Tuesday, June 18, 2013

hippy chow

I have a confession. Much of the time I don't have the time or cant be bothered to cook creatively, and have no money but some groceries. In these times I rely on hippy chow.

2 cups brown rice ( you set up the rice cooker last night , right?)

In skillet 
1 bunch / 1/2 lb green vegetables such as kale, brussel sprouts, broccoli, chard or whatever,
and 
1 sweet onion sliced
in 2 tsp olive oil
add 1/2 lb baby carrots or squash roasted last week while making nut loaf or red peppers, beets or some red or yellow veg (tomatoes are fruit, pick something else)

put out servings of rice and add veggie mixture


soy sauce (obviously in my case this is gluten free) and cheddar cheese to serve
vegans - add tofu or tempeh and some nooch.


Note...please keep in mind that rice grown in areas that are less traditional rice growing areas like MN and WI seem to have lower arsenic load than TX or SC rice because the soil was less likely treated before the arsenic ban back in the 70's. Buy it from a co-op and it's usually cheap too.

Monday, June 17, 2013

mussel gazpacho

Given the cost fresh seafood this is a special meal but mussels are cheaper than lots of seafood and less environmentally problematic. Also since Rabbit is Veg.... this is clearly not Rabbit approved. Just get them in an R month or use frozen in summer. Serve with a green salad and sorghum quick bread or other crusty bread.

Cook your mussels first

1lb fresh mussels.Fresh mussels will close when you tap them. Clean mussels first by taking a sprinkle handful of polenta in a bowl of water over the tops of the mussels. This will cause them to eat the corn and eject sand and other debris. Wait 10 minutes. De beard and scrub.

Put cleaned mussels in pot with 1 chopped and cleaned leek and

12 oz  white wine or ale of choice (gf if desired but the white wine works better here) into a pot
with 2 cups seafood stock or veggie broth
cover and turn heat to medium
they should be done after 15 minutes. If done the shells will open and meat will take on cooked appearance. These suckers are easy to overcook.
pour into bowel over ice or refrigerate until cool . Leave the shells in.

Veg mixture to chop and put in blender
1 slice bread(again gf if needed or you can skip)
4 tomatoes
1 red onion
16 oz water
salt and pepper to taste
2 red peppers (I buy ancient reds when they go on for 69cents a lb , wash and freeze them.)
1large and two small cucumbers
4 stalks celery
1/2 head garlic
small handful parsley
2 shots wine or apple cider vinegar
blend until mostly smooth....

refrigerate until the mussels are cool

Mix  both bowls together and serve cold.
mmmm

scape pesto

June is that magical time of year when your garlic bulbs even do pirouettes that spiral into pretty or delicious. The cress or the sorrel should also be booming because the full heat of summer has not yet hit. Your scapes will be best just as they come out of their first spiral. Any longer and you want to dice them for a stir fry or other steam cooked thing. As with all garden produce wash it well and check for insect damage , although garlic is repellent to most insect and is unlikely to be so afflicted.

1/2 chopped to fit your blender/food processor garlic scapes
1/2 cup sorrel(lemony), cress (peppery), spinach or chard (if using spinach or chard add 1 tb lemon juice.
1/2 smoked cheddar or other very sharp cheddar
1/4 cup olive oil
pinch salt
blend until a smooth paste
sequester in jar and cover with a thin layer of olive oil.
eat with bread, crackers,in risotto, with white beans, on apples, etc.