The Challenge Begins!

Personal Chefs Cook from the Pantry

It has been interesting to watch the power of social media ( i.e. Facebook) as the idea of the Cook Whatcha Got Challenge grows and begins today. The challenge went out last week and I now know around 12 people who are participating, mostly personal chefs, so far all women. We are, after an initial shopping trip for produce and dairy, cooking from our pantries and freezers. We will be donating what we save by not going to the store to aid in Haiti. It is not too late to start!  

I actually started yesterday with a dinner based on salmon from the freezer. I couldn’t find the recipe I wanted so I winged it and came up with an acceptable version of Salmon with Sherry Vinegar/Honey Glaze. This, I served with a salad made from barley and jarred roasted red peppers from the pantry. I used up a container of olives from the fridge, and fresh ingredients were celery, parsley, goat’s milk feta, and spinach, all dressed with olive oil and lemon juice.  Not a big dent in my supplies but the salmon was delicious. The barley salad, well, could have been better.

Salmon with Sherry Vinegar/Honey Glaze

3/4 lb salmon ( I love Trader Joe’s frozen wild caught Alaska)

1/4 c. honey

1/2c. sherry vinegar

1 T chopped fresh thyme

salt and pepper

butter

Combine the honey, sherry vinegar, and thyme in a small saucepan. Cook over med high heat until reduced by half. Place the salmon in a baking dish. Sprinkle with salt and pepper. Pour the glaze over the salmon, and dot with butter. ( how much is up to you, but don’t skip it) Bake in a 350º oven for 10 to 15 minutes, depending on how you like your salmon. I like mine either raw as sushi or a bit more on the done side.

I had the leftover salmon for lunch today and tell you it is delicious cold as well.

Tonight’s dinner was not so picture worthy but tasty. I pulled out a container of Chicken Spinach soup this morning from the freezer. I added some fresh celery, mushrooms, and a handful of the TWO bags of frozen peas I have discovered in my freezer!  I had forgotten how delicious this soup was, made from the carcass and drippings from this recipe.  A big bowl along with a slice of flax bread ( posted earlier) smeared with almond “cheeze” made for a nourishing and comforting dinner after a long day.

Tomorrow… more peas! I will be looking for recipes. I love chicken livers ( I know, either you love them or absolutely hate them) and again, I found TWO containers. I may make some pate or just fry them up. Stay tuned.

Parsnips

Poor parsnips, so under appreciated and under eaten. This is the time of year when they are the best, especially in those areas where they are picked after a bit of frost. ( That doesn’t happen here on the central coast, but we grow them anyway). I stayed away from them for many years myself, when I was counting Weight Watcher points. They are one of the few vegetables that have enough calories to have points. Now, for me, the earthy goodness is what counts, not the points.

Here are a few ideas for you. Of course, roasting them is always good, mixed in with other root vegetables. I covered that in an earlier post. When making up menus for my personal chef clients, I find myself going often to Molly Katzen‘s vegetable recipes. Here is her take on mashed parsnips. ( The pictures did not come out, my apologies).

2 lbs parsnips

2 T olive oil

2 tsp. balsamic vinegar, or to taste ( I used about 1 T)

salt and pepper to taste

Put up a large saucepan of water to boil. Peel and trim the parsnips. ( I didn’t peel mine, left it a bit “rustic” but healthier) Chop parsnips into 2 or 3 in. pieces.When water boils, add parsnips and cook for about 10 mins. or until very soft. Use a mesh scoop or slotted spoon to remove them from the water, shaking off the excess and transfer to work bowl of food processor. Save the water. ( I just put them into a mixing bowl and used a hand masher). Add the remaining ingredients and process until very smooth. If they seem a bit dry , add some of the cooking water. ( I did, a few teaspoonsful) Add additional s and p if needed.

and another of my favorites, very flavorful!

Spicy Mashed Parsnips

from Shezhad Hussain, Healthy Indian Cooking

2 lbs parsnips, coarsely chopped ( again, I did not peel)

2 T olive oil

1/2 red pepper, seeded and diced

1 green chili ( I used a small jalapeno)

1 tsp mango powder ( I used lemon peel, but plan on buying some mango powder soon)

1 T chopped fresh cilantro leaves

1 T chopped fresh mint

Cook the parsnips in boiling water for about 15 minutes, until soft. Drain and mash with potato masher. Place in mixing bowl with other ingredients and salt to taste. MIx thoroughly.

Give parsnips a chance. They are a bit sweet, a bit earthy, good fall to winter food, keeping us grounded during this hectic season. And, as you can see here, easy to cook!

There’s always room for giving thanks

So many people I know are giving a big sigh of relief today that Thanksgiving is over. Not so, me. It and the Winter Solstice are truly my favorite Holidays. Thanksgiving is about family, love, abundance, sharing. It is a time for gathering your loved ones around you and holding them tightly. For the last 4 years I have gathered with a small group of friends who have become my family. One of our crew moved this year and we felt her absence. I feel so lucky to have people I love, people to cook for. It is important to me to get out the good china, the nice tablecloth. Our feast is a potluck and I know I can taste the love.Yes, it is about food as well, which for me translates to being about the cooking. We had only 2 meat eaters at our feast and I cooked a whole, all be it small, turkey. I will happily have leftovers for some time.

I give thanks for all the love in my life, my family who has known me since birth, my friends whom I cherish, and my larger communities I am blessed to be a part of. I am lucky to belong to a world wide circle of people who live the way of Huichol Shamanism, and I am also lucky to belong to a large online community of personal chefs, many of whom I have gotten to meet in the last year.

I give thanks for the skills and talents the Creator gave me which allows me to love the work that I do. I give thanks to our Earth Mother for all the beautiful food She blesses us with, and all those who labor to bring it to our tables.

I pray for those who are hungry, who will be cold this winter, and those who are lost and lonely. I get to pick and choose what it is I feel like eating tomorrow. I get to sleep in a great bed tonight. I have a fire burning in my fireplace.

I give thanks.