No Sugar Day

Yesterday I saw a link on Facebook about a woman who decided to go a year without any added sugar (there were a few exceptions, once a month treat for birthdays and such). Her whole family joined her challenge and she wrote a book about it. And apparently, yesterday she organized a "Day of No Sugar" challenge, to promote said book. I saw this last night, when I had already eaten my meals for the day, so I thought I'd give the challenge a try today instead.

 breakfast: 1 banana, 1 orange, 2 scrambled eggs
George and Allen had sugary cereal. I tried to convince them they wanted me to cook something for them. After they saw my plate though, they changed their minds and ate some of my eggs, and Allen had some of my orange. Note to self: next time, just start cooking something. Then after they see it on the table and still decide they want something else to eat, that's ok.

 lunch: leftover homemade turkey noodle soup and salad (no dressing)
pretty much any store bought salad dressing has sugar, and I was famished, no time to whip something up. If I had a lemon, I would've squeezed some fresh juice over it, but I forgot to put lemons on my grocery list. The soup actually had a tiny bit of sugar in it because I used canned cream of chicken soup in it. I checked the label and there was sugar way down near the bottom of the ingredients list. Usually I don't use the cream of chicken soup, but I don't have as much time to cook up a substitute (still adjusting to life with a newborn).

 afternoon snack #1: plain yogurt with fresh strawberries
I couldn't resist the big 4 pound container of strawberries at Costco. They looked so good and the price was pretty good too (yes, they also tasted so good).

 afternoon snack #2 (to tide me over while I'm cooking dinner): carrot sticks
These were conveniently waiting in the fridge. I had chopped them up yesterday or the day before.

 Dinner: fajitas
I checked the tortillas, no sugar (it's probably going to be a while before I get back into regularly making my own tortillas). My fajita chicken marinade calls for taco seasoning mix and sugar. I omitted the sugar. My taco seasoning mix had sugar, so I found a sugarless recipe online and it was pretty quick to mix it together. The fajita mix definitely tasted different, but still good. I served it with homemade refried beans (that I had in the freezer), fresh pico de gallo, lettuce, avocado, cheese and sour cream. Another slip up, after my first fajita, I checked the salsa, it had sugar. So I omitted the salsa on my second helping.

Dessert: peanut butter balls
I didn't eat these because they're like 50% added sugar, but yesterday I had promised the boys I would make them today. Peanut butter (added sugar) mixed with crisp rice cereal (forgot to check, but almost certainly has sugar), powdered sugar (sugar!), and chocolate chips (more sugar). I have seen recipes for healthier balls of sweetness (using dates) but I haven't tried any of them yet.

Definitely a helpful challenge, to make one more mindful of reading labels and being aware what may be hiding sugar. I make my own pizza/lasagna/spaghetti sauces, but they all include a little sugar. I could cut that out. I usually bake my own bread, but I also always add honey and/or molasses to sweeten it. Lately I have cut back on how much sweetener, but I will try making bread without any honey or anything and see if anyone notices.

Cooking with Kids

I read on some blog somewhere about how to get kids to love vegetables, and one of the suggestions was to have them help you cook. This was not news to me, I do involve my boys in cooking, but a lot of the tasks are above their skill level, or so I thought. But this blog post mentioned how she had her young daughter peel potatoes or carrots. So when George was bored this afternoon and asked to help me peel the carrots, I said, "Sure!" It took him longer than I would have done it, but in that time I was able to chop up most of the other veggies. He didn't peel off any of his skin, and he did a pretty thorough job of peeling the carrots, not missing too many spots. He did take a few bites while peeling, and took two of the carrots out of the kitchen, one for himself and one for his brother. They ate half of them, the other halves were left on the floor and the dog finished them off. The boys also ate a good amount of cauliflower while I was chopping it up. If it's visible, it's more likely to get eaten!

My morning run

Sorry, this post has nothing to do with food, but I felt I needed to write these thoughts out and thought this would be a good place.

This morning I rolled out of bed and went for a run. I didn't get out the door as fast as I used to back during the RunSwimBikeCook challenge, but I got out the door. And saw snow on the cars. It was still lightly snowing during the couple miles I ran. I licked a big snowflake off my upper lip at one point. And yet I could still hear the birds singing Spring. The frogs have also come back to life; I heard them the other night when I took the dog for a quick walk.

As I was half way through my run, I thought of my friend, Lizzie, who was about to run her first Boston marathon. I thought of my Vibram FiveFingers, how once we're well past snow season, I'll start running in mine again. Maybe next month. I thought of how my friend inspires me: to run, and to do it not just to check it off your to-do list, but to enjoy it. Maybe in a couple years I'll work up to running a marathon myself.

Then later today, I saw the news of the explosions at the Boston marathon. My thoughts raced through shock, worry, then reassuring hope. A couple hours later, I did find out my friend was fine. But so many people are not fine. Lives were lost. Limbs were lost. Will those people ever be able to run again? Even if they are physically able, will they be able to handle it emotionally? I don't know really what to say, what to do. I just continue to hope and pray. And keep on running.

Arabic Cinnamon Drink

It's the end of the Run Swim Bike Cook Challenge. I ran 30 miles and biked 9. Not a whole lot really, but a lot more than I probably would have done during this bitterly cold February had I not decided to do the challenge. This week's cooking assignment was cinnamon, in a drink. I found a recipe for an Arabic cinnamon drink, which sounded really intriguing.

This is the kind of drink you cup in your hands to warm them. A drink you sip slowly at the end of a hard day, while you ponder, or just think of nothing and unwind.

It was the perfect way for me to unwind after putting the boys to bed and cleaning up the kitchen. It simmered on the stove while I washed dishes, wiped down the table and the sticky chairs. It was the perfect way for me to cherish some solitude, since Carlos is away working late. I have some time to myself in the mornings, when I awake before everyone, sometimes even after I get back from a run. But I never know when the silence will be broken, when the cries of "Mommy, Mommy!" will begin. At night, I am more certain of not being interrupted.

Tonight I sat alone at the kitchen table, sipping away my worries. "Lighten up," was the message a neighbor brought me this evening, when she stopped by just a couple hours ago. Learn to let go. It's okay if you haven't dusted in weeks. It's okay if your kid spills grape juice all over the floor. Life happens. Sometimes all we can do is change our attitude. And this soothing warm drink helped me accomplish that tonight.

It's the kind of drink that when you get down to the dregs, you decide you need another helping. Another dose of liquid tranquility.

Arabic Cinnamon Drink
adapted from Food.com

3 cups water
1/2 tablespoon cinnamon
3 medium cinnamon sticks
1/4 teaspoon ginger powder (or a thin slice of fresh ginger, a little less than 1/4 t.)
3 tablespoons sugar (or to taste)
1 tablespoon chopped walnuts
1 tablespoon chopped pine nuts (I didn't have any, so I used cashews, which just sank to the bottom, so they didn't really add much to the drink)

1. Boil all the ingredients except nuts in a saucepan on high heat, then simmer for 15 minutes.
2. Strain into cups.
3. Garnish with nuts.
4. Serve hot.

Butternut Squash Pizza with Crispy Sage

RSBC Status: I've run 26 miles, biked 8 miles. Only .2 more miles of running to go!

This week's food challenge was fresh sage, two ways. I found this recipe and knew immediately I wanted to make it. I love to make pizza, and I had a butternut that had been sitting on my counter for months. I was going to put chopped sage into the pizza dough, but I got on auto-pilot while pouring ingredients into my bread machine and totally forgot the sage, so I compensated by adding the chopped sage with the pizza sauce. I bit the bullet and bought some fresh sage from the grocery store. It does seem so pricey for so few ounces, but I must admit fresh sage smells so good, and it added a nice extra dimension of flavor.

Confession: I always set off the smoke detector when I make pizza. I love to use my baking stone, but to get my pizzas to slide nicely off the peel onto the stone, I have to sprinkle it quite liberally with cornmeal. Then during the transfer, the cornmeal falls onto the bottom of my oven and burns. But it's worth the hassle of taking the smoke detector down temporarily. And tonight, I got the crust crispier than ever! I must say I felt so gourmet serving this to my family for dinner.

For my boys, this seemed to be one-bite pizza. They both had one bite, they both seemed to sincerely like it, but neither ate any more of it. I guess it can't compare to their favorite pineapple pizza (which is what they filled up on that night). Carlos said it could use more butternut flavor. I think I didn't quite slice my squash thick enough. I was afraid 1/4" would be too thick, but I forgot about the shrinkage that would occur in the oven.

Butternut Squash Pizza with Crispy Sage

1 small butternut squash (about a pound, but you will likely have leftover squash)
olive oil

kosher salt
2 cloves garlic
pizza sauce of choice (I used my favorite tomato sauce from Joy of Cooking)
pizza dough (my go to recipe for this is also from JoC)
1-2 c. mozzarella cheese
1/4 t. thyme
15 sage leaves
canola oil for frying
lemon wedges (optional)

1. Preheat the oven to 400ºF. Slice the top of the squash about 1/2-inch under the stem to create a flat edge. Repeat with the other end. Cut crosswise through the squash just above the bulb — cutting the squash into two pieces makes the peeling process easier. Note: I made only one pizza, so I only peeled the longer portion (the non bulb portion) of the butternut squash. Stand the squash upright and, being careful not to slice off your fingers, run your knife down the sides of the squash removing the peel along the way. Repeat with bulb portion if desired. After peeling the bulb portion, cut it in half, scoop out seeds and discard. Cut the peeled squash crosswise into 1/4-inch thick slices. 

2. Place the slices of squash on a baking sheet, drizzle with olive oil, season with kosher salt to taste, toss to coat, redistribute onto sheet in one layer and place in the oven for about 20 minutes, or until fork tender. Remove from oven and increase heat to 500ºF. 

3. Meanwhile, peel and finely chop the garlic and add it to about 1/4 cup of olive oil. After rolling out a pizza round and placing it on a prepared baking sheet, brush dough with the garlic olive oil. Spread a thin layer of sauce over the garlic oil. Sprinkle with 1 T. chopped sage (about 4 leaves) and half the mozzarella. Top with baked squash slices, then sprinkle the thyme and the rest of the cheese. Bake for 8 to 10 minutes.

4. Meanwhile, fry the remaining sage leaves one at a time in a small sauté pan filled with a layer of hot oil (but not smoking). The sage leaves should take no longer than 5 seconds to crisp up, then remove them to drain on a plate lined with paper towel.

5. Remove the pizza from the oven and top with the crispy sage. Serve slices with lemon wedges to squeeze on top as desired.

Lentils with Sausage and Kale

Run Swim Bike Cook, week 2
So far this month I've run 20 miles and biked 6 miles.
This week's cooking challenge was lentils. I've only cooked with them a couple of times; I've been meaning to get more acquainted with them. I was thinking about making lentil burgers, but I couldn't decide between the two recipes I had found, so I went with something else entirely. Which I am glad I did, because Lizzie's lentil burger recipe sounds much better than the ones I was considering.

So, this is not a very pretty picture (not that any of my food pictures are). Mainly because the kale got overcooked. I underestimated how much more cooking the lentils needed before adding the kale. It still tasted good though. Very sweet from the grape juice (subbed for the red wine, I thought about using chicken or veggie broth, but I liked the sweetness and purple coloring it gave the onions). Oh, and the original recipe called for sage, but I didn't have any. I guess I'll get acquainted with sage this next week (it's the next cooking challenge, and already on my shopping list).

I couldn't convince the rest of my family to eat this (my boys only accepted bites of sausage). I wasn't surprised by this, in fact I had planned to cook it the night I did because Carlos was supposed to be working late that night, but it got postponed so he ended up being home for dinner, and had to fend for himself. Carlos thought I didn't like the dish since there was some left on my plate when I finished eating. On the contrary, I quite enjoyed it, but it was so very filling, I just couldn't eat any more. I enjoyed it for lunch several days after.

Lentils with Sausage and Kale
Serves 4-6, adapted from this recipe

3 t. olive oil
8 oz cooked turkey sausage, sliced
1 large onion, thinly sliced
5 cloves minced garlic
pinch of crushed red pepper
2 1/2 c. water
grape juice + 1 1/2 T. red wine vinegar to make 1 1/2 cups
1 c. lentils
1 bunch kale, stems removed and leaves chopped
1/4 t. thyme
1/4 t. savory
1/4 t. salt
freshly ground pepper, to taste

1. Heat 1 teaspoon oil in a large skillet over medium heat. Add sausage and cook until browned on all sides, 4 to 5 minutes. Remove from skillet.
2. Add the remaining 2 teaspoons oil and onion to the pan and cook until browned, 4 to 5 minutes. Add garlic and crushed red pepper and cook, stirring until fragrant, about 15 seconds. Add water and juice/vinegar mixture, increase heat to high and bring to a boil, scraping up any browned bits. Add lentils, reduce heat to maintain a simmer, and cook, partially covered, until the lentils are almost tender, about 40 minutes.
3. Add kale and spices and cook, covered, stirring occasionally, until the lentils and kale are tender, about 10 minutes more. Stir sausage and pepper into the pan. Cover and cook until heated through, about 2 minutes.

Turkey, Potato and Rosemary Frittata

So my friend Lizzie does this challenge every February. It's called Run Swim Bike Cook, or Ironman meets Iron Chef. The challenge is to do the equivalent of an Ironman (run 26.2 miles, swim 2.4 miles, bike 112 miles) spread out through the month, plus a weekly cooking challenge. 

I read about it last week and thought, "Maybe this year will be the year I participate, but just the running and cooking, maybe a little biking." And then I forgot about it until yesterday, so last night I planned my breakfast dish with rosemary (the first cooking challenge).

This was my first time making a frittata. It was not hard, and it was faster to cook up than I expected. On Sunday I cooked a turkey dinner, so I decided to use some of the leftovers. And what goes better with turkey than potatoes?

I didn't think I would have time to make this before Carlos left for work, because I really wanted to get a 3 mile run in this morning (so now this month I've run 5 miles). Luckily, he was still asleep when I got back from my run . As I started cooking, Allen kept asking for a cookie and George was furious that I was not making French toast for breakfast. I kept Allen at bay with craisins and gogurt. But George was not to be calmed. When it was done, he refused to sit with us. It wasn't until after Carlos left for work (and after much crying and yelling and knocking chairs over) that George calmed down and I asked him if he wanted to open up a new box of cereal from the pantry. He did, so I prepared him a big bowl of cereal. He started eating it, and I noticed there was a small piece of frittata left on Allen's plate, so I offered it to George. Surprisingly he took it.

This is a direct quote from George after his first bite: "Cook some more tomorrow." After his second bite, he said, "It's super, super good." Then to make sure I had heard him, "Mom, it's super, super good!"

I thought it was good, but not THAT good. I forgot to season the potatoes while they were cooking, and I was going to add some garlic too. I probably could've put more rosemary in as well, and of course I'm sure it would've tasted much better with fresh rosemary. I just don't really have much space near a window to grow herbs indoors. Also, my frittata deflated quite a bit as it cooled. It turned out quite thin, but still tasty. I think next time I'd up the proportion of filling to eggs. Still, not bad for my first try.

Turkey, Potato and Rosemary Frittata
Serves 4-6

olive oil
1 large potato, peeled and thinly sliced
5 eggs
1/2 t. salt
pinch of pepper
1/2 t. dried rosemary
1/2 c. chopped cooked turkey

Heat 2 T. olive oil in a large skillet over medium heat. Add potatoes, spread in a thin layer and season with salt and pepper. Cook over medium high heat until golden and crisp on the bottom. Turn and cook until the second side is golden. Transfer to a plate with a paper towel to drain off the excess oil.

Preheat the broiler. Beat the eggs and spices together until smooth. In a large, ovenproof skillet, heat another 2 T. olive oil over medium heat. Spread out the potatoes and turkey in the skillet, then quickly pour egg mixture over it. Reduce heat to low and cook until the bottom is set. Sprinkle a little more rosemary on top, then place under broiler for 30 - 90 seconds until the top is finished cooking. Cut into triangles and serve, with a squeeze of fresh lemon on top if desired.

No sugar Oat Drops

Another desert recipe for the family health blog!  Ha!  These are basically nuts and fruit and oats, though.  My kids lovem (we do too). Here's the link to the original recipe.

And here's my version (sorry no pic - they get eaten too fast):

No Sugar Oat Drops

1 1/2 cups regular rolled oats (I chopped in food processer but recipe doesn’t call for that)
1 cup coconut flakes (I’ve omitted this before with good results)
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg (the recipe calls for allspice)
1/4 cup of almond meal (process in food processor)
1/2 cup mixed nuts, finely chopped (hazelnuts, brazil nuts, cashews, whatever)
1 cup dried fruit (could use craisins, dates, raisins)

3 ripe bananas, mashed OR  (?)½ c. pumpkin puree (still need to try this variation)
1/4 cup coconut oil (or whatever oil)
1 teaspoon vanilla extract (almond extract was really good in its place)

Preheat oven to 350*. Grease baking sheet.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in spices. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit does not stick together in big clumps.
In another bowl, combine oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined (I let the batter sit an hour or however long I want to let the oats absorb the liquids).

I put packed tablespoons of batter on the cookie sheet, but the recipe says:  Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

Peanut Butter Lentil Bars

I tried these Peanut Butter Lentil Bars that are protein packed.  The kids liked them mostly for the raisins.  We didnt have vanilla so I substituted almond extract which gave a pleasant cherry taste to the dried fruit.  Very filling.  I plan on making them again.

No-Bake Peanut Butter Lentil Granola Bars

Makes 10 granola bars

Ingredients:

1/2 cup dried red lentils
1-3/4 cups rolled oats
1/2 cup peanut butter (or other nut butter, such as almond butter)
1/2 cup finely chopped dates (or other dried fruit, such as cranberries or raisins)
1/4 cup chopped almonds (or other nut, such as pecans or peanuts)
1 tablespoon honey (or other sweetener, such as agave or maple syrup)
1 teaspoon vanilla (or almond extract)

Directions:

Pick through lentils to remove any debris, then place in a fine mesh strainer and rinse thoroughly in cold running water. Transfer to a medium saucepan and add 1 to 1-1/2 cups water. Bring to a boil, then cover and simmer for about 20 minutes, until the water has absorbed and lentils are cooked through. Transfer lentils to a bowl and mash with a fork (they may already be slightly mushy as red lentils don’t hold their shape as well when cooked). Let cool slightly.

Add oats, peanut butter, dates, almonds, honey, and vanilla to the bowl. Mix thoroughly until well combined (you may find it easier to use your hands). If you like sweeter granola bars, you may wish to taste the mixture and add more sweetener if desired.

Line an 8x8 square baking pan with parchment paper. Transfer lentil mixture to the pan and press with your hands into an even layer. Refrigerate for at least 30 minutes, then slice into bars (cut in half, then cut each half into 5 bars). Keep bars wrapped in the refrigerator.

Happy Birthdayt to ME!

For my birthday I made a cake that I had wanted to make for Will's birthday but it didnt happen because it was a little intimidating and time consuming.  Will said he had tried making one before but the flan didnt set for some reason.  We both had this kind of cake on our missions.  Will remembered it with chocolate cake, but I remembered it with yellow, so I made it this way.  The cook in my first area was from Brazil, so kudos to Brazil for the amazing flan cake - it stays super moist.  Behold - I give you- the flan cake!

Flan Cake

• 1 yellow cake mix (prepared according to directions on the box – check to see if you need extra eggs or oil for this.)
• 1/4 cup caramel topping (Cajeta de Leche if you can find it at a Mexican market)
• 4 large eggs, lightly beaten
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 tsp. vanilla extract
• 1 tsp. almond extract 
• Ground cinnamon

1. Preheat the oven to 350 degrees.put your bain marie vessel in the oven while it is preheating.

2. Grease and flour a large Bundt pan.

3. Prepare cake mix according to package directions.

4. Pour the caramel topping around the bottom of the Bundt pan.

5. Pour cake mix over caramel.

6. In a blender, mix together well: eggs, sweetened condensed milk, evaporated milk, and vanilla extract.

7. Pour the flan mix gently down one side of the pan.The flan will go to the bottom and the cake mix will raise up a bit as the flan mixture fills the bottom of the pan.

8. Sprinkle with cinnamon.

9. Place your cake in the bain marie pan (i used a 9×13 pan) and add hot water about 1 to 1 1/2 inches up the side of the Bundt pan.

10. Bake (in the water bath) 45 min, then cover with foil and bake about 20 min more.. It should be slightly golden brown. Test for doneness by inserting toothpick in the cake. If it comes out clean, it’s done.

11. Remove from water bath and cool 10 to 15 minutes.

12. Invert onto a cake plate. The caramel will still be runny – it’s supposed to be to melt over the cake, so be careful when inverting! Refrigerate for at least an hour before serving.

I tried to make my own carmel sauce but it turned into candy so my cake had no carmel, but was plenty sweet and tasty.  

Veggie Plates, Cornbread, and Brussels Sprouts

I need to make up veggie plates like this more often. They really are a lifesaver for those last few minutes when I'm making dinner, and the boys are bugging me because they're ready to eat RIGHT NOW! We got some purple carrots and mini sweet peppers in our Bountiful Basket the other week, the boys loved them. As well as the grape tomatoes that were on sale at the store. They grab handfuls of them and stuff their cheeks.

I adapted Mom's Sweetest Cornbread recipe to make it 100% whole grain. I also reduced the sugar a little. The cornbread was a little darker and a little denser, but other than that I could hardly tell the difference. I'll probably keep tweaking it to see how little sugar and oil I can get away with.

SWheatest Cornbread

Combine in medium bowl:
3/4 c. corn meal
1 1/4 c. whole wheat flour
1/2 c. granulated sugar
1 Tbl. baking powder
1/2 tsp. salt

Combine in small bowl:
1/3 c. oil
3 Tbl. melted butter
2 eggs
1 1/4 c. milk

Combine all above ingredients.
Pour into greased 8-inch square pan.
Bake in preheated 350-degree oven for 35 minutes.

For muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups.
Fill 2/3 full. Bake in preheated 350-degree oven for 18 to 20 minutes.

We also got Brussels sprouts in our Bountiful Basket. I've tried roasting them before, and we didn't care for it. This time I roasted with bacon, because everything tastes better with bacon! It did taste better, but still not good enough to convince me to buy Brussels sprouts again. Anyone have any tips for preparing Brussels sprouts or a favorite way to cook them?

Roasted cabbage with pears

Made this tonight to go along with leftovers that needed to be eaten up. I think this could stand alone as a main dish pretty well though. It's all that George ate for dinner. Mainly he ate the pear, but I made him take bites of cabbage each time before he got more pear. I thought the cabbage was just as good, a nice savory complement to the sweet pear.

Roasted cabbage with pears (adapted from Better Homes and Gardens, October 2012)

1 small head cabbage

3-4 pears

olive oil

salt and pepper

lemon juice

handful of walnuts, chopped and toasted

Preheat oven to 400F. Core cabbage and cut into wedges; core and quarter pears. Place on a baking sheet and toss with oil, salt and pepper. Roast in oven for 40 to 45 minutes, turning once halfway through cooking. Transfer to a serving platter. Top with a squeeze of lemon juice and a generous sprinkle of walnuts. 

Serves 4-6 as a side, probably 2 if main dish.

Honeydew, Blueberry, and Mango Salad

I made this fruit salad (photo and recipe from melskitchencafe.com) to go with our Thanksgiving meal. So delicious! The lime-ginger dressing takes a little bit of time to make, but it is so good! It does have a strong flavor, so I didn't add all of the dressing because I didn't want George and Allen's taste buds to be overwhelmed. I did use most of it, just maybe a tablespoon less. This is more expensive to make in the winter when things are not in season, but that makes it a great holiday treat.

1 tablespoon grated lime zest from 4 limes (zest limes before juicing)
1 cup fresh lime juice (from the 4 grated limes and an additional 3-4 limes as needed)
1/4 cup granulated sugar
Pinch table salt
1-inch piece fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon fresh lemon juice
1/2 small honeydew melon, seeds and rinds removed, cut into 1-inch pieces (about 2 cups)
2 mangoes, peeled, pitted and cut into 1/2-inch pieces (about 2 cups)
1 pint fresh blueberries

DIRECTIONS:
In a small, heavy-bottomed non-reactive saucepan, simmer the lime juice, sugar, and salt medium-high heat until syrupy, honey-colored, and reduced to 1/4 cup, about 15 minutes. Remove the pan from the heat and add the lime zest, ginger, and lemon juice. Let the mixture sit and steep for 5 minutes. Strain the syrup through a fine mesh strainer. Combine the honeydew, mangoes and blueberries in a medium bowl; pour the warm dressing over and toss. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

We love CURRY!

The spices in curry are a great immune boost against colds and such.  Its become one of my repeat meals and my family does not mind the repetition!  I just need to remember to put yogurt at the table for those that dont like it as spicy as I do :)

We had some friends over for dinner tonight and they asked for the recipe, so I decided to type up my notes of adjustments I've made.  I got this recipe from Celia.

 CURRY IN A HURRY—by Troy Flake (Sweet Coconut Curry) serves 8 or so

Ok, here is the deal; this isn't really a recipe, it is kind of a blank canvas.  One thing is to keep tasting it.  You can balance everything out to taste. 

Put a little oil in the bottom of the pot, turn it on medium and add:

1 can of coconut milk

1 quart of whipping cream (Or milk, or broth, or more coconut milk.  Increase cornstarch to 2 Tbs)

1 tablespoons of cornstarch

Chicken: (if desired)

In a separate pan, cook as much chicken as you want, cut it into strips or chunks, and put it in.

Now here is where the fun begins; just add all this stuff in as you go:

Curry powder: probably a tablespoon or maybe even a little more

If you like it spicy then keep adding it.  If you go too far, just add a little more cream (milk works too) and it will cool it right down.  You might need to add a little more cornstarch if you add more cream. (Celia’s note: I had to add WAY more than a Tbsp. to get to a curry taste that was strong enough for me.  The pastes are stronger than the powder.)

Vegetable suggestions:

chopped chard, beet greens, kale, bok choy or tatsoi, collards maybe?

Cabbage

Eggplant

Onions

Peppers (I dont prefer them in this dish)

Potatoes: skin them, cut them up in little chunks, and boil them.  When you are done you've got to strain them and rinse them off really well or else the curry will have a potato-ish taste. (Celia’s note: I love the potatoes…red potatoes work nicely and you don’t have to peel them.  I put in a lot)

Fruit suggestions: 

Apples pieces, Pineapple chunks, Golden raisins (or regular ones)

Spices and seasoning:  Add these to your liking

A little salt and a lot of pepper

Yellow mustard—about a Tablespoon

Cayenne pepper (This helps off-set the sweet and makes it delicious)

Coriander seed, ground

Cumin

Turmeric (gives the nice curry color and is a good health boost too!)

Anything else in the cupboard that you think would work well

Just keep stirring it over low heat until the apples and the onions get soft and you can't taste the cornstarch. 

I usually let it cool down for a while and then make sure it tastes good and has a good consistency, then heat it up again just before I serve it.  The longer you do it in advance, the better it usually tastes.  Leaving it over night REALLY makes the flavor set, but either way it's good. Serve over rice.

We've learned that soaking brown rice up to a day ahead of time helps it be more digestable.  We love sweet brown rice from asian food stores.

VINDALOO CURRY PASTE—makes ½ cup

Ingredients

2 T grated fresh ginger

4 chopped cloves garlic

4 chopped fresh red chilies

1 T each of ground coriander and cumin seeds

2 tsp each of ground turmeric and ground cardamom

1 tsp ground cinnamon

4 whole cloves

6 peppercorns

½ c cider vinegar (I actually omit this - dont like the vinegar taste in the curry)

Directions

Put in a food processor and process for 20 sec. or until well combined and smooth.  Makes ½ C.