Monday, March 30, 2009
Sunday, March 29, 2009
Preheat oven to 375. Line a cookie sheet or sheet pan with parchment paper and spray with non-stick spray. Set aside.
Whip 4 eggs with 1/2 C sugar and 1 teaspoon vanilla until the eggs are fluffy, and creamy yellow (approximately 5 minutes). Mix together 1/2 C all purpose flour and 1 teaspoon baking powder and a pinch of a salt. Fold the flour mixture into the egg mixture. Spread the batter on the parchment lined pan and bake in the oven for 12 minutes or until golden brown.
While the cake is baking, take a clean tea towel and sprinkle it with powered sugar. When the cake is done, remove it from the oven place it next to the tea towel. Grasp the paper by the edges and flip the cake onto the sugar dusted towel. Carefully peel the paper off the back of the cake and quickly roll the towel up to roll the cake into a log shape. Be sure to roll the towel with the cake so it separates the layers. Cool the cake for a while. In the meantime, whip 2 C heavy cream and 1/4 C sugar and 1teaspoon vanilla until soft peaks form. Spread the cream on the cooled cake and layer some strawberries or raspberries. Roll the cake into a log shape (mom says this is a little tricky so be careful. Sprinkle with powdered sugar. EAT!!! Picture to follow shortly (me eating it of course!)
Saturday, March 28, 2009
Friday, March 27, 2009
Tuesday, March 24, 2009
Monday, March 23, 2009
Sunday, March 22, 2009
Friday, March 20, 2009
My sister and I both have two sons, so we get to share the girlie stuff with each other. One example is last year my sis and I took an indoor faerie garden class at Heavenly Scent Herb Farm (http://www.heavenlyscentherbfarm.com/) and the result was a little too big and clumsy to display. For a while, I've been looking for a replacement container. I love the look of verdigris so this was a great catch. Vic sculpted the foam base for me and I put it together after Garrett's LAST basketball game. We're finally free on Friday nights! If you get a chance to check out Heavenly Scent Herb Farm, it's worth the time (go in the Spring or Summer). Downtown Fenton is close by and French Laundry has great sandwiches. I love the big barn at HSHF, I've told the owner that I wanted to move in. I love the hydrangeas in the front, they are massive white mop heads (at least a foot across). They have greenhouses with unique plants and a huge outdoor faerie garden, it is sooo cool! Find a little time to be creative this weekend.
Thursday, March 19, 2009
Wednesday, March 18, 2009
Tuesday, March 17, 2009
Recipes for Health
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
2 tablespoons extra virgin olive oil
2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan for serving (optional)
1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, three to five minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about one minute. Add the greens, and stir until they begin to wilt. Add the water and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
2. Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.
Yield: Serves four
Advance preparation: You can make the soup through step 1 several hours before serving.
1. Adopt the mindset that you deserve some time for yourself, carve it out and protect it. Life will always spill in if you let it.
2. Learn to use your breath as a tool. It is exactly that, a tool to learn to concentrate and eventually meditate. Focus on the inhalation that enters the base of the nose, and the exhalation that exits the base of the nose. That is it, just focus on the breath. Every time a thought or sensation develops, simply exhale it away.
3. Unplug yourself for a while. Turn off everything electronic and just sit in a quiet place. This is a luxury and only 5 minutes will make a difference. Just gaze out the window, admire a pretty sunset, close your eyes and take a mental break. Meditation takes many forms and can be beneficial in any capacity.
4. Take a shavasana for anywhere from 5 to 10 minutes. Lie down or recline your car seat (when your are parked and the car is off of course) and close your eyes. I shared this car shavasana idea with the class today as I often arrive at my children's school early and spend a few minutes refocusing on me.
5. Sit in a chair and rub your palms together for a about a minute and cup your palms to your eyes and breath. Allow the good energy you have generated to sink in and relax.
6. Sit or lie down and beginning with the crown of the head, visually scan the body down to the toes. Notice your breath and the fluctuations in the body. Allow the body to relax completely.
7. Acknowledge that we are ultimately in control of a small amount of our lives and that if we can't control it, don't sweat it.
8. Spend time taking a nice, long hot bath , and or luxuriate over sipping tea and reading a book.
More to come later.
Monday, March 16, 2009
Friday, March 13, 2009
Wednesday, March 11, 2009
all organic ingredients if possible
Prep and set aside:
1 bunch of kale, leaves stripped off the rough stems and finely chopped
4 carrots, peeled and cut on the bias into small 1/2" pieces
3 large leeks, cut off root end, quarter and slice up to 8 or 9" from white end into green, slice into small 1/4" pieces and place in large bowl and blast with water to loosen sand. Soak and swish them around and pull leeks from the water (they float) the sand will remain at the bottom. Set aside
Saute the following in a large pan
4 T olive oil
1 large onion chopped
1 celery heart chopped in small pieces
8 cloves garlic, minced
Add in the following:
1 large can of chopped tomatoes
1 jar/ can of (6oz) tomato paste
1 quart vegetable stock
1 gallon water
1 bunch parsley
2T sea salt, finely chopped, leaves only
*add in the kale, leeks and carrots from earlier prep
Boil all the above for a 1/2 hour, add the two below and simmer for 40 minutes
1/3 c brown rice (rinsed)
1/3 c pearled barley (rinsed)
season to taste with pepper, herbs and spices to your liking
Sunday, March 8, 2009
Tuesday, March 3, 2009
Sunday, March 1, 2009
check out this article