Brimfield Biscotti

We are incredibly excited for the May 2011 Brimfield Antique Market! We have a huge selection to bring of the most amazing stuff that we have been collecting and hoarding for the show - some of the items are just really, really special. Our booth is located at Quakers Acres, Spot #126, right in the heart of the show and will be set up and styled by some of the Antique Warriors! We will be in a huge 20' X 40' tent by the edge of the woods in the same space that we occupied at the September 2010 show surrounded by the most excellent neighbors! The field we are in is open for business beginning Tuesday, May 10 at dawn and the last day of the show is Sunday, May 15. Please come and see us!!!! We are always easy to find - just look for some of our wax pilgrims posted outside of our tent.

Me, Dougie and sometimes Molli are newly vegan and are more limited to the treats that we can get at the show (although One Love Cafe was there last year and they have vegan options). So I will be bringing more food than usual along, including some of this delicious vegan biscotti. I promise to share some with you if you come to see me!xoxo Here is the recipe if you want to try making it at home. It is a basic recipe and can easily be modified by adding different spices, dried fruit or other additions of your choice. This recipe makes a big batch!!!

Brimfield Biscotti

5 cups flour (I like King Arthur unbleached white although you could use whole wheat flour or a combination of flours)
2 cups organic granulated sugar
1/2 cup organic packed dark brown sugar
2/3 cup finely ground almonds
2 t. baking powder
pinch salt
1 t. cinnamon
12.3 oz. pkg. Silken soft tofu, drained
1/4 cup canola oil
4 T. finely ground flax seeds
1/4 - 1/2 cup non-dairy milk (I like coconut milk, but sometimes use soy as well)
2 t. lemon juice
1 t. vanilla extract

Preparation:

1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

2. In a large bowl, mix together the flour, sugars, ground almonds, baking powder, salt and cinnamon. Set aside.

3. In a blender, puree the tofu until creamy and slightly fluffy. Add the ground flax seeds, 1/4 cup of soymilk, lemon juice and vanilla to the mixture and puree until well combined.

4. Add the tofu mixture to the dry ingredients, mixing until forming a sticky dough (add the rest of milk, if needed). Turn the dough out onto a well-floured surface, and form the dough into four logs with rounded ends.

5. Bake the logs on prepared sheets for 35 minutes, or until golden brown. Remove the logs from the pan and let rest on a cooling rack for 15 minutes. Turn down the oven temperature to 300 degrees.

6. Slice the logs diagonally in pieces 1/2" - 1" thick and lay biscotti on their sides on the prepared pan. Bake for 25-30 minutes, flipping the biscotti with a metal spatula halfway through to ensure even baking. Biscotti should be lightly golden but now browned; they will be super hard if overbaked. Biscotti will keep up to two weeks in an airtight container.

xo

Vegan Boneless Buffalo Wings!

This is for my good friend, Richard Murphy. I recently was excitedly telling him about my last post - Vegan Ribs to which he replied, "Why not just eat real ribs?"
I whipped these up this morning before work - an adapted recipe from The Vegan Dad. How hot is that - a dad that makes up vegan recipes and cooks for his family. They came out quite good. I hope that I have some time when I get home to make some nice sauces to go with tonight, just for Dougie. Enjoy! Oh, and these are rather spicy, so tone down the hot sauce if you're a wimp.

You know they look good, Richard!

VEGAN BONELESS BUFFALO WINGS!

Wings
- 16 bamboo skewers
- 1 1/4 cup vital wheat gluten
- 1/3 cup chicken broth powder
- 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- freshly ground white pepper
- 2 tbsp oil
- 1/2 cup cooked white beans, all mashed up
- 1 to 1 1/4 cup water


Breading
- 1 cup plain soy milk
- 2 tbsp oil
- 1 tsp dried sage
- 1 tbsp ground flax seed
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 1/3 cup panko bread crumbs


Sauce
- 1/2 cup margarine
- 1/2 cup hot sauce


Preheat oven to 400 degrees
Line a baking sheet with aluminum foil. Spray with oil.

Mix flour, broth powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick.

Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices.

Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet.

Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, melt margarine and hot sauce in the microwave for a minute or so. Pour sauce over wings and bake for 5-7 minutes more.

xo

Happy April Fool's Day! Pigless Spare Ribs and Barbeque Sauce For You!

Seriously, you could really fool someone with this incredible dish. I have no idea how, but this recipe is just amazing! And this recipe makes a lot! They are awesome in a sandwich and I froze some too, cause we just had too much. I suppose that you could make the ribs with jarred barbeque sauce, but the sauce recipe is well worth the effort.

Here is the recipe, adapted from Veg News magazine:

Pigless Spare Ribs & Barbeque Sauce

Serves 8

1 1/2 cups onions, chopped
1 1/2 teaspoons non-hydrogenated margarine
1/3 cup nutritional yeast
1/2 cup tahini
2 tablespoons paprika
1/2 teaspoon salt
4 cups seitan, roughly chopped and divided
2 cups barbeque sauce (see recipe below)

1. Preheat oven to 350 degrees, and lightly oil baking sheet. In a medium pan, saute onions in margarine until soft. In a medium bowl, combine nutritional yeast, tahini, paprika and salt. Add onions and margarine and combine well.

2. In a food processor, combine half of the seasoning mixture and two cups of seitan and blend together, adding seitan gradually. Set aside and repeat with the other half of the seasoning mixture and seitan.

3. Form mixture into one strips to resemble ribs and place in rows, touching, on the prepared baking sheet. Bake uncovered for 45 minutes. Pour two cups of barbeque sauce over ribs, and increase heat to 375 degrees. Bake for 20-30 minutes or until well done and almost burned (or burned a little and crunchy). Serve with extra barbeque sauce on the side.


Barbeque Sauce Recipe

Makes about 3 cups

2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2 cups tomato sauce
1/2 cup water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1/2 teaspoon salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 1/2 teaspoons dried parsley
1 tablespoon soy sauce
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke

1. In a medium pan over high heat, add oil. Saute onion and garlic until onions are translucent. Add tomato sauce, 1/4 cup of water, agave, molasses, mustard, salt, allspice, and pepper flakes, and parsley. Bring to a boil, reduce heat, and let simmer for about an hour.

2. Add second 1/4 cup water, soy sauce, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over pigless ribs.

Sparkled Vegan Ginger Cookies

This is my new most requested recipe. We first tried these when some of the family decided to go vegan for a month in January for political and health reasons. Actually, the first time I made these was for Skip Shea and his crew for his short film reading. I completely overbaked (but didn't burn) them - they looked great, but were hard as rocks. Everyone lied and said that they were great (thanks for that!) I've adapted this recipe from the dazzling Vegan with a Vengeance by the fabulous Isa Chandra Moskowitz. Make sure that you make lots to share!

Sparkled Ginger Cookies

makes 2 dozen cookies

4 Tablespoons turbinado or demerrara sugar (regular sugar will work, but they won't be as sparkly or good

1 Cup all-purpose flour

1 Cup whole wheat flour

1 Teaspoon baking soda

2 1/2 Teaspoons ground ginger

1/2 Teaspoons ground cinnamon

1/2 Teaspoon ground cloves

1/2 Cup canola oil

1/2 Cup applesauce

1/4 Cup molasses

1/4 Cup soy milk

1 Cup sugar

1 Teaspoon vanilla extract

Preheat oven to 350. Lightly grease two cookie sheets. Place the turbinado sugar in a small bowl.

Sift together the flour, baking soda, and spices. In a separate large mixing bowl, mix together the oil, molasses, soy milk, sugar, applesauce and vanilla. Pour the dry ingredients into the wet and combine well. Roll into 1-inch flat balls, flatten into a 1 1/2 inch diameter disc, press the cookie tops into the turbinado sugar and place one inch apart sugar side up on a prepared cookie sheet. Bake 10 to 12 minutes, let cool on cookie sheets for 3 to 5 minutes, transfer to cooling rack.

Enjoy!!!!

More Fake Food and Yogurt Bread

I really love to bake bread - mostly because I love to eat it! This recipe makes a LOT of bread (approximately six loaves) and is wonderful for gifting. Speaking of gifting, check out the fabric pears that my my just made. They are wonderful - I really love them. My parents also brought over some homemade strawberry rhubarb jelly (which prompted me to make this bread) and a beautiful bouquet of flowers. I hope to get her recipe for the jelly and try to make it one day. Here is the recipe for the lowfat yogurt bread. It is from a cute little book called "homemade" by Judith Choate. Oh - the book was a recent gift from my mom, too!

Lowfat Yogurt Bread

Rising Time: 1 1/2 hours

Preheat Oven to 375 degrees

12 cups white bread flour (regular white flour will also do)

2 cups white wheat flour (or regular wheat flour)

1 cup coarsely ground yellow cornmeal

3 packages of yeast (or 7 1/2 tsp.)

3/4 cup sugar
1 tablespoon sea salt (I totally left this out and the bread came out delicious)

2 1/2 cups nonfat milk

2 cups nonfat plain yogurt

Combine the flours, cornmeal, yeast, sugar and salt in a large mixing bowl.

Heat the milk in a medium saucepan over medium heat. When just hot, remove from the heat and whisk in the yogurt (make sure that this mixture is not hot, just super warm).

Stirring constantly with a wooden spoon, pour the warm milk mixture over the dry ingredients and begin blending. When the dough gets too heavy to mix with the spoon, scrape it onto a lightly floured surface and begin kneading. Knead for about 12 minutes, or until the dough is well blended but still a bit tacky. This will not be a smooth, shiny bread dough. Scrape the dough into a large buttered bowl, cover with a clean kitchen towel, and set aside in a warm spot to rise about 1 1/2 hours, or until doubled in size.

Uncover the dough and again place it on a lightly floured surface. Punch it down to release all of the air and knead for about 4 minutes.

Divide the dough into at least 6 equal pieces. Form each piece into a loaf shape and place into loaf pans, or, alternatively, form into a free form round shape and place onto a greased baking sheet. Bake for about 35 minutes, or until golden brown.

Remove from the oven and place on wire racks to cool before serving or storing.

ENJOY!!!!

If you think that this recipe is too much trouble, stay tuned for my post soon featuring no-knead dough.

Story of a Doll

This is the story of an angel doll. About a year ago, I bought a pattern from Annie at Chickadee Primitives called Sweet Seraphim Angel. I put the pattern away and forgot about it. A few days before Mothers Day, a little angel voice was calling me from the attic - somehow I found the pattern in all of my craft supplies and unearthed my sewing machine.

Now, I don't think that I have sewed for 10 years, but ever since I moved to my new home, I have been thinking about it a lot. I decided to sew the Sweet Seraphim Angel for my mommy for Mother's Day. I rooted around until I finally found some muslin, a bit of stuffing, some dress fabric and the proper paints.

Ok, I didn't have too much time - I had to do my legal work... By some miracle, my machine worked perfectly and was actually threaded (I have a fear of threading my machine. It usually takes me about an hour because I have no idea what I was doing).

I could not find any fabric scissors to cut out the dolly pieces. I tried to hack out the pieces with some dull paper scissors, but it just wasn't working. I then remembered that my daughter, Molli, had some little sharp hair cutting scissors in her bathroom. They did the trick, thank goodness.

By some miracle, I remembered how to sew! Annie's pattern was so well written and easy to follow. I might add that I cannot stand patterns or directions of any kind and usually make up my own. I had a bit of a hard time turning the limbs of the angel, only because I sewed them a little too far in, but I finally managed. They ripped a little on both of the hands. Oh, well. When I sewed the little legs on, I had a hard time sewing through all of the layers - one of the legs just got pinned on (it's ok - the dress covers it!)

I loved painting the angel dolly and following Annie's special instructions - I especially liked the part where I rolled her around in spices and sanded her.

I got to the part where the dolly takes a nap in the oven to dry and had to go back to my day job. After work, my son was wondering what was in the oven - there was a small brown person laying in there. She looked pitiful, but smelled really good.

Here is my favorite part of Annie's instructions - "Give her a kiss on the forehead and fetch her wings." Isn't that sweet?

It was now time to sew the wings. That was going fine until my machine ran out of thread!!! It was getting late, so I left out part of the rows of stitching on the wings. I think it looks ok.

Now the dress. I skipped the petticoat (it would have made the angel's dress look nicer, though). Ok, so now my machine is out of thread - I handstitched the dress which worked out well, but then I had to put a drawstring in the waistband. Annie says to use a doll jointing needle (what is that?) I then frantically searched for a safety pin - I know how to put in a drawstring with that. After I wasted about 20 minutes looking, I decided to tie a nail onto a piece of string and pull it through. It was difficult and idiotic, but it somehow worked.

I have to say, the angel dolly came out pretty good, in a very primitive and rustic kind of way. I can't wait to sew some more (preferably not before and after work and I hope to be more organized next time). I can't say enough about the pattern I used. It was the most thorough and well-written pattern I have ever seen. I hope that Annie keeps making more patterns. I will be buying more. Thanks, Annie!

Oh, and I gave the angel dolly to my mom for Mother's Day. I think she liked it. Can someone please come over and help me thread my sewing machine?

SomeBunny Loves Me!

Last night, my dad came bearing some early Easter cheer! I just love the wooden bunny - it goes so nicely in our kitchen. Also, can you believe this basket of beautiful handmade folk art Easter eggs my mom just made us? I can't even imagine how one makes something like that. They are all hand stitched in beautiful warm golds and browns - they are so perfect for our kitchen, also, but will not be stashed away after Easter! Thanks, Mom and Dad! We love you so much!

Vegetarian Baked Potato Skin Party

Long ago when I was a waitress, I served hundreds of platters of artery-clogging, greasy fried potato skins. Last Sunday night we made a much healthier version - they turned out really good and are quick and easy to make. Not to get all Rachael Ray on you (eww - I just thought of her annoying voice and stupid Rachael Rayisms), but they can be made in 30 minutes or less. If you want, you can even make them in the morning before work and heat everything up later for dinner.

Spring is coming, I promise!

Baked Potato Skins

Serves 5 as a main dinner course

10 Big Russet or other Baking Potatoes

Assorted toppings, including but not limited to:

Sour Cream (No Fat is Nice)
Green Onions, Sliced
Crumbled and Cooked Veggie Bacon
Chopped Black Olives
Salsa
Chopped and Cooked Brocolli
Shredded Cheese
Low Fat Cheese Sauce (Recipe to Follow)

Preheat Oven to 425 degrees. Bake Potatoes for one hour, then turn the oven up to 475 degrees. After Potatoes cool, cut them in half lengthwise and scoop out the insides, leaving 1/4" of the potato in the shell all around (save the potatoey goodness for another use). Place potato shells on baking sheet with a bit of olive oil, coconut oil and or cooking spray. After 10 minutes, turn the potatoes over and cook for an additional 10 minutes or so, making sure they don't burn.

Yeah! Have a potato skin party!

Lowfat Cheese Sauce

2 cups Soy Milk (or Skim Milk)
1/4 - 1/2 Cup Nutritional Yeast (Optional)
2 tsp. Cornstarch
2 cups shredded or grated lowfat Cheese

In a microwavable bowl, heat milk for two minutes on high in the microwave. Remove bowl and add all ingredients except cornstarch. Microwave for two minutes longer. Remove bowl from microwave, stir and scoop out 2 Tablespoons or so of the mixture - put into a small bowl. Add the cornstarch to the small bowl, stir until smooth and add contents of the small bowl to cheese sauce mixture. Microwave for two minutes, stir and test if cheese sauce is hot enough. Microwave in two minute intervals until done.

Have fun!

Peace and Chunky Granola

There are two things that I'd like to share with you - I've been reading Peace is Every Step by Thich Nhat Hanh. It is a great little book - here is a passage from it:

Like a Leaf, We Have Many Stems

One autumn day, I was in a park, absorbed in the contemplation of a very small, beautiful leaf, shaped like a heart. Its color was almost red, and it was barely hanging on the branch, nearly ready to fall down. I spent a long time with it, and I asked the leaf a number of questions. I found out the leaf had been a mother to the tree. Usually we think that the tree is the mother and the leaves are just children, but as I looked at the leaf I saw that the leaf is also a mother to the tree. The sap that the roots take up is only water and minerals, not sufficient to nourish the tree. So the tree distributes that sap to the leaves, and the leaves transform the rough sap into elaborated sap and, with the help of the sun and gas, send it back to the tree for nourishment. Therefore, the leaves are also the mother to the tree. Since the leaf is linked to the tree by a stem, the communication between them is easy to see.

We do not have a stem linking us to our mother anymore, but when we were in her womb, we had a very long stem, an umbilical cord. The oxygen and nourishment we needed came to us through that stem. But on the day we were born, it was cut off, and we received the illusion that we became independent. That is not true. We continue to rely on our mother for a very long time, and we have other mothers as well. The Earth is our mother. We have a great many stems linking us to our Mother Earth. There are stems linking us with the clouds. If there are no clouds, there will be no water for us to drink. We are made of at least seventy percent water, and the stem between the cloud and us is really there. This is also the case with the river, the forest, the logger and the farmer. There are hundreds of thousands of stems linking us to everything in the cosmos, supporting us and making it possible for us to be. Do you see the link between you and me? If you are not there, I am not here. This is certain. If you do not see it yet, please look more deeply and I am sure you will.

I asked the leaf whether it was frightened because it was autumn and the other leaves were falling. The leaf told me, "No. During the whole spring and summer I was completely alive. I worked hard to help nourish the tree, and now much of me is in the tree. I am not limited by this form. I am also the whole tree, and when I go back to the soil, I will continue to nourish the tree. So I don't worry at all. As I leave this branch and float to the ground I will wave to the tree and tell her, 'I will see you again very soon.'"

That day there was a wind blowing and, after a while, I saw the leaf leave the branch and float down to the soil, dancing joyfully, because as it floated it saw itself already there in the tree. It was so happy. I bowed my head, knowing that I have a lot to learn from that leaf.

Now, in the sprit of peace and love and all, is my newest favorite granola recipe, taken and adapted from Diet for a Small Planet. I was recently given this book and I forgot how progressive and wise Frances Moore Lappe was and still is...

Chunky Granola

(With No Oil Added)

8 cups rolled oats

1 to 2 cups nuts

1/2 cup sunflower seeds

1/2 cup sesame seeds

1/2 cup whole millet or buckwheat groats

2 cups whole wheat flour

1 cup cornmeal

1/2 cup honey (or maple syrup or brown sugar)

2 cups hot water

1 teaspoon vanilla

Preheat oven to 350. In a large bowl, combine oats, nuts, seeds, millet, cornmeal and flour. Mix together honey, water and vanilla, and stir into the dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks needs to bake through. Roast until golden brown, about 30-40 minutes. As it bakes, the granola needs to be stirred every so often to brown evenly.

Cool throughly before storing. Makes lots!

Snowy Days and Macaroons

No Snowflake Ever Falls in the Wrong Place

- Zen Saying

There's nothing like a snow day to stay home with the kids and pets and bake! A few days ago, it snowed so much, it came into our screen porch! Charlie the cat was very amused by it all.

These are the macaroons that I like to bake around the holidays, or on a snow day. This recipe is adapted from a Susan Branch cookbook. They are nice and crispy on the outside and tender and soft in the middle. I like to double this recipe and make the cookies nice and big Also, they look very impressive, but are so easy to make! Love and chocolate!

Chocolate Dipped Coconut Macaroons

2-2/3 cup flaked coconut, firmly packed

2/3 cup granulated sugar

1/4 cup unbleached flour

4 egg whites, unbeaten

1 cup sliced almonds

1 teaspoon vanilla extract

1 teaspoon almond extract

8 ounces semisweet chocolate, coarsely chopped (or chocolate chips will do just fine)

Preheat oven to 325 degrees. Combine coconut, sugar and flour. Stir in egg whites, almonds, vanilla and almond extract. Form balls from rounded tablespoonfuls and place 2 inches apart on lightly greased cookie sheets. Bake 20 to 25 minutes until golden. Remove from pans while hot and allow to cool. For or chocolate drizzle: Melt chocolate in microwave in a microwaveable container, stirring every minute or so until chocolate is melted. Dip chocolate with a spoon onto each cookie and set on waxed paper to allow chocolate to set. Makes about 30.

Breakfast Biscotti

Oh how I love to entertain - especially for breakfast. These crisp biscotti are a wonderful addition to any breakfast buffet and are very packable for schoolday and workday coffee breaks. This version is adapted from Mollie Katzen's Sunlight Cafe book. I could listen to Molli talk all day long - I remember listening to her show when I was in college and loved her soft voice and way of speaking. She is also a wonderful artist.

...And I took the photo of the sky this morning. Isn't it so glorious - too bad it started sleeting a few hours later...

Breakfast Biscotti

3 Large Eggs (I use a combination of eggs and egg replacer)

1/3 cup (packed) Brown Sugar

1/4 cup Granulated Sugar

1/3 cup Canola Oil

1 teaspoon Grated Orange Zest

1 teaspoon Vanilla Extract

1 1/2 cups Unbleached All-Purpose Flour (or a combination of White and Whole Wheat Flour)

3/4 cup Rolled Oats

1/2 cup Soy Protein Powder

1/4 cup Cornmeal

1/2 teaspoon Salt (Optional)

3/4 cup Minced Almonds

6 Dates, Pitted and Minced (or you could use some Raisins here)

1. Preheat the oven to 375 degrees. Lightly spray a baking tray with nonstick spray.

2. Break the eggs into a large bowl. Add the sugars, oil, orange zest, and extract and beat together until smooth.

3. In a second bowl, combine the remaining ingredients, and mix until completely blended.

4. Add the dry ingredients to the wet ones and mix thoroughly, using a spoon at first and then mixing with your hands as it thickens (It will be a stiff batter - almost a dough).

5. Divide the batter in half, and form it into 2 equal logs, each about 2 inches in diameter. Place them side by side on the prepared baking tray (They can be close together but should not touch).

6. Bake for 20 minutes, then remove, then remove the tray from the oven. Transfer the logs to a cutting board, and cut them into 1/2 inch slices (Using a serrated knife and a sawing motion, to prevent crumbling).

7. Return the pieces to the tray, laying them flat on their sides, and bake for 8 minutes longer. Turn them over, and bake for another 8 minutes on the other side. For extra-crunchy biscotti, turn off the oven, and leave the tray in there for an additional 15 minutes or so.

8. Remove the tray from the oven, transfer the biscotti to a rack, and allow them to cool for at least 10 minutes.

Have a happy morning...

Matilda Rose

I was very excited to list an item on Ebay that my mom whipped up over the weekend. My mom, Lynette, is a very talented and well-known local artist. When I was younger, I used to help her at some of the local art shows and it would not be unusual for her to sell out. We also used to co-own a store in Westboro (Angels in the Attic a/k/a Angels) and she filled the store with so many unique paintings, dollys and endless original creations which would often sell the minute they hit the shelves. She is now semi-retired (no more big shows or wholesale orders for her) but is coming up with a few items here and there that we are trying out on Ebay and maybe Etsy. I am so happy!!! Check out Matilda Rose. I also lucky enough to have one that Mom made for me! Isn't she so cute? She is a little dolly that fits into a stocking - I love everything about her...

Anyways, you can find her on ebay right now -http://my.ebay.com/ws/eBayISAPI.dll?MyEbay&gbh=1&CurrentPage=MyeBaySelling&smGHR=true&_trksid=m37. If that link doesn't work, you can find my items I'm selling via my member id - mollikelcarey.

Winter Squash Gallette

Ever since I was a teenager, I have loved to read cookbooks from cover to cover. My family thinks it is funny. This Christmas, my parents gave us Deborah Madison's Vegetarian Cooking for Everyone - the 10th Anniversary Edition. Every single recipe (yes, I already read the whole book) calls to me and I plan to cook my way through the whole book. Deborah Madison calls this recipe one of her favorite cold weather dishes. This is delicious, unusual and gorgeous and very good left over. Enjoy and stay warm!

Winter Squash Gallette

Gallette Dough (see recipe below)

2 1/2 pounds winter squash (I used butternut)

1 small head garlic, cloves separated but not peeled

1 Tablespoon olive oil, plus extra for the squash

1 onion, finely diced

1/2 cup freshly grated pecorino or parmesan

12 fresh sage leaves, chopped, or 2 teaspoons dried

Freshly milled pepper

1 egg, beaten

Make the dough in advance - it will need 45 minutes to rise.

Preheat the oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving a bit of texture.

Warm one tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is very soft and beginning to color, about 15 minutes. Add it to the squash along with the grated cheese and seaon with pepper to taste.

Roll out the dough into a 14-inch circle and spread the filling over it, leaving a border of two inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until crust is golden, about 30 minutes.

Yeasted Gallette Dough

2 teaspoons active dry yeast

1/2 teaspoon sugar

1/2 cup warm water

3 tablespoons olive oil

1 egg, lightly beaten

1 3/4 cups flour, as needed

Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes. Add the oil, egg and stir into the flour. When the dough is too stiff to work with a spoon, turn it out and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel and let rise until doubled in bulk, 45 minutes or so.

Blackbirds and Granola

Yesterday was a good day - We telecommuted and got a lot of work done. Also, we got a lot of painting done inbetween our "real" work. My dad surprised us with a visit, bearing presents and surprises. Lots of goodies, including a nice can of claw crabmeat, smoked seafood, fancy crackers and this nice blackbird sampler. Earlier in the day, I made a big batch of our favorite granola - it is lowfat and delicious and we like to have it for breakfast pretty much every morning. It smells so good when cooking, like the best oatmeal cookies. Enjoy! This recipe is for my brother Mike, who recently asked me if I had a good granola recipe... Doesn't it look so nice in our beehive jar?

Gooch Granola

Pureed banana coats the oats and helps to hold this very low-fat granola together. Delicious with skim milk or nonfat yogurt (great snack!) and fresh fruit, the granola can also be used as a crumb crust.

4 cups rolled oats

1/2 cup unsalted raw sunflower seeds (or any other nuts you have around)

1/4 cup unsweetened coconut

1 ripe banana, chopped

3 T pure maple syrup or honey (or brown sugar in a pinch)

1 1/2 T almond oil or canola oil

1 1/2 t ground cinnamon

1/4 cup wheat germ or bran

1/2 cup raisins (or whatever dried fruit you have around, chopped)

Preheat oven to 275 degrees. In a 9 by 13 inch baking pan, combine the oats, nuts and coconuts.

In a blender or food processor, combine the banana, maple syrup or honey, oil and cinnamon and puree. Drizzle the puree over the oats and mix until thoroughly coated. Bake for 35 or 40 minutes, stirring several times, until lightly toasted. Stir in the wheat germ or bran and bake for another 10 minutes.

Remove from the oven and stir in the raisins. Let cool completely. Store in an airtight container.

Makes about six cups.

Share Your Spirit

This is what you shall do: love the earth and sun and animals, despise riches, give alms to everyone that asks, stand up for the stupid and crazy, devote your income and labor to others, hate tyrants, argue not concerning god, have patience and indulgence toward the people, take off your hat to nothing known or unknown or to any man or number of men, go freely with powerful uneducated persons and with the young and with the mothers of families, read these leaves in the open air every season of every year of your life, re-examine all you have been told at school or church or in any book, dismiss whatever insults your own soul, and your very flesh shall be a great poem and have the richest fluency not only in its words but in the silent lines of its lips and face and between the lashes of your eyes and in every motion and joint of your body.

- Walt Whitman

Thanksgiving

Today is Thanksgiving, a day of gratitude and one of my most favorite holidays. I love to prepare all of the traditional Thanksgiving dishes and like to try a new dessert or side dish otwo each year. Imagine my disappointment when my beloved stove broke down this week and my even greater disappointment when the service repairman had to order the part which will not be in for two weeks. What to do?

We are hosting a dinner for 12 today and had to improvise quite a bit. My mother will be cooking the turkey and stuffing and bringing it over (along with her famous chocolate cream pie). We had to (gasp) buy some side dishes and pies, which was very hard for me. One of the things that I am grateful for is my crockpots! I ended up roasting six butternut squash in two of them, and also partially cooked the following dish in another. This recipe is for my dad, who says that we are part Native American. My dad is retired, but still works hard every day. Yesterday, he brought over a whole truckload of wood that he cut himself for us. He and my mom constantly make our life better and wonderful and and I grateful for the childhood that they provided for me and my siblings. They surprised us all the time with things for us that they always wanted but could never have when they were children.

This recipe came from a little book called The Plimoth Colony Cook Book, of course, a bit revised. Having spent last weekend in Plymouth, MA watching the wonderful Thanksgiving parade and touring the Mayflower, I am very inspired to work hard and be thankful, like the Pilgrims.

Indian Pudding

4 cups milk
1/2 cup cornmeal
1 cup dark molasses

3 eggs

1 teaspoon ginger

2 tablespoons butter

Scald milk, stir in cornmeal, add molasses, ginger and butter. Let mixture cool for a bit and whisk in eggs. Pour pudding mixture into a buttered casserole dish and place into a large slow cooker. Cook for 3-4 hours on low, or until pudding is set.

An old Plymouth Colony receipt says: "Take the morning's milk and throw into it as much cornmeal as you can hold in the palm of your hand. Let the molasses drip in as you sing 'Nearer My God to Thee,' but sing two verses in cold weather."

Enjoy your Thanksgiving day! Oh, and don't forget to reflect on thanks and gratitude and make sure to tell someone you are grateful. I am grateful for you!

Also, I am grateful for my gifted parents most of all, my wonderful and gifted husband Doug, Molli, Kelly, Carey, Jesse, Jake, Eli, Val, Mark, Mike, Missy, Uncle Dave and all the rest of my family and friends. I am also very thankful to live in our home which we love so much and to be warm and have good food to eat. Blessings!

Dudleytown Curse

This is a true story. Last year about this time, we teamed up with a Hollywood production company to make a full length feature film and book series about events that happened in Dudleytown, an abandoned village in Northwest Connecticut. Some say that Dudleytown is one of the most demonically possessed place in the United States. Some say that it is not a cursed village. I say that the Dudleytown curse is real. We hired a team of writers and put them in a lovely house not too far from the Dudleytown site. Very soon after, things started to go wrong. People turned against one another - relationships were damaged - gossip ran rampant - many acted out of character. We all suffered greatly... And one day, the writers just disappeared. And someone almost died... Check out http://www.redbarnfilms.com/ to learn more about Dudleytown (you can also get to our myspace from there). This is a true story.

Halloween Love

Look What We Got for Halloween! My mom and dad gave us this wonderful Mr. Jack sculpture - he is so cute and scary! xoxo

Big Basket of Squash!

My dad also brought this over - stay tuned for lots of wonderful squash recipes and ideas!

The Frog Prince - Oh Happy Day!

BAKE THE HALL IN THE CANDLE OF HER BRAIN!!!

Oh, Happy, Happy Friday! I am sharing with you Jim Henson's The Frog Prince. I had the LP (I'm dating myself)of this video when I was a child and listened to it over and over again. The Frog Prince was a memorable part of my happy childhood. I am so glad to rediscover it - it is such a fun story.

RIP - Jim Henson

xo

Big Bowl of Winter Squash Risotto - Microwave Style

Last Sunday, I needed to make something cheerful since it was such a truly bad week. What is more cheerful than some beautiful fall risotto, served in a beautiful Metlox bowl.

My foodie friends laugh at me when I tell them that I sometimes make risotto in the microwave. This recipe saves a lot of stirring time and comes out great. Be prepared for a lot of food. What to do with all of the leftovers (besides eat it) - Risotto cakes!

Winter Squash Risotto - Microwave Style

12 Servings

10 cups vegetable stock or water
1/3 cup pure olive oil
1 large onion, finely chopped
1 pound Arborio rice (2 cups)
1/2 cup dry white wine
2 pounds winter squash, peeled, seeded and cut into 1/4 inch dice
3/4 cup freshly grated Parmigiano-Reggiano chese (2 1/2 ounces)
Salt and freshly gound pepper

1. Heat olive oil in skillet. Add the onion and squash and cook it over moderate heat, stirring often, until it softens, about 15 minutes.

2. Combine all additional ingredients except cheese and seasoning into a really big bowl - add onion and squash mixture - cover with microwave safe wrap.

3. Cook in microwave on high for 10 minutes. Stir risotto, recover and cook for 2-4 10 minute increments until all liquid is absorbed, rice is tender and everything is all creamy and beautiful.

4. Remove bowl from microwave - be careful - it will be incredibly hot. Stir in cheese, salt and pepper to taste.

Serve in warm bowls with additional cheese, if desired.

Cook's Note - I used very low sodium vegetable broth and no additional salt. Also, I used butternut squash.