This is from an Alice Water's cookbook. Alice Water's wrote a letter to the Livermore Park District Board of Directors to help us save the community garden. There was plan to put up a parking lot and move the garden to the outskirts of the town. The letter (and the physical presence of "save the garden" supporters and speakers and many signed petitions) helped keep the garden in it's place. The garden has since been made even larger! Thank you Alice. Thank you community.
2 baskets cherry tomatoes (about 5 cups)
1 cup extra virgin olive oil
1 Tbsp. red wine vinegar
fresh basil or parsley
salt and pepper
3/4 to 1 pound dry linguine
1 1/2 cups fresh bread crumbs
1. While a big pot of water heats to boiling, prepare the tomatoes. Slice the tomatoes in half. Put them in a big bowl and add the olive oil and vinegar. Chop some fresh basil and or parsley and add to the tomatoes. Season with salt and pepper. Sir and let it all sit for a while.
2. Cook the noodles and drain them, then add to the bowl of tomatoes.
3. Crunchy bread crumbs are very good added at the very end. Toast the fresh bread crumbs on a cookie sheet in the oven until browned and toss with a little olive oil. Mix into the noodles after adding the tomatoes. Mix well and serve onto plates, spooning the tomatoes and juices over the noodles.
Thursday, January 10, 2013
This calzone recipe is from an Alice Water's cookbook
Calzone
Preheat your oven to 400 degrees in order to make a good crispy crust.
For the filling:
4 oz. goat cheese
7 oz. mozzarella cheese
slices of prosciutto
2 Tbsp. fresh chives
2 Tbsp. parsley
1 sprig each of fresh thyme and marjoram
2 cloves garlic
black pepper
optional: tomato paste and sliced black olives
For the calzone dough:
1/3 cup oil
2 cups of flour
1 tsp. salt
1 package active dry yeast dissolved in 2/3 cup warm (98 degrees) water.
Cover the bowl of warm water and yeast with a clean towel. Allow time for the yeast to bubble up. Add a bit of sugar to the warm water to encourage the yeast to bubble. Add the dissolved yeast, to a bigger bowl containing the flour and salt. Mix together and then add the oil. Put the towel over this bigger bowl and allow the dough to rise in a warm place.
1. Crumble the goat cheese and grate the mozzarella. Cut the prosciutto into matchstick-size pieces. Slice the chives and chop the parsley fine. Remove the leaves from the sprigs of thyme and marjoram and chop fine. Peel and chop the garlic cloves. Mix everything together in a bowl and add a pinch of black pepper.
2. Roll out the pizza dough into a circle about 14 inches across. Put the cheese filling on half of the dough circle, leaving a little space at the edges. Moisten the edges next to the cheese with a little water. Fold the other half of the dough over the filling to make the edges meet. Start at one end and fold the dough up onto itself, pressing and pinching each fold down and closed as you move around to the other end.
3. Lift onto a lightly oiled baking sheet and bake about 20 minutes in a pre-heated 400 degree oven until brown and crisp. When you take the calzone from the oven, brush with olive oil and serve right away.
4. Sometimes we add olives and tomato paste in the filling.
Preheat your oven to 400 degrees in order to make a good crispy crust.
For the filling:
4 oz. goat cheese
7 oz. mozzarella cheese
slices of prosciutto
2 Tbsp. fresh chives
2 Tbsp. parsley
1 sprig each of fresh thyme and marjoram
2 cloves garlic
black pepper
optional: tomato paste and sliced black olives
For the calzone dough:
1/3 cup oil
2 cups of flour
1 tsp. salt
1 package active dry yeast dissolved in 2/3 cup warm (98 degrees) water.
Cover the bowl of warm water and yeast with a clean towel. Allow time for the yeast to bubble up. Add a bit of sugar to the warm water to encourage the yeast to bubble. Add the dissolved yeast, to a bigger bowl containing the flour and salt. Mix together and then add the oil. Put the towel over this bigger bowl and allow the dough to rise in a warm place.
1. Crumble the goat cheese and grate the mozzarella. Cut the prosciutto into matchstick-size pieces. Slice the chives and chop the parsley fine. Remove the leaves from the sprigs of thyme and marjoram and chop fine. Peel and chop the garlic cloves. Mix everything together in a bowl and add a pinch of black pepper.
2. Roll out the pizza dough into a circle about 14 inches across. Put the cheese filling on half of the dough circle, leaving a little space at the edges. Moisten the edges next to the cheese with a little water. Fold the other half of the dough over the filling to make the edges meet. Start at one end and fold the dough up onto itself, pressing and pinching each fold down and closed as you move around to the other end.
3. Lift onto a lightly oiled baking sheet and bake about 20 minutes in a pre-heated 400 degree oven until brown and crisp. When you take the calzone from the oven, brush with olive oil and serve right away.
4. Sometimes we add olives and tomato paste in the filling.
Spaetzle are like homemade noodles
Spaetzle
3 whole eggs beaten and frothy
3 cups sifted flour
1 cup milk
1/4 tsp. nutmeg
salt
boiling salted water
In a bowl place flour, salt and nutmeg making a hole in these dry ingredients for the eggs and milk. Add the milk and eggs gradually beating after each addition. Then beat for a long time until the batter is smooth.
Put the dough in a Spaetzle maker and place over pot with boiling water. Slide basket back and forth allowing the dough to drop into the boiling water. Sir to keep the Spaetzle from sticking together; when they are done they will float to the top. Drain in a strainer. Spaetzle can be made in advanced and heated by frying in 3 tbsp. butter before serving.
3 whole eggs beaten and frothy
3 cups sifted flour
1 cup milk
1/4 tsp. nutmeg
salt
boiling salted water
In a bowl place flour, salt and nutmeg making a hole in these dry ingredients for the eggs and milk. Add the milk and eggs gradually beating after each addition. Then beat for a long time until the batter is smooth.
Put the dough in a Spaetzle maker and place over pot with boiling water. Slide basket back and forth allowing the dough to drop into the boiling water. Sir to keep the Spaetzle from sticking together; when they are done they will float to the top. Drain in a strainer. Spaetzle can be made in advanced and heated by frying in 3 tbsp. butter before serving.
What to do with Red Cabbage?
Red cabbage winter salad and dried fruits
1/2 red cabbage, salt, pepper, red wine vinegar, 4 dried apricots, 5 golden figs (Calimyrna, Smyrna), 5 dried pears, 5 prunes (or raisins), 1 tart, juicy apple (or persimmons or pomegranate seeds), 1-2 tablesppons canola, safflower or sunflower oil, ground cumin, 1/2 sugar (optional), 2 to 3 Tbsp. walnut pieces.
In a bowl, combine the cabbage, salt and pepper and vinegar to taste and toss well. Cover and let stand for at least 2 hours at room temp. or overnight in the fridge. Drain all but 1 Tbsp. of the liquid.
Add the apricots, figs, pears, prunes, and apple to the cabbage and toss well. Drizzle with 1 Tbsp. of the oil and add the cumin, sugar and salt and pepper to tast. Toss well, the taste and adjust the seasoning with additional oil, vinegar, cumin, sugar, salt and/or pepper.
Red Cabbage (called Rotkraut or Blaukraut in German)
Do you have to grow up with red cabbage to like it? My mom used to make red cabbage and serve with with Sauerbraten. I saw super finely chopped red cabbage at a church potluck after a German speaking service. After that I started chopping the cabbage finer when I make this red cabbage dish:
1 large red cabbage (2 lbs)
2 Tbsp. oil
1 onion, chopped
1 bay leaf
2 Tbsp.wine vinegar
1 cup water
1 Tbsp. sugar
1 green apple, peeled and diced
1 tsp. salt
dash ground cloves
1 beef bouillon cube
1. Remove the outer leaves of the cabbage. Cut in half. Remove the hard center core and wash thoroughly. Shred cabbage. I like to shred it fine.
2. In a large pan, heat oil, add onions, and cook until onions are lightly browned.
3. Add remaining ingredients, except bouillon cube. Cover and let simmer for 30 minutes over low heat. It will start to smell great!
4. Add beef bouillon cube and cook additional 30 minutes or until cabbage is done.
1/2 red cabbage, salt, pepper, red wine vinegar, 4 dried apricots, 5 golden figs (Calimyrna, Smyrna), 5 dried pears, 5 prunes (or raisins), 1 tart, juicy apple (or persimmons or pomegranate seeds), 1-2 tablesppons canola, safflower or sunflower oil, ground cumin, 1/2 sugar (optional), 2 to 3 Tbsp. walnut pieces.
In a bowl, combine the cabbage, salt and pepper and vinegar to taste and toss well. Cover and let stand for at least 2 hours at room temp. or overnight in the fridge. Drain all but 1 Tbsp. of the liquid.
Add the apricots, figs, pears, prunes, and apple to the cabbage and toss well. Drizzle with 1 Tbsp. of the oil and add the cumin, sugar and salt and pepper to tast. Toss well, the taste and adjust the seasoning with additional oil, vinegar, cumin, sugar, salt and/or pepper.
Red Cabbage (called Rotkraut or Blaukraut in German)
Do you have to grow up with red cabbage to like it? My mom used to make red cabbage and serve with with Sauerbraten. I saw super finely chopped red cabbage at a church potluck after a German speaking service. After that I started chopping the cabbage finer when I make this red cabbage dish:
1 large red cabbage (2 lbs)
2 Tbsp. oil
1 onion, chopped
1 bay leaf
2 Tbsp.wine vinegar
1 cup water
1 Tbsp. sugar
1 green apple, peeled and diced
1 tsp. salt
dash ground cloves
1 beef bouillon cube
1. Remove the outer leaves of the cabbage. Cut in half. Remove the hard center core and wash thoroughly. Shred cabbage. I like to shred it fine.
2. In a large pan, heat oil, add onions, and cook until onions are lightly browned.
3. Add remaining ingredients, except bouillon cube. Cover and let simmer for 30 minutes over low heat. It will start to smell great!
4. Add beef bouillon cube and cook additional 30 minutes or until cabbage is done.
Tuesday, January 8, 2013
To be a teacher takes patience?
Sometimes when people find out that I am a teacher they say I must be patient. I think qualities teachers use more often than patience are courage, fairness, intelligence, fearlessness, quick thinking. Teachers are probably more impatient that patient.
A mac and cheese recipe that is too good to lose
Macaroni and Cheese with a yummy bread crumb and garlic topping
Topping:
1 Tbsp butter
1 clove garlic, minced
2 Tbsp plain dry bread crumbs
1 Tbsp chopped parsley
Macaroni and Cheese:
10 oz. elbow macaroni (2 heaping cups)
2 1/2 cups milk
3 Tbsp butter
1/3 cup all-purpose flour
1 tsp dry mustard
1/2 salt
1/4 tsp black pepper
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese
1. For topping: In a microwave safe bowl, microwave butter on High for 45 seconds, or until melted. Stir in garlic; microwave on High for 15 seconds. Stir in bread crumbs; microwave on High for 1 minute, or until lightly toasted. Remove from microwave; stir in parsley. Set aside.
2. For macaroni and cheese: Start cooking pasta on stove top according to package directions. Meanwhile, in a 1 quart glass measure, microwave milk on High for 4 minutes, or until scalded.
3. This is the challenging part for me: Have the scalded milk ready. Melt butter in a deep sauce pan over medium heat. Add flour; whisk until smooth. I have had it get lumpy twice now and had to strain it. I think I need a better whisk or maybe I should use a fork. Cook for 2 minutes, whisking constantly. Whisk in scalded milk, mustard, salt and pepper; bring to a boil, whisking. Cook for 1 minute, or until slightly thickened. Remove from heat; whisk in cheeses until smooth.
4. Drain pasta; Mix cheese sauce and pasta together. Sprinkle with topping. Put the macaroni and cheese in a oven proof baking dish and under broiler about 4 inches from heat. Broil for 2 minutes, or until topping is golden. Let stand for 5 minutes before serving.
I cut this recipe out of a magazine. I think it was Family Circle or something similar. I laminated the recipe because we soon decided we wanted to be able to make it again and again.
Where are those healthy cookie recipes?
This recipe was on the back of a Trader Joe's Flaxseed meal bag. No Bake Energy Bites
I broght them to Katharina's house and she and her mom really liked them. When she came to visit me she made them in our kitchen. I love cooking together with family and friends.
1 cup rolled oats, 1/2 cup chocolate chips (I use chocolate powder), 1/2 cup ground flaxseed meal, 1/2 cup peanut butter (we used cashew butter because it isn't as strong a taste as peanut butter), 1/2 cup honey or maple syrup (we used honey), and 1 tsp. vanilla extract.
Combine all ingredients together in a bowl; form into 1" balls using your hands. Arrange bites on a baking sheeet and freeze until set, about 1 hour. Enjoy!
Oatmeal Peanut Butter Energy Bars (from Samantha at 5 Heart Home) I found this recipe after I came home from teaching in Beirut, Lebanon. I was looking for a snack to share with my adult students during break. They liked these.
1 cup nuts
1 cup old-fashioned oats
1/2 cup raisins
2 Tbsp. chia seeds
1/2 tsp. cinnamon
nutmeg
1/2 cup peanut butter
1/4 cup honey
1 tsp. vanilla extract
1. Pulse the nuts until finely ground. Add oats, raisins, chia seeds, cinnamon, and nutmeg to the nuts. Pulse five pulses to combine. Add the peanut butter, honey, and vanilla to the mix. Pulse until all are well blended, scraping the sides of the bowl.
2. Scrape the mix into an 8 by 8 baking dish; firmly press into an even layer. Cover and chill for two hours or until firm. Use a knife to slice into bars. Store leftovers in an airtight container in the fridge.
Martina Navratilova's Energy cookies. From Sunset, July 2008
1/3 cup honey
1/4 cup plain (not sweetened) soy milk
Unsweetened flaked or shredded dried coconut
1 cup regular (old-fashioned) rolled oats
1 Tbsp sesame seeds
1/4 cup nuts chopped (almonds, peanuts, walnuts, pecans or pine nuts)
4 dried figs, chopped (soak in water if necessary to make them soft and pliable)
1. Bring honey and soy milk in a medium saucepan to a boil over high heat; boil 1 minute. Set aside. Put coconut on a plate or in a shallow bowl and set aside.
2. In a food processor, pulse oats, sesame seeds, nuts, and figs until finely ground. Add to honey mixture in saucepan and stir together. Wet your hands with water and roll 1 Tbsp. sized portions of mixture into balls; then roll in coconut.
Yield makes 14 to 16 ball shaped cookies. Prep and cook time is about 15 minutes.
This quote from Martina was included in the recipe. "I make these from a mixture of figs, nuts, sesame seeds, and oatmeal--uncooked and organic. They keep me going at matches, where sometimes you still find players drinking sodas, of all things, and I snack on them before and during a workout."
Date cookies (similar to Rice Crispy Treats but better and shaped into balls)
These aren't healthy because they have SO much sugar. I substituted honey and it worked.
3/4 cup honey (or 1 cup sugar)
1/2 cup coconut oil (or 1/2 cup Crisco)
1/2 lb. dates pitted and chopped
1 egg
1/2 tsp. vanilla
rice crispy cereal
coconut
1. Cook honey, chopped dates, with beaten egg for 10 minutes over moderate heat. Remove from heat and add 1/2 tsp vanilla and 2 cups rice crispy cereal. Shape into balls and roll in coconut.
I broght them to Katharina's house and she and her mom really liked them. When she came to visit me she made them in our kitchen. I love cooking together with family and friends.
1 cup rolled oats, 1/2 cup chocolate chips (I use chocolate powder), 1/2 cup ground flaxseed meal, 1/2 cup peanut butter (we used cashew butter because it isn't as strong a taste as peanut butter), 1/2 cup honey or maple syrup (we used honey), and 1 tsp. vanilla extract.
Combine all ingredients together in a bowl; form into 1" balls using your hands. Arrange bites on a baking sheeet and freeze until set, about 1 hour. Enjoy!
Oatmeal Peanut Butter Energy Bars (from Samantha at 5 Heart Home) I found this recipe after I came home from teaching in Beirut, Lebanon. I was looking for a snack to share with my adult students during break. They liked these.
1 cup nuts
1 cup old-fashioned oats
1/2 cup raisins
2 Tbsp. chia seeds
1/2 tsp. cinnamon
nutmeg
1/2 cup peanut butter
1/4 cup honey
1 tsp. vanilla extract
1. Pulse the nuts until finely ground. Add oats, raisins, chia seeds, cinnamon, and nutmeg to the nuts. Pulse five pulses to combine. Add the peanut butter, honey, and vanilla to the mix. Pulse until all are well blended, scraping the sides of the bowl.
2. Scrape the mix into an 8 by 8 baking dish; firmly press into an even layer. Cover and chill for two hours or until firm. Use a knife to slice into bars. Store leftovers in an airtight container in the fridge.
Martina Navratilova's Energy cookies. From Sunset, July 2008
1/3 cup honey
1/4 cup plain (not sweetened) soy milk
Unsweetened flaked or shredded dried coconut
1 cup regular (old-fashioned) rolled oats
1 Tbsp sesame seeds
1/4 cup nuts chopped (almonds, peanuts, walnuts, pecans or pine nuts)
4 dried figs, chopped (soak in water if necessary to make them soft and pliable)
1. Bring honey and soy milk in a medium saucepan to a boil over high heat; boil 1 minute. Set aside. Put coconut on a plate or in a shallow bowl and set aside.
2. In a food processor, pulse oats, sesame seeds, nuts, and figs until finely ground. Add to honey mixture in saucepan and stir together. Wet your hands with water and roll 1 Tbsp. sized portions of mixture into balls; then roll in coconut.
Yield makes 14 to 16 ball shaped cookies. Prep and cook time is about 15 minutes.
This quote from Martina was included in the recipe. "I make these from a mixture of figs, nuts, sesame seeds, and oatmeal--uncooked and organic. They keep me going at matches, where sometimes you still find players drinking sodas, of all things, and I snack on them before and during a workout."
Date cookies (similar to Rice Crispy Treats but better and shaped into balls)
These aren't healthy because they have SO much sugar. I substituted honey and it worked.
3/4 cup honey (or 1 cup sugar)
1/2 cup coconut oil (or 1/2 cup Crisco)
1/2 lb. dates pitted and chopped
1 egg
1/2 tsp. vanilla
rice crispy cereal
coconut
1. Cook honey, chopped dates, with beaten egg for 10 minutes over moderate heat. Remove from heat and add 1/2 tsp vanilla and 2 cups rice crispy cereal. Shape into balls and roll in coconut.
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