Pancakes w/ Vermont Maple Syrup...ahhh...

Our basic pancake recipe is a family and friend favorite. Or perhaps it is the preference for all things Vermont?!

Whisk together in a large bowl:
1 1/2 c unbleached flour
3 T sugar
1 1/2 tsp baking powder
1/4 tsp salt

Whisk together in another bowl:
1 1/2 c milk
3 T unsalted butter, melted
2 large eggs
1/4 tsp vanilla

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Spoon batter onto preheated griddle. Cook until the top is speckled with bubbles and the ends have dried. Then turn and cook until the underside is lightly browned. (This step is orchestrated by my wonderful husband who makes the best pancakes in the world...here's to you, love!)

Serve immediately with Vermont maple syrup, chopped walnuts and fresh fruit.

*In our house, this recipe only serves 2 hungry adults. This favorite weekend breakfast makes approximately 2 1/2 to 3 pancakes per person - but then again, they are plate size!

Mushroom-Barley 'Risotto'

A fun twist on 'risotto' using barley! Served with a salad of spinach, strawberries, sliced almonds and goat cheese.

1 T olive oil
1/2 - 1 chopped onion
2-4 garlic cloves, crushed
10 oz package of mushrooms, cut into bite-sized pieces (I used baby bella)
1 c pearl barley
3 c vegetable stock or water
1/2 tsp salt
1/2 tsp turmeric
1/2 c grated Parmesan cheese
ground black pepper

Heat the oil over medium heat.
Add onions; cook until lightly browned, about 5 minutes. Stir in garlic.
Add mushrooms; cook until soft, about 5 minutes more. Stir in the barley to coat.
Add the stock, salt and turmeric: bring to a boil. Lower to a simmer. Cover and cook, stirring occasionally, until the barley is tender and liquid is absorbed. Remove from heat.
Stir in the Parmesan and pepper.

Serves 4.

*In the future, I plan to experiment with various types and textures of mushrooms - white, cremini, oyster, etc.

Cashew Nut Paella

An all-time favorite vegetarian dish and twist on the paella minus seafood. Chances are good, if we have shared a meal together, you might have had this little treasure with 10 grams of protein!

2T olive oil
1T butter
1/2-1 red onion, chopped
2/3 c risotto (arborio) rice
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chili powder
pinch of cayenne pepper
3-4 garlic cloves, crushed
1 green pepper, seeded and diced *
1 red bell pepper, seeded and diced *
3/4 c baby corn ears, halved and cut lengthwise
6-10 pitted black olives
1 large tomato, seeded and diced
2 1/2 - 3 c vegetable bouillon
3/4 c unsalted cashew nuts
1/2 c frozen peas
2 T fresh parsley, chopped
salt and pepper
fresh herbs to garnish

Heat the olive oil and butter in a large pan until it melts.
Add onion and cook over medium heat, stirring constantly, about 2-3 minutes until soft.
Stir in the rice, turmeric, cumin, chili powder, garlic, peppers, corn cobs, olives, tomato and cook over medium heat, stirring occasionally for 1-2 minutes.
Pour in the bouillon and bring mixture to a boil. Reduce the heat and cook gently, stirring frequently, for about 20 minutes. (Keep an eye to make certain you add enough liquid to avoid the mixture from sticking to the pan - yes, it has happened more than once with my multi-tasking.)
Add the cashew nuts and peas and cook, stirring occasionally for another 5 minutes.
Season to taste and sprinkle with parsley or cilantro.

Satisfyingly serves 4.


* Depending on what is in the kitchen, I often only use one variety of bell pepper or 1/2 of each color. Also, for those of you who prefer to kick it up a notch, add 1 fresh green chili, seeded and sliced!

Dhal Soup w/ Whole Wheat Naan

Lentils certainly have found their way into my heart over the past year - particularly, the beautiful red lentil. Unlike other beans, they do not have to be pre-soaked and cook very quickly.

Fun facts -- Did you know that India not only consumes the greatest number of lentils, but also grows more than 50 varieties? Lentils are especially good for the heart. They are very easy to digest, help build glands and blood, and supply minerals for nearly every organ, gland, and tissue in the body.

Here's to your health!

2 T butter
2-4 garlic cloves, chopped/crushed
1/2-1 onion, chopped
1/2 tsp turmeric
1 tsp garam masala
1/4 tsp chili powder
1 tsp ground cumin
2 cans (15oz) chopped tomatoes (recipe indicates drained, but I prefer to keep the liquid)
1 cup red lentils
2 tsp lemon juice
approx. 3 cups vegetable bouillon (*see note below)
1 1/4 c coconut milk

Melt the butter in large pan.
Saute garlic and onion for 2-3 minutes, stirring.
Add spices and cook for less than a minute.
Stir in tomatoes, red lentils, lemon juice, vegetable bouillon, coconut milk. Bring to a boil.
Reduce the heat and simmer for 25-30 minutes until the lentils are tender and cooked.
Season to taste with salt and pepper. (Do not salt lentils before they are cooked or they become tough.)

Garnish with chopped cilantro and lemon slices and present with warm naan bread. Naan is great served with ghee or butter.

Warmingly serves 4.

*Recipes tend to call for a bit less liquid, but after many stuck pans, I err on the side of adding at least an addition 1/2 cup of liquid. The 3 cups here is what I recommend with the heat maintained on medium-low (about 3-4 on my stovetop).

Fava Bean and Mint Soup

This very easy, flavorful soup has become a household favorite. I located already cooked fava beans last fall in the refrigerated vegetable section of our Trader Joe's (as many of you know, this little grocery is often the beginning of my culinary creations!) and wondered what I could make with them. Voila! A soup for four boasting 12 grams of protein!

2 T olive oil
1 red onion, chopped
2-4 garlic cloves, crushed
2-3 cups of diced potatoes
3 cups of fava beans
approx. 4 cups of vegetable bouillon
2 T mint, chopped
Garnish with mint sprigs and plain yogurt

Heat the olive oil in large pan.
Add the onion and garlic and saute until softened, about 2-3 minutes.
Add the potatoes and cook, stirring constantly for 5 minutes.
If using uncooked fava beans, add now with the bouillon. Cover and simmer for 30 minutes, or until the beans and potatoes are tender. (If using pre-cooked beans, add them for 2-3 minutes at the end of the potato cooking time.)
Remove a few vegetables with a slotted spoon and set aside. Place the remainder of the soup in a food processor/blender and process until smooth. (I prefer to use an old fashion potato masher to leave the consistency a bit more textured.)
Combine vegetables with the soup and add the chopped mint. Stir thoroughly over low heat.
To serve, garnish with fresh mint and swirls of yogurt.

*If you do not have mint handy, no worries...I used fresh cilantro and ground cumin.

The Story of Stuff

Please journey to www.thestoryofstuff.com

A delightful and insightful 20-minute presentation on where our products come from and their ultimate impact on our global environment.

It draws awareness for us as consumers to consider the types of packaging used, conditions for workers, pollutions and chemicals effecting the neighboring communities, as well as the subsequent breakdown of the product quality from the miles of transport.

My personal 2009 goal is to investigate the origination of all of the products I consume. I commit to purchasing more items from local sources, in an effort to help the local economy and support those businesses and their families within a 100 mile radius.

Will you join me in considering "your stuff?"

Friends, you often ask me where I get my recipes for my inspiration.

The greatest source is from you, my friends and your kitchens as well as the occasional eating out with the mindset to determine the balance of ingredients in order to recreate the magic of flavor combinations in my own kitchen!

My most frequently used cookbooks are 1000 Vegetarian Recipes from Around the World and Joy of Cooking. I enjoy allrecipes.com on the Internet to spark the culinary creativity.

Share your favorite points of inspiration!

MOM's

With thanks to a friend for sharing their favorite natural food store with me. MOM's, My Organic Market - www.myorganicmarket.com

Those of you who know me, can imagine my excitement when I saw the bulk corner with grains and legumes. I purchased yellow split peas for soups, rye flakes to mix with oats for breakfast, and adzuki bean miso for soups. Look for these to crop up in the coming weeks!

Have you visited your own local market?

Kale, Vegetable and White Bean Soup

Winter is a time for nourishing the body. Soup provides not only amazing nutrients, but also the liquid and warmth necessary to nurture the organs.

Tonight's soup combines two personal favorites: kale and carrots. Kale is deemed one of the most highly nutrious vegetables with its carotenes, vitamins C and B6, manganese, as well as being a good source of dietary fiber, such minerals as copper, iron, and calcium. Wow -- I have come to realize this mysterious, curly, bitter green is actually quite a tasty surprise. And carrots are screaming with vitamin A as well as vitamins K, C, B6, and even potassium!

Enough commentary for the moment on the virtues of vegetables. Time for the soup...

Heat a large soup pot with 2-4 tablespoons of olive oil.
Add favorite dried herbs (oregano and rosemary were tonight's selections).
4-5 peeled and diced carrots. Saute for about 5 minutes.
1 medium chopped onion. Saute for another 2-3 minutes.
5-8 garlic cloves crushed
Chop 8-10 stalks of kale into bite size pieces and combine into the pot. Allow kale to wither as you stir for no more than a minute or two.
14 oz can of diced tomatoes (or few fresh tomatoes)
1 1/2 cups of cooked great northern/cannellini/white beans
6 cups of water

Bring to a boil. Then simmer for 20-30 minutes to infuse with flavor.

Serve with bread or crackers.

Happily serves 6-8.

Pasta with Red Lentils in Spicy Tomato Sauce

2 c water
1/2 c dry red lentils (sort and drain)
1 bay leaf
1 can (28 oz) plum tomatoes, drained
1 tsp olive oil
2-3 clove garlic, minced
1/2 tsp crushed red pepper flakes
2 c macaroni or ditalini
2 T shredded cheddar cheese

Bring water to a boil; add lentils and bay leaf. Reduce heat to medium and cook, stirring occasionally, for 15 minutes, or until the lentils are tender but not mushy. Drain. Remove and discard bay leaf.

While the lentils are cooking -- place the tomatoes in a pan and coarsely break them with a spoon. Add oil, garlic and pepper flakes. Cook over medium heat, stirring frequently, for 5 minutes, or until the most of the moisture from the tomatoes has evaporated. Stir in the lentils.

Also while the lentils are cooking -- cook the pasta for 8 minutes or until tender. Drain and add together with the lentils.

Sprinkle with cheddar (a personal favorite, Grafton Village Cheese Company, Grafton, Vermont).
Serves 4 (modest portions).

*Modifications - used crushed tomatoes and annelleti pasta since it was in the house.

Paint the Palate...

Friends, welcome to a new year...sending you wishes for abundant health and happiness. May we share memories and stories together in our kitchens. May our taste buds awaken to new flavors. May we celebrate and savor culinary experiences around our tables for years to come.

The vision for this blog has been like a slow simmer on the back burner. Today, January 1 seemed quite fitting for its emergence. Food will be our topic - in all of its various forms. It is my thanks for your courage in offering your stomachs in support of my passion.

Over the past year in particular, some of my happiest moments have been experiments in my own kitchen (or perhaps even your kitchen, as I am not shy to inquire for a corner!). It has been a pleasure to explore new spices, herbs, grains, legumes, and vegetables with previously unfamiliar names. Melodic names like turmeric, cumin, garam marsala, saffron, and salts in hawaiian red and black, pink, and Celtic grey found a new resonance. Textured grains like quinoa, wheatberries, millet, whole wheat couscous, wild rice found harmonious chords with the organs. Legumes like red and green lentils, white navy, and garbanzos became fundamentals. Vegetables like kale, fennel, arugula, watercress, and beets found their way into pastas and salads.

I welcome you on my journey of taste. Share in my kitchen creations, grocery aisle wanderings and culinary readings.

Must join the crowd...with gratitude to the inspiration in the cozy kitchen at Ste. Edouard-Charles.