Friday, September 12, 2014

september snippets

delicious and nutritious black bean burger with raw sauerkraut, tomato and eggplant bacon
(side of bubbie's pickles)

garden tomatoes and calendula blooms

strawberry-vanilla kombucha in its second fermentation

 loving this time of year...savoring the last days of summer and its harvests...
walking barefoot in the garden as much as i can
and wishing you a wonderful weekend!
xoxoxo

Wednesday, September 10, 2014

roasted heirloom tomato soup

made with the ingredients you see here plus hemp seeds, oats and olive oil, this soup was fresh, flavorful, and packed with so much nutrition! it was one of those throw-everything-in and taste-as-you-go soups, but if you'd like me to tell you how i made it, just let me know!

Saturday, September 6, 2014

mushroom rice pilaf

dinner was on the simple side but so delicious, i had to share! our csa had organic cremini mushrooms for sale and i wanted to use them in a way that was new to me but not too involved.

on my recipe search this fresh mushroom rice pilaf caught my eye. i've made a million rice and veggie dishes but have never cooked everything together in a seasoned broth. what a difference!

the recipe was doubled and adjusted a little to suit our tastes and cooking method (rice cooker). good thing i jotted my changes down because this tasty recipe is bound to make the rounds!

mushroom rice pilaf

4 cups sliced cremini mushrooms
2 cups seasoned stock of your choice
1 1/3 cup white or brown rice, rinsed
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1-2 T extra virgin olive oil
salt and pepper to taste

in a pressure cooker, sautee olive oil, garlic, mushrooms and green peppers about five minutes, stirring occasionally. pour in your stock and rice, lock the lid and bring the rice cooker to pressure for seven minutes. turn off the heat, but don't remove the lid.

set the timer and allow the pressure cooker to sit for fifteen minutes. (this is a trick i learned to conserve fuel. so much heat is locked inside that the rice will continue to cook). at the end of fifteen minutes remove the lid and serve your yummy pilaf with sliced green onion and fresh basil.

soon we should be getting winter squash from the csa. can't wait to try something like this acorn squash with wild rice pilaf for fall!

xoxoxo

Monday, September 1, 2014

garden harvest white bean wraps

posts two days in a row? i know, i can hardly believe it myself!

inspired by this recipe, i made us deliciously fresh wraps with creamy avocado and white bean dip stuffed with some garden pickings, button mushrooms and homemade raw sauerkraut.

the greens are rainbow swiss chard and arugula seedlings thinned from fall plants we started a few weeks ago. the arugula seeds were saved from last year and the sprouts are so good!

the whole wheat wraps were made by yours truly, well, with some help. i couldn't get the dough rolled out so the italian stallion came to my rescue. you do it like-a this! he said, like i used to help-a my ma make-a stromboli! haha, i added the accent but he really did say that. cutie.

the wrap was so filling i had to put the other half away for tomorrow. work days are much better when you have yummy leftovers waiting for lunch, wouldn't you agree?

xoxoxo
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