ummmm- chocolate, booze, berries..... cream....

I thought all along that the drunken berry shortcakes I made at Easter were, like most recipes, a nice place to start from. Everything being made better with chocolate, I decided to play with some true decadence. So here you have it, boys and girls- Drunken Berry Chocolate Shortcakes. Not for the faint of heart, and certainly not on anyone's weight loss diet. Enjoy!

For the shortcakes-

Sift together 3 times:

2 cups all purpose flour

1 TBS baking powder

3/4 cup cocoa powder

1/2 cup sugar

1/2 tsp salt

1 TBS orange zest, fine

Make a well in the center of the dry mix, and add 3/4-1 cup heavy cream, stirring until just moistened. Divide the dough into 2 parts. Roll 1/3 of the dough into a circle, about 7 inches in diameter. Roll the other 2/3 of the dough into a circle about 8inches in diameter. Place the larger circle onto a well greased cookie sheet, and brush with melted butter. Top with smaller circle, and brush with melted butter. Bake at 450 degrees for about 15-18 minutes, while you prepare the rest.

Choose a variety of fresh, bright berries- whatever you prefer and is in season. This particular time I chose strawberries, rasperries, and blackberries. Rinse, clean and slice about 2 cups total fruit. You may sprinkle lightly with superfine sugar, if desired. Sprinkle with 1/4 cup Grand Marnier, and set aside.

Whip 2 cups heavy whipping cream, 1/2 cup superfine sugar, 1/2 tsp vanilla in well chilled mixer until stiff peaks form.

To assemble- once the shortcakes are baked, remove from the oven, and gently remove to a serving plate. Lift off the top layer, and set aside. Layer fruit, cream, cake, fruit, and cream. Garnish with curls of orange zest. Best if served slightly warm.

Lick your plate good fish dish!

Oh yes, my friends, there is more to life than veggies, even for the Veggie Queen. A little disclaimer here- this is not, in any way, shape, or form, low fat. It is worth the occasional splurge, however. We have discovered that it is best to portion the fish carefully, and serve it from the kitchen in our house rather than a serving dish on the table, as we had a hard time stopping once we started eating. So here we go-

Start with the recipe for 3 cups basmati rice, preparing as per bag instructions with the following exception- to the cold water, before adding rice, add:

2 jalepeno peppers, minced

the zest and juice of one large lime

1 TBS orange zest

1 bunch fresh cilantro, chopped

Then cook as per package instructions, and set aside as you prepare the fish.

For fish you will need-

4 Mahi Mahi filets, cleaned, and free of bones

2 mangos, cut up into chunks, divided

1 pinapple, cut up into chunks, divided

1 can of coconut milk, divided

4 TBS butter, divided

4 TBS olive oil, divided

Aleao sea salt to taste

2 TBS parsley, chopped, divided

fresh ground pepper to taste

In two non-stick pans, heat the butter and olive oil- 2 TBS, of each in each, over medium heat. Add the filets- 2 in each pan, so not to crowd them. Sear on one side, then gently turn over. Add the fruit, and pour coconut milk over top, and add the parsley. Stir to mix the milk and pan drippings. Add sea salt and fresh ground pepper to taste. Allow to simmer until sauce is thick and creamy. Adjust the seasoning, and serve over the rice. Enjoy!

It's that wonderful time of the year...

Oh yes, my friends, the weather is turning cooler, and it is time to pull out the soup pot. Now my favorite thing to do is keep my flavors seasonal, and right now what is in season is PUMPKIN! Yup- it's not just for pie anymore. To follow is dinner from the other night. Quick and simple, warm in temperature and in flavor- just the thing for these crisp cool nights as the leaves begin to change. You don't have to worry about peeling, chopping, and cooking down the pumpkin, a good canned puree will do. I chose to use a local organic brand. You can cut your calories by using reduced fat coconut milk if you like. This makes 6 hearty servings. You will need a large, heavy soup pan. I prefer cast iron.

1 small red onion, diced

4 cloves garlic, minced

2 jalepeno peppers, diced

2 TBS olive oil

3 cups vegetable stock

3 15oz cans pureed pumpkin

1 15oz can coconut milk

1 1/2 TBS ground cumin

1 TBS ground coriander

1 TBS ground cardamon

1 TBS Sea salt

1 1/2 tsp fresh ground pepper

Over medium heat, saute the onion, garlic, and pepper in oil until soft. Add the vegetable stock, pumpkin, and spices, stirring well. Allow to come to a low boil, then reduce heat to low and simmer for 30-45 minutes. Add coconut milk, and simmer for another 15 minutes, and adjust seasoning to taste. Remove from heat, and blend until smooth and creamy. Serve with crusty bread.

Finally I post a new recipe!

Heather reminds me that I am a bad, bad blogger. I keep forgetting to post new stuff! Anyway, dinner last night was pretty darn amazing, if I do say so. I forgot to take pictures, but thought I could include the recipe none the less. My pattypan squash have gotten way out of hand, and are not the petite little things I usually like, so I needed a new way to deal with the monster size ones. Here is what I came up with-

Stuffed Pattypan squash

6 6-8inch pattypan squash
1 bag Morningstar Farms crumbles
2 cloves garlic, minced
1 medium onion, diced
2 hot peppers, diced
small tomato, diced
sea salt to taste
2 TBS each fresh parsley and basil, chopped.

Preheat the oven to 375
Remove the tops from the squash, remove the seeds, and hollow out a space in the squash. Chop any meat removed from the squash, and add to medium size bowl. Add the remaining ingredients, and toss. Pack this mixture into the squash cavities, packing down tightly. Top each with about a teaspoon of butter, as the crumbles tend to be dry. put the tops on the squash, and bake for approximately 30-40 minutes, or until the squash is fork tender. Really yummy way to enjoy these first summer fruits of the garden, served with quinoa or couscous. Enjoy!

Drunken Berry Shortcakes

The last of the Easter Dinner entries- dessert! Nothing better than a true summer/spring dessert like shortcake, and not that knock off crap made with little angel food tart thingies either. No, we are grown ups here- we have real shortcakes, and this time the fruit got a little jazzed up too. So- here we go-

For the shortcakes-

1 3/4 cups flour

3 TBS sugar

2 pinches salt

1 tsp baking powder

6 TBS vegan butter

Using a pastry cutter, cut the butter into the flour mixture until it is the consistancy of cornmeal.

Make a well in the middle, and stir in, all at once, 3/4 cup Silk French Vanilla coffee creamer. Stir just until combined, and then turn out onto a lightly floured counter and knead lightly and quickly. Roll out to 3/4" thickness and cut with a 3" biscuit cutter, and place on a greased cookie sheet. Bake in a 450 degree preheated oven for 12-15 minutes. Let cool, then split and fill.

For filling:

Take about 2 quarts fresh berries, rinsed, and capped, sliced if necessary. Sprinkle with 3-4 TBS of sugar, and 1/4 cup of grand marnier, and place in a covered container in the fridge for several hours. This time I used strawberries and blackberries.

SoyaToo Soy Whip whipped cream

To assemble- place the bottom of one of the split cakes on a dessert plate, and cover it with whipped cream. Pile some fruit on top, cover with the top of the cake, more whipped cream and more fruit. Eat up!

The Fabulous (almost)Famous Rolls

People have been making and devouring these rolls for as long as anyone knows in my family. Legend goes that in the beginning they were made with a potato water starter, and I know that my Grandma and mom both made thiers with lard and greased the tops with bacon fat. Luckily, things have changed over the many, many years, but this is still the best bread around. A batch will make 3-4 pans of rolls or loaves of bread. You will need about 5 lbs of flour. You can use any flour you like, and mix and match as desired. You can also vary your flavors with add-ins, just pick your poison and have fun.

Start with your biggest bowl......

Combine 1 cup water (warm to touch, not hot)

1 handful sugar

1 packet active dry yeast

Let it sit for 5-10 minutes until bubbly all over the top.

To this add-

2 more handfuls sugar

1 handful salt

about 2/3 cup shortening

4 more cups of warm water

enough flour to make a batter the consistancy of cake batter

Beat this very well.

Continue to add flour, until a ball forms. Dust your countertop with flour, and turn the ball out onto the counter. Knead for 5-10 minutes, or until smooth and elastic. Let the dough rest while you wash the bowl out, dry and grease it well. Place the ball of dough into the bowl, and then turn the ball over so that both sides are greased. Cover with a damp towel and set in a warm place to rise, until at least double in bulk.

After the dough has risen, squeeze it a few times to remove the excess air. Form your rolls by pinching off balls about the size of a small tangerine, and pulling any rough edges down, and into your curled thumb and forefinger, leaving you with a nice, smooth dome on top. Touch the dome on the bottom of a greased cake pan, then set the roll rough side down into the pan, filling from the outside in. Fill the pan well, but do not crowd the rolls. Alternatively, you can make loaves of bread, using loaf pans. At this point you can freeze the dough for future use, or let it rise in the refridgerator. To use immediately, let the dough rise again for at least another 45-90 minutes. Preheat the oven to 375, and bake until golden brown. Butter the tops, and serve hot with lots of butter. Yummy!! Helpful hint from my mumma- if you knock on the bottom of a metal pan with a wooden spoon, when the rolls are done they sound hollow!

Guide to photos- from left to right- nice dough ball, now smooth and elastic, let rise till double in bulk means fill the giant bowl, and bring on the butter!

Easter Dinner thoughts....

I love Easter for oh so many reasons, and food is high on the list. World famous rolls are, of course, included, but more on that later. First I want to discuss that underrated item, the side dish. So neglected, or relegated to gooey concoctions of marshmallows or canned soup and weird fried onion bits we would never dream of serving them any other time of the year, but somehow feel honor bound to foist them on our loved ones at holidays in the name of "tradition". Bah!
I say screw the traditions, let's eat good food!!! Seasonal, fresh, simply prepared, and delicious, if I do say so. What do you suggest, one might ask?

Asparagus Tips with Lemon
Choose very young, small asparagus tips, about 1 lb, and use immediately. Rinse gently, pat dry. Bend the stalks to break off the tips- where they naturally break is where they stop being tender. Throw the bottom half into your compost bin.
Heat 2-3 TBS of olive oil in a heavy saute pan, over medium heat. Toss in the asparagus tips, along with a few pinches of sea salt, and fresh ground pepper. Heat for a few minutes, keeping the tips moving at all times. Add 4-5 slices of fresh lemon, and the juice of 1/2 of the lemon. Just before serving add a tablespoon of vegan or real butter and toss again.

Redskin potatoes with garlic and dill-
Boil 2 lb of redskin new potatoes, scrubbed and cut into bite sized pieces, in salted water, for 15-20 minutes, or until fork tender. Drain, toss with vegan butter, 1-2 TBS minced garlic, 1-2 TBS dill, sea salt and pepper to taste. Mash slightly, if desired.

Spring peas-
Choose nice, firm, filled pods- and shell them immediately. Rinse the peas, and add to a pot with just enough water to not quite cover them. Add a few pinches off sea salt, some fresh ground pepper, and some vegan butter. Fresh peas need nothing else- don't sully the flavor!

Carrots-
Carrots are sweet enough on their own, so I do not want to even consider a glaze. And I HATE mushy carrots! I like to choose the multi colored ones, slice them into rounds, and then just saute them slightly- maybe with some lemon to balance the sweet.

So as soon as I find some batteries for my camera..... step by step instructions on ROLLS!!!!!!!!

Basic Stir Fry, and then tonight's not so basic stir fry....

Many, many moons ago, in a land far away, my darling in laws gave me my first wok, with Sandra's fool proof stir fry recipe. This is it, the whole kit and kaboodle.

1lb protien of choice, cut into strips and soaked in marinade

1/2 cup thin sliced onion

2 cups vegetables of choice(pick at least 2), cut on the bias or into matchsticks

1 can oriental veggies- ie bean sprouts or water chestnuts, drained.

2 TBS of sesame oil

Easy marinade- 4 TBS soy sauce, t tsp flour, 2 tbs water. Mix with fork, toss with protien, and drain off before cooking.

To cook- heat oil over med high in a heavy wok until hot, but do not allow to smoke. Add protien, and cook through, remove to a plate. Add onions to the wok, and toss, then veggies, keeping them moving at all times. Once heated through, add the protien back, and the oriental veggies, and just heat through. Serve over rice.

Tonight was my first night back on my diet, so I wanted something light, delicious, and filling. I used brown rice- very filling, and then went a little veggie crazy.

1 lb tofu, dry fried (see somanynoms.blogspot.com for directions), then brushed with Hoisin sauce and cut into cubes.

onion

celery

purple carrots

shitake mushrooms

sugar snaps

Up until this point- this was prepared and cooked like the stir fry above. Just before serving, I tossed in a handful of pea shoots in, for additional crunch, and it was delish!! Very light in calories too- my guess is between 250-400 calories per serving, rice included. Enjoy

Tofu Dill Salad

So on the weekend, I like to make at least one thing in bulk that is good for lunches during the week. This is one of those recipes. It is nice and light- great for spring and summer, keeps and travels well, and super easy to make.

This recipe is a bulk recipe- so it can easily be halved. You will need to start with pressing your tofu well- you want it pretty dry.

2 lbs extra firm tofu, pressed dry, and crumbled.

2/3 cup chopped green pepper

2/3 cup chopped onion

2/3 cup chopped celery

1 cup veganaise

2 TBS dill

sea salt and fresh ground pepper to taste

Toss all ingredients together, and serve. Great with lettuce, tomatoes, and and crusty yummy whole wheat bread....... yummer!!!

The world's most underrated food......

Tofu. That wonder of nutrition and energy, is probably one of the blandest things this size of... well, grits. Now I love me some grits, mind you- add some buttery spread and salt and pepper, maybe some cheese, mmmmmmmm. They taste like whatever you put in them. So to our hero today, tofu. You can change it into a pretty good substitute for a lot of animal products, or just add goodies to make it taste yummy on it's own. My next few entries will be kind of an ode to tofu.
It is important to remember that if you expect meat free versions of your favorite meat dishes to taste exactly the same, you are setting yourself up for disappointment. Whatever you make is never going to "taste just like chicken", or whatever. It is important to great flavor, in the style of the dish that you are trying to copy.
One of the first steps to transforming tofu into something wonderful, is to remove extra moisture. I use a lot of extra firm in most of my recipes, and after draining off all the liquid, you should press the block to remove more. The simple way to do this is between layers of papertowel, and under several heavy books, changing the towels and adding weight, for about an hour. Slightly more high tech and much more effective- use a vise, and pieces of plywood. Wrap the tofu block with papertowels, and sandwich between 2 pieces of plywood. Place in vice, and slowly tighten over about 30 minutes.
At this point you can season, cook, or for added texture, freeze. Freezing tofu gives it a chewy texture.
Case in point..... adding nori flakes and sea salt to crumbled pressed tofu will give it a sea food like flavor. Most yummy. Just food for thought for tonight.... recipes to follow!

So..... the first daffodil of spring is in bloom, and in honor of this momentous occasion I bring you the perfect spring supper. Light, bright, and it will warm your soul- Carrot Lime soup with Cilantro. If, like the first time I made this, you happen to dig up a bucket of old forgotten carrots out of the garden that have all gone woody, this is a great way to use them up. Alternatively, the juicing carrots sold at most organic food stores are cheap way to get your bulk carrots as well. But really, how expensive are carrots, anyway? Especially when there is yummy soup to be had!

So..... pull out the soup pot- and get chopping.

8 cups chopped carrots 1-2" pieces

8 cups veggie stock (I like Imagine brand) or no-chicken chicken broth

the zest and juice from 2 limes

4 TBS fresh cilantro, chopped

sea salt to taste

vegan sour cream- 1/2 cup, plus some to garnish

Combine the carrots and veggie stock, and bring to a boil. Reduce heat, simmer for about 20 minutes until tender. Add lime juice, zest, cilantro. Using a hand blender, blend until smooth. Stir in 1/2 cup sour cream. Adjust seasoning as necessary. Add to bowl, and add a dollop of sour cream. Serve with crusty bread and enjoy.

And away we go!

My daughter Heather has been encouraging me to start a blog so that I could share some of my recipes and food love with the rest of the world. For better of for worse- this is it. I LOVE food.... probably a bit too much, but I love making good food for people around me. If I can make it healthy, even better.
My mom was an amazing gardener, and could grow anything. You would go to see her in February and she would be asking if wanted some carrots or jeruselem artichokes she had just pulled out of the garden. I have not gotten to that point, but my garden did very well last summer. The seed catalogs are coming in, and I am beginning to get excited about spring, now that the snow is finally melting.
Sooooo- Coming posts will have pictures, and recipes. I hope you enjoy.