tofu],

Marblehead Massachusetts is a relaxing yet famous little town. It's the birthplace of the United States Navy, the starting point of sailing races galore, many publicized artistic endeavors, the home of the museum that houses the original "Spirit of '76" painting, and NO chain restaurants or hotels, except Starbucks. (Stay at Brimblecomb Hill B &B. The owner, Gene Arnold also owns the gallery in town.) ~Nice lodging, wonderful hospitality, great breakfast, and artistic inspiration @ Arnold Gallery.

Our Marblehead trip was about two things, food and the beach. After many unpleasant happening the past few weeks, food and the beach were the soothing balm. Lobster rolls were the first order of business. Lobster just pulled from the shell, so sweet and flavorful without a hit of fishiness, and a very small dab of mayonnaise to cradle the meat. This comes on a grilled hot dog bun. I elevate it to a more nutritious level by ordered a garden salad, putting a dollop of balsamic on the salad, then the lobster on top. Total nirvana... I admit I ate muffins and fruit at the b &b. It's important to get all of your food  groups in on vacation. All of this topped off with a hermit cookie defined a satisfying lunch.

Marblehead is seafood wonderland. Our favorite seafood place is The Barnacle, although lobster roll eating takes place @ The Muffin Shop. The Barnacle is a step up from a clam shack. It sits right on the water, has an outside deck, full food and cocktail menu, and nice service. One particularly sweet girl Anna, has been our server many times. Very importantly, they have their own lobster boat. There's never a bad seat in the house, as three sides of the building are on the water.

I started with fried oysters. So fresh, and so lightly battered they sweetly melt in your mouth. I paired them with a glass of sauvignon blanc for its slight dry citrus flavor. Then I ate stuffed lobster. The lobster is "stuffed" with hardly any seasoned bread crumbs, just enough to hold the fresh shrimp and scallops together. Ahhhhh....A little messy to dismantle, but never a hesitation arose. Another glass of sauvignon blanc was in order.

The next night was $1.00 oyster on the half shell night. We decided to sit at the bar. I won't bore you with where the oysters came from. It only matters if you like them, AND you must drink vodka with them. This is ancient lore from Hilton Head Island and I believe it. I ordered a Goose Cosmo., rather limey to be safe. I put lemon on the oysters, asked the bartender for more horseradish, dressed them, then gleefully slurped them from the shell with gusto! Following were baked sweet sea scallops and asparagus. Admittedly, I took half of the scallops and asparagus with me, and ate them on a croissant the next morning.

Our third night of seafood decadence was TWIN lobsters eaten on the outside deck. Two yummy crustaceans, perfectly cooked and sufficiently hot were dissected by my nimble buttery fingers.(shell crackers were also employed) I splurged and ordered extra melted butter too. Chased again with sauvignon blanc, with a view of all the boats moored in the harbor made the  perfect summer night.

I treasure beautiful summer evenings, picturesque views and luscious seafood.  Until next month, Marblehead, I look forward to your healing power for body, mind and spirit.

"Your #1 Guest-Poster, 

IF E MOT OF WINO" 

[closing by Tofu -- dear other guest posters: are you going to let IF E MOT OF WINO have all the glory?]

Another Guest Post!

Dear Turkey,

See, I told you that I have friends other than you. This post is from...let's see here...Italian Food Expert...Mom Of Teenager...Old Friend Who Is Not Old. Sounds like an acronym would be appropriate here: IF E MOT OF WINO. So, here is the debut of IF E MOT OF WINO:

Today I received a hands on bread lesson from my friend. I was also fortunate enough to receive love and attention from her adorable Baby. The smell of homemade bread wafting through the house, a baby's pure delightful laughter and a good friend~ these are what matter in life.

I've always enjoyed cooking when it wasn't "on demand." Coming from a restaurant background hasn't hurt either. But, I have never been confident with dough. I have tried to make my share of bread, pizza crust and rolls. Sometimes they were just good enough. Other times, they were in the garbage instead of on the table. I confess this with shame for throwing  food away. Today was a new dough beginning.

While the teenager amused Baby Love, my friend taught me how to improvise two delicious loaves. One was a short rise in the sun, the other a long rise, baked well after we parted. I took notes and kneaded the second loaf. I am a big fan of  hands on individualized instruction from such a competent, creative dough master.

The first loaf was more whole wheat like, with an olive oil and sea salt crust. The texture was homey, the flavor was delicious. BUT the second loaf won FIRST PRIZE. We kneaded  the second loaf more, let it rise much longer, used a few types of more delicate flour,then added freshly chopped oregano, sage and mint. 

Look, here it is before baking. The crust sparkles and glistens with a sea salt and olive oil rub. I made a small signature fold on one side:

Here it is after baking:

I ate it plain. I ate it with cheddar cheese. I toasted it and and ate it with grape jelly. I ate the salt that fell off. I ate the bread crumbs and thought how lovely they would taste in meatballs. I ate the parchment paper it was baked on, (only a small piece by accident) and thought about carta di musica (Sardinia's native bread). I thought if it got stale for lack of eating (fat chance) how it would make a tasty panzanella (tomato salad with bread and olive oil and vinegar). I think of frying it for breakfast with a cutout for an egg in the middle.

I think of my friend, her laughing baby, and how the best is yet to come.

Keep up the good work, IF E MOT OF WINO,

Tofu

Finally -- a Guest Post

Dear Turkey,

Since I am out of town (and I brought cloth diapers with me! -- like you care), one of my dreams has come true: a guest post. This post is by...let's call her...Grad Student...Cupcake...Mom...GradStudentCupcakeMom (why cupcake?).

Chobani Scones
By GradStudentCupcakeMom:

*Preheat oven to 425. 

RECIPE:

1 cup chobani yogurt (I used strawberry)

1 cup whole wheat (I used stone ground) flour

1 cup all purpose flour (I used king Arthur)

(you can use all whole wheat flour if you prefer, the scones will just be denser)

a little less than 1/4 cup of sugar (I used sugar in the raw)

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

4 TBsp cold butter cut into small cubes

1 cup (or more) fresh strawberries (or any fruit that matches the yogurt choice)

1/2 tsp-1 tsp vanilla to scone recipe!  It depends on how much you love vanilla

 

*Mix dry ingredients together, add butter (use your fingers or pastry cutter to smush it up and mix it with the rest of the ingredients)

*Add strawberries and yogurt

*Knead dough

*Pat into rectangles (8) and sprinkle sugar on top

*Bake  for 12-15 minutes or until golden brown.

Thanks GradStudentCupcakeMom! Maybe now you have paved the way for other guest post-ers...like...Turkey...?

Tofu