girls like boye’s

i want one…not the needles of course, but the t-shirt. and is there some reason they stopped running this ad?!?

girls like boye's

from McCall’s Needle work and Crafts, spring 1978 – see the whole ad here.  i think this song should be the soundtrack.

p.s. and if you needed any further incentive to make the tabouli mentioned in my last post, here’s a picture of my most recent batch.

tabouli!

mexican vegetable stew

when i share recipes here, they’re generally for foods we find ourselves going back to over and over again. like the lentil kale stew, this one is simple, lovely, and never fails to please.

mexican vegetable stew

from Quick Vegetarian Pleasures by Jeanne Lemlin

*1/4 c olive oil
*4 garlic cloves, minced
*2 large onions, diced
*1 t cumin
*1 28 oz can chopped tomatoes with juice
*8 c vegetable stock
*1/2 t salt
*fresh ground black pepper to taste
*2 carrots, thinly sliced
*3 med zucchini, cut lengthwise into sixths and then into 1 in. chunks
*2 c kidney beans, rinsed and drained
*2 c fresh or frozen corn
*grated cheddar cheese
*corn chips

in soup pot, heat olive oil over medium heat – saute the garlic, onoins, and cumin 10 min.
add tomatoes, vegetable stock, salt and pepper. bring to a boil.
add carrots – cook 15 min.
add zucchini – cook 5 to 10 min until the zucchini is tender, not mushy.
add the kidney beans and corn – cook 2 min.

here she recommends pureeing 2 cups, but i don’t do that with this recipe. my household prefers the chunky! sprinkle on grated cheese, break a few corn chips over each serving, and enjoy!

p.s. here are all the other recipes i have shared if you’re interested.

a pretty harvest

this year the pride of my garden was a basil plant, grown next to a tomato plant, in an earthbox. tomatoes this year?  not much sun or heat, so not too many.

monster basil plant

the basil plant, on the other hand, was a thing of beauty – easily as big as a full grown tomato plant.  i kid you not.

and so out of that giant and the 3 small mangy ones i had in pots, i managed to get 8 containers of pesto.

a personal interlude.  i fell in love with pesto when i accidentally ordered it off of the menu at a fabulous restaurant near my university.  i had no idea what it was, but it tasted mighty good.  and i proceeded to order it again and again.  since then, i’ve gotten into either growing my own basil or buying it from farmer’s markets to put a bunch away for the winter months.

pesto making

i use the basic recipe out of 1000 Vegetarian Recipes by Carol Gelles, which is my all time favorite pesto recipe of all. why you ask? because it’s pretty. very very pretty. and here’s how you do it.

Pretty Pesto

2 cups packed basil leaves
1/3 cup pine nuts
2/3 cup extra virgin olive oil
1 tbs garlic, minced
1/4 tsp salt

1) food process the basil until finely chopped. move to a medium sized bowl.
2) food process the pine nuts until finely chopped. move to same bowl.
3) stir in oil, garlic, and salt

stir in 1/2 cup parmeasan cheese and enjoy!

pretty pesto

suggestions and options:
– i don’t add the parm for freezing, you can though.  it just takes up more room in my freezer.
– freezing pesto in ice cube trays is awesome, but i rarely get around to doing it :)
– try half parsley or half arugula/half basil
– try other nuts. walnuts are nice.

the key to drop dead gorgeous pesto? separating the ingredients in the food processor, only processing until finely chopped and then mixing them together.  i love that this pesto makes you say look!  a chunk of garlic.  yum.

what do you find yourself harvesting this autumn?

snappy holidays

ha! you all are awesome… and you got right on those ginger snaps.

glad so many of you are enjoying them :)
and i hope you have a lovely holiday season.

merry christmas!
and thanks for reading and keeping me company on my journey.

grandma nellie’s ginger snaps

last night was the first of the knitting night classes at my house and i promised cookies! so i made a double batch of my very favorite holiday cookie.

grandma nellie's ginger snaps

i grew up on this cookie – a recipe passed on by my great grandmother. my mom made huge batches and stored them in the freezer during the wintery christmasy months. that said, i guarantee you that the recipe originally came off of the back of something – maybe blue bonnet? or crisco? but i’ve now changed that to good old butter… which might make them even more addictive.

~3/4 c butter
~1 c sugar
~1/4 c dark molasses
~1 egg
~2 c sifted all purpose flour
~2 tsp baking solda
~1 tsp cinnamon
~1/2 tsp cloves
~1/2 tsp ginger
~1/2 tsp salt

cream together the butter and sugar. add the molasses and egg – beat well. sift together all the rest of the ingredients. add them to the first mixture. when it is mixed well, chill it.

form batter into 1 in. balls, roll in granulated sugar and place on a greased cookie sheet two inches apart. bake at 375 F, 6-8 min.

and once again, i never make a single batch :)

enjoy and happy holidays!

p.s. and the batter? personally, i think it’s better than the cookies… mmm.

lentil kale stew

hers and his

on thanksgiving this year, i made lentil kale stew. ben and i more than love this stew. every time we make it, we forget how good it is.  there is something about the combination of flavors that is just perfect.  and i’ve served it to people who are WAY more carnivorous than i am and they even love it… that is saying something about a vegetarian stew. it’s also a great introduction to kale.

here’s the original. and here’s my shortened version. i always double it, so i did the math for you. freeze half of it or feed it to a room full of people.

* 2 medium onion, chopped
* 10 cloves garlic, finely chopped
* 2 cups split red lentils, rinsed
* 28 oz can chopped tomatoes (with juice)
* 8 tsp stock powder (or equivalent stock cube) – i use better than bullion
* 2 tbsp dark soy sauce
* 1 tsp salt
* 2 tsp dried thyme
* 1 tsp ground fennel seed
* 2 bay leaves
* 4 medium carrots – chopped
* bunch of kale – chopped
* 2 tbsp balsamic vinegar

in 1 1/2 tbs oil saute the onions until soft.
add garlic, lentils, tomatoes, stock powder, soy sauce, salt, thyme, fennel, 8 cups of water and bay leafs.
cover and simmer for 20 minutes.
add the carrots and kale.
cover and simmer for 15 more minutes.
mix in the 2 tbsp balsamic vinegar, fish the bay leaves out and enjoy!

harvest time

breakfast this morning

breakfast

3 cups apples, cut small
3 cups plain yogurt
1/4 cup raisins
1/2 cup toasted slivered almonds
1/2 cup maple syrup
dash of nutmeg and dash of cinnamon

and i have breakfast for the next three days! brilliant. this recipe from the original Moosewood Cookbook in the dessert section. they recommend shredding the apples, but i left the skins on and cut them up small because i like the texture better.

and dinner last week sometime when my friend carrie gave us basil, parsley, and green beans from her garden:

dinner

this one is from Moosewood Restaurant Cooks at Home
Green Bean Pesto Salad

4 large eggs

Pesto
2 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh parsley leaves
3 garlic cloves, minced
1/2 cup olive oil
1/2 cup grated parmesan
1/3 cup pine nuts

2 cups stemmed fresh green beans (3/4 lbs)
8 small potatoes, quartered
2 tomatoes, cut into wedges
1/2 cup thinly sliced red onion
sliced Fontina, fresh mozzarella or Jarlsberg cheese

here’s my short hand

Hard boil the eggs, covering with cold water when they’re done and let them sit
Make the pesto by placing all ingredients in a food processor and puree – set aside
Add the green beans to 2 quarts of boiling water in a saucepan and cook until tender (3-5 min.)
Remove the green beans with a slotted spoon and ‘ease’ the potatoes into the water
“Cook until they are easily pierced with a knife”

“Peel and halve the eggs. Drain the potatoes and arrange them on a platter surrounded by green beans, tomatoes, onions, cheese, and hard-boiled eggs. Mound the pesto in the center.”

Enjoy! and happy autumn.  what are you excited about cooking this autumn season?