saffron barley orzotto

Not a typo...

like risotto but

without all the fuss

so says

Nigella Lawson

I immediately googled

the recipe

which is not available

online

so I turned to others

who like myself
had to have it!

Sam

a fellow blogger from

Loving Oven
(I'm lovin' that oven too)

shared her rendition

but with a desire
to keep

all things plant based

I developed mine.

Saffron Barley Orzotto

1 Cup Pearled Barley

2 Shallots finely chopped

4 Cloves Garlic, minced

1 Tablespoon Olive Oil

1 Tablespoon Earth Balance

1/2 Cup Dry White Wine

2 Cups Vegetable Broth

2 Cups Water

Pinch of Saffron

Salt and Pepper to taste

Here's the how:

Bring the broth and water to a boil

and add a healthy pinch

of Saffron crumbled with fingers

stir to combine and remove from heat.

Set aside.

Heat a heavy (Cast Iron is great!) skillet

over medium heat with

oil and butter

Add shallot and saute until translucent

Add garlic 

heat for 1 minute longer

Add the pearled barley and stir to coat

for a few minutes.

Add the wine

My choice.

One of my complaints is when a recipe

calls for wine

and they don't provide

the brand that was used!

I'm breaking that tradition.

Reduce slightly

add the broth/saffron mixture

and simmer on medium

for about 30 minutes

until all liquid is absorbed.

Stir on occasion.

No constant attention needed

like with risotto.

A lazy woman's delicious alternative.

While it was doing its thing

I decided to saute some asparagus

which is my new favorite way to eat it.

Chopped into one inch pieces

and pan-fried in 1 T olive oil

with a bit of salt and pepper.

Brown it a touch.

Mmm...

so good

and 

a perfect companion to the 

orzotto

I tasted this creamy

 carb-rich 

comforting

dish

and had to share.

Fresh Parmesan can be added 

after the liquid is fully

incorporated

but

I enjoyed mine

as is...

well,

was. 

For it is all gone.

The whole family loved this one

and yours will too.

Thanks for the inspiration,

Nigellissima!

my chai

Happy March

made much happier

with a cup of chai tea

to see you through until 

Spring



the key players
from my spice rack

Rather than a mortar and pestle

I use this mini food processor

and give the assorted spices

6 

that's six!

pulses

that's important

because you don't want them too

fine.

Trust me.

I follow Heather's recipe

from Beauty That Moves

for the concentrate

This image is from the page you will be visiting

Here's the link:

beautythatmoves.typepad.com/files/homemade-chai--1.pdf

You can acquire all the ingredients

from your local Kroger

however

the cardamon is ground

I find it quite strong

so I use 1/4 teaspoon

for my concentrate

and

since I prefer

to limit my caffeine

I use 5 tea bags

(my favorite brand is Yorkshire Gold)

rather than the suggested 8

which still gives it 

a little kick

Make any adjustments you feel

fit your mood

which is sure to be lifted

as you sip this warm

aromatic

 elixir.

Celebrate March

with a cup of homemade

goodness.

vegan workshop 2013

The 30 Day Vegan Workshop begins today.
(Go to Beauty That Moves on my sidebar)

Day One.

Sat at the computer

with anticipation
for our first weeks recipes...
love building my repertoire.

As many of you know

I follow a

90/10 vegan lifestyle
which began last year with
this very workshop.

For the next 30 days

I am committing 100%.

This is a self-motivated goal.

Many others (from all over the globe)

are taking this course

with very different

aspirations...

or none at all.

As we each tell our story

we grow closer

and become an on-line community of

kindred spirits.

How wonderful is that?

So if you are joining me today

from Heather's

30-Day Vegan Workshop...

please take a moment to say hi

and tell us about your motivations.

My intention here

is to share my 

challenges and victories

as I take

this journey.

My family will

inadvertently

be tagging along

since I am the main chef of the household.

No Complaint Dept. here.

My theory

(homeschool in action)

if you don't like what I'm fixing

you better get

busy in the kitchen!

That's a form of
very-self-interest-led-learning.

As you've been reading

I have been building

a wrap

starting with hummus

I made last night with my Nutri-Bullet.

Next up...

slivered yellow pepper

mixed salad greens
spinach

carrot ribbons

sliced cherry tomatoes.

Paired with

a cup of 

Post Punk Kitchen's

Black Bean (and some white cuz that's 

what was in my cupboard)

and Quinoa Soup.

An apple for dessert...

and my husband has a delicious

lunch...since

he wants to get on-board with me.

Now I don't normally

pack his lunch

since I believe everyone

needs to 

make their own choices

but

I woke at an ungodly hour this morning

and decided to be loving.

That's a choice as well...

now isn't it?

Choose love.

For day one...

that may very well be

my greatest accomplishment.

Happy Monday!

oops :: my dressing

Yesterday

I shared an udon noodle salad

and forgot to post 

My Asian-Style Dressing

These ingredients

have become staples

in my

whole food kitchen.

This blend was a "happy mistake"

THAT MY FAMILY LOVED...

so I jotted it down

 returning to it

often

as a topper for my 

noodle salads.

I wanted to share it with

you yesterday...

hence the oops.

Here it is!

I hope you enjoy it as much

as my family does.

My Asian-Style Dressing:

5 T extra virgin olive oil

3 T tamari

2 T rice vinegar

1 clove crushed garlic

1 tsp chili powder

2 tsp peanut butter

1 tsp toasted sesame oil

1 tsp maple syrup

1/4 tsp Shriracha

This is Shriracha.

It is a hot chili sauce

that is sold in the Asian aisle

and it adds just the right

amount of zing to the dressing.

Taste and adjust for flavor

but trust me a little goes a 

long way!

Mix all ingredients together

and pour over your salad

just before serving.

As I said in yesterday's post

this tastes 

even better for

 leftover lunch 

the next day.

Again...

Bon Appetit!

vegan minute meal

I'm talking tasty and fast...

for today's dinner

and tomorrow's

lunch.

Check your frig and freezer

for what veggies you have on hand.

I find I like to have at least

three colorful choices.

This day I used

grated carrots

shredded red cabbage

frozen broccoli

Think:

more veggies...less pasta.

I used udon noodles

and in the last 3 minutes of boiling time

I added the broccoli

Drain well 

and toss everything together.

Make a dressing.
Head on over to
Beauty That Moves
(see sidebar)
where Heather
has posted her recipe for Lunch Box Noodles
in a recent post...
 the very recipe I base this meal on.

Over time I have tweaked it
and used different dressings
by basically
using what I have available.

Top with nuts or seeds of your choosing

to give it a nutrient boost

and a bit of a crunch.

Then...

ring the dinner bell!

Bon Appetit!

(on the quick)

they still gotta eat

So I know you're wondering

what happens to all my vegan goodness

during project mode?

I really wish I could

tell you that the boys step-up.

Not.

Unfortunately

or fortunately...

I have them doing yard demo

and clean-up while I'm working

indoors during this glorious

mid-sixties

weather.

Leftovers made new
are my stand by.
I am so happy I froze so much
soup this winter.

Soba noodle
toss is a
fast option.

Because...

If I completely abandon the food

and left them to their own devices

we would be
steaking-it-up
over here...

I'm not fooling myself.

Old habits.

Well on this day...
the sun was shining
(key for me)
and the temps neared 80.
Pizza on the grill.
Except late rains brought the party
indoors and I created
a pizza pie.

Here is my pizza crust recipe.
The hour to rise allows ample time to
finish up a project for the night.

Super Easy Homemade Pizza Crust

and

Super- Delicious

COMBINE:

1 Cup warm water (warm like baby's bath)

1T sugar

1 packet dry yeast

IN A FOOD PROCESSOR 

and let sit until foamy

about 10 minutes.


SET OVEN
to its lowest setting
NOW.
(Mine is 170)

ADD:

3 T Olive Oil

3 Cups flour

1-1/2 t salt

PROCESS

until dough comes together

and forms a ball on top of

the blade

(about 1 minute)

Turn dough onto floured surface

that is sprinkled with

Italian Herb Seasoning.

KNEAD

(roll it and press down and roll some more)

until dough 

is smooth and elastic

adding flour to the surface as needed

to prevent sticking.

About 5 minutes.

Don't sweat this step.

Lightly oil a large bowl.

Add dough and roll it around to coat

with the oil.

Cover with plastic wrap and a towel.

TURN OVEN OFF.

Let the whole thing sit in the

warmed oven

for 1 hour.

This will be waiting for you.

THE FUN PART.

PUNCH it down.

knead in the bowl gently

for about 2 minutes.

ON THIS DAY

I divided the ball in 2.

Froze half for another day.

Pressed the other half in a well

oiled pie plate.

Topped with 1/3-1/2 cup of your favorite marinara

and toppings.

I used leftover sauteed peppers and mushrooms

onions

kalamata olives

and dollops of chimichurri sauce.

Feta if you must.

I must.

Fresh basil.

Really Good Food.

OH YEAH...

I brushed a little olive oil

on the edges and

Baked in a 425 degree oven for 20 minutes.

Pizza Pie, anyone?

p.s. when I am making the grilled version
I divide the dough in fourths and
everyone makes and tops
their own with vegan and non-vegan
choices.

strawberry transformation

How does one transform a strawberry

you ask?

Better question:

Why would one want to?

Answer:

When one's husband is following 

(or should be) a strict diet which

includes no pop/soda or alcohol...

well, a good wife

tries to make creative alternatives

available.

Wow...

all that to introduce

Homemade Strawberry Soda

I searched around
trying to find a recipe for what
I was imagining.
The closest I got was at
Food Wishes with Chef John.
With that as a general guide
I devised my own recipe
to create a soda
for those who need to watch their
sugar intake.
Basically, all of us.

Before we begin, might I recommend
preparation listenings:
Blackwing Butterfly
Across The Borderline: More Lies
BettySoo & Doug Cox

First,
clean and hull
one pound of ripe strawberries
roughly chop and put
in a sauce pan.

Add 1 and a half cups 

filtered water...

and bring to a boil

over high heat.

Reduce to a simmer

for 15 minutes

to release all that strawberry

goodness.

Put a strainer above another pot

and pour the strawberry mixture

into it to separate

the juice from the pulp.

Press down gently to get 

all the juices.

Compost those strawberries.

To the juice

add 2/3 cup agave nectar.

(or your preferred sweetener)

and bring to a boil.

Reduce to a simmer for 5 minutes.

and let cool.

Pour into a storage jar.

What you have now

is actually

Strawberry Concentrate.

This is much like a syrup that can be

drizzled on ice cream

added to lemonade

or iced tea...

a margarita for those...ahem...that enjoy that

kinda thing.

But for my purposes today

lest I forget...

Homemade Strawberry Soda.

So easy.

You're in the homestretch now...

Fill a glass with ice

fill that glass almost half-way

with the concentrate

and then top-it-off

with sparkling water.

Give it a stir.

Enjoy!

And that's how a strawberry

can be transformed.

Now I'm thinking blueberries...

blackberries...

raspberries...

so many berries

so little time.

Make a drink for those you love...

one worth toasting with!

Salute!

(Italian style for "to your health")

stout, biscuits & tips

A late St. Patrick's Day 

Dinner

From the kitchen of

Isa Chandra Moskowitz

of 

Post Punk Kitchen

(I've added her to my sidebar

since she's a regular mention)

Mushroom Stout Pie With

Potato Biscuits

Recommended Listening

while preparing:

Gillian Welch

One More Dollar

Recommended Viewing

While Eating:

The Quiet Man

Actually Watched:

Big Bang Theory

Okay...

so I wouldn't be posting if it

weren't

fantabulous!

Boys drawn to the kitchen

during gaming

to see what

smelled so darn good!

Joe asking for seconds

with a

"Thanks, Mom!"

Ahh...priceless I tell ya.

Quick confession after yesterday's post...

I kinda hinted at the fact

that gathering at the table is as frequent

as a Spring Equinox...

well, maybe not that rare...but...

our meals are most often

enjoyed while...

dare I say it...

watching television!

Yeah...it's true,

we're one of those families!

So I've decided to post movies

I think would pair delightfully

with your meal.

Believe and trust me here.

I have VAST experience in this area.

Basically what I'm saying is

don't question me...

just do it.

With that over with

I had to share this picture

I was so thrilled with the

outcome...

picture perfect.

I never made anything like this before

so I was very impressed 

with myself.

Those potato biscuits were so

flaky and moist...

I have many plans to incorporate them

in my upcoming meals.

Now for the tip.

You know when you have

a recipe that calls for 

1 Tablespoon of Tomato Paste?

You go to that little can

in the pantry...open it...scoop out what you need

and...

refrigerate what's left so you can

toss it in a month when it

has turned a shade of

Spring Green?

Nah...

you've never done that!

Well, I have.

So I decided to be smart and freeze

the leftovers...frugal me.

Not so smart though

cuz...when I went to use it...well...duh...

it was frozen in a nice
hard brick I had to thaw.

Plan B:

A Genius Little Plan.

Measure the leftovers in

1 Tablespoon scoops

place on wax paper and an old Corelle plate

Flash Freeze

and then...

store in the freezer

in a small Ball Jar and you're all set

for that next pot o'

Stout Pie.

Accolades accepted.

I came upon this idea with my

own wee brain.

So if some of you have been doing this

for years...why didn't you tell me?!

And, yes...I have heard about the paste in tubes

but there aint no way I'm paying

3 bucks for what I can get for 59 cents.

Dems the facts o' life.

Music and Making.

Movies and Meals.

Musings and Masterminds!

Happy St. Patrick's Week!

Happy Spring!

Alleluia Chorus!

makin' bacon

Life without bacon is...

just wrong.

Save the nasty pigs-being-

sent-to-slaughter documentaries...

sure I will be grossed-out

and vow

never to eat meat again...

(if I don't know it's name...

how it was

fed...how it spent its days gloriously

roaming the farm)

but

that can't possibly include

bacon...

right?!

Books are dedicated to bacon...

comedy routines are exclusively bacon...

everything...even chocolate is 

better with

bacon.

You may be asking yourself,

How does a vegan (even a 90/10 vegan)

come to terms with that?

I am fortunate enough to have stumbled on

an episode of Vegan Mash-Up

which featured

Making Bacon.

Tofu bacon.

Now before you turn up your nose

let me add

that my boys were stealing pieces from my plate

because it's that

damn good.

AND sooo easy you won't believe it.

Slice extra firm tofu (drained) very thin.

Have the skillet getting hot with

2 Tablespoons Canola

so that when you put it in the pan

you hear the sizzle.

Flip at 10 minutes when it has browned

and "fry" for another 4 minutes.

Sprinkle with 2 T Nutritional Yeast

2 T Tamari or soy sauce

1 T Liquid smoke.

Give it a stir.

Transfer to plate or serve immediately.

You're not eating Wilbur

and your taste buds

won't know the difference.

Amazing.

Really.

Crispy on the outside

a bit chewy on the in...

Give it a try.

You won't be disappointed.

That's Vegan Mash-Up.

Find it on your local listings.

It's a good thing.

BTW...

Did you happen to notice those delectable 

onion rings?

Head on over to PPK

Post Punk Kitchen

for the recipe.

BLT's and Onion Rings.

I was being worshiped by the 

men in my house.

:)