Strawberry Boullibaisse

SPEAK OUT FOR FREEDOM FOR THE WEB!

Last night I made Strawberry Boullibaisse. I didn't think to take a picture, we just gobbled it up. I usually put lemon juice and orange rind in, but Piano Boy had asked for strawberries for smoothies and then not eaten them, so I had a whole quart of them. (I only used about one fifth of them for two people).

 Here's what I did: I cut up fresh fennel, mushrooms, yellow squash, green squash spinach and strawberries, added a can of olive (sm can) drained, a can of organic diced tomatoes with juice, a can of clams with juice, tilapia, scallops, and shrimp. I cut the fish in soup sizes. For vegetarians, substitute tofu and/or beans for the fish. Spices: thyme, parsley, dill, garlic, salt, pepper, old bay, bay leaves, coriander.

It was different but delicious.

I'm a creative cook, so my recipes are pretty general--I always assume you can decide how much of everything you need per person.

Apple Cranberry Pie, from Scratch

This is a recipe for another blogger whom I am trying to convince to make her own homemade pies. "Easy as pie takes on new meaning with store bought pie-crusts. Homemade is cheaper and more environmental, but the store bought pies out to give some courage to TRY IT!

1)gather everything you need: fruit (in this case, apples and cranberries--I like to sue a variety of different kinds of apples. But ANY one kind will work--and they still taste good even if they aren't the freshest. Fresh is better of course. Here I have Granny Smith, Macintosh, honey crisp and several others. If possible, take the pie crust out of the fridge 15 minutes ahead (or so) to warm it slightly. Do not take it out too early.

2)Spread one piece of pie crust and cut each apple in half, one by one.

3)Then quarter them

4)remove the cores--be sure to get the little pricky thing out

5)Peel the pieces. Try to remove as little apple as possible with the peel, but get all the peel off, if possible

6)spread the pieces evenly on the bottom of the pie dish, on top of the crust

7)If adding cranberries, cut each one half--why--because otherwise they will float to the top and not spread their yummy tartness properly

9)I like to put the cranberries into the holes left by the apples

10)3/4 cup sugar is enough for a normal pie, but add more if you like it sweeter. As each layer is completed, sprinkle on a light sprinkle of sugar--this helps keep the apples from browning--or you can dip them in lemon juice.

then add another layer of apples.

and more cranberries, more sugar, a sprinkle of cinnamon.

After the pie is full of apples and cranberries, add the rest of the sugar with a large heaping tablespoon of flour mixed in to thicken the juice (this is optional) and more cinnamon. Youc an also add nutmeg, ginger, cloves, allspice, in small amounts. (opt)

put the top crust on and make vent holes for the steam. Seal the top and bottom crust.

put it in the oven with a tray underneath so if it boils over and leaks, it won't get on the oven. Bake at 375 or 400 about 40 minutes--set the timer for 30 and then check it every little while. Watch the crust. If it is browning too much, put it on a lower shelf, and/or cover the edges with foil.

The pie is done in 40-45 minutes, usually, when the crust is browned but not burned and the filling has been boiling.

You can also make quickly little pie things by just tossing some apples or other fruit on dough with a couple tablespoons of sugar and a little cinnamon, or use a small oven proof bowl.

A word about the leavings. PLEASE---Feed them to the chickens or pigs or COMPOST THEM. It is unenvironmental to toss them in t he trash where they will sit in a landfill forever.

Of course, you do know that if you wish to make an apple pie from scratch, you must first invent the universe.

Puttenesca a la Marie

This is what I made for dinner last night--a form of Puttenesca a la me. It was part of my creative every day, LOL!

The main thing is fresh tomatoes (or you can use canned if haven't any fresh), garlic, olives, capers. Leave anything out you don't like. I served mine over "designer" pasta ("Mother-in-law's tongue"). I added mushrooms, veggies, wine, and pork. (Also salt, pepper, basil, parsley.) You could add an alternate protein source, or none. But although it was utterly wonderful and seems fancy (cause it's soemthing I've never made before quite like this), it didn't take long.

I dipped the fresh tomatoes in the same water I was boiling for pasta, each for 45 seconds, slid off the skins and chopped them up--the tomatoes, not the skins. Saute the garlic (onions if you like them--I can't eat onions) in olive oil, add any extras (meat, veggies, mushrooms). When they are nearly cooked, if you add them, add the tomatoes, wine, capers, olives, cook a couple minutes and serve over the pasta you've been preparing, YUM YUM! (I fried up a couple pieces of polenta to serve on the side.)

Creative Soup cooking with Soup "Recipe"

This is a soup recipe Nadine could maybe use, as the basic recipe has only a few ingredients.

I spent the entire morning shoveling and am going to have to go out and resume momentarily. Hope to get some pictures, too!

I came in tired and hungry and I hadn't been able to go to the store because of the weather, so I didn't have what I wanted for lunch. I like to challenge myself to make something both healthy and tasty from what I have on hand. And since I was cold from shoveling, I made a simple soup. I had made another different one earlier in the week I'd intended to write about but never had time. So today I thought I'd rest before resuming shoveling by writing this down. The soup came out great.

Basic 4-ingredient soup (with additions later)

1. water
2. vegetable (s)
   
3. protein (s)
   
4. salt (and spices, opt)
   

OK, those are your basic ingredients for soup.

Now, how to do it:

1. measure about a cup of water per person, more if you're very hungry. (No that water won't make you satisfied by itself, but will provide space for the other ingredients.) Use a pan that is somewhat larger than the amount you want, but not a lot larger. (More energy efficient, quicker, more environmental, more economical). Bring to a boil.
   
2. While the water is heating, choose one or more vegetables. If more than one, choose some you like that go well together. Cut them into bite-size pieces (any size you like--smaller ones cook faster.) Today I used spinach and zucchini. I often use broccoli. For each person, as 1/2-3/4 c vegetables (You can use more or less depending on whether you like your soup chunky or brothy), finely cut--or however you want them. Put them in the boiling water.
3. Choose a protein. Tofu works. Beans. Fish, shrimp, chicken, or any combination you like together. I had chicken today. Cut into bite-size pieces (or any size you like). Add 2-4 oz about the amount that the palm of your hand would make if cut up. add to soup pot. Cook briefly, about 5 minutes.
   
4. salt to taste. Pepper, garlic powder opt. (Sprinkle salt over the pan).
   

Presto, a simple soup. Tasty and nutritious.

OK, for the additions.

1. you can add a little wine or balsamic vinegar--I added vinegar to mine today, just a little--careful, not too much. 1 1/2 t vinegar or 2 T wine. Or you can add both. I like both, but BB does not.
   
2. fresh onion and garlic--saute in butter or olive oil. add 1 rounded tablespoon flour. Add a little of the broth in, mix it in, then add the onion and garlic to the soup--presto--a thicker, spicier soup. Use one small to medium clover of garlic and or a few slices of onion. I did not use these today.
3. Milk or cream--mmmm--cream soup. Use less water to start with and add the equivalent amount of milk or cream--near the end. If you put the cream or milk in a jar with a rounded T flour and shake, and then pour it into the soup, it will thicken the soup--or you can saute flour in butter or olive oil as above--don't do both. One or the other. I can have dairy, so I didn't do this, but I often do it for BB.
4. starch: add any kind of pasta in small quantities, or rice--cook it first unless it's quick cooking, or use left-overs, or potato, or oatmeal--yes oatmeal--it's good in soup--or barley, or cous cous. I love little pastinas. I have many varieties, but used none today. Also beans, peas, garbanzos etc. (making pea soup or lentil soup is a little different).* But you can add some to your soup--best if they are already leftovers or if you precook them--otherwise they take too long to cook for this recipe
   
5. aromatic herbs and spices--experiment. Start out with just a little. I like to add jerk spices or hot spices or basil, etc. Today I added none of those. I made a simple but yummy soup.
6. gumbo: use chicken or fish, or tofu, add shrimp, and sausage. Be sure also to add Okra if you can get it. Just a few for authenticity, slices crosswise fairly thin.
7. Leftovers--soup is a good way to use up small portions of leftovers! You can make a yummy kitchen sink soup with various things from the fridge--everything but the kitchen sink. A good stirfry or even a good salad can make a good soup later.
8. au jus, broth--save your meat and veggie dripping and broth to add to your soup--mmmm!
9. eggs: egg drop and egg flower soups are yummy, just drop an egg into the hot soup and cook till it's done for egg drop, or stir for egg flower.
10. tomatoes, V8 juice, tomato juice. For a really quick tomato-based soup, if you're in a hurry, use V8 juice, or tomato juice. Other wise, dip tomatoes in boiling water and pull off the skins. This is easier than it sounds--use a slotted spoon for dipping them.
    
11. I could go on and on, but you get the idea. Start simple, and when you're confident, experiment. It's tasty, nutritious, and warming on cold days!

*To make pea soup or lentil soup, follow the simple directions on the dry peas/lentils package--they don't have to be soaked--but cook them longer than it says too for better flavor. If you want help with that, let me know. It takes about 45-hour to make good pea or lentil soup, with onions and garlic and carrots. You can do something else while it's cooking, just stir occasionally--and the leftovers are even better than when it's fresh.

And be "Creative Every Day " in everything you do!

A Turkey in my Backpack (Weird Green) and a recipe for Nadine

Yesterday, I walked to the store and bought a 15-plus pound turkey and carried it home in my backpack, which I also stuffed with a half gallon of milk, rice milk, potatoes, sweet potatoes, vanilla, 3 packages of raspberries, and a bunch of other stuff I'm now forgetting. Then I went back for a second trip for another half gallon of milk, two six-packs of beer, one six-pack of soda, and a bunch of other stuff, which I also carried home in the backpack.)

For Thanksgiving, we had a crown roast of pork, and I missed my turkey, felt very sad and deprived. So we had a whole second Thanksgiving yesterday with all the fixings so that I could have a turkey--and turkey soup, turkey croquettes, turkey spring rolls etc. My small contribution to the environment was to walk to the store (not drive, as everyone else around here does) and to use reusable carrying equipment (backpack) (rather than disposable bags that are bad for the environment).

Nadine over at In Blue Ink mentioned in a comment on one of my posts that she likes recipes with only a few ingredients, so here's a

3-ingredient pie recipe [with cheats]:

purchase:

1. 3-5 packages of fresh berries (I used raspberries and blueberries for this pie)--use whatever berries you like that look good--or apples, peaches, other fruit.
2. a package of Pillsbury pie crust in the refrigerator section
3. 3/4 c sugar, and . . .
   

• a pie tin or dish if you don't have one. I used a small disposable one that I didn't dispose of from a previous pie. I wanted to make only a small pie--we still have leftovers from Thanksgiving.

Read all the way to the bottom before beginning! Set out pie crusts in their plastic sacks to warm. Preset oven to 425 (I used 325 because I was roasting the turkey at the same time--it worked fine). Carefully unroll the pie crusts and lay one across the pie tin, pressing it gently into the shape of the tin. Dump in enough berries to fill tin. I needed three packages for this pie (and a few more from a fourth, but the bigger pies I made last Wednesday required more.) [OR slice apples, pears or peaches etc) into the pie crust.] Add 3/4 c of sugar (that's an average amount, you can add more or less if you want a sweeter or tarter pie--mine came out PERFECT!). OK, here' a "cheat" To make the juices thicken some, add a heaping tablespoon of flour to the sugar (on top, or better yet, mix it in). (You can also use cornstarch, tapioca, etc., or some combination). Add the top crust and seal it to the bottom crust by rolling or fluting. Add a little water between the edges if they don't seal. Make a slit or two or a design on top with a knife to allow for the escape of steam. Bake 25-35 minutes until crust is browned and the juices begin to bubble out slightly. If the crust is browning too quickly around the edges, cover them with foil. (or you can do it prophylactically at the beginning.) (My pie got overdone slightly but still tasted great--I was playing a game with PB at the crucial moment.) Cool on a rack for at least ten minutes before serving. Serve with vanilla ice cream (or plain).

OK, cheat #2: I had used one of my crusts for a lemon meringue pie so I made a crumb topping: 1 c rolled oats, 1/2 c flour, 1/4 c brown or white sugar (I used half and half), 1/4 c butter or canola oil. Mix well, spread over top of pie.

Cheat #3: to keep the ingredient list down to three ingredients, I did not mention cinnamon. It's not necessary to the pie. However, I prefer it with cinnamon and used cinnamon and some nutmeg--A BIG sprinkle of cinnamon, about a teaspoon full, probably, and a small sprinkle of nutmeg (1/4 teaspoon), added right before you add the top or mixed into the sugar.

Pies are fairly forgiving of certain things, you can be very flexible with ingredients and temperature and still get a good pie.

If you want to make your own pie crust, you need to be aware that that's the hardest part of making a pie. You will need flour, water or milk, oil, lard, butter or vegetable fat. There are many recipes. I use an oil recipe because I am allergic to butter and Crisco. And lard tastes greasy to me. You will also need a rolling pin or wine or beer bottle with the label removed [or you can use your hands, but it won't work as well. Here's one recipe, you can find lots more on-line or in a cookbook.

* 2 3/4 cups sifted all-purpose flour
* 1 teaspoon salt
* 1/2 cup vegetable oil
* 1/2 cup milk

DIRECTIONS

1. Mix flour and salt together. Pour milk and oil into one
measuring cup, do not stir, and add all at once to flour. Stir until
mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate
for 15 minutes or more.
2. Roll out on lightly floured surface. (I use wax paper with
flour on both the top and bottom).

Making your own is more economical and more environmental, so you can get brave and try this after you try my simple three ingredient pie a few times. It is more environmental not to us waxed paper, but it makes it easier, helps keep it from sticking to the counter or tabletop, and cleanup us easier too.