Miscellaneous musings

Here is a gallery of some of what  has been happening lately.

Winter is Meyer Lemon season in Santa Cruz and I am fortunate enough to have one in my front yard. What have I been doing with it ? Mostly drinking lots of lemon water, but here is a link to something I am wanting to make. How delicious will that be ?  I am staying away from sugar for the time being so will save that for another day. I hope I keep remembering to juice the lemons as they ripen and freeze them in ice cube containers for later use.

This lovely creature was born in my back yard in the last week. I had been watching it from caterpillar to pupa to cocoon to now. Sadly, I found it on the ground just a few days later, dead with most of one wing gone. I certainly hope it was not a certain cat who was responsible!

I had my second personal chef cookdate for a client this week and this was one of the things I made for her. Yes, peppers are out of season but doesn’t it look good?  Taco stuffed peppers, nice and spicy, and pretty healthy if you manage the cheese!

And, last weekend, I participated in a bakesale in support of aid to Haiti.  This was one of my offerings – Mom Mom Fritch’s Peanut Butter cookies found on Epicurious.com. The recipe is so simple.

1c peanut butter ( either crunch or smooth and of course organic, no sugar or oil added)

1 c sugar

1 egg

1 tsp. baking soda

Mix together. Roll into balls and place on greased baking sheet ( I think a silicone pad would be better). Press down with tines of a fork, making that classic peanut butter cookie thing. Bake for 8ish minutes at 350º. That is it!! flourless cookies.

So there is a peek into this last week. I will be back to more recipes next post.

Rootin’ no tootin’ Gratin

Vegetables Grown in the Santa Cruz area make for a great lunch today

oh my goodness! I just ate one of the best things I have made in a very long time. I have been working very hard lately at cleaning up my already pretty clean diet. I am doing this by making sure I get enough seasonal vegetables, and that I get enough “good” fats that I am not tempted by the “bad” ones. This root vegetable gratin satisfies both of those requirements as well as the need for creative deliciousness. Good for both the cook and the eater!

Ever since those darn hippies emerged in the 60′s and began to ask for  healthier food that comes straight from the land, raw milk products have been controversial.  Personally, I have been using raw cream several times a week for the last 6 months. “Regular” milk and cheese cause me much phlegm, not so the raw cream,it being much easier to digest.  I often have a cup of ginger tea with the cream in the evening and it has become a satisfying “dessert”.  Yes, it is expensive but that is because Big Agra keeps it that way.

I have written before about root vegetables and their nutritional values. They are available in the farmers’ markets this time of year and through the winter.

If you are a regular reader ( and if you are not, why not??) you followed my Pantry Challenge progress. In cleaning out my cupboard, I found many unopened packages of various kinds of seaweed. This is another vegetable I have been adding into my diet, though somewhat haphazardly, as evidenced by the products in the cupboard. I wanted to bring in this salty as well as nutritious element into this dish.

Root Vegetable Gratin

serves 4

1 large turnip, 1/2 in. slices ( I didn’t bother to peel it)

1 medium celery root, 1/2 in. slices ( this, I peeled!)

1 medium burdock root, peeled and cut into 1/2 in pieces

2 large carrots, cut on the diagonal in 1/2 in slices

1/2c. dulse

1 c. raw cream

1/4c. raw tahini

1 T herbes de provence 

1 tsp. olive oil

1/2c. grated parmesan cheese

I blanched the vegetables, cooking them in boiling water for a few minutes. Drain. Use the olive oil to coat the bottom of a 9×9 baking pan. Layer the vegetables in the dish. In a small saucepan, heat the cream , tahini, and herbes, letting it simmer and thicken for a few minutes. Pour the sauce over the vegetables. Sprinkle the top with the cheese. Bake in a preheated 350º oven for 15 minutes until sauce is bubbly and the cheese is browned.

I didn’t use any salt because both the cheese and the dulse are salty. You could certainly add pepper and/or other herbs of your choice. So, don’t be afraid of raw milk products, and don’t be afraid of sea vegetables!