Recipe for Mushroom Soup.

My Sissy was asking about this recipe. So I thought I would post it again. This may be the most consistently delicious thing I make. 

It takes about 30 minutes to prep and make and is a very doable week-day meal. Here are the ingredients I used in this particular batch...

1 yellow onion
1 shallot
1 pint of shiitake mushrooms
1 pint of baby bella mushrooms
3 shot glasses of Golden Dry Sherry
splash of lemon juice
handful of thyme
4ish tablespoons of flour
1/2 pint of cream
4 cups of water
pinch of sea salt
pinch of pepper

1. Saute onions and shallots in butter with a bit of thyme until they are transparent.

2. Add mushrooms. Sprinkle in some more thyme, a shot glass of sherry and a splash of lemon juice. Cook until mushrooms start shrinking (4-6 minutes).

3. SLOWLY start sprinkling in flour. Stir rigorously until you can't see any flour. Sprinkle more. Repeat procedure until there is a decent thick paste (probably about 4 tablespoons).

4. Add cream, water, salt, pepper, some more thyme (if you like) and the rest of the sherry. Bring to a boil and then immediately put it on simmer for at least an hour (this batch I kept simmering for 2 hours).

Remember soup ALWAYS tastes better the next day....but this is pretty decent immediately (especially if you simmer it for a while). Happy Soup-Makin'!

Breakfast. This Week.

Over the last year, I have insisted that we all sit down and eat Breakfast together. It's been a really nice way to start off our Mornings. 

Don't get me wrong, many days it takes every ounce of strength I have to drag my exhausted body downstairs and make some food. Nye-Nye is usually whiny and only wants to cuddle. Anala Bears is always getting into something. (Or locking me outside like she did yesterday). 

And, Papa Bear has merrily taken himself downstairs for a leisurely shower. I try not to get too resentful.

It's not easy. But, it's totally worth it.

This week I felt particularly Creative, so we had some extra-nice meals. On the Menu?

Cheesy Eggs with Black Beans, Bell Peppers and Sorrel topped with Crab Meat.

Cheesy Eggs with Thyme, Sorrel and Crab Meat.

Labneh, Cucumber Tartine with Mint and Basil (and eggs).

Rice Cake topped with Sunflower Butter and Dark Chocolate with a side of Melon and homemade Farmer's Cheese with Mint, Honey and Chia Seeds.

Most days it's just Soaked Oatmeal or Poached Eggs with some Fruit and Yogurt. 

Nothing like an itty-bitty Garden right outside your Kitchen window to bring a little Inspiration to your cooking!

Nye-Nye LOVED making the Tartine. The photo is of her own Tartine that she made herself using our own Cucumbers, Basil, Mint and ONE Cherry Tomato. Can't wait to make it again!

Hope this inspires you to make some yummy Breakfast this Weekend. 

Enjoy your Weekend!

Grilled Green Tomatoes with Goat Cheese and Purple Basil.

Papa Bear was skeptical when I mentioned I wanted to make this dish last night. But, after a few bites he was a convert! I reassured him that I left plenty of Green Tomatoes on the vine.

After slicing the Tomatoes in 1/2 inch slices, I marinated them for an hour. Then Papa Bear worked his Grill Magic. I chopped up some Purple Basil from our Garden and added some Goat Cheese.

So easy and so damn good.

Do yourself a favor and make these at least once this Summer.

Marinade Ingredients

• Olive Oil
• Lemon Juice
• Kombucha
• Brown Sugar
• Sea Salt

Lacto-Fermented Okra.

This is the first year, I have ever grown Okra. Since it was an experiment, I only planted one plant. 

It has started producing but there's not a lot to make anything with and so I decided to just ferment them. As I each pod ripens, I will cut it off and add it to the jar. Right now I only have four!

I am using the same recipe as last year's Fermented Green Tomatoes. It such a surprising hit with EVERYONE in our family. 

I added three Garlic Cloves, 3 Dill Flowers (from our Garden), some Black Tea (the tannins help keep the veggies crunchy) and 2 quarts of Filtered Water with 5 Tablespoons of Sea Salt.

I boiled the water, put in the salt and then let it cool to room-temperature before pouring it in the jar.

The okra floated to the top. I haven't quite figure out how I am going to keep them from bobbing to the top and sticking out of the water. I may have to find some grape leaves (which also have tannins) or just use a cabbage leave.

I will be storing the jar in our nice, cool Basement.

I will try and resist and wait until September to try them. Have you ever lacto-fermented Okra? Do you have any advice?

Settling In. Part I.

It's been almost two weeks since we moved into our new place.

Two very busy weeks.

Unpacking with a 1-year-old and 3-year-old has been challenging.

Many thanks to my incredible parents who watched BOTH girls for 4 days, while we moved. And, then watched the girls for TWO MORE days, while I had a migraine. Amazing Grandparents those two.

It is finally starting to feel like Home and I can tell that both girls are enjoying the new space. I adore all the light that streams in through the massive Kitchen windows. I get to look out constantly at our growing Garden and it makes me so happy.

Papa Bear was skeptical (at first) of my idea to make the Master Bedroom into the Girls' Playroom. But, I hated the idea of using the Basement as the Playroom. The light is wonderful in their new Playroom and the 3rd Bedroom makes a cozy Mommy and Daddy's Room.

I now have an entire closest devoted to all my Tinctures and Herbs. Such luxury!

We even have had people over for a low-key 4th of July Get-together. I grumbled all Morning while frantically unpacking and hanging things on the wall. But, I am so glad that Papa Bear pushed to have the party. It was so much fun.

Here are a few photos from the last two weeks...

Labneh, Herb and Cucumber Tartine.

I haven't tried this recipe, yet. 

But, knock-on-wood, we will eventually be growing almost all of the ingredients for this dish this Summer.

I just finished planting 6 Tomato Plants in new tiny Back-yard and hopefully we will be able to use our own tomatoes for this Tartine. 

Cucumber, Mint and Cilantro has also been planted.

Labneh is just extra-strained Yogurt. As I have mentioned before, I LOVE making and eating our own homemade Greek Yogurt. So we got that base covered.

If I can get my act together and activate the Sourdough Starter, we could potentially even use our own bread. 

Can't wait to try this one out!

Ingredients

2/3 cup Labneh or Homemade Strained Yogurt

2 slices of Sourdough Bread

1/4 Cucumber (sliced thin and then sliced into matchsticks)

8 Mint leaves

1 tbsp Cilantro

4 Cherry Tomatoes (cut into chunks)

Sea Salt

Pepper

Directions

1. Spread Labneh on Sourdough Bread.

2. Sprinkle with Cucumber, Mint and Cilantro.

3. Divide pieces of Tomatoes between 2 portions.

4. Season with Salt and Pepper.


Serves 2



I found this recipe in my new favorite Cookbook...

I keep you updated, when I finally make this dish. Yay, for Summer-time!

Growing Microgreens Outside

We have been eating TONS of Microgreen Salads, over the last few weeks. It's so easy and very kid-friendly.

I received a wonderful "Microgreen Kit" from my parents, two Christmases ago. I had dreams of growing lots of Microgreens indoors during the Winter. I had one successful crop and then several bombs. I gave up and my seeds just sat there for awhile.

At the end of April, I decided to see if the seeds were still good.

Guess what? They are and we've been enjoying Microgreen Salads, ever since.

Arugula, Sango Radishes, Red Cabbage, Turnips, Mustard Greens, Kale, Broccoli.

So, so good.

The Radish Greens grow incredibly fast. We can harvest them in week. The others have been harvested anywhere between 10-20 days.

Throw at least 2 inches of potting soil in a container or pot, sprinkle a few pinches of seeds, water (or mist), put in some Sun and you are good.

Simple enough for a 3-year-old.

Seriously, my 3-year-old LOVES sprinkling the seeds and watering them.

To harvest, I pull out the plants and use scissor to snip off the bottom part of the stem (and all the soil that is pulled up with the root).

I wash in a salad-spinner, add some high-end Olive Oil, a pinch of Sea Salt and Shaved Parmesan Cheese.

It's incredibly tasty.

From container to my mouth in less than 10 minutes.

You can't beat it.

Here is an article from WebMD discussing a recent study that showed that Microgreens have up to 40 times the nutritional value than mature plants.

How amazing is that?

If you are interested, my kit was purchased from the Growing Microgreens website (a Living Whole Foods Company). Their seeds are non-GMO. I will definitely be buying more seeds from them, when I am finished with the packs I have now.

Enjoy!

The Month of Joy. Grating Carrots.

Helping out in the Kitchen is big around these parts these days. Nye-Nye just learned how to grate carrots. She probably ate more than she grated. But, she was so proud of herself!

Whenever she is interested, I try and find a way for her to help with cooking.

Yogurt Cakes are still very popular!

Baltimore Herb Festival. 2014.

It is that time of the year. Tons and tons of Plant Sales are happening every Weekend.

The absolutely BEST Plant Sale I have ever been to is the Baltimore Herb Festival.

It is a massive event held at Leakin Park with oodles of vendors selling all sorts of plants, including some hard to find Herbs. Last time I went, I came back with at least 25 different herbs ...

"Comfrey", "Mugwort", "Meadowsweet", "Lady's Mantle", "Feverfew", "Boneset", "Calendula", "Tulsi", "Lemon Balm", "Echinacea", "Pennyroyal", "African-blue Basil" and "Marshmallow"...to name a few.

If you live in the area and are curious about Gardening or Herbalism, check out the "Baltimore Herb Festival." Just make sure you bring a wagon or wheelbarrow to haul everything.

Mark your calendars, it is THIS Saturday, May 24 from 9:30 am - 3 pm.

Yogurt Cake. Gluten-Free.

In an attempt to help my daughter develop a bit more patience, we've been baking a lot.

The book, Bring Up Bebe, inspired this burst of baking.

It took a few goes, but now I think I've figured out a recipe that works for us (I combined several recipes I found).

We've been making variations of this Yogurt Cake for about 10 months now. 

Blueberry. Cinnamon. Cardamom and Ginger. Apple. Mango. Rosemary and Parmesan. Peanut Butter and Chocolate. Cinnamon and Maple Syrup. Green Tea.

Yummy. 

And so easy for this Non-Baker. 

Fool-proof, unless you are completely distracted like I was and forgot the Yogurt!

Yogurt Cake

• 2 six-ounce containers of plain Greek Yogurt (use empty Yogurt containers to measure other ingredients)
• 3 Eggs
• 1 container of Sugar or Brown Sugar or Maple Syrup
• 1 teaspoon of Vanilla
• just under 1 container of Olive Oil or Coconut Oil or Vegetable Oil
• 2 1/2 containers of Brown Rice Flour
• 1 1/2 teaspoons of Baking Powder

Directions

1. Preheat the oven to 375 F

2. Use Oil to grease a 9-inch round cake pan or loaf pan

3. Mix the Flour and Baking Powder

4. Add Yogurt, Eggs, Sugar, Vanilla, and Oil

5. Add extras (Berries, etc..).

6. Bake for 35 minutes, then five minutes more if the cake doesn't pass the fork test. Almost crispy on the outside, but springy on the inside.

7. Cool and enjoy!!!

The Simplicity Month. Gardening with Milk Crates.

I really want to grow some veggies this Summer. But, we are moving in June. What to do?

Container Gardening.

Most of our pots are already inhabited by some Herbs. Buying lots of pots can get expensive very quickly. So, I decided to use what we already have...

Milk Crates.

My Mother found 8 crates along side the road, last year. She gave them to us, but I hadn't found a really good use for them.

Enter Landscaping Fabric.

I bought a 50 foot roll that is suppose to last 15 years (so I can reuse the crates for several years). The Landscaping Fabric keeps all that precious soil INSIDE of the crate. 

I cut a large piece of the fabric for each crate and put it inside. Some people staple or sew the fabric around the crates. I was out of staples, so I didn't bother.

I had originally thought of drilling some holes in some extra tubs we have laying around. But, the crates completely eliminated the need to drill any holes for drainage. Wahoo...less work for me.

After I put the Landscaping Fabric in the crates, I filled each one with a mixture of Potting Soil and Compost. I bought the bags at the family-run Hardware Store, down the street. These are the bags I bought....

I mixed all the Potting Soil and Compost one of those blue tarps. Each time, I dumped half a bag of Potting Soil and half a bag of Compost and mixed in a 1/4 of the Lobster Compost.

I planted (from seed) Arugula, Radishes, Turnips, Cabbage and a Basic Salad Mix. The seeds were left over from our failed Microgreens Experiment.

I'll add some Tomato and Pepper plants soon.

I love the fact the crates have handles, so they will be easy to move to our new home. Crossing my fingers that this works!

I'll keep you updated.

Cost

Crates. Free.

Landscaping Fabric. $11 for 50 feet.

2 Bags of Potting Soil, 2 Bags of Compost and 1 Bag of Lobster Compost. $40.

Seeds. Free.