Greening Your Kitchen: Kill the Energy Vampires

Saturday, February 23, 2008

There's been a lot of talk lately about energy "vampires" - Greening Your Kitchen logo by Eve Foxelectronic gadgets and appliances that suck energy even when they're not on (mwah ha ha...). It seems that just turning an appliance "off" is not enough to prevent it from silently sucking electricity from your sockets 24 hours a day.

This wasted energy is also known as "standby power" and it's the result of manufacturers being either too cheap or too stupid (maybe both...) to design their electronics so that they will not use any power when turned "off."

Although they use a smaller amount of energy than they would use when "on", it's nothing to sneeze your nose at. In fact, "vampire energy loss" accounts for 5-8% of a single family home's total electricity use each year, according to the Department of Energy. That is the rough equivalent of one month's energy bill!

PG&E bill
This unintentionally wasted energy sends more than 97 billion pounds of carbon dioxide (1% of the world's carbon emissions) into the atmosphere according to vampire energy expert Alan Meier of Berkeley's very own Lawrence Lab. So the clock on your microwave and that little red light on your espresso maker are actively contributing to global warming...

This week, you're mission is to fight the energy "vampires" in your kitchen and beyond (what good is an energy-efficient kitchen if the rest of your house is still wasting energy, right?) I have to admit that I find it oddly satisfying to do this, and I bet you will, too.

Step 1: Hunt Down the Energy Vampires

Look for anything that has an LED light, clock, etc., as well as any electronic gadget or appliance that has a transformer (that little black box that converst the power from the wall into a usable form for your cell phone, computer, etc.)

Vampire energy guru, Alan Meier, estimates that the average home has roughly 40
killawattappliances/gadgets sucking energy at any given time. Some obvious culprits are the coffee maker, coffee grinder, espresso/cappuccino maker, microwave oven, bread machine, can opener, computer, cd player/sound system, DVD player, TIVO box, VCR, fax machine, printer, cell phone charger, printer, modem, etc.

If you want to get really systematic and geeky about this, you can also buy a little gadget called a
Kill-A-Watt for around $25 to assess which of your electronics are using the most energy and to estimate what the cost is.

Step 2: Kill the Vampires (Unplug!)

Once you've identified the vampires, drive a wooden stake into their hearts by unplugging them all. Or wave a powerstrip at them (it's the electronic equivalent of garlic) and watch as they cower and cringe...

Step 3: Find a System That Works For You

You may be someone who does not mind plugging and unplugging things all day long but if not, you'll need to spend an hour thinking through which appliances and gadgets you use most often and how to best group them together.
smartstrip
When my husband and I made the switch a few years ago, we had to do a little creative shuffling -- we grouped things we often use together (like our computers and our ipod) on the same power strip, switched things we never use (like our VCR which has gathered dust ever since we
bought a DVD player) to different outlets so that we could leave them unplugged, and placed our cell phones in a prominent place to make it easier to remember to unplug the chargers once the phone is full.

You may want to buy more powerstrips (make sure you get the ones with built in surge protectors to safeguard your electronics from a surge) or you could invest in one of two new devices called a SmartStrip (roughly $35) and a Wattstopper (roughly $90) that allow you to leave things plugged in but minimize their power usage when you're not using them. I have not tried either one yet but they certainly sound very convenient (more so than the power strip model.) TreeHugger has a nice little write up on both devices - click here to learn more about them.

Step 4: Enjoy Conserving Energy & Saving Money!

As long as you remember to unplug things and to switch off your power strips (or potentially just plug everything you own into either a smartstrip or wattkiller), you should be both saving energy and money. I call that a win-win situation!


More Ways To Green Your Kitchen

Newman's Alphabet Cookies Spell "YUM"

Wednesday, February 20, 2008

Pssst! Don't tell anyone but I've developed a full-blown addiction to Newman's Own organic chocolate alphabet cookies. I've bought about four bags of them in the past month.

I think the young Asian woman behind the check-out counter of the neighborhood grocery store where I shop may be on to me. I am sure that she gave me a funny little smile last time I sidled up to the counter holding a bag of them...

I LOVE THESE COOKIES

I love soaking them in milk and eating them with a spoon, a delicious variation on "graham cracker mush", one of my favorite childhood desserts (I won't insult your intelligence by explaining what graham cracker mush is...) These little cookies are also very tasty plain. Thus far, I have not been able to detect any difference in taste between the various letters but please rest assured that I am checking them ALL thoroughly to make 100% sure of this.

Although they're not actually good for you, they're really not so bad, as cookies go. Here's some info about them from the Newman's Own Organics site:

Alphabets do not have any cholesterol or trans-fatty acids because of the use of Organic Palm Fruit Oil. Organic palm fruit oil shouldn't, though, be confused with palm kernel oil. Newman's Own Organic chocolate alphabet cookies


Organic palm fruit oil:
* Is extracted from the palm's fruit not the palm's kernel.

* It is not hydrogenated.
* Contains no trans-fatty acids.
* Is lower in saturated fat than butter and has no cholesterol.
* Can be grown organically in tropical regions.

Of the three tropical oils, Palm Fruit Oil is 50% saturated, while Palm Kernel Oil is 86%, and Coconut Oil is 92%.


We like, too, that palm fruit oil comes from a part of Columbia where its production helps protect the area.

Ingredients: Organic Unbleached Flour, Organic Sugar, Organic Palm Fruit Oil, Organic Cocoa, Cocoa (Processed with Alkali), Natural Flavor, Baking Soda, Salt, Organic Unsweetened Chocolate.

They also make a Cinammon Graham and an Arrowroot flavor as well as a wheat-free, dairy-free version (which my wheat and dairy-free father-in-law told me is "dangerously good" -- maybe I am not the only addict in the family???)

But whatever flavor you dig, I hope these little cookies spell happiness for you, too!

Introducing Greening Your Kitchen!

Greening Your Kitchen logo by Eve FoxI've been collecting ideas for a Greening Your Kitchen series for the last few months and am proud to bring you the first installment. I'll write a new one each week -- suggestions are always welcome via comments or email. If you like the ideas, please forward them along to your friends and family. Happy greening!
Greening Your Kitchen, Week 1: Nix The Antibacterials

Studies show that antibacterial soap is no more effective than regular soap at killing bacteria and getting things clean (and neither can kill viruses.) The same is true of antibacterial hand cleaning gels, lotions, cutting boards, sponges, etc. If you're not convinced,
check out what the CDC says.

In addition, there is a good possibility that using anti-bacterial products may encourage the growth of antibiotic-resistant "superbugs" against which modern medicine has no defense. That is some scary sh*t! And there are rumors that using antibacterial soap and other products may actually increase your risk of infection over time by killing off "good" bacteria and weakening your immune system. This has not been definitively proven yet but I can't think of a single reason to keep on using this junk until it is...

Despite all the technological advancements, there is just no replacement for washing your hands and surfaces well with plain old soap and water (
click here for a handwashing tutorial from the Mayo Clinic.)

Your job this week is simple -- scan your kitchen and bathroom for any and all antibacterial products that may be lurking there -- hand soaps, waterless hand cleaners, lotions, sponges, and cutting boards are the most likely suspects. Then get rid of them (please recycle, if possible!)

Once you've "cleansed" your home of all antibacterial products, it's time to replace them with non-antibacterial, non-toxic, eco-friendly products (this is the fun part!) There are lots of great options available. Here are a few suggestions for great-smelling, non-toxic, eco-friendly, non-antibacterial products to try out:

Sponges


  • Cellulose "pop-up" sponges are biodegradable and you Cellulose Pop-Up Spongescan run them through your dishwasher to kill bacteria if you're concerned about germs. There are a number of companies that sell these (Gaiam, Williams Sonoma, etc.) but you can always find them at Trader Joe's for cheap.
  • Natural Value also sells a scrubber sponge that is made with 50% recycled materials. The only downside is that it won't last quite as long as a non-recycled one would.Plastic Pot & Pan Scraper
  • If you want something even tougher than a scrubby sponge, I strongly
  • suggest that you try out a plastic pot and pan scraper. They are cheap, durable, and excellent at removing caked on, baked on, burnt on food from pans, pots, cookie sheets, etc. I consider these to be a "gift from the kitchen gods."
Hand Soaps

  • Kiss My Face Organics - this brand has always been a favorite of mine. A few years ago they started making foaming hand soaps that are so good-smelling that you may be tempted to eat them... My favorite is the grapefruit and Hand Soapsbergamot.
  • Dr. Bronners - this company has been around forever and is very popular with the hippie set. Although the writing on the label may make you feel a little crazy, these powerful, delightful-smelling liquid soaps will do just the opposite. I am partial to the organic peppermint and bitter almond scents.
  • Nature's Gate - this company has been around for a while and started an organics line several years back.
Dish Soaps

  • Mrs. Meyers Clean Day - this whole line of products is eco-friendly and wonderful-smelling (soaps, lotions, cleaners, laundry detergent, wipes, Dish Soapscountertop spray, etc.) I LOVE the lemon verbena dish soap (it smells so good you'll find yourself elbowing your way to the sink to wash the dishes) and laundry detergent.
  • Seventh Generation - they offer a line of eco-friendly, non-toxic, household cleaners, baby products, and paper products. My favorite is the lemongrass and clementine zest scented dish soap.
  • Ecover - same deal, a full line of non-toxic, eco-friendly household cleaners, etc. These guys have been around a long time. I like their lemon and aloe vera dishwashing liquid best.
Hand Lotions

  • Avalon Organics - this is a nice line of organic personal Hand Lotionscare products. I like their lavender hand and body lotion.
  • Kiss My Face Organics - they make great lotions. I like their lavender & shea butter, olive & aloe, and Vitamin E scents best.
  • Dr. Bronner's - they make nice soaps and lotions, including a bunch of organic options. They're all nice smelling though I tend to gravitate towards the lavender ones (can you tell???)
Counter & All-Purpose Cleaners


  • Bon Ami - this old standy is environmentally-friendly allpurposecleaners(phosphate and chlorine-free) and will get the job done. Remember, "hasn't scratched yet."
  • BioKleen - this company also offers a full line of eco-friendly cleaners. Their citrus-scented all-purpose cleaner is very concentrated and divine smelling.
  • Citra-Solv - they offer another earth-friendly line of cleaners. This one is great at getting out stains and cutting grease, in particular.
Cutting Boards
  • Bambu - uses organic bamboo to make their products. See my green holiday gift guide for more info on this company.
  • Any plastic or wooden cutting board that is not impregnated with antibacterial agents would be preferable to one that is. You should be able to buy one at your local grocery store or at B,B & E, Ikea, Target, or any of the other big box stores.
Resources
More Ways To Green Your Kitchen

Waiter, There's Something in My Salad

Sunday, February 17, 2008

I'm dusting off this recipe for Andrew at Spittoon who's put out a call for seasonal salad recipes because he has not been eating enough vegetables and fruits lately and is feeling run down.

This recipe was inspired by the contents of the produce box we received from our CSA two weeks ago. Kale and oranges are both in season here in northern California where the winters are blessedly mild.

In my experience, joining a CSA is a sure-fire way to make sure you eat your fair share of fruits and veggies. Just knowing that there is another hulking box of produce headed straight for my house each week motivates me to cook and eat a lot more veggies than I would otherwise. It's a little stressful, but it's a good stressful.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
Serves 4

Ingredients

* 1 large bunch of russian kale
* 2 cloves of garlic, minced or thinly sliced1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.


2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

If you want to tweak this recipe, you might consider adding any of the following: a handful of toasted walnuts or pecans, some sliced green or nicoise olives, or a sprinkle of hot pepper flakes.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Curried Egg Salad

Saturday, February 16, 2008

A few days ago, Heidi at 101 Cookbooks published a great post about egg salad that had me boiling eggs faster than you could say "Mmmm, egg salady!"

I don't think I had ever made egg salad before but I can't for the life of me think why not? It's f-ing good!

Curried Egg Salad

One interesting little piece of egg trivia that I gleaned from Heidi's post is that the fresher an egg is, the harder it is to peel! I had always wondered why some eggs gave me so much trouble while others "yielded" right away...

My recipe is below. Feel free to get creative with this - these are just suggestions to get you thinking.

Curried Egg Salad
Serves 4

Ingredients

* 6 eggs, hardboiled
* 1 shallot or small onion, finely minced
* 2 stalks of celery minced
* 1/2 cup chopped cilantro
* 1/2 cup whole organic yogurt (if you like the taste of mayo, you can substitute a tablespoon or two for some of the yogurt)
* 1 tsp mango chutney or apricot preserves
* 1 tsp mustard (a french or yellow mustard would work equally well)
* 2 tsps curry powder
* Sea salt and freshly ground pepper to taste
* Handful of dried currants or chopped purple grapes (optional)
* Handful of toasted chopped walnuts (optional)

Directions

1. Hardboil the eggs and then cool in cold water. While the eggs are cooking, chop the onion, celery and cilantro.

2. Mix the chopped veggies and herbs with the mustard, yogurt (and/or mayo), preserves, and curry powder.

3. Peel the eggs and chop to desired size. Place the eggs in a medium sized bowl and throw in the currants/grapes and/or walnuts if you're using them. Pour the dressing over the eggs and toss to coat. Add salt and pepper to taste.

4. Serve on toasted whole grain sandwich bread with lettuce or arugala.

Curried Egg Salad

Leek "Snackshot"

Friday, February 15, 2008

Michelle at Greedy Gourmet is hosting a Leek "Snackshot" (you can find more details here if you're interested in entering.) After debating about which recipe to submit, I've decided to go with the wonderful leek and goat cheese galette below because it was so fun to make (and so fun to eat, too!) Here are the leeks chopped up and ready to get sauteed. I love the vivid colors!

Chopped leeks from Eatwell Farm

Below: sauteeing the leeks in butter and wine.

Sauteeing the leeks in butter and wine

Below I have rolled out the galette dough into a rough circle and added the filling, leaving enough dough around the edges to fold it in over the filling after I crumble the goat cheese on top.

Leek and goat cheese gallette

After adding the crumbled cheese, it's time to close up the galette - you can make as many or as few pleats as you like. The dough has a LOT of butter in it so it will stick to itself without any problems.

Leek and goat cheese gallette

Brushing the galette dough with the reserved beaten egg (you could also add a little milk or cream to the egg if you weren't able to save enough to brush the whole galette.)

Leek and goat cheese gallette

The baked galette, fresh out of the oven. Isn't it pretty? (and it tastes at least as good as it looks!)

Baked leek and goat cheese gallette

Leek and Goat Cheese Galette
Serves 6

Ingredients
  • 6 large leeks, including an inch of the green
  • 3 tablespoons butter
  • 1 tsp chopped thyme
  • 1/2 cup dry white wine
  • 1/2 cup cream or craime fraiche
  • Salt and freshly ground pepper
  • 1 egg, beaten
  • 3 tbsps chopped parsley or 1 tbsp chopped tarragon
  • 1/2 to 1 cup soft goat cheese to taste, about 4 ounces
  • Galette dough (click here for the recipe)

Directions

1. Thinly slice and wash the leeks. You should have about 6 cups. You can also substitute a sliced onion or bunch of chopped chives if you don't have enough leeks.

2. Melt the butter in a medium skillet. Add the leeks, thyme and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes.

3. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and pepper.

4. Let cool for 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsps of the parsley (or all the tarragon).

5. Preheat the oven to 400 degrees. Roll out the dough for one large galette on a counter or upside-down cookie sheet and transfer to a greased baking sheet.

6. Spread the leek mixture on top of the dough, leaving at least a 2-inch border around the filling. Crumble the cheese on top then fold the dough over the filling (again, depending on how large a border you leave, you can close it up completely or leave some of the filling visible in the middle).

7. Brush with the reserved egg and bake until the crust is browned - 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Gifts from the Kitchen Gods: Plastic Pot Scraper

Thursday, February 14, 2008

And on the eighth day, God created the plastic pot scraper. Oddly enough, this historic event is not recorded in even one version of the Bible!

The only explanation I can think of for this oversite is that the Good Book was written by men who did not realize what a wondrous gift God had bestowed upon them because they'd probably never washed a dish in their lives... (let us offer thanks that the times have changed -- my own sweet husband does his fair share of dishes, glory halleluljah!)

But despite the lack of Biblical corroboration, I can assure you that the plastic pot scraper is truly a gift from the kitchen gods. Plastic pot scraper in handThis small piece of plastic is the perfect tool for removing caked on, baked on, burned on food from pots and pans. Using one of these scrapers will save you time, energy, and any number of sponges. It is the perfect size, fitting neatly in one hand, with one rounded edge for getting into rounded corners, and three sharp, sturdy, flat edges that can magically remove layers of food and grime that were seemingly impossible to get off without it.

Perhaps best of all, you can buy one for less than $2 and it should last for years (unless you happen to drop it in the garbage disposal which may shorten its life considerably.)

For some odd reason, very few people seem to know about plastic pot scrapers (probably because there is not a single mention of them in the Bible...) This ignorance has always confounded my mother, who's taken it upon herself to spread the gospel and has converted a number of her friends to true believers by giving these away as gifts. Plastic pot and pan scrapersYou may be able to find one in a supermarket or home goods store but if you have trouble getting your hands on one, you can also buy one online through Amazon.com (for $1.10!) Since the shipping and handling will cost considerably more than the scraper, itself, I suggest that you order several at once. They make great gifts.

Check out more Gifts From The Kitchen Gods:

Ready to "Jam" Out?

Wednesday, February 13, 2008

June Taylor Jams, courtesy of June Taylor Jams websiteIf you like marmalade or preserves you are going to be in for a treat. I've signed up for a class from June Taylor, the founder of June Taylor Jams, a crazy upscale handmade organic jam company located here in Berkeley. June seeks out heirloom and forgotten fruits from small family farms and somehow manages to turn them into delicious marmalades and preserves without the use of commercial pectin and with a minimal amount of sugar. Then she turns right around and sells them for $14 a pop. Work it girl!

Here's what June Taylor has in store for me the Sunday after next:

This one day, hands-on class will concentrate on the principles and processes of marmalade making and the experiential nature of preserving fruit.

Topics include:

* Evaluation and selection of fruit.

* Stages of preparation.

* Making natural pectin from the fruit.

* Cooking and jarring of the marmalade.

* The class will include a tasting and evaluation of a variety of winter citrus for marmalade making, as well as a comparative tasting of commercially and locally made marmalades.

I am planning to bring my camera and to take copious notes so that I can share whatever sweet, jammy knowledge I gain with you all. So stay tuned!

Photo of blood oranges taken by Perry Small

Potato Leek Soup With Fennel & Herbs

Monday, February 11, 2008

The EatWell Farm CSA box yielded a second bunch of leeks this week (we had not yet used the first bunch from last week's box) as well as several anise-scented bulbs of baby fennel with soft feathery greens.

Chopped leeks from Eatwell Farm

As I was standing in front of the open refrigerator (wasting energy, I know, I know) clutching my head in my hands and despairing of how I would ever use up all of this lovely, fresh, organic, locally-grown produce, inspiration struck! It came in the form of a potato leek soup recipe from the Soup volume of the wonderful Williams-Sonoma Soup cookbook series.

The Williams-Sonoma books are really a pleasure -- they offer beautiful pictures and down to earth recipes with clear instructions and in a very manageable size. Although I love cookbooks like Vegetarian Cooking for Everyone and The Joy of Cooking with a passion, sometimes the sheer enormity of those volumes can leave me feeling a little overwhelmed -- there is something nice about a cookbook that features only 40 or so recipes. Anyway, I digress...

Potato leek soup has a fresh, yet hearty taste and the fennel and herbs in this version also give it an added touch of spring. This soup is an excellent choice for an invalid since it can be completely pureed and cooked without any dairy (though I usually add some milk.) It's a flexible soup so you can play around with the flavorings a bit with good results. Here's the recipe for my variation.

Slices of baby fennel

Potato Leek Soup with Fennel & Herbs

Ingredients

* 2 large organic baking potatoes, peeled and sliced
* 6-8 leeks, white parts only, washed and chopped (the more the merrier when it comes to the leeks as far as I'm concerned - feel free to use more than this if you have them handy!)
* 2 large fennel bulbs, washed and thinly sliced (chop some of the washed greens and reserve for garnish)
* 6 cups chicken or vegetable stock (if you use chicken, get the free range organic kind or make your own)
* 1 cup of whole organic milk (this is optional)
* 3 Tbsps olive oil or butter
* 2 Tbsps chopped flat leaf parsley
* 2 Tbsps chopped cilantro
* Sea salt
* Freshly ground black pepper

Directions

1. Heat the butter or oil in a soup pot over medium heat. Add the leaks and saute them until soft - 4-5 minutes. Add the fennel and potatoes and continue to saute until softened, another 8-10 minutes.

2. Add the stock and bring to a simmer. Cook until the vegetables are completely softened, about 20 minutes. Add the herbs and cook another 3-5 minutes.

3. Puree the soup in the pot using an
immersion blender until completely smooth or to desired consistency (you can use a blender and do this in batches if you don't have an immersion blender but you should really get one - they're the bomb!)

4. Season to taste with the salt and pepper. Reheat if necessary and serve warm, garnished with the fennel leaves.

Goes nicely with buttered, salted slices of sweet baguette or some other loaf and a fresh, crispy salad.

Potato Leek Soup With Fennel and Herbs

How To Clean Your Cast Iron Skillet

Friday, February 8, 2008

Although it's tempting to treat your cast iron skillet the same as any other pan, doing so would defeat the purpose of using that hulking iron monster in the first place.

What makes your cast iron skillet so special? Over time, cast iron pans develop a dark layer of "seasoning" that is made up of absorbed oils. This layer of seasoning forms a helpful barrier that makes the pan naturally "non-stick", creating a perfect environment for searing and frying with relative ease. Unfortunately, the seasoning is also rather delicate and requires special care to maintain.

Skillet corn bread by Eve Fox, Garden of Eating blog, copyright 2011

If you own a cast iron skillet but don't really know how to care for it, you're in good company! The good news is that although it does take a bit of effort to maintain cast iron, it's actually pretty simple to do.
 
The basic idea is that you don't want to do anything to damage or disturb the layer of seasoning. That means that you shouldn't use soap to clean the pan since it will dissolve the natural non-stick finish. You also want to avoid scrubbing the pan with anything that could cause the seasoning to flake or chip off - no scrubbing pads, Brillos, etc.

The best way to clean a cast iron skillet is to sprinkle some coarse salt over the surface and then gently scrub it with a paper towel to remove the food and grease.

Cleaning a cast iron skillet with coarse sea salt by cbertel on flickr

However, if you forget or are forced to resort to washing it with soap and water, all is not lost! 

You can restore the seasoning by rubbing the inside of the pan thoroughly with vegetable oil (peanut is best) or lard (I know most of us don't have rendered pig fat on hand nowadays but Kasma, my Thai cooking teacher, swears by it for seasoning so I thought I'd mention it just in case...) and either cooking it over low heat on your stove top for half an hour or placing it upside down over a roasting pan to catch any drips of oil in a 300 degree oven for about an hour. The iron will absorb the oil, helping to repair any bald spots your soap or scrubbing has created in the pan's seasoned surface. 

Seasoning a cast iron pan in the oven by Joelle van Dyne

This is what the pan will look like about halfway through the seasoning process - you'll see the oil begin to sink into the pan in some spots. I sometimes use the oily paper towel to spread it all around evenly again before finishing it off.

Halfway through seasoning a cast iron skillet on the stove top by Blake Winton

Beware that either method is likely to produce significant amounts of smoke so you may need to leave some windows open and/or disable your smoke detector before you try this!
 
You should use additional oil when using the pan for the first time after this treatment since the coating will not yet be mature enough to do the trick on its own.

Happy frying!
 
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Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

Tuesday, February 5, 2008

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

This holiday season, my brother-in-law took a page from my green gift guide and got us a one-month subscription to a local CSA run by Eatwell Farm. He dropped off our first box this week (deliveries are included, the gift was full service :) and we are now up to our ears in organic, locally-grown vegetables -- tadorna leeks, Tokyo turnips, navel oranges, Satsuma mandarins, lettuce, crocodile spinach, pink lady apples, watermelon radishes, bok choy, cabbage, and carrots. I admit that I feel a little overwhelmed but it's definitely an exciting challenge to figure out how to use it all before it goes bad and/or before next week's box arrives on Thursday!

Onions, mandarins, arugala, radishes from Eatwell Farm CSA by Eve Fox, the Garden of Eating, copyright 2009

One of my favorite things about Eatwell Farm's CSA is the newsletter. Each box comes with a copy of the newsletter (addressed to you - cute!) which features updates from the farm written by farmer, Nigel Walker. This week's newsletter covered the expansion of the chicken operation, an update on their greenhouse planting, a weather report, and a report on orchard planting in addition to a page of information about the food in the box AND (my favorite part) several pages of recipes that make use of the vegetables and fruits we received in the box.

Eatwell Farm CSA newsletter from January 2009 by Eve Fox, the Garden of Eating, copyright 2009

Tonight we tried out our first Eatwell Farm recipe -- I was very pleased with the result. So without further ado, here's my slightly modified version of the recipe (the original called for chopped dried red chiles and half a cup of toasted walnuts but I can't handle spicy food and the sous-chef hates nuts with a passion so I omitted both though you're welcome to add them.)

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

-- print recipe --Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
Serves 4

Ingredients

* 1 large bunch of kale (I like the Russian kind or some other slightly more tender variety for this, rather than the dinosaur kale but anything will work
* 2 cloves of garlic, minced or thinly sliced
* 1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

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Chicken Vegetable Soup With Orzo (the easy way)

Sunday, February 3, 2008

My Grandma Mary had a limited repertoire of dishes but each and every one was delicious and cooked to perfection. One of my favorites was her chicken soup with matzoh balls (though she called them knadels.) Her recipe was very basic -- chicken (from a roasted chicken which was one of her other delicious meals), matzoh balls, onions, dill, celery, and big chunks of carrot that my brother affectionately referred to as "fat carrots" as a little boy.
Chicken veggie soup with orzo
A few years ago, I had some health problems and it was then that I rediscovered the healing, soothing powers of chicken soup. It was the single best thing for me at the time - nourishing, yummy, mild... I still make it all the time to combat illness, ward off depression, and to make dark, gloomy winter days a little warmer.

Since I make chicken soup far more often than I roast a chicken, I've perfected a relatively quick method of preparing it that is nutritious and delicious, if a bit less authentic than my beloved Grandma Mary's chicken soup was.


There are two magic ingredients that save both time and labor -- prepared chicken stock and boneless skinless chicken breasts. I use the organic, free-range kind of both even though the chicken breasts cost a pretty penny. It's well worth the added cost to know that the chicken lived a relatively pleasant existence and that I'm not contributing to environmental degradation, antibiotic resistance, etc., etc. Not to mention that the organic, free-range chicken also just tastes much better and is healthier for you and your family!

Okay, enough ranting about organic poultry products...back to the recipe. You can make this soup with other types of pasta or with matzoh balls (I use a mix for those -- again, it's not very authentic but it is pretty easy and the result is quite tasty). It's a pretty flexible recipe so you can also play around with the veggies and the herbs if there's something you'd like to substitute or include.

It's wonderfully nourishing and comforting. Enjoy!

Chicken Vegetable Soup With Orzo
Serves 6-8

Ingredients

  • 3-4 medium to large carrots, sliced into one-inch rounds
  • 1 large or two small-medium onions, diced
  • 3-4 ribs of celery, washed and chopped into 1/2 inch pieces
  • 1/4 cup fresh dill weed, washed and chopped
  • 1/2 cup fresh flat-leaf parsley, washed and chopped
  • 1/4 cup fresh cilantro, washed and chopped (this is not very traditional but I find it a very nice addition)
  • 2 quarts chicken broth
  • 2 boneless skinless chicken breasts chopped into whatever size chunks you desire
  • 1 cup of orzo or egg noodles, cooked and drained (you can also cook the pasta in the soup but it will absorb a good deal of the stock so you may want to add a little additional liquid)
  • 2 Tbsp butter
  • 1-2 bay leaves
  • Sea salt to taste
  • Freshly ground black pepper to taste

Directions

1. Melt the butter in a soup pot and add the onions, carrots, celery and bay leaves. Sautee the vegetables until they begin to soften - about 5 minutes.

2. Add the chicken broth and cook on medium high heat until the liquid begins to simmer - 5-10 minutes. Add the chopped herbs (saving enough parsley to use as a garnish) and the chicken breast and cook for another 5 or so minutes, until the chicken is cooked through and no trace of pink remains.

3. Add the pasta and the salt and pepper to taste.

4. Sprinkle with the chopped parsley and serve. Goes well with a hearty salad and slices of warm crusty baguette or rolls with lots of butter.

Chicken vegetable soup with orzo, served with buttered rustic baguette

Roasted Root Vegetables with Maple Sage Glaze

Saturday, February 2, 2008

The Comfort Food Cook-Off may be over but I just can't seem to kick the habit... Poster of Turnips and Root Vegetables, courtesy of AllPosters.com

I got this recipe from Susan at Food Blogga (she was the inspiration for my Baja-style fish tacos posting back in October) who posted it a couple of weeks ago. I thought I'd give it a shot since it sounded tasty and seemed perfect for winter and I am happy to confirm that it is both.

Roasted Root Vegetables with Maple Sage Glaze
Serves 4

Ingredients
  • 1 rutagaba, peeled and diced
  • 1 turnip, peeled and diced
  • 1 sweet potato, peeled and diced
  • 1 parsnip, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • Sea salt and several cranks of freshly ground black pepper
  • 3 tbsps pure maple syrup
  • 1 tbsp butter (substitute coconut or olive oil if you follow a vegan diet)
  • 1 tbsp chopped fresh sage
Directions

1. Preheat oven to 400 degrees F.

2. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper.

3. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes.

4. Stir and continue roasting for another 20 minutes.

5. Meanwhile in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated.

6. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

7. Garnish with more chopped fresh sage before serving.
Roasted root veggies with maple sage glaze

Saturday, February 23, 2008

Greening Your Kitchen: Kill the Energy Vampires

There's been a lot of talk lately about energy "vampires" - Greening Your Kitchen logo by Eve Foxelectronic gadgets and appliances that suck energy even when they're not on (mwah ha ha...). It seems that just turning an appliance "off" is not enough to prevent it from silently sucking electricity from your sockets 24 hours a day.

This wasted energy is also known as "standby power" and it's the result of manufacturers being either too cheap or too stupid (maybe both...) to design their electronics so that they will not use any power when turned "off."

Although they use a smaller amount of energy than they would use when "on", it's nothing to sneeze your nose at. In fact, "vampire energy loss" accounts for 5-8% of a single family home's total electricity use each year, according to the Department of Energy. That is the rough equivalent of one month's energy bill!

PG&E bill
This unintentionally wasted energy sends more than 97 billion pounds of carbon dioxide (1% of the world's carbon emissions) into the atmosphere according to vampire energy expert Alan Meier of Berkeley's very own Lawrence Lab. So the clock on your microwave and that little red light on your espresso maker are actively contributing to global warming...

This week, you're mission is to fight the energy "vampires" in your kitchen and beyond (what good is an energy-efficient kitchen if the rest of your house is still wasting energy, right?) I have to admit that I find it oddly satisfying to do this, and I bet you will, too.

Step 1: Hunt Down the Energy Vampires

Look for anything that has an LED light, clock, etc., as well as any electronic gadget or appliance that has a transformer (that little black box that converst the power from the wall into a usable form for your cell phone, computer, etc.)

Vampire energy guru, Alan Meier, estimates that the average home has roughly 40
killawattappliances/gadgets sucking energy at any given time. Some obvious culprits are the coffee maker, coffee grinder, espresso/cappuccino maker, microwave oven, bread machine, can opener, computer, cd player/sound system, DVD player, TIVO box, VCR, fax machine, printer, cell phone charger, printer, modem, etc.

If you want to get really systematic and geeky about this, you can also buy a little gadget called a
Kill-A-Watt for around $25 to assess which of your electronics are using the most energy and to estimate what the cost is.

Step 2: Kill the Vampires (Unplug!)

Once you've identified the vampires, drive a wooden stake into their hearts by unplugging them all. Or wave a powerstrip at them (it's the electronic equivalent of garlic) and watch as they cower and cringe...

Step 3: Find a System That Works For You

You may be someone who does not mind plugging and unplugging things all day long but if not, you'll need to spend an hour thinking through which appliances and gadgets you use most often and how to best group them together.
smartstrip
When my husband and I made the switch a few years ago, we had to do a little creative shuffling -- we grouped things we often use together (like our computers and our ipod) on the same power strip, switched things we never use (like our VCR which has gathered dust ever since we
bought a DVD player) to different outlets so that we could leave them unplugged, and placed our cell phones in a prominent place to make it easier to remember to unplug the chargers once the phone is full.

You may want to buy more powerstrips (make sure you get the ones with built in surge protectors to safeguard your electronics from a surge) or you could invest in one of two new devices called a SmartStrip (roughly $35) and a Wattstopper (roughly $90) that allow you to leave things plugged in but minimize their power usage when you're not using them. I have not tried either one yet but they certainly sound very convenient (more so than the power strip model.) TreeHugger has a nice little write up on both devices - click here to learn more about them.

Step 4: Enjoy Conserving Energy & Saving Money!

As long as you remember to unplug things and to switch off your power strips (or potentially just plug everything you own into either a smartstrip or wattkiller), you should be both saving energy and money. I call that a win-win situation!


More Ways To Green Your Kitchen

Wednesday, February 20, 2008

Newman's Alphabet Cookies Spell "YUM"

Pssst! Don't tell anyone but I've developed a full-blown addiction to Newman's Own organic chocolate alphabet cookies. I've bought about four bags of them in the past month.

I think the young Asian woman behind the check-out counter of the neighborhood grocery store where I shop may be on to me. I am sure that she gave me a funny little smile last time I sidled up to the counter holding a bag of them...

I LOVE THESE COOKIES

I love soaking them in milk and eating them with a spoon, a delicious variation on "graham cracker mush", one of my favorite childhood desserts (I won't insult your intelligence by explaining what graham cracker mush is...) These little cookies are also very tasty plain. Thus far, I have not been able to detect any difference in taste between the various letters but please rest assured that I am checking them ALL thoroughly to make 100% sure of this.

Although they're not actually good for you, they're really not so bad, as cookies go. Here's some info about them from the Newman's Own Organics site:

Alphabets do not have any cholesterol or trans-fatty acids because of the use of Organic Palm Fruit Oil. Organic palm fruit oil shouldn't, though, be confused with palm kernel oil. Newman's Own Organic chocolate alphabet cookies


Organic palm fruit oil:
* Is extracted from the palm's fruit not the palm's kernel.

* It is not hydrogenated.
* Contains no trans-fatty acids.
* Is lower in saturated fat than butter and has no cholesterol.
* Can be grown organically in tropical regions.

Of the three tropical oils, Palm Fruit Oil is 50% saturated, while Palm Kernel Oil is 86%, and Coconut Oil is 92%.


We like, too, that palm fruit oil comes from a part of Columbia where its production helps protect the area.

Ingredients: Organic Unbleached Flour, Organic Sugar, Organic Palm Fruit Oil, Organic Cocoa, Cocoa (Processed with Alkali), Natural Flavor, Baking Soda, Salt, Organic Unsweetened Chocolate.

They also make a Cinammon Graham and an Arrowroot flavor as well as a wheat-free, dairy-free version (which my wheat and dairy-free father-in-law told me is "dangerously good" -- maybe I am not the only addict in the family???)

But whatever flavor you dig, I hope these little cookies spell happiness for you, too!

Introducing Greening Your Kitchen!

Greening Your Kitchen logo by Eve FoxI've been collecting ideas for a Greening Your Kitchen series for the last few months and am proud to bring you the first installment. I'll write a new one each week -- suggestions are always welcome via comments or email. If you like the ideas, please forward them along to your friends and family. Happy greening!
Greening Your Kitchen, Week 1: Nix The Antibacterials

Studies show that antibacterial soap is no more effective than regular soap at killing bacteria and getting things clean (and neither can kill viruses.) The same is true of antibacterial hand cleaning gels, lotions, cutting boards, sponges, etc. If you're not convinced,
check out what the CDC says.

In addition, there is a good possibility that using anti-bacterial products may encourage the growth of antibiotic-resistant "superbugs" against which modern medicine has no defense. That is some scary sh*t! And there are rumors that using antibacterial soap and other products may actually increase your risk of infection over time by killing off "good" bacteria and weakening your immune system. This has not been definitively proven yet but I can't think of a single reason to keep on using this junk until it is...

Despite all the technological advancements, there is just no replacement for washing your hands and surfaces well with plain old soap and water (
click here for a handwashing tutorial from the Mayo Clinic.)

Your job this week is simple -- scan your kitchen and bathroom for any and all antibacterial products that may be lurking there -- hand soaps, waterless hand cleaners, lotions, sponges, and cutting boards are the most likely suspects. Then get rid of them (please recycle, if possible!)

Once you've "cleansed" your home of all antibacterial products, it's time to replace them with non-antibacterial, non-toxic, eco-friendly products (this is the fun part!) There are lots of great options available. Here are a few suggestions for great-smelling, non-toxic, eco-friendly, non-antibacterial products to try out:

Sponges


  • Cellulose "pop-up" sponges are biodegradable and you Cellulose Pop-Up Spongescan run them through your dishwasher to kill bacteria if you're concerned about germs. There are a number of companies that sell these (Gaiam, Williams Sonoma, etc.) but you can always find them at Trader Joe's for cheap.
  • Natural Value also sells a scrubber sponge that is made with 50% recycled materials. The only downside is that it won't last quite as long as a non-recycled one would.Plastic Pot & Pan Scraper
  • If you want something even tougher than a scrubby sponge, I strongly
  • suggest that you try out a plastic pot and pan scraper. They are cheap, durable, and excellent at removing caked on, baked on, burnt on food from pans, pots, cookie sheets, etc. I consider these to be a "gift from the kitchen gods."
Hand Soaps

  • Kiss My Face Organics - this brand has always been a favorite of mine. A few years ago they started making foaming hand soaps that are so good-smelling that you may be tempted to eat them... My favorite is the grapefruit and Hand Soapsbergamot.
  • Dr. Bronners - this company has been around forever and is very popular with the hippie set. Although the writing on the label may make you feel a little crazy, these powerful, delightful-smelling liquid soaps will do just the opposite. I am partial to the organic peppermint and bitter almond scents.
  • Nature's Gate - this company has been around for a while and started an organics line several years back.
Dish Soaps

  • Mrs. Meyers Clean Day - this whole line of products is eco-friendly and wonderful-smelling (soaps, lotions, cleaners, laundry detergent, wipes, Dish Soapscountertop spray, etc.) I LOVE the lemon verbena dish soap (it smells so good you'll find yourself elbowing your way to the sink to wash the dishes) and laundry detergent.
  • Seventh Generation - they offer a line of eco-friendly, non-toxic, household cleaners, baby products, and paper products. My favorite is the lemongrass and clementine zest scented dish soap.
  • Ecover - same deal, a full line of non-toxic, eco-friendly household cleaners, etc. These guys have been around a long time. I like their lemon and aloe vera dishwashing liquid best.
Hand Lotions

  • Avalon Organics - this is a nice line of organic personal Hand Lotionscare products. I like their lavender hand and body lotion.
  • Kiss My Face Organics - they make great lotions. I like their lavender & shea butter, olive & aloe, and Vitamin E scents best.
  • Dr. Bronner's - they make nice soaps and lotions, including a bunch of organic options. They're all nice smelling though I tend to gravitate towards the lavender ones (can you tell???)
Counter & All-Purpose Cleaners


  • Bon Ami - this old standy is environmentally-friendly allpurposecleaners(phosphate and chlorine-free) and will get the job done. Remember, "hasn't scratched yet."
  • BioKleen - this company also offers a full line of eco-friendly cleaners. Their citrus-scented all-purpose cleaner is very concentrated and divine smelling.
  • Citra-Solv - they offer another earth-friendly line of cleaners. This one is great at getting out stains and cutting grease, in particular.
Cutting Boards
  • Bambu - uses organic bamboo to make their products. See my green holiday gift guide for more info on this company.
  • Any plastic or wooden cutting board that is not impregnated with antibacterial agents would be preferable to one that is. You should be able to buy one at your local grocery store or at B,B & E, Ikea, Target, or any of the other big box stores.
Resources
More Ways To Green Your Kitchen

Sunday, February 17, 2008

Waiter, There's Something in My Salad

I'm dusting off this recipe for Andrew at Spittoon who's put out a call for seasonal salad recipes because he has not been eating enough vegetables and fruits lately and is feeling run down.

This recipe was inspired by the contents of the produce box we received from our CSA two weeks ago. Kale and oranges are both in season here in northern California where the winters are blessedly mild.

In my experience, joining a CSA is a sure-fire way to make sure you eat your fair share of fruits and veggies. Just knowing that there is another hulking box of produce headed straight for my house each week motivates me to cook and eat a lot more veggies than I would otherwise. It's a little stressful, but it's a good stressful.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
Serves 4

Ingredients

* 1 large bunch of russian kale
* 2 cloves of garlic, minced or thinly sliced1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.


2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

If you want to tweak this recipe, you might consider adding any of the following: a handful of toasted walnuts or pecans, some sliced green or nicoise olives, or a sprinkle of hot pepper flakes.

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

Saturday, February 16, 2008

Curried Egg Salad

A few days ago, Heidi at 101 Cookbooks published a great post about egg salad that had me boiling eggs faster than you could say "Mmmm, egg salady!"

I don't think I had ever made egg salad before but I can't for the life of me think why not? It's f-ing good!

Curried Egg Salad

One interesting little piece of egg trivia that I gleaned from Heidi's post is that the fresher an egg is, the harder it is to peel! I had always wondered why some eggs gave me so much trouble while others "yielded" right away...

My recipe is below. Feel free to get creative with this - these are just suggestions to get you thinking.

Curried Egg Salad
Serves 4

Ingredients

* 6 eggs, hardboiled
* 1 shallot or small onion, finely minced
* 2 stalks of celery minced
* 1/2 cup chopped cilantro
* 1/2 cup whole organic yogurt (if you like the taste of mayo, you can substitute a tablespoon or two for some of the yogurt)
* 1 tsp mango chutney or apricot preserves
* 1 tsp mustard (a french or yellow mustard would work equally well)
* 2 tsps curry powder
* Sea salt and freshly ground pepper to taste
* Handful of dried currants or chopped purple grapes (optional)
* Handful of toasted chopped walnuts (optional)

Directions

1. Hardboil the eggs and then cool in cold water. While the eggs are cooking, chop the onion, celery and cilantro.

2. Mix the chopped veggies and herbs with the mustard, yogurt (and/or mayo), preserves, and curry powder.

3. Peel the eggs and chop to desired size. Place the eggs in a medium sized bowl and throw in the currants/grapes and/or walnuts if you're using them. Pour the dressing over the eggs and toss to coat. Add salt and pepper to taste.

4. Serve on toasted whole grain sandwich bread with lettuce or arugala.

Curried Egg Salad

Friday, February 15, 2008

Leek "Snackshot"

Michelle at Greedy Gourmet is hosting a Leek "Snackshot" (you can find more details here if you're interested in entering.) After debating about which recipe to submit, I've decided to go with the wonderful leek and goat cheese galette below because it was so fun to make (and so fun to eat, too!) Here are the leeks chopped up and ready to get sauteed. I love the vivid colors!

Chopped leeks from Eatwell Farm

Below: sauteeing the leeks in butter and wine.

Sauteeing the leeks in butter and wine

Below I have rolled out the galette dough into a rough circle and added the filling, leaving enough dough around the edges to fold it in over the filling after I crumble the goat cheese on top.

Leek and goat cheese gallette

After adding the crumbled cheese, it's time to close up the galette - you can make as many or as few pleats as you like. The dough has a LOT of butter in it so it will stick to itself without any problems.

Leek and goat cheese gallette

Brushing the galette dough with the reserved beaten egg (you could also add a little milk or cream to the egg if you weren't able to save enough to brush the whole galette.)

Leek and goat cheese gallette

The baked galette, fresh out of the oven. Isn't it pretty? (and it tastes at least as good as it looks!)

Baked leek and goat cheese gallette

Leek and Goat Cheese Galette
Serves 6

Ingredients
  • 6 large leeks, including an inch of the green
  • 3 tablespoons butter
  • 1 tsp chopped thyme
  • 1/2 cup dry white wine
  • 1/2 cup cream or craime fraiche
  • Salt and freshly ground pepper
  • 1 egg, beaten
  • 3 tbsps chopped parsley or 1 tbsp chopped tarragon
  • 1/2 to 1 cup soft goat cheese to taste, about 4 ounces
  • Galette dough (click here for the recipe)

Directions

1. Thinly slice and wash the leeks. You should have about 6 cups. You can also substitute a sliced onion or bunch of chopped chives if you don't have enough leeks.

2. Melt the butter in a medium skillet. Add the leeks, thyme and 1/2 cup water. Stew over medium heat, stirring frequently, until the leeks are tender, about 12 minutes.

3. Add the wine and continue cooking until it's reduced, then add the cream and cook until it just coats the leeks and little liquid remains. Season with salt and pepper.

4. Let cool for 10 minutes, then stir in all but 1 tbsp of the beaten egg and 2 tbsps of the parsley (or all the tarragon).

5. Preheat the oven to 400 degrees. Roll out the dough for one large galette on a counter or upside-down cookie sheet and transfer to a greased baking sheet.

6. Spread the leek mixture on top of the dough, leaving at least a 2-inch border around the filling. Crumble the cheese on top then fold the dough over the filling (again, depending on how large a border you leave, you can close it up completely or leave some of the filling visible in the middle).

7. Brush with the reserved egg and bake until the crust is browned - 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Thursday, February 14, 2008

Gifts from the Kitchen Gods: Plastic Pot Scraper

And on the eighth day, God created the plastic pot scraper. Oddly enough, this historic event is not recorded in even one version of the Bible!

The only explanation I can think of for this oversite is that the Good Book was written by men who did not realize what a wondrous gift God had bestowed upon them because they'd probably never washed a dish in their lives... (let us offer thanks that the times have changed -- my own sweet husband does his fair share of dishes, glory halleluljah!)

But despite the lack of Biblical corroboration, I can assure you that the plastic pot scraper is truly a gift from the kitchen gods. Plastic pot scraper in handThis small piece of plastic is the perfect tool for removing caked on, baked on, burned on food from pots and pans. Using one of these scrapers will save you time, energy, and any number of sponges. It is the perfect size, fitting neatly in one hand, with one rounded edge for getting into rounded corners, and three sharp, sturdy, flat edges that can magically remove layers of food and grime that were seemingly impossible to get off without it.

Perhaps best of all, you can buy one for less than $2 and it should last for years (unless you happen to drop it in the garbage disposal which may shorten its life considerably.)

For some odd reason, very few people seem to know about plastic pot scrapers (probably because there is not a single mention of them in the Bible...) This ignorance has always confounded my mother, who's taken it upon herself to spread the gospel and has converted a number of her friends to true believers by giving these away as gifts. Plastic pot and pan scrapersYou may be able to find one in a supermarket or home goods store but if you have trouble getting your hands on one, you can also buy one online through Amazon.com (for $1.10!) Since the shipping and handling will cost considerably more than the scraper, itself, I suggest that you order several at once. They make great gifts.

Check out more Gifts From The Kitchen Gods:

Wednesday, February 13, 2008

Ready to "Jam" Out?

June Taylor Jams, courtesy of June Taylor Jams websiteIf you like marmalade or preserves you are going to be in for a treat. I've signed up for a class from June Taylor, the founder of June Taylor Jams, a crazy upscale handmade organic jam company located here in Berkeley. June seeks out heirloom and forgotten fruits from small family farms and somehow manages to turn them into delicious marmalades and preserves without the use of commercial pectin and with a minimal amount of sugar. Then she turns right around and sells them for $14 a pop. Work it girl!

Here's what June Taylor has in store for me the Sunday after next:

This one day, hands-on class will concentrate on the principles and processes of marmalade making and the experiential nature of preserving fruit.

Topics include:

* Evaluation and selection of fruit.

* Stages of preparation.

* Making natural pectin from the fruit.

* Cooking and jarring of the marmalade.

* The class will include a tasting and evaluation of a variety of winter citrus for marmalade making, as well as a comparative tasting of commercially and locally made marmalades.

I am planning to bring my camera and to take copious notes so that I can share whatever sweet, jammy knowledge I gain with you all. So stay tuned!

Photo of blood oranges taken by Perry Small

Monday, February 11, 2008

Potato Leek Soup With Fennel & Herbs

The EatWell Farm CSA box yielded a second bunch of leeks this week (we had not yet used the first bunch from last week's box) as well as several anise-scented bulbs of baby fennel with soft feathery greens.

Chopped leeks from Eatwell Farm

As I was standing in front of the open refrigerator (wasting energy, I know, I know) clutching my head in my hands and despairing of how I would ever use up all of this lovely, fresh, organic, locally-grown produce, inspiration struck! It came in the form of a potato leek soup recipe from the Soup volume of the wonderful Williams-Sonoma Soup cookbook series.

The Williams-Sonoma books are really a pleasure -- they offer beautiful pictures and down to earth recipes with clear instructions and in a very manageable size. Although I love cookbooks like Vegetarian Cooking for Everyone and The Joy of Cooking with a passion, sometimes the sheer enormity of those volumes can leave me feeling a little overwhelmed -- there is something nice about a cookbook that features only 40 or so recipes. Anyway, I digress...

Potato leek soup has a fresh, yet hearty taste and the fennel and herbs in this version also give it an added touch of spring. This soup is an excellent choice for an invalid since it can be completely pureed and cooked without any dairy (though I usually add some milk.) It's a flexible soup so you can play around with the flavorings a bit with good results. Here's the recipe for my variation.

Slices of baby fennel

Potato Leek Soup with Fennel & Herbs

Ingredients

* 2 large organic baking potatoes, peeled and sliced
* 6-8 leeks, white parts only, washed and chopped (the more the merrier when it comes to the leeks as far as I'm concerned - feel free to use more than this if you have them handy!)
* 2 large fennel bulbs, washed and thinly sliced (chop some of the washed greens and reserve for garnish)
* 6 cups chicken or vegetable stock (if you use chicken, get the free range organic kind or make your own)
* 1 cup of whole organic milk (this is optional)
* 3 Tbsps olive oil or butter
* 2 Tbsps chopped flat leaf parsley
* 2 Tbsps chopped cilantro
* Sea salt
* Freshly ground black pepper

Directions

1. Heat the butter or oil in a soup pot over medium heat. Add the leaks and saute them until soft - 4-5 minutes. Add the fennel and potatoes and continue to saute until softened, another 8-10 minutes.

2. Add the stock and bring to a simmer. Cook until the vegetables are completely softened, about 20 minutes. Add the herbs and cook another 3-5 minutes.

3. Puree the soup in the pot using an
immersion blender until completely smooth or to desired consistency (you can use a blender and do this in batches if you don't have an immersion blender but you should really get one - they're the bomb!)

4. Season to taste with the salt and pepper. Reheat if necessary and serve warm, garnished with the fennel leaves.

Goes nicely with buttered, salted slices of sweet baguette or some other loaf and a fresh, crispy salad.

Potato Leek Soup With Fennel and Herbs

Friday, February 8, 2008

How To Clean Your Cast Iron Skillet

Although it's tempting to treat your cast iron skillet the same as any other pan, doing so would defeat the purpose of using that hulking iron monster in the first place.

What makes your cast iron skillet so special? Over time, cast iron pans develop a dark layer of "seasoning" that is made up of absorbed oils. This layer of seasoning forms a helpful barrier that makes the pan naturally "non-stick", creating a perfect environment for searing and frying with relative ease. Unfortunately, the seasoning is also rather delicate and requires special care to maintain.

Skillet corn bread by Eve Fox, Garden of Eating blog, copyright 2011

If you own a cast iron skillet but don't really know how to care for it, you're in good company! The good news is that although it does take a bit of effort to maintain cast iron, it's actually pretty simple to do.
 
The basic idea is that you don't want to do anything to damage or disturb the layer of seasoning. That means that you shouldn't use soap to clean the pan since it will dissolve the natural non-stick finish. You also want to avoid scrubbing the pan with anything that could cause the seasoning to flake or chip off - no scrubbing pads, Brillos, etc.

The best way to clean a cast iron skillet is to sprinkle some coarse salt over the surface and then gently scrub it with a paper towel to remove the food and grease.

Cleaning a cast iron skillet with coarse sea salt by cbertel on flickr

However, if you forget or are forced to resort to washing it with soap and water, all is not lost! 

You can restore the seasoning by rubbing the inside of the pan thoroughly with vegetable oil (peanut is best) or lard (I know most of us don't have rendered pig fat on hand nowadays but Kasma, my Thai cooking teacher, swears by it for seasoning so I thought I'd mention it just in case...) and either cooking it over low heat on your stove top for half an hour or placing it upside down over a roasting pan to catch any drips of oil in a 300 degree oven for about an hour. The iron will absorb the oil, helping to repair any bald spots your soap or scrubbing has created in the pan's seasoned surface. 

Seasoning a cast iron pan in the oven by Joelle van Dyne

This is what the pan will look like about halfway through the seasoning process - you'll see the oil begin to sink into the pan in some spots. I sometimes use the oily paper towel to spread it all around evenly again before finishing it off.

Halfway through seasoning a cast iron skillet on the stove top by Blake Winton

Beware that either method is likely to produce significant amounts of smoke so you may need to leave some windows open and/or disable your smoke detector before you try this!
 
You should use additional oil when using the pan for the first time after this treatment since the coating will not yet be mature enough to do the trick on its own.

Happy frying!
 
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Tuesday, February 5, 2008

Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

This holiday season, my brother-in-law took a page from my green gift guide and got us a one-month subscription to a local CSA run by Eatwell Farm. He dropped off our first box this week (deliveries are included, the gift was full service :) and we are now up to our ears in organic, locally-grown vegetables -- tadorna leeks, Tokyo turnips, navel oranges, Satsuma mandarins, lettuce, crocodile spinach, pink lady apples, watermelon radishes, bok choy, cabbage, and carrots. I admit that I feel a little overwhelmed but it's definitely an exciting challenge to figure out how to use it all before it goes bad and/or before next week's box arrives on Thursday!

Onions, mandarins, arugala, radishes from Eatwell Farm CSA by Eve Fox, the Garden of Eating, copyright 2009

One of my favorite things about Eatwell Farm's CSA is the newsletter. Each box comes with a copy of the newsletter (addressed to you - cute!) which features updates from the farm written by farmer, Nigel Walker. This week's newsletter covered the expansion of the chicken operation, an update on their greenhouse planting, a weather report, and a report on orchard planting in addition to a page of information about the food in the box AND (my favorite part) several pages of recipes that make use of the vegetables and fruits we received in the box.

Eatwell Farm CSA newsletter from January 2009 by Eve Fox, the Garden of Eating, copyright 2009

Tonight we tried out our first Eatwell Farm recipe -- I was very pleased with the result. So without further ado, here's my slightly modified version of the recipe (the original called for chopped dried red chiles and half a cup of toasted walnuts but I can't handle spicy food and the sous-chef hates nuts with a passion so I omitted both though you're welcome to add them.)

Wilted kale salad with balsamic vinegar, caramelized onions and orange zest

-- print recipe --Wilted Russian Kale Salad With Balsamic Vinegar & Orange Zest
Serves 4

Ingredients

* 1 large bunch of kale (I like the Russian kind or some other slightly more tender variety for this, rather than the dinosaur kale but anything will work
* 2 cloves of garlic, minced or thinly sliced
* 1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

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Sunday, February 3, 2008

Chicken Vegetable Soup With Orzo (the easy way)

My Grandma Mary had a limited repertoire of dishes but each and every one was delicious and cooked to perfection. One of my favorites was her chicken soup with matzoh balls (though she called them knadels.) Her recipe was very basic -- chicken (from a roasted chicken which was one of her other delicious meals), matzoh balls, onions, dill, celery, and big chunks of carrot that my brother affectionately referred to as "fat carrots" as a little boy.
Chicken veggie soup with orzo
A few years ago, I had some health problems and it was then that I rediscovered the healing, soothing powers of chicken soup. It was the single best thing for me at the time - nourishing, yummy, mild... I still make it all the time to combat illness, ward off depression, and to make dark, gloomy winter days a little warmer.

Since I make chicken soup far more often than I roast a chicken, I've perfected a relatively quick method of preparing it that is nutritious and delicious, if a bit less authentic than my beloved Grandma Mary's chicken soup was.


There are two magic ingredients that save both time and labor -- prepared chicken stock and boneless skinless chicken breasts. I use the organic, free-range kind of both even though the chicken breasts cost a pretty penny. It's well worth the added cost to know that the chicken lived a relatively pleasant existence and that I'm not contributing to environmental degradation, antibiotic resistance, etc., etc. Not to mention that the organic, free-range chicken also just tastes much better and is healthier for you and your family!

Okay, enough ranting about organic poultry products...back to the recipe. You can make this soup with other types of pasta or with matzoh balls (I use a mix for those -- again, it's not very authentic but it is pretty easy and the result is quite tasty). It's a pretty flexible recipe so you can also play around with the veggies and the herbs if there's something you'd like to substitute or include.

It's wonderfully nourishing and comforting. Enjoy!

Chicken Vegetable Soup With Orzo
Serves 6-8

Ingredients

  • 3-4 medium to large carrots, sliced into one-inch rounds
  • 1 large or two small-medium onions, diced
  • 3-4 ribs of celery, washed and chopped into 1/2 inch pieces
  • 1/4 cup fresh dill weed, washed and chopped
  • 1/2 cup fresh flat-leaf parsley, washed and chopped
  • 1/4 cup fresh cilantro, washed and chopped (this is not very traditional but I find it a very nice addition)
  • 2 quarts chicken broth
  • 2 boneless skinless chicken breasts chopped into whatever size chunks you desire
  • 1 cup of orzo or egg noodles, cooked and drained (you can also cook the pasta in the soup but it will absorb a good deal of the stock so you may want to add a little additional liquid)
  • 2 Tbsp butter
  • 1-2 bay leaves
  • Sea salt to taste
  • Freshly ground black pepper to taste

Directions

1. Melt the butter in a soup pot and add the onions, carrots, celery and bay leaves. Sautee the vegetables until they begin to soften - about 5 minutes.

2. Add the chicken broth and cook on medium high heat until the liquid begins to simmer - 5-10 minutes. Add the chopped herbs (saving enough parsley to use as a garnish) and the chicken breast and cook for another 5 or so minutes, until the chicken is cooked through and no trace of pink remains.

3. Add the pasta and the salt and pepper to taste.

4. Sprinkle with the chopped parsley and serve. Goes well with a hearty salad and slices of warm crusty baguette or rolls with lots of butter.

Chicken vegetable soup with orzo, served with buttered rustic baguette

Saturday, February 2, 2008

Roasted Root Vegetables with Maple Sage Glaze

The Comfort Food Cook-Off may be over but I just can't seem to kick the habit... Poster of Turnips and Root Vegetables, courtesy of AllPosters.com

I got this recipe from Susan at Food Blogga (she was the inspiration for my Baja-style fish tacos posting back in October) who posted it a couple of weeks ago. I thought I'd give it a shot since it sounded tasty and seemed perfect for winter and I am happy to confirm that it is both.

Roasted Root Vegetables with Maple Sage Glaze
Serves 4

Ingredients
  • 1 rutagaba, peeled and diced
  • 1 turnip, peeled and diced
  • 1 sweet potato, peeled and diced
  • 1 parsnip, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tbsp olive oil
  • Sea salt and several cranks of freshly ground black pepper
  • 3 tbsps pure maple syrup
  • 1 tbsp butter (substitute coconut or olive oil if you follow a vegan diet)
  • 1 tbsp chopped fresh sage
Directions

1. Preheat oven to 400 degrees F.

2. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper.

3. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes.

4. Stir and continue roasting for another 20 minutes.

5. Meanwhile in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated.

6. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

7. Garnish with more chopped fresh sage before serving.
Roasted root veggies with maple sage glaze