Monthly Archives: June 2012

Sugar.please.

1967 newspaper advertisement for sugar. Love it. Yes, sugar is just fine in your diet….. it just probably shouldn’t be the entire diet. Besides… school kids need sugar for energy!!  Srsly. 

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Eat Local

These peaches are picked locally in the morning and delivered same day. Eat local. It tastes better.

I have been exploring several locally grown vegetable farms and trying them, off and on to see which one suits my schedule. The CSA sounds like a great idea.. but they are usually on a very limited pick up schedule, so just purchasing various weekly available things from the farmer’s market seems to be a better option, for now. There are several options for local food, to purchase in my neighborhood.

  • CSA – several to choose, each with varying delivery/pickup days and locations
  • farmer market- there are three, the big one downtown, the one on Saturday mornings, and the one that is open T-S 9-3 and it’s only 2 miles from my house!
  • farmer roadside: just a pickup or two on the side of the road selling veggies – most days, if you know where to look.
  • Co-op: with a Wednesday afternoon 4-6 delivery site that is kind of close – but you have to order online on Sunday and then remember to go pick it up on Wednesday… not exactly convenient. Delicious.. but not convenient.

So, we have options… delicious options. Here’s to SUMMER!!

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Just Peachy

Pie. I need pie.

Usually I make little individual pies in these amazingly cute small quiche pans. I like cute food, and I find small pans really adorable. Adorable food is usually more appetizing too.

But, once in awhile I need “regular” food.

The peaches are arriving at the farmer’s market and they are delicious. Easy to peel and really juicy. Time for pie.

Peach Pie

Filling:
  • 5 C peeled and sliced peaches
  • 2/3 C sugar
  • 1/3 C gluten free flour blend ***see note***
  • 1/4 teaspoon cinnamon
Crust:
  • 2 1/2 C gluten free flour blend ***see note***
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 C powdered sugar
  • 1 stick of butter (or replace with 1/2 C palm shortening)
  • 1/2 + C cold water

Blend the crust mix in a stand mixer until it makes a nice ball. Let it rest for 20 minutes and roll it out. I baked it at 350 for about 45 minutes, it might take longer in your oven to make it golden brown and bubbly. When it’s done, it’s done. Don’t rush. This list of ingredients makes both the top and the bottom crusts for this pie with plenty leftover for “pie crust cookies”-

*Pie Crust Cookies*

My mom’s favorite thing on the planet! – roll out leftover pie crust dough, cut into triangles, prick with a fork and sprinkle cinnamon sugar all over the top. Bake. Delish.

***NOTE*** ==This is the gluten free flour blend that I use for this recipe. I mix up a giant batch of this and just keep it in a big Tupperware bin in my pantry, and use it in place of “regular flour” in some recipes. Easy Peasy. Feel free to use whatever works for you. Buy it off the shelf at the market, or mix it up in your own kitchen. I am a big fan of whatever works. This works.

  • 2 cups Potato Starch
  • 1/2 C Potato FLOUR (not! the same as potato starch)
  • 1/2 C xanthan gum (this seems like a lot, it isn’t)
  • 1/4 C unflavored gelatin (Knox is the brand I use, I just open little packets until it measures what I need)
  • 8 C brown rice flour
  • 2 C tapioca starch

Make Your Own Bag

The lady at the local grocery checkout lane liked my handknit shopping bags so much thatImage

she gave me double “bring your own bag” credit for them… that’s 20 cents! each. LOL 

 

Coast-to-Coast Pork

When I was newly married, a billion years more than 30 years ago, we lived in the middle of nowhere at least 35 miles (in any direction) from any other restaurant except for the Dairy Queen, which was, of course, delightful.. but sometimes you need some Chinese take-out or other “real food”. Anyway, there was a Chinese restaurant on the way to visit our families, which made a nice stop for supper on the way home, or for special occasions. They made a BBQ pork appetizer plate that was pretty delicious and, that by one recent account- was not available anywhere between the West Coast and Vermont, so her mother had some mailed. To Vermont. From Oregon. Delicious. Legendary BBQ Pork.

Well fine. How did they do it? I have never had it anywhere else. I remember it being somewhat dry as far as the meat went, but the sauce was amazing. What on earth did they do to make it like that? Well, here is a pretty darn good replica of how to make it for yourself. Really. It turns out to not be all that hard, and since I made this batch today for less than a dollar a serving???, that restaurant was making a FORTUNE on this stuff. Too bad they didn’t pay their taxes with all that money, because they went out of business.

Legendary BBQ Pork 

  • 24 oz pork loin, separated into 4 pieces
  • 1/4 C Gluten-Free Tamari Soy sauce
  • 1/8 C Worchestershire sauce
  • 1 Tablespoon honey
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground cinnamon
  • 3 cloves of garlic, minced
  • 1 green onion sliced

Blend all these together and marinate the pork loin pieces at room temperature for about an hour. Place pork on a wire baking rack over a baking pan. Bake at 350, turning and basting with the leftover marinade every ten minutes for 1/2 an hour, then let bake another 1/2 hour. Remove and let the meat rest for 10 minutes, slice and serve with rice. The fresh pickle recipe is delicious with this as well.

The great thing about this recipe is that the leftovers are even better in a bento box with some rice for lunch the next day. Ask me how I know this.

Perfect Pickle

I like pickles. It’s true. And making them has always been fun, so why not change it up a bit and switch out some of the cucumbers for some carrots?

Sure. Why not?

Pickled Vegetables

  • Step one: make the pickle
  • Step two cut up all the veggies
  • Step three: blanch the veggies
  • Step four: pack in a jar and cover with pickle juice.

Pickle Mix: Stir together and bring to a boil:

1 1/2 C water

3 C sugar

3 C vinegar

1 1/2 teaspoon salt

Take off the heat and let cool.

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Cut up lots of veggies into matchstick size pieces, enough to fill a quart jar or two.

  • Carrots
  • celery
  • green onion
  • cucumbers
  • napa cabbage -rolled and sliced
  • chinese radish

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Bring enough water to cover the veggies to a boil. Turn off the heat, add veggies for two minutes. Drain veggies and let cool.

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Pack veggies into clean jars. Cover with the pickle liquid. Add 1/2 tsp crushed red pepper. Cover tightly and store in the refrigerator up to a week.

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Helpful hint:

Adding a spoonful of veggies and pickle juice to a small serving of rice for lunch in a bento is quite nice.